Shift Manager

The Shift Manager oversees daily restaurant operations during assigned shifts to ensure high-quality service, exceptional cleanliness, guest satisfaction, and seamless team coordination. Operating in a fast-paced Korean BBQ dining setup, you will lead the front-of-house (FOH) and kitchen teams, proactively resolve guest concerns, manage inventory/equipment safety, and guarantee smooth shift transitions.

KEY RESPONSIBILITIES:

Staff Supervision & Leadership

• Lead and motivate service crew, kitchen staff, and grill attendants during the shift.
• Optimize manpower by assigning stations, monitoring breaks, and ensuring fair duty rotations.
• Conduct high-energy pre-shift briefings and objective post-shift debriefings.

Guest Experience & Dining Flow

• Maintain premium customer service standards, ensuring a welcoming and authentic dining atmosphere.
• Resolve guest complaints or feedback professionally, turning negative experiences into positive ones.
• Maximize table turnover efficiency while maintaining a relaxed, unhurried guest experience.

Operations, Safety & Sanitation

• Oversee fast-paced food logistics, including continuous side dish (banchan) replenishment and buffet/meat station freshness.
• Enforce strict food safety protocols, specifically regarding the storage, temperature control, and handling of raw meats.
• Monitor equipment safety, ensuring exhaust fans, tabletop grills, and gas/charcoal systems are functioning perfectly.

Cashiering & Financial Integrity

• Supervise cash handling, POS transactions, discounts, and final shift/closing reports.
• Audit billing accuracy to prevent order fraud, discrepancies, or manipulations.

Administrative & Compliance Duties

• Submit accurate end-of-shift reports (sales summaries, inventory usage, and incident logs).
• Assist with daily inventory checks and coordinate stock ordering to prevent shortages.
• Ensure 100% compliance with company policies as well as DOH, DTI, and LGU regulatory standards.

QUALIFICATIONS:

• Bachelor’s Degree in Hotel and Restaurant Management (HRM), Hospitality, or a related field. (Equivalent seasoned experience as a supervisor will be highly considered).
• 1–2 years of managerial or supervisory experience in a high-volume, casual dining, buffet, or K-BBQ restaurant setup.
• Deep understanding of food safety management, local sanitation codes, and restaurant POS systems.
• Willing to work in shifting schedules, holidays, and weekends.
• Can start immediately.

Pay: Php20,000.00 - Php21,000.00 per month

Benefits:

• Additional leave
• Health insurance
• Opportunities for promotion
• Paid training
• Promotion to permanent employee
• Staff meals provided

Work Location: In person