F&B Assistant Manager - The Club

605 Marina Bay Sands Pte Ltd; Singapore; On-site; SGD 39,060 - 50,220; Full time

Job summary

Join 605 Marina Bay Sands Pte Ltd as an Assistant Manager to oversee restaurant operations in Singapore. You will assist senior management and lead a diverse team to ensure service excellence and meet customer needs.

Successful candidates will bring a minimum of 3 years in a managerial role in high-end dining and possess strong leadership skills, a passion for hospitality, and the ability to thrive under pressure. This is a fantastic opportunity to advance your career in a prestigious environment.

Qualifications

• A minimum of 3 years' experience at a managerial level in a 5-star hotel or a deluxe restaurant.
• Be willing to work any day and any shift.
• Able to perform under pressure.

Responsibilities

• Assist the General Manager in planning and managing restaurant operations.
• Leading a team of Captains, Cashiers, Hosts and Service Attendants.
• Monitor guest satisfaction and respond to requests.

Skills

Fluent in English

Knowledge of cuisines

Team management

Customer service

Education

Certificate or Diploma in Restaurant Management

Job description

Take your passion to the next level and work alongside other masters of their craft to build a fulfilling and rewarding career at Marina Bay Sands.

Job Responsibilities

• The Assistant Manager will assist the General Manager and Assistant General Manager in planning, coordinating and managing staff and services to ensure the Restaurant operations run efficiently and effectively and that customer service standards are maintained at all times.
• The Assistant Manager will be leading a team of Captains, Cashiers, Hosts and Service Attendants.
• This role will encompass the formulation and implementation of operating procedures and standards, the management and development of staff, and liaise with executive management to ensure that Marina Bay Sands’ short and long term goals are met.
• Support the Management team in achieving the financial, service and other related goals that have been set for the outlet through diligent and proactive management skills.
• Deputize for the General Manager, Assistant General Manager and Manager during his/her absence.
• Work with staff in service and food preparation to minimize wastage and increase productivity and efficiency.
• Review operating results with the team and identify opportunities to improve performance.
• Monitor all cashiering procedures are processed in compliance with accounting standards. Monitor and minimize wastage of consumables and maintain labor productivity ratios.
• On a regular basis, inspect table set‑ups; check for cleanliness, neatness of the restaurant environment ensuring compliance with standards of cleanliness and order.
• Inspect food items are set in proper quantities and to Hotel standards.
• Review the reservation book, pre‑assign designated tables and follow up on all special requests.
• Inspect that specified amount of food menus and wine lists are available and in good condition for each meal period.
• Anticipate heavy business times and organize procedures to handle extended waiting lines. Seek support from other outlets where appropriate.
• Ensure pre‑shift meetings with staff are carried out and review all information pertinent to the day's business.
• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues.
• Supervise, mentor, train, schedule and evaluate staff. Prepare and deliver all staff reviews.
• Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and staff satisfaction.
• Monitor guest reactions and confer frequently with service staff or captains to ensure guest satisfaction.
• Manages Human Resources responsibilities for assigned department(s) to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity commitment; compliance with company policies and legal requirements.
• Maintains staff files.
• Responsible for maintaining and delivering reviews, discipline, staff awards, flex days, payroll, SRFs, etc.
• Approves the schedule and flex day requests for all restaurant staff.
• Responsible for coordinating training of all staff as required.
• Coordinates inventories and orders food and beverage products, supplies and equipment as required.
• Maintains guest profiles on a daily basis and takes appropriate actions as necessary.
• Holds daily pre‑shift meetings and departmental meetings as needed.

Job Requirements

• Education & Certification: Certificate or Diploma in Restaurant Management or extensive F&B experience.
• Experience: A minimum of 3 years' experience at a managerial level in a 5-star hotel or a deluxe restaurant.
• Other Prerequisites: Fluent in English, knowledge of additional languages is a plus.
• Knowledge of cuisines, their preparation and service.
• Be willing to work any day and any shift.
• Have a well-groomed, professional appearance.
• Able to perform under pressure.

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore.

Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.