Restaurant Manager

JBSY Food & Beverages; Philippines; On-site; PHP 900,000 - 1,200,000; Full time

Job summary

JBSY Food & Beverages is seeking an experienced restaurant general manager to oversee daily operations, from front-of-house to back-of-house, ensuring service, quality, and profitability in the Philippines.

The role requires strong leadership, cost control and compliance with health and safety standards, with proven staff development and English/Filipino communication.

Qualifications

• Minimum 2-3 years of proven management experience in a restaurant or hospitality establishment.
• Experience with budgeting, cost control and P&L management.
• Proficiency in restaurant management software and POS systems.
• Excellent knowledge of food safety, health and hygiene regulations relevant to the Philippines.

Responsibilities

• Oversee all aspects of daily restaurant operations, including front-of-house and back-of-house activities.
• Maintain and uphold service standards, menu consistency, and food quality in accordance with company policies and procedures.
• Monitor and control costs, including food, beverage, labor and operational expenses, whilst maximizing profitability.
• Ensure compliance with health, safety, hygiene and food preparation regulations at all times.
• Create and maintain a positive customer experience by responding to guest feedback and resolving complaints professionally.
• Manage inventory, ordering and stock rotation to minimize waste and maintain optimal stock levels.
• Conduct regular staff meetings, training sessions and performance reviews to drive continuous improvement.
• Implement and monitor marketing initiatives and promotional activities to drive customer traffic and revenue growth.
• Prepare and analyze financial reports, budgets and performance metrics to support business objectives.
• Liaise with head office, suppliers and external partners to ensure seamless operations.

Skills

Restaurant Mgmt

Team Leadership

Budgeting

POS Systems

Food Safety

Customer Service

English/Filipino

Job description

Job description

Responsibilities:

• Oversee all aspects of daily restaurant operations, including front-of-house and back-of-house activities

• Maintain and uphold service standards, menu consistency, and food quality in accordance with company policies and procedures

• Monitor and control costs, including food, beverage, labor and operational expenses, whilst maximizing profitability

• Ensure compliance with health, safety, hygiene and food preparation regulations at all times

• Create and maintain a positive customer experience by responding to guest feedback and resolving any complaints professionally and promptly

• Manage inventory, ordering and stock rotation to minimize waste and maintain optimal stock levels

• Conduct regular staff meetings, training sessions and performance reviews to drive continuous improvement

• Implement and monitor marketing initiatives and promotional activities to drive customer traffic and revenue growth

• Prepare and analyze financial reports, budgets and performance metrics to support business objectives

• Liaise with head office, suppliers and external partners to ensure seamless operations

What we're looking for

• Minimum 2-3 years of proven management experience in a restaurant or hospitality establishment

• Strong leadership and team management skills with the ability to motivate and develop staff

• Excellent knowledge of food safety, health and hygiene regulations relevant to the Philippines

• Proficiency in restaurant management software and point-of-sale (POS) systems

• Strong financial acumen with experience in budgeting, cost control and P&L management

• Exceptional customer service skills with the ability to resolve conflicts diplomatically

• Excellent communication and interpersonal skills in both English and Filipino

• Problem-solving mindset with a focus on continuous improvement and operational excellence

• Flexibility to work varying shifts including evenings, weekends and public holidays as required

• Preferred: experience in fine dining or high-volume restaurant environments, knowledge of food and beverage operations, and prior experience managing diverse teams