1. Operational Management

• Oversee daily operations of all restaurants under the assigned area.
• Ensure all outlets follow company policies, standard operating procedures (SOPs), food safety, and hygiene standards.
• Conduct regular visits and operational audits to assess performance and ensure brand consistency.
• Monitor restaurant performance and implement action plans to achieve operational goals.

2. Financial Performance

• Drive revenue growth and profitability across all outlets.
• Prepare, review, and analyze sales, cost, and profit reports for each restaurant.
• Optimize labor, food, and beverage costs while maintaining quality and service standards.
• Develop and execute promotional and marketing activities in coordination with the marketing team.

3. People Leadership & Development

• Lead, mentor, and develop Restaurant Managers and their teams.
• Conduct performance reviews, identify training needs, and support succession planning.
• Foster a positive, performance-driven work culture aligned with company values.
• Ensure proper staffing levels and oversee recruitment for key positions.

4. Customer Experience & Brand Standards

• Maintain high standards of customer service and guest satisfaction.
• Monitor guest feedback and take corrective action when needed.
• Ensure restaurant ambiance, food presentation, and service meet brand standards.

5. Compliance & Safety

• Ensure all restaurants comply with health, safety, and labor regulations.
• Conduct audits on cleanliness, food safety, and equipment maintenance.
• Address any compliance or operational issues promptly.

6. Strategic Planning & Growth

• Contribute to business planning, budgeting, and expansion strategies.
• Identify potential areas for improvement and growth opportunities.
• Work closely with senior management on new store openings and process enhancements.

Work Arrangement

• 6 days work week
• Metro Manila based, willing to handle provincial branches

Education

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.

Experience

• Minimum of 4 years of experience in restaurant operations, with at least 3 years in a multi-unit management or area-level role in the casual dining restaurant sector.
• Proven track record in driving operational excellence and profitability.

Skills & Competencies

• Strong leadership and people management skills.
• Excellent communication and interpersonal abilities.
• Analytical and financial acumen for interpreting reports and budgets.
• Ability to coach and motivate teams to achieve performance goals.
• Strong understanding of F&B trends, customer service, and brand positioning.
• Proficient in MS Office and restaurant management systems (POS, inventory, etc.).

Personal Attributes

• Results-oriented and highly organized.
• Hands-on, energetic, and adaptable.
• Customer-centric with a passion for hospitality.
• Willing to travel frequently within assigned branches.