Job Description

Sitting in the heart of the central business district and Marina Bay, with panoramic views of the Singapore city skyline, the 583-room PARKROYAL COLLECTION Marina Bay, Singapore is the country\'s first \'Garden-in-a-Hotel\'.A champion of sustainability, environmental responsibility and an advocate for green innovations in the hospitality industry, the hotel is home to one of Southeast Asia\'s largest indoor sky-lit atrium, designed by the late Architect John Portman, containing over 2,400 plants, trees, shrubs and groundcovers from more than 60 varieties of flora spread across 1,400 square metres of interior space.A rooftop Urban Farm spanning 150 square metres houses over 60 varieties of fruits, vegetables, herbs and edible flowers, forming the backbone of the hotel\'s farm-to-table, farm-to-bar and farm-to-spa concepts.The RoleThe incumbent will be managing alongside the manager the bar/lounge operations of the hotel to ensure the achievement of established beverage quality and guest service quality standards and departmental revenue and profit goals.

• Manage the day-to-day activities of the lounge/bar schedule employees to ensure proper coverage, and plan and assign work. Communicate and enforce policies and procedures.
• Ensure all staff are properly trained, and certified as required, and have the tools and equipment needed to effectively carry out their job.
• Establish and implement appropriate service recovery procedures in order to ensure total guest satisfaction
• Create innovative programs and promotions to market special menu items and Support system-wide food and beverage programs. Monitor performance of such programs through analysis of guest feedback and financial results. Initiate corrective measures as needed. Conduct meetings to inform staff of special promotions, daily specials, and additional information.
• Establish and maintain procedures to (1) ensure the security and proper storage of liquor, bar inventory and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc.in a timely and efficient manner, and (4) to minimize waste and breakage of glassware and Establish par levels for supplies and equipment. Establish procedures and timeframes for conducting inventory.
• Ensure that all operational equipmentis in proper condition and is cleaned on a regular basis.
• Ensure that all bar/lounge facilities are cleaned, and properly stocked according to anticipated business volumes. .
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Perform other duties as assigned including assisting bar staff with their job functions during peak
• Manage guest queries in a timely and efficient manner.

• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Hospitality/Tourism/Hotel Management or equivalent.
• At least 4 Year(s) of working experience in the related field is required for this position.
• Preferably a manager specialized in Food/Beverage/Restaurant Service or equivalent.

Pan Pacific Hotels Group