Area Manager

HRTX; Mandaluyong; On-site; PHP 1,200,000 - 1,800,000; Full time

Job summary

HRTX in Mandaluyong, Philippines, is seeking an experienced leader to oversee multi-unit restaurant operations, drive consistent brand standards, and optimize profitability across branches.

You will lead restaurant management teams, focus on cost control, inventory management, and high-quality guest service, while collaborating with support groups to achieve growth targets in a fast-paced food service environment.

Qualifications

• At least 5 years of experience in multi-unit restaurant operations management or leadership roles.
• Proven experience overseeing multiple restaurant branches within a branded food service or hospitality environment.
• Strong understanding of both front-of-house and back-of-house restaurant operations.
• Solid business acumen with experience handling P&L management, labor optimization, and food cost control.
• Demonstrated leadership, coaching, and stakeholder management skills, preferably in high-volume restaurant operations.

Responsibilities

• Manage overall operations across multiple restaurant branches, ensuring consistency, efficiency, and compliance with brand standards.
• Drive sales growth and profitability by optimizing costs, resources, and overall operational performance.
• Ensure high levels of customer satisfaction through consistent food quality, service standards, and effective inventory management.
• Analyze financial and operational performance and implement improvement initiatives based on key business metrics.
• Lead, coach, and develop restaurant management teams while collaborating with support groups to achieve business goals.

Skills

Multi-unit operations

P&L management

Leadership

Stakeholder management

Cost control

Inventory management

Food cost control

Front-of-house knowledge

Back-of-house knowledge

Job description

Work Schedule: Onsite; Shifting Schedule
Location: Mandaluyong
Industry: F&B

Key Responsibilities:

• Manage overall operations across multiple restaurant branches, ensuring consistency, efficiency, and compliance with brand standards.
• Drive sales growth and profitability by optimizing costs, resources, and overall operational performance.
• Ensure high levels of customer satisfaction through consistent food quality, service standards, and effective inventory management.
• Analyze financial and operational performance and implement improvement initiatives based on key business metrics.
• Lead, coach, and develop restaurant management teams while collaborating with support groups to achieve business goals.

Qualifications:

• At least 5 years of experience in multi-unit restaurant operations management or leadership roles.
• Proven experience overseeing multiple restaurant branches within a branded food service or hospitality environment.
• Strong understanding of both front-of-house and back-of-house restaurant operations.
• Solid business acumen with experience handling P&L management, labor optimization, and food cost control.
• Demonstrated leadership, coaching, and stakeholder management skills, preferably in high-volume restaurant operations.