636 Jollibee Foods Corporation jobs in the Philippines

JOB TITLE: OPERATIONS MANAGER

QUALIFICATIONS:

At least 3 to 5 years of experience in a senior leadership role overseeing multiple restaurant

units or an entire brand.

Bachelor's degree in Business, Hospitality Management, or a related field; advanced

studies preferred.

Strategic mindset with strong financial acumen.

Proven leadership and mentoring skills across levels.

Excellent communicator and collaborator.

Strong sense of brand, product, and guest experience.

Highly organised and analytical with a bias toward execution quality.

JOB DESCRIPTION:

Lead brand-wide financial targets, budgets, and profitability goals in coordination with the

Finance and Operations Director.

Develop and enforce brand-wide standards for promotional rollouts, ensuring all locations

adhere to approved pricing strategies, cost-control frameworks, and financial audit

compliance requirements.

Define and maintain brand-wide non-negotiables for store systems, cleanliness

and compliance.

Guide the rollout and continuous refinement of operational SOPs, tools, and audit systems in

partnership with relevant departments.

Define the leadership competencies for all brand-level roles and align training accordingly.

Evaluate long-term talent needs and adjust the development roadmap to support brand growth and expansion.

Implement and uphold the desired guest experience in service, store environment, and

SOPs, ensuring consistent execution across all stores under the brand.

Use data, feedback, market research, and benchmarks to enhance the brand's

differentiation and relevance.

Qualifications:

Bachelor's degree in Business, Hospitality

Management, or a related field; advanced

studies preferred

●

At least 3 to 5 years of experience in a senior

leadership role overseeing multiple restaurant

units or an entire brand.

6 DAYS A WEEK

Employee Discounts

Free Coffee

Birthday Buffet

Birthday Leave

HMO

Accident Insurance

Job Type: Full-time

Pay: From Php70,000.00 per month

Benefits:

• Employee discount

Application Question(s):

*

Can you name the upscale restaurants you handled?

• Are you willing to relocate to Cebu?
• What is your expected salary?
• Can you do a face to face interview?
• How soon can you start?

Work Location: In person

About the role

We are seeking an experienced Restaurant Operations Manager to join our dynamic team at Samgyuniku Japanese Korean BBQ Korean Restaurant in Metro Manila. As the Restaurant Operations Manager, you will be responsible for overseeing the day-to-day operations of our restaurants, ensuring efficient service delivery, maintaining high standards of quality, and leading a talented team of professionals.

What you'll be doing

• Manage the overall operations of the restaurants, including staffing, scheduling, and training
• Ensure excellent customer service and a positive dining experience for all guests
• Monitor inventory, place orders, and manage food and labour costs to maintain profitability
• Implement and enforce policies, procedures, and safety standards to maintain a safe and compliant work environment
• Analyse sales data and customer feedback to identify areas for improvement and implement strategies to enhance the restaurant's performance
• Collaborate with the culinary team to maintain high-quality food and beverage offerings
• Manage and develop a team of dedicated restaurant staff, providing coaching, mentoring, and performance feedback

What we're looking for

• Minimum 5 years of experience in a similar operations management role within the hospitality or food and beverage industry
• Strong leadership and people management skills, with the ability to motivate and inspire a team
• Excellent problem-solving and decision-making abilities, with a focus on delivering exceptional customer service
• Thorough understanding of food safety regulations, inventory management, and cost control best practices
• Proficient in using restaurant management software and technology
• Excellent communication and interpersonal skills, with the ability to work collaboratively with cross-functional teams

What we offer

• Competitive salary and performance-based bonuses
• Opportunities for professional development and career advancement
• Supportive and inclusive work environment

Apply now to join our team and be a part of the Samgyuniku experience.

The Restaurant Operations Head is responsible for overseeing the overall performance, profitability, and operational excellence of all restaurant branches. This role ensures that all locations uphold high standards in service quality, food safety, staffing, and customer satisfaction while driving revenue growth and process efficiency.

RESPONSIBILITIES

• Operations Management:
  
  Oversee day-to-day operations across all branches, ensuring consistent implementation of company policies, SOPs, and service standards.
• Performance & Profitability:
  
  Monitor sales, labor costs, inventory, and P&L reports; implement strategies to improve revenue and minimize expenses.
• People Leadership:
  
  Lead, train, and mentor Restaurant Management Team and key personnel. Ensure proper staffing levels, succession planning, and performance management.
• Customer Experience Oversight:
  
  Ensure high levels of guest satisfaction through service quality audits, feedback monitoring, and continuous improvement initiatives.
• Quality & Compliance:
  
  Enforce food safety, sanitation, and licensing compliance across all stores in accordance with local health and safety regulations.
• Process Improvement:
  
  Identify operational gaps and introduce systems or technologies to streamline workflows and enhance efficiency.
• Expansion & Projects:
  
  Assist in opening new branches, from site preparation to operational setup and staff deployment.
• Vendor & Inventory Management:
  
  Coordinate with Purchasing and Supply Chain teams to maintain adequate stock levels and negotiate cost-efficient supplier contracts.

