1. Follow the Obic Group of Companies policies and procedures.
2. Manage operations with passion, integrity, and knowledge while promoting the culture and values of the Obic Group of Companies.
3. Implement new company policies and procedures by developing plans and instructing staff.
4. Effectively manage the restaurant in the absence of the Restaurant Manager. The Position is similar to that of an Assistant Restaurant Manager.
5. Coordinate daily Front of the House and Back of the House restaurant operations.
6. Deliver superior service and maximizing customer satisfaction.
7. Respond efficiently and accurately to customer queries & complaints.
8. Regularly review product quality and research of new vendors.
9. Create a positive guest experience by delivering a high level of service and ensuring that all staff engages guests to understand their needs and exceed expectations.
10. Organize and coordinate the operation of the kitchen during scheduled shifts.
11. Appraise staff performance and provide feedback to identify any problems, concerns, and opportunities for improvement.
12. Provide coaching and feedback to staff and assess performance on a constant basis.
13. Check stock levels, and order supplies.
14. Estimate future needs for goods, kitchen utensils, and kitchen equipment.
15. Maintain high standards of quality control, hygiene, and health and safety; and ensure compliance with sanitation and safety regulations.
16. Manage the restaurant’s good image and suggest ways to improve it.
17. Control operational costs and identify measures to cut waste.
18. Consistently monitor product and labor costs to remain within goals.
19. Promote the brand in the local community through word-of-mouth and restaurant events.
20. Recommend ways to reach a broader audience (e.g. discounts and social media ads).
21. Recruit, train and manage new and current employees on proper guest services and food safety principles and practices and motivate staff.
22. Implement policies and protocols that will maintain future restaurant operations.
23. Identify, delegate responsibilities and provide direction to staff to ensure objectives are met and excellent service is consistently achieved.
24. Assist in new menu implementation.
25. Develop and implement creative solutions to areas of improvement.
26. Assist in conducting staff and daily pre-shift meetings.
27. Assist in any areas of the restaurant when staffing constraints require.
28. Other aspects that may be assigned by the Restaurant Manager and senior management.
29. Complete the specifications outlined in your Employment Contract.
Job Type: Full-time
Pay: From Php22,000.00 per month
Benefits:
- Company Christmas gift
- Company events
- Opportunities for promotion
- Pay raise
- Promotion to permanent employee
Experience:
- Kitchen Supervisor: 2 years (Required)
