Total 119 customer service manager job vacancies in Singapore

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

Primary Responsibilities

Manages The Daily Housekeeping Operations For Rooms And Public Area

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

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

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

Management And Leadership Of The Housekeeping Team

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

Involvement As A Member Of The Hotel Leadership Team

• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Follows sustainable procedures and practices that support ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).
• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports are trained in, and follows WSH guidelines.
• Personally handles and follows up on any guest complaints and incidences, together with Lobby Manager and/or respective hotel colleague(s), in a manner which aligns to the hotel’s values, policies and procedures.
• Undertakes any reasonable tasks and secondary duties as assigned by the Director of Housekeeping / Assistant Executive Housekeeper.
• Performs any other duties and responsibilities that may be assigned.

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 by supports the Planet 21 program.
• Performs any other duties and responsibilities that may be assigned.

The Raffles Service Agent delivers friendly and professional service that meets guest’s reservation experience expectations prior to their arrival.

Primary Responsibilities

Delivers Friendly and Professional Service

• Ensures smooth operation of Raffles Service department by attending to incoming calls, fax and emails that are pertaining to room reservation.
• Obtains all the necessary information to complete a room reservation in the Opera system, i.e. stay dates, flight details, rates, special requests and reservation notes.
• Completes the reservation process by combining all reservation details (including any Food and Beverage or Spa arrangements) and sending a confirmation to the guest.

Focuses on Guest Experience

• Supports guest’s decision to proceed with the reservation by providing accurate information on the price, room type, availability and the amenities.
• Is well versed with the preference of the regular guests and provide them with the consistent service anticipating their needs in advance.

Involvement in Wider Job Function Actions/Relationships

• Supports the Raffles Service colleagues to achieve upsell goals in various revenue streams.
• Coordinates with other departments (Front Office, Concierge, Food and Beverage, Raffles Spa, Housekeeping and Butler) on the guest’s needs and requirements.
• Works closely with Revenue department to be aware of the occupancy of the hotel (i.e. sold out dates, blackout dates and the need periods).
• Advises Raffles Service Manager of any deviations in rate applications or reservations arrangement.
• Maintains an accurate and updated filing system of all correspondence.
• Is familiar with hotel’s credit policies and handles billing instructions correctly.
• Performs clerical and administrative duties.
• Adheres to Raffles Hotel Singapore and Room Reservations department standard operating procedures, guidelines and grooming standards.
• Supports Accor Corporate programs, such as Planet 21.
• Ensures service standards and individual performance are aligned with Accor Hotels Values.

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

• Lead, plan, and execute IT projects within the hotel, ensuring alignment with business goals.
• Oversee the implementation of new technology systems, upgrades, and integrations.
• Collaborate with various departments to identify technology needs and streamline operations.
• Manage project timelines, budgets, and resources effectively.
• Conduct risk assessments and develop mitigation strategies for IT projects.
• Supervise day-to-day operations, ensuring smooth functioning across various departments.
• Develop and implement operational policies and procedures to optimize efficiency.
• Coordinate with department heads to maintain quality standards and guest satisfaction.
• Oversee inventory management, vendor relations, and cost control measures.
• Analyze operational data to identify areas for improvement and implement solutions.
• Provide leadership and guidance to the IT and operations teams.
• Recruit, train, and mentor staff to maintain high performance and morale.
• Foster a collaborative and innovative work environment to achieve organizational goals.
• Delegate tasks and responsibilities effectively while providing support and feedback.
• Liaise with external vendors, contractors, and service providers to ensure smooth operations.
• Communicate IT updates, changes, and strategies effectively across the organization.
• Collaborate with senior management to align IT and operational strategies with overall business objectives.

