Vacancies at Pullman Hotels & Resorts

• The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring an exceptional guest dining experience, efficient staff performance, and profitability. This role involves supervising staff, maintaining high standards of food, service, and health & safety, and driving guest satisfaction and revenue targets.

Key Responsibilities:

Operations Management

• Oversee the daily operation of the restaurant, including breakfast, lunch, and dinner service.
• Ensure smooth coordination between the kitchen and front-of-house teams.
• Monitor food and beverage quality and presentation standards.

Guest Experience

• Ensure a high level of customer satisfaction by anticipating guest needs and resolving issues promptly.
• Handle guest complaints professionally and efficiently.
• Regularly engage with guests to gather feedback and build rapport.

Team Leadership

• Lead, motivate, and supervise a team of servers, hosts, and support staff.
• Conduct regular team meetings and briefings.
• Identify training needs and assist in staff development and performance evaluations.

Financial Management

• Assist in preparing and managing the restaurant’s budget.
• Monitor sales, costs, and profitability.
• Implement upselling strategies to maximize revenue.
• Control inventory, minimize wastage, and monitor stock levels.

 Compliance & Standards

• Ensure compliance with health and safety, food hygiene, and licensing regulations.
• Maintain cleanliness and presentation of the restaurant at all times.
• Uphold brand standards and service protocols.

Administration

• Maintain staffing schedules and attendance records.
• Ensure accurate POS and billing procedures.
• Submit reports on sales, labor, and operational issues as required.

Requirements:

Qualifications

• Diploma or Degree in Hospitality Management or related field.
• Minimum 3 years of experience in a supervisory role in a restaurant or hotel F&B outlet.
• Strong leadership, interpersonal, and problem-solving skills.
• Excellent communication and guest service skills.
• Proficient in restaurant management systems and MS Office.
• Knowledge of food safety and hygiene practices.
• Ability to work flexible hours, including weekends and holiday

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• The Bar Supervisor is responsible for overseeing the daily operations of the bar, ensuring excellent guest service, efficient team performance, and compliance with hotel standards, health & safety, and brand guidelines.

Operations & Service

• Supervise daily bar operations to ensure smooth and efficient service.
• Maintain high standards of beverage quality, presentation, and service.
• Ensure guest satisfaction by proactively engaging with guests and resolving service issues.
• Monitor bar opening and closing procedures.

Team Leadership

• Supervise, train, coach, and motivate bartenders and bar attendants.
• Prepare duty rosters and manage attendance, breaks, and productivity.
• Conduct daily briefings and ensure brand service standards are followed.
• Support performance management and disciplinary procedures when required.

Stock & Cost Control

• Monitor beverage stock levels, place requisitions, and control par levels.
• Conduct regular stock takes and investigate variances.
• Minimize wastage and ensure proper handling of bar equipment and supplies.
• Ensure accurate billing, cash handling, and compliance with POS procedures.

Compliance & Standards

• Ensure compliance with health, safety, hygiene (HACCP), and liquor licensing regulations.
• Enforce responsible alcohol service policies.
• Ensure the bar is clean, organized, and visually appealing at all times.
• Implement and maintain brand standards (e.g. Accor brand guidelines).

Administration & Reporting

• Prepare daily operational reports and submit feedback to management.
• Assist in menu engineering, promotions, and special events.
• Support budgeting and cost-control initiatives.

Qualifications

• Diploma or Certificate in Food & Beverage, Hospitality, or related field.
• Minimum 2–3 years’ experience as a Bartender, with at least 1 year in a supervisory role.
• Strong knowledge of beverages, cocktails, wines, and spirits.
• Experience working in a hotel or branded hospitality environment is an advantage.