Total 2,028 F&B / Tourism / Hospitality job vacancies in D15 Katong, Joo Chiat, Amber Road

Job Description:

• Maintain excellent relationships with customers, ensure customer satisfaction,

• Maintaining high standards of hygiene; practise workplace safety at all times,

• Always adhere and abide to all company policies and procedures,

• With F&B background in middle management roles and responsibilities,

• To oversee outlet operations and ensure that all SOPs are strictly complied with,

• Plan staffing schedules and resolve outlet operational issues,

• Lead and motivate staff in achieving sales targets and customer satisfaction,

• Assist in adhoc duties as and when required.

Requirements:

• Good problem solver and self-confidence in decision making,

• Positive working attitude with good communication skills,

• Good leadership and organization skills,

• Minimum 5 years of relevant experience in the F&B industry.

Job Description:

• Assist Cook in kitchen operations,

• Basic cutting and food preparation skills,

• No cooking experience required but will be added advantage,

• Supply ordering dealing with suppliers,

• Stock take every month,

• Manage kitchen hygiene,

• Manage food quality control,

• Manage ingredient quality and storage,

• Kitchen job scheduling and job rotation,

• Assist in adhoc duties as and when required.

Requirements:

• At least 2 years of relevant work experience,

• Always maintaining a good hygiene level,

• Able to work well independently as well as in teams.

Job Description:

• Maintain excellent relationships with customers, ensure customer satisfaction,

• Maintaining high standards of hygiene; practise workplace safety at all times,

• Always adhere and abide to all company policies and procedures,

• With F&B background in middle management roles and responsibilities,

• To oversee outlet operations and ensure that all SOPs are strictly complied with,

• Plan staffing schedules and resolve outlet operational issues,

• Lead and motivate staff in achieving sales targets and customer satisfaction,

• Assist in adhoc duties as and when required.

Requirements:

• Good problem solver and self-confidence in decision making,

• Positive working attitude with good communication skills,

• Good leadership and organization skills,

• Minimum 5 years of relevant experience in the F&B industry.

Responsibilities:

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales,

• Study each recipe and gather all necessary ingredients,

• Cook food in a timely manner,

• Delegate tasks to kitchen staff,

• Inform wait staff about daily specials,

• Ensure appealing plate presentation,

• Supervise Cooks and assist as needed,

• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy),

• Monitor food stock and place orders,

• Check freshness of food and discard out-of-date items,

• Experiment with recipes and suggest new ingredients,

• Ensure compliance with all health and safety regulations within the kitchen area,

• Assist in adhoc duties as and when required.

Requirements:

• Proven work experience as a Head Chef/ Executive Chef,

• Hands-on experience with various kitchen equipment,

• Advanced knowledge of culinary, baking and pastry techniques,

• Leadership skills,

• Ability to remain calm and undertake various tasks,

• Excellent time management abilities,

• Up-to-date knowledge of cooking techniques and recipes,

• Familiarity with sanitation regulations,

• Must be hands on for operations,

• Culinary school diploma preferred.

Job Description:

• Assist Cook in kitchen operations,

• Basic cutting and food preparation skills,

• No cooking experience required but will be added advantage,

• Supply ordering dealing with suppliers,

• Stock take every month,

• Manage kitchen hygiene,

• Manage food quality control,

• Manage ingredient quality and storage,

• Kitchen job scheduling and job rotation,

• Assist in adhoc duties as and when required.

Requirements:

• At least 2 years of relevant work experience,

• Always maintaining a good hygiene level,

• Able to work well independently as well as in teams.

Job Responsibilities

• Prepare ingredients for cooking according to the restaurant's standards
• Responsible for the daily preparation of ingredients (e.g. boiling, washing, peeling, slicing etc.)
• Assisting Head Chef with cooking and food presentation
• Maintaining the quality and plating standards of all food items
• Washing of all appliances, utensils, cutting boards, and dishes
• Upkeeping of kitchen cleanliness and personal hygiene at all times
• Restocking of all inventory items
• Any other ad-hoc duties as assigned

REQUIREMENTS

• Ability to work independently and in a team
• Physically and mentally fit and able to work in a fast-paced and demanding environment
• Basic food hygiene certificate
• Willing to work on weekends and public holidays
• 5.5 days a week

