Total 2,361 F&B / Tourism / Hospitality job vacancies in singapore tanglin road

What’s the job?

Responsible for supporting the Sous Chef / Pastry Chef / Executive Pastry Chef in managing the daily productions, preparation and presentation of pastry, dessert and sweet related dishes for all day dining restaurant, banquet functions, Club Lounge, Lobby Lounge Afternoon Tea (inclusive of cake sales and guests’ special / VIP amenities, outside catering and Christmas festive takeaways), monitor and delegating job duties for junior colleagues. Control food costing while ensuring quality is maintained or improved.

Your day-to-day

• Administers and adhere HACCP policies and procedures within the hotel
• Supervises and maintain cleanliness and hygiene of your kitchen and all work stations
• Ensure the consistency in the preparation of all dessert items for Banquet / Buffet/ Club Lounge/ Afternoon Tea / Festive menus according to hotel recipes and standards
• Take responsibility for the receiving and safe storage of food ingredients, checking stock are correct and of good quality and resolve any discrepancies
• Educate and train junior colleagues in accordance with hotel brand standards to foster productivity
• Work with your superiors and plan appropriate manning level, ensuring effective utilization of manpower and labour cost
• Actively share with superiors the conduct and work performances of junior colleagues; ideas and opinions
• Ensure new colleagues/ trainees are properly trained, provide guidance and support when needed
• Liaise daily with outlet chefs to keep effective communications regarding guests’ feedbacks
• Able to provide professional, friendly and proactive guest service while supporting fellow colleagues

What we need from you

• Diploma / Vocational certificate in Culinary Skills or related field
• Minimum 3 years’ related experience as a chef including in 1 year in supervisory capacity in full service restaurants/ local or international hotels in high volume kitchen
• Oral and written fluency in English
• Aid in menu planning and costing, organising special events, develop new dishes with comprehensive product and equipment knowledge
• Commitment to work rotating shifts, weekends and public holidays
• Valid Food Hygiene/ Food Handler certificate as required by local government
• Outgoing and people oriented
• Motivator and confident in problem handling
• Great communication skills, ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand and the company
• Proficient in Excel and Microsoft word
• Look smart – wear your uniform with pride

Roles and responsibilities

1. Perform account receivable reconciliations and commission invoice
2. Monitor receipts from customers and perform bank clearing in our books.
3. Research and resolve payment discrepancies
4. Handle daily routine accounting related duties
5. Ensure compliance with relevant statutory, regulations as well as corporate policies
6. Liaising with Auditors
7. Other adhoc duties as assigned

Requirement:

• Minimum diploma in Finance and Accounting, accountancy or equivalent professional qualification
• 2 years’ experience in Accounts Receivable
• Proficient in Microsoft office, especially in Excel
• Self-motivated, resourceful and able to work under pressure to meet deadlines
• Meticulous, strong analytical, problem-solving skills, organizational skills and have an eye for details.

• Follow food and beverage safety and hygiene policies and procedures.
• Implement operations for service excellence.
• Interact with and serve food and beverage guests.
• Process payments.
• Project a positive and professional image.
• Provide counter/take-away service.
• Provide go-the-extra-mile service.
• Provide safety and security for guests.
• Respond to service challenges.
• Solve problems and make decisions at operations level.
• Use essential features of a computer.
• Use primary functions and applications of a tablet computer.

Job Description

To perform cooking duties in a non-aircon F&B working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Relevant experience

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Job Objectives

The Operations Manager is responsible for overseeing the day-to-day operations of the Club, ensuring efficiency, productivity, and profitability. This role involves managing staff, optimizing processes, and implementing strategies to improve operational performance. The Operations Manager works closely with Director of Food and Beverage to align operational activities with the Club’s goals and objectives. Deputized the duty of the Director of Food and Beverage in his absence.

Job Descriptions

Operational Management:

• Oversee and manage the daily operations of the Club, ensuring smooth and efficient functioning.
• Develop and implement operational policies and procedures to improve productivity and efficiency.
• Monitor and analyze key performance indicators (KPIs) to identify areas for improvement.
• Report to Senior Management on the weekly progress with regards to the Sales KPIs.
• Coordinate and supervise the work of various departments to ensure seamless operations.
• Take charge of all curated events for members by the Director of Food and Beverage to ensure the participation and execution are given to drive the success of the events.

