Restaurant Supervisor

KEY PERFORMANCE AREAS

Financial and General Management

• Submit report on controllable items:
  • Submit stock holding report to the Group Operations Manager on a weekly basis.
  • Set and manage par stock levels to avoid out-of-stock situations.
• Manage the income statement and communicate results to your team.
  • Develop and manage an action plan to control expenses and improve conversion to profit.
  • Manage stock holding efficiently.
• Monitor business indicators, such as:
  • Sales year-on-year & actual vs. budget.
  • GP (Gross Profit), ticket average, menu mix, day stock take, complaints.
• Communicate results to management.
• Execute and monitor all daily, monthly, and yearly reports and paperwork required by management:
  • Ensure reports are carried out on time, correctly, and are accurate before submission.
• Ensure that daily punch & pay reports and signed AODs are sent to finance.
• Advise management on methods to bring about change.
• Ensure stores achieve GP and turnover budgets, and minimize staff attrition.

Strategic Management

• Grow your restaurant from both a people, market share, and profits perspective.
• Help your management team (supervisors & assistant managers) understand and share your business goals.
  • Train them to lead effectively.
• Respond to crisis situations and work toward resolving any related problems.
  • Share the results with management.
• Be responsible for generating weekly and monthly reports and submitting them to the Group Operations Manager.

Grow Sales

• Generate month-on-month and year-on-year sales growth.
• Focus on growing the business.

Marketing

• Suggest and submit marketing plans for your locality restaurant to management.
• Ensure full compliance with the brand guidelines.
• Implement strategies for growth:
  • Set up a customer database for both local and transit customers.
  • Build and maintain relationships with customers.

Operations

• Ensure strict compliance with occupational health & safety regulations and any other related legislation.
• Ensure strict adherence to SOPs and operating system compliance.
• Regularly review cameras to monitor staff adherence to operating procedures and prevent theft.
• Ensure stores pass brand audits on a quarterly basis.
  • Draw up maintenance schedules for equipment and buildings.
• Ensure stores have the necessary government certificates and licenses displayed at all times and are up to date.
  • Be responsible for the renewal of certificates and licenses.

People Management

• Identify, develop, and retain talent to contribute to reduced staff turnover.
  • Ensure a succession plan is in place.
• Embody the brand’s people philosophy and values, enriching lives within the organization.
• Direct and coordinate staff activities to ensure operational excellence, maximize ROI, and increase productivity.
• Manage and plan for all staff leave days:
  • Ensure all staff take leave before the fourth quarter of every year.
  • Ensure no staff has unused leave days by the end of the year.
• Work with HR to address employee grievances, discipline, and ensure effective implementation.
• Proactively manage diverse individuals to maximize performance:
  • Recognize and adapt to individual career objectives and other factors to improve business performance.
• Identify, manage, and resolve potential and actual conflicts through effective communication and relationship-building skills:
  • Maintain composure and credibility that reflects well on the organization.
• Be a team player and lead the team effectively.

Qualifications and Experience

• Grade 12 certificate.
• Certificate or Diploma in Hospitality.
• Previous experience in a quick-service restaurant at management level (Quick Service Restaurant) will be an added advantage.
• Ability to handle pressure.
• Good organizational skills.
• Excellent communication skills.
• Attention to detail.
• Uphold a high level of integrity.
• Strong team player.
• Mature disposition.