57 Food And Beverage Manager jobs in Singapore

Applicant has to be a team player and should able towork in the east and work on weekends. applicant has to have goodknowledge of North Indian Cuisine and Mexican cuisine as well. Knowlege of wines is a must and also train th junior staff about wines and cocktails. Preparing menu with the head chef and create new menu every month with seasonal produce locally.

Applicant has to be a TeamPlayer and ready to work in the east.

Knowledge of North Indian Cuisine and mexican cuisine is a must , long working hours on week ends n shorter working hours on weeekdays .knowledge of Wines and cocktails is must . Training and teach local staff about wines services n cocktails.

Head Chef cum Restaurant Manager

Able to cook Zichar dishes to a high standard as well as act at the branch Manager

Responsible for branch P&L, inventory and Management of personnels

Rostering of employees

Ensure inventory is sufficient for the operation of the outlet, and order when stocks are low

Ensure outlet is well kept and regularly cleaned and free from pests

Willing and able to fill in roles where employees are absent on medical or leave or short handed

Willing to work split shifts (eg 10am to 2pm and 6pm to 11pm)

6 days per week, rest day will be weekdays

Willing to work weekends and holidays

Job Scope

Lead the team and ensure the service standards are upheld

Ensure smooth day-to-day operation of the restaurant

Obtain sales target and KPIs given by the management

Promote positive work environment

Ensuring compliance with licensing, hygiene and health and safety legislation/guideline

Estimate food and beverage costs

Assist in sending daily sales report

Able to handle POS system

Find ways to improve operations

Enhance the customer experience and ensure customer satisfaction

Work with kitchen team on purchasing of supplies

Job Requirement

Strong communication, interpersonal and management skills

Team Player

At least 3 years of experience in a F&B outlet obtaining a managerial position

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene standard

Ability to professionally address customer complaints

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

· Oversees Daily Operations and Achieving Targets

· Works closely with the manager to forecast sales, covers and payroll costs.

· 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.

· Possesses 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.

· Always ensures cleanliness and appearance of the restaurant and related areas and takes immediate action if needed or required. Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.). Is present in the operation during all meal periods.

Provides a Leading and Consistent Guest Experience

· Is pro-actively engaged in guest service.

· 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 within 14 – 24 months.

· 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.

· Observes 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 the hotel 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 closing duties.

Marketing Plan and Revenue Management

· Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant.

· Makes recommendations to the manager on other potential sources of revenue e.g. promotions etc.

· Works closely with the manager to implement appropriate and effective measures to improve control of costs, expenses, and labour.

· Submits monthly sales analysis with improvement action plan.

· Uses revenue management tools to generate reports.

· Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

· Conducts regular on the job trainings for colleagues to develop their skills and knowledge.

· Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.

· 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.

Other Responsibilities

· Performs any other duties that may be assigned by the manager. Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.

· Develops own knowledge and skills to grow as a leader.

· Ensures NEA rules and regulations are met and achieve.

· Any other duties/tasks as requested by management.

Take care of outlet operations

Rostering of employees

Ensure inventory is sufficient for the operation of the outlet, and order when stocks are low

Ensure outlet is well kept and regularly cleaned and free from pests

Willing and able to fill in roles where employees are absent on medical or leave or short handed

(eg Mop clean floors / Clean toilet / Wash dishes / Collect dishes and clear/clean tables / cashiering)

Willing to work split shifts (eg 10am to 2pm and 6pm to 11pm)

6 days per week, rest day will be weekdays

Willing to work weekends and holidays

Roles & Responsibilities

• Checking the daily cash balance
• Interacting with the customers that come to the counter
• Organizing all the work they do and maintaining the accounting records
• Reporting discrepancies they find within the accounts to their superiors
• Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
• To assist in taking orders from customers
• To assist in cashiering duties and responsibilities
• To ensure cleanliness of equipment and surroundings
• To Prepare Ice and Hot Beverages
• Any other duties assigned by supervisor/manager

Tell employers what skills you have

Store Operations
Leadership
Assertive
Able To Multitask
Process Improvement
Customer Care
Attention to Details
Team Management
Cashiering
Team Lead
Customer Satisfaction
Team Player
Customer Service
Service Excellence
Food Service
Ability To Learn

