Career Opportunities

CATERING MANAGER
DUTIES AND RESPONSIBILITIES:
Primary Responsibility and Accountability

Develop and implement catering service and F&B service standards for the department.
Provide positive and proactive interaction with the clients and guests.
Promotes and understands the One Stop Shop model and is able to articulate that to the employees.
Acts as a liaison between conference and kitchen staff.
Interacts with Chef in planning menus for special functions.
Establishes and maintains a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labour regulations.
Implements and maintains effective two-way communication systems which reach all correspondents. (e.g. monthly meetings)
Oversees and participates in the preparation and service of food and beverage items in adherence to company food standards for preparation, presentation, sanitation and safety (meeting HACCP guidelines) and portion control.
Ensures timely meal service to all service areas. Supervises serving of meals. Responds to Guest/Client complaints in person at the time of the complaint or via e-mail for electronically received complaints.
Trains associates in proper execution of their job duties.
Ensures to conduct a briefing of service personnel (banquet captain) for each event prior to the beginning of function to ensure complete communication to necessary staff.
Maintain knowledge of service requirements detailed menu selections, major ingredients appearance, texture garnish and presentation.
Responsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures by following HACCP standards.
Recruitment and training of staff
Ensures Shift scheduling is done on time and effectively followed
Performance management; monitor staff performance and provide feedback
Purchase and control of inventory
Monitor revenues and expenses
Ensure practice of health and safety regulations
Negotiate supplier arrangements for food and beverage products (when needed)
Negotiate with clients for use of facilities for catering, parties, banquets, etc.

Minimum Requirements:

Food and Wine knowledge.
A passion for delivering the Platinum Service Standard to provide transformational service in hospitality.
Superior leadership, training & team building skills.
A thorough understanding of One Stop Shop and the ability to articulate that to employees and Guest/Clients.
Experience in dealing with an international Guest/Client base and extensive exposure and comprehension of international protocol. Ability to develop cooperative and strong relationships with the diversified clientele.
A consistently professional approach, including a strong sense of self- respect and integrity, as well as respect for and interest in others. A mindset to take ownership and responsibility within and outside one s job domain. Competencies must include self-confidence, willingness to learn, and feeling comfortable with change and coordinating change.
Strong Guest/Client service skills; ability to operate with a high level of diplomacy; capacity to handle competing priorities.
Punctual, dependable and dedicated to achieving operational excellence, down to the smallest of details.
BS Degree from a nationally recognized college or university preferred and/or a minimum of five years experience in corporate catering and/or fine dining with five years experience as a Catering Manager.
Required to possess a valid Food Handler’s Permit
Knowledge, Skills and Abilities:
Leadership skills
Flexibility
Adaptability
Inventory management
Conflict resolution
Ability to work under pressure
Ability to multi-task
Good organizational skills

SALES AND MARKETING MANAGER
DUTIES AND RESPONSIBILITIES:
Primary Responsibility and Accountability

Adopt new techniques to develop relationship with the existing clients and new prospect clients to maximize revenue potential.
Enhance and uphold the distinct reputation of the business.
Come up with the overall strength and performance of the sales and marketing team and the company as a whole.
Forecast sales and monitor market trends to ensure sales and profitability of the business.
Determine and develop pricing strategies with the goal of maximizing the firm's profits while ensuring the firm's customers satisfaction.
Analyze the product development or monitor trends that indicate the need for new strategy and services.
Identify, develop, and evaluate marketing strategy, based on establishment objectives, market characteristics, and cost as well as mark -up factors.
Formulate, direct and coordinate marketing activities and policies to promote products and services, working with advertising and promotion managers.
Coordinate and participate in promotional activities and trade shows, working with developers, advertisers, and production managers, to market the business.
Create and implement marketing and sales activity in coordination with the Business Development Manager.
Attain goal to increase profit/revenue.
Ensure that the company standards on food and beverage pricing, preparation and service are implemented at all times
Conduct staff briefing and regular department head meetings
Attend corporate meetings and planning sessions if necessary
Review and evaluate monthly revenue and initiate appropriate action
Recommend and implement programs and trainings necessary to improve productivity, reduce cost and increase market share
Submit necessary reports needed by the higher management to assess the performance of your operating unit
Supervises the marketing staff and see to it that they are all productive
Monitor the sales performance of each staff.
Be an inspiration of the subordinates for their encouragement to be responsible individual and to promote harmonious relationship.
Assist staff when there is a problem with clients and try to establish good rapport
Perform administrative task to maintain discipline among subordinates.
Perform other related duties that maybe assigned by the President from time to time

QUALIFICATIONS AND EXPERIENCE:

Have at least a Bachelor's Degree in Marketing or any related four (4) years business course depending on the industry or preferably have a master's degree in business.
Has at least 5 to 10 years work related experience.
Analytical and creative and can communicate effectively written and verbally.
Team player.
Has pleasing personality. Can deal with different kinds of people or has an interpersonal skill.
Could tolerate pressures and open to work long hours.
Prior HOUSEKEEPING SUPERVISORY and MANAGERIAL experience preferred.

MARKETING SUPERVISOR / MANAGER
DUTIES AND RESPONSIBILITIES:
Primary Responsibility and Accountability
Key job responsibilities on Marketing:

Researching and analyzing market trends
Identifying target markets and how best to reach them
Coming up with marketing strategies
Planning campaigns and managing budgets
Organizing the production of posters and brochures
Designing social media strategies
Attending trade shows, conferences and sales meetings
Making sure that campaigns run to deadline and are on budget
Monitoring and reporting on the effectiveness of strategies and campaigns
Managing a team of marketing executives and assistants.

Skill Requirement:

Excellent spoken and written communication skills
A creative approach
Good organizational and planning skills
The ability to lead and motivate a team
Drive, motivation and initiative
The ability to work under pressure and to deadlines
The confidence to 'sell' your ideas
Attention to detail
Good business sense and budgeting skills.