QUALIFICATIONS

• Bachelor's degree in Hospitality Management, Business Administration, or related field.
• Minimum of 5–8 years of leadership experience in a multi-unit restaurant or food service environment.
• Essential multi-site restaurant management experience with demonstrated ability to oversee multiple locations simultaneously.
• Strong understanding of P&L management, customer service, and operational systems.
• Excellent leadership, communication, and problem-solving skills.
• Willingness to travel and work extended hours when needed.

QUALIFICATIONS:

• Bachelor degree in business management, human resource management, marketing, or finance.
• Basic understanding in financial reports.
• At least 1-2 years of experience in restaurant operations or food service management.
• Strong leadership and team management skills.
• Knowledge of restaurant operations, food safety, and sanitation standards.
• Experience in inventory management, cost control, and scheduling.
• Familiarity with POS systems and basic financial reports.
• Willing to work flexible hours, weekends, and holidays as needed.

Job Type: Full-time

Pay: From Php18,000.00 per month

Benefits:

• Company Christmas gift
• Company events
• Employee discount
• On-site parking
• Opportunities for promotion
• Paid training
• Promotion to permanent employee
• Staff meals provided

Work Location: In person

JOB SUMMARY:

The Senior Restaurant Operations Manager (SROM) primarily role is managing day to day operations of the group restaurants portfolio together with his/her area management team, he/she implements and assures compliances on operational and inter-departmental processes and policy across all branches and concepts of the group.

The Senior Restaurant Operations Manager also works closely with the Strategic Business Unit (SBU) Head of each concept or portfolio in implementing the strategic direction of the concept to achieve the concepts business goals and vision.

The Senior Restaurant Operations Manager may also be appointed as an officer or member of a management committee by the Executive Committee.

RESPONSIBILITIES / DUTIES:

Restaurant Operations

Opening and Closing procedures

· The SROM shall lead his/her team in the operational scope of opening a new branch as well as properly closing a branch for termination. Together with the groups shared services units, the SROM oversees the area and branch management team in coordinating and complying on the different steps and phase of opening and closing a restaurant branch.

· The SROM and his/her team shall work closely with the Design and Construction Department (DCD), External Project Management, Commissary and Supply Chain as well as Accounting & Finance (A&F), IT, Admin and Audit in ensuring a timely and orderly execution of opening and closing procedure of a branch.

Labor Management

· The SROM together with the area management team which is composed of Area Manager, Area Supervisor and Restaurant Managers shall manage key branch level (FOH and BOH) labor related issues and activities which includes but not limited to:

o Shift planning and Authorization of leaves and OTs

o Manpower allocation on branch level

o Labor related compliances both internal and external together with HR dept.

o Performance review and Disciplinary actions together with HR

o Assuring a competent and highly motivated personnel thru training and mentorship activities as well as other engagement program

· The SROM is directly accountable on the proper management of labor cost across the group thru proper budgeting, shift management, monitoring and immediate correction of key labor cost contributors. The SROM will be assisted by the cost analyst from the Corp Planning Dept. to regularly monitor and analyze labor cost data. The SROM shall regularly report labor cost and its justification during ManComm.

· The SROM to ensure labor allocation is documented and monitored according to the current policy that aligns proper cost accounting to each branch. Ex. Temporary transfer, pre-ops/under training labor cost, permanent transfer etc. This process is critical in ensuring each branch are able to benefit from the group resources while properly accounting cost to individual branches.

· The SROM shall work closely with the HR – TAD (Training And Development) department and external consultants for the development and competency building of all operations personnel.

· The SROM shall assure that all restaurant/operations personnel have undergone proper due process both in disciplinary action activities as well as on promotional and appointment activities to establish a culture of fair and professionally managed organization.

· The SROM is expected to be an efficient communicator and assures proper and accurate cascading of information across the different hierarchy and branches. The SROM shall also be part of the de facto representative of the company on labor related agenda and is expected to act and represent the company in good faith and protecting the best interest and image of the company and its management team.

· The SROM is expected to contributed to the further development of personnel related processes and policies of the group to enhance the systems efficiency and personnel competency and commitment to the groups culture and overall vision and mission.

Asset Management

· The SROM together with the area management team, accounting and finance, audit, corporate planning and procurement department shall work together to safeguard and put to proper use the company resources which includes financial, tangible and intangible assets.

