Total 81 job vacancies by Laguna Hotel Holdings Pte. Ltd.

Quality and Reputation Management

• Develops methodologies, frameworks, and strategies aligned with guest excellence and Dusit's signature guest experience
• Complies with quality standards for products and services in line with Dusit Brand and Operational Standards
• Ensures all employees receive company's service quality training
• Advises management on compliance issues and conducts quality-related activities including internal audits and validates quality processes to maintain standards
• Champion the Guest Engagement Platform
• Coordinates with management for guest expectations & satisfaction analysis to enhance service quality

Customer Experience (CX) Management

• Strategic Collaboration: Fostering collaboration and innovation with relevant divisions to ensure proper execution of all CX activities and events
• Event Planning and Quality Oversight: Manages and enhances hotel experiences by developing and executing signature activities and events focused on customer engagement and satisfaction. Maintains oversight of consistency and quality, ensuring programming is aligneds with brand's value, current trends and guest interests
• Revenue Enhancement: Collaborates with respective division heads to drive revenue through innovative CX experiences and programming, aligned with broader business goals

Sustainability Management

• Strategize and manage implementation of Tree of Life, focusing on maximizing net positive impact
• Fosster collaborations among departments and between Dusit and external stakeholders to ensure effective execution of sustainability initiatives
• Track sustainability performance and progress of "Tree of Life" in accordance with the relevance requirements and standards, and timeline administered by Corporate Sustainability and report to Corporate Office in a timely manner

Operational Brand Compliance

• Monitors compliance of all brand signatures in hotel operations, including but not limited to music, scent, decoration, equipment and set-up of facilities and activities
• Fosters collaboration with various teams in the hotel to make sure that physical brand compliance is met in all guest touchpoints
• Liaise with Marketing to work on on-brand promotional materials for CX experiences and programming

Others

Operate as a key point of ocntact for the hotel on RPS, CX, Sustainability - Tree of Life:

• Establish and maintain strong relationships with key stakeholders both internal and external on sustainability
• Source local and international content and connect / collaborate with stakeholders to enhance guest experiences
• Any other duties as assigned by the General Manager

JOB REQUIREMENTS

• Minimum education of bachelor's degree in Hotel Management or relevant discipline
• Minimum of 3-5 years in hotel operations or relevant equivalent field
• Knowledgeable in hotel operations (e.g. Front Office, Executive Floor, Housekeeping, Food & Beverage, Events, etc.)
• Have good English communication skills both in written and spoken
• Exceptional communication, negotiation, and interpersonal skills, with a keen attention to detail
• Strong leadership and team management skills with the ability to inspire and motivate a diverse team to achieve excellence
• Creative mindset with a passion for innovation and a commitment to delivering memorable guest experiences
• Ability to thrive in a fast-paced, dynamic environment and manage multiple projects simultaneously

JOB DESCRIPTION

• Responsible for the preparation of all dishes that are prepared in their section.
• 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 mis-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.
• Attends daily briefing, meeting to ensure the smooth operation.
• Under supervision of the Sous Chef/Chef de Cusine, 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 the hospitality industry.
• 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

EMPLOYEE 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

• To develop and maintain, as appropriate, departmental rules for guiding performance of staff.
• Share responsibility with DOE/CE for the supervision of outside contractors working in the hotel.
• Supervise the established guidelines and systems to ensure the most efficient operation at the most economical cost.
• Conduct daily rounds of the Hotel back of the house and public areas, checking every outlet for deficiencies and raising maintenance requests accordingly.
• Instruct and assist when necessary the Plant Supervisor in the chemical testing of all water systems and advise on the proper remedial action.
• Through other departments, attitude and appearance, promote a high level of interaction with the other departments and a high degrees of guest satisfaction.
• Supervise the out sources contractor carry out all mechanical and electrical equipment, fire protection, kitchen equipment, etc. maintenance program to meet hotel and club operation need.
• To ensure that all employees are fully familiar with and have a complete understanding of the hotel’s policies relating to fire, safety, hygiene and health and that these policies are strictly adhered to.

JOB REQUIREMENT

• Bachelor degree or diploma in Engineering.
• Minimum 5 years of experience in a 5 star hotel.
• Sound knowledge in Building Services Engineering and Management.
• Good Command in English.