Benefits

• Medical Benefits
• Annual Leave
• Staff Meal/Discount
• Uniform Provided

• Setting up, cleaning, and organizing work stations
• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.
• Preparing deep fryer, utensils, and grill for shift
• Roti prate flour mixing
• Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)
• preparation of south indian & north indian curies
• Taking orders from wait staff or computerized system
• Cooking order according to food health and safety standards
• Recommending ideas for specials or seasonal dishes
• Handling multiple food orders at one time
• Monitoring multiple food orders as new orders arrive
• Dressing order for presentation
• Ensuring each guest order has the correct food and sides
• Delivering food order to wait staff in a timely manner
• Storing all food properly
• Sanitizing and cleaning work stations and utensils
• Reordering stock and food supplies
• Monitoring other cooks and team members
• Assisting other cooks in preparing food or helping other team members when needed

Requirements And Qualifications

• Ready to work any shift
• Able to work in a fast-paced environment
• Able to multitask, prioritize, and manage time efficiently
• Physical endurance to stand for an entire shift
• Self-motivated and self-directed
• Works well as part of a team and on individual tasks
• Able to quickly memorize complex or multiple orders
• High school degree or equivalent
• Previous experience as a cook, or relevant work experience
• Legally able to work in establishments which serve alcohol
• Able to work early mornings, nights, and weekends
• Must pass a background check
• Able to read and write

Four Seasons Hotel Singapore

A luxury hotel in Singapore that escapes into a quiet garden enclave in the heart of the city – steps from Orchard Road shops and entertainment and just minutes from the financial district. Enter a world that is intimate and exclusive, yet complete in every way, with an award-winning dining and 24-hour fitness. A warm, residential ambience showcases over 1,500 Asian art pieces, and thoughtful Four Seasons care elevates every moment.

Guest Relations Executive (Front Office)

The Guest Relations Executive is a central part of the Front Office Team whose main objective is to ensure our guests have a smooth arrival and departure experience. As the first and last impression of the Hotel, this high-profile department carries a special responsibility. The Front Office is also the natural place where guests' direct comments, questions, suggestions and concerns.

This position is on a rotating shift basis, including overnight shifts and On-Job Training will be provided. We are looking for individuals who have an outgoing personality and a can-do approach to any task.

Responsibilities:

• Welcome guests upon arrival and check-in according to establish standards and procedures.
• To provide courteous and efficient service and if possible, to comply with each and every guest request.
• Check out guests courteously and accurately.
• Take ownership of problems, handle guest complaints promptly according to established procedures and then report to the Duty Manager for further follow-up when necessary.
• Be familiar with hotel facilities and functions as well as major city attractions and events; provide guests with accurate information as requested.
• Maintain good guest relations with in-house guests at all times.

Requirements:

• Open to entry-level candidates with Diploma in Hospitality or its equivalent
• Advantageous to have 1 year of relevant experience in the hospitality industry.
• Good organisational skills, ability to prioritize workload and handle pressure.
• Pleasant disposition with strong interpersonal and communication skills.
• Knowledge of Opera System would be added advantage.
• Able to work on rotating shifts including weekends and public holidays.
• Kindly note that due to work visa restrictions, position is open to Singaporeans only.

Join us Now!

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities
• Unique strong culture
• Best-in-industry training
• Complimentary stays at Four Seasons properties (based on availability), with discounted meals
• Paid holidays/vacation
• Dental and medical/disability/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in dedicated employee restaurants

Job Description:

• Maintain excellent relationships with customers, ensure customer satisfaction,

• Maintaining high standards of hygiene; practise workplace safety at all times,

• Always adhere and abide to all company policies and procedures,

• With F&B background in middle management roles and responsibilities,

• To oversee outlet operations and ensure that all SOPs are strictly complied with,

• Plan staffing schedules and resolve outlet operational issues,

• Lead and motivate staff in achieving sales targets and customer satisfaction,

• Assist in adhoc duties as and when required.

Requirements:

• Good problem solver and self-confidence in decision making,

• Positive working attitude with good communication skills,

• Good leadership and organization skills,

• Minimum 5 years of relevant experience in the F&B industry.

