Restaurant Manager

Obic Group of Companies; Philippines; On-site; PHP 220,000 - 300,000; Full time

Job summary

Obic Group of Companies is seeking a hands-on Restaurant Operations Lead in the Philippines to oversee daily front and back of house activities, ensure outstanding guest experiences, manage staff and vendor relations, and drive profitability and service standards. The role involves policy implementation, budgeting, and staff coaching for continuous improvement.

The successful candidate will monitor quality, supervise shifts, and coordinate with senior management to uphold our brand.

Responsibilities

• Follow the Obic Group of Companies policies and procedures.
• Manage operations with passion, integrity, and knowledge while promoting the culture and values of the Obic Group of Companies.
• Implement new company policies and procedures by developing plans and instructing staff.
• Coordinate daily Front of the House and Back of the House restaurant operations.
• Deliver superior service and maximizing customer satisfaction.
• Respond efficiently and accurately to customer queries & complaints.
• Analyze and plan restaurant sales levels and profitability.
• Regularly review product quality and research new vendors.
• Meet and greet customers, organize table reservations and offer advice about menu choices.
• Create a positive guest experience by delivering a high level of service and ensuring that all staff engage guests to understand their needs and exceed expectations.
• Organize and coordinate the operation of the restaurant during scheduled shifts.
• Appraise staff performance and provide feedback to identify any problems, concerns, and opportunities for improvement.
• Provide coaching and feedback to managers and staff and assess performance on a constant basis.
• Check stock levels, order supplies and prepare cash drawers and petty cash.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Maintain high standards of quality control, hygiene, and health and safety; and ensure compliance with sanitation and safety regulations.
• Manage restaurant’s good image and suggest ways to improve it.
• Create and execute plans for department sales, profit and staff development.
• Control operational costs and identify measures to cut waste.
• Consistently monitor product and labor costs to remain within goals.
• Create detailed reports on weekly, monthly and annual revenues and expenses, including staff control, food control and sales.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Support marketing initiatives and promotions to attract new customers and retain existing ones.
• Recruit, train, and motivate team members, while addressing staff concerns.
• Manage all processes related to recruitment, termination, and necessary disciplinary actions.
• Prepare financial reports to senior management.
• Implement policies and protocols that will maintain future restaurant operations.
• Set budgets in collaboration with senior management and implement protocols for ongoing operations.
• Identify, delegate responsibilities and provide direction to shift leaders and staff to ensure objectives are met and excellent service is consistently achieved.
• Monitor and maintain the POS System.
• Assist in new menu implementation.
• Develop and implement creative solutions to areas of improvement.
• Assist in conducting staff and daily pre-shift meetings.
• Assist in any areas of the restaurant when staffing constraints require.
• Other aspects that may be assigned by senior management.
• Complete the specifications outlined in your Employment Contract.
• Directly reporting to Area Manager.

Job description

• 1. Follow the Obic Group of Companies policies and procedures.
• 2. Manage operations with passion, integrity, and knowledge while promoting the culture and values of the Obic Group of Companies.
• 3. Implement new company policies and procedures by developing plans and instructing staff.
• 4. Coordinate daily Front of the House and Back of the House restaurant operations.
• 5. Deliver superior service and maximizing customer satisfaction.
• 6. Respond efficiently and accurately to customer queries & complaints.
• 7. Analyze and plan restaurant sales levels and profitability.
• 8. Regularly review product quality and research new vendors.
• 9. Meet and greet customers, organize table reservations and offer advice about menu choices.
• 10. Create a positive guest experience by delivering a high level of service and ensuring that all staff engage guests to understand their needs and exceed expectations.
• 11. Organize and coordinate the operation of the restaurant during scheduled shifts.
• 12. Appraise staff performance and provide feedback to identify any problems, concerns, and opportunities for improvement.
• 13. Provide coaching and feedback to managers and staff and assess performance on a constant basis.
• 14. Check stock levels, order supplies and prepare cash drawers and petty cash.
• 15. Estimate future needs for goods, kitchen utensils and cleaning products.
• 16. Maintain high standards of quality control, hygiene, and health and safety; and ensure compliance with sanitation and safety regulations.
• 17. Manage restaurant’s good image and suggest ways to improve it.
• 18. Create and execute plans for department sales, profit and staff development.
• 19. Control operational costs and identify measures to cut waste.
• 20. Consistently monitor product and labor costs to remain within goals.
• 21. Create detailed reports on weekly, monthly and annual revenues and expenses, including staff control, food control and sales.
• 22. Promote the brand in the local community through word-of-mouth and restaurant events.
• 23. Support marketing initiatives and promotions to attract new customers and retain existing ones.
• 24. Recruit, train, and motivate team members, while addressing staff concerns.
• 25. Manage all processes related to recruitment, termination, and necessary disciplinary actions.
• 26. Prepare financial reports to senior management.
• 27. Implement policies and protocols that will maintain future restaurant operations.
• 28. Set budgets in collaboration with senior management and implement protocols for ongoing operations.
• 29. Identify, delegate responsibilities and provide direction to shift leaders and staff to ensure objectives are met and excellent service is consistently achieved.
• 30. Monitor and maintain the POS System.
• 31. Assist in new menu implementation.
• 32. Develop and implement creative solutions to areas of improvement.
• 33. Assist in conducting staff and daily pre-shift meetings.
• 34. Assist in any areas of the restaurant when staffing constraints require.
• 35. Other aspects that may be assigned by senior management.
• 36. Complete the specifications outlined in your Employment Contract.
• 37. Directly reporting to Area Manager.