Staff Management:

• Recruit, train, and manage a team of employees, fostering a positive and productive work environment.
• Conduct regular performance reviews, provide feedback, and implement development plans for staff.
• Ensure that staff adhere to company policies and procedures, and maintain high standards of quality and service.
• Address and resolve any issues or conflicts that arise within the team.

Process Optimization:

• Identify and implement process improvements to streamline operations and reduce costs.
• Utilize data and analytics to monitor performance and make informed decisions.
• Implement and manage systems and tools to enhance operational efficiency.
• Continuously evaluate and update operational processes to keep pace with industry trends and best practices.

Financial Management:

• Develop and manage the operational budget ensuring cost control and maximizing profitability.
• Monitor expenses and implement cost-saving measures where possible.
• Prepare financial reports and forecasts for senior management.
• Oversee procurement and inventory management to ensure optimal stock levels and cost efficiency.

Customer Service:

• Ensure that customer service standards are consistently met or exceeded.
• Address customer complaints and feedback in a timely and effective manner.
• Implement customer service initiatives to enhance the customer experience.
• Monitor customer satisfaction levels and make improvements as necessary.

Compliance and Safety:

• Ensure compliance with all relevant regulations, laws, and industry standards.
• Implement and enforce health and safety policies and procedures to create a safe working environment.
• Conduct regular audits and inspections to identify and mitigate potential risks.
• Ensure that all staff are trained in and adhere to safety protocols.

Strategic Planning:

• Work with senior management to develop and execute operational strategies that align with the company’s goals.
• Participate in long-term planning and contribute to the overall strategic direction of the organization.
• Identify new business opportunities and potential areas for growth.
• Lead or participate in cross-functional projects and initiatives.

Qualifications & Experience:

• Degree or Diploma in Hospitality Management or equivalent
• At least 5 years' relevant experience in a similar capacity
• Proven experience handling multiple outlets in a similar capacity in a large scale F&B Operation.
• A good leader with excellent communication skills
• Ability to uphold good service standards at all times
• Strong leadership and management skills.
• Excellent organizational and multitasking abilities.
• Analytical mindset with strong problem-solving skills.
• Proficiency in using operational management software and tools.
• Excellent communication and interpersonal skills.
• Financial acumen and budgeting experience.

Personal Attributes

• Results-driven and proactive.
• Detail-oriented and committed to excellence.
• Adaptable and able to thrive in a fast-paced environment.
• Strong decision-making capabilities.
• May require working extended hours, including evenings and weekends, depending on operational needs.
• By excelling in this role, the Operations Manager will ensure that the organization runs efficiently, meets its goals, and delivers high-quality service to its members and guests
• 5-day work week (Inclusive of weekend/public holidays)

Summary:

This position is responsible for directing, monitoring, and supervising the day-to-day activities of all sections within the Front Office and other operational departments of the Hotel, including the business center. The Duty Manager ensures smooth operations and customer service satisfaction in line with the established standards and policies of the Hotel.

Responsibilities:

1. Responsible for ensuring the proper, efficient, and profitable functioning of the Hotel.

2. Supervise sections in the Front Office, including reception, cashier, telephone, reservation, and baggage services. Monitor staff members’ conduct and job performance and to project a positive corporate image to guests.

3. Provide prompt, courteous, and efficient service to guests and handle guest complaints with tact and diplomacy. Assist in guest check-ins and check-outs.

4. Assist in inspecting rooms assigned to VIPs before their arrival, escort VIPs to their rooms and ensure complimentary amenities are provided. Inform relevant departments about VIPs’ arrival.

5. Check the Logbook for messages and follow up actions at the beginning of each shift. Issue keys to authorized personnel only and initiate correspondence regarding enquiries, reservations, and complaints. Monitor housekeeping discrepancy reports and take corrective actions when necessary.

6. Handle security-related matters, such as directing guests reporting incidents or theft and addressing guest conduct issues with the Security Department.

