Total 197 F&B / Tourism / Hospitality job vacancies in remote central singapore

• Produce a variety of marketing materials to increase brand visibility and educate institutional clients on Ceffu’s value proposition, including but not limited to blog articles, social media content, sales collateral, swag, webinars, and newsletters.

• Stay on top of the latest industry news and provide consistent updates to our internal stakeholders and external institutional custody audience.

• Monitor and synthesize platform analytics into actionable insights that will drive our overall content strategy.

• Help maintain an active content calendar and provide input in ways we can improve our existing processes.

• Manage our marketing website and existing social media channels, and provide input as needed on other ways to increase our reach online.

• Act as the marketing owner for the Ceffu brand internally, managing internal stakeholders and regular communication.

About the job

Reporting to the SFM & Bistro Manager, you support the daily operations of Swedish Food Market & Bistro with good housekeeping in the work area, delivering food of exceptional quality and providing excellent service to our IKEA customers.

Your assignment

• Taking orders through the cash registry at Bistro and Swedish food market.
• Processing food orders through the bistro counter.
• Assisting with preparation of meal ingredients and ensuring the food preparation area are clean and hygiene.
• Proper cleaning and sanitizing of all food preparation areas according to established standards of hygiene.
• Assisting with unloading of delivered food supplies and check for stock inventory and ensure accuracy of inventories.
• Actively practice First-In-First-Out (FIFO) in all products to ensure proper rotation of freshness and quality in the area of food preparation.
• Adhere to existing operating procedures and ensure high levels of Quality, Service and Cleanliness (Q.S.C.) with conformance to Food, Safety and Hygiene practices.
• You execute store operations and do your part to ensure operations are in line with the Functional Commercial Review Standards.

Butcher’s Block is Raffles Hotel Singapore’s avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. The Restaurant General Manager of Butcher’s Block will be the “face” and ambassador of the restaurant, leading the venue’s personality and soul. As General Manager, you will work closely with the Restaurant Chef de Cuisine for supervising the overall operation and service standards of the outlet to meet and exceed guest’s dining experience expectations. You will be expected to take ownership of the operations and to ensure that the business is optimised in line with the vision and financial projection set out by the management. In addition, the General Manager will be expected to lead the team and to create a nurturing work environment for the team members to prosper and excel. We are looking for the right candidate to realise the aspirations to make Butcher’s Block one of Singapore’s most recognised and loved sustainable restaurant concept.

Main responsibilities include, but are not limited to, creating a Food & Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.

Primary Responsibilities

Requirements and Responsibilities

• Previous relevant experience with managing of a restaurant of similar standing and profile.
• Ability to work independently and with minimal supervision.
• Highly organised with strong analytic and communication skills.
• Excellent computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly.
• Ability to work under pressure and remain within all set deadlines.
• Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.
• Understands, embraces, and integrates corporate values into everyday duties and responsibilities.
• Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external customers.
• Executes 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.
• Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the organization.
• Maintains a productive climate and confidently motivates, mobilizes, and coaches employees to meet high performance standards and goals.
• Listens, writes, and speaks effectively, and positively relates and interacts with co-workers and others.
• Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.
• Systematically develops plans, prioritizes, organizes and manages resources in order to accomplish business goals within a specific time period.
• Able to create ‘Colleague Welcome Kit’ in coordination with office of Talent & Culture
• Able to establish, review and adjust sequence of service if necessary.
• Prepares training manual and conduct departmental service training in coordination with Learning and Development Manager.
• Develops pre-opening training schedule in coordination with Learning and Development Manager.
• Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.
• Reviews simulation processes and update evaluation criteria for smooth opening.
• Creates simulation schedule, menus and critique form in coordination with Chef de Cuisine.
• Establishes operating par stock for OS&E and beverage.
• Establishes menu pricing based on market knowledge and cost considerations.
• Creates restaurant Standard Operating Procedures.
• Creates bar recipe in Material Control.
• Establishes minimum/maximum for guest supplies.
• Creates a maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.
• Establishes a monthly walk-through with Hygiene Officer in coordination with Chef de Cuisine.

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs.
• Supervises operation, ensuring sufficient manning coverage for operations.
• Assigns the Assistant Manager, Junior Assistant Manager and Supervisors with responsibilities and tasks that they are best suited for.
• Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.
• Consistently adheres to timeline of deliverables.
• Maintains consistency in quality of food, beverage and service above all else.
• Attends briefings and meetings held by the department and update all latest policies as needed.
• Possesses in depth and supervise knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervise knowledge of bar and wine operations.
• Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans.
• Ensures cleanliness and appearance of the restaurant and related areas at all times and take immediate action if needed or required.
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Consistently present in the operation area during all key meal periods.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains customer feedback during operations to ensure satisfaction and building loyal following/return customer base.
• Handles guests’ complaint and comments competently and swiftly.
• Leads the service and culinary team to personalize guest experience and in accordance to Hotel Standards.
• Builds strong relationships with local guests and build loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, staff, operator at all times.

Management and Leadership of Outlet

• Is a mentor and role model.
• Proactive, innovative with in depth F&B and market knowledge.
• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.
• Leads and supports the team to be consistent in service standards, to be collaborative and enabling leadership style. Provide regular team meeting for training and arranges examinations for the staff to achieve higher standards and skills.
• Drives the team to achieve common goals and build a strong team work.
• Uses the performance review process to identify and develop talent for growth management performance issues and uses coaching styles.
• Be culturally affinity and show empathy to all team members.
• Coaches and trains staff to prepare them for the next level within 14 – 24 months.
• Reviews the work performance of all colleagues to make sure that established procedures and policies are followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. To actively enforce colleague motivation and team building.
• Observes colleague’s individual performance, grooming, punctuality.
• Performs staff appraisals/disciplinary actions if required.
• Provides a level of Safety and Security for guests and employees.
• Assists in recruitment, induct and train the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Assistant Director of F&B on topics of importance.
• Attends monthly departmental meeting and communicates with the team. Follow up on projects assigned if any.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• To be knowledgeable to represent the brand and promote the outlet. To be comfortable being a media personality, subject to approval and supervision of the Management and Marketing Communications team.
• Comfortably and confidently answer questions and attend to queries or feedback regarding the restaurant.
• Makes recommendations to the Management on other potential sources of revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of costs, expenses, and labor.
• Submits regular forecast of the restaurant revenue. Work out on property revenue to yield.
• Submits monthly sales analysis with improvement action plan and uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Streamlines all training requirements and co-ordinates all arrangements for proper execution of instructions.
• Conducts regular on the job trainings for colleagues to develop their skills/new menu items.
• Records and submits monthly On-the-Job Training hours to F&B Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

