Date: March 24, 2025

FULL TIME

Job Purpose

The Executive Chef leads all culinary operations for the hotel and club, focusing on delivering exceptional food quality, presentation, and service. This role combines creativity, leadership, and hands-on expertise to manage multiple dining outlets, banquets, and events. The Executive Chef is in charge of creating innovative menus, ensuring consistent food standards, and building a strong, motivated team. They oversee efficient kitchen operations, control costs, and uphold health and safety standards, all while providing memorable dining experiences that align with the organization’s mission, vision, and values, exceeding guest expectations.

Task List

Operations

• Oversee daily kitchen operations across all dining outlets and events.

• Ensure smooth coordination between kitchen and front-of-house teams.

• Monitor kitchen workflows to maximize efficiency and minimize delays.

• Ensure proper functioning of kitchen equipment and address maintenance issues.

Menu Planning

• Develop and update creative, seasonally appropriate menus that align with guest preferences and market trends.

• Collaborate with the Food & Beverage service team to design special menu items for events, promotions, and banquets.

• Ensure menu items are cost-effective, profitable, and meet quality standards.

• Review and adjust portion sizes and pricing to optimize food cost and guest satisfaction.

Food Production

• Oversee food production processes, ensuring consistent quality and presentation.

• Supervise preparation of ingredients, cooking methods, and final plating for all meals.

• Monitor cooking times and techniques to ensure food is prepared according to standard.

• Ensure the timely production of food for large events, banquets, and à la carte orders.

Food Preparation

• Direct the preparation of food items, ensuring correct handling and preparation techniques.

• Coordinate with kitchen staff to ensure proper mise en place and smooth kitchen operations.

• Ensure the proper storage and handling of all ingredients, adhering to food safety protocols.

• Review and adjust preparation methods based on guest feedback and trends.

Stock Control and Purchasing

• Oversee inventory management, ensuring proper stock levels for all ingredients.

• Regularly review stock levels and forecast needs based on menu changes and business forecast.

• Build relationships with suppliers to negotiate the best prices and maintain quality.

• Approve all purchasing orders, ensuring they stay within budget while maintaining quality.

• Monitor the storage of perishable and non-perishable items to reduce waste and spoilage.

Hygiene and Safety

• Enforce strict hygiene and sanitation standards in the kitchen and storage areas.

• Ensure all kitchen staff adhere to hygiene and food safety regulations, including updated BG Lounge Policies and Procedure.

• Conduct regular health and safety audits, ensuring the kitchen is compliant with internal and external regulations.

• Train staff on proper handling and storage of food and cleaning procedures.

• Address any safety hazards immediately, ensuring a safe working environment for the team.

Staffing and Training

• Hire, train, and mentor kitchen staff to ensure a high-performing team.

• Conduct regular performance evaluations, providing feedback and development opportunities.

• Implement training programs to improve cooking techniques, food safety, and customer service.

• Manage staff schedules to ensure optimal kitchen coverage during peak hours.

• Foster a positive, collaborative environment that encourages creativity and teamwork.

F&B Promotion

• Collaborate with the marketing team to create special promotions, events, and seasonal offerings.

• Design and implement promotional menus to attract guests and boost sales.

• Participate in food tastings and special events to showcase culinary talent.

• Monitor the success of promotions and adjust strategies based on guest feedback and sales data.

• Stay up-to-date with food trends and incorporate innovative concepts into promotions.

• Collaborate with the Marketing team and F&B Heads to ensure the timely launch of the F&B program

Other

• Oversee the upkeep of kitchen equipment, working with maintenance teams to address any repairs or upgrades

• Engage with guests during special events or high-traffic times to gather feedback and ensure satisfaction.

• Participate in creating content for social media, blogs, or other marketing materials to promote culinary offerings.

• Engage in internal and external sustainability programs and initiatives.

• Flexibility to work evenings, weekends, and holidays as needed.

Date: March 24, 2025

FULL TIME

Job Purpose

Responsible for supporting the Executive Chef in developing a work environment where each department head manages by Financial Objectives and take an active role in fostering an aggressive Sales Culture thru excellent Customer Service and Sound Expense Management resulting to Financial Success driven by Leadership.

