Restaurants in Cebu jobs in Mandaue

Job Title: Food and Beverage Associate

Department: Food & Beverage / Hospitality

Reports To: Restaurant Manager, F&B Supervisor, or Shift Lead

Position Purpose: To provide warm, efficient, and high-quality food and drink service to guests while maintaining strict cleanliness, safety, and hospitality standards.

Core Responsibilities

The day-to-day duties of an F&B Associate can vary depending on whether they work in a luxury hotel, a casual dining restaurant, or a banquet hall, but generally include:

1. Guest Service & Order Management

• Welcoming Guests: Greet customers warmly, escort them to tables, present menus, and introduce daily specials.
• Taking Orders: Accurately record food and beverage orders and promptly input them into the point-of-sale (POS) system (e.g., MICROS).
• Menu Knowledge: Maintain a deep understanding of menu ingredients, preparation methods, beverage pairings, and potential allergens to answer guest questions and make recommendations.
• Serving: Deliver food courses and alcoholic/non-alcoholic beverages efficiently and in line with presentation standards.

2. Dining Area Maintenance

• Setup and Reset: Prepare dining areas before service by setting tables (crockery, cutlery, glassware) and arranging seating.
• Clearing Tables: Promptly clear away dirty dishes, glassware, and rubbish throughout the meal, and clean/sanitize tables immediately after guests depart.
• Restocking: Keep service stations, beverage coolers, and condiment areas fully stocked.

3. Financial Transactions

• Bill Processing: Present accurate physical checks to guests.
• Payment Handling: Process cash, credit card, and room-charge transactions accurately while adhering to strict internal cash-handling policies.

4. Safety and Compliance

• Food Hygiene: Strictly adhere to food handling, sanitation, and safety regulations (such as HACCP principles).
• Responsible Service of Alcohol: Check guest IDs to verify age and responsibly serve alcoholic beverages.

Skills & Qualifications

While entry-level positions are common, employers prioritize candidates who possess a blend of physical stamina, technical familiarity, and strong interpersonal skills.

1. Education & Experience

• Education: High school diploma, G.E.D. equivalent, or vocational training in hospitality.
• Experience: 0 to 2 years of experience in hospitality or customer service (Fine dining or luxury hotel experience is highly valued for high-end establishments).

2. Soft Skills & Personal Attributes

• Communication: Clear, polite, and professional verbal communication.
• Multitasking: Ability to juggle multiple tables, coordinate with the kitchen staff, and handle customer requests simultaneously under pressure.
• Teamwork: A collaborative mindset to support both front-of-house colleagues and back-of-house kitchen staff.
• Problem-Solving: The ability to address guest complaints with empathy, tact, and a quick-thinking approach.

3. Physical Requirements

• Ability to stand, walk, and move quickly for an entire work shift (often 8+ hours).
• Capacity to lift, carry, and balance service trays, equipment, or inventory weighing up to 25 pounds independently (and heavier loads with assistance).
• Flexibility to work irregular hours, including early mornings, late nights, weekends, and public holidays.

Applicants must be willing to relocate outside of Cebu City.

Work Location: In person