Restaurant Area Manager

Restaurant Area Manager

Location: Mandaluyong
Work Setup: Onsite
Work Schedule: Monday to Friday

Job Summary

The Restaurant Area Manager is responsible for overseeing the overall operations of assigned restaurant branches (5–6 stores) to ensure strong financial performance, operational excellence, food quality, and exceptional guest satisfaction. This role manages both Front-of-House (FOH) and Back-of-House (BOH) operations, ensuring consistent execution of brand standards, operational discipline, people development, and profitability across all assigned stores.

Key Responsibilities

Store Operations Management

• Oversee daily operations of assigned restaurant branches to ensure smooth and efficient execution.
• Maintain high operational standards across FOH and BOH functions.
• Ensure consistent implementation of company policies, procedures, and brand standards.

Sales, Profitability & Cost Management

• Drive sales growth, profitability, and operational productivity across assigned stores.
• Monitor labor cost, food cost, inventory levels, and overall store financial performance.
• Identify opportunities to improve efficiency and maximize profitability.

Guest Experience & Food Quality

• Ensure excellent guest experience through strong FOH execution and customer service standards.
• Monitor food quality, food safety, sanitation, and BOH operational compliance.
• Conduct regular store visits and operational audits to maintain service excellence.

People Leadership & Team Development

• Lead, coach, and develop Store Managers and restaurant teams.
• Strengthen team performance through coaching, accountability, and leadership support.
• Ensure proper manpower planning, succession development, and employee engagement.

Financial & Operational Review

• Review store financial reports, operational KPIs, and performance metrics.
• Analyze trends and provide action plans to improve store performance.
• Ensure compliance with operational audits and sanitation standards.

Cross-Functional Coordination

• Partner closely with HR, QA, Supply Chain, and Training teams to support operational needs.
• Coordinate staffing, training, product availability, and operational improvements.
• Support company initiatives and ensure alignment across departments.

Requirements

• At least 5–8 years of experience in restaurant operations leadership.
• Proven experience managing 5–6 restaurant stores under one brand.
• Strong background in both FOH and BOH operations.
• Strong understanding of P&L management, labor cost, food cost, and operational financials.
• Experience in high-volume casual dining operations is highly preferred.
• Strong leadership, coaching, and people management skills.

Compensation & Benefits

• Signing Privilege
• Transportation Allowance
• Mobile Allowance
• 15 Vacation Leave (VL) / 15 Sick Leave (SL)
• Annual Performance Bonus (up to 2x Basic Salary)
• HMO with Medicine Reimbursement
• Life & Accident Insurance