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Position Overview

The Restaurant & Bar Manager leads, operates, and optimizes all Food & Beverage outlets, including the restaurant, bar, banquets, and meeting spaces. Key objectives include maintaining high Accor/ibis service and hygiene standards, maximizing outlet revenue through proactive sales and upselling, driving operational efficiency, and managing guest satisfaction and cost control.

Key Responsibilities

1. Daily Operations & Service Excellence

• Oversee day-to-day operations for the restaurant, bar, banquets, boardrooms, and meeting rooms.
• Maintain opening/closing procedures, mise-en-place, inventory readiness, and service speed.
• Enforce Accor/ibis brand standards, hygiene protocols, food safety, and statutory regulations.
• Supervise table allocation, seating arrangements, and guest flow during peak hours.
• Actively resolve guest complaints and analyze feedback to implement service improvements.

2. Banquets, Events & Meeting Room Operations

• Manage setup, service execution, and dismantling for all banquet functions, conferences, and boardroom events.
• Liaise with Sales/Events teams regarding event specifications, menus, timelines, and special client requests.
• Inspect event spaces prior to guest arrival and maintain service during functions.
• Coordinate with Engineering/IT for audio-visual equipment, climate control, and technical support.
• Oversee buffet replenishment, coffee break setups, and event billing/settlement.

3. Revenue Optimization & Financial Control

• Drive sales through menu knowledge, staff upselling initiatives, suggestive selling, and promotional offers.
• Monitor daily financial performance, including total sales, covers, and average check values.
• Control departmental costs by managing wastage, breakage, portion control, and inventory levels.
• Support labor productivity through efficient staff scheduling based on business demands.
• Ensure accurate POS operations, cash handling, and daily billing reconciliations.

4. Cross-Departmental & Administrative Operations

• Maintain continuous communication with Kitchen, Front Office, Housekeeping, Engineering, and Stores.
• Maintain accurate operational logs, stock requisitions, and shift handover reports.
• Log hardware/software POS issues and assist the Rooms Division Manager in refining operational workflows.

5. Team Leadership & Development

• Prepare duty rosters matching occupancy, events, and operational demands.
• Conduct regular pre-shift briefings and shift handover meetings.
• Enforce staff grooming, punctuality, and professional conduct.
• Coach, mentor, and train team members on service standards, product knowledge, and safety protocols.

6. Health, Safety & Compliance

• Ensure adherence to workplace health and safety, food hygiene, and manual handling standards.
• Comply with statutory regulations and internal policies regarding responsible alcohol service.
• Report safety hazards, equipment breakdowns, and required facility maintenance promptly.
• Enforce energy conservation practices and proper equipment handling.

Operational Contacts

• Internal Stakeholders: Rooms Division Manager, Director Guest Service, Kitchen, Front Office, Housekeeping, Engineering, Security, Stores/Purchasing.
• Direct Reports: Guest Service Associates & Guest Service Executives (as assigned).

Customer Service

• Service Excellence: Provide efficient, friendly, and professional service to all guests. Lead by example to consistently achieve total customer satisfaction.
• Proactive Engagement: Ensure all internal and external interactions are positive and productive. Escalate operational difficulties to management promptly.
• Teamwork & Culture: Foster mutual trust across departments to meet hotel goals. Treat all guests and colleagues with respect, sensitivity, and transparency regardless of cultural background.
• Sales Driving: Actively promote and sell hotel facilities, packages, and special promotions during guest interactions.

General & Workplace Responsibilities

• Task Execution: Complete all assigned duties accurately and within designated timelines.
• Training & Meetings: Attend scheduled departmental meetings and actively participate in training and development programs.
• Workplace Respect: Promote an inclusive environment free from discrimination, harassment, and victimization.
• Compliance & Standards: Adhere to all property procedures outlined in the employee handbook, including grooming, conduct, health and safety, and emergency response protocols.
• Confidentiality: Maintain strict confidentiality regarding hotel, customer, and staff information during and after employment.
• Flexibility: Perform any other reasonable tasks within your scope of competence as directed by management.

This job description is not intended to be an exhaustive list of all responsibility’s skill, effort or working condition associates with the position. It is intended to provide a description of the principle elements essential for the performance of the job. All job descriptions are subject to change.

Qualifications & Experience

• Graduate/Diploma in Hotel Management or a related hospitality discipline.
• 3–5 years of relevant experience in Food & Beverage operations, preferably with experience in a branded hotel.
• Previous experience in managing a restaurant, bar or high-volume F&B outlet.
• Good knowledge of restaurant and bar operations, inventory control and cost management.
• Strong guest-handling, communication and team-management skills.
• Knowledge of POS systems and basic F&B financials will be an advantage.