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KFC Restaurant Manager

Fowler Foods Inc. dba KFC

This is a Contract position in Yulee, FL posted December 13, 2021.

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POSITION IN ORGANIZATION

  • Reports directly to Area Manager/Supervisor
  • Directly Supervises restaurant employees

SUMMARY OF RESPONSIBILITIES AND ACCOUNTABILITIES

  • Maintain highest level of Quality, Service, Cleanliness and Hospitality
  • Takes an active role in customer service and customer relations, monitors, and corrects restaurant employees’ appearance, courtesy and suggestive selling techniques and takes part in company marketing efforts
  • Tracks restaurant labor and product costs to meet set targets, orders paper and food products as needed, maintains proper inventory levels and controls waste, plans weekly schedule for restaurant employees
  • Follows published procedures for receiving, preparing, holding, packing, and serving products
  • Has all menu items available at all times.
  • Maintains high level of productivity through effective recruiting, training, and motivation of hourly employees
  • Has routine preventive maintenance program in operation, checks, adjusts and makes minor repairs of restaurant equipment, building and grounds
  • Prepares and submits required reports, uses approved projection techniques, cash control techniques and security measures
  • Recruits, interviews, recommended hiring, disciplinary action, and termination of hourly restaurant employees and keeps required personnel and performance information.; develops, motivates and effectively trains and maintains a safe work environment
  • Performs other tasks as required by area manager/supervisor

SPECIFIC RESPONSIBILITIES

Customer Service/Suggestive Selling Role

  • Ensures quality service by routinely working front counter and packing areas
  • Takes a personal interest in customer satisfaction by talking with customers and checking product quality
  • Effectively trains all restaurant employees in customer service skills and on the job coaching

Sales Building

  • Develops employee understanding and commitment to sales building.
  • Periodically conducts employee sales meeting to review results and establish new goals.
  • Effectively trains restaurant employees in suggestive selling techniques using on the job coaching and regular performance evaluations.

Customer Relations

  • Becomes involved in the community to show company concern and support of the communicates in which we operate
  • Ensures courtesy of restaurant employees to customers and fellow employees.
  • Monitors and evaluates customer service times and takes corrective action to meet QSCH guidelines when necessary
  • Controls uniform and dress code of all employees assigned to the restaurant by supplying proper uniforms and stressing grooming and neat appearance
  • Handles customer complaints and informs the Area Manager/Supervisor of actions and decisions

Cost of Operations

  • Reviews and analyzes restaurant P & L compared with restaurant records and takes corrective action where needed
  • Orders all necessary supplies (such as food and paper products as well as cleaning and general supplies) from distributors and supplies approved by the Area Manager/Supervisor
  • May order additional outside services after approved by the Area Manager/Supervisor
  • Reduces energy costs by monitoring effective utilization of lighting, cooking and air tempering equipment

Cost of Sales

  • Checks the quality of all goods received at the restaurant to conform to specifications
  • Informs the Area Manager/Supervisor of shipments rejected because they do not meet specifications and acts as directed to assure product quality
  • Assures product freshness and prevents spoilage by maintaining proper storage rotation and levels of inventory
  • Projects correct amount of product and supplies needed, monitors yield, and takes corrective action to maintain standard yields

Product

  • Has all menu items available at all times
  • Follows all published procedures and specifications, uses only approved ingredients, maintains inventory, or required utensil and equipment, uses only approved set points
  • Follows published procedures for holding prepared products
  • Follows First-In-First-Out method of rotation

Labor

  • Uses company approved guidelines to determine labor needs
  • Develops and posts weekly schedule to restaurant employees and Assistance Managers assigned to restaurant
  • Adjusts labor to meet sales volume
  • Obtains prior approval of Area Manager to set hourly rate of pay of restaurant
  • Submits justification to Area Manager/Supervisor for any exception to labor guidelines before the exception is made

Sanitation

  • Uses only approved cleaning products and procedures unless otherwise directed by Area Manager/Supervisor
  • Has available and uses all necessary cleaning supplies and equipment
  • Achieves the highest possible rating of Health Department inspections

Maintenance

  • Has restaurant level preventive maintenance program in operation
  • Identifies needed repairs and forwards requests for service to Area Manager/Supervisor
  • Maintains record of maintenance department inspections and trouble calls for cost verification purposed

Administration 

  • Prepares and submits required reports on a timely basis
  • Uses product projection chart properly
  • Uses Action-Needed program
  • Follows all cash control and security procedures
  • Complies with payroll policies and submits all payroll requisitions according to company policy
  • Follows all procedures and policies for computer processing of restaurant records 

People

  • Keeps the Area Manager/Supervisor informed of recruitment, selection and orientation of hourly employees and obtains Area Manager/Supervisor approval on decisions and actions taken
  • Develops and motivates hourly restaurant employees, assistance managers, shift leaders, and manager trainees assigned to the restaurant
  • Tracks, analyzes, and takes necessary action to reduce employee turnover costs
  • Understand and maintains personnel files for each hourly employee assigned to the restaurant, maintains the following compliance documents: OSHA, EEOC, and other Wage and Hour documents as required in the restaurant location
  • Informs the Area Manager/Supervisor of disciplinary actions
  • Maintains a safe work environment that meets OSHA and local fire codes and follows Corporate Policy and Procedures on safety
  • Takes action necessary to minimize Workman Compensation claims as well as unemployment claims against the company
  • Takes corrective disciplinary actions to improve employee behavior

Marketing

  • Performs in restaurant marketing efforts directed by Area Manager/Supervisor, such as employee sales contests, effective uses of point of sales advertising materials, coupon redemption’s etc.
  • Maintains awareness of growth, promotions, sales trends, and products of local competitors
  • Participates in catering program as direct by the Area Manager/Supervisor

Requirements

The ideal candidate for the Restaurant General Manager and Assistant Unit Manager will possess:

  • Dedication to providing exceptional customer service
  • Good communication skills, strong interpersonal skills, and conflict resolution skills
  • Basic business math and accounting skills, and strong analytical/decision-making skills
  • Basic personal computer literacy
  • High School Diploma or GED preferred
  • 1-4 years supervisory experience in either a food or retail environment, including Profit & Loss responsibility

PandoLogic. Category: Restaurant & Food Service, Keywords: Restaurant Area Manager

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