Provide exceptional service to our guests, ensuring a memorable stay experience. Handle guest interactions, reservations, and resolve any issues promptly. Collaborate with colleagues to maximize room occupancy, promote hotel services, and maintain high standards of service quality.

• Provide exceptional customer service, ensuring high standards of personal presentation.
• Understand customer needs, delivering products and services that meet their expectations.
• Manage reservations from various sources (fax, phone, email) accurately in OnQ PM.
• Work with a sales-focused attitude, identifying opportunities to maximize revenue.
• Use suggestive selling and upselling techniques to increase revenue.
• Collaborate with other departments, ensuring professional and efficient communication.
• Promote Hilton Honors program and deliver loyalty benefits.

What do we need from you:

• 2 years of customer service experience
• Good computer skills (e.g., MS Office, property management systems)
• Excellent communication and problem-solving skills
• Ability to work in a fast-paced environment
• Working Hours - 8:45am to 6:15pm (Mon to Fri or Tues to Sat)

Job Summary

The technician will assist with maintenance and repairs of electrical, plumbing, heating, ventilation, and air conditioning (HVAC), carpentry, painting, and other building systems.

Duties & Responsibilities

• Assists with the day to day operations of the maintenance department
• Evaluates systems or facilities to determine maintenance or repairs that need to be performed
• Assesses building systems to plan work assignments and project schedules
• Develops maintenance procedures and schedules
• Ensures maintenance and repair work is completed correctly and in a timely manner
• Assists with departmental budget estimates and costs of specific repair projects
• Performs other related duties as assigned

Required Skills & Abilities

• Extensive knowledge of building systems such as plumbing, electrical, and HVAC
• Excellent analytical and problem-solving skills
• Ability to identify issues and determine repairs that are needed
• Ability to plan maintenance schedules for building systems
• At least two years of maintenance experience required

Physical Requirements

• Must be able to traverse property and facility to diagnose building issues and plan repairs or maintenance
• Must be physically able to perform repairs when needed
• Must be able to lift 25 pounds at a time

Job Description

• Verify revenue accuracy and review transactions, reporting any discrepancies to the Account Manager/ General Manager.
• Perform trial balance and credit card reconciliations and follow up on guest ledger accounts.
• Handle inter-company transactions, including processing debit/credit notes, resolving disputes, and managing commissions.
• Perform cashier reconciliations, monitor transactions, and ensure proper record-keeping.
• Manage billing and prepare receivables reports to support a smooth month-end closing process.
• Monitor and follow up on outstanding payments to ensure timely collection.
• Conduct general office administrative tasks, such as managing documentation, filing, record maintenance, and inventory of office supplies.
• Assist with basic HR functions, including maintaining leave records and tracking employee attendance. Maintain and update employees’ personal data files.
• Apply for work permits and manage matters related to the Ministry of Manpower.
• Perform other administrative and ad-hoc duties as required.

Requirement(s)

• Proficient in computer applications, particularly Microsoft Office and Excel.
• A collaborative team player with a positive work attitude.
• Hardworking, eager to learn, and adaptable to new challenges.
• Detail-oriented, organized, and capable of multitasking effectively.
• Holds a Diploma in Accounting, Finance, or a related field.
• Possesses at least 1 year of relevant work experience.

JOB DESCRIPTION

• Provide coordination, supervision, and leadership responsibilities for the repairs and maintenance of all Mechanical & Electrical equipment, engineering services, building installations, and facilities.
• Review the irregularity observed during the shift and discuss the corrective actions/preventive actions with the Chief Engineer.
• Conduct shift briefing on maintenance, control processes, and procedures stipulated in the Engineering Plan Manual.
• Review critical daily and weekly events of the Guestrooms and F&B Banquets to ensure that engineering support actions are taken or are being taken as planned.
• Inspect the works carried out by contractors and ensure that they work in accordance with the procedure stipulated in the service contract agreement.
• Conducting routine checking on all Mechanical & Electrical Services in accordance with the Engineering Maintenance Programmes.
• Monitor and ensure that all maintenance programmer activities are carried out as planned.
• Prepare the Engineering Checklists and work request forms for shift staff to conduct routine servicing & maintenance on all Mechanical & Electrical Services in accordance with the preventive maintenance plan.

