Restaurant Manager

SMKC; Bohol; On-site; PHP 446,000 - 781,000; Full time

Job summary

A leading restaurant group in the Philippines is seeking a Restaurant Manager to oversee all aspects of restaurant operations, manage staff, and ensure high-quality customer service. The ideal candidate will possess strong leadership skills, operational expertise, and a commitment to maintaining safety standards in a fast-paced environment. This is a full-time probationary position.

Qualifications

• Proven experience in restaurant operations management.
• Strong leadership and team management skills.
• Excellent customer service and communication abilities.

Responsibilities

• Oversee daily restaurant operations and ensure smooth workflow.
• Recruit, train, and manage front-of-house and kitchen staff.
• Monitor sales, labor costs, and profit margins.
• Recruit, train, and manage front-of-house and kitchen staff.
• Schedule staff and manage workloads efficiently.
• Conduct performance evaluations and coaching sessions.
• Ensure consistent delivery of high-quality customer service.
• Handle complaints, feedback, and special requests promptly.
• Maintain a professional and welcoming atmosphere.
• Monitor sales, labor costs, and profit margins.
• Prepare reports on operations, sales, and staff performance.
• Assist in budgeting and financial planning.
• Attend meetings and trainings as required.
• Enforce company policies, rules, and the Employee Code of Conduct.
• Perform other tasks as assigned by management.

Skills

Leadership

Operational expertise

Customer service

Inventory control

Financial management

Job description

Position Title: Restaurant Manger

Department: Operations / Dining Area

Reports to: Chief Operating Officer / HR Manager

Employment Type: Full-time -Probationary

I. JOB SUMMARY:

The Restaurant Manager is responsible for overseeing all aspects of restaurant operations, including staff management, customer service, inventory control, financial performance, and compliance with safety and hygiene standards. This role requires leadership, operational expertise, and the ability to maintain high standards in a fast-paced environment.

II. DUTIES AND RESPONSIBILITIES

Operations Management

• Oversee daily restaurant operations and ensure smooth workflow.
• Ensure compliance with health, safety, and sanitation standards.
• Monitor inventory, food cost, and ordering procedures.

Staff Supervision & Leadership

• Recruit, train, and manage front-of-house and kitchen staff.
• Schedule staff and manage workloads efficiently.
• Conduct performance evaluations and coaching sessions.

Customer Service

• Ensure consistent delivery of high-quality customer service.
• Handle complaints, feedback, and special requests promptly.
• Maintain a professional and welcoming atmosphere.

Financial & Administrative

• Monitor sales, labor costs, and profit margins.
• Prepare reports on operations, sales, and staff performance.
• Assist in budgeting and financial planning.

Other Responsibilities

• Attend meetings and trainings as required.
• Enforce company policies, rules, and the Employee Code of Conduct.
• Perform other tasks as assigned by management.