Senior Restaurant Manager

Requirements

The Day-to-Day:
Build People Capability

Drives culture, problem solves, resolves conflicts, communicates and motivates to drive results through others.

Recruit and equip high quality operators to deliver great customer experiences.

Build a healthy and robust bench of developed and capable Managers and Team Members.

Leads performance management process for all employees in their restaurant.

Lead by example - be a culture champion and live by our Brand and Business Values.

Leverage culture and people capability to fuel brand performance.

Provides leadership and coaching, developing Manager’s and Team Members.

Deliver a Consistent Customer Experience

Ensure complete and timely execution of corporate & local marketing programs.

Ensure a safe working and customer experience environment by facilitating safe work behaviours of the team.

Control day-to-day operations by scheduling labour and ordering food and supplies, to successfully fulfil the needs of running a great restaurant.

Ensure local health and safety codes, and company safety and security policies are met.

Drives customer-focused culture by serving as a role model in resolving serious customer issues and training managers to meet or exceed customer service standards.

Utilises insights from customer feedback to help elevate the customer’s experience and meet our customer satisfaction targets.

Tracks, analyses and identifies root causes of customer complaints and leads management team to implement systematic solutions, performance standards and to provide an objective basis for performance feedback.

Builds SMART action plans to resolve issues in their restaurant.

Monitors restaurant Speed with Service (SWS) performance and provides coaching to unit management teams to meet performance targets.

Grow the Brand, Sales and Profits.

Control Profit & Loss by following cash control/security procedures, maintaining inventory, managing labour, reviewing financial reports, and taking appropriate actions.

Ensure maintenance of equipment, facility, and grounds through the use of a Preventative Maintenance Plan based on Company Standards.

Reviews and priorities store capital expenditure requests and establishes common vendor relationships where scale can be leveraged.

Ensures that facilities and equipment are maintained to Brand standards; coordinates facility upgrades or equipment replacement.

Analyses sales, labour, inventory and controllable on a continual basis and coaches on corrective action to meet or achieve margin and sales growth targets.

Works with management team to develop and deliver unit-specific Annual Operating Plans.

Is This You?

Grade 12

3-5 years of operational management experience in the Quick Service Restaurant industry, Hospitality or retail environment including Profit & Loss responsibility.

Basic business maths and accounting skills to manage Profit & Loss in their restaurant and strong analytical/decision-making skills.

Strong interpersonal and conflict resolution skills.

Good oral/written communication skills and strong interpersonal and conflict resolution skills with exceptional team building capability.

Provides leadership and coaching for each employee in their restaurant.

Demonstrated track record of workplace achievement in the selection, coaching and development of managerial employees.

Proven ability to drive customer satisfaction, financial performance and employee satisfaction.

If this is you please forward your detailed resume with salary expectations to:
**Experience**:

- Restaurant management: 3 years (required)