Restaurant Ops Lead - Service Excellence & Team Growth

Tony Ting Food Concepts Inc; Santa Rosa; On-site; PHP 290,000 - 424,000; Full time

Job summary

Tony Ting Food Concepts Inc in Makati City is seeking a Shift Manager to oversee daily restaurant operations, ensuring a seamless and exceptional dining experience for customers.

You will lead front-of-house and back-of-house teams, manage scheduling, inventory, and cost control, uphold health and safety standards, and drive continuous improvement through training and data-driven actions.

Qualifications

• Minimum 3 years of experience in a hospitality management role or similar.
• Proven leadership and team management capabilities.
• Strong communication and interpersonal skills for customers, staff, and stakeholders.
• Experience in driving operational efficiency and cost-saving measures.
• Proficient in data analysis and reporting to inform decisions.
• Flexible and adaptable to a fast-paced environment.

Responsibilities

• Effectively manage and lead a team of front-of-house and back-of-house staff to deliver outstanding customer service.
• Oversee the daily operations of the restaurant, including scheduling, inventory management, and cost control.
• Ensure that all food and beverage items are prepared and served in accordance with established quality standards.
• Monitor and maintain compliance with health, safety, and licensing regulations.
• Provide training and development opportunities for the team to foster growth and professional development.
• Analyze customer feedback and sales data to identify areas for improvement and implement effective solutions.
• Collaborate with the management team to develop and implement strategic initiatives to drive business growth.

Skills

Leadership

Team management

Communication

Data analysis

Cost control

Adaptability

Job description

Tony Ting Food Concepts Inc in Makati City is seeking a Shift Manager to oversee daily restaurant operations, ensuring a seamless and exceptional dining experience for customers.

You will lead front-of-house and back-of-house teams, manage scheduling, inventory, and cost control, uphold health and safety standards, and drive continuous improvement through training and data-driven actions.