Dining Operations Lead

AGRICH AGRICULTURAL DEVELOPMENT INC.; Davao City; On-site; PHP 260,000 - 380,000; Full time

Job summary

AGRICH AGRICULTURAL DEVELOPMENT INC. seeks a Dining Supervisor to oversee daily dining operations, ensuring exceptional customer service, staff performance, hygiene, and adherence to company standards.

The role requires strong leadership, ability to handle guest concerns, and coordination with kitchen and service teams. Bachelor’s in Hospitality Management and good communication are preferred.

Qualifications

• Bachelor’s degree in Hospitality Management or related field.
• Experience or strong interest in restaurant/hotel operations.
• Proven leadership and customer service skills.
• Good communication and interpersonal abilities.
• Ability to work in a fast-paced environment.
• Knowledge of food safety and sanitation practices.

Responsibilities

• Supervise and monitor daily dining operations and staff performance.
• Ensure excellent customer service and guest satisfaction.
• Assist in handling customer concerns and complaints professionally.
• Monitor cleanliness, sanitation, and proper dining area setup.
• Coordinate with kitchen and service staff for smooth operations.
• Prepare staff schedules and assign duties as needed.
• Train and guide dining staff on proper service procedures.
• Monitor inventory of dining supplies and equipment.
• Ensure compliance with company policies, safety, and hygiene standards.
• Prepare daily reports and submit operational updates to management.
• Assist management in achieving sales and operational goals.

Skills

Leadership

Customer service

Communication

Interpersonal skills

Fast-paced environment

Education

Bachelor’s degree in Hospitality Management

Related field

Tools

Microsoft Office

Job description

AGRICH AGRICULTURAL DEVELOPMENT INC. seeks a Dining Supervisor to oversee daily dining operations, ensuring exceptional customer service, staff performance, hygiene, and adherence to company standards.

The role requires strong leadership, ability to handle guest concerns, and coordination with kitchen and service teams. Bachelor’s in Hospitality Management and good communication are preferred.