Restaurant general manager

Job Description

Posted on 17 April 2026

The Restaurant Manager is in charge of overseeing the day-to-day operations of the restaurant, ensuring consistent delivery of quality food and services to the customers.

• Service Related
• Monitor a consistent and smooth flow of standard service sequence for all customers.
• Ensure that high level of customer service and engagement are adhered to by all service staff.
• Monitor all guest’s inquiries and requests and ensure that they are responded to promptly, appropriately, and sufficiently.
• Monitor guests’ reservations and ensure proper execution.
• Be proactive to every guest complaint and address escalated ones whenever needed.
• Be available to build friendly but professional relationships to customers, especially the regular guests.
• Maintain a proactive and diligent approach to excellent customer relations and service.
• Develop action plans to address potential challenges in standards and identify shortfalls before they affect customer service.
• Anticipate events that may affect customer turn-out.Product Related
• Establish a close and coordinated workflow with the back of the house (kitchen).
• Monitor and coordinate with the kitchen regarding the availability of all products,
• Checking items that are out of stock, nearing out of stock, and for replenishment.
• Communicate and coordinate status of food products and items from dining to kitchen and vice versa as needed.
• Ensure that only excellent quality of food and beverages are served to every guest.
• Ensure the timely arrival of all guest’s orders.
• Make sure that no order from any guest is overlooked or missed out.
• Staff Related
• Maintain a positive and productive working relationship of all staff members.
• Ensure enough and appropriate line-up of manpower.
• Create a roster and schedule of all dining staff employees, ensuring that schedules are adhered to.
• Be proactive to monitor the attendance of all dining staff employees.
• Orient and train new staff members.
• Identify staff-related concerns and coordinate this with the management.
• Delegate and assign appropriately, specific tasks to the appropriate people.
• Ensure that staff members are working efficiently and effectively in their assigned stations at all times.
• Ensure that all staff adheres to the policies, processes, and protocols of the company.
• Coordinate staff misconduct and violation to the HR Department.
• Monitor and evaluate staff performance and recommend necessary changes if needed.
• Coach and talk with staff members as needed.
• Admin Related
• Ensure that all company resources are managed and utilized properly.
• Report any damages as to the management and repairs and maintenance department.
• Ensure that anything related to finances are well-reported, well-kept, well-coordinated, and well-managed.
• Maintain a high-level of cleanliness in the whole restaurant.
• Conduct thorough checking of all fixtures, equipment, and other items regularly.
• Ensure the health, safety and well-being of guests and all staff members.
• Management Related
• Report weekly to the management regarding anything related to the store, staff, and sales performance.
• Contribute to the overall plan of the management when needed.
• Maintain a close coordination with the management team.
• Be available for meetings and consultation with the management.
• Be knowledgeable about profit, sales, and revenues.
• Provide proposals that will give positive impact to the restaurant.
• Implement the management’s rules, procedures, etc.
• Maintain confidentiality to management matters, trade processes, and any other information as needed.
• Others
• Be ready for other reasonable tasks that the management may ask.
• Maintain close coordination with other employees of the company that are not specifically aforementioned.
• Be willing to go on flexible duty especially during peak seasons, store events, weekends, and holidays.

Base: Restaurant-based with office reporting, as needed

Qualifications/Requirements

• Graduate of bachelor’s degree in Restaurant Management, Food and Beverage Service, Hospitality Industry, Business, or equivalent.
• At least three (3) years' experience in the same industry and same capacity.
• Excellent oral and written communication skills.
• With analytical and organizational skills.
• Pleasant and positive work disposition.
• Willing to be assigned within Metro Manila and/or Provinces area.

Work location

QUEZON CITY, NCR, SECOND DISTRICT

Remarks

No additional remarks

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