The Food and Beverage Service Executive supervises his/her team members by proactive, interactive and reactive leadership, allowing each member of the team to feel confident and to completely satisfy our guests during their dining experience. He/she assists the management in supervising the overall operation and service standards of the restaurant to meet and exceeds guest’s dining experience expectations as well as to contribute to the achieving of the outlet’s set financial and other targets.
Primary Responsibilities
Oversees Daily Operations and Achieving Targets
- Provides excellent and high quality service at all times to all of our guests based on established hotel standard operating procedures.
- Is always well presented and adheres to hotel’s grooming standard.
- Oversees the set-up and operation of a station/section in a restaurant.
- Supervises and participates in running of an efficient and profitable operation in the assigned areas.
- Liaises with outlet manager to actively encourage a professional and dedicated team.
- Assists the Outlet Manager/Assistant Outlet Manager in enabling employees to consistently achieve highest service and product delivery standards with a highest degree of client care and service at all times.
- Provides services for guest such as order taking and promoting the restaurant food and beverage offerings.
- Greets and bids farewells guests and colleagues in a friendly, professional, timely and courteous manner.
- Assists colleagues and guests efficiently and in a professional manner by using emotional intelligence and touch points with the guests.
- Has extensive knowledge of the hotel’s food & beverage menus in order to provide knowledgeable service our product, including liquors and cocktails, upselling products whenever possible and adequate.
- Offers menu options, advice and takes orders.
- Offers drinks, pre, during and after meal service.
- Take sresponsibility for residents’ and guest belongings in the restaurant or bars as per the set standards and in a timely manner.
- Remembers guest’s preferences and guest’s names to extend adequate personalised service.
- Takes guest’s Food & Beverage orders timely, professionally, accurately and assures correct input in Point of Sales system including seat cover position or any allergens.
- Double checks order list before "sending" ticket to the kitchen in a timely manner.
- Anticipates guest needs, as to where guests will never have to ask for anything or follow up.
- Verifies guest satisfaction with each table as whenever adequate based on guests and sequence of service and when main course served.
- Uses the guest name appropriately and communicates it to restaurant colleagues, culinary colleagues were appropriate and managers.
- Serves food/beverage and all condiments correctly in a timely and efficient manner and the correct temperature.
- Arranges all tables following established standards in a timely manner.
- Arranges and maintains all assigned side stations and continually stocks each station before and after every shift in order to always be adequately stocked.
- Makes sure all silver and glassware is polished, wiped and spotless.
- Keeps all side stations clean at all the times.
- Keeps chairs and banquettes clean and clear of debris.
- Marks tables appropriately to food & beverage order for each course to ensure proper delivery.
- Makes sure that all product served are accounted for on the final bill before presenting it.
- Up keeps and clears tables between courses throughout the dining experience.
- Picks up check before guest leaves and wishes each and every guest a warm farewell while thanking them for their visit.
- At the end of the shift delivers all checks and reports to the appropriate place according to established standards.
- Follows through opening and closing duties.
- Adjusts service to suit guests’ requests and personalises any interaction with the guest.
- Uses a Heartist® approach – makes guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
- Actively engages in upselling and adds value.
- Communicates any and all service shortfalls or possible negative guest’s perception to the manager on duty in a timely manner.
- Ensures efficiency of work in dish wash, pantry, and service preparations.
- Ensures cleanliness and work safety in food preparation and service areas.
- Carries out adhoc duties as assigned including, but not limited to sending operating equipment for cleaning or burnishing on weekly basis, sending soil linen for exchange for clean ones, assisting in stock count inventory and collecting Food & Beverage requisition on daily basis.
Providing a Leading and Consistent Guest Experience
- Promotes sales through direct guests’ contact.
- Constantly obtains guest feedback during operation ensuring guest satisfaction.
- Handles minor complaints and reports to the managers for proper follow up.
- Builds strong relationships with local guests and builds loyal following as foundation for a successful operation.
- Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times.
Management and Leadership of Outlet
- Acts as a mentor and role model to the Food & Beverage Associates.
- Proactive, innovative with in depth Food & Beverage and market knowledge.
- Observes colleague’s individual performances, grooming, and punctuality and communicates with the managers accordingly.
- Provides a high level of Safety and Security for guests and colleagues.
- Checks daily opening and closing duties.
Training, Learning and Development of the Team
- Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
- Assists in records and submits monthly On-the-Job Training hours to Food & Beverage 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.
Candidate Profile
Knowledge and Experience
- Certificate or diploma in hospitality or related field.
- Minimum 2 years’ experience in an international class restaurant.
- At least 1 year relevant experience in a similar capacity an advantage.
- Additional improvement programs in Food & Beverage an advantage.
- Working knowledge of Microsoft Office.
Competencies
- Interpersonal skills – communicates easily/openly with integrity towards own action.
- Communication skills in English spoken/written.
- Reliable and consistent.
- Personal presentation, clean/tidy.
- Comes across as enthusiastic, energetic.
- Able to work as a team.
- Motivator, self-starter.
- Displays initiative and creativity.
- Open minded.
- Committed.
- Team leader.
- Guest oriented.
Benefits of Joining Raffles Hotel Singapore
- 5-day Work Week.
- Duty Meals are provided.
- Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
- Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
- Medical and Wellness Benefit.
- Comprehensive Insurance Coverage.
- Local/Overseas Career Development & Growth Opportunities.
- Holistic Learning and Development Opportunities.
