Total 388 job vacancies by AccorHotel

The Senior / Facilities Technician is responsible for daily engineering sections to support the hotel operations.

Primary Responsibilities

Daily Engineering Operations

• Operates the equipment to deliver a comfortable room temperature to hotel areas.
• Operates the equipment to deliver clean water to the respective services in the hotel.
• Operates the equipment to deliver hot water to the respective services in the hotel as required.
• Operates the equipment to deliver clear and sharp images from the television and satellites equipment to hotel guest suites as required.
• Operates the equipment to deliver audio visual support to the hotel event as required.
• Assists and supports the emergency operations team during an emergency and a crisis in a timely and efficient manner.

Shift Operations

• Rectifies equipment and facilities breakdown as required.
• Replaces faulty components / lighting bulbs as required.
• Responds to requests relating to technical issues from hotel patrons in a timely and efficient manner.
• Collects daily utilities meter readings and verify plant / equipment are in proper operations as required.
• Patrols hotel grounds to verify fire and safety risk as required.
• Patrols hotel grounds to verify all lightings on hotel grounds operate within the preset timings as required.

Plant and Facilities Services

• Operates plant facilities to support every aspect of hotel operations in a timely and efficient manner.
• Preventive maintenance.
• Rectifies / Repairs damaged furniture to the highest quality level and in a timely manner.
• Rectifies / Paints defective building surfaces to the highest quality level and in a timely manner.

Other Responsibilities

• Operates the hotel elevators and dumbwaiters as required.
• Operates the hotel swimming pool and water fountains as required.
• Operates the hotel fire protection services as required.
• Operates the hotel drainage and sanitary system as required.
• Operates the hotel television and satellites system as required.
• Operates the hotel public music system as required.
• Operates the hotel lightings and dimming system as required.

Involvement In Wider Job Function Actions/Relationships

• Upholds Accor Values of Guest Passion, Sustainable Performance, Spirit of Conquest, Innovation, Trust and Respect, in the execution of all duties and responsibilities.
• Participates and supports sustainability in Corporate initiatives and programmes such as Planet 21 – Corporate Social Responsibility, Diversity and Inclusion.
• Performs any other duties and responsibilities that may be assigned.

The position is responsible for the supervision of the overall pastry operation and for achieving and maintaining the highest standards of food quality and guest satisfaction.

Main responsibilities include, but not limited to, staffing, quality, training and development of team members.

Primary Responsibilities

Food Quality

• To be responsible for monitoring food quality and consistency and ensures that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed according to guidelines and product specifications.
• Through daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.
• Supervises food tasting sessions.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene And Sanitation

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.
• To be responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Management And Leadership Of The Culinary Team

• Supervises all colleague’s performance and be viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.
• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management.
• Liaises with all departments to ensure correct and professional operation is conducted.  Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Coordinates all outlet functions with the Executive Chef, Event Executives and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity.
• Ensures smooth and effective communication among the kitchens and with other departments.
• Ensures that all deadlines are met.

Training, Learning And Development Of Culinary Team 

• Conducts training regularly for colleagues to develop their skills/new menu items.
• Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month.
• Guide sthe departmental orientation for new hires.
• To ensure that colleagues are aware of hotel rules and regulations.
• To ensure that colleagues are trained on fire and safety, emergency procedures and hygiene.

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 ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).
• Performs any other duties and responsibilities that may be assigned.

The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. Main responsibilities include but not limited to quality and cost control as well as learning and development of colleagues.

Primary Responsibilities

Food Quality

• Monitors food quality and consistency and ensures that the food presented to our guest is of the highest quality standards. 
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food product specifications.
• Daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications. 
• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage. 
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene and Sanitization 

• Responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc. 
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date. 
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Training, Learning and Development of Culinary Team 

• Responsible for the induction and on boarding of new hires. 
• Ensures that colleagues are trained in, and complies with hotel’s rules and regulations. 
• Ensures that colleagues are trained in, and complies with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures. 

Management and Leadership of the Culinary Team  

• Oversees the effective and professional operations of assigned kitchen. 
• Ensures smooth and effective communication amongst the kitchens and other departments.
• Manages the conduct of subordinates and follows through with any employee grievances when necessary. 
• Ensures that all deadlines assigned by supervisors are met.

