Restaurant Area Manager (Japanese Casual Dining)

PM Consulting; Mandaluyong; On-site; PHP 600,000 - 1,100,000; Full time

Job summary

PM Consulting seeks an experienced Restaurant Area Manager to oversee 5–6 Mandaluyong-area branches of a Japanese casual dining brand. You will drive sales, profitability, and quality across FOH/BOH, ensuring guest experience aligns with brand standards.

Ideal candidates bring 5–8 years in restaurant ops, proven multi-unit supervision, and strong leadership and communication skills. On-site role with travel between branches as needed.

Qualifications

• Requires 5–8 years in restaurant operations, including supervisory experience.
• Experience managing multiple branches under one brand in high-volume casual dining.
• Strong knowledge of FP&L, labor and food cost management.

Responsibilities

• Oversee day-to-day operations of 5–6 branches.
• Drive sales growth, profitability, and productivity.
• Ensure adherence to brand standards, service procedures and policies.
• Monitor P&L, labor costs, food costs, inventory and KPIs.
• Coach and develop Store Managers and ops teams.

Skills

Multi-unit restaurant management

FOH & BOH operations

Leadership & mentoring

Communication & coaching

Travel between branches

Education

Bachelor’s Degree in Hospitality Management / Business Administration / Hotel & Restaurant Management

Job description

Restaurant Area Manager (Japanese Casual Dining)

Location: Mandaluyong City
Work Setup: On-site

Position Overview

We are seeking an experienced Restaurant Area Manager to oversee the overall operations and performance of multiple branches under a Japanese casual dining brand. The role will manage approximately 5–6 restaurant stores, ensuring consistent operational standards, sales growth, profitability, food quality, and excellent customer experience.

The ideal candidate has strong multi-unit restaurant management experience, a solid understanding of both Front-of-House (FOH) and Back-of-House (BOH) operations, and proven leadership in a high-volume casual dining environment.

Core Responsibilities

• Oversee the day-to-day operations and performance of 5–6 assigned restaurant branches.
• Drive sales growth, profitability, productivity, and overall store performance.
• Ensure consistent execution of Japanese casual dining standards, service procedures, and operational policies.
• Monitor restaurant P&L, sales performance, labor costs, food costs, inventory, and other key operational metrics.
• Ensure high standards of food quality, preparation, presentation, service, and customer experience.
• Supervise and develop Store Managers, Assistant Managers, and restaurant operations teams.
• Conduct regular store visits, operational reviews, and performance assessments.
• Identify operational gaps and implement action plans to improve store efficiency and profitability.
• Ensure proper manpower planning, scheduling, deployment, and productivity across assigned branches.
• Monitor inventory management, food waste, portion control, and cost reduction initiatives.
• Ensure compliance with food safety, sanitation, health, safety, and company audit standards.
• Collaborate with HR, Training, QA, Supply Chain, and other support functions to address operational requirements.
• Coach and mentor restaurant leaders to build a strong performance-driven culture.
• Ensure all branches consistently deliver an excellent guest experience aligned with brand standards.

Qualifications

• Bachelor’s Degree in Hospitality Management, Business Administration, Hotel and Restaurant Management, or a related field.
• Minimum 5–8 years of experience in restaurant operations, with significant experience in a supervisory or managerial capacity.
• Proven experience managing multiple restaurant branches under one brand.
• Strong background in casual dining, Japanese restaurants, QSR, or other high-volume restaurant concepts.
• Solid exposure to both FOH and BOH operations.
• Strong knowledge of restaurant P&L, sales performance, labor cost, food cost, inventory, and productivity management.
• Experience managing and developing Store Managers and restaurant leadership teams.
• Strong understanding of food safety, sanitation, quality, and operational compliance.
• Excellent leadership, communication, coaching, problem-solving, and decision-making skills.
• Willing to work on-site in Mandaluyong City and travel between assigned branches as needed.