Operations Manager Restaurant jobs

Operations Manager

Signature Restaurants Inc.
(Reporting directly to the Senior Director – Luxury Brands F&B)

Position Summary

The Operations Manager is responsible for overseeing the overall operational performance, profitability, service excellence, and brand consistency of all restaurants under Travellers Signature Restaurants. Acting as the second-in-command to the Senior Director – Luxury Brands F&B, the role ensures that all General Managers, Department Heads, and operational teams consistently achieve company targets, maintain luxury hospitality standards, and execute strategic business initiatives across all brands and locations.

The Operations Manager shall lead operational excellence by driving revenue growth, guest satisfaction, people development, cost efficiency, compliance, and restaurant activations while ensuring that each outlet operates at the highest standard of service, food quality, cleanliness, and profitability.

This role requires a highly visible and hands-on leader capable of balancing strategic direction with day-to-day operational management across multiple restaurant concepts.

Key Duties and Responsibilities

1. Operational Leadership and Multi-Unit Oversight

• Oversee the day-to-day operations of all restaurants under Travellers Signature Restaurants.
• Ensure all General Managers and Department Heads are fully aligned with company goals, operational standards, and financial objectives.
• Conduct regular operational visits and audits across all restaurant locations.
• Ensure operational consistency, luxury dining standards, and service excellence are implemented and maintained at all times.
• Act as the escalation point for critical operational issues, guest concerns, staffing matters, and interdepartmental conflicts.
• Monitor restaurant performance and provide strategic recommendations for continuous improvement.
• Ensure all outlets operate efficiently while maintaining brand integrity and guest experience standards.
• Lead operational meetings, business reviews, and performance alignments with restaurant leadership teams.
• Assist the Senior Director – Luxury Brands F&B in strategic planning, expansion projects, and business development initiatives.
• Assume leadership responsibilities in the absence of the Senior Director.

2. Financial and Revenue Management

• Drive revenue growth, profitability, and overall business performance across all restaurants.
• Analyze sales trends, market performance, guest spending behavior, and operational KPIs.
• Ensure General Managers are proactive in achieving sales targets and maximizing business opportunities.
• Review and monitor:
• Daily sales reports
• Labor cost percentages
• Food and beverage cost
• Productivity ratios
• Guest check averages
• Profit margins
• Forecasting and budgeting
• Collaborate with marketing and operations teams to develop revenue-generating initiatives and promotional strategies.
• Ensure activations, partnerships, seasonal campaigns, and in-store programs are properly executed and monitored.
• Identify opportunities to improve profitability while maintaining guest experience and luxury service standards.
• Monitor controllable expenses and ensure proper cost management across all outlets.

3. Guest Experience and Brand Standards

• Ensure all restaurants consistently deliver exceptional guest experiences aligned with luxury hospitality standards.
• Monitor guest feedback, online reviews, complaint trends, and service recovery measures.
• Implement service improvement initiatives and guest engagement strategies.
• Ensure all outlets strictly comply with:
• Brand standards
• Food presentation standards
• Service sequence standards
• Hygiene and sanitation protocols
• Uniform and grooming standards
• Restaurant ambiance and cleanliness expectations
• Conduct surprise inspections and quality assurance audits.
• Ensure immediate corrective actions are implemented when standards are not met.

4. Leadership, Coaching, and People Development

• Mentor, coach, and develop General Managers and restaurant leadership teams.
• Ensure all managers are visible, accountable, and actively leading their teams on the floor.
• Drive a high-performance culture focused on accountability, collaboration, and operational excellence.
• Identify leadership gaps and succession planning opportunities.
• Work closely with Human Resources on:
• Recruitment strategies
• Leadership development
• Employee engagement
• Performance management
• Disciplinary concerns
• Organizational planning
• Ensure training programs are consistently implemented across all locations.
• Promote strong employee morale, teamwork, and company culture.
• Support operational manpower planning and workforce optimization.

5. Training and Standards Implementation

• Ensure all restaurants conduct consistent training and refresher programs for staff and management.
• Monitor training effectiveness and operational readiness of employees.
• Ensure all SOPs, policies, and operational procedures are properly implemented.
• Collaborate with Training, Culinary, and Service teams to elevate operational execution.
• Drive consistency in luxury service delivery across all brands and locations.
• Ensure all activations, campaigns, and operational rollouts are properly cascaded and executed.
• Conduct alignment sessions with restaurant management teams to reinforce operational priorities.

6. Compliance, Safety, and Risk Management

• Ensure compliance with all company policies, government regulations, and food safety standards.
• Monitor restaurant licensing, permits, sanitation compliance, and audit readiness.
• Ensure adherence to occupational health and safety protocols.
• Investigate operational incidents, guest complaints, and compliance violations.
• Implement corrective and preventive action plans when necessary.
• Ensure restaurants are fully prepared for internal and external audits.

7. Strategic Planning and Business Development

• Support the Senior Director – Luxury Brands F&B in expansion planning and new store openings.
• Participate in concept development, operational planning, and pre-opening activities.
• Analyze operational trends and market opportunities to improve competitiveness.
• Recommend innovations, operational improvements, and guest experience enhancements.
• Collaborate with Marketing, Culinary, Finance, Procurement, and HR teams to ensure operational alignment across all functions.

Key Performance Indicators (KPIs)

The Operations Manager shall be evaluated based on, but not limited to:

• Achievement of sales and revenue targets
• Profitability and cost management performance
• Guest satisfaction scores and online reputation ratings
• Operational audit and compliance results
• Brand standards execution
• Employee engagement and retention
• Training completion and leadership development
• Activation and promotional execution effectiveness
• Operational efficiency and productivity
• Incident and complaint resolution effectiveness

Qualifications

• Bachelor’s Degree in Hospitality Management, Business Administration, Restaurant Management, or related field.
• Minimum of 8–10 years of progressive Food & Beverage operational leadership experience.
• At least 5 years in a multi-unit or senior restaurant operations management role.
• Strong background in luxury dining, premium hospitality, or high-volume restaurant operations.
• Proven experience managing multiple restaurants or brands simultaneously.
• Strong financial acumen and operational analysis capability.
• Excellent leadership, coaching, and people management skills.
• Strong understanding of luxury hospitality standards and guest experience management.
• Exceptional communication, presentation, and decision-making skills.
• Highly organized, detail-oriented, and operationally hands-on.
• Ability to work under pressure in a fast-paced hospitality environment.
• Proficient in restaurant systems, reporting tools, and Microsoft Office applications.

Core Competencies

• Multi-Unit Operations Management
• Leadership and Team Development
• Revenue and Profitability Management
• Luxury Guest Experience
• Strategic Thinking
• Operational Excellence
• Financial Analysis
• Training and Coaching
• Brand Standards Enforcement
• Problem Solving and Decision Making
• Stakeholder Management
• Business Acumen
• Communication and Influence
• Change Management
• Crisis and Incident Management

Work Conditions

• Requires frequent travel and regular visits across restaurant locations.
• Requires flexibility in schedule, including weekends, holidays, and evening operations.
• Expected to maintain high visibility across restaurant operations and leadership teams.

Pay: Php130,000.00 - Php200,000.00 per month

Benefits:

• Employee discount
• Free parking
• Health insurance
• On-site parking

Work Location: In person