Restaurant General Manager - Quezon City

Role Overview

The Restaurant General Manager is responsible for overseeing the overall operations of the assigned restaurant, ensuring excellence in guest experience, operational efficiency, financial performance, and compliance with SHG’s standards. The role requires strong leadership, strategic thinking, and hands-on management to deliver consistent results while developing and leading a high-performing team.

1. Operations Management

• Lead and manage daily restaurant operations, ensuring smooth coordination of both Front-of-House (FOH) and Back-of-House (BOH).
• Implement SHG standards on service, food quality, safety, and hygiene.
• Monitor and address customer feedback, resolving issues promptly and professionally.
• Conduct regular audits and ensure corrective actions are executed.

1. Financial Management

• Prepare, manage, and monitor restaurant budgets, including sales forecasts, labor planning, and expense control.
• Drive revenue growth by optimizing sales opportunities and managing food and labor costs.
• Analyze variances, recommend solutions, and implement corrective measures.

1. Compliance and Regulations

• Ensure full compliance with all health, safety, sanitation, and licensing requirements.
• Maintain a culture of discipline and accountability to meet regulatory and corporate standards.

1. Strategic Planning

• Monitor industry trends, competitors, and new market opportunities.
• Recommend and implement initiatives to improve restaurant performance and guest satisfaction.
• Contribute to long-term growth strategies in alignment with SHG’s goals.

1. Team Leadership & People Development

• Lead, coach, and develop restaurant management and staff.
• Ensure proper training and performance management of direct reports.
• Foster a culture of teamwork, accountability, and continuous improvement.

• Graduate of Food & Beverage Services Management, Hospitality/Tourism/Hotel Management, or equivalent.
• Knowledge of food and beverage safety and hygiene standards.
• Experience in a structured organization with established systems.
• Solid expertise in food cost management, spoilage control, yield, and labor budgeting.
• Minimum of 5 years’ experience in the F&B industry, with at least 3 years in a managerial role.
• Proven ability to manage and coach a team of at least five (5) direct reports.
• Strong leadership, communication, and customer service skills.
• Demonstrated ability to handle market dynamics, new product launches, and competitor activities.