Assistant Restaurant Manager - Cabuyao

Title: Assistant Restaurant Manager - Cabuyao

Position Summary

The Assistant Restaurant Manager 1 (ARM 1) supports the Restaurant Manager in achieving the store targets through effective management of store operations. Specifically, the ARM-1 serves as the store’s Food Safety Officer and P&L Custodian, and leads the store in Production Quality. The ARM is also responsible for shift management of the store’s day-to-day operations.

Primary Responsibilities

• Assists the Restaurant Manager in carrying out community relations plan to support brand image
• Conducts sales program evaluation as a basis for implementing sales building plans and requirements
• Employs in-store and out-of-store merchandising programs and plans
• Ensures achievement of standard inventory turnover rate (i.e. completeness, sufficient levels, storage quality)
• Identifies key drivers affecting all shifts and works with concerned managers in the development of strategies and initiatives to resolve issues over the long term
• Identifies opportunities to maximize potential sales according to production plan, product mix, track sales, corrects back-up and adjusts as necessary
• Identifies product volume forecast based on sales forecast. Monitors and analyzes sales performance (AC, TC, dayparts) and provides recommendation to improve sales performance.
• Maintains stock-day level based on actual customer demand and creates adjustments as necessary
• Monitors adherence to standards and follows through execution during production planning
• Monitors and identifies causes of variances and do corrective actions (integrate to the last bullet)
• Plans for production workflow and systems covering cover the anticipate sudden influx of customers, appropriate manning mix and crew positioning
• Proposes doable tactical sales maximization activities aligned to LSM and packaged programs of Marketing.
• Understands, integrates and analyzes all shifts performance data including historical and leads in the development and application of improvement initiatives.
• Coordinates with the Crew Leader with the training certification of team members
• Coordinates with the agency in documenting the critical incidents of team members’ performance appraisal.
• Ensure restaurant compliance with labor requirements such
• Recommends initiatives that will motivate, sustain and improve crew performance.
• Creates Shopping Cart (SHC) and Goods Receipt (GR) as well as the documentation of invoices/delivery receipts to facilitate payment to suppliers.
• Ensures that all official documents and reports from the store are kept in the proper places and only accessible to the correct roles.
• Monitors store compliance with government requirements such as store permits and licenses.
• Works with the Restaurant Manager in defining Safety and Security Programs. Conducts Safety and Security programs.
  
  

Education

Bachelor’s degree, preferably in Hotel and Restaurant Management or any business-related course

Experience

• At least 2 years experience as an Assistant Manager or Supervisor in a restaurant/food service or retail operations
  
  

Licenses/Certifications/Trainings

Basic Operations Training Program (BOTP)

Working Conditions

Most day-to-day work is at the store. Occasional pullouts for training programs and other activities.

Internal Stakeholders

• Restaurant Manager
  
  

External Stakeholders

• Suppliers, Contractors