Restaurant Manager

Position Summary

The Restaurant Manager is responsible for the overall management and daily operations of the Jollibee restaurant. The position ensures excellent customer service, achievement of sales and profitability targets, food safety and quality standards, employee productivity, and compliance with company policies and procedures.

Key Responsibilities

1. Restaurant Operations

• Manage the day-to-day operations of the restaurant.
• Ensure compliance with Jollibee operating standards, policies, and procedures.
• Monitor restaurant cleanliness, equipment, facilities, and overall store readiness.
• Ensure proper inventory management and minimize product wastage.
• Maintain food quality, safety, and sanitation standards.

2. Sales and Profitability

• Develop and implement strategies to achieve sales and financial targets.
• Monitor daily sales, food cost, labor cost, and other operating expenses.
• Analyze store performance and recommend corrective actions.
• Ensure effective utilization of manpower and resources.

3. People Management

• Lead, coach, and motivate restaurant employees.
• Manage recruitment, onboarding, training, scheduling, and performance evaluation.
• Develop employees for career growth and succession planning.
• Address employee concerns and maintain positive employee relations.
• Ensure proper implementation of company rules and disciplinary procedures.

4. Customer Service

• Ensure consistent delivery of excellent customer service.
• Handle customer complaints and resolve issues professionally.
• Monitor customer satisfaction and implement improvement initiatives.

5. Food Safety and Quality

• Ensure strict compliance with food safety, sanitation, and quality standards.
• Conduct regular inspections and corrective actions.
• Ensure proper food handling, storage, preparation, and serving procedures.

6. Compliance and Reporting

• Ensure compliance with company policies and applicable government regulations.
• Prepare and submit required operational and administrative reports.
• Maintain accurate restaurant records and documentation.
• Coordinate with Area Managers, HR, Training, Audit, Accounting, and other departments as necessary.

Qualifications

• Bachelor’s degree in Business Administration, Hospitality Management, Hotel and Restaurant Management, or a related field.
• Preferably with 2–5 years of experience in restaurant or food-service operations, with supervisory or managerial experience.
• Strong leadership, communication, and people-management skills.
• Knowledge of restaurant operations, inventory control, food safety, and cost management.
• Customer-service oriented and results-driven.
• Willing to work on shifting schedules, weekends, and holidays.
• Willing to be assigned to different restaurant locations when required.