Total 2,028 F&B / Tourism / Hospitality job vacancies in sg office robinson road

Job Highlights

• Pre-opening team
• Dynamic work environment
• Open and collaborative culture

Opening in 2023, Artyzen Singapore will be the first new hotel added to Singapore’s Orchard Road district in over a decade. What was once the sprawling home of the late Tan Hoon Siang (grandson of Singapore philanthropist Tan Tock Seng) is being transformed into a 20-story luxury property. The 142 rooms will sport a distinctive aesthetic, fusing reinterpreted facets of Peranakan art and style with contemporary design.

Responsibilities:

• To support Executive Housekeeper to create an environment for the team to successfully execute all Housekeeping operations ensuring both guest and employee satisfaction, and highest level of cleanliness.
• To oversee day-to-day operations relating to the Housekeeping Department (including Rooms) and administer supervision of all housekeeping staff in conjunction with the Executive Housekeeper.
• Effective and efficient assignment of manpower and resources to achieve cost saving, based on operations requirements.
• Establish a cross training program to enable staff to be multi-tasking with multi-skill.
• Assist the Executive Housekeeper in efficiently managing the department according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times.
• Assist in liaising and organize with other relevant department that the established cleaning schedules are strictly adhered to.
• Inspects and double-check Guest Laundry, Dry Cleaning and press work on a daily basis, to ensure optimum quality of work, prompt pickup and delivery of garments.
• Develops standard operating procedures, as well as production and quality standards.
• Assist in conducting monthly inventory checks on all operating equipment and supplies.
• Assist in controlling the requisitioning, storage and careful use of all operating equipment and supplies.
• Make Periodic inspections of all areas to check on Housekeeping standards, and issue necessary orders to correct shortcomings.
• Know the operational use and available facilities of the PMS.
• Assist in the revision and updating of the Departmental Operations Manual on an as needed basis.
• Maintain the Daily Log Book.
• Make recommendations to Management for modernization of equipment, methods or supplies.。
• Assist in coordination and monitoring of the implementation of the “Perfect Room” program.
• Be proactive and cooperate with hotel departments on sustainability program and initiatives.
• Monitor the handling of guest complaints and take ultimate responsibility to resolve complaints.
• Contribute to and complete the Asset Management Programme of the hotel.
• Be responsible for cleaning all public areas and back of house areas such as employee locker rooms, toilets, corridors, offices, service lifts etc.
• Be responsible for special maintenance projects

Qualifications:

• Higher diploma or degree holder in business administration or related discipline
• Minimum of two years of previous experience in a similar position
• Experience in the hospitality industry will be an advantage
• Ability to lead and motivate a team in a fast-paced environment.
• Strong attention to detail and ability to follow specific instructions.
• Knowledge of cleaning chemicals, proper storage, and disposal methods.
• Ability to work well in a team environment and under pressure.
• Strong sense of responsibility and attention to detail.
• Ability to respond quickly and effectively to emergencies.
• Must be available to work flexible hours, including nights, weekends, and holidays.
• Excellent communication and interpersonal skills, with the ability to work as a team.
• Good command of written and spoken English.
• Ability to work under pressure and be flexible as part of the pre-opening team.
• Passionate and enthusiastic with a positive ‘can-do’ attitude.

Claudine is a French neo-brasserie by Chef Julien Royer, located on Dempsey Hill. Claudine presents an intimate side of French cuisine and genuine hospitality, inspired by the joys of home.

Claudine is part of The Lo and Behold Group. The Lo & Behold Group is meticulous in grooming the next generation of hospitality leaders, through structured and considered programmes. We build career paths around the individual, develop training modules both in-house and out, and design incentives and programmes to appreciate all the hard work.

