Total 390 job vacancies by AccorHotel

THE MISSION ?

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

THE MISSION?

You are the favourite parent of Mama!

The 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 the efficient organisation and distribution of clean linen and amenities based on the requirements of both Rooms and Food and Beverage within the Hotel premises. He needs to also ensure the timely completion of all guest’s requests

Primary Responsibilities

Ensures The Seamless Operations Of Both F&B And Rooms

• Ensures the smooth operations of the F&B and Rooms sections by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.
• Conducts quality checks on clean linen received following the procedures as detailed in Raffles Hotel Singapore local Standard Operating Procedures (SOP). To reject any linen that does not meet the standards for re-processing.
• Issues clean linen to the outlets, banquets, and spa upon exchange of soiled linen and as per outlet’s requisition.
• Records linen transaction in allocated linen record books. Entries must be accurate with any shortages highlighted and reported to Laundry Manager.
• Washes and presses small linen items such a cocktail napkins, tray cloths in-house.
• Washes face towels and cleaning cloths in-house.
• Prepares outgoing Rooms & F&B linen for outsource laundry company. Records linen transaction and highlights any shortages to Laundry Manager.
• Delivers clean linen to Housekeeping pantries.
• Delivers and completes any requests from guests that are Housekeeping related (excluding the cleaning of suites) to Butlers.
• Assists in Rooms operations (E.g. hanging of curtains, delivery of ionizers/air purifiers/air cleaners to room attendants, etc.).
• Assists in Laundry/Uniform Room operations (whenever required).

Involvement As A Member Of The Housekeeping And 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).
• Shows care for assigned work areas by organising and maintaining the laundry, linen room, pantries 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.
• Ensures that any found items (E.g. money, coins, loose items, etc.) especially guest’s items in the dirty linen are being handed over to Lost & Found section promptly.
• Able to organise 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.
• Adheres to Work Safety and Health (WSH) policies and procedures.
• Undertakes and performs any additional duties as assigned by Managers.
• Attends and contributes to colleague meeting and any other related activities.
• Performs any other duties and responsibilities that may be assigned.

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 Corporate Social Responsibility, Diversity and Inclusion.
• Performs any other duties and responsibilities that may be assigned.

Channels:

• Ensure content on all applicable websites is up-to-date, thorough, optimized, and adheres to brand standards.
• Lead improvements for applicable websites, incorporating relevant technologies, languages, features, and optimization tools.
• Oversee Search Engine Optimization (SEO) activities with agencies to drive organic performance.
• Develop and manage an email marketing calendar, ensuring timely communications to the most updated and relevant databases.
• Collaborate with various departments to maximize online sales and marketing opportunities.
• Coordinate all online marketing activities, including promotions, third-party website promotions, and GDS, in conjunction with the Senior Director of Marketing.

Indirect Channels:

• Work with the Revenue Team to ensure optimal content, imagery, and marketing strategies on OTA/distribution sites through quarterly catch-ups with market managers.
• Oversee content updates on all applicable third-party digital platforms.
• Launch push tactical offers to in-house guests on applicable platforms.
• Paid Channels:
• Develop and monitor paid search/display campaigns to ensure constant enhancement.
• Analyze campaign returns and performance, recommending and activating budget or campaign changes as needed.
• Ensure campaigns feature relevant and updated content.

Social Media:

• Enhance the hotel's presence on owned social media accounts and select social media sites in line with corporate guidelines.
• Create and manage a social media calendar.
• Oversee social media paid campaigns, consistently driving performance metrics such as fan base engagement and leads.
• Coordinate with Quality & F&B Teams to manage guest feedback for response and/or recovery.
• Strategic Planning & Analysis:
• Develop and implement digital marketing strategies through the use of data and analytics via systems such as Google Analytics, Accor/partner platforms to achieve performance goals and align with overall business objectives.
• Collaboration with senior leadership to ensure digital strategies support overall revenue goals. Cross-departmental collaboration, especially with the revenue management, F&B, and convention teams, to ensure all digital efforts are cohesive and aligned
• Staying abreast of industry trends and emerging technologies, ensuring the hotel's digital presence remains competitive and cutting-edge.
• Conduct market research and competitive analysis to inform strategic planning.
• Utilize data and analytics to measure performance and inform decision-making.

