Job title: Vice President - Business and Operations Manager

Industry: Hospitality, Food & Beverage

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:

This role provides a great opportunity to demonstrate business and management principles, and assists with strategic planning, resource allocation, production methods, and coordination of people and resources.

As a Business and Operations Manager within the Corporate Center, you will be responsible for overseeing the operations of the employee dining, pantry services, conference center, and lobby reception at IFC, Manila. Your role will involve managing the planning, operations, reservation, and execution processes within these facilities to ensure the highest standard of service is delivered to all internal and external clients. You will be expected to ensure all policies, procedures, and codes of conduct are adhered to and observed. Your duties will also include delivering all services in line with the firm’s Business Principles and liaising with all and Vendor personnel within, as well as all Client and Customer contacts.

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 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.

• 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.

• 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.

• 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 training.

Required qualifications, skills and capabilities:

• Hospitality degree, demonstrable five (5) years of experience in international 5-star hotels, event planning, and food & beverage environment

• Experienced knowledge of food, beverage and catering services

• Experience in efficient vendor and project management, managing teams, meeting planning and customer service

• Proficient in gathering and interpreting accurate financial data

• Excellent communication skills both written and verbal establishing strong interpersonal skills with the ability to interact with clients, vendors, partners, and senior executives

• Outstanding Computer Skills (MS Office Word, Excel, Outlook)

Preferred qualifications, skills and capabilities:

• Knowledgeable in Health & Wellness is a plus