Total 62 accounts cum admin executive job vacancies in Singapore

The position is responsible for assisting the Executive Chef with the administration and smooth running of the Culinary Division. Primarily responsible for organises work and follows up pending projects.

Primary Responsibilities

Administrative And General

• Reflects Raffles Hotel Singapore’s philosophy by providing high quality of service to our guests by adopting a positive attitude and keeping the team spirit at the highest level.
• Greets with smile at all times to colleagues and guests anywhere in the hotel.
• Has a pride of self-personal appearance and grooming.
• Remains confidential about all matters of such nature.
• Maintains and updates all Culinary files.
• Types correspondence and ensures accuracy of grammar, composition and format.
• Handles incoming and outgoing calls according to hotel standards.
• Clears IN/OUT trays and mailbox for Culinary division and distributes to address concern.
• Ensures proper requisitioning and controls office supplies; follows up on delivery of materials and documents.
• Ensures all correspondences, faxes, messages, e-mails are responded in timely manner/ disseminated accordingly.
• Handles and follows up on assignments as assigned by superior.
• Ensures security and upkeeps of all department confidential files.
• Handles all appointment concerning the superiors and keeps track their schedule and engagements.
• Ensures all arrangements are made prior to meetings (booking of meeting rooms, set ups, meeting materials).
• Co-ordinates with colleagues and representatives of other departments to ensure an efficient flow of communication.
• Informs concerned personnel of details of meeting.
• Takes minutes for the meeting as required; ensures to disseminate minutes to all concerned.
• Prepares necessary contracts as instructed by superiors.
• Maintains updated files of contracts and all matters pertaining to entertainers.
• Ensures personal awareness of the activities and services within the hotel in order to promote the property and be responsive to guest inquiries.
• Handles all appointment requests for superiors and schedule accordingly.
• Adheres to the set procedures for attendance and timekeeping.
• Ensures timely reporting of malfunction, followed up with maintenance of appropriate office equipment when required.
• Assists outlet managers with administrative duties whenever required/appropriate.
• Maintains general cleanliness of the Culinary office.
• Performs any other duties and responsibilities that may be assigned.

Learning And Development

• Participates in learning and development activities to improve knowledge and skills.

Involvement In Wider Job Function Relationships

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

The Events Administrative Executive is responsible for all administrative matters and provision of sale support to the events team. Observes and adheres to the Values of Accor, i.e. Guest Passion, Respect, Innovation, Trust, Sustainable Performance and Spirit of Conquest.

Primary Responsibilities

Delivers Friendly and Efficient Events Service

• Advises on availability and offering alternatives when applicable.
• Preparation and sending of sales proposals and contracts (corporate and wedding).
• Makes a good first impression through first enquiry.

Focuses on Meeting Planner / Guest Experience

• Ensures the accuracy of bookings and internal BEO.
• Familiarises with the house system to assist managers in making booking. (Opera, Table Management System & Social Tables).
• Timeliness in responding to enquiries from various platforms.

Works as a Team and Facilitate Processes

• Keeps the workplace functional.
• Generates relevant reports timely and accurately.  
• Ensures that the department meet timelines required by other department.
• Effective communication among inter departments.
• Promotes team cohesiveness.

Involvement in Wider Job Function Actions / Relationships

• Participates in training activities to improve knowledge and skills.
• Follows guidelines provided in employee handbook.
• Understands emergency procedures, health and safety requirements.
• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Upholds the Accor Values in the work nature, increasing stakeholders’ interest.
• Performs any other duties and responsibilities that may be assigned.

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

We are hiring for the following outlets:

• In-Suite Dining / Pool Bar
• Long Bar

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

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

Management and Leadership of Outlet

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

Training, Learning and Development of the Team

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

The Assistant Events Manager / Events Executive (Events & Conference Services) is responsible for working to achieve the strategic goals of the hotel, specifically in banquet sales.  Sales segments can be sub-categorized into corporate and weddings.  He/ she will also support and service group files handed over from sales. This position is also responsible to follow through on all matters pertaining to events and functions in the hotel. 

Primary Responsibilities

Achieves Both Individual and Team Revenue as well as Profit Goals as per Budget and Forecast

• Achieves sales objectives and measureable goals set by management in terms of revenue as well as other financial KPIs based on budget.
• Proactive development of new businesses for key accounts and special events, working closely with the room sales team.
• Establishes close working relationships with existing guests.
• Understands the needs of the ever-changing market.
• Strong conversion in corporate / wedding enquiries.
• Presents hotel’s products and offerings to guest.
• Efficient negotiation and upselling to maximize revenue.
• Maximises experience and revenue of conference groups staying in the hotel (for Conference Services role)
• Ability to innovate with the hotel offerings and creative selling for banquet venues.

Focuses on Meeting Planner / Guest Experience

• Ensures the accuracy of bookings, event requirements, BEO at all times.
• Familiarises with the house system. (Opera, Table Management System & Social tables)
• Timeliness in responding to enquiries from various platforms.
• Uses a Heartist® approach – make the guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Focuses on the client experience and is present pre and post events.

Delivery of a Successful Event

• Effective communication among colleagues (inter departments) in a timely manner.
• Evaluates guest satisfaction and encourages continuous work improvement.
• Maintains a good working relationship with external suppliers.

Contributing to the Goal

• Cross selling of hotel guest rooms, banquet, spas, florist and any revenue generating sources to support the hotel’s achievement of its overall revenue goal.
• Active participation in departmental meetings and trainings.
• Identifies and proposes improvement on quality of F&B experiences wherever necessary.
• Contributes to the hotel’s CSR efforts by supporting the Planet 21 program.
• Upholds the Accor Values in the work nature, increasing stakeholders’ interest.
• Performs any other duties and responsibilities that may be assigned.

The position is responsible for ensuring high level of guest satisfaction and ensuring good customer feedback and response to customers’ queries in a timely manner.  Reaching out and liaison with tour agencies and the increase the sales tickets and meeting the monthly sales target.

