Raffles Hotel Singapore - Restaurant General Manager

[{{ $ctrl._job.status.name | translate}}] Raffles Hotel Singapore - Restaurant General Manager
Accor HQ

Pubblicata

Descrizione del lavoro

An Iconic Return. A Legendary Welcome.
At Raffles Hotel Singapore, we help you do your best.
We welcome guests in 2019 as we write a new chapter after an extensive restoration, breathing new life into the storied hotel. With a diverse range of careers for different talents and personalities, we invite you to be part of the Raffles legend and share your passion for hospitality with the world.  Experience a tremendous opportunity to grow and develop with a global luxury hospitality brand in an oasis for the well-travelled.
Job Purpose

The restaurant general manager is the “face” and ambassador of the restaurant, leading the venue’s personality and soul. The restaurant general manager is responsible for supervising the overall operations and service standards of the outlet to meet and exceed guest’s dining experience expectations and achieve all set financial targets.

Main responsibilities include, but are not limited to, creating a Food & Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.

Primary Responsibilities

OVERSEES DAILY OPERATIONS AND ACHIEVING TARGETS

  • Maintains consistency in quality of food, beverage and service above all else.
  • Works closely with restaurant chef, wine and bar teams to create a unique and wholesome F&B experience for all guests.
  • Supervises operation, ensuring sufficient manning coverage for operations.
  • Assigns the restaurant manager with responsibilities and tasks that they are best suited for.
  • Consistently checks the responsibilities and task layout for the team and provide improvement feedback.
  • Forecasts sales, covers and payroll costs.
  • Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.
  • Consistently adhere to timeline of deliverables.
  • Attends briefings and meetings held by the department and update latest policies as needed.
  • Possess in depth and superior knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervise knowledge of bar and wine operations.
  • Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans.
  • Consistently ensures cleanliness and appearance of the restaurant and related areas at all times and take immediate action if needed or required.
  • Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, InTouch, Material Control, etc.).
  • Consistently presents in the operation area during all meal periods.


ProvideS A leading and consistent guest experience

  • Promotes sales through direct guests’ contact. Constantly obtains guests feedback during operations to ensure satisfaction and building loyal following/return guests base.
  • Handles guests’ complaint and comments competently and swiftly.
  • Ensures all guests’ complaints and comments are recorded accordingly and communicate to F&B Office in timely manner.
  • Consistently updates F&B Office the reservation and VIPs that dine-in in the restaurant.
  • Leads the service and culinary team to personalise guest experience and in accordance to hotel Standards.
  • Builds strong relationships with local guests and build loyal following as foundation for a successful operation.
  • Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times.


Management and Leadership OF OUTLET

  • Is a mentor and role model.
  • Proactive, innovative with in depth Food & Beverage and market knowledge.
  • Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.
  • Leads and supports the team to be consistent in service standards, to be collaborative and enabling leadership style. Conducts regular team meetings for training and arrange examinations and provides learning opportunities for all team members to reach highest standards and skill levels.
  • Drives the team to achieve common goals and builds a strong team work, using the appropriate balance between supportive styles and discipline.
  • Uses the performance review process to identify and develop talent for growth management performance issues and uses coaching styles.
  • Displays culturally affinity and shows empathy to all team members.
  • Coaches and train colleagues to prepare them for the next level within 14 – 24 months.
  • Reviews the work performance of all colleagues to make sure that established procedures and policies are followed.
  • Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. To actively enforce colleague motivation and team building.
  • Observes colleague’s individual performance, grooming, punctuality.
  • Performs colleague’s appraisals/disciplinary actions if required.
  • Provides a level of Safety and Security for guests and colleagues.
  • Assists in recruitment, induct and train the team who are competent and confident.
  • Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
  • Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises Assistant Director of Food & Beverage on topics of importance.
  • Attends monthly departmental meeting and communicates with the team. Follows up on projects assigned if any.
  • Daily opening, closing and side duties to be checked consistently without fail.


MARKETING PLAN AND REVENUE MANAGEMENT 

  • Knowledgeable to represent the brand and promote the outlet. Comfortable being a media personality, subject to approval and supervision of the Management and Marketing Communications team.
  • Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant.
  • Makes recommendations to the Management on other potential sources of revenue e.g. promotions etc.
  • Implements appropriate and effective measures to improve control of costs, expenses, and labor.
  • Submits regular forecast of the restaurant revenue. Work out on property revenue to yield.
  • Submits monthly sales analysis with improvement action plan and uses revenue management tools to generate reports.
  • Ensures all reports generated are accurate before submission.


TRAINING, LEARNING AND DEVELOPMENT OF THE TEAM 

  • Streams lines all training requirements and co-ordinates all arrangements for proper execution of instructions.
  • Conducts regular on the job trainings for colleagues to develop their skills/new menu items and knowledge.
  • Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.
  • Guides the departmental orientation for new hires.
  • Ensures that colleagues are aware of hotel rules and regulations.
  • Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.
  • Supports training provided by Hotel by sending appropriate candidates to participate in the training (based on the staff development needs).
  • Consistently develops in self-learning and development of own skills and knowledge.


Dettagli

Tipo di lavoro
A tempo completo
Località
Singapore
Dipartimento
Amministrazione
Comincia tra
Il prima possibile
Durata del contratto
A tempo indeterminato

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