The Crewing Manager is responsible for managing client (principal & crew) relationships, as well as developing new business from existing customers, through the delivery of a positive customer experience.

KEY RESPONSIBILITIES:

You will:

• Monitor crewing activities to ensure that section expenses are in accordance with the approved budget.
• Monitor budgets for the assigned Principal to ensure that actual expenses are maintained within approved levels.
• Establish and maintain meaningful business relationships with both internal and external.
  customers to facilitate effective and efficient delivery of services.
• Prepare POEA documentation for position/vessel/principal accreditation (new/renewal/amendment).
• Disseminate relevant information regarding crewing policies and procedures to all concerned persons.
• Regularly communicate with principal for updates and concerns.
• Provide relevant ideas and needed support that will result in business development, revenue generation, cost-savings, or customer retention.
• Prepare forward planning, action plans, and management reports.
• Conduct crew de-/final briefing, vessel assignment, contract details with crew.
• Maintain harmonious and professional working relationship within the department and with other members of the organization through participation and contribution to team activities and processes
• Comply with government legislation and company policies, and ensures staff compliance with the same.
• Participate in the creation of the Individual Development Plan and execute the application of learning for career development.

QUALIFICATIONS: 

• Master’s Degree in Business or Marine related Degree will be an advantage
• Minimum of 6 years in marine industry handling Tanker Vessel.
• Knowledgeable and experienced in crew management such as crew planning, crew rotation, briefing and debriefing of crew, and PDOS orientation
• Good leadership and people skills management
• Excellent communication skills both written and verbal
• Detail-oriented

Work Schedule: Onsite, Monday- Friday

Work Location: Makati City

The Fleet Manager will report to the VP/AVP for Crewing Operations and will directly supervise the Crewing Manager and Asst Crewing Manager. The role is responsible for managing client (principal & crew) relationships, as well as developing new business from existing customers, through the delivery of a positive customer experience. 

KEY RESPONSIBILITIES:

You will:

• Develop annual strategic plans and budgets for the fleet in consideration with corporate directions, feedback from principals, and input from staff.
• Achieve revenue targets through implementation of strategies and action plans.
• Monitor budgets for the fleet to ensure that actual expenses are maintained within approved levels
• Ensure that quality policies and operational procedures are implemented and followed within the accounts being handled.
• Establish and maintain meaningful business relationships with both internal and external customers to facilitate effective and efficient delivery of services
• Attend to inquiries of existing and prospective clients and make proposals for crewing services in consultation with the Associate Vice President and/or Senior Vice President for Crewing Operations.
• Manages staff and staff activities ensuring crewing procedures are followed in accordance with prescribed standards.
• Disseminate current, complete, accurate, and relevant information procedures and regulations to all concerned persons
• Monitor submission of required management reports completely and accurately with Accounting relative to the timely and accurate preparation of statements of account and processing of crew allotment and other payments
• Maintain harmonious and professional working relationship within the department and with other members of the organization through participation and contribution to team activities and processes

QUALIFICATIONS: 

• Master’s Degree in Business or Marine related Degree will be an advantage
• Minimum 6 years in maritime industry as a Fleet Manager,
• Must have experience in handling crewing operations for Bulk vessels.
• Detail Oriented
• Good leadership and people skills management
• Excellent communication skills both written and verbal

Work Schedule: Onsite, Monday- Friday

Work Location: Makati City

The Poultry Veterinarian is responsible for diagnosing and treating medical conditions in poultry. This includes conducting regular health assessments, developing and implementing treatment plans, administering medications, and providing preventative care. Additionally, the Poultry Veterinarian ensures that the poultry operation complies with health regulations 

KEY RESPONSIBILITIES

You will:

• Examine the poultry animals’ health, diagnose illnesses, and determine the best treatment as needed.
• Manage and monitor the farm medication and vaccination program.
• Ensure proper implementation of biosecurity program and recommend improvements as needed
• Provide thorough training to farm employees on animal health and biosecurity.
• Prepare and submit weekly and monthly reports.
• Perform other task that may be assigned from time to time

Qualifications:

• Candidate must be a graduate of Doctor of Veterinary Medicine
• Board Passer of Veterinary Medicine is an advantage.
• With at least 2 years work experience in Layer Farm
• Knows how to drive and with driver's license
• Willing to travel
• Fresh graduates are encouraged to apply

Work Set-up: Onsite

Work Location: Gamu and Burgos, Isabela

KEY RESPONSIBILITIES

You will:

• Monitor and implement the medication program for the farm.
• Examine the pig health, diagnose illnesses, and determine the best treatment as needed.
• Ensure proper implementation of biosecurity program and recommend improvements as needed.
• Improve and develop biosecurity manual and animal health-related protocol.
• Provide thorough training to farm employees on animal health and biosecurity.
• Manage and monitor the farm medication and vaccination program

Qualifications:

• Must be a Licensed Veterinarian.
• At least 1 year of working experience in the related field.
• Willing to be assigned in Rosario, Batangas.

