F&B Manager

Private Advertiser; Puerto Princesa; On-site; PHP 600,000 - 900,000; Full time

Job summary

Private Advertiser in Puerto Princesa, Palawan, is seeking an experienced Food & Beverage Operations Manager to oversee all outlets, including restaurants, bars, banquets, and events. The role focuses on consistent quality, guest satisfaction, and cost control.

Responsibilities include budgeting, forecasting, staff development, menu collaboration with the Executive Chef, and driving revenue through promotions while ensuring food safety and compliance.

Qualifications

• Bachelor's degree in Hospitality Management, Hotel & Restaurant Management, Business Administration, or a related field.
• 3–5 years of management experience in Food & Beverage operations within a hotel, resort, or restaurant.
• Strong leadership, organizational, and decision‑making skills.
• Budgeting, cost control, inventory management, and revenue optimization.
• Excellent communication, interpersonal, and customer service skills.
• Knowledge of food safety, sanitation, and hospitality industry standards.
• Ability to lead and motivate diverse teams in a fast‑paced environment.
• Flexible to work weekends, holidays, and varying schedules as operationally required.

Responsibilities

• Oversee the daily operations of all Food & Beverage outlets, including restaurants, bars, banquets, room service, and special events.
• Ensure exceptional guest satisfaction by maintaining high standards of food quality, beverage service, and customer experience.
• Develop and implement operational strategies to improve service quality, efficiency, and profitability.
• Monitor sales performance, labor costs, food costs, beverage costs, and operating expenses to achieve financial targets.
• Prepare and manage departmental budgets, forecasts, and performance reports.
• Recruit, train, coach, and supervise Food & Beverage employees to build a motivated and high‑performing team.
• Ensure compliance with food safety, sanitation, health, and workplace safety regulations.
• Work closely with the Executive Chef and other department heads to develop menus, promotions, and seasonal offerings.
• Monitor inventory levels, purchasing, receiving, and cost control to minimize waste and maximize profitability.
• Handle guest concerns and resolve service issues promptly and professionally.
• Ensure all outlets maintain exceptional cleanliness, presentation, and operational standards.
• Plan and oversee banquet, conference, wedding, and special event operations.
• Identify opportunities to increase revenue through promotions, upselling, and service enhancements.
• Prepare regular operational and financial reports for senior management.
• Perform other duties assigned by Management.

Skills

Leadership

Budgeting

Cost control

Guest satisfaction

Food safety

Team motivation

Decision making

Education

Bachelor's degree in Hospitality Management

Job description

• Bachelor's degree in Hospitality Management, Hotel & Restaurant Management, Business Administration, or a related field.




• Minimum of 3–5 years of management experience in Food & Beverage operations within a hotel, resort, or restaurant.




• Strong leadership, organizational, and decision‑making skills.




• Proven experience in budgeting, cost control, inventory management, and revenue optimization.




• Excellent communication, interpersonal, and customer service skills.




• Knowledge of food safety, sanitation, and hospitality industry standards.




• Ability to lead and motivate diverse teams in a fast‑paced environment.




• Flexible to work weekends, holidays, and varying schedules as operationally required.

Key Responsibilities

• Oversee the daily operations of all Food & Beverage outlets, including restaurants, bars, banquets, room service, and special events.




• Ensure exceptional guest satisfaction by maintaining high standards of food quality, beverage service, and customer experience.




• Develop and implement operational strategies to improve service quality, efficiency, and profitability.




• Monitor sales performance, labor costs, food costs, beverage costs, and operating expenses to achieve financial targets.




• Prepare and manage departmental budgets, forecasts, and performance reports.




• Recruit, train, coach, and supervise Food & Beverage employees to build a motivated and high‑performing team.




• Ensure compliance with food safety, sanitation, health, and workplace safety regulations.




• Work closely with the Executive Chef and other department heads to develop menus, promotions, and seasonal offerings.




• Monitor inventory levels, purchasing, receiving, and cost control to minimize waste and maximize profitability.




• Handle guest concerns and resolve service issues promptly and professionally.




• Ensure all outlets maintain exceptional cleanliness, presentation, and operational standards.




• Plan and oversee banquet, conference, wedding, and special event operations.




• Identify opportunities to increase revenue through promotions, upselling, and service enhancements.




• Prepare regular operational and financial reports for senior management.




• Perform other duties assigned by Management.