JOB REQUIREMENTS

• ITE or NTC-2 with minimum 6 Year(s) of working experience.
• Diploma with 4 years of working experience.
• Sound knowledge in Building Services and Project management.

BENEFITS

• Company Transport / Uniform / Duty Meals / Medical & Dental Coverage provided
• Employee Discount Rate for F&B Dine-In and Hotel Room Stay Globally
• Learning & Development Opportunities and Staff Recognition Awards

Duties and Supporting Responsibilities

• Provide close guidance to colleagues within assigned shift, overseeing the efficient operations of the Telephone Department in the following:
• To answer phone calls promptly ensuring telephone etiquette is observed and a positive attitude is displayed. Be knowledgeable of the NEC UA pbx, functions and features.
• To attend to Glowing requests promptly, ensuring responses are articulated.
• To ensure all faults and maintenance issues are raised in Hotsos promptly.
• To ensure daily task checklists assigned are followed through and documented.
• To check on wakeup call time requests from guests (FITS, Crew, Groups) and ensure they are promptly processed.
• To check on incoming text or fax messages from the Fuji Xerox ensuring delivery of messages to guest rooms meet LQE standards.
• To check telephone and line fault reported, ensure thorough test is conducted before calling an external contractor. Ensure PR/Checkscm is raise for all job done by external contractor.
• Be knowledgeable on telecommunication wiring rates and requests made by sales for function or guest room, ensuring they are effectively processed.
• Be knowledgeable of IDD rates and IDD call checks on Jazzware for overseas telephone calls made and ensuring they are posted in HMS.
• Be knowledgeable of hotel’s telephone and trunk inventory and programming via PCPro.
• Conduct checks on information on the HMS Concierge Directory and update accordingly.
• To maintain a high grooming standard as required when on duty.
• Be knowledgeable of Hotel’s Policies and Procedures.
• Have a thorough understanding of the various services provided by the Hotel.
• Be well versed on information concerning Mandarin Oriental Hotel Group in general.

Requirements:

• Preferably with experience working in similar capacity and in hotel industry.
• Good communication skills and enjoys interaction with guests.
• Candidate must be able to work on rotational shift including weekends and public holidays.

Scope of Position:

The Driver at Mandarin Oriental, Singapore plays a vital role in providing exceptional services to guests, ensuring their comfort, safety, and satisfaction. The primary responsibility is to transport guests to various destinations promptly, efficiently, and courteously, while upholding the standards of Mandarin Oriental’s service excellence.

Roles and Responsibilities:

• Safely drive guests to designated locations, including airports, restaurants, attractions, and other destinations, in accordance with their requests and the hotel’s policies.
• Maintain a clean and well-maintained vehicle at all times, ensuring it is presentable and in good working condition.
• Provide assistance with loading and unloading luggage or any other items as required.
• Create a positive and welcoming atmosphere for guests, demonstrating professionalism, courtesy, and respect at all times.
• Greet guests with a warm and friendly demeanour, addressing their needs and preferences with promptness and attentiveness.
• Adhere to all traffic laws, regulations, and hotel policies to ensure the safety of guests.
• Maintain clear and effective communication with the concierge team, front desk, and other hotel departments to coordinate transportation arrangements.
• Conduct routine inspections of the vehicle, checking for any issues or concerns that may affect safety or performance.
• Keep abreast of changes in transportation schedules, road conditions, and local events.

Requirements:

• Candidate must possess a valid driver’s license with a clean driving record.
• Preferably with experience working in similar capacity and in hotel industry.
• Good communication skills and enjoys interaction with guests.
• Knowledge of local roads, routes, and attractions.
• Candidate must be able to work on rotational shift including weekends and public holidays.

