Total 52 quality assurance executive job vacancies in SG, Central Singapore

Summary of Responsibilities:

• Ensure all calls & emails are answered in a courteous, friendly and prompt manner, following LQA standards and VOG initiatives
• Record accurate guest details in ResDiary
• Offer alternatives or Standby List to guests should the restaurant be fully booked
• Keep online portals open during slow periods
• Close online portals when restaurant is near fully booked
• Check that canceled or no show online reservations are removed from online portals backend
• Use ResDiary Promotion section & Promotions folder to advise guests of accurate and correct information
• Be up to date with Gift Central system
• Be up to date with Fairmont at Home
• Maintain collaborative working relationship with Restaurant Hostess and Restaurant Managers
• Follow SOP & email templates created by Dining Reservation Manager
• Ensure PCI Compliance for all credit card transactions
• Ensure smooth running of operations in the absence of Dining Reservations Manager & Assistant Manager
• Assist Senior Leaders as required
• Assist outlets when they are shorthanded (hostess/service)
• Generate IKE Reports (I Know Everything)
• Set up of Messages in ResDiary
• Set up of Promotions (discounts)
• Set up of Promotions (Events)
• Upkeep Online Health of each restaurant & bar (Accurate menus, time, info, pictures)
• Upload new menus on on all online portals

Qualifications:

• Minimum GCE ‘O’ Level or equivalent
• Basic call centre or F&B operation experience
• Fluent in verbal and written English.
• Good interpersonal, telephone etiquette and communication skills
• Computer Knowledge, i.e. well versed with emails, Microsoft word & excel, online information
• Seat and handle continuous calls for a prolonged time
• Prolonged glare from work station monitor
• Energetic and cheerful attitude in handling repetitive calls
• Ability to handle guest negative feedback
• Show empathy should a request not be met

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.

This position is available from January 2025 onwards.

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

Primary Responsibilities

Providing A Great Shopping Experience

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

Provide Retail Experience That Meets Guest Expectations

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

Supervision/Training Of The Retail Team

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

Online Orders And Store Orders

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

Other Responsibilities

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

Tour Guide

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

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:

• Raffles Courtyard
• yi by Jereme Leung

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.
• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• 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.

Summary

This position is responsible for the movement of all goods/purchases in and out of the hotel and ensure that they are properly recorded.

Job Responsibilities

· To ensure that any goods coming into the hotel have been properly ordered and met the specification (in quantity and quality).

· To ensure that all goods received in the hotel are accounted for and supported with proper documentation.

· To ensure that all goods received in the Hotel are properly supported by valid hotel purchase orders.

· To examine both quality and quantity of goods received in coordination with related Department Heads before accepting delivery.

· To ensure that goods are promptly moved to Stores or the concerned department once received.

· To ensure that outgoing goods are properly documented and accounted for.

· To closely monitor with Purchasing for all pending or partial deliveries.

· To be responsible for recording and distributing reports as required.

The position is responsible for coordinating and administrating among rooms division team and correspondence with internal and external stakeholders, organization of the divisional work flow, follow-through on pending projects. He/she is to be a part of various aspect of operation in the delivery of the Raffles Singapore service experience throughout the entire guest journey.

Primary Responsibilities

Manages Administration and General

• Ensures Rooms Division’s smooth daily operation by performing all tasks in adherence with the code of ethics as issued by Raffles Singapore.
• Oversees the daily occurrence of departmental expenses for better control and oversight for the end-of-month profit and loss reconciliation.
• Co-ordinates with colleagues and representatives of other departments to ensure an efficient flow of communication, assists departmental head with administrative duties whenever required/appropriate.
• Ensures all correspondences, messages, e-mails are responded in timely manner, disseminated accordingly, and remains confidential about all matters of such nature.
• Ensures service standards and individual performance are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Executes Core Tasks of Guest Assistance

• Delivers the Raffles Singapore guest experience through a pre & post stay guest correspondence and handling guest inquiry.
• Upholds a flawless impression and perception of the Raffles Singapore products and colleagues.

Deals with Supplier and Maintains Contracts

• Takes responsibility for maintaining contracts related to Rooms division and deals with suppliers when modification is necessary.
• Handles all appointments and keeps track of diaries assigned.

