Assistant 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. Assists the Restaurant Manager to supervise the overall operation and service standards of the outlet to meet and exceeds guest’s dining experience expectations. Main responsibilities include, but are not limited to, creating a Food & Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, confirming required staffing levels, conducting training and development of team members. Primary Responsibilities Overseeing Daily Operations and Achieving Targets • 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. • Consistently adheres to timeline of deliverables. • Maintains consistency in quality of food, beverage and service above all else. • In the absent of the manager, attends briefings and meetings held by the department and updates all latest policies as needed. • Possess in depth and supervision knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervision 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 takes immediate action if needed or required. • Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, Avero, FutureLog, etc.). • Is present in the operation during all meal periods. Provides a Leading and Consistent Guest Experience • Pro-actively engaged in guest service. Constantly obtain customer feedback during operations to ensure satisfaction and building loyal following / return customer base. • 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 personalise guest experience and in accordance with 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, colleagues, 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, executes a collaborative and enabling leadership style. Provides regular team meetings for training and arranges examinations for the team members to achieve higher standards and skills. • Drives the team to achieve common goals and builds strong team work. • Uses the performance review process to identify and develops talent for growth. • Manages performance issues by using various coaching styles. • Displays cultural affinity and shows empathy to all team members. • Assists the manager to coach and trains team members to prepare them to move to the next level. • Works closely with the 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. Actively enforces colleague motivation and team building. • Observe colleague’s individual performance, grooming and punctuality. • Performs colleague appraisals and executes disciplinary actions if required. • Provides a level of Safety and Security for guests and colleagues. • Assists in recruitment, inducts and trains the team who are competent and confident. • Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards. • In the absent of the manager, attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises the manager on topics of importance. • Attends monthly departmental meetings and communicates with the team. Follows up on projects assigned if any. • Checks daily opening and closi…