Key Responsibilities Supervise the day‑to‑day operations of the Employee Dining Restaurant ensuring smooth, efficient and professional service. Lead, coach and motivate the Employee Dining team to deliver a positive and welcoming dining experience for all Heartists. Monitor food presentation, quality, freshness and portion control to ensure consistency and adherence to brand standards. Coordinate closely with the Culinary team to ensure timely replenishment of food items and effective menu execution. Ensure the dining area, buffet stations, service areas and equipment are maintained in a clean, organized and hygienic condition at all times. Enforce compliance with HACCP, food safety, sanitation and health and safety regulations. Conduct regular inspections to ensure operational standards and cleanliness are consistently maintained. Prepare duty rosters, manage daily staffing requirements and monitor attendance to ensure adequate coverage. Train, mentor and evaluate team members supporting their development through ongoing coaching and performance feedback. Monitor inventory of operating supplies, equipment and disposables and coordinate replenishment as required. Assist in controlling departmental costs by minimizing waste and promoting efficient use of resources. Address Heartist feedback, requests and concerns promptly and professionally to enhance colleague satisfaction. Maintain accurate operational records including temperature logs, cleaning schedules and other compliance documentation. Support the planning and execution of themed dining events, seasonal promotions and colleague engagement activities. Collaborate with the People & Culture, Culinary and Engineering teams to ensure the Heartist Dining Restaurant operates efficiently and provides an exceptional colleague experience. Perform any other duties assigned by management in support of departmental and hotel operations. Qualifications Diploma or degree in Hospitality Management, Food & Beverage Management, or a related field preferred. Minimum of 2‑3 years of supervisory experience in Food & Beverage operations, preferably in employee dining, staff cafeteria or restaurant operations within a luxury hotel. Strong leadership and team‑management skills with the ability to motivate and develop colleagues. Sound knowledge of food safety, HACCP, hygiene and sanitation standards. Excellent organizational and time‑management skills with the ability to manage multiple priorities. Strong communication and interpersonal skills with a guest‑ and colleague‑focused approach. Proficient in Microsoft Office applications and familiar with point‑of‑sale (POS) systems. Ability to work flexible shifts, including weekends and public holidays, as required. Strong problem‑solving skills with the ability to make sound operational decisions. Fluency in English is required; additional languages are an asset.
Embrace the Raffles & Fairmont brand promise and luxury in your role and in all your interactions.
Foster an inclusive environment where every individual feels valued and respected.
Create an environment where colleagues are empowered, supported and recognized. #J-18808-Ljbffr