Assistant Manager [Chinese Cuisine]

THE FULLERTON HOTEL; Singapore; On-site; SGD 42,000 - 66,000; Full time

Job summary

The Fullerton Hotel in Singapore is seeking an experienced Outlet Supervisor to support the Manager in budgeting and daily operations of the outlet. You will ensure efficient service, supervise staff, and maintain quality in food, beverage, and ambiance.

Responsibilities include overseeing prep, cleanliness, equipment, and guest satisfaction, while enforcing safety regulations and coordinating with the kitchen and bar teams for promotions and upselling opportunities.

Qualifications

• Minimum GCE O'Level with at least 3 years related experience and/or training in similar capacity.
• Strong planning and organisational skills to run a streamlined operation.
• Able to work in a fast paced environment.

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.
• Supervise the staff assigned and ensure that all phases of Food & Beverage service are performed.
• Ensure that all drinks and food dishes served are according to menu and wine list specifications, properly presented and at correct temperatures.
• Check daily restaurant preparation, mise-en-place, cleanliness, crockery and glassware availability; ensure staff appearance.
• Ensure strict safety regulations are followed.
• Hold daily briefing with staff, review occupancy forecast, reservations, complaints and issues.
• Conduct staff appraisals and discipline.
• Inspect outlet to ensure cleanliness of linen, equipment, fixtures and furniture, table setups and mise-en-place.
• Ensure lighting, sound systems and air-conditioning are well maintained.
• Monitor guest attention and service quality and address issues promptly.
• Anticipate guest complaints and take corrective action.
• Maintain adequate operating supplies and par stock.
• Anticipate extra supplies for busier periods.
• Coordinate with Chef and beverage department for promotions and upselling.

Skills

Planning

Organizational skills

Fast-paced environment

Guest service

Leadership

Education

GCE O'Level or equivalent

Job description

• 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.