Outlet Assistant Manager, Fili Lobby Lounge (NUSTAR)

Robinsons Land Corporation; Cebu City; On-site; PHP 391,000 - 614,000; Full time

Job summary

Robinsons Land Corporation seeks a dynamic Food & Beverage supervisor to oversee the FiLI Lobby Lounge outlet operations. You will supervise Supervisors, Captains, and F&B staff on shifts while ensuring guest needs and service standards are met.

The role requires knowledge of cuisines and drinks, strong leadership, and the ability to drive promotional ideas to maximize revenue. Flexible shifts and a professional appearance are expected.

Qualifications

• Bachelor Degree in Hospitality Management is an added advantage.
• Three (3) years' experience in supervisory level in a 4–5-star hotel or quality restaurant.
• Good command in English, both written and spoken.
• Willing to work any day and any shift.
• Have a well-groomed, professional appearance.
• Team player.
• F&B product and service knowledge.
• Knowledge of Asian and Western Cuisines, wines, cocktails or mixed drinks, its preparation and service in detail.
• Alert with F&B related trends.
• Advanced customer service skills. Strong leadership and management skills.
• Meticulous and attention to details.
• Training experience is compulsory.
• Computer literate with business report writing skills.

Responsibilities

• To assist the manager to oversee the outlet operation, providing supervision, direction and leadership to Supervisors, Captains, and F&B Service Agents on shifts and to monitor efficient and optimum levels of service standards.
• Be knowledgeable about different cuisines, wines, cocktails or mixed drinks, their preparation and service.
• Responsible for and to achieve the business goals set for the outlet. Monitor and discuss progress with the outlet manager and variances to financial goals.
• Be prepared to work in other manage other Food and Beverage outlets as and when required.
• Support the outlet manager to achieve the financial, service, and other related goals that have been set out for the outlet through diligent and proactive management skills.
• Work with team members in service and food or beverage preparation to formulate new promotional ideas that would impact the revenues and profitability of the outlet.
• Monitor all cashiering procedures that are processed in compliance with accounting standards.
• Monitor and minimize wastage of consumables and maintain labor productivity ratios.
• Be prepared to work in a different outlet or assume a “hands-on” role where the situation calls for it.
• On a regular basis, inspect table set-ups; check for cleanliness, neatness of the restaurant environment ensuring compliance with standards of cleanliness and order.
• Implement food items are set in proper quantities and are in compliance with hotel standards.
• Review the reservation book, pre-assign designated tables and follow up on all special requests.
• Inspect that a specified amount of food menus and wine lists are available and in good condition for each meal period.
• Inspect that menu selections and daily specials are posted and written legibly.
• Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply and stock and organization.
• Anticipate heavy business times and organize procedures to handle extended waiting lines. Seek support from other outlets where appropriate.
• Monitor guest reactions and confer frequently with service staff or captains to ensure guest satisfaction.
• Attend pre-shit meeting with staff and review all information pertinent to the day’s business.
• Handle guest complaints and comments and deal with unexpected situations.
• Supervise, mentor, train, schedule, and evaluate Team Members.
• Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect, and team members satisfaction.