Task List

• Ensure that the opening and closing of the kitchen is proper and consistent done.

• Regularly check and ensure that all kitchen staff are properly groomed and in prescribed uniform during their entire duty hours.

• Ensure consistently that all sections have enough stocks for the day’s operational requirements.

• Check and monitor all stocks and ensure that the quality, freshness, size, appearance and texture are consistent with the prescribed specifications.

• Check and Monitor all food and menu items coming out of the kitchen and ensure that quality standards on taste, portion sizes, presentation and food temperature are consistently observed and practiced before food are served.

• Ensure that all stocks are consistently handled and stored properly.

• To ensure that the entire kitchen area is maintained clean and orderly before, during and after operating hours

• Keep daily record of the kitchen staffs accomplishments, violations and contributions to the day’s operation.

• To supervise and train all staffs regularly during the performance of their individual task in the following fields

  • Food Safety and Sanitation

  • “First in, First out” principle

  • Proper Cooking Techniques

  • Basic Food preparation / Mis en place task

• Responsible for conducting training to enable the staff to carry out their duties effectively and efficiently.

• Assist the management in ensuring that job descriptions and task list are prepared and maintained and that staffs are fully aware of their individual responsibilities.

• Ensure that staff members present themselves in a professional manner as set by the hotel or club standards.

• Ensure there is harmony between all internal clients and the staff and that the team is working towards a goal set by the company.

• Counseling to staff on their performance and assess the areas for improvement.

Date: March 24, 2025

FULL TIME

Job Purpose

Responsible for supporting the Executive Chef in developing a work environment where each department head manages by Financial Objectives and take an active role in fostering an aggressive Sales Culture thru excellent Customer Service and Sound Expense Management resulting to Financial Success driven by Leadership.

Task List

• Ensure that the opening and closing of the kitchen is proper and consistent done.

• Regularly check and ensure that all kitchen staff are properly groomed and in prescribed uniform during their entire duty hours.

• Ensure consistently that all sections have enough stocks for the day’s operational requirements.

• Check and monitor all stocks and ensure that the quality, freshness, size, appearance and texture are consistent with the prescribed specifications.

• Check and Monitor all food and menu items coming out of the kitchen and ensure that quality standards on taste, portion sizes, presentation and food temperature are consistently observed and practiced before food are served.

• Ensure that all stocks are consistently handled and stored properly.

• To ensure that the entire kitchen area is maintained clean and orderly before, during and after operating hours

• Keep daily record of the kitchen staffs accomplishments, violations and contributions to the day’s operation.

• To supervise and train all staffs regularly during the performance of their individual task in the following fields

  • Food Safety and Sanitation

  • “First in, First out” principle

  • Proper Cooking Techniques

  • Basic Food preparation / Mis en place task

• Responsible for conducting training to enable the staff to carry out their duties effectively and efficiently.

• Assist the management in ensuring that job descriptions and task list are prepared and maintained and that staffs are fully aware of their individual responsibilities.

• Ensure that staff members present themselves in a professional manner as set by the hotel or club standards.

• Ensure there is harmony between all internal clients and the staff and that the team is working towards a goal set by the company.

• Counseling to staff on their performance and assess the areas for improvement.

Date: April 2, 2025

MALE - FULL TIME

Job Purpose

Line Cook (Commis Chef) Responsibilities

A line cook, also known as a commis chef, is responsible for preparing food orders on the kitchen line, following recipes and cooking techniques to ensure quality and efficiency.

Key Responsibilities:

Food Preparation

• Prepares ingredients by cutting, chopping, mixing, and making sauces.
  
  

• Ensures all ingredients are fresh and properly stored.
  
  

• Weighs, measures, and combines ingredients according to recipes.
  
  

Cooking

• Cooks food using various methods, including grilling, frying, and sautéing.
  
  

• Prepares meats, seafood, vegetables, and other dishes according to recipe specifications.
  
  

• Uses boiling and steaming techniques for certain food items.
  
  

Station Management

• Sets up and stocks cooking stations with necessary ingredients and supplies.
  
  

• Maintains a clean, organized, and sanitized workstation.
  
  

Additional Duties

• Plates and garnishes dishes for presentation.
  
  

• Assists with kitchen inventory management and waste disposal.
  