7. Maintain the cash float amount according to expected occupancy. Authorize rate and room changes, paid outs, cash advances, and acceptance of cheques following procedures and credit policies.

8. Take charge of training all reception staff members, include planning, organizing and conducting on-the-job training.

9. Conduct spot checks on outlets in the absence of the Outlet Manager.

10. Monitor room inventory closely to maximize room utilization and generate higher revenue. Collaborate with Sales to optimize revenue and occupancy from group allotments.

11. Take on the responsibility of evacuating staff members and guests during a fire in the absence of the Safety & Fire Manager. Attend CERT training as required by law and regulations.

Requirements:

1. Minimum a Diploma holder with at least 5 years’ experience in a similar capacity.

2. Demonstrated strong business acumen, effective leadership skills, and a proven track record of driving results with teams

Summary

The Bar Restaurant Manager is responsible for overseeing the daily operations of the bar and restaurant, ensuring excellent service, managing staff, maintaining operational standards, and achieving financial targets. This role requires a blend of leadership, management skills, and a deep understanding of the food and beverage industry.

Job Description

Operational Management:

• Oversee the day-to-day operations of the bar and restaurant, ensuring smooth functioning and high standards of service.
• Manage inventory, including ordering, stocking, and tracking supplies.
• Ensure compliance with health and safety regulations, food safety standards, and company policies.

Financial Management:

• Develop and manage budgets for the bar and restaurant.
• Monitor financial performance, including revenue, expenses, and profitability.
• Implement cost control measures to maximize profitability while maintaining quality.

Staff Management:

• Recruit, train, and supervise bar and restaurant staff.
• Create and manage staff schedules, ensuring adequate coverage during peak and off-peak hours.
• Conduct performance evaluations and provide ongoing feedback and coaching to staff.

Customer Service:

• Ensure high levels of customer satisfaction by providing excellent service and addressing customer concerns promptly.
• Develop and maintain relationships with regular customers.
• Handle customer complaints and feedback professionally and effectively.

Marketing and Promotion:

• Develop and implement promotional activities to attract new customers and retain existing ones.
• Collaborate with the marketing team to create marketing materials and campaigns.
• Organize events and special promotions to boost sales.

Menu and Beverage Management:

• Work with chefs and bartenders to develop and update menus.
• Ensure the bar offers a diverse and appealing selection of beverages.
• Monitor product quality and consistency.

Queue and Time Management:

• Implement effective queue management systems to minimize wait times.
• Ensure efficient service during peak hours to maintain customer satisfaction.

Report Management:

• Prepare and submit management reports, including sales, inventory, and staff performance.
• Analyze reports to identify areas for improvement and implement corrective actions.

Job Requirements

• GCE “O” level or equivalent, Business Administration, or related field preferred.
• Proven experience as a Bar Restaurant Manager or in a similar role.
• Strong understanding of bar and restaurant operations, including food and beverage management.
• At least 3 years' relevant experience in a similar capacity
• Strong financial acumen and experience managing budgets.
• 5 days work week. Ability to work flexible hours, including evenings, weekends, and holidays.
• Excellent problem-solving and customer service skills.
• Proficiency in Microsoft Office Suite and point-of-sale (POS) systems.
• Fast-paced and dynamic work enviroment
• Interaction with a diverse customer base.

Recruitment and Onboarding: Manage the end to end recruitment process, including sourcing, interviewing, and offering.

Employee Lifecycle Management: Handle employee processes from onboarding to offboarding, including contract management and exit procedures.

HR Vendor Management: Liaise with external HR vendors, ensuring contracts and services are effectively managed.

HR Record Data Analytics: Keep employee records up to date to ensure data integrity; Track and analyze key HR metrics, provide data-driven insights to inform HR strategies and decision-making.

Learning and Development: Support the administration of learning and development programs. Coordinate training sessions and help manage career development initiatives.

Performance Management: Assist in the performance review process.

HR Initiatives and Projects: Provide support for various HR projects and initiatives. Contribute to improving HR policies, processes, and the overall employee experience.