Team Leadership & Development:

• Lead and mentor the digital marketing team, fostering a collaborative and innovative work environment.
• Provide ongoing training and development opportunities to team members.
• Set clear performance goals and conduct regular evaluations.
• Budgeting & Financial Management:
• Monitor and maintain the budget for all digital marketing campaigns, ensuring forecast accuracy.
• Gather scope and costs for budgeted items related to digital marketing.
• Plan and prepare for annual budget submission and presentation.
• Compliance & Continuous Improvement:
• Ensure compliance with hotel and department policies and procedures at all times.
• Identify and implement continuous improvement opportunities to enhance digital marketing effectiveness.
• Integrate sustainable digital practices (e.g., reducing digital carbon footprint) and accessibility standards into the digital marketing strategy.

Other Responsibilities:

• Support Quality team in digital reputation management, including handling social media crises, or any digital PR incidents.
• Assist with any other Sales & Marketing projects as requested.
• Perform other duties as assigned by the Management of the Hotel.

• OVERSEE AND MONITOR DAILY SPA OPERATIONS
  • Lead Spa team to maximize treatment bookings and yield management
  • Facility walk-through to ensure that standards are met
  • Ensure adherence of department and facility policies
  • Establish professional business relationship with all vendors and increase Spa product inventories
  • Oversee the Spa renovation project and the reopening
• PROVIDE SPA / FITNESS EXPERIENCE THAT EXCEEDS GUESTS’ EXPECTIONS
  • Lead the team on a Heartist® approach to personalizing the guest experience at the Spa
• DRIVE SPA REVENUE AND COST CONTROL
  • Direct operations of facility, including short and long range strategic planning so that Spa operates cost effectively and efficiently 
  • Lead in implementation of 12-month marketing plan
  • Identify new business and marketing opportunities
  • Assist in the implementation of 12-month public relations program (calendar of events, media etc.)
  • Work efficiently with Marketing Communications in all aspects of Spa/hotel promotion as required
  • Promote and sell customized Spa programs to conference groups as required
  • Meet with group meeting planners to sell Spa facility and programs as required
  • Fiscal budgeting and analysis, including the preparation of annual budgets for the departments within the facility
  • Approve payroll hours and hotel administered service charges / gratuity reports
  • Review / approve purchase requisitions
  • Prepare operations and capital improvement budget preparation
  • Review expenditures to ensure that they are kept within operating budgets
  • Review / approve all invoices before payment
  • Review remuneration of salaried colleagues and independent contractors
  • Control the cost of goods purchased, services supplied and labour necessary to the sales and production of our products and services
• MANAGEMENT AND LEADERSHIP OF THE SPA TEAM
  • Recruit, train, develop and motivate members of the Spa team
  • Ensure the establishment and execution of all departmental goals
  • Ensure all safety practices of Willow Stream are adhered to by entire Spa team
  • Conduct discussions /performance reviews with Spa team
• INVOLVEMENT AS  A MEMBER OF THE HOTEL LEADERSHIP TEAM
  • Act as a spokesperson for the Spa and the Brand
  • Facilitate the needs/requirements of other departments with Spa: Engineering, Security, Finance, F&B, T&C, Sales & Marketing, Laundry & Property Maintenance
  • Provide a level of Safety & Security for all guests/members
  • Develop own knowledge and skills to grow as a business partner and leader

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. 

Primary Responsibilities

Food quality

• Responsible for monitoring 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.
• 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 and ensures 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 Sanitation

• 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. Ensure 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 comply with hotel’s rules and regulations.
• Ensures that colleagues are trained in, and comply 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 develops 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).

