Assistant Restaurant & Bar Manager

At Pullman Singapore Orchard, progress is woven into every experience we create — from our fashion-inspired rooms and suites to our vibrant dining destinations, wellness spaces, dynamic event venues, and one-of-a-kind urban beach club atmosphere. More than a 5-star hotel, we are a bold, design-led destination where contemporary hospitality, culture, flavour, and connection come together to spark discovery and memorable moments. Our service culture is built on curiosity, confidence, and growth, encouraging our teams to bring fresh energy to every guest interaction. Here, every role contributes to a hotel experience that feels stylish, social, and alive — where people are empowered to grow, ideas move forward, and the spirit of Pullman comes to life through service that is personal, progressive, and unmistakably memorable.

The Assistant Restaurant & Bar Manager shall assist in planning, organizing and giving direction of the overall F&B operation. He/she will provide administrative support, contribute to marketing and delivering each promotion of the outlet. The Assistant F&B Ops Manager is responsible and accountable for its profitability, revenue generation and creating WOW experiences.

Primary Responsibilities

Business Performance

• Assist to plan for outlet budget and review forecast on revenue and expenditure on weekly/monthly basic
• Analyze and submit weekly/month-end reports and identify deviation from business plan goals
• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet in the absence of the manager.
• Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Assist to prepare & submit post-mortem promotion report to Food & Beverage Manager upon completion of promotions.
• Assist to implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget
• Assist other Food & Beverage outlets with their operations during peak times or when required
• Deliver and support outlet to achieve exceptional LQA Standards in the outlet

Outlet Operation

• Conduct departmental daily briefings to ensure that all pertinent information is well received by team members
• Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards
• Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service
• Handle guests’ complaints and comments tactfully and efficiently
• Handle all administration work pertaining to cashier/bar operations requirement and company’s policies
• Maintain department communication logbook and updated notice board
• Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests
• Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations
• Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features
• Ensure that LQA Standards, health, safety and security procedures are in place in the outlet
• Attend all briefings, meetings and trainings as assigned by management
• Perform proper handover and communication to the next shift
• Assist other food & beverage outlets with their operations during peak times or when required

Team Management

• Interview, select and recruit outlet employees when required
• Identify and develop team members with potential
• Conduct performance review with the team
• Constantly monitor team members’ appearance, attitude and degree of professionalism
• Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
• Prepare payroll related documents and gratuity reports
• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication

• High School/GED equivalent/Diploma in Hotel Management or equivalent
• Minimum 2 years of experience in a similar capacity or management level
• Has strong knowledge on beverage trends, fermentation, cocktails, zero alcohol and wines
• Excellent reading, writing and oral proficiency in English language
• High degree of professionalism with sound human resources management and business acumen capabilities
• Proficient in MS Excel, Word, & PowerPoint

• Strong leadership, interpersonal and training skills
• Good communication and customer contact skills
• Service oriented with an eye for details
• Ability to work well in stressful & high-pressure situations
• A team player & builder
• A motivator & self-starter
• Well-presented and professionally groomed at all times