Assistant Manager [Chinese Cuisine]

THE FULLERTON HOTEL; Singapore; On-site; SGD 33,000 - 47,000; Full time

Job summary

The Fullerton Hotel Singapore invites applications for a Restaurant Outlets Supervisor to assist the outlet manager in budgeting, operations, and guest service, ensuring timely and courteous service to all guests.

You will supervise the assigned staff, ensure F&B service adheres to menu and wine list specifications, maintain cleanliness and safety, coordinate with the Chef on promotions, and drive upselling while delivering consistent, high-quality experiences.

Qualifications

• 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.

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, be of the correct hot/cold/iced temperature before being served.
• 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.

Skills

Staff supervision

Planning & organisation

Customer service

Education

GCE O' Level

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.