Key Responsibilities
- Supervise day-to-day FOH & BOH operations to ensure smooth, efficient, and high-quality service.
- Oversee table service flow, from guest seating to bill settlement, ensuring an excellent dining experience.
- Monitor and maintain inventory, place supplier orders, and manage waste control.
- Implement and uphold SOPs, brand quality standards, and food safety protocols.
- Prepare and manage staff schedules to ensure proper coverage during peak and off-peak hours.
- Lead pre-shift briefings to align service goals and motivate the team.
- Train, guide, and evaluate staff to improve performance and service excellence.
- Handle guest concerns promptly, professionally, and with a service recovery mindset.
- Act as Officer-in-Charge (OIC) when the Restaurant Manager is not on duty.
- Coordinate with HR, Accounting, Kitchen, and Bar teams for seamless daily operations.
Qualifications
- Bachelor’s degree in Hospitality, Business, or related field (preferred).
- 1–2 years of supervisory experience in a full service or casual dining restaurant.
- Strong leadership, interpersonal, and problem-solving skills.
- Knowledgeable in POS systems, table management software, and basic inventory control.
- Flexible, organized, and able to handle multiple service demands simultaneously.
- Wine, cocktail, or menu knowledge is an advantage.
Job Types: Full-time, Permanent
Pay: Php16,000.00 - Php20,000.00 per month
Benefits:
- Employee discount
- Health insurance
- Life insurance
- Pay raise
- Promotion to permanent employee
Language:
- English (Preferred)
Work Location: In person
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