Primary Responsibilities

Providing A Great Shopping Experience

• Handling customer complaints and concerns.
• Answer to customers questions through in-person, phone, email, chat and may also providing timely, empathetic help that keeps customers’ needs at the forefront of every interaction.
• Be personalized, competent, convenient and proactive.
• Detailed guest product knowledge and assist guest with selection of gifts and souvenir based on details product knowledge.
• To ensure stocks are fully replenished on retail shelves at all times. Takes corrective action or communicates half empty shelves to Senior Operations Executive.
• Operate P.O.S machine and handle cash and other payment methods professionally, courteously. Understands how to handle local and foreign currency.

Provide Retail Experience That Meets Guest Expectations

• Manage and communicate merchandise opportunities to Boutique Manager.
• Participate on monthly inventory stock take.
• Proactively engages with all guests and upsells items.

Supervision/Training Of The Retail Team

• Inducts and trains Retail Associates in technical skills and product knowledge.
• Manages team within guidelines of the hotel.
• Coaches Retail Associates to constantly improve or maintain performance and provides guidance where performance is below expectation.
• Ensures execution and maintenance of all Visual Guideline as well as guaranteeing the visual presentation of retail store is meeting all set Raffles standards.
• Ensures that safe working practices are followed including emergency procedures.
• Maintains levels of confidentiality and discretion for colleagues and guests.
• Develops own knowledge and skills as a contributing member of the Retail team.

Online Orders And Store Orders

• Ensure that all web orders and enquiries are answered timely.
• Ensure all online products information, inventory and new products are  up to date
• Maintains levels of confidentiality and discretion for colleagues and guests.
• Continuously develop own knowledge and skills as a contributing member of the Retail team.

Other Responsibilities

• To oversee and ensure smooth processing of mail orders request.
• Timely providing feedback from guests to enhance guest’s experience.
• To observe professional and customer focused telephone etiquette at all times.
• To be familiar with any and all promotional events for the Retail store or hotel.
• Corporate purchase/festive hampers.
• To record and handle any defective and damaged goods and highlight to Manager in timely manner
• Performs any other duties and responsibilities that may be assigned.

Tour Guide

• Manage and communicate with tour guide at the boutique.
• Participate in relationship building with the tour guide.

This position is responsible for providing high-level secretarial and administrative support to the General back-to-back carrying out tasks and requests as instructed. The Executive Secretary works with minimum supervision and handles confidential matters professionally.

Responsibilities:

• Ensure that the day-to-day administrative needs of the department are fulfilled.
• Perform the duties within the framework defined by the norms of the Company and within the Hotel’s internal regulations.
• Keep confidential information CONFIDENTIAL.
• Responsible for rendering secretarial and clerical services for the General Manager as required.
• To prepare respective schedules and reports that will be internally distributed or submitted to Accor Head Office laid down by the General Manager.
• To take down and transcribe the minutes of meetings such as Executive Morning Briefing and dictation from the General Manager, etc.
• To prepare correspondence such as faxes, letters, memos, etc as assigned with a coding system for tracking.
• Manage the General Manager Diary, ensuring it allows for an effective day (not too many diaries appoint in one day, not to put larger Department Head meetings or Rooms Division
• meetings in one day back-to-back etc.). This is to allow the General Manager time to clear work without interruption.
• To open and dispatch mail that relates to the department.
• To maintain office supplies stock.
• To keep herself acquainted with the General Manager’s activities in order to assist in discerning priorities.

The position is responsible for ensuring that accurate processing and reconciliation on the credit card payments and adjustment into Property Management System (PMS) and to assist Credit Manager in maintaining the proper accounts receivable procedures within the hotel in accordance with local and corporate policies and procedures.

Primary Responsibilities

Accounts Receivable and Credit Section

• To sort the daily paperwork according to the outlet cashier shift close report and pass on the paperwork to the respective colleague from AR and Income audit.
• To key in the credit card transactions base on credit card type onto the excel provided. To resolve the variance of credit card transaction on the same day if there is any variance arise.
• To save all the credit card reports from Adyen portal (Acquirer) on daily basis.
• Ensure that all credit card transactions are verified for completeness and the accounts formally reconciled on a daily basis.
• Calculate and accurately post commissions.
• Promptly investigate all credit card disputes, liaising with the Front Office and the banks.
• Collate all necessary paperwork to justify credit card refunds and obtain sign off from the management before refunds can be processed.
• Assist Credit Manager on any billing reconciliation such as GrabandGo and Klook.
• Assist in any adhoc requirement.
• Ensure that all hotel systems and internal controls related to accounts receivable section are adhered to.
• Ensure the operation procedures are in accordance with PCI-DSS compliances.

Focus on Colleagues/Management Experience

• Attend to colleagues' queries promptly.
• Consistently offer professional, friendly and engaging service.
• Co-ordinate with various departments to ensure proper documents submission.
• Use a Heartist® approach – make the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.

Work as Part of the Finance Team

• Ensure to produce quality work at all time.
• Adhere to all timeline set.
• Build strong relationship with team member.
• Build a cohesive working environment and achieve together financial goal set.
• Be knowledgeable and play an active role in maintaining strict adherence to PCI-DSS compliances.

Involvement in Wider Job Function Relationships

• Maintain collaborative working relationship with all colleagues.
• Participate in training activities to improve knowledge and skills.
• Follow guidelines provided in colleagues’ handbook.
• Understand emergency procedures, health & safety requirements.
• Ensure service standards and individual performance is aligned with AccorHotels Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contribute to the hotel’s Corporate Social Responsibility efforts by supporting the Planet 21 program.

This position is responsible for providing high-level secretarial and administrative support to the General Manager, and carrying out tasks and requests as instructed. The Executive Secretary works with minimum supervision and handles confidential matters professionally.

