Total 6 credit control executive job vacancies in Makati, Metro Manila

• Introduces stringent cost control measures and ensures that all inventory movements within the hotel are accounted for and properly supported with appropriate documentation.
• Performs the physical count of all storeroom stocks and month-end inventory with final balances to be reconciled, also witnesses the physical count of operating equipment.
• Assists in analyzing expenses as well as on the allocation of other expenses of all departments.

• Establishes and maintains rapport with clients, prior to, during and post-conference, exceeding their expectations and encouraging repeat business. 
• Ensures that function bookings, group resumes, contracts, event orders, etc are prepared and distributed accurately and efficiently to ensure operational success. 
• Drives function space optimization/maximization, to ensure the best utilization of space for guest experience and financial performance of the department.

• 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.

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

The position is responsible in managing the overall credit and receivable collection functions of the hotel in the most efficient manner in order to minimize the non-payment of accounts and potential bad debts.  

Primary Responsibilities  

CREDIT APPLICATIONS 

• Process credit applications within 10 working days, ensuring that clients are notified promptly and professionally. The credit worthiness of all applicants is formally checked and approval must be received from the Director of Finance or it’s designate. 

• Review the credit worthiness of all existing non-Accor approved clients on a yearly basis. 

CITY LEDGER 

• Ensure all invoices / statements are issued on a timely basis. 

• Monitor the prompt follow-up of all overdue accounts and minimize the recovery delay. 

• Implement effective inquiry response procedure for guests and management. 

• Ensure all travel agent commissions are timely processed and paid. 

• Report on monthly accounts receivable ageing analysis and detailed accounts’ ledgers. 

• Conduct credit meetings at least once a month. 

• Attend Credit Managers meetings to keep up to date knowledge of credit risks. 

• Appropriately manage all delinquent accounts, liaising with debt collectors where needed. 

• Review and recommend accounts to be written off, providing appropriate documentation. 

GUEST LEDGER and LIAISON with FRONT OFFICE  

• Liaise between the Accounting Department and the Front Office 

• Ensure PX and PM accounts are checked on daily basis and transferred to city ledger within 48hrs from the departure date. 

• Review the Advance Deposit ledger to ensure all the balances are either current or for future date. 

• Inform the Front Office Manager of any deviations from policy by Assistant Managers, or Front Office Cashiers that may come to his/ her attention. 

• Ensure guest refunds are processed in a timely manner as per the hotel policy; with all supporting paperwork and required authorizations. 

GENERAL  

• Supervise daily operations of credit and accounts receivable. 

• Establish and maintain local credit policies and procedures regarding billing, collection, credit cards, inquiries, cheque cashing, etc. 

• Maintain a close working relationship and communicate with the Room Sales, Catering & Events, Food & Beverage and Front Office departments. 

• Ensure the hotel complies with corporate policy on Credit and Accounts Receivable. 

• To be responsible for preparation of the various monthly reports as required by Management. 

• To perform other duties as required by the Director of Finance or it’s designate. 

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