PURPOSE OF POSITION

Restaurant Managers (RMs) are responsible for the day-to-day operations of their restaurant to

ensure they achieve sales targets, operational efficiency, and profitability targets. Supervising

and directing the workforce, making staffing decisions (i.e. hiring, training, evaluating,

disciplining, staffing and scheduling). They are also responsible for ensuring customer

satisfaction, product quality, and the execution of Restaurant Brands Limited (RBL) standards

and policies, including operational, food safety and health and safety policies and procedures,

in their store.

To achieve this, the RM is responsible for providing the appropriate coaching and support to

their team around procedures and policies, as well as building bench and capability at all levels,

ensuring that their restaurant achieves and maintains the required performance standards.

KEY ACCOUNTABILITIES

• Ensure the restaurant meets Pizza Hut standards, including operations, food safety and health and safety
• Direct the team to comply with all operational standards to ensure they achieve CHAMPS targets and the store passes all CER (Champs Excellence Review), RISC (Store, Information Systems, Sales, Cash, Stock) and other audits
• Own behaviour is consistent with the vision, goals and priorities of RBL, demonstrating integrity, honesty and knowledge
• Direct staff to adhere to cash handling procedures ensuring that training is completed and the Fraud and Theft policy is regularly reviewed and signed by all employees
• Ensure employees follow correct maintenance procedures in accordance with established maintenance roster
• Accountable for transactional growth for their restaurant
• Meet Quality, Service and Cleanliness (QSC) targets by displaying a very high customer service attitude and holding the team accountable for delivering superior customer service, in accordance with RBL standards and expectations
• Responsible for the management and minimisation of waste by meeting targets placed on controllables, maximising sales and operating efficiency
• Efficiently roster staff to meet productivity targets and minimise labour dollar per hour
• targets.
• Team members are treated fairly and equitably when writing rosters, taking into account business requirements and availability
• Follow RBL Recruitment and Selection policies and procedures to ensure best practice is followed and the best fit for the role is attained, based on knowledge and skills, behaviours and attitude

People Management

• Develop and maintain positive relationships with team members by understanding and addressing the motivation, needs and concerns of individual team members using open and effective communication and feedback
• Direct reports are enthusiastic and committed to achieving goals, because they have been trained and Pizza Hut’s values are upheld in store
• Provide coaching and recognition to restaurant team members to build the “How We
• Work Together2 (HWWT2) culture
• Provide regular and consistent feedback to restaurant team members re their performance to ensure that the needs of the business and employees are satisfied
• Responsible for ensuring Assistant Managers/Shift Supervisors produce the appropriate in-store environment so that employees are actively pursuing Pizza Hut’s standards
• Coach, counsel and inspire teams to achieve specific objectives and continuous improvement in the 6 key operations areas – people, customer satisfaction, operations excellence, transactions growth, profit growth and innovation
• Evaluate and document the performance of restaurant teams against established objectives within each of the 6 key operations areas
• Ensure that Disciplinary/Termination processes are conducted to RBL standards and employment legislation requirements
• Turnover of restaurant teams is managed to an acceptable level
• Accountable for non-management, FTR by store with expectation of running the store at 110%
• Responsible for managing annual leave balances of restaurant teams, as per RBL policy
• Ensure new salaried management employees participate in new starter six week training programme before starting their role

Training

• Ensure training pathways are followed, commencing with induction, and following through to Assistant Restaurant Manager level
• Responsible for assessing training needs and creating development plans as required for team members.
• Actively manage team by regularly conducting performance assessments, providing feedback, and setting challenging goals to improve team member’s performance.
• Responsible for building bench and planning for future staffing requirements.

Financial Management

• Accountable for financial targets allocated by restaurant as per the Annual Operating
• Plan and/or Quarterly forecasts.
• Manage COGs %, Food Waste, Labour, Cash Variance and all other semi variables, ensuring targets are achieved.
• Provide Area Manager with information and analysis on Profit & Loss results and action planning.
• Operate within established guidelines for expenditure and approval authority.

Health and Safety

• Responsible for ensuring team members understand and comply with all Health and Safety policies and procedures, including all legal requirements.
• Ensure workplace incidents and accidents within Stores are correctly reported, adequately managed, with retrospective injury prevention training implemented to reduce further risk of injury or incident.
• Responsible for ensuring team members understand and comply with all Rehabilitation procedures relating to injured direct reports under the Store management care.

MOST FREQUENT CONTACTS

• Operations Manager
• Area Manager

CRITICAL QUALIFICATIONS/SKILLS/EXPERIENCE

Qualifications:

• Attainment of RBL qualifications including minimum of LAS (Leading a Shift) and LAR 1 (Leading a Restaurant)
• Working towards achieving LAR2
• Business/Technical Skills
• Computer skills
• Time management
• Negotiating
• Operations experience (preferably RBL’s) with a minimum of 3 years retail or service industry experience at a supervisory level
• People Management skill
• Experience ( Technical and Behavioural):
• Assistant Management level of 2 years+
• Proven operational and procedural knowledge/compliance
• Ability to coach and influence team members
• Ability to manage a schedule with minimum supervision – self starter
• Knowledge and experience of customer service techniques
• Organisational skills
• Strong problem solving skills
• Ability to plan and prioritise
• Good communication skills
• Ability to handle and mange confidential and sensitive information

This Position Description summarises the primary responsibilities of this role at the time of commencement. Various other responsibilities not listed here may also fall within the responsibility parameters of the position. From time to time and with the natural developments of business structure and practice, an employee may be required to perform additional or new responsibilities that fall reasonably within the expectations of this role. Any significant adjustments to role responsibilities will always be made after consultation with the employee.