Responsibilities:

• Ensure that the day-to-day administrative needs of the department are fulfilled.
• Perform the duties within the framework defined by the norms of the Company and within the Hotel’s internal regulations.
• Keep confidential information CONFIDENTIAL.
• Responsible for rendering secretarial and clerical services for the General Manager as required.
• To prepare respective schedules and reports that will be internally distributed or submitted to Accor Head Office laid down by the General Manager.
• To take down and transcribe the minutes of meetings such as Executive Morning Briefing and dictation from the General Manager, etc.
• To prepare correspondence such as faxes, letters, memos, etc as assigned with a coding system for tracking.
• Manage the General Manager Diary, ensuring it allows for an effective day (not to many diary appoints in one day, not to put larger Department Head meetings or Rooms Division
• meetings in one day back to back etc.). This is to allow the General Manager time to clear work without interruption.
• To open and dispatch mail that relates to the department.
• To maintain office supplies stock.
• To keep herself acquainted with the General Manager’s activities in order to assist in discerning priorities.

The position is responsible for ensuring the smooth operation of daily procurement of F&B as well as General Supplies across the hotel which includes sourcing of requests at the most competitive pricings and the right vendors.

Primary Responsibilities

Manage Daily Procurement Functions

Processing of Ordering

• Receives Market List from the Executive Chef and processing the Market List ordering on daily basis.
• Ensures approved purchase requisitions are timely with the creation of Purchase Orders for F&B Supplies / Stewarding Supplies / Housekeeping Supplies and other general supplies.
• Reconciles Purchase Orders and Invoices to ensure prices and quantities are correct with Suppliers.
• Follows up closely on outstanding Purchase Orders that are long overdue and if needed for cancellation.
• Verifies that all documentation and proper quotations are maintained and filed according to Policy and Procedure requirements.

Handling User’s Request, Sourcing. Request for Quotation

• Responses to queries from end users/suppliers with regards to no stock situation.
• Sources for suppliers for Purchase Requests that are new.
• Requests for quotations as well samples for evaluation.
• Effectively source for suppliers and to obtain the best possible quote from the suppliers for all items, without compromising on minimum quality and standards.
• Negotiate with selected suppliers and obtain competitive quotations.
• Attend to complaints and feedback from user’s department on purchases and to take appropriate actions with suppliers that provide these products which do not meet the desired quality.
• Maintains and keeps track of all contract/RFP/RFQ documentations for audit control.

Food Safety Management

• Manages and request for formal documentations from Suppliers in compliance to HACCP standards of the hotels inclusive of HALAL certification.
• Responses swiftly to feedbacks / complaints (from end users / suppliers / guest in accordance to HACCP Procedures).
• Tracks and monitors all expiration date of licenses as well as organization certification for all Suppliers that are partner with the hotel. Arranges with Suppliers for site audit inspection as and when needed by Director of Finance & Business Support, Purchasing Manager as well as Director of Food Safety.
• Ensures Corrective Action Report are sent out immediately to Suppliers should a complaints raised by Food Safety
• Ensures substitution of supplies are replace immediately for operation use
• Ensures Suppliers that works with the hotels are Food Safety compliances
• Ensures Suppliers that SFA approved Vendors that met the grade criteria
• Ensures all licenses and certificates are approved by authorities are valid

Price Comparison Summary

• Tabulation of Price Comparison Summary for analysis for Food and Non-Food Category
• Recommend the award item for Purchasing Manager, Executive Chef and Director of Finance & Business Support review and approval.
• Preparing and send out the Letter of Award.

New Vendors & Article Code Creation

• To obtain documentation e.g Supplier Evaluation, Bizfile (applicable for Food and Non-Food supplier) for new Vendor Creation for Director of Finance and Business Support and Purchasing Manager’s approval, and Supplier Questionnaire (applicable for Food & Beverage’s supplier only) and approved by Director of Food Safety, Executive Chef, EAM F&B, and Purchasing Manager.
• To raise new Supplier Creation Form / Supplier Date Change Form for Director of Finance and Support approval.
• To raise new Article Code Creation Form / Article Amendment Form for Purchasing Manager approval.
• Creation of Article Codes/Price Codes and Vendors details are updated accordingly in the system

Others

• Carries out any other duties as required by the Director of Finance & Business Support or Purchasing Manager.
• Monitors all contract expiration dates and update the main data file.
• Handles RFQ and RFP exercises for all categories of Supplies including Capex, General Supplies and Services purchaes.
• Performs any other duties and responsibilities that may be assigned.

The Digital Marketing Executive is to be responsible for maintaining content across all hotel websites, including but not limited to restaurants and spa microsites as well as support Digital Marketing Manager for online reputation management.

Observes and adheres to the Values of Accor, i.e. Guest Passion, Respect, Innovation, Trust, Sustainable Performance and Spirit of Conquest.

Primary Responsibilities

Supports Digital Marketing Plans For Hotel

• Supports Digital Marketing Manager in executing the hotel’s digital marketing communication plan, including SEO/SEM, email, social media, and display advertising.
• Ensures efficient execution of assigned digital marketing campaigns and projects in a timely manner.

Maintenance Of Websites And Microsites

• Creates and maintains content for hotel main website and standalone websites for selected Food and Beverage outlets, Arcade and Spa.

Supports Social Media Awareness

• Supports content creation of social media pages for Hotel, Food and Beverage, Arcade and Spa for use in digital channels, including Facebook, Instagram, YouTube, WeChat and Twitter. 
• Supports Digital Marketing Manager in executing an effective social media influencer programme in a timely manner.

Manages Hotel’s Online Reputation

•  Supports Digital Marketing Manager on online reputation management through coordinating responses for hotel across multiple platforms in a timely manner.

Other Responsibilities

• To co-ordinate reporting for digital reporting for hotel in a timely manner.
• To process quotations and invoices for the department in a timely manner.
• To provide general administrative support for the team.  
• Performs any other duties and responsibilities that may be assigned.
• Creates and maintains content for hotel main website, corporate website, e-commerce websites and selected Food & Beverage microsites. Preferably with experience in AEM platform.

