Assistant Restaurant Manager

Title: Assistant Restaurant Manager

Arm

The Assistant Restaurant Manager (ARM) ensures efficient restaurant operations, alongside the Restaurant Manager. He/she helps oversee various aspects of daily operations, staff management, customer service, and achievement of the store’s financial and FSC goals. KEY RESULT AREA (action- reason-result/s formula) KEY

Key Result Area 1: SALES

• Ensures that all required operational support requirements are in place (4Ms). Coordinates and works with RM for required operations support. Provides inputs and recommendations for improvement.
• Ensures that sales building activities are properly implemented. Provides inputs and recommendations for improvement. -Assists Restaurant Manager in sales building initiatives by implementing Client Calls and maintenance of client business relations for assigned Institutional Accounts. -Gathers sales data for business channels, competition, or RTA as assigned. Responsible for data accuracy and timeliness.
  
  

Key Result Area 2: FSC

• Recommends and implements FSC improvement programs for the assigned area, as assigned by RM. Responsible for the achievement of identified program objectives.
• Front-of-the-house -Back-of-the-house -Sanitation & Pest Control-Prepares and updates the following as assigned by RM. Responsible for its accuracy and applicability. -Supplies/Station Guides -Master Cleaning Schedule
• Management Activity Planner (Checklist)
• Repairs & Maintenance Schedule
• Ensures resolution and investigation of customer feedback
  
  

Key Result Area 3: PROFIT

• Implements defined cost management activities / programs, as assigned by RM.
• Responsible for achievement of defined program targets. -Utilities – Electricity, Water -Operating Supplies -Janitorial Supplies -Office Supplies -Dailies
• FCPC
• Other Expenses (e.g., Transportation)
  
  

Key Result Area 4: PEOPLE

• Responsible for proper implementation of assigned activity, as assigned by RM. Responsible for achievement of defined objectives/targets.
• Prepares and posts cooks’ schedules based on guidelines provided, and adjusts schedules, as needed.
• Ensures third-party arrangement is achieved and escalates to the Restaurant Manager any issues encountered.
• Ensures implementation of Cook Trainee Training & Certification.
• Assists the RM in the development and performance monitoring of cooks.
• Implements specific Cook Communication Program/Activity, as assigned
  
  

Others

• Supports the compliance of the stores to all government requirements
• Fund custodian and daily inventory control. Implementation of cash control and inventory management -New store openings, ensures completion of tasks assigned by RM.
  
  

Education: College graduate, preferably Hotel & Restaurant Management or any Business-related course.

Experience: Preferably with 1-2 years of experience in a supervisory function. Fresh Graduates

Skills And Essential Traits

• Strong leadership skills
• Persistent -Optimistic -Enthusiastic-Collaborative
• FSC Management
• Guest Feedback Management
• Budgeting -Profitability Management and Financial Analysis -Local Restaurant Marketing JOB FACTORS