Qualifications:

• Graduate level with equivalent degree preferably in Hotel Restaurant Management or any related field.
• At least 2-3 years of work experience under the same capacity in a hotel or resort setting.
• With experienced in handling day to day restaurant operations and multiple corporate event functions.
• Service oriented with above average interpersonal skills and has the ability to communicate effectively with all types of guest and employees at all levels.
• Proficient both in oral and written communication skills
• Proven leadership skills in leading a team.
• Must be a team player with strong work ethics.
• Knowledgeable on health food and safety standards is an advantage.
• Position is based in Subic Bay Free Port Zone

Key Responsibilities

• Supervise and direct food and beverage staff to ensure optimal service and compliance with health and safety regulations.
• Manage inventory levels, placing orders for supplies and ensuring proper stock management to avoid shortages.
• Develop and implement training programs for staff to enhance skills and improve service quality.
• Monitor guest needs and satisfaction, proactively addressing any concerns to ensure a positive dining experience.
• Assist in the planning and execution of special events or promotions, collaborating with culinary teams to provide unique offerings.

Required Skills

• Strong leadership and team management skills to effectively supervise staff and promote a collaborative work environment.
• Excellent communication skills, both verbal and written, to interact with guests and staff.
• Proficient in inventory and financial management, capable of overseeing budgets and reducing waste.
• Problem-solving abilities to quickly address and resolve guest and operational issues.