• All basic duties of a Guest Services Agent; check in, check out, guests’ inquiries.
• Maintain appropriate standards of conduct, dress, hygiene, uniform, appearance and posture throughout the department
• Effective supervision of all guest arrivals and departures, ensuring that room allocations and check in/check out processes follow set procedures and are customer focused.
• Supervise the Front Office operation and workflow to maximize guests’ satisfaction levels.
• Supervise and delegate duties to all Front Office team members.
• Responsible and accountable for maintaining the highest service standard of Front Office, and to generate team spirit and motivation in all ambassadors.
• Assist the Front Office Manager in monitoring the Front Office Associates and train them to ensure that guests receive prompt and courteous services.
• Check daily arrival list for VIPs, and regular guests. Introduce hotel facilities and special services to guests and follows up on requests by guest promptly and efficiently.
• Encourage and motivate Guest Service Agents to up-sell in order to achieve the daily / monthly target set by Front Office Manager.
• Oversee the daily movement of guest activities and be able to resolve any minor guest complaints to establish an amicable relationship with guests, clients and customers of the Hotel.
• Communicate with guests to get the feedback, pay great attention to the guest’s comments, to investigate and submit reports on guest comments.
• Provide quality service to the customer by responding to their requests promptly, efficiently and courteously during check-in, check-out and throughout their stay.
• Maintain control of guest and hotel accounts ensuring that all charges are accurate and posted on a timely basis.
• Maintain strict security procedures with credit and cash transactions, accounting procedures, issue of room keys and guest confidentiality.

Summary

To provide administration support to the Director of Finance (DOF) and the Finance Department in general, including taking maintaining files of all correspondence and statistical data.

Job Responsibilities

Credit applications:

• Process credit applications within 10 working days, ensuring that clients are notified promptly and professionally. The credit worthiness of all applicants is formally checked and approval must be received from the Director of Finance.

City Ledger:

• Ensure all invoices / statements are issued on a timely basis.
• Monitor the prompt follow-up of all overdue accounts and minimize the recovery delay.
• Monitors the special billing arrangements for groups and conventions as required to ensure that postings are in line with customer requirements.

Guest Ledger:

• Ensure PX and PM accounts are checked on daily basis and transferred to city ledger within 48hrs from the departure date.

Fixed Asset tagging:

• All fixed assets have to be tagged with Pullman Singapore Hill Street (PSHS) special barcode, which is generated manually by AA.

Fixed Asset listing:

• Records all movements of assets timely according to payment and disposal dates.
• Compute the depreciation according to the PSHS standard and record in the FA listing.
• Perform a monthly journal posting on the depreciation amount.
• Perform a monthly reconcile of the FA listing against balance sheet.

Purchase of new assets and disposal of old assets:

• Verify the completed evaluation form with all supporting documents by the respective Head of Departments (HODs) for the newly purchased asset.
• Verify the completed disposal form with all supporting documents by the respective HODs for discarding old assets.

Other duties:

• To prepare bank reconciliation by first week of every month.
• To check and ensure all Casual Labour claims are comply and tally with the time sheet submitted to Finance.

Summary

This position is responsible for answering and responding effectively to all enquiries on Hotel reservations in a knowledgeable, courteous and prompt manner.

Responsibilities

• Respond to enquiries about hotel products and services by telephone and email according to standard guidelines.
• Maintain complete knowledge of all food & beverage services, outlets and hotel services/features to promote its products and services.
• Understand Revenue management strategies, up-sell and promote Hotel facilities & services at every available opportunity in order to maximize sales revenue.
• Determine guest needs and quote the appropriate room and rate as per requirements.
• Input booking information into the Reservation System.
• Process amendments to reservations such as extensions, early departures, etc.
• Record special billing arrangements for groups.
• Coordinate and communicate with all other departments to ensure a smooth operation

Liaise with Linen Supervisor concerning the supply and cleanliness of linen, uniforms, guest laundry and dry cleaning. Supervise and assist with linen and uniform stock takes and purchasing.

• Oversee the implementation of deep cleaning programmers.
• Assist in the control and analyzing on an ongoing basis, departmental and energy costs, to ensure performance against budget particularly if sales are below expectation.
• Assist the Executive Housekeeper in the development, implementation, recording and maintaining of departmental standards.
• Supervises allocation of work assignments to all Housekeeping staff to ensure maximum coverage on a daily basis. Cancel casual staff as required.
• Inspect guest rooms and VIP rooms on a daily basis to ensure excellent standards and to check furnishings and equipment are clean and in good repair and are replaced or refurbished as required.
• Participate in conducting weekly inspections of all areas to ensure physical facilities are kept in optimal condition by full implementation of preventative maintenance programs and judicious planning and management of FF&E.
• Supervise the preparation of weekly timesheets for full and part time staff.
• Prepare purchase requisitions for all store items and make recommendations for purchasing where applicable.
• Implement and control Housekeeping policies and procedures, including lost and found, key control, security and emergency procedures, health and safety for all employees and guests.
• Handle requests and complaints with immediate action and through follow up and refer when necessary.
• Carries out any other reasonable request made by hotel management.
• Establish and maintain a prominent level of visibility and involvement within the hotel.
• Perform any related duties and special projects as designed.
• Assist fellow employees to perform similar or related jobs as and when necessary.
• Ensure cleanliness and maintenance of all work areas, materials and equipment, reporting any defects immediately to the relevant department.
• Continuously endeavor to improve the knowledge of the job.
• Preparation and completion of timesheets, rotas, holiday schedules, in line with business needs, as and when required.  Analyze weekly productivity.
• Preparation and completion of Purchase Orders (Fourth Hospitality) as and when required
• Undertake and complete any special projects, tasks or other reasonable request by your department head and/or Hotel Management.