JOB DESCRIPTION

• Responsible for the preparation of all dishes that are prepared in their section.
• Monitors to ensure food quality, presentation and safety standards are being adhered to.
• Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.
• Ensures and maintains the sanitation standards in the assigned areas, a clean and wholesome ambiance in the kitchen, controlling room temperature, ventilation, and tidiness.
• Ensures that mise-en-place is prepared for each shift’s needs.
• Follows control systems this will ensure quality and portion consistency.
• Directs chefs in their section in preparing, cooking, and presenting culinary dishes; enforces strict health and hygiene standards in the kitchen; and trouble-shoots any problems that may arise.
• Supervises and ensures food items are properly stored at the end of the shift.
• Ensures the food cost for the outlet kitchen is at a minimum by adhering to standards.
• Assists the Sous Chef/Chef de Cuisine with Menu planning, inventory control, scheduling, ordering of kitchen supplies.
• Organizes and sets up the assigned section of the satellite kitchen as efficiently as possible to increase speed and maximize productivity.
• Ensures that operating and kitchen equipment is well maintained up to the standard with minimum breakage
• Carries out orders handed down to them by the Sous chef and Chef de Cusine.
• Delegates duties to chefs working in their section of the kitchen.
• Works closely with the Sous Chef to ensure kitchen is running smoothly and efficiently.
• Creates the market list on daily basis, listing all produce to be purchased
• Handles and reports any accident immediately to the Sous Chef, no matter how minor.
• Attends daily briefing, meeting to ensure the smooth operation.
• Under supervision of the Sous Chef/Chef de Cuisine, participates in recruiting, hiring, training, and evaluating all employees, to ensure the productivity and effectiveness of the assigned section.
• Provides additional training for the culinary employees in the areas and skills necessary for performing their function.
• Performs other tasks or projects as assigned by hotel management or superiors.

JOB REQUIREMENT

• At least 2 years of Chef de Partie experience in a 5-star hotel.
• Be very knowledgeable about his or her specialty, as well as culinary functions in general.
• Solid understanding of HACCP.
• Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel’s financial goals.
• Demonstrate real passion for menu planning and leadership.

BENEFITS

• Company Transport / Uniform / Duty Meals / Medical & Dental Coverage provided
• Employee Discount Rate for F&B Dine-In and Hotel Room Stay Globally
• Learning & Development Opportunities and Staff Recognition Awards

JOB DESCRIPTION

• Serves food and beverage to guest according to prescribed service standards and procedures with emphasis on speed and accuracy
• Serves all accompaniments and condiments together with the food
• Maintains the cleanliness and service supply at the service station to ensure prompt and effective operation.
• Checks all trays and trolleys in the station, table complements, flatware, glassware, linens, are clean and well set up
• Familiarizes with all food and beverage items in the menu, items on promotions and daily special menu, its ingredients, method of preparation, portion size and presentation to be able to deliver ideal service maximizing guest satisfaction
• Practices suggestive selling to boost food & beverage sales, at the same time increase guest satisfaction
• Assists the Restaurant Supervisor in the monthly and daily operating equipment inventory
• Attends pre-meal briefing and de-briefing daily and the monthly F&B Staff Meeting as well as other training sessions organized by hotel for staff members
• Accomplishes and forwards orders to the kitchen, efficiently and correctly key in order from POS
• Confirms satisfaction with the guest, and informs supervisor or manager immediately in case of guest complaints
• Handles guest’s bill and invoice in a good service manner
• Checks accuracy of all charged items in the bill before presenting to guests
• Reports any unusual incidents, guest complaints, lost and found, breakage and losses to Supervisor

JOB REQUIREMENT

• Minimum vocational diploma in any discipline
• Fresh graduates are welcome
• Knowledgeable in various kinds of food and beverage would be an added advantage
• Have good English communication skills both in written and spoken
• Pleasant personality with good communication and interpersonal skills

SCOPE

The Chef de Cuisine will oversee the daily kitchen operations of the assigned restaurant. The incumbent should ideally possess knowledge and expertise in French Brasserie cuisine and is responsible for menu planning, recipe development and costing. He/She will be part of the new restaurant opening team and will lead and motivate the culinary team while maintaining the highest standards of food safety and hygiene and will interact with guests and customers in order to create memorable dining experiences.

OVERALL OBJECTIVES

• Ensure customer satisfaction, profitability and overall success of the assigned outlet.
• Develop, curate and maintain menus, recipes and costing.
• Participate and supervise the culinary team in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
• Effectively manage labour and operating expenses while ensuring productivity and efficiency.
• Recruit, develop, train and engage team members while creating and maintaining a conducive working environment and ensure that innovation and new ideas are fostered and implemented.
• Ensure that All HACCP guidelines are achieved and maintained.
• Other ad-hoc duties as assigned