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 ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program)

Restaurant Profile

Butcher’s Block is an avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. Helmed by new Chef de Cuisine Jordan Keao, who was born and raised in Hawaii where cooking, fishing, hunting and farming are a part of everyday life, it exhibits the highest quality of produce, meats and seafood sourced from around the world translated through fire. Feast your eyes on premium meats hanging in the Meat Vault and over 200 exciting wine labels, including a good selection of natural wines, in the Wine Library.

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

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

Primary Responsibilities

Supports Digital Marketing Plans For Hotel

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

Maintenance Of Websites And Microsites

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

Supports Social Media Awareness

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

Manages Hotel’s Online Reputation

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

Other Responsibilities

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

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

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

Primary Responsibilities

Requirements and Responsibilities

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

Oversees Daily Operations and Achieving Targets

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

Provides a Leading and Consistent Guest Experience

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

Management and Leadership of Outlet

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

Marketing Plan and Revenue Management

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

Training, Learning and Development of the Team

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

Other Responsibilities

• Performs any other duties that may be assigned by the Head of Department.
• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as business partner and leader.
• Ensures NEA rules and regulations are met and maintained.  
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Performs any other duties and responsibilities that may be assigned.

Butcher’s Block is Raffles Hotel Singapore’s avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. The Restaurant General Manager of Butcher’s Block will be the “face” and ambassador of the restaurant, leading the venue’s personality and soul. As General Manager, you will work closely with the Restaurant Chef de Cuisine for supervising the overall operation and service standards of the outlet to meet and exceed guest’s dining experience expectations. You will be expected to take ownership of the operations and to ensure that the business is optimised in line with the vision and financial projection set out by the management. In addition, the General Manager will be expected to lead the team and to create a nurturing work environment for the team members to prosper and excel. We are looking for the right candidate to realise the aspirations to make Butcher’s Block one of Singapore’s most recognised and loved sustainable restaurant concept.

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

Primary Responsibilities

Requirements and Responsibilities

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

Oversees Daily Operations and Achieving Targets

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

Provides a Leading and Consistent Guest Experience

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

Management and Leadership of Outlet

• Is a mentor and role model.
• Proactive, innovative with in depth F&B and market knowledge.
• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.
• Leads and supports the team to be consistent in service standards, to be collaborative and enabling leadership style. Provide regular team meeting for training and arranges examinations for the staff to achieve higher standards and skills.
• Drives the team to achieve common goals and build a strong team work.
• Uses the performance review process to identify and develop talent for growth management performance issues and uses coaching styles.
• Be culturally affinity and show empathy to all team members.
• Coaches and trains staff to prepare them for the next level within 14 – 24 months.
• Reviews the work performance of all colleagues to make sure that established procedures and policies are followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. To actively enforce colleague motivation and team building.
• Observes colleague’s individual performance, grooming, punctuality.
• Performs staff appraisals/disciplinary actions if required.
• Provides a level of Safety and Security for guests and employees.
• Assists in recruitment, induct and train the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Assistant Director of F&B on topics of importance.
• Attends monthly departmental meeting and communicates with the team. Follow up on projects assigned if any.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

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

Training, Learning and Development of the Team

• Streamlines all training requirements and co-ordinates all arrangements for proper execution of instructions.
• Conducts regular on the job trainings for colleagues to develop their skills/new menu items.
• Records and submits monthly On-the-Job Training hours to F&B Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

• Performs any other duties that may be assigned by the Head of Department.
• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as a business partner and leader.
• Ensures NEA rules and regulations are met and achieve.  
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Performs any other duties and responsibilities that may be assigned.

The position is responsible in assisting the IT Manager to handle the day-to-day IT operations. The Assistant IT Manager maintains and promotes core technology standards and maintains Accor best practices in respect to property systems. This role is responsible to maintain the computer desktop environment by analyzing requirements, resolving problems, installing hardware and software solutions, supporting the internal IT Helpdesk, troubleshooting hardware and software issues and providing resolutions to IT matters. This position will be responsible for the administration and internal support of the hotel’s computers, printers, servers, and related equipment.

