RESTAURANT MANAGER

Asiaprime Commodities Corp.; Taguig; Hybrid; PHP 420,000 - 660,000; Full time

Job summary

Asiaprime Commodities Corp. in Metro Manila invites a seasoned Restaurant Manager to lead daily operations and drive guest satisfaction. You will oversee front-of-house and back-of-house teams, coordinate with the kitchen, monitor service quality, and ensure compliance with safety standards.

The role emphasizes staff development, cost control, and performance reporting to support sales growth and brand reputation in a fast-paced hospitality environment in the Philippines.

Qualifications

• Proven experience in restaurant, food service, or hospitality operations.
• Strong leadership and people-management skills.
• Good communication and customer service skills.
• Knowledge of food safety, sanitation, inventory, and cost control.
• Willing to work on weekends, holidays, shifting schedules, and extended hours when required.

Responsibilities

• Oversee the daily operations of the restaurant to ensure smooth and efficient workflow.
• Coordinate with kitchen and service staff to ensure timely and accurate food preparation and delivery.
• Monitor inventory and cost control to maintain budgets.
• Train employees on customer service, restaurant procedures, food safety, and company policies.
• Prepare and submit daily, weekly, and monthly operational reports.
• Ensure compliance with sanitation and safety regulations.

Skills

Leadership

Customer service

Communication

Problem-solving

Education

Bachelor's degree in Hospitality Management, Business Management, or related field

Job description

Position: Restaurant Manager

Department: Operations
Reports To: General Manager / Management
Supervises: Restaurant Staff, Front-of-House and Back-of-House Personnel

Implement Strategies to increase sales.
Coordinate daily Front of the House and Back of the House restaurant operations

Deliver superior service and maximize customer satisfaction

Respond efficiently and accurately to customer complaints

Regularly review product quality and research new vendors

Organize and supervise shifts

Appraise staff performance and provide feedback to improve productivity

Estimate future needs for goods, kitchen utensils and cleaning products

Ensure compliance with sanitation and safety regulations

Manage restaurant’s good image and suggest ways to improve it

Control operational costs and identify measures to cut waste

Create detailed reports on weekly, monthly and annual revenues and expenses

Promote the brand in the local community through word-of-mouth and restaurant events

Recommend ways to reach a broader audience (e.g. discounts and social media ads)

Train new and current employees on proper customer service practices

Implement policies and protocols that will maintain future restaurant operations

KEY DUTIES AND RESPONSIBILITIES

1. Restaurant Operations

• Oversee the daily operations of the restaurant to ensure smooth and efficient workflow.

• Ensure that the restaurant is properly prepared before opening and properly secured after closing.

• Monitor service operations and ensure that established company standards are consistently followed.

• Coordinate with kitchen and service staff to ensure timely and accurate food preparation and delivery.

• Ensure cleanliness, orderliness, and proper maintenance of the restaurant premises.

2. Staff Management

• Supervise, lead, and monitor the performance of restaurant employees.

• Prepare and monitor staff schedules, assignments, attendance, and staffing requirements.

• Conduct staff briefings, coaching, and performance monitoring.

• Train employees on customer service, restaurant procedures, food safety, and company policies.

• Address employee concerns and coordinate personnel matters with HR or Management when necessary.

• Ensure proper discipline and compliance with company rules and regulations.

3. Customer Service

• Ensure that customers receive courteous, efficient, and high-quality service.

• Handle customer complaints, concerns, and service issues professionally.

• Resolve operational concerns promptly while maintaining customer satisfaction.

• Monitor customer feedback and recommend improvements to management.

4. Food Quality and Safety

• Ensure that food preparation and handling comply with established quality and safety standards.

• Monitor food presentation, portioning, freshness, and consistency.

• Ensure compliance with sanitation and hygiene requirements.

• Conduct regular checks of kitchen and dining areas.

• Coordinate with kitchen personnel regarding food quality and operational concerns.

5. Inventory and Cost Control

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

• Ensure proper receiving, storage, handling, and issuance of stocks.

• Monitor food waste, spoilage, and unnecessary expenses.

• Conduct or oversee regular inventory counts and report discrepancies.

• Help maintain food and labor costs within approved budgets.

6. Sales and Financial Monitoring

• Monitor daily sales and restaurant performance.

• Review sales reports and identify areas for improvement.

• Ensure proper handling and recording of cash and other payments.

• Monitor expenses and minimize unnecessary operational costs.

• Assist Management in achieving sales and profitability targets.

7. Compliance and Safety

• Ensure compliance with company policies, procedures, and operational standards.

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

• Report accidents, incidents, equipment issues, and other operational concerns to Management.

• Ensure proper implementation of emergency and safety procedures.

8. Reports and Administrative Duties

• Prepare and submit daily, weekly, and monthly operational reports as required.

• Monitor attendance, sales, inventory, wastage, and other relevant restaurant records.

• Maintain accurate documentation of restaurant activities.

• Coordinate with HR, Accounting, Purchasing, Kitchen, and other departments regarding operational requirements.

QUALIFICATIONS

• Bachelor’s degree in Hospitality Management, Business Management, or a related field is preferred.

• Proven experience in restaurant, food service, or hospitality operations.

• Previous supervisory or managerial experience is preferred.

• Strong leadership and people-management skills.

• Good communication and customer service skills.

• Knowledge of food safety, sanitation, inventory, and cost control.

• Strong organizational and problem-solving skills.

• Ability to work under pressure and handle multiple operational concerns.

• Willing to work on weekends, holidays, shifting schedules, and extended hours when required.

CORE COMPETENCIES

• Leadership and Team Management

• Customer Service

• Communication Skills

• Problem-Solving and Decision-Making

• Operations Management

• Inventory and Cost Control

• Time Management

• Staff Development

• Financial Awareness

• Attention to Detail

PERFORMANCE EXPECTATIONS

The Restaurant Manager is expected to maintain efficient restaurant operations, ensure high standards of customer service and food quality, effectively manage employees and resources, control operational costs, and contribute to the achievement of the restaurant’s sales and profitability goals.