Senior F.o.h Manager

**JOB DESCRIPTION**

**Restaurant Name**: **Panarottis Kenilworth**

**Name:

.**

**Position Title**: **2IC**

**Reports to**:OPERATOR**

**No. of subordinates**: All employees

**The purpose of job**:

- Ensure and maintain the highest standard of operations in respect of the technical detail (tangibles), product quality, hygiene and cleanliness, financial and administrative status, service image protected and continuously develop wholesome customer relationships.
- Maintain and develop all employee relations in accordance with required standards of the Franchisor and the Laws and Acts of South Africa.
- Protect the investment and ensure favorable ROI of 12% net profit, which in turn ensures the sustainability of Brand.

**Main Functions**:
**1. FINANCIALS**
- Profitability
- Maintain agreed on food cost
- Maintain agreed on labour and budgeted expenses

**2. OPERATIONS**
- Restaurant standards
- Information technology
- Licensed products

**3. CUSTOMER EXPERIENCE MANAGEMENT**
- Zany Marketing / Social media
- Customer complaints/compliments

**4. HUMAN CAPITAL**
- People development
- Administration
- Training

**FINANCIALS**

**Profitability**
- Continuously monitor, review and grow turnover.
- Maximize growth through wholesome operations, well-trained people, good local marketing strategies, turnover building initiatives and incentives interconnected with profitability.
- Ensure the proper control and planning of management controlled expenses.
- Communicate continuously cost saving initiatives to promote increased profitability.

**Maintain agreed on food cost**
- Maintain a food cost below agreed on budget - currently% including packaging.
- Manage and control daily issuing and usage of all products, ensure correct recipes are followed.
- Follow up daily with any variances - recipe matrix in-situ.
- Complete weekly and monthly stock take and signing for stockholding value.
- Agree turnover and product par level purchasing according to turnover, MONTHLY.
- Collect, review and analyze restaurant profit and loss statements with HQ and check correct expense allocations.

**Maintain agreed on labour and budgeted expenses**
- Control all overheads in line with daily, weekly and monthly budgets.
- Ensure a correct number of employees and manage their shifts accordingly.
- Agree on labour and expense budgets, MONTHLY.
- Collect, review and analyze restaurant profit and loss statements and check correct labour and expense allocations.
- Monitor and manage energy consumptions.

**OPERATIONS**

**Restaurant standards**
- Maintain the highest standard of operations (technical/tangibles) and achieve a minimum of 90% for Quality, Quantity, Hygiene and Safety Reports, and Service Assessments.
- Improve the service and operating standards by addressing problematic areas through proper communication (written confirmation and meetings).
- Carry out regular, properly structured meetings and training workshops with management, waitrons and production staff.
- Review, analyze and institute corrective measures to address all unacceptable operational aspects.

**Information Technology**
- Keep abreast of all new IT improvements affecting the operation.
- Daily monitoring of all communication approaches.

**Licensed Products**
- Ensure all products meet Hussar Grill quality standards.
- Report problems in respect of quality and availability through the Vector log reports and HQ procurement.
- Use of licensed products non-negotiable.

**CUSTOMER EXPERIENCE MANAGEMENT**

**Customer complaints**
- Ensure that the restaurant receives zero complaints and many compliments.
- Maintain your relationships with your current customers.
- Build relationships with all new customers.
- Review and understand each complaint and compliment and ensure the necessary training is conducted to address problematic issues.
- Ensure correct running of the restaurant.
- Use complaints as a learning document and process.
- Handle and manage all complaints/compliments (customer concerns) from the general public, proactively, punctually and effectively - 2-day turnaround.
- Always ensure that the customers return through following up.

**Marketing**
- Grow the number of new customers entering the restaurant.
- Ensure the correct standard of operations - the running of the restaurant which equates to good marketing by word of mouth.
- Ensure the proper introduction of national marketing material and activities to promote turnover at the restaurant level.
- Institute and execute marketing strategies on an ongoing basis to suit the restaurant and its local community.
- Conduct yourself in a professional manner at all times to promote good public image and perception of the restaurant as a whole.
- 1% of turnover to be spent on local marketing.

**HUMAN CAPITAL**

**HR and People Development**
- Interview and recruit the right caliber of people suitable for the Spur environment.
- Manage all in terms of shift and functions.
- Create a positive working envi