Branch Manager

Premier The Samgyupsal BGC; Taguig; Hybrid; PHP 900,000 - 1,300,000; Full time

Job summary

Premier The Samgyupsal BGC in Metro Manila is seeking a Branch Manager to lead the branch’s overall performance, financials, and operational excellence across all shifts. This role requires a hands-on leader who can read and optimize P&L statements, control key costs, and drive sales growth while upholding brand standards and customer satisfaction.

The ideal candidate brings 3–5 years of branch management experience in high-volume dining, with strong budgeting, inventory, and people development

Qualifications

• Bachelor's degree in Business Administration, Hospitality Management, HRM, or related field.
• 3–5 years as Branch Manager in high-volume restaurant operations.
• Advanced proficiency in reading and analyzing P&L statements and budgets.
• Strong leadership, conflict resolution, and decision-making under pressure.
• Deep understanding of F&B inventory control, waste management, and COGS optimization.
• Knowledge of local labor laws and health/sanitation standards.
• Proficient with POS systems and MS Excel.

Responsibilities

• Analyze monthly P&L statements and balance sheets to evaluate profitability.
• Monitor and control COGS and Labor Costs; implement corrective actions.
• Conduct weekly inventory variance reviews to minimize waste and shrinkage.
• Track KPIs: AUV, guest counts, average check, turnover, yield per seating.
• Formulate and execute annual budgets, targets, and cost-reduction plans with Franchisee.
• Oversee FOH and BOH operations for smooth peak-hour flow.
• Ensure brand standards for food presentation, meat quality, and portion control.
• Ensure LGU compliance, sanitation, and health permits.
• Develop and retain a high-performing team with clear performance metrics.
• Drive customer-centric culture emphasizing speed, hospitality, and cleanliness.

Skills

P&L analysis

Leadership

Budgeting

Inventory control

COGS optimization

Staff development

POS systems

Excel

Education

Bachelor's degree in Business Administration/Hospitality Management/HRM

Tools

MS Excel

Inventory management software

POS systems

Job description

About the role

The Branch Manager holds overall accountability for the total management, financial performance, and operational excellence of the Premier the Samgyupsal branch. This role demands a strong financial strategist and hands‑on leader capable of reading, analyzing, and optimizing Profit & Loss (P&L) statements, controlling key cost drivers, and driving sales growth. The Branch Manager ensures that brand standards, customer satisfaction, employee development, and ethical business practices are executed flawlessly across all shifts.

Key responsibilities

• Analyze monthly Profit & Loss (P&L) statements, income statements, and balance sheets to evaluate branch profitability and financial health.
• Monitor, manage, and control the two main operational cost drivers: Cost of Goods Sold (COGS) and Labor Costs, implementing corrective measures when ratios deviate from budget targets.
• Conduct weekly inventory variance reviews to minimize waste, shrinkage, spoilage, and theft across both meat and side dish components.
• Track Key Performance Indicators (KPIs) including Average Unit Volume (AUV), guest counts, average check size, table turnover rates, and yield per seating.
• Formulate and execute annual operating budgets, sales targets, and cost‑reduction strategies in collaboration with the Franchisee.
• Oversee all daily Front-of-House (FOH) and Back-of-House (BOH) functions to ensure seamless operational flow and high throughput during peak hours.
• Maintain rigorous execution of brand standards regarding food presentation, meat quality, recipe adherence, portion control, and store atmosphere.
• Enforce strict compliance with Local Government Unit (LGU) regulations, sanitation codes, health standard permits, and food safety protocols.
• Build, mentor, and retain a high‑performing team by setting clear performance metrics for Assistant Managers, Shift Managers, and Team Captains.
• Drive a customer‑centric culture focused on speed, hospitality, dining cleanliness, and order accuracy.

About you

• Bachelor's degree in Business Administration, Hospitality Management, Hotel and Restaurant Management (HRM), or a related field.
• 3 to 5 years of proven experience as a Branch Manager in high‑volume, full‑service restaurant operations.
• Advanced proficiency in reading, interpreting, and analyzing restaurant financial statements, P&L reports, unit-level economics, and budget variance analyses.
• Exceptional leadership, conflict resolution, and decision‑making capabilities under pressure.
• Deep understanding of F&B inventory control, waste management, labor modeling, and COGS optimization.
• In‑depth knowledge of local labor laws, health department codes, and food safety standards.
• Proficient in F&B Point-of-Sale (POS) systems, inventory management software, and MS Excel.
• Excellent command of verbal and written communication.