Total 39 legal executive job vacancies in F&B / Tourism / Hospitality category in singapore hqcommercial

Main Responsibilities:

As a Senior Administration & Business Support Executive, you are responsible for the day-to-day operations of the office and playing a key role in creating a safe and pleasant workplace environment for the company. This includes the management of all vendors including building management, all third-party service providers (cleaning staffs) and vendors. You are also the primary contact point with our business travel providers and in providing Executive Support for Senior Management as required. You will also be required to support on other administrative activities such as coordination and support of internal visitors and company events and in receiving external guests.

• Manage day-to-day operations of the office, ensuring a safe and welcoming office environment for all staffs
• Manage office pantries, key 3rd Party service providers (Cleaning Staffs) and Building Management/Landlord
• Manage all vendors (Office Supplies, Services) to deliver efficient and cost-effective support for daily operations
• Liaise with external vendors and manage office maintenance servicing for pantry facilities and appliances, landscaping, and overall office cleanliness
• Monitor office inventory and vendor contracts (service and maintenance) and ensure office is fully equipped to support day-to-day operations
• Act as the primary contact point for business travel providers, ensuring staffs have high quality and seamless travel experience and manage relationships with hotels and airlines
• Support in procurement of corporate contracts
• Update and track office administration expenses and monitoring of annual budget
• Coordinate and support office events and arrangements such as travel logistics, restaurant/venue booking and liaison
• Organize and sort company correspondences including coordination of internal and external courier activity
• Keep track of joiners and leavers and manage administration on/offboarding, profile creation/deletion
• Coordinate with HR and manage company merchandise
• Check and submit vendor/travel invoices for processing
• Provide business support to Senior Executives such as arrangement of travel and hotel bookings, calendar appointments and business claims as required
• Responsible for upholding the appearance of the reception area, creating a positive experience for internal and external guests
• Ensure external guests are professionally received and directed as required
• Support internal visitors to Singapore Office including hotel bookings, visa/invitation letters and general logistics

Experiences:

• At least 3-5 years’ relevant working experiences in Secretarial / Administration / Cabin Crew background in a fast-paced MNC environment

Other skills (Computer Skills, etc):

• Proficient in MS Office (Word, Excel, PowerPoint, Outlook)
• Highly effective communication skills to work with internal/external stakeholders in a fast-paced, multicultural and diverse setting
• Good organization and time management skills
• Meticulous with a keen eye for detail
• Proven ability to handle confidential and sensitive information with discretion
• Self-motivated, confident, and mature approach
• Able to juggle multiple priorities and concurrent tasks
• Willingness to learn with positive attitude
• Team-player

Languages:

• Proficiency in English and Bahasa/Mandarin to work with internal/external stakeholders who converse only in English, and with Bahasa/Chinese counterparts who converse only in Malay/Mandarin

Academics:

• Diploma/ Degree in Office Administration/ Business Management/ Secretarial Studies or any related field of study

The Food and Beverage Service Executive supervises the team 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 exceed guest’s dining experience expectations. 

We are hiring for the following outlets:

• Raffles Courtyard
• yi by Jereme Leung

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Oversees the set-up and operation of a station/section in a restaurant.
• Supervises and participates in running an efficient and profitable operation in the assigned areas. 
• Assists the Outlet Manager/Assistant Outlet Manager in enabling employees achieve highest service and product delivery standards with a highest degree of client care and service at all times.
• Provides services for guests such as order taking and promoting the restaurant food and beverage offerings.
• Provides excellent service at all times to all of our guests based on established hotel standard operating procedures.
• Assists colleagues and guests efficiently and in a professional manner.
• Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.
• Offers menu options, advice and takes orders.
• Offers drinks, pre, during and after meal service.
• Remembers guest’s preferences to extends personalised service.
• Takes guest’s Food & Beverage orders accurately and assures correct input in Point of Sales system.
• Double checks order list before "sending" ticket to the kitchen.
• Verifies guest satisfaction with each table during each course served.
• Uses the guest name appropriately and communicates it to restaurant colleagues and managers.
• Serves food in in a timely and efficient manner.
• Arranges all tables following established standards.
• Arranges and maintains all assigned side stations and continually stocks each station before and after every shift.
• Makes sure all silver and glassware is polished, wiped and spotless.
• Keeps all side stations clean at all the times.
• Keep 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 guests 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.
• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Ensures NEA rules and regulations are met and achieve.  
• Actively engages in upselling and adds value.
• Relays any guest complaints to manager.
• 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 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.

Job Description & Requirements:

We are looking for a fun, motivated, and driven team player to join our retail team at our flagship store in Singapore - a key figure in the overall OSN offline brand experience.

You should be someone who understands the brand and embodies our values.

Candidate must be able to commit on a full-time basis. We offer attractive salary packages, benefits and career growth potential.

The current position offered will be Full-Time Retail & Operations Executive or such other post as determined by the Employer, its holding company or its associate or subsidiary companies (together called the "Group").

Responsibilities include:

Retail:

• Executing and overseeing day to day operations i.e., Opening/Closing, inventory management, replenishments, customer service, cashiering, sales reporting, visual merchandising, goods receiving or deliveries
• Assisting in setup and roll out of new stores locally and overseas
• Achieving or exceeding sales and customer growth targets
• Ensuring excellent in store customer service and experience
• Executing in store-activities, events or campaigns
• Reporting on a daily/weekly/monthly product and sales performance
• Contributing regularly at internal meetings with team members to optimise store operations, improve workflow and productivity
• Reporting to Retail & Community manager

Customer service:

• Handling daily customer queries with prompt and appropriate solutions and escalating concerns to relevant departments
• Contributing regularly to innovation and improvement of workflow between online and offline sales channels
• Inspecting returned items and processing store credit refunds
• Ensuring excellent customer experience online and offline

• Minimum I year working experience in retail (Fashion or F&B a bonus) or a customer-facing role
• Honest, hardworking, responsible, pro-active and a strong team player
• Able to converse fluently in English
• Must be able to commit 44 hours a week, including one day each weekend (Saturday and/or Sunday)

Please apply by submitting your CV to [email protected].

