Restaurant Operations Manager

Executive search firm Monroe Consulting Group is recruiting on behalf of a group of restaurants company. Our respective client is looking for a Restaurant Operations Manager.As a Restaurant Operations Manager, you will play a pivotal role in ensuring the smooth and efficient functioning of our restaurant. You will oversee all aspects of daily operations, from staffing and training to customer service and financial management. Your leadership will be essential in maintaining high standards of quality, service, and cleanliness, while also driving revenue growth and profitability. This position requires onsite reporting and will be reporting to the Operations Director and is located in Mandaluyong City, Metro Manila. Work setup is onsite from Mondays to Fridays. Responsibilities: Staff Management:

• Recruit, train, and supervise restaurant staff, including servers, kitchen staff, and support personnel.
• Create employee schedules and ensure adequate staffing levels to meet operational needs.
• Provide ongoing coaching, feedback, and development opportunities to staff members to enhance performance and job satisfaction.
• Address any performance issues or disciplinary matters in a timely and effective manner.

Customer Service:

• Ensure exceptional customer service standards are maintained at all times.
• Handle customer inquiries, complaints, and feedback in a professional and courteous manner.
• Monitor dining room and kitchen operations to ensure efficient service and timely delivery of food and beverages.
• Implement strategies to enhance the overall guest experience and build customer loyalty.

Operations Management:

• Oversee day-to-day restaurant operations, including opening and closing procedures, inventory management, and cash handling.
• Monitor food quality and consistency to uphold brand standards and customer expectations.
• Collaborate with the kitchen team to develop and update menus based on market trends and customer preferences.
• Ensure compliance with health and safety regulations, sanitation standards, and food handling procedures.

Financial Management:

• Monitor sales performance and analyze financial reports to identify areas for improvement and cost-saving opportunities.
• Develop and implement strategies to increase revenue, reduce expenses, and maximize profitability.
• Control food and labor costs through effective inventory management, portion control, and labor scheduling.
• Prepare and manage budgets, forecasts, and financial plans in collaboration with senior management.

Vendor and Supplier Relations:

• Manage relationships with vendors, suppliers, and service providers to ensure timely delivery of goods and services.
• Negotiate contracts and pricing agreements to optimize cost-effectiveness and quality.
• Conduct regular assessments of vendor performance and make recommendations for improvements or changes as needed.

Qualifications:

• Bachelor's degree - HRM, culinary, Business Management or equivalent.
• With 5 years' experience handling multiple stores as Area Manager or Operations Manager.
• With good market understanding (new products/competitor's activity)
• Strong grasp of store financials - topline/bottom line/controllable/food cost
• Hands-on management and experience in P&L
• Comprehensive experience in overall store operations (BOH/FOH/Commissary).
• Food cost management/spoilage/yield, labor budgeting