Minimum Qualifications:

Candidate must possess at least a Bachelor's/College Degree in Business Studies/Administration/Management, Marketing or equivalent.
At least 3 years of brand marketing experience;
Has market penetration planning, product/positioning development and brand management experience
Has experience in project and program management
Has good planning and organizing skills
Able to create and report presentations as needed
Has good communication and comprehension skills

R&D CHEF
DUTIES AND RESPONSIBILITIES:
Primary Responsibility and Accountability

Develops new products and concepts for specific targeted clients.
Composes new product processing in accordance with client specifications.
Researches and incorporates new flavors, ingredients and processes into new product ideas
Works closely on a regular basis with operations to optimize processes and production of Products in accordance with the required product specifications.
Manages product documentations from start to completion.
Recommends products and processes by evaluating current, new or improved processes or process aids, systems and technologies.
Coordinates with purchasing department to work with outside suppliers in terms of ordering ingredients as needed.
Maintain and further develops contact with selected clients as needed. This includes their product development, operations and sales people.
Prepares products for client and sales presentations. This can also include attending a presentation and sales call where determined best.

Personal Attributes

Must be honest and trustworthy
Respectful
Possess cultural awareness and sensitivity
Flexible
Demonstrate sound work ethics

Special qualifications:

The ability to manage in a diverse environment with focus on client and customer services is essential.

Requirements:

Candidate must possess at least a Vocational Diploma / Short Course Certificate, Food & Beverage Services Management, Hospitality/Tourism/Hotel Management, Culinary Management or equivalent, or the equivalent combination of education and experience.
Minimum of 4 years experience as a Culinary Chef possessing food sanitation certification and culinary management experience.
Highly knowledgeable in Food safety practices, Serving Safe Food and/or HACCP.
Clear understanding of the chemistry of foods.
Flexible, able to work in a fast paced environment and result-oriented.
Highly knowledgeable in Menu Planning, Food Costing, business sales targets.
Can lead, coach and train effectively.
Highly organized, systematic and can work under pressure

Experience:

Previous experience with control food and Labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred.

Core competencies:

Possess and can manifest effective leadership, efficient management, logical and meticulous planning skills.

RESTAURANT MANAGER
DUTIES AND RESPONSIBILITIES:
Primary Responsibility and Accountability

Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
Ensure that all food and products are high quality and prepared and served following set standards.
Ensure store achieves objectives in sales, profitability, service, quality, appearance of facility, and sanitation/cleanliness.
Develops and ensures execution of monthly marketing plan.
Continually strive to develop staff in all areas of managerial and professional development.
Train and develop new managers.
Make employment and termination decisions.
Develop the budget and oversee the execution of the budget over the year.
Analyze financial reports and makes necessary management decisions when necessary.
Conduct weekly manager meetings.
Manage shifts as needed.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
Fully understand and comply with all local and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees and guests.

Qualifications

Be at least 21 years of age.
Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
Have knowledge of service, food, and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
Possess excellent basic math skills and have the ability to operate a cash register or POS system.
Be able to work in a standing position for long periods of time.
Be able to reach, bend, stoop, and frequently lift up to 50 pounds.
Understands the flexibility of work hours due to operational needs
Must have the stamina to work 50 to 60 hours per week.

CORPORATE HR MANAGER

DUTIES AND RESPONSIBILITIES:

Performs highly responsible professional level human resources work in one or more of the Department's human resources areas. This classification is responsible for planning, organizing and supervising one or more human resources functions including recruitment/selection, classification/compensation, employee programs, employee benefits, position control, employee records, clerical staff, and other related areas. Incumbents have substantial supervisory and program development/management responsibility requiring advanced decisions and determinations subject to review and approval by the Corporate Administrative Manager.
Job purpose:
The HR Manager recruit, interview, hire and train employees, and work on keeping current employees motivated and working as a team. The HR Manager also may write job descriptions and conduct performance reviews, as well as distribute employee handbooks that explain their company’s policies and guidelines.

Key Job Responsibilities:
1. Supervise development of application responses and gathers to request for candidate information as required.
2. Ensure sufficient, precise and timely information is well-distributed.
3. Collect all information pertinent to new employees.
4. Conducts salary studies on a periodic basis to determine comparability of labour related salaries towards other private and similar industry(s), and with any government instituted law.
5. Ensure to complete engagement and termination forms as needed.
6. Draft and prepare all letters pertinent to personnel and recruitment process.
7. Head responsibility to maintain personnel files from engagement till termination.
8. Oversees the maintenance of employee personnel and benefits records
9. Ensure entire documents are complete and update suitable logs.
10. Respond to all incoming telephone calls associated with personnel processes and recruitment.
11. Recommend and guide staff as required in respect to Company procedures or forward inquiry to appropriate department or personnel.
12. Maintain and manage HR computerized systems along with hard copy records of employees.
13. Update regularly all files with staff changes if any.
14. Ensure to sort and action post regularly as suitable.
15. Develop and maintain relations with personnel officer(s) of correspondents on all recruitment matters.
16. Ensure every recruitment request related to permanent and temporary staff is completed properly responded upon authorization.
17. Participate in communication of group staff policies and procedures to employees and management suitably.
18. Coordinates automated time and attendance records
19. Reviews job assignments and positions impacted by technology and makes recommendations for organizational reorganization, use of more appropriate position titles, etc.;
20. Assists in developing and administering job training programs in coordination with other departments.
21. Develops administrative policy and procedures to ensure the recruitment and retention of the best available personnel
22. Perform other related duties as required

QUALIFICATIONS AND EXPERIENCE:

