Job Description

Based on the philosophy of providing personalised care from genuinely caring, Pan Pacific Singapore strives to be the hotel of choice for guests, associates and stakeholders. Over 300 valued associates form the team that distinguish the hotel and help create memorable experiences for guests. Because we believe that it's all about the people. Because we genuinely care.

Located in Marina Bay, Pan Pacific Singapore is an international 5-star hotel focused on providing personalised care to travelers. 790 contemporary rooms and suites provide beautiful views of the harbour and city while the hotel's six restaurants and a bar offer a variety of quality global cuisine to guests.

The Role

Reporting to the Executive Chef, an Operations Manager is integral in the development of business to the business unit, ensuring processes are adhered to and driving financial excellence. The incumbent is empowered to make sound and professional decisions and takes ownership of the business in terms of monetary and guest satisfaction.

The Wholesale Manager will work closely primarily with other leaders within the F&B outlets & Events team, Marketing and Finance.

Talent Profile

Responsibilities include departmental training for all associates to maintain consistency and ensure improvement in achieving quality service standards and developing the highest standard of quality products are produced. Associate is responsible and accountable for the entire operation, administration as well as profitability of the unit. Associate is also responsible for submission of tender document and the selection / termination of vendors in accordance with the hotel's policy in conjunction with the Executive Committee team.

Strategic planning and implementation

Develops and implements the business unit's annual business plan, strategies and key performance objectives to ensure the unit meets its financial targets.

Be an active participant in 1) strategic marketing approach to ensure exposure the business unit and 2) strategic discussion to create new revolutionary standards and products.

Operations Management

Work with the Master Butcher and Cost Controller to monitor the monthly inventory record to ensure that it is accurately maintained and reported.

Collaborate with the Master Butcher to ensure the management of inventory and par stock levels is maintained with integrity.

Ensures proper scheduling of daily delivery timings.

Oversee the operation of the butchery department and ensure that the production is efficient.

Oversee the daily requisitions of various outlets and customers and ensure requests are prepared on time and according to the requirements (ie weights, products, etc).

Ensure products and raw materials are properly stored and in required temperature.

Monitor all kitchen transfers regarding meat and sausages and maintain a strict portion control.

Conduct checks on any wastage and spoilage and prepare a recommendation plan to reduce occurrence.

Ensure the proper handling, cleanliness and maintenance of the butchery, cold rooms, materials and equipment.

Work with the Master Butcher and Purchasing Manager in selection of raw materials from suppliers.

Conduct random check on ingredients/raw products received from suppliers to ensure that the received products meet the minimum requirements in quality and temperature as per regulations.

Work with Engineering to ensure equipment function properly and is well maintained. Ensure any mechanical breakdowns are repaired at the shortest time.

Conduct audit check on the production process to ensure proper cleaning, cutting, disjoining, boning and trimming of beef, veal, pork and lamb and fish are carried out.

Ensure the plant and associates are following all the time hygiene policy set by AVA and by the HACCP guidance.

Financial Management

Active participation in discussions with the R&B outlet and Events Management team (including the Culinary team) to ensure the timely development and completion of the annual budgets and to regularly monitor performance and assume responsibility for its achievement.

Ensures proper expenses and cost control with required services and standards and monitoring the financial performance of the unit in this process.

Ensure the product recipes cost are update.

Prepares monthly forecast timely and sales action plans to meet and surpass financial targets.

Ability to utilize the various systems used to support and manage the unit's business such as: SAP and Symphony.

Monthly tracking and reporting of sales mix versus selling prices to ensure optimal profitability of the business and participates in the monthly review of the profit and loss of the unit.

Business Development

Conducts regular sales call to existing customers to maintain good working relationship.

Actively strives to acquire new businesses through constant collaboration with the F&B outlet & Events leadership team.

Establishes a proper database of customers.

Be aware of what the premier external competitors in the market are doing through competitive survey and make recommendation for pricing and product strategy.

Coordinates with Marketing on advertising and promotional activities.

Quality Assurance / Improvement

Utilize monthly tracking of sales mix to identify slow moving products and collaborates with the Butchery team to replace such products with innovative new creations.

Works closely with the Butchery team to ensure products produced are of highest quality.

Participates in regular hygiene audits in conjunction with the Hygiene Manager and Executive Chef.

Ensures the unit adheres to all local laws and regulations.

Continuously monitors and evaluates the service levels of the Wholesale team and the quality of the Butchery team.

Promotes and ensures proper communication to all departments to maximize revenue streams.

Collaborate with F&B outlets & Events team to maximize utilization of available resources during need periods.

Human Capital Management and Development

Collaborate with the Master Butcher to coach, motivate, educate, train, council, discipline a team to deliver the service and product standards of the team through mentorship and coaching to fuel the growth of the team and of the bar.