Total 2,380 F&B / Tourism / Hospitality job vacancies in D10 Ardmore, Bukit Timah, Holland Road, Tanglin

Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' and kitchen assistant tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Plan menus set culinary directions in collaboration with management.
• Develops new and creative recipes and techniques for food preparation and presentation which meets the high-quality standards of the restaurant.
• Ensures that all food preparation and presentation are consistent, implementing standards to ensure that it is technically correct and within the budgeted food costs. Evaluates products to assure that quality, price, and related goods are consistently met.
• Schedule and coordinates the work of chefs, cooks, and other kitchen team members to ensure manpower cost budgets are met.
• Specifying the ordering of food supplies and prepares inventories, budget forecasts.
• Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Requirements:

• 7+ years of experience in a similar position.
• Advanced knowledge of chinese food professional principles and practices.
• Excellent knowledge of ordering and inventory.
• Excellent communication skills.
• Available to work after hours, over weekends, and on public holidays

● Overall responsible for daily operations in kitchen, food storage and dishwashing area.

● Assist in customer service, service duties when necessary

● Maintain stock inventory and ordering.

● Maintain equipment and arrange for equipment repairs and maintenance.

● Assist in new menu creation and improvement.

● Assist in writing Standard Operating Procedures (SOP).

● Responsible for training new chefs according to SOP.

● Improve LEAN system within the company.

● Improve 5S Housekeeping system within the company.

● Providing highest quality standard in customer service and 5S housekeeping.

● Work as a TEAM (Together Everyone Achieve More).

● Ensure strict adherence to food safety according to SFA food hygiene and practices.

● Assist and report to Management.

Roles & Responsibilities

Responsibilities:

• Prepare and assemble ingredients to use in cooking
• Prepare high-quality meals and food items according to company recipes
• Makes adjustments on food preparation to accommodate customers specific request such as special diet or allergies.
• Ensure great presentation by dressing dishes before they are served
• Ensure all food and other items are stored properly
• Keep a sanitized and orderly environment in the kitchen
• Check quality of ingredients
• Monitor stock and place orders when there are shortages
• Keep records and accounts of food purchases
• Minimize food wastage
• Able to assist additional duties as requested by Superior and Management as and when required.

Requirement:

• Little or no experience required
• Knowledge of various cooking procedures and methods
• Good communication skills
• Ability to work in a team
• Calm demeanour to work in a high-stress, fast-paced environment
• Ability to work flexible hours, and work on weekends & public holidays

Benefits:

Annual Wage Supplement + Variable Bonus

Work Allowances

Staff Discount

Sales Incentive

Assist and support management and the leadership team with handling and resolving Human Resources issues. Assist employees with internal and external transfer requests and procedures. Monitor and assist managers/supervisors with hiring processes and issues. Create and maintain new hire and personnel files and enter them into Human Resources Information Systems. Assist with orientation of new employees. Monitor all hiring and recruitment processes for compliance with all local laws and company policies and standards. Ensure accurate maintenance of all employee records and files. Support processing and maintenance of payroll records in accordance with policies and procedures, as necessary. Inform Human Resources management of issues related to employee relations within the division or property. Create and maintain filing systems. Generate Human Resources data reports as necessary. Serve as Human Resources subject matter expert and participate on project teams. Train new hires on Human Resources processes, programs, policies, information systems, etc.

Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information. Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

You will be responsible for running a section and be able to effectively supervise the junior members of the front of house team. Attention to detail will be crucial to ensure consistency of service and a keen desire to coach staff to enhance their knowledge and confidence will be key attributes.

