Restaurant Manager (F&B)

Monroe Consulting Group; Makati; On-site; PHP 450,000 - 900,000; Full time

Job summary

Monroe Consulting Group in Makati City, Philippines, seeks a Restaurant Manager - Fine Dining to oversee daily operations and uphold premium standards. You will ensure seamless service, guest satisfaction, and high-quality dining experiences.

The role leads a professional team, collaborates with the Executive Chef and beverage staff, manages reservations and VIP guests, and drives profitability while maintaining food safety and sanitation. Flexibility to support other group locations as needed.

Qualifications

• Bachelor's degree in Hospitality Management or related field.
• 5-8 years in restaurant/hospitality operations with 2-3 years in a managerial or supervisory leadership role.
• Experience in fine dining, luxury hospitality, or premium restaurant operations preferred.
• Proven ability to lead service teams and maintain guest satisfaction.

Responsibilities

• Oversee daily restaurant operations and floor management.
• Ensure premium guest experiences and service standards.
• Lead recruitment, training, scheduling, and coaching of staff.
• Collaborate with chef and beverage teams on service delivery.
• Monitor sales, labor costs, and inventory to meet targets.
• Manage reservations, events, and VIP guest arrangements.
• Ensure food safety, sanitation, and workplace safety compliance.
• Coordinate cross-functionally with other departments.
• Deploy to other locations in Manila as required.

Skills

Leadership

Guest service

Communication

Problem solving

Staff training

Budgeting

Cost control

POS systems

Safety compliance

Education

Bachelor's degree in Hospitality Management

Tools

POS systems

Reservation platforms

Restaurant reporting tools

Job description

Monroe Consulting Group, an Executive Recruitment firm, is partnering with a leading organisation in the Consumer sector to hire a Restaurant Manager - Fine Dining. This opportunity is based in Makati City, Philippines, with flexibility to support other restaurant locations within the group as business requirements dictate.

Position Overview

The Restaurant Manager - Fine Dining is responsible for overseeing daily restaurant operations while ensuring exceptional guest experiences and seamless service delivery.

This role plays a critical part in maintaining premium dining standards, driving team performance, and achieving business and profitability objectives.

Key Responsibilities

• Restaurant Operations: Oversee daily operations, service readiness, reservations, floor management, and coordination between the front-of-house and kitchen teams.
• Guest Experience: Ensure personalised, professional service; manage VIP arrangements, guest feedback, complaints, and service recovery.
• Service Standards: Maintain high standards of dining room presentation, staff grooming, etiquette, food and beverage service, and overall restaurant ambience.
• Team Leadership: Recruit, train, coach, schedule, and manage restaurant employees to maintain a professional, service-oriented, and high-performing team.
• Food and Beverage Coordination: Work closely with the Executive Chef and beverage team to ensure smooth service, menu knowledge, accurate order delivery, and appropriate food and beverage recommendations.
• Financial Performance: Monitor sales, labour costs, operating expenses, inventory, and wastage to achieve business targets and improve profitability.
• Inventory and Cost Control: Oversee stock levels, purchasing coordination, inventory records, equipment, and measures to minimise losses and unnecessary expenses.
• Reservations and Events: Manage reservations, table allocation, guest preferences, private dining, group bookings, and special events.
• Compliance and Safety: Ensure adherence to company policies, food safety and sanitation standards, workplace safety requirements, and applicable Philippine regulations.
• Reporting and Improvement: Monitor restaurant performance, analyse guest feedback and operating results, and recommend improvements to service quality and efficiency.
• Cross-Functional Coordination: Collaborate with Operations, HR, Finance, Procurement, Marketing, and other departments to support restaurant performance and business objectives.
• Flexible Deployment: Maintain consistent operational and service standards when assigned to other restaurants under the group in Manila.

Key Requirements

Qualifications & Experience

• Bachelor's degree in Hospitality Management, Hotel and Restaurant Management, Food and Beverage Management, or a related field preferred.
• At least 5-8 years of experience in restaurant, hotel, or food and beverage operations, including 2-3 years in a managerial or supervisory leadership role.
• Experience in fine dining, luxury hospitality, or premium restaurant operations is strongly preferred.
• Proven ability to manage restaurant operations, lead service teams, and maintain high standards of guest satisfaction.

Technical / Functional Expertise

• Strong knowledge of fine-dining service etiquette, food and beverage operations, menu presentation, and guest relations.
• Experience in staff scheduling, training, performance management, and employee development.
• Knowledge of sales monitoring, budgeting, labour productivity, cost control, and inventory management.
• Familiarity with POS systems, reservation platforms, and restaurant reporting tools.
• Understanding of food safety, sanitation, workplace safety, and applicable regulatory requirements.

Soft Skills & Leadership Competencies

• Excellent leadership, communication, problem-solving, and interpersonal skills.
• Strong attention to detail, professionalism, and the ability to remain composed in a fast-paced environment.
• Guest-focused, commercially minded, and committed to delivering exceptional dining experiences.
• Willingness to work onsite in Makati City and be assigned to other restaurant locations in Manila as required.