• Assist in greeting and seating guests.
• Perform the task of maximize sales opportunities through knowledge of product and suggestions. 
• Ensure that orders are taken clearly and accurately so that the cashier and kitchen ambassadors can fulfil their duties effectively.
• Assist in supervising the team in providing quality and cousu main service to the guests.
• Pay regular attention to guests to ensure that their requests are attended to and exceed their expectation.
• Serve food and beverage to guests in the restaurant/banquet area.
• Assist with the set up of the outlet/ banquet area
• Participate in the daily briefings of the department as well as monthly meetings to discuss the various aspects of service.
• Promote the restaurant’s specialties and serve in accordance to the established standards.
• Ensure that the working areas are well maintained.
• Be helpful towards guests that need assistance.
• Clean and prepare tables for inflow of guests.
• Assure guests that their complaints or feedback will be dealt with and report to manager with regards to any feedback given.
• Keep tables and service areas clean and tidy as per procedure manual.
• Maintain hygienic food service techniques during service.
• Take responsibility for your designated section and station.
• Coach and train team to deliver consistent service
• Perform all tasks to Sofitel Brand standards.
• Any other reasonable request within your range of competence as required by your Supervisor or Hotel Management.

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

We are hiring for the following outlets:

• In-Suite Dining / Pool Bar
• Long Bar
• The Grand Lobby

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

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

Management and Leadership of Outlet

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

Training, Learning and Development of the Team

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

The position is responsible for ensuring that accurate processing and reconciliation on the credit card payments and adjustment into Property Management System (PMS) and to assist Credit Manager in maintaining the proper accounts receivable procedures within the hotel in accordance with local and corporate policies and procedures.

Primary Responsibilities

Accounts Receivable and Credit Section

• To sort the daily paperwork according to the outlet cashier shift close report and pass on the paperwork to the respective colleague from AR and Income audit.
• To key in the credit card transactions base on credit card type onto the excel provided. To resolve the variance of credit card transaction on the same day if there is any variance arise.
• To save all the credit card reports from Adyen portal (Acquirer) on daily basis.
• Ensure that all credit card transactions are verified for completeness and the accounts formally reconciled on a daily basis.
• Calculate and accurately post commissions.
• Promptly investigate all credit card disputes, liaising with the Front Office and the banks.
• Collate all necessary paperwork to justify credit card refunds and obtain sign off from the management before refunds can be processed.
• Assist Credit Manager on any billing reconciliation such as GrabandGo and Klook.
• Assist in any adhoc requirement.
• Ensure that all hotel systems and internal controls related to accounts receivable section are adhered to.
• Ensure the operation procedures are in accordance with PCI-DSS compliances.

Focus on Colleagues/Management Experience

• Attend to colleagues' queries promptly.
• Consistently offer professional, friendly and engaging service.
• Co-ordinate with various departments to ensure proper documents submission.
• Use a Heartist® approach – make the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.

Work as Part of the Finance Team

• Ensure to produce quality work at all time.
• Adhere to all timeline set.
• Build strong relationship with team member.
• Build a cohesive working environment and achieve together financial goal set.
• Be knowledgeable and play an active role in maintaining strict adherence to PCI-DSS compliances.

Involvement in Wider Job Function Relationships

• Maintain collaborative working relationship with all colleagues.
• Participate in training activities to improve knowledge and skills.
• Follow guidelines provided in colleagues’ handbook.
• Understand emergency procedures, health & safety requirements.
• Ensure service standards and individual performance is aligned with AccorHotels Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contribute to the hotel’s Corporate Social Responsibility efforts by supporting the Planet 21 program.

The Events Administrative Executive is responsible for all administrative matters and provision of sale support to the events team. Observes and adheres to the Values of Accor, i.e. Guest Passion, Respect, Innovation, Trust, Sustainable Performance and Spirit of Conquest.

Primary Responsibilities

Delivers Friendly and Efficient Events Service

• Advises on availability and offering alternatives when applicable.
• Preparation and sending of sales proposals and contracts (corporate and wedding).
• Makes a good first impression through first enquiry.

Focuses on Meeting Planner / Guest Experience

• Ensures the accuracy of bookings and internal BEO.
• Familiarises with the house system to assist managers in making booking. (Opera, Table Management System & Social Tables).
• Timeliness in responding to enquiries from various platforms.

Works as a Team and Facilitate Processes

• Keeps the workplace functional.
• Generates relevant reports timely and accurately.  
• Ensures that the department meet timelines required by other department.
• Effective communication among inter departments.
• Promotes team cohesiveness.

Involvement in Wider Job Function Actions / Relationships

• Participates in training activities to improve knowledge and skills.
• Follows guidelines provided in employee handbook.
• Understands emergency procedures, health and safety requirements.
• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Upholds the Accor Values in the work nature, increasing stakeholders’ interest.
• Performs any other duties and responsibilities that may be assigned.

The position is responsible for ensuring high level of guest satisfaction and ensuring good customer feedback and response to customers queries in a timely manner.  Reaching out and liaison with tour agencies and the increase the sales tickets and meeting the monthly sales target.

Primary Responsibilities

Providing A Great Shopping Experience

• Handling customer complaints and concerns.
• Answer to customers questions through in-person, hone , email, chat and may also providing timely, empathetic help that keeps customers’ needs at the forefront of every interaction.
• Be personalized, competent, convenient and pro active.
• Detailed guest product knowledge and assist guest with selection of gifts and souvenir based on details product knowledge.
• To ensure stocks are fully replenished on retail shelves at all times. Takes corrective action or communicates half empty shelves to Senior Operations Executive.
• Operate P.O.S machine and handle cash and other payment methods professionally, courteously. Understands how to handle local and foreign currency.

Provide Retail Experience That Meets Guest Expectations

• Manage and communicate merchandise opportunities to Retail Manager.
• Participate on monthly inventory stock take.
• Proactively engages with all guests and upsells items.

Onlline orders and store orders

• Ensure that all web orders and enquiries are answered timely.
• Ensure all online products information, inventory and new products are up to date
• Maintains levels of confidentiality and discretion for colleagues and guests.
• Continuously develop own knowledge and skills as a contributing member of the Retail team.

Other Responsibilities

• To oversee and ensure smooth processing of mail orders request.
• Timely providing feedback from guests to enhance guest’s experience.
• To observe professional and customer focused telephone etiquette at all times.
• To be familiar with any and all promotional events for the Retail store or hotel.
• Corporate purchase/festive hampers.
• To record and handle any defective and damaged goods and highlight to Manager in timely manner
• Performs any other duties and responsibilities that may be assigned.

