Restaurant Manager - Burger King (Franchise under ADNOC Distribution)

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

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

Job Location: Anywhere in UAE.

JOB PURPOSE:

To manage a Restaurant on a profitable basis, consistently serving quality food with fast, courteous service in clean and pleasant surroundings.

KEY ACCOUNTABILITIES:

1. Profit Control
   • Achieve sales & profit target – manage P&L to required budgets.
   • Maintain & improve QSC standards ensuring profitability, sales growth & other agreed goals.
   • Ensure that security measures & policies relating to cash stock & assets are implemented effectively with regard to sales.
   • Develop projections of controllable items.
2. People Developer
   • Ensure that all management & staff are trained to the required franchise standard.
   • Motivation & development of staff & managers in line with business objectives.
   • Provide training & development plans for all & ensure they are completed.
   • Conduct management and staff appraisals.
   • Conduct regular staff & management meetings.
   • Delegate key tasks to management team to maximize their potential & identify potential in staff members and develop accordingly.
3. Retailer
   • Implement Local Restaurant Marketing plan.
   • Ensure to provide best quality service and customer care by all staff consistently as per the standard.
   • Ensure that all staff knows how to greet and manage traffic, offer assistance, collect payments and bid farewell to customers.
   • Delivery of products meeting the quality, service & cleanliness standards required.
   • Keep self-aware and updated of competition and the local market situation.
   • Ensure strict compliance with Company’s HSE rules and regulations regarding fire, safety and environment, Municipality and Health Authority rules and regulations regarding food hygiene.
   • Achieve the necessary staffing and scheduling of restaurant to accomplish restaurant goals and standards.
   • Analyze cost controls and sales trends by monitoring month end reports and statements.
4. Implement Local Promotions and Marketing Plans
   • Monitor sales projections and budgets versus actual sales.
   • Implement approved sales building programs.
   • Remain fully informed on market trends and inform the management on best market practices.
   • Recommend local store marketing plans to resolve sales shortfalls.
   • Maintain continuity with current media messages and restaurant marketing efforts.
5. Training, Motivation and Retention Programs
   • Implement training, motivation and retention programs at all levels in restaurant.
   • Ensure all training and development standards are met at the store level.
   • Utilize crew growth ladder so that restaurant operates with certified positions.
   • Monitor crew training practices.
   • Develop managers through use of personal development plans.
   • Work with managers to provide monthly development objectives.
   • Ensure proper performance review documentation is established through an effective monitoring system.
   • Handle customer complaints.
6. Maintain Operations to Franchise Standards
   • Ensure that current standards, including acceptance of raw product are understood and communicated to all restaurant management.
   • Ensure that all production systems, time and temperature standards are current and followed.
   • Communicate service standards on performance, appearance and atmosphere.
   • Communicate and monitor standards for cleanliness, sanitation and safety.

QUALIFICATIONS, EXPERIENCE, KNOWLEDGE & SKILLS:

Minimum Qualification

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

Minimum Experience & Knowledge & Skills

• Minimum 3 years’ experience within QSR environment of which 1 year in management role.
• 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.