Your responsibilities include:

• Guaranteeing the highest level of guest satisfaction and ensuring each guest receives a great experience every time
• Discovering the desire of our guests and therefore maximising sales opportunities
• To have a good knowledge of all the dishes and of the menus
• To participate in service and be aware of how the role affects the smooth running of the restaurant
• Demonstrate promptness, anticipation, and organisation to deal with the different aspects of the position
• If dishes require tableside preparation or presentation, you will be required to perform these duties
• Checking back on guests showing interest and care
• Clearing tables during and after meals and processing guest payments
• To help our guests in any way possible
• To record any losses through spoilage or waste and report to the Head Waiter immediately
• To take care of all equipment given to you, and report any loss or damage
• Be willing to help wherever possible and to understand the flexibility required when business levels peak and trough, to deliver the best possible service

We are looking for:

• Individuals who are passionate about delivering the highest levels of service with a desire to learn and work hard
• Experience in a fine dining setting will be advantageous for the role
• Individuals who place a high emphasis on being well-groomed and possesses good communication skills
• Team players in a upbeat, fast-paced working environment
• Those who are keen to progress their career in fine-dining and French cuisine

Benefits:

We have always believed in recognition wherever possible. Often, these recognitions come in the form of Monthly Sales Incentives, as well as privileges such as medical and insurance coverage, employee dining discounts across our venues, and birthday celebrations.

Take an inside look at our culture or find out more here.

instagram.com/tlbg.openarms

https://www.lobehold.com/

Analyse sales and profit performance and make recommendations for improvement.

- Assist OM and DH in all outlet administration matters, including arranging for staff interviews.

- Coordination of new outlet renovation works.

- Coordination of existing outlets operation matters, including rostering and personnel matters.

- Assist to prepare training materials for outlet staff training.

- Checking of staff attendance sheets.

- Prepare computation for profit sharing and estimated profit and loss reports.

- Any other outlet projects as may be assigned.

- Checking of daily sales reports.

- Preparation of all operational and personnel reports, including posters, price lists, and POS.

- Assist in marketing collaterals and festive celebrations.

Roles and responsibilities:

• Responsible for preparing Japanese cuisine.
• Prepare ingredients, sauces, stocks, and mise en place for Sushi Counter and fish filleting.
• Help maintain smooth kitchen operations.
• Aid in planning and executing new menus, including research, costing, and photo-shooting.
• Maintain cleanliness and ensure kitchen equipment is in good condition.
• Manage proper food storage, budgeting food costs, wastage, and inventory.

Requirements:

• Minimum 2-3 years of experience in Japanese cuisine.
• Customer-oriented with good communication skills to maintain a positive relationship
• Collaborative mindset and team player.

As a Duty Manager, you will assist the Department Head in the daily operations of Front Office, deliver service excellence to customers and maximize room revenue, in line with the hotel’s operating standards and policies.

Responsibilities:

- Supervise the daily operations at Front Office and resolve issues efficiently

- Deliver courteous service and assistance to hotel guests

- Manage booking channels and maximize room revenue

- Lead and guide junior team members

- Respond to emergencies, such as fire alarm, power failure, computer and medical attention and coordinate with respective departments.

Requirements:

- Good leadership and decision making skills

- Good communication & people skills

- Proactive team player

- Minimum 2 years’ experience in a similar capacity in the hospitality industry

- Shift work (1 to 2 night shifts monthly)

Assisting the head chef in menu planning and creating new dishes

Overseeing the kitchen staff and ensuring that all tasks are completed efficiently and to a high standard

Supervising food preparation, including measuring and mixing ingredients, marinating, seasoning, and cooking

Maintaining kitchen hygiene and cleanliness by ensuring that all equipment and surfaces are cleaned and sanitized regularly

Ensuring that food is stored appropriately, following food safety and hygiene standards

Managing inventory and ordering supplies as needed

Managing food costs by minimizing waste and ensuring that the kitchen operates efficiently

Training and developing kitchen staff, including ensuring that they follow safety and hygiene protocols

Communicating effectively with front-of-house staff to ensure smooth service and that the kitchen meets guests' needs and expectations

Occasionally stepping in to cook and prepare dishes during busy periods or to cover other chefs' shifts.

