The Role
Business/Revenue
- Identify and maximize revenue opportunities for the department and the Hotel.
- Stay aware of potential business highs and lows, identify, communicate and act on potential sales leads.
- Create and implement sales promotions.
- Foster an environment where every team member is engaged in sales activities.
- Supervise the department’s financial performance in line with the profit plan.
- Maintain event and function histories to assist with future events.
Financial obligations
- Understand the dynamics of other departments and their impact on your own department.
- Use key performance indicators and financial targets to evaluate the department’s performance and plan for the future.
- Prepare regular financial and operating reports as required by the F&B Manager.
- Forecast potential revenues and costs; control costs without compromising standards, following company procedures.
- To establish monthly manager’s report, analyze and explanation on monthly results.
- Ensure all billing procedures have been properly followed.
Communications with departments
- Communicate efficiently with other F&B outlets, kitchen, stewarding, Housekeeping and Engineering departments on bar requirements and needs.
- Keep the team informed of departmental and hotel activities through regular communication meetings.
Customer/ Guest
- Maintain a high focus on customer service, always prioritizing customer/ guest needs.
- Handle customer/ guest complaints and comments with a positive attitude, providing follow-up and feedback to the F&B Manager. Monitor and handle customer/ guest complaints by instant resolution and ensuring customer/ guest satisfaction.
- Agree on and implement actions to improve customers/ guests service based on feedback.
- Respond promptly and effectively to customer/ guest requests and queries while assisting on the floor during meal periods.
- Proactively assist customer/ guest with reasonable requests and train team members to anticipate customer/ guest needs.
Service standards
- Perform all duties in a manner that prioritizes safety for yourself, your colleagues and customers.
- Implement safe and healthy working practices at all times.
- Understand the hotel’s goals and communicate them clearly to the team, providing direction and goals.
- Conduct regular training sessions on departmental standards in the outlets.
- Monitor standards through regular review checks and develop action plans to address any deficiencies.
- Ensure standards training and assessments are carried out regularly.
- Assist with selecting, training, coaching and developing team members to meet department’s current needs.
- Assist in planning and conducting departmental orientation.
- Training on LQA bar standards and customers feedback regularly.
- Inspect staff grooming and attire, rectify any deficiencies.
- Ensure cleanliness and hygiene of service stations, side stations are consistently maintained and all furniture and equipment are in good order.
- To check on all bar operations regularly to see that standard recipes for drinks are followed.
- Ensure that the specified number of menus, wine & beverage lists are always available and in good order.
- Responsible for the quality and consisting of all drinks and services at outlets are served in accordance to standards set by the hotel.
- To conduct R&D and suggest innovative and in-trend beverage programmes.
Operations & Responsibilities of Manager
- To reflect leadership qualities.
- To work without direct supervision.
- To work on weekends and evenings.
- Maintain in-depth technical knowledge and skills relevant to the job.
- Knowledge of infrasys and Tablecheck system procedures.
- Daily house count arrivals/departures, VIPs.
- Correct maintenance and use of equipment.
- Assign duties and delegate authority for the restaurant’s operation at all times
- Take personal responsibility and initiative to address issues, effectively communicating with both the customers and colleagues.
- Create an environment where the entire department is dedicated to delivering exceptional customer service and creating memorable experiences.
- Plan, prioritize, and control day-to-day operation of the restaurants, ensure adequate resources are available.
- Prepare rosters and job schedules for team members, considering internal activities, occupancy, external events, promotions. Establish and maintain leave plans for the department.
- Understand the staffing requirements in terms of quantity and quality for the department’s operation.
- Conduct shift reviews, handovers, and briefings as required.
- Manage the departments’ operation and be participatory in the service to ensure smooth functioning.
- Attend and actively contribute to regular F&B operational and roster meetings.
- Assist in conducting selection interviews and making effective recruitment decisions.
- Ensure new recruits have all the necessary information before starting their employment.
- Conduct pre-shift briefings with staff and review all information pertinent to the day’s business.
- Review the reservation, pre-assign designated tables and follow up on special requests.
- Establish par levels for supplies and equipment; complete requisitions to replenish.
- Check the status of all orders and ensure that they are delivered on designated timelines.
Other
- Contribute ideas and suggestions to improve operational and environmental procedures in the hotel.
- Fulfill any other reasonable duties and responsibilities as assigned.
Talent Profile
- Possess at least Diploma/Advanced/Higher/Graduate Diploma in Hospitality/Tourism/Hotel Management or equivalent.
- At least 2 year(s) of working experience in the related field is required for this position, preferably Manager specialized in Food & Beverage Bar Service or equivalent.
- Able to work on weekends and public holidays.
PARKROYAL COLLECTION Marina Bay, Singapore is dedicated to providing equal employment opportunities, including individuals with disabilities.
We regret that only shortlisted candidates will be notified.
Thank you for applying!
