Total 20 F&B / Tourism / Hospitality job vacancies in PH-Makati

Primary Responsibilities
▪ Performs quantity and quality inspection or verification of various products and goods in accordance with company standards, legal and client requirements. Specific Responsibilities
▪ Ensures all the necessary forms, materials, equipment, and/or other requirements needed to perform the job are complete and prepared before proceeding to the work site.
▪ Coordinates with clients on schedules and other information pertinent to the job.
▪ Conducts inspection or verification work (reference: Verification Matrix of Inspection Work) according to company standard, procedures and client requirements or agreed job scope and specifications.
▪ Provides feedback and updates on the status or progress of the job to his/her immediate superior on a regular basis.
▪ Prepares and submits complete and accurate inspection reports including properly labeled samples.
▪ Performs other related duties as may be assigned either in support of departmental goal or for his/her personal or professional training, education or development as programmed by his/her immediate superior.

• Maintains quality and consistency levels of production and presentation and consistently monitors expenses.
• Ensures waste is minimized through accurate ordering, adhering to established par levels, production and maintains and sets sanitation, hygiene and safety standards.
• Ensures team productivity through training, coaching and mentoring.

• You will implement SaaS solution onboarding for vendor restaurants
• You will focus to handle day to day operation or any administrative-related tasks and provide updates within a given timeframe, with quality and accurate output
• Your success comes with the high activation rate / usage on the system by the vendor
• Provide online and on-site support to vendor restaurants on table ordering system implementation and usage
• Visiting vendor restaurants and ensuring table ordering system implementation in place
• Provide training and guidance to vendor & BD team where necessary any other adhoc task required
• Handling more than 100 restaurants and conducting business reviews by providing guidance to the restaurant owner and operations staff

• Assist the Executive Chef in the operation and administration, and has overall responsibility in the absence of the Executive Chef in planning, organizing, and managing all activities within the Food preparation areas.
• Participates in the strategic planning and ongoing development of the hotel, ensuring the delivery of our environment commitments, and overseeing the health, safety and security of our guests and colleagues.
• Demonstrates to guests and colleagues a commitment to service excellence through the effective implementation and delivery of Raffles and Fairmont Hotels & Resorts Core Standards.

• Operates, maintains and repairs all pertinent hotel systems, devices, controls, instruments, and equipment.
• Complies with established safety practices while expertly performing preventive maintenance, repair and complies with energy management practices.
• Carries out improvement, maintenance and repair work on all building services and equipment according to the standards and requirements.

•Organizes together with the Chef de Partie shifting in the section with regards to mise-en-place production and its services.

•Ensures all kitchens are compliant with Raffles and Fairmont Hotels & Resorts Food & Beverage service standards and controls , and food safety regulations.

•Helps attain food cost of sales goals by overseeing ordering, inventories and food controls for the entire division.

Primary Responsibilities  

• Responsible for performing and completing the third-party audit cycle and conducting specific training programs specifically for Food Safety.

Specific Responsibilities  

• Conducts and completes the whole audit cycle, either as a team member or team leader in accordance with applicable regulations and standards. 

• Conducts desk study of the client’s management system.  

• Prepares checklist and itinerary as guide during audit.  

• Conducts audit on site according to procedures.  

• Prepares and completes audit package. 

• Communicates with or attends to client inquiries related to the system standard where they had been qualified to audit.  

• Reviews and customizes training materials, when needed, and conducts training on specific programs as determined by the Division.  

• Provides coaching and performance feedback for auditors under training or supervision.  

• Performs other related duties as may be assigned either in support of departmental goal or for his/her personal or professional training, education or development as programmed by his/her immediate superior.  

• Completes audit reports and updates client’s files i.e. kick sheet, etc.  

• Operating to the highest standards of ethics, in accordance with the SGS Code of Integrity. 

