Area Manager – F&B and Retail Operations

We are seeking a hands-on and results-driven Area Manager to oversee the day-to-day Front of House (FOH) operations of the restaurant business and the day-to-day operations of the wine, spirits, and deli retail business.

The role is accountable for branch execution, customer experience, sales performance, FOH and retail team leadership, store standards, and operating discipline. The Area Manager works closely with the Corporate Chef, who owns all culinary and Back of House (BOH) matters.

The Area Manager reports to the Head of Operations/ CEO and President and is not responsible for menu development, kitchen management, recipes, food preparation standards, or supervision of kitchen personnel.

Key Responsibilities:

1. Restaurant Operations – Front of House (FOH)

• Oversee daily FOH operations across restaurant locations, ensuring smooth service and a consistent customer experience.
• Supervise restaurant managers, FOH supervisors, service crew, hosts, and cashiers.
• Manage FOH manpower planning, scheduling, attendance, deployment, and productivity.
• Monitor order taking, order accuracy at the point of service, table turnover, service speed, cashiering, and customer satisfaction.
• Ensure proper opening and closing procedures, cash handling, sales reconciliation, and daily FOH reporting.
• Maintain dining areas, service stations, customer facilities, and front-of-house presentation.
• Handle customer complaints and service recovery, referring food quality or culinary matters to the Corporate Chef.
• Coordinate with the Corporate Chef on menu availability, service timing, order communication, and issues affecting the guest experience.

1. Retail Operations – Wine, Spirits and Deli

• Oversee daily retail store operations, store presentation, merchandising, cashiering, and customer service.
• Supervise store managers, retail supervisors, sales associates, and cashiers.
• Monitor retail sales, product availability, stock replenishment, inventory accuracy, and store-level performance.
• Ensure proper product displays, pricing execution, promotional implementation, and store organization.
• Ensure employees maintain appropriate product knowledge, particularly in wine, spirits, and deli products.
• Monitor retail stock discrepancies, damage, shrinkage, and inventory movement, coordinating with Purchasing and Warehouse as required.
• Ensure responsible handling of alcoholic beverages, age verification, store security, and compliance with applicable requirements.

1. People Management – FOH and Retail Teams

• Recruit, onboard, train, supervise, and develop FOH and retail employees in coordination with HR.
• Manage manpower requirements, work schedules, attendance, deployment, and productivity for FOH and retail teams.
• Set performance expectations and conduct regular coaching and performance reviews for direct reports.
• Ensure teams are trained in customer service, sales, product knowledge, cashiering, and relevant FOH or retail procedures.
• Promote discipline, teamwork, accountability, and a customer-focused culture.
• Identify potential supervisors and store or restaurant managers for development.

1. Branch Standards, SOPs and Controls

• Implement company-approved SOPs for FOH and retail operations.
• Conduct regular branch visits, inspections, and operational reviews.
• Ensure consistent service standards, cleanliness of customer areas, store presentation, opening and closing routines, and cash controls.
• Monitor compliance with company policies and applicable retail and customer-facing requirements.
• Identify process gaps and implement approved corrective actions.
• Maintain branch checklists and ensure issues are assigned, tracked, and closed.

1. Retail Inventory and Operating Cost Control

• Monitor retail stock levels, replenishment, receiving, storage, and inventory reconciliation in coordination with Purchasing and Warehouse.
• Ensure accurate retail stock records and timely escalation of discrepancies, damage, and shrinkage.
• Monitor FOH and retail labor costs, controllable expenses, and use of operating supplies.
• Ensure proper cash handling, sales transactions, and branch-level controls.
• Coordinate with the Head of Operations / CEO & President and Finance on branch expenses and performance variances.
• Food ingredient purchasing, kitchen inventory, food costing, portion control, and kitchen wastage remain under the Corporate Chef.

1. Customer Experience and Service Quality

• Maintain high customer service standards across restaurant FOH and retail locations.
• Monitor customer feedback, complaints, and service issues and ensure timely resolution.
• Review service quality, order handling, store presentation, cleanliness, and customer-facing processes.
• Coordinate food-related complaints and product quality concerns with the Corporate Chef for investigation and resolution.
• Identify opportunities to improve customer satisfaction, repeat visits, and customer retention.

1. Reporting and Cross-functional Coordination

• Submit regular branch reports covering sales, staffing, customer feedback, service standards, retail inventory issues, and operational performance
• Coordinate with Finance, HR, Marketing, Purchasing, Warehouse, and the Corporate Chef on matters affecting branch operations.
• Work with the Corporate Chef to coordinate FOH and BOH service requirements while respecting the Chef’s authority over kitchen operations.
• Escalate significant branch issues, staffing risks, customer incidents, and resource requirements to the Head of Operations.

Qualifications & Experience:

• Bachelor’s degree in Business Administration, Hospitality Management, Restaurant Management, or a related field; equivalent experience may be considered.
• At least 5–7 years of experience in restaurant, F&B, or retail operations.
• At least 2–3 years of experience supervising multiple branches or operational teams.
• Strong background in restaurant FOH operations, customer service, and retail store management.
• Experience supervising restaurant FOH and retail teams is highly preferred.
• Good understanding of sales performance, labor scheduling, branch expenses, cashiering, and retail inventory controls.
• Experience implementing SOPs, service standards, and staff training programs.
• Strong leadership, communication, problem-solving, and people-management skills.
• Hands-on, organized, commercially aware, and able to work in a fast-paced startup environment.
• Willingness to travel between branches and locations as required; wine, spirits, or specialty retail experience is an advantage.

Preferred Candidate Profile:

The ideal candidate is a practical, customer-focused operator with experience managing restaurant FOH and retail teams across one or more locations. They can lead branch teams, improve service, drive sales, maintain store standards, and manage day-to-day issues.

They understand the boundary between FOH and BOH: they own customer-facing execution and branch operations, while the Corporate Chef owns culinary and kitchen decisions.

Pay: Php50,000.00 - Php60,000.00 per month

Benefits:

• Additional leave
• Company Christmas gift
• Company events
• Employee discount
• Health insurance
• Life insurance
• Opportunities for promotion
• Promotion to permanent employee

Work Location: In person