Restaurant Manager
Nigeria, Nigeria. AGE: Not Specified
Drumstix Food And Investment Limited
4 Years
Not Specified
To supervise and Manage the daily affairs of the Restaurant in a profitable manner while satisfying customer needs and enhancing the image of Drumstix

Revenue Generation:

To fully understand the budgets set for the restaurant and ensure that the set targets are achieved, in relation to, average daily sales, weekly revenues and monthly expected turnovers.
To project a keen business interest through the identification of daily, weekly and monthly peak periods and through your physical presence, ensure that the highest revenue is obtained during such periods
Hold pre - daily sales meetings with Front of House Staff to create agenda, up – selling motives and right attitude for such days to enhance the achievement of the day’s revenue target
Business Profitability:

Ensure the profitability of your daily business operations in line with the expected turnover through the following; Knowing your budgeted purchases of all required raw material commodities that are bought directly by the restaurants or supplied by the warehouse but required for your defined periodic turnover targets
Be aware of the special products yielding GP margins above the budgeted margin and push the sales of such products as an enhancement to the total profitability of your store
Keep track of your sales mix on a monthly basis to see how it impacts or contributes to your overall monthly turnover and GP
Keep track of the daily reconciliation of your master-stocks against your Tracksheet to get an overall picture of stock movement and its relation to the profitability of your restaurant
Asset Management:

Guard jealously, the overall equipment and the total assets at the restaurant
Ensure that all machinery, equipments and the total assets at the restaurant are well maintained
Ensure that the assets and equipments purchased are properly utilized, safe and are not damaged unnecessarily
Ensure that the monthly costs of repairs of equipments are within the assigned limits
Ensure proper records of all Assets in the store including all additions.
Ensure that Asset movement are raised and signed off for all transfers to or from the store.
Carry out physical verification of fixed assets in the Store as directed by Head Office
Suppliers and Stock Management:

To effectively control all the stock and ensure that all the set out stock procedures in stock taking and control are adhered to
Ensure physical count of all closing and opening stocks are conducted daily and monthly and ensure sign-off of such stock-take sheets
Physically check all issues/purchases going into the kitchen and be consistently strict in the control of your raw material inputs
Check the Track Sheet daily to ensure correct inputs of information
Equal attention should be given to the control of packaging
To ensure that all stocks required for the smooth running of the business are available at any given time
Ensure Stock requisition is raised and forwarded to Operation Support Division according to the approved format, aligns with the store consumption/stock holding policy and time line.
Ensure stock items are received (in line with Company policy) from Suppliers, the Central Warehouse or brought by the store through cash are recorded and posted into the accounting package as appropriate under the automated process. In case of manual documentation, Goods Inward Note (GIN) raised for goods received from suppliers.
Ensure that all Suppliers invoices, along with the system generated Stock Receipt Form (GIN) raised are forwarded to Finance department for payment, within 24 hours.
Ensure all stock received through inter-store transfers are properly acknowledged on the accounting package evidenced by Stock Receipts form printout. For a manual system, GIN/GON is raised for all Inter-store transfers (Receiving Store raises GIN while issuing Store raises GON. The GIN and GON (blue copies) stapled together should be sent to Head office finance by the receiving Store. For items issued out to the stores, Good Transfer Note (GTN) must be raised as appropriate.
Ensure Bin cards are updated with stock receipt and issuance on a daily basis.
Ensure daily stocktaking exercise is carried out at the close of business and posted into the accounting package before the subsequent day transactions. Carryout monthly stock-take exercise along with the assigned stock-taker.
Prepare Monthly Stock Valuation Report based on the approved format from the Head office.
Give explanation on variance noted during stock take, price and material usage as directed by Finance Controller.
Report normal or abnormal waste, bad and damaged or obsolete items and ensure normal waste percentage for the Store is not exceeded.
Ensure that the track sheet is completed. This should be completed by the close of every shift and all stock variances investigated and accounted for.
Ensure Track sheet is signed off by Restaurant Manager and Store Auditor Daily .
Skills, Competencies and Requirements:

Experienced in managing a profitable and global QSR brand
Familiar with the QSR Industry Trends
Cost Management
Fundamentals of Accounting
Problem Solving & Analysis
Inventory management
Performance Management
General Management Competencies/Requirements:

Strong Analytical skills
Planning, Scheduling, Controlling & Coordinating
Strong Oral and written Communication skills
Strong Problem Solving Skills
Strong Interpersonal Skills
Strong Negotiation Skills

Educational Qualifications/Experience:

Minimum of university degree or equivalent
Minimum of 4 years working experience in a QSR Industry

Desired Personal Attributes:

Proactive self-starter
Logical Mind and Creative Imagination
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
Limits of Authority:

The restaurant manager may not however:
Hire or dismiss any employee without liaising with HR department and approval from the Managing Director.
Adjust or change any recipe without approval with the Managing Director.
Change or adjust the décor of any Restaurant without approval from the Managing Director.
Relocate employees without approval/liaising with the Managing Director & HR department.
Disclose recipes or the overall financial position of the restaurant to any unauthorized person.