Raffles Hotel Singapore - Assistant Manager (1887 by André)

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.

Job Description

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

Oversees 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.
• 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.
• Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.

Management and Leadership of Outlet

• 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.
• Uses the performance review process to identify and develops talent for growth.
• Manages performance issues by using various coaching styles.
• 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.
• Provides a level of Safety and Security for guests and colleagues.
• 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.
• Checks daily opening and closing duties as well as other side 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.
• Ensure 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.
• 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

• Ensures NEA rules and regulations are met and achieve.
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with AccorHotels Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility and sustainability efforts.
• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

• Degree/diploma in Food & Beverage / Hospitality Management.
• Minimum of 5 years of relevant experience in the hotel, restaurant, bar environment and gueridon service.
• Experience in Michelin Star restaurant.
• Strong working knowledge of Microsoft Office.
• Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders.
• Good presentation and influencing skills.
• Flexible and adaptable to change.
• Ability to work independently and has good initiative in dynamic environment.
• Flexible and adaptable.
• Builds strong rapport and coordinates actions together with Restaurant Manager/Restaurant General Manager.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.