The System Onboarding Specialist is responsible for setting up and configuring the company's Transportation Management System (TMS) for new clients, ensuring accurate and efficient system configuration, data migration, and integration.

KEY RESPONSIBILITIES

You will:

• Configure TMS system settings, parameters, and workflows for new clients.
• Set up and manage user roles, permissions, and access controls.
• Perform data migration from existing systems to TMS.
• Integrate TMS with external systems, such as APIs, EDI, or third-party software.
• Conduct thorough testing and quality assurance of system configurations.
• Collaborate with cross-functional teams, including sales, customer success, and development.
• Develop and maintain technical documentation and knowledge base articles.
• Provide technical support and training to clients and internal teams.
• Troubleshoot and resolve system configuration issues and errors.
• Optimize system performance and efficiency.
• Implement security measures and ensure compliance with industry standards.
• Conduct regular system audits and maintenance tasks.
• Develop and maintain technical documentation and knowledge base articles.
• Provide technical support and training to clients and internal teams.
• Collaborate with the development team to identify and prioritize system enhancements.
• Participate in project planning and implementation of new features and functionality.
• Ensure system compatibility and integration with other systems and software.
• Develop and maintain technical documentation and knowledge base articles.

Qualifications

• Associate's degree in Computer Science, Information Technology, or related field
• 2+ years of experience in system administration, technical support, or related roles
• Certification in IT service management (e.g., ITIL) or related areas
• Experience with DevOps practices and continuous integration/continuous deployment (CI/CD) pipelines
• Knowledge of global transportation industry standards, regulations, and best practice

Location: Ortigas, Pasig

Schedule: Midshift to Nightshift | Hybrid (2-3 days onsite)

The Trainer supports and coordinates different quality and training activities of the company and will be responsible for analyzing training needs, developing curriculum, growth and success of an employee on-boarding. This position supports operation managers and teams and related stakeholders to ensure long-term broadening and deepening of the service excellence objectives in the services and processes deployed to meet customers demand for high quality, dependable, and efficient services.

KEY RESPONSIBILITIES

You will:

• Develops, coordinates and administers a comprehensive training curriculum for both new hire and existing employees
• Ensures all need and programmes are mapped to business and organizational requirements
• Responsible for on site or virtual training coordination of systems changes, new systems and/or processes in support of overall company initiatives, and ensures initiatives are reflected in the training material
• Conducts systems and process training – need based, mandatory or project based as required
• Coordinates closely with process owners, works fortnightly and monthly for engagement with different stakeholders of process owners
• Responsible for periodic reviews of file documents to ensure compliancy to quality regulations
• Responsible for coordinating all training, record keeping, updating, auditing and process compliance.

Qualifications

• Bachelor's Degree is required
• Minimum of 5 to 8 years in Logistics Industry/ Shipping/ Import/Export department
• Exposure to Air/ocean transportation/ Logistics / 3PL in working with a Supply chain service provider
• Preferably with exposure to Order Management / Buyers Consolidation process & systems and related forwarder ERP systems

Location: Ortigas, Pasig

Schedule: Hybrid (2-3 onsite) | Day shift (may work on graveyard depending on the training schedule)

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 3 years in managerial role.
• Strong leadership skills and ability to inspire and empower teams.
• Creative
• Able to work in Alaminos, Pangasinan

Lead and manage the region of Cebu Branches Operations, including agents network operations to achieve Operations KPIs to ensure operational effectiveness and efficiencies in service, productivity, cost and revenue by executing the contractual obligations of clients. Manage and coordinate the Operations day-to-day activities in pickup and delivery, cash efficiency, linehaul shuttles and warehouse operations following the SOP resulting to better use of existing resources and increased profitability. The position is also responsible for maintaining client’s relationship by maintaining a high level of customer experience and exceeding customer’s expectation’s and requirements. Likewise looking for other opportunities to grow the business.

KEY RESPONSIBILITIES

You will:

• Management of operational service delivery KPI's for clients.
• Develop and implement strategies that are aligned to the strategic goals of the business unit.
• Establish, expand and strengthen the Cebu region market position.
• Execute the operational initiatives to enhance profitability.
• Management of operational service delivery KPI's for clients
• People management and leadership of the Operations
• Ensure operational effectiveness and efficiencies in service, productivity, cost and revenue by executing the contractual obligations of UPS
• Execute the operational initiatives to enhance profitability of Operations
• Develop and increase customer engagement as well as respond to queries of shipment updates
• Manage service issues real time and proactive communications to customer
• Identify, develop and implement initiatives to support customer specific requirements
• Responsible to ensure documentation and billing accuracy from clients to facilitate invoicing
• Represent the interest in customers’ communications, engagements, and interaction
• Responsible for creating and delivering operational metrics, performance indicators and customer satisfaction levels
• Attends regularly to Client meetings to discuss the KPI/Business Review Reports.
• Work with respective branches to implement corrective actions real time with customers’ input
• Prepares Business Review Reports for presentation to client/shipper.
• Undertake any other duties as required by senior management
• Execute the operational initiatives to enhance profitability

QUALIFICATIONS

• Bachelor's Degree
• 3+ years experience on a managerial level in Supply Chain, Logistics, Management, Business Administration, Engineering
• People and stakeholder management skills
• Excellent communication abilities
• Operations, commercial, and financial acumen
  

You will oversee day-to-day operations of the store. You will also plan, organize, and lead as necessary to achieve profitability and sales targets as well as mobilize people, systems and processes in the store in order to conform to set quality management standards.