REQUIREMENTS

• Minimum 8 years culinary experience, with 3 years in a kitchen management role in a reputable restaurant and/or an international 5-star hotel
• Experienced in various dining concepts in luxury hotels including all day dining, signature restaurants and celebrity chef restaurants.
• Fluent in spoken and written English with good interpersonal and communication skills
• Possesses great leadership and motivational skills
• Strong organizational and time-management abilities with good problem solving and decision-making skills.
• Ability to interact effectively with guests, ensuring a memorable dining experience

Job Description

• Prepare and present high-quality pastries and desserts according to hotel recipes and standards, ensuring consistent taste, texture, and visual appeal.
• Support the Pastry Chef in daily culinary operations, including production, inventory management, and recipe development.
• Maintain a clean, organized, and sanitary work area at all times, adhering to strict hygiene standards and state/local health regulations.
• Assist with the setup and presentation of a la carte pastry orders and buffet dessert displays, ensuring an aesthetically pleasing and inviting presentation.
• Contribute to a positive and collaborative team environment.
• Follow all hotel safety and security policies and procedures.

Requirement

• Minimum 2 years of experience in bakery & pastry field, preferably with hotel experience.
• Certificate in Patisserie.
• Ability to work independently, as well as in a team.

We are seeking a diligent and detail-oriented Housekeeping Attendant to ensure the cleanliness and maintenance of our guest rooms, public areas, and guest services.

Key Responsibilities:

1. Follow instructions and supervision of designated housekeeping supervisory team.

2. Clean and maintain assigned rooms and areas according to hotel standards.

3. Clean and maintain station, pantry, trolley, equipment, and machines.

4. Demonstrate knowledge of cleaning procedures.

5. Properly store and handle cleaning chemicals.

6. Maintain cleaning tools and equipment after use.

Performance Standards:

- Meet Hilton's cleanliness and quality standards.

- Ensure timely completion of tasks.

- Maintain a safe and healthy work environment.

- Provide excellent guest service.

Requirements:

- Physical stamina to perform housekeeping duties.

- Attention to detail and organizational skills.

- Basic knowledge of cleaning procedures and chemicals.

- Ability to work effectively in a team.

- Able to work on shift, weekends and Public Holidays

The Chief Steward is responsible for managing the Stewarding Department and maintaining a high level of hygiene in all food processing facilities. The incumbent should possess the ability to perform shift work and work well under pressure in providing a courteous, professional, efficient and flexible service that is consistent with Kempinski hotel standards.

MAIN RESPONSIBILITIES

• Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
• Ensure that the place of work and surrounding area is kept clean and organised at all times.
• Execute and ensure that the team is able to execute the highest level of service and set-up standards at all times.
• Produce reports and analysis of the outlet and present report in the monthly performance meeting.
• Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
• Conduct monthly inventory of operating supplies and equipment together with the stewarding department
• Prepare and review all departmental operations manual updates annually in together with the Head of Department.
• Support activities and cooperation with the suppliers.
• Organise all required outlet specific trainings as described by the department.
• Undertake reasonable tasks and secondary duties as appointed by the Head of Department.
• Respond to any changes in the department as dictated by the hotel management.
• Ensure that all garbage regulations i.e separation of items as well as the assigned garbage runs.
• Have the knowledge of all cleaning procedures, use of dishwashing machines and the type of chemicals being used.
• Ensuring that breakage is monitored in order to provide constant feedback to the operation and to reduce breakage and losses.
• Strictly adhere to the established budgets and operating expense plans, ensuring that all costs are controlled.
• Assist in the preparation of the Annual operating budget for operating expenses, operating equipment and FF&E requirements in line with the compilation of the annual business plan.
• Supervise contractors in kitchen and back of house areas of the Food & Beverage division.
• Maintain daily checks and log reports of all areas responsible.

JOB REQUIREMENTS

• Minimum 3 years’ experience in a similar capacity
• Responsible and hardworking, able to work in a safe, prudent and organized manner
• Ability to maintain highest standards of professionalism, ethics, grooming and attitude
• Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
• Good written and verbal communication skills
• Excellent organizational and time management skills

JOB DESCRIPTION

• Ensure food quality, presentation, and safety standards are being adhered to.
• Responsible for the preparation of all dishes that are prepared in their section.
• Responsible for proper storage, labeling, and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.
• Directs chefs in their section in preparing, cooking, and presenting culinary dishes, enforces strict health and hygiene standards in the kitchen, and troubleshoots any problems that may arise.
• Assists the Chef with inventory control, scheduling, and ordering of kitchen supplies.
• Works closely with Chef de partie and above to ensure the kitchen is running smoothly and efficiently.

