Directs and oversees all areas of store operations insuring that prescribed standards, policies andprocedures are consistently enforced and that the performance targets are attained.A Planning and Decision Making, Trouble shooting1. Prepare forecast and budget for outlet operations, working closely with the area manager2. Establish strategies to maximize sales, improve services/products3. Establish a menu cycle and daily allocations4. Coordinate with R & D for new products and promotions5. Prepare plantilla, work schedule of officers and technical staff6. Review sales and P/L report, identify areas for overspending and take corrective action7. TakeS note of sales attainment vs target, takes action on variances with supervisors8. Investigate on critical incidents and staff misconduct and take disciplinary action9. Attends to problems and concerns of customers and outlet staff.10. Analyzes production and inventory report, takes note of variances, determine causes and takes action11. Calls for and presides over operations meeting weekly with supervisors and tech-nical staff to discuss/resolve operational problems;12. Schedules and executes preventive maintenance of equipment & facilities13. Coordinate with corporate office re-shortages and sub standard deliveries and cash fund, additional manpower, etc.B. Supervision and Monitoring1. Upon reporting for duty: 1.1 Checks the logbook for endorsements and acts on them 1.2 Doubles checks the following preparations if completely and correctly accomplished a. menu for the day and allocations per meal period ; find out if adjustments are necessary b. counter display- if dishes are complete, with dish tags, properly arranged c. expected deliveries and issuances – if there is shortage or no show or wrong deliveries; calls the attention of Purchasing office or supplier when necessary d. kiosk – if clean and in order, stocks are complete and properly arranged e. service station if par stock is complete; china wares, cutleries, glasses are clean, wiped dry f. availability of change funds – if sufficient. Takes action when additional funds are needed. g. mis-en-place in the kitchen including the pots and pans, proper segregation of raw material for butchering and for production, insuring that calc requirements are followed h. dispatching of finished products 2. Double checks a. grooming and hygiene of all food handlers and service staff b. cleanliness and sanitation in all areas, take action on noted hazards and unsanitary conditions c. reservations – whether the needed requirements have been provided d. attendance of officers and staff, check attendance logbook3. Checks for critical incidents needing immediate action4. Double checks the condition of left overs that are carried over or spoiled and makes sure they are recorded and properly accounted for;5. Monitor the flow of service, check if there is any need for back up especially during peak hours and take Action6 Double checks the bussing area – if soiled dishes are properly bussed out and not made to overflow; and if dishwashing is able to cope;7. Checks whether all customers are promptly and properly attended to. Attends to clogging in the8. counter and cashier station and takes action like providing for back up assistance9. Attends to the concerns, requests and complaints of diners; coordinating closely with supervisors;10. Monitors performance of all officers and service staff, calls their attention on noted infractions11. Check stocks in the cold and dry storage, takes note of spoilage, damages and slow moving12. stocks and takes proper action; Monitors temperature of freezers and chillers13. Double checks quality of production and calls the attention of the kitchen for noted deficiencies14. Checks accuracy and timeliness of reports and documents prepared by staff;15. Monitors movements and sales of products thru the sales report in the linux;16. Monitors daily food cost, investigates and acts on food cost variances.17. Checks and monitors counter items for their condition, spoilage, leftovers;18. Coordinates with Dining Manager/supervisor on missing, unattended tasks at the dining area19. Coordinate with Production Manager/supervisor on problems of food-portion, quality, etc.20. Conducts briefing, disseminates all necessary information, gives necessary reminders21. Makes a walk through of all areas using the inspection checklist, notes deficiencies and takes actionC. .Administrative Functions1. Prepare sales forecast and budget, working closely with the Area Manager and supervisors;2. Keeps track of sales vs. forecast, analyze variance ; takes action to meet target3. Collaborates with the production manager in the preparation of menu cycle, allocation and market list, making reference to sales report and popularity index of items;4. Guide supervisors in establishing their par stock and budget; monitors expenses and labor cost vs. budget, investigates and acts on variances;5. Prepare plantilla, work schedule of officers & technical staff6. Review and approve cycle menus prepared by Production Manager7. Review and approve allocations of production manager; check their accuracy8. Review and approve market list and requisitions based on reliable allocations9. Checks sales of items and their popularity index, insuring they are properly addressed in making allocations10. Check proper updating and accuracy of inventory worksheets & inventory variances; investigates unaccounted losses and spoilage and takes proper action11. Analyze and acts on variances in the production variance report and pay attention to leftover, carry over, spoilage, production and sales variances, calls the attention of the Production and the Dining manager/supervisor;12. Double checks compliance of all sections to food safety standards, makes food safety audit from time to time;13. Attend to catering and meal reservations; checks menu and proper ordering and provision for stock , requirements, coordinating closely with concerned supervisors14. Makes proper endorsement on unfinished/pending tasks before leaving15. Investigate reported misconduct, submits misconduct report; take necessary disciplinary action16. Call for and preside over weekly meeting with supervisors re operational matters17. Attends to operational problems in the outlet in coordination with officers18. Conduct performance appraisal of outlet officers and technical staff Builds morale and healthy teamwork among staff19. Coordinate with the HR manager for the manning requirements of the outlet and staff movements20. Checks and insures that all required documents and reports are done on time and accurately, using the prescribed forms· Profit and Loss/Financial Statement for the month –· Manning and work schedule and attendance records· Sales report per dish, showing popularity ratio· Allocations, market list and requisitions - receiving records and receiving summary Inventory summary and reconciliation of stock room, dining, kitchen· Physical inventory – for dining and kitchen stocks· Small wares inventory· Bin cards with updated entries· Spoilage and breakages report· Production variance report· Critical incidents reports and misconduct report if any· Marketing plan for launching· 5 Ss Monitoring Report· GMP/Sanitation Audit ReportD. documentation and reportorial 1. Prepare the following reports and submits them as scheduled§ Cycle menus§ Allocation of dishes§ Market list§ Misconduct report of erring outlet staff – submitted to HR office§ Written reprimand of erring supervisors/technical staff , noted by Area Manager, submitted to HRD § evaluation of mgt. trainees and review of Performance Appraisal of new hires (rank/file)§ Personnel Requisition when needed
COMPANY PROFILEArtemisplus Express Inc. with brand name Kitchen City Express is one of the biggestfoodconcessionaires with over 17 years of experience. Currently has a workforce of 1,300 in 50 outlets and 2 restaurants serving over 150,000 meals per day.Kitchen City differentiates itself from its competitors by continuously enforcing Quality, Service, Cleanliness & Safety (QSCS) programs, training and audits geared towards earning ISO 22000 accreditation/certification. It fully implements Food Safety Management System (FSMS) in all aspects of operations through continued implementation of Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Points (HACCP) procedures.To serve its customers better, Kitchen City operates a best in class central commissary that constantly researches and develops new and creative food concepts, packaging and menu cycles at various price points.
You are not logged in yet. Please log in to view the details.
