Restaurant Manager

Job Summary:

The Restaurant Manager is responsible for overseeing the overall daily operations of the restaurant, ensuring excellent guest service, efficient operations, and consistent food and beverage quality. The role leads the front-of-house team, coordinates with the kitchen and back office, manages restaurant performance, and ensures compliance with company standards and policies.

Duties and Responsibilities:

• Restaurant Operations

-Oversee daily restaurant operations, ensuring smooth service, proper staffing, efficient workflow, and compliance with established operating standards.

• Team Leadership

-Supervise, coach, and motivate restaurant staff while maintaining proper discipline, teamwork, grooming, attendance, and service standards.

• Guest Experience

-Ensure guests receive warm, professional, and attentive service. Address guest concerns and complaints promptly and coordinate appropriate resolutions.

• Service Quality

-Monitor the quality and efficiency of food and beverage service, ensuring proper order handling, table service, cleanliness, and adherence to service standards.

• Sales & Performance

-Monitor daily sales and restaurant performance, identify opportunities to improve revenue, and implement strategies to achieve operational and sales targets.

• Inventory & Cost Control

-Monitor the proper use of food, beverages, supplies, and other restaurant resources. Coordinate with the kitchen, Purchasing, and Inventory teams to minimize waste and control costs.

• Staff Scheduling & Performance

-Prepare or assist with staff schedules and manpower planning based on business requirements. Monitor employee performance and provide coaching or recommendations for improvement.

• Training & Development

-Ensure employees are properly trained on service standards, menu knowledge, restaurant procedures, company policies, and guest handling.

• Coordination with Kitchen

-Work closely with the Head Chef and kitchen team to ensure smooth service, proper communication, timely food preparation, and consistent food quality.

• Events & Reservations

-Coordinate with the Reservationist and operations team regarding large reservations, private events, promotions, and special guest requirements.

• Administrative & Reporting

-Review daily operational reports, sales records, attendance, incident reports, and other restaurant documentation. Provide regular updates and recommendations to management.

• Compliance & Safety

-Ensure compliance with company policies, food safety and sanitation standards, health and safety requirements, and applicable regulations.

• Professional Conduct

-Lead by example by demonstrating professionalism, accountability, integrity, and respect while maintaining a positive and productive workplace.

Qualifications:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field is preferred.
• Minimum of 3–5 years of experience in restaurant management, preferably in a full-service or premium F&B establishment.
• Proven experience in supervising and managing restaurant staff.
• Strong knowledge of restaurant operations, customer service, and F&B practices.
• Experience in sales monitoring, cost control, inventory, and basic financial reporting.
• Strong leadership, communication, and problem-solving skills.
• Excellent customer service and conflict-resolution skills.
• Ability to make sound decisions and remain composed in a fast-paced environment.
• Strong organizational and time-management skills.
• Proficient in basic Microsoft Office/Google Workspace applications.
• Knowledge of food safety, sanitation, and health standards.
• Willing to work flexible schedules, including evenings, weekends, and holidays.

Pay: Php50,000.00 - Php70,000.00 per month

Work Location: In person