• Complies with the Quality, Health and Safety, Environment and Energy (QHSEE) policies and supporting objectives including, but not limited to: 

• Demonstrates strong commitment to SGS QHSEE policies, procedures and work instructions by actively participating in meetings, projects and events, completes required training, intervenes in unsafe situations, refuses unsafe work, and complies fully with all applicable laws and regulations related to HSEE 

• Responds appropriately and immediately to emergency situations and assists other staff members in maintaining readiness to respond to emergencies within the workplace 

• Disposes or directs the disposal of waste generated as a part of daily work performed in a safe manner and in compliance with the disposal regulations and requirements, and in accordance with SGS Environmental Management System requirements 

• Reports all incidents, including near misses and hazards, that may affect the achievement of QHSEE objectives in accordance with SGS Incident Reporting and Management requirements 

• Efficiently uses all equipment, including safety equipment, and company owned property in the manner intended and reports any damaged / lost equipment to immediate superior  

• Maintains a safe and tidy worksite according to the organization’s 5S program and guidelines 

• Maintains awareness of the safety and health related hazards and environmental aspects and proposes action plans to control the risks to immediate superior or QHSEE Coordinators 

• Actively participates in incident investigations and risk assessments as deemed necessary by SGS management 

• Fulfills the requirements needed in the success of the QHSEE Management System 

• Recognizes the potential consequences of not following the established policies, procedures, and guidelines, including not fulfilling the organization’s compliance obligations 

Primary Responsibilities
▪ Performs quantity and quality inspection or verification of various products and goods in accordance with company standards, legal and client requirements. Specific Responsibilities
▪ Ensures all the necessary forms, materials, equipment, and/or other requirements needed to perform the job are complete and prepared before proceeding to the work site.
▪ Coordinates with clients on schedules and other information pertinent to the job.
▪ Conducts inspection or verification work (reference: Verification Matrix of Inspection Work) according to company standard, procedures and client requirements or agreed job scope and specifications.
▪ Provides feedback and updates on the status or progress of the job to his/her immediate superior on a regular basis.
▪ Prepares and submits complete and accurate inspection reports including properly labeled samples.
▪ Performs other related duties as may be assigned either in support of departmental goal or for his/her personal or professional training, education or development as programmed by his/her immediate superior.

• Supervises the function of culinary areas to maximize the overall food & beverage departmental profit and exceed budgeted targets. 

• Maintains quality and consistency levels of production and presentation, and maintains and set sanitation, hygiene, and safety standards.

• Ensures culinary team productivity through organization, training, coaching, and mentoring.

Chef de Cuisine

We are seeking a talented and experienced Chef de Cuisine to lead the culinary team of our dining experience restaurant within a prestigious five-star hotel. As Chef de Cuisine, you will play a pivotal role in creating and executing an exceptional culinary experience that exceeds the expectations of our discerning guests.

What's in it for you:

• Employee benefit card offering discounted rates in Accor worldwide.
• Learning programs through our Academies.
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities.

What you will be doing:

• Lead, mentor, and inspire a team of culinary professionals to consistently deliver high-quality dishes and impeccable service.
• Collaborate with the executive chef and other team members to develop innovative and enticing menus that showcase local and seasonal ingredients while reflecting the unique concept of the restaurant.
• Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and presentation, ensuring adherence to food safety and sanitation standards at all times.
• Maintain strict quality control measures to ensure consistency and excellence in every dish served.
• Manage inventory levels, order supplies, and control food costs to maximize profitability while minimizing waste.
• Provide ongoing training and development opportunities for kitchen staff to enhance their culinary skills and knowledge.
• Ensure compliance with all relevant health, safety, and hygiene regulations, as well as hotel policies and procedures.
• Work closely with front-of-house staff to ensure seamless coordination and exceptional guest experiences.

Executive Sous Chef
You are a creative and talented individual with a proven ability to lead a Culinary team and a commitment to safe, efficient operations and exceptional cuisine. As Executive Sous Chef, your expertise in recipe development will elevate our menus and your leadership inspires and fosters culinary talent.

