Restaurant Manager

7 days ago

Tanauan, Calabarzon, Philippines Bravo Business Corp. Full time

Overview

The Restaurant Manager is responsible for the overall operations, profitability, and guest experience of the hotel's restaurant. This role ensures that daily service runs smoothly, costs are efficiently managed, and guests consistently receive high-quality food and service. The position also plays a key role in sales growth, team development, and implementing marketing initiatives to drive customer traffic and revenue.

Key Responsibilities1. Operational Management & Profitability

  • Oversee daily restaurant operations to ensure efficient and high-quality service.
  • Monitor food and beverage costs to maintain profitability between 25%–30%.
  • Implement strategies to control waste, manage inventory, and optimize purchasing.
  • Track daily and monthly sales, monitor performance versus targets, and recommend improvements.
  • Work closely with the Head Chef and kitchen team to ensure consistency, quality, and food safety.

2. Sales, Marketing & Customer Growth

  • Develop and execute promotions, menu innovations, and seasonal campaigns to boost sales and foot traffic.
  • Collaborate with the hotel's Sales and Marketing team to create effective marketing materials and social media promotions.
  • Build relationships with local businesses, event organizers, and suppliers to strengthen partnerships.
  • Drive upselling initiatives and monitor staff upsell rates through training and incentives.

3. Guest Experience & Service Quality

  • Maintain service standards and ensure 95% or higher compliance in quality audits.
  • Review guest feedback from surveys, comment cards, or online platforms, and address issues promptly.
  • Ensure efficient service time, particularly during peak hours, while maintaining service quality.
  • Promote a welcoming and professional dining atmosphere aligned with hotel standards.

4. Leadership & Team Development

  • Lead and supervise restaurant and kitchen staff to ensure teamwork and productivity.
  • Conduct monthly team meetings, training sessions, and performance check-ins.
  • Foster a positive work environment that promotes engagement, motivation, and accountability.
  • Manage scheduling, payroll efficiency, and staff allocation to align with labor cost targets (25–30% of revenue).
  • Support staff growth through coaching, cross-training, and recognition programs.

5. Financial & Performance Reporting

  • Prepare and submit weekly and monthly reports covering sales, expenses, labor costs, and customer feedback.
  • Monitor KPIs such as food cost percentage, revenue per guest, upsell rate, and staff satisfaction.
  • Recommend operational improvements and participate in business review meetings.

Job Type: Full-time

Work Location: In person

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