1 opening
Preferred Educational Attainment
Graduated from college
8 days ago
Application deadline
in 2 months
Recruiter responds
100% of the time
Recruiter last seen
10 hours ago
Employment Type
Full time
Office Address
2136 Madre Ignacia Street,, Manila, Philippines
Minimum Qualifications:
Graduated from college
  • ​​College Graduate (HRM, BSFT, BSND)
  • At least 5’2 in height for female; 5’3 for male
  • At least 3 years experience in food industry
  • With supervisory experience handling 5-10 staff
  • Knowledgeable in food costing, menu planning, cooking, PAL analysis, event management, stocks and inventory management, 5S, HACCP, ServSafe
  • Computer proficient (power point, email, excel, word)
  • Knowledgeable in R&D
  • At least 1 hour travel time to work

Job Description


Under the close supervision of the F&B Manager/General Manager, the Kitchen Supervisor will be responsible for the implementation of food facility handling, warehousing, and basic food preparation procedures; serving food and beverage in accordance with the established service procedure and etiquette; in charge of all beverage requirements of the bar and coordinates with other operations personnel in providing customer services and implements assigned cost control activities.


  1. Oversees the overall operation of the kitchen
  2. Handles F&B related guest complaints (Upon availability) and make appropriate action
  3. Responsible for scheduling of staff and overtime requirement.
  4. Conducts or checks monthly inventory of stocks. Update std/ctrd level of stocks (Semi-annual)
  5. Responsible for the implementation of food safety
  6. Ensures a sense of urgency from all kitchen team member at all times.
  7. Monitors out of stocks (Ensures availability of stocks at all times)
  8. Manages cost control of food, beer and beverage
  9. Implements control on quality along with consistency
  10. Gathers data, compiles, reviews and submits essential reports on sales, cost, spoilages, breakages cost, and promos on a monthly basis
  11. Inspects and ensures best functioning of all kitchen equipment
  12. Develops long term and short term programs to ensure all set targets are attained
  13. Accounts losses, discrepancies over or under inventory and recommends corrective action for approval
  14. Evaluates suppliers’ performance on a quarterly basis
  15. Ensures all documentation requirements are updated and tallies
  16. Develops, forecasts, analyzes, and identifies market trends and suggests tactics to increase business volumes thru bench marketing)
  17. Creates promos
  18. Conducts monthly inventory of stocks, equipment, utensils, supplies and wares
  19. Monitors and replenishes out of stocks items
  20. Ensures proper grooming of staff at all times (uniform, haircut, and beard and moustache)


  1. Noise Level – Moderate to loud
  2. Lightning – Typically use fluorescent light
  3. Work Hours – Shifting *KS also (including graveyard) –am, pm, graveyard
  4. Requires periodic overtime
  5. Amount of movement – Prolonged period of standing, walk, bend, lift, reach, carry, etc.
  6. Cleanliness and odor – Can get messy due to food splatter
  7. Work Attire – Required complete chef’s uniform, hair net, and face mask, hand gloves
  8. Job Hazards – Burnt, slippery, varying temp
  9. Requires no day off during weekends (Peak Fri-Sat)
  10. Leaves during holidays and peak days are subject for approval
  11. Travelling from one locale to another (including provincial assignments)
About Victoria Court - Malate Group
Everything started in the 70’s, when Mr. Angelo King, the patriarch of the King’s group , bent on entering the motel business and decided to work on something most motels failed to give their clients – QUALITY SERVICE. A 38-room hotel in Pasig – the most innovative and the classiest motel of its time was branded by Mr. Archie King as VICTORIA COURT. In the 80’s, the management opened its door to adding hotel to the chain of drive-in hotels and restaurants. He ventured into the hotel industry, thus the birth of Hotel La Corona. After few years of operations, properties performed beyond expectation. The management decided to rename one of its management team as Victoria Court Group. And so the creation of the logo – depicting a classy but mysterious-looking lady in a hush-up motion, with a background of black and silver. It is supposed to embody a secret, and it means that apart from the quality and fast service, Victoria Court also offers PRIVACY, COURTESY, PROMPT SERVICE, WORLD CLASS FACILITIES and STATE-OF-THE-ART HOUSEKEEPING. Hand in hand with its growth, the management is committed to delivering fast, friendly, and first class service to its guests. Motel properties are being reconstructed to suit the discriminating taste of our guests – offering world class suites, each one distinct from the other. Best Western Hotel La Corona Manila was renovated and re-launched in 2011. At the same, the hotel’s Cafe Arquiza launched its menu with featured dishes that won awards at the Philippines Culinary Tourism 2011 competition. Without a doubt, creativity and passion is manifested with our F&B group. Awards were received left-and-right for various competitions like: Chefs on Parade, where Baka Tulasug won gold in the Traditional Filipino Set Menu category, Deconstructed Chicken KareKare won overall gold inthe Philippine Culinary Tourism 2011, and in 2011 National Food Showdown, Kung Pao Belly won second place in the brand competition. As a dynamic company, Victoria Court will not stop at 11 drive-in hotels, 3 boutique hotels and 1 walk-up hotel, offering quality lodging facilities, custom-made for the guests’ ultimate satisfaction. We are a growth-oriented Filipino organization committed on providing only the best the industry can offer and improving the industry’s image. And as the mission of the company goes, we aim for GENUINE HAPPINESS – for everyone, every day, every stay, and in every way.

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