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

Key Responsibilities:

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

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

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

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

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

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

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

How do I deliver this?

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

• Assist in managing hotel operations including front desk, housekeeping, food and beverage, and maintenance
• Learn and understand the hotel's standard operating procedures and policies
• Ensure guest satisfaction and handle guest complaints as needed
• Assist in hiring, training, and supervising staff
• Conduct regular inventory checks and order supplies as needed
• Assist in preparing financial reports and budgets
• Attend meetings and training sessions as required
• Perform other duties as assigned by the hotel management team

• To provide cleaning service to guest rooms and respond to guest requests, ensuring maximum guest satisfaction in accordance with hotel-established standards
• To clean guest floors and surrounding service areas following the standard required by our Hotel
• Welcome guests on-site when working and ensure they feel that you care for them.  You do not have to be cleaning their rooms to say hello
• To be committed in conserving natural resources and preserving the quality of the environment in which we operate
• Check and verify the room status report.
• Clean, inspect & release rooms to “Vacant / Clean” status following hotel procedure. Clean all the rooms for which you are responsible in the time allocated.
• Ensure that all requests by guests are attended to.
• Be responsible for the care and maintenance of his/her work store, trolley, and all equipment and ensure that all equipment and materials are left in the same place and correct manner at the end of each shift. Ensure that equipment is in good working order
• Know how to use the cleaning products (dosages and conditions of use)
• To attend to guest requests efficiently.
• Ensure that the guest’s personal effects are safe
• To tidy and pack floor panties neatly
• Check the quality of the work completed using the hotel’s internal self-inspection sheet

Summary

This position is responsible for the training and supervision of a team of cooks in the appointed sections and preparation of food observing all standards as set by the hotel and regulated by local authorities.

 Job Responsibilities

• Train and supervise the work of kitchen personnel in the respective sections.
• Ensure personal cleanliness and proper department of all team members.
• Produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst all team members.
• Check the taste, temperature and visual appeal of food items prepared to ensure quality and portion are consistent and as per specification set out.
• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner.
• Prevent the use of contaminated products in any phase of food preparation and prevent team members who are ill or suffering from an infection from taking part in the preparation or handling of food.
• Ensure that team members follow the hygiene and sanitation procedures when handling food, equipment and utensils.
• Work closely with Stewarding in maintaining the cleanliness of the kitchen.
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to.
• Be well versed in hotel fire & life safety/emergency procedures.
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).
• Attend all trainings as assigned by management.
• Maintain a high standard of personal appearance and hygiene at all times.
• Perform other reasonable duties assigned by the Management.

COMMUNICATIONS & MEDIA PLAN 

• Formulate communications and media calendar for each revenue stream, ensuring timely and accurate execution of each initiative through coordinating with relevant teams 
• Responsible for consistently creating positive and relevant news to drive P R value from earned local and global channels   
• Work to enhance the brand image of each venue through reviewing all communications materials including but not limited to sales decks, in-house collaterals and displays, press materials, ad copies and assets 
• Direct the creation of compelling content that highlights the unique features and experiences offered by the hotels, convention centre, dining outlets, and spa, ensuring it resonates with our target audience.
• Lead submissions for all awards targeted by the complex and actively canvass for votes and nominations with relevant stakeholders. Leverage all awards to drive revenue 
• Source and collaborate with relevant partners and suppliers to create unique guest experiences and events

CAMPAIGN & EVENT MANAGEMENT

• Plan communications campaigns with marketing team and agencies to cover digital marketing, social media, email marketing, and traditional advertising, to increase brand awareness and sales
• Host and entertain media, bloggers, content creators and influencers to drive positive coverage and beneficial commercial outcomes 
• Drive the marketing and promotion of hotel-led events held at the complex, ensuring they attract the desired clientele and achieve attendance targets
• Monitor and analyze the performance of communications campaigns and prepare regular reports to evaluate the effectiveness of different strategies

