Responsibilities

• Assist in ensuring that the restaurant achieves SALES target and PROFIT.
• Delivers operational excellence in terms of customer service, food safety, hygiene and brand image
• Making appointments with and meeting new customers
• Promoting new products and any special deals
• Advising customers about delivery schedules and after-sales service
• Keeping in contact with existing customers in person and by phone.
• Updating and sending restaurant reports such as weekly operations reports, and other sundry reports/communications as may be required
• Giving feedback on sales trends
• Hollow the MCRL-QSR’s restaurant policies and procedures, including those for cash handing and safety/security.
• Monitor and maintain the POS System.
• Assist in new menu implementation.
• Develop and implement creative solutions to areas of improvement.
• Identify and delegate responsibilities to shift Heads and staff effectively manage the restaurant in the absence of the Restaurant Manager.
• Manage operations with passion, integrity, and knowledge while promoting the culture and values of the MCRL’s QSR.
• Provide direction to shift head, and staff to achieve restaurant goals.
• Consistently review operations and staff to identify any problems, concerns, and opportunities for improvement
• Provide coaching to team members and assesses performance on an ongoing basis.
• Solicit feedback to understand the needs and wants of customers.