RESTAURANT OPERATIONS MANAGER

Job Purpose

The Restaurant Operations Manager of Pico Sands Hotel supports the Director of Operations and General Manager in creating and sustaining a work environment where all staff are managed by Financial Objectives and take an active role in fostering an aggressive Sales Culture thru excellent Customer Service and Sound Expense Management resulting to Financial Success driven by Leadership.

Task List

Administration

• Implements service standards and procedure in the F&B department’s operation.
• Reports any deviations to the F&B Manager for implementation of corrective steps
• Maintains effective supervision over the performance of F&B supervisor in the outlet
• Handles members and guests complaints promptly, effectively, diplomatically and to ensure all incidents are communicated to the F&B Manager immediately, stating nature, cause and resolution of complain.

Operations

• Provides functional assistance and direction to the F&B Supervisor in all matters pertaining to their operation
• Coordinates in all menu making and special offers, costing, food presentation, sanitation, food promotion and other F&B activities for the department
• Develops new ideas in conjunction with the outlet supervisor to increase sales, reduce cost or increase the productivity of the department
• Assists the outlet supervisor in anticipating the volume of business of coming activities in the hotel. Make preparations to cope with such, adequately and economically.
• Checks constantly the appearance, staff grooming, orderliness, cleanliness and proper setup of the outlets in accordance with the grooming standards.
• Attends the daily operations meeting, follows up on operational issues or possible changes in procedures.
• Oversee the delivery of exceptional customer service.
• Maintain high standards of food and service quality.
• Ensure compliance with health and safety regulations.
• Implement and enforce company policies and procedures.
• Handle guest feedback and resolve any service-related issues promptly.
• Implement strategies to enhance the overall guest experience.
• Conducts departmental operations meeting for the F&B Supervisor.
• Performs any other assignment as directed by the General Manager
• Performs all other duties and responsibilities as deemed necessary by the Management

Finance

• Ensures awareness of the budget targets with all outlet supervisors to ensure that sales volumes cost rations are respected and operational expenses are kept to a minimum.
• Exerts daily control over breakage, loss or spoilage of operational equipment through the implementation of daily inventories and spot checks
• Provides a monthly business report, profit and loss statement every month and submits it to the Finance Manager
• Assist in the development and management of the F&B budget.
• Monitor expenses and control costs to maximize profitability.
• Implement strategies to achieve financial goals.
• Monitor the average check on a daily basis and to provide action once it does not conform to the forecasted and budget reports

Marketing

• Create and maintain an updated guests’ history card for the F&B Department
• Provides the Marketing Department a yearly F&B promotional plan
• Stay informed about industry trends and best practices in F&B service.
• Implement improvements and innovations to enhance the efficiency and effectiveness of service operations

Staff Relation

• Ensure that training programs and operational standards, policies and procedures in all outlets are followed at all times
• Updates job descriptions for all positions as per the General Manager’s approval in order to orient new employees properly
• Develops and conducts training session or workshops based on identified operational training needs for all assigned personnel to maintain specified standard of service, in coordination with HR Department
• Establishes and maintains effective employee relations at all times
• Supervise and train F&B staff, fostering a positive and productive work environment.
• Conduct regular training sessions for service staff to enhance their skills and knowledge.
• Identify training needs and coordinate development programs.

ENGINEERING TECHNICIAN

Job Purpose

Perform efficient operation, preventive maintenance and repair of AC, Refrigeration and Kitchen equipment, facilities and systems.

Task List

1. Maintenance and Repairs

Ensures that maintenance and repair of AC, refrigeration and kitchen equipment and systems are carried out in accordance with Standard Engineering practices.

• Performs the necessary work as required in the Maintenance/Work Order or Job Order form, and carries out the work quickly, skillfully, and completely.
• Keeps AC, refrigeration and kitchen equipment in good operating condition and working efficiently
• Records the service maintenance/work done to all equipment and keeps it in file for future reference by the department.
• Ensures that all standard procedures of maintenance will be adhered to
• Conducts routine inspection and regularly monitors all AC refrigeration and equipment and systems. To immediately advise superior on any irregularities noted

2. Environmental Awareness

• Participate in activities concerning the protection of the environment
• Promotes, upholds and applies environmentally friendly practices – reduce, reuse, recycle
• Makes oneself aware and implement energy conservation program of the company

3. Emergency Activities

• Responds quickly and efficiently to any emergency situation

4. Others

• Keeps work area safe, clean and in order before, during and after performance of any work
• Performs other duties as assigned
• Promotes goodwill and creates a pleasant atmosphere among fellow workers/ superiors
• Always abide by the company rules, regulations and policies
• Performs all other duties and responsibilities as deemed necessary by Management

ASSISTANT ENGINEERING MANAGER

Job Purpose

Assist the Chief Engineer on the day to day activities and operation of Engineering Department. Assuming full responsibility and authority for the department, in the absence of the Chief Engineer. Responsible for the proper and smooth operation, repair and maintenance of all Engineering related machineries, equipment and facilities, to prevent untimely breakdowns. Conducts daily inspection and monitoring around the property to ensure efficiency and good working conditions of all Engineering facilities and installations, as per company safety, security and hygiene standards. Responsible for the daily delegation of works and tasks to staff. Providing supervision and leadership to support, guide, train, coach and develop team members. Ensure that operational problems and challenges are promptly brought to the attention of the Chief Engineer for discussion and resolution.

