Outlet and Banquet Supervisor

Vivere Hotel & Resorts; Santa Rosa; On-site; PHP 279,000 - 446,400; Full time

Job summary

Vivere Hotel & Resorts in Laguna is looking for an Outlet & Banquet Supervisor to lead our Food & Beverage team in delivering exceptional restaurant and banquet experiences. If you thrive in a fast-paced hospitality environment and enjoy leading people, this role offers a path to elevate guest satisfaction with warm, personalized service.

You will supervise day-to-day operations of restaurant outlets and banquets, coach staff, and collaborate across departments to ensure flawless events.

Qualifications

• Hospitality Management degree is preferred.
• 2–3 years of supervisory experience in F&B operations, restaurants, banquets, or hotels.
• Strong leadership, coaching, and communication skills.

Responsibilities

• Take ownership: supervise the day-to-day operations of restaurant outlets and banquet functions.
• Lead with heart: coach, motivate, and support team members to deliver warm, personalized hospitality.
• Ignite innovation: identify opportunities to enhance service standards and streamline operations.
• Value integrity: ensure food safety and adherence to company policies and service standards.
• Endeavor excellence: monitor service quality and coordinate with Culinary, Sales, and other departments to execute events flawlessly.

Skills

Leadership

Customer service

Team supervision

Food & Beverage operations

Staff coaching

Education

Hospitality Management degree

Job description

Lead exceptional service and create unforgettable dining and event experiences!

We’re looking for a passionate and service-driven Outlet & Banquet Supervisor to lead our Food & Beverage team in delivering outstanding restaurant and banquet experiences at Vivere Hotel and Resorts. If you thrive in a fast-paced hospitality environment, enjoy leading people, and are committed to service excellence, this is your opportunity to make every guest experience truly memorable.

Your Role:

• Take Ownership: Supervise the day-to-day operations of restaurant outlets and banquet functions, ensuring smooth, efficient, and high-quality service.
• Lead with Heart: Coach, motivate, and support team members in delivering warm, personalized hospitality while fostering a collaborative, positive work environment.
• Ignite Innovation: Identify opportunities to enhance service standards, streamline operations, and create memorable dining and event experiences for every guest.
• Value Integrity: Ensure compliance with food safety, sanitation, company policies, and service standards while maintaining professionalism in every interaction.
• Endeavor Excellence: Monitor service quality, coordinate with Culinary, Sales, and other departments, and ensure every outlet operation and banquet event is executed flawlessly.

What You Bring:

• A degree in Hospitality Management, Hotel and Restaurant Management, Tourism, or a related field.
• At least 2–3 years of experience in Food & Beverage operations, with supervisory experience in restaurants, banquets, or hotels preferred.
• Strong leadership, coaching, and team management skills.
• Excellent knowledge of restaurant service, banquet operations, food and beverage standards, and guest service excellence.
• Strong organizational and multitasking abilities with the ability to thrive in a fast-paced environment.
• Excellent communication, interpersonal, and problem-solving skills.
• Flexibility to work shifts, weekends, holidays, and special events.

What’s in it for You?

• Competitive compensation.
• Career advancement opportunities within a growing and values-driven hospitality organization.
• Continuous learning, leadership development, and exposure to diverse dining and event operations.
• To lead a passionate team and create memorable experiences that leave a lasting impression on every guest.