F&B Manager (Lobby Lounge) - Toa Payoh

We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, the Shangri-La Hotel, Singapore is a tranquil, sophisticated urban retreat whether travelling for business or leisure. It features 792 luxurious guestrooms and suites across three distinct wings, which include unique family-themed rooms, supported by a host of dedicated family-focused amenities.

We are looking for a F&B Manager to join our team!

Key Responsibilities

• To have complete knowledge on the food / beverage / service available in the restaurant
• Ensures that SFSMS, Hygiene and Food Safety Management Policies, Fire & Life Safety Standard are explained to staff, and are correctly applied

• Monitors and ensures smooth operations of the sections appointed
• Effective participation in co-coordinating and controlling departments
• Conducts regular tours of front and back of F&B operations to check on set-up / service / food quality / general maintenance / cleanliness
• Be updated of latest food knowledge and menu including seasonal changes in the menu
• Drive customer satisfaction and focus on building relationship with guests

• Recommends improvements in all aspects of their appointed sections as appropriate
• Conducts market surveys as required and plan / implement appropriate measures to increase market share
• To brainstorm / keep updated on new technology to improve work efficiency
• Co-ordinates with the Executive Chef / Assistant Manager on the set-up, implementation and sales of all outlet promotions and menu planning
• In conjunction with Division Head, Executive / Head Chef, to establish standard recipes / specifications sheet and theoretical sales prices for food and beverage services in the restaurant

• Participates in effective staff management (staff hiring / termination / transfer / overtime)
• Approves weekly staff roster
• Enforces staff motivation and team building
• Participates in divisional staff training / orientation (co-ordinate by F&B Division Trainer)
• Observes staff individual performance / grooming / punctuality, and performs staff appraisals / disciplinary actions if required.
• Ensures that the staff are equipped with proper working environment / tools / knowledge to enable them to be productive and efficient in their work
• Ensures application of procedures and regulations to staff concerning hygiene and sanitation / fire and safety / emergency procedures

• Maintains regular customer contact to obtain feedback / create future and potential clients
• Proper and tactful handling of verbal complaints from customers and respond to customer critique forms
• Conducts / attends F&B divisional and departmental meetings as required
• Ensures smooth and effective communication between F&B and other departments in the hotel
• Supplier Relations

Meeting regularly with key suppliers to discuss new products, flaws in existing products, maximize discounts, sponsorships

• Ensures that quality of food / beverage / service provided are consistently maintained
• Ensures that all materials, equipment and machinery are properly used and regularly cleaned, in order to prolong usage

• Effective participating and control in inventory taking / cost / breakage
• Approves food / beverage / general requisition in the restaurant
• Practices economy of food, beverage, paper suppliers, electricity and water
• Assists the EAM of F&B / Director of F&B in the planning of budget / forecast / CAPEX / P&L for the division
• Implements appropriate and effective measures to improve control of costs / expenses / labour

• Prepares the F&B Division Report on a monthly basis (if applicable)
• Responsible the F&B Division Report on a monthly basis (if applicable)
• Responsible for the implementation and upkeep of the system for compilation of guest critique / business cards / guest letters
• Authorizes the daily outlet log book.
• Maintains and Updates F&B Division Operation Manual and Standard Operating Procedure

Requirements:

• Minimum 3 years of managerial experience in lounge environment
• Hotel industry experience is preffered
• Customer-oriented approach and patience
• Problem-solving and decision-making skills
• Hands-on experience in cashier duties