Butcher’s Block is Raffles Hotel Singapore’s avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. The Restaurant General Manager of Butcher’s Block will be the “face” and ambassador of the restaurant, leading the venue’s personality and soul. As General Manager, you will work closely with the Restaurant Chef de Cuisine for supervising the overall operation and service standards of the outlet to meet and exceed guest’s dining experience expectations. 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. In addition, the General Manager will be expected to lead the team and to create a nurturing work environment for the team members to prosper and excel. 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

• Previous relevant experience with managing of a restaurant of similar standing and profile.
• Ability to work independently and with minimal supervision.
• Highly organised with strong analytic 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 remain 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 customers.
• 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 organization.
• Maintains a productive climate and confidently motivates, mobilizes, 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, prioritizes, organizes and manages resources in order to accomplish business goals within a specific time period.
• Able to create ‘Colleague Welcome Kit’ in coordination with office of Talent & Culture
• Able to establish, review and adjust sequence of service if necessary.
• Prepares training manual and conduct departmental service training in coordination with Learning and Development Manager.
• Develops pre-opening training schedule in coordination with Learning and Development Manager.
• Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.
• Reviews simulation processes and update evaluation criteria for smooth opening.
• Creates simulation schedule, menus and critique form in coordination with Chef de Cuisine.
• Establishes operating par stock for OS&E and beverage.
• Establishes menu pricing based on market knowledge and cost considerations.
• Creates restaurant Standard Operating Procedures.
• Creates bar recipe in Material Control.
• Establishes minimum/maximum for guest supplies.
• 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 Chef de Cuisine.

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs.
• Supervises operation, ensuring sufficient manning coverage for operations.
• Assigns the Assistant Manager, Junior 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 timeline of deliverables.
• Maintains consistency in quality of food, beverage and service above all else.
• Attends briefings and meetings held by the department and update all latest policies as needed.
• Possesses in depth and supervise knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervise 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 take immediate action if needed or required.
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Consistently present in the operation area during all key meal periods.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains customer feedback during operations to ensure satisfaction and building loyal following/return customer base.
• Handles guests’ complaint and comments competently and swiftly.
• Leads the service and culinary team to personalize guest experience and in accordance to Hotel Standards.
• Builds strong relationships with local guests and build loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, staff, operator at all times.

Management and Leadership of Outlet

• Is a mentor and role model.
• Proactive, innovative with in depth F&B 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 be consistent in service standards, to be collaborative and enabling leadership style. Provide regular team meeting for training and arranges examinations for the staff to achieve higher standards and skills.
• Drives the team to achieve common goals and build a strong team work.
• Uses the performance review process to identify and develop talent for growth management performance issues and uses coaching styles.
• Be culturally affinity and show empathy to all team members.
• Coaches and trains staff to prepare them for the next level within 14 – 24 months.
• Reviews the work performance of all colleagues to make sure that established procedures and policies are followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. To actively enforce colleague motivation and team building.
• Observes colleague’s individual performance, grooming, punctuality.
• Performs staff appraisals/disciplinary actions if required.
• Provides 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 Assistant Director of F&B on topics of importance.
• Attends monthly departmental meeting and communicates with the team. Follow up on projects assigned if any.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• To be knowledgeable to represent the brand and promote the outlet. To be comfortable being a media personality, subject to approval and supervision of the Management and Marketing Communications team.
• Comfortably and confidently answer questions and attend to queries or feedback regarding the restaurant.
• Makes recommendations to the Management on other potential sources of revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of costs, expenses, and labor.
• Submits regular forecast of the restaurant revenue. Work out on property revenue to yield.
• Submits monthly sales analysis with improvement action plan and uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Streamlines all training requirements and co-ordinates all arrangements for proper execution of instructions.
• Conducts regular on the job trainings for colleagues to develop their skills/new menu items.
• Records and submits monthly On-the-Job Training hours to F&B 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

• 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 a business partner and leader.
• Ensures NEA rules and regulations are met and achieve.  
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Performs any other duties and responsibilities that may be assigned.

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 by supports the Planet 21 program.
• Performs any other duties and responsibilities that may be assigned.