· The SROM and its team is accountable on the proper utilization and safekeeping of company assets across the branches by strictly implementing procedures and policies that will take into proper account all assets of the company. These processes includes but not limited to:

o Proper requisition of assets (equipment, wares and supplies) according to the need of the branch with bias on being prudent and cost effective.

o Procurement of assets by coursing it thru the procurement department or thru cash advance and authorized revolving funds but with full accountability on reporting to accounting and procurement department for proper tagging of the asset and inclusion in the asset inventory of the branch.

o Maintenance of company assets which includes the team diligence in periodic maintenance activity and proper use of equipment and other asset.

o Recording of assets by strictly implementing regular inventory, documenting pullouts and store transfers and immediate reporting of its movements to the accounting and procurement department.

o Reporting and accounting of loss or damage assets may it be accidental or intentional, for proper accountability and recovery of devalued or lost assets.

· The SROM shall review, approve and deny asset requisition according to the need of operation but with the assumption that cost effective alternative are already exhausted which includes reusing or recommissioning existing equipment and asset available at the company's warehouse or unused on other branches.

· The Repairs and Maintenance team shall report directly to the SROM and will act as a vital support to the restaurant operations group in the proper maintenance and repairs of its equipment and assets. The R&M team will also have a concurrent reporting line to the Design and Construction Department head on technical and cost evaluation of an R&M project.

· The SROM shall cooperate and work closely with the Audit department in the regular implementation of audit activities across all stores. These includes timely responses to audit queries and immediate corrections on deviations assed by the audit department.

· The SROM shall keep an updated branch level on-hand asset inventory list. This may be assigned to branch level management, but it's the obligation of the SROM to ensure that each branch has ownership and accountability on the safekeeping of their branch assets. This document may be requested from time to time by Audit, Accounting and Finance and Corporate Planning for alignment and reporting.

Finance management

· The SROM together with the area management team is accountable on the proper accounting, safekeeping, submission and reporting of cash, credit, GCs and other form of payment vouchers, thru the strict implementation of sales recording, safekeeping and reporting procedures as prescribed by the accounting and finance department. These procedures includes:

o Timely and proper requisition of branch level cash assets which includes: change fund, petty cash and revolving fund.

o Assure that the funds are accounted for at any given time and assigned to the proper personnel in the branch – Cashier, OIC or Asst OIC; that is a direct-hire and regular employee of the company.

o Assure that all cash items are kept in-store at any given time unless performing daily deposit/remittance to HQ procedure. The cash item should be kept in the branch vault or cash box, and should be accounted and properly turnover and documented at any given time. No personnel are allowed to move or borrow the cash item outside of the designated area where cash is strictly prescribed to be kept.

o Cash items remitted on the bank account of a store personnel is considered a personal cash advance and the personnel have direct accountability on the disbursement and timely and orderly liquidation of the cash advances.

o Opening and closing procedure are followed which includes: a) Sales from previous day are deposited to the designated account before 12 noon the next day, b) Z-reading are properly generated and DSR and other attachments are prepared c) Written endorsement to the next cashier or OIC on the balances of the cash box.

o The SROM shall ensure procedural compliance of his/her team on cash advances and payment requisition as well as orderly and timely liquidation and reimbursements, with respect to the proper timing and filling of information and submissions of attachments like ORs and vouchers upon liquidation.

o Compliance on maintaining as minimal level of revolving fund at the branch as possible by regularly reviewing and reducing revolving fund.

· The SROM and his/her team shall regularly check inconsistencies on sales transactions which includes checking trends and incidence of void transactions, shortages and overages, OTH, discounts, timeliness of previous day sales deposit as well as other statutory requirements like compliance on BIR journal recordings and DSR sent to head office.

· The SROM shall strictly implement the highest standard of integrity in sales transactions and cash/fund handling across all levels of employees which includes zero tolerance on a) misappropriation of funds (using of funds to other than what it is intended to without proper authorization regardless of its purpose and intent), b) borrowing of cash c) reckless safekeeping d) unauthorized discounts and OTH consumptions. e) Unauthorized transactions that was not coursed thru the POS. f) Over or under declaration in the transaction g) unable to liquidate or account cash advances or disbursements on time. h) delegation of cash handling/management to unauthorized personnel. i) inaccurate and late reporting and remittance. k) unauthorized liquidations and reimbursements.

External compliance

· The SROM and his/her team ensures adherence of restaurant operations on external requirements such as government agencies licenses, clearances and permits, and mall/landlord requirements.

· The SROM and his/her team shall work closely with the DCD, A&F, Admin and HR in the successful application, fulfillment and mediation of the respective requirements or resolutions.

Leadership and Management Role

· The SROM as one of the key leaders in the organization shall faithfully perform all primary and adhoc duties and accountability assigned to him/her even beyond the scope of his/her portfolio.