• Performs any other duties that may be assigned by the Head of Department.
• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as a business partner and leader.
• Ensures NEA rules and regulations are met and achieve.  
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Performs any other duties and responsibilities that may be assigned.

• Engage in daily meetings, take meeting notes, and follow up with cross-functional teams.
• Support partnership conversations, maintain documentation, and facilitate effective communication and relationships with external partners.
• Foster close internal collaboration with the product, marketing, and design teams.
• Track market trends and categorize useful information daily.
• Collect and follow up on project information under guidance.
• Using data driven decisions to Identify high-quality channels and help connect the team with KOLs,PR channels, projects, etc.
• Assist in handling unexpected situations, including communicating with external stakeholders and internal teams, ensuring effective information transfer across different parties.
• Efficiently complete other tasks assigned by the team leader.

The Restaurant Manager of Butcher’s Block is responsible to support the Restaurant General Manager for supervising the overall operations and service standards of the outlet to meet and exceed guest’s dining experience expectations. As Restaurant Manager, you will be responsible for stepping up in the absence of the Restaurant General Manager to fulfil the role as the “face” and ambassador of the restaurant, leading the venue’s personality and soul. You will be expected to take ownership of the operations and to ensure that the business is optimised in line with the vision and financial projection set out by the management. We are looking for the right candidate to realise the aspirations to make Butcher’s Block one of Singapore’s most recognised and loved sustainable restaurant concept.

Main responsibilities include, but are not limited to, creating a Food & Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.

Primary Responsibilities

Requirements and Responsibilities

• Ability to work independently and with minimal supervision.
• Highly organised with strong analytical and communication skills.
• Excellent computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly.
• Ability to work under pressure and remains within all set deadlines.
• Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.
• Understands, embraces, and integrates corporate values into everyday duties and responsibilities.
• Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external guests.
• Executes 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.
• Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the organisation together with Chef In-charge.
• Maintains a productive climate and confidently motivates, mobilises, and coaches employees to meet high performance standards and goals.
• Listens, writes, and speaks effectively, and positively relates and interacts with co-workers and others.
• Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.
• Systematically develops plans, prioritises, organises and manages resources in order to accomplish business goals within a specific time period.
• Able to create ‘Colleague Welcome Kit’ in coordination with Talent & Culture.
• Able to establish, review and adjust sequence of service if necessary.
• Prepares training manual and conduct departmental service training in coordination with Restaurant Chef In-charge.
• Develops pre-opening training schedule in coordination with Restaurant Chef In-charge.
• Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.
• Reviews simulation processes and updates evaluation criteria for smooth opening.
• Creates simulation schedules, menus and critique forms in coordination with Restaurant Chef In-Charge.
• Establishes operating par stock for OS&E and beverage.
• Establishes menu pricing based on market knowledge and cost considerations in coordination with Restaurant Chef In-Charge.
• Creates restaurant Standard Operating Procedures.
• Establishes minimum/maximum of guest supplies in coordination with Restaurant Chef In-Charge.
• Creates a maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.
• Establishes a monthly walk-through with Hygiene Officer in coordination with Restaurant Chef In-Charge.

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs.
• Supervises operation, ensuring sufficient manning coverage for operation.
• Assigns the Assistant Manager and Supervisors with responsibilities and tasks that they are best suited for.
• Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.
• Consistently adheres to timelines of deliverables.
• Maintains consistency in quality of food, beverage and service above all else in coordination with Restaurant Chef In-Charge.
• Attends briefings and meetings held by the department and updates all latest policies as needed.
• Possesses in depth and superior knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervision knowledge of bar and wine operations.
• Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans.
• Ensures cleanliness and appearance of the restaurant and related areas at all times and takes immediate action if needed or required.
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Revises and updates the outlet SOP annually.
• Is present in the operation during all key meal periods.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains guest feedback during operation to ensure satisfaction and builds and maintains loyal following/return guest’s database.
• Handles guest complaints and comments competently and swiftly.
• Leads the service and culinary team to personalise guest experience and in accordance to Hotel standards.
• Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, team members, operator at all times.

Management and Leadership of Outlet

• Is a mentor and role model.
• Proactive, innovative with in depth Food & Beverage and market knowledge.
• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.
• Leads and supports the team to maintain consistent service standards while executing a collaborative and enabling leadership style. Conducts regular team meetings, provides trainings, arranges examinations and provides learning opportunities for all team members to reach highest standards and skill levels.
• Coaches and trains team members to prepare them to move to the next level within 14 – 24 months.
• Drives the team to achieve common goals and builds strong team work.
• Uses the performance review process to identify and develops talent for growth.
• Manages performance issues by using varied coaching styles.
• Displays cultural affinity and shows empathy to all team members.
• Reviews work performance of all colleagues to assure that established procedures and policies are being followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.
• Observes colleague’s individual performance, grooming and punctuality.
• Performs colleague appraisals and executes disciplinary actions if required.
• Provide a level of Safety and Security for guests and employees.
• Assists in recruitment, induct and train the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Food & Beverage Operations Manager on topics of importance.
• Attends monthly departmental meetings and communicates with the team. Follow up on projects assigned if any.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• Displays the knowledge and confidence to represent the brand and promote the outlet.
• Is comfortable being a media personality with all public statements being subject to approval and supervision of the Management and Marketing Communications team.
• Answers questions and attends to queries or feedback regarding the restaurant comfortably and confidently.
• Provides recommendations to Management about potential sources of incremental revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of labour and operating.
• Submits regular restaurant revenue and expense forecasts.
• Submits monthly sales analysis with respective improvement recommendations/action plan.
• Uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Arranges training for all colleagues in line with established training requirements and co-ordinates all arrangements for proper execution.
• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
• Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.
• Consistenly develops in self-learning and development of own skills and knowledge.

