Operations Manager

Wine Cellar & Inventory Management

• Maintain optimal cellar conditions (temperature, humidity, and security) for wine storage and aging.
• Oversee wine inventory tracking, stock rotation, vintage cataloging, and regular cellar audits.
• Manage supplier relationships, source rare or allocated bottles, and negotiate wholesale pricing.
• Collaborate with the Sommelier or Head Chef on wine-list curation, pairings, and cost-of-goods-sold (COGS) targets.

Restaurant & F&B Operations

• Supervise daily service across the dining room, bar, and private tasting/events areas.
• Enforce Standard Operating Procedures (SOPs) for service flow, guest relations, and problem resolution.
• Monitor labor costs, build efficient staff schedules, and conduct pre-shift huddles.
• Drive guest satisfaction and handle escalated customer feedback or special event requests.

Staff Leadership & Human Resources

• Recruit, train, schedule, and evaluate front-of-house, cellar, and service personnel.
• Conduct ongoing staff training on wine knowledge, service etiquette, and safety protocols.

Compliance, Hygiene & Safety

• Ensure strict adherence to local health, sanitation, alcohol licensing, and fire safety regulations.
• Maintain facility cleanliness and equipment maintenance for both the restaurant and the wine cellar.

Education: Degree or diploma in Hospitality Management, Business Administration, or related field (WSET / Sommelier certification is a strong advantage).

Experience: Minimum 3 to 5+ years of managerial experience in upscale dining, fine-wine bars, or hybrid cellar-restaurant operations.

Pay: Php45,000.00 - Php60,000.00 per month

Benefits:

• Staff meals provided

Work Location: In person