To excel in this role, you should have significant experience in a busy kitchen environment, with a strong understanding of food preparation techniques, kitchen management, and inventory control. Additionally, you should be a strong communicator, able to work well under pressure, and committed to maintaining high standards of hygiene and food safety.

The Coconut Club was born out of a desire to bring people together over the best possible plate of Nasi Lemak. We pride ourselves on nurturing an inclusive culture—inspired by the essence of the Kampong spirit—that informs our values and actions, both as individuals and as a team. We encourage our guests to come as they are, so we embrace warmth and intentionality in our service.

As a Chef de Partie, you’ll be in charge of:

• Setting up and stocking up stations with all necessary supplies
• Setting up workstation with all the needed ingredients and cooking equipment
• Preparing food for service (mise-en-place)
• Checking quality of ingredients
• Monitoring stock and place order when there are shortages
• Cooking menu items
• Keeping a sanitized and orderly environment in the kitchen
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

What we’re looking for:

• Minimum of 2 years of culinary experience, but we are happy to train and develop more junior cooks with less experience
• Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc)
• High standards of health and safety including personal hygiene
• Working in every area of the kitchen
• Able to perform basic task of food preparation and organisation of the kitchen

What can you expect:

• 5 day work week
• Join a dynamic, young and fun loving service team
• Excellent team culture and a defined career growth plan to develop yourself

Benefits:

• Monthly Sales Incentive
• Employee Dining Discounts across the Group
• Medical and Insurance Coverage
• Celebrating Milestones

Job description:

1) Managing and organizing daily restaurant operations to ensure smooth operations .

2) Planning of promotions and discount.

3)Costing and budgeting for restaurant profitability.

4)Weekly staff training on service and product knowledge

5)Handle cusomters reuquest and complains

6) Must have wine knowledge in french wine

Requirement :

1)Degree in management or equivalent

2)At least 4 years of restaurant management experience

Job Responsibilities:

The Demi Chef (DC) acts as the Chef De Partie (CDP)’s deputy and a shift leader. The incumbent has to ensure a smooth kitchen operation and carry out tasks as assigned by the CDP or Central Kitchen Manager (CKM).

Serves as the shift leader in the kitchen

He/she has to ensure that staff carry out their duties according to schedule, standard recipes and cooking methods, adhere to food safety and hygiene requirements, achieve accuracy in meal delivery and goods receiving. He/she is expected to upkeep a safe, clean and harmonious working environment. Other scopes include:

• Conduct meal quality check and ensure that they meet standards
• Conduct staff training on equipment function, standard recipes, personal hygiene and food safety
• Ensure that meals are served according to dietary requirements and requests
• Plan meal preparation according to schedule and update kitchen team on any change of meal request
• To plan and prioritize urgent duties/works to be carried out to ensure smooth operations
• Ensure goods are received in proper and good condition according to purchase requests
• Ensure goods are stored according to food safety regulations
• Monitor inventory level daily and liaise with Assistant – Kitchen Operations on purchasing
• Monitor food wastages and update CDP/CKM if there is any discrepancy
• Participate in menu planning
• To spot and inform Chef De Partie/Executive – Kitchen Operations on safety hazards that require attention.
• Assist CDP to ensure that staff adhere to daily duties, protocols and rostered work schedule
• Assist CDP to implement SOPs and ensure that all staff adhere to them strictly
• Delivery and collection of food using food warmer trolley or food bag for every meal
• Ensure cleanliness for all crockeries, utensils and equipment
• Ensure the food warmer sand transport trolleys are cleaned and sanitized after every meal.
• Ensure all food waste are disposed into the right waste bins
• Conduct daily checks to ensure that kitchen cleaning are carried out according to schedule and requests
• Report to CDP/CKM if there is any sign of pest infestation in the kitchen area
• To carry out any other duties and responsibilities as assigned

Job Requirements:

• Minimum Primary School Education or equivalent
• At least 4 years of relevant culinary experience
• Able to understand and speak basic English
• Possess Certificate in Basic Food Hygiene
• Possess Class 3 driving license will be an advantage
• Physically Fit
• Able to carry heavy load if required (e.g. topping up of a 25kg rice sack into container)

Job Description & Requirements

1. ABLE TO MAKE COFFEE AND TEA AT COFFEESHOP STALL

2. ABLE TO TRAIN NEW STAFF

3. ABLE TO HAND ON AND CREATE DRINKS

4. NEW TO IN CHARGE OF THE DAILY OPERATIONS

5. REPORT TO MANAGER DAILY

6. MINIMUN 5 YEARS OF EXPERIENCE IN THE SAME TRADE

7. To oversee the the coffeshop and assist supervisor and manager on any complains

8. Purchase of daily goods within budget guidelines and to the highest standard

9. Able to work long hours

10. Able to work night shift

• Perform cashier duties.
• Light kitchen cooking.
• Ingredients preparation.
• Provide good customer services.
• Maintain shop cleanlines.

The Coconut Club was born out of a desire to bring people together over the best possible plate of Nasi Lemak. We pride ourselves on nurturing an inclusive culture—inspired by the essence of the Kampong spirit—that informs our values and actions, both as individuals and as a team. We encourage our guests to come as they are, so we embrace warmth and intentionality in our service.

We are looking for a dynamic & creative individual to fill the role of Cook at Beach Road & Frankel Road. Pertaining to high standards of personal hygiene and food preparation within the kitchen, we look forward to fill this position with talented personas with an appetite to learn, along with an immense passion in creating remarkable flavours.

You’ll be in charge of:

• Setting up and stocking up stations with all necessary supplies
• Preparing food for service (mise-en-place)
• Cooking menu items
• Answering, reporting and following superior’s instructions
• Cleaning up station and taking care of leftover food
• Handling stock inventory appropriately

What we’re looking for:

• High standards of health and safety including personal hygiene
• Working in every area of the kitchen
• Able to perform basic task of food preparation and organisation of the kitchen

What can you expect:

• 5 day work week
• Join a dynamic, young and fun loving service team
• Excellent team culture and a defined career growth plan to develop yourself

Benefits:

• Monthly Sales Incentive
• Employee Dining Discounts across the Group
• Medical and Insurance Coverage
• Celebrating Milestones

- To assist the F&B Operations Manager / Asst F&B Manager on various administrative work.

- To attend the daily Food & Beverage briefing and any other meetings as required. To prepare minutes of various meetings such as Food & Beverage Bi-weekly Meetings, Christmas Meetings, etc.

- To follow up closely with our Sales and Marketing Department on pre-marketing material, working closely with the F&B Operations Manager with coming up with marketing contents for the department.

- To assist printing of all menus and food tags for the TASTE Restaurant, Bar & Banquet events.

- To prepare various memorandums for the Food & Beverage Department and issue to the departments concerned.

- To reply to all emails on enquiries or assistances from other departments or external customers.

- To assist and ensure smooth operation of the Department and to deliver a consistent quality of service according to standard set.

- To be in attendance during the peak hours of service and to provide support and assistance to the Food & Beverage outlets, Banquet events & Service Team as and when needed.

- To report of any malpractice, irregularity or discrepancy to the F&B Operations Manager immediately.

- To have product knowledge pertaining to the restaurant. To ensure good working relationship among the supervisors and colleagues within the Department.

- To work closely and with all supporting departments and to be constantly aware of appearance, condition and working environment of all areas within the Hotel.

- Ability to work independently and efficiently with minimum supervision and have positive attitude.

- To finalize all details for the Food & Beverage Department with the F&B Operations Manager and obtained his/her approval before distribution.

- Makes procedural recommendations and ensures enforcement of existing policies and procedures.

