Job Responsibilities:
A. Operations Management
- Ensures implementation of approved policies, procedures and programs and checks adherence to company standards.
- Ensures smooth flow of food and beverage production and service particularly on peak hours. Monitors smooth flow of service by all sections.
- Ensures that all branches are maintaining its overall cleanliness including restroom maintenance.
- Ensures uniformity and standardized systems are being used in all branches.
- Directs the restaurant's management team to attain high level of performance in their operations.
B. Planning
- Provides the General Manager with all the necessary information, analysis and recommendations on how each branch and the company can achieve its targets, particularly those related to sales and costs.
- Forecasts realistic targets for each branch.
- Develops and submits plans for restaurant operations and manpower requirements.
C. Budgets/Control
- Achieve the targeted sales and costs forecasts by:
- Investigating deviations from sales targets and initiating corrective actions and alternative strategies.
- Analyzing all the restaurant's operating costs and instituting improvements designed to increase return from sales through greater efficiency (labor cost and utilities).
- Participates in productions costs by observing and advising the Kitchen Manager/ Restaurant Manager on requisitions, food storage and waste control management
- Coordinates with the Human Resources Department on manpower requisition and control.
- Plans, develops and implement cost savings measures.
- Approves all requisition from the dining and maintenance departments before forwarding to the Purchasing Department and Engineering and Maintenance Department.
D. Guest and Public Relations
- Establishes good community and guest relations.
- Conducts periodic competitor check and reports their performance.
- Updates himself on current activities around each branch's trading area.
E. Management Team Supervision
- Evaluates work performance of all restaurants management team.
- Recommend employees for promotion.
- Counsel employees for promotion.
- Advises the Human Resources Department of the need for training or retraining of personnel.
- Schedules branch meetings at least twice a month.
F. Restaurant Maintenance and Condition
- Directs the Maintenance Officer and his team in achieving their department's goals and objectives.
- Advises the General Manager on the maintenance issues and concerns of all branches.
- Ensure that all restaurant equipment are maintained and in good condition.
- Develops and recommends maintenance policies and procedures to be implemented in all branches.
G. Safety and Security
- Ensures that safety and security policies and procedures of all branches are in place.
- Advises the Kitchen Manager/ Restaurant Manager and all departments on any safety and security malpractices.
- Advises the Human Resources Department on the performance of the Security guards for all branches.
Job Specifications:
- Bachelor's degree in Food Technology, Culinary Arts, Nutrition, HRM or any other food related discipline.
- At least 3 years experience in the same position/ level from the same group of restaurants
- Certification or thorough knowledge and experience in:
a. Quality standards
b. GMP
c. ServSafe
d. HACCP
e. FDA regulations for the food industry
f. Food Safety, Sanitation and Hygiene principles
g. Food Industry Managerial skills
- Can start ASAP.
- With Cafe Experience is an advantage.
- Willing to be assigned in NORTH/SOUTH AREAS.
JOIN US!
- Excellent career growth and development opportunities.
- Competitive salary.
- With HMO, Life Insurance, Leave Credits, and access to company events.
- 10% discount on all Viva Food Restaurants.