Other Responsibilities

• Performs any other duties that may be assigned by the Head of Department.
• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as business partner and leader.
• Ensures NEA rules and regulations are met and maintained.  
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Performs any other duties and responsibilities that may be assigned.

• System design: You will be able to think about how the services are built, communicate with each other and with third parties
• Feature development and optimization: You will be owning backend features that support all our platforms (extension, mobile, and desktop)
• Infrastructure: You will help to define how Trust Wallet runs and deploys backend services to our millions of users
• Team building: You will be working with the team to create and foster a culture of raising the bar with each new hire
• Interfacing with users: You will be interfacing directly with end-users and developers building on Trust Wallet – supporting them and collecting feedback to inform the direction of the product

Summary of Responsibilities:

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

• Conduct market research to identify consumer preferences, market trends, and competitive landscapes
• Analyse data from various platforms to provide informed proposal to meet commercial and business goals
• Review competitors for each F&B product to create in-depth marketing strategies to promote food and beverage products, including menu items, drinks, and culinary offerings.
• Develop marketing calendar for each F&B stream, ensuring timely and accurate execution of each initiative through coordinating with relevant teams
• Work to enhance the brand image of each F&B establishment by ensuring a consistent and appealing online and offline presence.
• Manage and allocate the marketing budget effectively to achieve desired results and a strong return on investment
• Source and collaborate with relevant partners and supplier to create unique guest experiences and events
• Plan F&B marketing campaigns with marketing team and agencies to cover digital marketing, social media, email marketing, and traditional advertising, to increase brand awareness and sales
• Host and entertain media, food bloggers, and influencers to drive positive coverage and beneficial commercial outcomes
• Monitor and analyze the performance of marketing campaigns and prepare regular reports to evaluate the effectiveness of different strategies
• Initiate partnerships drive business synergy and reduce costs
• Host prolific partners and industry players for continual engagement while seeking opportunities for mutually-beneficial collaborations

Born from a single question, innovation is in our DNA. Having recently celebrated our 10-year anniversary, we are a diverse and quality-conscious company, which has set itself the goal of transporting temperature-sensitive medicines in a more reliable and sustainable way. Long story short, we help save lives and preserve the environment.

Our goal? To continue to advance towards zero loss in the pharma supply chain, worldwide.

If you're a Repair and Maintenance Manager within APAC who has a strong continuous improvement mindset and experience in repair processes - this could be the role for you:

Here's what you'll do:

• Coordinating the worldwide repair stock
• Coordinate Repairs with Service Centers
• Inventory Management for Repair Material
• Daily SC container to be overhauled stock level check
• Internal Training of Repair processes
• Monitor and control repair center activities, quality repair check, repairing process improvement, cost optimization, etc.
• Collaborate with coworkers and third-party agents to ensure efficiency, excellent operational service, and continued customer relationship development
• Involved in preparation and/or attendance in partners business reviews
• Updating, maintenance and cleaning of Master data in IT System. And supporting on the further improvements.
• Execution and monitoring of all repair transportation material and to be overhauled container movements
• Training/Onboarding of new repair centers worldwide
• QBR`s with most important suppliers
• Repair Station visits and trainings (if requested)

This is what you'll need:

• Minimum commercial apprenticeship and/or bachelor’s degree
• Freight Forwarding Background
• Familiarity with domestic and international geography including countries and major cities
• Ability to work in a fast-paced and deadline-driven office environment
• Excellent verbal & written communication skills in German & English
• Phone etiquette
• Ability to multi-task, prioritize, and manage time effectively
• Proficient in Microsoft Office (Word, Excel, and Outlook)
• Extreme attention to detail, including the ability to predict and circumvent issues before they occur and taking the proper corrective action
• Ability to be highly productive while keeping cool under pressure

What we can offer you:

• Flexible working hours for work/life balance
• Interdisciplinary and varied projects
• Diverse and global work culture/ environment
• Possibility to work for an environmentally conscious company
• Unique opportunity to actively shape processes

Why SkyCell:

We are looking for people who challenge the status quo and thrive on making a difference to people and the world around us. That’s where our Operations team play a pivotal role and you could be a part of it.

Our Operations Team is responsible for the Transportation, Warehousing and Logistics Procurement part of SkyCell. We ensure that SkyCell containers always perform to their best by coordinating processes with the Service Centers and Positioning partners. We are monitoring each unit closely through our global network of Service Centers and partners that are carefully evaluated and trained in all relevant processes. Furthermore, we make sure that our units are available at any time, at any destination as per our customer’s needs. We manage actively our reverse logistics, taking into consideration costs, lead time and Service Center capabilities. We build up customs processes and optimize our growing network on regular base. Additionally, we make sure that temperature data logging of our units is running smoothly in order to track the containers and reliably provide customers with data of their shipments.

We are Innovative Award Winners:

We’re driven by our core values and guided by our collaborations, purpose, and employees. Our commitment to changing the face of medical supply chains, making them safer, more secure, and more sustainable resonates strongly with every one of our employees; we’re therefore incredibly proud to have been certified as a Great Place to Work alongside being awarded a sustainability rating of Platinum by EcoVadis.

If you would like to know more about us, visit www.skycell.ch and search #WeAreSkyCell on LinkedIn.