• Direct and supervise the day-to-day activities of all sections within the Front Office and other services rendered by other operational departments
• Responsible for the proper, efficient and profitable functioning of the hotel
• Ensure guests are attended to with promptness, courtesy and efficiency and that guest complaints are handled with tact and diplomacy
• Asisst in checking in/out of guests. Assist to inspect rooms assigned to VIPs before their arrival. Meet and escort them to their rooms
• Check logbook for messages and follow-up actions upon commencement of shift. Check housekeeping discrepancy report; report any variance and take corrective actions
• Monitor room inventory closely to ensure maximum utilisation of rooms to generate higher revenue

Job Description:

• Direct and participate in the preparation, seasoning, and cooking of Si Chuan Cuisine dishes,

• Plan and price menu items, order supplies, and keep records and accounts. Monitoring and controlling stock levels,

• Maintaining/raising the food’s profit margins for the restaurant,

• Hiring and firing employees,

• Meeting health and safety standards,

• Assist in adhoc duties as and when required.

Requirement:

• Proven work experience as a Chef or Cook,

• Hands-on experience with various kitchen equipment,

• Ability to remain calm and undertake various tasks,

• Excellent time management abilities,

• Familiarity with sanitation regulations.

Responsibilities:

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales,

• Study each recipe and gather all necessary ingredients,

• Cook food in a timely manner,

• Delegate tasks to kitchen staff,

• Inform wait staff about daily specials,

• Ensure appealing plate presentation,

• Supervise Cooks and assist as needed,

• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy),

• Monitor food stock and place orders,

• Check freshness of food and discard out-of-date items,

• Experiment with recipes and suggest new ingredients,

• Ensure compliance with all health and safety regulations within the kitchen area,

• Assist in adhoc duties as and when required.

Requirements:

• Proven work experience as a Head Chef/ Executive Chef,

• Hands-on experience with various kitchen equipment,

• Advanced knowledge of culinary, baking and pastry techniques,

• Leadership skills,

• Ability to remain calm and undertake various tasks,

• Excellent time management abilities,

• Up-to-date knowledge of cooking techniques and recipes,

• Familiarity with sanitation regulations,

• Must be hands on for operations,

• Culinary school diploma preferred.

SCOPE

Reporting to the Director of Engineering, the Technician is responsible for inspecting all M&E systems, fire system and kitchen equipment. The incumbent is required to perform shift duties and other duties as may be arranged by the Director of Engineering or designate. He/she will respond to all work requests from Samfex work order system and attend to all other department maintenance request during shift duties

OVERALL OBJECTIVES

• To repair and install all electrical works in guestrooms and hotel premises
• To carry out cosmetic items such as painting works, vanishing works, masonry works, carpentry works, carpet and other building works in guestrooms and hotel premises
• To ensure all work requests are properly logged and executed and updated at the end of each shift duties.
• To assist and supervise all works carried out by outsourced parties
• To ensure all M&E plant keys are kept properly and readily accessible.
• To carry out plumbing and electrical works in and around guestrooms and hotel premise
• Other ad-hoc duties

REQUIREMENTS

• Positive, friendly, professional and confident, with good interpersonal skills.
• Possesses a Trade Certificate in Building / Electrical / Mechanical
• Minimum 2 years hotel engineering experiences
• Possesses good knowledge of building equipment: heating, ventilation, plumbing, electricity, automatic operation with experience in the maintenance of buildings and facilities HVACR
• Able to perform shift work.

• To carry out the following assignments
• To supervise Service Attendants on carry out their daily duties.
• To assist Assistant Executive Housekeepers in planning and scheduling of the daily work.
• To ensure maximum efficiency in the performance of Service Attendants and be responsible for keeping all service pantries neatly stocked and all work area clean.
• To recommend on hiring, firing, promotion, transfer, reward and discipline of Service Attendants
• To conduct selection interview, on the job training and off job training as required.
• To assume other duties assigned by the Assistant Executive Housekeepers and or their supervisors.
• To communicate effectively with guests.

Roles & Responsibilities

- Set up kitchen daily

- Prepare the food for hot pot and ensure smooth operation

- Cut various meats and vegetables as per established specification

- Track inventory stock in kitchen and conduct daily order

- Assist head chef fry hot pot soup base

Job Requirements

At least 3+ years’ experience in hot pot

Good experience in hot pot kitchen operation

Good skill in meat slice and garnish

Knowledge of good hygiene practices.

