Assistant Manager (New Restaurant)

• Supervises the daily operation and ensures sufficient manning coverage for operations.
• Works closely with the manager and to forecast sales, covers and payroll costs.
• Suggests initiatives to the manager that assist in incremental sales.
• Works closely with culinary, wine and bar team to ensure a smooth and wholesome F&B experience.
• Is consistently present in the operation during all meal periods.
• Maintains consistency in quality of food, beverage and service above all else.
• Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.
• Possesses in depth and supervision knowledge of all food and beverage menus and its preparations and presentations.
• Consistently adheres to timeline of deliverables.
• In the absent of the manager, attends briefings and meetings held by the department and updates all latest policies as needed.
• 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 takes immediate action if needed or required.
• Familiarises self with the hotel's applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Assists outlet manager in controlling the requisitioning, storage and careful use of all operating equipment and supplies.
• Assists outlet manager in the revision and updating of the outlet SOP annually
• Takes full responsibility for residents and guests belonging in the restaurant.
• Is present in the operation during all meal periods.

• Is pro-actively engaged in guest service.
• Promotes sales through direct guests' contact.
• Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guest's database.
• Handles guest complaints and comments competently and swiftly.
• Leads the service team to personalise guest experience and in accordance with 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, colleagues, operator at all times.
• To be able to increase our regular clientele by networking and obtaining repeat customers.

• 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, executes a collaborative and enabling leadership style. Provides regular team meetings for training and arranges examinations for the team members to achieve higher standards and skills.
• Drives the team to achieve common goals and builds strong team work, using the appropriate balance between supportive styles and discipline.
• Uses the performance review process to identify and develops talent for growth.
• Manages performance issues by using various coaching styles.
• Works closely with the manager to review work performance of all colleagues to make sure that established procedures and policies are being followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.
• Performs colleague appraisals and executes disciplinary actions if required.
• Provides a level of Safety and Security for guests and colleagues.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Attends monthly departmental meetings and communicates with the team. Follows up on projects assigned if any.
• Checks daily opening and closing duties.

• Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant.
• Develops a loyal following with local guests.
• Works closely with the manager to implement appropriate and effective measures to improve control of costs, expenses, and labour.
• Submits monthly sales analysis with improvement action plan.
• Uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
• 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.
• Ensures that colleagues are adhering to private and confidentiality of guests or any other information of the hotel posted on social media or public.

• Performs any other duties that may be assigned by the manager.
• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as a 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 performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel's Corporate Social Responsibility and sustainability efforts.
• Is able to work in an outdoor environment under sunny and rainy weather conditions with protective tools such as umbrella.
• Performs any other duties and responsibilities that may be assigned.

• Degree/diploma in Food & Beverage/Hospitality Management or minimum of 4 years of relevant experience in the hotel or free-standing restaurant and bar environment, minimum of 2 year in similar position.
• Strong working knowledge of Microsoft Office.
• Oral and written fluency in English and an additional language.
• Pre-opening experience preferred.
• Detailed knowledge of Food and Beverage different type of cuisine and culinary trends.
• Thrive in large scale operation and high volume quality operation.

• Extrovert, sociable, and avid ambassador of 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.
• Inspiring and people person.
• Commitment to professional and brand values.
• Visionary - able to lead the team to continuous improvement.
• Innovates and set trends.
• Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and pride.
• Builds strong rapport and coordinates actions together with Restaurant Manager and Restaurant Chef.
• Sense of urgency and able to priorities.

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues' Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit - Dental/Optical/Vacation Expenses/Children's Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

Accor