Team Summary

The Expense & Investment team is part of the Financial Planning & Analysis team. We are a group of finance business partners supporting various Business Functions.  This role supports the Products & Solutions function to drive Value Added Services

What a Senior Financial Analyst does at Visa:

• Support the budgeting, forecasting and multi year planning process for the Business Function teams in AP. Provide guidance to Business Functions to achieve realistic and timely forecasts. Support the business and finance teams in the preparation of budget and forecast reports to support management review of financial outcomes
• Review forecast and budget submissions and perform an independent challenge to improve accuracy of forecasts. Analyze spending trends and recommend to Finance management a handicap to forecasts if required
• Provide advisory and consultative support to Business Function teams on finance related areas and bring financial discipline in investment decisions
• Maintain templates to track revenue, incentives and expenses.  Prepare reports to evaluate business performance to forecast and budgets
• Build financial models and provide projections using historical data, industry assumptions and metrics. Prepare ad hoc business cases & analysis
• Acquire and maintain a deep understanding of the strategies, priorities, and issues related to the assigned functional areas
• Collaborates easily and successfully with all levels of management in a matrix organization structure
• Establishes and maintains relationships with key stakeholders, i.e. executives and staff, and serves as a key point of contact for finance issues
• Thrives on an environment that is fast paced, rapidly changing, and customer service oriented

Why this is important to Visa

This exciting role will focus on supporting the Business to achieve Product Roadmap priorities, a key focus area that will build out the business for tomorrow.

This is a hybrid position. Hybrid employees can alternate time between both remote and office. Employees in hybrid roles are expected to work from the office 2-3 set days a week (determined by leadership/site), with a general guidepost of being in the office 50% or more of the time based on business needs.

The Sous Chef supports the Chef de Cuisine as the culinary ambassador of the restaurant, lending the venue personality and soul. The position is responsible for the supervision of the overall culinary operation and for achieving and maintaining the highest standards of food quality and guest satisfaction.

Primary Responsibilities

Food Quality

• Monitors food quality and consistency, and ensures food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and ensures proper rotation and labelling is followed according to guidelines and product specifications.
• Works closely with receiving and storeroom; ensures goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene and Sanitisation

• Ensures personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures all equipment is hygienically stored in its designated area.
• Ensures all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Management and leadership of the culinary team

• Be a mentor and role model.
• Supervises all colleague’s performance and be viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.
• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management.
• Liaises with all departments to ensure correct and professional operation is conducted. Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Coordinates all outlet functions with the Executive Chef, Event Executives and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity.
• Ensures smooth and effective communication among the kitchens and with other departments.
• Compiles weekly colleagues’ schedule and submits to Chef’s Office by 12 pm every Thursday for approval.
• Evaluates the performance of the kitchen colleagues and gives the Executive Chef any recommendations for promotions or other actions.
• Works with the Talent and Culture on hiring of colleagues and ensures that proper follow-up is done, through the entire recruitment process.
• Attends daily meetings at 10 am and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Executive Chef on topics of importance.
• Attends monthly departmental meeting and communicates with the team. Follows up on projects assigned if any.
• Ensures that daily line-up is conducted within respective outlet and documented.
• Ensures that all deadlines are met consistently.
• Monitors and schedules annual leave in a timely and effective manner, with the best intent of outlet/colleagues.

Training, learning and development of culinary team

• Stream lines all training requirements and co-ordinates all arrangements for proper execution of instructions.
• Conducts training regularly for colleagues to develop their skills/new menu items. Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

• Builds guest loyalty and to develop a professional relationship with local guests and regular patrons.
• Continually improves product, presentation, delivery of experience and obtains feedback from guest and patrons.
• Builds a base of long-term loyal patrons through exceeding guests’ expectations. This includes but not limited to engaging with guests during their dining experience in order to gather feedback and information which will exceed their expectations.
• Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).

The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. Main responsibilities include but not limited to quality and cost control as well as learning and development of colleagues.

Primary Responsibilities

Food Quality

• Monitors food quality and consistency and ensures that the food presented to our guest is of the highest quality standards. 
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food product specifications.
• Daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications. 
• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage. 
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene and Sanitization 

• Responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc. 
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date. 
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Training, Learning and Development of Culinary Team 

• Responsible for the induction and on boarding of new hires. 
• Ensures that colleagues are trained in, and complies with hotel’s rules and regulations. 
• Ensures that colleagues are trained in, and complies with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures. 

Management and Leadership of the Culinary Team  

• Oversees the effective and professional operations of assigned kitchen. 
• Ensures smooth and effective communication amongst the kitchens and other departments.
• Manages the conduct of subordinates and follows through with any employee grievances when necessary. 
• Ensures that all deadlines assigned by supervisors are met.

Involvement in Wider Job Function Relationships 

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and to develop to a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions. 
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).

Team Summary

The Visa Asia Pacific Compliance team manages Visa's Compliance program in the Asia Pacific region. The team provides robust, globally consistent programs and controls framework to manage compliance and regulatory risk and protect Visa’s brand around the world. We drive an ethical culture through empowerment and accountability to do the right thing. We empower the business to achieve Visa’s objectives legally and with integrity.