We have also been named as a Human Capital Partner with the Ministry of Manpower, or a “Great Place To Work” in 2023. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Your responsibilities include:

• Prepare the restaurant for opening and closing
• Dress the tables with the correct number of place settings, including crockery, silverware, glasses, and napkins.
• Maintain restaurant's overall cleanliness at all times
• Readily stand by at the pass, pick up dishes which are ready to be presented to the guest
• The ability to explain the ingredients used and/or methods on how to enjoy the dish when presenting the dish to the guest
• Proactive and able to anticipate guests' needs.
• Assisting station-in-charge to ensure that all guests’ needs are met, and to detail tables in between courses.
• Refresh the table with finesse once guests have finished their starters and main course (each course)
• Other additional task includes setting up and breaking down tables, restocking supplies, using the glassware dishwasher and other cleaning duties

We are looking for someone:

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

Benefits:

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

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

instagram.com/tlbg.openarms

https://www.lobehold.com/

Job Highlights

• Within 5-minutes walk from/to Orchard MRT & bus-stops nearby
• Competitive Salary and Package
• Good working environment and culture

Job Description

Sushi Chef

Benefits Summary:

• Staff meal and uniform provided
• Within 5-minutes Bus-stops nearby
• Annual and Medical Leave Provided
• 2 days off/ week

Responsibilities:

• Purchase food and supplies from vendors approved by the company and monitor inventory
• Develop menus and item pricing
• Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations
• Train and supervise kitchen personnel
• Stay current on restaurant industry trends
• Identify new culinary techniques and presentations
• Assist kitchen staff with food prep and recipe creation

Requirements:

• High school diploma/GED required (two-year culinary degree preferred)
• 3+ years’ experience in an executive kitchen position
• Demonstrated knowledge of current restaurant industry trends
• Must possess culinary creativity
• Strong knowledge of food sanitation regulations
• Comfortable providing direction and supervision to kitchen staff
• Good experience in fine dining Restaurant
• Team Player, friendly and cheerful personality.
• Customer service oriented and with desire to serve.
• Able to work under pressure

A Sales Supervisor plays a critical role in supporting the success of an organization. They are the leader in coordinating the day-to-day activities of the sales representatives and ensuring that they are meeting their goals. The sales supervisor must work closely with the store manager, general manager, and production manager to communicate changing customer needs. As a liaison between the organization and the customers, the production supervisor must anticipate changing customer needs and design products that meet such needs.

Sales Supervisor Job Responsibilities

• Supervise the activities of the sales team including marketing activities like product activations.
• Assist the line manager to recruit, training, enumerating, and retaining a competent sales team.
• Provide reports to top management like sales reports, lead generation reports, customer complaints reports, and new customers’ on-boarded reports.
• Prepare sales presentations and other sales tools.
• Assist the line managers to ensure adequate client communication, maintain contacts with clients and provide feedback.
• Initiate sales activities, strategies, and sales plans required to build brand visibility.
• Serve as a point of reference to employees in terms of showing great work ethic, habits, personal character, and professional character.
• Develop and maintain accurate records of prospects, leads, pricing, sales activities, and active clients.
• Controlling company marketing expenses to ensure the marketing expenditure is kept within budget.
• Attend trade shows and other marketing events and represent the organization.
• Evaluate the performance of the sales team and seek ways to improve the team’s performance.
• Identify the trends in the market, both current, and future that are likely to affect the performance of the organization.
• Ensure the items are displayed correctly in the malls, supermarkets, and other sales points.

Sales Supervisor Skills/Abilities/Knowledge

• Bachelor’s degree in a business-related course with emphasis on marketing.
• Proven work experience in marketing and achieving set targets.
• Excellent communication skills, both written and verbal communication.
• Ability to lead and motivate a sales team, and put in place measures to retain a great team.
• Excellent selling skills, ability to close deals, and deal with post-purchase anxiety.
• Excellent selling skills, people-oriented, and ability to motivate a team.
• Ability to identify potential areas of growth and identify new business partnership opportunities.
• Strong organization skills and multi-tasking skills.
• The ability to work under pressure.
• Availability to work within opening hours (e.g. evenings, holidays, weekends).

As a Director of Sales & Marketing, you are responsible to lead all aspects of Sales and Marketing strategies, overseeing the planning and development of marketing plans to drive the highest possible sales performance, so as to ensure the room revenue is met.

