Total 115 assistant manager job vacancies in Singapore

The position is responsible for conducting all teams partaking in a guest’s arrival and departure. The Lobby Manager also acts as the center of all communication and action during any irregular incident during a resident stays or guest visits.

Primary Responsibilities 

Delivers the Raffles Hotel Singapore Arrival and Departure Experience

• Ensures guests receive a warm and personalised arrival and departure experiences based on and seamless flow of processes including supporting Lobby Ambassadors for check-in, check-out, and cashiering duties. 
• Ensures guests receive the experience as detailed in brand Standard Operation Procedure (SOP), Raffles Hotel Singapore Local Standard Operation Procedure (LSOP) as well as Leading Quality Assurance (LQA) standards, and aim to achieve the scores and goals set by management.
• Ensures service standards and individual performance are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Manages All Aspects of the Daily Operation at the Hotel Lobby and Entrances

• Ensures the smooth running of the hotel operation 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 services, products and colleagues.
• Takes responsibility to ensure 24-hours shift coverage in the Lobby Operation, Concierge and Raffles Service sections. Carries out Night Duty Management by himself if needed.
• Orchestrate the lobby operations from a seating perspective of main building restaurant patrons.

Maximises Efficiency of Resident and Guest Incident Management

• Manages any incident that occurs during resident stays or guest visits due to service or product shortfalls.
• Acts as the center of communication during any incident and takes immediate action to turn the situation around into a satisfying experience.
• Acts according to hotel emergency and crisis management procedures when applicable and always reinforces hotel values.
• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports and peers are trained in and follow WSH guidelines.

Maximises the Outcome of Upsell and Cross-sell Opportunities

• Executes the annual upsell strategy and achieves all goals as set by management.
• Cooperates with all departments and divisions in promoting inter-hotel sales and in-house facilities.
• Performs any other duties and responsibilities that may be assigned.

Summary 

This position is responsible in ensuring a safe environment for the hotel employees and guests, and safeguards the assets of the hotel. The Security Manager assists the Management, employees and guests in every way that is consistent with the protection and prevention objectives. 

Job Responsibilities 

• Prepare monthly staffing schedules, monitoring staff attendance and assist in planning work schedules.  
• Maintain a Hotel logbook on incidents, complaints etc. and refer them, if required to the appropriate department for follow up action.  
• Handle and resolve all guest queries and complaints in an efficient manner and to establish an amicable relationship with all clients, and guests of the Hotel.  
• Be proactive in guests’ requests and anticipate Safety needs according to Singapore’s events. 
• Maintain a high level of controlling details within the guest areas. 
• Conform to and enforce Security policies, procedures, rules, and regulations as laid down by ACCOR and the hotel in order to achieve the highest levels of uniformity and guest service.  
• Prepare the annual capital and operating budgets for the Department.  
• Ensure that all potential and real Hazards are reported immediately and rectified. 
• Be fully familiar of the Emergency Procedures, Policies and Standard Operating Procedures as established by the Hotel.  
• Assist in safety and emergency training for all employees. 
• Ensure that all emergency procedures are rehearsed, implemented and enforced to provide for the security and safety of guests and employees. 
• Ensure the safety of the persons and the property of all within the premises by fairly applying Hotel Regulations by strict adherence to existing laws, statutes etc. 
• Ensure all staff within the department work in a manner which is safe and unlikely to give risk of harm or injury to selves or others. 
• Use safe manual handling techniques and practise safe work habits following Accor Health, Safety and Environment policies, maintain procedures to minimise our impact on the environment and prevent pollution. 
• Perform other duties as directed by the General Manager. 

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

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

Primary Responsibilities

Requirements and Responsibilities

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

Oversees Daily Operations and Achieving Targets

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

Provides a Leading and Consistent Guest Experience

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

Management and Leadership of Outlet

• Proactive, innovative with in depth Food & Beverage and market knowledge.
• Leads and supports the team to maintain consistent service standards while executing a collaborative and enabling leadership style. Conducts regular team meetings, provides trainings, arranges examinations and provides learning opportunities for all team members to reach highest standards and skill levels.
• Drives the team to achieve common goals and builds strong team work.
• Uses the performance review process to identify and develops talent for growth.
• Manages performance issues by using varied coaching styles.
• Reviews work performance of all colleagues to assure that established procedures and policies are being followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.
• Observes colleague’s individual performance, grooming and punctuality.
• Performs colleague appraisals and executes disciplinary actions if required.
• Provide a level of Safety and Security for guests and employees.
• Assists in recruitment, induct and train the team who are competent and confident.
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Food & Beverage Operations Manager on topics of importance.
• Attends monthly departmental meetings and communicates with the team. Follow up on projects assigned if any.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

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

Training, Learning and Development of the Team

• Arranges training for all colleagues in line with established training requirements and co-ordinates all arrangements for proper execution.
• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
• 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.
• Consistently develops in self-learning and development of own skills and knowledge.