Primary Responsibilities

IT Operations

• Resolve all IT issues for colleagues via frontline troubleshooting or escalation to the Corporate Helpdesk.
• Provide IT assistance and expertise to in-house guests and Events.
• Support and administer to on-premise applications, systems, servers and networks.
• Monitor the Hotel data centre and IT racks.
• Manage daily backups of critical data.
• Deploy IT equipment for Tech Refresh or loans.
• Conduct PCI training.
• Process IT system access for onboarding/offboarding of employees.
• Liaise with vendors on hardware maintenance and support.
• Maintain IT asset and software license inventory.
• Contribute to Technology Services knowledge base.
• Attend operational meetings as required.
• Assist the IT Manager with IT budget and forecast.
• Assist the IT Manager in executing all IT projects at the Hotel.
• Ensure users are aware of Support processes, Corporate Help Desk.
• Assist the hotel’s day-to-day IT activities, ensuring all standards are followed.

Other Responsibilities

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

The position is responsible to supervise and handle all porterage tasks in a detailed and timely manner as well as to participate in creating experiential and memorable Raffles Hotel Singapore experiences for residents.

Primary Responsibilities

Manages All Porterage Tasks

• Supervises and participates in the activities of the personnel in charge of handling and safe keeping of all incoming, outgoing, and stored baggage.
• Welcomes all residents and guests, promotes inter-hotel sales and in-house facilities, and provides directions and suggestions to the hotel surrounding areas.
• Ensures the smooth running of all hotel entrance and driveway operations by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.
• Ensures service standards and individual performance is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Participates in the Raffles Hotel Singapore Arrival and Departure Experience

• Supports and assists the Doorman and Reception teams during every resident arrival and departure.
• Supports and monitors activities the drop-off and pick-up of valet-parked vehicles and the taxi and hired car queue according to priorities.

Acts as Supporting Element of the Entire Guest Journey

• Works closely with all hotel colleagues to create efficient, yet personalised service encounters for all residents.
• Addresses any security incidents and guest complaints to the Lobby Manager and reacts proactively when suitable and appropriate.

Improves Quality of Product and Services 

• Ensures guests receive the experience and service as detailed in brand Standard Operation Procedure (SOP), Raffles Hotel Singapore Local Standard Operation Procedure (LSOP) as well as Leading Quality Assurance (LQA) standards and aims to achieve the scores and goals set by the management.
• Adheres Workplace Safety and Health (WHS) policies and procedures.
• Performs any other duties and responsibilities that may be assigned.

The Food and Beverage Service Associate is responsible for delivering friendly and efficient Food and Beverage service according to hotel Standard Operating Procedures in order to meet guest dining experience expectations.

We are hiring for the following outlets:

• Long Bar

Primary Responsibilities 

Food and Beverage Service

• Provides excellent service at all times to guests based on established hotel standard operating procedures.
• Greets and farewells guests and colleagues in a friendly and courteous manner.
• Assists colleagues and guests efficiently and in a professional manner.
• Takes responsibility for residents’ and guest belongings in the restaurant or bars.
• Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.
• Offers menu options and 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.
• Anticipates guest’s needs.
• 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 a timely and efficient manner.
• 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.
• Keeps 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 give 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. 
• 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.
• 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. 
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.

Learning and Development

• Participates in training activities to improve knowledge and skills.
• Attends daily briefing and monthly meeting conduct by the manager.