• Manages the assigned internal personnel, equipment, materials and subcontractors. Ensure all administrative and control requirements are met in accordance with the division’s management and control practices
• Coordinate and linking with various service companies, contractors, consultant, architect, and government, etc.
• Meeting with top management and clients to identify project requirements, delivery timelines, and costs
• Planning, executing, and supervising projects to meet management’s strategic objectives and to ensure project delivery within budget and on time
• Develop detailed project plans to guide clients, staff members, and project teams and to revise based on changing needs and requirements
• Monitoring project performance to ensure timely delivery
• Compiling and submitting project status reports to clients, management, and other stakeholders
• Leading and facilitating the overall cross-functional project team
• Monitoring and applying performance management techniques, including the use of KPI’s to improve project performance
• Managing the flow of project information between the team and the client, through regular meetings and written communications
• Identifying and monitoring project risks and planning and implementing risk mitigations
• Manage the relationship with the client and all stakeholders

• Manages the assigned internal personnel, equipment, materials and subcontractors. Ensure all administrative and control requirements are met in accordance with the division’s management and control practices
• Coordinate and linking with various service companies, contractors, consultant, architect, and government, etc.
• Meeting with top management and clients to identify project requirements, delivery timelines, and costs
• Planning, executing, and supervising projects to meet management’s strategic objectives and to ensure project delivery within budget and on time
• Develop detailed project plans to guide clients, staff members, and project teams and to revise based on changing needs and requirements
• Monitoring project performance to ensure timely delivery
• Compiling and submitting project status reports to clients, management, and other stakeholders
• Leading and facilitating the overall cross-functional project team
• Monitoring and applying performance management techniques, including the use of KPI’s to improve project performance
• Managing the flow of project information between the team and the client, through regular meetings and written communications
• Identifying and monitoring project risks and planning and implementing risk mitigations
• Manage the relationship with the client and all stakeholders

The Assistant Sales Manager mission is to primarily promote the Hotels and where possible

The Assistant Sales Manager mission is to primarily promote the Hotels and where possible, hotels belonging to the chain in his/her area/region. To achieve optimal sales at the best possible conditions for the company.

To ensure the smooth running operation of the commercial section in consultation with the Director of Sales on all matters.

The performance of the Assistant Sales Manager will be determined solely by the productivities of the corporate section as well as the overall results of the Hotel.

To assist the Director of Sales on other delegated duties, e.g. organizing cocktails/ events etc.

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.

• Responsible for the day-to-day management of the Engineering and Maintenance operations in an efficient condition to ensure the safety and comfort of guests and employees 
• Led a team of engineering and maintenance specialists responsible for all engineering operations such as troubleshooting operation, repair, built-up, and maintenance of mechanical, electrical service, and general building
• To ensure the compliance of all local fire safety, building control & environmental codes and regulations
• Coordinate and linking with various service companies, contractors, consultant, architect, and government, etc.
• Meeting with top management and clients to identify project requirements, delivery timelines, and costs
• Planning, executing, and supervising projects to meet management’s strategic objectives and to ensure project delivery within budget and on time
• Developing detailed project plans to guide clients, staff members, and project teams and revising based on changing needs and requirements
• Monitoring project performance to ensure timely delivery
• Compiling and submitting project status reports to clients, management, and other stakeholders
• Monthly report according to company policy, all utility consumption, staff monthly roster, medical of vacation leave correspondence, purchase request, store control and inventory, set-up yearly expense budget, analyzing and controlling the expense, analyzing of complaints, log book and various checklists, handling of repair and job orders
• Hold regular meetings or briefings with staff, daily morning briefings with General Manager, Operations Manager, and other department

• Assign sufficient manning to cater for daily operational needs
• Planning of VIP arrivals and departures and ensuring operational efficiency
• Develop and maintain strong guest relationships to ensure guest loyalty
• Handle guest issues when needed 
• Plan and review rosters to ensure productivity goals are met
• Conduct audit checks on service standards and ensure compliance with hotel standards
• Ensure operations are in order, guests assistance required is rendered accordingly and hotel’s service standards are met
• Responsible for all aspects of Guest Service and Guest Satisfaction that are generated and maintained in Guest Satisfaction system
• Facilitate preventive maintenance program with housekeeping and engineering
• Work with the Revenue, Reservation and Sales Manager to ensure strategies are in place to maximize revenue opportunities
• Track and Forecast daily, weekly and monthly Of Loyalty Program
• Planning, reviewing, training, monitoring, evaluation and counseling of employees
• Handling and investigation of guest requests/complaints 
• Counseling and disciplinary action for colleagues non-compliance with procedures and behavior
• Attend any department and operational meetings
• Ensure grooming standard set by the hotel at all times
• Ensure work areas are adequately stocked and inventory properly recorded 
• Ensure department compliance with safety and security procedures at all times