To become part of our journey and make a difference – click apply and we will be in touch!

Please contact Lucy Slough, Talent Acquisition Specialist if you have any questions ([email protected]).

SkyCell AG is proud to be an equal opportunities employer, we celebrate and support diversity and are passionate about creating an inclusive environment for all employees. We do not discriminate based upon race, religion, colour, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, age, disability, or any other applicable legally protected characteristics.

For this position we only consider direct applications

As part of our continued growth and expansion, Binance Labs is looking for a Token/crypto Investment Associate to join our team with a focus in sourcing and evaluating deals for our Binance Labs team:

• Proactively source and identify new investment opportunities within the blockchain and cryptocurrency ecosystem.
• Qualify inbound leads for the firm by meeting with top crypto founders and management teams.
• Ensure a strong and continuous pipeline of potential investment opportunities.
• Execute on due diligence, helping the team evaluate new investment opportunities via market research, product reviews, competitive analysis, metrics analysis, customer/user reviews and technical diligence.

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

• Manage and coordinate daily Front of the House and Heart of the House operations with right delegation
• Long Term planning to create initiatives that furthers the outlet overall goal
• Identifying potential problems and points of friction and working to find solutions in order to maximize efficiency and revenue
• Monitor the reservation status and communicate with culinary team
• Plan and control manning to meet business needs and according to budget
• Work with Talent & Culture to recruit suitable colleagues
• Communicate with team during daily briefings and conduct monthly department meetings
• Ensure regular training and re-training when needed
• Maintain service, standards and procedures for the outlet and to ensure that they are achieved and followed by
• Ensure hygiene and food safety compliance in the outlet and related areas
• Together with the Restaurant Manager lead the F&B team to personalize the guest dining experience and ensure the compliance of LQA standards and delivery of Service Promise
• Lead a Heartist® approach to guest experience/service with the F&B team
• Provide immediate attention to guest complaints and provide appropriate service recovery. To follow up and to establish correct procedures to prevent future recurrence
• Work closely with the culinary team to maintain food quality and to create attractive food products that support the image of the outlet/hotel and incremental business volume
• Regular review of guest comments/VOG with the team and implement right solutions for continuous improvement
• Implement, monitor, train and maintain control measures to impact food costs,beverage costs, labour costs and operating supply costs for the outlet and to be in line of budget
• Plan, implement and measure profit enhancement programmes constantly in the areas of menu engineering, profit contribution, revenue generation, productivity, pricing and costing for products used in the outlet
• Provide necessary training and guidance to F&B team and to ensure that the highest possible standards and quality of products and services offering in the premise
• Recruit, develop and retain F&B team who are competent and confident to exceed guest expectations and create successful business
• Support the F&B team to be consistent in service, use a collaborative, enabling leadership style, have regular team meeting
• Develop own knowledge and skills to grow as a business partner and leader.

Within the SAP Logistics team, you will be responsible for:

• Understand and analyse business requirements and translate them into system requirements, configurations, and customization.
• Design, configure, test and support technical solutions on SAP (two of the following modules required: SD/LE/ MM/PP/WM)
• Collaborate with other functional consultants within TeamWork and externally with other system integrators.
• Prepare and support data migration.
• Provide training to business users.
• Support Go live and Hypercare phases with project team.
• Participate in all project activities with multidisciplinary teams.

The Food and Beverage Service Executive supervises the team by proactive, interactive and reactive leadership, allowing each member of the team to feel confident and to completely satisfy our guests during their dining experience. He/she assists the management in supervising the overall operation and service standards of the restaurant to meet and exceed guest’s dining experience expectations. 

We are hiring for the following outlets:

• In-Suite Dining / Pool Bar
• Long Bar

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Oversees the set-up and operation of a station/section in a restaurant.
• Supervises and participates in running an efficient and profitable operation in the assigned areas. 
• Assists the Outlet Manager/Assistant Outlet Manager in enabling employees achieve highest service and product delivery standards with a highest degree of client care and service at all times.
• Provides services for guests such as order taking and promoting the restaurant food and beverage offerings.
• Provides excellent service at all times to all of our guests based on established hotel standard operating procedures.
• Assists colleagues and guests efficiently and in a professional manner.
• Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.
• Offers menu options, advice and takes orders.
• Offers drinks, pre, during and after meal service.
• Remembers guest’s preferences to extends personalised service.
• Takes guest’s Food & Beverage orders accurately and assures correct input in Point of Sales system.
• Double checks order list before "sending" ticket to the kitchen.
• Verifies guest satisfaction with each table during each course served.
• Uses the guest name appropriately and communicates it to restaurant colleagues and managers.
• Serves food in in a timely and efficient manner.
• Arranges all tables following established standards.
• Arranges and maintains all assigned side stations and continually stocks each station before and after every shift.
• Makes sure all silver and glassware is polished, wiped and spotless.
• Keeps all side stations clean at all the times.
• Keep chairs and banquettes clean and clear of debris.
• Marks tables appropriately to food & beverage order for each course to ensure proper delivery.
• Makes sure that all product served are accounted for on the final bill before presenting it. 
• Up keeps and clears tables between courses throughout the dining experience.
• Picks up check before guest leaves and wishes guests a warm farewell while thanking them for their visit.
• At the end of the shift, delivers all checks and reports to the appropriate place according to established standards. 
• Follows through opening and closing duties. 
• Adjusts service to suit guests’ requests and personalises any interaction with the guest.
• Uses a Heartist® approach – makes guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Ensures NEA rules and regulations are met and achieve.  
• Actively engages in upselling and adds value.
• Relays any guest complaints to manager.
• Ensures efficiency of work in dish wash, pantry, and service preparations.
• Ensures cleanliness and work safety in food preparation and service areas.
• Carries out adhoc duties as assigned including, but not limited to sending operating equipment for cleaning or burnishing on weekly basis, sending soil linen for exchange for clean ones and collecting Food & Beverage requisition on daily basis. 
• Providing a Leading and Consistent Guest Experience
• Promotes sales through direct guests’ contact. 
• Constantly obtains guest feedback during operation ensuring guest satisfaction.
• Handles minor complaints and reports to the managers for proper follow up.
• Builds strong relationships with local guests and builds loyal following as foundation for a successful operation. 
• Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times. 