MAINTENANCE & ENGINEERING

• Plan and carry out preventive maintenance throughout the hotel to ensure standards are maintained for guest comfort.
• Prioritise and carry out maintenance as requested by Departments on a daily basis to ensure the smooth running of all hotel departments.
• Motivate and develop the Engineering team to reach to their fullest potential.
• Ensure guest-centric approach to works, schedules with priority placed on services which impact guest satisfaction.
• Liaise and work closely with the MCST and FCC to ensure smoother operations and consistency in approach.
•  Record meter readings and liaise with the Executive Assistant Manager regarding options to improve energy management and conservation.
• As a Fire Safety Manager, be responsible for the testing of fire alarms, emergency lighting etc. on a routine basis as required by local Council and Fire Service.
• Liaise with the Body Corporate with regards to maintenance issues and re-charge labour and materials at agreed rates
• Ensure compliance with all legislation, including Health and Safety and Environmental.
• Liaise with the Executive Assistant Manager regarding use of contractors within the Hotel, controlling expenditure and ensuring work is to the standard required by the Company and manufacture specifications.
• Ensure the cost effective and hygienic removal of rubbish from the hotel areas and monitor to ensure areas are clear and free of offensive odour.
• Be available to carry out emergency maintenance work outside of normal working hours, as required for: full power failure, evacuation fire system re-set and / or failure of mechanical systems.
• Maintain records of repair work and daily checks as required by local Council, Government and Manufacturer specifications.
• Liaise closely with all departments regarding ‘down’ rooms to expedite a quick turn around and return to inventory.
• Ensure the external areas of the hotel are neat and tidy and maintained in line with Company brand standards.
• Research, recommend and liaise with the Executive Assistant Manager regarding procedures to improve the overall efficiency of the department and to carry out project work/prepare reports as requested by the Executive Assistant Manager.
• Support the co-ordination of safety and security/risk management programs via third party providers
• Work with the operational Department Heads team to ensure InterREACT tracking and compliance
• Ensure health, safety and welfare of all ambassadors is provided for through implementation of integrated occupational safety and health program. 
• Give guidance to the effective operation of the WHS Committee.
• Ensure all ambassadors are competent in the safe and effective use of equipment and chemicals in accordance with the manufacturer’s instructions.
• Attend and actively participate in daily meetings respecting the confidentiality of issues which may be discussed formally or informally.
• Prepare monthly Engineering reports, commenting on key performance indicators and action taken to keep on target.
• Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson.
• Strive to implement the AccorHotels Vision and demonstrate active use of AccorHotels Values.

SECURITY

• Direct and manage all activities and responsibilities of the Security Department.
• Establish, implementation and ensure compliance of Security Standard Operating Procedures, rules and regulations, to ensure that standards are in accordance with the operations manual.
• Manage all Investigation, incidence reporting and any cases of infringement of the hotel’s rules and regulations.
• Lead, guide and mentor the security team ensuring that they are sufficiently trained with all the security policies and procedures.
• Plan and schedule the day-to-day activities of all security ambassadors, to ensure that all hotel areas are properly and adequately secured at all times.
• Maintain close liaison with governmental authority to ensure compliance.
• Responsible for all resolutions to complaints and emergency situations.
• Develop and recommend to the management safety and security measure to safeguard VIP’s and other guests, special functions in the hotel, hotel property and ambassadors and vehicles in hotel property.
• Ensure that all the security ambassadors are fully conversant with the operation of all fire equipment in the hotel that the Engineering Department.
• Investigate the report of any thefts and use sound judgment in dealing with these matters, seeking the concurrence of the management if a police report is to be made
• Prepare annual security budgets/goals, develops working methods and plans to carry out goals, compares actual accomplishments against goals periodically and take necessary corrective action.
• Any other reasonable request within your range of competence as required by Management.

• Responsible for handling telephone enquiries, accepting reservations and subsequently inputting it into the system.
• Report directly to the Assistant Reservations Manager
• Be well versed in Resavison and Vouch
• Work closely with all Front Office and Sales & Marketing providing lead advice and constant "feedback" concerning both enquiries and firm reservations
• Maintain a professional and friendly attitude while liaising with guests and clients both in person and on the telephone.
• Provide efficient and courteous telephone service to guests and callers so as to upkeep the service standards of Sofitel.
• Responsible to ensure that all information relating to a reservation is keyed correctly into the system and is of highest accuracy with errors kept to an absolute minimum.
• Offer appropriate room types, price inclusions, upsell and handle price objections.
• Responsible for ensuring that all daily tasks is completed diligently
• Take note of the reservation status to sell available rooms.
• To be well informed in all F&B Promotions
• Taking In Room Dining Orders and actively upselling and cross-selling
• Taking restaurant reservations and all other enquiries via phone or emails
• Monitor delivery of promises and orders that come through Vouch and HotSos
• Responsible for providing all telephone inquiries with concise information concerning the services and facilities provided by the Hotel.

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

The Senior Shift Technician must have technical and manual skills for the operational and proper maintenance of the building structural, equipment, furnishings, mechanical plant and all facilities and physical appliances to the property.