  

• Helps with general kitchen cleaning and sanitation.
  
  

• Follows health, safety, and food handling regulations.
  
  

• May participate in meal packaging and food service presentation.
  
  

Required Skills

• Basic culinary knowledge and cooking techniques.
  
  

• Familiarity with kitchen tools, including knives, ovens, grills, and other cooking equipment.
  
  

• Understanding of food safety, sanitation, and hygiene standards.
  
  

• Ability to follow recipes and instructions accurately.
  
  

• Efficiency in a fast-paced, high-pressure environment.

Date: March 24, 2025

PART TIME COMMISSION BASIS

Job Purpose

Drive and lead the Events Team to a successful and effective event handling thru proper guidance and coaching. Ensure productivity and revenue generation to contribute to the growth of service levels, profitability and image of the club and hotel by overseeing and directing standards for all Banquet Events. Manage the events staff performance in a professional manner and liaise with the National Sales Team to fulfill the client’s and event requirements. Delegate and assign specific accounts to events specialist and ensure seamless execution of events on site from the National Sales Office. Design and implement appropriate systems and procedure to ensure smooth events operation.

Task List

Administrative

• Oversee the events department including accounts distribution and administrative tasks

• Create and conceptualize banquet packages for social events with focus on Weddings and / or other special packages such as MICE and other events

• Responsible in coordination and post mortem meetings

• Prepares duty roster of staff and ensure they are given proper accounts to handle

• Develop booking and function management systems

• Performs duties and responsibilities as may be deemed necessary by the Management

Sales & Revenue Generation

• Assist in producing annual marketing plan for catering and banquets in coordination with BG Lounge

• Assure timely and accurate Banquet Event Order per function

• Banquet forecasting

• Assist the Banquet Service department in profit and loss, capex and other necessary reports

• Assist the National Sales Office to meet the set target on a monthly / annual basis

• Execute requirements of all on site events with a seamless turn over from sales to operations

• Check and monitor all the confirmed events on site to ensure that the client requirements are met

• Handles VIP accounts and special big events

• Source out and negotiate with event suppliers for MICE and ALL social events

• Point person of NSO and Property Sales guest inquiries, guest request and events complaints

• Manage all inquiries relating to internal and external events held at the club / hotel

• Review existing events and give recommendations for changes and addition as needed

Professional Development & Training

• Responsible for conducting training to enable the staff to carry out their duties effectively and efficiently

• Assist the management in ensuring that Job descriptions and task list are prepared and maintained, staff must be fully aware of their individual responsibilities

• Ensure that staff members present themselves in a professional manner as set by the hotel or club standards

• Ensure there is harmony between all internal clients and the events staff and that the team is working towards a goal set by the company

• Counseling to staff on their performance and assess the areas for improvement

• Implement disciplinary measures based on the employee handbook and code of conduct in coordination with human resources department

• Responsible for performance reviews of all events staff

• Performs duties and responsibilities as may be deemed necessary by the Management

Date: March 24, 2025

PART TIME COMMISSION BASIS

Job Purpose

Drive and lead the Events Team to a successful and effective event handling thru proper guidance and coaching. Ensure productivity and revenue generation to contribute to the growth of service levels, profitability and image of the club and hotel by overseeing and directing standards for all Banquet Events. Manage the events staff performance in a professional manner and liaise with the National Sales Team to fulfill the client’s and event requirements. Delegate and assign specific accounts to events specialist and ensure seamless execution of events on site from the National Sales Office. Design and implement appropriate systems and procedure to ensure smooth events operation.

Task List

Administrative

• Oversee the events department including accounts distribution and administrative tasks

• Create and conceptualize banquet packages for social events with focus on Weddings and / or other special packages such as MICE and other events

• Responsible in coordination and post mortem meetings

• Prepares duty roster of staff and ensure they are given proper accounts to handle

• Develop booking and function management systems

• Performs duties and responsibilities as may be deemed necessary by the Management

Sales & Revenue Generation

• Assist in producing annual marketing plan for catering and banquets in coordination with BG Lounge

• Assure timely and accurate Banquet Event Order per function

• Banquet forecasting

• Assist the Banquet Service department in profit and loss, capex and other necessary reports

