MARKETING AND PROMOTIONS HEAD

Role & Responsibilities:
• Maintains, streamlines, and grows the Company’s brands and sales channels through the creation and execution of strategic marketing and promotional initiatives and campaigns based on keen analysis and reporting of internal sales data/trends and external market research/insights, that will ultimately boost The Company’s sales, traffic, awareness, and overall brand equity
• Project lead and main coordinator for all marketing, sales, and brand-related initiatives, and ensures effective implementation, communication, coordination, of said initiatives with both internal departments, with stores and with external partners
• Manages and oversees the projects and functions of the marketing team by setting objectives, timelines, and priorities, and is in charge of seeing to it that upper management’s vision and business goals are accomplished through the marketing team’s output and reports
• Fosters and enhances customer relationships and loyalty, through initiatives including but not limited to bolstering of social media and e-commerce presence and user experience, managing and structuring industrial and corporate sales accounts, and strategizing the creation of packages and promotional plans that will increase customer retention and bring in additional revenue streams for the Company

Qualifications:
• Preferably with a degree in marketing, communications, business management, or similar courses (but not required)
• With at least 1-3 years work experience in brand marketing, promotions, or similar field (previous leadership of a marketing team or department is a plus)
• Must possess excellent leadership, communication and organizational skills
• Must be willing to physically report to restaurant locations as needed
• Content creation skills (copywriting, photography, videography, graphic design, etc) are a huge plus
• Experience with e-commerce and customer service is a huge plus
• Prior experience in an F&B company is not required

APPLY NOW

FOOD & BEVERAGE SERVICE TRAINER

Description:
In charge of training and development of current and new restaurant managers and staff across the whole group, to ensure quality, consistent and hospitable service from all personnel

Roles and Responsibilities:
• Works closely with upper management in developing the training curriculum and program for managers and staff, including training materials, manuals, examinations, and assessments
• Oversees and implements the developed training program such that all new personnel onboarded as well as existing personnel are knowledgeable and adept with carrying out company standards, protocols, steps of service
• Assists in evaluating manager and staff performance, providing analysis and evaluation reports, conducts internal service audits and recommends and implements process improvements and corrective action such that personnel are able to perform in line with necessary standards

Qualifications:
• Already has prior experience in training restaurant managers and personnel
• With a degree and/or at least 3 year experience in the hospitality industry
• Knowledge in wine service (or has actual sommelier certification) is a huge plus
• Excellent communication and organizational skills, and knows quality service
• Must be willing to physically report to restaurant locations as needed

APPLY NOW

FOOD SAFETY & SANITATION HEAD

Description:
In charge of ensuring quality standards across all Company restaurant locations and facilities are met, especially in terms of all of matters related to health, hygiene, food safety and sanitation

Roles and Responsibilities:
• Examines and audits the restaurant kitchens and facilities, providing evaluation reports, and works with the management team and branch personnel in formulating and enforcing food safety and sanitation practices and regulations for handling and preparing food incoming, within and outgoing from the kitchen, to ensure that the Company’s facilities and products are state-of-the-art and compliant with HACCP standards and all government-mandated health and safety regulations
• Formulates and implements strategic recommendations and corrective action to enhance health and safety protocols and observance across all Company restaurants
• Appoints and trains sanitation officers across all restaurant establishments to further ensure compliance with quality standards
• Establishes and produces training manuals, store signage, and any other materials necessary to the effective training and enforcement of safety and sanitation practices
• Acts as the Company’s designated point person for liaising with external entities with regards to safety and sanitation related matters, including lessors, suppliers, customers
• Assists in the registration and compliance or products and services with the Food and Drug Administration (FDA) and other regulating bodies

Qualifications:
• With a degree in food technology or similar courses and/or at least 3 years experience in sanitation and safety in the hospitality industry (preferably in a restaurant business)
• Preferably ServSafe certified or has similar food sanitation certification or training specifalizing in restaurants
• Excellent communication and organizational skills
• Should have an eye for cleanliness and quality, and must be able to strictly enforce protocols and standards
• Must be willing to physically report to restaurant locations as needed

APPLY NOW

ACCOUNTS RECEIVABLE OFFICER

Description:
Handles the accounts receivable transaction cycle, acting as the main liaison for reconciliation and facilitating collection of receivables from external parties, and provides reconciled revenue and cash inflow flow reports and analysis.