Other Responsibilities

• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as business partner and leader.
• Ensures NEA rules and regulations are met and maintained.  
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts.
• Performs any other duties and responsibilities that may be assigned.

Would you like to do the opening of our Mama Shelter Singapore?

THE MISSION?

Ready to elevate Mama Shelter’s brand to new heights?

Summary of Responsibilities:

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

• Act as a coordinator between the hotel and the FEHD.
• Lead the FSMS team, arrange the monthly meeting and chair the meeting.
• Plan and implement the FSMS program.
• Train employee in the food safety policies.
• Conduct monthly internal hygiene inspection and report writing.
• Assist in corrective actions.
• Investigate food safety incidents and submit reports to the F&B Manager, Executive Chef, Resident Manager and/or General Manager of an individual hotel.
• Ensure employees’ personal hygiene are maintained tip-top at all times.
• Record keeping. Ensure all the temperature records are filled out correctly.
• Arrange food samples for laboratory tests.
• Accompany the auditor in the external audit.
• Recruit, induct and train Food Safety Officers.
• Ensure cleanliness and appearance of all Offices, Kitchens and related areas.

Would you like to do the opening of our Mama Shelter Zurich?

THE MISSION?

Mama does not compromise with cleanliness and hygiene!

Would you like to do the opening of our Mama Shelter Singapore?

THE MISSION?

Our customers and the reception team are in good hands with you

Summary of Responsibilities:

ACCOUNT PAYABLE DUTIES

• Ensure all invoices are checked for accuracy and properly approved by various personnel. When making payment, ensure that all documents are properly perforated.
• Accurately coding of the GL accounts.
• File statements and invoices alphabetically and reconcile accounts as soon as statements arrive.

REVENUE AUDIT - ROOMS, FOOD AND BEVERAGE DUTIES

• Balancing Rooms, Spa, Banquet, Food & Beverage daily sales summary submitted by the Operation team.
• Ensure all the credit cards, cash, direct billing, city ledger, gift card, room charges are balanced according to the Cashier Summary for all revenue centers.
• Auditing of Banquet Event Order for completeness and accuracy of Banquet revenue posting.
• Prepare daily Staff & Promotions summary.

Main Complexity / Critical Issues in the Job

• Assisting colleagues in area which require assistance whenever help is needed
• Covering duties when colleagues are on leave 
• Performing duties of other colleagues whenever assistance is needed
• Handling quries from other departments or other general quries

Requirements:

• At least GCE “O” Level 
• Clerical experience/Accounting Knowlegdge
• Proficient in English
• Any relevant certificates 
• Microsoft Office Knowledge
• Good attitude, alert and able to make good and quick decisions
• Good communication skills
• Able to pay attention to details and perform assignments accurately 

Reporting to the Director of Marketing, the Social Media Assistant Manager is a proactive ideator and self-starter who will play a key role in leading the future of luxury hospitality. As the Social Media Assistant Marketing Manager, you will stay on top of the latest social media trends and viral content, with a strong personal following and a talent for creating engaging, shareable content in a B2C environment. You should have a deep understanding of how social media platforms and their algorithms work, and the ability to tailor content for maximum visibility and impact. In this role, you will be responsible for proposing and executing social marketing strategies to drive revenue growth and support the hotel’s ongoing efforts to deliver exceptional guest service and financial profitability. 

