Restaurant Manager

DUTIES AND RESPONSIBILITIES:

• Directs efficient and accurate preparation and sale of products to maximize guest satisfaction.
• Ensures preventive maintenance of restaurant facility and equipment is completed in accordance with Company standards.
• Motivates and directs team members to exceed customer expectations with fast and friendly service in clean surroundings.
• Provides coaching and feedback to Team Members, Supervisors and Assistant Managers.
• Assumes full responsibility for restaurant profit and loss management by implementing marketing strategies and following cash control/security procedures.
• Maintains inventory, manages labor, and applies financial reporting analysis to enhance restaurant results.
• Enforces compliance with government regulations, Brand Market Policy, employment laws, food safety.
• Policy, operations, and BKC policies and procedures relating to all restaurant activities across shifts.
• Leads restaurant management team in recruiting, selecting, hiring and retaining effective team talent.
• Receive and place orders for inventory and monitor movement of stock and limit access to team members.
• To perform other duties as required by District Manager.
• Prompt and regular attendance for assigned shifts, meetings and training
• 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.

JOB COMPETENCIES:

• Communication Skills
• Interpersonal Skills
• Customer Service Focus
• Problem Solving Skills/Solution Oriented
• Teamwork.
• Confidentiality
• Integrity/Trustworthiness
• Organisatoinal Skills
• Leadership Skills

TECHNICAL SKILLS:

• Computer proficiency (Microsoft Suite)
• Individual must have good communication skills, both written and oral essential.
• Strong understanding of P&L interpretation and management to influence profitability

QUALIFICATIONS/ EXPERIENCE:

• Minimum 5 CXC subjects, Associate degree or equivalent from a University.
• Completion of all internal certification programs
• 1-2 years of restaurant management experience

PHYSICAL/MENTAL ENVIRONMENT:

• Physical Demands: Office activity, sitting, standing, computer usage, lifting of light items.
•  Environment/Hazard Demands: Able to work long and/or irregular shifts, including evenings, weekends and holidays extra shifts, as needed, for proper functioning of the restaurant.

Travel Demands: Requirement; ability to travel for activities or training sessions.

Shift Supervisor

DUTIES AND RESPONSIBILITIES:

• Assisting management in making entries in the daily log book, quality service checklists, notices of disciplinary action, accident and incident reports, bank deposit slips and speed of service forms.
• Works closely with the Management team to motivate, counsel and discipline crew managers.
• Ensure the highest level of customer service and quality are maintained with company’s operation standards.
• Resolves customer complaints and complete appropriate reports.
• Ensure uniform standard is upheld on a daily basis.
• Receive and place orders for inventory and monitor movement of stock and limit access to crew members.
• To perform other duties as required by District Manager and Restaurant management team.
• 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.

JOB COMPETENCIES:

• Communication Skills
• Interpersonal Skills
• Customer Service Focus
• Problem Solving Skills/Solution Oriented
• Teamwork.
• Confidentiality
• Integrity/Trustworthiness
• Organisatoinal Skills
• Leadership Skills

TECHNICAL SKILLS:

• Individual must have strong computer skills in Ms Office, and internet.
• Basic Computer proficiency (Microsoft Suite)
• Individual must have good communication skills, both written and oral essential.

QUALIFICATIONS/ EXPERIENCE:

• A Diploma in Business Management from a recognized university or equivalent.
• Must have a minimum of three (3) years working experience in similar position.
• An acceptable combination of academic qualifications and work experience may be considered in lieu of minimum requirements.

PHYSICAL/MENTAL ENVIRONMENT:

• Physical Demands: Office activity, sitting, standing, computer usage, lifting of light items.
• Environment/Hazard Demands: N/A

Travel Demands: Moderate requirement, ability to travel for activities or training sessions.