• Produce Strategies and action plans to ensure revenue objectives and KPIs are achieved.

• Review self and team performance, analyse failures, develop marketing plans

• Create and develop special events and sales blitzes to showcase the hotel

• Review monthly reports and sales forecasts to analyse current and future market trends, develop activities to increase market share and ensure that actual sales meet or exceed goals.

• Work closely with the Revenue Management team to ensure effective use of revenue management systems to maximise revenue opportunities.

Pre-requirements

• Minimum 5 years of relevant experience and track record as a Director of Sales and Marketing

• A degree or diploma in Business Administration, Marketing or a related field is required

• Proven leadership ability to influence, develop, and empower employees to achieve objectives with a team approach

• Excellent communication skills, strategic planning skills, outgoing, mature and organised

• International strategic sales and marketing experience

Job Description

• Report to the Section Chef and other senior positions.
• Ensure that every job given is executed up to the standard.
• Maintain high standard of hygiene, sanitation and cleanliness in all kitchen areas.
• Preparing the ingredients for senior chef and ensure the prep is up to the standard
• Ensure the product is always consistent as per specifications received by senior chef and always get it checked by senior staff.
• Measuring dish ingredients and portion sizes accurately.
• Dealing with ordering and stock rotation.
• Preparing mis en place sheet for briefing as per instructions by senior chef.
• Minimise food wastage.
• To constantly upgrade culinary skills through training and/or self-study.
• Ad hoc duties as assigned by Superior.
• Comply at all times with the Staff Code of Conduct.
• Seek to ensure at all times that all visitors or guests on our sites have the best experience possible

Requirements

• Minimum 1 year of relevant experience
• Experience with kitchen equipment
• Understand basic food hygiene practices and health and safety
• Able to multitask and work efficiently under pressure
• Be punctual and well disciplined
• Able to work evenings, weekends, and holidays
• Only Singaporeans

-Prepare menus in collaboration with colleagues

-Ensure adequacy of supplies at the cooking stations

- Cook and complete dishes in timely manner

- Friendly and service oriented

-Able to perform shif;work on weekends and public holidays

-Excellent communication and interpersonal skills

-Ensure good hygiene practices and quality control of food and presentation

-Must be able to work in a fast pace environment

-Managing to workflow of the employees

-Creating a team schedules and delegating tasks accordingly

-Ensuring the business goals,deadlines and performance standards are meet

Award winning fine dining restaurant is currently looking for an experienced Sous Chef to join the executive kitchen team.

As an established and recognised brand in the Hosptitality scene in Singapore, we are looking for a talented and exceptional leader to work alongside the Head Chef to build and take our team to the next level.

As Sous Chef you will assist the Head Chef in overseeing all operations in the kitchen. He/She will assist in the execution of the award winning menu.

To be considered for the position of Sous Chef you must have held a previous Senior chef position in a fine dining establihsment, preferably with Michelin background or equivilant.

You must have strong leadership skills and be able to lead by example. Knoweldge in all sections of the kitchen a must. You will have an exceptional eye for detail and exceptionally high standards

Roles & Responsibilities

• In charge of the daily work and ordering for the assigned section.
• Need to get up early to prepare soup etc.
• Carry out given recipes and instructions with precision speedy.
• Ensure strict health and hygiene practices.
• Cleaning, organize and taking care of kitchen equipment as per instruction manuals.
• Monitoring food portion and waste to maintain profit margin.
• Following safety and precautions in all daily activities (carrying heavy load, sharp objects, hot objects etc.)
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• Must be able to work night shift and split shift
• Must be able to work extra hours if needed

Job Title

Associate Adult Educator / Instructor

Job Type

On Assignment

Expected start date

Per Course Schedule

Benefits

Flexible schedule

Job Description:

• Conduct or facilitate workshops pertaining to courses and/or modules of tertiary qualifications. Specialisations or disciplines include all tourism related courses in English.