JOB REQUIREMENTS

• At least 2 years as a Demi Chef or similar role experience in a hotel environment.
• Be knowledgeable about his or her specialty, as well as culinary functions in general.
• Solid understanding of HACCP
• Proven track record of cost control including food, equipment, labor, and waste to meet the food quality goals and the hotel’s financial goals.
• Demonstrate a real passion for menu planning and leadership

BENEFITS

• Company Transport / Uniform / Duty Meals / Medical & Dental Coverage provided
• Employee Discount Rate for F&B Dine-In and Hotel Room Stay Globally
• Learning & Development Opportunities and Staff Recognition Awards

JOB RESPONSIBILITIES

• Performs basic tasks of food preparation, cooks, and serves any food delegated as your responsibility ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times.
• Prepares appetizers plus meat and vegetables for entrees, as well as helps with the proper presentation of the food.
• Maintains work area to a clean, hygienic, and tidy state at all times.
• Observes and tastes food are being cooked, sample all food prepared.
• Controls temperature of cooking appliance, fries, and cooks simple hot food items.
• Assists Chef de Partie and Demi Chef de Partie to prepare A La Carte orders
• Learns and acts how to refill buffet table and keep it attractive during operation hours.
• Assists senior chef in opening and closing the food outlets, including the food storing.

JOB REQUIREMENT

• Knowledgeable in cooking and presentation of food. Food sanitization knowledge is a must.
• Ability to communicate basic English.
• Works well under pressure and tight time and space constraints.
• A quick learner and a good team player with good interpersonal skills.

BENEFITS

• Company Transport / Uniform / Duty Meals / Medical & Dental Coverage provided
• Employee Discount Rate for F&B Dine-In and Hotel Room Stay Globally
• Learning & Development Opportunities and Staff Recognition Awards

SCOPE

Assist in the management of Kitchen Operations and be in charge of the day to day operations of respective kitchen in the hotel.

OVERALL OBJECTIVES

The job of Junior Sous Chef is executed satisfactorily when:

Outstanding culinary technical skills are maintained.

Effective employee working relationships are established and maintained.

Familiarity with property safety, first aid and fire and emergency procedures is demonstrated and equipment is operated safely and sensibly.

HACCP is implemented and practiced.

MAIN RESPONSIBILITIES

Help to direct, control and co-ordinate the activities of all Chefs and kitchen attendants, engaged in preparing and cooking food, so as to ensure an efficient, profitable and smooth food service, at all times.

In charge of all respective kitchen work.

Inspect storerooms, refrigerators and freezers daily, to prevent wastage.

Assist the Sous Chef to control cost by minimizing spoilage, utilizing food surpluses and practicing portion control.

Check the quality and quantity of food received from the markets and stores.

Always look for cost saving and environmental ideas.

Assist in the operation of their outlet/dependant outlets, at an acceptable food and staff cost.

Maximize employee’s productivity, in order to minimize payroll cost.

Monitor all Kitchen operating costs and take corrective action, when necessary to reduce expenses.

Ensure that all food is prepared and served according to the standards set by the Executive Chef.

Produce and check preparation and presentation of food.

Make sure standard recipes are used, and food is presented according to pictorials.

Make sure that all machines, furniture (fridges, benches, etc.), equipment and utensils are clean and in working condition at all times. Check all assigned areas in regards to sanitation and hygiene, to prevent contamination of any kind.

Ensure the Kitchen complies with health and safety standards as to prevent accidents.

Participate in the Sous Chefs meeting when Sous Chef not on duty.

Ensure lines of communication within the outlet kitchen are effective.

Maintain interdepartmental communication to avoid frictions of any kind.

Represent the culinary team in an absolute correct manner when in the public areas.

Assist in staff training in conjunction with the Training Department and Departmental Trainers.

Maximise employee productivity and moral, and consistently maintain discipline, following hotel guidelines and local legislation.

Motivate all staff to perform their duties by demonstrating professionalism, organisational skill and team spirit.

Ensure all staff adheres to grooming and presentation standards.

Report all accidents, health and safety hazards to Executive Chef.

