Restaurant Manager
burger king
Total years of experience :27 years, 1 Months
Role Responsibility:
Profit Control.
•Achieve sales &profit target -manage P&L to required budgets.
•Maintain &improve QSC standards ensuring profitability, sales growth & other agreed goals.
•Ensure that security measures & policies relating to cash stock & assets are implemented effectively with regard to sales.
•Develop projections of controllable items
People Developer
Ensure that all management &staff are trained to the required B.K. standard.
•Motivation & development of staff & mgrs. in line with business objectives.
•Provide training & development plans for all & ensure they are completed.
•Conduct management and staff appraisals
•Conduct regular staff & management meetings.
•Delegate key tasks to management team to maximize their potential & identify potential in staff members and develop accordingly.
Retailer
•Implementation of Local Rest. Marketing plan.
•Customer relation management
•Delivery of products meeting the quality, the service& the cleanliness standards required.
•Awareness of competition and the local market situation.
•Implementation of health and safety with an adherence to all current legislation.
•Ensure the proper level of hygiene, safety & maintenance in the restaurant, safe condition of work, food-handling procedures etc…
Position Summary:
To Manage a Burger King Restaurant on a profitable basis, consistently Serving quality Food with Fast, courteous Service in Clean and Pleasant Surroundings.
Basic Function:
Ensuring that appropriate people standards are achieved within Human Resources guidelines.
•Achieve the necessary staffing and scheduling of restaurant to accomplish restaurant goals and standards.
•Analyze cost controls and sales trends by monitoring month end reports and statements.
•Implement local promotions and marketing plans.
Monitors sales projections and budgets versus actual sales.
Implements approved sales building programs.
Aware of competitive actions and growth.
Aware of changes in the community and impact on sales.
Recommends local store marketing plan to resolve sales shortfalls.
Maintains continuity with current media messages and restaurant marketing efforts.
•Implements approved Birthday Parties programs. Implement training, motivation and retention programs at all levels in restaurant. Ensure all training and development standards are met at the store level.
Utilizes crew growth ladder so that restaurant operates with certified positions.
Monitors crew training practices.
Develops managers through use of personal development plans.
with managers to provide monthly development objectives.
Personal performance is exemplary of all policies and procedures.
Communicates specific performance standards on a timely basis.
Observes performance and provides consistent feedback.
Utilizes effective performance review techniques.
Proper performance review documentation is established through an effective monitoring system.
•Maintain restaurant building and equipment in a condition that ensures customer service and customer image goals are met.
•Handle customer complaints.
Maintain operations to Burger Standards.
Ensures that current standards, including acceptance of raw product are understood and communicated to all restaurant management.
Ensures that all production systems, time and temperature standards are current and followed:
Communicates service standards on performance, appearance and atmosphere.
Communicates and monitors standards for cleanliness, sanitation and safety.
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The requirements listed are representative of the knowledge, skilled and/or ability required.
Training Classes:
•Basic Management Training
•Profit and Loss
•People The Winning Edge
•Advanced Restaurant Operations Course.
Wholly accountable for the leadership of strategic direction, tactical planning, sales, marketing, business development, finance, quality control, operations, customer service, procurement, human resources and administration and P & L performance functions of the company. The company is engaged in the business of operating Fast Food & COFFEE SHOP.
• Instigated the business development, sales and marketing campaigns with the respective divisions with hands on approach to ensure the teams benefited with training, feedback and progress reports.
The Restaurant Manager is responsible for supporting the management team with leading by example, and by providing team members with the knowledge and skills necessary to create an exceptional dining experience for each guest. The Manager is responsible for the development of new and current team members, while upholding all front of house (FOH) service standards, ensuring that food and beverage is served as detailed in the Front and Back of House Manuals. The Restaurant Manager must maintain a safe and sanitary work environment. In addition, they must make the team member’s job fun - remaining friendly and flexible and always maintaining a top-of-mind awareness of the guest. The Restaurant Manager increases sales and follow-through, by providing and ensuring consistent training, dress code standards, great service and cost controls, while utilizing all SMART Management principles. The Restaurant Manager reports directly to the Restaurant General Manager.
To ensure that each guest receives the highest quality food, ensuring that orders are prepared and garnished properly, and delivered to the passenger at the appropriate hot or cold temperature. Ensures that each dish being served is made to company specifications.
Egypt. • B.Sc. Tourism and hotels Management, 1995 – 1998. Cairo High Institute , (Hotels management section