Job Objective

The Restaurant Manager oversees all day-to-day operations of the restaurant to ensure a smooth and profitable business. This includes managing staff, ensuring excellent customer service, maintaining food quality, and achieving financial goals. The RM is responsible for creating a positive work environment, ensuring compliance with health and safety regulations, and driving the overall success of the restaurant.

Duties and Responsibilities

Operations Management:

• Oversee daily restaurant operations and ensure standards of quality, service, and cleanliness are met.
• Monitor inventory and order supplies to maintain proper stock levels.
• Ensure compliance with food safety, sanitation, and occupational health standards.
• Handle restaurant opening and closing procedures.

Financial Management:

• Develop and manage budgets, sales goals, and profitability targets.
• Analyze financial reports and take corrective actions as needed.
• Control costs through effective labor and inventory management.

Team Leadership:

• Hire, train, supervise, and motivate restaurant staff, including servers, cooks, and support staff.
• Conduct regular performance reviews and provide feedback.
• Schedule staff shifts and ensures proper coverage during peak hours.

Customer Service:

• Resolve customer complaints and ensure a high level of guest satisfaction.
• Train staff in delivering consistent, high-quality customer service.
• Promote a welcoming and hospitable atmosphere.

Marketing & Community Engagement:

• Assists in developing and implementing marketing strategies to increase brand visibility and sales.
• Build relationships with the local community and seek opportunities to enhance the restaurant’s reputation.

Other tasks that may be assigned from time to time.

Job Requirements and Qualifications

• With at least 3-years proven experience as a Manager/Supervisor in a fast casual or fast-food restaurant. 
• Strong understanding of restaurant operations, food safety standards, and health regulations.
• Excellent leadership and organizational skills.
• Solid financial and budgeting knowledge.
• Willingness to work on a flexible schedule, including nights, weekends, and holidays.
• Exceptional customer service and communication skills.
• Proficiency with restaurant POS systems and inventory management tools.
• Trustworthy and with high values of integrity. No bad record and integrity issues.

Work Location: Pampanga or Bocaue

If you’re interested, please send your updated resume and active phone number.



We look forward to speaking with you and sharing more about the opportunity!