Restaurant Manager

Sycip Culinary Concepts OPC; Cavite City; On-site; PHP 279,000 - 446,000; Full time

Job summary

A local restaurant group in Cavite City is seeking a dedicated Operations Manager to oversee daily restaurant operations. The role involves leading the dining team, ensuring exceptional guest service, and collaborating with kitchen management. Key responsibilities include managing inventory, maintaining service standards, and supporting training programs. Ideal candidates should have strong leadership qualities and a passion for hospitality. This position offers the opportunity to enhance service quality and dining experiences in a vibrant environment.

Responsibilities

• Oversee daily restaurant operations, ensuring seamless service.
• Lead and manage the dining team including scheduling and coaching.
• Ensure exceptional guest service by addressing concerns promptly.
• Collaborate with kitchen and management for strong communication.
• Monitor cleanliness, ambience, and table readiness.
• Manage inventory levels for FOH supplies.
• Implement cost-control practices for efficiency.
• Assist in reviewing P&L statements for operational decisions.
• Ensure compliance with safety standards and regulations.
• Support training programs for team performance.
• Handle reservations and special events coordination.
• Perform other management duties as assigned by the owners or Executive Chef.

Job description

• Oversee daily restaurant operations, ensuring seamless service and consistent execution of hospitality standards.
• Lead, motivate, and manage the dining team, including scheduling, coaching, performance monitoring, and skills development.
• Ensure exceptional guest service by addressing concerns promptly, professionally, and with a service-oriented approach.
• Collaborate with the kitchen and management teams to maintain strong communication and coordination between FOH and BOH.
• Monitor cleanliness, ambience, table setups, and readiness of the dining area at all times.
• Manage inventory levels for FOH supplies and coordinate timely ordering to avoid shortages.
• Implement and monitor cost-control practices, including labor efficiency, inventory usage, and waste reduction.
• Assist in reviewing and analyzing P&L statements to support operational decisions and long-term improvements.
• Oversee compliance with company policies, safety standards, and local regulations.
• Support training programs to enhance team performance, product knowledge, and guest service.
• Handle reservations, guest flow, and special events coordination as needed.
• Perform other management duties as assigned by the owners or Executive Chef.