Responsibilities: 

• Social Media Strategy & Execution: Develop and implement effective social media strategies that drive traffic, increase brand awareness, and convert followers into loyal customers. 
• Content & Campaign Management: Own the end-to-end process of organic social media campaigns, including strategy development, content creation, publishing, testing, and reporting across key platforms such as Instagram, Facebook, TikTok, LinkedIn, and Little Red Book. 
• Cross-Functional Collaboration: Partner with internal teams to develop strategic content calendars and  
• campaigns that align with Mondrian Singapore’s brand tone and objectives. 
• Brand Understanding & Content Creation: Deeply understand the profile and interests of Mondrian Singapore Duxton’s guests, crafting engaging content that speaks to their preferences, while remaining consistent with the brand’s voice. 
• Paid Media Campaigns: Plan, create, and execute paid social media campaigns to drive conversions, generate leads, and increase bookings. 
• Visual Content Creation: Capture high-quality photos and videos of on-property experiences, and produce engaging content (such as reels and stories) to highlight the unique aspects of Mondrian Singapore. 
• Community Engagement: Build and nurture relationships with followers by engaging with them through thoughtful, impactful community management across all platforms. 
• Performance Tracking & Reporting: Regularly monitor and report on the performance of social media efforts, leveraging analytics to optimize strategies and measure ROI 

Requirements: 

• Minimum of 2 years of experience in social media and content management, ideally within the hospitality or entertainment industries 
• In-depth knowledge of social media best practices, trends, and algorithms across platforms such as TikTok, Instagram, LinkedIn, Facebook, and Little Red Book 
• Excellent written and verbal communication skills, with proficiency in copywriting, editing, and proofreading 
• Strong skills in shooting photography and video, with a basic understanding of lighting and professional shooting practices 
• Experience with photo and video editing tools (e.g., Canva, CapCut, Adobe Creative Suite) to design visually compelling content optimized for different social media platforms 
• Exceptional accuracy and meticulous attention to detail in all aspects of content creation, management, and execution 
• Solid understanding of social media tools, advertising platforms, and analytics tools to track performance and adjust strategies as needed 
• Highly organized, with the ability to prioritize and manage multiple projects and campaigns simultaneously in a fast-paced, deadline-driven environment 
• Strong critical thinking and creative problem-solving abilities, with a keen eye for design and content that resonates with diverse audiences 
• A team player who can work effectively with both internal and external partners to meet shared goals and deliver results on time 

The Assistant Outlet Manager will assist the Restaurant Manager in overseeing all facets of the outlet. He must maintain and control a high level of guest service. This is achieved by ensuring consistent and thoughtful service, demonstrated by the restaurant staff. The Assistant Outlet Manager is also responsible for the hiring, training, supervising, and disciplining of the staff.

• Promote restaurant business and continually increase database contacts
• Ensure the restaurant ethos is in line with Mondrian Singapore Duxton standards are consistently maintained
• Ensure and promote compliance with all local liquor, health and sanitation regulations
• Manage and provide direction to all bar employees on the floor during shifts and events
• Hold staff accountable to uphold uniform and grooming standards to the highest level
• Ensure that staff receives consistent and proper communication (verbal, email, memos etc)
• Monitor departments performance with respect to the restaurant budgets
• Monitor and maintain proper inventory to ensure it’s in line with budgeted cost of sales
• Seek out and produce events to generate revenues for the property
• Hold staff accountable for giving an Engaging Dynamic Guest Experience to all guests on property
• Consistently monitor quality of service and product delivered on property
• Collaborate on needs of departmental staff scheduling
• Instruct staff in on-going training to uphold service standards
• Coordinate menu sponsorship deals and menu product placement
• Interview employees and provide input on talent selection
• Assess employee performance and provide feedback annually and throughout the year

How do I deliver this?

Tell it like it is- Authentic, honest, you mean it, sincere, true.

Have fun and make friends - fun, energetic, whimsical, upbeat, “wink", casual.

I've got your back- Accountable, responsible, makes up for own promises, knows how to take ownership, follows - thru, dependable.

Play to win - Original, cutting edge, new, "outside the box”; open to new possibilities, different.

Right here, right now - Attentive, detail-oriented, always focused, always in the moment, precise, owns the guest.

The Executive Assistant Manager, Rooms/Director of Rooms is responsible in managing all aspects of the Rooms Division including Housekeeping, Lobby Operations, Concierge, Raffles Butler and Floral Boutique at Raffles Singapore. He/she ensures the delivery of the Raffles Singapore guest excellence service experience throughout the entire guest journey meanwhile ensuring maximization of room revenue and productivity as well as developing managers and colleagues.