MARKET RESEARCH & ANALYSIS

• Conduct market research to identify consumer preferences, market trends, and competitive landscapes
• Analyse data from various platforms to provide informed proposal to meet commercial and business goals 
• Review competitors to create in-depth communications strategies to promote all products and service

PARTNER & INDUSTRY ENGAGEMENT

• Proactively initiate partnerships drive business synergy and reduce costs
• Host prolific partners and industry players for continual engagement while seeking opportunities for mutually-beneficial collaborations 
• Seek relevant brands for co-branded guest experiences

BUDGETING

• Monitor and maintain budget for all communications campaigns, ensuring forecast accuracy 
• Responsible to gathering scope and costs for budgeted items related to marketing communications 
• Manage and allocate the communications budget effectively to achieve desired results and a strong return on investmentPlan and prepare for annual budget submission and presentation 

OTHERS

• Comply with hotel and department policies and procedures at all times 
• Assist with any other Sales & Marketing projects as requested 
• To carry out other duties as and when assigned by the Management of the Hotel

Communications & Media Support:

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

Campaign & Event Management:

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

 Market Research & Analysis:

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

Partner & Industry Engagement:

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

Budgeting & Reporting:

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

Additional Responsibilities:

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

The position is responsible in Purchase Order creation, reports, liaising with external suppliers and internal departments to ensure seamless process of stock to store after order is placed. To assist on the retail shop floor as part of the job scope.

Primary Responsibilities

Focuses on the Guest Retail Experience

• Uses guest names whenever possible.
• Adjusts service to suit guests’ requests, personalizes interactions to meet guests’ needs.
• Uses a Heartist® approach – make the guest Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Looks for ways to upsell and adds value to enhance guests’ satisfaction.

Works as Part of the Retail Team

• Ensures accuracy in cashiering duties.
• Ensures stocks are fully replenished on retail shelves.
• Operates P.O.S machine and handles cash efficiently in local and foreign currency.
• Maintains inventory items of the boutique.
• Provides guest product knowledge and assists guest with selection of gifts and souvenir.
• Manages and communicates merchandise opportunities to Retail Manager.
• Participates and assists with monthly inventory stock take activities.

Involvement of Wider Job Functions and Relationship

• Participates in execution and maintenance of all Visual Guideline as well as guaranteeing the visual presentation of the boutique is meeting all set Raffles standards.
• Participates in training activities to improve knowledge and skills.
• Maintains levels of confidentiality and discretion for colleagues and guests.
• Maintains collaborative working relationships with colleagues and supervisors/managers.

Merchandising Functions

• Ensure order confirmation and invoices from suppliers are accurate.
• Creating and uploading purchase orders to facilitate receiving process.
• Work on retail prices with manager and ensure prices are aligned.
• Follow up and keep track with suppliers to ensure timely deliveries
• Follow up with suppliers and liaise with stores when issues arises
• Arranging of stocks to stores
• Weekly stock replenishment for stores
• Monitor stock level of key items and follow up with re-orders when necessary
• Weekly and Monthly sell through reports
• Ensure stocks are available in online channels.

The position is responsible for assisting in the overall operation of Laundry Department including, order taking, marking, washing, pressing, sorting, folding and packing of all guest items.

Primary Responsibilities

Processes Guests And Linen Items Ensuring Delivery In Pristine Condition

• Delivers the highest standard of service and quality when processing residents’ and linen items for laundry, dry cleaning or pressing and ensures items are presently immaculately upon delivery.
• Ensures guests receive the experiences as detailed in Raffles Hotel Singapore local Standard Operating Procedures (SOP) as well as Leading Quality Assurance (LQA) standards, and aims to achieve the targets set by management.
• Ensures the smooth operations of the Laundry sections by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.
• Upholds a flawless impression and perception of the Raffles Hotel Singapore products and services.
• Ensures that any found items (E.g. money, coins, loose items, etc.) in the resident’s laundry are being returned with their garments promptly.
• Ensures proper supporting documentations are completed. Records down separately the quantity of Executive Laundry processed for month end charge back purposes.

