Total 637 F&B / Tourism / Hospitality job vacancies in SGP-Singapore-Hong Leong Building

- Class 3 or Class 4. Able to drive Forklift (preferably with licence)

- Physically and medically fit as work is physically demanding. E.g., Physically Strong to load/unload deliver vegetables/fruits up to 20+kg.

- Willing to do night shifts 11pm-9am (2 hrs break), 6 days a week including Public Holidays (OT).

- Able to work in cold rooms (Temp. 4-10 Degree Celcius) to pack and load goods.

- Have relevant experience in handling/Process fresh vegetables and fruits or food industry for more than 1year in farms or similar industry.

- Ensure the cleanliness and proper maintenance of company trucks.

- Must have Honest and Good Discipline character.

- Able to work independently when given delivery schedule.

- Vehicle and goods are to be returned and parked in company premises daily when off-duty strictly.

[What you will be working on]

1. Cruise tradeshows/ events:

• Support Cruise team’s participation in global events such as Seatrade Cruise Global (Miami, USA), Asia Cruise Forum (Jeju, S.Korea) etc, including tracking budget utilisation and managing logistics.
• Opportunity to organise smaller-scale ASEAN events that will be held in Singapore, from management of vendors, invitations and RSVP list, venue sourcing and transport to actual day on-ground execution of the event.

2. Familiarization trips for cruise stakeholders:

• Works with the manager to develop suitable itineraries, manage budgets and logistics, and coordinate with vendors and tour guides etc.

3. Cruise Development Fund (CDF):

• Support the team in the overall management of grant work which includes tracking of CDF grant utilisation, processing of grant disbeursement etc.

4. Division administration:

• Manage cruise statistics, liaising with terminal operators to obtain passenger manifests and uploading them onto Stan.
• Support budget management, working closely with department heads and managers to monitor utilization.
• Serve as knowledge manager and training coordinator for the division
• Administrative duties on day-to-day functions of the division (e.g. procurement and finance matters)

[What we are looking for]

• Strong interpersonal and communication skills to manage and interact with external stakeholders.
• Able to manage and execute events smoothly. 
• Able to execute and follow-up on tasks in a timely manner.
• Good verbal and written communication skills.
• Able to independently undertake administrative duties to support the department's work.
• Meticulous in checking and processing invoices and documents.
• Proficient in Microsoft Office tolls for collation, tabulation, and data analysis purposes. 
• Showing good business acumen, analytical thinking and judgement     
• Working effectively within STB to achieve results
• Working effectively with stakeholders outside STB
• Serving with heart, commitment and purpose
• Being innovative and learning continuously

Job Responsibilities:

The Cook assists in the production of different Halal foods, i.e nasi briyani, roti prata, thosai, murtabak and etc.. He/She ensures that food is prepared and served to the customers on time. He/She ensures that health and safety standards with all food, beverage and equipment are upheld in the kitchen. He/She ensures kitchen staff stores all food items.

- Follow food and beverage safety and hygiene policies and procedures.

~ Implement operations for service excellence.

~ Maintain food and beverage production environment.

~ Maintain quality control procedures.

~ Maintain safe and secure working environment.

~ Receive and store food products.

~ Respond to service challenges.

~ Solve problems and make decisions at operations level.

~ Understand halal food requirements.

Restaurant Captain Responsibilities:

The restaurant catain is responsible for managing the front-of-the-house operations and ensuring that the overall customer experience is a positive one. In addition to managing the seating arrangements, the restaurant captain also oversees the waitstaff. The captain is responsible for training new waitstaff and ensuring that all team members are familiar with the menu. They must be knowledgeable about food and beverage service and have excellent communication skills. They are also responsible for handling customer complaints and resolving any issues that may arise during service. The restaurant captain is responsible for promoting and ensuring guest satisfaction, maintaining a safe and sanitary work environment, and ensuring only the highest quality products are being served.

