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Managerial Tasks
- Ensures that the published K2G procedures for receiving, preparing, holding, packing and serving products are being followed.
- Maintains high level of productivity through effective training and motivation of full time and part time employees.
- This includes implementation of CHAMPS standards by imparting useful training at every level.
- Ensures cleanliness all day long of the lobby, dinning area, restrooms, as well as at the back of the house.
- Maintains safe work environment as per Safety and Health policy of the Company.
- Manages controllable cost as per allocated budget in the following critical area:
- Labor
- Utilities
- Raw material’s wastage / variance
- Misc. Expenses
- Exercises useful control on variance, which should not increase more than 0.5% every month.
- Maintains item wise ordering schedules for vendors and warehouse.
- When placing order, should exercise proper inventory control to circumvent shortage and excessive supplies.
- Assures product freshness as per given time period on first in first out rotation and prevent spoilage by maintaining proper storage.
- Plans and executes LSM and promotion activities on the targeted date in coordination with the Marketing Department.
- Appraises the Operations / Area Manager of changes taking place in customer profile and buying pattern and take appropriate measures accordingly.
- Prepares and updates preventive maintenance schedule on monthly basis. Identifies repairing needs of the equipment and informs Operations/Area Manager in time.
- Forwards leave applications of full time employees to Human resource.
- Adopts effective security measures of staff and material at the restaurant. Keeps regular checks on Security guards.
- In absence of CRO, plans regular visits to schools situated in the area on monthly basis.
- Handles customer complaints and inform Operations / Area Manager of the action/decision.
- Employee Relations
- Regulates and exercises decision-making control over recruitment and termination of restaurant personnel within the guidelines established by the Company.
- Informs Operations / Area Manager of disciplinary action against an employee and obtain prior approval for termination of restaurant staff.
- Controls uniforms and dress code of all employees and stress on grooming and neat appearance.
- Reports And Analysis
- Helps out CER expert with conducting Champs Excellence Review on a monthly basis.
- Compiles payroll information from 21st to 20th and forwards the information to the Operations/Area Manager by 21st of each month.
- Prepares and submit following reports on the given targeted date.
Variance Report ;
- 3rd of every month
Inventory Report;
- 3rd of every month
Efficiency Report;
- 3rd of every month
- Reviews and analyzes P&L of the restaurant and take corrective action where needed.
Skills
Job Details
Industry:
Functional Area:
Total Positions:
1 Post
Job Shift:
First Shift (Day)
Gender:
No Preference
Age:
25 - 40 Years
Minimum Education:
Masters
Degree Title:
Preferably MBA (post graduate) or a Business/Commerce graduate
Career Level:
Experienced Professional
Minimum Experience:
2 Years (At least one year as Asst. Restaurant Manager or in any other multi national QSR restaurant. Otherwise two to three years experience in a service industry)
Apply Before:
Dec 09, 2021
Posting Date:
Nov 08, 2021
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