Candidate must possess at least a Bachelor's/College Degree, Human Resource Management, Psychology or equivalent.
Required skill(s): must be computer literate, can do multi-tasking.
At least 3- 4 year(s) of working experience as an HR Supervisor / Assistant.
Must have an extensive work experience in Human Resource focusing on Recruitment, Employee & Labor Relations, Benefits Administration, Personnel Information System, and Records Management.
Trainings/ Seminars on Phil-Labor Law
Highly dependable, service oriented and able to relate well with people
With leadership and organizational skills
With excellent communication skills
Knowledgeable in computer operations

BUSINESS DEVELOPMENT OFFICER
DUTIES AND RESPONSIBILITIES:
Primary Responsibility and Accountability

Pursuing sales leads and prospective clients, building client relationships, delivering presentations and proposals, maintaining extensive knowledge of current market conditions and initiating negotiations to closing business deals.
Develop analysis around Key Performance Indicators (KPI) that can be used to set direction and strategy for the Company’s annual program direction.
Diving into reports at an analytical level to unearth real business opportunities for the Company.
Responsible for working those opportunities to be conceptualized, planned and presented to the Department’s Head and CEO.
Assist Sales Department in development and updating of Client Segmentation Strategies.
Lead project based assignments that support efforts of the Sales and Operations Department and Client Management systems.
Support Client Management Leadership in development of communication delivered at or in industry functions.
Collaborate with procurement and other relevant departments in completion of requests for proposals as required.
Select, coach, develop and evaluate the performance of technical staff.

Requirements:

Candidate must possess Bachelor's Degree in Marketing, advertising, communications or any related course, or the equivalent combination of education and experience.
Food & Beverage Services Management, Hospitality/Tourism/Hotel Management experience an advantage.
Can effectively prioritize, manage and deliver successfully on multiple projects
Well organized; efficient project management and decision making skills
Effective and comfortable when communicating with decision makers from various cultures
Exceptional interpersonal, communication and presentation skills
Flexible, able to work in a fast paced environment and result-oriented.
Can work independently and with minimal supervision
Proficient in MS Office (Word, Excel and Power Point) and internet savvy
Experience establishing and managing Service Level Agreements.
Ability to communicate effectively with business and technical users in verbal and written form.
Strong project management skills with experience in organizing, planning, and executing projects from vision through implementation.

CORPORATE CULINARY DEPARTMENT HEAD
DUTIES AND RESPONSIBILITIES:
Primary Responsibility and Accountability

Enforce the Company’s Core Values and Daily Commitments at all times.

Train and manage kitchen personnel and supervise/coordinate all related culinary activities, F&B products, its production and delivery operations
Effectively delegate and ensure responsibilities are accomplished by the kitchen supervisors, managers or others with the same capacity
Verify that all estimated food consumption and requisition or purchase of food and beverage requirements are met following the established parameters
Facilitate to select and develop recipes
Ensure standardization and production of recipes to meet consistent quality and portion control standards and parameters
Facilitate to establish presentation techniques and quality control standards
Verify accurate planning and pricing of menus
Ensure that cost parameters are met at all times from production costs, budgets, equipment and facility maintenance, personnel and manpower, and materials and tools necessary for the department
Enforces the delegation of responsibility in accomplishing proper equipment operation/maintenance, proper safety and sanitation.
Ensures that all inter-department communication are consistently accomplished with daily, weekly and monthly reports as necessary
The Culinary Department Head ensures to oversee special catering events through advise of culinary instructions and/or demonstrate culinary techniques to delivery F&B products based on Client requirements and Company culinary standards
The Culinary Department Head directly supervises and coordinates the consistent and periodic accomplishment of kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating employee benefits, as and if necessary

Personal Attributes

Must be honest, trustworthy and with integrity
Respectful
Possess cultural awareness and sensitivity
Flexible
Demonstrate sound work ethics

Special qualifications:

The ability to manage in a diverse environment with focus on client and customer services is essential.

Requirements:

Candidate must possess at least a Vocational Diploma / Short Course Certificate, Food & Beverage Services Management, Hospitality/Tourism/Hotel Management, Culinary Management or equivalent, or the equivalent combination of education and experience.
Minimum of 4 years experience in managerial responsibilities with a strong background in culinary operations, food safety and sanitation practices.
Highly knowledgeable in Food safety practices, Serving Safe Food and/or HACCP.
Flexible, able to work in a fast paced environment and result-oriented.
Highly knowledgeable in Menu Planning, Food Costing, business sales targets.
Can lead, coach and train effectively.
Highly organized, systematic and can work under pressure
Possess and can manifest effective leadership, efficient management, logical and meticulous planning skills.

SOUS CHEF
DUTIES AND RESPONSIBILITIES:
Primary Responsibility and Accountability

Responsible in the implementation of the following activities in the kitchen:

Closely works with the Immediate Superior in the preparation of food according to the standard requirements of recipes, as well as the introduction of new food concepts that would directly contribute to the profitability of the company.
Supervises preparation of all mis-en-place requirements of the kitchen.
Ensures that all production staff are consistently producing high quality food items according to current menus and standards, including safety standards.
Maintains profitable food production level and ensuring attainment of forecasts, ensuring that food for service is appropriate to sales levels.
Preparation of market list indicating types of food items, quantity and quality to be purchased.
Requisition of food and kitchen supplies based on estimated food consumption or daily functions and maintenance of appropriate par stocks.
Controls wastage and records / reports all wastage.
Checks food preparation in all production areas.
Ensures that all kitchen equipment are in tip top working condition all the time by implementing regular preventive maintenance schedules.
Coordinates closely with the Materials Control Department for needed hollow ware and other equipment needed for daily food display and banquet display and banquet functions.
Attends to special events, meetings and other activities.
Monitors and Evaluates Materials Issue Slip and Food Production Report for proper costing and recording.
Conducts physical inventory of stocks in the preparation areas.
Responsible for staff scheduling and may perform some administrative duties.