Requirements:

• Bachelor Degree or higher from a respectable university in a related field
• Industry professional qualifications will be an advantage
• Possess WSQ Advanced Certificate in Training and Assessment (ACTA) or WSQ Advanced Certificate in Learning and Performance (ACLP) or WSQ Diploma in Adult and Continuing Education (DACE)
• 1 or more years of adult training experience in delivering WSQ programmes will be an advantage
• Industry practice will be an advantage
• Able to conduct training in English and/or Mandarin

If you are passionate about training and developing the skills of others, and possess the expertise and experience required to deliver high-quality training programs, we encourage you to apply for this exciting opportunity.

Work location

SCCIOB, 47 Hill Street

Application method

Email

CV required

Send application updates to

[email protected]

Job Summary

Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs.

Assist Restaurant Manager in training, scheduling, motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects). Perform other reasonable job duties as requested by Supervisors.

Job Highlights

• Pre-opening team
• Dynamic work environment
• Open and collaborative culture

Opening in 2023, Artyzen Singapore will be the first new hotel added to Singapore’s Orchard Road district in over a decade. What was once the sprawling home of the late Tan Hoon Siang (grandson of Singapore philanthropist Tan Tock Seng) is being transformed into a 20-story luxury property. The 142 rooms will sport a distinctive aesthetic, fusing reinterpreted facets of Peranakan art and style with contemporary design.

Responsibilities:

• Assist the Restaurant Manager in the hiring, training, scheduling, and supervising of restaurant staff.
• Ensure all employees adhere to company policies and procedures, including health and safety regulations.
• Assist in the development and implementation of restaurant policies and procedures, including training programs and standard operating procedures.
• Ensure that all guests receive exceptional customer service and that their needs are met in a timely and professional manner.
• Work with the Restaurant Manager to develop and execute marketing and promotional programs to drive business and increase revenue.
• Ensure that the bar operates within the budget, maximizing revenue and minimizing expenses.
• Maintain accurate records of inventory, orders, and sales, and provide regular reports to the Restaurant Manager.
• Manage daily operations of the restaurant, including opening and closing procedures, overseeing reservations, managing inventory, and ensuring cleanliness and sanitation standards are met.
• Train and supervise restaurant staff, ensuring high-quality service is delivered to all guests.
• Maintain an inventory of wines, ensuring all bottles are stored properly and rotated regularly to maintain freshness.
• Conduct regular wine tastings for staff to increase their knowledge of wine and the ability to recommend and pair wines with dishes.
• Develop and maintain relationships with wine distributors to ensure the restaurant has access to a diverse selection of wines.
• Ensure all bar equipment is functioning properly and schedule maintenance or repairs as needed.
• Stay up to date with industry trends and attend industry events and conferences to network and stay informed.

Qualifications:

• Proven experience as an Assistant Restaurant Manager, preferably with a focus on high-end dining.
• Sommelier certification or equivalent experience and expertise in wine selection and pairing.
• Excellent communication and interpersonal skills, with the ability to lead and manage a team.
• Strong organizational and multitasking skills, with the ability to prioritize tasks in a fast-paced environment.
• Knowledge of restaurant operations, including inventory management, sanitation standards, and financial reporting.
• Professional Certification in hospitality management, culinary arts, or a related field preferred.
• Experience with scheduling and labor cost management.
• Proficient in computer skills, including MS Office and restaurant POS systems
• Good command of written and spoken English.
• Adaptable and outgoing with excellent interpersonal skill.
• Ability to work under pressure and be flexible as part of the pre-opening team.
• Passionate and enthusiastic with a positive ‘can-do’ attitude.

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

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

You’ll be in charge of:

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

What we’re looking for:

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

What can you expect:

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

Benefits:

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

The Coconut Club was born out of the desire to bring people together over the most satisfying Nasi Lemak possible. It has become an iconic place to gather over plates of delicious fried chicken, grilled fish and a variety of sharing plates such as our Homemade Otah, Terung Assam Manis and Iga Bakar. Our meal bundles are specifically designed for sharing – each set offers a little something for everyone.

