Manager, Signature Restaurant - The Singapore EDITION

JOB SUMMARY

Plays a significantrole in maximizing financial performance and attracting hotel and non-hotelguests by understanding the local market and partnering with the culinaryleadership to effectively position the outlet. Supervises daily restaurantoperations and assists with menu planning, maintains sanitation standards andassists servers and hosts on the floor during peak meal periods. Strives tocontinually improve guest and employee satisfaction. Determines training neededto accomplish goals, then implements plan.

CANDIDATE PROFILE

Educationand Experience

. HHigh school diploma or GED 4 years experience in the food and beverage,culinary, or related professional area.

OR

. 2-yeardegree from an accredited university in Food Service Management, Hotel andRestaurant Management, Hospitality, Business Administration, or related major2 years experience in the food and beverage, culinary, or related professionalarea.

CORE WORK ACTIVITIES

Taking an EntrepreneurialApproach to Driving the Restaurant Business

. Understandsfinancial opportunities by surveying restaurant demand.

. Partnerswith key individuals in the local community to assess opportunities.

. Identifiesand analyzes competitors.

. Controlspurchases and inventory by negotiating prices and contracts, developingpreferred supplier lists, reviewing and evaluating usage reports, and takingcorrective action.

. Appliessound revenue management strategies to secure the right level of business atthe most optimal time to yield maximum revenues.

Leading SignificantMarketing/Public Relations/Media Activities

. Overseesthe restaurant marketing plan in partnership with the either the Hotel GeneralManager/ Manager or Director of Operations and Hotel/Brand Marketing teamsincluding Destination Restaurant Chef, if applicable.

. Supportson-site/off-site public relations opportunities to promote the restaurant.

. Createsand executes against the restaurant-related social media posts and public eventcommunications, monitors social media activity, responds to comments, analyzes posts/trends, and correctsdeficiencies.

. Servesas the primary point of contact for restaurant events.

. Participatesin local networking activities, which are often off-property, in support of therestaurant.

Managing Day-to-DayRestaurant Operations

. Supervisesand manages employees.

. Understandsemployee positions well enough to perform duties in employees absence.

. Maintainsservice and sanitation standards in restaurant, bar/lounge and room serviceareas.

. Conductsdaily taste panels to educate, drive sales and create salesgoals.

. Monitorsappropriateness of ambiance/atmosphere (e.g., lighting, music, table-top, etc.)restaurant concept, positioning, time of day, etc.

. Monitorscompliance with all applicable laws and regulations.

. Monitorsadherence to liquor control policies and procedures.

. Maintainsand monitors all collateral, menus and guest touch points such that all arepristine and free of tears, stains and noticeable wear and tear.

. Monitorsalcohol beverage service for compliance with local laws.

. Monitorscompliance with all food & beverage policies, standards and procedures,including food handling and sanitation standards.

. Assistsservers and hosts on the floor during meal periods and high demand times.

. Advocatessound financial/business decision making.

. Managesday-to-day operations so that customer expectations of quality and standardsare meet on a daily basis.

. Recognizesgood quality products and presentations.

. Supervisesdaily shift operations in absence of Assistant Restaurant Manager.

. Overseesthe financial aspects of the department including purchasing and payment ofinvoices.

Fostering anEnvironment that Creates Exciting and Memorable Guest Experiences

. Providesservices that are above and beyond for customer satisfaction andretention.

. Improvesservice by communicating and assisting individuals to understand guest needs,providing guidance, feedback, and individual coaching when needed.

. Displaysleadership in guest hospitality by exemplifying excellent customer service andcreating a positive atmosphere for guest relations.

. Empowersemployees to provide excellent customer service.

. Actsas the guest service role model for the restaurants..

. Addressesguest problems and complaints.

. Meetswith guests on an informal basis during meals or upon departure to obtainfeedback on quality of food and beverage, service levels and overallsatisfaction.

. Verifiescorrective action is taken to continuously improve service results.

. Managesservice delivery in outlets to ensure excellent service from point of entry todeparture (e.g., greeting from hostess, speed of order taking and food andbeverage delivery, fulfillment of special requests, collection of payment& invitation to return).

. Incorporatesguest satisfaction as a component of departmental meetings with a focus oncontinuous improvement.

Managing andConducting Human Resource and Talent Management Activities

. Activelyparticipates in the hiring process to identify the right talent to support theoutlet's concept.

. Providesguidance and direction to subordinates, including setting performance standardsand monitoring performance.

. Identifiesthe educational needs of others, develops formal educational or trainingprograms or classes, and teaches or instructs others.

. Facilitatesthe fair and equal treatment of employees.

