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Restaurant Manager
2 weeks ago
**Company Description**
Raffles Hotel Singapore is one of the few remaining great 19th century hotels in the world, perfectly preserved both inside and out, giving it an intoxicating blend of luxury, history and classic colonial design. Its distinctive architecture, legendary heritage and iconic service continue to enthrall visitors where suites, social spaces, award-winning restaurants and bars are presented for discerning travellers. No visit to Singapore is complete without a stay here, where the grand historic hotel exudes old-world grandeur infused with the unique charm of the city state.
About the Restaurant
Chef André Chiang is an award-winning chef, storyteller, mentor and game changer in the culinary arts realm who will be bringing his remarkable culinary vision to Raffles Hotel Singapore. Chef André has received numerous accolades across his illustrious career, including Asia’s Best Chef and industry recognition for his artistic culinary vision. Aimed at being a social and convivial space where guests are fully immersed in the dining experience, the new signature restaurant will present Chef André Chiang’s culinary philosophy and gastronomic mastery within the magnificent setting of the hotel’s new signature restaurant, housed in the elegant, neo-Renaissance Main Building.
The Restaurant Manager is responsible to support the Restaurant General Manager for supervising the overall operations and service standards of the outlet to meet and exceed guest’s dining experience expectations. As Restaurant Manager, you will be responsible for stepping up in the absence of the Restaurant General Manager to fulfil the role as the “face” and ambassador of the restaurant, leading the venue’s personality and soul. You will be expected to take ownership of the operations and to ensure that the business is optimised in line with the vision and financial projection set out by the management.
Main responsibilities include, but are not limited to, creating a Food & 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.
Primary Responsibilities
Requirements and Responsibilities
- Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external guests.
- 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 organisation together with Chef In-charge.
- Maintains a productive climate and confidently motivates, mobilises, and coaches employees to meet high performance standards and goals.
- Listens, writes, and speaks effectively, and positively relates and interacts with co-workers 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, prioritises, organises and manages resources in order to accomplish business goals within a specific time period.
- Able to create ‘Colleague Welcome Kit’ in coordination with Talent & Culture.
- Able to establish, review and adjust sequence of service if necessary.
- Prepares training manual and conduct departmental service training in coordination with Restaurant Chef In-charge.
- Develops pre-opening training schedule in coordination with Restaurant Chef In-charge.
- Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.
- Reviews simulation processes and updates evaluation criteria for smooth opening.
- Creates simulation schedules, menus and critique forms in coordination with Restaurant Chef In-Charge.
- Establishes operating par stock for OS&E and beverage.
- Establishes menu pricing based on market knowledge and cost considerations in coordination with Restaurant Chef In-Charge.
- Creates restaurant Standard Operating Procedures.
- Establishes minimum/maximum of guest supplies in coordination with Restaurant Chef In-Charge.
- Creates a maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.
- Establishes a monthly walk-through with Hygiene Officer in coordination with Restaurant Chef In-Charge.
Oversees Daily Operations and Achieving Targets
- Forecasts sales, covers and payroll costs.
- Supervises operation, ensuring sufficient manning coverage for operation.
- Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.
- Consistently adheres to timelines of deliverables.
- Maint