Restaurant Captain Duties:

• Always greet and welcome guests promptly in a warm and friendly manner.
• Always thank and give fond farewell to guests conveying anticipation for their next visit.
• Ensure guests are serviced within the specified time.
• Has a good knowledge of menu and presentation standards.
• Speak with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette.
• Able to answer any questions regarding the menu and assist with menu selections.
• Able to anticipate any unexpected guest need and react promptly and tactfully.
• Always applies service techniques correctly at all times, and serves Food & Beverage items with enthusiasm.
• Serve food courses and beverages to guests.
• Set tables according to the type of event and service standards.
• Record transactions/orders in Point of Sales systems at the time of order.
• Communicate with the kitchen regarding any menu questions, the length of wait, and product availability.
• Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
• Check with guests to ensure satisfaction with each food course and beverage.
• Responsible for clearing, collecting, and returning food and beverage items to the proper area.
• Maintain cleanliness of work areas, china, glass, etc. throughout the shift.
• Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly.
• Present accurate final bill to guests and process payment.
• Perform shift closing on the Point of sales terminal and tally cash and credit card settlements.
• Ensures that the restaurant is always kept clean and organized, both at the front as well as the back of house areas.
• Ensures that hotel brand standards and SOPs are consistently implemented.
• Work with fellow staff and managers to ensure that the restaurant achieves its full potential.
• Completes the daily responsibilities that are set for each shift.
• Complete closing duties, including restocking items, turning off lights, etc.
• Conducts monthly inventory checks on all operating equipment and supplies.
• Any other duties related to food and beverage service assigned by the manager.

Simple Food Solutions Pte. Ltd. is a food manufacturing company. We specialize in ready to eat food.

Job Responsibilities:

• Grow relationships with & work closely with key customers

• Work closely with management to develop and execute company's sales & business development plans

• Develop business strategies (and related sales & marketing) with management to continue to grow business size and market share, monitor performance of such strategies and adapt accordingly

• Manage key customers to achieve sales targets and KPIs

• Supervise supporting manpower in your team

• Monitor shopper trends and behaviours, and proactively anticipate trends

• Analyse sales data and prepare relevant reports

Required Skills & Education:

• Minimum Diploma or equivalent

• Minimum 5 years experience in similar role

• Excellent communication skills in person, and also on the phone and email required

• Positive, motivated attitude

• Ability to work independently with initiative

• Experience in food manufacturing is a plus

• Exisiting working relationships with hotels, caterers and food kiosks buyers a plus

[What you will be working on]

The officer will be part of the team working to anchor a major wellness attraction in Singapore. Responsibilities include: 

• Work in team which drives the process for appointment of master developer for the wellness attraction. This includes concept evaluation and award.  

• To call for tender and lead the appointment of a business consultant to assess project viability.

• To be working closely with STB Legal and appointed external legal counsel on the contracts and documents needed to protect govt interest in the project.

• Serve as STB's key POC for the appointed developer (ie investor-facing OIC). 

Additionally, the officer might be involved to support other Wellness projects as they come on stream, including future editions of Wellness Festival Singapore. Responsibilities can include:

• Investment promotion of new wellness concepts for Singapore

• Facilitation of grant support to public and private stakeholders (existing or new projects)

[What we are looking for]

• Business Acumen and Business Development experience

• Project Management 

• Stakeholder Management and Relationship Building (with both public and private entities)

• Analytical Thinking and Judgment

• Problem Solving

• Strong communications and interpersonal skills

• Project and time management skills

• Possess strategic agility (e.g. to understand linkages between the event and whole-of-government economic strategies).

• At least 3 years of work experience

The Chef De Partie ensures smooth running services and a high standard of production by managing his/her section, works autonomously to produce dishes in compliance with cooking instructions. He/she supervises cooks and leading Cooks, ensuring all culinary standards as set by the hotel and regulated by local authorities are observed by the culinary team in their sections. He/she is responsible for the organization, coordination, and service for one area of the kitchen

Operations

• Products and presents the dishes for the section in line with the cooking instructions and processes defined

by the hotel and brand

• Ensure personal cleanliness and proper deportment of all team members

• Ensures that dishes are well presented, of a high standard and at the right temperature

• Prepare and ensures availability of mis en place as required

• Organises his/her work and timing to suit fluctuations in guest numbers, special events and particular guests

• Work closely with Executive Steward in maintaining the cleanliness of the kitchen areas

• Ensure all equipment is maintained, serviced and cleaned. Report any problems to the Chef De Cuisine

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

REQUIREMENTS

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

Kenvue is currently recruiting for:

Senior Brand Manager - Aveeno (Skin Health & Beauty Segment)

This position reports to the Director of Marketing Skin Health Asia Pacific Design Hub and will be based in Singapore.