. Strivesto improve employee retention.

. Monitorsemployee attendance of on-going training to understand guest expectations.

. Solicitsemployee feedback, utilizes an open door policy and reviewsemployee satisfaction results to identify and address employee problems or concerns.

. Strivesto improve service performance.

. Encouragesrecognition of employees across areas of responsibility.

. Establishesand maintains open, collaborative relationships with employees and encouragesemployees do the same within the team.

. Establishesguidelines so employees understand expectations and the work.

. Utilizesinterpersonal and communication skills to lead, influence, and encourageothers.

. Demonstrateshonesty/integrity and models appropriate behaviors by leading by example andserving as a role model.

. Encouragesand builds mutual trust, respect, and cooperation among team members.

. Identifiesthe developmental needs of others and coaches, mentors, or otherwise helpsothers to improve their knowledge or skills.

. Developsspecific goals and plans to prioritize, organize, and accomplish own work.

. Monitorsand maintains the productivity level of employees.

. Providesthe leadership, vision and direction to bring together and prioritize thedepartmental goals in a way that will be efficient and effective.

. Managesstaffing levels to meet guest service standards, operational needs, guestservice, and financial objectives.

. Provideswork-related training, supervising, follow-up and hands-on management.

AdditionalResponsibilities

. Maintainsprofessional and technical knowledge by tracking emerging trends in therestaurant industry, attending educational workshops, reviewing professionalpublications, establishing personal networks, and/or benchmarkingstate-of-the-art practices.

. Providesinformation to supervisors, co-workers, and subordinates by telephone, inwritten form, e-mail, or in person.

. Analyzesinformation and evaluates results to choose the best solution and solveproblems.

MANAGEMENT COMPETENCIES

Leadership

. Adaptability - Determines how change impacts self and others displays flexibility in adjusting priorities and communicates both the reasons for change and how it impacts the workplace.

. Communication - Customizes approach to conveying complex information and ideas to others in a convincing and engaging manner appropriately interprets verbal and non-verbal behavior and models active listening to ensure understanding..

. Problem Solving and Decision Making - Models and coaches others on breaking complex issues into manageable parts, identifying and evaluating alternatives and their implications before making decisions, and involving and gaining agreement from others when making key decisions.

. Professional Demeanor - Exhibits behavioral styles that convey confidence and command respect from others makes a good first impression and represents the company in alignment with its values.

Managing Execution

. Building and Contributing to Teams - Leads and participates as a member of a team to move the team toward the completion of common goals while fostering cohesion and collaboration among team members.

. Driving for Results - Sets high standards of performance for self and/or others assumes responsibility for work objectives initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment goals proactively takes action and goes beyond what is required.

. Planning and Organizing - Gathers information and resources required to set a plan of action for self and/or others prioritizes and arranges work requirements for self and/or others to accomplish goals and ensure work is completed.

Building Relationships

. Coworker Relationships - Interacts with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.

. Customer Relationships - Develops and sustains relationships based on an understanding of customer needs and actions consistent with the company's service standards.

. Global Mindset - Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives utilizes differences to drive innovation, engagement and enhance business results and ensures employees are given the opportunity to contribute to their full potential.

Generating Talent and Organizational Capability

. Organizational Capability - Evaluates and adapts the structure of team assignments and work processes to best fit the needs and/or support the goals of an organizational unit.

. Talent Management - Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.

Learning and Applying Professional Expertise

. Applied Learning - Seeks and makes the most of learning opportunities to improve performance of self and/or others.

. Business Acumen - Understands and utilizes business information to manage everyday operations and generate innovative solutions to approach team, business, and administrative challenges.

. Technical Acumen - Understands and utilizes professional skills and knowledge in a specific functional area to conduct.

o Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards. Willingness to adhere to internal company standards.

o Food and Beverage Marketing - Knowledge of local and internal marketing efforts to drive revenue. Develops and executes marketing plans using relevant information as appropriate such as feedback gathered from customers.

o Food and Beverage Inventory - Knowledge of procedures and techniques for food storage and rotation, quality assurance audit requirements, merchandising food products, inventory and supply storage, and shift production.

o Finance/Accounting - Knowledge and understanding of financial knowledge, controls, inventory, costs, expenses, and all cash handling procedures and policies.

. Basic Competencies - Fundamental competencies required for accomplishing basic work activities.

o Basic Computer Skills - Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).

o Mathematical Reasoning - Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.

o Oral Comprehension - Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.

o Reading Comprehension - Demonstrates understanding of written sentences and paragraphs in work-related documents.

o Writing - Communicates effectively in writing as appropriate for the needs of the audience.