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

• To support marketing and communication efforts for a prestigious golf event in March 2025
• Contract from January to April 2025

Graphic Design & Artwork Development

• Create and design visually engaging assets for digital and print marketing materials, including but not limited to brochures, flyers, banners, and advertisements.
• Design graphics for website and social media platforms, ensuring consistency with brand guidelines
• Collaborate with cross-functional teams to develop high quality artwork for campaigns and promotional events

Event Marketing & Communications

• Support the planning and execution of golf event, conferences, and exhibitions, from conceptualization to post-event follow up
• Design event branding and promotional materials, including invitations, digital banners, and signage
• Manage communication efforts to ensure event objectives are met and messaging is aligned with overall marketing strategy
• Assist in the creation of event-specific marketing strategies to drive attendance and engagement

Social Media Content Creation & Management

• Develop, curate and schedule content across various social media platforms (Facebook, Instagram, LinkedIn, etc.)
• Manage social media accounts and interact with followers to enhance engagement and brand presence
• Create original, engaging posts / stories / campaigns that align with the company's voice and values
• Analyze social media metrics and trends to improve performance and adapt strategies
• Stay up to date with the latest trends in social media and digital marketing

Job Requirements

• Minimum diploma in Marketing, Graphic Design, Communications, or a related field
• Proven experience in graphic design and content creation (portfolio required)
• Strong proficiency in Adobe Creative Suite (Photoshop, Illustrator, InDesign, etc.) and design softwares
• Experience with social media management tools and analytics
• Strong written and verbal communication skills with the ability to craft engaging copy for diverse audiences
• Highly organized with the ability to manage multiple projects and meet deadlines
• Knowledge of event marketing best practices and experience managing or coordinating events is an added advantage
• Creative, resourceful, and detail-oriented with the ability to think outside the box

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

• 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

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

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

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.

Club Concierge:

• Provide a high level of customer service and assist with members and guest enquiries
• Collect green fees, buggy fees, rental club & shoe fees, corporate fees and late cancellation fees
• Assist with golf reservations for members and guests (phone, email, in-person)
• Responsible for the accountability of all sales and money transactions made during shift
• Maintain an accurate up-to-date Tee Sheet
• Communicate constantly with Golf Service Attendant, Golf Course Officer regarding any changes or updates
• Assist Corporate events with billing, registration, goodie bags, issuing score card
• Receive and process payment from Members' monthly statement and assist with refunds and billing disputes
• Prepare monthly average green fee reports
• In-charge of maintaining inventory and requisition for operation items for the CSA desk
• All stationary / operational items as well as rental club & shoe program

Club Events & Activities

• In-charge of promoting and maintaining accurate records on registration, updating of all current and newly created club activities and events
• Perform any other additional duties as and when assigned by supervisor and management whenever required

Retail Duties

• Demonstrate high level of customer service to members and guests by selling merchandise and providing information in a professional manner
• Perform opening and closing procedures for golf shop
• Assist with monthly stock take and orders for retail items
• Contribute to golf shop promotional programs both in conception and implementation of the program
• Assist and be in-charge of rotating stock, displaying merchandise in an appealing manner and keeping displays well presented and orderly
• Liaise with vendors to order stock replenishment
• Create purchase orders, contact vendors to organise delivery dates
• Lead by example for colleagues and junior staff in terms of professional appearance and customer service standards at all times

DUTIES AND RESPONSIBILITIES:

Reporting directly to the Director of Finance. the incumbent will be responsible for managing of overall credit and receivable collection functions of the hotel in the most efficient manner in order to minimize the non-payment of accounts and potential bad debts. He will be responsible for but not limited to the following duties:

• To be responsible for the efficient and effective operation of the Credit & Account Receivable section.
• To ensure that the hotel credit policy and procedure is adhered to in all departments.
• Responsible for developing and maintaining credit relationship with customers, banks the industry, credit organizations and others for the purpose of obtaining and exchanging credit and financial information.
• To be ready and responsible when assigned to perform any other duties as designated by higher management.

JOB REQUIREMENTS:

• At least 5 Year(s) of working experience in the related field is required for this position
• Preferably Manager specialized in Finance - General/Cost Accounting or equivalent
• Have good communication skills in written and spoken English
• Result and detail-oriented and be proactive
• Possess professional disposition with good communication and interpersonal skills

JOB DESCRIPTION

Reporting to the Executive Housekeeper & Assistant Executive Housekeeper, the incumbent will be responsible to but not limited to the following, create and promote an atmosphere that ensures guests' satisfaction, a feel of home away from home. This position requires strong attention to detail, leadership skills, and ensures quality assurance standards are met at all times.

