General Manager

**About us**

Marguerite is awarded by Michelin with one star. The restaurant General Manager is the “face” and ambassador of Marguerite and Hortus leading the venues 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.

**The Roles**:

- 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 Gardens by the Bay, maximizing revenues, achieving financial and quality targets, gaining culinary and service awards, marketing, confirming required staffing levels, and conducting training and development of team members.

**Job Description
**Oversees Daily Operations and Achieving Targets**
- 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 the timeline of deliverables.

**Provides a Leading and Consistent Guest Experience**
- Promotes sales through direct guests’ contact.
- Constantly obtains customer feedback during operations to ensure satisfaction and building loyal following/return customer base.
- Handles guests’ complaints and comments competently and swiftly.
- Builds strong relationships with local guests and builds loyal following as a foundation for a successful operation.
- Maintains levels of confidentiality and discretion of the guest, staff, and operator at all times.

**Management and Leadership of Outlets**
- Executes hands-on leadership by actively engagingin 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.
- Provide regular team meeting for training and arranges examinations for the staff to achieve higher standards and skills.
- Drives the team to achieve common goals and build a strong team work.
- Uses the performance review process to identify and develop talent for growth management performance issues and uses coaching styles.
- 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.

**Marketing Plan and Revenue Management**
- To be knowledgeable to represent the brand and promote the outlet.
- Comfortably and confidently answer questions and attend 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 forecasts 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.

**Job Requirement**
- Minimum with Food & Beverage/Hospitality Management Certificate or equivalent.
- At least 6 years of relevant experience as a Restaurant Manager or Restaurant General Manager in the **Fine-Dining F& B Industry.**:

- Knowledge of restaurant operations management from Front of House (FOH)
- Highly organised with strong analytic and communication skills.
- Strong leadership skills, Excellent Communication Skills and Problem-solving ability
- Detailed knowledge of fine dining cuisine and culinary trends.
- Strong knowledge of food and wine.
- Strong working knowledge of Microsoft Office.
- Able to work independently and can lead and manage a team in the restaurant.
- Ability to work under pressure and remain within all set deadlines.
- Involvement in reservations and understanding of Revenue Management processes.