Assistant Manager [All Day Dining Buffet]

THE FULLERTON HOTEL; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A luxury hotel in Singapore is seeking a skilled professional to oversee food and beverage services. The role involves managing the staff, ensuring adherence to service standards, and assisting with operational budgets. Candidates should have a minimum of 3 years of relevant experience and strong planning skills. This position offers an engaging work environment and opportunities for career growth.

Qualifications

• Minimum of 3 years related experience and/or training in a similar capacity.
• Strong planning and organisational skills.
• Ability to work in a fast-paced environment.

Responsibilities

• Assist Manager with budgeting, revenues, and profitability.
• Supervise staff and ensure high service standards.
• Conduct daily staff briefings and reviews.

Skills

Planning and organisational skills

Experience in food and beverage service

Ability to work in a fast-paced environment

Education

Minimum GCE’O” level

Job description

Responsibilities

• Assist the Manager for the outlet operating budget including revenues, labor costs and profitability.
• Assist the Manager to run the operation and to provide efficient, expedient and courteous service to all guests.
• Is responsible to supervise the staff assigned and ensure that all phases of Food & Beverage service are performed.
• To make sure that all drinks and food dishes served are according to menu and wine list specifications, properly presented, be of the correct hot/cold/iced temperature before being served.
• To check daily the restaurant preparation, mise-en-place, laying of table cleanliness and the availability of crockery, cutlery and glasses; the personal cleanliness and appearance of each individual team member.
• Ensuring strict safety regulations.
• Holds daily briefing with staff in each shift and review occupancy forecast, reservations, special attention, complaints, problematic issues and others as deem appropriate.
• Conduct staff appraisals and discipline.
• Inspects outlet thoroughly to ensure cleanliness of linen, operating equipment, fixtures and furniture’s and so forth are up to standard, table set-ups, sideboards and mise-en-place are done properly and in good condition.
• Ensure that all lightings, sound systems and air-conditions are well maintained.
• Constantly monitors that guests are being attended and served according to standard set and attend to guests as needed.
• Anticipate guests’ complaints and take prompt corrective action.
• Ensure all operating supplies and equipment are adequate as per Par stock established.
• Anticipate additional supplies and equipment for additional work load or volume of business.
• Coordinate with Chef and beverage department for any special promotion and ensure staff is aware of it to ensure that up selling is exercised.

Requirements

• Minimum GCE’O” level with at least 3 years related experience and/or training in similar capacity; or equivalent combination of education and experience.
• Strong planning and organisational skills to run a streamlined operation.
• Able to work in a fast paced environment.