Restaurant Manager

W Bridges Manpower Corporation; Makati; On-site; PHP 300,000 - 540,000; Full time

Job summary

W Bridges Manpower Corporation in Makati seeks a Restaurant Manager to lead service and kitchen teams, uphold omotenashi, and drive profitability. You will ensure the dining experience aligns with authentic Japanese standards and business goals.

You will supervise both front-of-house and back-of-house operations, manage inventory and costs, maintain hygiene compliance, recruit and train staff, and report outcomes to upper management.

Qualifications

• Degree in Hospitality Management or related field
• 2–4 years of managerial experience in food and beverage
• Familiarity with Japanese dining concepts preferred
• Strong leadership and communication skills
• Proficiency with POS systems and basic inventory software

Responsibilities

• Supervise front-of-house (service, hosting, cashiering) and back-of-house (kitchen and sushi/hot-food stations) workflows
• Open and close the store, ensuring cleanliness, ambiance, and equipment readiness
• Uphold traditional Japanese hospitality (omotenashi) and guest service standards
• Recruit, onboard, schedule, and train service crew and kitchen staff
• Conduct regular performance evaluations and daily pre-shift briefings
• Lead by example in handling guest inquiries or service recovery
• Monitor stock levels, manage daily/weekly inventory counts, and coordinate with suppliers
• Control food cost, operating expenses, and labor costs to hit store targets
• Ensure strict compliance with local sanitary, health, and food safety regulations
• Track daily sales, manage cash flow, and submit P&L reports to upper management

Skills

Leadership

People management

English proficiency

Filipino proficiency

POS proficiency

Education

Degree in Hospitality Management/HRM

Tools

POS systems

Inventory software

Job description

About the role

A Restaurant Manager in the Philippines oversees daily front-of-house and back-of-house operations while upholding Japanese hospitality principles (omotenashi), strict food safety standards, and profitability goals. Acts as the overall store-in-charge, leading the service and kitchen teams, managing inventory and food cost and ensuring that the dining experience matches authentic Japanese culinary and service standard.

Key responsibilities

• Supervise front-of-house (service, hosting, cashiering) and back-of-house (kitchen and sushi/hot-food stations) workflows

• Open and close the store, ensuring cleanliness, ambiance, and equipment readiness

• Uphold traditional Japanese hospitality (omotenashi) and guest service standards

• Recruit, onboard, schedule, and train service crew and kitchen staff

• Conduct regular performance evaluations and daily pre-shift briefings

• Lead by example in handling guest inquiries or service recovery

• Monitor stock levels, manage daily/weekly inventory counts, and coordinate with local or imported Japanese food suppliers

• Control food cost, operating expenses, and labor costs to hit store profit targets

• Ensure strict compliance with local sanitary, health, and food safety regulations

• Track daily sales, manage cash flow, and submit P&L (Profit and Loss) reports to upper management

About you

• Degree in Hospitality Management, Business Administration, Hotel and Restaurant Management (HRM), or a related field

• At least 2 to 4 years of managerial experience in the food and beverage industry, preferably inside a Japanese dining concept (izakaya, ramen house, teppanyaki, or sushi bar)

• Familiarity with authentic Japanese culinary terms, etiquette, and kitchen standards

• Strong leadership and people-management capabilities

• Proficiency in Point-of-Sale (POS) systems and basic inventory software

• Good communication skills in English and Filipino (Japanese language is a plus but not necessary)