Restaurant Manager (All-Day Dining Restaurant)

Marco Polo Ortigas Manila; Pasig; On-site; PHP 600,000 - 900,000; Full time

Job summary

Marco Polo Ortigas Manila is seeking a Restaurant Manager to lead the All-Day Dining outlet, driving profitability and guest satisfaction in a five‑star setting. You will plan, organize, and control F&B operations, while ensuring cost efficiency and revenue growth.

The role requires 3–5 years in luxury hotel F&B management, budgeting expertise, and strong leadership to train a dynamic team across departments. Excellent service and compliance with hygiene standards are essential.

Qualifications

• Bachelor’s degree in Hospitality or related field.
• 3–5 years F&B management in luxury hotels.
• Proven ability to lead and develop staff.
• Strong budgeting, cost control, payroll knowledge.
• Knowledge of hospitality software and revenue optimization.
• Excellent communication with multiple departments.

Responsibilities

• Achieve F&B revenue targets while controlling expenses.
• Oversee daily restaurant operations, inventory, scheduling.
• Deliver guest service by handling inquiries and resolving complaints.
• Lead, train, and evaluate staff to maintain high standards.
• Manage reporting, rostering, and inter-department coordination.

Skills

Leadership

Guest service

Budgeting

Cost control

Staff training

Scheduling

Communication

Education

Bachelor’s degree in Hospitality Management

Tools

Hotel management software

Job description

Restaurant Manager leads and manages the All-Day Dining Restaurant as a dynamic and profitable independent outlet, ensuring maximum guest satisfaction in line with Marco Polo Hotel’s five-star standards. This includes strategically planning, organizing, directing, and controlling all aspects of Food & Beverage operations and administration, while driving revenue growth, maintaining cost efficiency, and delivering exceptional service experiences that reflect the brand’s commitment to excellence.

Key Responsibilities:

• Ensures Food & Beverage revenue targets are achieved while controlling operating expenses and payroll.
• Oversees daily restaurant operations, including inventory management, scheduling, and compliance with hotel standards.
• Delivers exceptional guest service by handling inquiries, resolving complaints, and fostering strong customer relationships.
• Leads, trains, and evaluates staff to maintain high service standards and build an efficient, professional team.
• Manages administrative tasks such as reporting, rostering, and coordination with other departments to ensure smooth operations.

Qualifications:

• Bachelor’s degree in Hospitality Management, Hotel & Restaurant Management, Business Administration, or related field.
• Minimum of 3–5 years of progressive Food & Beverage management experience in luxury or 5-star hotels.
• Proven ability to lead, train, and motivate a diverse team while maintaining high service standards.
• Strong knowledge of budgeting, cost control, payroll management, proficiency with hotel management software, and revenue optimization.
• Demonstrated ability to deliver exceptional guest experiences, resolve complaints effectively, and build lasting customer relationships.
• Hands-on knowledge of restaurant operations, inventory management, scheduling, and compliance with hygiene and safety standards.
• Excellent verbal and written communication skills; ability to liaise effectively with multiple departments.