Responsible for managing and organizing daily restaurant operations with a goal of controlling costs and providing a high quality experience to customers. Areas of operation range from personnel management to cook and waiting staff coordination to inventory management.

Oversees all aspects of Property Management in accordance with Company standards, including maximization of financial performance, guest satisfaction, and staff development within established quality standards. Responsible for policy implementation and training of all hotel staff. Directly reports and accountable to President/CEO of the Company and/or such Officer to the latter may designate.●Management Critical Performance Area:a)Planner>Develop and maintain a logical, efficient and integrated system of programs, schedules and budgets, establish within company policies and procedure limits for planning the operation of the assigned shift of branch/operating unit.b) Organizer >Develop and maintain an organization with sound structure, delegation and relationship that will ensure that the most work is done by fewest people at least cost and with the greatest satisfaction of the people doing the work.c) Leader / Directing > Provide for logical decision – making and effective communication to select, retain, motivate and develop high performance from people who will be helped to make best use of their abilities.d) Controlling >Develop and maintained accurate, timely controls based on performance standards, measurement, evaluation and correction, which will ensure that, authorized plans for the branch or units are accomplished.

Responsible for overseeing the effective and efficient delivery of hotel products and services in accordance with guest expectations and established standard and procedure set by the management in order to attained the optimum sales profitability target of his assigned shift and in-charge of the day to day operation of the hotel in all department (F&B, Front Desk & Housekeeping)

Directly oversees the day-to-day activities of the Hotel Operation. Maintains adequate scheduling to ensure necessary work coverage. Works with the hotel teams to streamline the flow of communication and operational processes related to all departments within the Hotel Operation, with a focus on efficiency and guest convenience. Assists the Hotel Manger on effective and efficient delivery of hotel products and services in accordance with guest expectation and establish standard procedure in order to attained optimum ales profitability target of his shift.

Responsible for managing the assign shift effectively and the efficient delivery of hotel products and services in accordance with guest expectations and established standard and procedure set by the management in order to attained the optimum sales profitability target of his assigned shift and in-charge of the day to day operation of the hotel in all department (F&B, Front Desk & Housekeeping)

Responsible for effective and efficient delivery of hotel products and services in accordance with guest expectations and established standard and procedure set by the management of his assigned shift and in-charge of the day to day shift operation of the hotel.

Supervise work activities of cleaning personnel to ensure clean, orderly, and attractive rooms in hotels, hospitals, educational institutions, and similar establishments. Assign duties, inspect work, and investigate complaints regarding housekeeping service and equipment and take corrective action. May purchase housekeeping supplies and equipment, take periodic inventories, screen applicants, train new employees, and recommend dismissals.

Conduct Skills training on Hotel and Restaurant Services for the city government of Paranaque (TESDA)

Manage and maintain a smooth and efficient flow of over-all bar and restaurant operations. To see to it that bar and restaurant operation and maintenance is carried out in accordance with prescribed standards and policies.

Prepares/mixes alcoholic and non-alcoholic beverages according to prescribe standards.

Oversee overall set-up of the assign Outlet or Restaurant and ensure the delivery standard services set by the Food and Beverage Department.

●Pre-opening and pioneering team of New World Hotel on July 8, 1994. ●Basic Function:Take and serve food and beverage order of the guest and delivered it to the highest standard set by Food and Beverage Department.