Restaurant Manager

Milagrita Global Food Corporation; Taguig; On-site; PHP 420,000 - 660,000; Full time

Benefits offered by this job

HMO

Free meals

Training subsidy

Maternity leave

Paternity leave

Sick leave

Vacation leave

Job summary

Milagrita Global Food Corporation is hiring a Restaurant Manager to oversee daily restaurant operations in Taguig. You will lead the team, ensure food safety and service standards, manage budgets, and drive profitability. The role requires 1–3 years of experience and a Bachelor’s degree in a related field.

The position is on-site with benefits including HMO, free meals, training subsidy, and paid leaves. You will monitor performance, train staff, and implement policies to sustain high customer

Qualifications

• Bachelor's Degree in Hospitality Management, Business Administration, or related field.
• At least 2 years of proven experience in restaurant management or supervisory role within the F&B industry.
• Strong ability to lead, coach, and manage a diverse team of FOH and BOH staff.
• Proficient in budget management.

Responsibilities

• Oversee daily restaurant operations to ensure efficiency and high standards.
• Ensure compliance with food safety, sanitation, cleanliness, and hygiene regulations.
• Monitor food and beverage quality and consistency.
• Implement company policies, procedures, and service standards.
• Hire, train, and supervise restaurant staff (FOH and BOH).
• Create and manage staff schedules based on labor forecasts and sales trends.

Skills

Leadership

Budget management

Team management

Education

Bachelor's Degree

Job description

On-site - Taguig 1-3 Yrs Exp Bachelor Full-time

Job Description

Government Mandated Benefits

Insurance Health & Wellness

HMO

Free Meals, Training Subsidy

Professional Development

Professional Development

Maternity & Paternity Leave, Sick Leave, Vacation Leave

Read More

TheRestaurant Manageris responsible for overseeing all aspects of the restaurant's daily operations, ensuring a high level of customer satisfaction, team performance, and business profitability. This role involves managing staff, maintaining food quality and safety standards, handling finances, and implementing strategies to drive continuous improvement and growth.

KEY RESPONSIBILITIES:

1. Operational Management

• Oversee daily restaurant operations to ensure efficiency and high standards.


• Ensure compliance with food safety, sanitation, cleanliness, and hygiene regulations.


• Monitor food and beverage quality and consistency.


• Implement company policies, procedures, and service standards.

2. Team Leadership and Development

• Hire, train, and supervise restaurant staff (FOH and BOH).


• Monitor team performance and provide coaching, recognition, or discipline as needed.


• Create and manage staff schedules based on labor forecasts and sales trends.


• Foster a positive work environment and promote teamwork.

3. Customer Experience

• Ensure excellent customer service and a welcoming dining experience.


• Handle and resolve customer complaints efficiently and professionally.


• Monitor customer satisfaction and take action to maintain high ratings.


• Prepare and manage restaurant budgets and forecasts.


• Monitor daily sales and control operational costs (e.g., food, labor, utilities).


• Conduct regular inventory counts and manage supply ordering.


• Ensure accurate cash handling and reconciliation.

5. Sales and Marketing

• Drive restaurant sales and profitability through promotions and upselling.


• Assist in implementing local marketing efforts and events.


• Monitor competitor activity and industry trends.

QUALIFICATIONS:

• Must possess aBachelor's Degree(preferably in Hospitality Management, Business Administration, or a related field).


• At least2 years of proven experiencein restaurant management or a supervisory role within the food and beverage industry.


• Strong ability to lead, coach, and manage a diverse team of Front-of-House (FOH) and Back-of-House (BOH) staff.


• Proficient in budget management