Restaurant Manager at Food Concepts Plc

Food Concepts commenced operations in 2001. From inception, our aim has been clear-cut and focused: to revolutionize the food sector in West Africa and to deliver extraordinary satisfaction to our stakeholders.

Since launching in 2004, Chicken Republic (Subsidiary of Food concepts) has already opened 55 stores in Nigeria and Ghana. On this basis, we are proud of the brand’s hard-earned reputation as the fastest growing chicken QSR in West Africa and the number 1 chicken QSR in Nigeria (both in revenues and number of outlets). In addition, Chicken Republic was ranked as one of Nigeria’s top 20 brands across all categories (Financial Standards Awards 2009).

We are recruiting to fill the position below:

Job Title: Restaurant Manager

Location: Nigeria
Employment Type: Full-time
Reports: Operations Manager

Job Purpose 

• In order to maintain the focus on key accountabilities, your job descriptions have been re-designed to ensure that you are clear about what your job involves.
• The key competencies required to deliver operational excellence are Operations, Financial Planning and Control, Customer Service, People Development and Sales Building.
• To be responsible for the total management of the restaurant business in order to achieve and maintain high standards of Quality, Service and Cleanliness.
• To ensure the effective training and development of all staff and management.
• To manage shift operations maintaining the highest possible standards of customer service, product quality and restaurant cleanliness.
• To assist in the overall management of the restaurant to ensure regulation of costs and the maximization of sales and profitability.

Responsibilities
Within these five areas, the main activities for Restaurant Manager have been defined as below:
Operations (Health & Safety, Loss Control):

• To carry out a fully operational role as represented in the role of an Assistant Manager
• Maintain overall quality and service standards
• Follow up on management team shift control issues
• Develop Operations Excellence Audit action plan
• Manage contract services to restaurant
• Ensure that Health & Safety and Food safety working practices are adhered to at all times

Business Planning & Financial Control:

• Financial planning
• Develop budget plans and tactics to achieve targets
• P & L management (achievement of sales and profit targets as per budgets)
• Check weekly paperwork and sign off
• Ensure invoice sent to RSC promptly
• Represent the restaurant at Area Meetings
• Ad hoc area responsibilities as assigned by operation managers

Customer Service:

• Keep regular contact with customers to obtain feedback on service, food quality and staff friendliness using customer comment cards
• Respond to written customer complaints on a weekly basis
• Ensure front counter procedures are being used consistently by all cashiers
• Be a role model for great Customer Service “lead by example”

People Management & Development:

• Hold regular staff planning meeting with Assistant Manager(s) to devise recruitment plan
• Complete competency reviews and development plans for management team
• Identify potential in staff and managers and provide individuals with development training to maximize their skills
• Carry out staff interviews and Induction Training
• Manage absence and disciplinary issues within the restaurant, seeking specialist HR advice where required
• Conduct management meetings

Sales Building:

• Keep abreast of local competition and develop plans to retain customers
• Local restaurant Marketing analysis – liaise with the Marketing department and Ops Manager on implementation of new ideas
• Work with other local Restaurant Managers to develop local offers
• Communicate and implement national and local promotions
• Manage the implementation of local sales building programmes
• Staff incentive planning and implementation.

Mandatory Courses to Attend in Role:

• Shift Management Training
• Food Safety Workshop
• Health & Safety Workshop
• On the Job Training Workshop
• Equipment Management Training
• First Aid
• Leadership Skill
• Managing Performance
• Recruitment & Retention workshop
• Sales Building & profitability Workshop.

Competency Framework:
Key result areas:
Profit:

• Team working
• Leading Change
• Problem Solving/Decision Making

Sales: 

• Problem Solving/Decision Making
• Communication
• Business Awareness

Customers: 

• Customer Focus

Learning & Growth:

• Development of Others
• Problem Solving/Decision Making
• Communication
• Leading Change
• Team working.

Key Business Relationships within the Organisation:

• Staff and management team
• Restaurant Management teams in area
• Ops Manager
• HR Manager
• RSC – Restaurant Support Centre
• Suppliers/Contractors.

Application Closing Date
Not Specified.

How to Apply
Interested and qualified candidates should:
Click here to apply online