Restaurant Manager — Lead Ops & Guest Experience

Umami Experience Inc.; Philippines; On-site; PHP 279,000 - 502,000; Full time

Job summary

Hen Hao Hot Pot in the Philippines is seeking an experienced Restaurant Manager to lead our casual dining hot pot restaurant and deliver an unforgettable dining experience.

You will oversee daily operations, coach Supervisors and staff, ensure top customer service and food quality, manage costs and inventory, monitor sales and expenses, handle guest concerns and implement SOPs with a focus on continuous improvement.

Qualifications

• 3–5 years of experience as Restaurant Manager or similar in the F&B industry.
• Strong leadership, people management and decisive decision-making.
• Excellent communication and customer service skills.
• Knowledge of restaurant operations, food safety and sanitation standards.
• Ability to manage costs, budgets and operational efficiency.
• Willing to work shifting schedules, weekends and holidays.
• Experience in hot pot or casual dining is an advantage.

Responsibilities

• Oversee overall restaurant operations and daily performance.
• Lead, coach and manage Supervisors and Restaurant Staffs.
• Ensure high standards of customer service and food quality.
• Monitor sales, costs and operational expenses.
• Handle customer concerns and ensure proper resolution.
• Ensure compliance with food safety, sanitation and company policies.
• Oversee inventory control, ordering and stock management.
• Prepare reports and provided operational updates to management.
• Implement standard operating procedures and continuous improvements.

Skills

Leadership

People management

Communication

Customer service

Food safety knowledge

Budget & cost control

Operations management

Shift work

Casual dining experience

Job description

Hen Hao Hot Pot in the Philippines is seeking an experienced Restaurant Manager to lead our casual dining hot pot restaurant and deliver an unforgettable dining experience.

You will oversee daily operations, coach Supervisors and staff, ensure top customer service and food quality, manage costs and inventory, monitor sales and expenses, handle guest concerns and implement SOPs with a focus on continuous improvement.