• Assist the National Sales Office to meet the set target on a monthly / annual basis

• Execute requirements of all on site events with a seamless turn over from sales to operations

• Check and monitor all the confirmed events on site to ensure that the client requirements are met

• Handles VIP accounts and special big events

• Source out and negotiate with event suppliers for MICE and ALL social events

• Point person of NSO and Property Sales guest inquiries, guest request and events complaints

• Manage all inquiries relating to internal and external events held at the club / hotel

• Review existing events and give recommendations for changes and addition as needed

Professional Development & Training

• Responsible for conducting training to enable the staff to carry out their duties effectively and efficiently

• Assist the management in ensuring that Job descriptions and task list are prepared and maintained, staff must be fully aware of their individual responsibilities

• Ensure that staff members present themselves in a professional manner as set by the hotel or club standards

• Ensure there is harmony between all internal clients and the events staff and that the team is working towards a goal set by the company

• Counseling to staff on their performance and assess the areas for improvement

• Implement disciplinary measures based on the employee handbook and code of conduct in coordination with human resources department

• Responsible for performance reviews of all events staff

• Performs duties and responsibilities as may be deemed necessary by the Management

Date: March 24, 2025

PART TIME COMMISSION BASIS

Job Purpose

Drive and lead the Events Team to a successful and effective event handling thru proper guidance and coaching. Ensure productivity and revenue generation to contribute to the growth of service levels, profitability and image of the club and hotel by overseeing and directing standards for all Banquet Events. Manage the events staff performance in a professional manner and liaise with the National Sales Team to fulfill the client’s and event requirements. Delegate and assign specific accounts to events specialist and ensure seamless execution of events on site from the National Sales Office. Design and implement appropriate systems and procedure to ensure smooth events operation.

Task List

Administrative

• Oversee the events department including accounts distribution and administrative tasks

• Create and conceptualize banquet packages for social events with focus on Weddings and / or other special packages such as MICE and other events

• Responsible in coordination and post mortem meetings

• Prepares duty roster of staff and ensure they are given proper accounts to handle

• Develop booking and function management systems

• Performs duties and responsibilities as may be deemed necessary by the Management

Sales & Revenue Generation

• Assist in producing annual marketing plan for catering and banquets in coordination with BG Lounge

• Assure timely and accurate Banquet Event Order per function

• Banquet forecasting

• Assist the Banquet Service department in profit and loss, capex and other necessary reports

• Assist the National Sales Office to meet the set target on a monthly / annual basis

• Execute requirements of all on site events with a seamless turn over from sales to operations

• Check and monitor all the confirmed events on site to ensure that the client requirements are met

• Handles VIP accounts and special big events

• Source out and negotiate with event suppliers for MICE and ALL social events

• Point person of NSO and Property Sales guest inquiries, guest request and events complaints

• Manage all inquiries relating to internal and external events held at the club / hotel

• Review existing events and give recommendations for changes and addition as needed

Professional Development & Training

• Responsible for conducting training to enable the staff to carry out their duties effectively and efficiently

• Assist the management in ensuring that Job descriptions and task list are prepared and maintained, staff must be fully aware of their individual responsibilities

• Ensure that staff members present themselves in a professional manner as set by the hotel or club standards

• Ensure there is harmony between all internal clients and the events staff and that the team is working towards a goal set by the company

• Counseling to staff on their performance and assess the areas for improvement

• Implement disciplinary measures based on the employee handbook and code of conduct in coordination with human resources department

• Responsible for performance reviews of all events staff

• Performs duties and responsibilities as may be deemed necessary by the Management

Date: March 24, 2025

FULL TIME

Job Purpose

A Waiter/Waitress is a professional who works in restaurants, bars, hotels and other food-serving and drinking establishments. They ensure guests have an excellent dining experience by providing stellar customer service. They greet guests, take meal orders and ensure smooth communication between the dining area and kitchen. 