• Health Insurance
• Staff Discount
• Meal Allowance
• Transport Allowance (Launch Prep Shifts)
• Birthday Leave

Interfaces with business team and operations to support the process of winning work. Leads responses to client RFI/RFQ/RFPs and applies standard pursuit processes to ensure efficiency in schedule and bid compliance. Responsible for print, electronic and oral proposal deliverables. Provides market research and competitive intelligence and leverages data systems and tools to support proposal strategy and business strategic planning efforts. 

Job Description

• Manage all technical and commercial components for multi-disciplinary services bids

• Preparation of internal governance, production of winning proposals and presentations to drive business growth.

• Coordinates and manages proposal technical components, internal governance, pricing and presentations.

• Demonstrates excellent communication skills and the ability to recognise, process, and present information.

• Fully understands the requirements of the RFP, coordinates with technical leads for required technical and commercial inputs.

• Coordinates with other End Markets and Regions to ensure that the RFP scope is addressed adequately and all costs are accurately considered.

• Obtains quotes from sub-consultants as required and negotiates appropriate terms and conditions based on AECOM's standard contract and risk committee requirements.

• Preparation of compelling proposals with win themes based on a complete understanding of client needs.

• Understands the competition and market trends and works closely with the Major Pursuits Team on strategic pursuits.

• Verifies that all legal qualifications and the Southeast Asia risk committee directives have been included in the final bid document before submission to the client.

The Restaurant & Bar Executive will deliver prompt and professional F&B service to Hotel’s guests and assisting the management of all aspects of the Restaurant & Bar, Meeting Space, Swimming Pool functions, in accordance with operation standards. He/she must be familiar with ALL Loyalty Program to recruit members and be able to share information when handling existing ALL members.

Outlet Operations

• Coordinate and assist in opening/closing duties and ensure that all settings are completed according to standards and procedures prior to the start of operations.

• Assist management to supervise junior team members and casual labour under his/her leadership/section and to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards.

• Take and record restaurant reservations/cancellations in accordance to departmental standards. Reconfirm reservations through phone calls or email on a daily basis.

• Take food and beverage orders according to guest’s requirements and preferences.

• Deliver food & beverage services in accordance to departmental standards and procedures.

• Ensure that all food & beverage are serve according to LQA service standard.

• Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full.

• Remember individual guest’s names and their preferences to extend a personalized service.

• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

• Collect food and beverage supply requisition, ensure that the stock collected is as per requisition

• Handle guests’ complaints and comments tactfully and efficiently. Report any complaints, incidents or other irregularities to management

• Supervise and assist in assigned work station’s activities and oversee the operation of outlet in the absence of management

The Food and Beverage Service Executive supervises the team 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 exceed guest’s dining experience expectations. 

We are hiring for the following outlets:

• Raffles Courtyard

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Oversees the set-up and operation of a station/section in a restaurant.
• Supervises and participates in running an efficient and profitable operation in the assigned areas. 
• Assists the Outlet Manager/Assistant Outlet Manager in enabling employees achieve highest service and product delivery standards with a highest degree of client care and service at all times.
• Provides services for guests such as order taking and promoting the restaurant food and beverage offerings.
• Provides excellent service at all times to all of our guests based on established hotel standard operating procedures.
• Assists colleagues and guests efficiently and in a professional manner.
• Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.
• Offers menu options, advice and takes orders.
• Offers drinks, pre, during and after meal service.
• Remembers guest’s preferences to extends personalised service.
• Takes guest’s Food & Beverage orders accurately and assures correct input in Point of Sales system.
• Double checks order list before "sending" ticket to the kitchen.
• Verifies guest satisfaction with each table during each course served.
• Uses the guest name appropriately and communicates it to restaurant colleagues and managers.
• Serves food in in a timely and efficient manner.
• Arranges all tables following established standards.
• Arranges and maintains all assigned side stations and continually stocks each station before and after every shift.
• Makes sure all silver and glassware is polished, wiped and spotless.
• Keeps all side stations clean at all the times.
• Keep 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 guests 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.
• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Ensures NEA rules and regulations are met and achieve.  
• Actively engages in upselling and adds value.
• Relays any guest complaints to manager.
• 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 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.

The Executive Chef is responsible for overseeing all aspects of kitchen and stewarding operations, including menu planning, food preparation, staff management, quality control, cost management, and ensuring compliance with health and safety standards. He/she is responsible for the maintaining of culinary standards and reputation of the establishment.

Primary Responsibilities

• Responsible for designing and creating menus that align with the restaurant's concept, target audience, and culinary vision. This involves creating new dishes, selecting ingredients, and considering factors such as seasonality, food trends, and dietary restrictions.

• Oversees and participates in food preparation, ensuring that dishes are prepared to high standards of taste, presentation, and quality. Also be responsible for specialized cooking techniques and handling intricate recipes.

• Responsible for recruiting, hiring, and training kitchen staff, including sous chefs, line cooks, and prep cooks. Provide guidance and mentorship to the team, ensuring a positive work environment, and maintaining high levels of productivity and professionalism.

• Manages all aspects of kitchen operations, including workflow, organization, and scheduling. Ensure that food is prepared and served efficiently, maintain cleanliness and hygiene standards, and monitor inventory levels of ingredients and supplies.

• Maintains strict quality control standards to ensure that all dishes leaving the kitchen meet the restaurant's standards. They taste and evaluate food regularly, monitor portion sizes, and provide feedback and guidance to the kitchen staff to maintain consistency and quality.

• Responsible for controlling costs in the kitchen, including food costs and labor expense, develop and manage budgets, negotiate with suppliers, and optimize the use of ingredients to minimize waste and maximize profitability.

• Collaborates with other departments, such as front-of-house staff and management, to ensure smooth operations and excellent customer service. Communicate effectively with the team, providing clear instructions and fostering a positive and collaborative work environment.

