Restaurant General Manager

QUALIFICATIONS, SKILLS, AND COMPETENCIES REQUIRED.
• Grade 12 with at least 3-5 years’ experience in quick service/fast food/restaurant and
Management.
• National Diploma or B Degree in Business Management or related fields.
• Certificate in Hospitality/QRS industry.
• Planning and organizing skills.
• Driver’s License and Computer literacy.
• Supervision, presentation, and communication skills.
• Adhering to principles and values.
• Goal orientated and driven.
• Delivering results and meeting customer expectations.

KEY RESPONSIBILITIES BUT NOT LIMITED TO:

Cash management:
• Control and analyze restaurant cash management practices/procedures and results on periodic,
weekly, and daily basis to identify variances/differences.
• Work with restaurant management team to address variances and differences and design action
plans, for addressing variances and differences.
• Conduct detailed investigation into all unresolved variances and/or high-risk incidents and provide
feedback to RSC and Area Coach.

Sales management:
• Assist and work within store management teams to up-skill employees to enable customer service,
suggestive and up-selling.
• Driving speed with service standards
• Review optimal operating hours for the restaurant to track/monitor/define optimal trade/sales
hours.
• Plan, co-ordinate/execute and monitor successful implementation of new product lines, equipment
and sales generating initiatives within restaurant.
• Conduct Competitor analysis, identify sales opportunities within area of trade.
• Co-ordinate/execute and review implementation of all local and national marketing
initiatives/campaigns.

Stock management:
• Analyse Restaurant food and paper results on daily basis, weekly and periodic basis to identify
variances/opportunities (detailed line by line analysis to be done)
• Assist and work with restaurant management team to address variances and opportunities and
design action plan/s and supply feedback on progress on resolution to the Area Coach
• Verify that all stock counts are taking place on daily, weekly, period basis according to procedure
and conduct Monday stock counts.
• Monitor and ensure that management team are utilizing “Daily Product Forecast” and MP&C Cook
chart tools.
• Ensure restaurants have required levels of stationary and small wares.
• Liaise with Area Coach as and when required to assist restaurants with the securing of stock and
handle related stock problems or issues.
• Ensure and validate that prescribed stock ordering and receiving procedures are followed.

Operational Standards:
• Conduct internal MOT/GES/ROCC assessments on weekly/periodic/quarterly basis to ensure proper
management of operational standards.
• Investigate all “RED & AMBER” and below target GES achievements and take appropriate
corrective action.
• Supply feedback on all above to Area Coach.
• Analyse GES and ROCC reports and results to identify variances/opportunities (detailed line by line
analysis to be done).

Labour Management:
• Responsible for 14-day RTP availability in restaurant always.
• Analyse Restaurant Labour results on daily, weekly, and periodic basis to identify
variances/opportunities (review sales/transaction forecasting, roster to position schedule, daily
hour analysis and time and attendance reports)
• Ensure Time and Attendance schedule are reviewed weekly, and any queries resolved timeously.
• Address variances and opportunities and design action plan/s, supply feedback on resolution to
Area Coach
• Accountable for ARM and SS and assisting with RGM training in store and ensuring operational
processes and procedures of Yum and Company is fully understood and followed.
• Monitor and action proper execution of all labour procedures, tools, and standards.
• Responsible for fair allocation of labour hours and monitoring for correctness and sufficiency
• Ensure effective capacity planning via recruitment, bench and succession planning to ensure
sufficient manning of all team member and management positions.
• Responsible for execution of performance management, disciplinary code and procedure and
grievance procedure within restaurants and area.
• Accountable for execution and implementation of Culture Tools HWWT2, [email protected] Survey
within restaurant.
• Accountable for training execution of all new team members, new product and limited time offering
training in restaurants and area.