Task List

• Conduct routine round check and inspection on all areas of responsibility.
• Conduct daily inspection and assessment of PM works, repair works and Project works and give feedback to Chief engineer on the updates and progress.
• Conduct daily morning briefing with staff and delegate work assignments for the day.
• Follow-up on outstanding works from the previous days.
• Address and arrange for the rectification of daily MOD and JO concern
• Immediate rectification of Life & Safety issues/concern.
• Coordinate with service contractors for the timely maintenance schedule of eqpt and facilities.
• Check and ensure that company policies & procedure and SOP’s are clearly cascaded to staff.
• Check and review BEO, daily and 1 week in advance, to properly allocate manning and Engineering set-up requirements.
• Review costing of maintenance works for proper budget allocation and timely raising of PRs.
• Assist Chief Engineer in:
  • carrying-out Special Projects and CAPEX items.
  • review and assessment of monthly P&L and 3-month forecasting.
  • monitoring and management of daily utilities consumption
  • sourcing-out technical documentations and information on concerned projects.
  • preparing presentations for SORA (State of the Resorts Address), SWM (Solid Waste Management) and MMT for DENR submission.
  • preparing SMR quarterly for submission to Estate PCO
  • preparing weekly and monthly Utilities Consumption report
  • preparing weekly and monthly Engineering Accomplishment report
• Update and give feedback to Chief Engineer on status of assigned tasks.
• Coordinate with concern Departments on scheduled PM and repair works.
• Follow-up with contractors/suppliers for timely accomplishment of respective deliverables.
• Coordinate with Purchasing Department for ordering, purchasing and delivery of necessary materials, tools and equipment.
• Communicate and coordinate with Other Departments on related issues, concern and resolutions.
• Support and ensure that subordinates (Engineering Technicians) have the correct information, instruction and tools for proper and effective accomplishment of tasks.
• Compile and document Technical reports, PM reports and Accomplishment reports
• Perform all other duties and responsibilities as may be deemed necessary by department head and by the management.

SOUS CHEF

Job Purpose

Responsible for supporting the Executive Chef in developing a work environment where each department head manages by Financial Objectives and take an active role in fostering an aggressive Sales Culture thru excellent Customer Service and Sound Expense Management resulting to Financial Success driven by Leadership.

Task List

• Ensure that the opening and closing of the kitchen is proper and consistent done.
• Regularly check and ensure that all kitchen staff are properly groomed and in prescribed uniform during their entire duty hours.
• Ensure consistently that all sections have enough stocks for the day’s operational requirements.
• Check and monitor all stocks and ensure that the quality, freshness, size, appearance and texture are consistent with the prescribed specifications.
• Check and Monitor all food and menu items coming out of the kitchen and ensure that quality standards on taste, portion sizes, presentation and food temperature are consistently observed and practiced before food are served.
• Ensure that all stocks are consistently handled and stored properly.
• To ensure that the entire kitchen area is maintained clean and orderly before, during and after operating hours
• Keep daily record of the kitchen staffs accomplishments, violations and contributions to the day’s operation.
• To supervise and train all staffs regularly during the performance of their individual task in the following fields
  • Food Safety and Sanitation
  • “First in, First out” principle
  • Proper Cooking Techniques
  • Basic Food preparation / Mis en place task
• Responsible for conducting training to enable the staff to carry out their duties effectively and efficiently.
• Assist the management in ensuring that job descriptions and task list are prepared and maintained and that staffs are fully aware of their individual responsibilities.
• Ensure that staff members present themselves in a professional manner as set by the hotel or club standards.
• Ensure there is harmony between all internal clients and the staff and that the team is working towards a goal set by the company.
• Counseling to staff on their performance and assess the areas for improvement.

EXECUTIVE CHEF

Job Purpose

The Executive Chef leads all culinary operations for the hotel and club, focusing on delivering exceptional food quality, presentation, and service. This role combines creativity, leadership, and hands-on expertise to manage multiple dining outlets, banquets, and events. The Executive Chef is in charge of creating innovative menus, ensuring consistent food standards, and building a strong, motivated team. They oversee efficient kitchen operations, control costs, and uphold health and safety standards, all while providing memorable dining experiences that align with the organization’s mission, vision, and values, exceeding guest expectations.

Task List

Operations

• Oversee daily kitchen operations across all dining outlets and events.
• Ensure smooth coordination between kitchen and front-of-house teams.
• Monitor kitchen workflows to maximize efficiency and minimize delays.
• Ensure proper functioning of kitchen equipment and address maintenance issues.

Menu Planning

• Develop and update creative, seasonally appropriate menus that align with guest preferences and market trends.
• Collaborate with the Food & Beverage service team to design special menu items for events, promotions, and banquets.
• Ensure menu items are cost-effective, profitable, and meet quality standards.
• Review and adjust portion sizes and pricing to optimize food cost and guest satisfaction.