Complies & implements all Health and Safety and Food Hygiene requirements:

Ensure the kitchen is clean and hygienic, making sure cleaning and pest control schedules are adhered to and records kept;
Implement and ensure the company Health & Safety Policy is met at all times – this includes the training of all kitchen staff;
Ensure the kitchen uniform and personal hygiene requirements are adhered.

Promote a positive perception of the company at all times both internally & externally.
Performs other related duties that maybe assigned by the President /Executive Chef.

QUALIFICATIONS

Bachelor’s degree in HRM /Culinary Arts or;
Equivalent Bachelor’s Degree and Substantial Culinary Training;
At least 2 to 5 years working experience in the field;
Able to work with the overall administration and operation in Kitchen department;
Good communication skills, interpersonal skills, managerial skills (PLOC), people management skills, delivery of food service, systems compliance, achieves food margin, delivers company standards;
Knowledgeable in Food Costing and Cost Control Methods;
Willing to work flexible hours.

KITCHEN SUPERVISOR
DUTIES AND RESPONSIBILITIES:
Primary Responsibility and Accountability

Enforce the Company’s Core Values and Daily Commitments at all times.
This is a leadership position responsible for the development and operation of the team to support one of the most critical factors in our success, food quality.
Manage our food quality standards by consistently monitoring the temperature, time, packaging, presentation and releases of all required food and beverage requirement
Responsible for consistently ensuring execution of food safety at all times
Perform basic repairs as needed to the kitchen equipment or seek the help of a maintenance person who can perform repairs
Develop and cross train all team members
Ensure a sense of urgency from all kitchen team members at all times
Assign daily work stations and manage breaks
Ensure cleanliness at all times
Manage the day-to-day operations as needed
Identify and solve real problems
Hold each other accountable with the delegated responsibilities to the team
Improve performance of the team

Qualifications:

Organizational skills to prioritize daily tasks.
Must be honest, trustworthy and with integrity
Possess cultural awareness and sensitivity
Demonstrate sound work ethics
Positive attitude, respectful and flexible
Understanding all key business standards related to food, service and cleanliness
Consistently communicating and coordinating with the maintenance and other related departments to accomplish basic repairs and upkeep of the facility, including the equipment (necessary in order to minimize expenses and maximize productivity with as little downtime as possible)
Effectively lead the development of others, including work relationships, with emphasis on an exceptional work environment for all employees
Delegate daily tasks and hold the team accountable for those tasks

Requirements:

Candidate must possess at least a Vocational Diploma / Short Course Certificate, Food & Beverage Services Management, Hospitality/Tourism/Hotel Management, Culinary Management or equivalent, or the equivalent combination of education and experience.
Minimum of 2 years experience with supervisor responsibilities
Has a strong background in culinary operations and customer service
Highly knowledgeable in Food safety practices, Serving Safe Food and/or HACCP.
Flexible, able to work in a fast paced environment and result-oriented.
Highly knowledgeable in Menu Planning, Food Costing, business sales targets.
Can lead, coach and train effectively.
Highly organized, systematic and can work under pressure
Possess and can manifest effective leadership, efficient management, logical and meticulous planning skills.

EVENT STYLIST
DUTIES AND RESPONSIBILITIES:
Primary Responsibility and Accountability

Help define the color, mood, theme and style for the event
Keep up to date on all the latest trends
Come up with a suitable colour scheme
Advise on venue and table décor
Give guidance on props and decorations
Help make a concept or vision for the event
Create pretty custom decorations to suit the style such as signage, favours and props
Help bring it all together on the day. Some stylists will also
Offer floral design
Have an extensive furniture and decor hire range and source out extra pieces if required.

Skill Requirement:

Excellent spoken and written communication skills
A creative approach
Good organizational and planning skills
The ability to lead and motivate a team
Drive, motivation and initiative
The ability to work under pressure and to deadlines
The confidence to 'sell' your ideas
Attention to detail
Good business sense and budgeting skills.

Minimum Qualifications:

Candidate must possess at least a Bachelor's/College Degree in Fine Arts, Interior Design or any related field or equivalent.
Undergraduate of at least 2 years and above candidates of Fine Arts or Interior Design may apply.
At least 1-2 years of experience;
Has good planning and organizing skills
Able to create and report presentations as needed
Has good communication and comprehension skills

FLORIST
DUTIES AND RESPONSIBILITIES:
Primary Responsibility and Accountability

Making Floral Arrangements

Interact with clients and to make sure the requested types of flowers are arranged in a way the client will be pleased.

Caring for Flowers

Properly water, feed, trim and care for the flowers being sold to continually offer the freshest of products.

Managing the Store (Florist Coordinator)

Must make a work schedule for all employees to make sure the appropriate amount of staff is available at all times. Also, florists must interview applicants, and hire and train new workers.

Decorating the Store

Create a pleasing visible presence inside the sales kiosks/stores or sales outlets.

Setting Prices

Set a fair, but profitable, price for the flowers and arrangements on sale.
Budget costs for purchases of floral materials for the arrangement requirements specified within the range price dictated by the contract or agreement.

Maintaining Store Supplies

Keeping an ongoing record of store supplies
Order new flowers, ribbon, vases and other store supplies when stock gets low or flowers begin to look unkempt.

