Outlet Manager

Raffles Hotel Singapore is one of the few remaining great 19th century hotels in the world, perfectly preserved both inside and out, giving it an intoxicating blend of luxury, history and classic colonial design. Its distinctive architecture, legendary heritage and iconic service continue to enthrall visitors where suites, social spaces, award-winning restaurants and bars are presented for discerning travellers. No visit to Singapore is complete without a stay here, where the grand historic hotel exudes old-world grandeur infused with the unique charm of the city state.

The Outlet Manager is the “face”, leading the venues’ personalities and soul. He/she is responsible for supervising the overall operation and service standards of the outlets to meet and exceed guests’ dining experience expectations as well as to contribute to the achieving the set financial and other targets.

Main responsibilities include, but are not limited to, creating a Food and Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of the team.

Primary Responsibilities

Key Job Requirements and Responsibilities

• Demonstrates excellent project management skills including research of equipment, materials, supplies and methods, sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of project development.
• Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the hotel.
• Maintains a productive climate and confidently motivates, mobilises, and coaches colleagues to meet high performance standards.
• Listens, writes, and speaks effectively, and positively interacts with co-workers and others.
• Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.
• Systematically develops plans, prioritises, organises and manages resources in order to accomplish business goals within a given time period.
• Able to establish, review and adjust sequence of service if necessary.
• Prepares training manuals and conducts departmental service training in coordination with Learning and Development Manager and Food and Beverage Operations Manager.
• Develops on-job training schedule in coordination with Learning and Development Manager and the Food and Beverage Operations Manager.
• Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.
• Involves himself/herself in the process of business strategic planning, menu engineering and critique form.
• Establishes operating par stock for OS&E and beverage.
• Establishes menu pricing based on market knowledge and cost considerations.
• Creates and updates restaurant Standard Operating Procedures.
• Creates and updates bar recipes in Material Control.
• Establishes minimum/maximum par stock of guest supplies.
• Creates an equipment maintenance check list to be conducted on weekly basis with Engineering and Housekeeping team.
• Conducts a monthly walk-through with Hygiene Officer.
• Previous relevant experience with opening of a restaurant of similar standing and profile.
• Ability to work independently and with minimal supervision.
• Highly organised with strong analytic and communication skills.
• Excellent computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly.
• Ability to work under pressure and remain within all set deadlines.
• Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.
• Understands, embraces, and integrates corporate values into everyday duties and responsibilities.
• Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external guests.
• Creates a maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.
• Establishes a monthly walk-through with Hygiene Officer in coordination.

Oversees Daily Operations and Achieving Targets

• Maintains consistency in quality of food, beverage and service above all else.
• Working closely with restaurant chef, wine and bar teams to create a unique and wholesome F&B experience for all guests when they patronize.
• Forecasts sales, covers and payroll costs.
• Supervises operation, ensuring sufficient manning coverage for operation.
• Assigns the Assistant Manager and Supervisors with responsibilities and tasks that they are best suited for.
• Consistently checks the responsibilities and task layout for the team and provide improvement feedback.
• https://careers.accor.com/global/en/job/outlet-manager-long-bar-in-raffles-singapore-singapore-jid-78352