Raffles Hotel Singapore
2 weeks ago
The Assistant Restaurant Manager assists the Restaurant General Manager to supervise the overall operation and service standards of the outlet to meet and exceed guest's dining experience expectations.
Main responsibilities include, but are not limited to, creating a Food and 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.
Oversees Daily Operations and Achieving Targets
- Works closely with the manager to forecast sales, covers and payroll costs.
- Supervises the daily operation and ensures sufficient manning coverage for operations.
- Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.
- Consistently adheres to timeline of deliverables.
- Maintains consistency in quality of food, beverage and service.
- In the absent of the manager, attends briefings and meetings held by the department and updates all latest policies as needed.
- Possesses in depth knowledge of all food and beverage menus and its preparations and presentations. This includes in depth knowledge of bar and wine operations.
- Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans.
- Ensures cleanliness and appearance of the restaurant and related areas at all times and takes immediate action if needed or required.
- Familiarises self with the hotel's applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc).
- Ensures presence during all meal periods during operations.
- Uses a Heartist approach makes the guests and colleagues Feel Welcome, Feel Heartwarmed, Feel Incredible, and Belong.
- Ensures service standards and individual performances is aligned with Accor Values
- Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
- Contributes to the hotel's Corporate Social Responsibility efforts by supports the Planet 21 program.
- Ensures proactive engagement during guest service.
- Promotes sales through direct guests' contact.
- Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guest's database.
- Handles guest complaints and comments competently and swiftly.
- Leads the service team to personalise guest experience and in accordance with Hotel Standards.
- Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times.
- Proactive, innovative with in depth Food and Beverage and market knowledge.
- Executes handson 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, executes a collaborative and enabling leadership style. Provides regular team meetings for training for team members to achieve higher standards and skills.
- Drives the team to achieve common goals and builds strong team work.
- Uses the performance review process to identify and develops talent for growth.
- Manages performance issues by using various coaching styles.
- Displays cultural affinity and shows empathy to all team members.
- Assists the manager to coach and trains team members to prepare them to move to the next level within months.
- Observe colleague's individual performance, grooming and punctuality.
- Performs colleague appraisals and executes disciplinary actions if required.
- Provides a level of Safety and Security for guests and colleagues.
- Assists in recruitment, inducts and trains 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.
- Ensures NEA rules and regulations are met and achieve.
- In the absent of the manager, attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises the manager on topics of importance.
- Attends monthly departmental meetings and communicates with the team. Follows up on projects assigned if any.
- Checks daily opening and closing duties as well as other side duties.
- Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant.
- Makes recommendations to the manager on other potential sources of revenue.
- Works closely with the manager to implement appropriate and effective measures to improve control of costs, expenses, and labour.
- Submits monthly sales analysis with improvement action plan.
- Uses revenue management tools to generate reports.
- Ensures all reports generated are accurate before submission.
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