Shift Managers (for the East/West Corridor)

Understands the restaurant business and factors that affects his/her own restaurant’s success. Able to review key business measurements and develop sound conclusions through the analysis of data and trends. Must possess at least 2 years restaurant supervisory/management experience.

Customer Service & Sales

• Meeting sales targets and operating an efficient and profitable restaurant
• Opening and closing the restaurant and ensuring that all Company procedures with respect to opening and closing are strictly adhered to
• Gathering all information needed for morning update call – Product PAR levels, staffing, operations checklist and pending major maintenance issues
• Monitoring the Rituals brand for baking of morning pastries for AM service and ensuring the equipment / maintenance checklist is complete
• Ensuring all other brands, Church’s, Pizza Boys & Wok N Roll, are ready for opening and assigning a sales target to the cashier
• Facilitating morning huddles with brands reinforcing health regulations, hand washing, food and beverage safety practices, sales targets, daily specials, attention to order times and assigning staff to stations based on staff deployment poster
• Conducting manager’s walkthroughs, checking on staff, chillers, freezers and continuously directing staff on stations
• Assisting and serving customers for all brands during peak times
• Maintaining the Company standards and policies with respect to employee uniformity and restaurant operations
• Resolving customer complaints effectively to ensure customer satisfaction and following up with crew members if a coaching opportunity exists
• Confirming all customer delivery orders are handled efficiently and effectively as per Company guidelines

Product Quality & Food Cost

• Checking and recording temperatures of all chillers and freezers on the temperature checklist
• Examining all chillers and freezers for organization and cleanliness in accordance with company standards
• Checking all product PAR levels and expiration dates while completing assigned checklist
• Receiving stock in accordance with company policy and standards – checking accuracy of all invoices, noting all variances and communicating with the Purchasing Department and Area Manager as needed for transfers
• Submitting invoices from third party suppliers to Head Office in accordance with established deadlines
• Maintaining proper labeling, storing and rotating of all merchandise received as well as adherence to all manufacturer and Company storage instructions
• Accurately forecasting and ordering inventory for the restaurant in accordance with Company procedures and policies

Labour Cost

• Monitoring of employees’ time log and ensuring employees sign in honestly
• Gaining approval from Area Manager for overtime needed
• Rostering, training and motivating all staff assigned to the restaurant so as to maintain total customer satisfaction and labour efficiency
• Effectively supervising the speed and efficiency of crew members on their stations
• Checking on the performance of new recruits and ensuring training plan is being completed according to the training schedule
• Verifying accuracy and timely submission of timesheets for payroll Monday

Cleanliness & Maintenance

• Ensuring restaurant equipment and facilities are effectively cleaned, maintained and kept in good working order
• Monitoring pest control and escalating to Brand Manager as needed
• Assigning cleaning duties during shift to crew member, adhering to the ‘clean as you go’ mindset on work stations, constantly refreshing customer areas and ensuring a clean, welcoming and sanitary environment
• Entering service requests on maintenance system and reporting critical issues to Brand Manager, Support Desk or Maintenance Manager as per guidelines
• Maintaining stock holding areas in a clean and organized manner
• Communicating with Maintenance Technicians during store visits, updating the Manager’s Handover Book and informing the Area Manager and Brand Manager of progress made

Compliance / Audit

 ·   Effectively controlling all Company assets located at the restaurant inclusive of all cash, stock and equipment

 ·     Preparing and submitting all Company reports in accordance with Company policy, procedures and deadlines

• Communicating staff challenges to Area Manager and completing coaching on WebHR
• Keeping the Area Manager fully informed of all unusual restaurant occurrences
• Participating in monthly inventory counts and forwarding all information to Head Office as per established Company deadlines
• Counting the manager’s vault and signing Manager’s Float Book on every shift handover
• Adhering to cashier’s float policy
• Providing change for daily operations
• Completing Church’s Management Planner and Church’s international checks
• Adhering to company policy as per ASSL cash pick up procedures and informing the relevant managers if pick up is not complete
• Reviewing manager’s sales books, cashier’s over or short balances, writing up all cash deductions and submitting signed deductions to Area Managers
• Completing regular and surprise cashier spot checks as per company cash and audit policy
• Verification of Manager’s sales book – checking off all debit and credit card slips, employee discounts, voids, gift cards, loyalty cards, vouchers and comparing cash register sales to property financial report
• Balancing of cashier’s till according to company and audit policies
• Recording and storing of all food wastage as per company guidelines; Only Restaurant General Managers and Area Managers are permitted to discard of waste
• Entering online audit for all brands accurately and in a timely manner, investigating any major overages and shortages, writing up all stock deductions and submitting signed deductions to Area Managers
• Completing daily shift handovers as per company policy and audit standards
• Documenting daily operation issues in Manager Handover Book
• Maintaining the security and safety of the staff, assets and store during closing procedures and removal of garbage
• Completing stock balancing procedures with respect to counting and recording product PAR levels and completing closing end of day duties as per company and audit policy
  • Pulling of reports from cash register, terminals and tallying delivery figures
  • Completing office banking procedures and vault procedures as per company policy
  • Following cash deposit procedures as per company policy and Sales Book
  • Entering daily sales online
  • Completing employee bag checks
  • Checking all stations for product storage and cleanliness
  • Completing equipment checks, turning off all necessary equipment for the facility especially open flame and gas valves

MINIMUM EDUCATIONAL REQUIREMENTS

• Five (5) ‘O’ level passes or CXC equivalent including English Language and Mathematics.

• Must be computer literate.

EXPERIENCE REQUIREMENTS

• Minimum of five (5) years experience in the food and beverage industry with at least two (2) years in a supervisory position.

• Working knowledge of computers and restaurant equipment.

SKILLS AND ATTRIBUTES

• Must have strong interpersonal, communication and team building skills.
• Must have strong organizational and supervisory skills.
• Must be able to work on a shift system.
• Must be willing to learn and actively participate in all restaurant stations.
• Must be physically fit and in good health.