Job title: Vice President - Business and Operations Manager

Industry: Hospitality, Food & Beverage

Job Category: General Management & Ops

Locations: 9th Avenue corner 38th Street, Uptown Bonifacio, Taguig City

Work set up:  M-F 100% onsite, mid-shift (depending on the business)

Highlights:

• Strong experience in Hospitality background/ Hotel & Restaurants in a Managerial position

• Expertise: Food & Beverage

• Solid project and vendor management background

• Knows and understands food,  the ins and outs in the hospitality operation

• With International experience from a five star hotel is a PLUS

JOB DESCRIPTION:

 

Job responsibilities:    

• Ensure that the highest standards of service are delivered and maintained through proactive and competent management oversight, support, and planning processes. Oversee a robust vendor management program including but not limited to Business Review Meetings providing feedback and updates on all operational, strategic, financial, and personnel matters, menu rotation, fresh selections, and theme program on a monthly basis. 

• Manage vendor operations to deliver first-class service by adhering to local and global JPMC operating standards.

Demonstrate business and management principles, assists with strategic planning, resource allocation, production methods, and coordination of people and resources.

• Provide and analyze data metrics relating to meeting space utilization, visitor statistics, participation data,  sales mix, food costs, and others as required.

• Maintain a flexible, “can do” mindset at all times providing clients with high-quality and consistent products and services and to ensure overall safety and security.

• Handle day-to-day challenges that the team presents and assist driving towards a sustainable solution.

• Deliver and strategize against Key Performance Indicators (KPI) and report across Lobby, Conference Center, and Employee Dining ensuring key standards are met around financial & operational performance and program effectiveness. Liaise with third party vendors on the alignment of the  food and beverage program according to Service Level Agreement.

• Drive innovation and implement ideas to enhance services – modify food and service programs in line with current high street trends and liaise with key partners, stakeholders, and clients to consistently meet and exceed expectations.

• Ensure client needs are identified, and details are communicated to all internal partners and external vendor teams to ensure seamless delivery of excellent service. Deliver quality and enhanced service across all areas handled by the  Amenity Services team. Develop and augment.

• Environmental and Sustainability initiatives supported by a strong marketing and communications program.

• Manage, develop, and coach the Amenity services team/partners to deliver a personalized intuitive client experience. Set an example and ensure standards are achieved in terms of personal presentation and grooming, present a polished image, following uniform guidelines without exception. Manage and maintain relationships with Events Team and Internal Clients, along with partner teams. Maintain a professional, flexible “can-do” level of service at all times to provide Clients with a high-quality consistent dining, conference and event product.

• Ensure maximum use of each Amenity space to achieve yearly utilization goals. Produce financial P&L reports relating to Amenity Services including sales and costs against budget and forecast and record management to ensure data protection and audit compliance. Demonstrate a globally aligned framework for vendor oversight, Vendor supplier management, Performance-based metrics - KPIs and BRMs, Health & safety and sanitation reporting, Financial reporting and Mandatory JPMC training.

Required qualifications, skills and capabilities:

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