PURPOSE OF THE POSITION:
Capture the essence of the whole position in one sentence.
Responsible for the operations of company owned restaurants within a designated Area, including the maximisation of sales, profits and efficiencies, implementation of marketing programmes, attainment of Company operating standards for the customer, operations, facilities, employment practices, coaching, support and development of management and restaurant team members.
POSITION FUNCTIONS:
List major position functions using simple task statements. For example: Supervises the construction of all new restaurants. (Include % of time spent on each function.)
Manage the area in accordance with Company Policies and Procedures including directing the activities of employees in maximising sales, customer service (GES, ROCC, CHAMPS), operating standards, operating efficiency and profit.
Assume primary responsibility for the correct implementation of Employee and Customer Safety in restaurants within through monitoring of restaurant performance, enforcing standards, ensuring observance of procedures and allocation of financial resources. Direct responsibility for investigating serious incidents and accidents and recommending appropriate corrective actions to Market Manager. Ensure all employees are provided with the appropriate training and resources to ensure customer and employee safely.
Maximise sales and profit through operational excellence, effective implementation of marketing promotions and identifying, recommending and implementing sales growth opportunities, coordinate price changes, alert Market Manager to competitive activities within area and recommend action.
Ensure effective forecasting and scheduling labour, food costs and other areas of the P&L. Ensure tasks are only undertaken by those employees certified to perform them.
Oversee restaurant staffing functions and ensure the effective recruitment, selection, training and development of management and team members in conjunction with Human Resources representatives. Use effective Bench Planning to drive optimum management and stability in area.
Maintain and develop restaurants within the Area to the highest standards of product quality and CHAMPS Standards. Recommend and implement action plans to ensure continued progress in all elements of GES and operation excellence (including ROCC).
Evaluate performance of Restaurant Management in area against established targets. Coach and support individuals to improve performance and meet targets. Ensure achievement of monthly objectives for restaurants within the area.
Oversee prompt and appropriate resolution of all complaints (inspections by third parties (eg: health inspectors), customers and employees, etc.) within the area. Inform Supervisor of serious matters and other issues that may result in legal action.
Oversee management training and designated certification, including Developing Champions, Traineeships and Team Member Training.
Ensure that controls and procedures including but not limited to security and cash control are implemented to protect the security of employees and company funds.
Ensure that management and staff are aware of company policies and procedures and implement company programs initiated by various departments.
Other duties as required.
POSITION IMPACT:
1. Major Areas:
Manage the restaurants in the Area to achieve sales, profit, people and customer targets, whilst adhering to company policies, procedures and standards.
Achieving consistent results through restaurant management whilst maintaining required standards of operational excellence and implementing company programmes and systems in a multi-outlet environment that is increasingly complex and subject to constant change, i.e., sales level fluctuations, labour turnover, product changes, procedure changes, equipment changes, increasing competition, etc.
2. Decision Making Authority
Primary responsibility for all operations activities within designated area.
Recruiting, selecting, developing, coaching and supporting and terminating restaurant personnel within area of responsibility with approval from Supervisor (i.e. Restaurant General Managers / Assistant Restaurant Managers) and in accordance with company policy.
Control of G&A for Area.
The desired profile would be any graduate/PG candidate with Minimum of 5-6 years overall experience of which 2 years experience as a Restaurant or equivalent Retail Manager or in an Above Store Operations position.
Kanishka Kapoor
91-79-26405892
kanishka@uhr.co.in
Capture the essence of the whole position in one sentence.
Responsible for the operations of company owned restaurants within a designated Area, including the maximisation of sales, profits and efficiencies, implementation of marketing programmes, attainment of Company operating standards for the customer, operations, facilities, employment practices, coaching, support and development of management and restaurant team members.
POSITION FUNCTIONS:
List major position functions using simple task statements. For example: Supervises the construction of all new restaurants. (Include % of time spent on each function.)
Manage the area in accordance with Company Policies and Procedures including directing the activities of employees in maximising sales, customer service (GES, ROCC, CHAMPS), operating standards, operating efficiency and profit.
Assume primary responsibility for the correct implementation of Employee and Customer Safety in restaurants within through monitoring of restaurant performance, enforcing standards, ensuring observance of procedures and allocation of financial resources. Direct responsibility for investigating serious incidents and accidents and recommending appropriate corrective actions to Market Manager. Ensure all employees are provided with the appropriate training and resources to ensure customer and employee safely.
Maximise sales and profit through operational excellence, effective implementation of marketing promotions and identifying, recommending and implementing sales growth opportunities, coordinate price changes, alert Market Manager to competitive activities within area and recommend action.
Ensure effective forecasting and scheduling labour, food costs and other areas of the P&L. Ensure tasks are only undertaken by those employees certified to perform them.
Oversee restaurant staffing functions and ensure the effective recruitment, selection, training and development of management and team members in conjunction with Human Resources representatives. Use effective Bench Planning to drive optimum management and stability in area.
Maintain and develop restaurants within the Area to the highest standards of product quality and CHAMPS Standards. Recommend and implement action plans to ensure continued progress in all elements of GES and operation excellence (including ROCC).
Evaluate performance of Restaurant Management in area against established targets. Coach and support individuals to improve performance and meet targets. Ensure achievement of monthly objectives for restaurants within the area.
Oversee prompt and appropriate resolution of all complaints (inspections by third parties (eg: health inspectors), customers and employees, etc.) within the area. Inform Supervisor of serious matters and other issues that may result in legal action.
Oversee management training and designated certification, including Developing Champions, Traineeships and Team Member Training.
Ensure that controls and procedures including but not limited to security and cash control are implemented to protect the security of employees and company funds.
Ensure that management and staff are aware of company policies and procedures and implement company programs initiated by various departments.
Other duties as required.
POSITION IMPACT:
1. Major Areas:
Manage the restaurants in the Area to achieve sales, profit, people and customer targets, whilst adhering to company policies, procedures and standards.
Achieving consistent results through restaurant management whilst maintaining required standards of operational excellence and implementing company programmes and systems in a multi-outlet environment that is increasingly complex and subject to constant change, i.e., sales level fluctuations, labour turnover, product changes, procedure changes, equipment changes, increasing competition, etc.
2. Decision Making Authority
Primary responsibility for all operations activities within designated area.
Recruiting, selecting, developing, coaching and supporting and terminating restaurant personnel within area of responsibility with approval from Supervisor (i.e. Restaurant General Managers / Assistant Restaurant Managers) and in accordance with company policy.
Control of G&A for Area.
The desired profile would be any graduate/PG candidate with Minimum of 5-6 years overall experience of which 2 years experience as a Restaurant or equivalent Retail Manager or in an Above Store Operations position.
Kanishka Kapoor
91-79-26405892
kanishka@uhr.co.in
Post a Comment