What is in it for you:

• An inclusive, empowering, and positive workplace, where we place people at the heart of everything we do 
• The opportunity to have fun at work alongside passionate hospitality professionals who strive to make the world a more welcoming place 
• The opportunity to live, work and play across the world through our employee travel and internal transfer programs 
• Complimentary meal through our Colleague Dining Program 
• A competitive salary with annual compensation reviews based on market, performance, and capabilities 
• Complimentary dry-cleaning of business attire  
• Employee benefit card offering discounted room and food & beverage rates at Fairmont & Accor properties worldwide 
• The opportunity to work in a luxury hotel environment.
• Free learning programs 
• Ability to make a difference through our Corporate Social Responsibility activities
• Annual paid vacation, sick leave, up to statutory holidays and birthday leave 
• A comprehensive benefits package including extended medical, dental, vision, life insurance, and disability benefits  
• A company-matched pension plan and ability to enroll in the Group Registered Retirement Savings Plan (GRSP) 

What you will be doing:

• Providing direction for all day to day Culinary operations
• Meeting daily with the Executive Chef to communicate daily operational challenges & successes
• Leading the daily Food & Beverage briefings
• Promoting a fun, professional and disciplined work environment while building mutual trust, respect and cooperation among team members
• Utilizing your keen interpersonal and communication skills to lead, influence and encourage others
• Actively sharing your ideas, opinions & suggestions in the weekly Chefs meeting
• Providing guidance and direction to your Culinary team, setting performance goals and standards and monitoring performance to provide timely, meaningful, and specific feedback
• Ensuring proper scheduling of weekly and annual vacation for Culinary colleagues while effectively managing Watson labor standards
• Controlling labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel
• Setting up control systems to assure quality, portion consistency, and the ability to create proper purchasing specifications
• Monitoring and reviewing operating criteria and developing an awareness of the importance of food preparation and quality
• Completing monthly one-on-ones, probation and annual reviews of kitchen managers as required
• Conducting daily walk-throughs of kitchen areas to ensure proper cleanliness, following up with the Chief Steward when needed
• Ensuring consistent on-the-job training sessions are completed for all culinary colleagues and leaders
• Liaising daily with Food & Beverage Managers and the Culinary team to keep open lines of communication and relay guest feedback
• Partnering with Food & Beverage Managers to create innovative and successful promotional ideas while performing any other reasonable duties as required by the Executive Chef
• Striving to improve all food preparations, presentations and menu selections
• Striving to achieve and surpass our Voice of the Guest targets including food quality, menu content, variety of menu, and timeliness of service
• Chairing the monthly departmental communication meetings with Culinary colleagues
• Creating food menus for Banquets, In Room Dining, and Restaurant
• Meeting with Storekeepers to ensure quality and par levels are maintained
• Actively walking the hotel to ensure all Restaurant, In Room Dining, Banquet, and Meeting Room food quality and set–ups
• Interacting closely with Catering department to assist in coordinating event food and meeting with clients
• Ensuring all VIP visits are handled and prioritized properly
• Continually expanding on our current Food product to lead our colleagues to the next level
• Actively recruiting talent to strengthen our Culinary team’s skill set
• Performing other duties and projects as assigned

Primary Responsibilities

• Generate and capitalize on new sales and business opportunities in order to meet required revenue targets within defined target areas.
• Prepare individual sales and marketing programs and action plans in line with the overall business strategy to ensure a targeted and focused approach that consistently contributes to the overall growth objectives of the business.
• Meet assigned sales targets as set by the Division Manager and Sales Manager.
   

Primary Responsibilities  

In-charge for performing analyses as defined in the Matrix of Laboratory test and Analyses and reporting test results according to the Quality Management System policies and procedures. 

Specific Responsibilities  

• Performs sampling, testing and analyses as defined in the Matrix of Laboratory Tests, and Analyses and in accordance with the QMS and Safety Polices defined in the Safety Manual. 

• Performs preparation of reagents and test solutions and standardization of volumetric solutions in accordance with the standard test methods. 

• Participates in various proficiency / correlation programs. 

• Operates and maintains equipment used in performing analyses. 

