Total 2,028 F&B / Tourism / Hospitality job vacancies in SG OFFICE - ROBINSON ROAD

Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. 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. 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.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

EDITION Hotels combine the visionary genius of boutique hotelier Ian Schrager, the service delivery of a world-class luxury hotel, and the global reach of Marriott International to create an entirely new experience in the world of hospitality. EDITION delivers the best of both worlds in a delicate balancing act – polish with personality, perfectionism with individualism, and comfort with charisma and charm. The brand targets sophisticated, knowledgeable consumers who understand quality, originality, design, and service excellence, but who want it without limitations – breaking the bounds of convention and demanding an attitude and a feeling wrapped in a package that showcases the exceptional.

But to create this magical experience, we need you. We are looking for outgoing, authentically amazing people who are looking for a place to work that inspires them, challenges them and makes them proud to come to work. A place where service comes from the heart, not from a handbook. A place that delivers a never-ending theatrical performance that continuously delights and enchants each and every one of our guests.

We invite you to join us today. In joining EDITION, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you.

Job Descriptions

• Food preparation.
• Assist head chef in the preparation of food ingredients & cooking.
• Operate kitchen equipment such as Oven, Fryer and etc.
• Assist in managing the operation of the kitchen.
• Maintain cleanliness of kitchen at all times and assist in any ad-hoc duties assigned.

Job Requirements

• Driven and willing to learn.
• Able to work independently in a fast-paced environment.
• Able to commit rotational shift, weekends and public holidays.

Benefits

• Monthly Incentives
• Variable Bonus
• Meal & Uniform provided
• Annual Leave & Medical Leave

Working hours

• 5days work week

Job Descriptions

• Ensure the smooth running of Kiosk operations
• Provide excellent customer service and ensure orders accuracy.
• Work in a team to attain high standards of product quality & service.
• Able to work independently during off peak hours
• Ensure that all in-store facilities conform to sanitary regulations and to ensure strict compliance with MOH’s legislation and Company’s policies and procedures.
• Operation includes closing/opening & clean up
• Perform other related tasks as assigned by managers and supervisors.

Job Requirements

• Driven and willing to learn.
• Able to work independently in a fast-paced environment.
• Able to commit rotational shift, weekends and public holidays.

Benefits

• Monthly Incentives
• Variable Bonus
• Meal & Uniform provided
• Annual Leave & Medical Leave

Working hours

• 5days work week

The position is responsible to supervise and handle all porterage tasks in a detailed and timely manner as well as to participate in creating experiential and memorable Raffles Hotel Singapore experiences for residents.

Primary Responsibilities

Manages All Porterage Tasks

• Supervises and participates in the activities of the personnel in charge of handling and safe keeping of all incoming, outgoing, and stored baggage.
• Welcomes all residents and guests, promotes inter-hotel sales and in-house facilities, and provides directions and suggestions to the hotel surrounding areas.
• Ensures the smooth running of all hotel entrance and driveway operations by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.
• Ensures service standards and individual performance is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Participates in the Raffles Hotel Singapore Arrival and Departure Experience

• Supports and assists the Doorman and Reception teams during every resident arrival and departure.
• Supports and monitors activities the drop-off and pick-up of valet-parked vehicles and the taxi and hired car queue according to priorities.

Acts as Supporting Element of the Entire Guest Journey

• Works closely with all hotel colleagues to create efficient, yet personalised service encounters for all residents.
• Addresses any security incidents and guest complaints to the Lobby Manager and reacts proactively when suitable and appropriate.

Improves Quality of Product and Services

• Ensures guests receive the experience and service as detailed in brand Standard Operation Procedure (SOP), Raffles Hotel Singapore Local Standard Operation Procedure (LSOP) as well as Leading Quality Assurance (LQA) standards and aims to achieve the scores and goals set by the management.
• Adheres Workplace Safety and Health (WHS) policies and procedures.
• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

Knowledge and Experience

• Minimum of 2 years of relevant experience in the hotel industry.