Primary Responsibilities

• Re-invents service every day to create the best guest journey – engaging, enticing, surprising, entertaining and fully individualised to each market and guest profile.
• Manages the Raffles Singapore guest experience by periodically reviewing and ensuring a seamless flow of processes together with the process owners; detects and evaluates possibilities for innovative enhancements.
• Supports all leaders within the division in upholding a flawless impression and perception of the Raffles Singapore services, products and colleagues through hands-on and smart operational leadership.
• Cooperates with the Finance team and ensures compliance of credit policies and procedures.
• Constantly identifies new revenue opportunities and improvement of existing revenue streams and upsell schemes.
• Ensures intelligent use of funds available by optimising spending yet ensuring availability of funds for needed improvements and new initiatives.
• Identifies and implements new opportunities for inter-hotel sales and in-house facilities.
• Seeks Constant improvement of quality in product and services.
• Ensures guests receive the experience as detailed in brand Standard Operation Procedure (SOP), Raffles Singapore Local Standard Operation Procedure (LSOP) as well as Leading Quality Assurance (LQA) and Forbes standards, and aims to achieve the scores and goals set by management.

Summary

This position is responsible in ensuring a safe environment for the hotel employees and guests, and safeguards the assets of the hotel. The Security Manager assists the Management, employees and guests in every way that is consistent with the protection and prevention objectives.

Job Responsibilities

• Prepare monthly staffing schedules, monitoring staff attendance and assist in planning work schedules.
• Maintain a Hotel logbook on incidents, complaints etc. and refer them, if required to the appropriate department for follow up action.
• Handle and resolve all guest queries and complaints in an efficient manner and to establish an amicable relationship with all clients, and guests of the Hotel.
• Be proactive in guests’ requests and anticipate Safety needs according to Singapore’s events.
• Maintain a high level of controlling details within the guest areas.
• Conform to and enforce Security policies, procedures, rules, and regulations as laid down by ACCOR and the hotel in order to achieve the highest levels of uniformity and guest service.
• Prepare the annual capital and operating budgets for the Department.
• Ensure that all potential and real Hazards are reported immediately and rectified.
• Be fully familiar of the Emergency Procedures, Policies and Standard Operating Procedures as established by the Hotel.
• Assist in safety and emergency training for all employees.
• Ensure that all emergency procedures are rehearsed, implemented and enforced to provide for the security and safety of guests and employees.
• Ensure the safety of the persons and the property of all within the premises by fairly applying Hotel Regulations by strict adherence to existing laws, statutes etc.
• Ensure all staff within the department work in a manner which is safe and unlikely to give risk of harm or injury to selves or others.
• Use safe manual handling techniques and practise safe work habits following Accor Health, Safety and Environment policies, maintain procedures to minimise our impact on the environment and prevent pollution.
• Perform other duties as directed by the General Manager.

We are seeking an experienced and dynamic IT Manager to join our team at Mondrian Singapore Duxton. In this role, you will oversee the IT infrastructure, support hotel operations, and implement innovative technology solutions to enhance our guest experience.

How your day looks like?

• To ensure the smooth and efficient operation of the IT department and to deliver a prompt and efficient service to all departments
• To define and keep updated written incident management policies and procedures where action to be taken, persons to be contacted in case of incident are clearly mentioned
• To ensure the physical and logical security of IT system
• To ensure hotel is fully compliance & in place with the IT self-assessment requirement
• To review and take necessary action against IT Checklist (daily, weekly, monthly & yearly) completed by IT Executive
• To review backup status updated by IT Executive
• To perform periodical user access review for various systems
• To perform regular computer audits in the search of un-authorized programs, improper setup or loophole in the security setup
• Conduct capacity and performance studies recommending appropriate action to maintain standards of performance and capacity.
• Assist in performing hardware and software evaluation tests and determine appropriate installation or upgrade schedule.
• Administer, maintain and provide network level support for Hotel, Bar and Restaurant. Ensure functional integration of network and database server software and LAN hardware/software components.
• Perform fault isolation, problem determination and problem resolution of standard set network and serve problems to ensure proper integration of software and hardware components.
• Conduct capacity and performance studies pertaining to network file segments and servers (when applicable). Recommend appropriate action where performance is below objective or where capacity may be nearing its threshold.
• Assist in the monitoring and maintenance of process server and related network functions to ensure all components are performing optimally and in concert with each other.
• Perform hardware and software evaluations with individual workstations (when necessary) and determine appropriate installation and/or upgrade schedule.
• Maintain complete and thorough knowledge of new releases of network and server software.
• Document disaster recovery procedures and perform production turnover procedures with all application including but not limited to Opera Cloud, Symphony Cloud and other hotels systems.
• Maintain department objectives and keep consistent with objective from Business Units and Corporate Units.
• Run training classes for individual workstations and new applications. As well as attend training classes
• To develop and maintain good relationships IT providers
• Perform other duties as required by management.

