Total 88 maintenance manager job vacancies in Singapore

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.

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 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.

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.

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.

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.

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

THE MISSION ?

You have been appointed Minister of the Right Price & Master of Reservations at your Mama!

THE MISSION?

You are the favourite parent of Mama!

The Assistant Manager Revenue supports the Director of Revenue Mangement in optimizing the hotel’s revenue through effective pricing strategies, inventory control, and market analysis. This role is pivotal in ensuring that the hotel maximizes its profitability by analyzing trends, monitoring competition, and collaborating with other departments to align strategies with the hotel’s overall goals.

Key Responsibilities:

 Revenue Management:
    •    Assist in the development and implementation of pricing strategies aimed at maximizing hotel room revenue.
    •    Monitor and analyze competitors’ rates, demand trends, and market conditions to provide recommendations for pricing adjustments.
    •    Manage and optimize room inventory across various distribution channels, including OTAs (Online Travel Agencies), GDS (Global Distribution Systems), and the hotel’s direct booking platform.
    •    Support the Revenue Manager in forecasting future revenue and occupancy trends based on historical data and market insights.

Data Analysis and Reporting:
    •    Collect and analyze data from Property Management Systems (PMS), Central Reservation Systems (CRS), and other relevant sources to monitor revenue performance.
    •    Prepare daily, weekly, and monthly reports detailing revenue performance, occupancy rates, and other key metrics.
    •    Identify opportunities for revenue growth by monitoring key performance indicators (KPIs) such as RevPAR (Revenue per Available Room), ADR (Average Daily Rate), and occupancy levels.

Collaboration and Communication:
    •    Work closely with the Sales, Marketing, and Front Office teams to ensure revenue strategies are effectively implemented.
    •    Participate in regular meetings to review revenue performance, discuss upcoming events, and adjust strategies as needed.
    •    Provide support and training to hotel staff on revenue management principles and best practices to ensure alignment with revenue goals.

System Management:
    •    Maintain and update revenue management systems to ensure data accuracy and consistency across all channels.
    •    Assist in the implementation and management of new revenue management tools and technologies.
    •    Address any issues related to revenue management systems promptly to avoid disruptions in revenue operations.

   Strategic Planning:
    •    Contribute to the development of long-term revenue strategies, including pricing models, market segmentation, and distribution strategies.
    •    Support the Revenue Manager in conducting market research and competitive analysis to identify new opportunities for revenue enhancement.
    •    Assist in the preparation of the hotel’s annual budget and revenue forecast.

We are looking for a highly organized and customer-focused Assistant Manager Reservations to join our team at Mondrian Singapore Duxton.  In this role, you will assist in overseeing the reservations department, ensuring that guest bookings are handled efficiently and accurately. If you have a passion for hospitality, excellent communication skills, and the ability to manage a high-volume reservations environment, we encourage you to apply and help us deliver exceptional guest experiences.

• Exercises and ensures proper selling and up-selling techniques to help in generating maximum revenue for the hotel.
• Monitors and ensures that all reservations are input into the system promptly and accurately and are confirmed back to the guest/client.
• Monitors and reviews regularly the room and rates availability, hotel status, close-out dates and overbooking situation.
• Extends full cooperation within and between other departments to ensure guest satisfaction.
• Informs/Calls the attention of the Director of Revenue Management for situations like: overbooking, system failure and other critical cases. Consults with team before making any critical decision at work.
• Observes and Maintains Reservations and Rooms & Guest Services systems, procedures, company standards and policies.
• Regularly updates data system for contracts, rates and agreements, guest/client information and other important information.
• Maintains accurate records of data essential to future business plans and generates weekly and monthly reports required by the Director of Revenue Management.
• Coaches, directs, supervises and counsels all reservations staff when applicable, provides training to all staff in his/her department regularly, motivates staff to grow within the company and develops him/herself to be a better supervisor at all times.
• Observes and ensures that proper telephone manners are maintained at all times.
• Monitors and coordinates group reservations activity with the Sales Department and Director of Revenue Management including follows up tentative bookings and update reservation status.
• Reviews no-show and cancelled reservations and processes charges according to hotel’s policy.
• Performs other duties as assigned by Director of Revenue Management.
• Checks and ensures that the job assigned has been effectively completed on the timely basis and according to hotel’s expectation.
• Conducts daily briefing with the reservations team and attends briefing and departmental meetings or as assigned by Director of Revenue Management.
• Administers personnel action on leaves & overtime requests, disciplinary actions and commendation as assigned by Director Of Revenue Management.
• Proposes an effective duty to ensure sufficiency of manpower in accordance to volume of business.
• Communicates effectively with guests, subordinates, superiors and other section heads.
• Manages time effectively by meeting the deadlines or completing the tasks ahead of time, identifies and solves problems in a professional manner.