• Reads, understands, and follows proper standard operating procedures 

• Analyzes and interprets standard laboratory test results including statistical quality control charts and uncertainty of measurements 

• Prepares and updates reports related to the analyses performed including statistical quality control charts and uncertainty of measurements for routine tests. 

• Signs worksheet and job instructions. 

• Maintains routine documentation, including worksheets, log sheet entries, sample documentations, etc. Records data precisely and accurately. 

• Coaches lab analysts I, lab technicians, lab aides and OJTs on the performance of test, analyses, and sample preparation. 

• Maintains workplace in a safe and orderly condition. 

• Prepares purchase request for laboratory supplies 

• Requests for cash advance subject to review of immediate superior and approval of Laboratory Operations Manager 

• Ensures compliance to the Group and national policies including but not limited to the maintenance of the Quality Management System 

• Operating to the highest standards of ethics, in accordance with the SGS Code of Integrity. 

• Complies with the Quality, Health and Safety, Environment and Energy (QHSEE) policies and supporting objectives including, but not limited to: 

• Demonstrates strong commitment to SGS QHSEE policies, procedures and work instructions by actively participating in  meetings, projects and events, completes required training, intervenes in unsafe situations, refuses unsafe work, and complies fully with all applicable laws and regulations related to HSEE 

• Acts appropriately and immediately to emergency situations and assists other staff members in maintaining readiness to respond to emergencies within the workplace 

• Disposes or directs the disposal of waste generated as a part of daily work performed in a safe manner and in compliance with the disposal regulations and requirements, and in accordance with SGS Environmental Management System requirements 

• Reports all incidents, including near misses and hazards, that may affect the achievement of QHSEE objectives in accordance with SGS Incident Reporting and Management requirements 

• Efficiently uses all equipment, including safety equipment, and company owned property in the manner intended and reports any damaged / lost equipment to immediate superior  

• Maintains a safe and tidy worksite according to the organization’s 5S program and guidelines 

• Maintains awareness of the safety and health related hazards and environmental aspects and proposes action plans to control the risks to immediate superior or QHSEE Coordinators 

• Actively participates in incident investigations and risk assessments as deemed necessary by SGS management 

• Fulfills the requirements needed in the success of the QHSEE Management System 

• Recognizes the potential consequences of not following the established policies, procedures, and guidelines, including not fulfilling the organization’s compliance obligations 

What you will be doing:

Reporting to the Executive Chef responsibilities and essential job functions include but are not limited to the following:             

• Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
• Ensure the consistency in the preparation of all food items for a la carte and or buffet menus according to hotel recipes and standards
• Conduct daily shift briefings to kitchen colleagues
• Ensure all kitchen colleagues are aware of standards & expectations
• Liaise daily with Outlet Managers to keep open lines of communication regarding guest feedback
• Maintain and enhance the food products through creative menu development and presentation
• Have full knowledge of all menu items, daily features and promotions
• Actively interact with guests at tables
• Balance operational, administrative and Colleague needs
• Ensure proper staffing and scheduling in accordance to productivity guidelines
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Follow kitchen policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Other duties as assigned

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 

The Executive Chef will oversee the Culinary Division for Raffles and Fairmont Makati, plan and be responsible for food production and management of all food while taking ownership for the development and quality of the kitchen areas.   

• Actively participate in the strategic planning and ongoing development of the hotel, including revenue forecasting, ensuring the delivery of our environment commitments, overseeing the health, safety and security of our guests and colleagues 

• Lead and support all departments in the achievement of their financial and operational targets via effective organizational development, policy and procedural development, and appropriate colleague training activities 

• Oversee the selection, training and development of all Culinary colleagues to ensure timely recruitment and a focus on career growth and development 

• Clearly demonstrate to guests and colleagues a commitment to service excellence through the effective implementation and delivery of Raffles and Fairmont Hotels & Resorts Core Standards at all times 

• Foster a winning, solution-oriented work environment, motivating and engaging colleagues to continuously deliver the best possible service to our guests 

• Ensure all kitchens are compliant with Raffles and Fairmont Hotels & Resorts Food & Beverage service standards and controls  