Seeks Constant Improvement of Quality in Product and Services

• Ensures personal awareness of the activities and services within the hotel in order to promote the property and is responsive to guest inquiries.
• Ensures all work is followed as detailed in Standard Operation Procedures (SOP), Raffles Singapore Local Standard Operation Procedure (LSOP).
• Leads the handling and follow up on any security incident, guest complaint, and colleague injured together with the Lobby Manager and always reinforces hotel values.
• Responds to guest feedback and TripAdvisor reviews.
• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports and peers are trained in and follow WSH guidelines.
• Contributes to the hotel’s Corporate Social Responsibility efforts.
• Performs any other duties and responsibilities that may be assigned.

Cost Controller Executive

Summary of Responsibilities:

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

• To calculate the recipe cost based on the input from the Chef / Bartenders 
• Check the ingredients of the recipe – the quantity, the code, the cost price, the loss factor  
• To calculate the potential beverage cost for every bars/outlets – either based on the recipe cost or item price  
• Calculate the cost of event based on Banquest Beverage Control 
• To ensure in absence of POS system, the manual system’s compensating controls should include a chit system for all food orders sent to kitchen or bad for preparation/creation 
• To ensure creation for new/change of Discount Key must approve by Director of Food & Beverage, Director of Finance and Hotel Manager before creation. Outlet Manager must submit printed test check after key created. ( As Operationly Required) 
• To update Menu Engineering for all F&B outlets as followss 
• Revenue as per Sales Report from Point of Sales System  
• Cost as per on the Recipes provided by Chefs 
• Conduct stock take in the kitchens, bars, resturant, Food Store, Beverage Store, Tobacco Store and Wine Cellar 
• Involve in monthly Stocktaking for outlet and Store. Perform reconciliation for the Store inventory to zero variance end of day 
• Compile inventory summary for the hotel to facilitate month end closing and follow up with approval from Director of F&B, Director of SPA and Director of Finance to ensure full compliance with FRHI standard 
• To assist Cost Controller in F&B Flash Cost Report preparation twice a week. The task include Purchases and Store requisition compilation; Inter Kitchen Transfer; Inter Bar Transfer; Accrual and Food Credit (FAR Discount and S&P).  
• Invlove in F&B Cost Analysis for month end closing
• Compile and audit Daily Adjustment Report (F&B Discount) and follow up with the Cashier and Outlet Manager if there is any mistake/discrepancy to ensure timely submission of Daily Operation Package  
• Compile and audit Daily Micros POS Void Checklist and follow up with the Cashier and Outlet Manager if there is any doubtful transaction otr typical wrong posting to ensure compliance of Key Control Point and timely submission of Daily Operation Package  
• Support the Receviving operation that may be assigned from time to time.

The Restaurant & Bar Executive will deliver prompt and professional F&B service to Hotel’s guests and assisting the management of all aspects of the Restaurant & Bar, Meeting Space, Swimming Pool functions, in accordance with operation standards. He/she must be familiar with ALL Loyalty Program to recruit members and be able to share information when handling existing ALL members.

Outlet Operations

• Coordinate and assist in opening/closing duties and ensure that all settings are completed according to standards and procedures prior to the start of operations.

• Assist management to supervise junior team members and casual labour under his/her leadership/section and to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards.

• Take and record restaurant reservations/cancellations in accordance to departmental standards. Reconfirm reservations through phone calls or email on a daily basis.

• Take food and beverage orders according to guest’s requirements and preferences.

• Deliver food & beverage services in accordance to departmental standards and procedures.

• Ensure that all food & beverage are serve according to LQA service standard.

• Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full.

• Remember individual guest’s names and their preferences to extend a personalized service.

• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

• Collect food and beverage supply requisition, ensure that the stock collected is as per requisition

• Handle guests’ complaints and comments tactfully and efficiently. Report any complaints, incidents or other irregularities to management

• Supervise and assist in assigned work station’s activities and oversee the operation of outlet in the absence of management

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

We are hiring for the following outlets:

• Raffles Courtyard

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.
• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• 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 Executive Chef is responsible for overseeing all aspects of kitchen and stewarding operations, including menu planning, food preparation, staff management, quality control, cost management, and ensuring compliance with health and safety standards. He/she is responsible for the maintaining of culinary standards and reputation of the establishment.

