Total 3 Manager level F&B / Tourism / Hospitality job vacancies in makati city rcbc 6819 ayala

Building a brand strategy means building a unique story and customer experience—something that connects them with a company and its products and fosters loyalty over time.

ABOUT THE ROLE:

BRAND/MARKETING MANAGER is responsible for overseeing any aspect of marketing related to a company’s brand, and ensuring that all branding decisions ultimately result in stronger sales. To achieve that alignment, brand managers tend to work with multiple areas of marketing, like research, content, social, and design.

As a Brand/ Marketing Manager you may be responsible for:

• Conducting market research
• Analyzing data for trends, insights, and information
• Advising multiple teams on branding strategy
• Communicating with marketing teams to ensure brand alignment
• Managing projects through various stages of development
• Managing budgets to support branding efforts
• Maintaining relationships with company stakeholders
• Developing and implementing marketing plans, policies and strategies according to organizational goals and market demands
• Designing promotional activities and events for marketing products and services
• Gathering and analyzing data involved in marketing campaigns and activities
• Planning a budget, evaluating campaign expenditure and estimating potential sales
• Formulating competitive pricing strategies that meet organizational objectives and appeal to customers
• Evaluating the effectiveness of marketing campaigns and adjusting or implementing strategies to improve them
• Developing and implementing marketing plans, policies and strategies according to organizational goals and market demands
• Designing promotional activities and events for marketing products and services
• Gathering and analyzing data involved in marketing campaigns and activities
• Planning a budget, evaluating campaign expenditure and estimating potential sales
• Formulating competitive pricing strategies that meet organizational objectives and appeal to customers
• Evaluating the effectiveness of marketing campaigns and adjusting or implementing strategies to improve them

• Conveys the hotel's image and atmosphere by providing a warm and friendly welcome, being available and frequently visible in the hotel
• Manages, motivates and organises personnel in order to improve the quality and creativity of F&B services
• Develops strong relationships with guests with the aim of gaining their loyalty
• Uses creativity and innovation to facilitate commercial operations

The primary function of the Outlet Manager is to administer the successful planning, organization and co-ordination of all Mireio floor activities including exceptional Mireio service execution, labor forecasting and control (scheduling), leading a management and service team of colleagues, with a focus on guest, colleague, owner and brand awareness. The Outlet Manager will assure the success of all Mireio events while maintaining high service standards. Adherence to established policies, standards and procedures are required at all times in order to achieve high levels of customer satisfaction, quality service, compliance with corporate policies and procedures and local regulations while meeting/exceeding financial goals.  The Outlet Manager will lead a management and service team of colleagues to a common goal for the guest, colleague, owner and brand awareness. 

• Ensure quality guest service at all times, ensure hotel standards are adhered to. 

• Ensure all hotel standards are adhered to as outlined in the employee handbook. 

• Hold monthly communication meetings, plus daily pre, mid and post briefings with leaders and staff. 

• Make decisions that are in the best interest of our constituents – colleagues, guests, owners, and brand. 

• Follow details as required on printed information, convention resumes, event contracts as required.  

• Set the highest standards specific to grooming and overall professionalism. 

• Ensure all situations are handled with our values in mind – Respect, Integrity, Teamwork and Empowerment. 

• Ensure all room set ups are accurate, timely and meet established standards. 

• Ensure maintenance of all equipment is maintained, through an ongoing deficiency program. 

• Meet clients for specific rooms and functions 

• To critically assess procedures, policies, and methods of operation and alter them where necessary 

• To ensure that all equipment, fixtures and furniture of the department are kept in good supply and in the best repair possible 

• Perform daily inspection of Mireio functions for readiness according to standards. 

• Responsible for all opening/closing procedures of shift, including Log Book, pre-meal shift, guest comment card process, and menu engineering. 

• Maintain fast, accurate service, positive guest relations, and ensure products are consistent with company quality standards. 

• Supervision of tabletop presentation for meal service. 

• Handle guest complaints in the most diplomatic manner. 

• Ensure food quality and 100% customer satisfaction. 

• Complete menu knowledge of all Mireio options 

• Monitor speed of service and exercise quality control for both food and beverage. 

• Schedule dining room personnel with forecasted business ensuring that staffing is adequate and yet within budgetary goals.  

• Create promotions and recommend price adjustments based on market trends, quarterly competitive analysis and product sales mix.

• Responsible for the Mireio department’s capital improvement expenditures  

• To ensure the financial success of the department by monitoring productivity, revenues and costs. To proactively implement appropriate procedures or programs wherever necessary. 

• To ensure all financial reporting is maintained and accurate (billing, payroll, etc.) 

• To participate in the budgeting process of the department by establishing clear and precise priorities for operational and renovation capital expenditures. 

• Profit & Loss management by following cash control/security procedures manages labor, review financial reports, and takes any appropriate actions. 

• Monitoring and controlling Micros system in appliance to guest checks and hotel reports  

• Develop and implement cost saving and profit enhancing measures 

• Understand both the restaurant’s and the hotel’s financial goals to achieve superior long-term financial returns to our shareholders