Restaurant Manager / Restaurant Supervisor

Nan Tian Group Ltd., Inc.; Metro Manila; On-site; PHP 600,000 - 1,200,000; Full time

Job summary

Nan Tian Group Ltd., Inc. is seeking a Restaurant Manager / Restaurant Supervisor to lead across multiple locations in Manila and nearby malls.

This full-time role focuses on end-to-end restaurant performance, profitability, brand consistency, and guest experience through disciplined execution and data-driven decisions. The role bridges executive leadership and store operations, translating strategic objectives into measurable financial results, operational excellence, and sustainable brand

Qualifications

• Bachelor’s degree in Business Administration, Hospitality Management, or a related field.
• Minimum of 3–5 years of experience managing restaurant chains or multi-unit operations, with 1–2 years in a senior leadership role.
• Proficient in financial management and P&L performance reporting.
• Strong expertise in restaurant operations, cost control, supply chain management, and customer service systems.
• Demonstrated leadership with strong communication, analytical, and strategic thinking skills.
• Familiarity with the Philippine restaurant market, regulatory environment, and consumer behavior is a strong advantage.
• Willingness to travel periodically across assigned stores as operational needs require.

Responsibilities

• Analyze sales trends, cost structures, and operational performance; initiate corrective actions to protect margins and optimize returns.
• Oversee daily and periodic operations of assigned restaurant, ensuring standardized, efficient, and compliant execution across locations.
• Set, implement, and take accountability for annual and quarterly business targets, including revenue growth, profitability, customer satisfaction, and operational KPIs.
• Ensure consistent execution of service standards, food quality, and brand experience across all stores.
• Knowledgeable in Microsoft Excel, Word, and PowerPoint and capable of delivering presentations.
• Lead, mentor, and evaluate operations teams to drive performance accountability and leadership depth.
• Oversee cost control initiatives across labor, food cost, utilities, and operating expenses; collaborate with Supply Chain, Procurement, and Finance.
• Drive guest experience excellence by monitoring feedback and protecting brand reputation.

Skills

Communication

Analytical thinking

Strategic thinking

Leadership

Financial literacy

Education

Bachelor’s degree in Business Administration / Hospitality Management

Advanced studies are an advantage

Tools

Microsoft Excel

Microsoft Word

PowerPoint

Job description

Position Title: Restaurant Manager / Restaurant Supervisor
Employment Type: Full-Time
Work Location: Okada Manila Paranaque City / Lucky Chinatown Mall Binondo Manila /
SM City North Edsa Quezon City / Gateway Mall 2 Cubao Quezon City / Ayala Mall Circuit Makati City / Bonifacio Global City (BGC) Taguig City

Role Impact on Revenue & Guest Experience:

A operational leadership role accountable for the end-to-end performance, profitability, and brand consistency of assigned restaurant branches. This position directly impacts revenue growth, cost efficiency, guest experience, and brand competitiveness through disciplined execution, data-driven decision-making, and strategic oversight.

The role serves as a critical link between executive leadership and store-level operations, ensuring that strategic objectives are translated into measurable financial results, operational excellence, and sustainable brand growth.

Key Responsibilities:

Profitability and Sales Building

• Analyze sales trends, cost structures, and operational performance; initiate corrective actions to protect margins and optimize returns.

• Knows how to do Profit & Loss (P&L) to oversee the daily and periodic operations of assigned restaurant, ensuring standardized, efficient, and compliant execution across locations.

• Set, implement, and take full accountability for annual and quarterly business targets, including revenue growth, profitability, customer satisfaction, and operational KPIs.

Operations Performance

• Ensure consistent execution of service standards, food quality, and brand experience across all stores.

• Knowledgeable in Microsoft - Excel, Word, & PowerPoint and do a presentation.

• Strong attention to detail and able to multitask.

• Performing regular employee evaluations to determine areas of improvement.

• Making sure that the company has sufficient resources such as - personnel, material, and equipment.

• Ensuring all company activities adhere to legal guidelines and policies.

• Training new employees and ensure employees work productively and develop professionally.

• Supervise the work of employees and provide feedback and counsel to improve efficiency and effectiveness.

Leadership Management

• Lead, mentor, and evaluate operations teams to drive performance accountability and leadership depth.

• Establish clear performance expectations through KPI frameworks, scorecards, and structured evaluation mechanisms.

• Promote a culture of discipline, ownership, and continuous improvement across all operational levels.

• Partner with Human Resources on talent acquisition, succession planning, performance management, and corrective action processes.

Cost Control

• Oversee cost control initiatives across labor, food cost, utilities, and operating expenses to ensure financial discipline without compromising quality.

• Collaborate with Supply Chain, Procurement, and Finance to optimize sourcing, inventory management, and vendor performance.

• Implement process improvements that enhance operational efficiency, reduce waste

Guest Experience & Marketing Competitiveness

• Drive guest experience excellence by ensuring consistent service execution, effective complaint resolution, and service recovery practices.

• Monitor guest feedback, ratings, and market sentiment to identify improvement opportunities and protect brand reputation.

Qualifications:

• Bachelor’s Degree in Business Administration, Hospitality Management, or a related field; advanced studies are an advantage.

• Minimum of (3-5) years of experience managing restaurant chains or multi-unit operations, with at least (1-2) year in a senior leadership role.

• Proficient in financial management, and performance reporting in P&L.

• Strong expertise in restaurant operations, cost control, supply chain management, and customer service systems.

• Demonstrated leadership capability with strong communication, analytical, and strategic thinking skills.

• Familiarity with the Philippine restaurant market, regulatory environment, and consumer behavior is a strong advantage.

• Willingness to travel periodically across assigned stores as operational needs require.

• Passionate about the hospitality industry and committed to delivering exceptional dining experiences