Assistant Restaurant & Bar Manager

Company Description

A world-class lifestyle hotel in the heart of Orchard Road, where playfulness meets peak performance; creativity meets innovation; business meets sucess. At Pullman Singapore Orchard, we don't do ordinary. Pioneering and stylish, guests can push their boundaries in 326 guestrooms and suites, trend setting F&B outlets and immersive relaxtion zone; not to mention the happening lobby. Challenging the status quo, we are redefining hospitality with seamless, fun, cool and smart interactions.

Job Description

The Assistant Restaurant & Bar Manager shall assist in planning, organizing and giving direction of the overall F&B operation. He/she will provide administrative support, contribute to marketing and delivering each promotion of the outlet. The Assistant Restaurant & Bar Manager is responsible and accountable for its profitability, revenue generation and creating WOW guest experiences.

Primary Responsibilities

Business Performance

• Assist to plan for outlet budget and review forecast on revenue and expenditure on weekly/monthly basic

• Analyze and submit weekly/month-end reports and identify deviation from business plan goals

• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet in the absence of the manager.

• Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Assist to prepare & submit post-mortem promotion report to Food & Beverage Manager upon completion of promotions.

• Assist to implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget

• Assist other Food & Beverage outlets with their operations during peak times or when required

• Deliver and support outlet to achieve exceptional LQA Standards in the outlet Outlet Operation

• Conduct departmental daily briefings to ensure that all pertinent information is well received by team members

• Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards

• Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service

• Handle guests’ complaints and comments tactfully and efficiently

• Handle all administration work pertaining to cashier/bar operations requirement and company’s policies

• Maintain department communication logbook and updated notice board

• Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests

• Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations

• Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features

• Ensure that LQA Standards, health, safety and security procedures are in place in the outlet

• Attend all briefings, meetings and trainings as assigned by management

• Perform proper handover and communication to the next shift

• Assist other food & beverage outlets with their operations during peak times or when required Team Management

• Interview, select and recruit outlet employees when required

• Identify and develop team members with potential

• Conduct performance review with the team

• Constantly monitor team members’ appearance, attitude and degree of professionalism

• Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business

• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service

• Prepare payroll related documents and gratuity reports

• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication

Qualifications

• High School/GED equivalent/Diploma in Hotel Management or equivalent
• Minimum 2 years of experience in a similar capacity or management level
• Has strong knowledge on beverage trends, fermentation, cocktails, zero alcohol and wines
• Excellent reading, writing and oral proficiency in English language
• High degree of professionalism with sound human resources management and business acumen capabilities
• Proficient in MS Excel, Word, & PowerPoint

Additional Information

• Strong leadership, interpersonal and training skills
• Good communication and customer contact skills
• Service oriented with an eye for details
• Ability to work well in stressful & high-pressure situations
• A team player & builder
• A motivator & self-starter
• Well-presented and professionally groomed at all times