Willing to work long hours and OT when required

Understand hot pot spices well

Can speak Chinese well

Job Highlights

• Career Development and Opportunities
• Duty Meals, Birthday Leave & Flexible benefits
• Complimentary Room Nights & Discounted Room Rates

As a Service Leader - Food & Beverage, we rely on you to

• Interact and engage with restaurant guests and maintains high quality service standards
• Motivate team members and maintain a high level of team spirit (or team cohesiveness)
• Handle guest complaints effectively and professionally
• Consistently looking to increase satisfaction levels from a Colleague, Guest and Owner perspective
• Support the daily operation in collaboration with the Service Manager, assist with monthly forecasting, weekly schedule, restaurant profitability evaluation etc.
• Take responsibility, in partnership with the Service Manager, for the operations look and feel, including but not limited to the overall decor and atmosphere of the restaurant

We are looking for someone who:

• Has a passion for Food & Beverage
• Loves interacting with guests
• Believes in teamwork
• A self-starter and a team player
• Enjoys being challenged

If you are the right person, what are you waiting for? Click the apply button now!

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

A Chef de Partie prepares and cooks according to standard procedures, recipes, photographs and given instructions, assisting the Sous Chef in training team members. The role participates in product development and ensures the smooth operation of the kitchen.

What will I be doing?

As Chef de Partie, you will be responsible for performing the following tasks to the highest standards:

• Manage day to day operations of an area in the kitchen ( Banquet , Cold food , A la Carte, Hotline , Mercatino , Basilico , Dolchetto , Manhattan )
• Able to assist when required for buffet , special muslim menu ,special Indian menus and any other specials generated by banquet business .
• Ensure that sanitation standards as set forth by Hilton and local regulations are in compliance as well as the cleanliness and organization of the kitchen. HACCP
• Complete and ensure all work done in assigned areas are to the highest cleanliness standards and in adherence to Hilton policies and procedures.
• Prepare and plate accordingly to established Hilton guidelines and food standards.
• Distribute work equally to employees and supervise the preparation of assigned cooks
• Maintain a good relationship with other employees, providing instructions and encouragement as needed.
• Assume responsibility of the Senior Chef de Partie in his/her absence.
• To fill store requisition & daily ordering for each dedicated section of the kitchen
• Ensure proper food product storage , food rotation , labelling & following FIFO system
• Operate equipment safely and properly in the kitchen and also ensuring they are kept clean after use at all times
• Prepare and present all food on a timely basis according to the Hilton standards.
• Respect and accommodate servers’ request regarding guest’s preference and requests.
• Follow the standard recipes and presentations in order to maintain the standard of quality in production and presentation
• Clean all work areas and equipment thoroughly at the end of each shift.
• Keep each working area clean and organized.
• Maintain a positive attitude towards changes and high level of professionalism.
• Report any accident immediately.
• Maintain a high morale and good working relationship with other employees
• Respond properly in any hotel emergency or safety situations
• Work closely to butcher , pastry kitchen and stewarding for other related food products and equipment needed for daily operations,
• Able to create new dishes ,salad,dressings,cold and hot food presentations for a la carte,set menus , buffets and daily specials.
• Perform other tasks and projects as assigned by hotel management and staff.

What are we looking for?

A Chef de Partie serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Reading , writing and oral proficiency in the English language
• 4 to 6 years working experience in hotels or similar facilities
• Good trainer ,organizer and planner
• High level of creativity and able to withstand a stressful fast paced environment
• High level of food safety , hygiene and sanitation
• Flexible with schedule and able to organize a cost effective safe par stock for emergency and last minute situation, quick to switch gear.
• Multi skills : good knowledge of different cuisine ,style and technique that able to relief other colleagues whenever help is needed.
• Knowledge of international cuisine would be an advantage

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Job Requirements

• At least 2 years of experience as a Chef
• Multi tasking
• Able to communicate in Chinese/English and work as a team player
• Able to work in a fast-paced environment
• Able to work in public holiday & Weekend

Job Descriptions

• Ensure that the culinary team maintains quality and standard of cooking whilst complying to health and safety standard
• In charge of cooking local cuisine, and preparations of all dishes
• Following kitchen and hygiene set standards
• Preparations of food
• Responsible of management and progress of cooks
• To remove any hazards and make safe any defects in the kitchen or equipment
• Ensuring of food quality and presentations of food placement
• Training of new team members
• In charge of food ingredient ordering
• Capable to come up with new dishes on a quarterly basis

We are looking for F&B Administrator to join our team!

Job Summary:

Responsible for assisting the F&B Manager, Outlet Manager with the administration and running of the F&B division. Assist Managers to meet or exceed designated efficiency and service standards. Primarily responsible for organizing work and follow up / tracing pending projects.

