Location: Mandaluyong

Work Setup: On-site

Position Summary

The Restaurant Area Manager is responsible for overseeing the operations and overall performance of multiple restaurant branches within the assigned area. The role ensures achievement of sales targets, operational efficiency, excellent customer service, and consistent food quality standards across all stores.

This position plays a key role in managing both Front-of-House (FOH) and Back-of-House (BOH) operations, while driving team performance, operational compliance, and business growth.

Key Duties & Responsibilities

Supervise and manage the daily operations of assigned restaurant branches
Ensure achievement of sales goals, profitability targets, and operational KPIs
Maintain high standards in customer service, food quality, and store cleanliness
Monitor labor cost, food cost, inventory management, and overall store efficiency
Conduct regular store visits, operational audits, and performance evaluations
Provide coaching, leadership, and development to Store Managers and restaurant teams
Ensure adherence to company policies, food safety, sanitation, and operational procedures
Coordinate with support teams including HR, QA, Supply Chain, and Training for operational requirements

Qualifications

Bachelor's Degree in Hospitality Management, Business Management, or related course
At least 5–8 years of experience in multi-store restaurant operations
Proven experience handling several restaurant branches under one brand
Strong knowledge of both FOH and BOH operations
Strong understanding of P&L, labor management, inventory, and food cost control
Background in high-volume casual dining operations is an advantage
Excellent leadership, coaching, and decision-making skills