Pertaining to high standards of personal hygiene and food preparation within the kitchen, we look forward to fill this position with talented personas with an appetite to learn, along with an immense passion in creating remarkable flavours.

You’ll be in-charge of:

• Set up workstation with all the needed ingredients and cooking equipment
• Ensure great presentation by dressing dishing before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place order when there are shortages
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

What we’re looking for:

• Minimum 1 year of professional culinary experience
• Experience in using kitchenware
• Knowledge of various cooking procedures and methods
• Ability to follow all sanitation procedures
• Able to work closely in a team
• Good communication skills

Benefits:

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

· Oversee daily activities of delivery planning, implementation and execution

· Ensure operations meet the expectations of clients

· Plan and provide relevant training for new workers

· Ensure policies and procedures are current and updated

· Manage complaints and follow up with service recovery

· Review processes and improve overall performances

· Establish positive, healthy and safe work environment

· Able to converse and write in Chinese to liasise with mandarin speaking vendor & customers

· Must be able to work night shift and splite shift

· Must be able to work extra hours if needed

· Ensure safe handling of goods.

· Observe Safe Work Procedures while delivering goods to Customers

JOB SUMMARY

Manages rooms and function space inventory and ensures inventory is allocated and restricted properly to maximize revenue and profits for JW Marriott Singapore South Beach. Responsible for building rates, packages and hotel sales strategy information in the hotel(s)’ inventory systems. The position makes pricing and positioning recommendations for market hotels. Conducts analysis of revenue, profit and demand associated with hotel rooms and space inventory. Position contributes to forecasts, budgets, weekly and daily projections. Position critiques sales strategy effectiveness and prepares historical and future analysis of revenue and profit opportunities

CANDIDATE PROFILE

Education and Experience

A degree in a relevant business discipline preferred or demonstration of equivalent work experience.

CORE WORK ACTIVITIES

Executing Revenue Management Projects and Strategy

• Manages room authorizations, rates and restrictions.

• Manages function space authorizations, restrictions and rental.

• Manages rooms inventory to maximize cluster rooms revenue.

• Maintains the transient rooms inventory for the hotel(s) and responsible for maximizing transient revenue.

• Releases group rooms back into general inventory and ensures clean booking windows for customers

• Ensures that the hotel(s) sales strategies are effectively implemented in the reservation system and the inventory system.

• Prepares sales strategy critique.

• Monitors transient and group inventory daily to ensure straight-line availability and maximization of revenue potential for all brands.

• Ensures that sales strategies and rate restrictions are communicated, implemented and modified as market conditions fluctuate.

• Supports cluster selling initiatives by working with all reservation centers.

• Uses reservations system and demand forecasting systems to determine, implement and control selling strategies.

• Ensures property diagnostic processes (PDP) are used to maximize revenue and profits.

• Initiates, implements and evaluates revenue tests.

• Ensures compliance and participation in company promotions and eCommerce channels

• Ensures all hotels follow brand strategies that will maintain and/or increase the hotel(s) revenue per available room (RevPAR) and revenue per available square foot (RevPAS).

• Understands the working relationship between sales, reservations and property management systems.

• Participates in periodic regional reviews

• Promotes and protects brand equity.

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.

• Attends meetings to plan, organize, prioritize, coordinate and manage activities and solutions.

• Establishes long-range objectives and specifying the strategies and actions to achieve them.

• Demonstrates knowledge of job-relevant issues, products, systems, and processes.

• Understands and meets the needs of key stakeholders (owners, corporate, guests, etc.).

• Explores opportunities that drive profit, create value for clients, and encourage innovation; challenges existing processes/systems/products to make improvements.

Analyzing and Reporting Revenue Management Data

• Compiles information, analyzes and monitors actual sales against projected sales.

• Creates long range forecast for rooms and catering by segment and updates forecast every period.

• Creates weekly forecast for property operations and staffing purposes

• Conducts sales strategy analysis and refines as appropriate to increase market share for all properties.

