Job Scope

• Assume the duties of the General Manager in his or her absence.
• Manage restaurant operations and employees to deliver a dependable, high level of service to all guests consistent with company operational standards, workplace policies and procedures – including shift scheduling, delegation of job tasks, monitoring and supervision of service.
• Accountable for planning, coordinating, and managing staff and services to ensure efficient and effective F&B operations and that customer service standards are always maintained.
• This role will encompass the formulation and implementation of operating procedures and standards, the management and development of team members, and liaise with executive management to ensure that Marina Bay Sands’ short- and long-term goals are met.
• Provide strong presence and leadership amongst the team in absence of the General Manager
• Work with team members in service and food preparation to minimize wastage and increase productivity and efficiency.
• Develop promotional activities which generate increased revenue and stimulate increased activity.
• Review operating results with the team and identify opportunities to improve performance.
• Ensure all cashiering procedures are processed in compliance with accounting standards.
• Monitor and minimize wastage of consumables and maintain labor productivity ratios.
• Anticipate heavy business times and organize procedures to handle extended waiting lines.
• Monitor guest reactions and confer frequently with service staff or captains to ensure guest satisfaction.
• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues.
• Responsible for coordinating training of all staff as needed.
• Coordinates inventories and orders food and beverage products, supplies and equipment as needed.

• Holds daily pre-shift meetings and departmental meetings as needed.

• Responsible for maintaining and delivering schedules, reviews, discipline, staff awards, payroll, SRFs, etc
• Manage Human Resources responsibilities for assigned department(s) to include creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity commitment; compliance with company policies and legal requirements.
• Maintain guest profiles on a daily basis and takes appropriate actions as necessary.

Job Requirements

• Minimum 5-8 years’ experience in an integrated resort, restaurant group, private club or luxury hotel chain.
• Possess a comprehensive set of F&B service and operations skills and a focus on VIP customer service.
• Enjoys problem solving and can think outside-the-box in difficult situations.
• Possess a team-oriented approach to management with a mindset of open communications.
• Capable of building and managing relationships with multiple departments as well as key customers.
• Administration knowledge of F&B operations and Quality management, proficient in Microsoft Office programs.
• Have a well-groomed, professional appearance.
• Advanced expert knowledge of liquors, cocktails, aperitifs, mixes, wines, vintages and wine pairings with food items on our menu, as well as proper handling and storage of wines.
• Experience with opening and closing an establishment, purchasing food and beverage inventory, controlling and tracking inventories, training and managing employees, working with vendors and suppliers, gathering data for operational and financial reporting, and payroll.
• Able to work on rotating shifts, including weekends and Public Holidays.
• Proficient in using computers and POS systems.
• Having a good command of spoken and written English and Chinese.