Management and Leadership of Outlet

• Acts as a mentor and role model to the Food & Beverage Associates.
• Proactive, innovative with in depth Food & Beverage and market knowledge. 
• Observes colleague’s individual performances, grooming, and punctuality and communicates with the managers accordingly. 
• Provides a high level of Safety and Security for guests and colleagues. 
• Checks daily opening and closing duties.

Training, Learning and Development of the Team

• Conducts regular on the job trainings for colleagues to develop their skills and knowledge. 
• Assists in records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

• Universe Risk Management: On Blockchain exchanges, conduct risk and abnormal analysis on the CoinMarketCap main station
• User Behavior and Pattern Analysis: Leverage our PB-scale data warehouse to perform in-depth analysis to build personalized services and provide abnormal user automated recognition
• Digital Data Asset: Obtain Blockchain-based data to perform chain-based data analysis, prediction and recommendations

We’re looking for a highly driven and motivated Business Development Executive (Restaurant Solutions) for our team in Singapore. If you are looking for a place where you can gain hands-on exposure and have direct impact, then this may be the place for you!

The ideal candidate will have a track record as a significant individual contributor – comfortable working independently, whilst working closely with the management team.

This role will be based in Singapore and will report to the Sales Team Lead.

Responsibilities:

As a Business Development Executive, you will work as a member of our B2B sales team and will be responsible for the execution of our sales plan which includes:

• Introduce company’s products or services to potential customers and negotiate sales over the phone or in person
• Address customers’ questions and concerns accurately
• Maintain consistency in quality of calls and service standards
• Commit to departmental and individual sales targets assigned
• Work closely with the Vendor onboarding team to ensure smooth onboarding and activation of accounts signed
• Gather market insights on deals to target in the space
• Proactively identify potential clients and build collaborative relationships with them
• Serve as primary point of contact for holistic account relationship
• Spontaneous to collaborate cross-functionally with internal teams as part of a persistent commitment to provide top-notch support to potential clients
• Manage and expand relationships with top restaurant key partners and identify growth opportunities to collaborate for further business developments

The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. 

Primary Responsibilities

Food quality

• Responsible for monitoring food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications.
• Through daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene And Sanitation

• To be responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage. Ensure ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Training, Learning And Development Of Culinary Team 

• Responsible for the induction and on boarding of new hires.
• Ensures that colleagues are trained in, and comply with hotel’s rules and regulations.
• Ensures that colleagues are trained in, and comply with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures.

Management And Leadership Of The Culinary Team

• Oversees the effective and professional operations of assigned kitchen.
• Ensures smooth and effective communication amongst the kitchens and other departments.
• Manages the conduct of subordinates and follows through with any employee grievances when necessary.
• Ensures that all deadlines assigned by supervisors are met.

Involvement In Wider Job Function Relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and develops a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).

The position is responsible for the supervision of the overall pastry operation and for achieving and maintaining the highest standards of food quality and guest satisfaction.

Main responsibilities include, but not limited to, quality, training and development of team members.

Primary Responsibilities

Food Quality

• To be responsible for monitoring food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications.
• Through daily spot checks, monitors all food items being ordered by the kitchen and to ensure all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.
• Supervises food tasting sessions.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene And Sanitation

• Responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Management And Leadership Of The Culinary Team

• Supervises the work of the colleagues and viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.
• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Pastry Chef on all aspects of the kitchen management.
• Liaises with all departments to ensure correct and professional operation is conducted.  Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Ensures smooth and effective communication among the kitchens and with other departments.
• Ensures that all deadlines are met.

Training, Learning And Development Of Culinary Team 

• Conducts training regularly for colleagues to develop their skills/new menu items.
• Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Involvement In Wider Job Function Relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and develops a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• To uphold Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).
• Performs any other duties and responsibilities that may be assigned.

The position is responsible for the supervision of the overall pastry operation and for achieving and maintaining the highest standards of food quality and guest satisfaction.

Main responsibilities include, but not limited to, staffing, quality, training and development of team members.

Primary Responsibilities

Food Quality

• To be responsible for monitoring food quality and consistency and ensures that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed according to guidelines and product specifications.
• Through daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.
• Supervises food tasting sessions.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene And Sanitation

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.
• To be responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Management And Leadership Of The Culinary Team

• Supervises all colleague’s performance and be viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.
• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management.
• Liaises with all departments to ensure correct and professional operation is conducted.  Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Coordinates all outlet functions with the Executive Chef, Event Executives and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity.
• Ensures smooth and effective communication among the kitchens and with other departments.
• Ensures that all deadlines are met.

Training, Learning And Development Of Culinary Team 

• Conducts training regularly for colleagues to develop their skills/new menu items.
• Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month.
• Guide sthe departmental orientation for new hires.
• To ensure that colleagues are aware of hotel rules and regulations.
• To ensure that colleagues are trained on fire and safety, emergency procedures and hygiene.

Involvement In Wider Job Function Relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and to develop to a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).
• Performs any other duties and responsibilities that may be assigned.

The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. Main responsibilities include but not limited to quality and cost control as well as learning and development of colleagues.

Primary Responsibilities

Food Quality

• Monitors food quality and consistency and ensures that the food presented to our guest is of the highest quality standards. 
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food product specifications.
• Daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications. 
• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage. 
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene and Sanitization 

• Responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc. 
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date. 
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Training, Learning and Development of Culinary Team 

• Responsible for the induction and on boarding of new hires. 
• Ensures that colleagues are trained in, and complies with hotel’s rules and regulations. 
• Ensures that colleagues are trained in, and complies with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures. 

