Job Highlights

• Dynamic work environment
• Open and collaborative culture

Inspired by Singapore's culture, colours, and flavours, Artyzen Singapore represents a modern interpretation ofthe 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.
• Assist in generating innovative ideas to reinvent local craftsmanship across all venues, contributing to unique guest offerings.
• 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, preferably in a fine-dining concept.
• 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.