Restaurant Manager (Venice Grand Canal)

iKitchen, Inc,; Taguig; Sur place; PHP 500 000 - 800 000; Plein temps

Résumé du poste

iKitchen Inc. is seeking an experienced manager to oversee Financial Management, Operations, and People Management across the restaurant. The role focuses on profitability, budgeting, cost control, and delivering a Truly Heart Warming guest experience.

You will lead store teams, ensure compliance with health and safety standards, and drive continuous improvements in service quality. A Bachelor’s degree in Hospitality or related field and 5+ years in casual dining management are preferred.

Qualifications

• Bachelor’s degree or equivalent in hospitality or related field.
• 5+ years of managerial experience in casual dining.
• RMDP and other certifications required by Operations Team.

Responsabilités

• Achieve target sales and profitability for the restaurant.
• Prepare and analyze profit and loss statements, identify variances and opportunities.
• Hit target labor and food costs as set by management.
• Prepare store budgets based on targets and revenue projections.
• Manage store resources and monitor costs for maximum efficiency.
• Ensure proper portion control and minimize waste while maintaining quality.
• Drive continuous improvements to reduce costs and enhance product quality.
• Ensure funds are deposited and accounted for per cash handling policies.
• Oversee operations to promote customer loyalty and hit monthly/annual sales targets.
• Act as Product and Service Quality Manager and ensure audit readiness.
• Implement health, safety and company policies across the store.
• Lead staffing across all stations and coach team members toward targets.

Connaissances

Interpersonal skills

Written and verbal communication

Time and Self-Management

Decision Making

Leadership and coaching

Customer Service

Detail oriented

Organization Skills

Formation

Bachelor’s Degree in Hotel & Restaurant Management, Food & Beverage Services, Hospitality, Operations Management or equivalent

Description du poste

Financial Management

• Responsible in achieving the target sales and profitability of the restaurant.
• Prepares and Analyses profit and loss statement and identifies root causes of variances and opportunities to improve sales and performance.
• Responsible in hitting the target Labor Cost and Food Cost set by the management.
• Prepares store budget based on company targets, expenditure targets and revenue projection.
• Manages the resources of the store (manpower, machine, method, materials and money) and monitors cost to ensure maximum utilization of resources and optimum operations efficiency.
• Controls costs by reviewing portion and quantities of food preparation, minimize waste and ensure high quality food preparation.
• Continuously seek improvement in all aspects of the restaurant in order to reduce cost and improve product quality.
• Ensures store funds and sales are properly deposited and accounted for in compliance with Cash handling policies.

Operations Management

• Plans programs and strategies, and directs over – all operations to promote customer loyalty and achieve the sales target of the restaurant on a monthly and yearly basis.
• Act as Product and Service Quality Managers
• Ensures Restaurant is passing the Quarterly Audit by Total Quality Management Department (Spot Cash and Rev Audit).
• Ensures that all companywide programs and local store marketing initiatives are properly implemented.
• Reviews and identifies opportunities for operations and process improvement.
• Executes crisis prevention and management protocols.
• Set ups and implements store security procedures and designs appropriate preventive measures.
• Ensures that the store is in full compliance with local health and other government requirements.
• Make sure that restaurant equipment’s are being maintained and handled properly.
• Oversees proper physical ending inventory.
• Implements the standard cleanliness and sanitation procedures for all stations.
• Reports and take immediate response on any injury or incident as soon as possible so actions can be taken by the appropriate Department (HR & Ops).
• Maintains a safe, clean and comfortable environment for team members, customers and employees in accordance with policies and procedures.
• Implements Company Policies, Rules and Regulations on Discipline, Food Safety Procedures, Product and Service Quality, Safety and Security and other related Company Policies being implemented.

People Management

• Ensures proper staffing across all stations (FOH and BOH) of the restaurant.
• Constantly coaches and mentor ARM, Shift Manager and Restaurant Partners regarding the restaurant standards and operating procedures.
• Conducts frequent checks on every station to ensure product quality and service quality.
• Responsible in achieving set targets by ensuring that subordinates adhere to expected job performance and behavior on their assigned tasks.
• Motivates and drives employee performance to ensure their professional development and personal growth.
• Set objectives that are measurable and attainable for the whole team.
• Evaluates employee performance under his/her direct supervision.
• Promotes camaraderie and teamwork among employees to achieve harmonious and productive working relations.
• Communicate concerns, feedbacks, plans and areas for improvement to Managers and team members during shift briefing.

Customer Experience

• Responsible in delivering a “Truly Heart Warming Experience with our valued guest.
• Ensures and improves guest satisfaction and retention within the assigned restaurant.
• In-charge of managing customer complaints and service recovery on his/her assigned restaurant.
• Builds and maintains strong positive relationship with guests and the community.
• Make sure that all restaurants operate at the highest quality with emphasis on guest service while adhering to all health and safety company standards and procedures.
• Conducts Customer Satisfaction Survey as required by the Management.
• Acts as Brand Ambassador/Ambassadress of iKitchen Inc.

I. Job Specifications

Education

Bachelor’s Degree in Hotel & Restaurant Management, Food & Beverage Services, Hospitality, Operations Management or equivalent.

Experience

Preferably on a Managerial role with 5 years & Up experience specializing in Casual Dining Restaurant.

Trainings, Licenses & Certifications

RMDP and other certification required by Operations Team

Skills

• Interpersonal skills
• Written and verbal communication skills
• Time and Self-Management skills
• Decision Making
• Leadership and coaching skills
• Customer Service skills
• Detail oriented
• Organization Skills

Competencies

• Leadership
• Critical Thinking
• Planning & Organizing
• Delegation
• Communication
• Customer Focus
• Coaching