Hotel and restaurant manager
Angeles
Job Description
Posted on 20 May 2026ASSISTANT BANQUET SERVICE MANAGER
SCOPE AND RESPONSIBILITIES
- BANQUEST OPERATION
To plan, organize and service all activities within the operation with regards to Food & Beverage, especially Banquet operations, as well as equipment arrangement
Ensure that all the necessary details for an event are clear with all departments and all staff concerned.Direct the Banquet Waiters and concerned departments in setting up for a function.
Oversee the function activities and that the staff concerned perform their roles efficiently and professionally.
Supervise the activities for the function to ensure that all details and services are as specified in the agreement with the organizer for the event.
To ensure highest standards in service and food & beverage presentation
To anticipate, maintain and improve personal contacts with banquet and hotel guests
Control and supervises the preparation of all Food & Beverage products to ensure the correct measures and presentations are as per the standard operation set by the Food & Beverage DepartmentControl and supervises all food & beverage items ordered comply with the established par stock and are requested in the correct manner in order to minimize all possible eliminations within his division
- HUMAN RESOURCE RESPONSIBILITIES
Advise and make recommendations to the Food & Beverage Director on recruitment, training, utilization and development of staff
Coordinating, consulting and supervises proper set up of function rooms as well as decorationsPerform post-event review and evaluation to see areas for improvement.
Competent in managing the entire stock of banquet operations.
Responsible, patient and willing to handle customers’ queries, feedback and complaints with quick solution and professional courtesy
Resolving disputes
To carry out other responsibilities and duties assigned.
To maintain good working relationship with colleagues and all other department
To conduct aa monthly inventory for OPEQ, FF&E and other related equipment on each designated storage area of Banquet Section- FINANCIAL RESPONSIBILITIES
To have a complete understanding of the employee’s code of conduct and adhere to the regulations contained within.
Ensures to maintain positive relationships with Departmental and Hotel colleagues
To ensure that all Banquet staff comply with the Quest Hotel and Conference Center Rules & Regulations
To review the area of responsibilities, training, policy and procedures in collaboration and with the approval of the Food and Beverage Director.
Maintaining up-to-date staff records and approving leave request considering business requirements
Planning for future staffing needs
Coaching, counseling and disciplining staff, providing constructive feedback to enhance performance
To have a complete understanding and adhere to the hotel ‘s policy relating department.
Regularly communicating with staff to maintain good relationsTo report for duty punctually wearing the correct uniform and name badge at all times.
To provide a courteous and professional service at all times.
Recruiting in line with company guidelines
Preparing detailed introduction programs for new staff
Producing efficient work schedule in line with local labor codes
Effectively monitor and analyze variations from the budget
Develop systems that measure the cost effectiveness of the departments
Review financial report
To actively strive to achieve and maximizing of costs against revenues
To actively strive to achieve higher revenues and maximize costs savings against revenue targets
- OCCUPATIONAL HEALTH AND SAFETY RESPONSIBILITIES
Initiate action to correct a hazardous situation and notify the F&B Manager or F&B Director of potential dangers
Ensure security incidents and accidents are logged.
- OTHER DUTIES AS ASSIGNED
Participates on the regular evacuation drill procedure.
Keeps immediate superior promptly and fully informed of all problems or unusual matters of significance.Maintains a favorable working relationship with all other Hotel employees to foster and promote a cooperative and harmonious working climate.
Adheres to environmentally friendly practices such as; reduce waste, recycle when possible and re-use, whenever applicable.
Responsible in being a role model of the Company that would be aligned with the Company Standards, Code o Discipline and Policy and Procedures.
Performs other functions and duties which may be assigned by the immediate superior
Promote your ideas persuasively and shape the opinion of subordinates and overcome resistance
Build consensus for action and negotiate mutually beneficial solutions to problems
COMPETENCIES AND SKILLS REQUIRED
LANGUAGES
Effective oral and written communication skills.
Good understanding of local languages
Good command of any other foreign language is an advantage
Can speak fluently in English
DISPOSITION
Strong in leadership, excellent organizational skill and hands on operation
Strong knowledge and experience in Banquet Service and Operation and ability to cope with heavy banquet events
Team builder
Goal/s oriented
Tactful and sensitive to employee needs
Positive role model
Excellent written and oral communication skills.
Excellent interpersonal skills.
Exceptionally self-motivated and directed.
OTHERS
Ability to work long hours
Willing to work on shift, weekend and public holidays.
Qualifications/Requirements
Qualifications/requirements not specified
Work location
ANGELES CITY, PAMPANGA
Remarks
No additional remarks
Apply now
Angeles
Job Description
Posted on 20 May 2026
1. RESTAURANT OPERATIONS
Advise the Manager in all aspects and matters directly related to the shift operation
Control and supervises the service towards guests in order to maintain service consistency
Control...
The Moment GroupSan Fernando, 17 km from Angeles
standard procedures for production and company policies are being adhered to.
• Coaches and buddies all BOH personnel on kitchen systems, standards and procedures.
Who can have a seat at the table?
Bachelor's degree in Hotel and Restaurant Management...
Angeles
and incident reports
• Collaborating with the General Manager to implement and uphold company policies and procedures
Qualifications/Requirements
• Bachelor's Degree
• Minimum 3 years of experience in a supervisory or management role within the restaurant...