As a F&B Administrator, we rely on you to:

• Handle the daily administrative workflow such as reports, forecast & budget and other related correspondence.
• Assist F&B Managers and Executive Chef with their assigned duties.
• Ensure all contracts with F&B partners are maintained and up to date.
• Follows up on promotion details, upon instruction to ensure that necessary promotional materials (manuals, flyers etc.) are prepared.
• Performs other related duties as assigned.

We are looking for someone who:

• At least 2 years of experience in F&B Administration
• Has a passion for Food & Beverage operations
• Believes in teamwork
• A self-starter and a team player
• Enjoys being challenged

If you are the right person, what are you waiting for? Click the apply button now!

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

The F&B Supervisor, is concerned with the efficient and professional service of food and beverages, while ensuring guests receive optimum service in accordance with the standards, policies and procedures of the Conrad hotels and Hilton Group.

What will I be doing?

As F&B Supervisor, you will be responsible for performing the following tasks to the highest standards:

• Maintain a high customer service focus by approaching your job with the customers always in mind.
• Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
• Contribute ideas and suggestions to enhance operational / environmental procedures in the hotel.
• Actively promote the services and facilities of Hilton hotels to guests and suppliers of the hotel.
• Perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace.
• Confidently know the food and beverage menu contents and explain them in detail to guests.
• Understand dietary requirements and offer appropriate suggestions.
• In consultation with the Manager, agree and implement actions to make improvements to customer service.
• Complete the checklist in product knowledge.
• Make suggestions on the menu that might suit guests of different nationalities.
• Familiarize with menu items of all other outlets to recommend guests to other outlets.
• Confidently know the opening hours of all restaurants and hotel outlets.
• Be able to recommend other restaurants and city attractions to hotel guests.
• Actively check team members’ product knowledge on each shift.
• Undertake steps / processes to ensure that all areas of the restaurant are set to the standards required for breakfast, lunch and dinner, including the checking of the cashier desk set-up and communicating with the Chefs on any details for the shift and number of reservations for the day.
• Check reservations for the day, ensuring that the restaurant and team members have tables ready and large bookings have been confirmed by phone.
• Assist managers and kitchen team members where required and carry out any reasonable duties requested by the Manager.
• Ensure that all team members are briefed for the details of the shift ahead.
• Complete the checklist on preparing the restaurant for service.
• Greet guests with a smile, offer assistance with coats, bags, etc., and introduce yourself.
• Escort guests to a table and ensure that their preference and request are acknowledged.
• Follow-up on any guest questions or queries immediately and if you don’t have the answer, check with your Manager.
• Ensure that all service procedures are carried out to the standards required.
• Make sure that all areas are cleaned and maintained in accordance with operating procedure.
• Supervise the restaurant roster on a daily basis and ensure it is in line with the changing business levels, making any changes in order to achieve the F&B team service standards and budget goals.
• Control the allocated labour for each shift to ensure that customer expectations are met whilst achieving the desired labour cost.
• Assist restaurant managers with training all team members for the ‘induction training’ and ‘on the job training’.
• Offer team members constructive feedback about their performance after every shift in an aim to develop their skills and confidence.
• Provide leadership and direction for all team members while on duty by offering professional skills and leading by example.
• Ensure that the shift is reviewed, handovers and briefings are carried out.
• Carry out any other reasonable duties and responsibilities as assigned.
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.

What are we looking for?

A F&B Supervisor serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• 2-4 years of experience as Senior Captain / Supervisor in a restaurant with high level of quality and standards.
• Senior High School education or specialty in Hospitality.
• Good English skills to meet business needs.
• Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance.
• Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you.
• Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals.
• Must have good knowledge of food and beverage preparation and service of various alcohol.
• Able to remember, recite and promote the variety of menu items.
• Open minded and outgoing personality.
• Willing to work for long hours.
• Positive attitude.

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

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.

Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team incredibly passionate about the potential our industry has in shaping a city, we take great pride in grooming what we hope will be the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers (2017). Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

This role is one of very few positions that are primed to directly influence the guest experience. You will directly be able to ensure that our guests leave happy and satisfied with the service and experience at our restaurants—especially being able to identify unique opportunities to delight in the day-to-day service.

You'll be in charge of:

• Running a section of the restaurant effectively and ensuring consistency throughout service
• Prioritise the needs of guests and strive to exceed their expectations.
• Maintain a sense of urgency in fulfilling tasks and responding to guests' needs.
• If dishes require tableside preparation or presentation, you will be required to perform these duties
• Maintaining a good housekeeping regime and report any defects in furniture, fixtures and equipment

We are looking for someone:

• Eager to grow
• Passion for people (through food & service)
• Lead with empathy and kindness, though never without firmness
• Pursue continuous improvement
• Own outcomes and drive solutions

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

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

https://www.lobehold.com

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange interviews or assessments.

