Restaurant Manager (Filipino)

Filinvest Group; Mabalacat; On-site; PHP 446,400 - 669,600; Full time

Job summary

A hospitality management company in Pampanga seeks a Restaurant Manager to oversee daily operations, ensuring high service standards while maximizing revenue. Responsibilities include managing staff, controlling food quality, and developing marketing strategies. The ideal candidate has substantial restaurant management experience and strong leadership skills. This position offers the opportunity to lead a dedicated team in a dynamic environment focused on exceptional guest experiences.

Qualifications

• Proven experience as a restaurant manager.
• Strong understanding of financial responsibilities.
• Excellent communication and leadership skills.

Responsibilities

• Manage daily operations of the restaurant.
• Control food and beverage quality standards.
• Conduct training sessions for staff.
• Develop marketing strategies to increase revenue.

Skills

Restaurant management experience

Financial acumen

Team leadership

Customer service excellence

Job description

Filinvest Hotel: QUEST PLUS CONFERENCE CENTER CLARK

POSITION SUMMARY

The Restaurant Manager is fully responsible in managing and controlling the day-to-day operations for the outlets. His/her role also maximizes revenue to achieve the budget in particular the outlets and maintaining the highest service standard to guests and patrons.

Key Areas

1. Restaurant Operations
2. Human Resource
3. Financial Responsibilities
4. Occupational Health and Safety
5. Other duties as assigned

SCOPE AND RESPONSIBILITIES

1. RESTAURANT OPERATIONS

1. Check to ensure that the food and beverage standard for the outlet is consistent and of prescribed high quality by working closely with the outlet chef.
2. Assists the F&B Manager / Director in planning, preparing proposals, ideas, and suggestions to the promotional and marketing aspects for the Restaurant and Banquet outlets with a view to increase revenue and profit.
3. Prepares and submits a comprehensive marketing plan for the outlet to achieve desired revenue.
4. Controls shift briefing for the outlet as required and to ensure that the Outlet Supervisor or Captain Waiter conduct the same for every shift to ensure proper communication flow.
5. Established professional business rapport with regular guests and patrons by offering warm, courteous service and ensuring VIP recognition is implemented.
6. Prepares monthly report and other reports for the outlet as required.
7. Conducts monthly meetings for the outlet to discuss performance, problem solving, business development and other related matters.
8. Ensures that all outlet staff are well groomed and adheres to hotel guidelines on personal appearance.
9. Identifies training needs and conducts training sessions on a regular basis to ensure staff can maintain the service standard.
10. Attends departmental meetings and briefings as well as other meetings of importance as required.
11. Competent in managing the entire bar operation such as costing and stock ordering.
12. Handles operation, while being able to handle customers queries, feedback and complaints with quick solution and professional demeanor.

2. HUMAN RESOURCE RESPONSIBILITIES

1. Planning for future staffing needs.
2. Recruiting in line with company guidelines.
3. Preparing detailed introduction programs for new staff.
4. Maintaining up‑to‑date staff records and approving leave request considering business requirements.
5. Coaching, counseling, and disciplining staff, providing constructive feedback to enhance performance.
6. Resolving disputes.
7. Regularly communicating with staff to maintain good relations.
8. Producing efficient work schedule in line with local labor code.
9. To report for duty punctually always wearing the required uniform and name badge.
10. To maintain a good working relationship with colleagues and all other departments.
11. To have a complete understanding and adhere to the hotels policy relating department.
12. To always maintain a high standard of personal appearance and hygiene.
13. To have a complete understanding of the employee's code of conduct and adhere to the rules contained within.
14. To carry out other responsibilities and duties assigned.
15. Ensures to maintain positive relationships with Departmental and Hotel colleagues.
16. Ensures to always maintain a positive attitude and disposition.

3. FINANCIAL RESPONSIBILITIES

1. Effectively monitor and analyze variations from the budget.
2. Develop systems that measure the cost effectiveness of the departments.
3. Review financial report.
4. To actively strive to achieve and maximizing of costs against revenues.

4. OCCUPATIONAL HEALTH AND SAFETY RESPONSIBILITIES

1. Ensures that all areas are in line with HACCP guidelines.
2. Be familiar with property safety, food safety, first aid and fire emergency procedures.
3. Initiate action to correct a hazardous situation and notify the F&B Manager / Director of potential dangers.
4. Ensure security incidents and accidents are logged.

5. OTHER DUTIES AS ASSIGNED

1. Participates in the regular evacuation drill procedure.
2. Keeps immediate superior promptly and fully informed of all problems or unusual matters of significance.
3. Adheres to environmentally friendly practices such as: reduce waste, recycle when possible and reuse whenever applicable.
4. Responsible in being a role model of the Company that would be aligned with the Company Standards, Code of Discipline and Policy and Procedures.
5. Performs other functions and duties which may be assigned by the immediate superior.