Raffles Hotel Singapore
2 weeks ago
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.
The main responsibilities include, but are not limited to, creating a Food & Beverage destination within Raffles Hotel Singapore, maximizing revenues, achieving financial and quality targets, gaining culinary and service awards, marketing, confirming required staffing levels, conducting training and development of team members.
Requirements and Responsibilities
- Previous relevant experience with managing of a restaurant of similar standing and profile.
- Ability to work independently and with mínimal supervision.
- Highly organised with strong analytic and communication skills.
- Excellent computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly.
- Ability to work under pressure and remain within all set deadlines.
- Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.
- Understands, embraces, and integrates corporate values into everyday duties and responsibilities.
- Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external customers.
- Executes project management including research of equipment, materials, supplies and methods, sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project.
- Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the organization.
- Maintains a productive climate and confidently motivates, mobilizes, and coaches employees to meet high performance standards and goals.
- Listens, writes, and speaks effectively, and positively relates and interacts with coworkers and others.
- Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.
- Systematically develops plans, prioritizes, organizes and manages resources in order to accomplish business goals within a specific time period.
- Able to establish, review and adjust sequence of service if necessary.
- Prepares training manual and conduct departmental service training in coordination with Learning and Development Manager.
- Develops preopening training schedule in coordination with Learning and Development Manager.
- Establishes colleague's working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.
- Reviews simulation processes and update evaluation criteria for smooth opening.
- Creates simulation schedule, menus and critique form in coordination with Chef de Cuisine.
- Establishes operating par stock for OS&E and beverage.
- Establishes menu pricing based on market knowledge and cost considerations.
- Creates restaurant Standard Operating Procedures.
- Creates bar recipe in Material Control.
- Establishes minimum/maximum for guest supplies.
- Creates a maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.
- Establishes a monthly walkthrough with Hygiene Officer in coordination with Chef de Cuisine.
- Forecasts sales, covers and payroll costs.
- Supervises operation, ensuring sufficient manning coverage for operations.
- Assigns the Assistant Manager, Junior Assistant Manager and Supervisors with responsibilities and tasks that they are best suited for.
- 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 above all else.
- Attends briefings and meetings held by the department and update all latest policies as needed.
- Possesses in depth and supervise 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.
- 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 company's applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
- Consistently present in the operation area during all key meal periods.
- Promotes sales through direct guests' contact. Constantly obtains customer feedba
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