Who We Are

At Kenvue, we realize the extraordinary power of everyday care. Built on over a century of heritage and rooted in science, we’re the house of iconic brands - including NEUTROGENA®, AVEENO®, TYLENOL®, LISTERINE®, JOHNSON’S® and BAND-AID® that you already know and love. Science is our passion; care is our talent. Our global team is made by 22,000 diverse and brilliant people, passionate about insights, innovation and committed to deliver the best products to our customers. With expertise and empathy, being a Kenvuer means to have the power to impact life of millions of people every day. We put people first, care fiercely, earn trust with science and solve with courage – and have brilliant opportunities waiting for you! Join us in shaping our future–and yours.

What You Will Do

Aveeno® was born out of nature and science. It’s why we seek to find the best it has to offer and unlock its therapeutic powers to make a tangible difference in skin health. Our expertise and partnership with scientists and Dermatologists allow us to recognize that sensitivity is a barometer for skin health. We seek to bring awareness to everyday skin sensitivities and reframe sensitive skin as both natural and manageable with solutions that you’ll love to use every day.

The Senior Brand Manager will lead development, planning and execution of both short and long-term business initiatives in partnership with global teams and lead markets to deliver revenue and profit targets. Major job duties include portfolio management, advancement of new product innovation, commercial and global rollouts; developing regional marketing and customer plans and assets that deliver against the brand’s equity.

Key Responsibilities

• Market intelligence: uncover local consumer, category & competitor insights, trends to identify growth opportunities and to strengthen local plans.
• Work collaboratively with cross functional/region teams to Lead commercial and innovation projects for Aveeno® - partnering w/ R&D, supply chain, project management, insights, packaging, and design to conceptualize, research, develop and deliver platform initiatives and deploy relevant global pipeline
• Co-create science-led claims and content with R&D, local teams
• Pioneer use of data to generate powerful category and consumer insights for innovation forecasting, and business performance tracking
• Lead analysis and execution of P&L initiatives such as value creation initiatives, pricing & promotion and portfolio mix management

What we are looking for

Qualifications

• A BA degree is required. Master of business or marketing specialization preferred
• A minimum of 4-5 years of progressive marketing experience or a combination of sales and marketing experience is required. CPG marketing experience is preferred
• Experience marketing in a digital world, (i.e., social media, e-commerce, analytics, on-line) is required
• Candidates must have good communication and influencing skills, be able to work in a team environment, and be customer/market oriented
• Ability to collaborate and lead within a cross functional team structure is required
• Strong business analytics, consumer insights development, understanding of core marketing levers are required
• Must possess demonstrated leadership and delivery of consistently strong results
• Strong fluency in English is required
• Ability to travel up to 20% is required

What’s In It For You

• Competitive Benefit Package
• Volunteering Days, Flexible Working, Health and Wellness Reimbursements and much more!
• Learning & Development Opportunities
• Employee Resource Groups
• This list could vary based on location/region

Kenvue is proud to be an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identify, age, national origin, or protected veteran status and will not be discriminated against on the basis of disability.

Responsibilities:

• To implement and maintain all quality and food safety control processes which are compliant to company’s FSSC22000 standard and relevant statutory requirements.
• To conduct inhouse food safety training to production/ operations staffs.
• To manage customer complaints investigation and perform troubleshooting and drive process improvement program to ensure high standard of food safety and quality.
• Responsible for conducting in-house swabbing test such as equipment, hand, packaging and coordinating with third party lab to arrange for air, water, equipment swab, hand swab, packaging swab.
• Monitor and report pest activities to ensure good hygiene in warehouse and production.
• Responsible for raw material sample drawing.
• Handle 2nd & 3rd party audit like FSSC22000, SFA and other relevant audits. To be appointed QP for SFA and also apply for Free Sale Certificate and other SFA certs when applicable.
• Ensure all relevant documents are in place before production start.
• Support in line production check on CCPs, OPRPs and in-line checking of the products such as FOC. Highlight immediately to the Superior/Manager should there be any non-compliances.
• Support in line production checks such as correct raw material usage, correct packaging are use, correct stencilling information and ensuring that changeover / flush out are done accordingly.
• Support in production to ensure finished goods samples are collected and ensuring that correct samples are collected by the productions.
• Responsible for equipment preventive and maintenance and periodic calibration.
• Maintain good record keeping for audits and certification renewal.
• Perform ad-hoc duties as assigned by management.