While this position reports to the Global Anti-Money Laundering (AML) team, it is of paramount importance for the role holder to maintain a close working relationship with the Asia Pacific Compliance team. This collaboration will ensure that both global and regional standards are strictly adhered to.

What an AML Compliance Director does at Visa:

Visa is looking for an AML Compliance Director to join our team in Singapore. This role covers ownership of AML Compliance across Visa’s Commercial and Money Movement Solutions (CMS) with specific focus on Visa Direct.

Visa Direct, is an exciting payment service that Visa provides to clients (issuers, acquirers, processors, merchants and service providers) to facilitate funds transfers around the world using push payment technology, i.e., Original Credit Transaction (OCT).  Visa Direct consumer and business applications include person to person (P2P) money transfer, person to micro-business (P2MB) transfer (e.g., payment for goods and services sold by very small businesses), marketplace payouts to gig economy participants, funds disbursement (e.g., insurance claims), and more. In summary, Visa Direct offers Cross-border solutions that can enable funds delivery across Visa’s card network and numerous domestic Automated Clearing House (ACH) and real-time payment (RTP) networks.

The Director – AML and Sanctions Compliance – Payments, will be a key member of the Global AML and Sanctions team. This charter is inclusive of assisting to develop the relevant AML and Sanctions policy standards, program governance using a risk-based approach, engagement models, communications content and cadence, and strategic guidance to global and regional efforts. The role-holder should be able to engage with credibility and authority with clients and regulators and clearly communicate the platform’s risk and compliance features. Knowledge of global and regional industry and regulatory trends in the areas of AML as well as KYC and risk scoring will be critical as well as experience in building solutions and processes to manage innovative payment services. The ideal candidate should be able to work independently towards agreed strategy, objectives and results and be effective in a dynamic, matrixed environment under demanding timelines.

• Manage Commercial and Money Movement Solutions product specific BSA as well as AML and sanctions risk strategy, standards, procedures, and risk assessments to support the product roadmap, rollout, and service offering

• Partner with cross functional teams to define enhanced controls, tools and compliance monitoring rules for originated programs impacting authorization confidence and issuers’ Visa Direct enablement

• Execute Visa Direct monitoring rules to ensure participants’ compliance with product parameters, their programs, and other best practices

• Interact with senior management in Product, Compliance, Legal, Risk, and regional business units concerning AML as well as ATF issues and processes

• Stay up to date of regulatory and corporate governance developments affecting payments with the region

This is a hybrid position. Hybrid employees can alternate time between both remote and office. Employees in hybrid roles are expected to work from the office 2-3 set days a week (determined by leadership/site), with a general guidepost of being in the office 50% or more of the time based on business needs.

Commercial and Money Movement Solutions (CMS) is a key business pillar in Visa that leads money movement solutions and platforms for commercial clients – from micro, small and mid-sized companies to large corporations, government institutions and other payment enablers across their journey. The CMS Client Service team is responsible for closely partnering with our clients and internal cross-functional teams to successfully deliver CMS solutions and platforms, ranging from new client implementations and onboarding to business-as-usual support, consultation and client success.

This position serves as a project cum implementation manager and subject matter expert to clients (Financial Institutions or third-party technology platforms) who have signed up for Visa Commercial and Money Movement Solutions’ suite of products. This is an individual contributor responsible for managing project and product delivery, taking a broad perspective to identify innovative solutions to meet Client needs.  This role serves to understand, gather and document Visa CMS clients’ requirements while providing system implementation, training and expert consultation on CMS product features and functionalities.

In this role, you are expected to:

• Provide quality project management and implementation support to Visa client institutions, processors and/or third-party platforms in assigned region to ensure client expectations are exceeded.

• Create and maintain implementation best practices for money movement and commercial card products using project management methodology and payments industry knowledge.

• Coordinate directly with clients to understand product setup requirements and facilitate product installations, conversions and maintenance requests without client impact.

• As a subject matter expert, acquire and maintain a deep understanding of supported services to train and consult customers and internal stakeholders on optimum delivery and adoption of our products.

• Be the voice of the customer - Represent clients’ feedback, enhancement requests, system or operational requirements, negotiate and manage expectations internally and externally.

• Prepare and maintain detailed project scope documents, project plans, status reports, and issue log.

• Report client project accomplishments and deliverables to management on weekly or monthly basis and consistently log project progress on Microsoft Dynamics, Teams and/or SharePoint.

• Build and enhance positive working relationships with key Visa client institutions, technology providers and internal stakeholders.

• Manage alignment with client tactical and strategic initiatives while balancing against Visa deliverables and commitments.

• Proactively identify opportunities and implement recommendations to increase service quality and/or efficiency. 

• Work independently with minimal supervision for own assignments and must be able to take the initiative to resolve challenging and complex problems within the established deadlines.

• Stay current with industry and client trends and maintain a strong knowledge of Visa payment products and services.

• While the role is based in Singapore, you will be providing services to clients across the Asia Pacific region.

This is a hybrid position. Hybrid employees can alternate time between both remote and office. Employees in hybrid roles are expected to work from the office 2-3 set days a week (determined by leadership/site), with a general guidepost of being in the office 50% or more of the time based on business needs.