Outlet & Banquet Operations Lead

Vivere Hotel; Muntinlupa; Vor Ort; PHP 391.000 - 837.000; Vollzeit

Zusammenfassung

Vivere Hotel in Metro Manila is seeking an Outlet & Banquet Officer-in-Charge to oversee daily dining and banquet operations, delivering exceptional guest experiences. You will lead and coach the team, implement service improvements, and ensure safety and policy compliance in a fast-paced setting.

The ideal candidate holds a hospitality degree with 2–3 years in F&B operations, including supervisory roles, and excels in guest service, communication, and organization.

Qualifikationen

• Degree in Hospitality Management, Hotel & Restaurant Management, Tourism, or related field.
• 2–3 years in Food & Beverage operations with supervisory or team-leader experience preferred.
• Strong understanding of restaurant operations, banquet service, and hospitality standards.
• Proven ability to lead and motivate teams in a fast-paced environment.
• Excellent guest service, communication, and interpersonal skills.

Aufgaben

• Take ownership: oversee daily operations of restaurant outlets and banquet events, ensuring smooth execution and exceptional guest service.
• Lead with heart: supervise and motivate team members with guidance and accountability.
• Ignite innovation: suggest improvements to service procedures and workflows to boost efficiency and guest experience.
• Value integrity: ensure compliance with food safety regulations, company policies, and service standards while maintaining professionalism.
• Endeavor excellence: monitor service quality, resolve guest concerns promptly, coordinate with Kitchen, Sales, and other departments.

Kenntnisse

Guest service excellence

Leadership

Communication skills

Organizational skills

Problem-solving

Ausbildung

Hospitality management degree

Jobbeschreibung

Vivere Hotel in Metro Manila is seeking an Outlet & Banquet Officer-in-Charge to oversee daily dining and banquet operations, delivering exceptional guest experiences. You will lead and coach the team, implement service improvements, and ensure safety and policy compliance in a fast-paced setting.

The ideal candidate holds a hospitality degree with 2–3 years in F&B operations, including supervisory roles, and excels in guest service, communication, and organization.