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

• Manage and coordinate daily Front of the House and Heart of the House operations with right delegation
• Long Term planning to create initiatives that furthers the outlet overall goal
• Identifying potential problems and points of friction and working to find solutions in order to maximize efficiency and revenue
• Monitor the reservation status and communicate with culinary team
• Plan and control manning to meet business needs and according to budget
• Work with Talent & Culture to recruit suitable colleagues
• Communicate with team during daily briefings and conduct monthly department meetings
• Ensure regular training and re-training when needed
• Maintain service, standards and procedures for the outlet and to ensure that they are achieved and followed by
• Ensure hygiene and food safety compliance in the outlet and related areas
• Together with the Restaurant Manager lead the F&B team to personalize the guest dining experience and ensure the compliance of LQA standards and delivery of Service Promise
• Lead a Heartist® approach to guest experience/service with the F&B team
• Provide immediate attention to guest complaints and provide appropriate service recovery. To follow up and to establish correct procedures to prevent future recurrence
• Work closely with the culinary team to maintain food quality and to create attractive food products that support the image of the outlet/hotel and incremental business volume
• Regular review of guest comments/VOG with the team and implement right solutions for continuous improvement
• Implement, monitor, train and maintain control measures to impact food costs,beverage costs, labour costs and operating supply costs for the outlet and to be in line of budget
• Plan, implement and measure profit enhancement programmes constantly in the areas of menu engineering, profit contribution, revenue generation, productivity, pricing and costing for products used in the outlet
• Provide necessary training and guidance to F&B team and to ensure that the highest possible standards and quality of products and services offering in the premise
• Recruit, develop and retain F&B team who are competent and confident to exceed guest expectations and create successful business
• Support the F&B team to be consistent in service, use a collaborative, enabling leadership style, have regular team meeting
• Develop own knowledge and skills to grow as a business partner and leader.

• Report directly to the Duty Manager, the Guest Service Agent is directly responsible for the day-to-day operations of the reception whilst on duty. 
• The Guest Service Agent is also to ensure that guests and visitors are made to feel comfortable and welcome “at home” on arriving and departing the Hotel.
• Responsible for the supervision of driveway and daily operation and to ensure a consistently high standard of guest service.
• Responsible for Information desk activities (including guest queries, information, mail, and messages).
• Identify the person to whom he/she is speaking, and the subject of the request, and direct the guest accordingly.
• Provide general information to customers and guests in a good and helpful manner.
• Identify ways of increasing the Hotel’s overall profitability within the section.
• Know how to explain the hotel and network pricing policy to guests.
• Know how to present the sales pitch for the various network products and hotel services.
• Systematically offer the hotel’s services to guests upon their arrival.
• Strive to implement the Accor Vision and demonstrate active use of the Accor Values

What do we expect from you?

Under the general guidance of the Operator Manager or any other authorized by the management, serve as the main point of contact for all guest requests and needs.  The Operator agent is responsible for answering all calls within three rings, recording guest’s needs, and ensuring an appropriate resolution.  The Operator agent must exhibit a professional, can do attitude while recognizing that customer satisfaction is of paramount importance.

How your day looks like?