Position Summary

Process all guest check-ins, verifying guest identity, form of payment, assigning room, and activating/issuing room key. Set up accurate accounts for each guest according to their requirements. Enter Marriott Rewards information. Ensure rates match market codes, document exceptions. Secure payment prior to issuing room key, verify/adjust billing. Compile and review daily reports/logs/contingency lists. Complete cashier and closing reports. Supply guests with directions and property information. Accommodate guest requests, contacting appropriate staff if necessary. Follow up to ensure requests have been met. Process all payment types, vouchers, paid-outs, and charges. Balance and drop receipts. Count and secure bank at beginning and end of shift. Obtain manual authorizations and follow all Accounting procedures. Notify Loss Prevention/Security of any guest reports of theft.

Assist management in training, evaluating, counseling, motivating and coaching employees; serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Develop/maintain positive working relationships; support team to reach common goals; listen and respond appropriately to employee concerns. Follow company policies and procedures; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications; ensure personal appearance is clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge guests; anticipate and address guests’ service needs; assist individuals with disabilities; thank guests with genuine appreciation. Speak using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette. Ensure adherence to quality standards. Enter and locate information using computers/POS systems. Stand, sit, or walk for an extended period of time. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Job Responsibilities

1. Sourcing of products requested by all user departments and obtaining competitive quotes.

2. Preparing a comparative analysis of supplier’s quotes in a comparison summary.

3. Responsible for purchasing duties such as generating Purchase Orders, creation of article codes and updating of quotations for food and non-food items.

4. Generate and process purchase order timely.

5. Follow up closely on the status of product delivery to ensure smooth operation support.

6. Follow up with Suppliers if there is any discrepancy between the Purchase Order and physical delivery on pricing, quantity or quality.

7. Work closely with respective departments on their purchasing needs.

8. Maintain purchasing records filing system and ensure that records are up to date.

9. Arrange for product demo, food-tasting and yield test.

10. Update the Purchasing Manager and relevant departments with information on new products/prices.

11. Assist in physical inventory for all operating equipment in circulation and in-store when required.

12. Perform any assignment given by the Purchasing Manager from time to time.

Education & Work Experience

1. Possesses minimum GCE ‘A’ or ‘O’ Level.

2. Minimum 3 years working experience in Purchasing.

3. Good negotiation and interpersonal skills.

4. Well-versed in F&B and non-food products knowledge.

5. Good knowledge of vendor sourcing and a good understanding of supply chain procedures.

6. Self-motivated and able to work with minimal supervision in a dynamic environment.

POSITION SUMMARY

Distribute clean uniforms to personnel according to company specifications. Record assigned and unassigned uniforms as they are distributed, returned, or cleaned. Inspect uniforms for damage and remove substandard uniforms from circulation and issue replacements. Complete inventory of uniforms and linens as assigned.

Follow all company safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

JOB SUMMARY

Serves as the Manager on Duty to oversees all aspects of the guest relations function to achieve the highest possible guest satisfaction to current and future VIPs. Ensuring that the highest levels of hospitality and service are provided. Represents property management in resolving any guest or property related situation. Responsible for recognition and engagement of our most valuable Elite members through delivery of the highest quality member stay experience. He/she manages and coordinates all aspects of Elite members’ journey: from pre-arrival and arrival experience all the way to the follow up through post-stay feedback mechanisms. He/she directs, implements and evaluates quality of products and services provided to Elite members and partners with Loyalty Head Connector and Connector Team to make certain that there is an effective communication and delivery of Elite benefits program.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 2 years experience in the Lounge service, guest services, front desk, or related professional area.

OR

• 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; no work experience required.

