RESTAURANT ASSISTANT MANAGER
Safeway
مجموع سنوات الخبرة :21 years, 10 أشهر
Help the manager in planning and scheduling staff, ensuring adequate coverage to meet business needs.
•Training staff members in best practices while further developing their skills.
•Cross-trained to work in the other areas of the restaurant.
•Completing and upholding food safety standards and procedures.
•Responsible for cash management and maintenance of the Restaurant.
•Responsible for inventory management.
•Ability to follow both Tim Hortons and organization's systems.
•Capability to embrace responsibility and be accountable for achieving target.
•Must be able to quickly identify and solve problems with efficiency.
•Ensure compliance to government food safety regulations.
Reporting directly to the San Miguel Foods, Inc. National Processing Operations Manager, the incumbent provides service and information to the National Processing Operations Manager and other facility and units to contribute to the growth and profitability of San Miguel Foods, Inc. National Poultry Processing Plants and third party managed facility.
1) OPERATING BUDGET
•Prepares annual budget for National Processing Operations Manager’s Office, Technical Services Group, and Plant Manintenance Section based on the current table of organization. Operating budgets composed of supplies, all company provided economic and non-economic benefits, indirect labor cost, provision of overtime rates with detailed assumptions, materials needed for repairs and maintenance (plant, properties and equipment, machineries, buildings, provision for purchase of small tools, and equipment, etc), travels, trainings and programs, representations, quality management system training (in-house) provision of other programs for quality and productivity, planning workshop and others to support established plans and programs for the current year.
•Integrates into the operating budget the specific objectives and other performance standards for the budget year. Setting up of all internal and external assumptions on labor, projects, programs, trainings, travels, supplies, materials and all other related expenses for the current year.
•Analyzes financials of National Processing Operations Manager’s office, Technical Services Group and Plant Maintenance by constantly monitoring of expenses, provides detailed variance cost analysis for better cost management and control and to maintain competitiveness by continuously aiming for the drive towards least cost.
•Facilitates budget revisions and updating when necessary.
Acts as a secretary and take minutes during weekly Council of Heads meeting and Management Review meeting. Provides, distributes and maintains copy of the minutes of the meeting. For better decision making and further operations improvement to achieve higher efficiency, increased productivity and serviceability, to address customer complaints such that matters are attended to based on standards set on departmental specific objectives. Consolidates all internal/external customers audit to be used as a tool in the evaluation of yearly performance measure for direct reports of National Processing Manager.
•Provides secretarial and administrative function for the National Processing Operations Manager’s office and assists other operating units/departments and installation within San Miguel Foods, Inc. and third-party managed facility.
•Handles all mails, documents and papers for signature of the National Processing Manager as soon it arrives, dividing it according to importance. Whenever necessary, incoming mails of urgent attention are answered promptly or route it to the correct person or office.
•Maintains a systematic and updated filing system for easy referencing. Ensures files are being kept and comply with the retention schedule being set.
•Schedules conferences, meetings and plant tour visit. Ensures these are properly set - up and coordinated to the concerned parties, which includes room reservation, meals, materials needed for the plant tour visit, remind attendees of the meeting and the presence of any special equipment that has requested by the participants.