Tasks include:

Confer with clients regarding price and type of arrangement desired and the date, time, and place of delivery.
Trim material and arrange bouquets, wreaths, terrariums, and other items using trimmers, shapers, wire, pins, floral tape, foam, and other materials.
Plan arrangement according to client's requirements, utilizing knowledge of design and properties of materials, or select appropriate standard design pattern.
Unpack stock as it comes into the shop.
Perform general cleaning duties in the store to ensure the shop is clean and tidy.
Select flora and foliage for arrangements, working with numerous combinations to synthesize and develop new creations.
Perform office and retail service duties such as keeping financial records, serving clients, answering telephones, selling giftware items and receiving payment.
Decorate or supervise the decoration of buildings, halls, churches, or other facilities for parties, weddings and other occasions.
Inform clients about the care, maintenance, and handling of various flowers and foliage, indoor plants, and other items.
Wrap and price completed arrangements.
Conduct classes or demonstrations, or train other workers.
Water plants, and cut, condition, and clean flowers and foliage for storage.
Create and change in-store and window displays, designs, and looks to enhance a shop's image.

SYSTEMS AND PRODUCT DEVELOPMENT ASSISTANT
DUTIES AND RESPONSIBILITIES:

Job purpose:
This is a varied role with responsibilities across the business so the candidate needs to be very organized and have excellent attention to detail. The Candidate needs to be flexible, hardworking and able to adapt quickly to new tasks. Tamayo’s Group of Companies is a constant growing business, as part of the team the Candidate will take the initiative to address suggestions and recommendations in aspects of running the business including doing tedious work in order to develop the role and take on further responsibilities.

Job Objective:
To assist the Systems and Product Development Manager with planning and delivery of Company systems, policies and programs, and to assist with all other aspects of the business.

Key Job Responsibilities
General Administrative Work:
 Deal with phone calls, post, emails and other communication methods to correspondents
 Inventory, monitor and ordering for purchase of stationery and other consumables belonging to the Department
 Produce, update and consolidate expense reports under the responsibility of the Department
 Produce, update and coordinate expense reimbursements under the responsibility of the Department
 Complete Department and operating authority paperwork
 Collate information of reports and other forms through proper filing procedures
 Collate, format and reproduce documented policies and procedures approved by the Department for distribution
 Contribute in growing the company’s staffing and human resources business through assistance of information and coordination
 Collate and summarize feedbacks, suggestions and recommendation on pending and follow-up reports as advised for approval
 Schedule appointments as appropriate between correspondents and management
 Follow up coordinated requests, contracts and other pending documents and tasks in a timely manner
 To promote the Company’s professional service through required processing of all requests and inquiries in a timely, accurate, expeditious and professional manner
System Operations and Administrative Tasks:
 Provide the help in coordinating in the preparation of external and internal external reports
 Do the work related to collecting, analyzing and summarizing information from departments.
 Report time to time on project deliverables and schedules
 Assist in planning and execution of projects and activities
 Monitor the reports related to the expense and income and program revenue as well of the department or project.
 To oversee and review the work for completeness and accuracy with transparency.
 Assist and support in developing, designing and establishing the reporting standards and principles for the company.
 Study the assigned programs and activities to understand its purpose and need
 Analyze the defined program goals and targets perfectly that if they are according to the company standards.
 Oversee programs being executed is evaluated to be on target or not.
 Study and assist in the initiation process by conducting studies and research

Business Development Tasks:
 Document, consolidate and update requirements of the project and coordinate resources to make it a successful venture for the project.
 Ensure monitoring and updated documents of the budget and the entire schedule remains within constraints.
 Has the duty to actively take part in the coordination of implementation of the products and related activities.
 Follow up implemented and pending strategic plans as instructed with the policies for establishing the best possible way to complete the project within the given time with high quality.
 Use the computer software applications and project management models to document and disseminate plans instructed for execution of project.
 Utilize the resources such as evaluating the available resources and recommend upgrading of existing resources or acquiring new resources for successful completion of the project.
 Identify the requirements and then recommend them for outsourcing as needed.
 Do the documenting work about the information regarding project and keeping it updated timely.

Work Area
 Keep the office area clean and tidy
 Carry out any repairs and maintenance as necessary

WAITER / FOOD SERVER / FOOD ATTENDANT
DUTIES AND RESPONSIBILITIES:
Primary Responsibility and Accountability
Job Responsibilities:

Ensuring Company Standards in delivering Total Guest Satisfaction through excellent quality of service are executed.
Check with guests to ensure that they are enjoying their meals and follow standard procedures in guest complaints.
Escort guests to their tables.
Explain how various menu items are prepared, describing ingredients and cooking methods.
Inform guests of daily specials.
Present menus to patrons and answer questions about menu items, making recommendations upon request.
Remove dishes, flatware and glasses from tables or counters, and take them to kitchen for cleaning.
Serve food and/or beverages to patrons; prepare and serve specialty dishes at tables as required.
Stock service areas with supplies of condiments, service water, food, tableware, and linens.
Responsible in equipment handling and its preventive maintenance.
Responsible for the implementation of serve-safe standards.

Minimum Required Qualifications:

Candidate must possess at least a Vocational Diploma / Short Course Certificate, Food & Beverage Services Management, Hospitality/Tourism/Hotel Management or equivalent, or with an educational attainment of at least 2nd year college.
At least 1 year(s) of working experience in a fast food, casual, semi-formal or fine dining restaurant an advantage.
Knowledge in POS is an advantage. Open to multi tasking.
Smart, articulate and result oriented with Pleasing Personality.
Must be of good moral character, honest, and has no criminal record.
Must possess good communication skills and is aware of “guest focus” or customer oriented.
Must be neat-looking presentable and without evident tattoos.
Male or female, preferable not more than 26 years old.
Height must be at least 5'7" for males and 5'4" for females (barefoot) with acceptable proportions and limits in weight.
Knowledge in doing daily and bi-monthly station inventory of food, smallwares and equipment.
Must be hardworking and flexible in time schedule especially on weekends and holidays.
Highly organized, systematic and can work under pressure.
Has a good sense of initiative especially in maintaining the cleanliness of the work area.

