Hospitality Operations Leader-in-Training

Fruitas Holdings, Inc.; Metro Manila; On-site; PHP 334,800 - 558,000; Full time

Job summary

A leading hospitality group in Metro Manila is seeking a dedicated management professional to oversee operational aspects and lead team development. The role involves mastering food prep standards, supervising service quality during peak hours, and supporting business growth initiatives. Candidates must hold a Bachelor's degree in Hospitality Management and possess strong communication and technical skills. This position requires flexibility in scheduling and a proactive approach to conflict resolution.

Qualifications

• Bachelor's degree in Hospitality Management, Hotel & Restaurant Management (HRM), or Business Administration.
• Excellent verbal communication for leading pre-shift 'huddles' in a fast-paced environment.
• Proficiency in POS systems (e.g., Toast, Micros, Square) for operational efficiency.

Responsibilities

• Systematic rotation through all 'Houses' to master food prep standards.
• Supervise shifts, ensuring optimal table turns and food quality during peak hours.
• Participate in localized marketing initiatives for business growth.

Skills

Verbal communication

Emotional intelligence

Analytical thinking

Proficiency in POS systems

Basic Microsoft Excel skills

Education

Bachelor's degree in Hospitality Management

Tools

Point of Sale (POS) systems

Job description

• Operational Rotation: Systematically rotate through all "Houses" (Back of House/Kitchen and Front of House/Dining Room) to master food prep standards, service flow, and guest interaction.
• Floor Leadership: Transition from observing to actively supervising shifts, ensuring optimal "table turns," staff positioning, and food quality during peak hours.
• Business Growth Projects: Participate in localized marketing initiatives or seasonal menu rollouts to understand how corporate strategy translates to a plate.
• Performance Metrics (P&L): Help track and analyze Key Performance Indicators (KPIs) such as Cost of Goods Sold (COGS), labor percentages, and waste management.
• Compliance & Safety: Maintain rigorous documentation for health inspections, safety protocols (HACCP), and alcohol service compliance.
• Talent Development: Support the HR lifecycle by assisting in interviewing, onboarding, and training new hourly team members.
• Conflict Resolution: Act as the first point of contact for guest complaints, utilizing high emotional intelligence to turn a negative experience into a loyal customer.
  
  

Job Description

• Operational Rotation: Systematically rotate through all "Houses" (Back of House/Kitchen and Front of House/Dining Room) to master food prep standards, service flow, and guest interaction.
• Floor Leadership: Transition from observing to actively supervising shifts, ensuring optimal "table turns," staff positioning, and food quality during peak hours.
• Business Growth Projects: Participate in localized marketing initiatives or seasonal menu rollouts to understand how corporate strategy translates to a plate.
• Performance Metrics (P&L): Help track and analyze Key Performance Indicators (KPIs) such as Cost of Goods Sold (COGS), labor percentages, and waste management.
• Compliance & Safety: Maintain rigorous documentation for health inspections, safety protocols (HACCP), and alcohol service compliance.
• Talent Development: Support the HR lifecycle by assisting in interviewing, onboarding, and training new hourly team members.
• Conflict Resolution: Act as the first point of contact for guest complaints, utilizing high emotional intelligence to turn a negative experience into a loyal customer.
  
  

Qualifications

Educational Background:

• Bachelor’s degree in Hospitality Management, Hotel & Restaurant Management (HRM), or Business Administration.
  
  

Communication & Presence

• Excellent verbal communication for leading pre-shift "huddles" and high-pressure coordination.
• Ability to remain calm and authoritative in a noisy, fast-paced environment.
  
  

Technical & Analytical Skills

• Proficiency in Point of Sale (POS) systems (e.g., Toast, Micros, Square).
• Strong analytical thinking to interpret "Prime Cost" data and adjust scheduling or ordering accordingly.
• Basic Microsoft Excel skills for inventory tracking and scheduling.
  
  

Physical & Schedule Requirements

• Willingness to work a flexible schedule, including weekends, nights, and holidays (the hospitality industry's busiest times).
• Ability to remain on your feet for extended periods and lead by example in the trenches.