• Ensures compliance with health and safety regulations and food handling standards. Establish and enforce proper sanitation and safety procedures, conduct regular inspections, and address any issues or concerns promptly.

• Aware and updated on trends, techniques, and innovations. They seek opportunities for creativity and experimentation, incorporating new flavors, ingredients, and cooking methods into the menu to keep it fresh and appealing.

• Interact with guests, receive feedback, and handle special requests or dietary requirements. And participates in culinary events, promotions, and collaborations to enhance the restaurant's reputation and attract customers.

Funding Societies | Modalku is the largest SME digital financing platform in Southeast Asia, expanding into a leading SME neobank. We are licensed and registered in Singapore, Indonesia, Thailand, Malaysia, and operating in Vietnam, and backed by Sequoia India, Softbank Vision Fund and SMBC bank amongst many others. Funding Societies | Modalku provides business financing to small and medium-sized enterprises (SMEs), which is funded by individual and institutional investors.
And here at Funding Societies | Modalku we live by our core values GETFS:

• Grow Relentlessly: Strive to become our best, most authentic selves.
• Enable Teamwork, Disable Politics: Only by forging togetherness, we help each other succeed.
• Test Measure Act: Stay curious and reinvent ourselves, through innovation and experimentation.
• Focus on Impact: Create impact through bias for action and tangible results.
• Serve with Obsession: Build win-win relationships for the long-term by having a customer obsession.

Job Overview: This is a crucial role within the Singapore Business Unit, providing dynamic support across multiple functions, including Partnership, Financial Products, Credit, Sales, Operations, and Collections. The focus of this role may shift in alignment with business directions and needs, requiring flexibility and adaptability.

Responsibilities

• Lead and Support: Manage borrower-facing activities, including acquisition, onboarding, collection related processes (e.g. product calculation, preparation of Statement of Account,Giro/DDA application processing, etc) and telesales team management, etc.
• Backend Operations: Oversee backend activities related to borrowers and partners, such as KYC checks, CRM updates, referral fee payouts, collection monitoring, partner contract generation, loan drawdown processes, etc.
• Reporting: Prepare and deliver daily, weekly, and monthly reports for various stakeholders, including the Business Unit weekly tracker, Financial Product Portfolio trackers and Partnership tracker, etc
• Process Improvement: Enhance and maintain existing Standard Operating Procedures (SOPs) to ensure operational accuracy and efficiency.
• Undertake ad-hoc responsibilities as they arise, demonstrating the ability to adapt to new challenges and align with evolving company objectives.

Requirements (Must-Haves)

• Exceptional attention to detail with the ability to multitask effectively in a fast-paced environment, meeting strict deadlines.
• Creative problem-solving skills with the ability to devise sustainable solutions to complex challenges.
• Strong communication skills, confident in conveying information clearly, and adept at collaborating across teams.
• Self-motivated, humble, and a proactive team player.
• Willingness to share knowledge, ideas, and best practices with colleagues.
• Proficient in MS Office, especially Excel/Gsheets, with a strong understanding of advanced features.
• Strong business acumen with a genuine enthusiasm for supporting SMEs.

Additional Requirements (Good-to-Haves)

• Prior experience in Sales or Operations support roles.
• Familiarity with Slack and/or Google Workspace.
• Basic knowledge of SQL and Python, as required by the scope of work.

Summary of Responsibilities:

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Assist the outlet manager on daily Front of the House and Heart of the House operations
• Monitor the reservation status and communicate with culinary team
• Plan and arrange manning to meet business needs
• Check the appearance, orderliness, cleanliness and set-up of the outlet and its related areas, and be ready before 10 minutes of the commence of each meal period
• Maintain service, standards and procedures for the outlet and to ensure that they are achieved and followed by
• Ensure hygiene and food safety compliance in the outlet and related areas
• Offer a personalize guest dining experience and ensure the compliance of LQA standards and delivery of Service Promise
• Lead a Heartist® approach to guest experience/service with the F&B team
• Provide immediate attention to guest complaints and provide appropriate service recovery. To follow up on correct procedures implemented by outlet manager as to prevent future recurrence
• Focus on the dining experience for LCAH members
• Ensure that safe working practices are followed including emergency procedures
• Assist Outlet Manager to organize and implement F&B promotions and special functions periodically
• Oversee the stock requisition and usage of operation equipment/supplies
• Maintain and check the outlet’s/heart of the house’s cleanliness and comply with the F&B sanitation and hygiene rules and regulations
• Participate in departmental leadership activities as a member of the team
• Maintain levels of confidentiality and discretion for guests
• Develop own knowledge and skills as a contributing member of the F&B team

Qualifications:

• 1 year F&B management experience
• Experience in similar size/style of 5* hotel
• Diploma in Hospitality Management
• Evidence of Leadership / People management
• Good interpersonal and communication skills
• Able to work under pressure and independently
• Good interpersonal skills with ability to communicate with guests and all levels of colleagues and management
• Service oriented with an eye for details
• Good computer skills and proficient in Microsoft Office-Words & Excel
• Good problem solving and decision making skills
• Effective conflict management skills, respecting a diverse, multi-cultural environment
• Use sensitivity and discretion in supporting guest needs
• Lead to constantly improve the guest service experience and team performance

Our commitment to Diversity & Inclusion:

We are an inclusive company and what we really hope to achieve is to attract, recruit and promote diverse talent.

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

If you feel you are ready for your next professional challenge, apply on: https://careers.accor.com/

The Food and Beverage Service Executive supervises the team 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 exceed guest’s dining experience expectations. 