MAINTENANCE HEAD
DUTIES AND RESPONSIBILITIES:
Primary Responsibility and Accountability

Manage maintenance and repairs to the facility’s housing units

Conduct inspections of facility housing units for needed services and repairs
Coordinate emergency and regular repairs and coordinate repairs to buildings
Maintain fire protection systems and equipment
Supervise landscaping and grounds maintenance
Coordinate maintenance and repairs to structural, mechanical and electrical systems
Coordinate maintenance and repairs of boilers, heating and ventilation systems, pumps weather stripping
Coordinate maintenance and repairs of building interiors and exteriors
Coordinate maintenance and repairs of finishing, ceilings, flooring and roofing
Coordinate maintenance and repairs to appliances including stoves, refrigerators and washing machines

Supervise maintenance staff in order to ensure a positive and healthy work environment

Evaluate, train and develop staff
Provide leadership, guidance and counseling to staff
Promote staff morale and workplace safety
Assign tasks and ensure schedules are maintained
Adjust tasks to meet staff capabilities
Provide opportunities for training
Ensure work place safety is practiced
Supervise staff and delegate responsibilities
Take corrective action when required

Maintain the general administration of the maintenance program

Assist with preparation of Maintenance and Improvement Plans
Establish preventative maintenance schedules
Prepare plans for short terms projects
Manage applicable projects
Keep a daily log
Prepare activity reports and work order reports
Recommend the purchase of goods and equipment
Maintain inventories
Ensure records are maintained

Perform other related duties as required

Minimum Required Qualifications

Candidate must possess at least a Bachelor's/College Degree in the related field.
Minimum of 3 years experience.
Meets all mandated health requirements (e.g., a negative tuberculosis test, etc.).
Documentation of a clear criminal record.
Complies with drug-free workplace rules and facility policies.
Closely related building maintenance experience.
Knowledgeable in mechanical, electrical, plumbing, carpentry and masonry trades and skills.
Ability to interpret and apply blueprint and schematic diagram information.
Knowledgeable about building codes, accessibility guidelines, safety regulations, and environmental laws.
Valid driver’s license.
Available to respond to building and/or service emergencies.
Candidate must be good in oral and written communications.
Must be honest, hardworking and flexible in time schedule especially on weekends and holidays.
Assertive Confident person
Self motivated person who enjoys challenges
Highly organized, systematic and can work under pressure.
Has a good sense of initiative especially in maintaining the cleanliness of the work area.

Knowledge

Knowledge of maintenance planning and administration
Knowledge of carpentry and building maintenance
Knowledge of safe operation of basic hand and power tools
Knowledge of electrical systems
Knowledge of appliance maintenance and repair
Knowledge of workplace safety and safe lifting and handling procedures
Knowledge of first aid and CPR
Inspection procedures
Building maintenance
Knowledge of mechanical, plumbing, heating, ventilation and electrical systems
Applicable laws and procedures

Skills

Team leadership and management skills
Analytical and problem solving skills
Decision making skills
Negotiations skills
Literacy skills including the ability to read manuals
Effective verbal and listening communications skills
Computer skills including the ability to operate the computerized maintenance management system
Effective public relations and public speaking skills
Stress management skills
Time management skills

Personal Attributes

Maintain standards of conduct
Be respectful
Possess cultural awareness and sensitivity
Be flexible
Demonstrate a dedication to the position and the community
Demonstrate sound work ethics
Be consistent and fair

CLIENT RELATIONS OFFICER
DUTIES AND RESPONSIBILITIES:
Primary Responsibility and Accountability

Listening to client’s requirements and presenting appropriately to make a sale;
Maintaining and developing relationships with existing clients in person, and via telephone calls and emails;
Arranging meetings with potential clients to prospect for new business;
Acting as a contact between the company and its existing and potential markets;
Negotiating the terms of the agreement and closing sales;
Gathering market and client information;
Representing the company at trade exhibitions, events and demonstrations;
Negotiating on price and costs, delivery and specifications with suppliers, buyers and managers;
Challenging any objections with a view to getting the client to buy;
Advising on forthcoming product developments and discussing special promotions;
Liaising with suppliers to check the progress of existing orders;
Checking quantities of products in stock and services available;
Recording sales and order information and sending copies to the reservation and bookings sales office;
Reviewing your own sales performance, aiming to meet or exceed targets;
Gaining a clear understanding of clients' businesses and requirements;
Making accurate, rapid cost calculations, and providing clients with quotations;
Feeding future buying and marketing trends back to the Company;
Attending team meetings and sharing best practice with colleagues.
Ensuring the facility, unit or sales office is at its best appearance by maintaining and performing cleaning and beautification procedures every time.
Responsible in coordinating any needed repair and other requirements in maintaining the facility, unit or sales office at its best condition.

HUMAN RESOURCES ASSISTANT
DUTIES AND RESPONSIBILITIES:
Primary Responsibility and Accountability

Recruiting and staffing logistics, assist in the empowerment, quality and standard of the recruitment.
Newly hired employee’s orientation.
Performance management and improvement tracking systems
Employment and compliance to regulatory concerns and reporting;
Employee orientation, development, and training;
Reports /coordinates to the HRD head the implementation of company policies rules and regulations. Development and documentation.
Assists department heads/managers about human resources issues.
Assisting with the day-to-day efficient operation of the hr office.
Assists in the development of human resources department programs.
Assists in the compensation and benefits administration and records keeping
Employee s’ wellness and health monitoring services and counselling.
Maintaining employee files and hr filing system
Performs tasks that maybe assigned by the management.