CORE WORK ACTIVITIES

Leading VIP Team and Guest Services Teams

• Monitor guest relations’ personnel to ensure maximum guest satisfaction through personal recognition and prompt cordial attention from arrival through departure
• Monitor guest relations personnel to ensure Elite member consistently receive all benefits, repeat guests and other VIP’s receive special recognition and service
• Coordinates day-to-day operations, ensuring the quality, standards and meeting the expectations of the Elite, Cobalt and redemption stay members on a daily basis.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Inspects all VIP/Elite Member rooms prior to arrive and greet VIP/Elite Member guest personally.
• Encourages and building mutual trust, respect, and cooperation among team members. Liaise with other departments and necessary outside contracts to ensure excellent service delivery.
• Oversee maintenance of efficient repeat guest history system
• Preparing of welcome letter for VIP/Elite Member guest, schedule and attend regular VIP/Elite Member gues cocktail parties etc
• Handle guest complaints and refer them as necessary, follows up on corrective action
• Serves as a role model to demonstrate appropriate behaviors.
• Supervises and managing employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.

Providing Exceptional Elite, Cobalt and redemption stay members Service and Property Operations Support

• Provides services that go above and beyond Elite, Cobalt and redemption stay members expectations in order to promote Elite, Cobalt and redemption stay members satisfaction and retention.
• Sets a positive example for guest relations.
• Helps employees to provide excellent customer service.
• Assists in coaching and providing feedback to associates.
• Maintains high visibility in public areas during peak times.
• Provides immediate assistance to Elite, Cobalt and redemption stay members as requested.
• Interacts with Elite, Cobalt and redemption stay members on a regular basis throughout the property to obtain feedback on quality of product, service levels and overall satisfaction.
• Maintains knowledge of all hotel features and services, room types, rates special packages and promotions.
• Keeps track of daily arrivals, departures, room availability and scheduled in-house group activities.
• Maintains complete knowledge of all hotel and departmental policies and procedures.
• Monitors security of public areas of the hotel.
• Conducts pre-shift meetings to review and share information pertinent to daily business with other team members.

Managing Projects and Policies

• Implements the customer recognition/service program, communicating and ensuring the process.
• Conducts regular inspection tours of the entire facility for appearance, safety, staffing, security, and maintenance.
• Ensures compliance with all policies, standards and procedures.
• Understands and can implement all emergency plans including accident, death, elevator, thefts, vicious crimes, bombs, fire, etc.
• Understands and complies with loss prevention policies and procedures.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Intervenes in any guest/employee situation as needed to insure the integrity of the property is maintained, guest satisfaction is achieved, and employee well being is preserved.
• Serves as a leader in displaying outstanding hospitality skills.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Observes service behaviors of employees and provides feedback to individuals.
• Maintains high visibility in public areas during peak times.
• Provides immediate assistance to guests as requested.
• Interacts with customers on a regular basis throughout the property to obtain feedback on quality of product, service levels and overall satisfaction.
• Records guest issues in the guest response tracking system.
• Reviews comment cards and guest satisfaction results with employees.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Supporting Marriott Loyalty Program

• Partners with Loyalty Head Connector to guide other team members on Marriott’s Bonvoy Loyalty Program.
• Maintains complete knowledge of all Elite Member Benefits, Terms and Conditions.
• Adjusts Elite Member status when necessary according to established guidelines.
• Partners with Head Connector to update, appoint and activate connector team on property.
• Attends Loyalty and Connector meetings and webinars to continue professional development and learn about new enhancements and promotions of the Marriott’s Bonvoy Loyalty Program.
• Promotes positive relations with Elite members by anticipating their needs and promptly responding to them.
• Monitors, responds and routes Elite members’ comments to the appropriate department when necessary.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Assists as needed in the interviewing and hiring of employee team members with the appropriate skills.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Informs and/or updating the executives, the peers and the subordinates on relevant information in a timely manner.
• Communicates any variations to the established norms to the appropriate department in a timely manner.
• Maintains a strong working relationship with all departments to support property operations and goals and to expedite the resolution of any problems that may arise through the general operation of the property.
• Participates as needed in the investigation of employee and guest accidents.
• Performs Front Desk duties in high demand times.

