Operations Management

• Supervise daily restaurant operations to ensure smooth service and adherence to company standards.
• Monitor food and beverage preparation to maintain consistency in quality, presentation, and portioning.
• Ensure all workstations are fully stocked with ingredients, utensils, and supplies before service begins.
• Conduct pre-shift inspections to verify cleanliness, equipment functionality, and overall readiness.
• Ensure timely order-taking, food preparation, and service to maintain efficiency and minimize delays.
• Coordinate with front-of-house (FOH) and back-of-house (BOH) teams to ensure seamless service.
• Oversee dine-in, take-out, and delivery services to maintain high customer satisfaction.

Staff Management and Leadership

• Create, manage, and adjust staff schedules for optimal coverage while controlling labor costs.
• Lead pre-shift briefings, assign tasks, and communicate daily goals to the team.
• Enforce company policies related to attendance, grooming, hygiene, and professionalism.
• Provide hands-on training to new hires and ongoing coaching to all staff.
• Support employee development by offering guidance and mentorship.
• Monitor staff performance, provide feedback, and address behavioral issues when necessary.
• Foster a positive team culture by resolving conflicts and promoting open communication.

Customer Service and Guest Relations

• Address customer complaints and special requests promptly and professionally.
• Handle difficult customer interactions with patience, empathy, and problem-solving skills.
• Ensure restaurant ambiance, including cleanliness, lighting, music, and temperature, enhances the guest experience.
• Support the planning and execution of group bookings, events, and promotional activities.
• Monitor online feedback and reviews to identify service improvements and maintain a strong reputation.

Food Safety, Hygiene, and Compliance

• Ensure strict compliance with food safety and sanitation standards at all times.
• Conduct regular hygiene checks across the kitchen, dining area, and restrooms.
• Train staff on proper food handling, handwashing, and safety procedures.
• Ensure compliance with local health regulations and internal policies.
• Educate employees on emergency protocols including fire safety and first aid.

Financial and Inventory Management

• Accurately compute and submit payroll, including attendance and overtime reports.
• Supervise daily sales reconciliation, cash handling, and safe deposits.
• Monitor inventory levels and consumption of food, packaging, and supplies.
• Conduct regular stock audits to prevent shortages, overstocking, and wastage.
• Coordinate with suppliers for timely and cost-efficient orders.
• Help control food and labor costs to meet profitability targets.

Quality Control and Continuous Improvement

• Maintain consistency in food preparation, portioning, and presentation based on company standards.
• Observe service speed, food quality, and overall operations, making adjustments as needed.
• Support initiatives that improve customer satisfaction, including loyalty programs and promotions.
• Collaborate with the Branch Manager to improve workflows and optimize operational performance.

Technology and Reporting

• Use POS systems effectively to track transactions, sales, and performance data.
• Ensure third-party platforms (Grab, Foodpanda, QR ordering) are accurate and functioning.
• Respond to online reviews and customer feedback to uphold brand image.
• Maintain detailed shift logs, including sales summaries, staff performance, and customer issues.
• Submit end-of-day reports to the Branch Manager to support strategic planning.

• SSS E1/E4/E6
• PagIbig MDF/ID
• PhilHealth MDR/ID 
• TIN ID/1902 Form/1904 Form/ 1905 Form 
• 2x2 ID Picture (4pcs) and 1x1 ID picture (2pcs)
• NBI/Police Clearance
• Physical Examination (Stool, X-ray, Urinalysis Test, and Drug Test)
• Health Certificate