Director of Food And Beverage

Filinvest Hospitality; Muntinlupa; On-site; PHP 1,800,000 - 3,000,000; Full time

Job summary

Filinvest Hospitality Corporation seeks a Director of Food & Beverage for Quest Plus Conference Center Manila (Alabang, Muntinlupa). The candidate should have a minimum of 10 years in the industry, with at least 5 years in a leadership role, and possess deep knowledge of product offerings, ingredients, allergens, preparation, and service standards.

The role focuses on delivering exceptional guest experiences, driving quality, cost control, staff coaching, and compliance with health and safety

Qualifications

• Minimum of 10 years of experience, with at least 5 years in a leadership role.
• Intermediate knowledge of the offered products, including information such as product or service availability, ingredients, allergens, preparation, wait time, and the like.
• Ensures health and safety guidelines are followed and regulatory compliance is met.
• Narrates numbers-driven targets understandable to all employees and translates them to individual goals.

Responsibilities

• Creates action plans based on audit results and external feedback.
• Devises strategies to improve quality of service within the department.
• Coaches logs to track individual performance.
• Reviews Balanced Scorecards for P&L, guest satisfaction, and market share.
• Ensures cost reduction while maintaining service quality.
• Coordinates with Food Safety Compliance Officers to establish SOPs.

Skills

Leadership

Guest service

Cost control

KPIs

Coaching

Strategic planning

Job description

Filinvest Hospitality Property: Quest Plus Conference Center Manila (Alabang, Muntinlupa City)

Experience: Minimum of 10 years of experience, with at least 5 years in a leadership role

Create exceptional experiences with Filinvest Hospitality. We are hiring a Director of Food & Beverage with the following expertise:

• Has Intermediate knowledge of the offered products, including information such as product or service availability, ingredients, allergens, preparation, wait time, and the like
• Provides quality service to both internal and external customers with an attention to friendliness, ambiance, and quality
• Narrates numbers-driven targets understandable to all employees and that translates to their individual goals
• Analyzes internal and external audits, review channels, direct feedback from guests to improve service quality
• Creates action plans based on the results of external audits
• Devise new strategies in the department to improve quality of service
• Analyzes and tracks individual performance thru coaching logs
• Gives official guidance or directions on how to achieve reduction of costs
• Reviews Balanced Scorecards results, both numerical and zones as applicable: associate engagement, P&L, guest satisfaction, and market share that affects the product quality and control and decide if there will be changes or adjustments in the products, we served
• Creates action plan based on the result of food quality and cost control monitoring and evaluation
• Gains an understanding of the client's needs and requirements and communicates them and the quality standards to the production teams
• Ensures legal obligations are followed and ensuring compliance with regulatory bodies and with health and safety guidelines
• Implements and monitors the sanitation and safety protocols for restaurants
• Incorporates food safety programs on Hotels Member's orientations so that all service staff is aware of their role in the food safety to ensure the program's effectiveness and to build staff member commitment
• Establishes and develop program to be addressed in the mission statement, corporate policies, and operating philosophies
• Establishes a document with written comprehensive food safety standards and procedures
• responsible for enforcing standards and ensuring regulatory compliance, as well as for developing and implementing training materials for use at lower levels
• Close coordinates with Food Safety Compliance Officers to establish SOP which are needed for every food safety program