Management and Leadership of the Culinary Team  

• Oversees the effective and professional operations of assigned kitchen. 
• Ensures smooth and effective communication amongst the kitchens and other departments.
• Manages the conduct of subordinates and follows through with any employee grievances when necessary. 
• Ensures that all deadlines assigned by supervisors are met.

Involvement in Wider Job Function Relationships 

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and to develop to a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions. 
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program)

Restaurant Profile

Butcher’s Block is an avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. Helmed by new Chef de Cuisine Jordan Keao, who was born and raised in Hawaii where cooking, fishing, hunting and farming are a part of everyday life, it exhibits the highest quality of produce, meats and seafood sourced from around the world translated through fire. Feast your eyes on premium meats hanging in the Meat Vault and over 200 exciting wine labels, including a good selection of natural wines, in the Wine Library.

The Restaurant Manager of Butcher’s Block is responsible to support the Restaurant General Manager for supervising the overall operations and service standards of the outlet to meet and exceed guest’s dining experience expectations. As Restaurant Manager, you will be responsible for stepping up in the absence of the Restaurant General Manager to fulfil the role as the “face” and ambassador of the restaurant, leading the venue’s personality and soul. You will be expected to take ownership of the operations and to ensure that the business is optimised in line with the vision and financial projection set out by the management. We are looking for the right candidate to realise the aspirations to make Butcher’s Block one of Singapore’s most recognised and loved sustainable restaurant concept.

Main responsibilities include, but are not limited to, creating a Food & Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.

Primary Responsibilities

Requirements and Responsibilities

• Ability to work independently and with minimal supervision.
• Highly organised with strong analytical and communication skills.
• Excellent computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly.
• Ability to work under pressure and remains within all set deadlines.
• Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.
• Understands, embraces, and integrates corporate values into everyday duties and responsibilities.
• Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external guests.
• Executes 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.
• Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the organisation together with Chef In-charge.
• Maintains a productive climate and confidently motivates, mobilises, and coaches employees to meet high performance standards and goals.
• Listens, writes, and speaks effectively, and positively relates and interacts with co-workers and others.
• Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.
• Systematically develops plans, prioritises, organises and manages resources in order to accomplish business goals within a specific time period.
• Able to create ‘Colleague Welcome Kit’ in coordination with Talent & Culture.
• Able to establish, review and adjust sequence of service if necessary.
• Prepares training manual and conduct departmental service training in coordination with Restaurant Chef In-charge.
• Develops pre-opening training schedule in coordination with Restaurant Chef In-charge.
• Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.
• Reviews simulation processes and updates evaluation criteria for smooth opening.
• Creates simulation schedules, menus and critique forms in coordination with Restaurant Chef In-Charge.
• Establishes operating par stock for OS&E and beverage.
• Establishes menu pricing based on market knowledge and cost considerations in coordination with Restaurant Chef In-Charge.
• Creates restaurant Standard Operating Procedures.
• Establishes minimum/maximum of guest supplies in coordination with Restaurant Chef In-Charge.
• Creates a maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.
• Establishes a monthly walk-through with Hygiene Officer in coordination with Restaurant Chef In-Charge.

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs.
• Supervises operation, ensuring sufficient manning coverage for operation.
• Assigns the Assistant Manager and Supervisors with responsibilities and tasks that they are best suited for.
• Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.
• Consistently adheres to timelines of deliverables.
• Maintains consistency in quality of food, beverage and service above all else in coordination with Restaurant Chef In-Charge.
• Attends briefings and meetings held by the department and updates all latest policies as needed.
• Possesses in depth and superior knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervision knowledge of bar and wine operations.
• Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans.
• Ensures cleanliness and appearance of the restaurant and related areas at all times and takes immediate action if needed or required.
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Revises and updates the outlet SOP annually.
• Is present in the operation during all key meal periods.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains guest feedback during operation to ensure satisfaction and builds and maintains loyal following/return guest’s database.
• Handles guest complaints and comments competently and swiftly.
• Leads the service and culinary team to personalise guest experience and in accordance to Hotel standards.
• Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, team members, operator at all times.

Management and Leadership of Outlet

• Is a mentor and role model.
• Proactive, innovative with in depth Food & Beverage and market knowledge.
• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.
• Leads and supports the team to maintain consistent service standards while executing a collaborative and enabling leadership style. Conducts regular team meetings, provides trainings, arranges examinations and provides learning opportunities for all team members to reach highest standards and skill levels.
• Coaches and trains team members to prepare them to move to the next level within 14 – 24 months.
• Drives the team to achieve common goals and builds strong team work.
• Uses the performance review process to identify and develops talent for growth.
• Manages performance issues by using varied coaching styles.
• Displays cultural affinity and shows empathy to all team members.
• Reviews work performance of all colleagues to assure that established procedures and policies are being followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.
• Observes colleague’s individual performance, grooming and punctuality.
• Performs colleague appraisals and executes disciplinary actions if required.
• Provide a level of Safety and Security for guests and employees.
• Assists in recruitment, induct and train the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Food & Beverage Operations Manager on topics of importance.
• Attends monthly departmental meetings and communicates with the team. Follow up on projects assigned if any.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• Displays the knowledge and confidence to represent the brand and promote the outlet.
• Is comfortable being a media personality with all public statements being subject to approval and supervision of the Management and Marketing Communications team.
• Answers questions and attends to queries or feedback regarding the restaurant comfortably and confidently.
• Provides recommendations to Management about potential sources of incremental revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of labour and operating.
• Submits regular restaurant revenue and expense forecasts.
• Submits monthly sales analysis with respective improvement recommendations/action plan.
• Uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Arranges training for all colleagues in line with established training requirements and co-ordinates all arrangements for proper execution.
• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
• Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.
• Consistenly develops in self-learning and development of own skills and knowledge.