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Oversees the set-up and operation of a station/section in a restaurant.
• Supervises and participates in running an efficient and profitable operation in the assigned areas. 
• Assists the Outlet Manager/Assistant Outlet Manager in enabling employees achieve highest service and product delivery standards with a highest degree of client care and service at all times.
• Provides services for guests such as order taking and promoting the restaurant food and beverage offerings.
• Provides excellent service at all times to all of our guests based on established hotel standard operating procedures.
• Assists colleagues and guests efficiently and in a professional manner.
• Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.
• Offers menu options, advice and takes orders.
• Offers drinks, pre, during and after meal service.
• Remembers guest’s preferences to extends personalised service.
• Takes guest’s Food & Beverage orders accurately and assures correct input in Point of Sales system.
• Double checks order list before "sending" ticket to the kitchen.
• Verifies guest satisfaction with each table during each course served.
• Uses the guest name appropriately and communicates it to restaurant colleagues and managers.
• Serves food in in a timely and efficient manner.
• Arranges all tables following established standards.
• Arranges and maintains all assigned side stations and continually stocks each station before and after every shift.
• Makes sure all silver and glassware is polished, wiped and spotless.
• Keeps all side stations clean at all the times.
• Keep 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 guests 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.
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Ensures NEA rules and regulations are met and achieve.  
• Actively engages in upselling and adds value.
• Relays any guest complaints to manager.
• 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 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.

How your day looks:

Compensation and Benefits

• Oversee the development and administration of compensation and benefits programs.
• Ensure competitive and fair pay practices.
• Manage the administration of employee benefits programs, including health insurance, retirement plans, wellness programs, and other employee benefits.
• Ensure accurate and timely processing of benefits enrollments, changes, claims and terminations.
• Liaise with benefits vendors and brokers to resolve issues and ensure optimal service delivery.
• Conduct benefits orientation and education sessions for employees.
• Maintain accurate records and documentation for all compensation and benefits activities.
• Serve as a point of contact for employee inquiries regarding compensation and benefits.
• Provide guidance and support to Senior Manager, People & Culture on compensation and benefits matters.
• Generate reports and conduct data analysis to support decision-making and strategic planning.

Performance Management

• Design and implement performance appraisal systems and mid-year reviews.
• Facilitate continuous feedback and development discussions.
• Develop succession planning processes to ensure leadership continuity.

HR Analytics and Reporting

• Use HR metrics and analytics to inform decision-making.
• Prepare regular reports on HR metrics and trends for the executive team.
• Continuously improve HR processes through data-driven insights.

Employee Relations and Compliance

• Manage employee relations issues and provide conflict resolution.
• Ensure compliance with labor laws and regulations.
• Develop and maintain HR policies and procedures.

Culture and Employee Engagement

• Foster a positive, inclusive, and high-performance work culture.
• Develop and implement employee engagement programs to boost morale and productivity.
• Conduct regular surveys and feedback sessions to assess and enhance employee satisfaction.

Talent Acquisition and Retention

• Assist in the recruitment and selection process to attract top talent.
• Develop retention strategies to reduce turnover and retain key employees.
• Implement effective onboarding programs to ensure new hires are integrated successfully.

The Food and Beverage Service Executive supervises the team 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 exceed guest’s dining experience expectations. 

We are hiring for the following outlets:

• In-Suite Dining / Pool Bar
• Long Bar

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Oversees the set-up and operation of a station/section in a restaurant.
• Supervises and participates in running an efficient and profitable operation in the assigned areas. 
• Assists the Outlet Manager/Assistant Outlet Manager in enabling employees achieve highest service and product delivery standards with a highest degree of client care and service at all times.
• Provides services for guests such as order taking and promoting the restaurant food and beverage offerings.
• Provides excellent service at all times to all of our guests based on established hotel standard operating procedures.
• Assists colleagues and guests efficiently and in a professional manner.
• Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.
• Offers menu options, advice and takes orders.
• Offers drinks, pre, during and after meal service.
• Remembers guest’s preferences to extends personalised service.
• Takes guest’s Food & Beverage orders accurately and assures correct input in Point of Sales system.
• Double checks order list before "sending" ticket to the kitchen.
• Verifies guest satisfaction with each table during each course served.
• Uses the guest name appropriately and communicates it to restaurant colleagues and managers.
• Serves food in in a timely and efficient manner.
• Arranges all tables following established standards.
• Arranges and maintains all assigned side stations and continually stocks each station before and after every shift.
• Makes sure all silver and glassware is polished, wiped and spotless.
• Keeps all side stations clean at all the times.
• Keep 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 guests 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.
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Ensures NEA rules and regulations are met and achieve.  
• Actively engages in upselling and adds value.
• Relays any guest complaints to manager.
• 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 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.

We are looking to hire someone who can improve how our people work, behave, engage and grow with us through robust human resource policies and programs that will help weave the overall cultural fabric within Xtremax and lead to an employee experience that attracts and retains the right talent.

• Perform and support day-to-day HR activities including recruitment, onboarding, probation, confirmation and offboarding.
• Administer full spectrum of payroll administration ensuring accuracy and compliance. Manage the statutory payment submission and claims (CPF, FWL, IRAS (IR21, IR8A), NS claims, Government-Paid Maternity, Paternity, and Childcare Leave). 
• Manage employee records and handle employment-related issues such as renewals, cancellations, and tax clearances for foreign employees. 
• Prepare HR/Payroll reports and statistics for monthly reporting. 
• Handle statutory survey submissions and participate in ad-hoc payroll audits. 
• Support performance review processes including compilation of increment and bonus payouts.
• Point of contact for queries relating to payroll and compensation matters.
• Support all HR initiatives that will benefit the company and employees. 
• Maintain good relationships with employees, internal and external stakeholders.

• Minimum Diploma holder or equivalent. 
• Minimum of 1 years of experience in payroll administration. 
• Knowledge of Infotech payroll software is preferred.
• Well-versed in Singapore Employment Act and MOM guidelines.
• Self-starter with positive attitude and can-do spirit and is a valued teamplayer.
• Support all HR initiatives that will benefit the company and employees. 
• Maintain good relationships with employees, internal and external stakeholders.