**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** Maxwell Reserve Singapore Autograph Collection, 2 Cook Street, Singapore, Singapore, Singapore, 78857VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**Additional Information:** This hotel is owned and operated by an independent franchisee, Chica Linda. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.
Primary Responsibilities
· Oversees Daily Operations and Achieving Targets
· Works closely with the manager to forecast sales, covers and payroll costs.
· 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.
· Possesses 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.
· Always ensures cleanliness and appearance of the restaurant and related areas and takes immediate action if needed or required. Familiarises self with the hotel's applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.). Is present in the operation during all meal periods.
Provides a Leading and Consistent Guest Experience
· Is pro-actively engaged in guest service.
· 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 within 14 - 24 months.
· 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.
· Observes 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 the hotel 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 closing duties.
Marketing Plan and Revenue Management
· Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant.
· Makes recommendations to the manager on other potential sources of revenue e.g. promotions etc.
· Works closely with the manager to implement appropriate and effective measures to improve control of costs, expenses, and labour.
· Submits monthly sales analysis with improvement action plan.
· Uses revenue management tools to generate reports.
· Ensures all reports generated are accurate before submission.
Training, Learning and Development of the Team
· Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
· Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.
· 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.
Other Responsibilities
· Performs any other duties that may be assigned by the manager. Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
· Develops own knowledge and skills to grow as a leader.
· Ensures NEA rules and regulations are met and achieve.
· Performs any other duties and responsibilities that may be assigned.
- At least 5 year(s) of working experience in the position
- Experience or knowledge of F&B is essential
- Highly developed organizational skills
- Possess initiative and pro-activeness
- Outstanding verbal and written communication skills
- Ability to handle sensitive information in a confidential manner
· As an associate of a Marriott hotel, you, your parents or parents-in-law, children, spouse/domestic partner, and siblings are eligible for discounts on F&B and room rates in 8,700+ hotels worldwide
· As an associate of a Marriott hotel, you have access to the "Global Learning + Development" tool which creates for you personalised learning experiences designed to help you thrive in your Marriott career journey
· Comprehensive health insurance plan with the option to upgrade at subsidised corporate rates
· 2-night yearly staycation in any of the Garcha Group Hotels
· 20% off food & beverage at Garcha Group restaurants and bars and all Marriott hotels
_This company is an equal opportunity employer._
frnch1
The Autograph Collection is a growing collection of four and five-star independent hotels, each offering unique and memorable experiences. Each hotel is thoughtfully chosen for its quality, originality, bold character, and ability to offer today's traveler a range of unique experiences suited to their individual sense of style and adventure. All Autograph Collection hotels look to attract The Individualist, the brand's target consumer. The Individualist is someone who uses travel as an opportunity to add to their personal narrative - in essence they are hand selecting our hotels whether for personal or corporate travel because it is much more than simply a place to rest. In joining Autograph Collection, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

Roles & Responsibilities

An exciting opportunity has arrived at The Garcha Group, Singapore's boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers' Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the "Global Learning + Development" tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

· Oversees Daily Operations and Achieving Targets

· Works closely with the manager to forecast sales, covers and payroll costs.

· 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.

· Possesses 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.

· Always ensures cleanliness and appearance of the restaurant and related areas and takes immediate action if needed or required. Familiarises self with the hotel's applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.). Is present in the operation during all meal periods.

Provides a Leading and Consistent Guest Experience

· Is pro-actively engaged in guest service.

· 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 within 14 – 24 months.

· 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.

· Observes 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 the hotel 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 closing duties.

Marketing Plan and Revenue Management

· Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant.

· Makes recommendations to the manager on other potential sources of revenue e.g. promotions etc.

· Works closely with the manager to implement appropriate and effective measures to improve control of costs, expenses, and labour.

· Submits monthly sales analysis with improvement action plan.

· Uses revenue management tools to generate reports.

· Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

· Conducts regular on the job trainings for colleagues to develop their skills and knowledge.

· Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.

· 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.

Other Responsibilities

· Performs any other duties that may be assigned by the manager. Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.

· Develops own knowledge and skills to grow as a leader.

· Ensures NEA rules and regulations are met and achieve.

· Any other duties/tasks as requested by management.

Tell employers what skills you have

Coaching
Revenue Management
Service Design
Restaurants
Appraisals
Food and Beverage Safety and Hygiene
Payroll
Logging
Restaurant Management
Wine
Team Building
Customer Satisfaction
Health Insurance
Micros
Catering
Food and Beverage Services