Food Production

• Oversee food production processes, ensuring consistent quality and presentation.
• Supervise preparation of ingredients, cooking methods, and final plating for all meals.
• Monitor cooking times and techniques to ensure food is prepared according to standard.
• Ensure the timely production of food for large events, banquets, and à la carte orders.

Food Preparation

• Direct the preparation of food items, ensuring correct handling and preparation techniques.
• Coordinate with kitchen staff to ensure proper mise en place and smooth kitchen operations.
• Ensure the proper storage and handling of all ingredients, adhering to food safety protocols.
• Review and adjust preparation methods based on guest feedback and trends.

Stock Control and Purchasing

• Oversee inventory management, ensuring proper stock levels for all ingredients.
• Regularly review stock levels and forecast needs based on menu changes and business forecast.
• Build relationships with suppliers to negotiate the best prices and maintain quality.
• Approve all purchasing orders, ensuring they stay within budget while maintaining quality.
• Monitor the storage of perishable and non-perishable items to reduce waste and spoilage.

Hygiene and Safety

• Enforce strict hygiene and sanitation standards in the kitchen and storage areas.
• Ensure all kitchen staff adhere to hygiene and food safety regulations, including updated FSH Policies and Procedure.
• Conduct regular health and safety audits, ensuring the kitchen is compliant with internal and external regulations.
• Train staff on proper handling and storage of food and cleaning procedures.
• Address any safety hazards immediately, ensuring a safe working environment for the team.

Staffing and Training

• Hire, train, and mentor kitchen staff to ensure a high-performing team.
• Conduct regular performance evaluations, providing feedback and development opportunities.
• Implement training programs to improve cooking techniques, food safety, and customer service.
• Manage staff schedules to ensure optimal kitchen coverage during peak hours.
• Foster a positive, collaborative environment that encourages creativity and teamwork.

F&B Promotion

• Collaborate with the marketing team to create special promotions, events, and seasonal offerings.
• Design and implement promotional menus to attract guests and boost sales.
• Participate in food tastings and special events to showcase culinary talent.
• Monitor the success of promotions and adjust strategies based on guest feedback and sales data.
• Stay up-to-date with food trends and incorporate innovative concepts into promotions.
• Collaborate with the Marketing team and F&B Heads to ensure the timely launch of the F&B program

Other

• Oversee the upkeep of kitchen equipment, working with maintenance teams to address any repairs or upgrades
• Engage with guests during special events or high-traffic times to gather feedback and ensure satisfaction.
• Participate in creating content for social media, blogs, or other marketing materials to promote culinary offerings.
• Engage in internal and external sustainability programs and initiatives.
• Flexibility to work evenings, weekends, and holidays as needed.

EVENTS MANAGER

Job Purpose

Drive and lead the Events Team to a successful and effective event handling thru proper guidance and coaching. Ensure productivity and revenue generation to contribute to the growth of service levels, profitability and image of the club and hotel by overseeing and directing standards for all Banquet Events. Manage the events staff performance in a professional manner and liaise with the National Sales Team to fulfill the client’s and event requirements. Delegate and assign specific accounts to events specialist and ensure seamless execution of events on site from the National Sales Office. Design and implement appropriate systems and procedure to ensure smooth events operation.

Task List

Administrative

• Oversee the events department including accounts distribution and administrative tasks
• Create and conceptualize banquet packages for social events with focus on Weddings and / or other special packages such as MICE and other events
• Responsible in coordination and post mortem meetings
• Prepares duty roster of staff and ensure they are given proper accounts to handle
• Develop booking and function management systems
• Performs duties and responsibilities as may be deemed necessary by the Management

Sales & Revenue Generation

• Assist in producing annual marketing plan for catering and banquets in coordination with DOSM and AVP-Sales of the National Sales Office
• Assure timely and accurate Banquet Event Order per function
• Banquet forecasting

• Assist the Banquet Service department in profit and loss, capex and other necessary reports
• Assist the National Sales Office to meet the set target on a monthly / annual basis
• Execute requirements of all on site events with a seamless turn over from sales to operations

• Check and monitor all the confirmed events on site to ensure that the client requirements are met
• Handles VIP accounts and special big events
• Source out and negotiate with event suppliers for MICE and ALL social events
• Point person of NSO and Property Sales guest inquiries, guest request and events complaints
• Manage all inquiries relating to internal and external events held at the club / hotel
• Review existing events and give recommendations for changes and addition as needed

Professional Development & Training

• Responsible for conducting training to enable the staff to carry out their duties effectively and efficiently
• Assist the management in ensuring that Job descriptions and task list are prepared and maintained, staff must be fully aware of their individual responsibilities
• Ensure that staff members present themselves in a professional manner as set by the hotel or club standards
• Ensure there is harmony between all internal clients and the events staff and that the team is working towards a goal set by the company
• Counseling to staff on their performance and assess the areas for improvement
• Implement disciplinary measures based on the employee handbook and code of conduct in coordination with human resources department
• Responsible for performance reviews of all events staff
• Performs duties and responsibilities as may be deemed necessary by the Management