Raffles Hotel Singapore

The Restaurant General Manager of OSTERIA BBR is responsible for the effective operational management of BBR, supervising the operation and service standards of BBR to meet and exceed guest’s dining experience expectations including the development and performance management of colleagues. In addition, the Restaurant General Manager of BBR oversees the financial aspects of the operation, optimising profitability while at the same time ensuring the highest level of service and product quality is provided to Raffles Hotel Singapore residents and guests. The person is the “face” and ambassador of the restaurant, leading the venue’s personality and soul.

Primary Responsibilities

Pre-Opening Requirements and Responsibilities
- 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 hotel.
- Maintains a productive climate and confidently motivates, mobilises, and coaches colleagues to meet high performance standards and goals.
- Listens, writes, and speaks effectively, and positively 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.
- Creates ‘Colleague Welcome Kit’ in coordination with office of Talent & Culture.
- Establishes, reviews and adjusts sequence of service if necessary.
- Prepares training manual and conducts departmental service training in coordination with the Assistant Director of Learning and Development.
- Develops pre-opening training schedule in coordination with Assistant Director of Learning and Development.
- 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 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 recipes in Material Control.
- Establishes minimum/maximum par stock of guest supplies.
- Creates an equipment maintenance check list to be conducted on weekly basis with Engineering and Housekeeping team.
- Conducts a monthly walk-through with Hygiene Officer in coordination with Chef de Cuisine.
- 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 guests.

Oversees Daily Operations and Achieving Targets
- Maintains consistency in quality of food, beverage and service above all else.
- Works closely with Chef de Cuisine, Wine and Bar teams to create a unique and wholesome F&B experience for all guests.
- Supervises operation, ensuring sufficient manning coverage for operations.
- Assigns the Restaurant Manager with responsibilities and tasks that they are best suited for.
- Consistently checks the responsibilities and task layout for the team and provide improvement feedback.
- Forecasts sales, covers and payroll costs.
- Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.
- Consistently adhere to timeline of deliverables.
- Attends briefings and meetings held by the department and update latest policies as needed.
- Possesses in depth and superior 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.
- Consistently 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 hotel’s applicable processes, software and technologies (e.g. Micros, InTouch, Material Control, etc.).
- Consistently presents in the operation area during all meal periods.

Provides a Leading and Consistent Guest Experience
- Promotes sales through direct guests’ contact. Constantly obtains guests feedback during operations to ensure satisfaction and building loyal following/return guests bas