Assistant Restaurant & Bar Manager

Job description

Company Description

Our World is Your Playground. A world-class lifestyle hotel in the heart of Orchard Road, where playfulness meets peak performance; creativity meets innovation; business meets sucess. At Pullman Singapore Orchard, we don't do ordinary. Pioneering and stylish, guests can push their boundaries in 326 guestrooms and suites, trend setting F&B outlets and immersive relaxtion zone; not to mention the happening lobby. Challenging the status quo, we are redefining hospitality with seamless, fun, cool and smart interactions.

Job Description

The Assistant Restaurant & Bar Manager shall assist in planning, organizing and giving direction of the overall F&B operation. He/she will provide administrative support, contribute to marketing and delivering each promotion of the outlet. The Assistant F&B Ops Manager is responsible and accountable for its profitability, revenue generation and creating WOW experiences.

Primary Responsibilities

Business Performance

·  Assist to plan for outlet budget and review forecast on revenue and expenditure on weekly/monthly basic
·  Analyze and submit weekly/month-end reports and identify deviation from business plan goals
·  Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet in the absence of the manager.
·  Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Assist to prepare & submit post-mortem promotion report to Food & Beverage Manager upon completion of promotions.
·  Assist to implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget
·  Assist other Food & Beverage outlets with their operations during peak times or when required
·  Deliver and support outlet to achieve exceptional LQA Standards in the outlet

Outlet Operation

·  Conduct departmental daily briefings to ensure that all pertinent information is well received by team members
·  Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards
·  Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service
·  Handle guests’ complaints and comments tactfully and efficiently
·  Handle all administration work pertaining to cashier/bar operations requirement and company’s policies
·  Maintain department communication logbook and updated notice board
·  Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests
·  Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations
·  Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features
·  Ensure that LQA Standards, health, safety and security procedures are in place in the outlet
·  Attend all briefings, meetings and trainings as assigned by management
·  Perform proper handover and communication to the next shift
·  Assist other food & beverage outlets with their operations during peak times or when required

Team Management

·  Interview, select and recruit outlet employees when required
·  Identify and develop team members with potential
·  Conduct performance review with the team
·  Constantly monitor team members’ appearance, attitude and degree of professionalism
·  Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
·  Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
·  Prepare payroll related documents and gratuity reports
·  Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication

Qualifications

·  High School/GED equivalent/Diploma in Hotel Management or equivalent
·  Minimum 2 years of experience in a similar capacity or management level
·  Has strong knowledge on beverage trends, fermentation, cocktails, zero alcohol and wines
·  Excellent reading, writing and oral proficiency in English language
·  High degree of professionalism with sound human resources management and business acumen capabilities
·  Proficient in MS Excel, Word, & PowerPoint

Additional Information

·  Strong leadership, interpersonal and training skills
·  Good communication and customer contact skills
·  Service oriented with an eye for details
·  Ability to work well in stressful & high-pressure situations
·  A team player & builder
·  A motivator & self-starter
·  Well-presented and professionally groomed at all times