Senior Establishment Manager

Position Summary: As Senior Establishment Manager for The Mess Hall, you will be the operational lead for one of The Moment Group’s signature dining venues — a high-volume, design-forward cafeteria-style restaurant open to the public and employees alike. You will oversee all aspects of the venue: daily operations, guest experience, team management, financial performance, operational standards, and alignment with the brand’s culture of innovation and hospitality. Key Responsibilities: Operations & Guest ExperienceLead and manage end-to-end operations of The Mess Hall, ensuring smooth daily service (opening, peak service, closing). Maintain high levels of guest satisfaction: food quality, service speed, cleanliness, ambiance. Collaborate with culinary/brand teams to periodically refresh the menu or present rotating “pop-up” concepts. Monitor and manage stock levels of food, beverages, disposables, packaging; partner with procurement/inventory teams to prevent waste and optimise cost. Ensure the self-service and communal-table model retains its efficiency Team Leadership & DevelopmentSupervise the management team of The Mess Hall (service supervisors, kitchen leads, inventory/stocker, maintenance/support staff). Set performance standards, provide coaching, evaluate performance, and drive a high engagement working culture. Foster a collaborative and evolving environment — given the venue’s dual role as both restaurant and innovation space for The Moment Group. Financial & Cost ManagementManage the operating budget for the establishment: labour, food costs, utilities, supplies, maintenance. Track and analyse key performance indicators (KPIs) such as sales per seat, average cover spends, cost of goods sold (COGS), labour cost percentage, waste metrics. Identify opportunities for cost savings, process improvements, and optimisation of resources without compromising experience. Compliance, Maintenance & SystemsEnsure operational standards aligning with food-safety regulations, HACCP, GMP, and internal policy adherence. Oversee preventive maintenance programmes for all equipment and facilities; ensure venue remains in excellent condition (the space also hosts events/function bookings). Ensure point-of-sale system, inventory system, ordering systems, and reporting systems are used correctly and consistently. Strategic Planning & InnovationIn liaison with brand, culinary, and operations leadership, help shape and implement initiatives for growth, new service models (e.g., events, functions, same-day delivery), leveraging The Mess Hall’s unique position. Monitor market/consumer trends in dining, food service, and F&B operations to ensure The Mess Hall remains relevant, fresh, and efficient. Serve as the on-ground representative for The Mess Hall’s venue: liaise with clients for event/function bookings, coordinate special programmes, and act as ambassador for The Moment Group’s culture and standards. Qualifications: Bachelor’s degree in Hospitality Management, Restaurant/Hotel Management, Business Administration, Food Technology, or similar. Minimum 5 years of progressive management experience in restaurant operations, with at least 2–3 years leadership role managing a full-scale dining venue or flagship restaurant Proven experience in food & beverage operations in the Philippines (or comparable market), managing budget, cost control, team leadership, and systems. Solid knowledge of food safety regulations, venue operations, event/banquet operations (since The Mess Hall doubles as an event space). Excellent leadership, communication, and interpersonal skills; able to motivate a team, build culture, and deliver consistent high performance in a fast-moving environment. Analytical mindset: able to review operational/financial data, identify trends, make actionable recommendations. Proficiency in MS Office, restaurant POS and inventory/operations software. Preferred: Certification in food safety (HACCP, ISO 22000), experience with self-service/communal dining format, event-function venue operations. Work Conditions: Work will include hands-on supervision of service and operations; evenings and weekends may be required depending on functions/events. #J-18808-Ljbffr