Restaurant Manager (New Restaurant)

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 guests 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 venues 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 colleagues 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.
• Maintains consistency in quality of food beverage and service above all else in coordination with Restaurant Chef In-Charge.
• Attends briefings and meetings held by the department and updates all 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 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 restaurant and related areas at all times and takes immediate action if needed or required.
• Familiarises self with the companys applicable processes software and technologies (e.g. Micros Avero Material Control etc.).
• Revises and updates the outlet SOP annually.
• Is present in the operation during all key meal periods.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests contact. Constantly obtains guest feedback during operation to ensure satisfaction and builds and maintaines loyal following/return guests database.
• Handles guest complaints and comments competently and swiftly.
• Leads the service and culinary team to personalise guest experience and in accordance to Hotel standards.
• Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest team members operator at all times.

Management and Leadership of Outlet

• Is a mentor and role model.
• 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 maintain consistent service standards while executing a collaborative and enabling leadership style. Conducts regular team meetings provides trainings arranges examinations and provides learning opportunities for all team members to reach highest standards and skill levels.
• Drives the team to achieve common goals and builds strong team work.
• Uses the performance review process to identify and develops talent for growth.
• Manages performance issues by using varied coaching styles.
• Displays cultural affinity and shows empathy to all team members.
• Reviews work performance of all colleagues to assure that established procedures and policies are being followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.
• Observes colleagues individual performance grooming and punctuality.
• Performs colleague appraisals and executes disciplinary actions if required.
• Provide a level of Safety and Security for guests and employees.
• Assists in recruitment induct and train the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Attends daily meetings and all other meetings which fall under his/her jurisdiction follows directives given and advises Food & Beverage Operations Manager on topics of importance.
• Attends monthly departmental meetings and communicates with the team. Follow up on projects assigned if any.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• Displays the knowledge and confidence to represent the brand and promote the outlet.
• Is comfortable being a media personality with all public statements being subject to approval and supervision of the Management and Marketing Communications team.
• Answers questions and attends to queries or feedback regarding the restaurant comfortably and confidently.
• Provides recommendations to Management about potential sources of incremental revenue.
• Implements appropriate and effective measures to improve control of labour and operating.
• Submits regular restaurant revenue and expense forecasts.
• Submits monthly sales analysis with respective improvement recommendations/action plan.
• Uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

Training Learning and Development of the Team

• Arranges training for all colleagues in line with established training requirements and co-ordinates all arrangements for proper execution.
• 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 aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety emergency procedures and hygiene.
• Consistenly develops in self-learning and development of own skills and knowledge.

Other Responsibilities

• Performs any other duties that may be assigned by the Head of Department.
• Coordinates all functions with Culinary Team Catering Sales Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as business partner and leader.
• Ensures NEA rules and regulations are met and maintained.  
• 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 hotels Corporate Social Responsibility and sustainability efforts.
• Performs any other duties and responsibilities that may be assigned

Qualifications :

Candidate Profile

Knowledge and Experience

• Bachelor Degree in Food and Beverage/Hospitality Management or extensive hands on experience in similar restaurant concept.
• Minimum of 5 years of experience in the hotel or free-standing restaurant and bar environment minimum 2 years in similar position.
• Prior work experience in Asia Singapore or South East Asia preferred.
• Accustomed to and comfortable with media exposure.
• Strong working knowledge of Microsoft Office.
• Oral and written fluency in English and an additional language.
• Involvement in reservations and understanding of Revenue Management processes.
• Thrives in large scale operation and high volume operation.
• Detailed knowledge of culinary trends.
• Strong understanding of sustainability.
• Pre-opening experience is preferred.
• Fine dining experience is an advantage.

Competencies

• Extrovert sociable and avid representing the outlet and the Raffles brand.
• Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders.
• Service oriented with an eye for details passion and innovative for Food & Beverage.
• Ability to work effectively and contribute in a team across divisional borders.
• Good presentation and influencing skills.
• Able to work and thrive within a culturally diverse environment.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative in dynamic environment.
• Self-motivated and energetic.
• Flexible and adaptable to different working locations.
• Inspiring and people person.
• Commitment to professional and brand values.
• Visionary - able to lead the team to continuous improvement.
• Innovates and sets trends.
• Demonstrates sophistication humbleness personality charisma confidence professional etiquette and pride.
• Builds strong rapport and coordinates actions together with Restaurant Chef In-Charge.
• Sense of urgency and able to priorities.
• Familiar with LQA and Forbes standards.
• Good business acumen

Additional Information :

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit Dental/Optical/Vacation Expenses/Childrens Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

Remote Work :

No

Employment Type :

Full-time