Restaurant Manager

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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

• 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

AvantePH