F&B Manager

Overview

F&B Manager - Paiza Club at Marina Bay Sands. The Manager will assist the Assistant General Manager and General Manager in planning, coordinating and managing staff and services to ensure restaurant operations run efficiently and customer service standards are maintained at all times. The Manager will lead a team of Captains, Cashiers, Hosts and Service Attendants. Formulate and implement operating procedures and standards, manage staff development, and liaise with executive management to ensure Marina Bay Sands' short and long term goals are met.

Responsibilities

• The Manager will assist the Assistant General Manager and General Manager in planning, coordinating and managing staff and services to ensure the Restaurant operations run efficiently and effectively and that customer service standards are maintained at all times. The Manager will be leading a team of Captains, Cashiers, Hosts and Service Attendants.
• This role will encompass the formulation and implementation of operating procedures and standards, the management and development of staff, and liaise with executive management to ensure that Marina Bay Sands' short and long term goals are met.
• Support the General Manager to achieve the financial, service and other related goals that have been set for the outlet through diligent and proactive management skills.
• Deputize for the Assistant General Manager and General Manager during his/her absence.
• Work with staff in service and food preparation to minimize wastage and increase productivity and efficiency.
• Review operating results with the team and identify opportunities to improve performance.
• Monitor all cashiering procedures are processed in compliance with accounting standards. Monitor and minimize wastage of consumables and maintain labor productivity ratios.
• On a regular basis, inspect table set-ups; check for cleanliness, neatness of the restaurant environment ensuring compliance with standards of cleanliness and order.
• Inspect food items are set in proper quantities and to Hotel standards.
• Review the reservation book, pre-assign designated tables and follow up on all special requests.
• Inspect that specified amount of food menus and wine lists are available and in good condition for each meal period.
• Anticipate heavy business times and organize procedures to handle extended waiting lines. Seek support from other outlets where appropriate.
• Ensure pre-shift meetings with staff are carried out and review all information pertinent to the day's business.
• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues.
• Supervise, mentor, train, schedule and evaluate staff. Prepare and deliver all staff reviews.
• Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and staff satisfaction.
• Monitor guest reactions and confer frequently with service staff or captains to ensure guest satisfaction.
• Manage Human Resources responsibilities for assigned department(s) to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; compliance with company policies and legal requirements.
• Maintains staff files.
• Responsible for maintaining and delivering reviews, discipline, staff awards, flex days, payroll, SRFs, etc.
• Approves the schedule and flex day requests for all restaurant staff.
• Responsible for coordinating training of all staff as required.
• Coordinates inventories and orders food and beverage products, supplies and equipment as required.
• Maintains guest profiles on a daily basis and takes appropriate actions as necessary.
• Holds daily pre-shift meetings and departmental meetings as needed.

Education & Certification

• Certificate or Diploma in Restaurant Management or extensive F&B experience

Experience

• A minimum of 3 years experience at a managerial level in a 5-star hotel or a deluxe restaurant

Other prerequisites

• Knowledge of Asian and Western cuisines, their preparation and service.
• Be willing to work any day and any shift.
• Have a well-groomed, professional appearance.
• Able to perform under pressure.

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Management and Manufacturing

Industries

• Hospitality

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