Competencies

• Possesses strong interpersonal skills.
• Ascertains and addresses guest/colleague needs.
• Trains and motivates individuals and creates and maintains a cohesive team.
• Focuses on service with an eye for detail and an approachable attitude.
• Works well under pressure, analyzes and resolves problems, and exercises good judgment and with a high degree of professionalism.
• Prioritises and organises work assignments.
• Self-motivates and shows good initiative in a dynamic environment.
• Ensures security and confidentiality of guest and hotel information.
• Embraces and responds to change effectively.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Kitchen Assistant to join in our family today.

Job Description:

1. Handle daily restaurant operations (Both Hall Operation and Kitchen Operation)

2. Manager-in-charge if Restaurant Manager is not

3. Involve in Schedule planning and Sales opening and closing.

4. Provide excellent customer service to our guests.

5. Respond efficiently to customer complaints.

6. Responsible in ensuring smooth operating of the restaurant.

7. Any others duties assigned by Restaurant Manager.

Job Requirements

1. Full-time position.

2. Team player and willingness to learn.

3. Good soft skills and management skills.

4. Preferable with 3-5 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Able to commit on weekends and public holiday.

7. Able to accept split shift.

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Kitchen Assistant to join in our family today.

Job Description:

1. Handle daily restaurant operations (Both Hall Operation and Kitchen Operation)

2. Manager-in-charge if Restaurant Manager is not

3. Involve in Schedule planning and Sales opening and closing.

4. Provide excellent customer service to our guests.

5. Respond efficiently to customer complaints.

6. Responsible in ensuring smooth operating of the restaurant.

7. Any others duties assigned by Restaurant Manager.

Job Requirements

1. Full-time position.

2. Team player and willingness to learn.

3. Good soft skills and management skills.

4. Preferable with 3-5 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Able to commit on weekends and public holiday.

7. Able to accept split shift.

The Receptionist/Concierge is responsible for the good management of the appointment bookings, whilst supporting the collection of data and consolidation of reports. He/she is responsible for generating sales opportunities through a variety of techniques, develops and attains guest experience in the Spa and sells products and services offered by the spa. He/she is expected to maintain guests’ confidentiality and adhere to the PDPA (Personal Data Protection Act) policy.

Primary Responsibilities

Sales and Guest Experience

• Full knowledge and understanding of Raffles Spa products and services.
• Full knowledge of Raffles Spa Extraordinary Guest Experience.
• Performs pre-consultation for all first time guests and regular guests.
• Executes sales, service and guest experience initiatives in the outlet.
• Meets and exceeds assigned goals for; guest experience and reputation, sales and service, revenue and productivity.
• Attends scheduled meeting, training, educational sessions.
• Reviews guest feedback daily.
• Escalates appropriately any billing or service issues.
• Updates guest profile and treatment redemption record promptly and accurately.
• Consistently adheres to the Code of Business Conduct.
• Generates appointments from calling list.

Product Quality and Knowledge of Work

Maintains complete knowledge of:

• All spa features/services, hours of operation.
• Spa products.
• Current spa promotions and activities.
• Maintains complete knowledge and complies with company policies and procedures.
• Keeps guests updated on currently available promotions and discounts in services offered in the spa.
• Processes payments from guests for services ordered from the spa.
• Makes sure all information and personal data provided by guests are kept strictly confidential. Guests’ treatment forms must be filed back properly after used. It should not be left unattended and should always be kept out of sight.

Administrative Duties and Inventory Management

• Light administrative and clerical duties, such as updating guest profile, updating treatment usage in the system, sales report, filing and data entry.
• Assists Spa Managers in maintaining a good level of spa collaterals and printing materials such as guest profile folder and consultation cards.

General Housekeeping and Maintenance

• Ensures the general cleanliness of the reception area, lounge and retail area.
• Ensures the diffuser burner is lit at all times at the reception, lounge and retail area.
• Replenishes all writing materials and marketing collaterals at the reception.
• Reports to Spa Manager on any defects of spa facilities and equipments.
• Performs any other duties and responsibilities that may be assigned.