• Have knowledge of Hotel, hotel staff, and hotel services, including the hours of operation for all departments involved in and in the surrounding areas: has a thorough knowledge of guestrooms including: location, views, amenities, features, types, etc.
• Able to give accurate directions and information regarding the immediate downtown and surrounding areas. Maintain and be familiar with a directory of information that contains, but is not limited to hotel and local information.
• Ensure guest satisfaction by performing such duties as attending to their requests and inquiries courteously and efficiently, and accepting changes or additions in work hours, which are necessary for the maintenance of uninterrupted service to hotel guests and patrons.
• Handle all guest comments, questions, complaints, requests and inquiries promptly and courteously, taking the necessary action steps and ensuring thorough follow through.
• Receive all internal and external calls in accordance of company standards.
• Telephone guests in accordance with their wake-up call requests, to prescribe standards, and to inform security of the guest does not answer their call.
• Manage and allocate guest requests.
• Enter guest requests into guest tracking system and maintain guest profiles.
• Input and keep updated guest messages within Property Management System.
• Ensure that guest names are used wherever possible.
• Ensure use of your own name wherever possible.
• Correctly take and place room service orders, ensuring that the order is repeated back to the guest as per the procedure.
• Undertake and complete any special projects, related tasks or reasonable requests when required by Management.
• Familiarize yourself with the guests needs and requirements in order to ensure an efficient and friendly service.
• Create and maintain a personal and respectful rapport with regular guests.
• Complete the required handover with the incoming shift.
• Keep updated and use all information/function boards accordingly.
• Record all equipment faults in the logbook and report to supervisor.
• Ensure that all incoming faxes/emails are marked with the guest’s name and room number and are delivered to the room promptly.
• Maintain and check telephone equipment daily and report any necessary faults.

        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:

• Assign sufficient manning to cater for daily operational needs
• Planning of VIP arrivals and departures and ensuring operational efficiency
• Develop and maintain strong guest relationships to ensure guest loyalty
• Handle guest issues when needed 
• Meet, greet, rooming and service of all VIP guests 
• Plan and review rosters to ensure productivity goals are met
• Ensure LQA service standards are in practice as set by the hotel at all times
• Conduct audit checks on colleague’s service standards and ensure compliance with hotel standards
• Ensure operations are in order, guests assistance required is rendered accordingly and colleague’s service standards are met
• Consistently offer professional, engaging and friendly service
• Lead a Heartist® approach to guest experience/service with the team
• Responsible for all aspects of Guest Service and Guest Satisfaction that are generated and maintained in Fairmont Gold Lounge
• Monitor maintenance and development of the physical Fairmont Gold product
• Facilitate preventive maintenance program with housekeeping and engineering
• Daily compliance on hygiene and safety standards based on HACCP standards and ensure all checks and documentation are accurately recorded on a timely basis 
• Coordinate and lead the team on internal hygiene audits with Hygiene and Safety department personnel on a weekly basis
• Coordinate and lead the team in the yearly Haccp audit and ensure compliance and pass audit 
• Work with the Revenue Manager, Reservations Manager, Sales Manager and Front Office Manager to ensure strategies are in place to maximize revenue opportunities
• Track and Forecast daily, weekly and monthly Fairmont Gold occupancy levels and plan accordingly
• Planning, reviewing, training, monitoring, evaluation and counseling of employees
• Handling and investigation of guest requests/complaints 
• Counseling and disciplinary action for colleagues non-compliance with procedures and behavior
• Attend any department and operational meetings
• Ensure grooming standard set by the hotel at all times
• Ensure work areas are adequately stocked and inventory properly recorded 
• Ensure department compliance with safety and security procedures at all times

Who are we?

Mondrian is built on a team of visionaries at the forefront of hospitality, cuisine, design, and entertainment. Our lifestyle moments are forged with highly-curated and passionate service. We are committed to authenticity, sophistication, mastery and innovation. Our mission has been to make food and beverage the heart and soul of our hotels. Our stage is the world. Our time is now. We are an equal opportunity employer.

What do we expect of you?

Reporting into the Assistant F&B Manager, you ensure that Mondrian guests have exceptional dining experiences. You are responsible for the financial performance of the venue and that the team you lead is expertly trained and well supported. You are a seasoned restaurant manager and will draw upon your professional experience to lead an exciting and efficiently running operation. You are a skilled communicator to both colleagues and guests alike. You are well organized. You are composed under pressure, well-groomed and are enthusiastic about service. Your ability to identify, onboard, train and develop personnel is key.   

