Restaurant Manager

Soul Kitchen Co. is a fast-growing, 100% plant-based restaurant that goes beyond serving food—it's a lifestyle movement. As a multi-industrial lifestyle brand, we carry a proud legacy of gastronomic innovation, redefining how plant-based dining can be both exciting and fulfilling.

Guided by our health-focused philosophy, we craft dishes that nourish the body while celebrating flavor, creativity, and sustainability. More than a restaurant, we aim to inspire the community to embrace mindful living—encouraging choices that are good for people, the planet, and future generations.

At Soul Kitchen Co., every meal is an invitation to join us in building a healthier, more sustainable world, one delicious bite at a time.

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Restaurant Manager is responsible for the overall daily operations of the restaurant, ensuring excellence in service, food quality, cleanliness, and customer satisfaction. The role involves managing staff, monitoring financial performance, enforcing company policies, and maintaining brand standards. The Restaurant Manager also plays a key role in developing people, controlling costs, and driving operational efficiency to achieve business goals.

DUTIES AND RESPONSIBILITIES:

• Oversee day-to-day restaurant operations to ensure smooth workflow across all areas (kitchen, dining, cashiering, and inventory).
• Ensure all food and beverages are served in accordance with brand standards and quality specifications.
• Implement and monitor compliance with company policies, standard operating procedures (SOPs), and health and safety regulations.
• Conduct regular store walk-throughs and inspections to maintain cleanliness, orderliness, and readiness for service.

2. Staff Supervision and Development

• Lead, train, and motivate all store employees to deliver excellent customer service and operational performance.
• Prepare staff schedules ensuring proper manpower allocation for all shifts.
• Conduct regular coaching, performance evaluation, and disciplinary actions when necessary.
• Foster a positive, respectful, and productive work environment that encourages teamwork and accountability.

3. Customer Service and Brand Experience

• Ensure every customer receives a consistent and memorable dining experience aligned with the company's brand values.
• Address customer concerns and feedback professionally and promptly.
• Maintain a strong floor presence during peak hours to ensure guest satisfaction and service efficiency.
• Implement customer engagement initiatives and loyalty programs as directed by management.

4. Financial and Inventory Management

• Monitor daily sales performance and ensure achievement of sales targets and profitability goals.
• Manage cash handling, deposits, and reconciliation in coordination with the Accounting Department.
• Control operating expenses through efficient resource management, minimizing waste and pilferage.
• Oversee inventory management—ordering, receiving, and proper storage of supplies—and ensure accurate stock levels.

5. Compliance and Reporting

• Ensure all business permits, licenses, and health certificates are updated and compliant with local regulations.
• Prepare and submit daily, weekly, and monthly operational reports (sales, inventory, manpower, expenses).
• Monitor compliance with labor laws, safety standards, and company regulations.
• Support internal audits and take corrective actions as needed.

6. Leadership and Strategic Contribution

• Act as the bridge between store operations and management, ensuring effective communication and alignment of company goals.
• Participate in management meetings, providing insights on operations, customer trends, and staff performance.
• Recommend process improvements to enhance efficiency and profitability.
• Uphold and promote the company's mission, vision, and core values in all aspects of operations.

QUALIFICATIONS:

• Education: Bachelor's Degree in Hospitality Management, Business Administration, or any related field.
• Work Experience: At least 3–5 years of experience in restaurant or food service management.
• Strong leadership and people management skills with the ability to motivate and develop a diverse team.
• Excellent customer service orientation and communication skills.
• Knowledge of restaurant financials (P&L, inventory control, cost management).
• Ability to multitask and work effectively under pressure.
• Strong problem-solving, organizational, and decision-making skills.
• Proficient in MS Office and POS systems.
• Willing to work on weekends, holidays, and shifting schedules.
• Core Competencies: Leadership and Staff Development, Operational Excellence, Customer Service and Brand Management, Financial Acumen and Cost Control, Communication and Conflict Resolution, Compliance and Quality Assurance

Job Type: Full-time

Pay: Php22, Php24,000.00 per month

Benefits:

• Employee discount
• Health insurance
• Promotion to permanent employee

Work Location: In person