Location: Mandaluyong City
Work Setup: On-site
Position Overview
We are looking for a results-driven
Restaurant Area Manager to oversee the operations and performance of multiple branches within a growing casual restaurant chain. The role will be responsible for managing
5–6 stores, driving sales and profitability, ensuring operational consistency, and developing strong restaurant management teams.
The ideal candidate is an experienced multi-unit restaurant leader who can effectively balance
business performance, operational excellence, people development, and customer experience.
Key Responsibilities
- Oversee the overall operations and performance of 5–6 assigned restaurant branches.
- Ensure achievement of sales, profitability, productivity, and customer service targets.
- Monitor store P&L, sales trends, food cost, labor cost, inventory, waste, and other key performance indicators.
- Ensure consistent implementation of company policies, operating procedures, and service standards.
- Oversee FOH and BOH operations to ensure efficient and seamless restaurant execution.
- Lead, coach, and mentor Store Managers and restaurant leadership teams.
- Conduct regular branch visits, operational audits, and performance reviews.
- Identify performance gaps and implement corrective action and improvement plans.
- Ensure effective manpower planning, scheduling, deployment, and workforce productivity.
- Maintain high standards of food quality, cleanliness, sanitation, food safety, and customer service.
- Monitor inventory controls, portioning, waste management, and cost-saving initiatives.
- Ensure branches are compliant with internal audit and operational standards.
- Work closely with HR, Training, QA, Supply Chain, and other support functions to address business and operational needs.
- Develop future restaurant leaders through coaching, performance management, and succession planning.
Qualifications
- Bachelor's Degree in Hospitality Management, Hotel and Restaurant Management, Business Administration, or a related field.
- Minimum 5–8 years of experience in restaurant operations, with at least 2 years in a managerial or multi-unit leadership role.
- Proven experience overseeing multiple restaurant branches, preferably within a casual dining or restaurant chain environment.
- Strong understanding of restaurant sales, P&L, food cost, labor cost, inventory, and productivity management.
- Experience managing and developing Store Managers and restaurant leadership teams.
- Strong exposure to both FOH and BOH operations.
- Excellent leadership, communication, coaching, decision-making, and problem-solving skills.
- Strong commercial and operational acumen with a focus on achieving measurable business results.
- Willing to work on-site in Mandaluyong City and travel across assigned branches as required.
