Restaurant Manager

HRTx Inc.; Philippines; On-site; PHP 450,000 - 750,000; Full time

Job summary

HRTx Inc. in the Philippines is seeking a highly motivated Restaurant Manager to lead our operations, ensuring exceptional guest experiences and sustainable growth.

You will oversee revenue management, pricing, inventory, marketing, cost controls, and standards across front-of-house and back-office functions. The role requires strong leadership, financial acumen, and people management to maintain profitability while upholding service excellence.

Responsibilities

• Revenue Management: Achieve targeted revenue by effectively managing day-to-day restaurant operations.
• Pricing & Cost Control: Conduct market research and recommend pricing strategies based on food costs and competitor analysis.
• Inventory Management: Oversee inventory levels to avoid stockouts and overstocking; document near-expiry items, returns, and damaged goods.
• Marketing & Promotions: Implement marketing and promotional activities to increase visibility and boost sales.
• Cost Management: Monitor and manage operating expenses (labor, utilities, supplies) within budget.
• Operational Standards: Ensure compliance with operational standards across front-of-house and back-office operations.
• Manpower Management: Develop and manage staff schedules and manpower planning; lead training and evaluations.
• Asset & Facility Maintenance: Ensure proper maintenance of all assets and facilities; safeguard equipment and information.
• Policy Implementation: Enforce company policies and propose improvements to enhance efficiency.

Job description

We are seeking a highly motivated and results-driven Restaurant Manager to lead our operations, ensure exceptional customer satisfaction, and drive business growth. The ideal candidate is an experienced leader with strong operational, financial, and people management skills who can maintain high service standards while ensuring profitability.

Key Responsibilities

Revenue Management

• Achieve targeted revenue by effectively managing day-to-day restaurant operations.
• Ensure excellent customer experience through consistent service quality and strong product knowledge.
• Maintain superior standards of cleanliness, sanitation, and hygiene.

Pricing & Cost Control

• Conduct market research and recommend pricing strategies based on food costs and competitor analysis.
• Monitor sales mix and gross margins to maximize profitability.

Inventory Management

• Oversee inventory levels to avoid stockouts and overstocking.
• Ensure proper documentation of near-expiry items, returns, and damaged goods.

Marketing & Promotions

• Implement marketing and promotional activities to increase visibility and boost sales.

Cost Management

• Monitor and manage operating expenses (labor, utilities, supplies) within budget.

Operational Standards

• Ensure compliance with operational standards across front-of-house and back-office operations.
• Oversee facility upkeep, security, and adherence to food portioning guidelines.

Manpower Management

• Develop and manage effective staff schedules and manpower planning.
• Lead employee training, development, and performance evaluations.

Asset & Facility Maintenance

• Ensure proper maintenance of all assets and facilities.
• Safeguard equipment and confidential business information.

Policy Implementation

• Enforce company policies, systems, and procedures related to inventory, staffing, and operations.
• Recommend improvements to enhance efficiency and processes.

Other Duties

• Perform other job-related tasks as assigned by the immediate supervisor.