The job of Chef De Cuisine is executed satisfactorily when:

• Standard recipes are developed and written.
• New dishes and products are developed.
• Outstanding culinary technical skills are maintained.
• Profitability and popularity of dishes on the menu are reviewed based upon menu item sales figures, and changes are made where applicable.
• Effective employee working relationships are established and maintained.
• All HACCP guidelines are achieved and maintained.

Main Responsibilities

• Assist with organizing special events and special food promotions.
• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical.
• Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
• Maintain a hygienic kitchen and personal hygiene.
• Work with Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
• Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.
• Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines
• Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
• Approve leave after considering hotel occupancy.
• Work with superior in the preparation and management of the department’s budget.
• Control and monitor departmental costs on an ongoing basis to ensure performance against budget.
• Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.
• Implement and practice HACCP.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

SCOPE

Prepare the mise en place and handle food preparation and assist with food presentation as part of the kitchen brigade.

OVERALL OBJECTIVES

• Set-up the assigned workstation with all the needed ingredients and cooking equipment
• Prepare all food items as directed in a sanitary and timely manner
• Follow recipes, and presentation specifications as set by the Executive Chef
• Restock all items as needed throughout shift
• Clean and maintain station for food safety, workplace safety & sanitation
• Requisite daily perishable & dry supplies for the assigned workstation if necessary
• Understand and practice the proper usage of all equipment in station and responsible for cleanliness & maintenance of them
• Assist with checking, receiving and storing of goods and maintenance of storage areas
• Maintain sanitation, health and safety standards in work areas at all given time
• Attend all briefings and participate in training.
• Follow food and beverage safety and hygiene policies and procedures.
• Other ad-hoc duties

REQUIREMENTS

• Positive, friendly, professional and confident, with pleasant disposition.
• Ideally you will have at least 2 year in a similar role within a restaurant/cafe environment.
• Able to learn and adapt to various line positions within location
• The ability to work effectively in a team environment
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures

SCOPE

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

OVERALL OBJECTIVES

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

REQUIREMENTS

• Warm, pleasant, friendly and confident, with good interpersonal skills.
• Possess good command of English
• Ideally you will have at least 1 year in a similar role within a restaurant/cafe environment.
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures

SCOPE

Prepare the mise en place and handle food preparation and assist with food presentation as part of the kitchen brigade.

OVERALL OBJECTIVES

The job of Commis is executed satisfactorily when:

• Kitchen equipment is prepared for use.
• Communication is polite and displays courtesy to guests and internal customers.
• Familiarity with property safety, first aid and fire and emergency procedures is displayed and equipment is operated safely and sensibly.
• Awareness of OH&S policies and procedures is demonstrated and it is ensured that all procedures are conducted safely and within OH&S guidelines.
• HACCP is implemented and practiced.

MAIN RESPONSIBILITIES

• Prepare kitchen equipment for use.
• Assemble and prepare ingredients for menu items.
• Prepare simple food items.
• Prepare food for service.
• Assist with checking, receiving and storing of goods.
• Maintain storage areas.
• Clean kitchen and equipment.
• Handle waste and linen.
• Maintain a hygienic kitchen and high standards of personal hygiene.
• Attend all briefings.
• Participate in training.

REQUIREMENTS

• Positive, friendly, professional and confident, with good interpersonal skills.
• Ideally you will have at least 1 year in a similar role within a restaurant/cafe environment.
• Able to learn and adapt to various line positions within location
• The ability to work effectively in a team environment
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

   - Assist in building and maintaining relationships with media contacts, journalists, and influencers in the crypto and blockchain space.

   - Help draft and distribute press releases, media advisories, and other PR materials.

   - Monitor media coverage and compile daily media reports.

   - Support the creation of engaging content for press releases, blog posts, social media, and other communication channels.

   - Assist in developing and editing PR materials, including fact sheets, Q&A documents, and media kits.

   - Collaborate with the marketing team to ensure consistent messaging across all platforms.

   - Assist in planning and coordinating PR events, including press conferences, media briefings, and industry conferences.

   - Help manage event logistics, including venue selection, invitations, and follow-up communications.

   - Support the execution of virtual events and webinars.

