Assistant Restaurant Manager (Opus Bar & Grill) - voco Orchard Singapore
Salary undisclosed
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- Execute any F&B activities and promotions according to guidelines given by the Director of F&B or F&B Operations Manager.
- Ensure cost control practices are implemented and followed.
- To be revenue driven and cost conscious.
- Actively use upselling techniques to increase revenue and improve guest experience.
- Manage inventory and reduce waste.
- Encourage team work and spirit in all areas of the department.
- To ensure that all outlet team members are aware of the objectives of the department (departmental balance score card).
- To ensure that all outlet team members are aware of the outlet and IHG brand standards.
- To lead by example at all times.
- To provide direction and support to the team on a daily basis.
- To keep excellent relationships with team, peers, and all other colleagues of the hotel.
- To develop all team members of the department with appropriate training and coaching.
- Ensure client feedback is communicated and acted upon internally and manage resolution of any issues with the client within 48 hours.
- Ensure a 100% consistency in IHG Service Standard delivery in all areas and reviews on a regular basis
- Enjoy regular guest contact with in-house and outside guests.
- Engage in the welcome and recognition of VIP guests.
- Ensure Safety for all Guests and Team Members
- Be familiar with all Risk management and emergency procedures of the hotel and fulfils his duties accordingly.
- Ambassador of the Hotel in and outside of voco Orchard Singapore.
- Handle queries and complaints in a timely, efficient and diplomatic manner. Record them in outlet log-book.
- Identify and suggest all possible ways to increase quality, range and value for money of the all the food and beverage items available throughout the property.
- In the absence of a Manager, conducts shift briefings to ensure hotel activities and operational requirements are known.
- Endeavour to resolve all complaints during shift and logs all complaints in log book for further follow up.
- Supervise cash handling and banking procedures.
- Establish and instruct staff in cash security procedures.
- Supervise the maintenance of service equipment.
- Monitor standards of guest facilities and services.
- Control stock and monitor security procedures.
- Assist with menu and wine list creation.
- Supervise functions and outlet service.
- Works with Manager on manpower planning and management needs.
- To maintain a high Guest service focus by approaching your job with the Guests always in mind and being proactive in a timely manner towards their needs and request.
- To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both Guests and colleagues.
- To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.
- To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.
- To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals.
- Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
- Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
- Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
- Log security incidents and accidents in accordance with hotel requirements.
- Perform other duties as required.
- Minimum nitec in Hospitality Operations and/or Diploma in Hotel Management, Food & Beverage or related field, with 5 years related experience in restaurants.
- Oral and written fluency in English. Fluency in another language is an advantage
- Commitment to work rotating shifts, weekends and public holidays.
- Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company.
- Execute any F&B activities and promotions according to guidelines given by the Director of F&B or F&B Operations Manager.
- Ensure cost control practices are implemented and followed.
- To be revenue driven and cost conscious.
- Actively use upselling techniques to increase revenue and improve guest experience.
- Manage inventory and reduce waste.
- Encourage team work and spirit in all areas of the department.
- To ensure that all outlet team members are aware of the objectives of the department (departmental balance score card).
- To ensure that all outlet team members are aware of the outlet and IHG brand standards.
- To lead by example at all times.
- To provide direction and support to the team on a daily basis.
- To keep excellent relationships with team, peers, and all other colleagues of the hotel.
- To develop all team members of the department with appropriate training and coaching.
- Ensure client feedback is communicated and acted upon internally and manage resolution of any issues with the client within 48 hours.
- Ensure a 100% consistency in IHG Service Standard delivery in all areas and reviews on a regular basis
- Enjoy regular guest contact with in-house and outside guests.
- Engage in the welcome and recognition of VIP guests.
- Ensure Safety for all Guests and Team Members
- Be familiar with all Risk management and emergency procedures of the hotel and fulfils his duties accordingly.
- Ambassador of the Hotel in and outside of voco Orchard Singapore.
- Handle queries and complaints in a timely, efficient and diplomatic manner. Record them in outlet log-book.
- Identify and suggest all possible ways to increase quality, range and value for money of the all the food and beverage items available throughout the property.
- In the absence of a Manager, conducts shift briefings to ensure hotel activities and operational requirements are known.
- Endeavour to resolve all complaints during shift and logs all complaints in log book for further follow up.
- Supervise cash handling and banking procedures.
- Establish and instruct staff in cash security procedures.
- Supervise the maintenance of service equipment.
- Monitor standards of guest facilities and services.
- Control stock and monitor security procedures.
- Assist with menu and wine list creation.
- Supervise functions and outlet service.
- Works with Manager on manpower planning and management needs.
- To maintain a high Guest service focus by approaching your job with the Guests always in mind and being proactive in a timely manner towards their needs and request.
- To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both Guests and colleagues.
- To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.
- To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.
- To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals.
- Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
- Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
- Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
- Log security incidents and accidents in accordance with hotel requirements.
- Perform other duties as required.
- Minimum nitec in Hospitality Operations and/or Diploma in Hotel Management, Food & Beverage or related field, with 5 years related experience in restaurants.
- Oral and written fluency in English. Fluency in another language is an advantage
- Commitment to work rotating shifts, weekends and public holidays.
- Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company.