Restaurant Area Operations Manager

Location: Mandaluyong
Work Setup: On-site

Position Overview

The Restaurant Area Operations Manager is responsible for managing the overall performance of assigned restaurant branches (5–6 stores), ensuring operational efficiency, profitability, excellent food quality, and exceptional customer experience. This role oversees both Front-of-House (FOH) and Back-of-House (BOH) operations while ensuring alignment with company standards, operational procedures, and business targets.

Core Responsibilities

• Manage and supervise the day-to-day operations of assigned restaurant stores
• Drive revenue growth, operational productivity, and profitability targets
• Maintain excellent customer service standards and efficient kitchen operations
• Monitor food quality, inventory levels, manpower utilization, and store compliance
• Analyze store performance, P&L, labor cost, and food cost metrics
• Lead, mentor, and develop Store Managers and operations teams
• Ensure compliance with sanitation, audit, and food safety standards
• Work closely with HR, QA, Supply Chain, and Training departments to support operational goals

Qualifications

• Bachelor’s Degree in Hospitality Management, Business Administration, or related field
• Minimum of 5–8 years of experience in restaurant operations leadership
• Proven experience managing multiple restaurant branches under one brand
• Strong exposure to both FOH and BOH restaurant operations
• Solid understanding of sales performance, P&L, labor management, and food cost control
• Background in high-volume casual dining operations is highly preferred
• Strong leadership, coaching, and team management capabilities