Restaurant Manager

Job description

Company Description

Sofitel Singapore City Centre, an iconic hotel which opens in October 2017 will form part of a mixed-use development at Tanjong Pagar Centre, a multi-billion dollar development, which will become Singapore’s tallest building at 290 meters set around landscaped parkland and direct MRT station access.

The 223-room Sofitel Singapore City Centre will offer chic designed rooms, 4 Food and Beverage options, a ballroom, and several meeting rooms, fitness and pool facilities.

Job Description

·  Attend and actively participate in weekly Food and Beverage meetings, and respecting the confidentiality of issues which are discussed in the meetings.
·  Managing the services/standards of food and beverage within the restaurant.
·  Anticipate the volume of our business by considering the hotel occupancy and community.
·  Create effective and efficient schedules, while maintaining labor costs, meeting staffing objectives and achieving guests’ satisfaction.
·  Ensure that the beverage stocktaking is done in a correct and efficient manner towards the end of month.
·  Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and hotel standards and programs.
·  Ensure that the customer service standards are followed by all team members and addresses issues as they arise.
·  Responsible for the overall achievement of department customer service goals.
·  Responsible for staff development and training programs.
·  Ensure proper cleaning and maintenance of outlets, work areas, tableware, utensils and other materials and equipment used by restaurant / bar and room service;
·  Regular liaison with Engineering, ensuring that maintenance requests are completed quickly, managing guest needs as a priority.
·  Coordinate between restaurant and other departments to ensure that preparations for the restaurant operations have been made.
·  Assist in the preparation of monthly restaurant reports, key performance indicators and action taken to keep on targets/track.
·  Provide management and guidance of outlet ambassadors, namely Restaurant Supervisors and Executives.
·  Ensure constant liaison with other departments for special requests.
·  Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson
·  Strive to implement the Sofitel Vision and demonstrate active use of Sofitel Values.
·  Be knowledgeable of and operate within appropriate outlet and hotel liquor licensing guidelines and House Management Policies.
·  Any other such duties that may from time to time be assigned by the Director of Food & Beverage.

Qualifications

·  Minimum 2 years experience in a similar role, preferably in 5 star experience.
·  Projects professional image at all times through personal presentation / interpersonal skills.
·  Desire and ability to train and develop staff.
·  Maintains awareness of industry trends in service, product and presentation.
·  Initiates contacts and establishes rapport easily.
·  Organises time and work efficiently.
·  Effective numeracy, verbal and written communication skills.
·  Appreciates and maintains an effective outlet for stress.
·  Willingness to work weekends and public holidays as part of the job role.
·  Has the aptitude and willingness to undertake further development with Sofitel.