Requirements:

1. Diploma / Degree in Food Science / Food Technology or other Science or related disciplines.
2. Minimum 1 year work experience in QAQC related field in food industry, preferably from food manufacturing.
3. Familiar with food regulatory / retail hygiene requirement is an added advantage.
4. Strong knowledge (implementation, maintenance and experience in the audit requirements) in FSSC22000 is preferred.

Roles & Responsibilities

Restaurant Captains will be hired to provide the core service of the restaurant’s product. These individuals are responsible for delivering the guests’ experience on a day-to-day basis.

DUTIES & RESPONSIBILITIES

Duties

1. Provide friendly, excellent and professional service to all guests.

2. Responsible for handling food and beverage orders and serving guests.

3. Assist fellow Team Members to perform preparation and setting up in the restaurants for service.

4. Check that all amenities and utensils are properly stocked and inspected.

5. Assist guests on their respective requests and deliver based on their ability.

6. Possess knowledge to upsell, well-versed in all aspects of the menu.

7. Support Restaurant Manager in achieving all goals and Key Performance Objective.

Responsibilities:

1. Ability to upsell, promote and ensure that the guest is enjoying their dining experience.

2. Ability to charm guests with his/her knowledge of the food & beverage products in a friendly and approachable manner.

3. Ability to explain the food menu in terms of preparation methods, ingredients used, portion size and presentation.

4. General knowledge about food allergies, dietary restriction, common brand of beverages to ensure smooth recommendation to gusts.

5. Ability to read the different types of guests and dining clientele.

6. Ability to mold his/her service output to suit the type of clientele that he/she is serving at the table.

7. Maintain the utmost cleanliness and hygiene standards in the restaurant.

Skills, Qualifications & Experience

1. Hardworking, motivated, serious, team player and passionate about food, beverage and service

2. Possess a well-groomed, clean and professional appearance

3. Prior exposure to leadership training programs preferred, a combination of practical experience and education will be considered as an alternative

The position is responsible in maintaining the cleanliness and quality of all food and beverage, kitchen equipment and kitchen area. This will allows all guests to enjoy a safe and wonderful dining experience with kitchen hygiene standards being met.

Primary Responsibilities  

Maintains The Cleanliness And Quality Of F&B And Kitchen Operation Equipment

• Efficiency of work in washing dishes and kitchen equipment.
• Takes ownership of all OE, kitchen and hotel equipment.
• Soaking of OE weekly.

Maintains The Cleanliness And Safety Of The Kitchen

• Maintains kitchen floor to be clean and dry at all times.
• Efficiency of work in cleanliness and safety – dish washer machine.
• Sanitation of all OE is critical according to the kitchen’s hygiene standard.

Works As Part Of The Culinary (Stewarding Team)

• Positive work attitude.
• Team player.
• Good personal hygiene practice.
• Be part of the recycle team.
• Offers support when situation require.
• Competency in the yearly internal and external hygiene audit (departmental goal).

Involvement In Wider Job Function Relationships

• To be active in learning to enhance personal skill and industry knowledge.
• Follows Hotel and Departmental guidelines.
• Understands emergency procedure and health and safety requirement.
• Maintains collaborative working relationships between colleague and supervisor / manager.
• Performs any other duties and responsibilities that may be assigned.

About the job

Reporting to the IKEA Restaurant Manager and Team Leaders, you support the daily operations of IKEA Tampines Restaurant by providing excellent customer services and housekeeping in the work area.

Your assignment

• You adhere to existing operating procedures and ensure high levels of Quality, Service and Cleanliness (Q.S.C.) in your work area.
• You provide customers with a clean dining environment by cleaning the areas and tables and clearing of food wastage
• You render accurate cash registry of sales transactions when required.
• You check for stock inventory and ensure accuracy of stock inventories
• You take customers order in the Q and serve them the food
• You ensure conformance to Food Safety and Hygiene practices, actively practice First-In-First-Out (FIFO) in all products to ensure proper rotation of freshness and quality in the area of food preparation
• You execute store operations and do your part to ensure operations are in line with the Functional Commercial Review Standards

Your profile

• You are a team-player, customer-service oriented and enjoying working in a fast-paced Food & Beverages environment
• You are comfortable to handle basic food preparation, maintain cleanliness of the restaurant and work area and cover cashiering duties.
• You are physically fit to with stand prolong hours of standing in view of the business needs.
• High level of personal grooming and hygiene are to be maintained at all times.
• You are able to commit to working on weekends and public holidays, inclusive of both AM & PM shifts

The position is responsible for ensuring the ongoing impeccable cleanliness and organisation of public spaces and facilities in accordance with established standards of the hotel. He/she needs to maintain the impeccable cleanliness in his/her area of responsibility as per hotel standards related to the nightly deep cleaning by outside companies as per contractual agreement in public spaces and back-of-house areas.

