Restaurant Manager / Management Trainee

Position Title: Restaurant Manager/ Management Trainee

Department: Operations

Reports To: Area Manage

Work Location:
Gateway Mall 2 Cubao, Lucky Chinatown Binondo Manila, BGC Taguig

Role Impact on Revenue & Guest Experience:

The Restaurant Manager/ Assistant Restaurant Manager/ Management Trainee is a operational leadership role accountable for the end-to-end performance, profitability, and brand consistency of assigned restaurant branches. This position directly impacts revenue growth, cost efficiency, guest experience, and brand competitiveness through disciplined execution, data-driven decision-making, and strategic oversight.

The role serves as a critical link between executive leadership and store-level operations, ensuring that strategic objectives are translated into measurable financial results, operational excellence, and sustainable brand growth.

Key Responsibilities:

Profitability and Sales Building

• Analyze sales trends, cost structures, and operational performance; initiate corrective actions to protect margins and optimize returns.
• Knows how to do Profit & Loss (P&L) to oversee the daily and periodic operations of assigned restaurant, ensuring standardized, efficient, and compliant execution across locations.
• Set, implement, and take full accountability for annual and quarterly business targets, including revenue growth, profitability, customer satisfaction, and operational KPIs.

Operations Performance

• Ensure consistent execution of service standards, food quality, and brand experience across all stores.
• Knowledgeable in Microsoft - Excel, Word, & PowerPoint and do a presentation.
• Strong attention to detail and able to multitask.
• Performing regular employee evaluations to determine areas of improvement.
• Making sure that the company has sufficient resources such as - personnel, material, and equipment.
• Ensuring all company activities adhere to legal guidelines and policies.
• Training new employees and ensure employees work productively and develop professionally.
• Supervise the work of employees and provide feedback and counsel to improve efficiency and effectiveness.

Leadership Management

• Lead, mentor, and evaluate operations teams to drive performance accountability and leadership depth.
• Establish clear performance expectations through KPI frameworks, scorecards, and structured evaluation mechanisms.
• Promote a culture of discipline, ownership, and continuous improvement across all operational levels.
• Partner with Human Resources on talent acquisition, succession planning, performance management, and corrective action processes.

Cost Control

• Oversee cost control initiatives across labor, food cost, utilities, and operating expenses to ensure financial discipline without compromising quality.
• Collaborate with Supply Chain, Procurement, and Finance to optimize sourcing, inventory management, and vendor performance.
• Implement process improvements that enhance operational efficiency, reduce waste

Guest Experience & Marketing Competitiveness

• Drive guest experience excellence by ensuring consistent service execution, effective complaint resolution, and service recovery practices.
• Monitor guest feedback, ratings, and market sentiment to identify improvement opportunities and protect brand reputation.

Qualifications:

• Bachelor’s Degree in Business Administration, Hospitality Management, or a related field; advanced studies are an advantage.

• Minimum of three (3-5) years of experience managing restaurant chains or multi-unit operations, with at least three (1-3) years in a senior leadership role.

• Proficient in financial management, budgeting, and performance reporting in P&L, Food Costing, Labor Costing, Food Safety, Quality in general

• Strong expertise in restaurant operations, cost control, supply chain management, and customer service systems.

• Demonstrated leadership capability with strong communication, analytical, and strategic thinking skills.

• Familiarity with the Philippine restaurant market, regulatory environment, and consumer behavior is a strong advantage.

• Willingness to travel periodically across assigned stores as operational needs require.

• Passionate about the hospitality industry and committed to delivering exceptional dining experiences