How do I deliver this?

• Tell it like it is- Authentic, honest, you mean it, sincere, true.

• Have fun and make friends - fun, energetic, whimsical, upbeat, “wink", casual.

• I've got your back- Accountable, responsible, makes up for own promises, knows how to take ownership, follows - thru, dependable.

• Play to win - Original, cutting edge, new, "outside the box”; open to new possibilities, different.

• Right here, right now - Attentive, detail-oriented, always focused, always in the moment, precise, owns the guest.

The position is responsible for managing the day to day business of the Raffles Boutique, achieving all performance targets and goals as well as by leading the team to ensure high level of guest satisfaction maximizing margins. Develop merchandise to optimize profitability, develop innovative ideas, plans and maintain statistical and financial reports.

Primary Responsibilities

Providing a Great Shopping Experience to Meet Company Financial Targets

• Work towards achieving set targets and budgets.
• Allocate, review and control expenses & budget
• Involve in strategic & long as well as short term planning.
• Develop new merchandise items with vendors and explore new trends.
• Review and analyze slow moving merchandise daily & maximize on fast moving merchandise.

Product Development of Raffles Created Products and Collaborations to Drive a Diverse Product Mix

• Create new products according to market trends and Raffles Boutique trends that will grow Raffles Boutique product mix and revenue strategically
• Create partners and collaborate with local/regional makers through different business models to develop Raffles own in-house products to diversity product mix
• Work closely with Marketing, Commercial, Sales, Revenue and Purchasing teams to understand and develop synergies of products that appeal to guests from all segments.

Provide a Retail Experience That Meets Guest Expectations

• Supervise and lead the monthly inventory stock take together with Finance.
• Control and maintain well-balanced stock levels in the Raffles Boutique.
• Create value for loyalty members by tactical and strategical offerings.

Supervision/Training of the Retail Team

• Induction and training of Retail Associate, Leader and Executive in sales, revenue, technical and product knowledge skills as well as stock take/order procedures.
• Manage team within guidelines of the hotel in fair, efficient and timely manner.
• Coach Retail Associate, Leader and Executive to constantly improve or maintain performance, give guidance when performance is below expectation.

Visual Display & Confidentiality Level at Workplace 

• Ensure that safe working practices are followed including emergency procedures.
• Maintains levels of confidentiality and discretion for colleagues and guests.
• Develop own knowledge and skills as a contributing member of the Retail team.

Other Responsibilities

• Oversee and ensure smooth processing of Mail order request.
• Providing feedback from guests to enhance guest’s experience.
• Observe good telephone etiquette at all times.
• Familiarize with any promotional events for the Raffles Boutique or any other area of the hotel.
• Corporate purchase/Festive hampers.
• Record and handle any defective and damaged goods.
• Build a loyal following among local market through managing the gourmet corner.
• Actively work on successful positioning and managing of the shop/gourmet website.
• Performs any other duties and responsibilities that may be assigned.

We are seeking a highly skilled and experienced Assistant Chief Engineer to join our dynamic team in Singapore. In this crucial role, you will work closely with the Chief Engineer to oversee and manage all technical operations related to our facilities, ensuring optimal performance, efficiency, and guest satisfaction.

• Assist in managing the day-to-day operations of the engineering department, including maintenance, repairs, and upgrades of all building systems and equipment
• Develop and implement preventive maintenance programs to ensure the longevity and efficiency of all facilities and equipment
• Collaborate with other departments to address technical issues and improve overall operational efficiency
• Oversee and coordinate the work of engineering staff and external contractors
• Assist in preparing and managing departmental budgets, including forecasting and cost control measures
• Ensure compliance with all relevant safety regulations, building codes, and environmental standards
• Implement energy-saving initiatives and sustainable practices to reduce environmental impact and operational costs
• Participate in emergency response planning and execution, including fire safety and natural disaster preparedness
• Contribute to long-term strategic planning for facility improvements and upgrades
• Provide technical guidance and training to engineering staff to enhance their skills and knowledge
• Assist in the selection and procurement of equipment, tools, and supplies for the engineering department

Summary

This position is responsible for the entire credit granting process, bill collection, including the consistent application of a credit policy. Conducts periodic credit reviews of existing customers, and the assessment of the credit worthiness of potential customers, with the goal of optimizing the mix of company sales and bad debt losses.

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.

· Review the credit worthiness of all existing non-Accor approved clients on a yearly basis.