   - Conduct research on industry trends, competitor activities, and media coverage to inform PR strategies.

   - Analyze the effectiveness of PR campaigns and provide insights and recommendations for improvement.

   - Monitor social media channels and online forums for relevant discussions and sentiment analysis.

The position is responsible for managing the department in a professional, efficient and flexible manner. He/she is also responsible for ensuring maximum guest satisfaction and high standards of cleanliness throughout the hotel, which is achieved through consistent planning, organising, directing, and controlling the Housekeeping Department operations and administration.

Primary Responsibilities

Manages The Daily Housekeeping Operations For Rooms And Public Area

• Supervises the upkeep of the entire hotel premises to maintain an immaculate and luxurious state according to Raffles Hotel Singapore standards. Priority and full attention is given for VIP suites or events.
• Ensures the smooth operations of all Housekeeping sections by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.
• Upholds a flawless impression and perception of the Raffles Hotel Singapore products, services and colleagues.
• Establishes the foundations of Housekeeping operations through detailed planning of work and maintenance schedules, supervision of the team and proper organisation and delegation of duties.
• Provides A Guest Experience That Exceeds Residents’ & Guests’ Expectations
• Ensures guests receive the experiences as detailed in brand Standard Operating Procedures (SOP), Raffles Hotel Singapore local SOP as well as Leading Quality Assurance (LQA) standards, and aims to achieve the targets set by management.
• Analyses and responds to guest feedback to ensure that guests are satisfied. Is continuously committed to improving the quality of products, services and performance of team members.
• Management And Leadership Of The Housekeeping Team
• Leads the Housekeeping Team with a Heartist® approach and constantly seeks to create an all-encompassing and welcoming working environment for a multi-cultural and diverse group of Housekeeping colleagues. He / she will focus on the well-being, safety, training and development needs of colleagues.
• Plans for a 24-hours shift coverage for all colleagues and is able to personally cover any role or duty under the Housekeeping department.

Involvement As A Member Of The Hotel Leadership Team

• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Follows sustainable procedures and practices that support Accor’s Corporate Social Responsibility program.
• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports are trained in, and follows WSH guidelines.
• Personally handles and follows up on any guest complaints and incidences, together with Lobby Manager and/or respective hotel colleague(s), in a manner which aligns to the hotel’s values, policies and procedures.
• Undertakes any reasonable tasks and secondary duties as assigned by the Assistant Executive Housekeeper.
• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

Knowledge and Experience

• Diploma or Degree preferably in hospitality or related field.
• Minimum 4 years of relevant industry experience, minimum 2 years in a management level position.
• Experience in luxury hotel / resort environment

Competencies

• Oral and written fluency in English. Ability to converse in other languages is an advantage.
• Working knowledge of Microsoft Office (Excel, Outlook, PowerPoint, Word) and Opera PMS.
• High level of confidence and strong interpersonal skills to handles all levels of communication to colleagues and guests.
• Confidently able to resolve problems and make decisions.
• Adaptable to multicultural guest needs and works seamlessly with colleagues from diverse cultures.
• Uses sensitivity and discretion in supporting guests’ needs.
• Leads to constantly improve the guest service experience.
• Leadership skills developed – collaborative, enabling, and entrepreneurial.
• Career focused, wanting to grow and develop, self-motivated.
• Flexible and able to embrace 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.

The Facilities Technician is responsible for daily engineering sections to support the hotel operations.

Primary Responsibilities

Daily Engineering Operations

• Operates the equipment to deliver a comfortable room temperature to hotel areas.
• Operates the equipment to deliver clean water to the respective services in the hotel.
• Operates the equipment to deliver hot water to the respective services in the hotel as required.
• Operates the equipment to deliver clear and sharp images from the television and satellites equipment to hotel guest suites as required.
• Operates the equipment to deliver audio visual support to the hotel event as required.
• Assists and supports the emergency operations team during an emergency and a crisis in a timely and efficient manner.

