Total 6 job vacancies by 1-soleil Pte. Ltd.

Job Responsibilities:

• To deliver professional and expert concierge services to customers.
• To handle customer requests or enquiry via phone, email, and/or chat.
• Interact with customers to provide information in response to inquiries and to handle and resolve complaints.
• Establish relationships with customers with a positive customer experience feeling after every contact.
• Communicate responses in a clear, professional, timely and concise manner.
• Work with team and resources to provide customer with requested service.

Job Requirements:

• Candidates must possess at least 2 years of Call Centre / Hospitality experiences.
• Proficient in Microsoft Office (especially Excel and PowerPoint);
• Customer service oriented, result driven & good team player;
• Excellent communications & interpersonal skills;
• Able to working in a fast-paced environment;
• Able to work weekends and public holidays.

Job Responsibilities:

· To assist Group Pastry Chef for smooth day to day operations of the Pastry Department.

· Ensure smooth Kitchen Operation and desserts served are of consistent quality at all times.

· Ensure that all desserts, pastries and baked goods are prepared and served in a timely manner.

· Prepare ingredients and food items accordingly to recipes.

· Contribute to conceptualization and execution of restaurants’ Pastry Department and desserts menu.

· Manage all food and production cost.

· Check that quantity of item ordered are received and stored in proper condition to minimize wastage and spoilage of ingredients and other food items.

· Manage and maintain the hygiene standards established.

· Manage and train pastry kitchen staff, work rostering and assess staff’s performance.

· Other ad-hoc duties as requested.

Job Requirements:

• Candidate must possess at least 4-5 years of experience in related field with Food & Hygiene certificate;
• Experience of Petit Four, Fine Dining desserts, Ice-Creams and Sorbets, Speciality Cakes, Events/Banquets/Buffets will add advantage;
• Independent, creative and loves challenges.
• Willing to experiment, take risk and not afraid to fail;
• Possess excellent interpersonal and communication skills & to be team player with a flair for creativity;
• Good planning, communication and interpersonal skills;
• Able to work in a fast-paced environment;
• High standard of personal hygiene;
• Must present a positive and professional attitude at all times;
• Willing to work on weekends and public holidays.
• Willing to travel.

KEY ROLE & FUNCTIONS

1. STANDARD OPERATING PROCEDURES

• Monitors all FOH operations, customer service and reservation system ensure all team members are following the 1 Group SOP, meeting the local safety and health standard.
• Follows and maintains highest quality standard of guest over all experience focusing on the 5 cores of Guest Satisfaction:
• Taste, Quality and Presentation of the Food and Beverage served.
• Friendliness and Attentiveness of the FOH team.
• Speed of Service
• Cleanliness and Atmosphere of both internal and external.
• Provide the Go-The-Extra-Mile Service
• Practice 100% table visit and ensuring that every guest walks out satisfied.
• Complete the daily checklist. Checks and maintains the overall general cleanliness of the outlet – floor, walls, ceiling, vents, windows and doors. Daily walk thru in ensuring the premises maintain the highest standard in providing both employee and guest a safe and healthy environment. Report all repair and maintenance issue immediately.
• Checks and updates all Point of Sales (POS) materials: - menus, tent cards, kids’ menus and promotion posters.
• Strict compliance of Operation Hours at all time.

2. GUEST MANAGEMENT (Primary Role)

• Manage all the key reservation systems and tools:
• Sevenrooms, Chope, Quandoo – Managing the usage of Sevenrooms, Chope and Quandoo reservation portal for the outlet. Ensure that reservation portal is working properly for both the guests and staff to book and use respectively. Availability of tables should continuously be monitored and updated based on the outlet’s operation timing, special events, marketing events and other big groups booking. Review and monitor website, update menu, reservation time and ensure all promotions are up to date.
• TripleSeat – Review and update the reservation bookings based on the updated events calendar on Tripleseat. Responsible in blocking, booking and updating of big groups reservation inside Tripleseat portal.
• Main phone lines – Ensuring that main phone lines are working well for the customer’s call and enquiries. Attending to all calls promptly and be able to provide informative answers.
• WhatsApp Business App / Mobile phone lines - Ensuring that mobile phone lines and WhatsApp business app are working well for the customers’ call, messages and enquiries. Attending to all guests calls and messages promptly. Blasting out promotions strategically and professionally to the customers through WhatsApp Business messages.
• Reservation Email - Ensuring that reservation email is working well. Replying and attending to all email enquiries efficiently and professionally.
• Managing all the key reservation system efficiently and understanding the importance of phone calls = reservation = revenue.
• Manage table management and reservation allocations efficiently and systematically.
• Manage the day to day operations starting from welcoming guests, ushering guests to their respective seats and tables and attending to their queries.

3. SALES REPRESENTATIVE

• Taking the lead on big group sales strategy and coordination. Managing all enquiries efficiently using the most effective approaches engaging with the guest, ensuring that all group bookings requirements and F&B package customization are attended to. Close coordination with head chef on menu planning, special request, price and food tasting (for high spenders).
• Coordinating with Sales planner on all small group enquiries that have not meet the minimum spending requirement.
• Planning all big group reservation and collection of deposits, achieving the big group sales target, Update the Concierge Manager by updating the big group tracking on a weekly and monthly basis.