How your day looks:

· Identify, onboard, train and develop personnel. Manage performance and conduct periodic review of staff. Develop retention plan.

· Collate information from BOH & FOH regarding daily operation. Disseminate information about daily ops to wider team.

· Ensure that standards and procedures are being understood and practiced. Continuously ideate on workflow efficiencies.

· Maintain a CRM database to identify and nurture key guest relationships. Lead service recovery efforts when necessary.

· Organise activations and group bookings at the venue. Align with brand partners. Liaise with marketing team to maximise communication benefits.

· Be fully accountable for budget and P&L management.

· Manage inventory and inventory reporting. Investigate causes of variance.

· Oversee relationships with vendors. Ensure favourable trade terms.

· Set preventative maintenance schedule for all relevant operational equipment.

· Guarantee compliance where relevant (hygiene, licensing, employment …etc)

· Prepare reports to communicate (daily, monthly, quarterly. Etc) performance results to the executive team. Identify opportunities for improved performance and growth.

How do you deliver this?

Tell It Like It Is- Be authentic, honest, direct, sincere & professional.

Build Rapport – Be engaging, reliable, thoughtful, helpful, energetic & empathetic.

Gain Trust- Be dependable, deliver on promises, take ownership & follow through.

Play To Win – Be original, bold, cutting edge and decisive.

Right Here, Right Now – Be attentive, meticulous, determined & impressive.

MANAGE THE DAILY OUTLET OPERATIONS: RESERVATION, SERVICE, MANNING AND HYGIENE

• Manage and coordinate daily Front of the House and Heart of the House operations with right delegation
• Long Term planning to create initiatives that furthers the outlet overall goal
• Assessing and analysing outlet budgets to find ways to minimize expenses optimize profits 
• Identifying potential problems and points of friction and working to find solutions in order to maximize efficiency and revenue
• Identifying of opportunities to expand or shift course in order to take advantage of changes in the market 
• Monitor the reservation status and communicate with culinary team
• Plan and control manning to meet business needs and according to budget
• Work with Talent & Culture to recruit suitable colleagues
• Control outsource labour supply, casual labour and overtime
• Communicate with team during daily briefings and conduct monthly department meetings
• Ensure regular training and re-training when needed
• Maintain service, standards and procedures for the outlet and to ensure that they are achieved and followed by
• Ensure hygiene and food safety compliance in the outlet and related areas

PROVIDE MEMORABLE DINING EXPERIENCE THAT EXCEEDS GUESTS’ EXPECTATIONS

• Lead the F&B team to personalize the guest dining experience and ensure the compliance of LQA standards and delivery of Service Promise
• Lead a Heartist® approach to guest experience/service with the F&B team
• Provide immediate attention to guest complaints and provide appropriate service recovery.  To follow up and to establish correct procedures to prevent future recurrence
• Work closely with the culinary team to maintain food quality and to create attractive food products that support the image of the outlet/hotel and incremental business volume
• Regular review of guest comments/VOG with the team and implement right solutions for continuous improvement
• Focus on the dining experience for LCAH members

ACCOMPLISH Cost Containment and Profit Enhancement

• Implement, monitor, train and maintain control measures to impact food costs, beverage costs, labour costs and operating supply costs for the outlet and to be in line of budget

• Plan, implement and measure profit enhancement programmes constantly in the areas of  menu engineering, profit contribution, revenue generation, productivity, pricing and costing for products used in the outlet
• Interpret financial reports: create and implement plans or promotion to improve  profits for the outlet
• Compile financial data and use the data to coach the service team how to use suggestive selling to improve the overall financial performance

