Assistant Operations Manager

Responsible for providing strategic and operational management in which an operating environment is characterized by a high level of responsibility, accountability and teamwork so as to achieve the prescribed standards of Quality, Service and Cleanliness on a consistent basis. T

DUTIES AND RESPONSIBILITIES:

• Communicate and conduct formal and informal meetings with Managers to ensure efficient communication of Company’s operational objectives.
• Monitor and manage the staffing and labour costs of all Restaurants/ Departments.
• Review weekly efficiency reports with detailed action plans and implementation of plans.
• Support with the management and monitoring of the key areas of the profit and loss statements: sales, contribution, food and paper, labour and semi variables.
• Support with managing Operating Costs within Budget by ensuring an efficient restaurant operations and delivery system.
• Support with managing on-time delivery target that is ensuring that customers’ deliveries are executed in a timely manner as per agreed organizational goals.
• Monitor the efficient storage, control and rotation of goods in all Restaurants with minimal wastage.
• Coaching of the Operational management team to assess and close skills gaps.
• Evaluate and ensure availability of the goods handling and storage equipment requirements to meet the required stocking levels and effective utilization of space within Restaurants.
• Advise and assist on Regional Operational initiatives as assigned.
• Manage Projects to ensure on time completion and within budget.
• Ensure that all security companies adhere to the set procedures on all compounds.
• Maintain all Properties to ensure all preventative maintenance schedules are adhered to and all repairs are completed in a timely manner and are cost effective.
• Ensure processes are optimized to achieve maximum efficacy.
• Review Management reports for effective decision making.
• Ensure that team members are trained and well equipped to handle the operations of the department.
• Ensure that the department is meeting its objectives in Safety, Health and the Environment as outlined in the OSHA 2004.
• Maintain quality service by enforcing quality and customer service standards; analyzing and resolving quality and customer service problems; and recommending system improvements using Restaurant Evaluations, Speed of Service directly and via Charts
• Ensures that 8 steps of Customer Service become part of the restaurant culture
• Obtain feedback from customers directly, via Suggestion Box and through general feedback
• Assist in other related areas of work based on the needs of the team and any other area as necessary in support of Company activities.

QUALIFICATIONS/ EXPERIENCE:

• Bachelor’s degree in Business Management from a recognized University or related field is essential.
• A minimum of five (5) years’ experience in similar position.
• Relevant technical and/or operational knowledge and skills; and an understanding of the fast food and facilities management systems.