F&B SUPERVISOR

Green Horizon Fortune Trading Corp.; Philippines; On-site; PHP 201,000 - 335,000; Full time

Job summary

Green Horizon Fortune Trading Corp. in the Philippines is seeking a Front-of-House Shift Leader to manage daily operations and lead the service team.

You will coordinate with kitchen and bar staff, ensure guest satisfaction, and uphold hygiene and safety standards while handling opening and closing procedures and cash handling.

Qualifications

• 1 to 3 years of hands-on experience in restaurant, hotel, or hospitality operations.
• High school diploma; hospitality management degree is a plus.
• Strong communication, leadership, and problem-solving abilities.
• Ability to multitask under pressure in a fast-paced environment.

Responsibilities

• Lead the front-of-house team by example and conduct daily staff briefings.
• Welcome guests, handle special requests or dietary needs, and resolve complaints professionally.
• Train, coach, and motivate servers, bartenders, and hosts to maintain service standards.
• Coordinate with kitchen and bar teams to ensure prompt, accurate order delivery.
• Enforce hygiene, sanitation, and food safety regulations.
• Monitor inventory and supplies, manage opening/closing procedures, oversee cash handling, and prepare daily reports.

Skills

Communication

Leadership

Problem-solving

Multitasking

Education

High school diploma

Hospitality management degree (asset)

Job description

Core Responsibilities

• Shift Leadership: Conduct daily staff briefings, assign duties, and lead the front-of-house team by example.
• Customer Service & Relations: Welcome guests, handle special requests or dietary needs, and resolve complaints calmly and professionally.
• Team Development: Train, coach, and motivate servers, bartenders, and hosts to maintain service standards.
• Operational Coordination: Communicate with the kitchen and bar teams to ensure prompt, accurate order delivery.
• Compliance & Safety: Enforce hygiene, sanitation, and food safety regulations (such as local health standards).
• Administrative Tasks: Monitor inventory and supplies, manage opening and closing procedures, oversee cash handling, and prepare daily reports.

Key Qualifications

• Experience: 1 to 3 years of hands-on experience in restaurant, hotel, or hospitality operations, with prior team-lead experience preferred.
• Education: High school diploma; a vocational diploma or degree in hospitality management is an asset.
• Skills: Strong communication, leadership, and problem-solving abilities; capability to multitask under pressure in a fast-paced environment.
• Knowledge: Familiarity with food safety regulations, inventory tracking, and basic point-of-sale (POS) or computer systems.