• Maintains accurate reservation system information.

• Analyzes period end and other available systems data to identify trends, future need periods and obstacles to achieving goals.

• Generates updates on transient segment each period.

• Assists with account diagnostics process and validates conclusions.

• Provides revenue analysis functional expertise to general managers, property leadership teams and market sales leaders.

• Prepares forecasts of revenue, profit, demand and occupancy for rooms and function space – for prescribed timeframes

• Prepares revenue and profit opportunity analysis.

• Manages all revenue, profit and demand data associated with rooms and function space

• Develops and/or uses analytical tools and systems to maximize revenues and profit.

• Identifies the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.

• Analyzes information and evaluates results to choose the best solution and solve problems.

• Using computers and computer systems (including hardware and software) to, set up functions, enter data, or process information.

• Generates and provides accurate and timely results in the form of reports, presentations, etc.

Building Successful Relationships

• Proactively develops constructive and cooperative working relationships with others, and maintains them over time.

• Acts as a liaison, when necessary, between property and regional/corporate systems support.

• Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.

The position is responsible to act as the point of reference for guests who need assistance or information. The Concierge Agent understands guests’ needs and requests and provides them with personalised solutions for hotel offerings and Singapore-specific activities and attractions.

Primary Responsibilities

Executives Concierge Core Tasks

• Accommodates all guest needs and requests with focus on guest service, anticipating guest needs, and creating memorable experiences through personalised service.
• Takes responsibility and ownerships for all resident and visitor services rendered by the Concierge section. Carries out any other duties as and when assigned by the management of the hotel and department.
• Ensures the smooth running of the Concierge section 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.

Deals with External Stakeholders

• Arranges, coordinates and monitors limousine services to ensure all guests receive the appropriate attention from departure to arrival of the booked vehicle and that revenue is maximised without compromising the service experience and perception of the guest.
• Arranges coordinates and monitors any travel, ticket, tour, and attraction bookings as well as offsite restaurant reservations that are arranged by the Concierge section.

Deals with Internal Stakeholders

• Works with the Doormen and Porters, Reception and Raffles Service team and maintain good inter-departmental relationships, especially with Housekeeping and Butlers to ensure seamless customer service.
• Promotes in-house facilities and inter-hotel sales and maintain good inter-divisional relationships to ensure seamless customer service.
• 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 as detailed brand Standard Operation Procedure (SOP), Raffles Hotel Singapore Local Standard Operation Procedure (LSOP) as well as Leading Quality Assurance (LQA) standards, and aim to achieve the scores and goals set by management.
• Adheres to Workplace Safety and Health (WHS) policies and procedures.

Candidate Profile

Knowledge and Experience

• Minimum of 2 years of relevant experience in the hotel industry.
• Strong working knowledge of Microsoft Office in particular Excel.

Competencies

• Possesses strong interpersonal skills and ability to communicate in second language.
• Ascertains and addresses guest/colleague needs.
• Focuses on service with an eye for detail and an approachable attitude.
• Works well under pressure, analyses and resolves problems, exercises good judgment and with a high degree of professionalism.
• Prioritises, and organises work assignments and delegates work effectively.
• Self-motivates and shows good initiative in a dynamic environment.
• Ensures security and confidentiality of guest and hotel information.
• Possesses good computer and property management system skills.
• Embraces and responds to change effectively.

Benefits of Joining Raffles Hotel Singapore

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

Issue, open, and serve wine/champagne bottles. Answer guest questions or concerns regarding the origin, vintage, and style of various wines. Update and maintain wine list and MICROS system. Pair and suggest wines that will best complement menu items. Attend wine tastings and develop relationships with vendors. Request new wines and products. Create and update wine lists. Design and implement wine promotions and incentive programs. Monitor and replenish inventory of wine cellar, equipment, and glassware. Train and educate server and bartender staff. Conduct vintage and BIN number checks. Conduct staff wine tastings. Secure liquors, beers, wines, coolers, cabinets, and storage areas. Follow all state and local laws for serving alcohol responsibly. Maintain accurate spill sheet.

