Restaurant Manager

24 hours ago

Makati City, National Capital Region, Philippines Araw Hospitality Group Full time $40,000 - $80,000 per year

The Restaurant Manager is responsible for leading the front-of-house team and overseeing daily restaurant operations to deliver an exceptional dining experience. This role ensures efficient service flow, high standards of cleanliness and ambiance, and effective coordination between service and kitchen staff. The manager drives staff performance through training, scheduling, and motivation while managing guest satisfaction, handling complaints, and optimizing table turnover.

Team Leadership

  • Lead, train, and motivate front-of-house staff to deliver excellent service.
  • Conduct daily briefings and performance reviews for continuous improvement.
  • Create staff schedules balancing labor costs and operational needs.

Operations Management

  • Oversee daily restaurant operations ensuring smooth service flow.
  • Maintain cleanliness, organization, and ambiance in dining areas.
  • Manage guest flow, reservations, and coordinate front-of-house with kitchen.

Menu Development & Collaboration

  • Collaborate with chefs to ensure menu quality and availability.
  • Track and control food and beverage costs, minimizing wastage.
  • Support menu updates and engineering efforts.

Upselling & Sales Strategy

  • Train staff on effective upselling techniques to increase sales.
  • Implement and monitor promotions and special events.

Guest Satisfaction & Experience

  • Handle customer complaints and special requests professionally.
  • Monitor feedback to identify and address service improvements.

Inventory & Supply Management

  • Manage inventory of dining supplies and maintain optimal stock levels.

Financial Management & Reporting

  • Prepare daily, weekly, and monthly sales and performance reports.

Safety & Compliance

  • Ensure strict adherence to health, safety, and sanitation regulations.

Qualifications & Skills:

  • Bachelor's degree in Hospitality Management, HRM, Business Administration, Tourism, or related field.
  • Minimum 5 years' experience in restaurant operations, including 1–2 years in a managerial capacity.
  • Knowledge of food safety, sanitation, and alcohol service preferred.
  • Strong leadership, communication, organizational, and customer service skills.

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