Training

• Attends all training courses as deemed necessary, and adheres to training as set by the Spa Manager.
• Fulfills all scheduled theory and practical training requirements.

Candidate Profile

Knowledge and Experience

• Attained secondary education or higher.
• Ability to pleasantly communicate in English.

Competencies

• Ability to promote Spa products and services.
• Ability to focus attention on guests needs, remaining calm and courteous.
• Ability to promote positive relationship with all guests.
• Ability to maintain confidentiality of all guest information and pertinent hotel data.
• Ability to perform job functions with minimal supervision.
• Ability to work cohesively with other departments and co-workers as part of a team.
• Well versed with Microsoft office.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

Job Description & Requirements

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Supervisors to join in our family today.

Job Description & Requirements

1. Full-time position.

2. Team player and willingness to learn.

3. Good soft skills and management skills.

4. Preferable with 2-3 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Able to commit on weekends and public holiday.

7. Able to accept split shift.

SALARY:

From SGD4200.00 Starting Salary + Sales Incentive

SCOPE:

Experienced with leadership qualities

Fine culinary skills in western & local dishes (Non-Halal)

Passion in creating special dishes & developing menu

Be independent & responsible

Plan & lead daily kitchen operations

Manage costs, food purchases & inventory

Ensure consistencies in all food servings

Ensure kitchen cleanliness, safety & compliance to food hygiene

Team player that can readily work with the whole team

REQUIREMENTS:

NO academic certification required, we only seek true talent & positive attitude

Possess food hygiene and safety certification

Immediate start work preferred

Applicants please contact Ms. Rosalind @ 9090 4144 or email to [email protected]

Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Senior Restaurant Manager to join in our family.With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers.

Job Description:

1. Coordinate daily operations for Restaurant operations.

2. Manage other restaurants outlets by receiving other manager’s feedbacks.

3. Deliver good service and maximize customer satisfaction.

4. Respond efficiently and accurately to customer’s complaints.

5. Regularly review product quality, and sourcing for new vendors.

6. Daily reporting and inventory report to the Managing Director.

7. Ensure compliance with sanitation and Safety regulations.

8. Jointly coordinating and planning menu with Head Chef.

9. Managing and maintaining restaurant’s image to the public and suggest ways to improve it.

10. Control operational costs and identify measures to cut waste.

11. Train new and current employees on proper customer service, and service quality.

12. Implement policies and protocols from Company policy.

13. Any other Ad-Hoc as required by Managing Director.

Job Requirements

1. Full-time position.

2. Good soft skills and management skills.

3. Disciplined, conscientious and meticulous (has an eye for details)

4. Preferable with 7-10 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Strong Leadership and Motivational skills

7. Good communication and interpersonal skills.

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Kitchen Assistant to join in our family today.

Job Description:

1. Ensure that food preparation areas are clean and hygienic.

2. Storing and distributing ingredients.

3. Washing, peeling, chopping, cutting and cooking of foods.

4. Ensure food preparation meets company SOP and Recipe.

5. Keep up-to-date with current promotions and new items in menu.

6. Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.

7. Assist in keeping food wastage to minimum, through correct product measurements.

8. Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen Assistants.

9. Always adhere to all company policies and procedures.

10. Assist Branch Chef to:

a. Control Food Cost.

b. Daily ordering of food and supplies.

c. Inventory.

11. Any other duties as assigned by Branch Chef or Restaurant Managers.

Job Requirements:

1. At least 5 years of experience in F&B (Kitchen) industry, experience in Japanese restaurants is a bonus.

2. Mature and positive attitude.

3. Basic Food Hygiene Certification is a must.

4. Able to commit on weekends and public holiday.

5. Able to accept split shift.

Job Descriptions

• Includes daily operation requirement for Service & Kitchen crews
• Supervise daily operation
• Managing supplies requirement with suppliers
• Planning work schedules for team members
• Able to prepare all products in absence of cook
• Opening & closing of work stations

Job Requirements

• Driven and willing to learn.
• Able to work independently in a fast-paced environment.
• Able to commit rotational shift, weekends and public holidays.