Primary Responsibilities

· Responsible for Performing Preventive/Breakdown maintenance on all M&E Services and Building Works

· Lead a team of engineering crew to operate and carry out preventive / breakdown maintenance on all M&E services and building work

· Ensure standard of operation, safety and housekeeping are kept up to standard

· Assist in energy conservation initiatives

· Coordinate all Preventive/Breakdown Maintenance and repair work

· Electrical: Electrical system maintenance including electronic motors and installation work

· Plumbing: Maintenance of water supply, sewage system and hot water systems, plumbing fixtures, water-type fire protections

· Heating: Maintenance of the boiler and heaters, and parts of the heating systems including heating installation

· Ventilation and Air-conditioning: Maintenance and air-conditioning systems, fans, air filters, controls for temperature and moisture, including some ventilation and air-condition installation.

· Refrigeration: Maintenance of refrigerator systems, chiller, freezer, ice-machines, maintenance, including refrigeration installation

· General Repair and Maintenance: Structure maintenance, care of department tools, supplies and equipment, painting setting up of exhibits and minor interior or exterior construction, including some equipment and furnishing installation

· Painting and varnishing of room furnishing, interior and exterior and general building paint works, all works in guest rooms and public furnishings and partitions. Event setups, painting and carpentry works, construction of project items, patching of ceiling boards

· Ensure Engineering Workshop, Store and Plant room are properly cleaned and maintained

· Ensure proper inventory control of spare parts and material

· Supervise contractors within the Hotel and ensure work is carried out on time and to specific standards

· Participate in Fire Fighting and Safety Exercise

· Be a part of the CERT team or Fire Warden and respond to emergencies

· General accident and fire protection

· Any other duties as directed

The Housekeeping Administrator is responsible for coordinating Housekeeping department’s back-end operations by ensuring ongoing exchange and follow-up of information and requests between residents and guests, colleagues and other departments. The Housekeeping Coordinator carries the responsibilities of managing FCS, lost and found records and clear documentation at the storage areas along with other administrative duties wherever deemed necessary.

Primary Responsibilities

Responsible for Housekeeping office operations in timely organised fashion

• Ensures seamless coordination in communicating information to relevant sections in accordance with the hotel’s Standard Operating Procedures (SOP).
• Ensures smooth running of the Housekeeping section by performing all tasks in adherence with the code of ethics.
• Receives, records and stores lost and found properties following the established lost and found procedure.
• Ensures accurate update of room status into the Property Management System (PMS) and investigate discrepancy (if any).
• Maintains key control and follows established key control procedure.
• Monitors linen runner activities and productivity.

Creates a welcoming experience that meets residents’ and guests’ expectations

• Upholds flawless impression and perception of the Raffles Hotel Singapore products, services and colleagues.
• Prepares amenities for VIP and any special setup required in suites.
• Monitors Royal Service requests and makes sure requests are closed on time as per standards.
• Updates guest’s profile into PMS as per received preferences for future references.
• Monitors “Do Not Disturb” rooms and follows the established procedure.

 Prepares daily operation needs

• Ensures smooth handover of daily activities to next shift.
• Updates bulletin boards with pertinent information.
• Prepares sufficient amount of guest supplies daily prior to the end of shift.
• Assists Assistant Manager with inventories, linen supplies etc.
• Liaises with Engineering with reference to maintenance repairs and out of order rooms.
• Undertakes and manages the Rooms Reconciliation tasks independently.

Involvement as a member of both the Housekeeping and the Hotel Team

• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Follows sustainable procedures and practices that support ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).
• Adheres to Work Safety and Health (WSH) policies and procedures.
• Shows care for assigned work areas by organising and maintaining the office and work areas in pristine condition throughout and at the end of shift.
• Ensures that all equipment used is clean and kept in good working condition at all times.
• Organises own work flow to ensure completion of all assigned duties before the end of shift.
• Exercises flexibility and accepts changes with a positive attitude by showing understanding and consideration to the needs of the operations and department.
• Understands the difference in guest hierarchy and different room categories.
• Attends and contributes to colleague meeting and any other related activities.
• Undertakes and performs any additional duties as assigned by Managers.

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

Primary Responsibilities

Delivers Friendly and Professional Service

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

Focuses on Guest Experience

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

Involvement in Wider Job Function Actions/Relationships

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

Summary

This position is responsible for the management of sales activities in line with the annual sales and marketing plan and to achieve/exceed budget in executing the sales strategy of the Hotel.

