Restaurant Area Manager (Japanese Casual Dining)

Restaurant Area Manager (Japanese Casual Dining)

Location: Mandaluyong City
Work Setup: On-site

Position Overview

We are seeking an experienced Restaurant Area Manager to oversee the overall operations and performance of multiple branches under a Japanese casual dining brand. The role will manage approximately 5–6 restaurant stores, ensuring consistent operational standards, sales growth, profitability, food quality, and excellent customer experience.

The ideal candidate has strong multi-unit restaurant management experience, a solid understanding of both Front-of-House (FOH) and Back-of-House (BOH) operations, and proven leadership in a high-volume casual dining environment.

Core Responsibilities

• Oversee the day-to-day operations and performance of 5–6 assigned restaurant branches.
• Drive sales growth, profitability, productivity, and overall store performance.
• Ensure consistent execution of Japanese casual dining standards, service procedures, and operational policies.
• Monitor restaurant P&L, sales performance, labor costs, food costs, inventory, and other key operational metrics.
• Ensure high standards of food quality, preparation, presentation, service, and customer experience.
• Supervise and develop Store Managers, Assistant Managers, and restaurant operations teams.
• Conduct regular store visits, operational reviews, and performance assessments.
• Identify operational gaps and implement action plans to improve store efficiency and profitability.
• Ensure proper manpower planning, scheduling, deployment, and productivity across assigned branches.
• Monitor inventory management, food waste, portion control, and cost reduction initiatives.
• Ensure compliance with food safety, sanitation, health, safety, and company audit standards.
• Collaborate with HR, Training, QA, Supply Chain, and other support functions to address operational requirements.
• Coach and mentor restaurant leaders to build a strong performance-driven culture.
• Ensure all branches consistently deliver an excellent guest experience aligned with brand standards.

Qualifications

• Bachelor’s Degree in Hospitality Management, Business Administration, Hotel and Restaurant Management, or a related field.
• Minimum 5–8 years of experience in restaurant operations, with significant experience in a supervisory or managerial capacity.
• Proven experience managing multiple restaurant branches under one brand.
• Strong background in casual dining, Japanese restaurants, QSR, or other high-volume restaurant concepts.
• Solid exposure to both FOH and BOH operations.
• Strong knowledge of restaurant P&L, sales performance, labor cost, food cost, inventory, and productivity management.
• Experience managing and developing Store Managers and restaurant leadership teams.
• Strong understanding of food safety, sanitation, quality, and operational compliance.
• Excellent leadership, communication, coaching, problem-solving, and decision-making skills.
• Willing to work on-site in Mandaluyong City and travel between assigned branches as needed.