Raffles Hotel Singapore - Restaurant Manager (1887 by André)

About the role

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 guest's 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 venue's 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 colleagues. Primary Responsibilities 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. Able to create 'Colleague Welcome Kit' in coordination with office of People & Culture Able to establish, review and adjust sequence of service if necessary. Prepares training manual and conduct departmental service training in coordination with Assistant Director of Learning and Development. Develops pre-opening training schedule in coordination with Assistant Director Learning and Development. Establishes colleague's working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union. Reviews simulation processes and update evaluation criteria for smooth opening. Creates simulation schedule, menus and critique form in coordination with Restaurant General Manager and 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 recipe in Future Log. Establishes minimum/maximum for guest supplies. 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 General Manager and Chef de Cuisine. Oversees Daily Operations and Achieving Targets Forecasts sales, covers and payroll costs. Supervises operation, ensuring sufficient manning coverage for operations. Assigns the Assistant Manager and Supervisors with responsibilities and tasks that they are best suited for. Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel. Consistently adheres to timeline of deliverables. Maintains consistency in quality of food, beverage and service above all else. Attends briefings and meetings held by the department and update all latest policies as needed. Possesses in depth and supervise 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. 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 company's applicable processes, software and technologies (e.g. Micros, Avero, Future Log, etc.). Consistently present in the operation area 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 guest's 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 F&B 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. Provide regular team meeting for training and arranges examinations for the staff to achieve higher standards and skills. Drives the team to achieve common goals and build a strong team work. Uses the performance review process to identi

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