Restaurant Manager

Tony Ting Food Concepts Inc; La Union; On-site; PHP 300,000 - 540,000; Full time

Job summary

Tony Ting Food Concepts Inc is seeking an experienced Restaurant Operations Manager to oversee daily restaurant activities and ensure a high-quality dining experience. You will lead staff, recruit and train, schedule shifts, monitor inventory, and implement marketing, customer service strategies, and supplier coordination to keep operations smooth.

A bachelor's degree in Hospitality Management is preferred.

Qualifications

• Bachelor's degree in Hospitality Management or related field.
• 3-5 years of experience in restaurant management or supervisory role.
• Strong leadership and communication skills.
• Ability to manage a team and foster a positive work environment.
• Excellent organizational skills and attention to detail.
• Ability to handle customer complaints professionally and efficiently.

Responsibilities

• Oversee daily restaurant operations to ensure high-quality dining experience.
• Manage staff, including hiring, training, and scheduling.
• Monitor inventory levels and order supplies as necessary.
• Implement marketing strategies to attract new customers and retain existing ones.
• Ensure compliance with health and safety regulations at all times.

Skills

Leadership

Communication

Team management

Organizational skills

Attention to detail

Customer service

Education

Bachelor's degree in Hospitality Management

Job description

Job Description

• Oversee daily restaurant operations to ensure a high-quality dining experience for guests.
• Manage staff, including hiring, training, and scheduling to maintain optimal team performance.
• Monitor inventory levels and order supplies as necessary to ensure the smooth running of the restaurant.
• Implement marketing strategies to attract new customers and retain existing ones.
• Ensure compliance with health and safety regulations at all times.

Requirements

• Educational Qualifications: Bachelor's degree in Hospitality Management or related field.
• Experience Level: 3-5 years of experience in restaurant management or a supervisory role.
• Skills and Competencies: Strong leadership and communication skills.
• Skills and Competencies: Proven ability to manage a team and foster a positive work environment.
• Qualities and Traits: Excellent organizational skills and attention to detail.
• Responsibilities and Duties: Ability to handle customer complaints professionally and efficiently.

HR Officer / OIC Tony Ting Food Concepts Inc