Guest Experience & Ops Leader – French Restaurant

THE FULLERTON BAY HOTEL; Singapore; On-site; SGD 42,000 - 64,000; Full time

Job summary

The Fullerton Bay Hotel in Singapore seeks a capable F&B Supervisor to assist the Manager in running the operation and delivering courteous service to all guests.

You will supervise staff, ensure menu and wine list adherence, coordinate with chefs for promotions, conduct briefings, monitor cleanliness, safety, and guest satisfaction, and support continuous service quality improvements.

Qualifications

• Proficient and familiar with Forbes Travel Guide service standards.
• Familiar with Microsoft software applications.
• Excellent interpersonal skills for diplomatically handling staff and customers.
• Strong planning and organisational skills to run a streamlined operation.

Responsibilities

• Assist the Manager to run the operation and provide efficient, courteous service to all guests.
• Assist the manager in training and audit service standards according to Forbes Travel Guide and hotel's service quality protocols.
• Supervise staff assigned to the operation and ensure all F&B service phases are performed.
• Ensure all drinks and food dishes served meet menu and wine list specifications and temperatures.
• Check daily restaurant preparation, mise-en-place, cleanliness, and availability of crockery.
• Maintain safety regulations and conduct daily staff briefings.
• Conduct staff appraisals and handle discipline as needed.
• Inspect outlet cleanliness, equipment, linen, and table settings; ensure proper setup.
• Monitor guest attention and service quality; address complaints promptly.
• Coordinate with Chef and beverage department for promotions and upselling.

Skills

Interpersonal skills

Planning & Organisation

Guest service orientation

Tools

Microsoft Office

Job description

The Fullerton Bay Hotel in Singapore seeks a capable F&B Supervisor to assist the Manager in running the operation and delivering courteous service to all guests.

You will supervise staff, ensure menu and wine list adherence, coordinate with chefs for promotions, conduct briefings, monitor cleanliness, safety, and guest satisfaction, and support continuous service quality improvements.