Senior Multi-Unit F&B Operations Leader

HRTx Inc; Mandaluyong; On-site; PHP 1,800,000 - 2,400,000; Full time

Job summary

HRTx Inc invites an experienced Operations Manager to drive multi-unit restaurant performance from our Mandaluyong base. You will oversee brand-standard operations across branches, ensure service quality, and support sales growth in a fast-paced setting.

The role emphasizes P&L stewardship, labor optimization, and food cost control, with a focus on developing restaurant management teams and collaborating with support groups to achieve ambitious business goals.

Qualifications

• 5+ years of multi-unit restaurant ops leadership.
• Experience overseeing multiple branches within branded F&B/hospitality.
• Strong understanding of front-of-house and back-of-house operations.
• Solid business acumen with P&L, labor optimization, and food cost control experience.
• Demonstrated leadership, coaching, and stakeholder management in high-volume ops.

Responsibilities

• Manage overall operations across multiple restaurant branches, ensuring consistency, efficiency, and compliance with brand standards.
• Drive sales growth and profitability by optimizing costs, resources, and overall operational performance.
• Ensure high levels of customer satisfaction through consistent food quality, service standards, and effective inventory management.
• Analyze financial and operational performance and implement improvement initiatives based on key business metrics.
• Lead, coach, and develop restaurant management teams while collaborating with support groups to achieve business goals.

Skills

Multi-unit ops leadership

Multi-branch leadership

FOH & BOH operations

P&L management & cost control

Leadership & coaching

Job description

HRTx Inc invites an experienced Operations Manager to drive multi-unit restaurant performance from our Mandaluyong base. You will oversee brand-standard operations across branches, ensure service quality, and support sales growth in a fast-paced setting.

The role emphasizes P&L stewardship, labor optimization, and food cost control, with a focus on developing restaurant management teams and collaborating with support groups to achieve ambitious business goals.