Company Description Philippine-based Vikings Group is the country's leading luxury buffet restaurant chain, recognized for its extensive selection of local and international cuisine. The group has expanded rapidly and earned multiple awards both locally and internationally. Beyond its flagship Vikings Luxury Buffet, the company operates a diverse portfolio of concept brands such as Niu by Vikings, Four Seasons Buffet and Hotpot, Tongyang Plus, The Alley by Vikings, and several others. Each brand upholds the Vikings legacy of high-quality food, service excellence, and memorable dining experiences, while building its own distinct identity in the dining and hospitality industry. Candidates joining the Vikings Group become part of a dynamic organization focused on innovation, growth, and guest satisfaction.
Role Description The Senior Dining Manager is a full-time, on-site role based in Antipolo, responsible for overseeing daily restaurant operations on the dining floor. This role manages front-of-house teams to ensure smooth service flow, consistent implementation of service standards, and excellent guest experiences during all shifts. The Senior Dining Manager coordinates table allocations, supervises opening and closing procedures, monitors cleanliness and ambiance, and addresses guest feedback or concerns promptly and professionally. This position collaborates closely with kitchen leadership to align service timing with food quality, manages staff scheduling and training, and tracks key performance indicators such as guest satisfaction, reservations, and turnover. The role also supports operational planning for events and promotions, ensures compliance with health and safety regulations, and contributes to continuous improvement in service processes.
Qualifications
- Proven experience in restaurant or hospitality management, preferably in high-volume or buffet-style dining environments.
- Strong leadership skills, including team supervision, coaching, performance management, and conflict resolution.
- Demonstrated ability in guest relations, service recovery, and maintaining high standards of customer service.
- Solid understanding of front-of-house operations, including reservations, seating management, and service workflows.
- Knowledge of basic restaurant financials such as cost control, revenue optimization, and labor planning is an advantage.
- Excellent communication and interpersonal skills, with the ability to collaborate effectively with cross-functional teams.
- Strong organizational and time management skills, with the ability to prioritize tasks in a fast-paced environment.
- Familiarity with health, safety, and sanitation standards in food and beverage operations.
- Proficiency in basic office and restaurant management software; experience with POS and reservation systems is a plus.
- Bachelor's degree in Hospitality Management, Tourism, Business, or a related field preferred, or equivalent relevant experience.
- Flexibility to work shifts, weekends, and holidays according to business needs.
