Assistant Restaurant & Bar Manager

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. 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 outletOutlet 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 requiredTeam 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 - 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 - 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