Guest Experience & Floor Operations Supervisor

Access; Philippines; On-site; PHP 180,000 - 300,000; Full time

Job summary

Access in the Philippines is seeking a restaurant professional to oversee service operations and guest experience. The role includes coordinating floor activities, seating guests, and ensuring timely food and beverage service in a fast-paced environment.

You will support managers in event planning, staff scheduling, and training to maintain high standards of service and presentation. This position reports to the Operations and Restaurant Manager and requires a hands-on approach.

Responsibilities

• Monitors food tickets and ensures timely serving.
• Helps manage pacing of orders to avoid overload of the kitchen.
• Ensuring food leaving the kitchen meets presentation and quality standards.
• Making sure that high-quality customer experiences is being implemented.
• Welcoming guests upon their arrival and assisting them with seating arrangements.
• Assisting managers and organizers with planning the layout and logistics of events/reservations.
• Setting up and managing staff shifts and timetables.
• Developing and providing staff with the necessary training, including customer service and serving etiquette.
• Managing the setup of events/reservation.
• Running the floor and coordinating the food and drink service by liaising with the kitchen and service staff.
• Monitoring the inventory of supplies, equipment, and furniture.
• Tending to guests' requests, questions, and complaints (NO OVERDOING).
• Ensuring that the restaurant is neat and clean.
• Ensuring that all applicable safety regulations are communicated and adhered to.
• Reports to the Operations and Restaurant Manager.

Job description

Access in the Philippines is seeking a restaurant professional to oversee service operations and guest experience. The role includes coordinating floor activities, seating guests, and ensuring timely food and beverage service in a fast-paced environment.

You will support managers in event planning, staff scheduling, and training to maintain high standards of service and presentation. This position reports to the Operations and Restaurant Manager and requires a hands-on approach.