Education

Bachelor Degree in Hospitality Management

Tools

MS Office

Job description

• To assist the manager to oversee the outlet operation, providing supervision, direction and leadership to Supervisors, Captains, and F&B Service Agents on shifts and to monitor efficient and optimum levels of service standards. Work closely with a team of food and beverage personnel, manage the shift and at the same time meet guest needs etc.
• Be knowledgeable about different cuisines, wines, cocktails or mixed drinks, their preparation and service. Be conversant with the foods and beverages that are served in the restaurants about the NUSTAR Resort & Casino's facilities in general.
• Responsible for and to achieve the business goals set for the outlet. Monitor and discuss progress with the outlet manager and variances to financial goals. Be proactive and suggest ways in which the business may be improved.
• Be prepared to work in other manage other Food and Beverage outlets as and when required.
• Support the outlet manager to achieve the financial, service, and other related goals that have been set out for the outlet through diligent and proactive management skills.
• Work with team members in service and food or beverage preparation to formulate new promotional ideas that would impact the revenues and profitability of the outlet. Review operating results with the team and identify opportunities to improve performance.
• Monitor all cashiering procedures that are processed in compliance with accounting standards.
• Monitor and minimize wastage of consumables and maintain labor productivity ratios.
• Be prepared to work in a different outlet or assume a “hands-on” role where the situation calls for it.
• On a regular basis, inspect table set-ups; check for cleanliness, neatness of the restaurant environment ensuring compliance with standards of cleanliness and order.
• Implement food items are set in proper quantities and are in compliance with hotel standards.
• Review the reservation book, pre-assign designated tables and follow up on all special requests.
• Inspect that a specified amount of food menus and wine lists are available and in good condition for each meal period.
• Inspect that menu selections and daily specials are posted and written legibly.
• Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply and stock and organization.
• Anticipate heavy business times and organize procedures to handle extended waiting lines. Seek support from other outlets where appropriate.
• Monitor guest reactions and confer frequently with service staff or captains to ensure guest satisfaction.
• Attend pre-shit meeting with staff and review all information pertinent to the day’s business.
• Handle guest complaints and comments and deal with unexpected situations.
• Supervise, mentor, train, schedule, and evaluate Team Members.
• Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect, and team members satisfaction.

Department

F&B FiLI Lobby Lounge

Employee Type

Probationary

Job Responsibilities

• To assist the manager to oversee the outlet operation, providing supervision, direction and leadership to Supervisors, Captains, and F&B Service Agents on shifts and to monitor efficient and optimum levels of service standards. Work closely with a team of food and beverage personnel, manage the shift and at the same time meet guest needs etc.
• Be knowledgeable about different cuisines, wines, cocktails or mixed drinks, their preparation and service. Be conversant with the foods and beverages that are served in the restaurants about the NUSTAR Resort & Casino's facilities in general.
• Responsible for and to achieve the business goals set for the outlet. Monitor and discuss progress with the outlet manager and variances to financial goals. Be proactive and suggest ways in which the business may be improved.
• Be prepared to work in other manage other Food and Beverage outlets as and when required.
• Support the outlet manager to achieve the financial, service, and other related goals that have been set out for the outlet through diligent and proactive management skills.
• Work with team members in service and food or beverage preparation to formulate new promotional ideas that would impact the revenues and profitability of the outlet. Review operating results with the team and identify opportunities to improve performance.
• Monitor all cashiering procedures that are processed in compliance with accounting standards.
• Monitor and minimize wastage of consumables and maintain labor productivity ratios.
• Be prepared to work in a different outlet or assume a “hands-on” role where the situation calls for it.
• On a regular basis, inspect table set-ups; check for cleanliness, neatness of the restaurant environment ensuring compliance with standards of cleanliness and order.
• Implement food items are set in proper quantities and are in compliance with hotel standards.
• Review the reservation book, pre-assign designated tables and follow up on all special requests.
• Inspect that a specified amount of food menus and wine lists are available and in good condition for each meal period.
• Inspect that menu selections and daily specials are posted and written legibly.
• Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply and stock and organization.
• Anticipate heavy business times and organize procedures to handle extended waiting lines. Seek support from other outlets where appropriate.
• Monitor guest reactions and confer frequently with service staff or captains to ensure guest satisfaction.
• Attend pre-shit meeting with staff and review all information pertinent to the day’s business.
• Handle guest complaints and comments and deal with unexpected situations.Supervise, mentor, train, schedule, and evaluate Team Members.
• Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect, and team members satisfaction.

Qualifications

• Bachelor Degree in Hospitality Management is an added advantage
• Three (3) years' experience in supervisory level in a 4–5-star hotel or quality restaurant.
• Good command in English, both written and spoken.
• Willing to work any day and any shift.
• Have a well-groomed, professional appearance.
• Team player.
• F&B product and service knowledge.
• Knowledge of Asian and Western Cuisines, wines, cocktails or mixed drinks, its preparation and service in detail.
• Alert with F&B related trends.
• Advance customer service skills.Strong leadership and management skills.
• Meticulous and attention to details.
• Training experience in compulsory.
• Computer Literate with business report writing skills.

Experience Range Range (Years)

4 - 5 years

Job posted on

2026-09-10