Follow up and keep a tidy control over function and event orders.

In charge of food requisitions, orders and inter-kitchen transfers.

Instigate maintenance requests if necessary, and check on completion.

Responsible for the Duty Roster, Staff Leave and Attendance Record.

Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.

Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.

Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.

Initiate action to correct a hazardous situation and notify supervisors of potential dangers.

Log security incidents and accidents in accordance with hotel requirements.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

 To assist and monitor food stocks as well as stock movement

 To understand daily departmental costs and how they influence profit and loss results

 To ensure minimum kitchen wastage

 To follow the cleaning schedules for the kitchen and clean the section and other areas as directed

 To ensure stock is controlled and rotated

 To ensure that mis en place is completed

 To exceed guest expectations of great service by providing and maintaining the highest level of professionalism

 To provide a positive workspace through the use of effective communication skills with in the culinary department and all other hotel departments

 Practice to minimize food wastage

 Continually strive to improve food preparation and presentations

 Ensure the cleanliness and maintenance of all work areas, utensils, and equipment

 Support a safe working environment by ensuring all team members are working in compliance with health and safety regulations

 Provide a positive workspace through the use of effective communication skills within all hotel departments

 To ensure consistently high guest satisfaction of these products through established procedures and guest contact, including the motivation of team members to the highest degree, such that company profit ratios and control procedures are met

 Attend and contribute to all meetings as required

 Provide and maintain a courteous and professional service at all times

Handle guest and team members enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst feeding back a prompt follow up

 Knowledgeable in statutory legislation in team members and industrial relations, understanding and strictly adhering to rules and regulations established in the Team members handbook and the hotels policies concerning fire, hygiene and health & safety

 Ensure high standards of personal presentation and grooming

 Exercise responsible management and behavior at all times and positively representing the hotel and Hilton

 Respond to requests to undertake any reasonable tasks and secondary duties and to changes as required

 Assist in hotel operations when required

Oversee the efficient and effective operations of the fitness studio. Excel in delivering Legendary Quality Experience to all guests.

Job Responsibilities:

• Provide professional advisory and support in the aspect of fitness & wellness
• Provide safe and effective instruction of all cardiovascular and weight training equipment.
• Knowledge of fitness equipment and exercises.
• Develop safe and effective exercises for individuals of various fitness equipments
• Instructors are to be present in the gym at all times during their shifts, and are only to leave the gym during their specified break times.
• Opening and/or closing of the gym and completion of checklists
• Maintain cleanliness of gym equipment and the facilities.
• Responsible for the maintenance and cleanliness of the equipment and the facilities

Job Requirements:

• Candidate must possess at least a Professional Certificate/NiTEC relating to fitness/sports.
• Preferably with experience working in similar capacity and in luxury hotel company.
• Good communication skills and enjoys interaction with guests.
• Knowledge of fitness equipments and exercises.
• Certified experienced trainer in various sport activities, such as pilates mat work, aerobics, yoga, and personal fitness training.
• Candidate must be able to work on rotational shift including weekends and public holidays

JOB SUMMARY

Assist Supervisors and managers to ensure that daily operations are run smoothly. Ensure all telephone enquiries are handled professionally with proper telephone etiquette in line with our Operating Procedures. Attend to guests’ morning calls and other requests.

JOB DUTIES AND RESPONSIBILITIES

1. Manages the console (e.g. DND, busy verify lines).
2. Receives and transfers all calls to respective extensions and rooms.
3. Assisting and providing information for all callers.
4. Take down messages for guests.
5. Ensure checklists are done accurately.
6. Monitoring all the telephone printers – for wake up calls.
7. Assist to carry out emergency and evacuation procedures.
8. Responsible for morning calls
9. Take down and programme morning calls.
10. Ensure all morning calls are answered.
11. Update the Back Office information white board.
12. Monitor the contingency reports every hour.
13. Maintaining an updated telephone extension list.
14. Assisting guests with outgoing phone calls.
15. Assisting guests with new reservations after office hours.
16. Ensuring all guests’ complaints and feedback are recorded in Empower (GXP).
17. Maintain effective service in line with the Hotel’s Corporate Image
    - Company’s Grooming Standard
    - Standard Operation Procedures
    - Departmental Policies
    - Corporate Policies

18. Cash/Bank Handling

· Process all payment methods in accordance with Accounting procedures and
policies.