MANAGEMENT COMPETENCIES

Leadership

• Adaptability - Determines how change impacts self and others; displays flexibility in adjusting priorities; and communicates both the reasons for change and how it impacts the workplace.
• Communication - Customizes approach to conveying complex information and ideas to others in a convincing and engaging manner; appropriately interprets verbal and non-verbal behavior; and models active listening to ensure understanding..
• Problem Solving and Decision Making - Models and coaches others on breaking complex issues into manageable parts, identifying and evaluating alternatives and their implications before making decisions, and involving and gaining agreement from others when making key decisions.
• Professional Demeanor - Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.

Managing Execution

• Building and Contributing to Teams - Leads and participates as a member of a team to move the team toward the completion of common goals while fostering cohesion and collaboration among team members.
• Driving for Results - Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment goals; proactively takes action and goes beyond what is required.
• Planning and Organizing - Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements for self and/or others to accomplish goals and ensure work is completed.

Building Relationships

• Coworker Relationships - Interacts with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.
• Customer Relationships - Develops and sustains relationships based on an understanding of customer needs and actions consistent with the company’s service standards.
• Global Mindset - Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives; utilizes differences to drive innovation, engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.

Generating Talent and Organizational Capability

• Organizational Capability - Evaluates and adapts the structure of team assignments and work processes to best fit the needs and/or support the goals of an organizational unit.
• Talent Management - Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.

Learning and Applying Professional Expertise

• Applied Learning - Seeks and makes the most of learning opportunities to improve performance of self and/or others.
• Business Acumen - Understands and utilizes business information to manage everyday operations and generate innovative solutions to approach team, business, and administrative challenges.
• Technical Acumen - Understands and utilizes professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges
• Detail Orientation - The ability to attend to and verify the accuracy and completeness of details in work activities. This includes focusing on the small details of work activities and taking the necessary time to ensure that all the details of completed work are correct and of high quality.
• General Hotel Operations - Knowledge of the operating principles and practices of all brand/hotel-specific functions to support successful operations of the overall property (e.g., Engineering/Maintenance, Event Management, Finance and Accounting, Human Resources, Legal/Contracting, Food and Beverage, Guest Services/Front Desk, Sales & Marketing, Security/Loss Prevention, Retail/Gift Shops, Spa, and Recreation/Health Club).
• Basic Competencies - Fundamental competencies required for accomplishing basic work activities.
• Basic Computer Skills - Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
• Mathematical Reasoning - Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
• Oral Comprehension - Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
• Reading Comprehension - Demonstrates understanding of written sentences and paragraphs in work-related documents.
• Writing - Communicates effectively in writing as appropriate for the needs of the audience.

Job Responsibilities

• Greeting and Bidding Customers Farewell
• Lead Customer to their tables
• Present Menu to Customer
• Inform Customer of Daily Specials and Take Order
• Serve Food & Beverage Order
• Clear & Clean Tables
• Any Ad-Hoc Duties that may be assigned by the Manager

Job Requirements

• Excellent Customer Service
• Good Command in English
• Able to work Independently and Team Worker
• Possess Initiative and Good Working Attitude
• Salary will be based on experience

Other Information

• Location: Bugis
• Full Time, Part Time, Intern Available
• Candidate with more experience will be hire under Senior Service Crew

Please kindly email your resume to [email protected]

POSITION SUMMARY

Greet and escort guests to rooms. Open doors and assist guests/visitors entering and leaving property. Inform guests of property amenities, services, and hours of operation, and local areas of interest and activities. Identify and explain room features to guests (e.g., use of room key, mini-bar, ice and vending areas, in-room safe, valet laundry services). Transport guest luggage to and from guest rooms and/or designated bell area. Assist with luggage storage and retrieval. Assist guests/visitors in and out of vehicles, including assisting guests with loading/unloading luggage. Supply guests with directions. Arrange transportation (e.g., taxi cab, shuttle bus, limousine/sedan service) for guests/visitors, and record advance transportation request as needed. Communicate parking procedures to guests/visitors.

