About the Role

The Area Leader is responsible for overseeing multiple restaurant locations in Cebu, ensuring consistent operational excellence, guest satisfaction, food quality, and people development across Front of House (FOH) and Back of House (BOH) functions. This role partners closely with Restaurant Managers and kitchen leaders to drive performance, uphold Din Tai Fung standards, and support the growth of teams and the business.

Key Responsibilities

Operations & Brand Standards

Oversee day-to-day operations across assigned Din Tai Fung branches to ensure adherence to brand, service, and food quality standards.
Drive consistency in guest experience, cleanliness, food safety, and operational execution.
Ensure compliance with company policies, local regulations, and food safety standards.

FOH & BOH Leadership

Provide leadership and operational support to both FOH and BOH teams, depending on area needs.
Partner with Restaurant Managers, Service Leaders, and Kitchen Leaders to improve service flow, kitchen efficiency, and overall guest experience.
Identify operational gaps and implement action plans to improve service, speed, quality, and productivity.

People Management & Development

Coach, train, and develop Restaurant Managers, Supervisors, and key team members.
Support manpower planning, succession planning, and leadership bench strength for the area.
Promote a strong performance culture aligned with Din Tai Fung and The Moment Group values.

Performance & Financial Management

Drive achievement of sales, cost, and profitability targets across assigned stores.
Monitor labor, food cost, and controllable expenses to ensure efficient operations.
Analyze store performance and implement improvement initiatives.

Cross-Functional Collaboration

Work closely with Operations, Training, HR, Supply Chain, and Support Teams to ensure smooth execution of initiatives and openings.
Support new store openings, team ramp-ups, and operational readiness.

Qualifications

Proven experience in multi-unit restaurant or hospitality operations.
Strong background in either FOH leadership, BOH/kitchen operations, or both.
Experience in casual dining, semi-fine dining, or premium restaurant concepts preferred.
Strong people leadership, coaching, and stakeholder management skills.
Ability to analyze operational and financial performance and drive improvements.
Willingness to travel across Cebu and assigned areas as required.