Job Responsibilities

• Achieve daily targeted number of sales calls with effectiveness.
• Develop business leads for the Hotel on a weekly basis.
• Prepare monthly list of accounts to penetrate for the following month.
• Plan a minimum of 2 site inspections/entertainment meetings per week to qualified potential accounts or new accounts.
• Prepare monthly action plan for main market segment.
• Perform monthly review account profile on room nights production and average rate.
• Monitor competitors’ rate strategy, account penetration and marketing activities to maintain a competitive edge.
• Fully responsible of accounts under his/her management, including contracting, updating profile and renewing contracts.
• Update management on VIP arrivals, meet and greet accordingly.
• Up-sell, cross-sell and promote Hotel facilities & services at every available opportunity in order to maximize sales revenue.
• Conduct negotiations to achieve the best profit and rates for the Hotel.
• Attend hotel clients and local community business events to network and maintain high visibility.
• Update Director of Sales & Marketing on market trends and business leads.

The Junior Sous Chef is responsible for the supervision of the overall kitchen’s operation and for achieving and maintaining the highest standards of food quality and guest satisfaction. Main responsibilities include, but not limited to, quality, training and development of team members.

Primary Responsibilities

Food quality

• Monitors food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications.
• Daily spot checks, monitors all food items being ordered by the kitchen and to ensure all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.
• Supervises food tasting sessions.

Cost control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene and sanitisation

• Responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. This will prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food.

Management and leadership of the culinary team

• Supervises the work of the colleagues and viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.
• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management.
• Liaises with all departments to ensure correct and professional operation is conducted. Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Ensures smooth and effective communication among the kitchens and with other departments
• Ensures that all deadlines are met.

Training, learning and development of culinary team

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

Involvement in wider job function relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and develops a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• To uphold Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).

The Food & Beverage Manager is responsible for the entire management of all aspects and functions of restaurant, bar, meeting space and F&B sales in accordance with hotel standards. Direct, implements and maintain a service and management philosophy, which serves as a guide to respective team members.

Primary Responsibilities

Business Performance

• Develop, plan & execute departmental budget and weekly forecast based on revenue and expenditure on monthly basis.
• Analyze and review month-end reports, P&L and identify deviation from business plan goals that requires immediate action plan.
• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.
• Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Review and analyze all post-mortem promotions report, daily revenue, sales productivity, marketing productivity.
• Develop and drive department balance scorecard to ensure that all key metrics are achievable and exceed expectations.
• Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget.
• Constantly keep up to date in trends, meeting with vendors, finding the gap in the market to leverage and ensure that all projects are measurable.
• Develop and drive F&B Marketing Plans, annual promotions plan and adhoc specials.
• Drive social media strategies and implement innovative, creative and out of the box ideas
• Data driven with clear thought process to drive measurable results
• Constantly delivering WOW experiences that is truly memorable to every guests
• Deliver and support outlet to achieve exceptional LQA Standards in the outlet

Outlet Operations

• Conduct departmental daily briefings to ensure that all pertinent information is well received by team members
• Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards
• Build a good relationship with guests and remember individual guest’s names and their preferences to extend a personalized service
• Handle guests’ complaints and comments tactfully and efficiently
• Handle all administration work pertaining to cashier/bar operation requirement and company’s policies
• Maintain department communication logbook and updated notice board
• Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests
• Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations
• Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features
• Ensure that LQA Standards, health, safety and security procedures are in place in the outlet
• Attend all briefings, meetings and trainings as assigned by management
• Perform proper handover and communication to the next shift
• Assist other food & beverage outlets with their operations during peak times or when required

Team Management

• Interview, select and recruit outlet employees
• Identify and develop team members with potential
• Conduct performance review with the team
• Constantly monitor team members’ appearance, attitude and degree of professionalism
• Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
• Prepare payroll and gratuity reports
• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication

Job Responsibilities

• In charge of delivering all Housekeeping guest requests including setting up baby cots, extra beds.
• Understand basic shoe shine service
• Collect and deliver guest laundries
• Assist in managing stock inventory, inform superiors when stock is running low
• Work closely with Supervisors / Coordinators in running of guest supplies including usage of how many extra beds and baby cots daily, keeping track of special items sent to rooms and update accordingly.
• Assist in special cleaning projects or tasks other than sending guest requests. (Corridor cleaning, shampoo and spotting of carpets etc.)
• Assist Housekeeping Attendants when needed in topping up amenities and special room set up arrangement.
• Assist in turnover when needed and assigned by superiors.
• Keeping storeroom clean and tidy, maintenance of any equipment assigned.
• Assist in maintaining public area cleanliness.

