Obtain a copy of the job description for your current or most recent job. If this is not feasible, obtain a copy of a job description of someone you know. Then, obtain a copy of the mission statements for the organization and unit in question. Revise the job description so that it is aligned with the unit and organizational strategic priorities. Revisions may include adding tasks and KSAs important in the mission statement that are not already included in the job description. JOLLIBEE FOODS CORPORATION: VISION AND MISSION STATEMENT JOB DESCRIPTION The Assistant Restaurant Manager assists the Restaurant Manager (RM) in the achievement of the restaurant business goals (i.e. achievement of Food, Service & Cleanliness (FSC) and profitability targets) thru effective management of day-to-day operations; in sales building activities thru development of packaged programs promotional activities; and maybe responsible for the training and development of other management team members: Supervisors, Management Trainees. Essential Functions ● Sales Target Achievement ○ Assist the Restaurant Manager (RM) in achieving sales targets by recommending promotional activities for Packaged Programs to support the sales strategy designed by the RM. Assists in the effective implementation of the programs. ○ Develop and recommend specific promotion activities for packaged programs to support sales building strategies/directions as defined by the RM. Ensure proper implementation and evaluation of promotional activities for Packaged Programs. ○ Analyze sales data regularly to identify trends and opportunities for improvement. ○ Train and motivate the sales team to upsell and cross-sell menu items. ● FSC Target Achievement ○ Help the RM in creating the Food, Service, Cleanliness (FSC) culture in the restaurant by leading the team in defining and implementing FSC initiatives and activities and by helping identify opportunities to balance FSC & Profit & Loss demands. ○ Lead/manage restaurant team for achievement of FSC goals through effective operations, this includes proper and integrated execution of operations activities that ensures delivery of all FSC support requirements. ○ Regular review and assessment of operations. Conducts restaurant FSC Audit. Works with Managers to identify problems and formulate action plans to address concerns. Ensures effectiveness of the restaurant Production Systems and requirements are in place. ○ Monitor Supervisors to ensure that Service Systems and Crew support requirements are in place. ○ Conduct regular review and assessment of the Product Quality and Service Quality levels. Lead and coach management team to design Product /Service Quality & Cleanliness & Sanitation programs. Deploy activities and track implementation. ○ Assure that the restaurant follows all relevant health and safety standards. ○ Ensure effective operational implementation of New Product Standards, Procedures and Processes. Preventive Maintenance Program development and implementation. ○ Supplier coordination. ○ Ensure that the restaurant has the necessary inventory and supplies to meet demand. This could involve forecasting sales and ordering supplies accordingly, as well as minimizing waste. ○ Resolving customers' questions and grievances in a professional manner to ensure warm and sincere distinct service to customers. ○ Gather guests’ feedback and recommend improvements to the menu to ensure consistency of great tasting food with high value for money. ● Profit Target Achievement ○ Help the RM in creating a cost management orientation among the restaurant team by leading them in defining cost management and operational efficiency improvement activities. Lead in the implementation of activities to improve restaurant cost performance levels. ○ Ensure achievement of variable cost targets in the areas of Food Cost & Paper Cost (FC/PC), operating expenses, utilities, Repairs & Maintenance (R&M) & Local Store Marketing (LSM). ○ Oversee Supervisors to ensure achievement of Labor Cost targets. Design variable cost management strategy for approval by RM. Monitor and evaluate implementation. ○ Assist the RM in implementing cost-saving measures. It involves ensuring the reduction of food waste, optimizing staffing levels, or renegotiating supplier contracts. ○ Help the RM in reviewing the pricing of menu items regularly to ensure that they are priced correctly. Consider the cost of ingredients, preparation time, and portion size when determining the price of each item. ● People Management & Development ○ Crew ■ Assist RM/SM in Crew Assessments, performance appraisal documentation and submission. ■ Conduct crew meetings. Monitor consistent implementation of Code of Conduct (Employee Handbook) and all HR and Legal requirements and procedures. ■ Manage effective management-crew communication, feedback, performance management, coaching, and discipline. ■ Coordination of communication between front and back of house staff members and provide them their shift schedules. ■ Train all personnel on service procedures and order, and hold them responsible to the standards. Non-Essential Functions ● Prepare periodic status reports related to restaurant operations and/or technical services/support to Restaurant Manager and other reports that may be required by management. Prepare management reports, restaurant reports/requirements as required. Job Specifications ● At least Associate’s Degree or related courses in Business, Management, Finance/ Business, Accounting, etc. ● At least 2 years experience as a Team Leader in a food service or retail operations. Demonstrated experience in managing others/teams preferably in food service industries.
