Restaurant Manager, Philippines

About Us

Wine Connection Group owns and operates the largest chain of wine retail shops and full-service wine-themed restaurants in Thailand and Singapore. We are the exclusive importer of over 400+ labels of wines from around the world, craft beers, glassware and related accessories, as well as selected delicatessen products.

Since our inception in 1998, Wine Connection has steadily grown the number of wine retail shops and diversified into the full-service restaurant business by introducing the integrated retail wine shop – restaurant concept, becoming the leader in Thailand and Singapore with 81 outlets to date, and counting.

Role Overview

The Restaurant Manager leads all front-of-house operations—including restaurant and retail—with full accountability for guest experience, service readiness, commercial accuracy, and team performance. This role oversees daily service execution, coordinates closely with BOH to ensure operational alignment, and holds final floor authority in all guest-facing decisions. The Restaurant Manager embodies the brand through hospitality and guest-centered leadership, and partners with the Executive Chef to uphold standards and ensure shared business success.

This role is for the first outlet of a new international brand entering the Philippines.

Key Responsibilities

1. Leads daily FOH operations with full autonomy and makes timely decisions, enforces standards, and escalates only when needed.
2. Ensures full service readiness before every shift—including station setup, team grooming, menu availability, POS configuration, and readiness of both dining and retail areas.
3. Maintains all dining, retail, restroom, and service areas to brand standards at all times.
4. Leads floor execution by managing ticket flow, pacing, and guest movement while supporting the team in real time and maintaining visibility and control during service.
5. Oversees the full guest journey from seating to payment, ensuring consistent table touches, timely recovery, and attentive, confident service.
6. Manages Captains, Supervisors, and frontliners—overseeing scheduling, attendance, coaching, and performance with consistency, objectivity, and clear professional standards.
7. Maintains strong knowledge of all menu and retail items and ensures the team can describe, recommend, and adjust based on availability and guest needs.
8. Oversees POS accuracy, payment handling, and discount control while ensuring promotions are executed correctly and the team sells confidently and accurately.
9. Oversees retail and FOH inventory movement to ensure stock accuracy, prevent shrinkage, and align sales reporting with actual availability.
10. Ensures retail merchandising is executed to standard, including price tag accuracy, display layout, replenishment routines, and visibility of high-conversion items.
11. Aligns with BOH on pricing logic, portioning, and guest value; provides input on menu layout, price endings, and category structure to support clarity and sales performance.
12. Coordinates with BOH on prep, pacing, and pricing to ensure FOH execution matches kitchen readiness and product availability.
13. Liaises with mall management and landlords to support brand visibility, secure retail display space, and enable on-site commercial initiatives.
14. Prepares and submits DTI permit applications for store-level promotions and ensures compliance with approved mechanics during execution.
15. Any other duties as assigned.

Core Management Functions

• Plans to prepare the team, floor, and product flow based on guest volume, retail activity, and nearby events that may impact service.
• Leads the FOH team through clear direction and daily coaching, developing supervisors and captains into confident and accountable floor leaders.
• Organizes people, zones, and shift roles to keep service structured, coordinated, and responsive during all trading hours.
• Uses guest feedback, sales data, and service performance to identify gaps, protect consistency, and align FOH execution with pricing and product availability.

Qualifications and Experience

• Minimum 10 years of F&B experience, with at least 5 in a leadership role in a full-service restaurant
• Proven ability to lead teams, drive guest satisfaction, and manage floor operations independently
• Experience with pricing, product mix, POS systems, retail oversight, and payment accuracy
• Knowledgeable in Philippine food safety regulations and labor standards
• Strong communicator in English and Filipino
• Expected to work weekends, holidays, and during peak periods
• Proficient in Microsoft Office or Google Workspace applications