The Restaurant Manager is responsible and accountable for the execution and delivery of all operational performance, objectives resulting in satisfaction including quality, service, employee practices, sales, profitability and guest provision.
Key Result Area 1 : Financial Management
Achievement of sales and profit targets
Analyzing Restaurant Financial Statements. Implement sales building and cost management program
Prepare, monitor and estimating budget based on company / store targets, funds, and projected revenue
Conducts regular audit of the restaurant funds, sales, compliance on cash handling procedures, and inventory of all food and non-food items inside the restaurant.
Key Result Area 2 : Operational Management
Responsible adherence to all PLK operating systems, policies, procedures and standards
Ensuring that each shift is managed efficiently
Execute proper crises handling and management protocols
Responsible for Restaurant Compliance with all applicable legislation.
Review and identifies opportunities for operations and process improvements
Performs other duties required by the Multi-unit Manager & COO
Key Result Area 3 : People Management
Acts as a brand ambassador to the store and its retail trade area)
Coach and develop restaurant management team and monitor performance and succession planning.
Provides Leadership and a role model of the core values from PLK Philippines Inc.
Builds the Restaurant bench strength by identifying and developing high potential employees for progression to the next level.
Implements code of discipline to all employees and exercise over all management employees in the restaurant.
Key Result Area 4; Health, Safety and Security
Conducts regular workplace inspections & ensure restaurant has a safe and healthy program in place.
Establishes proper security procedures and ensures the safety of Restaurant Employees and Guests
Makes recommendations for improvement to the restaurant health and safety practices and programs.
Managing the basics of assessment process, and maintains high standards of QSC in the Restaurant
Reports and investigate work-related injuries and illnesses to the appropriate internal and external authorities
Initiates performance counseling and takes disciplinary actions for non-compliance in matters related to health and safety
Keep the Multi Unit Manager and COO apprised on any conditions or practices that may pose a hazard to employees