Company Description

Welcome to FrenchShip restaurant bar and music lounge located in TUBIGON BOHOL, where Bohol’s natural beauty, rich heritage, and warm hospitality come together in a truly exceptional luxury entertainment and dining.  We offer a refined yet authentic entertainment experience, inviting you to unwind, explore, and reconnect.

Wake up to stunning amazing and unique luxury place, savor the finest local and international flavors, and immerse yourself in cultural and wellness experiences designed to inspire and rejuvenate. 

At Frenchship restaurant, we bring Bohol’s spirit to life through thoughtful experiences and genuine hospitality. Your story begins here.

Frenchship restaurant is now under construction and will enter in operation at the end  of 2026. This allows you to think about it and prepare yourself for your best experience ever if passion drives you.

Location: TUBIGON, BOHOL

Assistant Restaurant Manager – Job summary

•  Support the Restaurant Manager in daily operations

•  Supervise staff and ensure smooth service during shifts

•  Assist with staff scheduling, training, and performance monitoring

•  Ensure high standards of customer service and handle guest complaints

•  Support cash handling, stock control, and cost management

•  Ensure compliance with hygiene, safety, and company regulations

•  Act as the Manager on Duty in the absence of the Restaurant Manager

Detailed Responsibilities of the Assistant Restaurant Manager

1. Daily Operational Management

•  Assist the Restaurant Manager in the overall operation of the restaurant

•  Ensure opening and/or closing procedures are properly carried out

•  Supervise smooth service operations (front of house, kitchen, bar depending on the concept)

•  Handle operational issues (staff shortages, technical problems, peak service periods)

•  Ensure service efficiency and compliance with brand standards

2. Team Management and Supervision

•  Supervise, motivate, and coordinate staff (servers, cooks, dishwashers, etc.)

•  Participate in recruitment, onboarding, and training of new employees

•  Assist in scheduling and shift planning

•  Ensure compliance with internal rules, labor regulations, and discipline

•  Monitor staff performance and report to the Restaurant Manager

3. Customer Relations and Service Quality

•  Welcome guests and ensure high customer satisfaction

•  Handle customer complaints and resolve issues professionally

•  Ensure service standards and presentation guidelines are followed

•  Contribute to customer loyalty through a positive dining experience

•  Represent the image and values of the establishment

4. Administrative and Financial Support (Under Supervision)

•  Assist in monitoring revenue and key performance indicators (KPIs)

•  Supervise cash handling, cash closing procedures, and discrepancies

•  Assist with stock control and inventory management

•  Help control costs (food, beverages, labor)

•  Report any financial irregularities to management

5. Hygiene, Safety, and Regulatory Compliance

•  Ensure compliance with hygiene and food safety standards (HACCP)

•  Maintain cleanliness of premises and equipment

•  Enforce health, safety, and security regulations

•  Ensure compliance with local regulations (licenses, operating hours, fire safety, etc.)

•  Train and raise staff awareness of hygiene and safety procedures

6. Acting as Managerial Backup

•  Take full managerial responsibility in the absence of the Restaurant Manager

•  Communicate management instructions clearly to staff

•  Report operational feedback to senior management

•  Participate in management meetings and operational decision-making

7. Authority and Scope of Responsibility

•  Exercise functional authority over staff during shifts

•  Apply company policies and procedures within defined authority limits

•  Identify and report any operational, financial, or safety risks

•  Operate within the decision-making authority delegated by management

Qualifications

•  Bachelor’s degree in Hospitality Management, Business Administration, or a related field (preferred)

•  At least 5 years of experience in restaurant or food & beverage operations, preferably in a supervisory role

•  Strong leadership and communication skills

•  Customer-oriented with problem-solving abilities

•  Knowledge of POS systems, inventory management, and basic financial controls

•  Good command of English; 

Additional Information:


Find your place where you can be authentic and passionate about your work. Join our restaurant bar and we will support you in realizing your full potential. You will be part of a team where everyone’s contribution is valued. We will empower you to bring innovative ideas to enhance our services, creating personalized experiences for our guests. Help them feel special, and we will reciprocate the sentiment.