Food and Beverage Manager

MURRAY PTE. LTD.; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

Une opportunité passionnante se présente pour un responsable des opérations au sein d'un groupe hôtelier boutique à Singapour. Le candidat retenu devra superviser les opérations, garantir la satisfaction des clients et diriger une équipe dynamique pour atteindre les objectifs de performance, tout en intégrant des initiatives de marketing rentables.

Benefits

Réductions sur les F&B et tarifs de chambre dans 7000+ hôtels

Accès aux outils de développement personnel

Séjour annuel de deux nuits avec repas

20 % de réduction sur la restauration

Qualifications

• Expérience en gestion d'équipe et opérations hôtelières.
• Capacité à développer des techniques de vente et à analyser des données.
• Connaissance approfondie des normes de sécurité et d'hygiène.

Responsibilities

• Surveiller les opérations quotidiennes et atteindre les objectifs de performance.
• Promouvoir les ventes à travers les contacts directs avec les invités.
• Gérer les problèmes de performance grâce à un coaching.

Skills

Leadership

Engagement client

Gestion des opérations

Communication

Job description

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

• Maxwell Reserve, Autograph Collection Hotel (Marriott);
• Duxton Reserve, Autograph Collection Hotel (Marriott);
• The Vagabond Club, a Tribute Portfolio Hotel (Marriott);
• The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

• Discounts on F&B and room rates in 7,000+ hotels worldwide for employees and their immediate family members.
• Access to the “Global Learning + Development” tool for personalized career development.
• Two-night yearly staycation with meals at any of the Garcha Group hotels in Singapore.
• 20% off food & beverage at Garcha Group restaurants and bars and all Marriott hotels.

Primary Responsibilities:

• Oversee daily operations and achieve performance targets.
• Work closely with management to forecast sales, covers, and payroll costs.
• Supervise daily operations, ensuring adequate staffing.
• Assign responsibilities to supervisors based on their strengths.
• Ensure all duties meet hotel standards and are completed on time.
• Maintain high quality in food, beverage, and service.
• Attend briefings and update policies in the absence of the manager.
• Have in-depth knowledge of menus, bar, and wine operations.
• Implement sales techniques and marketing plans.
• Ensure cleanliness and proper appearance of the restaurant and related areas.

Guest Experience:

• Engage proactively with guests to ensure satisfaction.
• Promote sales through direct guest contact.
• Gather guest feedback and handle complaints swiftly.
• Personalize guest experiences in line with hotel standards.
• Build relationships with local guests and foster loyalty.

Management and Leadership:

• Mentor and lead the team effectively.
• Engage in hands-on leadership during major meal periods.
• Conduct regular training and performance reviews.
• Manage performance issues with coaching.
• Support team development for future growth.
• Ensure compliance with policies and standards.
• Handle recruitment, induction, and training of staff.
• Maintain safety and security standards.

Marketing and Revenue Management:

• Respond to guest inquiries and feedback confidently.
• Recommend revenue-enhancing initiatives.
• Implement cost control measures.
• Analyze sales data and develop improvement strategies.

Training and Development:

• Conduct on-the-job training for staff development.
• Manage departmental orientation for new hires.
• Ensure staff awareness of safety and hygiene standards.

Other Responsibilities:

• Perform additional duties as assigned by management.
• Coordinate with culinary, sales, and service teams for efficiency.
• Continuously develop leadership skills.
• Ensure compliance with NEA rules and regulations.