An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:
- Maxwell Reserve, Autograph Collection Hotel (Marriott);
- Duxton Reserve, Autograph Collection Hotel (Marriott);
- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);
- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).
Garcha Group Benefits:
- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.
- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)
- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.
- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars
Primary Responsibilities
· Oversees Daily Operations and Achieving Targets
· Works closely with the manager to forecast sales, covers and payroll costs.
· Supervises the daily operation and ensures sufficient manning coverage for operations.
· Assigns the supervisors with responsibilities and tasks that they are best suited for.
· Ensures that all duties, tasks, and services are carried out according to the required standards as prescribed by the hotel.
· Consistently adheres to timeline of deliverables.
· Maintains consistency in quality of food, beverage, and service above all else.
· In the absent of the manager, attends briefings and meetings held by the department and updates all latest policies as needed.
· Possesses in depth and supervision knowledge of all food and beverage menus and its preparations and presentations.
· This includes in depth and supervision knowledge of bar and wine operations.
· Detailed knowledge and experience in establishing, training, and executing sales techniques and marketing plans.
· Always ensures cleanliness and appearance of the restaurant and related areas 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.). Is present in the operation during all meal periods.
Provides a Leading and Consistent Guest Experience
· 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.
Management and Leadership of Outlet
· Is a mentor and role model.
· 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.
· Uses the performance review process to identify and develops talent for growth.
· Manages performance issues by using various coaching styles.
· Displays cultural affinity and shows empathy to all team members.
· Assists the manager to coach and trains team members to prepare them to move to the next level within 14 – 24 months.
· 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.
· Observes colleague’s individual performance, grooming and punctuality.
· Performs colleague appraisals and executes disciplinary actions if required.
· Provides a level of Safety and Security for guests and colleagues.
· Assists in recruitment, inducts, and trains the team who are competent and confident.
· Ensures grooming and hygiene practices of colleagues are in line with the hotel and National Environmental Agency standards.
· In the absent of the manager, attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises the manager on topics of importance.
· Attends monthly departmental meetings and communicates with the team. Follows up on projects assigned if any.
· Checks daily opening and closing duties.
Marketing Plan and Revenue Management
· Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant.
· Makes recommendations to the manager on other potential sources of revenue e.g. promotions etc.
· 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.
Training, Learning and Development of the Team
· Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
· Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.
· 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.
Other Responsibilities
· 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.
· Performs any other duties and responsibilities that may be assigned.
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