Teppan Restaurant Manager

Menya Kokoro PH; Santa Rosa; On-site; PHP 600,000 - 800,000; Full time

Job summary

Menya Kokoro PH is seeking a hands-on Restaurant Manager to drive the pre-opening rollout and daily operations of our new teppanyaki-inspired concept at SM Nuvali.

You will recruit and train a high-performing FOH/BOH team, manage P&L and scheduling, enforce SOPs, maintain food safety, and deliver an extraordinary dining experience from day one.

Qualifications

• 2+ years of restaurant management in high-volume casual or full-service dining.
• Strong background in P&L management, labor scheduling, food cost control, and team development.
• Proven customer-first mindset with on-the-floor leadership.
• Open to flexible shift schedules, including peak hours, weekends and holidays.
• Preferred:NSO or Japanese/Asian dining concept experience.

Responsibilities

• Pre-Opening & Daily Operations: Lead restaurant setup, manage FOH/BOH workflows, cash reconciliation, enforce brand guidelines.
• Financial & Cost Management: Drive sales growth while monitoring expenses to hit profitability targets.
• Team Leadership & Training: Recruit, schedule, train, and evaluate FOH/BOH staff.
• Quality & Inventory Control: Enforce food safety, sanitation, SOPs, and inventory audits.
• Guest Experience & Marketing: Resolve concerns and execute local store marketing and menus.

Skills

Team leadership

Customer service

Cash handling

Communication

Strategic thinking

Tools

POS system

Inventory control software

Job description

We are seeking a hands-on Restaurant Manager to drive the pre-opening rollout and daily operations of our new Japanese teppanyaki-inspired concept at SM Nuvali. You will be responsible for building a high-performing team, maintaining profitability, enforcing operational SOPs, and delivering an extraordinary dining experience from day one.

Main Responsibilities

• Pre-Opening & Daily Operations: Lead restaurant setup, manage daily FOH/BOH workflows, oversee cash reconciliation, and enforce strict brand guidelines.
• Financial & Cost Management: Drive sales growth while monitoring food, labor, and operational expenses to achieve profitability targets; generate regular sales and cost reports.
• Team Leadership & Training: Recruit, schedule, train, and evaluate FOH and BOH staff to foster a high-standard, customer-centric team culture.
• Quality & Inventory Control: Enforce strict food safety, sanitation, and SOP compliance; oversee ingredient ordering, inventory audits, and supplier relations.
• Guest Experience & Marketing: Resolve customer concerns promptly to maintain service standards, while executing local store marketing, promotions, and menu launches.

Qualifications

• 2+ years of restaurant management experience in a high-volume casual or full-service dining setting.
• Strong background in P&L management, labor scheduling, food cost control, and team development.
• Proven customer-first mindset with an active, on-the-floor leadership style.
• Open to flexible shift schedules, including peak hours, weekends, and holidays.
• Preferred: Prior experience in new store openings (NSO) or Japanese/Asian dining concepts.