Hotel Restaurant Manager jobs

Position: Restaurant Manager – Restaurant and Mobile food Services, Activities
Reporting to: General Manager / Managing Director
Location: South Road drive, T.M. Kalaw Ext,. Ermita, Manila, Philippines
Department: La Casa Rizal - FOH
Employment Type: Full-Time

Requisition Summary

Responsible for the overall management and operational performance of the assigned Food & Beverage outlet. The position provides leadership and direction across front-of-house and back-of-house coordination, ensuring that daily operations are executed efficiently while achieving established standards for sales, profitability, service quality, food safety, manpower productivity, cost control, and guest satisfaction.

The Restaurant Manager serves as the primary operational leader of the restaurant and is accountable for translating company objectives into measurable operational results.

The position requires a commercially driven hospitality professional who can balance business performance with service excellence, develop high-performing teams, control operating costs, and ensure consistent execution of company standards.

Key Responsibilities

1. Restaurant Operations Management

• Oversee the complete day-to-day operation of the assigned restaurant.
• Ensure smooth opening, operating, and closing procedures.
• Maintain operational readiness of the dining area, kitchen, bar, cashiering, storage, and service areas.
• Establish effective coordination between Front of House and Back of House teams.
• Monitor service flow, table turnover, production requirements, and operational bottlenecks.
• Ensure compliance with established Standard Operating Procedures (SOPs).
• Take immediate corrective action on operational issues that may affect service, revenue, or guest experience.
• Conduct regular operational inspections and identify opportunities for improvement.

2. Sales & Revenue Management

• Take accountability for achieving assigned sales and revenue targets.
• Monitor daily, weekly, and monthly sales performance.
• Analyze sales trends, peak periods, product performance, and customer patterns.
• Develop and implement initiatives to increase revenue, average check, table turnover, and customer retention.
• Monitor promotions, packages, special offers, and other revenue-generating activities.
• Coordinate with Management, Marketing, and Events teams for promotional and commercial opportunities.
• Review sales performance against budget and established business targets.

3. Cost & Profitability Management

• Monitor food, beverage, labor, and operating costs to support outlet profitability.
• Work closely with Finance and Cost Control teams to identify variances and areas of financial leakage.
• Monitor food and beverage wastage, spoilage, breakage, complimentary items, voids, discounts, and other controllable expenses.
• Ensure proper inventory management and stock accountability.
• Review operational expenses and recommend cost-saving measures without compromising quality and service.
• Support the preparation and monitoring of the restaurant's operating budget.

4. People Management & Leadership

• Lead, coach, develop, and evaluate restaurant personnel.
• Ensure appropriate manpower deployment based on business volume and operational requirements.
• Prepare or recommend manpower schedules in accordance with approved staffing levels.
• Monitor attendance, punctuality, productivity, grooming, and employee performance.
• Conduct regular briefings, coaching sessions, and performance discussions.
• Identify training and development requirements for the restaurant team.
• Build a culture of accountability, professionalism, teamwork, and service excellence.
• Address employee concerns and operational conflicts in coordination with HR and Management.

5. Guest Experience & Service Excellence

• Ensure consistent delivery of exceptional guest service.
• Establish and maintain restaurant service standards.
• Personally address escalated guest complaints and service recovery situations.
• Monitor guest feedback and identify recurring service concerns.
• Ensure appropriate handling of VIP guests, special occasions, reservations, and customer requests.
• Drive a hospitality culture focused on professionalism, responsiveness, and customer satisfaction.

6. Food Safety, Sanitation & Compliance

• Ensure strict compliance with food safety, sanitation, occupational safety, and regulatory requirements.
• Coordinate with the Kitchen and Stewarding teams to maintain required sanitation standards.
• Ensure proper handling, storage, preparation, and service of food and beverages.
• Monitor compliance with company policies, permits, licenses, and regulatory requirements.
• Ensure proper documentation and corrective actions for operational or sanitation findings.
• Promote a zero-tolerance approach to unsafe food handling and workplace practices.

7. Inventory & Asset Management

• Ensure proper control and accountability of food, beverage, operating supplies, and equipment.
• Monitor inventory movement, stock levels, wastage, and variances.
• Coordinate with Purchasing, Receiving, Stockroom, and Finance teams.
• Ensure proper receiving, storage, issuance, and utilization of supplies.
• Safeguard company property, equipment, tools, and other operational assets.
• Report equipment breakdowns and coordinate with Engineering or Technical teams for corrective action.

8. Performance Monitoring & Reporting

• Prepare and submit required operational reports accurately and on time.
• Review daily sales, manpower, inventory, wastage, guest feedback, and operational performance.
• Analyze key performance indicators and recommend corrective actions.
• Maintain accurate documentation of incidents, operational concerns, and management directives.
• Participate in management meetings and provide recommendations based on operational data.

Key Performance Indicator

1. The Restaurant Manager shall be evaluated based on measurable operational and business results, including but not limited to:

Performance Area Key Indicators

2. Revenue - Achievement of sales and revenue targets

3. Profitability - Food cost, beverage cost, labor cost, and controllable expenses

4. Guest Experience - Customer satisfaction, complaints, reviews, and service recovery

5. Operations - SOP compliance, service efficiency, and operational readiness

6. Manpower - Productivity, attendance, turnover, and staffing efficiency

7. Inventory - Stock accuracy, wastage, spoilage, and inventory variance

8. Food Safety - Sanitation compliance and audit results

9. People Development - Training completion, performance improvement, and team capability

10. Compliance - Timely submission of reports and adherence to company policies

Core Competencies

Leadership

• Strong people leadership and team development
• Decision-making and accountability
• Conflict resolution
• Performance management

Commercial Acumen

• Revenue generation
• Cost control
• Budget management
• Business analysis

Operational Excellence

• SOP implementation
• Manpower planning
• Inventory management
• Quality assurance
• Food safety and sanitation

Guest & Service Excellence

• Customer relationship management
• Service recovery
• Hospitality standards
• Professional communication

Strategic Thinking

• Problem-solving
• Continuous improvement
• Data-driven decision-making
• Business planning.

Benefits:

• On-site parking
• Promotion to permanent employee
• Staff meals provided

Work Location: In person