About Us

Love, Bonito is a digital-first company on a mission to empower the everyday Asian woman and inspire self-confidence. We are Southeast Asia’s leading womenswear brand, headquartered in Singapore, with an omnichannel presence across Hong Kong SAR China, Indonesia, Malaysia and a retail franchise in Cambodia. In addition, we have also expanded into international markets namely the Philippines and the United States of America.

Founded in 2010, we are proudly female-founded with more than 65% female representation in leadership roles (#girlpower!). We raised a US$50M Series C round in 2021 and know that we’re on the cusp of something great, where we’re working towards becoming the most thoughtful brand globally, for the Asian female consumer, especially when it comes to our products, community and experiences.

There’s a lot more work to be done with all of our exciting plans. So we’re looking to team up with people who are wildly passionate about making an impact and be part of a dynamic team, in a workplace with no corporate BS (yes, you read that right!)

The role

People are at the heart of everything we do. Given our recent expansion, it is becoming more important than ever that we are well structured to support our people and achieve our business goals. As our People & Culture Executive for corporate, you will play an integral role in the evolution of our Love, Bonito team and family. Reporting into our People & Culture Manager, you will work alongside her by developing a high performing corporate pillar, in a culture of openness, learning, operational excellence, collaboration, honesty and innovation. 

Talent Acquisition 

• Advise and manage full recruitment cycle from end to end - across all areas and disciplines
• Manage our employer branding by working with P&C, Marketing, Management, as well as relevant internal teams to ensure LB remains top-of-mind as an employer of choice when one thinks female consumer retail in SEA
• Spearhead recruitment efforts within department functions especially through proactively recruiting high potential but passive candidates
• Work with internal stakeholders to provide guidance, expertise, and collaboration to hire the best and most relevant talent for our teams
• Conduct screening of candidates based on job criteria and required competencies to create a pipeline of high calibre talent profiles for hiring managers 
• Ensuring that all prospective candidates get the most positive candidate experience no matter the outcome 
• Leverage recruiting tools to get the job done better and more efficiently
• Be innovative with the use of communication platforms in line with hiring trends to get the best candidates in the quickest way possible.
• Drive internal and external talent sourcing activities such as talent referral program, career fairs, overseas recruitment, remote hiring, offshore teams etc.
• Manage and facilitate employee onboarding including the conduct of first-day orientation, as well as our monthly, 2-day Experiential Onboarding programme
• Track and analyze recruitment data such as candidate experience, hiring sources, turnaround time, costs and trends with the use of our applicant tracking system

Business Partnering 

• Build relationships with business and functional leaders to offer thought leadership on organizational and people-related strategy and execution
• Partner with business leaders to develop a high performance driven culture both at individual and team performance level, providing feedback and coaching to improve productivity and efficiency
• Drive alignment, consistency and adoption for all Group Level People initiatives across country P&C teams, while allowing for local customization as needed
• Identify training needs, design and implement training programs to enhance the skills and competencies of employees in alignment with business needs
• Work with P&C functional teams to develop competitive compensation and benefits packages that is unique and steer us to be one of the leading champions in the industry

You should have / be

• A Love, Bonito ambassador with a great understanding of our culture
• A general love for people and running project management

• A performance-driven attitude and a hunger and thirst for results 
• Excellent communication and people skills
• A high degree of professionalism, judgment and discretion
• In-depth knowledge of labour laws, regulations and HR practices
• A strong self starter with good initiative and a hands on attitude to get things done!
• Strong problem solving skills and mindset
• A charismatic, trustworthy, and relatable team player 
• Strong ability to collaborate across various departments, stakeholders management and vendors partnering
• Ability to thrive in a fast-paced, dynamic environment with limited resources

• 1-3 years of relevant HR experience with a good hands on experience of talent acquisition and business partnering

CRM

• Be the main contact with HQ CRM team and markets’ CRM teams to ensure the smooth organization of the CRM events, Masterclasses, CRM topics (campaigns, loyalty programmes, data collection, lead generation intiatives).
• Lead the markets in defining their annual CRM strategies and action plans and provide timely reviews to attain CRM goals.
• Collaborate with markets to ensure that all executions are in line with global guidelines, brand expectations and local marketing objectives
• Consolidate and analyze consumer data for key launch campaigns (both quantitative and qualitative) to derive business indication and provide related action plans for markets to deliver CRM objectives.
• Garner latest consumer trends & insights in APAC

DIGITAL MARKETING:

• Identify digital innovations within the industry, strategize future opportunities and pioneer new initiatives (eg. new apps and platforms)
• Be involved in the execution of digital projects, whenever the opportunities arise and ensure the follow-up of the implementation of digital initiatives

YOUR MISSION _________

Position Overview:

As a Retail Experience & Brand Activation Executive for Parfums Christian Dior Travel Retail Southeast Asia, you will play a pivotal role in driving the brand's success and elevate brand’s presence in a dynamic travel retail industry. Your creativity and strong analytical skills will contribute to the development of trade experience with emphasis to customer centricity, aligning with Dior's overall business objectives and ensure a consistent brand experience.

Trade Marketing Strategy:

• Collaborate closely with key stakeholders to ideate and implement trade marketing tools to elevate brand presence and engage consumers.
• Coordinate with retailers and internal stakeholders to ensure seamless execution of trade events, maximizing brand exposure and sales opportunities.

Trade Event Execution and Management:

• Work closely with Visual Merchandising & E-Retail Projects Manager and internal stakeholders to plan and execute trade events, including product launches and activations, maximizing brand exposure and sales opportunities.
• Develop compelling Trade materials, tailored to meet the needs of retail partners, and maximize brand impact.
• Assist in handling operational affairs including production, project tracking, and reporting.
• Take charge of Field Education to excite field Team in available retail-tainment tools to facilitate consumer conversation.
• Initiate Local sourcing when required.