Other Responsibilities

• Performs any other duties that may be assigned by the Head of Department.
• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as business partner and leader.
• Ensures NEA rules and regulations are met and maintained.  
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Performs any other duties and responsibilities that may be assigned.

Butcher’s Block is Raffles Hotel Singapore’s avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. The Restaurant General Manager of Butcher’s Block will be the “face” and ambassador of the restaurant, leading the venue’s personality and soul. As General Manager, you will work closely with the Restaurant Chef de Cuisine for supervising the overall operation and service standards of the outlet to meet and exceed guest’s dining experience expectations. You will be expected to take ownership of the operations and to ensure that the business is optimised in line with the vision and financial projection set out by the management. In addition, the General Manager will be expected to lead the team and to create a nurturing work environment for the team members to prosper and excel. We are looking for the right candidate to realise the aspirations to make Butcher’s Block one of Singapore’s most recognised and loved sustainable restaurant concept.

Main responsibilities include, but are not limited to, creating a Food & Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.

Primary Responsibilities

Requirements and Responsibilities

• Previous relevant experience with managing of a restaurant of similar standing and profile.
• Ability to work independently and with minimal supervision.
• Highly organised with strong analytic and communication skills.
• Excellent computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly.
• Ability to work under pressure and remain within all set deadlines.
• Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.
• Understands, embraces, and integrates corporate values into everyday duties and responsibilities.
• Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external customers.
• Executes 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.
• Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the organization.
• Maintains a productive climate and confidently motivates, mobilizes, and coaches employees to meet high performance standards and goals.
• Listens, writes, and speaks effectively, and positively relates and interacts with co-workers and others.
• Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.
• Systematically develops plans, prioritizes, organizes and manages resources in order to accomplish business goals within a specific time period.
• Able to create ‘Colleague Welcome Kit’ in coordination with office of Talent & Culture
• Able to establish, review and adjust sequence of service if necessary.
• Prepares training manual and conduct departmental service training in coordination with Learning and Development Manager.
• Develops pre-opening training schedule in coordination with Learning and Development Manager.
• Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.
• Reviews simulation processes and update evaluation criteria for smooth opening.
• Creates simulation schedule, menus and critique form in coordination with Chef de Cuisine.
• Establishes operating par stock for OS&E and beverage.
• Establishes menu pricing based on market knowledge and cost considerations.
• Creates restaurant Standard Operating Procedures.
• Creates bar recipe in Material Control.
• Establishes minimum/maximum for guest supplies.
• Creates a maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.
• Establishes a monthly walk-through with Hygiene Officer in coordination with Chef de Cuisine.

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs.
• Supervises operation, ensuring sufficient manning coverage for operations.
• Assigns the Assistant Manager, Junior Assistant Manager and Supervisors with responsibilities and tasks that they are best suited for.
• Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.
• Consistently adheres to timeline of deliverables.
• Maintains consistency in quality of food, beverage and service above all else.
• Attends briefings and meetings held by the department and update all latest policies as needed.
• Possesses in depth and supervise knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervise knowledge of bar and wine operations.
• Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans.
• Ensures cleanliness and appearance of the restaurant and related areas at all times and take immediate action if needed or required.
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Consistently present in the operation area during all key meal periods.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains customer feedback during operations to ensure satisfaction and building loyal following/return customer base.
• Handles guests’ complaint and comments competently and swiftly.
• Leads the service and culinary team to personalize guest experience and in accordance to Hotel Standards.
• Builds strong relationships with local guests and build loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, staff, operator at all times.

Management and Leadership of Outlet

• Is a mentor and role model.
• Proactive, innovative with in depth F&B and market knowledge.
• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.
• Leads and supports the team to be consistent in service standards, to be collaborative and enabling leadership style. Provide regular team meeting for training and arranges examinations for the staff to achieve higher standards and skills.
• Drives the team to achieve common goals and build a strong team work.
• Uses the performance review process to identify and develop talent for growth management performance issues and uses coaching styles.
• Be culturally affinity and show empathy to all team members.
• Coaches and trains staff to prepare them for the next level within 14 – 24 months.
• Reviews the work performance of all colleagues to make sure that established procedures and policies are followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. To actively enforce colleague motivation and team building.
• Observes colleague’s individual performance, grooming, punctuality.
• Performs staff appraisals/disciplinary actions if required.
• Provides a level of Safety and Security for guests and employees.
• Assists in recruitment, induct and train the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Assistant Director of F&B on topics of importance.
• Attends monthly departmental meeting and communicates with the team. Follow up on projects assigned if any.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• To be knowledgeable to represent the brand and promote the outlet. To be comfortable being a media personality, subject to approval and supervision of the Management and Marketing Communications team.
• Comfortably and confidently answer questions and attend to queries or feedback regarding the restaurant.
• Makes recommendations to the Management on other potential sources of revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of costs, expenses, and labor.
• Submits regular forecast of the restaurant revenue. Work out on property revenue to yield.
• Submits monthly sales analysis with improvement action plan and uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Streamlines all training requirements and co-ordinates all arrangements for proper execution of instructions.
• Conducts regular on the job trainings for colleagues to develop their skills/new menu items.
• Records and submits monthly On-the-Job Training hours to F&B Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

• Performs any other duties that may be assigned by the Head of Department.
• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as a business partner and leader.
• Ensures NEA rules and regulations are met and achieve.  
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Performs any other duties and responsibilities that may be assigned.

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.

The Food and Beverage Service Associate is responsible for delivering friendly and efficient Food and Beverage service according to hotel Standard Operating Procedures in order to meet guest dining experience expectations.

