Restaurant ManagerAvantePH

Our client in the food and beverage industry is seeking a Restaurant Manager to lead and oversee the daily operations of a single restaurant branch. The Restaurant Manager plays a pivotal role in ensuring the smooth functioning of the restaurant, maximizing customer satisfaction, optimizing profitability, and maintaining high standards in food quality, service, and team performance.This role requires strong leadership, operational efficiency, financial acumen, and a customer-focused mindset. The ideal candidate has hands-on experience in high-volume restaurant management and a passion for delivering excellent dining experiences.Key Responsibilities:1. Staff Management
Hire, train, supervise, and evaluate restaurant staff.
Create and manage work schedules while optimizing labor costs.
Promote a positive work culture and team engagement to ensure employee retention.
2. Financial Management
Monitor and manage daily, weekly, and monthly expenses, including food, beverage, and labor costs.
Develop and implement budgets; track performance against financial targets.
Analyze P&L statements and implement strategic changes to improve profitability.
3. Quality Control
Ensure food and beverage products meet quality and presentation standards.
Oversee front-of-house and back-of-house service to ensure operational excellence.
Maintain cleanliness, hygiene, and organization throughout the restaurant.
4. Customer Satisfaction
Greet and engage with customers to ensure a welcoming experience.
Address and resolve customer complaints or concerns promptly.
Monitor service levels and customer feedback to continuously improve service.
5. Service Quality
Ensure timely and efficient service aligned with standard sequence of service protocols.
Monitor table turnover rate, speed of service, and order accuracy.
Drive high levels of food quality, presentation, and guest satisfaction.
6. Safety and Health Compliance
Ensure compliance with all local health, sanitation, and safety regulations.
Maintain a clean and safe working environment for both staff and customers.
Oversee food safety protocols and employee hygiene standards.
7. Inventory and Supply Management
Manage food, beverage, and restaurant supply inventories.
Implement procedures to minimize waste, spoilage, and stock-outs.
Coordinate with suppliers to ensure timely delivery of quality products.
8. Operational Efficiency
Improve kitchen and service efficiency, including reducing wait times and increasing order accuracy.
Meet daily and weekly sales targets and other key performance indicators (KPIs).
Ensure effective time management and productivity across the team.
Key Performance Indicators (KPIs):
Staff productivity and retention rate
Food and labor cost control
Customer satisfaction ratings and feedback
Table turnover rate and order accuracy
Compliance with health and safety standards
Revenue performance vs. targets
Requirements
Bachelor's Degree in Business, Hospitality Management, or a related field (preferred)
3-5 years of proven experience in restaurant management, preferably in high-volume operations
Strong leadership and team management skills
Excellent interpersonal and communication abilities
Analytical thinker with problem-solving capabilities
Knowledge of restaurant trends, operations, and best practices
Ability to multitask and thrive in a fast-paced environment
BenefitsStarting Salary Range: 30,000-40,000
AvantePH

Taguig City, Metro Manila
₱30,000-40,000 per month
Permanent
Full-time