On-site F&B Team Leader — Mabitac Resort

Villbrosis Realty Inc.; Mabitac; Sur place; PHP 420 000 - 540 000; Plein temps

Avantages offerts par ce poste

Competitive compensation

Government benefits

On-the-job training

Career development opportunities

Collaborative environment

Résumé du poste

Siete Niños Inc. operates Siete Niños Resort in Mabitac, Laguna, currently in soft-opening. They seek an experienced F&B Team Leader to supervise daily Front-of-House operations, lead service staff, and ensure guests receive attentive, professional dining experiences.

Role requires coordination with management and kitchen, staff training, and a focus on service flow, guest satisfaction, and readiness for full operations.

Qualifications

• 2–3 years of experience in food and beverage service.
• Experience supervising and training service personnel.
• Experience in reservations, events, banquets, or group functions is an advantage.
• Willing to work on-site in Mabitac, Laguna.

Responsabilités

• Supervise and coordinate daily Front-of-House F&B operations.
• Lead servers, service crew, and other F&B personnel during each shift.
• Conduct pre-shift briefings on reservations, events, menu availability, daily specials, promotions, guest requests, and service concerns.
• Manage staff deployment and ensure guest satisfaction across dining periods.
• Collaborate with kitchen for order status, special requests, and handling guest concerns.
• Maintain cleanliness, service standards, and accurate POS entry; assist with opening/closing procedures.

Connaissances

Guest service

Communication

Leadership

Time management

Formation

Hospitality / Hotel & Restaurant Management

Outils

POS systems

Description du poste

Siete Niños Inc. operates Siete Niños Resort in Mabitac, Laguna, currently in soft-opening. They seek an experienced F&B Team Leader to supervise daily Front-of-House operations, lead service staff, and ensure guests receive attentive, professional dining experiences.

Role requires coordination with management and kitchen, staff training, and a focus on service flow, guest satisfaction, and readiness for full operations.