Primary Responsibilities

Supervises The Daily Housekeeping Operations For Public Area

• Supervises the upkeep of the entire hotel premises to maintain an immaculate and luxurious state according to Raffles Hotel Singapore standards. Priority and full attention is given for VIP events.
• Monitors the smooth operations of public area team by ensuring all tasks are completed in adherence with the code of ethics as issued by Raffles Hotel Singapore.
• Upholds a flawless impression and perception of the Raffles Hotel Singapore products, services and colleagues.
• Establishes the foundations of public area operations through detailed planning of work and maintenance schedules, supervision of the team and proper organisation and delegation of duties.
• Possesses good knowledge with cleaning techniques and use of necessary equipment to perform deep cleaning around the public areas.

• Communicates verbally and in writing to the morning manager all relevant occurrences or problems encountered related to the hotel’s or the department’s function.

Provides An Experience That Meets Guests’ Expectations

• Ensures guests receive the experiences as detailed in brand Standard Operating Procedures (SOP), Raffles Hotel Singapore local SOP as well as Leading Quality Assurance (LQA) standards, and aims to achieve the targets set by management.
• Analyses and responds to guest feedback to ensure that guests are satisfied. Is continuously committed to improving the quality of products, services and performance of team members.

Supervision Of The Housekeeping Team

• Leads the Public Area Team with a Heartist® approach and constantly seeks to create an all-encompassing and welcoming working environment for a multi-cultural and diverse group of Housekeeping colleagues. He/she will focus on the well-being, safety, training and development needs of colleagues.
• Plans for a 24-hours shift coverage of the Public Area team and is able to personally cover any role or duty in their absence.
• Oversees the provision of cleaning supplies, cleaning equipment, linen and chemicals.

Involvement As A Member Of The Housekeeping And Hotel Team

• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Follows sustainable procedures and practices that support ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).
• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports are trained in, and follows WSH guidelines.
• Undertakes any reasonable tasks and secondary duties as assigned by the Housekeeping Manager.
• Performs any other duties and responsibilities that may be assigned.

The Housekeeping Attendant (Rooms) is responsible for the immaculate upkeep and cleanliness of all the suites and work areas in their assigned sections.

Primary Responsibilities

Upkeeping the Comfort and cleanliness of suites

• Promotes a positive and inviting image of Raffles Hotel Singapore by ensuring all suites and assigned sections are immaculately clean and comfortable.
• Ensures smooth running of the Housekeeping section by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.

Creates a welcoming room experience that meets residents’ expectations

• Ensures residents receive the experience as detailed in brand SOP, Raffles Hotel Singapore local SOP as well as Leading Quality Assurance (LQA) standards, and aims to achieve the targets set by management.
• Upholds flawless impression and perception of the Raffles Hotel Singapore products, services and colleagues.
• Observes and anticipates resident’s needs in a discreet and non-intrusive manner, offering prompt, efficient and personalised service to our residents.
• Ensures observed preferences of residents are communicated with the Assistant Manager for follow up and recording in guest profile.
• Reports and hands over lost and found articles to the Housekeeping office immediately.

Involvement as a member of both the Housekeeping and Hotel Team  

• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Follows sustainable procedures and practices that support ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).
• Shows care for assigned work areas by organising and maintaining the pantries and work areas in pristine condition throughout and at the end of shift. Ensures that all equipment used is clean and kept in good working condition at all times.
• Ability to organise own work flow to ensure completion of all assigned duties before the end of shift.
• Exercises flexibility and accepts changes with a positive attitude by showing understanding and consideration to the needs of the operations and department.
• Adheres to Work Safety and Health (WSH) policies and procedures.
• Undertakes and performs any additional duties as assigned by Managers.
• Attends and contributes to colleague meeting and any other related activities.

The Spa Concierge is responsible for the management of appointment bookings, data collection, consolidate reports and generate sales opportunities through a variety of techniques.  This position is expected to maintain guests’ confidentiality and adhere to the PDPA (Personal Data Protection Act) policy.