Primary Responsibilities

• Responsible for designing and creating menus that align with the restaurant's concept, target audience, and culinary vision. This involves creating new dishes, selecting ingredients, and considering factors such as seasonality, food trends, and dietary restrictions.

• Oversees and participates in food preparation, ensuring that dishes are prepared to high standards of taste, presentation, and quality. Also be responsible for specialized cooking techniques and handling intricate recipes.

• Responsible for recruiting, hiring, and training kitchen staff, including sous chefs, line cooks, and prep cooks. Provide guidance and mentorship to the team, ensuring a positive work environment, and maintaining high levels of productivity and professionalism.

• Manages all aspects of kitchen operations, including workflow, organization, and scheduling. Ensure that food is prepared and served efficiently, maintain cleanliness and hygiene standards, and monitor inventory levels of ingredients and supplies.

• Maintains strict quality control standards to ensure that all dishes leaving the kitchen meet the restaurant's standards. They taste and evaluate food regularly, monitor portion sizes, and provide feedback and guidance to the kitchen staff to maintain consistency and quality.

• Responsible for controlling costs in the kitchen, including food costs and labor expense, develop and manage budgets, negotiate with suppliers, and optimize the use of ingredients to minimize waste and maximize profitability.

• Collaborates with other departments, such as front-of-house staff and management, to ensure smooth operations and excellent customer service. Communicate effectively with the team, providing clear instructions and fostering a positive and collaborative work environment.

• Ensures compliance with health and safety regulations and food handling standards. Establish and enforce proper sanitation and safety procedures, conduct regular inspections, and address any issues or concerns promptly.

• Aware and updated on trends, techniques, and innovations. They seek opportunities for creativity and experimentation, incorporating new flavors, ingredients, and cooking methods into the menu to keep it fresh and appealing.

• Interact with guests, receive feedback, and handle special requests or dietary requirements. And participates in culinary events, promotions, and collaborations to enhance the restaurant's reputation and attract customers.

THE MISSION ?
Like Granny's dishes

The position is responsible for coordinating and administrating among rooms division team and correspondence with internal and external stakeholders, organization of the divisional work flow, follow-through on pending projects. He/she is to be a part of various aspect of operation in the delivery of the Raffles Singapore service experience throughout the entire guest journey.

Primary Responsibilities

Manages Administration and General

• Ensures Rooms Division’s smooth daily operation by performing all tasks in adherence with the code of ethics as issued by Raffles Singapore.
• Oversees the daily occurrence of departmental expenses for better control and oversight for the end-of-month profit and loss reconciliation.
• Co-ordinates with colleagues and representatives of other departments to ensure an efficient flow of communication, assists departmental head with administrative duties whenever required/appropriate.
• Ensures all correspondences, messages, e-mails are responded in timely manner, disseminated accordingly, and remains confidential about all matters of such nature.
• Ensures service standards and individual performance are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Executes Core Tasks of Guest Assistance

• Delivers the Raffles Singapore guest experience through a pre & post stay guest correspondence and handling guest inquiry.
• Upholds a flawless impression and perception of the Raffles Singapore products and colleagues.

Deals with Supplier and Maintains Contracts

• Takes responsibility for maintaining contracts related to Rooms division and deals with suppliers when modification is necessary.
• Handles all appointments and keeps track of diaries assigned.

Seeks Constant Improvement of Quality in Product and Services

• Ensures personal awareness of the activities and services within the hotel in order to promote the property and is responsive to guest inquiries.
• Ensures all work is followed as detailed in Standard Operation Procedures (SOP), Raffles Singapore Local Standard Operation Procedure (LSOP).
• Leads the handling and follow up on any security incident, guest complaint, and colleague injured together with the Lobby Manager 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.
• Contributes to the hotel’s Corporate Social Responsibility efforts.
• 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:

• Assist the outlet manager on daily Front of the House and Heart of the House operations
• Monitor the reservation status and communicate with culinary team
• Plan and arrange manning to meet business needs
• 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
• 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
• Offer a personalize 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 on correct procedures implemented by outlet manager as to prevent future recurrence
• Focus on the dining experience for LCAH members
• Ensure that safe working practices are followed including emergency procedures
• Assist Outlet Manager to organize and implement F&B promotions and special functions periodically
• Oversee the stock requisition and usage of operation equipment/supplies
• Maintain and check the outlet’s/heart of the house’s cleanliness and comply with the F&B sanitation and hygiene rules and regulations
• Participate in departmental leadership activities as a member of the team
• Maintain levels of confidentiality and discretion for guests
• Develop own knowledge and skills as a contributing member of the F&B team

