The Restaurant Area Manager is responsible for overseeing the day-to-day operations of assigned restaurants, ensuring all operational standards are met, and leading a team of restaurant managers and staff to achieve performance goals. This role involves maintaining food and beverage safety standards, managing costs, improving operational efficiency, and supporting the growth and development of team members.
The Restaurant Area Manager is expected to manage a high-performing team, meet financial targets, and provide exceptional customer service in a fast-paced environment.
JOB RESPONSBILITIES:
A. Operational Management:
- Monitor and support the day-to-day operations of assigned restaurants.
- Ensure all equipment is maintained and serviced in line with company policies.
- Conduct store visits and operational evaluations, guiding Restaurant General Managers (RGM) and Assistant General Managers (AGMs) to improve performance.
- Address and resolve customer complaints in a timely and professional manner.
B. Financial & Performance Management:
- Set and achieve weekly labor cost targets for assigned restaurants.
- Analyze restaurant data and daily management reports to assess overall outlet performance and implement improvements.
- Manage food cost, spoilage, yield, and labor budgeting to ensure profitability.
- Understand store financials, including top-line, bottom-line, controllable expenses, and food cost.
C. Team Development & Leadership:
- Lead, coach, and develop restaurant managers and team members at all levels within assigned restaurants.
- Complete performance appraisals and Individual Development Plans for restaurant managers and lower-level employees.
- Identify training needs and conduct or arrange for personnel training, orientation, or re-certification as necessary.
JOB QUALIFICATIONS:
- College graduate in HRM, Culinary, or a related field
- Over 10 years of experience in the Food & Beverage industry
- 5+ years as a Multi-Unit or Area Manager
- Experience in structured casual dining restaurants
- Keeps up with market trends, competitors, and industry standards
- Managed and coached 5+ direct reports, including Restaurant Managers
- Skilled in team performance, staff development, and succession planning
- Strong communication and leadership skills
- Knowledge of both Front-of-House (FOH) and Back-of-House (BOH) operations, including commissary processes
- Trained in food safety and hygiene standards
- Experienced in food costing, labor budgeting, spoilage control, and P&L management
- Uses reports and analytics to improve restaurant performance
Job Type: Full-time
Benefits:
- Company Christmas gift
- Company events
- Employee discount
- Flexible schedule
- Free parking
- Health insurance
- Life insurance
- Opportunities for promotion
Schedule:
- 8 hour shift
Supplemental Pay:
- 13th month salary
- Performance bonus
- Quarterly bonus
Ability to commute/relocate:
- Mandaluyong Central Post Office 1550 P00: Reliably commute or planning to relocate before starting work (Required)
Application Question(s):
- Are you willing to work extended hours; 6-day work week?
Education:
- Bachelor's (Required)
Experience:
- in the Food & Beverage industry: 10 years (Required)
- Multi-Unit or Area Manager: 5 years (Required)
- Casual Dining: 5 years (Required)
Work Location: In person
Expected Start Date: 07/09/2025