Creative Management – On Counter & Online

• Take ownership, initiate & exercise creativity in Visual Merchandising for customer touchpoints within brick-and-mortar stores to facilitate customer engagement, while respecting brand guidelines.
• E- VM: Ensure E-Retail website content are updated in a timely manner based on new product launches with seamless coordination with retailers. To assist VM manager in visual adaptation for site E-Corners.
• When required, provide support in Artwork adaptations.
• Manage working level relationships with Vendors & Design Agencies.

Reporting, Competitor & Consumer Behaviour Analysis – Omnichannel

• Conduct market research and analysis to identify trends, customer behaviour and competitor activities in order to refine trade marketing strategies.
• Consolidation and sharing of SEA event post-mortem reports with evaluation of project effectiveness and animation ROI
• Work alongside with Field Team for dedicated monthly key door counter visits for competitors’ animation report consolidation. Weekly monitoring e-retailers' digital activities and competition landscape.
•  Where necessary, consolidate operational needs to uphold positive brand integrity.

• Assist in greeting and seating guests.
• Perform the task of maximize sales opportunities through knowledge of product and suggestions. 
• Ensure that orders are taken clearly and accurately so that the cashier and kitchen ambassadors can fulfil their duties effectively.
• Assist in supervising the team in providing quality and cousu main service to the guests.
• Pay regular attention to guests to ensure that their requests are attended to and exceed their expectation.
• Serve food and beverage to guests in the restaurant/banquet area.
• Assist with the set up of the outlet/ banquet area
• Participate in the daily briefings of the department as well as monthly meetings to discuss the various aspects of service.
• Promote the restaurant’s specialties and serve in accordance to the established standards.
• Ensure that the working areas are well maintained.
• Be helpful towards guests that need assistance.
• Clean and prepare tables for inflow of guests.
• Assure guests that their complaints or feedback will be dealt with and report to manager with regards to any feedback given.
• Keep tables and service areas clean and tidy as per procedure manual.
• Maintain hygienic food service techniques during service.
• Take responsibility for your designated section and station.
• Coach and train team to deliver consistent service
• Perform all tasks to Sofitel Brand standards.
• Any other reasonable request within your range of competence as required by your Supervisor or Hotel Management.

The Food and Beverage Service Executive supervises the team 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 exceed guest’s dining experience expectations. 

We are hiring for the following outlets:

• In-Suite Dining / Pool Bar
• Long Bar
• The Grand Lobby

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Oversees the set-up and operation of a station/section in a restaurant.
• Supervises and participates in running an efficient and profitable operation in the assigned areas. 
• Assists the Outlet Manager/Assistant Outlet Manager in enabling employees achieve highest service and product delivery standards with a highest degree of client care and service at all times.
• Provides services for guests such as order taking and promoting the restaurant food and beverage offerings.
• Provides excellent service at all times to all of our guests based on established hotel standard operating procedures.
• Assists colleagues and guests efficiently and in a professional manner.
• Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.
• Offers menu options, advice and takes orders.
• Offers drinks, pre, during and after meal service.
• Remembers guest’s preferences to extends personalised service.
• Takes guest’s Food & Beverage orders accurately and assures correct input in Point of Sales system.
• Double checks order list before "sending" ticket to the kitchen.
• Verifies guest satisfaction with each table during each course served.
• Uses the guest name appropriately and communicates it to restaurant colleagues and managers.
• Serves food in in a timely and efficient manner.
• Arranges all tables following established standards.
• Arranges and maintains all assigned side stations and continually stocks each station before and after every shift.
• Makes sure all silver and glassware is polished, wiped and spotless.
• Keeps all side stations clean at all the times.
• Keep 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 guests 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.
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Ensures NEA rules and regulations are met and achieve.  
• Actively engages in upselling and adds value.
• Relays any guest complaints to manager.
• 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 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.

Maintain a client service orientation by managing the day-to-day administration of client service and coordinating on analysis and reporting of assigned research projects.

Responsibilities

• Play a strong role in the delivery of projects across the entire process including the design of the questionnaire, analytical plan, and reporting
• Work closely with the manager to gain feedback and ensure client needs are met
• Liaise with the Project Management team involved to ensure smooth execution across all key stages in the project (Pre-field, in-field, and post-field)
• Manage fieldwork briefing & debriefing, fieldwork observation (when required), providing timely & regular updates to client
• Provide client servicing on business questions and continue to build industry knowledge to gain expertise
• Proactive in addressing possible red flags, takes initiative in providing solutions to any issues
• Prepare code frames, tabulation specs, and the right charting template and submit them to the Data Processing team/ Chartist.
• Conduct verbal presentations of the findings, either partial or full presentation to the client
• Takes initiative in seeking resources/assistance, and makes corrections while ensuring the project is executed within the scheduled timeline and budget
• Participate in regular review/feedback of systems, procedures, and any operation concerns with the end goal of improving productivity and cost efficiency
• Provide coaching & guidance to juniors in relevant project management topics
• Perform other related functions that may be assigned
• Drive overall client satisfaction to achieve a high Net Promoter Score (NPS) and a high-performing environment

The Events Administrative Executive is responsible for all administrative matters and provision of sale support to the events team. Observes and adheres to the Values of Accor, i.e. Guest Passion, Respect, Innovation, Trust, Sustainable Performance and Spirit of Conquest.

Primary Responsibilities

Delivers Friendly and Efficient Events Service

• Advises on availability and offering alternatives when applicable.
• Preparation and sending of sales proposals and contracts (corporate and wedding).
• Makes a good first impression through first enquiry.

Focuses on Meeting Planner / Guest Experience

• Ensures the accuracy of bookings and internal BEO.
• Familiarises with the house system to assist managers in making booking. (Opera, Table Management System & Social Tables).
• Timeliness in responding to enquiries from various platforms.

Works as a Team and Facilitate Processes

• Keeps the workplace functional.
• Generates relevant reports timely and accurately.  
• Ensures that the department meet timelines required by other department.
• Effective communication among inter departments.
• Promotes team cohesiveness.

