Restaurant Manager (1887 by André)

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.

About the Restaurant

1887 by André is a heritage gastronomy restaurant within the historic Raffles Hotel Singapore. Led by chef André Chiang, it celebrates Singapore’s culinary evolution, tracing influences from the Victorian era to the multicultural flavours that shape the city today, interpreted through his refined French techniques. The menu revives flavours from Raffles’ early dining rooms and evokes the elegance of Victorian dining rituals, served on the hotel’s iconic vintage silverware. A thoughtfully curated beverage programme pairs old- and new-world expressions with bespoke alcohol-free creations inspired by Nanyang flavours. In its intimate 42-seat setting, guests are transported to a bygone era while enjoying a contemporary, flavour-driven experience. The result is a dining journey that bridges past and present, celebrating heritage through the lens of modern innovation.

The Restaurant Manager is responsible to support the Restaurant General Manager for supervising the overall operations and service standards of the outlet to meet and exceed guest’s dining experience expectations. As Restaurant Manager, you will be responsible for stepping up in the absence of the Restaurant General Manager to fulfil the role as the “face” and ambassador of the restaurant, leading the venue’s personality and soul. You will be expected to take ownership of the operations and to ensure that the business is optimised in line with the vision and financial projection set out by the management. 

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

Primary Responsibilities

Requirements and Responsibilities

• Executes project management 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 the project. 
• Able to create ‘Colleague Welcome Kit’ in coordination with office of People & Culture 
• Able to establish, review and adjust sequence of service if necessary. 
• Prepares training manual and conduct departmental service training in coordination with Assistant Director of Learning and Development. 
• Develops pre-opening training schedule in coordination with Assistant Director Learning and Development. 
• Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union. 
• Reviews simulation processes and update evaluation criteria for smooth opening. 
• Creates simulation schedule, menus and critique form in coordination with Restaurant General Manager and Chef de Cuisine. 
• Establishes operating par stock for OS&E and beverage. 
• Establishes menu pricing based on market knowledge and cost considerations. 
• Creates restaurant Standard Operating Procedures. 
• Creates bar recipe in Future Log. 
• Establishes minimum/maximum for guest supplies. 
• 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 with Restaurant General Manager and Chef de Cuisine. 

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs. 
• Supervises operation, ensuring sufficient manning coverage for operations. 
• Assigns the Assistant Manager and 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. 
• Consistently adheres to timeline of deliverables. 
• Maintains consistency in quality of food, beverage and service above all else.  
• Attends briefings and meetings held by the department and update all latest policies as needed. 
• Possesses in depth and supervise knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervise knowledge of bar and wine operations. 
• Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans.  
• Ensures cleanliness and appearance of the restaurant and related areas, at all times and take immediate action if needed or required.  
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Future Log, etc.). 
• Consistently present in the operation area during all key meal periods. 

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains guest feedback during operation to ensure satisfaction and builds and maintaines loyal following/return guest’s database.
• Handles guest complaints and comments competently and swiftly.
• Leads the service and culinary team to personalise guest experience and in accordance to Hotel standards.
• Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, team members, operator at all times.

Management and Leadership of Outlet

• Is a mentor and role model. 
• Proactive, innovative with in depth F&B 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, to be collaborative and enabling leadership style. Provide regular team meeting for training and arranges examinations for the staff to achieve higher standards and skills. 
• Drives the team to achieve common goals and build a strong team work. 
• Uses the performance review process to identify and develop talent for growth management performance issues and uses coaching styles.  
• Be culturally affinity and show empathy to all team members.  
• Coaches and trains staff to prepare them for the next level. 
• Works closely with the restaurant general manager to review work performance of all colleagues to make sure that established procedures and policies are being followed. 
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. To actively enforce colleague motivation and team building. 
• Observes colleague’s individual performance, grooming, punctuality. 
• Performs staff appraisals/disciplinary actions if required. 
• Provides a level of Safety and Security for guests and employees.  
• Assists in recruitment, induct and train the team who are competent and confident. 
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and Singapore Food Agency (SFA) standards. 
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises F&B management team on topics of importance. 
• Attends monthly departmental meeting and communicates with the team. Follow up on projects assigned if any.  
• Checks daily opening and closing duties. 

Marketing Plan and Revenue Management

• Displays the knowledge and confidence to represent the brand and promote the outlet.
• Is comfortable being a media personality with all public statements being subject to approval and supervision of the Management and Marketing Communications team.
• Answers questions and attends to queries or feedback regarding the restaurant comfortably and confidently.
• Provides recommendations to Management about potential sources of incremental revenue.
• Implements appropriate and effective measures to improve control of labour and operating.
• Submits regular restaurant revenue and expense forecasts.
• Submits monthly sales analysis with respective improvement recommendations/action plan.
• Uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Arranges training for all colleagues in line with established training requirements and co-ordinates all arrangements for proper execution.
• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.
• Consistenly develops in self-learning and development of own skills and knowledge.

Other Responsibilities

• Performs any other duties that may be assigned by the Head of Department.
• Coordinates all functions with Culinary Team, Events Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as business partner and leader.
• Ensures NEA rules and regulations are met and maintained.  
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility and sustainability efforts.
• Performs any other duties and responsibilities that may be assigned

Candidate Profile

• Minimum of 6 years of relevant experience in the hotel and/or free-standing restaurant environment.
• Required to have minimum 2 years Michelin Starred restaurant experience.
• Minimum 1-year F&B managerial experience.
• Attention to details and thrives in a high-quality operation.
• Excellent communication and interpersonal skills.
• Forbes 5 stars and LQA experience is preferred.
• Detailed knowledge of fine dining cuisine and culinary trends.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.