Dining Operations Manager

5 days ago


Manila, National Capital Region, Philippines The Standard Hospitality Group Full time
Company Overview

The Standard Hospitality Group is a lifestyle brand dedicated to delivering exceptional experiences through great food and hospitality. Our brands thrive due to the dedication and hard work of our team. We provide an environment where every employee can excel and reach their full potential.

Job Description

The Restaurant Area Manager is responsible for overseeing the day-to-day operations of assigned restaurants, ensuring all operational standards are met. This role involves maintaining food and beverage safety standards, managing costs, improving operational efficiency, and supporting the growth and development of team members. The Area Manager is expected to manage a high-performing team, meet financial targets, and provide exceptional customer service in a fast-paced environment.

Responsibilities
  1. Operational Management:
  • Monitor and support the day-to-day operations of assigned restaurants.
  • Maintain equipment and ensure timely servicing in line with company policies.
  • Conduct store visits and operational evaluations, guiding restaurant managers and staff to improve performance.
  • Address and resolve customer complaints in a timely and professional manner.
Financial & Performance Management:
  • Set and achieve weekly labor cost targets for assigned restaurants.
  • Analyze restaurant data and daily management reports to assess overall outlet performance and implement improvements.
  • Manage food cost, spoilage, yield, and labor budgeting to ensure profitability.
  • Understand store financials, including top-line, bottom-line, controllable expenses, and food cost.
Team Development & Leadership:
  • Lead, coach, and develop restaurant managers and team members at all levels within assigned restaurants.
  • Complete performance appraisals and Individual Development Plans for restaurant managers and lower-level employees.
  • Identify training needs and conduct or arrange for personnel training, orientation, or re-certification as necessary.
Qualifications
  • Bachelor's degree in HRM, Culinary Arts, Food Technology, or related field.
  • At least 10 years of experience in the food and beverage industry, including 5 years in a similar role, preferably in fine dining or casual dining restaurants.
  • Strong market understanding, including new products and competitors.
  • Excellent communication, leadership, customer service, and people management skills.
  • Trained in food and beverage safety and hygiene procedures.
  • Experience working in a structured organization with established systems.
  • Knowledge of store operations (BOH, FOH, and commissary functions).
  • Expertise in managing food cost, spoilage, yield, and labor budgeting.
  • Strong understanding of financials, including expenses and food costs.
  • Experience in handling, training, and coaching at least 5 direct reports.


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