Restaurant Team Leader

Bigtime Empire Corporation; Taguig; On-site; PHP 290,000 - 469,000; Full time

Job summary

Bigtime Empire Corporation is seeking a Restaurant Supervisor to oversee daily operations, ensuring smooth service and high standards. You will lead a team, monitor performance, and coordinate staff schedules while upholding food safety and sanitation practices.

The role requires strong leadership, customer focus, and the ability to manage inventory and cash handling. Weekend and holiday shifts are expected as part of operating hours.

Qualifications

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.
• At least 6 months of experience in restaurant, food service, or retail operations.
• Previous supervisory or team-lead experience is an advantage.
• Strong leadership, communication, and problem-solving skills.
• Customer-oriented with a strong sense of accountability.
• Knowledge of food safety, sanitation, inventory, and basic restaurant operations.
• Computer literate and capable of preparing basic operational reports.
• Willing to work on shifting schedules, weekends, and holidays.

Responsibilities

• Supervise and coordinate daily restaurant operations to ensure smooth and efficient service.
• Lead, train, and motivate restaurant staff to achieve operational and customer service standards.
• Monitor employee attendance, punctuality, grooming, and overall performance.
• Assign tasks and prepare or implement staff schedules based on operational requirements.
• Ensure proper food preparation, portioning, presentation, and service standards.
• Monitor product quality and ensure compliance with food safety and sanitation procedures.
• Handle customer concerns professionally and resolve issues promptly.
• Monitor inventory levels and coordinate replenishment of supplies and ingredients.
• Ensure proper cash handling, sales recording, and submission of required reports.
• Conduct regular inspections of the restaurant, equipment, workstations, and dining areas.
• Ensure compliance with company policies, standard operating procedures, and safety regulations.
• Identify operational issues and recommend appropriate solutions to management.
• Prepare daily operational reports and communicate important updates to the Restaurant Manager or Operations team.
• Assist in controlling food costs, minimizing wastage, and maintaining operational efficiency.
• Perform other duties as may be assigned by management.

Skills

Leadership

Communication

Problem solving

Customer service

Food safety

Sanitation

Inventory management

Operational reporting

Education

Bachelor's degree

Job description

Key Responsibilities

• Supervise and coordinate daily restaurant operations to ensure smooth and efficient service.

• Lead, train, and motivate restaurant staff to achieve operational and customer service standards.

• Monitor employee attendance, punctuality, grooming, and overall performance.

• Assign tasks and prepare or implement staff schedules based on operational requirements.

• Ensure proper food preparation, portioning, presentation, and service standards.

• Monitor product quality and ensure compliance with food safety and sanitation procedures.

• Handle customer concerns professionally and resolve issues promptly.

• Monitor inventory levels and coordinate replenishment of supplies and ingredients.

• Ensure proper cash handling, sales recording, and submission of required reports.

• Conduct regular inspections of the restaurant, equipment, workstations, and dining areas.

• Ensure compliance with company policies, standard operating procedures, and safety regulations.

• Identify operational issues and recommend appropriate solutions to management.

• Prepare daily operational reports and communicate important updates to the Restaurant Manager or Operations team.

• Assist in controlling food costs, minimizing wastage, and maintaining operational efficiency.

• Perform other duties as may be assigned by management.

Qualifications

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field is preferred.

• At least 6 months of experience in restaurant, food service, or retail operations.

• Previous supervisory or team-lead experience is an advantage.

• Strong leadership, communication, and problem-solving skills.

• Customer-oriented with a strong sense of accountability.

• Knowledge of food safety, sanitation, inventory, and basic restaurant operations.

• Computer literate and capable of preparing basic operational reports.

• Willing to work on shifting schedules, weekends, and holidays.