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.

EVENTS EXECUTIVE

Job Purpose

Mainly responsible to oversee all the logistics of an event. He / She is in charge of the detailing, planning, organizing, managing and coordination of physical requirements and services needed in a particular event. He/ She will ensure smooth event execution from the National Sales Office to the Property. He / She is expected to project a positive image of the company and should be able to manage people and time effectively while ensuring a successful event experience to the clients.

Task List

Handle the confirmed MICE and social events on site upon receipt of the event endorsement
Responsible for detailing, planning, organizing, coordinating the physical requirements and services needs of a particular event.
Responsible to bring success to an event assigned to him / her and ensure repeat business
Facilitates client site inspection and entertainment in the absence or unavailability of the National Sales Manager
Prepare and modify contracts or do amendments as deemed necessary
Prepares External banquet Event Order for client’s checking and approval
Prepares Internal Banquet Event Orders upon receipt of the Group Information Sheet, signed contract and payment details from the National Sales Office and cascade it to all the departments concerned
Direct Supervision of events in all aspects (Logistics, technical & production)
In charge of implementation and smooth execution of events in the property
Recommend, select and help locate or obtain products and services based on the client’s needs and preferences
Directly communicate and coordinate with the clients for the event detailing
Ensure complete physical set up and decorations in accordance with the client’s preferences
Ensure that all the concerned departments adhered to the requirements as set by the client
Do coordination meeting on a weekly basis for the upcoming events
Do post mortem reports and set a meeting to the departments concerned to address the issues and challenges during the event
Works long hours if operation requires
Performs duties associated with final settlement of managed events, such as charges and final billing and process all necessary documents in time for the event
Demonstrates continuous effort to improve operations, decrease turnaround times, streamline work processes and work cooperatively and jointly to other departments to provide quality seamless customer service
Inputs, retrieves and updates event set up information and produces event reports through post mortem and ensures a high degree of accuracy and thoroughness of departmental records and reports
Ensure revenue targets are met and upsell / upgrade is being done religiously
Assist the Assistant Events Manager in ensuring that all policies and procedures are in place.

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

Responsible for the operational and administrative functions of the entire kitchen department, with strict adherence to the company’s code of conduct & discipline, Vision, Mission and Values, and the set company standards on food preparation, presentations & safety & hygiene.

Task List

Monitor and manage the skills of individual Kitchen staff to achieve productivity and quality output.
Delegate responsibilities to each section efficiently.
Identify training needs of kitchen staff base on each position titles.
Formulate and create training plans beneficial to the staffs product awareness, culinary skills, and organizational capabilities.
Create menu and recipe that will appeal to the target clients utilizing available sales data of each menu items sold in every outlet.
Check and monitor all kitchen sections food and supplies requisitions and ensure that these are properly coordinated to the concerned support departments.
Monitor all sections of the kitchen that all products on the menu for sale are available and are ready for delivery once ordered by the customers/clients.
Check and monitor that all sections of the kitchen only release menu items that meets the set quality standards and consistency of products are maintained by staff responsible for each outlet.
Strictly implement standards on food hygiene, sanitation, and food safety, and proper storage and handling of all food items.
Regularly check all section heads that food stocks, supplies, manpower, and equipment and utilities are properly and efficiently utilize.
Ensure that necessary forms on all charges or food transfers are accomplished daily and submitted to respective concerned departments on time.
Create guidelines, check and approve all stock projections/ portioning for banquet preparations, and ala carte orders.
Ensure that all section heads are efficiently utilizing manpower through proper and effective scheduling, and that maximum productivity is achieved at every shift.
Constantly regulate and monitor yields of food production to minimize, if not eliminated, wastages.
Provide subordinates with the proper tools/equipment, knowledge and skills, in the performance of their task.
Check and monitor that all section heads, are capable of proper handling and care of all kitchen equipment.
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 staff 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 events staff and that the team is working towards a goal set by the company
Counseling of 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

Delectable Duo

PICO RESTAURANT & BAR

LAGOA

REEF BAR

GRAB N GO

B N' B

Sustainable Diner

The Final Straw

ENGINEERING TECHNICIAN

ASSISTANT ENGINEERING MANAGER

EVENTS EXECUTIVE

SOUS CHEF

EXECUTIVE CHEF