MANAGEMENT AND LEADERSHIP OF THE F&B TEAM

• Provide necessary training and guidance to F&B team and to ensure that the highest possible standards and quality of products and services offering in the premise
• Recruit, develop and retain F&B team who are competent and confident to exceed guest expectations and create successful business
• Support the F&B team to be consistent in service, use a collaborative, enabling leadership style, have regular team meeting
• Drive consistent service and process improvement, be entrepreneurial
• Use the performance review process to identify and develop talent for growth management performance issues, using a coaching styles

INVOLVEMENT AS A MEMBER OF THE HOTEL LEADERSHIP TEAM

• Interface the needs/requirements of other departments with the F&B Service: Laundry, Property Maintenance, Sales & Marketing, Engineering, Front Office, Security, Finance, T&C and Culinary
• Provide a level of Safety & Security for all colleagues
• Develop own knowledge and skills to grow as a business partner and leader.

The Raffles Service Agent delivers friendly and professional service that meets guest’s reservation experience expectations prior to their arrival.

Primary Responsibilities

Delivers Friendly and Professional Service

• Ensures smooth operation of Raffles Service department by attending to incoming calls, fax and emails that are pertaining to room reservation.
• Obtains all the necessary information to complete a room reservation in the Opera system, i.e. stay dates, flight details, rates, special requests and reservation notes.
• Completes the reservation process by combining all reservation details (including any Food and Beverage or Spa arrangements) and sending a confirmation to the guest.

Focuses on Guest Experience

• Supports guest’s decision to proceed with the reservation by providing accurate information on the price, room type, availability and the amenities.
• Is well versed with the preference of the regular guests and provide them with the consistent service anticipating their needs in advance.

Involvement in Wider Job Function Actions/Relationships

• Supports the Raffles Service colleagues to achieve upsell goals in various revenue streams.
• Coordinates with other departments (Front Office, Concierge, Food and Beverage, Raffles Spa, Housekeeping and Butler) on the guest’s needs and requirements.
• Works closely with Revenue department to be aware of the occupancy of the hotel (i.e. sold out dates, blackout dates and the need periods).
• Advises Raffles Service Manager of any deviations in rate applications or reservations arrangement.
• Maintains an accurate and updated filing system of all correspondence.
• Is familiar with hotel’s credit policies and handles billing instructions correctly.
• Performs clerical and administrative duties.
• Adheres to Raffles Hotel Singapore and Room Reservations department standard operating procedures, guidelines and grooming standards.
• Supports Accor Corporate programs, such as Planet 21.
• Ensures service standards and individual performance are aligned with Accor Hotels Values.

Role Description

This is a full-time on-site role for a Duty Manager position at Mondrian Singapore Duxton. The incumbent will be responsible for overseeing daily operations and ensuring guest satisfaction. They will handle guest inquiries and resolve any issues that may arise. The Duty Manager will also manage the front desk and supervise the team, ensuring smooth operations and excellent customer service.

How your day looks like?

• Take ownership and responsibility for Duty Management shifts
• Record in the Duty Log all/any incidents that occur in the hotel and follow up with the Front Office Director and/or Hotel Manager
• Report any accident, incident, theft for both internal and external guests, and liaise with Security & Safety Manager as appropriate
• Knowledge of all arrivals and departures, using guest name at all times
• Check current day arrivals and departures, taking appropriate action in the event of fully booked situations
• Fully conversant with current availability situation at any given time, and also future availability
• Fully conversant with all hotel room types, numbers, layout, locations, rates
• Liaise with Housekeeping and Engineering as required for Out Of Order rooms
• Ensure accuracy of input into reservation/front desk systems, and content/legibility of registration cards
• Manage upselling opportunities, email capture and other Front Office initiatives
• Ensure all necessary supplies are available for the Front Desk in order to work efficiently and oversee ordering/completion of Purchase Orders in line with hotel policies and procedures
• Undertake and complete any special projects, tasks or other reasonable request by Front Office Director and/or Hotel Manager
• Meet and welcome regular, global card holders and VIP guests
• Ensure Front Door entrance is covered at all times
• Ensure guest privacy and security, respecting confidential information
• Ensure all guest special requests are followed through and administrated
• Ensure Front Desk Agents are fully conversant with correct policies and procedures for: Reservation enquiries and booking requests, allocation of rooms, pre-allocation and handling of Group arrivals, registering guests, offering assistance with luggage and/or escort to guestrooms, VIP guests/walk-ins, and handling complaints/feedback.
• Follow up on any doubtful accounts passed on by Front Desk Agents
• Authorize and sign paid outs, corrections, adjustments and cashier’s banking
• Be fully involved in the preparation of departmental and hotel budgets as well as any other financial reports if requested
• Ensure Front Desk Agents balance their close of shift and resolve any discrepancies in audit and cash float balancing
• Fully conversant with foreign exchange procedures
• Fully conversant with hotel credit policy as it relates to: cash payments, credit card payments, account to company, voucher payment, and third party payment.

