DEN FIDEL

RESPONSIBILITIES: 

1. Maintains quality restaurant system by implementing and designating high standard to deliver good results for the customer. 

2. Does ordering of stocks to provide store’s needs and ensure product availability at all times.

 3. Oversees overall operations.

SPECIFIC DUTIES AND RESPONSIBILITIES: 1. Personally screens & conducts final interview of all store staff applicants. 2. Checks ongoing training and development of all staff. 3. Checks, reviews, and approves performance appraisal of dining and kitchen staff accomplished by the Asst. Store Managers 4. Conducts employee evaluations and/ or performance feedback/ appraisal based on target deadlines (Asst. Managers, LSM, Accounting Assistant, Purchasing Assistant, Cashiers, Disc Jockeys, and Office Clerk). 5. Implements proper disciplinary actions to all kitchen and dining staff with proper documentation 6. Monitors, checks, and approves the daily sales reports, funds, and purchases. 7. Ensures safety and security of stores funds encashment (payroll, petty cash, etc.) 8. Ensures company policies and guidelines are administered accordingly. 9. Keeps confidential information and materials secured at all times. 10.Analyzes and provides action plan for the store’s financial statements – (Budgets, Expenses, and Profitability) 11.Final approval on all expenses, payments, schedules, leaves, and payroll processing. 12.Maintains an open door policy with the staff to address problems as they arise.

DUTIES AND RESPONSIBILITIES: Restaurant Manager responsibilities include maintaining the restaurant’s revenue, profit and quality goals. Ensuring efficient operation as well as maintaining high production, productivity, quality, and customer satisfaction. 1. Coordinate daily front and back of the house operations. 2. Deliver superior service. Respond efficiently on customer complaints. 3. Organize and supervise shifts. Handles 3o employees. 4. Ensures high profitability at low cost expense. Controls operational cost and identify measures to control and cut waste. 5. Complies with sanitation and safety regulations. 6. Analyses reports to improve sales and profit. 7. Hires and train new employees to ensure delivery of good service and customer satisfaction at all times. 8. Making improvement to running the business and developing the restaurant.

The principal duty of a Stock Manager is to organize and monitor inventory levels to maximize efficiency. Stock Managers must demonstrate skills, such as contract negotiation and organizational planning. Ensures product availability at all time and monitors wastages, lapses to specifically deliver good outcome in terms of profitability.