Restaurant Manager

Restaurant Manager
Department: Operations
Reports To: General Manager / Management
Employment Type: Full-Time
Location: Boracay

Position Summary

The Restaurant Manager is responsible for overseeing the daily operations, staff, customer service, sales, and overall performance of the restaurant. The ideal candidate should be a strong leader with excellent communication, organizational, and problem-solving skills, with relevant restaurant management experience.

Key Responsibilities

1. Restaurant Operations

• Oversee the day-to-day operations of the restaurant.
• Ensure smooth and efficient service during opening, peak hours, and closing.
• Maintain high standards of food quality, cleanliness, presentation, and service.
• Monitor restaurant equipment, facilities, and supplies.
• Ensure compliance with company policies and operational procedures.

2. Staff Management

• Supervise, train, motivate, and evaluate restaurant employees.
• Prepare and manage staff schedules and assignments.
• Monitor attendance, punctuality, grooming, and work performance.
• Conduct staff briefings and ensure clear communication among team members.
• Address employee concerns and resolve workplace issues professionally.

3. Customer Service

• Ensure guests receive excellent and professional service.
• Handle customer complaints, concerns, and special requests.
• Maintain a welcoming and positive dining environment.
• Monitor customer feedback and implement improvements when necessary.

4. Sales & Financial Management

• Monitor daily sales and restaurant performance.
• Help achieve sales and revenue targets.
• Monitor cash handling and ensure proper financial procedures are followed.
• Control operating costs and minimize unnecessary expenses.
• Monitor food, beverage, and supply usage to reduce waste.

5. Inventory & Purchasing

• Monitor inventory levels and ensure adequate supplies.
• Coordinate with purchasing and suppliers when necessary.
• Conduct or supervise regular inventory counts.
• Control food and beverage costs and minimize spoilage and wastage.

6. Food Safety & Compliance

• Ensure proper food handling, storage, sanitation, and hygiene procedures.
• Maintain cleanliness of the kitchen, dining area, storage areas, and other facilities.
• Ensure employees follow applicable health, safety, and company standards.
• Report operational or safety issues to management immediately.

Qualifications

• Bachelor's degree in Hospitality Management, Restaurant Management, Business Administration, or a related field is preferred.
• Relevant restaurant management experience is a plus.
• Previous supervisory or management experience in a restaurant, hotel, bar, club, or hospitality establishment is preferred.
• Strong leadership and team-management skills.
• Excellent communication and customer-service skills.
• Good knowledge of restaurant operations, inventory, and cost control.
• Ability to work under pressure in a fast-paced environment.
• Strong organizational and problem-solving abilities.
• Flexible with working hours, including weekends, holidays, and evenings when required.

Key Skills

• Leadership & Team Management
• Customer Service
• Restaurant Operations
• Staff Scheduling
• Inventory Management
• Cost Control
• Sales Management
• Problem Solving
• Communication
• Time Management