Position Purpose
Essential Functions and Basic Duties

Assumes responsibility for effectively recording, maintaining, and reporting human resource information.
Oversees the human resource database. Ensures that system records are accurately recorded and crosschecked.
Enters new hire information in the human resource system database.
Tracks and resolves problems and checks system operations as scheduled.
Ensures that human resource files and records are maintained in accordance with legal requirements and Company policies and procedures.
Completes monthly and year-end reports regarding terminations, transfers, and new hires.
Ensures that Equal Employment Opportunity (EEO) reporting functions are up-to-date and in compliance with government regulations.
Processes employment verification forms.
Prepares recruitment lists and job postings.
Completes miscellaneous research, reports, and memos as requested.
Assumes responsibility for establishing and maintaining professional working relations with applicants, visitors, callers, and business professionals.
Receives and screens visitors and telephone calls.
Receives and tracks employment applications.
Assists with questions and problems courteously and promptly.
Obtains and conveys information as needed.
Maintains and projects the Company’s professional reputation.
Assumes responsibility for establishing and maintaining effective communication, coordination, and working relations with Company personnel and with management.
Assists in training new employees. Supports Department personnel as needed.
Coordinates with related departments as required. Answers questions and provides assistance.
Keeps management appropriately informed of area activities and of any significant problems.
Attends and participates in meetings as required.
Assumes responsibility for related duties as required or assigned.
Ensures that work area is clean, secure, and well maintained.
Types memos and letters as requested.
Stays well informed regarding human resource developments.
Performs miscellaneous clerical functions and special projects as assigned.

Performance Measurements

The human resource information system functions smoothly. Personnel data and statistics are efficiently recorded, stored, and retrieved as appropriate.
Reporting functions are completed accurately and timely, and in accordance with established policies and federal and state regulations.
Visitors and telephone calls are courteously and professionally received or referred. Good public relations exist with outside contacts.
Effective working relations exist with Company personnel. New employees are well trained and assisted. Management is appropriately informed.
The Company’s professional reputation is maintained

SITE WAREHOUSE CUSTODIAN
DUTIES AND RESPONSIBILITIES:
Primary Responsibility and Accountability

Keeping and maintaining records of all inventories and materials on site.
Following the instructions of the Warehouse Supervisor.
Meeting deadlines for completion of the delegated task.
Proper storage and handling of the received inventory
Ensuring cleanliness and proper organization of the inventory rooms.
Placing tags and labels on the inventory.
Ensuring proper packaging of the outbound inventory back to the central warehouse.
Coordinating with team members and other internal divisions of the organization.
Counts, sorts, or weighs incoming goods to verify receipt of items against delivery notice.
May inspect, accept, or reject goods received.
Records and checks quantity and quality of goods received for conformity to purchase orders and specifications.
Verify retrieved stock item with work order or requisition request, and placing in proper storage
Verifies outside stock items retrieved with supply work order or requisitions
Submits proper documents and notification to accounts payable of accounting department
Physically counts inventory items to verify accuracy on a regular basis.
Reporting details and damages to the supervising authority.
Preparing reports of inventory balances, price lists, and any shortages.
Verifies clerical computations against physical count of stock. Investigates and reports reasons for discrepancy errors in computation or count. Submits recommendations to Warehouse Supervisor for adequate documentation.
Attendance at work is an essential function of this position.

Minimum Required Qualifications:

Candidate must possess at least a Vocational Diploma / Short Course Certificate, Bachelor's/College Degree or equivalent.
Must be service-oriented, highly dependable, highly organized with excellent attention to detail and the ability to handle multiple tasks effectively and efficiently.
Must be computer literate, especially Word and Excel programs
Knowledge in doing bi-monthly inventory procedures
Must be hardworking and flexible in time schedule especially on weekends and holidays
Systematic and can work under pressure
Male at least 5'5/ between 22-30 years old with Good Communication Skills.

RECORD CUSTODIAN
DUTIES AND RESPONSIBILITIES:
Primary Responsibility and Accountability

Receives documents that are identified to be confidential and as reference that are for storage purposes for at least 12 months.
Retrieves, verifies and catalogues all incoming files and documents in proper place in storage, logs location and ensures that storage is lock and secure.
Receives document, files and reports from supervisors, managers and personnel authorizing the storage, release, and disposal of document, files and reports.
Releases document, files and reports to rightful authorized personnel in accordance with departmental policy.
Temporarily releases document, files and reports to Department Heads or authorized personnel in accordance with departmental policy.
Prepares document, files and reports for disposal and makes arrangements with the Corporate Administrative Manager for approval.
Updates computerized and manual inventory reports and logs on document, files and reports received, released, and destroyed periodically.
Provides information to representatives and correspondents from Department Heads in regard to matters concerning document, files and reports.
Acts as custodian of records and ensures the departments complies with request and return procedures; receives, retrieves and maintains all records, document, files and reports, seals and coordinates such activities with the Corporate Administrative Manager.
Responsible for the maintenance of records with regard to utilization, retention, preservation, and disposition of records, document, files and reports in compliance with Company guidelines, rules and/or regulations.
Maintains and controls sensitive records, document, files and reports within specific guidelines to ensure confidentiality and legality of procedures.
Respond to inquiries on records maintenance issues and process records, document, files and reports requests.
Ensure storage of department records is secure at all times.
Review, scan and process documents and responses to requests for documents from various departments.
Answer incoming calls with courtesy and proper phone etiquette and forward to appropriate department personnel.
Disseminate records, document, files and reports to appropriate Departments or personnel.
Perform complete inventory of Records Room one time every 12 months.
Maintain records room in a condition that it is prepared for audit at all times.
Be dependable and meet acceptable attendance requirements at all times.
Follow all applicable safety rules and regulations.
Protect confidential information by preventing unauthorized release, both verbal and writing.
Perform other related duties as assigned.
Assist in the maintenance of records with regard to utilization, retention, preservation, and disposition of records, document, files and reports in compliance with Company guidelines, rules and/or regulations specifically on “Confidentiality” provisions.