Involvement in Wider Job Function Actions / Relationships

• Participates in training activities to improve knowledge and skills.
• Follows guidelines provided in employee handbook.
• Understands emergency procedures, health and safety requirements.
• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Upholds the Accor Values in the work nature, increasing stakeholders’ interest.
• Performs any other duties and responsibilities that may be assigned.

The position is responsible for ensuring high level of guest satisfaction and ensuring good customer feedback and response to customers queries in a timely manner.  Reaching out and liaison with tour agencies and the increase the sales tickets and meeting the monthly sales target.

Primary Responsibilities

Providing A Great Shopping Experience

• Handling customer complaints and concerns.
• Answer to customers questions through in-person, hone , email, chat and may also providing timely, empathetic help that keeps customers’ needs at the forefront of every interaction.
• Be personalized, competent, convenient and pro active.
• Detailed guest product knowledge and assist guest with selection of gifts and souvenir based on details product knowledge.
• To ensure stocks are fully replenished on retail shelves at all times. Takes corrective action or communicates half empty shelves to Senior Operations Executive.
• Operate P.O.S machine and handle cash and other payment methods professionally, courteously. Understands how to handle local and foreign currency.

Provide Retail Experience That Meets Guest Expectations

• Manage and communicate merchandise opportunities to Retail Manager.
• Participate on monthly inventory stock take.
• Proactively engages with all guests and upsells items.

Onlline orders and store orders

• Ensure that all web orders and enquiries are answered timely.
• Ensure all online products information, inventory and new products are up to date
• Maintains levels of confidentiality and discretion for colleagues and guests.
• Continuously develop own knowledge and skills as a contributing member of the Retail team.

Other Responsibilities

• To oversee and ensure smooth processing of mail orders request.
• Timely providing feedback from guests to enhance guest’s experience.
• To observe professional and customer focused telephone etiquette at all times.
• To be familiar with any and all promotional events for the Retail store or hotel.
• Corporate purchase/festive hampers.
• To record and handle any defective and damaged goods and highlight to Manager in timely manner
• Performs any other duties and responsibilities that may be assigned.

• As the Executive Chef, you will be working closely with Director of Culinary to assure standards are being met in all other aspects of the commissary operation.
• You will play a pivotal role in enhancing the culinary experiences across our portfolio of 12 high-end restaurants & bars including the prestigious 2 Michelin Star Restaurant JAAN.
• Additionally, your responsibilities will extend to the culinary operations at Raffles City Convention Centre which encompasses a total of 108,000 sq ft , featuring 34 meeting rooms and 3 ballrooms.  
• Overseeing stewarding operations for the entire F&B division. 
• Ensuring a high quality dining experience through leadership of team and development of junior team members .

Maintain a client service orientation by managing the day-to-day administration of client service and coordinating on analysis and reporting of assigned research projects.

Responsibilities

• Play a strong role in the delivery of projects across the entire process including the design of the questionnaire, analytical plan, and reporting
• Work closely with the manager to gain feedback and ensure client needs are met
• Liaise with the Project Management team involved to ensure smooth execution across all key stages in the project (Pre-field, in-field, and post-field)
• Manage fieldwork briefing & debriefing, fieldwork observation (when required), providing timely & regular updates to client
• Provide client servicing on business questions and continue to build industry knowledge to gain expertise
• Proactive in addressing possible red flags, takes initiative in providing solutions to any issues
• Prepare code frames, tabulation specs, and the right charting template and submit them to the Data Processing team/ Chartist.
• Conduct verbal presentations of the findings, either partial or full presentation to the client
• Takes initiative in seeking resources/assistance, and makes corrections while ensuring the project is executed within the scheduled timeline and budget
• Participate in regular review/feedback of systems, procedures, and any operation concerns with the end goal of improving productivity and cost efficiency
• Provide coaching & guidance to juniors in relevant project management topics
• Perform other related functions that may be assigned
• Drive overall client satisfaction to achieve a high Net Promoter Score (NPS) and a high-performing environment

The position assists the Executive Steward to manage the team, to be responsible for maintaining the cleanliness and quality of all F&B and Kitchen equipment and all pantry and kitchen area, so that all guests will have a safe and wonderful dining experience, ensures that kitchen hygiene and safety standards are meet, through active supervision of the Steward Supervisor, Steward Attendant and Night Kitchen Cleaner. The Assistant Executive Steward must have the perseverance to lead the team to achieve high standards within the work area and to work closely with the Executive Steward so as to lead the team towards the same direction.

Primary Responsibilities  

Manages the Daily Stewarding Operation: Cleanliness and Quality of F&B and Kitchen Operation Equipment

• Conducts briefing and makes deployment to Stewarding colleague daily.
• Makes daily round to check for cleanliness and quality of all operation equipment and kitchen equipment.    
• Takes ownership of all operation equipment, kitchen equipment and hotel property.
• Operation checks, to ensure work flow and system are in order and hygiene standards meet expectation.
• Always communicates with F&B and Culinary team and fellow colleagues to find out about the work flow system and makes improvement with the collaboration system if required.
• Manages team with efficiency of work in the washing of dishes and kitchen equipment.
• Works closely with both the F&B and Culinary teams so as to build a strong collaboration between various team.
• Oversees that timeliness of dish cleaning, returning dish for reuse during high business turnover. 
• Oversees that all washed equipment are clean and sanitised.
• Oversees proper handling of all operation equipment so as to avoid or minimise breakage.
• Ensures adequate supply of operating equipment in F&B outlet through coordination with all F&B outlet managers, through order, delivery, and by monitoring lost through breakage or missing.

Manages the Cleanliness and Safety of all Pantry and Kitchen

• Checks all kitchen equipment for cleanliness, manages the Night Cleaning Contactor to follow up on any unclean area and equipment, and conducts kitchen inspection twice a week. 
• Manages the team to check on functional operation of each Dish Wash Machine, co-ordinate and follows up with Engineering and chemical technician for any faulty issues.
• Manages the garbage collection schedule and also ensures that the recycle program is conducted as per established. 
• Oversees that the kitchen floor is clean and dry at all times, looks out for any potential safety hazard issue and tries to eliminate it immediately.
• Oversees the sanitation of all operation equipment are done as per kitchen’s hygiene standards requirement.
• Oversees that the work procedure in the kitchen are carry out as per HACCP’s requirement and the safety aspect is in line with WSH. 
• Oversees that all HACCP check-list and documentation are updated on a daily basis.
• Leads all the kitchen walk through (WSH / Hygiene / Pest-Control) and rectifies all findings immediately.

