Area Leader

The Moment Group; Metro Manila; On-site; PHP 900,000 - 1,100,000; Full time

Job summary

The Moment Group is seeking an Area Leader – Back-of-House to oversee the BOH operations and business performance across multiple Manam branches in the Metro Manila area.

Working with the Junior Executive Chef and under the Executive Chef, you will drive food cost efficiency, inventory control, manpower productivity, and profitable operations while upholding recipes, quality, and food safety.

Qualifications

• 5+ years in restaurant/hospitality operations.
• Experience leading multi-unit BOH teams.
• Strong management of food cost, inventory, and wastage.
• Proven leadership and coaching abilities.
• Willingness to travel across branches.

Responsibilities

• Oversee BOH operations and performance across multiple Manam branches.
• Ensure consistent execution of recipes, food quality, portioning, and standards.
• Monitor and improve food cost, COGS, inventory variance, wastage, and product utilization.
• Drive efficient BOH manpower planning, scheduling, productivity, and overtime management.
• Conduct regular branch visits, identify operational and financial gaps, and implement corrective actions.
• Analyze branch performance and translate data into actionable improvements for cost, productivity, quality, and profitability.
• Coach and develop Kitchen Managers, Sous Chefs, Head Chefs, and BOH leaders.
• Partner with operations, supply chain, HR, Finance, QA, and other teams to resolve issues.
• Support new store openings, menu launches, and process improvements.
• Provide regular performance updates and recommendations to senior chefs.

Skills

BOH Leadership

Multi-unit Ops

Food Cost & COGS

Team Leadership

Food Safety

Job description

About the Role

The Area Leader – Back-of-House oversees the BOH operations and business performance of multiple Manam branches within an assigned area.

Working closely with the Junior Executive Chef and under the overall direction of the Executive Chef, the role ensures consistent kitchen execution while driving food cost efficiency, COGS management, inventory control, manpower productivity, and operational profitability.

The Area Leader serves as a key business partner to branch and kitchen leadership, using operational and financial data to identify opportunities, address performance gaps, and drive continuous improvement.

Key Responsibilities

• Oversee BOH operations and performance across multiple Manam branches.

• Ensure consistent execution of recipes, food quality, portioning, presentation, food safety, and kitchen standards.

• Monitor and improve food cost, COGS, inventory variance, wastage, and product utilization.

• Drive efficient BOH manpower planning, scheduling, productivity, and overtime management.

• Conduct regular branch visits, identify operational and financial gaps, and implement corrective action plans.

• Analyze branch performance and translate data into practical actions to improve cost, productivity, quality, and profitability.

• Coach and develop Kitchen Managers, Sous Chefs, Head Chefs, and other BOH leaders.

• Partner with Restaurant Operations, Cost & Inventory, Supply Chain, HR, Finance, Quality, and other support teams to resolve operational concerns.

• Support new store openings, menu launches, process improvements, and other strategic initiatives.

• Provide regular performance updates, insights, and recommendations to the Junior Executive Chef and Executive Chef.

• Promote a culture of accountability, cost ownership, operational discipline, and continuous improvement across assigned branches.

Qualifications

• At least 5 years of experience in restaurant or hospitality operations, with strong exposure to BOH or kitchen operations.

• Experience in multi-unit, multi-branch, or area-level BOH leadership is highly preferred.

• Strong experience in food cost, COGS, inventory, wastage, and manpower productivity.

• Experience leading and developing kitchen leaders and teams.

• Background in casual dining, premium, or high-volume restaurant operations is an advantage.

• Strong understanding of restaurant BOH operations, culinary standards, and food safety.

• Strong business and commercial acumen, with the ability to connect operational decisions to financial results.

• Analytical, decisive, and highly capable of turning data into actionable improvements.

• Strong leadership, coaching, communication, and stakeholder management skills.

• Willing to travel across assigned Manam branches as required.

Key Success Measures

• Controlled COGS / Food Cost

• Reduced food wastage and inventory variances

• Improved BOH labor productivity and overtime management

• Consistent food quality and food safety standards

• Improved kitchen productivity and service execution

• Strong capability and accountability among Kitchen Leaders

• Sustainable operational and financial improvements across assigned branches