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.

Communications & Media Support:

• Assist in formulating and executing communications and media plans across multiple revenue streams.
• Ensure timely and accurate delivery of communications initiatives by coordinating with relevant teams.
• Support the Director in creating positive news to drive PR value across both local and global earned media channels.
• Assist in reviewing and refining communications materials, including sales decks, in-house collateral, press materials, ad copies, and digital assets.
• Support the development of content that showcases the unique features of the hotels, convention centre, dining outlets, and spa.

Campaign & Event Management:

• Coordinate and manage the execution of communications campaigns, ensuring alignment with digital, social, email, and traditional marketing strategies.
• Assist in hosting media, bloggers, influencers, and content creators to secure positive coverage and drive revenue.
• Support the marketing and promotion of hotel-led events to achieve attendance and engagement goals.

 Market Research & Analysis:

• Collaborate with the marketing team to conduct market research, analyze consumer preferences, and monitor competitive landscapes.
• Provide insights and recommendations to improve communications strategies and support business objectives.

Partner & Industry Engagement:

• Assist the Director in establishing and nurturing partnerships with key industry players and collaborators.
• Support co-branded guest experiences through active engagement with relevant brands.

Budgeting & Reporting:

• Assist in monitoring the budget for communications campaigns, ensuring efficient use of resources and adherence to forecasts.
• Prepare regular performance reports and contribute to the analysis of campaign effectiveness.

Additional Responsibilities:

• Collaborate with the Director on special Sales & Marketing projects as needed.
• Ensure compliance with hotel and departmental policies and procedures.

Duty Manager

Summary of Responsibilities:

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

• Provide management presence by assisting colleagues in handling feedback 
• Provide department orientation and training of the hotel service standards, procedures and programs 
• Control availability of rooms and action accordingly 
• Colleague management at the Front Desk including rostering, performance management, OJT training, developing, counseling, guiding, discipline, feedback, evaluate and supporting colleague at the desks 
• Liaison between Front Office departments and rest of hotel for effective guest experience
• Lead the Front Office team to personalize the guest arrival/departure experience 
• Be involved in the arrival, rooming, and departure of key/VIP guests
• Ensure guest arrival and departure procedures are completed as defined in the hotels’ standards and operating procedures and LQA standards
• Handle guest feedbacks and determine appropriate actions to ensure its meet or exceed guests’ expectations
• Presence in the Front Office and lobby area at critical guest flow time
• Conduct daily briefings presenting business issues and hotel information 
• Co-ordinate full house activities, handle pledge relocates by sending and welcoming guest back
• Ensure safety, health, security and loss control policies and procedures at the desk are in compliance
• Conduct Night Audit process for the hotel 
• Ensure strict compliance of the Credit Card Privacy – PCI
• Ensure strict compliance to the Cash Float SOP
• Provide direction and leadership to the HEAT Team and if needed, call for evacuation of guests, colleagues external parties in the hotel from areas threatened by fire, flood, bomb threats or civil disturbance
• Responsible to enhance skills of colleagues and team leader in various aspects of operations by constantly monitoring their performance levels
• Vigilant in regard to in-house credit matters and act upon any discrepancies 
• Support individual team members to achieve personal & professional goals

Summary of Responsibilities:

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

SOURCING & SUPPLIER MANAGEMENT  

• Assist in identifying and evaluating potential suppliers
• Negotiate terms and pricing agreements with suppliers to ensure cost-effectiveness and quality.
• Maintain relationships with existing suppliers and continuously seek opportunities for improvement.
• Monitor supplier performance and address any issues or concerns promptly.
• Ensure all Accor requirements for vendor onboarding is in place.