Benefits

• Monthly Incentives
• Variable Bonus
• Meal & Uniform provided
• Annual Leave & Medical Leave

Working hours

• 5days work week

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Kitchen Assistant to join in our family today.

Job Description:

1. Ensure that food preparation areas are clean and hygienic.

2. Storing and distributing ingredients.

3. Washing, peeling, chopping, cutting and cooking of foods.

4. Ensure food preparation meets company SOP and Recipe.

5. Keep up-to-date with current promotions and new items in menu.

6. Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.

7. Assist in keeping food wastage to minimum, through correct product measurements.

8. Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen Assistants.

9. Always adhere to all company policies and procedures.

10. Assist Branch Chef to:

a. Control Food Cost.

b. Daily ordering of food and supplies.

c. Inventory.

11. Any other duties as assigned by Branch Chef or Restaurant Managers.

Job Requirements:

1. At least 5 years of experience in F&B (Kitchen) industry, experience in Japanese restaurants is a bonus.

2. Mature and positive attitude.

3. Basic Food Hygiene Certification is a must.

4. Able to commit on weekends and public holiday.

5. Able to accept split shift.

ROLE:

• Stretch pizza dough and prepares ingredients for service
• Ensure quality and consistency of dishes
• Maintain a clean and organized kitchen station
• Develops new pizza creations based on seasonal changes and customer demand.
• Monitor record inventory, and if necessary, order new supplies.
• Provide support to kitchen with other tasks including line cooking, food preparation, and dish plating.
• Recruit and train new kitchen employees to meet restaurant and kitchen standards.

REQUIREMENTS

• 2-3 years of experience in a similar role
• Able to work on weekends and public holidays
• Proficiency in Italian cuisine and preparation
• Ability to work in a fast-paced environment
• Able to work without much supervision
• Strong attention to detail and organizational skills

BENEFITS

• 5 day week
• 12 days of AL (up till 17 days)
• Monthly Attendance Incentive
• Yearly Long Service Award (up to $2000)
• Meal allowance
• $2800 to $3800 depending on experience

Roles & Responsibilities

Senior Cook Job description

The Senior cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That cook need to play as multitasking role he must be ready to washing vessels and cleaning kitchen environment

Duties and Responsibilities

• 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

Job Responsibilities

• Drafts and/or reviews supply and service specifications for F&B procurement.
• Oversee F&B procurement budget and KPIs.
• Formulate F&B procurement policies and workflows.
• Explore potential collaborations with new vendors.
• Prepare and review vendor evaluations and recommendation reports.
• Evaluates bids, ensuring compliance with departmental and company policies and procedures.
• Distributes purchasing information to involved parties including vendors, sales representatives, and employees.
• Reviews and evaluates purchase request forms for accuracy and completeness.
• Manage long-term vendor contracts pertaining to complex or high-value products and services to foster strategic partnerships.
• Gathers, records, and completes purchase data.
• Mentor junior procurement assistant.
• Keep abreast of market trends and developments and modify sourcing strategies.
• Completes other related projects as assigned.

Supervisory Responsibilities:
Recruits, interviews, hires, and trains new staff.
Directs the daily workflow and schedules of the department, coordinating staff involved in purchasing, selling, and distributing supplies, machinery, materials, or equipment.
Conducts performance evaluations that are timely and constructive.
Handles discipline and termination of employees in accordance with company policy.

Required Skills/Abilities:

• Thorough understanding of F&B purchasing procedures and policies.
• Strong supervisory and leadership skills.
• Strong analytical and problem-solving skills.
• Excellent organizational skills and attention to detail.
• Ability to read, interpret, and explain policies and procedures used in purchasing.
• Proficient with Microsoft Office Suite or related software.