· Follow property control audit standards and cash handling procedures (e.g., blind drops).

· Count bank at end of shift, complete designated cashier reports, resolve any
discrepancies, drop off receipts, and secure bank.

· Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times.

· Transport bank to/from assigned workstation, following security procedures.

· Set up and organize cashier workstation with designated supplies, forms, and
resource materials; and maintain cleanliness of workstation at all times.

19. To ensure and follow established procedures and compliance as per LSOP guidelines.

20. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Candidate must possess at least a Professional Certificate/NiTEC, Diploma, Advanced/Higher/Graduate Diploma, Bachelor's Degree, Post Graduate Diploma, Professional Degree, any field.
• 1-2 years of relevant working experience in handling Call Centre Operations.
• Full-Time position(s) available.
• Rotating shift work basis.

We regret that only shortlisted applicants will be notified.

Job Description

• Inspects deliveries of food, beverage, general, engineering and operational supplies to ensure that they conform to quality specification and ensure that a purchase order exits for the supply.
• Ensure that the items have been received on the expected date of delivery.
• Check Unit prices with the Purchase order.
• Open Boxes for inspection.
• Weigh items received on weight.
• Stamp and sign invoices.
• Transfer all perishable items from the supplier containers to the hotel crates.
• Send all perishables to the washing and cleaning area.
• Send all store items to the respective stores and all direct purchases to the requesting departments.
• Obtain the Executive chefs opinion on all items received for kitchen.
• Posts all receipts into the system. Prepares receiving records for all items received and compile receiving report.
• Ensure that the weighing scale in the receiving area are properly maintained and periodically examined for accuracy.
• Ensure that a register is maintained for temperature measurement in the receiving area as required
• Ensure that the receiving area is kept clean.
• In case of direct purchase obtain the approval of the requesting department for the items received.
• Forward all the supplier invoices for Food & Beverage items to the cost control section.
• Forward all other supplier invoices to the accounts payable section.
• Report any deviations to the Cost controller
• Inform the purchasing department of all undelivered items and items returned due to not meeting required standards
• Perform other duties as may be assigned by senior from time to time.

1) Assist the Security Manager in the daily security operation.

2) Provide Security Coverage for Special Functions and Daily Operations.

3) Surveillance of all hotel staff to ensure they abide by the Hotel’s House Rules.

4) Assist with investigations and reports for any cases.

5) Maintain and operate Carpark system.

6) Ensure accountability and tracking of all Lost & Found Properties.

7) Attend all Departmental meetings and in-house training sessions.

8) Prepare and maintain Daily Attendance Record.

9) Report to the relevant departments regarding defects or problem areas observed during daily patrol.

10) Inspect and ensure that all Fire Exit and locking device are in good working condition.

11) Assist the Company Emergency Response Team (CERT).

12) Inspect and maintain all fire fighting equipment. Render first aid to injured persons as and when need arises. Maintain the First Aid box and ensure sufficient supplies.

13) Put up Daily Security Report.

14) Ensure that there is smooth flow of traffic at the carpark and ensure car do not park haphazardly.

15) Attend to minor breakdown calls at the carpark and to rectify minor defects at the carpark machines.

16) Assist in maintaining the guest room door locks and guest room safes

17) Monitoring of CCTVs.

18) Attend Fire Safety training and participate in Fire Drills.

19) To keep the Security Manager posted on all matters of interest involving the Hotel and the department.

20) Any other duties that may be required of him by the Security Manager from time to time.

JOB DESCRIPTION:

• Prepare and distribution of daily revenue and statistics report, ensure all revenue transactions are taken-up correctly.
• Investigation all the revenue discrepancies and make necessary adjustment.
• Review all rebates and allowances and manual posting transaction to ensure they are properly authorised.
• Ensure that the hotel’s policies, procedures and controls relating to Revenue Audit are adhered to.
• Attend to guest’s enquiries or disputes on billing and invoices requests.
• To be ready and responsible when assigned to perform any other duties as designated by higher management.
• Assist with the month-end closing as specified.
• Maintain complete knowledge of property management system, point of sales and manual procedures.

