To Go Manager

Main job tasks and responsibilities

• Meets outlet financial objectives and achieves all operational objectives (KPIs) by forecasting Sales and Trends; preparing an annual budget; scheduling staff; managing expenditures; analysing variances; initiating corrective actions; contributing with information and recommendations to create strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits (HACCP); standards; inventory; recipe spot check; etc); identifying trends; implementing changes and new processes.
• Controls costs by reviewing portion control and quantities of preparation; minimizing waste; adequate ordering; ensuring high quality of preparation. Ensures waste is registered and submitted daily into the Stock Control System.
• Keeps the Hygiene and Safety standards far above par. HACCP must be on point at all levels.
• Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and maintaining security.
• Accomplishes the outlet’s human resource objectives by recruiting, selecting, orienting, training company standards, assigning, scheduling, coaching, counselling, disciplining and retaining employees. Communicating job expectations; planning, monitoring, appraising, and reviewing job contributions. Enforcing company policies and procedures.
• Devotes time and effort to any projects as requested, and in agreement with the Area Manager comes up with projects and ideas to improve existing standards and tools.
• Ensures new dishes, procedures and/or campaigns are executed properly following roll-out.
• Ensures new standards and procedures are put in practise from the moment they are shared by upper management. Guarantees staff is properly trained and informed.
  Is capable of handling irate customers with a friendly/calm attitude. Difficult situations are handled with calm and looking for solutions instead of focusing on the problem.
• Ensures great brand representation, exceptional product quality and service.
• Maintains ambiance by controlling lighting, background music, and utensil quality and placement; monitors food presentation and service.
• Shows enthusiasm about the company and guests within the outlet.
• Is flexible in dealing with changes/problems (e.g., being short staffed).
• Effectively forecasts outlet needs: stock, human resource and maintenance.
• Adapts easily and fast to the business needs and changes.
• Great communication skills, always polite, professional, positive and clear both in message and attitude. Willing to accept feedback and act on it.
• Fosters a good environment, a sense of team, safety and respect.
• Fully available and reachable during working hours. Fast response and follow up on phone or email contact is fundamental. An answer is always provided and a proper follow up takes place.
• Prioritises tasks effectively to ensure most important tasks are completed on time.
• Takes ownership of issues or tasks and also gives detailed updates to the Area Manager.
• Seeks, listens and responds to guests’ feedback, both in person and online. Reports important feedback to the Area Manager.
• Coaches team on how to exceed guest expectations.
• Effectively identifies outlet problems through reports and can ideate and execute to resolve these.
• Proficiency in using computer software. Proficient use of all company systems, via computer or app (POS; Stock Control System; Reservation System; Reviews; etc).
• Understands company hierarchy and communication routes.
• Works with peers as equals (other outlet/restaurant managers), maintains good communication, respect and easy problem solving skills as a group (cover shifts, stock needs, etc).
• Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
• Embodies all company values.

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Job competencies

• Great knowledge of HACCP
• SVH certified - provided by the company if alcoholic beverages available for sale (first attempt)
• BHV certified yearly - provided by the company
• Excellent communication skills (body language, tone, word choice, verbally in English)
• Excellent knowledge of food & beverage
• Attention to details
• Financial skills to perform reporting, forecasting and manage cashflow
• Customer service oriented
• Creativity, problem solving and decision making skills
• Coaching and mentoring skills
• Team building / fostering teamwork
• Planning, organizing and controlling
• Score 100% in all company exams

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Job prerequisites

• Degree in Hotel and Restaurant Management or equivalent, or 5 years of relevant Hospitality experience
• Ability to speak and understand Dutch and/or English
• Hospitality experience and HACCP knowledge is a plus
• Flexibility in working hours (evenings, weekends, holidays)
• Maintains self-appearance in accordance with the restaurant grooming standards