Operations Head (Restaurant)

HRTX; Mandaluyong; On-site; PHP 669,600 - 892,800; Full time

Job summary

HRTX in Mandaluyong is seeking an experienced operations manager to oversee multiple restaurant brands. The role involves managing back-of-house operations and implementing strategies for improving productivity and profitability.

The ideal candidate will have over 10 years of experience in food and beverage operations, with proven leadership skills in a multi-unit setting. Strong communication and analytical skills are essential for ensuring operational excellence.

Qualifications

• At least 10 years of experience in restaurant or food and beverage operations.
• Strong background in back-of-house (BOH) operations including food costing and inventory management.
• Demonstrated leadership experience in managing multi-unit operations.

Responsibilities

• Oversee and manage operations of multiple restaurant brands and store locations.
• Develop and implement operational strategies and policies.
• Monitor operational and financial performance and drive improvements.

Skills

Leadership

Operational Efficiency

Analytical Skills

Problem-Solving

Communication

Education

Bachelor's degree in Business Administration or related field

Job description

Location: Mandaluyong
Work Schedule: Full Onsite, Dayshift

Key Responsibilities:

• Oversee and manage the operations of multiple restaurant brands and store locations, ensuring consistency in service, quality, and performance.
• Lead and optimize back-of-house (BOH) operations, including kitchen management, inventory control, food safety, and cost efficiency.
• Develop and implement operational strategies, policies, and standard operating procedures to improve productivity and profitability.
• Monitor operational and financial performance, analyze key metrics, and drive continuous process improvements across all branches.
• Lead, coach, and develop operations teams and store leaders to ensure achievement of business goals and operational excellence.

Qualifications:

• Bachelor's degree in Business Administration, Hospitality Management, Restaurant Management, or a related field.
• At least 10 years of experience in restaurant or food and beverage operations, with proven experience overseeing multiple brands and store locations.
• Strong background in back-of-house (BOH) operations, including food costing, inventory management, kitchen operations, and quality control.
• Demonstrated leadership experience managing multi-unit operations and driving operational efficiency and business growth.
• Excellent communication, people management, analytical, and problem-solving skills.