Job Description

The restaurant manager is the “face” and ambassador of the restaurant, leading the venue’s personality and soul. The restaurant manager is responsible for supervising the overall operations and service standards of the outlet to meet and exceed guest’s dining experience expectations and achieve all set financial targets. 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 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.
• Able to create ‘Colleague Welcome Kit’ in coordination with office of Talent & Culture
• Able to establish, review and adjust sequence of service if necessary.
• Prepares training manual and conducts departmental service training in coordination with Learning and Development Manager.
• Develops pre-opening training schedule in coordination with Learning and Development Manager.
• 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.
• Previous relevant experience with opening of a restaurant of similar standing and profile.
• Ability to work independently and with minimal supervision.
• Highly organised with strong analytic and communication skills.
• Excellent computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly.
• Ability to work under pressure and remain within all set deadlines.
• 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.

Overseas Daily Operations and Achieving Targets

• Maintains consistency in quality of food, beverage and service above all else.
• Works closely with restaurant chef, 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 Assistant 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.
• Possess 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 base.
• Handles guests’ complaint and comments competently and swiftly.
• Ensures all guests’ complaints and comments are recorded accordingly and communicate to F&B Office in timely manner.
• Consistently updates F&B Office the reservation and VIPs that dine-in in the restaurant.
• Leads the service and culinary team to personalise guest experience and in accordance to hotel Standards.
• Builds strong relationships with local guests and build loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, colleagues, 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 be consistent in service standards, to be collaborative and enabling leadership style. Conducts regular team meetings for training and arrange 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 a strong team work, using the appropriate balance between supportive styles and discipline.
• Uses the performance review process to identify and develop talent for growth management performance issues and uses coaching styles.
• Displays culturally affinity and shows empathy to all team members.
• Coaches and train colleagues to prepare them for the next level within 14 – 24 months.
• Reviews the work performance of all colleagues to make sure that established procedures and policies are followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. To actively enforce colleague motivation and team building.
• Observes colleague’s individual performance, grooming, punctuality.
• Performs colleague’s appraisals/disciplinary actions if required.
• Provides a level of Safety and Security for guests and colleagues.
• 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, follow directives given and advises Assistant Director of Food & Beverage on topics of importance.
• Attends monthly departmental meeting and communicates with the team. Follows up on projects assigned if any.
• Daily opening, closing and side duties to be checked consistently without fail.

Marketing Plan and Revenue Management

• Knowledgeable to represent the brand and promote the outlet. Comfortable being a media personality, subject to approval and supervision of the Management and Marketing Communications team.
• Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant.
• Makes recommendations to the Management on other potential sources of revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of costs, expenses, and labor.
• Submits regular forecast of the restaurant revenue. Work out on property revenue to yield.
• Submits monthly sales analysis with improvement action plan and uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Streams lines all training requirements and co-ordinates all arrangements for proper execution of instructions.
• Conducts regular on the job trainings for colleagues to develop their skills/new menu items and knowledge.
• Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.
• 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.
• Supports training provided by Hotel by sending appropriate candidates to participate in the training (based on the staff development needs).
• Consistently 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, Dining Reservation Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as a business partner and leader.
• 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 performance 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 supporting the Planet 21 program.

Candidate Profile Knowledge and Experience

• Bachelor Degree in Food & Beverage/Hospitality Management or extensive hands on experience in similar restaurant concept.
• Minimum of 4 years of relevant experience in the hotel or free-standing restaurant and bar environment.
• Prior experience in celebrity chef restaurant in first tier city preferred.
• 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 would be an advantage.
• Involvement in reservations and understanding of Revenue Management processes.
• Thrive in large scale operation and high volume operation.

Competencies

• Extroverted, 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.
• Inspires and people person.
• Commitment to professional values – brand conscious.
• Visionary - able to lead the team to continuous improvement.
• Innovates and set trends.
• Demonstrating sophistication, humbleness, clear personality, charisma, confidence, professional etiquette and pride.
• Build strong rapport and coordinated approached with Chef de Cuisine.
• Sense of urgency and able to priorities.