Title: Assistant Restaurant Manager, RO Restaurant Management
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
