F&B Operations Leader: Elevate Guest Experience

GOLDEN PRINCE HOTEL & SUITES; Cebu City; On-site; PHP 600,000 - 1,200,000; Full time

Job summary

GOLDEN PRINCE HOTEL & SUITES in Cebu City seeks an experienced Operational Manager to oversee all F&B outlets, including restaurants, bars, and room service. You will ensure service quality, manage inventory, and enforce health and safety regulations while leading a skilled F&B team.

You will also drive menu planning with the Executive Chef, monitor costs, and collaborate with marketing on promotions and events to enhance guest satisfaction and revenue.

Qualifications

• Experience managing F&B operations and staff in a hotel setting.
• Ability to hire, train and supervise restaurant, bar and room service teams.
• Proven budgeting and cost-control skills for profitable operations.
• Strong guest-service focus with ability to handle feedback professionally.
• Knowledge of health and safety standards in food and beverage.

Responsibilities

• Oversee daily operations of all F&B outlets including restaurants, bars and room service.
• Ensure F&B services meet quality, presentation and service standards.
• Monitor inventory and maintain appropriate levels of supplies.
• Enforce health and safety regulations and safe operation practices.
• Hire, train and manage F&B staff and create staff schedules.
• Plan menus with Executive Chef and monitor pricing and profitability.
• Collaborate with marketing for promotions and events.
• Coordinate with other departments to ensure seamless guest service.

Skills

Staff management

Budgeting & cost control

Guest service

Menu planning

Health & safety compliance

Cross-department collaboration

Marketing & promotions

Job description

GOLDEN PRINCE HOTEL & SUITES in Cebu City seeks an experienced Operational Manager to oversee all F&B outlets, including restaurants, bars, and room service. You will ensure service quality, manage inventory, and enforce health and safety regulations while leading a skilled F&B team.

You will also drive menu planning with the Executive Chef, monitor costs, and collaborate with marketing on promotions and events to enhance guest satisfaction and revenue.