£20,800 - £36,800 Per Annum
Retail, Wholesale,Hospitality, Catering
Permanent | Full Time
Here is a unique opportunity for a skilled and motivated person to join a growing chain of food delivery takeaway stores.
As a fast food restaurant manager you'll have ultimate responsibility for safeguarding the financial success of our Scunthorpe outlet and maintaining the reputation of the company.
The role has a strong hospitality element, ensuring that the restaurant delivers high-quality food and drink and good customer service. However, you'll also undertake activities common to business managers within any sector, including overseeing:
As a fast food restaurant manager, you'll be responsible for operational, financial and people management. You'll need to:
Organise stock and equipment, order supplies and oversee building maintenance, cleanliness and security
Plan and work to budgets, maximise profits and achieve sales targets set by head office
Control takings in the restaurant and administer payrolls
Recruit new staff, and train and develop existing staff
Coordinate staff scheduling and rotas, and motivate and encourage staff to achieve targets
Ensure standards of hygiene are maintained and that the restaurant complies with health and safety regulations
Ensure high standards of customer service are maintained
Implement and instil in your team company policies, procedures and ethics
Handle customer complaints and queries
Implement branded promotional campaigns from head office, including the handling of point-of-sale promotional materials, or devise your own promotional campaigns
Prepare reports and other performance analysis documentation
Report to, and attend regular meetings with area managers or head office representatives
Establish relationships with the local community and undertake activities that comply with the company's corporate social responsibility programmes.
As a general manager, you'll typically earn between £20,800 and £36,800.
Regional managers, overseeing several restaurants, can earn up to (and in excess of) £50,000.
Salaries depend on a range of factors, including your experience and qualifications. As the environment is sales-target driven, you may receive a profit or performance-related bonus in addition to your salary.
Hours of work are generally long and shift based, and you should be willing to work evenings, weekends and on public holidays. Some managers may work split shifts, with early starts, time off in the middle of the day and a return to work for a later shift.
If you're a field or area manager supervising several restaurants, you may be responsible for managing your own diary and have some flexibility in your working hours.
What to expect
The environment is fast-paced, with an emphasis on delivering good customer service in a limited time frame. The atmosphere can be hot, noisy and bustling. You may spend a lot of time 'walking the floor', moving around on foot or standing. The work can, therefore, be both physically and mentally demanding.
Although most managers are in charge of one restaurant, and are therefore mainly based at one site, you may be responsible for a number of outlets and have to travel between them.
You'll usually wear a company uniform and dress in accordance with appropriate health and safety requirements associated with food preparation.
You don't usually need a degree to work as a fast-food restaurant manager unless you're joining a formal graduate management programme.
Many managers begin their careers as counter-service staff and work their way up to management level by acquiring experience, rather than formal qualifications.
You can also do an apprenticeship in hospitality and catering. These are available at different levels - intermediate, advanced, higher and degree - and provide a combination of paid on-the-job training and study.
You'll need to have:
Excellent customer service skills
Strong communication skills, tact and diplomacy
The ability to lead and motivate teams and influence people
Self-motivation and ambition
Enthusiasm and the ability to learn quickly
Good organisational skills
Energy and stamina, as well as resilience
A results-driven approach to work
Decision-making and problem-solving skills.
Your initial induction training will cover the basics, including product knowledge, working as counter service staff and how to use kitchen equipment, so that you become an expert in the restaurant's daily routine. Over the course of the programme, you'll cover areas such as:
Hygiene and health and safety
Management and supervisory skills
Training is delivered through a combination of on-the-job learning. Your training is devised and reviewed by your line managers or mentors and is shaped by personal development plans.
After training, you're encouraged to continue your professional development to develop your management skills.
Rapid progression to senior management levels is possible for those who show commitment and drive. To make the most of the opportunities you'll need to be flexible about working shifts and geographically mobile within your region.
Progression through the ranks is positively encouraged and we are keen to nurture front-end staff through to management level, as they're already embedded in the culture and operations of the organisation.
You're likely to start by managing a small team and then progress to taking responsibility for an entire shift. With experience, it's possible to take on a specific area of expertise such as recruitment, finance or maintenance.
The next step for a manager is to a field or area management role, with responsibility for supervising the operations of a number of restaurants. Beyond this, there are general operational management or consultancy roles, advising the business on how to manage entire functions.
There are also opportunities for experienced managers with a significant amount of collateral to open their own franchise.
The training and experience you gain means you can move into other business areas. Some managers take up head office positions, for example in customer relations management.