4. MARKETING REPRESENTATIVE

• Close coordination with respective Marketing Executive in ensuring the marketing initiative, activation and execution are well briefed to the team members. All marketing mechanics such as poster and tents card are properly managed and available for the guest.
• Responsible in marketing initiative by promotions and blasting out of EDMS and offers to guests with the usage of emails or WhatsApp messages.
• Drive the S&M initiative to ensure that it increases foot traffic and contributes to additional revenue.

5. ADMINISTRATIVE MANAGEMENT

• Manage the compilation of all guest database on a weekly basis and forward to the marketing team every Sunday for the master lists.
• Management of feedback forms collections and compilation.
• Ensuring that thank you notes are sent out to the guests after their visit in the outlet through either WhatsApp messages or email.
• Handles any special menu printing and formatting for any guests that requires any special dietary restrictions.
• Responsible in producing the weekly/monthly reservation reports and analysis to the concierge manager for customer analysis.

6. PEOPLE MANAGEMENT & TRAINING

• Creating a healthy fun working environment through positive leadership and good management skills; leading by example. An Assistant Concierge Manager, should be able to resolve all issues professionally making the best decision best for the business.
• Ensure all customer service officers fulfills their set of designated responsibilities while ensuring that all service standards are carried out efficiently.
• Assisting the Concierge Manger in training Concierge team and product knowledge. Ensure training materials are updated consistently, weekly training and hour commitment.

Job Responsibilities:

• To deliver professional and expert concierge services to customers.
• To handle customer requests or enquiry via phone, email, and/or chat.
• Interact with customers to provide information in response to inquiries and to handle and resolve complaints.
• Establish relationships with customers with a positive customer experience feeling after every contact.
• Communicate responses in a clear, professional, timely and concise manner.
• Work with team and resources to provide customer with requested service.

Job Requirements:

• Candidates must possess at least 2 years of Call Centre / Hospitality experiences.
• Proficient in Microsoft Office (especially Excel and PowerPoint);
• Customer service oriented, result driven & good team player;
• Excellent communications & interpersonal skills;
• Able to working in a fast-paced environment;
• Able to work weekends and public holidays.

Job Description:

• Adhere to and maintain service sequences execution as per outlet’s SOP.
• Acquires guests’ feedback to assist the Operations Manager in identifying shortfalls and strategize areas of improvement.
• Assisting the outlet’s management by following up on relevant pending operational needs pertaining to stock control, HR matters and FFE.
• Provide support to ensure end of shift Daily Sales Report and cashier reconciliation are done and reported accurately in line with company policies and procedures.
• Liaising with the Operations Manager to ensure that OJT assigned is carried out accordingly and timely aligned with HR OJT’s procedures.
• Ensure trainees are trained on various job tasks as specified in accordance to outlet’s operational needs and demands.
• Provide a fair and just assessment of trainee’s OJT performance to Operations Manager.
• Display the suitable management/leadership style that would nurtures healthy workplace relationship and sense of belonging.
• Supporting all new company’s policy & procedures that has been released by ensuring that all other staff are kept updated.
• Supporting the Operations Manager by ensuring all disputes and disciplinary actions are conducted fairly, timely and unbiased in compliance with HR standard operating procedures, policies and procedures.
• Supporting the Operations Manager in monitoring team member scheduling to maintain labour cost as per budget.
• Ensures event requirements delegated by Operations Managers are met and all issues are reported immediately.
• When assigned; attend EO meeting and ensures timely operational plans and necessary liaison is made in expediting the event’s requirements.
• Coordinate with senior team members on manpower requirement and requisition if any.
• Ensure sales transactions are carried out accurately and in accordance to company’s policies and procedures.
• Ensure cash/sales reconciliation at end of day is performed per standard operating procedures and in compliance with finance department policies and procedures.
• Conduct periodical checks of the entire venue and its surrounding, create a snag list of FF&E items requiring repair or maintenance.
• Responsible for acquiring quotation for approval by Direct Report on items needing repair or maintenance.
• Inspect and identify areas that are not in compliance with prevailing health and safety legislations and necessary immediate action is taken to rectify.

Job Description

Provide friendly, attentive, and timely service to create an exceptional experience for all of our guests. Attempt to limit problems and liability related to customers.

• To prepare and serve alcoholic and non-alcoholic drinks consistently with company’s beverage standard.
• Assist manager in the efficient running of the day to day operation including set up and closing of the bar counter.
• Maintain bottles & glasses in a functional manner to support efficient drink preparation and promotion of beverage.
• Responsible for the cleanliness of the glasses, utensils, bar equipment & station.
• Take beverage orders from serving staff or directly from patrons accurately & promptly.
• Assist the restocking and replenishment of bar inventory and supplies.
• Arrange beverage by FIFO (FIRST IN FIRST OUT) by dates.
• Other ad-hoc duty as assigned.

Job Requirements

• Candidates possess at least minimum GCE’ N’ Levels;
• Candidates possess at least 2 years’ bartender experiences, preferably in fine dining environment;
• Candidate to possess basic barista knowledge
• Completed Basic Food Hygiene course;
• Good working knowledge of bar operations and strong technical skills in bartending. Neat and well groomed;
• Positive working attitude and good communication skills;
• Able to work staggered hours/ shifts, Weekend and Public Holiday;
• Detailed, energetic and highly motivated.