Poolside & Bar Outlet Manager

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

MANAGE THE DAILY OUTLET OPERATIONS: RESERVATION, SERVICE, MANNING AND HYGIENE

• Manage and coordinate daily Front of the House and Heart of the House operations with right delegation
• Long Term planning to create initiatives that furthers the outlet overall goal
• Assessing and analysing outlet budgets to find ways to minimize expenses optimize profits 
• Identifying potential problems and points of friction and working to find solutions in order to maximize efficiency and revenue
• Identifying of opportunities to expand or shift course in order to take advantage of changes in the market 
• Monitor the reservation status and communicate with culinary team
• Plan and control manning to meet business needs and according to budget
• Work with Talent & Culture to recruit suitable colleagues
• Control outsource labour supply, casual labour and overtime
• Communicate with team during daily briefings and conduct monthly department meetings
• Ensure regular training and re-training when needed
• Maintain service, standards and procedures for the outlet and to ensure that they are achieved and followed by
• Ensure hygiene and food safety compliance in the outlet and related areas

PROVIDE MEMORABLE DINING EXPERIENCE THAT EXCEEDS GUESTS’ EXPECTATIONS

• Lead the F&B team to personalize the guest dining experience and ensure the compliance of LQA standards and delivery of Service Promise
• Lead a Heartist® approach to guest experience/service with the F&B team
• Provide immediate attention to guest complaints and provide appropriate service recovery.  To follow up and to establish correct procedures to prevent future recurrence
• Work closely with the culinary team to maintain food quality and to create attractive food products that support the image of the outlet/hotel and incremental business volume
• Regular review of guest comments/VOG with the team and implement right solutions for continuous improvement
• Focus on the dining experience for LCAH members

ACCOMPLISH Cost Containment and Profit Enhancement

• Implement, monitor, train and maintain control measures to impact food costs, beverage costs, labour costs and operating supply costs for the outlet and to be in line of budget

• Plan, implement and measure profit enhancement programmes constantly in the areas of  menu engineering, profit contribution, revenue generation, productivity, pricing and costing for products used in the outlet
• Interpret financial reports: create and implement plans or promotion to improve  profits for the outlet
• Compile financial data and use the data to coach the service team how to use suggestive selling to improve the overall financial performance

MANAGEMENT AND LEADERSHIP OF THE F&B TEAM

• Provide necessary training and guidance to F&B team and to ensure that the highest possible standards and quality of products and services offering in the premise
• Recruit, develop and retain F&B team who are competent and confident to exceed guest expectations and create successful business
• Support the F&B team to be consistent in service, use a collaborative, enabling leadership style, have regular team meeting
• Drive consistent service and process improvement, be entrepreneurial
• Use the performance review process to identify and develop talent for growth management performance issues, using a coaching styles

INVOLVEMENT AS A MEMBER OF THE HOTEL LEADERSHIP TEAM

• Interface the needs/requirements of other departments with the F&B Service: Laundry, Property Maintenance, Sales & Marketing, Engineering, Front Office, Security, Finance, T&C and Culinary
• Provide a level of Safety & Security for all colleagues
• Develop own knowledge and skills to grow as a business partner and leader.

• 5 years in F&B Management Experience
• Minimum 3 years as Outlet Manager
• Experience in similar size/style of 5 star hotel