• As the Executive Chef, you will be working closely with Director of Culinary to assure standards are being met in all other aspects of the commissary operation.
• You will play a pivotal role in enhancing the culinary experiences across our portfolio of 12 high-end restaurants & bars including the prestigious 2 Michelin Star Restaurant JAAN.
• Additionally, your responsibilities will extend to the culinary operations at Raffles City Convention Centre which encompasses a total of 108,000 sq ft , featuring 34 meeting rooms and 3 ballrooms.  
• Overseeing stewarding operations for the entire F&B division. 
• Ensuring a high quality dining experience through leadership of team and development of junior team members .

HELPS TO MAINTAIN ACCORHOTELS CULTURE

• Ensure that the guest is at the center of everything that Talent & Culture does;
• Share the vision and strategy of AccorHotels, the brand and the hotel, to all ambassadors;
• Provide feedback from the guest on the teams’ performance to the team;
• Ensure that all team members feel trusted and valued for their contribution.

EMPLOYER BRANDING

• Implement strategic activities for attracting talent to the hotel;
• Maintain relationships with local schools and colleges;
• Engage in social media to promote the hotel as the best place to work;
• Compile entries for regional HR and Employer recognition awards;
• Compile monthly articles for publication in internal communication network.

TALENT ACQUISITION

• Support the Talent & Culture leader to ensure that the hotel has the right talent in the right role;
• Engage in processes in finding talent inside and outside the organization;
• Monitor staffing to business needs and assist to maintain;
• Coordinate selection and recruitment of Supervisory and Front Line positions to ensure a seamless onboarding experience;
• Implement retention strategies to fulfil business need objectives;
• Implement schemes to reduce / minimize the ambassador turnover rate;
• Identify potentials within existing talent by providing departmental transfer in accordance to their skill set;
• Assist in monitoring present and future trends in the local labor situation and social legislation.

INDUCTION AND ONBOARDING

• Ensure new talent feel welcome and all team members are prepared for the new talent arrival;
• Coordinate and conduct orientation programs and three month training plans;
• Ensure there is a support person for each and every new talent;
• Seek feedback from new talent in their first month of employment;
• Conduct probationary reviews and provide feedback to talent / management.

PERFORMANCE ASSESSMENT AND FEEDBACK

• Organize annual performance appraisal process in line with the Leadership Capability Framework and performance review process;
• Support an environment which supports open ongoing feedback and coaching to bridge gaps for better performance;
• Celebrate team and individual success;
• Assist managers in setting objectives and goals for Front Line talent.

LEARNING AND DEVELOPMENT

• Deliver / support training for future skill requirements and not just current;
• Ensure implementation of annual training plan meets business needs;
• Evaluate the effectiveness of the training by communicating with department Supervisors and Front Line talent;
• Create a learning environment where each person (including front line) has a personal development plan;
• Follow up with talent after attending training programs to support the application of learning on the job;
• Support talent to have access to learning opportunities both on job and off job.

TALENT POTENTIAL IDENTIFICATION

• Assist the Outlet Managers / Supervisors to identify best star talent;
• Assist leaders in the preparation of succession plans;
• Support the use of talent assessment; process to ensure the right person is in the right role and / or identified for future roles.

CAREER MANAGEMENT

• Provide communication on career paths available with AccorHotels;
• Ensure vacancies within AccorHotels are displayed for all to apply;
• Communicate and celebrate the success of others;
• Support fair and equitable processes for internal promotion / transfer

CULTURE DIVERSITY AND INCLUSION

• Demonstrate the AccorHotels values in all behaviors with the hotel team;
• Adhere to the AccorHotels Ethics and CSR Charter, identify any behavior which is not in line with the charter;
• Support diversity in the selection of talent ensuring equality of treatment based on competencies;
• Communicate to talent all corporate diversity programs such as Women At AccorHotels Generation, He or She and support through active participation in any associated activities.

POLICIES AND PROCEDURES

• Follow the Talent & Culture policies & procedures;
• Ensure departmental Keys to Success are communicated and implemented throughout the hotel;
• Communicate on Talent & Culture policies and procedures to all talents;
• Support a safe working environment by ensuring local regulations and AccorHotels safety standards are upheld for workplace health and safety;
• Participate in regular fire drills, evacuations and training on safety and emergency procedures;
• Have a thorough understanding of the AccorHotels crisis procedures and follow these in times of need (APACHE).

REWARD AND RECOGNITION

• Promote Work-Life Balance to achieve a healthy workforce in each department;
• Support the motivation of talent through recognition and rewards program;
• Implement effective talent related activities and motivational programs;
• Coordinate internal talent events to ensure talent engagement and promote a good and efficient working atmosphere;
• Implement programs to recognize key events in the lives of our talent including birthdays, marriages, births and loss of loved ones;

COMPENSATION AND BENEFITS

• Monitor compensation to maintain internal equity and competitiveness;
• Maintain job descriptions and job specifications relevant with current of skill requirements;
• Maintain harmonious labour management relations with unions / inhouse committees.

FLEXIBILITY AND WELFARE

• Support operational departments to implement flexible work practices where possible;
• Ensure adequate ambassador benefits and amenities are implemented and maintained;
• Individualise and recongise that one size does not fit all;
• Provide support to ambassadors who have undergone any crisis situation or trauma;
• Maintain a fair and equitable work environment with a way for talent to report any concerns for welfare in confidence.

CORPORATE SOCIAL RESPONSIBILITY

• Communicate and encourage the participation in strategic CSR activities by all team members;
• Provide education to talent on key areas of corporate concern including Sustainability (formerly Planet21, and WATCH;
• Support talent to share their ideas and to improve and contribute to the community.

SATISFACTION AND ENGAGEMENT

• Conduct regular on one one discussions with talent in Front Line positions;
• Maintain records on productivity, sick leave and turnover as indicators of disengagement;
• Co-ordinate annual EES with department teams to work on follow up action plans;
• Conduct exit interviews with all talent leaving AccorHotels employment.

