Restaurant Manager

Job Summary:

The Restaurant Manager is responsible for the overall leadership, strategic direction, and efficient management of a dual-brand store—Jollibee and Chowking. The role ensures the consistent delivery of brand standards in quality, service, and cleanliness (QSC), while achieving operational excellence, sales growth, and profitability. The Restaurant Manager also leads and develops the team to embody JFC's core values and deliver a joyful and satisfying dining experience for every customer.

Key Responsibilities:1. Strategic & Operational Management

• Oversee the daily operations of both Jollibee and Chowking stores, ensuring seamless coordination between service and kitchen operations.
• Develop and execute store-level business plans to achieve sales, profitability, and operational targets.
• Ensure both brands' QSC standards are strictly followed across all shifts.
• Monitor and manage inventory levels, purchasing, and waste control for both brands.
• Ensure accurate cash handling, daily sales reconciliation, and timely bank deposits.
• Lead shift planning and manpower scheduling to optimize productivity and service efficiency.

2. Sales & Profitability

• Achieve or exceed monthly and annual sales targets for both Jollibee and Chowking.
• Monitor key performance indicators such as average transaction value, customer count, and cost variances.
• Implement local store marketing initiatives and evaluate their effectiveness.
• Control food, paper, and labor costs through proactive monitoring and process improvement.
• Maximize profitability through effective resource utilization and cost management.

3. Customer Service & Brand Experience

• Uphold the standards in all customer interactions.
• Ensure quick, friendly, and accurate service across dine-in, take-out, and delivery channels.
• Handle customer feedback and service recovery with professionalism and empathy.
• Foster a strong culture of guest satisfaction through training, coaching, and example-setting.

4. People Leadership & Development

• Lead, train, and motivate Assistant Managers, Team Leaders, and Crew Members for both brands.
• Conduct regular coaching sessions, performance evaluations, and career development discussions.
• Maintain a positive work environment built on teamwork, respect, and accountability.
• Ensure full compliance with company HR policies, labor laws, and health/safety standards.
• Implement programs that promote employee retention, engagement, and morale.

5. Compliance, Safety & Sanitation

• Ensure full compliance with food safety, sanitation, and hygiene regulations (HACCP, DOH, LGU).
• Oversee preventive maintenance and equipment care programs.
• Conduct regular internal audits to ensure compliance with JFC operational standards.
• Maintain all necessary licenses, permits, and documentation required by local authorities.

6. Reporting & Coordination

• Prepare and submit accurate daily, weekly, and monthly reports on sales, costs, and operational performance.
• Coordinate with Area Manager and Support Departments (HR, Finance, Supply Chain, Marketing) for operational alignment.
• Participate in business reviews and recommend action plans to improve performance.

Qualifications:

• Bachelor's degree in Hospitality Management, Business Administration, or any related field.
• Minimum of 3–5 years of experience in restaurant or food service management, preferably in a quick-service or multi-brand environment.
• Strong leadership and decision-making skills.
• Excellent communication, interpersonal, and problem-solving abilities.
• Proficient in financial analysis, inventory control, and manpower management.
• Proficiency in POS systems and MS Office applications.
• Willing to work on shifts, weekends, and holidays.

Key Performance Indicators (KPIs):

• Sales growth (per brand and combined).
• Achievement of profitability and cost control targets (food, labor, paper).
• Customer satisfaction and service time scores.
• Store audit ratings (Operations, Food Safety, and Brand Compliance).
• Employee engagement and turnover rate.
• Accuracy and timeliness of financial and operational reports.

Core Competencies:

• Leadership & People Development – Inspires, trains, and motivates a high-performing team.
• Customer Focus – Champions quality and service excellence for both brands.
• Operational Excellence – Ensures smooth coordination between two distinct brand operations.
• Business Acumen – Strong financial management and analytical capability.
• Integrity & Accountability – Upholds company values and compliance in all operations.

Working Conditions:

• Fast-paced restaurant environment with frequent multitasking.
• Requires flexibility to work shifts, weekends, holidays, and extended hours when needed.
• Regular on-floor supervision and coordination across both brand operations.

Job Types: Full-time, Permanent

Pay: Php30, Php40,000.00 per month

Benefits:

• Additional leave
• Company Christmas gift
• Company events
• Employee discount
• Health insurance
• Life insurance
• Opportunities for promotion
• Pay raise
• Promotion to permanent employee

Ability to commute/relocate:

• Davao City (Davao del Sur): Reliably commute or planning to relocate before starting work (Required)

Experience:

• Restaurant Manager: 1 year (Preferred)

Language:

• English (Preferred)

Work Location: In person