Assistant restaurant Manager at Famous Brands

Job Summary
Assist the Restaurant Manager in the management of the restaurant to brand standard in accordance with Company Policies and Procedures. Train and develop Team Members to meet performance standards, and share responsibility for the achievement of designated customer, profit, sales, and employee targets while giving focus on People, Product and Processes.

MAIN OUTPUTS AND RESPONSIBILITIES FOR THIS POSITION

• Forecast and schedule labor per shift and creating a deployment plan to control labor costs and still meet business needs.
• Manage cost controls in accordance with Company Policies and Procedures by directing the activities of employees to meet targets placed on controllable expenses, maximizing sales, operating efficiency and profitability.
• Lead and manage all aspects of your team through coaching, support and engaging your team.
• Building a strong culture in restaurant by driving our core values.
• Follow a robust people plan to ensure staffing levels achieve optimum with the required part-time and full-time split.
• Build people capability in restaurant through a focus on functional know-how and leadership competencies.
• Encourage your team to take full ownership and accountability on results and follow up through robust performance management.
• To communicate all key information to the store and management team in the most effective way using the most appropriate media including branch meetings and vibe meeting. Meetings should be informative, interactive, and business related.
• Handle employee relations along with HR within the store including conducting investigations, disciplinary and grievance proceedings, leave management, unauthorized absence, when necessary and manage the holiday process.
• Track team absence, where appropriate. Manage team holidays and leave in line with the needs of the business.
• Rigorously follow all government employment legislation, including, working time regulation, health and safety regulations, employment act.
• Follow a robust onboarding process for new team members to aid retention.
• To ensure that the team are fully trained on fire procedures, health and safety, food hygiene and security procedures.
• Maintain up-to-date training files.

CUSTOMER

• Create a customer focused environment which is appealing to diverse customer base.
• Lead from the front by role modelling guest engagement and interaction.
• Utilise our customer reporting tools to understand the key drivers and blockers for guest experience in your restaurant and develop appropriate tactics to resolve opportunity areas.
• Ensure we deliver industry leading standards with respect to both Health and Safety and Food Safety regulations in our restaurants.
• Ensure we run great restaurants by achieving consistent pass ratings on restaurant evaluation and complete restaurant evaluation Action Plans in a timely manner.
• Effectively manage your restaurant to ensure you do not present a risk to our brand, and where you do, lead an immediate and impactful actions to quickly fix.
• Manage all customer complaints in line with Company policy, escalating issues to Franchise manager, where appropriate.
• Regularly review customer experience reports. Develop and communicate a period action plan, utilising relevant Company tools to ensure the restaurant is consistently achieving the Company standard.
• Ensure that restaurant cleaning plan/rota is adhered to.
• To ensure all marketing updates and new POS are implemented and maintained effectively.

SALES

• Consistently seek to maximize the sales in your restaurant through operational excellence. Set and communicate Bold Sales Goals to the team, striving to consistently exceed sales targets.
• Create and execute local marketing activities to optimize potential sales growth.
• Understand your local competition and increase visibility within the local community to ensure awareness of any common issues, competitor activity or forthcoming events that may impact your business.
• Build Know How of our competitors, sharing best practice with other branches.
• Develop a strong sales culture in your store, setting team members clear sales targets for every shift.
• Manage team member incentives and drive regular recognition in store.
• Points of sale to be always up to date and team trained on all new products enabling them to drive sales.

PROFIT

• Maximise the profitability of the restaurant by understanding and controlling all restaurant costs (e.g. labour, food, cost of sales). Monitor daily, weekly, and monthly to ensure alignment to budget.
• Develop a strategy to maximise profitability of your restaurant, regularly reviewing and adapting in line with business needs. Accurately forecast sales and labour to reflect trends and promotions.
• Actively utilise system reports and Company tools to guarantee 100% product availability, investigating and following up on all discrepancies.
• Completing weekly labour schedules to ensure all shifts are properly staffed/managed and ensures that labour costs are in-line with budget.
• Complete all shift/daily/weekly/monthly paperwork – review and analyze.
• Ensure that the correct level of supplies is ordered, deliveries checked and that stock levels are monitored on a daily and weekly basis and any discrepancies fully investigated and reported.
• Ensure that the correct volume of product is prepared to meet the level of business and that the stock control sheet is accurately maintained.
• Ensure that all cash handling and in-store banking procedures are always adhered to.

GENERAL

• Company security procedures to be rigorously followed to ensure the security of people, premises, stock, equipment, and cash at all times.
• Ensure that any problems that you cannot deal with are referred to the Franchise manager.
• Provide support to our restaurants and share best practice with your peer group, as required.
• Plan, attend and take minutes for branch meetings.
• Act as an ambassador of the Company and brand at community and commercial events.
• Embrace and embed new and/or changes to Company systems and process.
• To ensure all paperwork is completed accurately and within required timescale.
• To prepare for and input into regular business reviews with the Franchise Manager.
• Follow-up any issues arising from Health and safety audits to ensure corrective action is taken as required.
• Manage restaurant in accordance with Company Policies and Procedures with excellence on execution of customer service, training, development, feedback and recognition, control of production and restaurant administration.
• Managed allocated restaurant and ensured achievement of sales targets, operational efficiency and profitability, whilst ensuring adherence to Company Policy, Procedures and Standards on product, administration, hygiene, maintenance, customer service and employee relations.
• Ensure all utility bills are forward to finance on time and payment done.
• Ensure all supplier invoices are forwarded to finance on time.