The Raffles Beverage Ambassador - Resident Bartender is responsible for delivering friendly and efficient Food and Beverage service and also prepares, mixes and serves drinks and beverages correctly to all guests. He/she engages with our guests during their visit, receives/serves orders and delivers accordance to Raffles Hotel Singapore service standards. This is to meet guests’ dining experience expectations as well as to contribute to the achieving the set financial and other targets of the four outlets; Long Bar, Raffles Courtyard, Writers Bar and Pool Bar.

Primary Responsibilities

Food and Beverage Service

• Provides excellent and high quality service at all times to all of our guests based on established hotel standard operating procedures in Long Bar/Raffles Courtyard/Writers Bar/Pool Bar.
• Greets and bids farewells to guests and colleagues in a friendly, professional, timely and courteous manner.
• Has extensive and full knowledge of the hotel’s food & beverage menus in order to provide knowledgeable service of all products, including liquors and cocktails, upselling products whenever possible and adequate in Long Bar/Raffles Courtyard/Writers Bar/Pool Bar.
• Offers menu options and advice when working in Long Bar/Raffles Courtyard/Writers Bar/Pool Bar and takes orders for guests.
• Offers 2nd glass of drinks upon completion within 2 minutes of glass being empty or ¾ quarter of drinks being empty.
• Takes responsibility for residents’ and guest belongings in bars as per the set standards and in a timely manner for Long Bar/Raffles Courtyard/Writers Bar/Pool Bar.
• Remembers guest’s preferences in Long Bar/Raffles Courtyard/Writers Bar/Pool Bar and guest’s names to extend adequate personalised service.
• Takes guest’s Food & Beverage orders timely (within 3 minutes after guests seated), professionally, accurately and assures correct input in Point of Sales system including seat cover position or any allergens.
• Double checks order list before "sending" ticket to the kitchen/bar in a timely manner.
• Anticipates guest needs, as to where guests will never have to ask for anything or follow up.
• Verifies guest satisfaction with each table as whenever adequate based on guests and sequence of service in Long Bar/Raffles Courtyard/Writers Bar/Pool Bar.
• Uses the guest name appropriately and communicates it to managers when working in Long Bar/Raffles Courtyard/Writers Bar/Pool Bar.
• Serves food/beverage and all condiments correctly in a timely, efficient manner and at the correct temperature.

Bar Operations and Service

• Supports Head bartender in providing world-class hospitality and drinks making in Long Bar/Raffles Courtyard/Writers Bar/Pool Bar.
• Supports Mixologist to carry out plans, priorities, organises and manages resources in order to accomplish business goals within a specific period.
• Ensures operating par stock for OS&E and beverage in Long Bar/Raffles Courtyard/Writers Bar/Pool Bar.
• Adheres to bar Standard Operating Procedures for all 4 bar outlets (Long Bar/Raffles Courtyard/Writers Bar/Pool Bar).
• Delivers quality and consistency of all drinks served in accordance with the bar recipes in Long Bar/Raffles Courtyard/Writers Bar/Pool Bar by Raffles Hotel Singapore.
• Ensures maintenance equipment checklist to be conducted on weekly basis with Engineering and Housekeeping team in Long Bar/Raffles Courtyard/Writers Bar/Pool Bar.
• Ensures Long Bar/Raffles Courtyard/Writers Bar/Pool Bar and related areas and outlets’ hygiene are kept to Raffles Hotel Singapore and HACCP standards.
• Attends all Raffles Hotel Singapore or Food & Beverage training platform for all colleagues.
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Is present in one of the 4 assigned bar outlets (Long Bar/Raffles Courtyard/Writers Bar/Pool Bar) during all key operation periods.
• Achieves or exceeds Long Bar/Raffles Courtyard/Writers Bar/Pool Bar’s goal and sales target.
• 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, colleague or operator at all times.
• 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.

