Assistant Restaurant Manager-Burger King (Franchise under ADNOC Distribution)

Job Title: Assistant Restaurant Manager - Burger King (Franchise under ADNOC Distribution)

Unit / Division: Retail Group/ Franchise & Property Services Division

Job Location: Anywhere in UAE.

JOB PURPOSE:

The Assistant Restaurant Manager is responsible for managing the daily operations of a single restaurant in accordance with company QSC standards by the Operations Manual for an assigned shift. The role involves assisting the restaurant manager to control and operate the restaurant to maximize sales and profitability while maintaining the highest possible standards of cleanliness, product quality, and service to customers in pleasant surroundings.

KEY ACCOUNTABILITIES:

1. Run a smooth and efficient shift in the restaurant ensuring all standards, policies, and procedures are adhered to. This includes:
1. Managing the crew training program and responsible for store personnel files.
2. Completing monthly store reports.
3. Assisting in the training of Service Experts and Managers Trainees.
4. Training Service Supervisors.
5. Assisting the store manager in controlling all P&L line items and helping to budget and control assigned tasks.
6. Maintaining spare parts inventories (if applicable).
7. Being responsible for all equipment.
8. Managing crew incentives.
2. Assign job positions to staff members to ensure that all necessary positions are filled and hire staff upon successful completion of BMT.
3. Supervise personnel as they greet customers and take orders to ensure customer needs are satisfied promptly and courteously.
4. Supervise staff in food preparation to ensure quality and hygiene standards are maintained at all times.
5. Supervise staff in cleaning both equipment and facilities to ensure sanitation standards are maintained in a neat and attractive manner.
6. Receive and resolve customer complaints to ensure customer satisfaction.
7. Take stock inventory, controllable and cash checks to provide accurate data needed for ordering supplies and identify shortages & overages.
8. Provide employees with a 4-step training method in all areas including food preparation, sanitation, proper appearance, customer courtesy, and suggested selling techniques.
9. Evaluate employee performance and recommend appropriate actions to the Restaurant Manager.
10. Complete staff schedules.
11. Assist R.M. in ensuring that security systems relating to cash and stock assets are effectively implemented and maintained.
12. Complete orders as required.
13. Accept deliveries ensuring the correct procedure is adhered to.
14. Carry out loss control evaluations.
15. Update the stock level chart by accurately calculating the level according to sales data of the restaurant.
16. Train and retrain staff regularly ensuring that it is recorded accurately.
17. Conduct crew meetings.
18. Make hiring decisions on staff members based on successful completion of B.M.T.
19. Make decisions during assigned shifts related to restaurant operations within established operating policy.

QUALIFICATIONS, EXPERIENCE, KNOWLEDGE & SKILLS:

Minimum Qualification:

High School Certificate/ Diploma. A Diploma in Hotel and Catering Management would be an added advantage.

Minimum Experience & Knowledge & Skills:

Minimum 2 years’ experience within a QSR environment.

Personal Effectiveness / Interaction – Leadership, influence and communication, conflict resolution, teamwork.

Results Orientation / Execution – Problem solving, decision making, planning, performance management.

Business / Technical Excellence – Strong business acumen, specialized knowledge, stakeholder/customer focus.