Dinning Team Leader

Top Line Business Development Corporation; Cebu City; On-site; PHP 279,000 - 391,000; Full time

Job summary

Top Line Business Development Corporation in Cebu City seeks a Hospitality Supervisor to lead daily restaurant and dining operations. You will ensure service standards, coordinate with kitchen and front-of-house teams, and monitor guest satisfaction.

A Bachelor’s degree in Hospitality Management is preferred, with 1–2 years in restaurant or customer service roles, including team leadership. You’ll manage schedules, inventory, and ensure smooth dining service across shifts, weekends, and holidays.

Qualifications

• Bachelor’s degree in Hospitality Management, or related course is an advantage.
• With 1–2 years of experience in restaurant, café, food service, or customer service operations, preferably with team-lead or supervisory experience.
• Knowledgeable in dining operations, food and beverage service, customer relations, and service standards.
• Strong understanding of customer service principles and ability to handle customer feedback and complaints professionally.
• Strong communication and interpersonal skills, with the ability to motivate staff and resolve workplace conflicts.
• Knowledgeable in table assignments, reservations, dining area organization, service flow, and proper service procedures.
• Experienced in monitoring inventory of utensils, glassware, plates, condiments, paper supplies, cakes, and other dining supplies.
• Detail-oriented and organized, with the ability to prepare staff schedules, side duties, inventory records, and operational reports.
• Capable of working in a fast-paced, customer-focused environment.
• Willing to work shifting schedules, weekends, and holidays.

Skills

Communication skills

Interpersonal skills

Customer service

Team leadership

Service standards

Education

Bachelor’s degree in Hospitality Management

Job description

• Bachelor’s degree in Hospitality Management, or related course is an advantage.

• With 1–2 years of experience in restaurant, café, food service, or customer service operations, preferably with team-lead or supervisory experience.

• Knowledgeable in dining operations, food and beverage service, customer relations, and service standards.

• Strong understanding of customer service principles and ability to handle customer feedback and complaints professionally.

• Strong communication and interpersonal skills, with the ability to motivate staff and resolve workplace conflicts.

• Knowledgeable in table assignments, reservations, dining area organization, service flow, and proper service procedures.

• Experienced in monitoring inventory of utensils, glassware, plates, condiments, paper supplies, cakes, and other dining supplies.

• Detail-oriented and organized, with the ability to prepare staff schedules, side duties, inventory records, and operational reports.

• Capable of working in a fast-paced, customer-focused environment.

• Willing to work shifting schedules, weekends, and holidays.