Shift Operations

• Rectifies equipment and facilities breakdown as required.
• Replaces faulty components / lighting bulbs as required.
• Responds to requests relating to technical issues from hotel patrons in a timely and efficient manner.
• Collects daily utilities meter readings and verify plant / equipment are in proper operations as required.
• Patrols hotel grounds to verify fire and safety risk as required.
• Patrols hotel grounds to verify all lightings on hotel grounds operate within the preset timings as required.

Plant and Facilities Services

• Operates plant facilities to support every aspect of hotel operations in a timely and efficient manner.

Preventive Maintenance

• Rectifies / Repairs damaged furniture to the highest quality level and in a timely manner.
• Rectifies / Paints defective building surfaces to the highest quality level and in a timely manner.

Other Responsibilites

• Operates the hotel elevators and dumbwaiters as required.
• Operates the hotel swimming pool and water fountains as required.
• Operates the hotel fire protection services as required.
• Operates the hotel drainage and sanitary system as required.
• Operates the hotel television and satellites system as required.
• Operates the hotel public music system as required.
• Operates the hotel lightings and dimming system as required.

Involvement In Wider Job Function Actions/Relationships

• Upholds Accor Values of Guest Passion, Sustainable Performance, Spirit of Conquest, Innovation, Trust and Respect, in the execution of all duties and responsibilities.
• Participates and supports sustainability in Corporate initiatives and programmes.
• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

Knowledge and Experience

• Nitec Certificate in Building Facilities Maintenance, Electrical / Electronics, Air conditioning servicing and/or Plumbing.
• Minimum of 1 year of relevant experience.
• Good working knowledge of Microsoft Office.

Competencies

• Detailed Engineering knowledge.
• Planning ahead.
• Great communicator.
• Ability to communicate with all levels of colleagues.
• Service oriented professionalism.
• Ability to contribute in a team environment.
• Multicultural awareness to work with colleagues from diverse cultures.
• Responsive to change within the team.
• Sense of urgency and able to set priorities.

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 position is responsible for managing the department in a professional, efficient and flexible manner. He/she is also responsible for ensuring maximum guest satisfaction and high standards of cleanliness throughout the hotel, which is achieved through consistent planning, organizing, directing, and controlling the Housekeeping Department operations and administration.

Primary Responsibilities

Manages The Daily Housekeeping Operations For Rooms And Public Area

• Supervises the upkeep of the entire hotel premises to maintain an immaculate and luxurious state according to Raffles Hotel Singapore standards. Priority and full attention is given for VIP suites or events.
• Ensures the smooth operations of all Housekeeping sections by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.
• Upholds a flawless impression and perception of the Raffles Hotel Singapore products, services and colleagues.
• Establishes the foundations of Housekeeping operations through detailed planning of work and maintenance schedules, supervision of the team and proper organization and delegation of duties.

Provides A Guest Experience That Exceeds Residents’ & Guests’ Expectations

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

Management And Leadership Of The Housekeeping Team

• Leads the Housekeeping Team with a Heartiest® approach and constantly seeks to create an all-encompassing and welcoming working environment for a multi-cultural and diverse group of Housekeeping colleagues. He / she will focus on the well-being, safety, and training as well as development needs of colleagues.
• Plans for a 24-hours shift coverage for all colleagues and is able to personally cover any role or duty under the Housekeeping department.

Involvement As A Member Of The Hotel Leadership Team

• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Follows sustainable procedures and practices that support Accor’s Corporate Social Responsibility program.
• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports are trained in, and follows WSH guidelines.
• Personally handles and follows up on any guest complaints and incidences, together with Lobby Manager and/or respective hotel colleague(s), in a manner which aligns to the hotel’s values, policies and procedures.
• Undertakes any reasonable tasks and secondary duties as assigned by the Director of Housekeeping / Assistant Executive Housekeeper.
• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

Knowledge and Experience

• Diploma or Degree preferably in hospitality or related field.
• Minimum 4 years of relevant industry experience, minimum 2 years in a management level position.
• Experience in luxury hotel / resort environment.

