The Operation Manager, Food and Beverage assists the Assistant Director, Food and Beverage to lead the Food and Beverage operations, by ensuring and maintaining the strategic and tactical positioning as a world class operation. The position is responsible for supervising the overall success of the day to day operations by adhering to the standards, the long term positioning as well as achieving all established KPI’s in the areas of revenue/profit, cost and expense management, quality commitment, team morale, recruitment of the best international and local talent as well as ensuring and upholding the innovative and creative reputation of the division.
Primary Responsibilities
Oversees Daily Operations and Achieves Targets
- Supervises the overall daily operation and assures highest service and product standards are met to consistently exceed guest’s dining experience expectations in any of the hotel’s Food and Beverage venues.
- Assures that all managers in Food and Beverage are aligned and follows the strategic intent as set out by the EAM, Food and Beverage.
- Walks all Food and Beverage front and back of the house areas regularly on a daily basis. Notes on any shortcomings and takes appropriate action.
- Spends majority of his time 80% in the operation.
- Daily communication with Culinary to ensure food prepared is of the agreed standard and consistent at all times.
- Ensures consistency of quality, taste, presentation, temperature of beverages served in all Food and Beverage Outlets.
- Ensures maximum creativity in all Food and Beverage presentation.
- Ensures application of procedures and regulations to team members concerning hygiene (HACCP or Food Safety)/Fire Safety/emergency procedures.
- Reviews daily financial reports.
- Shares information of operations to Assistant Director, Food and Beverage.
- Attends daily Food and Beverage Briefing, monthly Food and Beverage Meeting and other scheduled meeting for Food and Beverage department in the absence of Assistant Director, Food and Beverage.
- Maintains proper and adequate controls over purchase orders and requisitions.
- Reviews Food and Beverage Cost and ensures it is in line with budget and forecast.
- Converses with guests in restaurants and bars to solicit comments.
- Controls casual labour and overtime submitted by Managers before sending for approval.
Marketing Plan and Revenue Management
- Works closely with Assistant Director, Food and Beverage to plan business strategy and reviews ongoing action plan progress.
- Establishes an annual promotional calendar and plans menu with Assistant Director, Food and Beverage.
- Works closely with Marketing Communication on promotional strategies for the
- Food and Beverage department.
- Makes recommendations to the Management on other potential source of revenue e.g promotion etc.
- Ensures all reports generated are accurate before submission.
Management and Leadership
- Is a mentor and role model.
- Proactive, innovative with in depth Food and 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 via collaborative and enabling leadership style. Provides regular team meeting 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 show empathy to all team members.
- Coaches and trains the managers to prepare them to move to the next level within 14 – 24 months.
- Reviews work performance of all colleagues to make sure that established procedures and policies are being followed.
- Enforces and upholds highest standards of discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.
- Observes colleague’s individual performance, grooming and punctuality.
- Regularly solicits feedback from Manager on performance of individual colleagues and/or personally observes colleagues performance.
- Performs colleague appraisals and executes disciplinary actions if required.
- Provides a level of Safety and Security for guests and colleagues.
- Leads Food and Beverage recruitment together with Executive Assistant Manager, Food and Beverage.
- Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
Training, Learning and Development of the Team
- Stream lines all training requirements and ensures the Managers co-ordinate all arrangements for proper execution of instructions.
- Ensures colleagues are aware of hotel rules and regulations.
- Ensures colleagues are trained on fire and safety, emergency procedures and hygiene.
- Consistently develops in self-learning and development of own skill and knowledge.
Other Responsibilites
- Develops own knowledge and skills to grow as business partner and leader.
- Ensures confidentiality of all matter.
- Performs any other duties that may be assigned by the Head of Department.
- Provides honest and fair feedback to the Executive Assistant Manager F & B / Asssitant Director, F&B.
- Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
- Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
- Performs any other duties and responsibilities that may be assigned.
Candidate Profile
Knowledge and Experience
- Bachelor Degree in Food and Beverage / Hospitality Management or extensive hands on experience in similar restaurant concept.
- Minimum of 3 years of experience in similar position in the hotel or free-standing restaurant and bar environment.
- Prior work experience in Asia, Singapore or South East Asia preferred.
- Accustomed to and comfortable with media exposure.
- Strong working knowledge of Microsoft Office.
- Oral and written fluency in English and an additional language.
- Involvement in reservations and understanding of Revenue Management processes.
- Thrives in large scale operation and high volume operation.
Competencies
- Extrovert, sociable, and avid representing Food & Beverage and the Raffles brand.
- Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders.
- Service oriented with an eye for details, passion and innovative for Food & Beverage.
- Ability to work effectively and contribute in a team across divisional borders.
- Good presentation and influencing skills.
- Able to work and thrive within a culturally diverse environment.
- Flexible and able to embrace and respond to change effectively.
- Ability to work independently and has good initiative in dynamic environment.
- Self-motivated and energetic.
- Flexible and adaptable to different working locations.
- Inspiring and people person.
- Commitment to professional values – brand conscious.
- Visionary - able to lead the team to continuous improvement.
- Innovates and set trends.
- Demonstrates sophistication, humbleness, clear personality, charisma, confidence, professional etiquette and pride.
- Builds strong rapport and coordinates approached with Executive Chef.
Benefits of Joining Raffles Hotel Singapore
- 5-day Work Week.
- Duty Meals are provided.
- Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
- Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
- Medical and Wellness Benefit.
- Comprehensive Insurance Coverage.
- Local/Overseas Career Development & Growth Opportunities.
- Holistic Learning and Development Opportunities.
