Restaurant Operations Manager

Restaurant Operations Manager - Alabang, Muntinlupa

The Restaurant Operations Manager is responsible for leading the day-to-day restaurant operations, with a strong focus on team leadership, service excellence, operational efficiency, and guest satisfaction. This is a highly visible, hands-on role that requires active leadership on the floor, coaching the team, and ensuring consistently high service standards.

Key Responsibilities:

• Daily Operations: Oversee daily Front of House (FOH) operations, including opening and closing procedures, staffing, reservations, table assignments, service flow, cleanliness, supplies, equipment, and overall restaurant readiness.
• Team Leadership & Development: Recruit, onboard, train, schedule, supervise, and develop FOH staff. Set clear expectations, provide regular coaching and feedback, conduct performance evaluations, and build a professional, motivated, guest-focused team.
• Guest Experience: Maintain high standards of hospitality, service, presentation, cleanliness, and professionalism. Engage with guests, build relationships with regular and VIP customers, and resolve complaints or service issues promptly and professionally.
• Service Standards & Quality Control: Ensure consistent execution of service standards, sequence of service, product presentation, table maintenance, and guest engagement. Conduct regular inspections and address service gaps immediately.
• Events & Catering: Plan and oversee FOH operations for events, private functions, special occasions, private dining, and outside catering, including staffing, set-up, service execution, guest flow, breakdown, and coordination with the kitchen, bar, and other teams.
• Training & Product Knowledge: Ensure employees are knowledgeable about food and beverage offerings, ingredients, allergens, preparation methods, promotions, and pairings. Conduct regular menu, beverage, service, and upselling training.
• Sales & Revenue: Support initiatives that increase sales, average guest spending, repeat business, and overall revenue. Coach staff on professional suggestive selling and monitor sales performance.
• Inventory & Supplies: Monitor FOH and beverage inventory, operating supplies, and equipment. Maintain appropriate stock levels and minimize waste, breakage, loss, and shortages.
• Safety & Compliance: Ensure compliance with health, sanitation, food safety, fire safety, workplace safety, company policies, grooming standards, and operating procedures.
• Communication & Coordination: Maintain effective communication between FOH, kitchen, bar, events, sales, marketing, and management teams. Ensure operational updates, events, promotions, and guest requirements are properly communicated and executed.
• Reporting & Accountability: Ensure timely and accurate completion of operational reports, checklists, records, inventory, and other required documentation. Follow through on assigned responsibilities and escalate significant issues appropriately.
• Additional Support: Support other branches, departments, events, and company initiatives as required and perform other reasonable duties assigned by management.

Overall Expectations

The successful candidate will be a hands-on, floor-focused leader who leads by example, actively manages service, develops employees, identifies and resolves operational issues, and promotes a culture of genuine hospitality, teamwork, accountability, and continuous improvement.