Restaurant Manager (All-Day Dining Restaurant)

Marco Polo Ortigas Manila; Pasig; On-site; PHP 480,000 - 900,000; Full time

Job summary

Marco Polo Ortigas Manila seeks a Restaurant Manager to lead the All-Day Dining operation at our luxury hotel, ensuring excellent guest experiences and profitability in line with five-star standards.

You will plan, organize, and control F&B activities, drive revenue growth, manage costs, and oversee staff training, scheduling, and cross-department coordination to deliver consistent service excellence.

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.

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.

Skills

Leadership

Staff Training

Budgeting

Payroll

Operations Management

Guest Service

Communication

Revenue Optimization

Service Excellence

Education

Bachelor's degree in Hospitality Management

Tools

PMS 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.