Operations Manager- Greyhound Cafe

Jobstreet Philippines; Pasig; On-site; PHP 400,000 - 600,000; Full time

Job summary

A leading company in the food industry is seeking a Restaurant Operations Manager in Metro Manila. The role involves overseeing restaurant operations, ensuring compliance with safety and quality standards, and managing the performance of the management team. Candidates should have a Bachelor's degree in a food-related field and at least 5 years of experience in a similar role. This position offers a competitive salary package and various employee benefits.

Benefits

Competitive Salary Package

Company Events

Employee Discounts

Qualifications

• At least 5 years experience in the same position/level.
• Certification or thorough knowledge in GMP, ServSafe, HACCP, FDA regulations.

Responsibilities

• Ensures adherence to policies, procedures and company standards.
• Monitors food and beverage service flow.
• Coordinates with HR for manpower requisition.

Skills

Quality standards

Food Safety

Sanitation and Hygiene principles

Managerial skills

Education

Bachelor’s degree in Food Technology, Culinary Arts, Nutrition, HRM

Job description

. Operations Management

1. Ensures implementation of approved policies, procedures and programs and checks adherence to company standards.

2. Ensures smooth flow of food and beverage production and service particularly on peak hours. Monitors smooth flow of service by all sections.

3. Ensures that all branches are maintaining its overall cleanliness including restroom maintenance.

4. Ensures uniformity and standardized systems are being used in all branches.

5. Directs the restaurant’s management team to attain high level of performance in their operations.

B. Planning

1. Provides the General Manager with all the necessary information, analysis and recommendations on how each branch and the company can achieve its targets, particularly those related to sales and costs.

2. Forecasts realistic targets for each branch.

3. Develops and submits plans for restaurant operations and manpower requirements.

C. Budgets/Control

1. Achieve the targeted sales and costs forecasts by:

i. Investigating deviations from sales targets and initiating corrective actions and alternative strategies.

ii. Analyzing all the restaurant’s operating costs and instituting improvements designed to increase return from sales through greater efficiency (labor cost and utilities).

iii. Participates in productions costs by observing and advising the Kitchen Manager/ Restaurant Manager on requisitions, food storage and waste control management

2. Coordinates with the Human Resources Department on manpower requisition and control.

3. Plans, develops and implement cost savings measures.

4. Approves all requisition from the dining and maintenance departments before forwarding to the Purchasing Department and Engineering and Maintenance Department.

D. Guest and Public Relations

1. Establishes good community and guest relations.

2. Conducts periodic competitor check and reports their performance.

3. Updates himself on current activities around each branch’s trading area.

E. Management Team Supervision

1. Evaluates work performance of all restaurants management team.

2. Recommend employees for promotion.

3. Counsel employees for promotion.

4. Advises the Human Resources Department of the need for training or retraining of personnel.

5. Schedules branch meetings at least twice a month.

F. Restaurant Maintenance and Condition

1. Directs the Maintenance Officer and his team in achieving their department’s goals and objectives.

2. Advises the General Manager on the maintenance issues and concerns of all branches.

3. Ensure that all restaurant equipment are maintained and in good condition.

4. Develops and recommends maintenance policies and procedures to be implemented in all branches.

G. Safety and Security

1. Ensures that safety and security policies and procedures of all branches are in place.

2. Advises the Kitchen Manager/ Restaurant Manager and all departments on any safety and security malpractices.

3. Advises the Human Resources Department on the performance of the Security guards for all branches.

Job Specifications:

• Bachelor’s degree in Food Technology, Culinary Arts, Nutrition, HRM or any other food related discipline.

• At least 5 years experience in the same position/ level from the same group of restaurants

a. Certification or thorough knowledge and experience in:

b. Quality standards

c. GMP

d. ServSafe

e. HACCP

f. FDA regulations for the food industry

g. Food Safety, Sanitation and Hygiene principles

h. Food Industry Managerial skills

• Can work long hours

• Willing to be assigned within Metro Manila

• Available to start anytime
  
  Benefits

• Competitive Salary Package

• Company Events

• Employee Discounts