Competencies

• Oral and written fluency in English. Ability to converse in other languages is an advantage.
• Working knowledge of Microsoft Office (Excel, Outlook, PowerPoint, Word) and Opera PMS.
• High level of confidence and strong interpersonal skills to handles all levels of communication to colleagues and guests.
• Confidently able to resolve problems and make decisions.
• Adaptable to multicultural guest needs and works seamlessly with colleagues from diverse cultures.
• Uses sensitivity and discretion in supporting guests’ needs.
• Leads to constantly improve the guest service experience.
• Leadership skills developed – collaborative, enabling, and entrepreneurial.
• Career focused, wanting to grow and develop, self-motivated.
• Flexible and able to embrace 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.

The Housekeeping Supervisor is responsible for maintaining the cleanliness and quality of suites and leaving a positive impact on the guest experience through the active supervision of room attendants.

Primary Responsibilities

Maintains the Cleanliness and Quality of Suites

• Supervises the upkeep of the suites to maintain an immaculate, luxurious and welcoming state according to Raffles Singapore standards. Priority and full attention is given for VIP suites.
• Ensures the smooth operations of all Housekeeping sections by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.
• Upholds a flawless impression and perception of the Raffles Singapore products, services and colleagues.
• Establishes the foundations of Housekeeping operations through supervision of the team and proper organisation and delegation of duties.

Provides an Experience that Exceeds Residents’ Expectations

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

Supervision of the Housekeeping Team

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

Involvement as a Member of the Housekeeping and Hotel Team

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

Candidate Profile

Knowledge and Experience

• Certificate or diploma in hospitality or related field.
• Minimum 2 years in housekeeping position, minimum 1 year as Supervisor.
• Housekeeping/Supervisory experience in luxury hotel/resort.

Competencies

• Technical skills for Housekeeping / Laundry.
• Supervisory and leadership skills – collaborative, enabling, and entrepreneurial.
• Confident and good interpersonal skills to handles all levels of communication to colleagues and guests.
• Use / Knowledge of OPERA and KNOWCROSS.
• Able to solve problems / make decisions within scope.
• Attention to details especially on cleanliness and room presentation.
• Able to work independently, reliable and self-directed.
• Flexible and able to embrace 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.

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 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 Accor’s Corporate Social Responsibility program.

Candidate's Profile

Knowledge and Experience

• Minimum Professional Certificate in a Culinary-related field.
• Minimum of 3 years of relevant experience in the Food & Beverage industry (hotel and free standing restaurant) in similar position, preferably in a reputable establishment or celebrity chef restaurant.
• Proficient in written and conversational English.

Competencies

• Good interpersonal skills with ability to communicate with all levels of colleagues.
• Service oriented with an eye for details.
• Multicultural awareness and able to work and thrive within a culturally diverse environment.
• Good presentation and influencing skills.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative under dynamic environment.
• Self-motivated and energetic.
• Leads to constantly improve the guest and colleague service experience.
• Leadership skills required – collaborative, enabling, and entrepreneurial.
• Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and competencies

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.

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.

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

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

About the role

Concierge

The Concierge is required to respond to a wide variety of guest requests by accurately assessing the guest’s needs and requests and also adding personal insights and recommendations to achieve maximum customer satisfaction while complying with Four Seasons policies and standards.

What you will do

• Respond to guest requests for special arrangements or services (e.g., transportation, reservations, dry cleaning) by making arrangements or identifying appropriate providers.
• Respond to special requests from guests with unique needs and follow up to ensure satisfaction.
• Gather, summarize, and provide information to guests about the property and the surrounding area amenities, including special events and activities.
• Answer, record, and process all guest calls, messages, requests, questions, or concerns. Contact the appropriate individual or department (e.g., Bellperson, Housekeeping) as necessary to resolve guest call, request, or problem.
• Report accidents, injuries, and unsafe work conditions to the manager; and complete safety training and certifications.
• 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.

