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
