Food Service Manager
Job Summary
We are seeking an organized, customer-focused, and dynamic Food Service Manager to lead our dining and kitchen operations. You will be responsible for managing day-to-day operations, ensuring compliance with health and safety regulations, and maintaining inventory. The ideal candidate has strong leadership skills, a background in hospitality management, and a commitment to quality.
Responsibilities
- Oversee daily dining, kitchen, and bar operations
- Ensure strict compliance with health and safety regulations
- Manage inventory, food, beverage, and labor costs
- Hire, train, mentor, and evaluate staff members
Required Skills
- Strong exposure in FMCG, Supermarket, Restaurant, or Hotel
- 5+ years of experience in the same capacity
- Excellent negotiation, communication & interpersonal skills
- Proficiency in POS systems and Microsoft Office / Google Workspace
Job Details
FOOD SERVICE MANAGER:
(For Food Service, They need someone with strong exposure in FMCG, Supermarket, Wet market, Restaurant, Hotel etc.,)
With at least 5 years work experience in the same capacity preferably from an FMCG or manufacturing company
With excellent negotiation, communication & inter-personal skills
Willing to do field work in different locations and do admin day at Malabon head office.
Job Title: Food Service Manager
Department: Food & Beverage / Hospitality
Reports To: General Manager / Director of Operations
Job Type: Full-Time
Key Responsibilities
Operations Management:
- Oversee daily operations of the dining room, kitchen, and bar areas to ensure smooth and efficient service.
- Monitor food preparation methods, portion sizes, and presentation to ensure adherence to quality and recipe standards.
- Manage scheduling, staffing levels, and task assignments for front-of-house and kitchen staff.
Customer Service & Quality Control:
- Greet customers, address inquiries, and resolve complaints promptly and professionally to ensure high guest satisfaction.
- Maintain clean, safe, and welcoming dining and food preparation areas.
Compliance & Safety:
- Ensure strict compliance with health, safety, sanitation, and alcohol-serving regulations (e.g., HACCP, ServSafe).
- Conduct regular safety and hygiene inspections of equipment, storage areas, and workspaces.
Financial & Inventory Management:
- Monitor food, beverage, and labor costs to meet budgetary goals and maximize profitability.
- Manage inventory levels, place orders with approved vendors, and conduct regular stock counts to minimize waste.
- Assist in setting pricing strategies and reviewing financial statements.
Team Leadership & Training:
- Hire, train, mentor, and evaluate front-of-house and culinary team members.
- Foster a positive, collaborative, and fast-paced team environment.
Qualifications & Requirements
Education: High school diploma or GED required; Associate’s or Bachelor’s degree in Hospitality Management, Business Administration, or Culinary Arts is preferred.
Certifications: Current food safety manager certification (e.g., ServSafe) and responsible alcohol service certification are required.
Experience:
- 3+ years of experience in food service, restaurant management, or hospitality, with at least 1 year in a supervisory role.
- Proven experience managing inventory, food safety compliance, and labor costs.
Technical Skills:
- Proficiency in point-of-sale (POS) systems (e.g., Toast, Square, Aloha) and basic Microsoft Office / Google Workspace.
Soft Skills:
- Exceptional leadership, communication, and interpersonal skills.
- Ability to multitask, remain calm under pressure, and solve problems quickly in a fast-paced environment.
- Physical stamina to stand for extended periods and work flexible hours, including evenings, weekends, and holidays.