Restaurant Manager
PLK Philippines Inc.
Caloocan, PH
2d ago
source : Workbank

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
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