Involvement As A Member Of Both The Housekeeping And 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).
• Shows care for assigned work areas by organising and maintaining the laundry 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.
• Able to organise 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.
• Adheres to Work Safety and Health (WSH) policies and procedures.
• Undertakes and performs any additional duties as assigned by Managers.
• Attends and contributes to colleague meeting and any other related activities.
• Performs any other duties and responsibilities that may be assigned.

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).

• Assist the Chief Engineer/ Assistant Chief Engineer in the daily operation of the department
• Ensures the standard maintenance for the hotel’s different equipment is attended to like plumbing, electrical appliances, locks, heating, air conditioning, bathroom fixtures, and all other related equipment is in good working condition
• Ensures the preventive/ corrective maintenance for all the hotel’s facilities is done promptly (ACMV especially)
• Routine check and log data of all facilities and follow up on faults and repair works if required.
• Source for a quotation for spare parts and repair work
• To maintain the tidiness of the store, workshop, and Engineering office and check on the tools’ inventory.
• Maintain fire fighting facilities and equipment in compliance with the Fire Safety regulation
• Schedule preventive and corrective maintenance. To keep a record for proper control for efficiency.
• Take on small renovation jobs such as painting, carpeting, furnishings, etc.
• Follow up on preventive and corrective maintenance. To keep a record for proper control for efficiency
• Keep a daily log that inventories the work done in the hotels
• Keep up to date on safety-related administrative documents
• Ensures life and property safety
• Ensure his/her safety and the safety of others during your interventions and those of the external service providers
• Gives colleagues any help they require in terms of hotel maintenance
• Strive to implement the Accor Vision and demonstrate active use of the Accor Values

• To assist the Director of Sales, Assistant Director of Sales, and Sales Manager/Executive in sales operations including reserving weddings, meetings, and conferences, coordinating groups, general administrative functions, and arranging Sales Blitzes and giveaways
• Excellent communication skills, experience in handling dissatisfied customers, and knowledge of managing effective sales leads
• To ensure the smooth running operation of the commercial section in consultation with the Director of Sales on all matters
• Providing sales and administrative support involving efficient handling of top and confidential agreements for DOS, ADOS & Sales Managers/Executive
• Preparing monthly, weekly, or daily sales analysis reports and taking minutes if necessary
• Preparing proposals, agreements, sales reports, and presentations.
• Coordinating and responding to all requests for internal meetings.
• To maintain and requisite inventory stocks for the Sales & Marketing Department (i.e. brochures, stationary, etc.)
• Assisting in the implementation of sales strategy as prepared by the DOS, ADOS & Sales Manager/Executive
• To maintain and keep the database of the Sales & Catering team constantly updated on routine basis, including pending sales queries, customer issues, and in-process sales leads, etc.
• Keeps himself/herself well informed about the operations, especially in key departments (Front Office, Housekeeping, Food & Beverage, etc.)
• Promotes the Hotel as often as possible through entertaining, conduction, site inspections, presentation, etc. of the Hotel

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 position is responsible in Purchase Order creation, reports, liaising with external suppliers and internal departments to ensure seamless process of stock to store after order is placed. To assist on the retail shop floor as part of the job scope.

Primary Responsibilities

Focuses on the Guest Retail Experience

• Uses guest names whenever possible.
• Adjusts service to suit guests’ requests, personalizes interactions to meet guests’ needs.
• Uses a Heartist® approach – make the guest Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Looks for ways to upsell and adds value to enhance guests’ satisfaction.

Works as Part of the Retail Team

• Ensures accuracy in cashiering duties.
• Ensures stocks are fully replenished on retail shelves.
• Operates P.O.S machine and handles cash efficiently in local and foreign currency.
• Maintains inventory items of the boutique.
• Provides guest product knowledge and assists guest with selection of gifts and souvenir.
• Manages and communicates merchandise opportunities to Retail Manager.
• Participates and assists with monthly inventory stock take activities.

