Total 11 F&B / Tourism / Hospitality job vacancies in Pasig City, Philippines

Responsibilities:

• Provide prompt medical care and respond to emergencies for guests and staff
• Conduct health assessments, basic treatments, and maintain accurate medical records
• Ensure compliance with health regulations and hotel policies
• Educate staff on health and safety practices and provide health-related advice to guests
• Manage first aid supplies and collaborate with local healthcare providers as needed
• Assist in developing and implementing guest wellness programs
• Handle minimal HR tasks as required

• 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.

• 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.

• 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 internship missions

Working within the operations team of our consumer goods QC inspections business, the intern will be responsible for the continuous improvement of our processes aiming at operational excellence and offering cutting-edge solutions for better quality control in the supply chains of our clients.

• Provide technical support on the ground for the inspections: perform product inspections in the factories, train the inspectors, optimize the organization in the factories.
• Perform internal audits to ensure that the inspection SOP is well applied by the inspectors and that the client’s inspections requirements are well integrated and followed.
• Provide technical expertise to identify and evaluate process improvement opportunities: inspections physical and IT tools, AI technologies, inspection protocols, training, data management and analysis, monitoring tools…
• Partner and collaborate with the different support departments to ensure that all issues reported by the inspectors or by the clients are addressed and that effective solutions are implemented at all levels.
• Autonomously manage selected LEAN projects with high value deliverables for improvement of lead-time, quality and costs of the products inspections.

The talent recruited will report directly to the local Operations Manager.

As a captain waiter you are responsible to promote and ensure guest satisfaction, maintain a safe and sanitary work environment and ensure only the highest quality products are being served.

 Requirements

Education: Graduate of Culinary Arts or Hotel and Restaurant Management

Experience(s): Two (2) years work-related experience

presentation Specific Knowledge: exposure in restaurant operations, customers relations, cooking, food

Problem Solving and Decision Making

· Coaching and Mentoring

· Professionalism

· Client Service

· Innovation and Creativity

· Job Knowledge

· B. Knowledgeable in food presentation

· C. Sanitary and Hygiene regulations

· D. Inventory Management

· E. Time Management

SSS, PhilHealth and Pag Ibig (Government Mandatory Benefits)

Service Charge

Tip

Responsible for supervising and coordinating the activities of the cooks and kitchen helpers involved in the preparation of cold dishes, hors d’oeuvres, appetizers, salad, sandwiches, cold sauces and condiments for the hotels F&B outlets and banquet functions. To report for duty punctually wearing the proper kitchen uniform and name badge at all times.

Skills and Competencies

· Problem Solving and Decision Making

· Coaching and Mentoring

· Professionalism

· Client Service

· Innovation and Creativity

· Job Knowledge

· Knowledgeable in food presentation

· Sanitary and Hygiene regulations

· Inventory Management

· Time Management

SSS, PhilHealth and Pag Ibig (Government Mandatory Benefits)

Service Charge

Tip \s

Leave Credits

We are looking to hire a customer-oriented restaurant supervisor to ensure that all restaurant operations run smoothly. The restaurant supervisor's responsibilities include overseeing the activities of restaurant staff, expediting customers' orders as needed, and maintaining good working relationships with suppliers. You should also be able to identify ways to decrease the restaurant's operational costs.

Proven experience working as a supervisor in the hospitality industry.

Effective communication skills.

Bachelor's degree in business administration or hospitality is advantageous.

Strong management skills.

SSS, PhilHealth and Pag Ibig (Government Mandatory Benefits)

Service Charge

Tip

The position is primarily responsible for directing and supervising the Kitchen operations in a manner that ensures high standard of quality, hygiene, safety, cleanliness and total guest satisfaction. Further, this position is responsible for the supervision and productivity of the Kitchen employees including staffing, training and performance management

Problem Solving and Decision Making

· Coaching and Mentoring

· Professionalism

· Client Service

· Innovation and Creativity

· Job Knowledge

· B. Knowledgeable in food presentation

· C. Sanitary and Hygiene regulations

· D. Inventory Management

· E. Time Management

Requirements

Education: Graduate of Culinary Arts or Hotel and Restaurant Management

Experience(s): Two (2) years work-related experience

presentation Specific Knowledge: exposure in restaurant operations, customers relations, cooking, food

SSS, PhilHealth and Pag Ibig (Government Mandatory Benefits)

Service Charge

Tip