Assistant Operations Manager

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JOB PURPOSE:
Responsible for providing strategic and operational management in which an operating environment is characterized by a high level of responsibility, accountability and teamwork so as to achieve the prescribed standards of Quality, Service and Cleanliness on a consistent basis. To ensure that all restaurants are operated in an efficient and cost effective manner. Ensure excellent customer service delivery and activities aligned with Quality systems and International Brand Standards.

The organisation remains committed to our people, performance and stakeholders. As such, all activities must therefore conform to the policies, procedures and customer service standards set by the organization and with all legal and statutory requirements.

DUTIES AND RESPONSIBILITIES:

• Communicate and conduct formal and informal meetings with Managers to ensure efficient communication of Company’s operational objectives.

• Monitor and manage the staffing and labour costs of all Restaurants/ Departments.

• Review weekly efficiency reports with detailed action plans and implementation of plans.

• Support with the management and monitoring of the key areas of the profit and loss statements: sales, contribution, food and paper, labour and semi variables.

• Support with managing Operating Costs within Budget by ensuring an efficient restaurant operations and delivery system.

• Support with managing on-time delivery target that is ensuring that customers’ deliveries are executed in a timely manner as per agreed organizational goals.

• Monitor the efficient storage, control and rotation of goods in all Restaurants with minimal wastage.

• Coaching of the Operational management team to assess and close skills gaps.

• Evaluate and ensure availability of the goods handling and storage equipment requirements to meet the required stocking levels and effective utilization of space within Restaurants.

• Advise and assist on Regional Operational initiatives as assigned.

• Manage Projects to ensure on time completion and within budget.

• Ensure that all security companies adhere to the set procedures on all compounds.

• Maintain all Properties to ensure all preventative maintenance schedules are adhered to and all repairs are completed in a timely manner and are cost effective.

• Ensure processes are optimized to achieve maximum efficacy.

• Review Management reports for effective decision making.

• Ensure that team members are trained and well equipped to handle the operations of the department.

• Ensure that the department is meeting its objectives in Safety, Health and the Environment as outlined in the OSHA 2004.

• Maintain quality service by enforcing quality and customer service standards; analyzing and resolving quality and customer service problems; and recommending system improvements using Restaurant Evaluations, Speed of Service directly and via Charts

• Ensures that 8 steps of Customer Service become part of the restaurant culture

• Obtain feedback from customers directly, via Suggestion Box and through general feedback

• Assist in other related areas of work based on the needs of the team and any other area as necessary in support of Company activities.

JOB COMPETENCIES:

• Relevant technical and/or operational knowledge and skills; and an understanding of the fast food and facilities management systems.

• Exceptional communication and interpersonal skills

• Analytical and organizational skills.

• Leadership skills.

• Strong achievement focus i.e. high energy levels and commitment to end results

• Logical thinker, strong analysis, problem assessment and resolution oriented

• Self-starter with lots of initiative and ability to work under pressure

• Good team player

• Confidentiality and Integrity/Trustworthiness

TECHNICAL SKILLS:

• Computer proficiency (Microsoft Suite)

QUALIFICATIONS/ EXPERIENCE:

• Bachelor’s degree in Business Management from a recognized University or related field is essential.

• A minimum of five (5) years’ experience in similar position.

PHYSICAL/MENTAL ENVIRONMENT:

• Physical Demands: Increased mobility, commute among Restaurants, office activity, sitting, standing, computer usage, lifting of light items.

• Environment/Hazard Demands: Able to work long and/or irregular shifts, including evenings, weekends and holidays extra shifts, as needed, for proper functioning of the restaurant.

• Travel Demands: Requirement; ability to travel for activities or training sessions.