Kitchen Supervisor

The Moment Group; Makati; On-site; PHP 334,800 - 558,000; Full time

Job summary

A leading restaurant collective in Metro Manila is seeking a Kitchen Operations Manager to oversee daily operations and ensure food quality. The role involves leading back-of-house staff, managing inventory levels, and monitoring cost control strategies. Ideal candidates will have a bachelor’s degree in a related field and at least 2 years of leadership experience in a restaurant setting, with a strong background in BOH operations and team supervision. Attractive opportunities await for motivated individuals.

Qualifications

• Minimum of 2 years leadership experience in a restaurant setting.
• Strong background in BOH operations including inventory and team supervision.
• Proven ability to manage operating costs within budget.

Responsibilities

• Oversee daily kitchen operations to ensure efficiency and food quality.
• Lead and train BOH staff, fostering teamwork and accountability.
• Monitor inventory levels and manage ordering schedules.

Skills

Leadership

Teamwork

Communication

P&L Reporting

Inventory Management

Education

Bachelor’s degree in Hotel and Restaurant Management or related field

Open to undergraduates with relevant experience

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 tastiest and most popular homegrown concepts such as 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 the world-famous Din Tai Fung.

Job Description

• Oversee daily kitchen operations to ensure efficiency and food quality
• Lead and train BOH staff, fostering a culture of teamwork and accountability
• Monitor inventory levels, forecast needs, and manage ordering schedules
• Ensure compliance with food safety and sanitation standards
• Collaborate with management on cost control strategies and operational improvements
• Support recipe standardization and menu costing initiatives

Who can have a seat at the table?

• Bachelor’s degree in Hotel and Restaurant Management, Hospitality Management, or any related course
• Open to undergraduates with relevant experience
• Minimum of 2 years leadership experience in a restaurant setting
• Strong background in BOH operations, including order management, inventory, scheduling, and team supervision
• Proficient in P&L reporting, COGS/FCPC, menu and recipe costing
• Proven ability to manage operating costs within budget
• Excellent interpersonal and communication skills