• Overall smooth operations of the Hotel housekeeping operations.
• Familiar Current with the latest housekeeping and laundry technology.
• Build and maintain rapport with guests, business associates, community partners including government agencies for organisational success.
• Coach and develop team members to achieve corporate brand guidelines, service standards, and procedures.
• In the absence of the Executive Housekeeper, the Assistant Executive Housekeeper will operate the Housekeeping Department and all other areas of responsibility.

JOB REQUIREMENTS

• Preferably a Bachelor's degree in Hotel Management or relevant discipline.
• Minimum of 5 years in a supervisory Housekeeping role in a similar capacity, preferably in a 5-star class environment.
• Knowledgeable in Housekeeping operation and cleaning methods.
• Have excellent English communication skills both in written and spoken.
• Detail-oriented and possess a pleasant personality with excellent communication and interpersonal skills.

Main Duties and Responsibilities:

• Washes dirty wares through the use of dishwashing machine according to prescribed procedures.
• Removes cleaned wares from dishwashing machine and sorts them by kinds, size, designs and outlets; scrap of food residue from ware or soak stained ware with solution when necessary.
• Washes and cleans all used pots, pans and other kinds of kitchen utensils.
• Polishes silverwares, including silverwares for all functions and outlets.
• Prepares and delivers clean wares: removes stains and deposits and separates damaged items.
• Collects empty bottles from kitchen and outlets, sorts them in bottle room and places them in proper containers: stocks containers properly.
• Maintains the sanitation and hygiene on both wet and dry garbage storages.
• Maintains the cleanliness of service equipment cooling ranges griddle, ovens, hoods, pots and pan floor, walls, reach in and walk in chillers and other kinds of kitchen utensils.
• Delivers empty trash bins to kitchen areas and outlets; collects filled trash bins and empties same in Garbage room.
• Prepares equipment for outside catering and other related functions.
• Ensures that temperature of dishwashing machines are properly monitored and record is well kept in the Temperature Control Sheet.
• Ensures that the cleaning detergents & chemicals are being utilized in manner that dilution to water is appropriately being followed in accordance to its MSDS (Material Safety Data Sheet) to ensure that nothing will go to wastage.
• Operates Dishwashing/Glass washing Machines, Decarbonizes, Scrubbing Machine, Wet Vacuum, and other machines being utilized in Stewarding for Hygiene and cleaning purpose.
• Cleans and maintains orderliness in assigned areas and work equipment such as: Kitchen, Food preparation areas, Garbage and bottle rooms, Dishwashing machines, Sorting tables, Table sinks, Trash cans, Other equipment
• Ensures guest satisfaction & promotes hotels image in business by rendering and producing excellent quality of cleaning and sanitation of all equipment & table wares being utilized in Restaurants, Bars, and other guest areas related to Food & Beverage.
• Maintains grooming standard as per Dusit grooming policy.
• Reports to work on time to superiors to ensure all important information from previous shift have been passed on.
• Participates and attends all training, meeting organized by hotel management to always improve skills and knowledge necessary to perform the tasks.
• Performs other duties as assigned by Supervisor.

Job Description

• Assist with the overall upkeep of the clubhouse, cart storage area, golfers area and parking lot
• Assist guests and members upon arrival and departure
• Assists with bag handling and club cleaning
• Assists in the setup and execution of golf tournaments and events
• Controls and manages the inventory of locker keys and bag tags
• Maintains the cleanliness and neatness of the bag podium/ bag drop area, cart staging area, golf cart cleaning area
• Prepares golf carts for play adhering to our high standards of golf cart setup
• Services golfers with club rentals, cleans and checks condition of rental clubs upon return
• Cleans and polishes, assist with servicing and maintenance of the golf carts
• Performs range maintenance such as presenting practice facility with practice balls, practice short game area is organized, well prepared bag stands/ den caddies/ ball pyramids, and maintains ball inventory
• Maintains and cleans executive golf carts on a daily basis
• Good interpersonal skills and provides sincere and courteous service to all guests and members
• Regular and reliable attendance
• Performs other duties as required

Job Description

• Learn various skills in a short amount of time and practicing those skills by implementing them in actual tasks throughout the kitchen
• To gracefully receive constructive criticism and effectively carry out orders
• Perform basic tasks of food preparation, cook and serve any food delegated while ensuring the highest possible quality is maintained and agreed standards for food preparation and presentation are met at all times
• Upholds the quality and standard of all Pastry/Bakery.
• Prepare appetizers plus meat and vegetables for entrees and assist with proper presentation of the food
• Tests cooked food and checks on original appearance and freshness.
• Assist Chef de Partie and Demi Chef de Partie to prepare A La Carte orders
• Refill buffet table and keep it attractive during operation hours
• Controls temperature of cooking appliances to fry and cook simple hot food items
• Maintain work areas in a clean, hygienic and tidy state at all times
• Ensure that all equipment are properly handled and maintained
• Assist senior chef in opening and closing of food outlets, including food storing
• Maintain grooming standards at all times
• Report any unusual incidents, guest complaints, lost and found, breakage and losses to superiors
• Attends pre-meal briefing and de-briefing daily and other training sessions organised
• Perform other tasks as assigned by superiors

