Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, the Shangri-La Hotel, Singapore is a tranquil, sophisticated urban retreat whether travelling for business or leisure. It features 792 luxurious guestrooms and suites across three distinct wings, which include unique family-themed rooms, supported by a host of dedicated family-focused amenities.
We are looking for a Manager, Asst Valley Wing Summit Room to join our team!
Key Responsibilities
General
To have complete knowledge on the food / beverage / service available in the restaurant
Ensures that SFSMS, Hygiene and Food Safety Management Policies, Fire & Life Safety Standard are explained to staff, and are correctly applied
Operations
Monitors and ensures smooth operations of the sections appointed
Effective participation in co-coordinating and controlling departments
Conducts regular tours of front and back of F&B operations to check on set-up / service / food quality / general maintenance / cleanliness
Be updated of latest food knowledge and menu including seasonal changes in the menu
Drive customer satisfaction and focus on building relationship with guests
Marketing and Planning
Recommends improvements in all aspects of their appointed sections as appropriate
Conducts market surveys as required and plan / implement appropriate measures to increase market share
To brainstorm / keep updated on new technology to improve work efficiency
Co-ordinates with the Executive Chef / Assistant Manager on the set-up, implementation and sales of all outlet promotions and menu planning
In conjunction with Division Head, Executive / Head Chef, to establish standard recipes / specifications sheet and theoretical sales prices for food and beverage services in the restaurant
Management of Staff
Participates in effective staff management (staff hiring / termination / transfer / overtime)
Approves weekly staff roster
Enforces staff motivation and team building
Participates in divisional staff training / orientation (co-ordinate by F&B Division Trainer)
Observes staff individual performance / grooming / punctuality, and performs staff appraisals / disciplinary actions if required.
Ensures that the staff are equipped with proper working environment / tools / knowledge to enable them to be productive and efficient in their work
Ensures application of procedures and regulations to staff concerning hygiene and sanitation / fire and safety / emergency procedures
Communication
Maintains regular customer contact to obtain feedback / create future and potential clients
Proper and tactful handling of verbal complaints from customers and respond to customer critique forms
Conducts / attends F&B divisional and departmental meetings as required
Ensures smooth and effective communication between F&B and other departments in the hotel
Supplier Relations
Meeting regularly with key suppliers to discuss new products, flaws in existing products, maximize discounts, sponsorships
Quality Control
Ensures that quality of food / beverage / service provided are consistently maintained
Ensures that all materials, equipment and machinery are properly used and regularly cleaned, in order to prolong usage
Cost Control / Planning
Effective participating and control in inventory taking / cost / breakage
Approves food / beverage / general requisition in the restaurant
Practices economy of food, beverage, paper suppliers, electricity and water
Assists the EAM of F&B / Director of F&B in the planning of budget / forecast / CAPEX / P&L for the division
Implements appropriate and effective measures to improve control of costs / expenses / labour
Administration
Prepares the F&B Division Report on a monthly basis (if applicable)
Responsible the F&B Division Report on a monthly basis (if applicable)
Responsible for the implementation and upkeep of the system for compilation of guest critique / business cards / guest letters
Authorizes the daily outlet log book.
Maintains and Updates F&B Division Operation Manual and Standard Operating Procedure
Others
Your duties may include recruitment, performance review, roster planning, training and manage any disciplinary issue (if any).
Conducts day to day business and internal/external relations with the code of conduct in mind and on the basis of the Guiding Principles and in the spirit of a “Heartwarming Family”.
Carries out other special projects/tasks assigned by supervisors
Wherever and whenever necessary, liaises with colleagues on aspects of the job which will be helpful to all concerned
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