As a Restaurant Manager, you will play a pivotal role in overseeing both front-of-house operations and supervising staff to ensure a seamless and enjoyable dining experience for guests. This position requires a combination of strong leadership, excellent communication skills, and the ability to manage the reception area efficiently.

Supervision and Leadership:

• Provide leadership and training to front-of-house staff, including servers, hosts, and receptionists.
• Conduct regular pre-lunch and pre-dinner briefings to communicate expectations, updates, and address concerns.
• Ensure that all staff are knowledgeable about the menu and service standards
• Oversee daily operations, ensuring that service standards are met.
• Coordinate with kitchen staff to manage order flow and maintain optimal guest satisfaction.
• Handle any issues or emergencies that may arise during shifts.
• Handle guest concerns and complaints with professionalism and a problem-solving mindset.

Quality Control:

• Monitor the overall quality of service and presentation in the front-of-house area.
• Ensure adherence to hygiene and cleanliness standards.
• Address and resolve any issues affecting the guest experience promptly.

Administrative Tasks:

• Assist in administrative duties, such as record-keeping, staff scheduling, and maintaining guest databases.
• Generate reports related to reservations, guest feedback, and other relevant data.
• Collaborate with management to implement new policies and procedures.
• Collaborate with marketing and implement marketing programs
• Manage restaurant and equipment maintenance
• Handle delivery and reservation 3rd party apps

• Previous supervisory or managerial experience in the hospitality industry.
• Strong organizational and multitasking abilities.
• Excellent interpersonal and communication skills.
• Proficient in reservation management systems and basic computer applications.
• Ability to work in a fast-paced environment and handle stressful situations with composure.
• Knowledge of food and beverage operations is an asset.
• Flexibility to work evenings, weekends, and holidays.
• Bar and Barista knowledge is a plus

By effectively managing both the reception and front-of-house operations, the Restaurant Manager contributes to a positive and efficient dining environment while leading and developing a successful team.

Positions are open in BGC TAGUIG, SM MOA PASAY, SM PODIUM IN PASIG