Job Requirements

• Diploma in Culinary Arts or relevant discipline
• Knowledgeable in cooking and presentation of food. Food sanitization knowledge is a must.
• Sugar, chocolate artistry working skills highly desired.
• A quick learner and a good team player with good interpersonal skills

JOB DESCRIPTION

• Provide a high level of customer service and assist in members and guests’ enquiries.
• Assist in golf reservations for members and guests (via phone, email or in-person).
• Perform opening and closing procedures for golf sports shop.
• Responsible for the accountability of all sales and money transactions made during shift.
• Maintain an accurate up-to-date Golf Tee Sheet.
• Collect fees for the green, buggy, rental club/shoes, corporate and late cancellation, etc.
• Assist members and guests by selling merchandize an providing information in a professional manner.
• Assist in rotating stock, displaying merchandize in an appealing, well presented and orderly manner.
• Assist in maintaining/monitoring inventory and stocktake.
• Communicate with Golf Service Attendant, Golf Course Officer on changes, wherever appropriate.
• Assist corporate events with billing, registration, goodies bags, issuing score card, etc.
• Receive and process payment from member’s monthly statement, refunds and billing disputes.
• Assist and provide application relevant forms for members and guests on various privileges and services that we offer

JOB REQUIREMENTS

• Min GCE ‘O’ Level
• Min 1 year of experience in front desk duties
• Ability to read and speak English fluently
• Good interpersonal and communication skills
• Excellent track record in work performance as well as timekeeping
• Possess a high level of confidentiality when handling Private & Confidential matters
• Proficient in MS Office Word & Excel
• Five-day work week.
• Rotating shift hours. Must be willing to commit on weekends and public holidays.

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

• Assists the Outlet Manager in preparing annual operating budget in conjunction with Director of F&B.
• Assists the Outlet Manager to maximize profitability of the restaurant & room service.
• Ensures that staff completely understand company policies & standards
• Assists the Outlet Manager in analyzing menus and products of competitive restaurants & room service.
• Assists the Outlet Manager in recruiting, training and evaluating employees.
• Assists the Outlet Manager to inspect the physical condition of furniture and decorations.
• Checks the tidiness & cleanliness of staff, ensures grooming standard is implemented.
• Checks and ensures the timely submission of the Daily bar inventory and par report, against restaurant or bar sales report at the end of each shift.
• Conducts daily briefing and de-briefing for a function assigned.
• Prepares effective duty roster to ensure sufficiency of manpower in accordance to volume of business.
• Communicates effectively with quests, subordinates, immediate superior and other section heads.
• Prepares daily cover count and revenue report for the outlet.
• Attends daily F&B briefing, F&B Meeting in the absence of the Outlet Manager, and all other training sessions and meeting required for the position.
• Administers personnel action, on leaves, overtime requests, disciplinary actions and commendation.
• Identifies and solves problems in service in a professional manner. Handles guest complaints professionally.
• Reports and controls breakage and losses in the assigned outlet.
• Implements cost savings procedures in electricity, operating supplies and other controllable costs in relation to service operation.
• Knows and understands all the food and beverage policies and procedures in service of food and beverage in order to ensure the correct implementation.
• Follows control procedures in food and beverage cost and cashiering.
• Promotes guest satisfaction in the outlet.
• Receives and handles booking inquiries and special arrangement.
• Controls the requisition point and par stock level for beverage supplies, food supplies, guest supplies and bar supplies in the outlet.
• Coaches and counsels captains, bartenders and waiters effectively.
• Motivates a strong team within the outlet section.
• Communicates openly with the service personnel and keeps them informed of all important information to assist them in their jobs.
• Performs other duties as assigned by Outlet Manager, Director of F&B.

