F&B Service Assistant/Restaurant Manager - Frasers House, a Luxury Collection Hotel, Singapore

bch hotel investment pte ltd; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

bch hotel investment pte ltd in Singapore is seeking a Restaurant Operations Lead to manage outlet restaurant daily, drive revenue through experiential dining and beverage offerings, and ensure compliance with health, safety, and brand standards. The role requires an entrepreneurial mindset and strong leadership to translate guest insights into promotions, training, and cost-control initiatives.

You will participate in pre-shift briefings, attend F&B meetings, and act as the primary leader in

Qualifications

• Education: High school diploma or GED equivalent.
• Related Work Experience: At least 2 years of related work experience.
• Supervisory Experience: At least 1 year of supervisory experience.

Responsibilities

• Lead daily operations to ensure exceptional service, maintaining the highest hospitality standards in line with the hotel’s brand values.
• Oversee service quality, guest satisfaction, and team performance, taking swift action to address any operational challenges.
• Ensure compliance with safety, first aid, fire, and emergency protocols, promoting a culture of safe and responsible equipment usage.
• Deliver pre-shift briefings and attend scheduled F&B meetings to align on key business objectives.
• Design and implement promotional materials and initiatives aimed at increasing revenue, guest covers, and overall profitability, with prior approval from the Operations Manager.
• Develop and maintain a promotions calendar for F&B offerings, ensuring timely execution.
• Monitor market trends and guest preferences, making data-driven operational adjustments to maintain a competitive edge.
• Ensure adherence to the hotel's brand standards, departmental heartbeat score, and social media review targets, consistently striving to achieve and exceed set goals.
• Enhance guest experiences by actively reviewing and analysing guest feedback, social media comments, and departmental performance metrics, implementing action plans for continuous improvement.
• Build and maintain strong guest relations to drive loyalty, encourage repeat patronage, and elevate the restaurant’s reputation.
• Establish and enforce effective cost control measures for food, beverage, and labour to maximize profitability.
• Assist in preparing and managing departmental budgets, including revenue reports and other financial documentation.
• Serve as the Departmental Trainer, overseeing the planning, coordination, and monitoring of training activities to support team development and service excellence.
• Conduct weekly and monthly staff meetings to communicate management initiatives, policy updates, new product launches, and team movements.
• Encourage staff engagement by fostering an open feedback culture and recognizing contributions that drive departmental improvements.
• Develop and implement operational standards and procedures that enhance salesmanship, beverage creativity, and service excellence.
• Act as the primary leader in overseeing daily restaurant operations in the absence of the Operations Manager, ensuring smooth service delivery and high team performance.
• Lead by example, instilling a culture of professionalism, accountability, and excellence within the team.
• Foster a collaborative working environment, ensuring alignment between front-of-house and back-of-house teams for seamless service execution.

Education

High school diploma or GED

Job description

POSITION SUMMARY

To manage all service aspects of outlet restaurant on a daily basis and coordinate upon special events to drive incremental revenues. To have an entrepreneurial mindset and a flair of creativity, to drive performance through experiential dining and beverage offerings. Ensure compliance with standards of service and operating procedures. Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

PREFERRED QUALIFICATIONS

Education: High school diploma or G.E.D. equivalent.

Related Work Experience: At least 2 years of related work experience.

Supervisory Experience: At least 1 year of supervisory experience.

CORE WORK ACTIVITIES

• Lead daily operations to ensure exceptional service, maintaining the highest hospitality standards in line with the hotel’s brand values.
• Oversee service quality, guest satisfaction, and team performance, taking swift action to address any operational challenges.
• Ensure compliance with safety, first aid, fire, and emergency protocols, promoting a culture of safe and responsible equipment usage.
• Deliver pre-shift briefings and attend scheduled F&B meetings to align on key business objectives.
• Design and implement promotional materials and initiatives aimed at increasing revenue, guest covers, and overall profitability, with prior approval from the Operations Manager.
• Develop and maintain a promotions calendar for F&B offerings, ensuring timely execution.
• Monitor market trends and guest preferences, making data-driven operational adjustments to maintain a competitive edge.
• Ensure adherence to the hotel's brand standards, departmental heartbeat score, and social media review targets, consistently striving to achieve and exceed set goals.
• Enhance guest experiences by actively reviewing and analysing guest feedback, social media comments, and departmental performance metrics, implementing action plans for continuous improvement.
• Build and maintain strong guest relations to drive loyalty, encourage repeat patronage, and elevate the restaurant’s reputation.
• Establish and enforce effective cost control measures for food, beverage, and labour to maximize profitability.
• Assist in preparing and managing departmental budgets, including revenue reports and other financial documentation.
• Serve as the Departmental Trainer, overseeing the planning, coordination, and monitoring of training activities to support team development and service excellence.
• Conduct weekly and monthly staff meetings to communicate management initiatives, policy updates, new product launches, and team movements.
• Encourage staff engagement by fostering an open feedback culture and recognizing contributions that drive departmental improvements.
• Develop and implement operational standards and procedures that enhance salesmanship, beverage creativity, and service excellence.
• Act as the primary leader in overseeing daily restaurant operations in the absence of the Operations Manager, ensuring smooth service delivery and high team performance.
• Lead by example, instilling a culture of professionalism, accountability, and excellence within the team.
• Foster a collaborative working environment, ensuring alignment between front-of-house and back-of-house teams for seamless service execution.