Management and Leadership of the Stewarding Team

• Makes routine rounds within the kitchen area during meal periods.
• Supports the Stewarding team to be consistent in service, uses a collaborative, enabling leadership style and to have regular team meetings.
• Drives constant service and system improvement and to be entrepreneurial.
• Strong leadership and interpersonal skill.
• Must be able to lead the team confidently at all times and always practice to lead by example. 
• Manages the provision of operation supplies, cleaning equipment, and chemical, monitor and control the amount of usage.  
• Induction and training of Steward Attendant and Supervisor in technical skill and process as outlined in the Keys to Success manuals.
• Must oversees the team member grooming and personal hygiene practice to meet with hotel requirements.  
• Assists the Executive Steward to control all expenditure and cost within the budget (OT / CL / Supply). 
• Manages the team to adhere with the Hotel recycle program.
• Competency in the yearly internal and external hygiene audit. 
• Manages and oversees the operation equipment storeroom / chemical storeroom / cleaning supply storeroom.
• Creates a Friendly and Heartist® working environment within the team.

Involvement in Wider Job Function Relationships

• To be active in learning so as to enhance personal skill and industry knowledge.
• Follows Hotel and Departmental guideline to lead the team and constantly getting feedback from team member and other colleague. 
• Understands emergency procedure, health and safety requirement.
• Maintains collaborative working relationship with colleague and supervisor/manager
• Participates in departmental leadership activity as a member of the team and continually conducts training for the team member.
• Develops own knowledge and skill as a contributing member of the Stewarding team.
• Ensures that safe work practice is followed including emergency procedure.
• Must be certified with Occupational First Aid Course.
• Must be able to accomplish within the timeline with any assignment given by the Executive Steward and Management.
• Oversees the pest-management in the pantry and kitchen area.
• Attends the weekly Catering Meeting, gathers surficial information, co-ordinates and leads the Stewarding team to accomplish the event with high professionalism in supporting the Banquet Service Team and Banquet Culinary Team for the success of all events.

The position is responsible for supervising the overall culinary operation and hygiene standards of the assigned outlet and to maintain high standards of quality of food offering. Main responsibilities will include, but are not limited to, maximising revenue, achieving targets such as P&L budget and forecast, adhering to HACCP standards, food quality and guest satisfaction.

Primary Responsibilities

Food Quality

• Responsible for the quality of all food served throughout the Chinese restaurant and Chinese banquet and ensures that the food presented to guests is consistently of high quality standards.
• Responsible for the planning, co-ordination and supervision of all menu implementations.
• Constantly be alert on freshness, presentations and temperature of food served.
• Creates and develops menus, new dishes and recipes by keeping up with the latest market trends and guests’ requests, aligned with budgeted food costs.
• Supervises all food tasting sessions.
• To be profitable and cost conscious and needs to be responsible for the daily requisitioning of all perishable and non-perishable food items.
• Constantly finds ways to further improve the food cost through strategic purchasing and working process, without negatively affecting pre- determined quality standards.
• Be responsible and accountable for the overall food cost as well as non-food costs such as kitchen supplies, energy costs, utensils and operating guest supplies.
• Controls and ensures that expenses/purchases/requisitions are within budget limits and maintains food gross profit set by the hotel.
• Ensures food portioning, serving, requisitions/receiving from stores is properly controlled/minimised wastage, in line with Standard Operating Procedures.
• Demonstrates management abilities and knowledge relating to budget matters such as Labor Costs, Training Expenses, Operating Equipment and Food Cost etc.

Hygiene And Sanitation

• Ensures a professional running of his/her kitchens and an agreed quality, hygiene and other standards are kept or surpassed at all times in line HACCP and local authorities standards.
• Communication of local requirements, food sanitation laws, safety regulations and other to all staff.
• Ensures the grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environment Agency (NEA) standards.
• Conducts weekly kitchen walk-through and ensures that the kitchen sanitation and Engineering maintenance and standards are met as well as to take action if required.
• Ensures that the open kitchen is well organised and presentable at any given time.
• To be careful in preventing the usage of spoiled or contaminated products in any phrase 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

• Provides leadership, training and supervision on all production in the kitchens and oversees the quality as well as timely distribution of the food product originating from the kitchen.
• Influences the skills, knowledge, attitude, communications and team spirit of his/her assigned kitchen.
• Constantly strives to improve kitchen operating procedures.
• Proposes and initiates when approved, new services and products for our guests.
• Ensures disciplinary and grievance procedures are properly adhered to and followed.
• Be aware of and complies with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Ensures that positive working relations with other departments are fostered giving cooperation at all times.
• Fosters positive thinking and motivation by giving active assistance and advises on more effective ways of running the kitchens.
• Supervises the work of the colleagues and 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 a correct and professional operation is conducted and 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 submit to Chef’s Office by 12pm every Thursday for approval.
• Evaluates the performance of the kitchen colleagues and give Executive Chef any recommendations for promotions or other actions.
• Works with the Talent and Culture department on hiring of colleagues, ensuring that proper follow-up is done, through the entire recruitment process.
• Attends daily meetings at 10am and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Executive Chef on topics of importance.
• Ensures that daily line-up is conducted within respective outlet.
• Ensures that all deadlines are met.
• 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 coordinates 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.
• Handles customer comments and complaints and takes swift corrective action after consultation with the department head concerned.
• Performs any other reasonable duties as required by the department head from time to time.
• To uphold 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).
• Performs any other duties and responsibilities that may be assigned.