Assistant Manager All Day Dining Buffet

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

Job summary

A luxury hospitality establishment in Singapore is seeking a candidate for a supervisory role in Food & Beverage services. You will assist in managing the outlet’s operations, ensuring high-quality service and compliance with safety regulations. Ideal candidates should have a minimum of 3 years of relevant experience and strong organizational skills to thrive in a fast-paced environment. If you have a passion for hospitality and leadership, apply now.

Qualifications

• Minimum 3 years of related experience in F&B service.
• Training in a similar capacity is preferred.
• Strong ability to manage and supervise staff.

Responsibilities

• Assist the Manager with the outlet's operational budget.
• Supervise and ensure quality of food and beverage service.
• Conduct daily briefings and staff appraisals.

Skills

Planning and organizational skills

Customer service

Team supervision

Adaptability in fast-paced environments

Education

GCE 'O' Level or equivalent

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.