KEY RESPONSIBILITY

Lead end-to-end implementations. The ideal candidate will play a pivotal role in helping our clients streamline their HR processes, enhance workforce management, and maximize the capabilities of SuccessFactors Employee Central Payroll.

You will:

• Lead and manage end-to-end implementations of SuccessFactors Employee Central Payroll for clients across various industries.
• Collaborate with clients to understand their unique business requirements and design tailored solutions that align with their HR strategies. 
• Configure and customize SuccessFactors Employee Central Payroll modules to meet client specifications and ensure optimal system performance.
• Provide expert guidance on best practices related to HR processes, data migration, and integration with other HCM modules.
• Conduct workshops, training sessions, and knowledge transfer activities to empower client teams and end-users.
• Stay abreast of the latest updates and enhancements in SuccessFactors Employee Central Payroll and other related modules

QUALIFICATIONS

• Bachelor's degree
• Must have 3-5 years of proven experience in end-to-end implementations of SuccessFactors Employee Central Payroll.
• Strong understanding of HR Payroll processes and best practices.
• Demonstrated ability to configure and customize SuccessFactors Employee Central Payroll to meet client requirements. 
• Experience with Time-Off module is highly advantageous. 
• Exceptional communication and interpersonal skills, with the ability to engage effectively with clients and internal teams. 
• Certifications in SuccessFactors Employee Central Payroll is a plus. 
• Strong experience in leading a team for the ECP implementation project and collaboratively work with off-shore team
• Experience in SAP Payroll to SuccessFactors Employee Central Payroll. 

WORK SCHEDULE

Shift: Mid-shift or Night shift | Remote

Location: BGC, Taguig

Benefits: Night differential, allowance, sign-in bonus

Primarily responsible for managing shift manager operations and achieving shift targets

KEY RESPONSIBILITIES:

You will:

FINANCIAL

Key Result Area 1: Cost Management 

• Accountable for managing specific P&L line items which may include but not limited to Cost of Sales, Labor Cost, and Operating expenses. 
• Ensures sales and cost management targets are translated to specific shift targets Develops pre-shift plans and outlines steps in order to achieve daily sales projections, targeted transaction count and average check. 
• Manages food and labor cost during the shift by controlling food wastage and proper labor positioning.

CUSTOMER 

Key Result Area 2: Managing Service Standards and Marketing Programs Execution During the Shift

• Engages with customers and role models service standards. Handles customer complaints in accordance to the client's customer complaint resolution and escalation procedures.
• Monitors and troubleshoots barriers to service and delivery time during assigned shift. 
• Executes proper placement and assembly of merchandising materials (point of purchase materials, updating and cleanliness of menuboard, etc.) 
• Incorporates execution and monitoring of ongoing marketing promos.

PROCESS 

Key Result Area 3: Restaurant Systems Execution through Effective Shift Management

• Executes store operational efficiencies by effectively managing Food production, Food Safety, Equipment and Maintenance, and Safety and Security systems. 
• Performs purchasing, ordering and inventory management tasks. 
• Evaluates achievement of shift targets versus actual and makes the necessary endorsement to the next manage

PEOPLE 

Key Result Area 4: Staffing and Scheduling

• Communicates shift targets to team members, motivates and guide as needed. 
• Implements staff schedule according to plan. 
• Checks staff schedule and complete position plan. 
• Monitor actual sales projections vs. the number of staff and adjusts accordingly

Qualifications:

• Bachelor’s Degree in Hotel and Restaurant Management or Business Management-related courses
• At least Two (2) years related Operations experience in a Supervisory Preferably in Casual or Fine Dining Restaurants
• Computer skills including some Microsoft software and register skills Adept in computer operations and usage of simple office machines (i.e. fax, scanner) 
• Project Management Skills
• Customer Orientation
• Judgment and Decision Making
• Coaching
• Delegation
• Performance Management

Work Schedule: Shifting / 6 days a week

Work Location: Taytay, Rizal

Primarily responsible for managing shift manager operations and achieving shift targets

KEY RESPONSIBILITIES:

You will:

FINANCIAL

Key Result Area 1: Cost Management 

• Accountable for managing specific P&L line items which may include but not limited to Cost of Sales, Labor Cost, and Operating expenses. 
• Ensures sales and cost management targets are translated to specific shift targets Develops pre-shift plans and outlines steps in order to achieve daily sales projections, targeted transaction count and average check. 
• Manages food and labor cost during the shift by controlling food wastage and proper labor positioning.