Job Responsibilities

• To learn Housekeeping operations and procedures
• Coach and develop team members to achieve corporate brand guidelines, service standards, and procedures.
• Manage staff roster according to business needs
• Manage inventory (cleaning supplies, guest amenities)
• Overall smooth operations of the Hotel housekeeping operations

Job Requirements

• Preferably a Diploma in Hotel Management / Hospitality & Tourism or relevant discipline.
• Have excellent English communication skills both in written and spoken
• Detail-oriented and possess a pleasant personality with excellent communication and interpersonal skills
• Willing to learn with can-do attitude

Job Summary

The Director of Food & Beverage, a key member of the hotel's leadership team, is responsible for strategically planning, directing, and managing all food and beverage operations. This includes overseeing multiple outlets such as restaurants, bars, room service, banquets, and special events. The role is designed to ensure the highest standards of service and quality, with a primary focus on driving guest satisfaction while maximizing profitability and operational efficiency.

Job Responsiblities

Leadership & Strategy

• Lead and manage the entire food and beverage service team, including restaurant managers, banquet staff, and support teams.
• Develop and execute food and beverage strategies aligned with the hotel's vision and financial objectives.
• Oversee the creation and implementation of innovative menus, beverage lists, and F&B promotions to enhance the guest experience and revenue generation.

Operational Excellence

• One of the top priorities of the Director of Food & Beverage is to ensure that the highest service, hygiene, and safety standards are consistently maintained in all F&B outlets. This commitment to quality and guest satisfaction is a cornerstone of our operations.
• Monitor daily operations and ensure that all outlets run smoothly, promptly addressing guest feedback, complaints, or service issues.
• Oversee banquet operations, ensuring seamless execution of weddings, corporate events, and social functions.

Financial Management

• Develop and manage the F&B budget, including forecasting revenue, expenses, and profitability goals.
• Monitor financial performance, analyzing sales, costs, and profitability to implement corrective measures as needed.
• Collaborate with the Sales & Marketing team to drive F&B revenue through promotions, partnerships, and innovative marketing strategies.

Guest Experience & Quality Control

• Maintain close interaction with guests to ensure satisfaction, personalized service, and the highest-quality dining experiences.
• Drive guest loyalty by consistently delivering exceptional F&B experiences and maintaining high standards of service.
• Develop guest feedback mechanisms to continuously improve and innovate food and beverage offerings.

Job Requirements

• Minimum of 5 to 7 years of progressive F&B management experience in luxury hotels or fine dining establishments, with at least 3 years in a senior leadership role.
• Strong financial acumen, with the ability to manage budgets, analyze financial data, and implement cost-control strategies.
• Proven track record of delivering exceptional guest experiences and driving F&B profitability.
• Excellent leadership, communication, and interpersonal skills.
• Ability to work in a fast-paced, high-pressure environment while maintaining composure and focus.

JOB RESPONSIBILITIES

• Handle daily operational administrative duties in sales enquiries and services (via phone, email or in-person)
• Organize any club tour in-person with prospect or membership enquires.
• Work with the Finance Department to reconcile Membership and Financial reporting.
• Process membership application, its supporting and payment for submission to finance and Management in a high degree of accuracy.
• Assist to drive relationships across the Club and identifying new sales opportunities within existing and new memberships / relationships.
• Work together with the team to grow sales and membership revenues and increase excellency in membership services and patronage in Club.
• Assist with the operational and monthly sales reporting; amendments of any forms, S.O.P and policies when necessary, pertaining to membership matters.
• Rotating membership enquiry duty on weekdays and once every weekend or as and when assigned.
• Manage all aspects of event planning, financing and operational administrative duties, meets deadlines and stay within budget for membership events and trips.
• Establish relationship and coordinate with inter-departments and external vendors and suppliers.
• Any other jobs/ duties as assign as and when by the management.

JOB REQUIREMENTS

• Good command of languages, able to speak and write in English & Mandarin fluently.
• Meticulous, detail-oriented and with great responsibility and proactiveness to get things done efficiently.
• Possess a high level of confidentiality and excellent interpersonal and communication skills in handling both employee and member relations.
• Good time management and strong sense of urgency and priorities.
• Ability to perform under pressure and multi-tasking in a fast pace environment.
• Initiate great learning attitude and a good team player who is able to work under pressure and tight deadlines.
• Five-day work week and weekend rotating duties. Must be willing to commit on weekends and event duty (weekends / public holidays).
• Proficient in MS Office (Word, Excel, Outlook), Google forms, EMS and etc.
• Position offered will be based on job skills, work performance and experience (incentive will be determined and awarded accordingly when team’s monthly KPI is met).

BENEFITS

• Company Transport Pick-up/Drop-off point: Simei MRT
• Duty Meals, F&B Discount, Dental / Medical / Insurance coverage
• Family and Friends Hotel Room Rate Globally, Learning & Development Opportunities, Staff Recognition Award