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