Restaurant Manager

HSO Group of Companies; Misamis Occidental; On-site; PHP 335,000 - 614,000; Full time

Job summary

HSO Group of Companies in the Philippines is seeking a Restaurant Manager to oversee day-to-day operations, supervise staff, and ensure smooth, efficient service.

You will prepare schedules, enforce policies, monitor food safety and quality, manage inventory, coordinate with kitchen and suppliers, and drive guest satisfaction and profitability.

This role requires strong leadership, cost control focus, and a commitment to service excellence.

Qualifications

• Restaurant management experience preferred.
• Strong leadership and communication skills.
• Proven ability to manage schedules, inventory, and costs.

Responsibilities

• Oversee the day-to-day operations of the restaurant to ensure smooth and efficient service.
• Supervise, lead, and coordinate restaurant staff in the performance of their duties.
• Prepare and monitor employee schedules, assignments, and staffing requirements based on operational needs.
• Ensure that employees follow established restaurant policies, procedures, and service standards.
• Monitor food and beverage quality, presentation, portioning, and service standards.
• Ensure proper implementation of food safety, sanitation, hygiene, and cleanliness standards.
• Monitor inventory levels of food, beverages, supplies, and other restaurant materials.
• Coordinate with the Kitchen and other departments regarding food preparation, service requirements, and operational concerns.
• Monitor daily sales, cash handling, collections, and other restaurant financial transactions.
• Review daily sales and operational reports and provide updates to management.
• Assist in controlling food costs, labor costs, wastage, and other operating expenses.
• Handle guest concerns, complaints, and requests professionally and ensure appropriate resolution.
• Monitor customer satisfaction and identify opportunities to improve restaurant service and operations.
• Conduct regular inspections of the dining area, service areas, kitchen coordination points, and other restaurant facilities.
• Ensure proper opening and closing procedures are followed.
• Assist in planning and implementing promotions, events, and other restaurant activities.
• Coordinate with suppliers and concerned departments regarding orders, deliveries, inventory, and operational requirements.
• Monitor employee attendance, performance, grooming, and compliance with company standards.
• Conduct coaching and provide guidance to restaurant employees to improve performance and service quality.
• Prepare and submit required operational reports to management.
• Identify operational issues and recommend appropriate improvements to increase efficiency and profitability.
• Ensure compliance with applicable health, safety, sanitation, and company requirements.
• Maintain proper documentation and confidentiality of restaurant records and company information.
• Perform other related duties and responsibilities as may be assigned by the immediate superior or management.
• Preferably with relevant work experience as a Restaurant Manager.

Skills

Staff supervision

Operations management

Scheduling

Food safety compliance

Inventory control

Guest relations

Cost control

Vendor coordination

Team coaching

Job description

• Oversee the day-to-day operations of the restaurant to ensure smooth and efficient service.




• Supervise, lead, and coordinate restaurant staff in the performance of their duties.




• Prepare and monitor employee schedules, assignments, and staffing requirements based on operational needs.




• Ensure that employees follow established restaurant policies, procedures, and service standards.




• Monitor food and beverage quality, presentation, portioning, and service standards.




• Ensure proper implementation of food safety, sanitation, hygiene, and cleanliness standards.




• Monitor inventory levels of food, beverages, supplies, and other restaurant materials.




• Coordinate with the Kitchen and other departments regarding food preparation, service requirements, and operational concerns.




• Monitor daily sales, cash handling, collections, and other restaurant financial transactions.




• Review daily sales and operational reports and provide updates to management.




• Assist in controlling food costs, labor costs, wastage, and other operating expenses.




• Handle guest concerns, complaints, and requests professionally and ensure appropriate resolution.




• Monitor customer satisfaction and identify opportunities to improve restaurant service and operations.




• Conduct regular inspections of the dining area, service areas, kitchen coordination points, and other restaurant facilities.




• Ensure proper opening and closing procedures are followed.




• Assist in planning and implementing promotions, events, and other restaurant activities.




• Coordinate with suppliers and concerned departments regarding orders, deliveries, inventory, and operational requirements.




• Monitor employee attendance, performance, grooming, and compliance with company standards.




• Conduct coaching and provide guidance to restaurant employees to improve performance and service quality.




• Prepare and submit required operational reports to management.




• Identify operational issues and recommend appropriate improvements to increase efficiency and profitability.




• Ensure compliance with applicable health, safety, sanitation, and company requirements.




• Maintain proper documentation and confidentiality of restaurant records and company information.




• Perform other related duties and responsibilities as may be assigned by the immediate superior or management.




• Preferably with relevant work experience as a Restaurant Manager.