Primary Responsibilities

Sales and guest experience

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

Product Quality and Knowledge of Work

• Maintains complete knowledge of all spa features/services, hours of operation, spa products, current spa promotions and activities.
• Keeps guests updated on currently available promotions and discounts in services offered in Raffles Spa.
• Processes payments from guests for services ordered from Raffles Spa.
• Ensures all information and personal data provided by guests are kept strictly confidential.

Administrative duties and inventory management

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

General Housekeeping and Maintenance

• Ensures general cleanliness of the reception area, lounge and retail area.
• Ensures 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 Director of Raffles Spa on any defects of spa facilities and equipment.

Training

• Attends all training courses deemed necessary, and adheres to training set by Director of Raffles Spa.
• Fulfills all scheduled theory and practical training requirements.

The Spa Therapist is responsible for retailing and delivering a variety of spa and aesthetic products and services such as body treatments, massages, facials, waxing, manicure /pedicure in a safe and professional manner.   The Spa Therapist will maintain the equipment, inventory of products, treatment tools and supplies, acknowledging and responding to relevant guest queries, needs and expectations.

Primary Responsibilities
Product Quality and Knowledge of Work

• Delivers outstanding body/face treatments consistently in accordance to service standards.
• Performs professional technical pre-consultation, to recommend suitable treatments in accordance to the guest’s needs and concerns.
• Provides clear and concise treatment introduction and product benefits to the guest.
• Responsible for recording and updating guest’s profile such as post treatment analysis, product and treatment purchase and any other relevant information, together with the Sales Team, to ensure personalised service and maximise potential sales opportunity.
• Proficient in body/face care product(s) brand knowledge, body/face care expertise, knowledge of both professional and retail products.
• Well-versed in general anatomy & physiology/ skin knowledge such as skin structure and common skin diseases.
• Strong knowledge in professional product, retail product and treatment knowledge to drive treatment-product link selling.

Retail Sales

• Maintains long-term relationship with guest, shows genuine care and concern for their needs through relevant link-selling and effective home care advice after each treatment.
• Able to upsell treatments and perform home-care product retail during post treatment.

Training

• Attends all training courses deemed necessary and adhere to training set by the Director of Raffles Spa.
• Fulfills all scheduled theory and practical training requirements.

General Housekeeping and Maintenance

• Maintains all spa treatment rooms in accordance to the Health and Safety standards.
• Reports any electrical faults and visibly unsightly defects.
• Discharges professional treatment room setting, care for equipment and maintain overall treatment room sanitation.
• Sets treatment room professionally before and after each treatment, in accordance to standard treatment room setting protocol provided.
• Applies treatment room housekeeping/presentation checklist before and after each treatment.
• Ensures the towel and linen in the treatment room is adequately replenished for the day and stored as per Standard Operating Procedure.
• Ensures general cleanliness of the treatment room, pantry & public area.
• Ensures cleanliness of the preparation room is maintained at all times.

The Mixologist is the backbone of the bar operation. They will lead the outlet’s personality and soul. The Mixologist is to assist the Head Bartender where needed in all aspects of the operation. The Mixologist will supervise team members through proactive, interactive and reactive leadership, allowing each member of the team to feel confident and satisfy our guests during their experience.

Primary Responsibilities

Food & Beverage Service

• Develops plans and prioritises, organises and manages resources in order to accomplish business goals within a specific period.
• Maintains the bar training manual and conduct departmental service training in coordination with the Learning and Development Manager.
• Supports review simulation processes and update evaluation criteria for a smooth operation.
• Interacts with guests and colleagues in a friendly and courteous manner.
• Has extensive knowledge of our food & beverage menus.
• Takes orders and is able to confidently offer different menu options and advice.
• Remembers a guest’s preferences to extend a personalised service.
• Takes guest’s food & beverage orders accurately and assures correct input into the Point of Sale system.
• Ability to anticipate a guest’s needs.
• Verifies guest satisfaction with each table during service.
• Serves food and drinks in a timely and efficient manner.
• Makes sure that all products served are accounted for on the final bill before presenting it.
• Clears tables throughout the guest’s experience in accordance with the hotels standard operating procedure.
• Delivers all checks and reports to the appropriate place according to established standards.
• Adjusts service to suit guests’ requests and personalises any interaction with them.
• Uses a Heartist® approach – making guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with AccorHotels Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect and also the outlet’s values.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Actively engages in upselling and adds value.
• Ensures outlet hygiene is kept to Raffles Hotel Singapore and HACCP standards.