What you bring

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

What we offer:

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

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

Schedule & Hours:

This position requires a person with a flexible schedule and the ability to work on a rotating shift basis, including overnight shifts, weekends, and holidays

Salary Range: $3200 - $4000 (Depend experience)

Working Schedule: Night Shift (4pm to 4am)

Willing to work at Live Music Bar (Western Concept)

Walking distance from Clarke Quay mrt

Requirement:

**This job required Mandarin speaker to coordinate with suppliers, customers and colleagues

**Preferred Experience in handling buffet for local and western dishes

**Able to work in a high-pressure environment

**Able to work on weekend/ PHs

Interested candidate, can email to [email protected] or contact us at 6225 2138

Do include the following in the email:-

- Years of experience

- Last drawn salary

- How long is your notice period

***Only shortlisted candidates will be notified.

JOB RESPONSIBILITY

• Report directly to the Sous Chef to assist closely in executing daily roles & responsibilities.
• Inspect the cleanliness & working conditions of all tools, equipment & supplies to comply with standards
• Collate & compile daily ingredient and order lists for Sous Chef
• Ensure all stations are adequately stocked with mise en place, tools, equipment & supplies before the start of all services

REQUIREMENTS

• Good communications skills - possess a high level of empathy and good listening skills
• Able to multi-task in a fast-paced and demanding environment
• Good understanding of health, safety, and food hygiene practices
• Willingness to teach and share professional knowledge
• Trustworthy & maintain a high level of discipline & punctuality
• Pro-active & problem solver

JOIN OUR EVER-GROWING FAMILY TODAY!

• Performance-based incentives
• Delicious staff meal, including specialty blend coffee
• Career progression across various concepts

Salary Range: $4000 - $4800 (Depend experience)

Working Schedule: Night Shift (4pm to 4am)

Willing to work at Live Music Bar (Western Concept)

Walking distance from Clarke Quay mrt

Requirement:

**This job required Chinese speaker to coordinate with suppliers, customers and colleagues

**Preferred Experience in handling buffet for local and western dishes

**Hands-on experience required

**Able to work in a high-pressure environment

**Able to work on weekend/ PHs

Interested candidate, can email to [email protected] or contact us at 6225 2138

Do include:

- Last drawn salary

- How long is your notice period

***Only shortlisted candidates will be notified.

Salary Range: $2500 - $3800 (Depend experience)

Working Schedule: Night Shift (4pm to 4am)

Willing to work at Live Music Bar (Western Concept)

Walking distance from Clarke Quay mrt

**This job required Chinese speaker to coordinate with suppliers, customers and colleagues

Responsibilities:

• Managing and working close with kitchen crew of all levels
• Creating menu items, recipes and developing dishes
• Determining food inventory needs, stocking and ordering
• Ensuring kitchen meets all regulations (sanitary and food safety guidelines)
• Train and supervise cooks and other food preparation workers
• Ensuring that all food is of excellent quality and served in a timely manner
• Taking stock of ingredients and equipment, placing orders to replenish stock
• Receiving feedback and making improvements where necessary

Requirements:

• Preferred Experience in handling buffet for local and western dishes
• At least Diploma in Culinary Art or equivalent
• Minimum 3 - 5 years working experience in F&B industry
• Great leadership and interpersonal skills
• Ability to run stocktaking and place orders for resupply
• Able to work in a high-pressure environment
• Able to work on weekend/ PHs

Interested candidate, can email to [email protected]

Do include:

- Last drawn salary

- How long is your notice period

***Only shortlisted candidates will be notified.

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

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

About the role:

Junior Captain / Captain

The Junior Captain / Captain is an essential member of the Food & Beverage team dedicated to providing exceptional and memorable dining experiences to our guests.

What you will do:

The Junior Captain / Captain provides an enjoyable, expertly served beverage or dining experience conforming to Four Seasons standards of excellence for quality, professionalism and friendliness. Anticipate guests' needs before being asked and are knowledgeable about all available menu options, beverage lists and daily specials.

What you bring:

• Minimum of 1 year of service experience in a luxury hotel or Michelin restaurant.
• Demonstrates extensive F&B service and operations expertise with a strong emphasis on VIP customer service.
• Skilled in building and maintaining relationships across departments and with guests.
• The ability to multitask and prioritize is also essential for this position.
• Adaptable to working in a fast-paced environment and be attentive.

What we offer:

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

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

Schedule & Hours:

This position requires a person with a flexible schedule and the ability to work on a rotating shift basis, including weekends, and holidays