Store Operations Lead: Guest Experience & Team Growth

Top Line Business Development Corporation; Cebu City; On-site; PHP 180,000 - 300,000; Full time

Job summary

Top Line Business Development Corporation in Cebu City, Philippines, is seeking an experienced supervisor to oversee restaurant operations, including kitchen, dining, and service standards. You will lead and coach a team, manage inventory, and ensure cost control while delivering excellent customer service.

The role requires 2–3 years in restaurant operations with supervisory experience, strong organizational skills, and ability to work shifting schedules including weekends and holidays.

Qualifications

• Bachelor’s degree in Hospitality Management, Restaurant Management, Business Administration, or related field.
• 2–3 years of experience in restaurant/food service operations with supervisory experience.
• Strong knowledge of store operations including kitchen, counter, dining, inventory and staff management.
• Proven ability to lead, supervise, coach, and motivate employees to meet standards.

Responsibilities

• Monitor sales performance and operating costs, inventory levels, product quality, and efficiency.
• Control food, labor costs and waste; manage inventory.
• Conduct staff briefings, orientation, performance monitoring, coaching, and disciplinary actions.
• Prepare staff schedules, payroll summaries, and operational reports.

Skills

Supervisory experience

Staff management

Customer service

Inventory management

Food safety & sanitation

Cash handling

Staff scheduling

Education

Bachelor’s degree in Hospitality Management

Bachelor’s degree in Restaurant Management

Bachelor’s degree in Business Administration

Job description

Top Line Business Development Corporation in Cebu City, Philippines, is seeking an experienced supervisor to oversee restaurant operations, including kitchen, dining, and service standards. You will lead and coach a team, manage inventory, and ensure cost control while delivering excellent customer service.

The role requires 2–3 years in restaurant operations with supervisory experience, strong organizational skills, and ability to work shifting schedules including weekends and holidays.