F & B Restaurant Manager

Club United Philippines Corp; Parañaque; In loco; PHP 900.000 - 1.300.000; Tempo pieno

Descrizione del lavoro

Club United Philippines Corp in Metropolitan Manila (Parañaque) seeks an F&B Restaurant Manager to own the diverse dining portfolio across the main restaurant, the day-to-day cafe/deli, and pop-up outlets during sports matches and club events.

This role blends operational efficiency with culinary innovation, demanding a data-driven approach to labor forecasting and waste management, uncompromising hygiene and quality, and proactive monetization of unique dining concepts.

Competenze

• Minimum of 4–6 years in hospitality management or multi-outlet F&B operations.
• Ability to translate data into cost-saving staffing and labor decisions.
• Strict hygiene, quality, and consistency standards.
• Proven track record in event-driven dining concepts.
• Forward‑looking strategist adapting to guest demographics.

Mansioni

• Enforce sanitation and culinary quality across all venues.
• Develop data-driven staffing and waste management.
• Design high-margin dining events to monetize experiences.
• Lead Menu engineering and profitability analysis.
• Adapt offerings to evolving club demographics.
• Schedule flexibility to match events calendar.

Conoscenze

Analytics mindset

Tech-savvy

Cost control

Strategic planning

Multisite ops

Staff scheduling

Strumenti

POS systems

Kitchen displays

Inventory tracking

Scheduling software

Descrizione del lavoro

Job Summary

The F&B Restaurant Manager takes complete operational, commercial, and creative ownership of the diverse dining portfolio at Club United. This role oversees multiple onsite venues, including the main restaurant, the day‑to‑day cafe/deli, and dynamic pop‑up eating outlets during sports matches and club events.

The primary mandate is to blend operational efficiency with culinary innovation. The successful candidate will champion a data-driven approach to labor forecasting and food waste mitigation, maintain a non‑negotiable stance on hygiene, quality, and consistency, and proactively monetize unique dining concepts. Furthermore, this role requires a forward‑thinking strategist who possesses the skillset and futuristic vision to monitor evolving guest demographics, ensuring the club's culinary identity adapts seamlessly over time.

Key Responsibilities

Hygiene, Quality & Consistency (Non‑Negotiable Standards)

• Pristine Sanitation Standards: Enforce an uncompromising, zero‑tolerance policy regarding kitchen cleanliness, food handling safety, and personal staff hygiene across all outlets and pop-ups.

• Food Quality Controls: Partner with the culinary team to guarantee that every dish leaving the line perfectly matches established presentation, temperature, and taste benchmarks.

• Uniformity of Service: Establish and audit strict Standard Operating Procedures (SOPs) to ensure that the dining experience remains elite and consistent, regardless of whether a member visits the casual cafe or the main restaurant.

Data-Driven Staffing & Waste Management

• Predictive Scheduling: Utilize peak hours data, seasonal sports booking trends (cricket, soccer, tennis leagues), and historical member footfall to build highly optimized team schedules that tightly control labor costs.

• Waste Mitigation: Implement rigorous food waste logging and tracking systems across all kitchens to identify, analyze, and eliminate the root causes of ingredient spoilage.

• Stock Controls: Monitor inventory levels tightly; establish low‑stock alerts, track wasted or spoiled items, and proactively generate purchase receipts for accurate restocking.

Proactive Concept Curation & Monetization

• Revenue Generation: Proactively design, market, and execute high‑margin, special dining events (e.g., exclusive chef's tables, themed tasting menus, curated holiday dinners, and pop‑up collaborations) that monetize culinary experiences beyond the standard menu.

• Menu Engineering: Regularly review dish‑by‑dish profitability margins and member feedback to retire slow items and balance menus creatively.

Demographic Foresight & Innovation

• Demographic Alignment: Maintain a sharp, futuristic view of changing club member and guest demographics over the years (e.g., dietary preferences, multi‑generational expectations, wellness trends).

• Future‑Proofing Offerings: Continually evolve and modernize the F&B program, adapting menu concepts, tech integrations, and venue atmospheres to ensure Club United remains a premium, highly relevant lifestyle destination.
  

What We’re Looking For

• Proven Experience: Minimum of 4–6 years in hospitality management, multi‑outlet restaurant supervision, or high‑volume sports/recreation club F&B operations.

• Analytical & Technological Mindset: Strong capability in translating operational data into cost‑saving staff rosters. Experienced with digital ecosystems (integrated POS, real‑time kitchen displays, inventory trackers, and team scheduling tools).

• Quality Obsession: A strict auditor’s eye for culinary consistency and absolute hygiene compliance.

• Commercial Creativity: A proven track record of conceiving and executing special dining events that generate independent revenue streams.

• Strategic Vision: The intellectual ability to observe cultural and demographic shifts and translate them into a vibrant, evolving food and beverage strategy.

• Schedule Flexibility: Full willingness to work mid‑shifts, late evenings, weekends, and major public holidays to match the club’s active sports and event calendar.