Executive Assistant: Korean / Japanese / Mandarin Speaking


15 openings
Preferred Educational Attainment
Graduated from college
6 months ago
Application deadline
in 20 days
Recruiter responds
6% of the time
Recruiter last seen
3 months ago
Management and Consultancy
Employment Type
Full time
90,000.00 - 100,000.00 PHP per month
Office Address
New Seaside Dr, Parañaque, Parañaque, Metro Manila, Philippines
Minimum Qualifications:
Graduated from college
  • College graduate or has a degree of hotel and restaurant management ( preferred but not required)
  • Knowledgeable in computers and financial flow through of the bar and restaurant
  • Competent to be a team leader, react quickly and work well under pressure
  • Tactful and sensitive to employee needs
  • Positive role model, possess good interpersonal, customer service, communication and organizational skills
  • Able to work on shifts and flexible regarding work schedules based on business demands
  • Possess a positive attitude towards accepting any other duties and responsibilities assigned by the senior F&B Management
  • Oral and written fluency in English
  • Good understanding of the local languages
  • Can speak : Korean / Mandarin / Nihonggo
Job Description


General Knowledge / Attitude

  • To reflect the company philosophy by providing the highest quality of friendly service to our guest
  • To have complete on the food/beverage/service procedures available in section appointed
  • Ensure that the Hotel standards and policies are correctly applied.
  • To have pride and confidence in your appearance and personal hygiene, making sure the uniforms and shoes are always at high standard
  • Operation / Duties / Responsibilities
  • Be alert and well informed about the section appointed (restaurant/banquets/beverage)
  • Maintain consistency in quality of food/beverage/service/cleanliness of the section appointed
  • Must be punctual, efficient, courteous, pleasing and a helpful attitude towards each guest
  • He/She constantly strive to give excellent and friendly service in a cheerful way
  • He/She must exercise service standards at all times. He/She should never use equipment’s for any purpose for which it is not intended either by house rule or by custom
  • He/She must be able to work efficiently at all time especially during peak hours. He/She must be flexible to work shifts and work as a team and always be aware of your work schedule
  • Cleans and re-sets tables as soon as the guest leave. The table cloth must be changed, the chairs and sofas brushed off and properly placed at the table. He/She must make sure that all the items placed are in proper places and spotless.
  • Assist in bussing solid items to the washing area and dispose of them in the established standard
  • He/She has a clear understanding of the Hotels standard, policy, procedures and regulation stated within
  • Ensure the mis-en-place is completed prior to service and that all station are properly stocked
  • He/She will be assigned certain side duties that must be completed prior to the opening or after the closing of the Outlet/Banquet/Bar each day. It is her/his responsibility to complete the work to the satisfaction of the Supervisor.
  • He/She should make certain that the work station is clean before going off duty and clean up any accident that might have occurred in the dining area
  • He/She must be completely familiar will all the instruction and adhere all rules and regulation set by the Assistant Manager/Senior Supervisor /Supervisor
  • Maintains awareness of daily Outlet/Banquet Revenue
  • Work as a team member and offer help when needed
  • Maintains a safe and hygienic working environment and checks their assigned area for compliance. He/She is knowledgeable of all emergency procedures.
  • He/She must report to the Manager/Assist Manager if any of the Food and Beverage items appear not to the standard on their assigned section
  • Perform a constant standard of performance whether the operation is busy or not
  • Must be able to work efficiently at all times especially during peak hours. He/She must understand and practice the cooperation between Kitchen, Restaurant, Steward and Bar. •Check set-up / mise-en-place prior to start of the operation
  • Ensure co-operation and smooth communication between staff in section(s) appointed and other departments
  • He/She report any repair or general maintenance of all operating materials, equipment’s and machinery to the Supervisor in order to prolong usage
  • To ensure that the staff is well knowledgeable and applies necessary precaution with regards to the hotel food safety and hygiene standards
  • To be aware of and applies the procedures concerning hotel fire and life safety / emergency procedures
  • He/She should be a part of the breakage control to reduce expense on the operating equipments Performance Standard
  • Maintain a friendly, pleasant and neat image to the guest. Always use guest name whenever possible and appropriate
  • Provides courteous service to guest and responds promptly to guest inquiries, complaints or request
  • Handles guest complaints and request immediately and ensures that the guest are satisfied with the service before leaving the Outlet/Banquet/Bar. Request assistance from the Supervisor if complaints and request cannot be handled. (Assistant Manager/Supervisor is always informed of any complaints before the guest leaves the Outlet/Banquet/Bar)
  • He/She must be attentive and willing to perform duties assign by the Supervisor/Manager
  • Attends briefing, meetings and training sessions as required
  • Maintain consistency in quality of food/beverage/service/cleanliness of the section appointed

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