Qualifications:

• 1 year F&B management experience
• Experience in similar size/style of 5* hotel
• Diploma in Hospitality Management
• Evidence of 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 colleagues and management
• Service oriented with an eye for details
• Good computer skills and proficient in Microsoft Office-Words & Excel
• Good problem solving and decision making skills
• Effective conflict management skills, respecting a diverse, multi-cultural environment
• Use sensitivity and discretion in supporting guest needs
• Lead to constantly improve the guest service experience and team performance

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/

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. 

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.

• Assist guests with check in and checkout, and other cashiering duties
• Provide a warm welcome to guests on arrival and register them as well as issuing room keys by using the appropriate standards
• Efficient in assisting guests throughout their stay with any requirements, handling guest feedback, provide direction and give suggestions
• Handle guests’ mails, messages, and answering phone calls
• Maximizing room revenue by up-selling to a higher rate category and selling the highest possible rates for walk-in guests
• Comply with hotel and department policies and procedures at all times
• Maintains the privacy of all guests by ensuring that no details of the guests are disclosed to anybody
• Attend daily briefings and relevant departmental meetings
• Ensure the safety, security and loss control policies and procedures are compiled with at the front desk and back office area
• Supervise and ensure the smooth and efficient daily operation of the Front Desk, ensuring all hotel guests and visitors receive an optimum level of service and care at all times
• Ensure cleanliness and appearance of Front Desk and related areas
• Establish awareness of the Hotels fire and emergency procedure
• Ensure vigilance in regard to in-house credit matters and act upon any discrepancies
• Provide assistance of the Front Office areas such as Front Desk, Airline Desk, Groups, Rooms Controlling and Lobby Greeters
• Ensure strict compliance of the Credit Card Privacy – PCI, Cash Float SOP
• Perform any related duties and special projects as requested by the Front Office Manager/Assistant Front Office Manager/Reception and Duty Manager

• To primarily promote the Hotel and where possible, hotels belonging to the chain in his/her area/region
• To meet Hotel Budget as well as Individual KPIs (Room Target, Meeting Room Target, ADR & OCC)
• Pays visits to former, existing, and potential clients in view of entering into contracts with them, especially commercial accounts
• Anticipate the volume of business, taking into consideration the occupancy of the Hotel, the holidays, the weather, the activities in the Hotel, and the community in general
• Defines precisely guest requirements and ensures that the guest services offered corresponds effectively to their requests.
• To achieve targets by increasing room night production and the average room rates as set by the Director of Sales.
• Maintain and update vital information of companies, contacts, profiles, and database in the Anais system (PMS)
• To collect and share all information of the Hotel’s competitors with the Superiors and team members.
• Provides after-sales service and in particular ensures all guest complaints are taken seriously and discussed with the respective departments if necessary
• Negotiates prices with the clients
• Confirms verbal proposals in writing
• Achieve personal and sales team goals as assigned
• Maintain contact with all clients in the market area to ensure high levels of client satisfaction
• Conduct site inspection as required
• Display flexibility and willingness to adapt to new situations and/or take up new challenges

The position is responsible for coordinating and administrating among rooms division team and correspondence with internal and external stakeholders, organization of the divisional work flow, follow-through on pending projects. He/she is to be a part of various aspect of operation in the delivery of the Raffles Singapore service experience throughout the entire guest journey.

Primary Responsibilities

Manages Administration and General

• Ensures Rooms Division’s smooth daily operation by performing all tasks in adherence with the code of ethics as issued by Raffles Singapore.
• Oversees the daily occurrence of departmental expenses for better control and oversight for the end-of-month profit and loss reconciliation.
• Co-ordinates with colleagues and representatives of other departments to ensure an efficient flow of communication, assists departmental head with administrative duties whenever required/appropriate.
• Ensures all correspondences, messages, e-mails are responded in timely manner, disseminated accordingly, and remains confidential about all matters of such nature.
• Ensures service standards and individual performance are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Executes Core Tasks of Guest Assistance

• Delivers the Raffles Singapore guest experience through a pre & post stay guest correspondence and handling guest inquiry.
• Upholds a flawless impression and perception of the Raffles Singapore products and colleagues.

