to oversee daily operations, ensure excellent customer service, and drive business performance. The ideal candidate will have strong leadership skills, a customer-first mindset, and the ability to manage staff and operations in a fast-paced environment.
Key Responsibilities
Oversee daily restaurant operations, including opening and closing procedures.
Recruit, train, supervise, and motivate staff to deliver excellent customer service.
Manage staff scheduling, attendance, and performance evaluations.
Ensure compliance with health, safety, and sanitation standards.
Monitor food quality, presentation, and consistency.
Handle customer inquiries, feedback, and complaints promptly and professionally.
Manage budgets, control costs, and monitor inventory levels.
Prepare financial reports and track key performance indicators (KPIs).
Work closely with chefs and kitchen staff to improve menu offerings and profitability.
Implement marketing and promotional strategies to boost sales.
Maintain vendor relationships and oversee supply ordering.
Qualifications
Proven experience as a Restaurant Manager, Assistant Manager, or in a supervisory role within hospitality.
Strong leadership, communication, and interpersonal skills.
Excellent organizational and problem-solving abilities.
Knowledge of restaurant management software (POS systems, inventory tools, scheduling platforms).
Ability to work flexible hours, including evenings, weekends, and holidays.
Degree or diploma in Hospitality Management, Business Administration, or a related field (preferred).
Fluency in Tagalog language is required.
Skills
Leadership & team management
Customer service excellence
Financial management & budgeting
Problem-solving & conflict resolution
Attention to detail & organizational skills
Knowledge of health and safety regulations