Job Description: Operations Manager -
(Restaurant Group)
Location: Alabang, Muntinlupa City
Work Schedule: 6 days per week, Fully Onsite
Restaurant Operations Manager
The Restaurant Operations Manager is responsible for leading the day-to-day restaurant operations, with a strong focus on team leadership, service excellence, operational efficiency, and guest satisfaction. This is a highly visible, hands-on role that requires active leadership on the floor, coaching the team, and ensuring consistently high service standards.
Key Responsibilities
Daily Operations:
Oversee daily Front of House (FOH) operations, including opening and closing procedures, staffing, reservations, table assignments, service flow, cleanliness, supplies, equipment, and overall restaurant readiness.
Team Leadership & Development:
Recruit, onboard, train, schedule, supervise, and develop FOH staff. Set clear expectations, provide regular coaching and feedback, conduct performance evaluations, and build a professional, motivated, guest-focused team.
Guest Experience:
Maintain high standards of hospitality, service, presentation, cleanliness, and professionalism. Engage with guests, build relationships with regular and VIP customers, and resolve complaints or service issues promptly and professionally.
Service Standards & Quality Control:
Ensure consistent execution of service standards, sequence of service, product presentation, table maintenance, and guest engagement. Conduct regular inspections and address service gaps immediately.
Events & Catering:
Plan and oversee FOH operations for events, private functions, special occasions, private dining, and outside catering, including staffing, set-up, service execution, guest flow, breakdown, and coordination with the kitchen, bar, and other teams.
Training & Product Knowledge:
Ensure employees are knowledgeable about food and beverage offerings, ingredients, allergens, preparation methods, promotions, and pairings. Conduct regular menu, beverage, service, and upselling training.
Sales & Revenue:
Support initiatives that increase sales, average guest spending, repeat business, and overall revenue. Coach staff on professional suggestive selling and monitor sales performance.
Inventory & Supplies:
Monitor FOH and beverage inventory, operating supplies, and equipment. Maintain appropriate stock levels and minimize waste, breakage, loss, and shortages.
Safety & Compliance:
Ensure compliance with health, sanitation, food safety, fire safety, workplace safety, company policies, grooming standards, and operating procedures.
Communication & Coordination:
Maintain effective communication between FOH, kitchen, bar, events, sales, marketing, and management teams. Ensure operational updates, events, promotions, and guest requirements are properly communicated and executed.
Reporting & Accountability:
Ensure timely and accurate completion of operational reports, checklists, records, inventory, and other required documentation. Follow through on assigned responsibilities and escalate significant issues appropriately.
Additional Support:
Support other branches, departments, events, and company initiatives as required and perform other reasonable duties assigned by management.
Overall Expectations
The successful candidate will be a hands-on, floor-focused leader who leads by example, actively manages service, develops employees, identifies and resolves operational issues, and promotes a culture of genuine hospitality, teamwork, accountability, and continuous improvement.