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.

· Monitor and pursue collection of overdue accounts.

· Review city ledger daily for correct postings of charges and take corrective action where necessary.

· Review bad debts listing monthly to prepare collectability analysis for monthly provision for doubtful debts.

· Respond to and resolve account queries in conjunction with accounts receivable.

· Review provision, write-offs and other adjustments immediately prior to month end.

· Implement effective inquiry response procedure for guests and management.

· Ensure all travel agent commissions are timely processed and paid.

· Report on monthly accounts receivable ageing analysis and detailed accounts’ ledgers.

· Conduct credit meetings at least once a month, with relevant highlighting monthly performance, bad debts, staff accounts outstanding and discuss any accounts causing concern and follow up.

· Attend Credit Managers meetings to keep up to date knowledge of credit risks.

· Appropriately manage all delinquent accounts, liaising with debt collectors where needed.

· Review and recommend accounts to be written off, providing appropriate documentation.

Guest Ledger and liaison with Front Office:

· Liaise between the Finance Department and the Front Office.

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

· Review the Advance Deposit ledger to ensure all the balances are either current or for future date.

· Inform the Front Office Manager of any deviations from policy by Duty Managers, or Front Office Agents that may come to his/ her attention.

· Ensure guest refunds are processed in a timely manner as per the hotel policy; with all supporting paperwork and required authorizations.

Commercial Responsibilities

· To keep closed contact with hotel debtors i.e. Travel Agents, Airlines, Corporate clients and Individuals.

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

• Maintain daily mis-en place and prepare ingredients 
• Inspect and clean food preparations areas, to ensure safe and sanitary food-handling practices 
• Ensure the highest standards and consistent quality in the daily preparation 
• Keep up to date with the new products, recipes and preparation techniques 
• Have full knowledge of all menu items, daily highlights and promotions  
• Effective communication between colleagues to ensure a secure and friendly working environment 
• Establishing and maintaining effective inter-departmental working relationships 
• Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues 
• Efficiency in preparations and execution 
• Provide a level of Safety and Security for all team members whilst working 
• Follow guidelines provided in Colleague Handbook 
• Adhere to the hotel standards on personal hygiene and cleanliness on and off duty 

Would you like to do the opening of our Mama Shelter Singapore?

THE MISSION? 

Mama likes everything to work perfectly, and you make this happen! ❤️ You ensure all the preventive and curative maintenance operations of the establishment

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

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

Primary Responsibilities

Requirements and Responsibilities

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

Oversees Daily Operations and Achieving Targets

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

Provides a Leading and Consistent Guest Experience

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

Management and Leadership of Outlet

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

Marketing Plan and Revenue Management

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

Training, Learning and Development of the Team

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

Other Responsibilities

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

The Digital Marketing Manager to be responsible for sustaining and driving the digital marketing plans for Raffles Hotel Singapore and its business units including platforms such as Luxury Consortias, Online Travel Agents (OTA) and Global Distribution System (GDS) as well as provide timely update on hotel developments to all relevant partners.  The role also encompasses the management of all hotel websites, social media channels, hotel online reputation tools as well as to manage the hotel’s influencer engagement programme.

Primary Responsibilities

Drives Digital Marketing Plans For Hotel

• Assists to strategise and execute the hotel’s digital marketing communication plan.
• Ensures high performance on digital campaigns through effective data analytics.
• Supports corporate and brand on digital marketing initiatives.
• Supports hotel’s operations with cross marketing opportunities, leveraging on hotel and brand databases.

Management Of Websites And Microsites

• Manages vendors to ensure delivery of website enhancements and best-in-class customer journeys
• Manages content for hotel main website, microsite and standalone websites for Food and Beverage outlets, Arcade and Spa.
• Ensures SEO and SEM synergies across all websites.
• Drive e-commerce through data analytics and marketing strategies.

Develop Marketing Plans For Luxury Consortias, OTAS And GDS

• Works hand in hand with Revenue Management on management of OTAs communications.
• Oversees collaborations and maximises marketing opportunities with Luxury Consortias, ensuring accurate and timely communications onto platforms.

Drives Social Media Awareness

• Manages, supervises and/or create content for all of the hotel’s social media platforms and drive engagement.
• Management of social media agencies to ensure optimisation of content engagement. 
• Develops a social media influencer programme for all areas of the hotel.
• Identifies potential social media influencers and executes programme to drive hotel’s awareness in the social media space.

