Meyer Panopio

• Maintains courteous interaction with customers at all times.

• Supervise, coordinate and schedule the activities of Food Counter Attendants.

• Monitor staff performance.

• Estimate and order ingredients and supplies.

• Plan, organize, direct, control and evaluate daily operation.

• Maintain records of stock, repairs, sales and wastage.

• Respond and correct customer complaints.

• People Champion for Junior Managers

• Provides inputs to Restaurant Manager in the appraisal of ARMs 2 and 3, and Management Trainees

• Conducts Restaurant Operations Training certification for Management Trainee

• Acts as Safety and Security Officer of the ERT

• Assess the store’s performance and take necessary actions to hit or exceed monthly targets.

• Implement the suggestive Selling program

• Monitor and analyse sales Performance and provides recommendations to improve sales

• Implements sales Building Activities and monitor target achievement

• Effectively implements Production Control System

• Ensure Food Safety Protocols are Implemented

• Forecasting and Ordering of Stocks, ensure the availability of stock and materials

• Ensure completeness of resources, equipment are all in good condition

• Manage to minimize all Store Cost, Food Cost and Paper Cost and prepare Monthly Report

• People Champion for Crew Leaders

• Defines Crew Manpower Plan for continuous and adequate supply of required qualified manpower supply at all times

• Coordinates with service contractors to fill-in crew manpower requirements

• Conducts initial screening, final on-boarding and orientation of student trainees; evaluates effectiveness of the orientation program

• Ensures that the service contractor trains their Team Leaders for training and certification of their deployed crew

• Prepares Restaurant Management Support Team Schedule as aligned to supporting store’s targets on Sales, Food Service Cleanliness and Sales Per Man Hour, Labor Cost

• Provides inputs to RM in the appraisal of Crew Leader

• Implements the Crew Learning System components which includes training and certification of Crew Leader and student trainees to become Crew Trainers for their peer Crew Leaders and student trainees

• Evaluates the effectiveness of the Crew Learning System

• Endorses crew incident reports to the service contractors

• Designs, implements and evaluates Management Team Office Systems and Procedures Documents Control System

• Monitors performance of deployed crew versus the Service Level Agreement (SLA) and sends feedback to the Restaurant Manager

• Implements the Crew Learning System components which includes training and certification of Crew Leader and student trainees to become Crew Trainers for their peer Crew Leaders and student trainees

• Recommends Crew Leader or student trainees who can be Crew Trainers

• Acts as Certified First Aider

• Ensures accomplishment of FSC daily checklist with at least 90% conformance on production process and food safety checklist.

• Cascades and implements the CP2P (Cleaner Production/Pollution Prevention) to all Crew Leaders and 3P Team Leader

• Operates a cash register and handles legal tender.

• Interacts with customers

• Prepare, cook and present food quickly and efficiently with high quality standard

• Assist in keeping the kitchen clean, tidy and hygienic at all times

• Ensuring a timely process that produces goods of adequate quality

• Planning, coordinating and controlling of activities along a production.

• Prepare, cook and assemble of fried chicken

• Prepare, cook and bag the fries according to standard

• Cook burger patties according to standard

• Garnish burger and serve gold and standard high quality of food.

• Takes food to tables, refills drinks, communicates with customers about any concerns they may have

• Operates a cash register and handles legal tender.

• Interacts with customers

• Prepare, cook and present food quickly and efficiently with high quality standard

• Assist in keeping the kitchen clean, tidy and hygienic at all times