Raffles Hotel Singapore

The Assistant Manager assists the Bar Manager in supervising the overall operation and service standards of the outlet to meet and exceed guest’s dining experience expectations.

Main responsibilities include, but not limited to, assisting the Bar Manager in 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.

Primary Responsibilities

Oversees Daily Operations and Achieving Targets
- Works closely with the manager and head bartender to forecast sales, covers and payroll costs.
- Supervises the daily operation and ensures sufficient manning coverage for operations.
- 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 and supervision knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervision 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 bar 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.).
- Assists outlet manager in controlling the requisitioning, storage and careful use of all operating equipment and supplies.
- Assists outlet manager in the revision and updating of the outlet SOP annually.

Provides a Leading and Consistent Guest Experience
- 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.
- Management and Leadership of Outlet
- Proactive, innovative with in depth Food & Beverage and market knowledge.
- Executes hands-on 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 and arranges examinations for the 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.
- Works closely with the manager to review work performance of all colleagues to make sure that established procedures and policies are being followed.
- Observes colleague’s individual performance, grooming and punctuality.
- Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
- Attends monthly departmental meetings and communicates with the team.

Marketing Plan and Revenue Management
- Comfortably and confidently answers questions and attends to queries or feedback regarding the bar.
- 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.

Training, Learning and Development of the Team
- Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
- Guides the departmental orientation for new hires.
- Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.
- Consistently develops in self-learning and development of own skills and knowledge.

Other Responsibilities
- Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
- Ensures NEA rules and regulations are met and achieve.
- Uses a Heartist® approach - makes the guests and colleagues Feel Welcome, Feel Heart-warmed, 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.

Knowledge and Experience
- Degree/diploma in Food & Beverage/Hospitality Management or minimum of 4 years of relevant experience in the hotel or free-standing restaurant and bar environment, minimum of 2 year in similar position.
- Strong working knowledge of Microsoft Office.
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