Restaurant Operations & Guest Experience Lead

SJBP Hospitality Group Inc.; San Juan; Vor Ort; PHP 400.000 - 750.000; Vollzeit

Zusammenfassung

SJBP Hospitality Group Inc. is seeking a Restaurant Operations Manager in Metro Manila to oversee daily operations, coordinate between kitchen, dining, bar, and support teams, and uphold high standards of food quality, service, cleanliness, and presentation.

You will lead staff, prepare schedules, coach performance, handle guest feedback, and ensure compliance with SOPs and safety policies while controlling costs and monitoring sales performance.

Aufgaben

• Oversee and manage the daily operations of the restaurant.
• Ensure smooth coordination between the kitchen, dining area, bar, and other departments.
• Maintain high standards of food quality, service, cleanliness, and presentation.
• Ensure the restaurant is properly prepared before opening and secured after closing.
• Monitor restaurant facilities, equipment, and maintenance requirements.
• Ensure compliance with company policies, standard operating procedures, and operational guidelines.
• Supervise, lead, and motivate restaurant employees to achieve operational goals.
• Prepare and monitor staff schedules, duty assignments, and manpower requirements.
• Monitor employee attendance, punctuality, grooming, and work performance.
• Conduct staff training, coaching, and performance evaluations.
• Address employee concerns, workplace conflicts, and disciplinary matters in accordance with company policies.
• Ensure employees perform their assigned duties and responsibilities effectively.
• Ensure excellent customer service and a positive dining experience.
• Handle customer complaints, feedback, and special requests professionally.
• Resolve service issues promptly and appropriately.
• Monitor customer satisfaction and identify opportunities to improve service.
• Build and maintain good relationships with regular customers and guests.
• Monitor daily sales, revenue, and restaurant performance.
• Ensure accurate handling of cash, payments, discounts, and sales transactions.
• Monitor operating expenses, labor costs, food costs, and beverage costs.
• Control wastage, inventory losses, and unnecessary expenses.
• Prepare and submit daily, weekly, and monthly sales and operational reports.
• Assist in developing strategies to increase sales and improve profitability.
• Monitor inventory levels of food, beverages, supplies, and other restaurant materials.
• Ensure proper receiving, storage, handling, and issuance of stocks.
• Conduct regular inventory counts and monitor stock discrepancies.
• Coordinate with suppliers regarding orders, deliveries, and product quality.
• Ensure proper stock rotation and minimize spoilage and wastage.
• Ensure compliance with food safety, sanitation, and hygiene standards.
• Monitor cleanliness of the dining area, kitchen, restrooms, and storage areas.
• Ensure proper food handling, storage temperatures, and sanitation procedures.
• Conduct regular inspections and ensure compliance with health and safety regulations.
• Ensure employees follow proper grooming and personal hygiene standards.
• Assist in implementing restaurant promotions, events, and marketing activities.
• Coordinate with the marketing team to increase customer engagement and sales.
• Monitor customer feedback and market trends.
• Develop recommendations for improving restaurant services, menu offerings, and business performance.
• Prepare and submit operational, sales, inventory, and staff performance reports.
• Maintain accurate records of restaurant transactions and operational activities.
• Report incidents, equipment issues, and operational concerns to management.
• Attend management meetings and provide updates on restaurant performance.
• Recommend improvements to policies, procedures, and operational systems.

Jobbeschreibung

SJBP Hospitality Group Inc. is seeking a Restaurant Operations Manager in Metro Manila to oversee daily operations, coordinate between kitchen, dining, bar, and support teams, and uphold high standards of food quality, service, cleanliness, and presentation.

You will lead staff, prepare schedules, coach performance, handle guest feedback, and ensure compliance with SOPs and safety policies while controlling costs and monitoring sales performance.