Operations Manager

I. JOB SUMMARY

The Operations Manager will help oversee the overall operations of a group of restaurants operating under different brands. The role focuses on ensuring that each restaurant runs smoothly, delivers good food and excellent customer service, and meets the company's operating and business objectives.

The position will work closely with Restaurant Managers, Branch Managers, and other departments to maintain consistent operating standards, improve restaurant performance, manage resources, and support the company's continued growth.

We are looking for someone with good leadership skills, practical restaurant operations experience, and the ability to work with different teams and restaurant concepts.

II. KEY RESPONSIBILITIES

A. Restaurant Operations

• Oversee the daily operations of the company's different restaurant brands and branches.
• Ensure that each restaurant maintains good food quality, service standards, cleanliness, and overall dining experience.
• Coordinate with Restaurant Managers to ensure smooth day-to-day operations.
• Conduct regular branch visits to monitor operations and provide guidance when needed.
• Help identify operational concerns and recommend practical improvements.
• Ensure that each restaurant follows its established procedures and brand standards.

B. People Management

• Guide and support Restaurant Managers and their respective teams.
• Help ensure proper staffing, scheduling, and manpower allocation.
• Monitor employee performance and assist in developing the capabilities of restaurant personnel.
• Promote teamwork, accountability, and good working relationships among restaurant teams.
• Assist in addressing employee concerns and operational challenges.

C. Sales and Cost Management

• Monitor sales performance and operating expenses of the different restaurant branches.
• Help ensure proper management of food costs, labor costs, inventory, and other expenses.
• Review sales and operational reports and recommend ways to improve performance.
• Identify opportunities to increase sales and improve restaurant profitability.
• Monitor food wastage and ensure proper use of company resources.

D. Food Quality and Customer Service

• Ensure consistency in food quality, preparation, and presentation.
• Maintain good customer service standards across all restaurant brands.
• Monitor customer feedback and assist in resolving complaints.
• Work with restaurant teams to improve customer satisfaction.
• Ensure proper food safety, sanitation, and cleanliness practices.

E. Inventory and Supplies

• Monitor inventory levels and ensure adequate supplies for restaurant operations.
• Coordinate with Purchasing and other departments regarding supplies and deliveries.
• Ensure proper inventory monitoring and minimize wastage and spoilage.
• Help improve stock management and purchasing procedures.

F. Planning and Business Development

• Participate in operational planning and the development of new restaurant branches.
• Assist in preparing operating plans, budgets, and performance targets.
• Recommend improvements to restaurant systems and procedures.
• Work with Marketing and other departments in implementing sales promotions and business initiatives.
• Support management in achieving the company's growth and expansion plans.

III. QUALIFICATIONS

• Graduate of Business Administration, Hotel and Restaurant Management, Hospitality Management, or any related course.
• Preferably with at least 3–5 years of experience in restaurant or food service operations.
• Experience handling multiple restaurant branches or brands is an advantage.
• Previous experience as a Restaurant Manager, Area Manager, or Operations Supervisor is welcome.
• Good leadership and people management skills.
• Knowledgeable in restaurant operations, food costing, inventory, and customer service.
• Good communication, organizational, and problem-solving skills.
• Willing to travel to different restaurant branches as needed.

IV. PERFORMANCE EXPECTATIONS

The Operations Manager will be expected to contribute to:

• Smooth and efficient restaurant operations.
• Consistent food quality and customer service.
• Improved sales and restaurant profitability.
• Proper management of operating expenses and inventory.
• Effective supervision and development of restaurant teams.
• Consistent implementation of company standards across all restaurant brands.

V. IDEAL CANDIDATE

The ideal candidate is someone who enjoys working in the restaurant industry, understands the demands of restaurant operations, and can work comfortably with different restaurant concepts and teams.

Someone with experience managing several branches, supervising restaurant managers, and improving restaurant performance will be a strong advantage.

We welcome candidates who are hands-on, organized, people-oriented, and interested in growing with a multi-brand restaurant group.

Job Types: Full-time, Permanent

Pay: Php90,000.00 - Php120,000.00 per month

Benefits:

• Employee discount
• Free parking
• Health insurance

Application Question(s):

• What is the largest number of restaurant branches that you were able to manage?
• Are you currently from the food industry? Applicants with no restaurant experience need not apply.
• Are you alright to travel and visit multiple locations?

Work Location: In person

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