Education and Experience:

• At least a Diploma in related field required.
• At least five years of experience in related field required.

A Commis Cook is part of the kitchen staff responsible for making the kitchen function smoothly. While the tasks may initially be basic, such as prep work and cleaning, the position is designed to equip an aspiring chef with the necessary knowledge and skills in cooking, food preparation, kitchen hygiene, and teamwork. It is a role where one learns to understand and appreciate the importance of every small detail in the culinary world.

Brief description of the Restaurant

Art di Daniele Sperindio is a Michelin-starred neo-Italian dining destination located at the top of National Gallery Singapore, which combines modernist sensibilities with classical inspirations, set against spectacular views of the Marina Bay.

Job Descriptions

Food Preparation:

• Assist in the preparation of ingredients for cooking, such as chopping, slicing, and marinating.
• Measure and weigh ingredients according to recipes and portion sizes.
• Follow standardized recipes and techniques to ensure consistent quality.
• Handle and store food items safely, adhering to hygiene and sanitation standards.

Cooking and Plating:

• Cook and present assigned dishes under the guidance of senior chefs.
• Monitor cooking times and temperatures to ensure food is cooked to perfection.
• Plate and garnish dishes according to established presentation guidelines.
• Ensure that portion sizes and plating aesthetics are maintained consistently.

Station Management:

• Manage and maintain a specific section of the kitchen (e.g., sauce, pastry, grill).
• Organize and prioritize tasks to ensure timely and efficient food production.
• Stock and replenish ingredients and supplies as needed.
• Maintain cleanliness and organization of the work area.

Quality Control:

• Ensure that all food items meet the restaurant's quality standards.
• Regularly taste and inspect prepared dishes for flavor, seasoning, and appearance.
• Monitor and report any issues or inconsistencies to senior chefs.
• Collaborate with the team to develop new dishes and refine existing recipes.

Collaboration and Communication:

• Coordinate with other kitchen staff to ensure smooth workflow and timely service.
• Communicate effectively with the chef de partie, sous chef, and other team members.
• Follow instructions, ask questions, and seek clarification when needed.

Job Requirements

• 2~4 years of experience

Working hours

• 5 days 10am-2:30pm, 5pm-10:30pm

Check figures, postings, and documents for correct entry, mathematical accuracy, and proper codes. Organize, secure, and maintain all files, records, cash and cash equivalents in accordance with policies and procedures. Record, store, access, and/or analyze computerized financial information. Maintain accurate electronic spreadsheets for financial and accounting data. Classify, code, and summarize numerical and financial data to compile and keep financial records, using journals, ledgers, and/or computers. Prepare, maintain, and distribute statistical, financial, accounting, auditing, or payroll reports and tables. Complete period-end closing procedures and reports as specified. Prepare, review, reconcile, and issue bills, invoices, and account statements according to company procedures.

Policies and Procedures

• Maintain confidentiality of proprietary materials and information.
• Protect the privacy and security of guests and coworkers.
• Follow company and department policies and procedures.
• Perform other reasonable job duties as requested by Supervisors.

Guest Relations

• Address guests' service needs in a professional, positive, and timely manner.

Communication

• Speak to guests and co-workers using clear, appropriate and professional language.
• Talk with and listen to other employees to effectively exchange information.
• Working with Others
• Support all co-workers and treat them with dignity and respect.
• Develop and maintain positive and productive working relationships with other employees and departments.

Physical Tasks

• Enter and locate work-related information using computers and/or point of sale systems.
• Check figures, postings, and documents for correct entry, mathematical accuracy, and proper codes.
• Record, store, and/or analyze information using property software.
• Organize, secure, and maintain all files and records in accordance with document retention and confidentiality policies and procedures.
• Access computerized financial information to answer general questions as well as those related to specific accounts.
• Classify, record, and summarize numerical and financial data to compile and keep financial records, using journals, ledgers, and/or computers.
• Maintain accurate electronic spreadsheets for financial and accounting data.
• Complete period-end closing procedures and reports as specified.
• Prepare, maintain, and distribute statistical, financial, accounting, auditing, or payroll reports and tables.
• Control and secure cash and cash equivalents for property according to cash handling policy and procedures.
• Code documents according to company policies and procedures.
• Generate finance/accounting reports from computer system as needed.

