Restaurant Manager

Job Summary

The Restaurant Manager is responsible for overseeing the overall operations of the restaurant, ensuring excellent customer service, efficient team management, and achievement of sales and operational goals. The role requires strong leadership, operational excellence, and the ability to maintain Makimura Ramen Corp.'s standards in food quality, cleanliness, customer satisfaction, and profitability.

Key Responsibilities

• Manage the day-to-day restaurant operations to ensure smooth and efficient service.
• Lead, coach, supervise, and motivate restaurant staff to deliver exceptional customer experiences.
• Ensure compliance with Makimura Ramen Corp.'s operational standards, policies, and procedures.
• Monitor food quality, service standards, cleanliness, sanitation, and workplace safety.
• Handle customer concerns and complaints professionally and ensure timely resolution.
• Prepare staff schedules and manage manpower requirements based on operational needs.
• Monitor daily sales, labor costs, food costs, inventory, and other key performance indicators.
• Conduct regular inventory checks and ensure proper stock management to minimize waste and shortages.
• Coordinate with the Kitchen Team Leader, Dining Team Leader, Area Manager, and Head Office departments regarding operational concerns.
• Ensure compliance with government regulations, health and sanitation standards, and company policies.
• Train and develop employees to improve performance and maintain high service standards.
• Conduct regular performance evaluations and provide coaching for continuous improvement.
• Prepare daily, weekly, and monthly operational reports.
• Achieve restaurant sales targets while maintaining profitability.
• Foster a positive work environment that promotes teamwork, discipline, and accountability.
• Perform other duties that may be assigned by Management.

Qualifications

• Bachelor's Degree in Hospitality Management, Business Administration, Hotel and Restaurant Management, or any related field.
• Minimum of 3-5 years of experience in restaurant management or a supervisory role in the food service industry.
• Strong leadership, coaching, and people management skills.
• Excellent communication and interpersonal skills.
• Customer-focused with strong problem-solving and decision-making abilities.
• Knowledgeable in restaurant operations, inventory management, food safety, and sanitation standards.
• Proficient in Microsoft Office applications and restaurant POS systems.
• Able to work under pressure in a fast-paced environment.
• Highly organized, dependable, and results-oriented.
• Willing to work on weekends, holidays, overtime, and extended hours when required.
• Willing to work the regular closing shift from 5:00 PM to 2:00 AM or on a shifting schedule, depending on operational requirements.

Preferred Qualifications

• Experience in Japanese or casual dining restaurants is an advantage.
• Knowledge of sales analysis, cost control, and inventory management is preferred.
• With strong leadership experience in handling large restaurant teams is an advantage.

Pay: From Php25,000.00 per month

Benefits:

• Company Christmas gift
• Company events
• Employee discount
• Flexible schedule
• Life insurance
• On-site parking
• Opportunities for promotion
• Paid training
• Pay raise

Work Location: In person