Equipment Operation and Maintenance:

Ensure proper care, operation and maintenance of equipment assigned to unit.
Checks condition of all equipment used under the department’s responsibility.
Cleans, operates, and performs minor maintenance with office equipment assigned.

STEWARD/DISHWASHER FOR KITCHEN
DUTIES AND RESPONSIBILITIES:
Primary Responsibility and Accountability

Wash by standard procedures all pots, pans, kitchen smallware (except knives and chopping boards), utensils used and others as assigned
Daily cleaning of kitchen area.
Practices segregation of trash at all times.
Performs regular trash runs.
Washes all trash bins and necessary equipment and materials under their responsibility.
Ensures that the dish area is clean and organized at all times.
Conduct weekly general cleaning following the specified schedule or as needed.
Request and maintain adequate level of cleaning supplies and chemicals.
Observe proper storage of chemicals.
Set up all necessary sanitation solutions and counter wiping towels.
Assist in kitchen preparation production as assigned.
Assist in hauling of delivered items, kitchen equipment and others as instructed
Observe standard food safety practices at all times.
Practice “CLEAN AS YOU GO” (CAYGO) and “FIRST IN, FIRST OUT” (FIFO) consistently.
Performs other duties which may be assigned to him/her from time to time by his/her superiors

Minimum Required Qualifications:

Candidate must possess at least a Vocational Diploma / Short Course Certificate or equivalent.
At least 1 year of working experience in the related field is required for this position.
Must be hardworking, honest & responsible.
Can work under pressure and is flexible with time.
Has a good sense of initiative especially in maintaining the cleanliness of the work area.

ON-THE-JOB TRAINEE (FOR F&B)
DUTIES AND RESPONSIBILITIES:
Primary Responsibility and Accountability
Front-of-the-House

Inspects tables in assigned station for cleanliness, serviceability and correct set-up.
Checks and, if necessary, replenishes side-station with sufficient equipment to ensure smooth service, within the station.
Arrange any buffet tables with clean linen and skirting.
Checks and cleans menus, beverage lists and other marketing paraphernalia.
Learn the menu.
Learn and practice the use of all equipment, tools and materials – linen, plate-ware, glassware, cutlery and other smallware used in the restaurant.
Learn and practice the various napkin folds used in the restaurant.
Learn and practice how to set up a table and re-set a table after use.
Learn and practice how to present different food and beverages according to the Restaurant’s standards to a guest and open the Restaurant in absence of the Team Leader.
Learn and practice the sequence of service.
Learn and practice which items are unavailable on the menu and which items have to be “pushed”.
Learn, practice and develop all basic skill requirements and procedures in becoming a Professional Food Server under the Company Standards.

Greeting, seating and accommodating the guests
Taking the order and serving the ordered items to guest
Exceeding guest expectations in servicing the standards
Pre-bussing, cleaning, re-arranging and setting up all dining areas
Re-stocking and accomplishment of opening, running and closing side works
Communicating with guests and team members while maintaining service objectives at all times
Cashiering and inventory procedures
Marketing promotional activities, products and services procedures
Basic Food Safety and Sanitation procedures

Back-of-the-House

Learn, practice and develop basic Food Safety and Sanitation procedures.
Learn, practice and assist in the preparation of meals by chopping vegetables, meat, and other items for production before cooking.
Learn, practice and develop skills to be able to utilize a wide range of kitchen tools and utensils, include chopping knives and vegetable grinders.
Learn, practice and ensure that leftover food is stored properly
Learn, practice and develop performing kitchen maintenance tasks such as emptying the trash and washing dishes
Learn, practice and develop testing the temperature of food at specified intervals
Complete other tasks and responsibilities assigned

Although this role generally does not include any cooking duties, it provides the ideal opportunity to develop many other types of skills essential to becoming a chef.
Minimum Required Qualifications:

Physically fit
Practices good grooming at all times
Good communication skills
Flexible with time
Honest, determined and with pleasing personality

Basic Requirements:

Resume’ with passport size picture
Should be currently enrolled for the program. Photocopy of enrolled program required.
If under 18 years old, parent’s consent is required.
Referral letter from the School/University or Institution
Medical Certificate endorsed by the School/University/Institution or issued by the local government unit
Police or Barangay Clearance

ON-THE-JOB TRAINEE (OFFICE / ADMINISTRATIVE FUNCTION)
DUTIES AND RESPONSIBILITIES:
Primary Responsibility and Accountability

OJTs are expected to follow the company rules, regulations and guidelines. They are expected to respect the brand service and brand values of the company.
OJTs should follow the prepared program of work with appropriate intervals in consultation with the Company’s HRD or unit manager.
Discuss with the School/Institute’s coordinator the appropriate schedule assignment or need in operations in order not to have any conflict of scheduled reports and meetings with the School or Institution.
Taking the initiative in raising problems or difficulties.
Maintaining the progress of the work as agreed with the immediate supervisors before proceeding to any other interested task.
Completing the required training hours of the Company as agreed by the school’s endorsement.

Minimum Required Qualifications:

Physically fit
Practices good grooming at all times
Good communication skills
Flexible with time
Honest, determined and with pleasing personality
Has computer skills and can operate office equipment such as facsimile machines, photocopier, etc.

Basic Requirements:

Resume’ with passport size picture
Should be currently enrolled for the program. Photocopy of enrolled program required.
If under 18 years old, parent’s consent is required.
Referral letter from the School/University or Institution
Medical Certificate endorsed by the School/University/Institution or issued by the local government unit
Police or Barangay Clearance

Qualified applicants may submit or email their comprehensive resume to:
Human Resources Department
Tamayo’s Business Center, Plaza San Luis Complex, General Luna St. corner Real St, Intramuros, Manila
10:00 AM –1:00 PM / Monday - Friday
Email: hrd.recruitment@tamayos.com.ph

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