Restaurant & Banquet Operations Leader

Selah Vie Resort Hotel; San Ildefonso; On-site; PHP 480,000 - 600,000; Full time

Benefits offered by this job

Restaurant bonuses

Job summary

Selah Vie Resort Hotel in the Philippines seeks an experienced Food & Beverage Operations Manager to lead multiple outlets, events, and banquet services.

The role requires 3–5 years in F&B with at least 2 years in a managerial position, strong leadership, budgeting, and a solid grasp of hospitality standards.

Candidates should be customer-focused, able to work under pressure, and willing to work weekends and holidays.

Qualifications

• Bachelor’s degree in Hospitality Management, Hotel and Restaurant Management, Business Administration, or a related field preferred
• With at least 3–5 years of experience in Food & Beverage operations, including 2 years in a managerial role
• Strong leadership, organizational, and decision-making skills
• Excellent communication, interpersonal, and customer service skills
• Knowledge of restaurant, banquet, and catering operations
• Proficient in inventory management, cost control, budgeting, and revenue generation
• Strong understanding of food safety, sanitation, and hospitality standards
• Proficient in Microsoft Office and hotel or restaurant management systems
• Ability to work under pressure and manage multiple operations simultaneously
• Willing to work flexible schedules, weekends, and holidays

Skills

Leadership

Communication

Customer service

Inventory management

Cost control

Budgeting

Revenue generation

Food safety

Sanitation

Hotel mgmt systems

Microsoft Office

Operations management

Work flexibility

Under pressure

Education

Bachelor’s degree in Hospitality Management / Hotel & Restaurant Management / Business Administration or related field

Tools

Hotel management systems

Microsoft Office

Job description

Selah Vie Resort Hotel in the Philippines seeks an experienced Food & Beverage Operations Manager to lead multiple outlets, events, and banquet services.

The role requires 3–5 years in F&B with at least 2 years in a managerial position, strong leadership, budgeting, and a solid grasp of hospitality standards.

Candidates should be customer-focused, able to work under pressure, and willing to work weekends and holidays.