FAREWELL

• If relocating, identify if a transfer is an option
• Ensure that final pay is accurate and timely
• Complete exit interview or online exit interview
• Be respectful

The position assists the Executive Steward to manage the team, to be responsible for maintaining the cleanliness and quality of all F&B and Kitchen equipment and all pantry and kitchen area, so that all guests will have a safe and wonderful dining experience, ensures that kitchen hygiene and safety standards are meet, through active supervision of the Steward Supervisor, Steward Attendant and Night Kitchen Cleaner. The Assistant Executive Steward must have the perseverance to lead the team to achieve high standards within the work area and to work closely with the Executive Steward so as to lead the team towards the same direction.

Primary Responsibilities  

Manages the Daily Stewarding Operation: Cleanliness and Quality of F&B and Kitchen Operation Equipment

• Conducts briefing and makes deployment to Stewarding colleague daily.
• Makes daily round to check for cleanliness and quality of all operation equipment and kitchen equipment.    
• Takes ownership of all operation equipment, kitchen equipment and hotel property.
• Operation checks, to ensure work flow and system are in order and hygiene standards meet expectation.
• Always communicates with F&B and Culinary team and fellow colleagues to find out about the work flow system and makes improvement with the collaboration system if required.
• Manages team with efficiency of work in the washing of dishes and kitchen equipment.
• Works closely with both the F&B and Culinary teams so as to build a strong collaboration between various team.
• Oversees that timeliness of dish cleaning, returning dish for reuse during high business turnover. 
• Oversees that all washed equipment are clean and sanitised.
• Oversees proper handling of all operation equipment so as to avoid or minimise breakage.
• Ensures adequate supply of operating equipment in F&B outlet through coordination with all F&B outlet managers, through order, delivery, and by monitoring lost through breakage or missing.

Manages the Cleanliness and Safety of all Pantry and Kitchen

• Checks all kitchen equipment for cleanliness, manages the Night Cleaning Contactor to follow up on any unclean area and equipment, and conducts kitchen inspection twice a week. 
• Manages the team to check on functional operation of each Dish Wash Machine, co-ordinate and follows up with Engineering and chemical technician for any faulty issues.
• Manages the garbage collection schedule and also ensures that the recycle program is conducted as per established. 
• Oversees that the kitchen floor is clean and dry at all times, looks out for any potential safety hazard issue and tries to eliminate it immediately.
• Oversees the sanitation of all operation equipment are done as per kitchen’s hygiene standards requirement.
• Oversees that the work procedure in the kitchen are carry out as per HACCP’s requirement and the safety aspect is in line with WSH. 
• Oversees that all HACCP check-list and documentation are updated on a daily basis.
• Leads all the kitchen walk through (WSH / Hygiene / Pest-Control) and rectifies all findings immediately.

Management and Leadership of the Stewarding Team

• Makes routine rounds within the kitchen area during meal periods.
• Supports the Stewarding team to be consistent in service, uses a collaborative, enabling leadership style and to have regular team meetings.
• Drives constant service and system improvement and to be entrepreneurial.
• Strong leadership and interpersonal skill.
• Must be able to lead the team confidently at all times and always practice to lead by example. 
• Manages the provision of operation supplies, cleaning equipment, and chemical, monitor and control the amount of usage.  
• Induction and training of Steward Attendant and Supervisor in technical skill and process as outlined in the Keys to Success manuals.
• Must oversees the team member grooming and personal hygiene practice to meet with hotel requirements.  
• Assists the Executive Steward to control all expenditure and cost within the budget (OT / CL / Supply). 
• Manages the team to adhere with the Hotel recycle program.
• Competency in the yearly internal and external hygiene audit. 
• Manages and oversees the operation equipment storeroom / chemical storeroom / cleaning supply storeroom.
• Creates a Friendly and Heartist® working environment within the team.

Involvement in Wider Job Function Relationships

• To be active in learning so as to enhance personal skill and industry knowledge.
• Follows Hotel and Departmental guideline to lead the team and constantly getting feedback from team member and other colleague. 
• Understands emergency procedure, health and safety requirement.
• Maintains collaborative working relationship with colleague and supervisor/manager
• Participates in departmental leadership activity as a member of the team and continually conducts training for the team member.
• Develops own knowledge and skill as a contributing member of the Stewarding team.
• Ensures that safe work practice is followed including emergency procedure.
• Must be certified with Occupational First Aid Course.
• Must be able to accomplish within the timeline with any assignment given by the Executive Steward and Management.
• Oversees the pest-management in the pantry and kitchen area.
• Attends the weekly Catering Meeting, gathers surficial information, co-ordinates and leads the Stewarding team to accomplish the event with high professionalism in supporting the Banquet Service Team and Banquet Culinary Team for the success of all events.

The position is responsible for supervising the overall culinary operation and hygiene standards of the assigned outlet and to maintain high standards of quality of food offering. Main responsibilities will include, but are not limited to, maximising revenue, achieving targets such as P&L budget and forecast, adhering to HACCP standards, food quality and guest satisfaction.

Primary Responsibilities

Food Quality

• Responsible for the quality of all food served throughout the Chinese restaurant and Chinese banquet and ensures that the food presented to guests is consistently of high quality standards.
• Responsible for the planning, co-ordination and supervision of all menu implementations.
• Constantly be alert on freshness, presentations and temperature of food served.
• Creates and develops menus, new dishes and recipes by keeping up with the latest market trends and guests’ requests, aligned with budgeted food costs.
• Supervises all food tasting sessions.
• To be profitable and cost conscious and needs to be responsible for the daily requisitioning of all perishable and non-perishable food items.
• Constantly finds ways to further improve the food cost through strategic purchasing and working process, without negatively affecting pre- determined quality standards.
• Be responsible and accountable for the overall food cost as well as non-food costs such as kitchen supplies, energy costs, utensils and operating guest supplies.
• Controls and ensures that expenses/purchases/requisitions are within budget limits and maintains food gross profit set by the hotel.
• Ensures food portioning, serving, requisitions/receiving from stores is properly controlled/minimised wastage, in line with Standard Operating Procedures.
• Demonstrates management abilities and knowledge relating to budget matters such as Labor Costs, Training Expenses, Operating Equipment and Food Cost etc.

