Responsibilities To manage a restaurant in accordance with Restaurant's Policies and Procedures. To maximize restaurant sales and profitability by effective deployment of labor, assets, and production costs. To maintain excellence in the execution of all duties. To focus on exceeding customer expectations. To focus on developing and training staff, as well as to provide negative and positive reinforcement, and to recognize and reward superior performance. To maximize the profitability of the restaurant by monitoring food, packaging, and labor costs as well as controllable expenditure to ensure that these are in line with established targets. Ensure that all restaurant resources, i.e. Labour, product, supplies, tills, and equipment are at the correct levels to meet the various volumes of business. Ensure that all cash handling and in-restaurant banking procedures are adhered to at all times. Do a daily, weekly, and monthly stock check in the restaurant. To ensure that the correct level of supplies is ordered, deliveries checked, and that stock levels are monitored on a daily and weekly basis and any discrepancies are fully investigated and reported. To prepare the weekly labor schedules in advance and to ensure all shifts are properly staffed and that labor costs are in line with the budget. To ensure that the mix of staff recruited in no way conflicts with the Company's non-discriminatory policy. To ensure that all staff receive a comprehensive induction and are correctly trained to perform those tasks assigned to them and that they are actively encouraged to progress through the training program. To provide development for staff and to ensure that succession planning is carried out to ensure full management of the restaurant. To ensure that the Policies and Procedures are followed to minimize employee relations issues within the restaurant. To action recruitment and termination payroll change documentation and to forward these updates to the HR Department. To coordinate, hold and record monthly staff meetings to discuss various issues which affect the restaurant/team. To ensure that all restaurant staff and management are fully trained in fire procedures, health, safety, and food hygiene practices as well as security and robbery procedures. To ensure that all daily, weekly, and monthly administration is completed accurately in line with procedures. To ensure that accurate operating reports are kept. Ensure that standards are in accordance with HACCP. Ensure that the Safety, Health, and Hygiene standards are in accordance with statutory regulations. • To carry out Local Store Marketing activities as authorized by the Regional Operations Manager. To monitor all local competitor activity and any local activities - this may affect the volume of business. To coordinate the implementation of in-store promotions and ensure that all staff is fully briefed in advance of promotions. To monitor operating practices and to action, any problems identified. Demonstrate belief in people by treating each person in the restaurant fairly and with respect. Recognize individuals frequently and encourages them to recognize each other. Coach and support staff and ensure that they are fully trained and the job training is effective. Demonstrate teamwork by helping staff and management with their work, cross-training them, effectively resolving their concerns, and holding regular team meetings. Hire, develops, and promotes restaurant staff in consultation with Area / Regional manager. Administer progressive discipline as needed, ensures compliance with all statutory regulations Requirements Grade 12 / NQF 4 3 years Fast Food/Restaurant Manager experience preferably KFC or Pizza Hut Creditworthiness (ITC check) and no criminal record Micros /GAAP POS – 3 years' experience Only SA citizens will be considered