• Ensure that all kitchen operations are compliant with legislated food safety regulations 

• Source local ingredients for seasonal food items 

• Ensure that all menus are created using guest feedback, industry trends, competitive intelligence, seasonal offerings and all service standards 

• Work together with the F&B Director on all areas pertaining to menus and food service 

• Develop menus for all food operations. Ensure all menu items are costed accurately 

• Ensure heart of house is clean and well maintained-maintain effective preventative maintenance program for all kitchens 

• Responsible for the running of the Employee Dining Room, including cleanliness, operation and food production 

Primary Responsibilities

• Generate and capitalize on new sales and business opportunities in order to meet required revenue targets within defined target areas.
• Prepare individual sales and marketing programs and action plans in line with the overall business strategy to ensure a targeted and focused approach that consistently contributes to the overall growth objectives of the business.
• Meet assigned sales targets as set by the Division Manager and Sales Manager.

• Preparing meal ingredients for the cook, which includes washing, peeling, cutting, and slicing ingredients.
• Assisting kitchen staff to unload food supplies from delivery trucks.
• Properly washing and drying all dishes, utensils, cooking instruments, cutting boards and the dishes.
  
  

• Must have experience as a Kitchen Helper
• No educational attainment required
• Know how to speak basic English
• 18 to 38 yrs. old
• No gender preference
  

Work Schedule:

• Monday to Saturday
• 8hrs duty per day
• Shifting Schedule
• Holiday
• Weekends
  

Deployment Area:

• Alphaland Makati City
• SM Dasma, Cavite
• MOA, Pasay City
• SM San Pedro, Laguna
• Festival Mall Alabang, Muntinlupa City
• Southmall Alabang, Muntinlupa City
• SM San Pablo, Laguna
• Marquee Mall, Pampanga
• Marilao, Bulacan
• RCBC, Makati CIty
• Paseo, Makati City
• SM Batangas, Batangas City
• Lucky China Town Manila City

• 610.00/day
• Free Food
• 13th month pay
• Mandated Government Benefits
  
  

• Assist the guest when ordering food or as needed
• Greet customers and hand out menus.
• Take meal and beverage orders from customers and place these orders in the kitchen.
• Make menu recommendations and inform patrons of any specials.
• Deliver meals and beverages to tables when they have been prepared.
• Take accurate food and drinks orders, using a POS ordering software,order slips or by memorization
• Offer menu recommendations upon request

• Must have experience in a food industry
• No educational attainment required
• Know how to speak basic English
• 18 to 40 yrs. old
• Female

Work Schedule:

Tuesday to Sunday
Monday (fixed off)
8hrs duty per day
Holiday
Weekends

Can start ASAP.

Compensation and Benefits:

610.00/day

13th month pay

Mandated Government Benefits

As an active member of the culinary team, the Demi Chef de Partie will oversee the Culinary Division for Raffles and Fairmont Makati, plan and be responsible for food production and management of all food while taking ownership for the development and quality of the kitchen areas. 

• Organize together with the Chef de Partie shifting in the section with regards to mise en place production and its services.  

• Together with his/her Chef de Partie write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/Executive Sous Chef in order to achieve the high stock rotation desired in his/her section.  

•  Oversee the selection, training and development of all Culinary colleagues to ensure timely recruitment and a focus on career growth and development 

• Clearly demonstrate to guests and colleagues a commitment to service excellence through the effective implementation and delivery of Raffles and Fairmont Hotels & Resorts Core Standards at all times 

• Foster a winning, solution-oriented work environment, motivating and engaging colleagues to continuously deliver the best possible service to our guests 

• Responsible in helping to attain food cost of sales goals by overseeing ordering, inventories and food controls for the entire division. Will work with food stores to ensure proper delivery(and quality) of all food items 

•  

• Ensure all kitchens are compliant with Raffles and Fairmont Hotels & Resorts Food & Beverage service standards and controls  

• Ensure that all kitchen operations are compliant with legislated food safety regulations