Area Manager (Restaurant Operations) at Food Concepts Plc

Key Responsibilities
Strategy Development/Policy Development:

• Financial  and Business planning for number of restaurants being managed
• P & L management (achievement of sales and profit targets, projections)
• Accountable for the development and co-ordinate an Annual Business Plan for each restaurant
• Ensure that the business operates at the strategically accepted Gross Profit % level

Operations:

• Ensure the smooth day to day operation of the Restaurants with the ultimate aim of improving service standards and achieving a consistently high level of customer satisfaction. This will involve administration of your RVF, OSC and other related tools
• Hold regular staff planning meeting with Restaurant Manager(s)  in your area to devise recruitment plan
• Complete competency reviews and development plans for management teams in your area
• Identify potential in staff and managers and provide individuals with development training to maximize their skills
• Carry out staff interviews and Induction Training with Restaurant Managers
• Manage absence and disciplinary issues within the restaurant, seeking specialist assistance where required
• Conduct management meetings
• Keep regular contact with customers to obtain feedback on service, food quality and staff friendliness
• Manage Community projects
• Respond to written customer complaints
• Ensure front counter procedures are being used consistently

Sales Bulding:

• Keep aware of local competition and develop plans to retain customers
• Local restaurant Marketing analysis – liase with the Marketing department and Ops Manager on implementation of new ideas
• Work with other local Restaurant Managers to develop local offers
• Communicate and implement national and local promotions
• Manage the implementation of local sales building programmes

Skills, Competencies and Requirements
Functional Competencies/Requirements:

• Good understanding of the Food Industry
• Strong knowledge of preventative maintenance plan, electrical, engineering and kitchen equipments
• An ability to maintain current knowledge of developments related to business matters of interest to maintenance, particularly legislation changes and developments as they affect the Food Industry

General Management Competencies/Requirements:

• Strong Analytical, Communication and Problem solving skills
• Strong People Management Skills
• Strong Time Management & Multi-tasking skills
• Ability to plan, schedule and coordinate effectively

Educational Qualifications/Experience:

• Minimum of university degree ( a masters degree in Business Administration will be advantageous)
• Possession of any of the listed technical qualification
• Previous experience in a multi-site, Food and or Retail environment
• Minimum of 7 years working experience

Desired Personal Attributes:

• Integrity
• Proactive self-starter
• Results Orientation
• Strategic Thought Process and Follow through
• Assertiveness & tenacity
• Strong cerebral capacity
• Ability to work with all levels of management, build partnerships and teams
• Highly organized and significant ability to multi-task effectively
• Ability to cope with and work under pressure