The purpose of this role is to effectively manage the Restaurant by achieving Restaurant sales and profitability targets, promoting and leading exceptional "Up to SCRATCH" customer service, high quality products and compliance as well as managing and motivating the Restaurant team.
Key tasks and responsibilities include, but not limited to: SCRATCH Operating Principles - Deliver and role model attitudes, behaviours, and standards as described by our SCRATCH
Operating Principles, Speed of service – deliver convenient and fast service and products. Cleanliness – take pride with personal presentation and keep work environment clean.
Repair – keep restaurant in good repair by reporting hazards and faulty equipment.
Accuracy – provide accurate orders on every occasion. Take care, be aware – maintain a safe workplace environment for yourself and team members.
Connection – genuinely care and connect with team members and customers. High Quality Products – service high quality products on every occasion.
Exceeding Customer Expectations – Deliver excellence in all areas of the business especially customer service and product quality. Ensure suitable Team Members are in place to service the needs of the business.
Recruit, train and develop all team members to ensure all requirements of the business are met. Ensure people capability planner is in place for all key management positions.
Training – Ensure all team members are provided with training and ongoing coaching as specified by the Red Rooster Operational standards and How Do I cards (HDIs). Attend all required training as specified for the Restaurant Manager role as requested by the company.
Create a positive workplace culture – Foster a positive, engaging, and respectful culture and amongst the team members. Acknowledge good performance and at minimum participate in the Red Rooster national reward and recognition programs.
Maximise sales and profitability – Assist with controlling all business costs inclusive of –rosters and wage spend, food and operational costs and expenses in accordance with agreed budgets.
Manage shrinkage and wastage through proactive exception management and firm policy control. Ensure team members are trained and engaged in suggestive selling and providing exceptional service and high-quality products.
Cash control procedures must be always adhered to. Restaurant Manager PD – Red Rooster – March 2024 Policy and procedural Compliance.
Ensure all company procedures and policies are always in place and that all team members conform with these policies. Workplace Health and Safety – Ensure all Workplace Health and Safety policies and regulations are in place and that all policies and procedures are adhered to by all team members.
Ensure all near misses, incidents and hazards are identified and documented in accordance with company guidelines. The company maintains a zero tolerance to breaches of WHS polices. Food Safety – Ensure that all food safety policies and procedures are in place and that all team members are well trained and always adhering to these policies and procedures.
The company maintains a zero tolerance to breaches of food safety. Continuous Improvement – Be proactive in all aspects of the business to ensure a culture of continuous improvement is fostered.
All recommendations for changes to systems, procedures and menu development should be discussed with the Franchisee and Business Consultant.
Restaurant Maintenance – Assist with maintenance issues and where necessary obtain quotes for repairs for submission to Franchise Partner. Team Leadership – Ensure you are at all times leading your team by example by practicing the following - Lead from the front (be visible on the floor as often as possible), demonstrate selling skills and excellence in customer service, treat all team members with respect, ensure you personally adhere to all company policies and procedures and create a culture of excellence through demonstrating continuous and consistent follow up.
Local Marketing – Assist with local marketing initiatives and contribute to the development and implementation of such initiatives. Drive Delivery and Catering sales and engage local community groups in accordance with company guidelines and procedures. Person Specification:
Personal qualities:
• Willingness to model brand values and foster these values in others.
• Strong communication skills
• Adaptability of management and leadership styles, an active listener with excellent conflict resolution, negotiation, coaching and influencing skills.
• Self-motivated and well-organised, responding to requests and directives in a timely manner.
Enthusiastic and positive attitude, pro-active and able to work under pressure.
• Ability to take direction/guidance/coaching when provided and willingness to learn new skills.
• Highly reliable and dependable.
• Ability to set goals and hold people accountable for their delivery.
• Demonstrates-logical problem-solving techniques and prioritisation of tasks.
Qualifications and Education Requirements. Demonstrated management experience working in the retail, hospitality or fast-food industry.
• Minimum age requirement of 18 years.
• Proven track record and success in a similar role.
• (Internal) Competence must be achieved as an Assistant Manager, all Redspace training 100%, completion and sign off on the Learning Pathway for your current role, and all sign offs complete.
• A valid First Aid Certificate and current Food Safety Supervisor Certificate (less than 5 years since attainment)
Job Types: Full-time, Part-time
Pay: $75,000.00 – $90,000.00 per year
Expected hours: 38 per week
Benefits:
* Employee discount
Work Location: In person