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 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.

Assistant Revenue Manager

Summary of Responsibilities:

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

REVENUE MANAGEMENT STRAGEGY SUPPORT

• Support the Hotel Management and Director of Revenue Management to define the hotel strategy (in terms of business mix and pricing by season and type of day) for the future periods

REVENUE MANAGEMENT PERFOMANCE

• Analyze in detail the hotels results and performance (average rates, occupancy rates, RevPAR..). Survey the market and competitors in terms of performance (RevPAR Index, market penetration…), pricing and availability as a basis for future tactical decisions with the Hotel GM.

REVENUE FORCASTING

• Ensure an accurate and dynamic forecast for the future dates(by room and revenue by segment and day) based on the RM referenced systems recommendations and a daily monitoring of the data (portfolio, booking pick-up,events, calendar events)

PRICING, PLANNING & DISTRIBUTION OPTIMISATION

• Take daily decisions to optimise the hotel turnover. Decisions in terms of pricing, inventory management (RMLs open/close), group quotation, distribution channels... Ensure that these recommendations are implemented in reservation and reception, and that systems (PMS, CRS/TARS, RMS) are updated accordingly. 

REVPRO CULTURE

• Ensure that a “RevPRO culture” is spread in the hotel, through the animation of weekly yield meetings and regular coaching and training sessions for the hotel teams 

OTHER RESPONSIBILITIES 

• Pricing and distribution loading across all systems and tools
• Cover responsibilities for the Director of Revenue Management when out of the office

Job Scope

Under the general guidance of the Director of Finance, you oversee and direct all aspects of the finance function, including the accounting operation, financial reporting, managing relationships with lenders and compliance with tax and other governmental authorities.

Reports directly to the Director of Finance on all day-to-day operational matters affecting the hotel, and directly to the Director of Finance on all finance matters.

Essential Responsibilities

• Supervises the accounting department of the Hotel
• Directs the accounting departments of the hotels to ensure strong accounting procedures and controls are in place, and financial reporting is timely, reliable and accurate.
• Responsible for all staffing matters for the finance function including recruitment, training and counseling of employees.
• Oversees hotel accounting systems and ensures full use is made of system capabilities.
• Responsible to produce the most effective and efficient accounting organization and processes to support the hotel’s operations.
• Provides financial support to the Director of Finance/GM and the hotel Executive Committee, including periodic reporting, financial analysis, forecasts etc. 
• Provides financial input on all significant business decisions.
• Monitors departmental costs across hotel and provides leadership in controlling and reducing costs.
• Monitors financial performance and provides the management team and with early warnings of variances from budget or forecast.  Responds proactively to business developments, and assists the management team to take appropriate action to address changing circumstances.
• Liaises with finance department in and ensure all reporting requirements and requests for information are satisfied in a timely manner.
• Oversees the consolidation of the financial information for reporting to the banks and joint venture partners.
• Oversees the accumulation of the financial information for reporting to tax accountants and tax authorities. 
• Oversees F&B accounting and reporting and monitors relations/responds.
• Responsible for liaising with banks, and monitoring compliance with all loan agreements and covenants.
• Oversees the generation of operating and cash flow forecasts for Corporate office and for the banks, as per directed by the Director of Finance.
• Responsible for managing and supporting the annual budget process.
• Oversees capital project budgets and reporting.