MANAGE DAILY PROCUREMENT FUNCTIONS  

• Review pricings and process for all purchases across RC hotels.
• Collaborate with relevant departments to plan stock requirements and work out strategy to reduce out of stock situation and contingency plan
• Ensure approved purchase requisitions are timely with the creation of Purchase Orders for all Business units
• Leading the PO Team to ensure the reconciliation of Purchase Orders and Invoices to make sure prices and quantities are correct with Suppliers & assist if needed.
• Ensure the PO Team creation of Article Codes/Price Quote and Vendors details are updated accordingly in the system and assist if needed.
• Response swiftly to feedbacks/complaints/ no stock situation etc (from end users/suppliers/guest)
• Request for quotations as well as samples for evaluation
• Handle RFQ as well as RFP exercises for all categories of Supplies including Services
• Tabulating of Price Summary and recommendation of award for various work streams that are assign to
• Assist in report analysis in preparation for new work stream 
• Assist in Contracting process
• Ensure forms and documents are properly filled for all Procurement processes
• Follow up closely on outstanding Purchase Orders that are long overdue and if needed for cancellation
• To carry out any other duties as required by the Director of Procurement/Procurement Manager from time to time

REVIEW OF CAR (CORRECTIVE ACTION REPORT) FROM FOOD SAFETY

• Ensure Corrective Action Report are sent out immediately to Suppliers should a complaints raised by Food Safety
• Ensure substitution of supplies are replace immediately for operation use
• Ensure Suppliers that works with the hotels are Food Safety compliances
• Ensure Suppliers approved Vendors are SFA approved & meet the grade criteria
• Ensure all food/beverage licenses and certificates approved by authorities are valid

COST MANAGEMENT

• Assist in developing and implementing cost-saving initiatives without compromising quality or service.
• Analyze spending patterns and identify areas for potential savings or optimization
• Participate in budgeting and financial planning processes related to procurement activities.

COMPLIANCE AND DOCUMENTATION

• Ensure compliance with relevant laws, regulations, and company policies in all procurement activities.
• Maintain accurate records of procurement transactions, contracts, and supplier agreements.
• Assist in conducting periodic reviews and audits to ensure adherence to procurement policies and procedures

CROSS-FUNCTIONAL COLLABORATION

• Work closely with various departments and business units including Operations, Receiving and Finance to understand their needs and priorities.
• Collaborate with stakeholders to develop procurement strategies that support the hotel's overall objectives.
• Communicate effectively with internal teams to provide updates, gather feedback, and address concerns related to procurement.

Qualifications:

• Candidate must possess at least Diploma/Degree or equivalent 
• Minimum of  3 years of relevant experience in the hotel industry
• Strong knowledge in Food & Beverage categories and suppliers. 
• Strong working knowledge on Negotiation and Procurement Policies
• Proficiency in Microsoft Office Suite and experience with procurement software or ERP systems.
• Ability to multitask and prioritize tasks in a fast-paced environment.
• Familiarity with relevant laws, regulations, and best practices in procurement and supply chain management.
• Possess leadership skill in managing a team.
• Positive mindset with good attitude and integrity.
• Good Communication skills with all levels of colleagues and suppliers with confidence to achieve the best deal for the hotels
• Good presentation and data analytical skills

Our Commitment to Diversity & Inclusion:

We are an inclusive company and what we really 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

Summary of Responsibilities:

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.

Qualifications:

• 3 years in F&B management experience,
• Experience in similar size/style of 5* hotel
• Diploma / degree in Hospitality Management
• Leadership / People management
• Good interpersonal and communication skills
• Able to work under pressure and independently
• Good interpersonal skills with ability to communicate with guests and all levels of employees
• Service oriented with an eye for details

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

If you feel you are ready for your next professional challenge, apply on: https://careers.accor.com/

Summary of Responsibilities:

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
• 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 meetingsEnsure 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
• 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
• 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
• 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
• 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

Qualifications:

• 5 years in F&B management experience, minimum 3 year as Outlet Manager,
• Experience in similar size/style of 5* hotel
• Diploma / degree in Hospitality Management
• Knowledge in financial and marketing area
• Leadership / People management
• Good interpersonal and communication skills
• Able to work under pressure and independently
• Good interpersonal skills with ability to communicate with guests and all levels of employees
• 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

If you feel you are ready for your next professional challenge, apply on: https://careers.accor.com/

