Shift Manager (Kitchen Manager)

Financial Management

·       Responsible in hitting the target Labor Cost set by the management through efficient scheduling of Restaurant Team Members.

·       Manages the resources of the store (manpower, machine, method, materials and money) and monitors cost to ensure maximum utilization of resources and optimum operations efficiency

·       Suggests ways to control and lessen restaurant expenses according to budget.

·       Ensures store funds and sales are properly deposited and accounted for in compliance with Cash handling policies.

·       Implements cash control procedures to prevent overage and shortage.

Operations Management

·       Supervises Restaurant Team Members throughout the shift.

·       Ensures that enough Restaurant Team Members are present in each shift.

·       Ensures proper implementation of Restaurant Building maintenance.

·       Checks all machines, lighting, fixtures, and kitchen amenities to make sure that they are in good condition, reports anything that needs repair or replacement and makes recommendation to the Restaurant Manager

·         Supervises opening and closing procedures. Ensures that store is opened on time and that closing activities are not implemented prior to official store closing time.

·         Ensures that proper shift endorsement is accomplished at all times for each incoming Shift Manager

·         Implements the following shift activities, depending on area of assignment.

• Responsible for achieving the target costing for food, paper, operating supplies & utilities.

Back of House

a.           Checks the whole production area in terms of readiness.

b.           Detects deviation in product quality, processes, food safety and other standard operating procedures.

c.            Assess product quality on a regular basis (actual or guest

feedback).

d.       Ensures that products are always available during each shift.

e.           Check stocks/mise-en-place items for availability based on forecast

f.             Monitors production flow and assist in kitchen bottlenecks.

g.           Coordinates production with ARM, including out-of-stock items and products that need to be pushed.

h.           Monitors achievement of food serving time and other product related time standards.

i.         Leads the Team Members in kitchen area to achieve the highest standards of product quality.

Front of House

a.           Implements proper floor control and must be visible in the dining area

b.       Interacts and initiates engagement with guest.

c.        Presents a cheerful, positive attitude towards guest.

d.       Checks and directs Team Members and reinforces customer interaction.

e.       Monitors and properly position Team Members.

f.         Assess service quality when doing regular rounds.

g.       Detects and rectifies service deviations promptly

h.       Assess speed of service on a regular basis.

i.         Implements zoning.

j.         Coordinates with production area regarding flow of guests.

People Management

·       Provides clear roles and responsibilities to Team Members, re-position Team Members if needed.

·       Maintains positive employee relations by promoting teamwork and administering fair feedback and communication system with the Restaurant Team Members.

·       Coaches Restaurant Team Members to ensure their understanding of Service Quality and Product Quality standards.

·       Serve as role model for Restaurant Team Members to follow.

·       Cascade floor management techniques to Restaurant Team Members for faster and efficient customer service.

·       Attend/Conduct shift briefing when and where required

·       Evaluates employee performance under his/her direct supervision.

·       Promotes camaraderie and teamwork among employees to achieve harmonious and productive working relations.

·       Communicates concerns, feedbacks, plans and areas for improvement to team members during shift briefing.

Customer Experience

·       Builds and maintains strong positive relationship with the guests.

• Responds to guest in a friendly manner while maintaining an appropriate sense of urgency

·       Monitors and ensures prompt, friendly and excellent customer service.

·       Executes Quality Service and Cleanliness Standards of the Restaurant.

·       Ensures an environment of Guest Awareness and equality Restaurant Partners and Management Team.

·       Monitors customer feedback, resolve customer complaints and takes corrective actions to ensure guest satisfaction