Summary

Responsible for the maintenance of all linen, laundry and uniforms according to the Hotel’s standards.

Job Responsibilities

• Count and send out dirty linen and uniforms to the Laundry as well we the receipt of clean linen and uniforms.
• Managing guest laundry (record, count, verify, deliver and posting charges), communicate with guest in any laundry issues.
• Count and distribute clean linen and uniforms to the different hotel outlets.
• Manage in house uniforms, maintain proper records and uniforms in out for on boarding and leaving colleagues. Communicate with relevant departments to raise uniforms fittings, sizing and adjustment when required.
• Report to Supervisor and send linen and uniforms that require repair or alteration to the tailor.
• Manage and record linen losses, condemned, rewash and inventory.
• Work closely with laundry vendors for collection and delivery timing.
• Understanding of linen and laundry operations systems.
• Understanding Opera and operations system use.
• Work closely and coordinate with Housekeeping team in ensuring smooth operations.
• Keep and maintain special linens (baby essentials, special pillows, spare duvet inserts and blankets)
• Monitor and manage all uniforms available in the Hotel for usage allocation.
• Maintain equipment in a proper state of cleanliness.
• Be well versed in Hotel fire & life safety / emergency procedures.
• Attend all briefings, meetings and trainings as assigned by management.
• Assist in stock receiving and invoices keeping when needed.
• Assist in receiving office phone calls and record in log book.
• Able to multitask, able to take on different projects and tasks assigned by superiors.

Summary

This position is responsible for maintaining high standards of food preparation and service in the appointed kitchen(s), according to the standards set by the Management.

 Job Responsibilities

• Stock up the assigned kitchen with raw materials and ingredients on a daily basis.
• Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them.
• Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station.
• Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage.
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).
• Clean and maintain all equipment within the food production area.
• Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor.
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to.

Summary

Responsible for preparation and presentation of all beverages in conformance to product and performance standards, maintaining of operating equipment’s, provide sound suggestions and up selling of food and beverage, and engaging guests in professional and friendly conversations.

Job Responsibilities

• In charge of the day to day running of the roof top bar
• Prepare drink ingredients and mise-en-place
• Follow recipes and prepare beverages accordingly
• Serve and upsell beverages to guests
• Track and manage bar inventory
• Ensure compliance with health, safety, food handling, and hygiene standards
• Handle guests' feedback promptly
• Perform other duties as directed by the management

Summary

Responsible for providing prompt and professional F&B service to Hotel & dining guests.

Job Responsibilities

• Coordinate & assist in opening/closing duties and ensure that all settings are completed according to standards and procedures prior to the start of operation. 
• Planning of the daily outlet operations in the absence of Manager.
• 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 & record restaurant reservations/cancellations in accordance to departmental standards. Reconfirm reservations through phone calls or email on a daily basis.
• Take F&B orders according to guest's requirements and preferences. 
• Deliver F&B services in accordance to departmental standards and procedures. 
• Ensure that all F&B are served according to service standard.
• Upsell & promote F&B offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full. 
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).
• Facilitate the smooth running of the department through adequate supply of materials and equipment. 
• 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. 
• Assist other F&B outlets with their operations during peak times or when required. 
• Check the outlet/back of house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules & regulations. 

Summary

Responsible for ensuring that guests are greeted promptly and provided with exceptional service. 

Responsibilities

• Greet guests as they arrive at the restaurant and show them to the table.
• Assist to take in and manage reservations via phone, walk-in, email & website. 
• Respond to guest enquiries and communications.
• Manage seating arrangements.
• Ensure that dining area is clean and presentable at all times. 
• Provide guests with menu recommendations & answer questions they may have.
• Attend to any special requests or needs the guest may have.
• Handle cash & card transactions accurately and efficiently.
• Upsell special promotions and events to guests.