Assistant Outlet Manager, Jaan

at  Fairmont

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.
Job Description

QUALIFICATIONS:

• 2 years in F&B management experience,
• Experience in similar size/style of 5* hotel
• Diploma in Hospitality Management
• Leadership / People management
• Good interpersonal and communication skills
• Able to work under pressure and independently
• Good interpersonal skills with ability to communicate with guests and all levels of employees
• Service oriented with an eye for details

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Manage and coordinate daily Front of the House and Heart of the House operations with right delegation
• Monitor the reservation status and communicate with culinary team
• Plan and control manning to meet business needs and according to budget
• Check the appearance, orderliness, cleanliness and set-up of the outlet and its related areas, and be ready before 10 minutes of the commence of each meal period
• Communicate with team during daily briefings and conduct monthly department meetings
• Ensure and conduct regular training and re-training when needed
• Maintain service, standards and procedures for the outlet and to ensure that they are achieved and followed
• Ensure hygiene and food safety compliance in the outlet and related areas
• Provide immediate attention to guest complaints and provide appropriate service recovery. To follow up and to establish correct procedures to prevent future recurrence
• Interpret financial reports: create and implement plans or promotion to improve profits for the outlet
• Provide necessary training and guidance to F&B team and to ensure that the highest possible standards and quality of products and services offering in the premise
• Recruit, develop and retain F&B team who are competent and confident to exceed guest expectations and create successful business
• Support the F&B team to be consistent in service, use a collaborative, enabling leadership style, have regular team meeting
• Drive consistent service and process improvement, be entrepreneurial