Marketing Plan and Revenue Management

• Comfortably and confidently answers questions and attend to queries or feedback regarding Raffles Hotel Singapore and the 4 bar outlets (Long Bar/Raffles Courtyard/Writers Bar/Pool Bar).
• Makes recommendations to the Management on other potential sources of revenue e.g. promotions etc in Long Bar/Raffles Courtyard/Writers Bar/Pool Bar.
• Carries out appropriate and effective measures to improve control of costs, expenses, and labour for Long Bar/Raffles Courtyard/Writers Bar/Pool Bar.

Training, Learning and Development of the Team

• Attends Raffles Hotel Singapore or Food & Beverage training for all colleagues.
• Completes On-the-Job-Trainings in Long Bar/Raffles Courtyard/Writers Bar/Pool Bar and develops new skills and knowledge.
• Assists and guides the departmental orientation for new colleagues for Long Bar/Raffles Courtyard/Writers Bar/Pool Bar.
• Adheres to Raffles Hotel Singapore fire and safety, emergency procedures and hygiene NEA rules and regulations are met and achieved in Long Bar/Raffles Courtyard/Writers Bar/PoolBar.

Candidate Profile

Knowledge and Experience

• At least 1 year of experience in relevant bar experience with similar standing or profile.
• Knowledge of classic/international cocktails, spirits and hospitality.
• Proficient in Microsoft Office and basic POS management.
• Previous relevant bar experience with similar standing or profile as bartender.
• Passionate in beverage and cocktail making and knowledge of alcoholic beverages and mixing of drinks.
• Ability to work with a team of diversified background and support the team accordance to Raffles Hotel Singapore policy and plan.
• Certified with valid National Environment Agency (Singapore) Basic Food Hygiene Handler.
• Highly organised with strong analytical and communication skills.
• Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the hotel.

Competencies

• Extrovert, sociable, and avid representing the bar/outlet and the Raffles brand.
• Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders.
• Service oriented with an eye for details, passion and innovative for Food & Beverage.
• Ability to work effectively and contribute in a team across divisional borders.
• Good presentation and influencing skills.
• Able to work and thrive within a culturally diverse environment.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative in dynamic environment.
• Self-motivated and energetic.
• Flexible and adaptable to different working locations.
• Commitment to professional values – brand conscious.
• Demonstrates sophistication, humbleness, clear personality, charisma, confidence, professional etiquette and pride.
• Builds strong rapport and coordinates approached with other departmental colleagues.
• Thrives in large-scale operation and high volume operation.

Benefits of Joining Raffles Hotel Singapore

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

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

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

You’ll be in charge of:

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

What we’re looking for:

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

What can you expect:

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

Benefits:

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

able to work on weekends

able to speak simple english

able to work with other team members

able to cut fruits

able to stand for long hours

• Managing and oversee daily operations and ensure compliance to operations standards and procedures
• Managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances
• Plan weekly schedule planning and daily team floor plan
• Hires, trains and provide on-going communication to staff and deliver first-class service to customers
• Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave
• Maintain safety requirements in the restaurant
• Handles customers' feedback promptly
• To comply ad-hoc with all the admin and paperwork requirements
• Assist and support any other relevant business duties and responsibilities as and when assigned by the Management.

Requirements

• Possess at least a Tertiary education certification
• At least 5 years of working experience in the fine dining Michelin Restaurant is required for this position
• Preferably in senior roles in F&B/Restaurant service or equivalent
• Required to work 6 days work week and able to work on weekends and Public Holidays

Responsibilities

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

Responsibilities

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

Responsibilities:

· Assist the Accountant

· Ensure accurate and timely month end closing and reporting

· Prepare month end journals and audit schedules

· Perform accurate data entry into computerised accounting system

· Other ad-hoc duties as assigned

Requirements:

· Minimum GCE “N” level with minimum 2 years of relevant experience

· Good communication and interpersonal skill

· Meticulous

· Able to work independently and as a team

· Able to meet tight deadlines and work under pressure

· Proficient in Microsoft Excel