Restaurant Manager

2 weeks ago

Cebu City, Central Visayas, Philippines Private Advertiser Full time ₱1 - ₱2 per year

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring exceptional guest service, efficient staff performance, and adherence to quality and safety standards. This role plays a key part in driving revenue, maintaining brand standards, and fostering a positive dining experience.

  • Oversee all aspects of daily restaurant operations, including staffing, inventory management, and customer service.
  • Develop, implement, and update operational policies and procedures to ensure efficient workflows and adherence to health and safety regulations.
  • Monitor and maintain quality standards for food preparation, presentation, and service, including updates to brand standards and compliance with statutory requirements.
  • Advocate, comply with, and train staff on Food & Beverage Safety Management, Occupational Safety, HACCP standards, and emergency/crisis procedures.
  • Ensure adherence to company regulations and policies, including personal hygiene and grooming standards for all team members.
  • Recruit, hire, train, and supervise restaurant staff, including servers, chefs, and support personnel.
  • Drive a culture of team development through training, coaching, and mentoring.
  • Provide ongoing coaching and development opportunities to enhance team performance and professional growth.
  • Schedule staff shifts and manages labor costs to optimize productivity while maintaining excellent service standards.
  • Foster a welcoming and hospitable atmosphere for guests, ensuring satisfaction and resolving concerns or complaints promptly.
  • Develop and implement strategies to attract new customers and retain existing ones through promotions, marketing initiatives, and loyalty programs.
  • Prepare annual budgets and financial forecasts, monitor revenue and expenses, and implement cost-control measures to maximize profitability.
  • Analyze sales trends and performance metrics to identify opportunities for revenue growth and operational improvements.
  • Manage inventory levels, food costs, and vendor relationships to ensure optimal pricing and product quality.
  • Oversee the maintenance and cleanliness of restaurant facilities, including dining areas, kitchen equipment, and restrooms.
  • Coordinate with other departments and external contractors to address repairs, renovations, and operational support needs.

Ad Hoc Responsibilities:

Perform additional duties as required by business operations or as requested by management, including support for special events, cross-functional initiatives, or urgent operational needs.

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