Restaurant Manager

TOKAGAWA GLOBAL CORPORATION; Makati; On-site; PHP 400,000 - 600,000; Full time

Job summary

TOKAGAWA GLOBAL CORPORATION in Makati is seeking a hands-on Restaurant Operations Manager to oversee daily operations, including opening and closing procedures, and to lead, train, and supervise restaurant staff for consistent service excellence. You will monitor food quality, safety standards, inventory, ordering, and cost controls while ensuring top customer service.

Coordinate with kitchen and front-of-house teams, manage scheduling, and drive promotions to boost sales and guest satisfaction.

Responsibilities

• Oversee the restaurant’s daily operations, including opening and closing procedures.
• Lead, train, schedule, and supervise restaurant staff.
• Ensure excellent customer service and resolve customer concerns professionally.
• Monitor food quality, presentation, cleanliness, and service standards.
• Manage inventory, ordering, receiving, and proper storage of food and supplies.
• Control food, labor, and operating costs while meeting financial targets.
• Monitor sales, cash handling, and daily financial reports.
• Ensure compliance with health, sanitation, safety, and company policies.
• Coordinate with kitchen and front-of-house teams to maintain efficient service.
• Conduct staff meetings, performance evaluations, and coaching sessions.
• Assist with recruitment, onboarding, and employee development.
• Handle operational issues and make decisions to maintain smooth restaurant operations.
• Implement promotions and company initiatives to increase sales and customer satisfaction.
• Maintain a safe, clean, and welcoming environment for employees and guests.
• Prepare operational reports and communicate performance updates to management or owners.

Job description

• Oversee the restaurant’s daily operations, including opening and closing procedures.

• Lead, train, schedule, and supervise restaurant staff.

• Ensure excellent customer service and resolve customer concerns professionally.

• Monitor food quality, presentation, cleanliness, and service standards.

• Manage inventory, ordering, receiving, and proper storage of food and supplies.

• Control food, labor, and operating costs while meeting financial targets.

• Monitor sales, cash handling, and daily financial reports.

• Ensure compliance with health, sanitation, safety, and company policies.

• Coordinate with kitchen and front-of-house teams to maintain efficient service.

• Conduct staff meetings, performance evaluations, and coaching sessions.

• Assist with recruitment, onboarding, and employee development.

• Handle operational issues and make decisions to maintain smooth restaurant operations.

• Implement promotions and company initiatives to increase sales and customer satisfaction.

• Maintain a safe, clean, and welcoming environment for employees and guests.

• Prepare operational reports and communicate performance updates to management or owners.