CUSTOMER 

Key Result Area 2: Managing Service Standards and Marketing Programs Execution During the Shift

• Engages with customers and role models service standards. Handles customer complaints in accordance to the client's customer complaint resolution and escalation procedures.
• Monitors and troubleshoots barriers to service and delivery time during assigned shift. 
• Executes proper placement and assembly of merchandising materials (point of purchase materials, updating and cleanliness of menuboard, etc.) 
• Incorporates execution and monitoring of ongoing marketing promos.

PROCESS 

Key Result Area 3: Restaurant Systems Execution through Effective Shift Management

• Executes store operational efficiencies by effectively managing Food production, Food Safety, Equipment and Maintenance, and Safety and Security systems. 
• Performs purchasing, ordering and inventory management tasks. 
• Evaluates achievement of shift targets versus actual and makes the necessary endorsement to the next manage

PEOPLE 

Key Result Area 4: Staffing and Scheduling

• Communicates shift targets to team members, motivates and guide as needed. 
• Implements staff schedule according to plan. 
• Checks staff schedule and complete position plan. 
• Monitor actual sales projections vs. the number of staff and adjusts accordingly

Qualifications:

• Bachelor’s Degree in Hotel and Restaurant Management or Business Management-related courses
• At least Two (2) years related Operations experience in a Supervisory Preferably in Casual or Fine Dining Restaurants
• Computer skills including some Microsoft software and register skills Adept in computer operations and usage of simple office machines (i.e. fax, scanner) 
• Project Management Skills
• Customer Orientation
• Judgment and Decision Making
• Coaching
• Delegation
• Performance Management

Work Schedule: Shifting / 6 days a week

Work Location: Baguio

Primarily responsible for managing shift manager operations and achieving shift targets

KEY RESPONSIBILITIES:

You will:

FINANCIAL

Key Result Area 1: Cost Management 

• Accountable for managing specific P&L line items which may include but not limited to Cost of Sales, Labor Cost, and Operating expenses. 
• Ensures sales and cost management targets are translated to specific shift targets Develops pre-shift plans and outlines steps in order to achieve daily sales projections, targeted transaction count and average check. 
• Manages food and labor cost during the shift by controlling food wastage and proper labor positioning.

CUSTOMER 

Key Result Area 2: Managing Service Standards and Marketing Programs Execution During the Shift

• Engages with customers and role models service standards. Handles customer complaints in accordance to the client's customer complaint resolution and escalation procedures.
• Monitors and troubleshoots barriers to service and delivery time during assigned shift. 
• Executes proper placement and assembly of merchandising materials (point of purchase materials, updating and cleanliness of menuboard, etc.) 
• Incorporates execution and monitoring of ongoing marketing promos.

PROCESS 

Key Result Area 3: Restaurant Systems Execution through Effective Shift Management

• Executes store operational efficiencies by effectively managing Food production, Food Safety, Equipment and Maintenance, and Safety and Security systems. 
• Performs purchasing, ordering and inventory management tasks. 
• Evaluates achievement of shift targets versus actual and makes the necessary endorsement to the next manage

PEOPLE 

Key Result Area 4: Staffing and Scheduling

• Communicates shift targets to team members, motivates and guide as needed. 
• Implements staff schedule according to plan. 
• Checks staff schedule and complete position plan. 
• Monitor actual sales projections vs. the number of staff and adjusts accordingly

Qualifications:

• Bachelor’s Degree in Hotel and Restaurant Management or Business Management-related courses
• At least Two (2) years related Operations experience in a Supervisory Preferably in Casual or Fine Dining Restaurants
• Computer skills including some Microsoft software and register skills Adept in computer operations and usage of simple office machines (i.e. fax, scanner) 
• Project Management Skills
• Customer Orientation
• Judgment and Decision Making
• Coaching
• Delegation
• Performance Management

Work Schedule: Shifting / 6 days a week

Work Location: Marquee Mall

To manage restaurant operations towards the attainment of set store targets by providing exceptional customer service and ensuring operational excellence in execution aligned with established policies, procedures and standards. Drive sales and profitability through the performance and development of direct subordinates, while working within approved budgets and ensures operational efficiency, compliance, and quality.

KEY RESPONSIBILITIES:

You will:

Key Result Area 1: Cost Management 

• Accomplishes daily administrative work and documentation as needed in store operations.
• Ensures timely submission of billings and other payables.
• Monitors timely submission of required accounting reports including LS in store management system.
• Prepares Sales and Cost Analysis and Profit and Loss review and discusses it with respective Multi Unit Manager. 
• Formulates annual plans based from present and previous store performance and prepares proposal to respective Multi Unit Manager.
• Makes sure that sales and operating income targets for assigned store are achieved.
• Monitors and maintains direct labor cost of assigned store within allowable limits.
• Monitors, controls and maintains food and beverage cost within allowable limits.
• Maintains operating expense within allocated budget.
• Checks delivery sales regularly and upholds standards.

