Multi-Unit Restaurant Manager

2 weeks ago

Manila, National Capital Region, Philippines SHG SERVICES INC. Full time

The Multi-Unit Restaurant Manager is responsible for overseeing the day-to-day operations of assigned restaurants, ensuring all operational standards are met, and leading a team of restaurant managers and staff to achieve performance goals. This role involves maintaining food and beverage safety standards, managing costs, improving operational efficiency, and supporting the growth and development of team members.

The Multi-Unit Restaurant Manager is expected to manage a high-performing team, meet financial targets, and provide exceptional customer service in a fast-paced environment.

Job Responsibilities:

A. Operational Management

  • Oversee the daily operations of all assigned restaurant units.

  • Conduct regular store visits to evaluate compliance with service, cleanliness, and food quality standards.

  • Ensure equipment, systems, and facilities are properly maintained across locations.

  • Collaborate with RGMs and AGMs to implement action plans for operational improvements.

  • Address customer escalations when necessary and drive service recovery excellence.

B. Financial & Performance Management

  • Set and monitor labor and food cost targets for each unit.

  • Review daily and weekly operational reports to assess outlet performance and drive improvements.

  • Monitor spoilage, yields, sales mix, and controllable costs to maximize profitability.

  • Understand and manage all aspects of unit-level P&L, including top-line sales and bottom-line profitability.

C. Leadership & People Development

  • Lead, mentor, and support a team of Restaurant Managers and Assistant Managers.

  • Conduct regular performance evaluations and build Individual Development Plans (IDPs).

  • Facilitate succession planning by identifying and developing high-potential talents within the cluster.

  • Deliver or coordinate training sessions focused on skills development, re-certification, and compliance.

Job Qualifications:

  • Bachelor's degree in Hospitality Management, Culinary Arts, or related field

  • At least 10 years of experience in the Food & Beverage industry, with 5 years in a multi-unit or area leadership role

  • Proven success in casual dining operations with structured standards and brand systems

  • Experience managing 5 or more restaurant units and coaching RGMs or equivalent leaders

  • Strong leadership, coaching, and team-building skills

  • Deep understanding of both FOH and BOH operations, including commissary and production processes

  • Knowledge of food safety, hygiene compliance, and regulatory standards

  • Proficient in using operational reports and analytics to guide business decisions

  • Skilled in P&L management, labor and food cost control, spoilage management, and KPI alignment

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