SMX Convention Center is the premier venue for meetings and events in the country with over 38,000 sq.m. of leasable space. Under the flagship of SMX Manila are SMX Aura, SMX Bacolod, SMX Davao, Olongapo City Convention Center, SMX Clark, and two Trade Halls namely, Megatrade Hall and Sky Hall Seaside Cebu. For more information, please visit www.smxconventioncenter.com

SMX Convention Specialist Corp.

The Quality and Sustainability Manager is responsible for overseeing the implementation of the policies for MICE Service Partners and Accredited Caterers are being maintained in all SMX Convention Center branches. 

Sales Culture:

Ensures the quality of the food being served during events to maintain exceptional satisfaction on Post Event Survey Form.

Customer Service:

Coordinates and collaborates with the Branch Heads to ensure consistent and strict implementation on caterers and food quality policies.

Expense Management:

Eliminate any potential threat to any emergencies and risks related to food related incidents

Efficiently contribute to energy-saving and waste disposal reduction of costs.

Financial Success:

Plans, organizes, and controls procurement and utilization of all Quality and Sustainability supplies, activities, and programs.

Quality and Sustainability Manager

The Duty Manager will play a pivotal role in ensuring facility management's seamless operation, focusing on sales culture, customer service, expense management, and financial success. The Duty Manager interacts with Guests and contributes to the first impressions of our Guests.

Duty Manager

1. Receive queries, requests, and complaints from clients via phone call 
2. Provide appropriate response to clients and take appropriate action for each call 
3. Provide proper validation and pre-screening of requests 
4. Coordinate with appropriate resource for resolution of urgent concerns 
5. Analysis and handling of critical accounts with complaints 
6. First call resolution by:

<ul>
	<li>coordinating with Department Managers of concerned units</li>
	<li>monitoring of escalated complaints</li>
	<li>outbound calls to buyers to provide feedback on their concern</li>
</ul>

7. Assist calls of representatives handling VIP accounts 
8. Follow up customer calls where necessary 
9. Protect sensitive information that must not be disclosed to Clients/Non-Clients/Organizers 
10. Document all call information according to standard operating procedures

Customer Sales Assistant

The Ateneo de Manila University (Ateneo) is one of the leading universities in the Philippines. More than 150 years in existence, the Ateneo has grown into a major Jesuit institution. Officially it became a university in 1959. It offers over 100 academic degree programmes. 

Ateneo offers Basic Education (Grade School, Junior and Senior High School). In addition, the Loyola Schools (college) is made up of four schools (Social Sciences; Humanities; Science and Engineering; and Management) that offer graduate and undergraduate degrees, with a total enrolment of about 10,000 students per year. The Ateneo has 4 professional schools located in 3 campuses in Quezon City, Makati City and Pasig City (Business; Government; Law; and Medicine and Public Health), with about 4,000 professional postgraduate students. 

It has an array of research centres, 11 of which are recognized as Centres of Excellence by the Philippine Commission on Higher Education. In addition to a European Studies Programme, it has a Centre for Asian Studies that fosters comparative research on East and Southeast Asia. 

The Ateneo has 207 partnerships with universities around the world (82 in Europe, 87 in Asia, 11 in Australia and New Zealand, and 27 in North and South America) and is a member of the ASEAN Universities Network and 3 other international university networks. The Ateneo’s Rizal Library is the most advanced in the Philippines with over 307,000 titles in its collection and online access to most major academic journals.

Ateneo de Manila University

LCBA is now delivering several programs with 12 laboratory and demo classes per week. In order to ensure the smooth and efficient preparation for and delivery of these classes, the services of a chef assistant is critical.

 
The chef assistant will do kitchen work preparation (mise en place), particularly weighing, cleaning, peeling, cutting, fabrication, etc and cooking of stock, etc. She will also help in supervising the cleaning and sanitation of kitchen and related facilities as well as help in receiving ingredients, proper storage and recording.

 
The chef assistant will report to the Technical Director of LCBA

 

Daily the MEP Chef should have: 
a. efficiently prepared the facilities, ingredients and tools needed for smooth kitchen classes; 
b. assisted in the supervision of the cleaning and sanitizing of kitchens, equipment and tools 
c. effectively helped in receiving, storing and recording ingredients and materials delivery

Project Chef Assistant

<ul>
	<li>Discussing sales contract details with the Director of Banquet and Events Services</li>
	<li>Planning the venue layout according to the number of guests and the type of event.</li>
	<li>Determining the number of table waiters and servers required.</li>
	<li>Supervising the placement of booths, tables, chairs, centerpieces, etc.</li>
	<li>Preparing work schedules and completing documentation in a timely manner.</li>
	<li>Answering customers' questions and accommodating special requests.</li>
	<li>Should exhibit extensive experience in managing banquets, events and delivering services within budget.</li>
</ul>

Event Services Manager

The Director of Banquet and Event Services at the SMX Convention Center is responsible for overseeing the seamless execution of events, banquets, and exhibitions. This role involves fostering a sales-oriented culture, delivering exceptional customer service, managing expenses effectively, providing leadership, and supporting the overall financial success of the convention center. Additionally, the Director is responsible for accrediting caterers and booth contractors, ensuring supplier compliance, and collecting valuable event feedback.

Director of Banquet and Event Services

1. Financials

a. Oversee and monitors the Gross Operating Profit (GOP) of the branch to achieve its yearly target.

b. Monitor the departmental expenses to control its usage and savings

2. Operations

a. Ensures that all LGU requirements (such as OSH, Fire Safety, etc.) are completed and updated

b. Ensures that the food and safety hygiene from all caterers are up to SMX standards

c. Handles current and new accounts and ensure consistent increase in revenue

d. Creates other revenue generating ideas for the branch

3. Customer Service

a. Ensure a high level of customer satisfaction by addressing client needs and concerns during events

4. Leadership

a. Collaborate with the VP - General Manager to develop and execute operational strategies aligned with organizational goals.

b. Oversees all team members and ensure their work satisfaction is up to their standards to control the retention percentage per year

c. Plans and coordinates with the team members to ensure their training requirement compliance and ensure their growth and development

d. Coordinates with the HR department for all recognition programs to motivate employees, including agency hires for their encouragement

5. Other tasks

a. Supports VP - General Manager in tracking strategic initiatives, projects, and activities

b. Prepare reports according to established formats and guidelines.

c. Other duties as assigned

Branch Manager

<ul>
	<li>Discussing sales contract details with the Director of Banquet and Events Services</li>
	<li>Planning the venue layout according to the number of guests and the type of event.</li>
	<li>Determining the number of table waiters and servers required.</li>
	<li>Supervising the placement of booths, tables, chairs, centerpieces, etc.</li>
	<li>Preparing work schedules and completing documentation in a timely manner.</li>
	<li>Answering customers' questions and accommodating special requests.</li>
	<li>Should exhibit extensive experience in managing banquets and delivering services within budget.</li>
</ul>

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