Area Leader, BOH Operations & Profitability

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

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.