Work Set-up: Onsite

Work Location: Batangas 

The Resort Operations Manager oversees all aspect of resort operations, including guest services, staff management, budgeting and financial report.

KEY RESPONSIBILITIES

You will:

• Ensure the highest level of guest satisfaction by maintaining exceptional standards of service and hospitality.
• lead and motivate resort staff to deliver outstanding performance and achieve organizational goals.
• Develop and implement strategies to optimize resort efficiency and profitability.
• Foster a positive work environment conducive to teamwork, collaboration, and professional growth.

Qualifications:

• Bachelor's Degree in Hospitality Management or related field.
• At least 1-2 years in managerial role.
• Strong leadership skills and ability to inspire and empower teams.
• Knowledge of Bisaya and Siargaonon is a plus
• Able to work in Siargao Island.

Benefits:

• Free lodging
• Free air flight
• SL/VL
• HMO
• Tips

You will…

• Attain optimum sales and opex performances thru effective and efficient planning, leading, organizing and controlling of assigned store or branch.
• Manage assigned stores daily operations.
• Provide excitement to members and excellent members service experience during their visit in the store.
• Ensure safety and security of all members and employees in the assigned store
• Discuss KPI and set standards on store operations critical performance areas
• Develop course of actions to achieve maximum sales growth and gross margin targets
• Understand assigned stores strength, weaknesses versus competitors and foresee opportunities and strengths
• Assess and evaluate sales penetration and Top articles per department and prepare action plans to improve sales
• Control and monitor of shrinkages, disposal and expiry of the products.
• Ensure effective implementation of standard merchandising and stocking/display
• Strategize floor plan lay out of the store thru proper coordination with VP Operations and COO
• Plan and direct display movements in end cap, highlights, quad display, impulse, seasonal and showroom display.
• Improve production planning and completeness display thru planogram in OB and fresh departments to maximize sales opportunities.
• Balance store stock inventories and ensure availability of stocks.
• Standardize and monitor procedures of overstock/top load, walk in freezer/chiller management.
• Monitor daily, weekly and monthly stock key performance indicators; zero sales, end cap report, top SKUs, shrinkage, expiry, disposal / throwaway reports and NOH.
• Assess and approve Cycle Count adjustments in the store.
• Manage conduct of Annual Physical Inventory Count
• Develop new channels for volume shoppers or bulk sales to improve sales performance of the store.

Qualifications:

• Bachelor’s Degree in Business/ Accounting, IT & Engineering, Marketing. Preferably Graduate studies or Masteral
• At least 15 years experienced in FMCG or Retail or Mall operations
• At least 10 years experience as Area Manager or Regional Manager or General Manager of Big Mall.
• Experienced in opening and setting up new store.
• Must know how to communicate and written skills in English.
• Must know how to operate MS Office operations-Word, Excel, Pivot, Power Points.
• Must know how to use JDE or SAP and WMS
• Knowledge of Financial Statement and Accounting terms
• Experienced to lead more than 500 manpower

The Assistant Branch Manager will manage restaurant operations toward setting 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 ensuring operational efficiency, compliance, and quality.

KEY RESPONSIBILITIES:

You will:

Key Result Area 1: Cost Management 

• Accomplish daily administrative work and documentation as needed in-store operations.
• Ensure timely submission of billings and other payables.
• Monitor timely submission of required accounting reports including LS in the store management system.
• Prepare Sales and Cost Analysis and Profit and Loss review and discuss it with respective Multi-Unit managers. 
• Formulate annual plans based from present and previous store performance and prepare proposals to respective Multi-Unit Managers.
• Make sure that sales and operating income targets for assigned store are achieved.
• Monitor and maintain direct labor costs of the assigned store within allowable limits.
• Monitor, control, and maintain food and beverage costs within allowable limits.
• Maintain operating expenses within the allocated budget.
• Check delivery sales regularly and upholds standards.