CRITICAL COMPETENCIES

Analytical Skills

• Arithmetic Computation
• Computer Skills
• Learning

Interpersonal Skills

• Team Work
• InterpersonalSkills

Personal Attributes

• Integrity
• Dependability

Organization

• Detail Orientation

Job Description

Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Prepare ingredients for cooking, including portioning, chopping, and storing food before use. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Wash and disinfect kitchen area; set-up and break-down work station; and follow and ensure compliance with sanitation and cleaning procedures. Monitor the quality of food prepared and portions served throughout shift.

Job Highlights

• Dynamic working environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities

• Responsible in leading the operations of the Guest Services Department (Front Desk, Concierge, Bell, Driveway, Communication Centre) in support of the Guest Services Manager.
• To support our team of hosts and is the senior leader in absence of the manager on duty. Ready to respond to all needs, not limited to guest complaints, problem solving, and other matters.
• Promote a helpful and professional image to the guest, and give full co-operation to any guest requiring assistance, with a prompt caring and helpful attitude.
• Be fully conversant with all services and facilities offered by the hotel as well as the local surroundings.
• Answer inquiries from guests regarding restaurants, transportation, and entertainment in the local area.
• Suggest off-the-beaten path places to guests to present authentic dining, entertainment and travel experience.
• Perform opening and closing procedures at all Guest Services Area.
• Ensure all guests experience a fresh and modern check-in/check-out procedure.
• Assist with luggage and door upon guest request.
• Perform curbside/in-room check in for special guests on mobile devices.
• Ensure that guest history is maintained accurately and up to date.
• Anticipate guest needs and offer related services and suggestions accordingly.
• Find opportunities to surprise and delight guests to create memorable moments.
• Be able to build small talks with guests during every interaction to engage with guests.
• Be entirely flexible and adapt to rotate within the different positions of the Guest Services or any other Department of the hotel as needed.
• Ensure that all daily special rooms, special request rooms, Long Stay guest rooms for arrivals are blocked in advance and accordingly and welcome amenities are appropriately ordered.
• Coordinate, process and distribute all incoming reservations during off hours of Reservations Manager and be responsible for telephone inquiries and information services for the hotel.
• Optimize revenue through timely and accurate bookings.
• Complete other tasks that assigned by Management.

Requirements

• Higher diploma or degree holder in Hospitality, Hotel Management or an equivalent qualification.
• Minimum of two years of previous experience in a supervisory and/or guest services role in an established or luxury/upscale or boutique hotel.
• Service-oriented, attentive to details and observant
• Excellent oral and written communications skills
• Good command of written and spoken English
• Adaptable and outgoing with excellent interpersonal skill
• Ability to work under pressure and be flexible as part of the pre-opening team
• Passionate and enthusiastic with a positive ‘can-do’ attitude

About the Role

Our growing company is looking for a senior finance manager who will be responsible for handling the company’s full set accounting functions.

Job Duties

· Manage full sets of Accounts and perform month-end account closing activities and ensure accurate reconciliation

· Ensure proper tax invoices are obtained for all local expenses subject to GST and highlight any discrepancies

· Prepare & review financial statements and monthly profits and loss

· Handle monthly company expense consolidation analysis report for management

· Monitor and analyse cost structures to identify opportunities for cost savings and efficiency improvements

· Handle bank reconciliation and GST submissions

· Ensure proper tax invoices are obtained for all local expenses subject to GST and highlight any discrepancies

· Check and balance outlet monthly inventory reconciliation

· Ensure compliance with Company Policies, Processes and Procedures

· Participates in month-end close procedures, including prepaid expenses, accruals, and reconciliations to assure accurate and timely completion