SCOPE

The overall scope of the job includes serving food and beverages to guests in the assigned outlet, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and in line with Kempinski’s DNA values in order to encourage sales and maximize guest satisfaction.

OVERALL OBJECTIVES

• Recommend, take order, and serve food and beverages to customers
• Answer guest questions and handle guest requests in a polite and efficient manner.
• Connecting with customers to build a loyal customer base
• Inventory monitoring and waste management and reduction
• Cashiering duties, outlet opening and closing procedures
• Do routine cleaning and maintain cleanliness of workstation.
• Follow food and beverage safety and hygiene policies and procedures.
• Lead the service and act as a role model to the team.
• Ensure a flawless service to the highest standards and as required by the department and the hotel.
• Fully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.
• Ensure a great communication within the team and able to hold team meetings in the absence of the Assistant Restaurant Manager.
• Attend the daily Food & Beverage Meeting in the absence of Restaurant Manager and Assistant Restaurant Manager.
• Other ad-hoc duties

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

A Restaurant Manager (Basilico - Italian Cuisine) is responsible for managing restaurant operations to deliver an excellent Guest and Member experience while training staff and working within budgeted guidelines.

What will I be doing?

As a Restaurant Manager (Basilico - Italian Cuisine), you are responsible for managing restaurant operations to deliver an excellent Guest and Member experience. A Restaurant Manager will also be required to manage, train, and develop team members and work within all budgeted guidelines. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Manage Restaurant operations
• Maintain exceptional levels of customer service
• Recruit, manage, train and develop the Restaurant team
• Manage guest queries in a timely and efficient manner
• Work within budgeted guidelines in relation to Food and Payroll
• Drive sales to maximize budgeted revenue
• Develop menus with other members of Food and Beverage team
• Accountable for monthly stock takes
• Incentivise team members to maximize sales and revenue
• Set departmental targets and objectives, work schedules, budgets, and policies and procedures
• Evaluate guest satisfaction levels with a focus on continuous improvement
• Ensure communication meetings are conducted and post-meeting minutes generated
• Be environmentally aware
• Assist other departments wherever necessary and maintain good working relationships
• Comply with hotel security, fire regulations and all health and safety legislation

What are we looking for?

A Restaurant Manager (Basilico - Italian Cuisine) serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Management and/or supervisory Food and Beverage experience
• Proficient with Italian Cuisine and Language
• Able to meet financial targets
• Ability to comply with all Food and Beverage brand standards
• Ability to work under pressure
• Excellent grooming standards
• Willingness to develop team members and self
• Flexibility to respond to a range of different work situations

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Degree in relevant area
• Passion for delivering exceptional levels of guest service

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

SCOPE

The Security Officer is responsible for ensuring a safe and secure environment for guests and team members. He/She must ensure that safety and security measures in the hotel are observed at all times and will respond to first aid incidents and apply effective first aid for guest and team members.

OVERALL OBJECTIVES

• Take charge of the control room and monitor CCTV at all times.
• Handle all incoming information etc with confidentiality and forward to the concerned person.
• Provide support in emergency situations and accompany guests or team members to local authorities/hospital if required.
• Ensure that all fire exits and corridors are free from obstruction at all times.
• Respond to any fire/smoke alarms in the hotel and be ready to act accordingly.
• Ensure that gate passes are issued for all items/stock that leave the hotel and each item to be logged in the register book.
• Ensure that all fire-fighting equipment is in good working condition and all the emergency lights are illuminated.
• Conduct patrols in and around the hotel, driveway and parking spaces to detect any irregularities, which may include suspicious behaviour or security breaches.
• Conduct random checks on consignments and team members entering/leaving the hotel and their personal belongings at the security checkpoint to impede pilferage.
• Conduct basic Investigation and Fact-findings and provide assistance to Guests and team members when handling incidents.
• Other ad-hoc duties

REQUIREMENTS

• Positive, friendly, professional and confident, with good interpersonal skills.
• Able to present a professional image and deal with incidents in a discreet, confident and confidential manner.
• Minimum 2 years of relevant working experience in hospitality industry.
• Possesses a valid Security licence.
• Able to perform shift work.