· The SROM and other key leaders of the organization are encouraged to discuss, deliberate and act on issues affecting the group but with the guidance of the ff:

o Every member of the group is expected to be mature and professional and will be treated with utmost respect; as such proper venue and channel are provided for any delicate discussion of issue and difference in position.

o Everyone should act in good faith, with a common and shared goal of achieving our business objective as well as elevating the organization according to the groups Vision and Mission.

o All leaders are expected to poses entrepreneurial and service-oriented mindset and culture. A balance of giving importance to the financial metrics as well as to the overall satisfaction of our customers and employees are to be achieved in anything that we do.

o Each unit is part of a value chain and every action like changes in the processes and policy of a certain unit will affect the other stakeholder in the organization. As such, being collaborative and a good communicator are expected to be a trait of any Tasteless group leader. Each leader shall take the burden of making sure silos are avoided and communications flow smoothly, timely and orderly.

o All leaders are expected to be good examples to the group, as such all leaders are expected to practice what they preach. Tasteless leaders may delegate task and authority but always assumes command responsibility within their group or team.

o All leaders have a role in mentoring their subordinates by properly guiding them in the task and development, imbibing professionalism and Tasteless group values as well as proactively planning their career path and succession.

QUALIFICATIONS:

· Graduate of 4 years management and business-related course, culinary background is a plus.

· With at least more than 5 years relevant experience in operations management or restaurant and hospitality operations.

· Was able to lead a group of more than 10 people with multiple task and function.

· Competent in planning, negotiations and people management, with relevant experience in project and crisis management.

· Ability to manage multiple working groups and stakeholder.

Job Type: Full-time

Work Location: In person

"The McDonald's Manager promotes utmost support that drives the people, cleanliness, sales, and profit within their restaurant through product and marketing management, which delivers optimum business results for all areas of accountability and achieve excellent business results."

BENEFITS

• Competitive Compensation Package
• World Class Training
• 5 day work week
• Free Meals
• Work-Life Balance
• Friendly Work Environment

RESPONSIBILITIES

Shift and Inventory Management

• Attends to guest inquiries/concerns and manages guest experience to ensure external customer's satisfaction
• Identify factors that may negatively impact guest experience and execute plan to improve guest service within the restaurant
• Helps review guest count and sales projections
• Maintains stock levels and assists in receiving products by checking order accuracy, quality and condition

Profitability and Sales Building

• Conducts in-restaurant implementation of new marketing plans and procedures, including handling of profitability of sales and marketing promotions in relation to various segments like Happy Meal/s and McCelebration/s to maximize sales potential within the community
• Schedules activities to build the business on all areas of store marketing such as community visits, large food order, etc.
• Helps review guest count and sales projections (forecasting of store marketing and assessment of daily, weekly & monthly store marketing sales targets)

Security, Safety and Sanitation

• Ensures all security procedures (restaurant safety in all areas & first aid) and cash handling policies are executed properly
• Monitors food safety and sanitation procedures during the shift
• Reinforces McDonald's policies and procedures to service providers

People Management and Training

• Demonstrates and reinforces the leadership behaviors and basic people minimums (uniform, crew schedules, etc.) necessary to gain commitment from crew and leadership
• Develops and trains crew through sharing of knowledge and experience, including personnel policies, labor laws, security and safety procedures
• Uses basic human relations, communication and follow up skills in treating crew members as customers
• Contributes to performance appraisals based on defined goals and objectives for their crew in a timely manner
• Executes a plan, based on an employee commitment measurement, to increase employee's loyalty satisfaction and pride with McDonald's experience

urgent hiring

looking for a food cart/kiosk crew member to work in NLEX Drive and Dine, Brgy. Canumay, Valenzuela, Philippines

qualification: at least high school graduate

for part time

if interested send your bio/resume in the email provided.

we hope to hear from you soon

Job Types: Part-time, Contract

Pay: Php Php630.00 per day

Benefits:

• Paid training

Work Location: In person

Seven Star Jasem is looking for enthusiastic and hardworking individuals to join our team as Fast Food Service Crew If you thrive in a fast-paced environment and enjoy providing excellent customer service, we want to hear from you.

Responsibilities:

• Prepare and serve food and beverages according to company standards.
• Maintain cleanliness and sanitation of the dining area, kitchen, and restrooms.
• Assist in stocking inventory and receiving deliveries.
• Provide friendly and efficient service to all customers.
• Work effectively as part of a team to ensure smooth operations.
• Adhere to all food safety and hygiene regulations.

Qualifications:

• At least high school graduate or equivalent.
• Preferably with related work experience.
• Excellent communication and interpersonal skills.
• Ability to work in a fast-paced environment and handle multiple tasks.
• Willingness to work flexible hours, including weekends and holidays.
• Proactive, reliable, and has a positive attitude.
• Can work well independently and as part of a team.

Benefits:

• Training and development opportunities
• Career growth potential
• Employee meals/discounts

Job Types: Full-time, Permanent

Pay: From Php540.00 per day

Benefits:

• Paid training

Work Location: In person