Deals with Supplier and Maintains Contracts

• Takes responsibility for maintaining contracts related to Rooms division and deals with suppliers when modification is necessary.
• Handles all appointments and keeps track of diaries assigned.

Seeks Constant Improvement of Quality in Product and Services

• Ensures personal awareness of the activities and services within the hotel in order to promote the property and is responsive to guest inquiries.
• Ensures all work is followed as detailed in Standard Operation Procedures (SOP), Raffles Singapore Local Standard Operation Procedure (LSOP).
• Leads the handling and follow up on any security incident, guest complaint, and colleague injured together with the Lobby Manager 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.
• Contributes to the hotel’s Corporate Social Responsibility efforts.
• Performs any other duties and responsibilities that may be assigned.

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

Primary Responsibilities

Providing A Great Shopping Experience

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

Provide Retail Experience That Meets Guest Expectations

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

Supervision/Training Of The Retail Team

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

Online Orders And Store Orders

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

Other Responsibilities

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

Tour Guide

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

How your day looks:

Compensation and Benefits

• Oversee the development and administration of compensation and benefits programs.
• Ensure competitive and fair pay practices.
• Manage the administration of employee benefits programs, including health insurance, retirement plans, wellness programs, and other employee benefits.
• Ensure accurate and timely processing of benefits enrollments, changes, claims and terminations.
• Liaise with benefits vendors and brokers to resolve issues and ensure optimal service delivery.
• Conduct benefits orientation and education sessions for employees.
• Maintain accurate records and documentation for all compensation and benefits activities.
• Serve as a point of contact for employee inquiries regarding compensation and benefits.
• Provide guidance and support to Senior Manager, People & Culture on compensation and benefits matters.
• Generate reports and conduct data analysis to support decision-making and strategic planning.

Performance Management

• Design and implement performance appraisal systems and mid-year reviews.
• Facilitate continuous feedback and development discussions.
• Develop succession planning processes to ensure leadership continuity.

HR Analytics and Reporting

• Use HR metrics and analytics to inform decision-making.
• Prepare regular reports on HR metrics and trends for the executive team.
• Continuously improve HR processes through data-driven insights.

Employee Relations and Compliance

• Manage employee relations issues and provide conflict resolution.
• Ensure compliance with labor laws and regulations.
• Develop and maintain HR policies and procedures.

Culture and Employee Engagement

• Foster a positive, inclusive, and high-performance work culture.
• Develop and implement employee engagement programs to boost morale and productivity.
• Conduct regular surveys and feedback sessions to assess and enhance employee satisfaction.

Talent Acquisition and Retention

• Assist in the recruitment and selection process to attract top talent.
• Develop retention strategies to reduce turnover and retain key employees.
• Implement effective onboarding programs to ensure new hires are integrated successfully.

To apply revenue management principles for revenue optimization for the hotel

Able to track and monitor all revenue sources and analyse in detail the key performance indicators in order to be able to make recommendations on rates and revenue opportunities.

To be able to provide the hotel with short term and long term strategic day markers based on events and any climate changes.

Able to prepare budgets & forecast accurately.

Good understanding of market benchmarking and rate parity indicators.

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

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

Primary Responsibilities

Manage Daily Procurement Functions

Processing of Ordering

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

Handling User’s Request, Sourcing. Request for Quotation

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

Food Safety Management

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

Price Comparison Summary

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

New Vendors & Article Code Creation

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

Others

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

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

Primary Responsibilities

Administrative And General

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

Learning And Development

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

Involvement In Wider Job Function Relationships

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

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

Primary Responsibilities

Delivers Friendly and Efficient Events Service

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

Focuses on Meeting Planner / Guest Experience

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

Works as a Team and Facilitate Processes

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

Involvement in Wider Job Function Actions / Relationships

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

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

We are hiring for the following outlets:

• In-Suite Dining / Pool Bar
• Long Bar

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

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

Management and Leadership of Outlet

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

Training, Learning and Development of the Team

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