Restaurant Manager

JOB PURPOSE

The Restaurant Manager is responsible for the overall performance and daily operations of the restaurant, including sales, profitability, people management, food quality, inventory, customer service, cleanliness, cost control, and compliance with company policies and standards.

The Restaurant Manager is expected to manage the store as a business unit and is accountable for achieving operational and financial targets set by Top Management.

KEY RESPONSIBILITIES

1. OVERALL STORE OPERATIONS

• Manage the overall daily operations of the restaurant.
• Ensure proper opening, shift turnover, and closing procedures.
• Ensure smooth coordination between AM and PM shifts.
• Monitor operational problems and implement immediate corrective action.
• Ensure all company SOPs, memorandums, and management directives are properly implemented.

2. SALES & P&L MANAGEMENT

• Monitor daily, weekly, and monthly sales performance.
• Review and manage store-level Profit & Loss performance.
• Monitor and control:
• Sales
• Food Cost / COGS
• Labor Cost
• Waste and Product Loss
• Discounts, Refunds, and Voids
• Utilities
• Operating Supplies
• Repairs and Maintenance
• Other controllable store expenses
• Analyze significant variances against company targets.
• Identify causes of poor profitability and implement corrective actions.
• Recommend actions to increase sales and reduce unnecessary costs.

Finance/Accounting shall prepare, reconcile, and validate the official P&L and financial statements. The Restaurant Manager is responsible for operational performance and explaining store-level variances.

3. PEOPLE MANAGEMENT

• Directly supervise Shift Managers, Team Leaders, and restaurant staff.
• Ensure proper manpower deployment according to business needs.
• Monitor employee attendance, punctuality, grooming, discipline, and performance.
• Conduct shift briefings, coaching, and performance discussions.
• Ensure employees understand their responsibilities and company policies.
• Recommend training, recognition, corrective action, or disciplinary action when necessary.
• Coordinate manpower concerns with Top Management and HR.

4. FOOD QUALITY & PRODUCT STANDARDS

• Ensure all food products meet Chickbon standards for:
• Taste
• Portioning
• Preparation
• Presentation
• Holding time
• Food safety
• Conduct regular product quality checks.
• Coordinate with the R&D Consultant regarding product quality, procedures, yields, and improvements.
• Immediately address food-quality issues.

5. INVENTORY & STOCK CONTROL

• Oversee proper daily inventory counting and documentation.
• Ensure proper receiving, issuance, transfer, and storage of stocks.
• Monitor inventory variances and unusual stock movement.
• Investigate shortages, excess usage, and unexplained discrepancies.
• Ensure required inventory reports are completed and submitted on time.
• Coordinate with Commissary and Finance regarding inventory concerns.

6. WASTE & COST CONTROL

• Monitor and minimize food waste, spoilage, overproduction, and product loss.
• Ensure all waste and product loss are properly recorded and supported by required documentation.
• Investigate recurring waste problems and implement corrective measures.
• Ensure proper portioning and production planning to control food cost.

7. CASH, POS & DOCUMENT CONTROL

• Ensure compliance with proper cash-handling and POS procedures.
• Monitor cash discrepancies, refunds, voids, discounts, and cancelled transactions.
• Ensure all transactions requiring supporting documents are properly documented.
• Review unusual discrepancies and escalate major concerns to Top Management.
• Ensure complete supporting documents are properly endorsed to Finance.

8. CUSTOMER SERVICE

• Ensure customers receive fast, accurate, and professional service.
• Handle escalated customer complaints and operational concerns.
• Investigate recurring customer complaints and recommend corrective actions.
• Monitor customer feedback and identify opportunities to improve the customer experience.

9. CLEANLINESS, FOOD SAFETY & WORKPLACE SAFETY

• Ensure dining, kitchen, storage, comfort room, and work areas are clean and properly maintained.
• Ensure proper food safety, sanitation, and hygiene standards.
• Ensure proper equipment usage and immediately report damaged or unsafe equipment.
• Enforce workplace safety and emergency procedures.

10. REPORTING & MANAGEMENT COMMUNICATION

The Restaurant Manager shall review, prepare, or submit required operational reports, including:

• Daily Operations Report
• Sales Performance Report
• P&L / Cost Performance Review
• Inventory Variance Report
• Waste / Product Loss Report
• Attendance and Manpower Report
• Customer Complaint Report
• Equipment and Maintenance Concerns
• Incident Reports
• Action Plans for identified operational problems
• Other reports required by Top Management

11. PERFORMANCE IMPROVEMENT

• Identify operational weaknesses and recommend improvements.
• Implement action plans approved by Top Management.
• Monitor whether corrective actions are effective.
• Develop Shift Managers and Team Leaders to become stronger operational leaders.
• Continuously improve productivity, service quality, sales, and profitability.

AUTHORITY

The Restaurant Manager may:

• Direct and supervise restaurant employees.
• Assign operational duties and responsibilities.
• Correct operational issues during shifts.
• Conduct coaching and performance discussions.
• Recommend disciplinary action.
• Recommend manpower and scheduling adjustments.
• Recommend purchases, repairs, and operational improvements.
• Require compliance with company SOPs and policies.

However, the following shall remain subject to the existing Chickbon approval process:

• Overtime
• Undertime
• Leave
• Cancelled Day-Off
• Major Schedule Changes
• Hiring and Termination
• Salary Adjustments
• Major Purchases
• Major Disciplinary Actions
• Other matters requiring Top Management approval

KEY PERFORMANCE INDICATORS (KPIs)

The Restaurant Manager shall be evaluated based on:

• Sales Achievement
• Store Profitability / P&L Performance
• Food Cost / COGS Control
• Labor Cost Control
• Inventory Accuracy
• Waste and Product Loss
• Customer Satisfaction
• Food Quality
• Speed and Accuracy of Service
• Staff Productivity and Discipline
• Cleanliness and Food Safety
• Compliance with SOPs and Company Policies
• Accuracy and Timeliness of Reports
• Resolution of Operational Issues
• Overall Store Performance

CORE ACCOUNTABILITY

The Restaurant Manager is the primary person accountable for the overall operational and financial performance of the restaurant.

The Restaurant Manager must be able to explain:

• Why sales increased or decreased
• Why food cost increased
• Why labor cost is above target
• Why inventory variances occurred
• Why waste increased
• Why customer complaints occurred
• Why profitability is below target
• What corrective actions are being implemented

The Restaurant Manager is expected not only to operate the restaurant, but to manage the restaurant as a profitable business unit.

Pay: Php20,000.00 - Php25,000.00 per month

Benefits:

• Opportunities for promotion
• Promotion to permanent employee
• Staff meals provided

Work Location: In person