Overseeing Daily Operations and Achieving Targets

• Maintains the quality and consistency of the beverage program and service within the outlet.
• Able to monitor an operating par stock of OS&E and beverage.
• Adheres to outlets recipes in Material Control.
• Ensures that a maintenance equipment checklist is conducted on weekly basis. Liaising with the Engineering and Housekeeping team as necessary.
• Ensures the outlet and related areas are kept to HACCP and hygiene standards.
• Ensures cleanliness and appearance of the outlet and related areas at all times.
• Supports Raffles Hotel Singapore beverage programs through Public Relations, media and industry outreach.

Provide a Leading and Consistent Guest Experience

• Promotes sales through direct guest contact.
• Constantly obtains guest feedback during operation to ensure satisfaction.
• Assists in building a loyal following and return guest database.
• Handles guest complaints and comments competently and swiftly.
• Delivers an exceptional guest experience in accordance with MOQ, Forbes and LQA Standards.
• Maintains levels of confidentiality and guest, colleague, and operator discretion at all times.

Management and Leadership of Outlet

• Displays cultural affinity and shows empathy to all team members.
• Observes a colleague’s individual performance, grooming and punctuality.
• Assists in recruitment and to induct and train new colleagues.
• Supports project management, including research of equipment, materials, supplies and methods. Sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• Able to confidently answer all questions and feedback regarding Raffles Hotel Singapore and respective Food and Beverage outlet.
• Makes recommendations to the Management regarding other potential sources of revenue.
• Implements appropriate and effective measures to improve cost control of expenses and labour.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Responsible to arrange training for all colleagues in line with established training requirements.
• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.
• Assists and guides the departmental orientation of new colleagues.
• Adheres to Raffles Hotel Singapore fire and safety, emergency procedures.
• Follows NEA hygiene rules and regulations are met and achieve.

Job Description

• Involved in content creation, copywriting and execution for all Tai Sun’s Social Media Platforms.
• Assist in monitoring community growth and numbers.
• Research and suggest ways to engage existing followers and acquire new followers in accordance with the tone of voice of the brand
• Assist in monitoring, reviewing and tracking performance & effectiveness of campaigns.
• Assisting with developing of creative and visual assets for branding and events
• Editing photoshoot images
• Support digital marketing campaign implementation and execution.
• Daily maintenance of Tai Sun’s Social Media Accounts.
• Provide support to any ad-hoc duties as assigned

Requirements

• Good command of English and Mandarin
• Proficient in Adobe Creative Suite and Canva
• Interest in Digital Creative
• Social Media Savvy and knowledge on content creation
• Must be able to commit minimum 6 months

Job Descriptions

• Responsible for manning the outlet stations and product preparation.
• Toasting, brewing, cooking, cashiering and general cleaning duties.
• Compliance with NEA safety and hygiene standard requirements.
• Provide good customer service and product quality.
• Perform other duties as assigned.

Job Requirements

• Customer-centric, service-oriented and a team player.
• Able to commence work at short notice will be an advantage.

Benefit

• Good career progression
• Well-known Brand

Working hours

• 6 Days Work Week, 11 hours per day

Job Summary:As a Central Kitchen Crew member, you will play a vital role in the daily operations of our central kitchen facility. Your responsibilities will include preparing and assembling food items, ensuring adherence to quality and safety standards, and contributing to the overall efficiency of the kitchen. The ideal candidate should be detail-oriented, have strong teamwork and communication skills, and thrive in a fast-paced culinary environment.

Key Responsibilities:

1. Food Preparation:Follow recipes and guidelines to prepare and assemble food items according to established standards.
   Ensure consistency in portion sizes, presentation, and taste.
   
2. Quality Control:Conduct regular quality checks on ingredients, ensuring freshness and adherence to quality standards.
   Report any discrepancies or issues with ingredients or finished products to the kitchen supervisor.
   
3. Sanitation and Cleanliness:Maintain a clean and organized work area, following food safety and sanitation guidelines.
   Properly handle and store ingredients, ensuring food safety and preventing cross-contamination.
   
4. Equipment Operation:Operate kitchen equipment, such as ovens, grills, and food processors, following safety protocols.
   Report any equipment malfunctions or issues to the kitchen supervisor.
   
