Food and Beverage Manager

An exciting opportunity has arrived at The Garcha Group, Singapore’s luxury boutique hotel group with four hotels in Singapore, all of which are franchised under Marriott International—the world’s largest and most prestigious hotel company. Marriott Hotels: Duxton Reserve Singapore, Autograph Collection Maxwell Reserve Singapore, Autograph Collection The Vagabond Club, a Tribute Portfolio Hotel The Serangoon Club, a Tribute Portfolio Hotel Restaurants & Bars: Yellow Pot, Anouska's (Duxton Reserve) Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve) The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club) GupShup (The Serangoon House) Garcha Group Benefits: As an associate of a Marriott hotel, you, your parents or parents-in-law, children, spouse/domestic partner, and siblings are eligible for discounts on F&B and room rates in 8,700+ hotels worldwide. Access to the “Global Learning + Development” tool which creates personalized learning experiences designed to help you thrive in your Marriott career journey. Comprehensive health insurance plan with Raffles Insurance with the option to upgrade at subsidised corporate rates. 2-night yearly staycation including all meals and beverages (including alcoholic) in any of the four Garcha Group hotels in Singapore. 20% off food & beverage at Garcha Group restaurants and bars and all Marriott hotels. Primary Responsibilities Oversees Daily Operations and Achieving Targets Works closely with the manager to forecast sales, covers, and payroll costs. Supervises the daily operation and ensures sufficient manning coverage for operations. Assigns the supervisors with responsibilities and tasks that they are best suited for. Ensures that all duties, tasks, and services are carried out according to the required standards as prescribed by the hotel. Maintains consistency in quality of food, beverage, and service above all else. In the absence of the manager, attends briefings and meetings held by the department and updates all latest policies as needed. Possesses in-depth knowledge of all food and beverage menus and their preparations and presentations. Ensures cleanliness and appearance of the restaurant and related areas and takes immediate action if needed or required. Is present in the operation during all meal periods. Provides a Leading and Consistent Guest Experience Is pro-actively engaged in guest service. Promotes sales through direct guests’ contact. Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guest’s database. Handles guest complaints and comments competently and swiftly. Leads the service team to personalize guest experience in accordance with Hotel Standards. Maintains levels of confidentiality and discretion of the guest, colleagues, and operator at all times. Management and Leadership of Outlet Is a mentor and role model. Proactive, innovative with in-depth Food & Beverage and market knowledge. Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods. Leads and supports the team to be consistent in service standards. Provides regular team meetings for training and arranges examinations for the team members to achieve higher standards and skills. Uses the performance review process to identify and develop talent for growth. Manages performance issues by using various coaching styles. Assists the manager to coach and train team members to prepare them to move to the next level within 14 – 24 months. Ensures grooming and hygiene practices of colleagues are in line with the hotel and National Environmental Agency standards. Marketing Plan and Revenue Management Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant. Makes recommendations to the manager on other potential sources of revenue e.g. promotions etc. Works closely with the manager to implement appropriate and effective measures to improve control of costs, expenses, and labour. Submits monthly sales analysis with improvement action plan. Ensures all reports generated are accurate before submission. Training, Learning and Development of the Team Conducts regular on-the-job training for colleagues to develop their skills and knowledge. Guides the departmental orientation for new hires. Ensures that colleagues are trained on fire and safety, emergency procedures, and hygiene. Other Responsibilities Performs any other duties that may be assigned by the manager. Coordinates all functions with Culinary Team, Catering Sales Team, and Service Team to ensure maximum efficiency. Ensures NEA rules and regulations are met and achieved. #J-18808-Ljbffr