Restaurant Manager

Vonwelt Nature Farm Inc. is looking for Restaurant Manager!

Job Summary

The Restaurant Manager is responsible for overseeing the day-to-day operations of the restaurant, ensuring excellent customer service, efficient workflow, and compliance with company policies and food safety standards. The role involves supervising restaurant staff, maintaining service quality, managing inventory and operating costs, resolving customer concerns, and achieving operational and business objectives while promoting a positive dining experience.

Key Responsibilities

• Oversee the daily operations of the restaurant to ensure smooth and efficient service.

• Ensure excellent customer service and promptly address guest concerns and complaints.

• Supervise, lead, and evaluate restaurant staff to maintain high performance and productivity.

• Prepare staff schedules and monitor attendance, discipline, and overall team performance.

• Coordinate with other resort departments (Front Office, Housekeeping, Kitchen, and Events) to ensure seamless guest service.

• Ensure that restaurant services contribute to a positive overall resort guest experience.

• Ensure compliance with company policies, food safety, sanitation, and health regulations.

• Monitor food and beverage quality, presentation, and service standards.

• Oversee inventory, purchasing, and stock control to minimize waste and shortages.

• Monitor sales, operating costs, and profitability, and recommend improvements when necessary.

• Coordinate with the kitchen and other departments to ensure efficient restaurant operations.

• Prepare operational reports and support management in achieving business goals and customer satisfaction. 

Qualifications

• Bachelor's degree in Hospitality Management, Hotel and Restaurant Management, Business Administration, or any related field.

• With at least 2-3 years in a supervisory or managerial role in restaurant operations, preferably in a hotel, resort, or hospitality setting.

• Strong leadership, communication, and people management skills.

• Excellent customer service and problem-solving abilities.

• Knowledge of banquet, event, or function operations is an advantage.

• Knowledge of food safety, sanitation, and health regulations.

• Proficient in inventory management, cost control, and basic financial reporting.

• Able to work under pressure, including weekends and holidays, when required.

• Honest, organized, and results-oriented with a strong sense of responsibility.

• Willing to work in Brgy. Sabang Magdalena Laguna