Assistant Manager (Tiffin Room)

Accor Hotels; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A prestigious hotel in Singapore is seeking an experienced Food & Beverage Supervisor to assist in managing restaurant operations. The role involves overseeing daily activities, ensuring service quality, and leading the service team to enhance guest experiences. Candidates should have at least 4 years of relevant experience and a degree in hospitality management. This position offers a dynamic work environment and opportunities for career growth within a renowned hotel chain.

Benefits

5-day Work Week

Duty meals provided

Discounts at Accor Hotels

Flexible benefits

Medical and wellness benefits

Comprehensive insurance coverage

Career development opportunities

Qualifications

• Minimum of 4 years of relevant experience in the hotel and bar environment, with at least 2 years in a similar position.
• Ability to work effectively across divisional borders and in a culturally diverse environment.
• Strong presentation and influencing skills.

Responsibilities

• Oversees daily operations and achieves targets.
• Engages in guest service and promotes sales.
• Acts as a mentor and role model for the team.

Skills

Communication skills

Leadership

Customer service

Microsoft Office

Education

Degree/diploma in Food & Beverage/Hospitality Management

Job description

Overview

Raffles Hotel Singapore is one of the few remaining great 19th century hotels in the world, perfectly preserved both inside and out, offering luxury, history and classic colonial design. Its distinctive architecture, heritage and iconic service enthrall visitors with suites, social spaces, award-winning restaurants and bars. A visit to Singapore is enhanced by a stay at this grand historic hotel.

About the Restaurant

Tiffin Room, part of Raffles Singapore’s history since 1892, celebrates the heritage and flavors of North India. The restaurant offers a dining journey across the North Indian palate, from Rajasthan to Punjab to Lucknow, through refreshed lunch and a la carte dinner. The interior includes features from the early 1900s, with restored wood floors and patterned wood and mirror wall paneling. Displays of Tiffin boxes carry historical notes but feel modern.

Job Description

The position assists the restaurant manager in supervising the overall operation and service standards of the outlet to meet and exceed guests’ dining experience expectations.

Primary Responsibilities

• Oversees Daily Operations and Achieving Targets
• Works closely with the manager to forecast sales, covers and payroll costs.
• Supervises the daily operation and ensures sufficient manning coverage for operations.
• Assigns the supervisors with responsibilities and tasks they are best suited for.
• Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.
• Consistently adheres to timeline of deliverables.
• Maintains consistency in quality of food, beverage and service above all else.
• In the absence of the manager, attends briefings and meetings and updates policies as needed.
• Possesses in-depth knowledge of all food and beverage menus, preparations and presentations, including bar and wine operations.
• Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans.
• Ensures cleanliness and appearance of the restaurant and related areas at all times and takes action as needed.
• Familiarises self with the hotel’s processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Is present in the operation during all meal periods.

• Provides a Leading and Consistent Guest Experience
• Proactively engages in guest service and promotes sales through direct guest contact.
• Obtains guest feedback during operation to ensure satisfaction and build loyalty/return guest database.
• Handles guest complaints and comments competently and swiftly.
• Leads the service team to personalise guest experience in accordance with Hotel Standards.
• Builds strong relationships with local guests and loyalty as a foundation for a successful operation.
• Maintains levels of confidentiality and discretion of guest and colleagues at all times.

• Management and Leadership of Outlet
• Acts as a mentor and role model; demonstrates proactive, innovative leadership with deep F&B and market knowledge.
• Executes hands-on leadership by supporting colleagues and guest service during major meal periods.
• Leads and supports the team to maintain service standards; conducts regular team meetings and arranges examinations for team members to achieve higher standards.
• Drives the team to achieve common goals and builds strong teamwork.
• Uses performance reviews to identify and develop talent for growth.
• Manages performance issues with coaching styles; demonstrates empathy and cultural affinity.
• Assists the manager to coach and train team members to progress within 14–24 months.
• Reviews work performance to ensure procedures and policies are followed; enforces high standards of discipline and knowledge.
• Ensures safety and security for guests and colleagues; participates in recruitment and training.
• Maintains grooming and hygiene practices in line with hotel and NEA standards.
• Attends daily and departmental meetings and follows directives; informs manager on important topics.
• Coordinates with culinary, catering sales and service teams to maximize efficiency; supports ongoing development of leadership within the team.
• Supports recruitment, onboarding and training; ensures adherence to established policies.
• Observes performance, grooming and punctuality; conducts or supports appraisals and disciplinary actions when required.
• Supports safety, security and risk management measures.
• Contributes to recruitment, induction and training; coordinates events with relevant teams.

• Marketing Plan and Revenue Management
• Responds to questions and feedback regarding the restaurant; makes recommendations to management on revenue opportunities.
• Works with management to implement measures to control costs, expenses and labour.
• Submits monthly sales analyses with improvement action plans.
• Uses revenue management tools to generate reports and ensures report accuracy.

• Training, Learning and Development of the Team
• Conducts regular on-the-job trainings; records and submits monthly OJT hours.
• Guides departmental orientation for new hires and ensures awareness of hotel rules, fire and safety procedures and hygiene.

• Other Responsibilities
• Performs other duties as assigned by the manager.
• Coordinates with Culinary, Catering Sales and Service teams to maximise efficiency; develops leadership within the team.
• Adheres to NEA rules and promotes Heartist® values and Accor corporate values in service standards.

Qualifications

Candidate Profile

• Degree/diploma in Food & Beverage/Hospitality Management or minimum of 4 years of relevant experience in the hotel and bar environment, with at least 2 years in a similar position.
• Strong working knowledge of Microsoft Office.
• Good communication and interpersonal skills; team player with the ability to communicate with all levels of stakeholders.
• Service oriented with attention to detail, passion and innovation for Food & Beverage.
• Ability to work effectively across divisional borders; good presentation and influencing skills.
• Able to work in a culturally diverse environment; flexible and adaptable to change.
• Self-motivated, energetic and able to take initiative in a dynamic environment.
• Inspiring and people-oriented; capable of leading a team to continuous improvement.
• Demonstrates sophistication, professionalism and pride; builds strong rapport with the Restaurant Manager.
• Supports the leader to drive excellence and coordinate actions with the Restaurant Manager.

• Builds strong rapport and coordinates actions with Restaurant Manager.

Additional Information

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty meals provided.
• Colleagues’ discount and/or preferential room rates at worldwide Accor Hotels.
• Flexible benefits – dental/optical/vacation expenses/children’s education.
• Medical and wellness benefits.
• Comprehensive insurance coverage.
• Local and overseas career development and growth opportunities.
• Holistic learning and development opportunities.

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