Summary of Responsibilities:

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  
• Monitor the reservation status and communicate with culinary team 
• Plan and control manning to meet business needs and according to budget 
• Check the appearance, orderliness, cleanliness and set-up of the outlet and its related areas, and be ready before 10 minutes of the commence of each meal period 
• Communicate with team during daily briefings and conduct monthly department meetings 
• Ensure and conduct regular training and re-training when needed 
• Maintain service, standards and procedures for the outlet and to ensure that they are achieved and followed
• Ensure hygiene and food safety compliance in the outlet and related areas
• Provide immediate attention to guest complaints and provide appropriate service recovery.  To follow up and to establish correct procedures to prevent future recurrence
• Interpret financial reports: create and implement plans or promotion to improve profits for 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 
• Drive consistent service and process improvement, be entrepreneurial 

Qualifications:

• 2 years in F&B management experience,
• Experience in similar size/style of 5* hotel
• Diploma in Hospitality Management
• Leadership / People management
• Good interpersonal and communication skills
• Able to work under pressure and independently
• Good interpersonal skills with ability to communicate with guests and all levels of employees
• Service oriented with an eye for details

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

Summary of Responsibilities:

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  
• Monitor the reservation status and communicate with culinary team 
• Plan and control manning to meet business needs and according to budget 
• Check the appearance, orderliness, cleanliness and set-up of the outlet and its related areas, and be ready before 10 minutes of the commence of each meal period 
• Communicate with team during daily briefings and conduct monthly department meetings 
• Ensure and conduct regular training and re-training when needed 
• Maintain service, standards and procedures for the outlet and to ensure that they are achieved and followed
• Ensure hygiene and food safety compliance in the outlet and related areas
• Provide immediate attention to guest complaints and provide appropriate service recovery.  To follow up and to establish correct procedures to prevent future recurrence
• Interpret financial reports: create and implement plans or promotion to improve profits for 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 
• Drive consistent service and process improvement, be entrepreneurial 

Qualifications:

• 2 years in F&B management experience,
• Experience in similar size/style of 5* hotel
• Diploma in Hospitality Management
• Leadership / People management
• Good interpersonal and communication skills
• Able to work under pressure and independently
• Good interpersonal skills with ability to communicate with guests and all levels of employees
• Service oriented with an eye for details

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

• Oversee daily accounting operations, supervising the accounts payable, receivable, income audit, fixed assets, and general ledger functions.
• Ensure all Finance Operations comply with policies and procedures.
• Review, prepare and post journal entries, ensuring efficient and timely completion of month-end process.
• Prepare the trial balance and financial reports.
• Review and analyze all accounts before issuing final monthly financial statements.
• Responsible for preparation of the various monthly reports as required by Management
• Perform bank reconciliation and month-end reconciliation of all general ledger balances.
• Ensure that sub-ledgers and supporting evidence are in order and properly maintained to support the General Ledger.
• Ensure that all monthly balance sheets are balanced and all bank reconciliations are up-to-date.
• Ensure that relevant day to day transactions are completed and have been verified for the Director of Finance and General Manager to review and sign.
• Review the daily revenue report and Income Journal prepared by the Income Auditor.
• Manage prepaid and accrued expense monthly allocations as well as other allocated expense calculations and make sure that they are properly accounted for.
• Ensure timely updates to Fixed Assets Register and conduct periodic Fixed Assets counts.
• Review and submit quarterly GST reports
• Maintain close communication with the auditors and to communicate instructions for the preparation of internal and external audits, preparing all necessary data and documents, in conjunction with the Director of Finance.
• Assist the Director of Finance in compiling budgets and forecasts and to aid Department Heads by providing historical data or support details.
• Assist the Director of Finance in the preparation of cash flow projections and review/finalize capital budget for the Hotel.
• Assist in the implementation of the Hotel annual budgets.
• Ensure that all tax matters are treated in a proper manner and in compliance with related legislation.
• Be thoroughly familiar with the duties and responsibilities of all the Finance personnel under his/her supervision.
• Oversee the operations of the department during the Director of Finance’s absence and therefore, to be fully acquainted with the Director of Finance’s job descriptions in order to carry out those responsibilities.
• Be fully acquainted with the established financial standards and procedures set by the Hotel and in line with the Uniform System of Account for Hotels.