Key Result Area 2: Store Management 

• Monitor equipment daily and calibrate it as needed during store operations.
• Report equipment malfunction and prepare job order requisition.
• Plan preventive maintenance of equipment.
• Supervise ordering, forecasting, and inventories to ensure established minimum levels are maintained.
• Monitor spoilage and breakage.
• Accomplish and ensure accuracy of product inventory count.
• Implement variance analysis and proper charging.
• Uphold and monitor compliance with cash handling procedures and cashiering guidelines.
• Ensure that products’ processes and standards are being followed.
• Supervise kitchen operations to ensure that the food preparation, food storage, food safety and sanitation standards are adhered to.
• Supervise dining operations to ensure service standards are followed.
• Implement prescribed safety and security measures during opening shift operations and closing of the store.
• Recommend resolutions to operational concerns/issues at hand with approval from proper authorities.
• Endorse store concerns to the next duty manager properly.
• Send required reports and updates to respective next-level superiors and Multi-Unit Managers.
• Conduct daily briefings before the shift to clarify expectations for the operations and resolve issues of the previous shift.

Key Result Area 3: Inventory Management

• Plan, implement, and monitor inventory systems (inventory, stock levels, ordering of all restaurant supplies)
• Supervise ordering, forecasting and inventories to ensure established minimum levels are maintained.
• Implement systems and policies for monitoring spoilages and breakages. 
• Accomplishes and ensures the accuracy of product inventory count.
• Implement variance analysis and proper charging.

Key Result Area 4: Brand Management

• Communicate and implement promotional activities according to approved marketing plans.
• Attend to and document customer complaints.
• Implement and uphold the brand’s Service platform.
• Prepare analysis of collected relevant market data in retail trade area and aids Multi Unit Manager in formulation of Local Store Marketing programs.
• Promote brand image through the quality of products and services offered in the store.
• Ensure that all products in the menu are available at any given time.
• Ensure 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

• Follow recruitment policies and procedures for restaurant team members’ level.
• Plan and implement job delegations based on documented job description
• Develop manpower plan and forecast while maintaining approved labor cost.
• Prepare manpower requests in accordance to the approved manpower ratio, as needed.
• Coach, mentor, and evaluate incoming Management Trainees during On-the-Job Training.
• Arrange employee schedules based on manpower need.
• Set subordinate’s individual performance targets based on job description and SBU balanced score card upon employment and beginning of the prescribed cycle.
• Conduct regular performance evaluation of subordinates based on set targets within prescribed period (for regular and probationary employees)
• Subject subordinates’ with low performance rating to PIP and addresses subordinates’ performance gaps by coaching and mentoring.
• Identify development needs of subordinates and recommends him/her to attend behavioral and/or technical programs, as deemed necessary.
• Monitor subordinates’ performance for possible rewards and recognition program
• Ensure 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

The Shift Manager will be primarily responsible for managing shift manager operations and achieving shift targets.

KEY RESPONSIBILITIES:

You will:

FINANCIAL

Key Result Area 1: Cost Management 

• Manage specific P&L line items, including but not limited to Cost of Sales, Labor Cost, and Operating expenses. 
• Ensure sales and cost management targets are translated to specific shift targets Develop pre-shift plans and outline steps to achieve daily sales projections, targeted transaction count, and average check. 
• Manage food and labor costs 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

• Engage with customers and role models service standards. Handles customer complaints in accordance with the client's customer complaint resolution and escalation procedures.
• Monitor and troubleshoot barriers to service and delivery time during assigned shifts. 
• Execute proper placement and assembly of merchandising materials (point of purchase materials, updating and cleanliness of menu board, etc.) 
• Incorporate execution and monitoring of ongoing marketing promos.

PROCESS 

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

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

PEOPLE 

Key Result Area 4: Staffing and Scheduling

• Communicate shift targets to team members, motivates and guide as needed. 
• Implement staff schedule according to plan. 
• Check 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

POOLING - Hotel Operations (General Services, Facilities)

A soon to open luxury Hotel Resort in Paranaque City is opening its door to all professionals in the hospitality sector. This hotel will redefine standards and elevate experiences in the realm of hospitality and gaming.

• Legal & Compliance
• Help Desk
• Human Resources
• Finance
• Procurement
• Workforce Planning
• Technical Services