Restaurant Manager: Omotenashi & Profitability Lead

W Bridges Manpower Corporation; Makati; On-site; PHP 300,000 - 540,000; Full time

Job summary

W Bridges Manpower Corporation in Makati seeks a Restaurant Manager to lead service and kitchen teams, uphold omotenashi, and drive profitability. You will ensure the dining experience aligns with authentic Japanese standards and business goals.

You will supervise both front-of-house and back-of-house operations, manage inventory and costs, maintain hygiene compliance, recruit and train staff, and report outcomes to upper management.

Qualifications

• Degree in Hospitality Management or related field
• 2–4 years of managerial experience in food and beverage
• Familiarity with Japanese dining concepts preferred
• Strong leadership and communication skills
• Proficiency with POS systems and basic inventory software

Responsibilities

• Supervise front-of-house (service, hosting, cashiering) and back-of-house (kitchen and sushi/hot-food stations) workflows
• Open and close the store, ensuring cleanliness, ambiance, and equipment readiness
• Uphold traditional Japanese hospitality (omotenashi) and guest service standards
• Recruit, onboard, schedule, and train service crew and kitchen staff
• Conduct regular performance evaluations and daily pre-shift briefings
• Lead by example in handling guest inquiries or service recovery
• Monitor stock levels, manage daily/weekly inventory counts, and coordinate with suppliers
• Control food cost, operating expenses, and labor costs to hit store targets
• Ensure strict compliance with local sanitary, health, and food safety regulations
• Track daily sales, manage cash flow, and submit P&L reports to upper management

Skills

Leadership

People management

English proficiency

Filipino proficiency

POS proficiency

Education

Degree in Hospitality Management/HRM

Tools

POS systems

Inventory software

Job description

W Bridges Manpower Corporation in Makati seeks a Restaurant Manager to lead service and kitchen teams, uphold omotenashi, and drive profitability. You will ensure the dining experience aligns with authentic Japanese standards and business goals.

You will supervise both front-of-house and back-of-house operations, manage inventory and costs, maintain hygiene compliance, recruit and train staff, and report outcomes to upper management.