Restaurant Manager

PURPOSE OF POSITION

Restaurant Managers (RMs) are responsible for the day-to-day operations of their restaurant to ensure they  achieve sales targets, operational efficiency, and profitability targets. Supervising and directing the  workforce, making staffing decisions (i.e. hiring, training, evaluating, disciplining, staffing and scheduling).  They are also responsible for ensuring customer satisfaction, product quality, and the execution of  Restaurant Brands Limited (RBL) standards and policies, including operational, Food Safety and Health and Safety policies and procedures. 

To achieve this, the RM is responsible for providing the appropriate coaching and support to their team  around procedures and policies, as well as building bench and capability at all levels, ensuring that their  restaurant achieves and maintains required performance standards. 

KEY ACCOUNTABILITIES

General Accountabilities 

∙ Ensure restaurant meets all KFC standards, including Operations, Food Safety and Health and  Safety 

∙ Lead team through effective communication and support to achieve KFC’s objectives, strategies,  plans and programmes 

∙ Direct team to comply with all operational standards to ensure restaurant passes CER (Champs  Excellence Review), RISC (Store, Information Systems, Sales, Cash, Stock) and other audits

∙ Own behaviour is consistent with the vision, goals and priorities of RBL, demonstrating integrity,  honesty and knowledge 

∙ Ensure employees follow correct maintenance procedures in accordance with the established  maintenance roster

∙ Accountable for transactional growth for their restaurant 

∙ Display a very high customer service attitude and hold team accountable for delivering superior  customer service 

∙ Responsible for management and minimisation of waste by meeting targets placed on controllables,  maximising sales and operating efficiency 

∙ Ensure RBL roster protocols (including national roster) are adhered to and team members are  treated fairly and equitably when writing the roster, taking into account business requirements and the team members’ availability 

∙ Follow RBL Recruitment and Selection policies and procedures to ensure best practice is followed  and the best fit for the role is attained, based on knowledge and skills, behaviours and attitude

∙ Personnel and training files are held securely on team members and are accurate and up to date 

People Management 

∙ Develop and maintain positive relationships with team members by understanding and addressing  motivation, needs and concerns of individual team members using open and effective  communication and feedback 

∙ Direct reports are enthusiastic and committed to achieving goals, because they have been trained  and KFC values are upheld in store 

∙ Provide coaching and recognition to restaurant team members to build the “How We Work Together2’  (HWWT2) culture  

∙ Responsible for ensuring Assistant Restaurant Managers/Shift Supervisors produce appropriate in store environment so all employees are actively pursuing the achievement of customer satisfaction ∙ Coach, counsel and inspire Restaurant teams to achieve specific objectives and continuous  improvement in the 6 key operations areas – people, customer satisfaction, operations excellence,  transactions growth, profit growth and innovation 

∙ Evaluate and document, adhering to RBL procedures, the performance of restaurant teams against  established objectives within each of the 6 key operations areas  

∙ Ensure Disciplinary/Termination processes are conducted to RBL standards and employment  legislation requirements 

∙ Turnover of restaurant teams is managed to an acceptable level 

∙ Accountable for non-management, FTR by store with expectation of running the store at 110% ∙ Responsible for managing annual leave balances of restaurant teams as per RBL policy

∙ Ensure new salaried management employees participate in new starter six week training  programme, before starting their role 

Training 

∙ Ensure training pathways are followed, commencing with induction, and following through to  Assistant Restaurant Manager level 

∙ Responsible for assessing training needs and creating development plans as required for team  members 

∙ Actively manage team by regularly conducting performance assessments, providing feedback, and  setting challenging goals to improve team member’s performance 

∙ Responsible for building bench and planning for future staffing requirements 

Financial Management 

∙ Accountable for financial targets allocated by Restaurant as per the Annual Operating Plan and/or  Quarterly forecasts  

∙ Manage COGs % (Cost of Goods), Food Waste, Labour, Cash Variance and all other semi variables,  ensuring targets are achieved 

∙ Operate within established guidelines for expenditure and approval authority 

Health and Safety 

∙ Demonstrate leadership in compliance with health and safety matters 

∙ Create and maintain a safe and healthy work environment for yourself, other workers, customers and  other parties who may enter the workplace 

∙ Identify potential and existing risks/hazards, and complete risk/hazard, and accident/injury records in  line with policies and procedures 

∙ Take appropriate actions (in consultation with management/HR) to eliminate or minimise any risk or  hazard

MOST FREQUENT CONTACTS

∙ Area Manager 

∙ Operations Manager 

∙ Customer Service Centre 

CRITICAL QUALIFICATIONS/SKILLS/EXPERIENCE

Qualifications:

∙ Attainment of RBL qualifications including minimum of LAS (Leading a Shift) and LAR1 (Leading a  Restaurant) 

∙ Working towards achieving LAR2 

Business/Technical Skills 

∙ Computer skills 

∙ Time management 

∙ Negotiation 

∙ Operations experience (preferably RBL) with a minimum of 3 years retail or service industry  experience at a supervisory level 

Experience (Technical and Behavioural): 

∙ Assistant Management level, 2 years plus 

∙ Proven operational and procedural knowledge/compliance 

∙ Demonstrated ability to coach and influence team members 

∙ Demonstrated ability to manage a schedule with minimum supervision – self starter ∙ Knowledge and experience of customer service techniques 

∙ Organisational skills 

∙ Strong problem solving skills 

∙ Ability to plan and prioritise 

∙ Good communication skills 

∙ Ability to effectively handle and manage confidential and sensitive information

This Position Description summarises the primary responsibilities of this role at the time of commencement. Various other responsibilities not listed here  may also fall within the responsibility parameters of the position. From time to time and with the natural developments of business structure and practice,  an employee may be required to perform additional or new responsibilities that fall reasonably within the expectations of this role. Any significant  adjustments to role responsibilities will always be made after consultation with the employee.