Restaurant Manager

Sterling Pacific Venture Corp.; Laguna; On-site; PHP 480,000 - 720,000; Full time

Job summary

Sterling Pacific Venture Corp. is seeking a Restaurant Manager to oversee daily restaurant operations, maintain high service standards, and drive sales in Laguna.

You will lead staff, coordinate with kitchen and service teams, manage inventory, and ensure food safety compliance to deliver an outstanding dining experience. The role requires strong leadership, operational skills, and a proven ability to optimize guest satisfaction while maintaining profitability.

Qualifications

• Bachelor's degree in Hospitality Management or related field is preferred.
• 2–5 years of experience in restaurant or food service management.
• Strong leadership and team management skills.
• Excellent customer service and interpersonal skills.
• Knowledge of restaurant operations, food safety, and sanitation standards.

Responsibilities

• Manage day-to-day restaurant operations to ensure smooth service.
• Supervise, train, coach, and evaluate staff performance.
• Ensure exceptional customer service and promptly resolve guest concerns.
• Monitor food quality, presentation, and service standards.
• Schedule staff and manage labor costs efficiently.
• Oversee inventory, purchasing, and stock control to minimize waste.
• Ensure compliance with food safety, sanitation, and health regulations.
• Monitor sales performance and implement revenue strategies.
• Prepare operational reports including sales, labor, and inventory.
• Maintain cleanliness, equipment, and overall appearance.

Skills

Leadership

Staff management

Customer service

Operations knowledge

Time management

Communication skills

Problem-solving

Education

Bachelor's degree in Hospitality Management or related field

Tools

Microsoft Office

POS systems

Job description

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring excellent customer service, managing staff, maintaining food quality and safety standards, and achieving sales and profitability targets. The role requires strong leadership, operational, and problem-solving skills to create an outstanding dining experience for guests.

DUTIES AND RESPONSIBILITIES:

• Manage the day-to-day operations of the restaurant.

• Supervise, train, coach, and evaluate restaurant staff.

• Ensure exceptional customer service and promptly resolve guest concerns or complaints.

• Monitor food quality, presentation, and service standards.

• Schedule employees and manage labor costs efficiently.

• Oversee inventory, purchasing, and stock control to minimize waste.

• Ensure compliance with food safety, sanitation, and health regulations.

• Monitor sales performance and implement strategies to increase revenue and profitability.

• Prepare operational reports, including sales, labor, and inventory reports.

• Maintain restaurant cleanliness, equipment, and overall appearance.

• Coordinate with kitchen and front-of-house teams to ensure smooth operations.

• Support recruitment, onboarding, and employee development.

• Enforce company policies, procedures, and operational standards.

• Handle cash management, daily sales reconciliation, and banking procedures when required.

QUALIFICATIONS:

• Bachelor's degree in Hospitality Management, Business Administration, or a related field is preferred.

• At least 2–5 years of experience in restaurant or food service management.

• Strong leadership and team management skills.

• Excellent customer service and interpersonal skills.

• Knowledge of restaurant operations, food safety, and sanitation standards.

• Strong organizational and time management abilities.

• Proficient in Microsoft Office and\/or restaurant POS systems.

• Ability to work flexible hours, including evenings, weekends, and holidays.

Key Skills:

• Leadership and coaching

• Decision-making and problem-solving

• Conflict resolution

• Communication and interpersonal skills

• Customer-focused mindset

• Ability to work in a fast-paced environment