JOB REQUIREMENTS:

• Minimum Diploma or Higher.
• Good knowledge of Microsoft Office (Excel).
• Experienced working in a hospitality/resort industry will be a plus.
• High degree of accuracy and attention to details.
• Ability to multi-task successfully under pressure in a fast-paced environment.
• Willing to work flexible schedule in order to accomplish all responsibilities and tasks required.
• Proficiency in Oracle Opera Property Management System is an added advantage.

Job Description

• Inspects deliveries of food, beverage, general, engineering and operational supplies to ensure that they conform to quality specification and ensure that a purchase order exits for the supply.
• Ensure that the items have been received on the expected date of delivery.
• Check Unit prices with the Purchase order.
• Open Boxes for inspection.
• Weigh items received on weight.
• Stamp and sign invoices.
• Transfer all perishable items from the supplier containers to the hotel crates.
• Send all perishables to the washing and cleaning area.
• Send all store items to the respective stores and all direct purchases to the requesting departments.
• Obtain the Executive chefs opinion on all items received for kitchen.
• Posts all receipts into the system. Prepares receiving records for all items received and compile receiving report.
• Ensure that the weighing scale in the receiving area are properly maintained and periodically examined for accuracy.
• Ensure that a register is maintained for temperature measurement in the receiving area as required
• Ensure that the receiving area is kept clean.
• In case of direct purchase obtain the approval of the requesting department for the items received.
• Forward all the supplier invoices for Food & Beverage items to the cost control section.
• Forward all other supplier invoices to the accounts payable section.
• Report any deviations to the Cost controller
• Inform the purchasing department of all undelivered items and items returned due to not meeting required standards
• Perform other duties as may be assigned by senior from time to time.

Reporting to Guest Support Manager, this role will need to Interact with all customers (internal and external) in a friendly, helpful and expedient manner.

DUTIES AND RESPONSIBILITIES

• Ensures that reservations team replies to all guest requests within 24 hours of receipt.
• Ensure daily trace/follow up reports are handled according to the requirements.
• Support Guest Support Manager and Revenue Manager for setting up and achieving set revenue targets.
• To develop an effective process in sequence of action in call handling, customer enquiries, product descriptions and closing the sale.
• Exercises and ensures proper selling and up-selling techniques to help in generating maximum revenue for the hotel.
• To assist Guest Support Manager to provide training in all aspects of reservations operations to the Guest Support and Front Office teams to ensure a high degree of accuracy in guest reservations, maximizing revenue opportunities and guest satisfaction.

JOB REQUIREMENT

• Minimum Diploma in hotel management, Business Administration or relevant discipline.
• Minimum of 2 years relevant experience in a similar capacity.
• Basic knowledge in using OPMS and all related systems.
• Proficient in Microsoft office
• Good interpersonal and communications skills

*Only shortlisted candidates will be notified.

JOB RESPONSIBILITIES

• Directs the work assignments of the assigned area to Room Attendants and other non-supervisory personnel.
• Ensures that Housekeeping personnel are familiar with in-house facilities for the purpose of assisting guests.
• Maintains appropriate standards and discipline for dress, hygiene, uniform, appearance, posture, and conduct of Housekeeping personnel.
• Inspects all rooms of the assigned area on a daily basis to ensure that all furnishings, facilities, and equipment are clean and in good condition.
• To ensure guest requests are met and company policies and standard procedures are implemented and maintained.
• Monitors and controls Housekeeping tasks, such as lost and found, key control, security, and emergency procedures that help maintain the health and security of personnel and guests.
• Ensures that all necessary tools, supplies, and equipment are available and maintained for daily operation.

JOB REQUIREMENTS

• At least diploma in any relevant discipline
• Minimum of 1 years in Housekeeping experience
• Knowledgeable in Housekeeping operation and cleaning methods
• Have good English communication skills both in written and spoken
• Detail-oriented and possess pleasant personality with good communication and interpersonal skills

BENEFITS

• Company transport pick-up / drop-off at Simei MRT
• Uniform provided, duty meals, F&B discount, insurance / medical / dental coverage
• Employee room rate globally, learning & development opportunities, staff recognition awards

Job Description

• Maintain all electrical in good condition
• Preventive maintenance all load center
• Checked all support main power annual
• Take care lighting general area
• Repairing work order and carry out
• Daily report to Chief Engineer
• Attend meeting as assigned by Chief Engineer
• All happening in department informed to Chief Engineer