Assistant Restaurant Manager

The Moment Group; Cebu City; On-site; PHP 420,000 - 600,000; Full time

Job summary

The Moment Group in Cebu City is seeking an experienced Restaurant Manager to oversee daily operations, drive service quality, and boost profitability across FOH and BOH.

You will lead, coach, and motivate teams, monitor standards, manage scheduling and inventory, and serve as Manager-on-Duty in the absence of the Restaurant Manager. This role demands strong leadership, guest focus, and hands-on problem solving in a high-volume setting.

Qualifications

• Bachelor's degree in Hotel and Restaurant Management or related field.
• 2–3 years supervisory/management experience in a full-service restaurant.
• Strong knowledge of FOH/BOH operations, inventory, scheduling and cost control.

Responsibilities

• Assist the Restaurant Manager in overseeing daily operations to ensure service, efficiency, and profitability.
• Supervise FOH and BOH teams to ensure guest experiences and operational excellence.
• Lead, coach, and motivate team members with a culture of accountability and continuous improvement.
• Monitor service standards, food quality, cleanliness, and overall restaurant presentation.
• Handle guest inquiries, concerns, and feedback with timely resolution.
• Assist in workforce planning, scheduling, and manpower allocation.
• Monitor inventory levels and coordinate stock replenishment.
• Act as Manager-on-Duty in the absence of the Restaurant Manager.

Skills

Leadership

Guest service

Team coaching

Communication

Education

Bachelor's degree in Hotel and Restaurant Management

Tools

Restaurant Systems

Microsoft Office

Job description

About Us

The Moment Group (TMG) is a collective of some of Manila's leading restaurant concepts. TMG has successfully developed, owned, and operated some of the country's most loved homegrown brands, including 8Cuts Burgers, Manam Comfort Filipino, Manam's Pancit Pancitan, Ooma Bold Japanese, Mo' Cookies, Moment Catering, Moment the Grocer, The Mess Hall, Bank Bar, and a globally recognized joint venture partnership with Din Tai Fung.

Job Description

• Assist the Restaurant Manager in overseeing daily restaurant operations to ensure seamless service, operational efficiency, and profitability.
• Supervise Front of House (FOH) and Back of House (BOH) teams to ensure exceptional guest experiences and operational excellence.
• Lead, coach, and motivate team members while fostering a culture of accountability, collaboration, and continuous improvement.
• Monitor service standards, food quality, cleanliness, and overall restaurant presentation.
• Handle guest inquiries, concerns, and feedback professionally, ensuring timely resolution and guest satisfaction.
• Assist in workforce planning, scheduling, and manpower allocation to meet operational requirements.
• Monitor inventory levels, coordinate stock replenishment, and ensure proper handling of restaurant supplies.
• Support the Restaurant Manager in achieving sales targets, controlling labor costs, food costs, and other operating expenses.
• Ensure compliance with company policies, food safety regulations, sanitation standards, and workplace safety procedures.
• Assist in training, onboarding, coaching, and performance management of restaurant team members.
• Review daily operational reports and identify opportunities for process improvements and increased efficiency.
• Collaborate with the management team to execute promotions, initiatives, and operational strategies that enhance business performance.
• Act as the Manager-on-Duty in the absence of the Restaurant Manager, ensuring smooth restaurant operations.

Who Can Have a Seat at the Table?

• Bachelor's degree in Hotel and Restaurant Management, Hospitality Management, Business Management, or any related course.
• Open to undergraduates with extensive restaurant leadership experience.
• Minimum of 2–3 years of supervisory or management experience in a full-service or high-volume restaurant.
• Strong knowledge of restaurant operations, including FOH and BOH management, guest service, inventory, scheduling, and cost control.
• Experience in sales performance monitoring, labor management, food cost management, and operational reporting.
• Proven leadership, coaching, and team development skills.
• Excellent interpersonal, communication, and problem-solving abilities.
• Customer-focused with a strong commitment to delivering exceptional dining experiences.
• Proficient in restaurant systems and Microsoft Office applications is an advantage.
• Willing to work on shifting schedules, weekends, and holidays.