· Assist with tasks required for annual financial audit and annual tax returns

Job Requirements

· Accounting-related degree/diploma

· Meticulous, with an eye for detail

· Good organizational and planning abilities

· Excellent interpersonal and communication skills

· 5 years of experience in related field

· Computer literate and with excellent interpersonal skills

· Skilled in Microsoft 365 functions

· Experience in the F&B industry is an added advantage

PURPOSE OF THE ROLE

Reporting to the APAC Commercial Director, the role of Head of F&B Concepts and Brand Relationships is to establish, implement and enhance the business expansion of F&B in Asia Pacific markets where we have concessions and in markets that we want to extend our presence or enter.

As a specific objective, the role is the bridge between commercial and country teams to explore, enter into negotiations, contractual setup with F&B brands and concepts that developed from APAC (i.e. non-international brands) that can be scaled across APAC markets, with the opportunity to license or developed into Avolta proprietary brands.

This will require the candidate to be experienced in F&B concepts (especially in the airport context which is the majority of our business channels), operations, partnership models, licensing, negotiations, brand relationship development, P&L simulation to be an effective business partner to the Avolta Regional Managing Directors and Country GMs in search and deployment of relevant F&B brands in duty free and duty paid business.

KEY RESPONSIBILITIES

• Establish the APAC F&B Concepts strategy, and align the regional F&B brands line-up and portfolio management alongside international F&B brands (licensed or proprietary) that will differentiate Avolta’s business proposition.
• Define the end-to-end F&B business development model and internal process to explore, qualify, negotiate, contract, setup of brands (licensed or acquired/ proprietary).
• Develop Avolta’s consumer and market intelligence for emerging and successful F&B concepts through market research and competitor analysis.
• Guide and manage the concept development process, considering market research, brand equity, target consumers, profitability, scalability, location and zoning reviews, store layout, pricing, promotion and menu.
• Contribute to Avolta’s direct negotiations or tender process, including project management of the business plan (sales and margin contributions, CAPEX and ROI), proposal content development, agency management for artwork and renderings

WHAT WE ARE LOOKING FOR

• Demonstrated experience of at least 10-12 years in F&B industry at all levels of operations.
• Demonstrated knowledge of APAC F&B brands and franchise markets.
• Entrepreneurial spirit and highly driven to develop green fields.
• Excellent project management and organizational skills.
• Analytical and critical thinking.
• Strong communicator and ability to develop relationships with diverse stakeholders.
• Adept negotiator with deal structuring skills.
• Reliable and results driven

POSITION SUMMARY

Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Check with captain or supervisor before leaving at end of shift. Set up, stock, and maintain work areas. Stock ice, glassware, and paper supplies. Remove soiled wares from bar top and tables. Maintain cleanliness and condition of work areas, bar, bar unit, tables, and other tools, following all set-up guidelines.

Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. 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. Develop and maintain positive working relationships with others, and support team to reach common goals. Ensure adherence to quality expectations and standards. Read and visually verify information in a variety of formats (e.g., small print). 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. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. 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.

Job Description:

• Support marketing and events team in daily strategic planning and execution.
• Coordinating between clients and operations teams including chefs, sommeliers, restaurant managers.
• Support and follow through the entire process from menu proposal, set up and collection of event items.
• Support marketing on social media platforms, as well as explore other potential platforms for greater online engagement and visibility.
• Support to develop & manage attractive emailer campaigns & manage promotional collaterals to boost sales, as well as drive traffic to website and social media platforms.
• Support monitoring and collating data of all digital marketing platforms i.e. number of impressions, unique visits, number of followers, link clicks, weekly sales, etc.
• Support the maintenance & updates of all marketing & eCommerce platforms e.g. Website, Oddle, Deliveroo etc.
• Assist in-house Photographer/ Graphic Designer to help develop attractive visual content for email campaigns and ads.
• Other related tasks as and when assigned

Requirements:

• Experience or Degree in marketing
• Available for internship period for 6 months or longer
• Available to start in February