• Providing excellent wait service to ensure satisfaction

• Taking customer orders and delivering food and beverages

• Making menu recommendations, answering questions and sharing additional information with restaurant patrons 

Responsibilities

• Greet and escort customers to their tables

• Present menu and provide detailed information when asked (e.g. about portions, ingredients or potential food allergies)

• Prepare tables by setting up linens, silverware and glasses

• Inform customers about the day’s specials

• Offer menu recommendations upon request

• Up-sell additional products when appropriate

• Take accurate food and drinks orders, using a POS ordering software,order  slips or by memorization

• Check customers’ IDs to ensure they meet minimum age requirements for consumption of alcoholic beverages

• Communicate order details to the Kitchen Staff

• Serve food and drink orders

• Check dishes and kitchenware for cleanliness and presentation and report any problems

• Arrange table settings and maintain a tidy dining area

• Deliver checks and collect bill payments

• Carry dirty plates, glasses and silverware to kitchen for cleaning

• Meet with restaurant staff to review daily specials, changes on the menu and service specifications for reservations (e.g. parties)

• Follow all relevant health department regulations

• Provide excellent customer service to guests

Requirements and skills

• Proven work experience as a Waiter or Waitress

• Hands-on experience with cash register and ordering information system (e.g. Revel POS or Toast POS)

• Basic math skills

• Attentiveness and patience for customers

• Excellent presentation skills

• Strong organizational and multitasking skills, with the ability to perform well in a fast-paced environment

• Active listening and effective communication skills

• Team spirit

• Flexibility to work in shifts

• High school diploma; food safety training is a plus

Date: March 24, 2025

FULL TIME

Job Purpose

We are looking for a professional, high-energy bartender with excellent communication skills to serve classical cocktails and exciting new beverages to our customers. The bartender will greet customers, learn about their preferences, answer questions, recommend menu items, and prepare and serve beverages and food. You will also upsell items, create recipes, utilize proper equipment and ingredients, and handle basic cleaning duties.

To succeed as a bartender, you should have a neat appearance and an engaging, friendly personality. You should be efficient, observant, knowledgeable, and personable.

Bartender Responsibilities:

• Welcoming customers, reading and listening to people to determine beverage preferences, making recommendations, and taking drink orders.

• Planning drink menus and informing customers about new beverages and specials.

• Selecting and mixing ingredients, garnishing glasses, and serving beverages to customers.

• Checking identification to ensure customers are the legal age to purchase alcohol.

• Taking inventory and ordering supplies to ensure bar and tables are well-stocked.

• Adhering to all food safety and quality regulations.

• Handling cash, credit, and debit card transactions, ensuring charges are accurate and returning correct change to patrons, balancing the cash register.

• Maintaining a clean work and dining area by removing trash, cleaning tables, and washing glasses, utensils, and equipment.

• Developing new cocktail recipes.

Bartender Requirements:

• High school diploma.

• Additional education, training, certificates, or experience may be required.

• Meets state minimum age to serve alcohol.

• Availability to work nights, weekends, and holidays.

• Positive, engaging personality, and professional appearance.

• Basic math and computer skills.

• Exceptional interpersonal and communication skills.

• Strong task and time management abilities.

• Eye for detail and understanding of drink mixing tools and techniques.

• Ability to stand, walk, bend, etc for extended periods, and lift up to 25 lbs.

Date: March 24, 2025

PART TIME

Job Purpose

We are looking for a talented disc jockey to connect with listeners on our show. As a DJ, you will be responsible for engaging with listeners, queueing up playlists, presenting commercials, performing interviews, taking music requests, and generating interest in the show. You may also be required to MC public events and perform meet and greets.

To ensure success as a disc jockey, you should have a natural charisma, a passion for music, and the ability to connect with people. A top-notch DJ connects with listeners through engaging talk content and social interaction.

Disc Jockey Responsibilities:

• Reviewing the weekly and daily playlist.

• Ensuring music and commercials are played on schedule.

• Introducing weather, traffic, and news presenters.

• Taking music requests and engaging with listeners.

• Responding to social media interactions.

• Presenting on-air competitions.

• Interviewing guests.

• Presenting sponsored live events.

• Mixing and playing music at sponsored events.

• Presenting live on-air advertisements.

Disc Jockey Requirements:

• Bachelor’s degree in radio journalism or similar field.

• Previous experience as a DJ.

• Excellent verbal communication skills.

• Knowledge of modern music trends.

• Good presenting skills.

• Good interpersonal skills.

• Knowledge of current affairs and world news.

• Ability to empathize with listeners.