We are hiring for the following outlets:

• Long Bar

Primary Responsibilities 

Food and Beverage Service

• Provides excellent service at all times to guests based on established hotel standard operating procedures.
• Greets and farewells guests and colleagues in a friendly and courteous manner.
• Assists colleagues and guests efficiently and in a professional manner.
• Takes responsibility for residents’ and guest belongings in the restaurant or bars.
• Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.
• Offers menu options and advice and takes orders.
• Offers drinks, pre, during and after meal service.
• Remembers guest’s preferences to extends personalised service.
• Takes guest’s Food & Beverage orders accurately and assures correct input in Point of Sales system.
• Double checks order list before "sending" ticket to the kitchen.
• Anticipates guest’s needs.
• Verifies guest satisfaction with each table during each course served.
• Uses the guest name appropriately and communicates it to restaurant colleagues and managers.
• Serves food in a timely and efficient manner.
• Arranges and maintains all assigned side stations and continually stocks each station before and after every shift.
• Makes sure all silver and glassware is polished, wiped and spotless.
• Keeps all side stations clean at all the times.
• Keeps chairs and banquettes clean and clear of debris.
• Marks tables appropriately to food & beverage order for each course to ensure proper delivery.
• Makes sure that all product served are accounted for on the final bill before presenting it. 
• Up keeps and clears tables between courses throughout the dining experience.
• Picks up check before guest leaves and give guests a warm farewell while thanking them for their visit.
• At the end of the shift, delivers all checks and reports to the appropriate place according to established standards. 
• Adjusts service to suit guests’ requests and personalises any interaction with the guest.
• Uses a Heartist® approach – makes guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Actively engages in upselling and adds value.
• Relays any guest complaints to manager.
• Ensures efficiency of work in dish wash, pantry, and service preparations.
• Ensures cleanliness and work safety in food preparation and service areas.
• Carries out adhoc duties as assigned including, but not limited to sending operating equipment for cleaning or burnishing on weekly basis, sending soil linen for exchange for clean ones and collecting Food & Beverage requisition on daily basis. 
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.

Learning and Development

• Participates in training activities to improve knowledge and skills.
• Attends daily briefing and monthly meeting conduct by the manager.

To be able to coordinate the schedule, budget, issues, and risks of the project. Ensure the project management framework is well- organized and run smoothly. This includes communicating  with team members  to make sure everyone is on the same page. 

Job Responsibilities:

•   Effectively performs the day-to-day coordination of activities within the project team members and ensure that all tasks are complete as planned.

•   Attends all project related meetings to capture RAID (Risk, Actions, Issues and Decisions) items and prepare minutes of meetings.

•   Takes responsibility for ensuring that the RAID Log is constantly updated.

•   Reviews the RAID Log with Project Manager to ensure proper management of all outstanding items.

•   Monitoring project progress and creating project status reports for project managers. 

•   Ensures that the Change Request Log is constantly updated and discussed with the Project Manager to properly manage exceptions against approved project scope, timelines and budget.

•   Assists the Project Manager in managing the project portal to ensure all project assets are uploaded in the portal.

•   Assists the Project Manager in preparing presentation decks for meetings (e.g. Steering Committee Meetings, Stream Leads Meeting, etc.).

•   Prepares / assists the Project Manager in creating and maintaining the project timeline in Microsoft Project.

•   Reviews timesheets for proper project charging and submits to Project Manager for review and approval.

•   Prepares schedules of what needs to be completed by what date, as well as of team meetings and coordinating the same with other members.

•   Compiles and maintains interim project reports and minutes of meetings.

•   Communicates relevant information to all team members, such as change in schedule dates, changes in the project's requirements, unexpected hitches etc.

•   Performs other On-site work assignments and other duties as required.

•   Consults with experts in specialist functional and technical areas; translate specialist knowledge on specialist areas of translation. This would require conducting meetings/interviews and capturing the intent of the document.

•   Prepares project proposals, training materials, or online documentation and help systems for assigned projects.

•   Perform related duties as assigned

Responsibilities:

• Oversee the overall operations of the restaurant, ensuring efficient and smooth daily functioning.
• Manage and train the restaurant staff, ensuring high standards of customer service and satisfaction.
• Develop and implement strategies to drive sales and increase revenue.
• Monitor and control operational costs, including food and beverage inventory management.
• Ensure compliance with health and safety regulations and maintain cleanliness and hygiene standards.
• Maintain excellent relationships with suppliers and vendors.
• Create and update menus to offer a variety of appealing food and beverage options.
• Handle customer feedback and resolve any issues or complaints in a prompt and efficient manner.
• Stay updated on industry trends and implement innovative ideas to enhance the dining experience.
• Work closely with the marketing team to promote the restaurant and increase brand awareness.

• Minimum Diploma/Degree in Hospitality, Culinary Arts, or related field.
• Minimum 5 years of experience in restaurant management, preferably in the F&B or beverage industry.
• Strong leadership and team management skills.
• Excellent customer service and communication skills.
• Proven track record of driving sales and achieving targets.
• Knowledge of food and beverage industry trends and best practices.
• Ability to handle high-pressure situations and resolve conflicts.
• Strong problem-solving and decision-making abilities.
• Flexible schedule, including evenings, weekends, and holidays.

Interested candidates who wish to apply for the advertised position, please click the 'APPLY' button below to send in your resume.

EA License No: 13C6305

Reg. No.: R1654399

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

The Junior Sous Chef is responsible for the supervision of the overall kitchen’s operation and for achieving and maintaining the highest standards of food quality and guest satisfaction. Main responsibilities include, but not limited to, quality, training and development of team members.

Primary Responsibilities

Food quality

• Monitors food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications.
• Daily spot checks, monitors all food items being ordered by the kitchen and to ensure all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.
• Supervises food tasting sessions.

Cost control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene and sanitisation

• Responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. This will prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food.

Management and leadership of the culinary team

• Supervises the work of the colleagues and viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.
• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management.
• Liaises with all departments to ensure correct and professional operation is conducted. Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Ensures smooth and effective communication among the kitchens and with other departments
• Ensures that all deadlines are met.

Training, learning and development of culinary team

• Conducts training regularly for colleagues to develop their skills/new menu items.
• Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Involvement in wider job function relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and develops a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• To uphold Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).