Teppan Restaurant Manager

TASTELAB INC.; Santa Rosa; Presencial; PHP 420.000 - 640.000; Jornada completa

Descripción de la vacante

TASTELAB INC. in Santa Rosa City, Laguna, is seeking a hands-on Restaurant Manager to launch and lead daily operations for our new Japanese teppanyaki branch at SM Nuvali. This role oversees team recruitment, service quality, and operational profitability.

You will manage front-of-house and kitchen workflows, train staff, control costs, and ensure compliance with food safety standards. The ideal candidate has at least 2 years of restaurant management experience and is willing to work weekends

Formación

• Minimum 2 years of restaurant management experience in full-service, casual, or high-volume dining.
• Proven leadership ability with strong cost-control and team management skills.
• Willingness to work shifting schedules, weekends, and holidays.
• Prior experience with restaurant openings or Japanese/Asian dining concepts.
• Basic Japanese language proficiency (Nihongo).

Responsabilidades

• Daily Operations: Manage front-of-house and kitchen workflows, service quality, cash handling, and opening/closing procedures.
• Team Leadership: Recruit, train, schedule, and mentor service and kitchen staff.
• Financial Oversight: Drive sales performance while controlling food, labor, and inventory costs against budget targets.
• Compliance & Marketing: Enforce strict food safety and cleanliness standards, manage operational reporting, and support localized promotional campaigns.

Conocimientos

Team Leadership

Cost Control

Operations Management

Flexible Scheduling

Food Safety

Descripción del empleo

Location: SM Nuvali, Santa Rosa City, Laguna

Overview

We are seeking a hands-on Restaurant Manager to launch and lead daily operations for our new Japanese teppanyaki branch at SM Nuvali. This role oversees team recruitment, service standards, and operational profitability.

Key Responsibilities

• Daily Operations: Manage front-of-house and kitchen workflows, service quality, cash handling, and opening/closing procedures.

• Team Leadership: Recruit, train, schedule, and mentor service and kitchen staff.

• Financial Oversight: Drive sales performance while controlling food, labor, and inventory costs against budget targets.

• Compliance & Marketing: Enforce strict food safety and cleanliness standards, manage operational reporting, and support localized promotional campaigns.

Qualifications

• Minimum 2 years of restaurant management experience in full-service, casual, or high-volume dining.

• Proven leadership ability with strong cost-control and team management skills.

• Willingness to work shifting schedules, weekends, and holidays.

• Prior experience with restaurant openings or Japanese/Asian dining concepts.

• Basic Japanese language proficiency (Nihongo).