Role Overview
The Senior Area Head is responsible for overseeing the operational performance, financial results, and team leadership across multiple restaurant locations within a designated area. This role ensures consistent delivery of high-quality food, excellent customer service, and strong business performance aligned with brand standards.
Job Description
Oversee daily operations of all restaurants under the assigned area.
Ensure all outlets follow company policies, standard operating procedures (SOPs), food safety, and hygiene standards.
Conduct regular visits and operational audits to assess performance and ensure brand consistency.
Monitor restaurant performance and implement action plans to achieve operational goals.
Drive revenue growth and profitability across all outlets.
Prepare, review, and analyze sales, cost, and profit reports for each restaurant.
Optimize labor, food, and beverage costs while maintaining quality and service standards.
Develop and execute promotional and marketing activities in coordination with the marketing team.
- People Leadership & Development
Lead, mentor, and develop Restaurant Managers and their teams.
Conduct performance reviews, identify training needs, and support succession planning.
Foster a positive, performance-driven work culture aligned with company values.
Ensure proper staffing levels and oversee recruitment for key positions.
- Customer Experience & Brand Standards
Maintain high standards of customer service and guest satisfaction.
Monitor guest feedback and take corrective action when needed.
Ensure restaurant ambiance, food presentation, and service meet brand standards.
Ensure all restaurants comply with health, safety, and labor regulations.
Conduct audits on cleanliness, food safety, and equipment maintenance.
Address any compliance or operational issues promptly.
- Strategic Planning & Growth
Contribute to business planning, budgeting, and expansion strategies.
Identify potential areas for improvement and growth opportunities.
Work closely with senior management on new store openings and process enhancements.
Education
Job Requirements:
Bachelor's degree in Hospitality Management, Business Administration, or a related field.
Experience
Minimum of 4 years of experience in restaurant operations, with at least 3 years in a multi-unit management or area-level role in the casual dining restaurant sector.
Proven track record in driving operational excellence and profitability.
Skills & Competencies
Strong leadership and people management skills.
Excellent communication and interpersonal abilities.
Analytical and financial acumen for interpreting reports and budgets.
Ability to coach and motivate teams to achieve performance goals.
Strong understanding of F&B trends, customer service, and brand positioning.
Proficient in MS Office and restaurant management systems (POS, inventory, etc.).
Personal Attributes
Results-oriented and highly organized.
Hands-on, energetic, and adaptable.
Customer-centric with a passion for hospitality.
Willing to travel frequently within assigned branches.
WORK LOCATION: QUEZON CITY