Manages Hotel’s Online Reputation 

• Oversees online reputation management through reviewing responses for hotel across multiple platforms in a timely manner.

Other Responsibilities

• Reviews and identifies digital partnership opportunities to support hotel’s operations and business objectives.
• Manages digital reporting tools for hotel and communicates reports internally as well as supervising action plans for improvements where needed.
• Performs any other duties and responsibilities that may be assigned.

We are seeking a detail-oriented and experienced Assistant Director of Finance to support the Director of Finance in managing the financial operations of the organization. The Assistant Director will play a key role in overseeing accounting processes, financial reporting, budgeting, and ensuring compliance with financial policies. This position requires strong leadership skills, analytical capabilities, and the ability to work collaboratively across departments.

How your day looks like?

Financial Management & Reporting:

• Assist in preparing accurate and timely financial statements and reports, including balance sheets, income statements, and cash flow statements.
• Oversee month-end and year-end close processes.
• Collaborate in the preparation of annual budgets and financial forecasts.

Budgeting & Forecasting:

• Provide analysis to support the development of budgets and forecasts.
• Monitor actual performance against budget and recommend corrective actions as necessary.

Internal Controls & Compliance:

• Ensure compliance with local, state, and federal financial regulations.
• Develop and implement internal controls and financial policies to safeguard assets.
• Coordinate with external auditors and ensure the completion of annual audits.

Team Leadership & Development:

• Supervise, mentor, and provide guidance to finance staff.
• Assist in the training and development of the finance team to enhance skills and performance.

Cash Flow & Financial Strategy:

• Assist in the management of cash flow, including analysis of cash position and investment strategies.
• Provide strategic insights to optimize financial resources and identify growth opportunities.

Systems & Process Improvement:

• Identify opportunities to improve financial processes and systems to enhance efficiency and accuracy.
• Participate in financial software implementations and upgrades.
• Strong knowledge of financial principles, budgeting, financial analysis, and reporting.
• Proficiency in financial software and advanced Excel skills.
• Excellent organizational, problem-solving, and analytical skills.
• Ability to work under pressure and meet tight deadlines.
• Strong interpersonal and communication skills with the ability to collaborate across departments.
• Any other ad-hoc tasks assigned by the Director of Finance.

     How do I deliver this?

• Tell it like it is- Authentic, honest, you mean it, sincere, true.
• Have fun and make friends - fun, energetic, whimsical, upbeat, “wink", casual.
• I've got your back- Accountable, responsible, makes up for own promises, knows how to take ownership, follows - thru, dependable.
• Play to win - Original, cutting edge, new, "outside the box”; open to new possibilities, different.
• Right here, right now - Attentive, detail-oriented, always focused, always in the moment, precise, owns the guest.

Summary of Responsibilities:

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

• Oversee and coordinate daily Front of the House and Heart of the House operations, ensuring effective delegation and operational efficiency.
• Manage guest service, the beverage program, and overall financial performance.
• Collaborate with mixologists to develop a cocktail menu based on current trends and market research.
• Conduct research to enhance the outlet’s reputation, aiming for inclusion in the top 50 bars in Asia.
• Partner with regional bars to increase the commercial visibility of Antidote.
• Lead marketing and public relations efforts to promote the outlet and support the goal of top industry recognition.
• Design and implement comprehensive training programs to ensure the team remains knowledgeable and competitive.
• Facilitate ongoing training and re-training as needed.
• Develop and execute long-term strategies to advance the outlet's objectives.
• Identify and capitalize on opportunities for expansion or strategic realignment based on market trends.
• Analyze and manage outlet budgets to reduce expenses and enhance profitability.
• Oversee the control of outsourced labor, casual staffing, and overtime in line with budgetary constraints.
• Identify and address potential issues to improve operational efficiency and revenue generation.
• Monitor reservation status and coordinate with the culinary team to ensure seamless service.
• Plan and manage staffing levels to meet business needs and adhere to budgetary guidelines.
• Collaborate with Talent & Culture to recruit and onboard qualified team members.
• Conduct daily briefings and monthly department meetings to ensure clear communication and team alignment.
• Maintain and enforce service standards and procedures.

