The posting
Job Highlights
- Dynamic work environment
- Open and collaborative culture
Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.
Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.
Responsibilities
- Lead and coordinate restaurant team members to operate with peak efficiency, ensuring smooth service delivery through effective communication and cooperation.
- Support the development and execution of the restaurant’s concept to enhance brand identity and guest experience.
- Collaborate closely with Stewarding and Culinary teams to ensure seamless service and memorable guest experiences.
- Apply comprehensive technical knowledge in food handling, beverage storage, and preparation to maintain quality and safety standards.
- Utilize available hotel and departmental technology to optimize productivity, enhance service delivery, and facilitate internal communication.
- Manage outlet and event operations in alignment with established concept statements, including décor, ambiance, and adherence to company policies and standards.
- Monitor and analyze competitive restaurant and hotel event trends to advise on menu pricing strategies that balance price and value, supporting guest loyalty.
- Drive team performance to serve guests within standard times by fostering clear communication and teamwork.
- Empower employees through defined service standards, guidance, and feedback to support guest satisfaction and improve team morale.
- Ensure the team is well-informed about regular and special guests to personalize service and create memorable experiences.
- Own the guest journey in the F&B department by applying the Art of Service principles.
- Build and maintain strong rapport with guests, including local visitors and in-house guests, to enhance customer relationships.
- Manage guest complaints, requests, and inquiries promptly and effectively across all hotel products and services.
- Act as a hands-on manager by being present during operations, especially during peak periods, to support and guide the team.
- Ensure the service team projects a warm, welcoming image while maintaining technical and cultural service standards.
- Collaborate with Procurement, Executive Chef, and others to purchase sustainable food and beverage products that align with growing consumer awareness.
- Work with Hygiene and Stewarding Managers to enforce safety and hygiene policies (HACCP), ensuring sanitary conditions in kitchens and equipment.
- Review and address guest and staff incident reports to maintain a safe and positive environment.
- Promote harmonious and efficient working relationships between the F&B team and other hotel departments.
- Engage regular and loyal customers through targeted promotions, creative programming, and special activities to enhance guest retention.
- Analyze feedback from F&B-oriented review platforms to evaluate guest satisfaction and recommend improvements to the Director of Food and Beverage.
- Implement and drive departmental targets, work schedules, budgets, and policies to achieve operational goals.
- Assist in formulating the Annual Operating Budget by projecting outlet revenues, expenses, and equipment needs aligned with the Annual Business Plan.
- Maintain and monitor budgeted and forecasted revenues, payroll, and profit margins to ensure financial performance.
- Support outlet management in maximizing revenues and profits by providing tools and guidance for autonomous operation.
- Enforce strict adherence to outlet cashiering procedures and ensure accurate operation of the Point of Sale system.
- Conduct bi-yearly and yearly inventories of operating equipment and supplies, and perform monthly par stock checks to maintain inventory accuracy.
- Approve all F&B requisitions to ensure timely and accurate procurement in compliance with company instructions.
- Undertake other ad-hoc assignments and projects as required.
Qualifications
- Minimum 5 years of managerial experience in the F&B and Hospitality industry
- Knowledge of food and beverage service, including wine and cocktail service.
- Strong leadership skills, with the ability to motivate and train staff.
- Excellent communication and interpersonal skills.
- Strong organizational and time-management skills.
- Ability to work well under pressure and in a fast-paced environment.
- Strong attention to detail and ability to maintain high standards.
- Experience with scheduling and labor cost management.
- Proficient in computer skills, including MS Office and restaurant POS systems.
- Financial acumen and ability to manage budgets.
- Good command of written and spoken English.
- Passionate and enthusiastic with a positive ‘can-do’ attitude.