Key Result Area 2: Store Management 

• Monitors equipment daily and calibrates it as needed during store operations.
• Reports equipment malfunction and prepares job order requisition.
• Plans preventive maintenance of equipment.
• Supervises ordering, forecasting and inventories to ensure established minimum levels are maintained.
• Monitors spoilages and breakages.
• Accomplishes and ensures accuracy of product inventory count.
• Implements variance analysis and proper charging.
• Upholds and monitors compliance of cash handling procedures and cashiering guidelines.
• Ensures that products’ processes and standards are being followed.
• Supervises kitchen operations to ensure that the food preparation, food storage, food safety and sanitation standards are adhered to.
• Supervises dining operations to ensure service standards are followed.
• Implements prescribed safety and security measures during opening shift operations and closing of the store.
• Recommends resolutions to operational concerns/issues at hand with approval from proper authorities.
• Endorses store concerns to next duty manager properly.
• Sends required reports and updates to respective next level superior and Multi Unit Manager.
• Conducts daily briefing before the shift to clarify expectations for the operations and resolve issues of previous shift.

Key Result Area 3: Inventory Management

• Plans, implements and monitors inventory systems (inventory, stock levels, ordering of all restaurant supplies)
• Supervises ordering, forecasting and inventories to ensure established minimum levels are maintained.
• Implements systems and policies in monitoring spoilages and breakages. 
• Accomplishes and ensures accuracy of product inventory count.
• Implements variance analysis and proper charging.

Key Result Area 4: Brand Management

• Communicates and implements promotional activities according to approved marketing plans.
• Attends to and documents customer complaints.
• Implements and upholds the brand’s Service platform.
• Prepares analysis of collected relevant market data in retail trade area and aids Multi Unit Manager in formulation of Local Store Marketing programs.
• Promotes brand image through the quality of products and services offered in the store.
• Ensures that all products in the menu are available at any given time.
• Makes sure that new products are offered and promoted according to standards.
• Conducts pre-opening activities in accordance with opening schedule and requirements, for new stores.
• Supervises new store opening team to ensure efficient opening procedures and operations.

Key Result Area 5: People Management

• Follows recruitment policies and procedures for restaurant team members’ level.
• Plans and implements job delegations based on documented job description
• Develops manpower plan and forecasts while maintaining approved labor cost.
• Prepares manpower requests in accordance to the approved manpower ratio, as needed.
• Coaches, mentors and evaluates incoming Management Trainees during On-the-Job Training.
• Arranges employee schedules based on manpower need.
• Sets subordinate’s individual performance targets based on job description and SBU balanced score card upon employment and beginning of the prescribed cycle.
• Conducts regular performance evaluation of subordinates based on set targets within prescribed period (for regular and probationary employees)
• Subjects subordinates’ with low performance rating to PIP and addresses subordinates’ performance gaps by coaching and mentoring.
• Identifies development needs of subordinates and recommends him/her to attend behavioral and/or technical programs, as deemed necessary.
• Monitors subordinates’ performance for possible rewards and recognition program
• Ensures implementation and compliance to Company’s Code of Conduct and handles disciplinary actions.

Qualifications:

• Bachelor’s Degree in Hotel and Restaurant Management/Administration, Food Technology, Nutrition or Business Management-related courses
• At least Three (3) years related Operations experience in the same capacity preferably in a casual or fine dining restaurant.
• Computer skills including some Microsoft software and register skills Adept in computer operations and usage of simple office machines (i.e. fax, scanner) 
• Personable with strong leadership capacity
• Excellent communication skills both in written and oral
• Agility, Flexibility and Adaptability
• With interest in Food Service

Work Schedule: Shifting / 6 days a week

Work Location: Balibago

Primarily responsible for managing shift manager operations and achieving shift targets

KEY RESPONSIBILITIES:

You will:

FINANCIAL

Key Result Area 1: Cost Management 

• Accountable for managing specific P&L line items which may include but not limited to Cost of Sales, Labor Cost, and Operating expenses. 
• Ensures sales and cost management targets are translated to specific shift targets Develops pre-shift plans and outlines steps in order to achieve daily sales projections, targeted transaction count and average check. 
• Manages food and labor cost during the shift by controlling food wastage and proper labor positioning.

CUSTOMER 

Key Result Area 2: Managing Service Standards and Marketing Programs Execution During the Shift

• Engages with customers and role models service standards. Handles customer complaints in accordance to the client's customer complaint resolution and escalation procedures.
• Monitors and troubleshoots barriers to service and delivery time during assigned shift. 
• Executes proper placement and assembly of merchandising materials (point of purchase materials, updating and cleanliness of menuboard, etc.) 
• Incorporates execution and monitoring of ongoing marketing promos.

