Retail Manager (F&B Operations)

SINGAPORE MARRIOTT TANG PLAZA HOTEL; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

A prestigious hotel in Singapore is seeking a Retail Manager to oversee daily operations in their Retail Department, focusing on festive food and beverage offerings. The ideal candidate will have at least 5 years of relevant experience, strong leadership abilities, and excellent communication skills. Responsibilities include collaborating with various teams, managing sales channels, and ensuring adherence to hotel standards. A diploma in Food & Beverage Services is required, and project management experience is a plus.

Qualifications

• Minimum 5 years of relevant experience in F&B retail operations.
• Prior project management experience is an advantage.
• Great leadership, teamwork, and communication skills required.

Responsibilities

• Administer the Retail Department in daily operations.
• Execute festive season food and beverage offerings.
• Collaborate with BDM and culinary team for product development.
• Manage online and third-party sales channels.
• Lead recruitment and development of associates.

Skills

Leadership abilities

Teamwork

Communication skills

Budgeting knowledge

Basic computer skills

Education

Diploma in Food & Beverage Services / F&B Retail Services

Tools

Microsoft Office

Micros

Opera

Job description

JOB SUMMARY

• This position reports directly to the Director of Food & Beverage.

• The role is to administer the Retail Department in its daily operations.

• Responsible for retail operations, associate management, and executing job functions in line with all hotel requirements and procedures.

JOB DUTIES AND RESPONSIBILITIES

• 1. The role is responsible for the Retail Department — operationally, financially, and strategically.
• 2. The department executes all festive season food and beverage offerings, including but not limited to: Chinese New Year, Rice Dumplings/Dragon Boat Festival, Mooncake/Mid-Autumn Festival, Thanksgiving, and Christmas.
• 3. The Retail Manager works closely with the Business Development Manager ("BDM") and Culinary Team in areas such as product development, cost management, business opportunities, and sales performance.
• 4. Reporting directly to the Director of Food & Beverage, the Retail Manager collaborates with the BDM to determine and execute the overall strategy for each festive activation, aiming to achieve both financial and operational goals.
• 5. In addition to working with the BDM, he/she works closely with the Marketing Team.
• 6. Under the direction of the BDM, the Retail Manager ensures that all customer-facing communications align with the overall strategy for financial and operational objectives.
• 7. Guided by the Business Development Manager, the Retail Manager manages online, third-party, off‑site platforms, and other channels to maximize sales performance.
• 8. Responsible for associate recruitment and development during the active months of festive operations.
• 9. Responsible for regular updates on upcoming/active festive operations to Hotel Leadership.
• 10. Responsible for cashier management, be it personnel or process.
• 11. Responsible for asset management, enforce and uphold high standards in discipline.
• 12. To practice “OPEN DOOR” policy to all associates.
• 13. To be aware of competitors in the market and complete a competition analysis on festive seasons basis.
• 14. To respond to guest enquiries or concerns in a timely manner.
• 15. To focus on Marriott’s “Spirit to Serve” as a way of improving standards and service for our guests and internal customers.
• 16. To LEAD BY EXAMPLE and to have a “hands on” approach to motivate our associates to excel.
• 17. Enforce Marriott’s Principles of Hospitality at all times.
• 18. Cash Handling:
  • Process all payment types such as room charges, cash, cheques, pure payment, debit, or credit.
  • Process all transaction postings (rebates, miscellaneous charges, paid-outs).
  • Blind drop at end of the shifts.
  • Provide cash change to guests.
  • Obtain manual authorizations and follow all Accounting procedures when computer system is down.
  • Count bank at the beginning of shift to ensure that amounts are correct and that there is adequate change.
• 19. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Minimum Diploma in Food & Beverage Services / F&B Retail Services
• At least 5 years of relevant experience in handling F&B Retail Operations
• Prior experience in a project management is an advantage
• Basic computer knowledge (i.e. Microsoft Office, Micros, Opera, etc)
• Knowledge in budget and cost control
• Possesses great leadership abilities
• Great teamwork & communication skills