Position: Restaurant Operations Director
Location: NCR
Work Setup: Onsite
The Restaurant Operations Director oversees and manages all operational aspects of one or more restaurants within a brand.
Key Responsibilities:
Direct oversight of restaurants operational activities.
Continuous monitoring and analysis of restaurant performance metrics such as sales, food cost, labor cost, and guest satisfaction.
Planning and implementing continuous process improvements.
Coaching and developing Area Restaurant Managers to drive sales, improve profitability, and enhance guest satisfaction.
Developing and executing strategies to enhance sales performance and operational efficiency across all stores.
Labor cost management.
Control of food costs.
Distribution of net income.
Adherence to sales and operating expense budgets.
Effective cash management.
Inventory control and management.
Job Qualifications:
College graduate in HRM, Culinary, Business Management, or equivalent.
A total of 15 years experience, with 10 years handling multiple stores as an Area Manager or Operations Manager.
Good market understanding (new products/competitor's activity).
Strong grasp of store financials topline, bottom line, controllable costs, and food cost.
Hands-on management and experience in P&L.
Comprehensive experience in overall store operations (BOH/FOH/Commissary).
Expertise in food cost management, spoilage control, yield, and labor budgeting.