PROCESS 

Key Result Area 3: Restaurant Systems Execution through Effective Shift Management

• Executes store operational efficiencies by effectively managing Food production, Food Safety, Equipment and Maintenance, and Safety and Security systems. 
• Performs purchasing, ordering and inventory management tasks. 
• Evaluates achievement of shift targets versus actual and makes the necessary endorsement to the next manage

PEOPLE 

Key Result Area 4: Staffing and Scheduling

• Communicates shift targets to team members, motivates and guide as needed. 
• Implements staff schedule according to plan. 
• Checks staff schedule and complete position plan. 
• Monitor actual sales projections vs. the number of staff and adjusts accordingly

Qualifications:

• Bachelor’s Degree in Hotel and Restaurant Management or Business Management-related courses
• At least Two (2) years related Operations experience in a Supervisory Preferably in Casual or Fine Dining Restaurants
• Computer skills including some Microsoft software and register skills Adept in computer operations and usage of simple office machines (i.e. fax, scanner) 
• Project Management Skills
• Customer Orientation
• Judgment and Decision Making
• Coaching
• Delegation
• Performance Management

Work Schedule: Shifting / 6 days a week

Work Location: Baliwag, Bulacan

Job Description:

The position is responsible for overseeing and directing subordinates in their daily monitoring and maintenance activities.

KEY RESPONSIBILITIES
You will:

• Oversee effective implementation of preventive maintenance (PM) on production machines and facilities.
• Monitor availability of stocks for machine parts, consumables, and fuel (bunker oil, industrial diesel & coal inventory).
• Coordinate/follow up with purchasing on requested items, its delivery schedule, pick up dates of repair jobs.
• Coordinate and discuss with suppliers & contractors regarding product specifications, project compliance to requirements and project planning.

QUALIFICATIONS & REQUIREMENTS:

• You must be a graduate of BS in Electrical Engineering.
• You must be a Licensed Electrical Engineer.
• You must have at least 3 years extensive background as an Engineering Supervisor in a food/dairy manufacturing set-up.
• You must have experience in equipment and facilities maintenance work with an emphasis on mechanical and electrical.
• With experience on CMMS or any industrial maintenance management program/ software is an advantage.

Work Schedule: Rotational Shift (6am – 6pm OR 6pm – 6am)

Work Location: Bagumbayan, Taguig

Work Setup: On-site, 6-days work week

Job Description:

The position is responsible for overseeing timeliness of product registration, license to operate renewal with Philippine FDA and applicable site-weed certifications (FSSC, Halal, GMP, etc.).

KEY RESPONSIBILITIES
You will:

• Spearheads the implementation and maintenance of Quality Management Systems.
• Leads audit and inspection preparation, resolution of audit and inspection findings and liaises with auditing groups and inspectors through all stages of audits.
• Ensures the quality assurance programs and policies are maintenance and modified regularly.

QUALIFICATIONS & REQUIREMENTS:

• You must be a graduate of BS Biology, Chemistry, Chemical Engineering, Food Technology or equivalent.
• You must be a Certified Lead Auditor (ISO 9001/ISO 22000) is an advantage.
• You must have more than 3 years of working experience as Quality Management or equivalent,
• You must have working experience on developing QMS document, procedures, and working instructions.
• Preferably with experience in Philippine FDA and other certification audits handling.

Work Schedule: Regular Shift (7am – 5pm)

Work Location: Bagumbayan, Taguig

Work Setup: On-site, 6-days work week

Job Description:

The position is responsible for ensuring the efficient operation of raw material warehouse by supervising and coordinating the ordering and receiving all raw materials and ensuring that inventory is at optimal level thereby minimizing operations cost.

KEY RESPONSIBILITIES
You will:

• Determine correct quantity and ensure timely delivery of raw materials thru coordination with purchasing.
• Monitor and ensure proper implementation of raw materials receiving and issuance.
• Ensure strict implementation of 5S in all raw materials warehouse areas.
• Supervise, monitor, and evaluate the performance of direct subordinates.
• Monitor the services of third-party manpower service provider in the raw material warehouse.
• Build individual development plan and provides intervention for the development and growth of direct subordinates.

QUALIFICATIONS & REQUIREMENTS:

• You must be a graduate of any communication, business, or related courses.
• You must have a minimum 4 years of professional experience or its equivalent exposure.
• Feed manufacturing company working experience would be an advantage.

Work Schedule: Regular shift (7am – 4pm OR 8am – 5pm)

Work Location: Bukidnon

Work Setup: On-site, Mondays to Saturdays