5. Inventory Management:Assist in monitoring and managing inventory levels of ingredients and supplies.
   Notify the kitchen supervisor of any shortages or excess inventory.
   
6. Team Collaboration:Work collaboratively with other kitchen crew members to ensure smooth workflow.
   Communicate effectively with team members and supervisors regarding daily tasks and special orders.
   
7. Adherence to Policies and Procedures:Follow company policies, procedures, and guidelines related to food preparation, safety, and hygiene.
   Participate in training programs and meetings as required.
   

• Good knowledge in producing pastry & bakery products
• Able to commend & control of Halal, ISO 22,000 central kitchen environment
• Ability to do costing and maintain cost effectiveness of production
• Min 3 year experience
• Required basic computer skill, and language skill
• Work place : Jurong
• Part time or Full Time are welcome to apply

[What you will be working on]

1. Establish and implement data governance policies and processes to manage the data throughout its lifecycle in STB

2. Develop and set data standards across STB to enable data collaboration and analysis across STB

3. Collaborate with business and IT stakeholders to ensure a common understanding of data governance and advocate data management practices within STB

4. Conduct requirements gathering sessions with internal stakeholders to design and implement data management initiatives (metadata management, reference data management, master data management, data lineage, data quality, business glossary) at the enterprise level.

5. Advice internal business stakeholders on data governance and management best practices to ensure compliance to regulatory requirements. 

6. Develop and conduct data governance and management trainings and associated communication rollouts to internal stakeholders.

[What we are looking for]

• At least 4 years of relevant experience

• Strong analytical and conceptual thinking skills with an eye for detail 

• Strong verbal and written communication skills, effective in building trust

• Strong planning, organisational and time management skills

• Ability to multi-task and work well under pressure

• Ability to work independently and as part of a team

• Knowledge of data governance and data management frameworks and processes

• Knowledge of master data management

• Experience or familiarity with data management tools

• Knowledge or experience with local and global data regulations and laws, e.g., PDPA, GDPR.

The Housekeeping Administrator is responsible for coordinating Housekeeping department’s back-end operations by ensuring ongoing exchange and follow-up of information and requests between residents and guests, colleagues and other departments. The Housekeeping Coordinator carries the responsibilities of managing FCS, lost and found records and clear documentation at the storage areas along with other administrative duties wherever deemed necessary.

Primary Responsibilities

Responsible for Housekeeping office operations in timely organised fashion

• Ensures seamless coordination in communicating information to relevant sections in accordance with the hotel’s Standard Operating Procedures (SOP).
• Ensures smooth running of the Housekeeping section by performing all tasks in adherence with the code of ethics.
• Receives, records and stores lost and found properties following the established lost and found procedure.
• Ensures accurate update of room status into the Property Management System (PMS) and investigate discrepancy (if any).
• Maintains key control and follows established key control procedure.
• Monitors linen runner activities and productivity.

Creates a welcoming experience that meets residents’ and guests’ expectations

• Upholds flawless impression and perception of the Raffles Hotel Singapore products, services and colleagues.
• Prepares amenities for VIP and any special setup required in suites.
• Monitors Royal Service requests and makes sure requests are closed on time as per standards.
• Updates guest’s profile into PMS as per received preferences for future references.
• Monitors “Do Not Disturb” rooms and follows the established procedure.

 Prepares daily operation needs

• Ensures smooth handover of daily activities to next shift.
• Updates bulletin boards with pertinent information.
• Prepares sufficient amount of guest supplies daily prior to the end of shift.
• Assists Assistant Manager with inventories, linen supplies etc.
• Liaises with Engineering with reference to maintenance repairs and out of order rooms.
• Undertakes and manages the Rooms Reconciliation tasks independently.

Involvement as a member of both the Housekeeping and the Hotel Team

• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Follows sustainable procedures and practices that support ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).
• Adheres to Work Safety and Health (WSH) policies and procedures.
• Shows care for assigned work areas by organising and maintaining the office and work areas in pristine condition throughout and at the end of shift.
• Ensures that all equipment used is clean and kept in good working condition at all times.
• Organises own work flow to ensure completion of all assigned duties before the end of shift.
• Exercises flexibility and accepts changes with a positive attitude by showing understanding and consideration to the needs of the operations and department.
• Understands the difference in guest hierarchy and different room categories.
• Attends and contributes to colleague meeting and any other related activities.
• Undertakes and performs any additional duties as assigned by Managers.