Hygiene And Sanitation

• Ensures a professional running of his/her kitchens and an agreed quality, hygiene and other standards are kept or surpassed at all times in line HACCP and local authorities standards.
• Communication of local requirements, food sanitation laws, safety regulations and other to all staff.
• Ensures the grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environment Agency (NEA) standards.
• Conducts weekly kitchen walk-through and ensures that the kitchen sanitation and Engineering maintenance and standards are met as well as to take action if required.
• Ensures that the open kitchen is well organised and presentable at any given time.
• To be careful in preventing the usage of spoiled or contaminated products in any phrase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Management And Leadership Of The Culinary Team

• Provides leadership, training and supervision on all production in the kitchens and oversees the quality as well as timely distribution of the food product originating from the kitchen.
• Influences the skills, knowledge, attitude, communications and team spirit of his/her assigned kitchen.
• Constantly strives to improve kitchen operating procedures.
• Proposes and initiates when approved, new services and products for our guests.
• Ensures disciplinary and grievance procedures are properly adhered to and followed.
• Be aware of and complies with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Ensures that positive working relations with other departments are fostered giving cooperation at all times.
• Fosters positive thinking and motivation by giving active assistance and advises on more effective ways of running the kitchens.
• Supervises the work of the colleagues and viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.
• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management.
• Liaises with all departments to ensure a correct and professional operation is conducted and ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Coordinates all outlet functions with the Executive Chef, Event Executives and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity.
• Ensures smooth and effective communication among the kitchens and with other departments.
• Compiles weekly colleagues’ schedule and submit to Chef’s Office by 12pm every Thursday for approval.
• Evaluates the performance of the kitchen colleagues and give Executive Chef any recommendations for promotions or other actions.
• Works with the Talent and Culture department on hiring of colleagues, ensuring that proper follow-up is done, through the entire recruitment process.
• Attends daily meetings at 10am and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Executive Chef on topics of importance.
• Ensures that daily line-up is conducted within respective outlet.
• Ensures that all deadlines are met.
• Monitors and schedules annual leave in a timely and effective manner, with the best intent of outlet/colleagues.

Training, Learning And Development Of Culinary Team

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

Other Responsibilities

• Builds guest loyalty and to develop a professional relationship with local guests and regular patrons.
• Continually improves product, presentation, delivery of experience and obtains feedback from guest and patrons.
• Handles customer comments and complaints and takes swift corrective action after consultation with the department head concerned.
• Performs any other reasonable duties as required by the department head from time to time.
• To uphold Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).
• Performs any other duties and responsibilities that may be assigned.

The position is responsible in assisting the IT Manager to handle the day-to-day IT operations. The IT Executive maintains the computer desktop environment by analyzing requirements, resolving problems, installing hardware and software solutions, supporting the internal IT Helpdesk, troubleshooting hardware and software issues and providing resolutions to IT matters. This position will be responsible for the administration and internal support of the hotel’s computers, printers, servers, and related equipment.

Primary Responsibilities

IT Operations

• Provide frontline PC and server troubleshooting, resolve IT issues for end users.
• Modify configurations, utilities and software default settings.
• Support and administer Windows Servers.
• Backup and optimize database.
• Perform regular system’s health check and capacities studies to ensure optimum performance of servers and network.
• Provide In-house guest IT related matter troubleshooting.
• Install, test and configure new workstations, peripheral equipment and software. Assist with PC setup, IT system and access for onboarding of new users.
• Ensure that the usage and installation of software is in accordance with the software licensing laws.
• Work and consult with hardware and software vendors to setup and maintain all required equipment.
• Support the hotel’s stand-alone systems, including but not limited to, systems connected to the Network, point of sales systems, all related interfaces and file server.
• Assist the IT Manager in executing all IT projects at the Hotels.
• Assist the hotel’s day-to-day IT activities ensuring all standards are followed.

Other Responsibilities

• Be aware of the hotel fire & life safety/emergency procedures.
• Attend all briefings, meetings and trainings as assigned by management.
• Maintain a high standard of personal appearance and hygiene at all times.
• Perform other duties as assigned by the Management.

Responsibilities:

• Executes the social media, online, and offline Marketing strategy and PR of the hotel as directed by the General Manager.
• Handles the hotel's online reputation on all online platforms. The position is responsible for achieving the Trust Score objective of the hotel. Responsible for Online reputation KPIs (Trust Score, number of reviews, % of reviews answered) including responding to all guest feedback and following up with hotel departments on resolutions
• Monitor reviews written by guests on review websites (Number and quality).
• Implement corrective actions to improve touch points with low scores, in coordination with the Departments involved.
• Ensure reviews are answered by the team in a timely and appropriate manner (refer to the guidelines).
• Monitor the hotel's presence on review websites and the relationship with key partners like TripAdvisor.
• Issue monthly reports about the hotel's online reputation through the Online Reputation management tool. The main KPIs are Trust Score, Performance, Popularity, number of reviews, % of answers, and Score vs. Comp set.
• Conduct the channel management techniques, posting reply pace, content and frequency, and guest engagement needs for the department as per the Manager
• Execute the hotel's internal and external Marketing strategy as directed by the Manager.
• Stay up to date with market trends and Social Media and Marketing developments.
• Execute the Social Media strategy in line with the key Marketing objectives: Value proposition, Targets, Channels, Activities, Partnerships, resources & revenue. Key objectives should buzz business and loyalty.
• Establish a hotel presence on selected platforms in line with the marketing strategy and compliant with the brand DNA and guidelines.
• Execute all social media and digital-related promotions to build continuous growth. Manage a fully integrated communications calendar for the Hotel around events, food and beverage, public holidays, and need periods. Translate worldwide and regional tactical campaigns into social media activities. Review content performance on a weekly basis and review future content accordingly.
• Liaise with the Corporate Social Media Team to create specific promotions via social media.