F&B Operations Head

The F&B Operations Head is responsible for overseeing the overall food and beverage operations, with a strong emphasis on planning, managing, and executing events. This role ensures smooth daily operations while driving high-quality service delivery during banquets, corporate functions, private events, and other special occasions.

Key Responsibilities:

• Lead and manage overall F&B operations, including restaurants, catering, and event functions
• Plan, organize, and execute all F&B-related events (corporate events, weddings, private parties, and special functions)
• Coordinate closely with clients and event organizers to understand requirements and ensure proper execution
• Develop event concepts, menus, and service flow aligned with client expectations and company standards
• Supervise banquet and service teams during event setups, execution, and post-event turnover
• Ensure efficient staffing, scheduling, and deployment for both daily operations and events
• Monitor food quality, presentation, and service standards across all outlets and events
• Manage event costing, budgeting, and profitability while maintaining service excellence
• Handle event troubleshooting on-site and ensure quick resolution of operational issues
• Maintain strong coordination with kitchen, sales, and marketing teams for seamless event delivery
• Enforce health, safety, and sanitation standards at all times
• Drive customer satisfaction, especially during high-volume and high-profile events

Qualifications:

• Bachelor’s degree in Hospitality Management, Hotel & Restaurant Management, or any related course
• Minimum 5–8 years of progressive experience in F&B operations within a hotel environment
• Strong background in banquets, catering, and hotel events operations (weddings, corporate functions, MICE)
• At least 2–3 years in a supervisory or managerial role (F&B Manager, Banquet Manager, or similar)
• Proven experience in handling high-volume hotel events and simultaneous functions
• Strong understanding of hotel operations flow (front office coordination, housekeeping alignment for events, etc.)
• Excellent leadership and team management skills in a multi-department hotel setting
• Strong knowledge of event costing, banquet revenue management, and P&L accountability
• Familiarity with hotel standards, SOPs, and luxury/service-driven guest experience expectations
• Excellent communication and client-handling skills for high-profile hotel guests and event organizers
• Ability to work flexible hours, including weekends, holidays, and peak event seasons
• Proficiency in hotel management systems (PMS / POS / banquet event order systems) is an advantage

Pay: Php50,000.00 - Php60,000.00 per month

Work Location: In person