Role & Responsibilities:
• Assists the Director for Accounting in overseeing the accounts receivable transaction cycle and in charge of maintaining the Company’s accounting systems software (e.g. Quickbooks).
• Oversees reports regarding revenue and ensures cash inflows are complete, free from any error, and according to agreements with banking institutions and corporate partners.
• In charge of reconciling and facilitating collection of receivables from external parties, including but not limited to delivery partners, credit card and cashless payment providers, corporate partners, and others, ensuring that the company is able to collect in an accurate and timely fashion
• Develops guidelines for proper reconciliation of point-of-sale reports and bank statements.
• Handles the day-to-day maintenance and implements controls over the accounting software to generate accurate and timely financial statements and reports.
• Analyzes revenue reports and other invoices for accuracy and completeness of cash receipts.
• Reconciles revenue, accounts receivable, cash and general ledger totals with other applicable records.
• Facilitates correct and timely preparation of revenue and cash inflow reports.
• Ensures proper maintenance, filing, and storage of records related to the accounts receivable cycle.
• Performs other related duties within the scope of the accounting team as assigned.

Qualifications:
• Must have a Degree in Accountancy or similar/related business or finance course (CPA is a huge plus)
• Prior experience in handling accounts receivables is a plus
• Must be computer literate. Proficiency with Microsoft Office, Google tools and Quickbooks (or other accounting software) is preferred but not required.
• Willing to physically report to the corporate office or to restaurant branches
• Possesses strong analytical, organizational and communication skills. Able to work independently.
• Must be available to start immediately

APPLY NOW

SYSTEMS EXPERT

Description:
Will act as the point person for various systems-related concerns, especially those specific to the Point-of-Sale (POS) system and its integrations with other systems, and will be directly handling back-end data and administration of said systems.

Roles & Responsibilities:
• Act as the bridge between our Point-of-Sales (POS) data and accounting team to ensure that timely and accurate numbers and reports are provided for proper book-keeping and financial reconciliation and statements
• Reviews and rectifies all discrepancies between reports from multiple systems, or among multiple reports within the same system, to ensure the seamless transmittal and recording of correct and accurate data
• Supervises the integration of the business intelligence/purchasing/inventory system (Mosaic) and the accounting system (Quickbooks) to ensure that the data from transmittal and translation is complete and properly carried out
• Supervises the implementation and usage of the Proof of Delivery (POD) forms across all branches, to ensure the accurate capturing of inventory movements
• Assist in all data gathering, reporting and analysis needed by other members of the Company for various purposes, especially for decision-making and to increasing operational efficiency and cost-effectivity
• To be a point person for all systems used by Wildflour, currently and in the future, that track inventory and item movement in any way, which will entail being trained to be an expert in the use of the various systems (training to be provided by the Company in coordination with the software providers)

Qualifications:
• Must have a degree in Engineering or any numbers-heavy course (Industrial Engineering is preferred but not required)
• Must be proficient with Microsoft Excel, and.or handling spreadsheets, big data, and number crunching
• Ideally, mainly uses a Windows-OS device is a huge plus (to be able to handle various software)
• Preferably proficient in other software that handles big data processing (Ex. PowerBI, SQL, Python, etc), but not required
• No prior work experience needed, but willingness to learn is a must
• Must be able to report both physically on-site and remotely

APPLY NOW

RESTAURANT BRANCH MANAGER

Description:
In charge of managing the day-to-day floor operations of their assigned restaurant branch, including providing quality service to each and every customer, managing the front-of-house staff, coordinating with the kitchen operations and back-of-house staff, giving the necessary feedback and reports to upper management, meeting sales targets and executing marketing initiatives, and being responsible for everything that goes on in their assigned location.

Qualifications:
• Has at least one (1) year experience in the Food & Beverage industry, with prior restaurant manager experience being a big plus
• Must be fluent in English and Filipino
• Must know the meaning of quality service and be able to carry it out
• Must have good communication and organizational skills
• Must be able to report physically on-site

APPLY NOW

BACK OF HOUSE

Requirements:
• With one (1) year experience in the food industry
• Fluent in English and Filipino

APPLY NOW

FRONT OF HOUSE

Requirements:
• With one (1) year experience in the food industry
• Fluent in English and Filipino

APPLY NOW

PROFESSIONAL BAKER

Description:
Uses their knowledge and expertise in culinary and baking to produce the baked goods the company is best known for (including but not limited to pastries, breads, cakes, pies, and desserts) day-in and day-out at their assigned locations , and assist upper management in developing recipes where needed

Qualifications:
• Has at least one (1) year experience in the Food & Beverage industry, with prior professional baking experience or degree being a big plus
• Must be fluent in English and Filipino
• Must know the meaning of quality baking and be able to carry it out
• Must be able to report physically on-site

APPLY NOW