Food and beverage supervisor
Job Description
Posted on 8 April 2026JOB TITLE: FOOD & BEVERAGE SUPERVISOR
REPORTS TO: RESORT OICs/ PRESIDENT
JOB SUMMARY:
The Food & Beverage Head is responsible for the overall leadership, strategic direction, and operational performance of the Food & Beverage Division. The role directly supports the Resort OIC / President in delivering the resort’s vision of “making everyone experience the sweetness of Negrense Hospitality by celebrating and sharing our heritage.” This position ensures excellence in culinary quality, service standards, financial performance, brand alignment, and guest satisfaction across all food and beverage outlets.
Qualifications/Requirements
Duties and Responsibilities
Lead and manage the entire Food & Beverage Division, including Culinary, Restaurants & Bars, Meetings & Events, and Stewarding.Oversee all food production operations for restaurants, banquets, and special events, ensuring consistency in quality, presentation, and sanitation standards.
Develop menus, food specifications, standard recipes, and portion controls in coordination with and subject to approval by the Resort OIC / President.
Establish, implement, and enforce operational standards, policies, and procedures across all F&B departments.
Prepare, manage, and monitor food, labor, and operating budgets, including capital expenditures.
Drive revenue growth by developing and executing F&B promotions, special events, and other revenue-generating initiatives.
Ensure full compliance with food safety, sanitation, liquor licensing laws, and all applicable local regulations.
Champion the brand philosophy and ensure alignment with the resort’s vision, mission, and values.
Ensure guest services consistently exceed expectations and promote personalized, guest-centric service.
Analyze guest satisfaction results, operational reports, and market trends to identify improvement opportunities.
Recruit, train, develop, and retain a high-performing, guest-focused team.
Foster a positive, fair, and professional work environment that supports staff growth and accountability.
Maintain effective inventory controls to minimize losses, prevent pilferage, and maximize inventory turnover.
Conduct regular inspections and audits to ensure compliance with quality, safety, and operational standards.
Prepare and submit weekly, monthly, and annual operational and financial reports to management.
Perform other duties and executive tasks as may be assigned by the Resort OIC / President.
QualificationsAt least three (3) years of experience in a senior Food & Beverage leadership role within a hotel or resort setting.
Proven expertise in managing large-scale Food & Beverage operations and similar hospitality facilities.
Strong leadership, people management, and team development skills.
Strategic thinker with solid financial and operational acumen.
Excellent communication and interpersonal skills; fluent in English.
High level of accountability, integrity, and decision-making capability.
Results-driven, proactive, and capable of working in a fast-paced, guest-focused environment.
Work location
BACOLOD CITY (CAPITAL), NEGROS OCCIDENTAL
Remarks
No additional remarks
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