The Area Manager is responsible for overseeing restaurant operations within the designated region, ensuring effective and efficient performance across outlets. He/She leads Restaurant Managers in developing local marketing and sales strategies to achieve sales, operational, and customer service objectives.

A. Store Operations

• Build positive working relationships with Restaurant Managers to identify priorities, share best practices, and achieve sales, operations, and customer service goals.
• Coordinate with Restaurant Managers to maximize store profitability and market share by:
• Directing and monitoring the overall performance of stores
• Establishing quotas, goals, and training programs for key store personnel
• Analyzing sales data to determine sales potential, inventory needs, and customer preferences
• Considering product seasonality in sales order preparation to avoid overstocking or understocking
• Developing creative local marketing strategies in collaboration with the Marketing Department
• Ensuring high customer satisfaction through excellent service and prompt resolution of customer issues
• Building a sales-driven culture among team members
• Ensuring compliance with company policies, Code of Conduct, SOPs, and safety and security standards
• Maintaining store safety, cleanliness, and orderliness
• Monitoring stock inventory and timely replenishment
• Verifying item pricing and adherence to store planograms
• Strengthening store security to prevent employee pilferage and theft
• Managing appropriate staffing levels with HR, balancing budget constraints and revenue targets
• Conduct regular business plan review meetings with Restaurant Managers.
• Ensure integration of new talents into the team as part of long-term talent strategy.
• Collaborate with Purchasing, Commissary, and Warehouse Departments on sales orders, shipments, and deliveries.
• Elevate issues with Commissary and Warehouse regarding Bad Orders (BOs) and Return to Supplier (RTS) items.
• Develop, update, and recommend store policies to improve sales, operations, and customer service efficiency.
• Provide Operations Manuals and orient Restaurant Managers on SOPs.
• Discuss operational issues and recommendations with the Head of Operations and Marketing Department.
• Attend all regular and special management meetings.
• Submit required reports to Management on time.
• Perform other related tasks as assigned by immediate superior or Management.

Job Specifications:

Education:

• Graduate of BS Hotel and Restaurant Management or any business-related course

Experience:

• Minimum of five (5) years of restaurant management experience in upscale casual dining as an Area Manager

Other Qualifications:

• Strong sales ability and customer relationship management skills
• Excellent leadership and delegation abilities
• Exceptional interpersonal and communication skills (both written and oral)
• Proficient in preparing sales, budget, and expense reports
• Knowledgeable of FDA regulations and local government ordinances
• Quick learner, results-driven, and able to multi-task effectively

Job Type: Full-time

Work Location: On-site / In person