Follow all company policies and procedures, and report accidents, injuries, and unsafe work conditions to manager. Maintain awareness of undesirable persons on property premises. Ensure uniform and personal appearance are clean and professional and maintain confidentiality of proprietary information. Welcome and acknowledge all guests, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language, and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others. Comply with quality assurance expectations and standards. Read and visually verify information in a variety of formats (e.g., small print). Move at a speed required to respond to work situations (e.g., run, walk, jog). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance and objects weighing in excess of 75 pounds with assistance. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.

POSITION SUMMARY

Assist staff with expediting problem payments (e.g., problems processing credit card). Follow up with guest regarding satisfaction with guest-related issues. Process all guest check-ins by confirming reservations, assigning room, and issuing and activating room key. Process all payment types such as room charges, cash, checks, debit, or credit. Set up accurate accounts for each guest upon check-in (i.e., sharewiths, separate room/tax/incidentals, comp). Anticipate sold-out situations and obtain satisfactory alternative accommodations when the property cannot accommodate guests with reservations. Block rooms in the computer and identify designated requirements and requests. Contact appropriate individual or department (e.g., Bellperson, Housekeeping) as necessary to resolve guest call, request, or problem. Coordinate with Housekeeping to track readiness of rooms for check-in. Review shift logs/daily memo books and document pertinent information in logbooks. Count bank at the beginning and end of shift. Balance and drop receipts according to Accounting specifications.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, motivating and coaching employees; serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process.

Report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information. Anticipate and address guests’ service needs. Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Perform other reasonable job duties as requested.

• Assists in training, motivating, directing and supervising the work performance of the employees in the F&B operations
• Assists in developing and maintaining all on-the-job training programs on a continual basis to ensure a high degree of professionalism among the staff
• conduct a daily briefing with the staff on station assignments, details regarding menu, functions, and activities within the hotel
• Maintains a daily housekeeping program that covers storage and operational areas
• Performs menu recommendations to patrons and offer other F&B services such as cross-selling of other in-house restaurants and hotel facilities, so as to enhance their dining experience
• Able to take reservations, assign seating arrangements, lead patrons to seats, and build rapport with patronsObserves the personal grooming, attitudes and degree of professionalism of the staff to ensure that the quality service standards are up kept
• Conducts spot-checks on staff service attitudes and product knowledge randomly at least twice a week
• Assumes an active role in implementing safety procedures and following up within the department for such procedures
• Responds to any hotel emergencies or safety situations with urgency
• Fosters a close working relationship with other departments and promote effective inter-departmental communication
• Reports all incidents to the Managers
• Attends to telephone enquiries
• Be conversant with the opening and closing procedures of the restaurant, and ensure that the staff adheres to these procedures.
• Attends to guests’ complaints, enquiries, or situations as satisfactory to the guests as possible
• Performs any other duties as may be assigned from time to time by the Management

Requirements

• GCE 'N' Level or with any relevant experience
• Ability to speak mandarin to liaise with mandarin speaking customers/guests
• Able to work on a shift roster

POSITION SUMMARY

Answer, record, and process all guest requests, questions, or concerns via telephone, email, chat, and mobile communication devices. Operate telephone switchboard, process guest requests for wake-up calls, and connecting and directing calls to the appropriate extension. Receive, record, and relay messages accurately. Log all guest requests or issues into computer, contact appropriate individual or department (e.g., Bellperson, Housekeeping), and follow up with guest to ensure their request has been resolved to their satisfaction. Provide information to guests about room features, property amenities, and local areas of interest. May process room service orders, answer questions on menu selection and record transactions in point-of-sale system. Assist guests with accessing internet and guestroom entertainment.

Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language, and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others, and support team to reach common goals. Comply with quality assurance expectations and standards. Read and visually verify information in a variety of formats; stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.