Ensure compliance with hygiene and food safety regulations in line with Fairmont and corporate guidelines

Qualifications:

• 1 years in Bar manager role
• Minimum 3 years as Head Mixologist 
• Experience in Asia or World 50 best bar is a must.
• Leadership / People management
• Knowledge in Financial and Marketing Area
• Able to work under pressure and independently
• Service oriented with an eye for details 
• Strong computer skills and proficient in Microsoft Office-Words & Excel
• Strong problem solving and decision making skills
• Effective conflict management skills, respecting a diverse, multi-cultural environment
• Can use sensitivity and discretion in supporting guest needs
• Leads to constantly improve the guest service experience and team performance
• Leadership skills developed – collaborative, enabling, and entrepreneurial
• Career focused, wanting to grow and develop, self-driven

Our commitment to Diversity & Inclusion:

We are an inclusive company and what we really hope to achieve is to attract, recruit and promote diverse talent.

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

The Food & Beverage Sales & Event Manager is responsible for driving food and beverage sales through the planning and execution of events. The incumbent is key duties include identifying and pursuing new business opportunities, coordinating with clients to customize event details, and working with internal teams (culinary and service) to ensure seamless event operations. He/she also manage event budgets, track sales performance, and provide excellent customer service throughout the process. Additionally, the manager is responsible for maintaining relationships with clients to encourage repeat business and staying informed of industry trends to remain competitive.

How does your day look like?

Event Sales & Coordination: 

• Lead the sales efforts for F&B-related events such as corporate functions, and private events.
• Collaborate with clients to understand their needs and customize offerings.

Business Development:

• Develop and implement strategies to grow F&B event sales. Identify potential clients, generate leads, and build strong relationships to drive repeat business.
• Conduct site tours and presentations for potential clients.
• Prepare and negotiate contracts, ensuring compliance with hotel/event policies.

Event Planning & Execution:

• Oversee all aspects of event planning, including menu design, budgeting, staffing, and logistics. Ensure that events are executed seamlessly and exceed client expectations.
• Oversee event setup and teardown, ensuring all details are in place and aligned with client expectations.
• Monitor event timelines and make real-time adjustments as needed Contracting

Revenue & Budget Management:

• Collaborate with the finance department to manage event budgets and pricing strategies.
• Track and report on event profitability, ensuring revenue goals are met.
• Manage all billing and payments related to food and beverage events.
• Marketing & Promotion:
• Collaborate with the marketing team to create promotional materials and strategies for food and beverage events.
• Assist in organizing special promotions and events to drive additional revenue.

Client Relations:

• Serve as the main point of contact for clients, ensuring excellent communication throughout the event planning process. Handle any issues or last-minute requests professionally and efficiently.

Collaboration:

• Work closely with the culinary team, front-of-house staff, and external vendors to ensure smooth event operations and high-quality service.

Sales Targets & Reporting:

• Meet or exceed event sales targets. Prepare regular sales reports and forecasts for management review.

Market Research:

• Stay informed on industry trends, competitor offerings, and customer preferences to keep the F&B department competitive and innovative.

Budget Management:

• Manage event budgets, control costs, and ensure profitability for each event.

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

• Support the reservations team to ensure all key KPIs are met and maintained including conversion, abandoned call rate and call quality assurance.
• Supporting & Handling Email Reservations
• Taking Internal & External calls follow LISTEN/LQA Standard
• Perfect Arrival Check
• Rate Loading
• Ensure travel agency commissions, reservations sales conditions, profile tracking and guest recognition is checked, completed and updated accordingly
• Maintain high level of performance within the reservations guest experience, including training and support for the reservations team and liaison with operational teams.
• As instructed by the Director of Reservation Sales, maintain and update reservation systems with accurate tracking and rate information to all distribution channels.
• Ensure that a “RevPRO culture” is spread in the hotel, through regular liaison with operational
• Manage rooming lists, corporate bookings, and crew blocks as required
• Travel Agent Commission Reconciliation

• Assist the Chief Engineer and/or Maintenance Officer to issue Work Orders / HotSOS to Duty Engineers and Technicians.
• To compile all hardcopies of Daily Activities, Meter Readings and Maintenance Report and transfer in engineering e-folder.
• Preparation and submission of Monthly Maintenance and Utilities Report.
• Check the work load and efficiency of various sections.
• To monitor and update Maintenance Schedule for both in-house Engineering Team and outsource Contractors on daily basis.
• Ensure Duty Personnel and Vendors carry out the Room Preventive Maintenance (RPM) and the Periodic Plant Maintenance (PPM) works according to the scheme and schedule.
• Filing of Vendor’s Service Reports, Invoices and other documents.
• To assist Chief Engineer and/or Maintenance Officer on Licensing and Maintenance Contracts expiry and renewal.