Restaurant Manager - Foodee Global Concepts

FOODEE GLOBAL CONCEPTS; Metro Manila; On-site; PHP 600,000 - 1,000,000; Full time

Job summary

FOODEE GLOBAL CONCEPTS in Metro Manila is seeking a Restaurant Manager to oversee all restaurant operations, ensuring exceptional service, efficient staff performance, and adherence to company standards. You will drive sales, manage costs, and lead a team to deliver a positive dining experience for guests.

The role requires strong leadership, 4–5 years in a restaurant management position, and a solid understanding of P&L management.

Qualifications

• Bachelor's degree in Hospitality Management, Business Administration, or related field preferred.
• 4–5 years of experience as a Restaurant Manager in F&B/Restaurant industry.
• Strong leadership and team management skills.

Responsibilities

• Oversee daily restaurant operations, including kitchen, dining, and service areas.
• Supervise, train, and motivate staff to ensure excellent service and productivity.
• Monitor food quality, presentation, and service to maintain company standards.
• Handle customer inquiries, feedback, and complaints professionally.
• Manage inventory, stock control, and ordering of supplies to minimize shortages and wastage.
• Implement cost-control measures to achieve profitability targets.
• Prepare and analyze sales, labor, and expense reports to support business decisions.
• Ensure compliance with food safety, sanitation, and workplace safety standards.
• Develop staff schedules and monitor attendance and performance.
• Coordinate with the Area Manager/Owner regarding promotions, marketing strategies, and operational improvements.
• Lead the team in achieving sales goals and providing a positive dining experience for guests.

Skills

Leadership

Team management

P&L management

Education

Bachelor's degree in Hospitality Management or related field

Job description

Job description:

Restaurant Manager

Job Description

The Restaurant Manager is responsible for overseeing the overall restaurant operations, ensuring excellent customer service, efficient staff performance, compliance with company standards, and achievement of sales and profitability goals.

Key Responsibilities

• Oversee daily restaurant operations, including kitchen, dining, and service areas.
• Supervise, train, and motivate staff to ensure excellent service and productivity.
• Monitor food quality, presentation, and service to maintain company standards.
• Handle customer inquiries, feedback, and complaints in a professional manner.
• Manage inventory, stock control, and ordering of supplies to minimize shortages and wastage.
• Implement cost-control measures to achieve profitability targets.
• Prepare and analyze sales, labor, and expense reports to support business decisions.
• Ensure compliance with food safety, sanitation, and workplace safety standards.
• Develop staff schedules and monitor attendance and performance.
• Coordinate with the Area Manager/Owner regarding promotions, marketing strategies, and operational improvements.
• Lead the team in achieving sales goals and providing a positive dining experience for guests.

Qualifications

• Bachelor's degree in Hospitality Management, Business Administration, or a related field is preferred.
• At least 4–5 years of experience as a Restaurant Manager in the Food & Beverage/Restaurant industry.
• Strong leadership and team management skills.
• Knowledgeable in P&L (Profit and Loss) management.

Job Type: Full-time

Work Location: In person