KEY RESPONSIBILITIES

You will:

• Set accurate daily sales forecasts based on monthly sales targets, uses the data in order to manage inventory, production schedules, and labor cost efficiently. Manages overall P&L line items.
• Come up with a plan of action to manage costs and achieve profitability targets.
• Ensure compliance with the client's cash handling procedures and inventory systems.
• Evaluate performance of the store in terms of sales, profitability, and other key performance indicators as tied to business plans. Identifies plan of action to meet set performance level.
• Advocate and enforce the client’s brand of customer service, and coach team on how to execute consistently.
• Ensure that merchandising messages in the store are in adherence to prescribed guidelines (proper placement and assembly of Point of Purchase materials, cleanliness of menu board, etc,)
• Ensure all team members understand ongoing store promotions
• Manage restaurant systems assignment to shift managers.
• Ensure the assigned manager can competently handle delegated restaurant systems role.
• Take a plan of action to improve systems execution in the store to address operational barriers
• Store Team Communication and Cascade.
• Effectively communicates to team members the store goals and targets.
• Translate these goals into practical day to day duties of each store member.
• Train, guide, and motivate employees to ensure their professional development and personal growth
• Undertake staffing and scheduling of the store team.
• Manage labor costs through optimized staffing, role assignment and rationalized manpower forecasting.

QUALIFICATIONS:

• Graduate of any four (4) year course, preferably in HRM, Food Tech and Nutrition
• At least 2 years Supervisory experience in a restaurant setting
• Can interpret and analyze Profit and Loss statement
• Has basic understanding of simple financial ratios
• Cost Management

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 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

Job Summary: 

The Restaurant Manager is responsible for the restaurant’s business performance, product & service quality standards, health and safety, as well as the overall customer experience and satisfaction.

KEY RESPONSIBILITIES

You will:

Financial Management

• Responsible in achieving the target sales and profitability of the restaurant.
• Prepare and Analyze profit and loss statement and identifies root causes of variances and opportunities to improve sales and performance.
• Responsible in hitting the target Labor Cost and Food Cost set by the management.
• Prepares store budget based on company targets, expenditure targets and revenue projection.
• Manages the resources of the store (manpower, machine, method, materials and money) and monitors cost to ensure maximum utilization of resources and optimum operations efficiency
• Controls costs by reviewing portion and quantities of food preparation, minimize waste and ensure high quality food preparation.
• Continuously seek improvement in all aspects of the restaurant in order to reduce cost and improve product quality.
• Ensure store funds and sales are properly deposited and accounted for in compliance with Cash handling policies

Operations Management

• Plans programs and strategies, and directs over – all operations to promote customer loyalty and achieve the sales target of the restaurant on a monthly and yearly basis.
• Act as Product and Service Quality Managers
• Ensures Restaurant is passing the Quarterly Audit by Total Quality Management Department (Spot Cash and Rev Audit).
• Ensures that all company wide programs and local store marketing initiatives are properly implemented.
• Reviews and identifies opportunities for operations and process improvement.
• Executes crisis prevention and management protocols.
• Set ups and implements store security procedures and designs appropriate preventive measures.
• Ensures that the store is in full compliance with local health and other government requirements.
• Make sure that restaurant equipment’s are being maintained and handled properly.
• Oversees proper physical ending inventory.
• Implements the standard cleanliness and sanitation procedures for all stations.
• Reports and take immediate response on any injury or incident as soon as possible so actions can be taken by the appropriate Department (HR & Ops).
• Maintain a safe, clean and comfortable environment for team members, customers and employees in accordance with policies and procedures.
• Implements Company Policies, Rules and Regulations on Discipline, Food Safety Procedures, Product and Service Quality, Safety and Security and other related Company Policies being implemented.

People Management

• Ensures proper staffing across all stations (FOH and BOH) of the restaurant.
• Constantly coaches and mentor ARM, Shift Manager and Restaurant Partners regarding the restaurant standards and operating procedures.
• Conduct frequent checks on every station to ensure product quality and service quality.
• Responsible in achieving set targets by ensuring that subordinates adhere to expected job performance and behavior on their assigned tasks.
• Motivate and drive employee performance to ensure their professional development and personal growth.
• Set objectives that are measurable and attainable for the whole team.
• Evaluates employee performance under his/her direct supervision.
• Promotes camaraderie and teamwork among employees to achieve harmonious and productive working relations.

Customer Experience

• In charge of managing customer complaints and service recovery on his/her assigned restaurant.
• Builds and maintains strong positive relationship with customers, community and internal stakeholders.
• Ensures that every customer who will visit the store will have a positive and heart-warming experience.
• Conduct Customer Satisfaction Survey as required by the Management

Qualifications:

• Bachelor’s Degree in Hotel & Restaurant Management, Food & Beverage Services, Hospitality, Operations Management or equivalent
• Preferably on a Managerial role with 5 years & Up experience specializing in Quick Service Restaurant
• Servsafe Certification, RMDP and other certification required by Operations Team, Food Safety Training etc.
• Interpersonal skills
• Written and verbal communication skills
• Time and Self-Management skills
• Decision Making
• Leadership and coaching skills
• Customer Service skills
• Detail oriented
• Organization Skills
• Leadership
• Critical Thinking
• Planning & Organizing
• Delegation
• Communication
• Customer Focus
• Coaching

Work set up: Shifting Schedule ( 6 days a week with 1 rest day) 

Work Location: C5 Paranaque