Involvement of Wider Job Functions and Relationship

• Participates in execution and maintenance of all Visual Guideline as well as guaranteeing the visual presentation of the boutique is meeting all set Raffles standards.
• Participates in training activities to improve knowledge and skills.
• Maintains levels of confidentiality and discretion for colleagues and guests.
• Maintains collaborative working relationships with colleagues and supervisors/managers.

Merchandising Functions

• Ensure order confirmation and invoices from suppliers are accurate.
• Creating and uploading purchase orders to facilitate receiving process.
• Work on retail prices with manager and ensure prices are aligned.
• Follow up and keep track with suppliers to ensure timely deliveries
• Follow up with suppliers and liaise with stores when issues arises
• Arranging of stocks to stores
• Weekly stock replenishment for stores
• Monitor stock level of key items and follow up with re-orders when necessary
• Weekly and Monthly sell through reports
• Ensure stocks are available in online channels.

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)

Duty Manager

Summary of Responsibilities:

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

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

The Director of IT is responsible for the supervision and handling of day-to-day IT operations. The Director of IT ensures that timely IT support is rendered to all departments, especially in areas with guest contacts. He/she will be responsible for the administration of the inventory of all equipment, software and software licenses.

Primary Responsibilities

Hotel IT Operations and Infrastructure; Including but not limited to

• Oversee hotel IT Services team from managerial aspects and provide guidance to ensure all technology based questions can be answered promptly.
• Evaluate, recommend, plan and implement IT related projects for the Hotel.
• Lead the overall IT Department and Business units in all aspects.
• Oversee all guest-facing technologies in the hotel and ensure reliable product performance, innovative service offerings, and deliver personalized and efficient support for the same.
• Manage the day to day operations and scheduling of IT colleagues.
• Ensure that the team consistently provides a high level of operational stability for property based technology, and high levels of service and support to colleagues and guests.
• Maintain and promote core technology standards and maintain Accor best practices in respect to property systems.
• Ensure that Accor Technology Policies and Procedures are carried out, according to Accor Focus Guide and The Finance & Accounting Policy Manual and as outlined in the Systems Manager user Guide.
• Provide technical expertise and project management for all technology projects.
• Provide twenty-four hour support for mission critical systems as documented in the service escalation document.
• Attend operational meetings as required.
• Effectively communicates technology related plans, actions and decisions with the hotel team.
• Contribute to Technology Services knowledge base.
• Implement and maintain backup and emergency procedures to ensure integrity of programs and data at all times.
• Be fiscally responsible by adhering to set budgetary guidelines.
• Provide point of escalation support to Accor team.

• Perform regular system’s health check and capacities studies to ensure optimum performance of servers and network.

• Manage system changes with appropriate support staff to ensure uninterrupted services.
• Maintain inventory of all equipment, software and software licenses (not limit to computers and laptops).
• Includes IT Data Protection, Data back-up, PCI compliance and security according to Accor Policy and Procedures.
• Maintenance contracts are reviewed and put in place for IT systems.
• IT Capital and Operational Expenditure planning (Budgeting, Forecasting and Accruals).
• Conduct PCI training.
• Ensure users are aware of Support processes, Corporate Help Desk.
• On-site technical resource during business hour:
• 8.30am – 6.15pm Monday – Friday
• Required onsite support over special events to be planned accordingly
• Attend operational meetings daily 9.00am

Team Management

• Interview, select and recruit direct reports.
• Identify and develop team members with potential
• Conduct performance review with the team.
• Constantly monitor team members’ appearance, attitude and degree of professionalism.
• Prepare detailed induction programs for new colleagues.
• 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.

Other Responsibilities

• Be aware of the hotel fire & life safety/emergency procedure.

• Attend all briefings, meetings and trainings as assigned by management.
• Maintain a high standard of personal appearance and hygiene at all times.
• Perform other reasonable duties assigned by the Management.