Restaurant General Manager - Bloem Area at KFC

The purpose of the role is to to lead and oversee the management of all aspects of the KFC restaurant business. Through coaching, developing, motivating and engaging all in store employees, create a culture to be proud of. Through ‘beat year ago’ mentality you will ensure the continued growth and success of the KFC brand by developing and communicating a breakthrough strategy which delivers outstanding business results. By Driving Hospitality with Heart, ensure that every customer has an outstanding experience & product.

Job Functions:

PEOPLE – 30%

• All employees understand the relevance of the culture principles to their roles and live and breathe the principles on every shift 
• Utilize the KFC Bench Planning process, effectively managing staffing levels and recruitment ensuring your restaurant is staffed to optimum at all times
• Actively utilize recruitment systems and tools 
• Rigorously follow legislative requirements associated with recruitment of employees

• Follow up with new starters ensuring they have returned all relevant ‘New Employee’ paperwork prior to commencing their employment with KFC SA
• Proactively manage and oversee all new employees through their Induction and in store Training Timetable 
• Maintain up to date employee files and training records for all employees 
• Conduct and complete robust Performance Appraisals and IDP’s with all managers and employees in line with the company guidelines and timescales, in order to drive a high performance culture in store
• Proactively develop team members and managers, ensuring a robust ‘talent pipeline’ is in place
• Plan and facilitate regular Management and Team meetings in line with KFC SA’s RGM Success Routines.  
• Proactively and consistently manage all in-store Employee Relations issues, updating Area Coach and PCM, as appropriate
• Track team absence, taking action in line with KFC’s Code of Conduct where appropriate. 
• All statutory and company Health, Safety and Food Hygiene regulations must be strictly adhered to at all times and corrective action taken in a timely manner as necessary
• All employees to be fully trained on fire procedures, Health & Safety, Food Hygiene and Security/Robbery procedures   
• Company Security Procedures to be rigorously followed in order to ensure the security of people, premises, stock, equipment and monies at all times 
• From time to time, conduct Team Member disciplinary enquiries

CUSTOMER – 20%

• Create a customer focused environment which is appealing to  KFC’s diverse customer base   
• Rigorously complete period Compliance evaluation and implement actions to ensure resolution of issues and to drive consistent improvement. 
• Manage all customer complaints in line with company policy, escalating issues to Area Manager, where appropriate
• Fully comply and adhere to RGM Success Routines

• Regularly review Customer feedback reports, communicate action plans for execution  to ensure the restaurant is consistently achieving the company standard
• Robustly follow up on any issues arising from Health Department audits, plan to ensure corrective action is taken in a timely manner as required
• Utilize company tools and reports so that your store consistently provides an excellent level of customer service (e.g. prep for peak, condiment planner etc)

SALES-  30%

• Through exceptional operational standards  to customer service, consistently seek to maximize the sales in your restaurant. Set and communicate Bold Sales Goals to the team, striving to consistently exceed sales targets
• In conjunction with the local marketing team, discuss and execute local marketing activities to optimize potential sales growth
• Understand your local competition and increase visibility within the local community to ensure awareness of any common issues, competitor activity or forthcoming events that may impact your business
• Build Know How of surrounding KFC restaurants, sharing best practice across area and region
• Develop a strong sales culture in your store, setting team members and managers clear sales targets for every shift
• Manage team member incentives and drive regular recognition in store.
• Points of sale to be up to date at all times and team trained on all new products enabling them to drive sales

PROFIT – 20%

• Maximize the profitability of the restaurant by understanding and controlling all restaurant costs (e.g. labour, food). 
• Develop a strategy to maximize profitability of your restaurant, regularly reviewing and adapting in line with business needs
• Accurately forecast sales and labour to reflect trends and promotions
• Accurately complete team & management schedules one month in advance and submit to Area Coach
• Prepare and plan for Monthly Business  review with Area Coach

• Actively utilise system reports and company tools to guarantee 100% product availability, investigating and following up on all discrepancies
• Complete a robust financial audit monthly and communicate results to Area Coach along with Action Plan to drive improvement, where appropriate
• Rigorously follow up on official financial audit action plan completed by YUM
• Robustly and regularly review and analyse daily, weekly and monthly paperwork with particular focus on manager’s diary, shift success routines book and food safety management system
• All Management folders to be maintained in line with success routines

GENERAL

• Deputise for Area Coach if and when required
• Provide support for KFC restaurants within your area, as required
• Attend Area Meetings
• Attend RGM ‘Round Tables’, if and when required
• Manage new product roll outs
• Involvement in Area/Regional Projects, if and when required
• Act as an ambassador of KFC at community/commercial events
• Embrace and embed new and/or changes to KFC SA/YUM! systems and processes
• Search for talent outside the KFC Equity business & escalate CVs etc to Area coach & HRBP
• Prepare & present Business results at bi-annual RGM Stewardships
• On occasion, act as MOD (Manager on Duty) in the restaurant

Eductaion:

• Completed Matric Certificate
• Post matric qualification (Diploma in Retail /Hospitality/Business Management)
• Minimum 3 years  Managment experience

Other skills required:

• Previous restaurant or similar experience
• Previous experience of managing a diverse workforce Commercial Awareness Understanding of P&L
• Demonstrates strong Sales Focus
• Coaching Basic HR/IR knowledge (disciplinary/grievance process)
• Strong Customer Orientation
• Strong Communication skills, at all levels
• Presentation Skills
• A track record of developing people