Total 33 job vacancies by AccorHotel

The position is responsible for assisting the Director of Housekeeping in the overall management and strategy enactment of the Housekeeping Department. The focus of this position is to handle the day to day flawless operation of rooms cleaning, public areas as well as laundry.

Primary Responsibilities

Manages The Day To Day Housekeeping Operation Of Rooms, Public Areas And Laundry.

• Oversees the daily operation of rooms cleaning as well as turndown operation from room assignment to assignment handover.
• Directly supervises the Houseman team and is responsible for their daily assignment of tasks and projects.
• Oversees the daily operation of public areas with focus on daily task assignments and preventive maintenance plans.
• Oversees the daily operation of laundry ensuring uniforms as well as linen sorting out, delivery and returns are executed in a timely and effective manner.
• Acts as DOHK during his/her extended absences as tasked by him/her or by EAM Rooms.
• Identifies and communicates daily to the Executive Housekeeper of any operational, product or guest related concerns, presents suggestions and solutions that impact guests, expenses and productivity.
• Helps maintain departmental standards related to impeccable cleanliness and       personalised service to residents and guests in all areas impacted by Housekeeping.
• Ensures maximum efficiency and consistency by means of ongoing, thorough inspections and audits of suites and corridors, public spaces and back of the house.
• Performs daily audits through documented checklists of all areas as assigned by DOHK following Forbes, LQA and locally implemented criteria. Performs inspections and walkthroughs along with direct reports of their respective circles of influence.
• Leads with a hands approach on supervision, constructive recommendations, clear communication and prompt follow up; enforces the hotel’s rules and regulations and departmental policies and procedures.
• Assists with interviewing, selecting and training of new colleagues. Monitors and record their progress and productivity. Ensures training hours are executed as directed by HR and DOHK.
• Handles minor performance challenges and supports DOHK with appropriate documentation and counselling for all Housekeeping colleagues.
• Finalises, approves daily and weekly rosters, staffing levels, vacation and holiday schedules in accordance with forecasted occupancy and business needs, maintains and updates attendance records.
• Completes performance evaluations for direct reports, makes recommendations for promotions, salary increases and transfers.
• Monitors ongoing verbal and written communication between shifts to ensure thorough and complete handover.
• Reviews and analyses entries in Raffles Service log book and supervises key control.
• In charge of daily ongoing and scheduled communications with associated departments through established channels regarding necessary information related to room status, group arrivals, top VIPs, special projects, out of order rooms and repair requirements.
• Works hand on hand with Royal Service Manager for a flawless handling of Lost and Found. Manages physical inventory of Lost and Found item following SOP.
• Participates in, daily and periodic departmental communication meetings and training sessions with all levels of colleagues. Assists DOHK with post minutes and keeping training records.
• Makes sure established par stocks for room linen, uniforms, guest loan items and guest supplies are on-hand and controls consumption. In control of daily, weekly, monthly inventories and reports any discrepancies to the Executive Housekeeper.
• Liaises with outside contractors pertinent to information issued by the department head, appraises the quality and reliability of their contribution and makes recommendation for or against renewal of contracts.
• Assists DOHK to prepare financial analysis, departmental reports and budgets, design worksheets, documents and master lists as directed.

Provides An Experience That Exceeds Residents’ And Guests’ Expectations

• Analyses and responds to guest feedback to ensure that guest satisfaction is exceeded. Committed to continuously improve the quality of products, services and performance of team members.
• Resolves guest complaints in a sensitive, timely and appropriate manner in order to maintain the highest level of guest satisfaction and quality.
• Gathers guests’ feedback through daily interactions with guests and shares this feedback whenever relevant in a timely manner.
• Responsible for enhancing the product and services that is presented to the guest.
• Recommends and proposes changes to the product and its services based on market research and current trends.
• Supports the DOHK in leading the Housekeeping team with a Heartist® approach.

Management And Leadership Of The Housekeeping Team

• Plans for future needs and conducts recruitment in line with company guidelines.
• Conducts training needs analysis for housekeeping colleague and ensures training programs are designed and implemented to meet these needs.
• Conducts probation and annual appraisals in line with hotel guidelines.
• Develops talent for growth management performance issue.
• Supports DOHK to Coach, counsel and discipline colleagues to enhance performance.
• Establishes a productive work schedule that is in line with local labour laws.
• Supports the Housekeeping Team to be consistent in service, use a collaborative, enabling leadership style and have regular team meetings.
• Drives constant service and system improvement.
• Executes effective and consistent one on one with direct reports with mentorship and development in mind.
• Ensures that colleagues are aware of all Fire and Evacuation procedures as well as health and safety requirements.
• Ensures effective work processes in the department.

Involvement As A Member Of The Hotel Leadership Team

• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Follows sustainable procedures and practices that actively support Accor’s Corporate Social Responsibility program.
• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports are trained in, and follows WSH guidelines.
• Well-groomed and dressed following the property and company guidelines.
• Develops own knowledge and skills to grow as a business partner and leader.
• Ensures colleagues are aware of their duty of care as determined by legislation and that they maintain complete familiarity.
• Analyses and responds to guest talent satisfaction information; gives a positive commitment to continuous improvement of product and performance.
• Performs any other duties and responsibilities that may be assigned.

The Food & Beverage Operations Manager assists the Senior Assistant Director of Food & Beverage to lead the Food and Beverage operations, by ensuring and maintaining the strategic and tactical positioning as a world class operation. The position is responsible for supervising the overall success of the day to day operations by adhering to the standards, the long term positioning as well as achieving all established KPI’s in the areas of revenue/profit, cost and expense management, quality commitment, team morale, recruitment of the best international and local talent as well as ensuring and upholding the innovative and creative reputation of the division.

Primary Responsibilities

Oversees Daily Operations and Achieves Targets

• Supervises the overall daily operation and assures highest service and product standards are met to consistently exceed guest’s dining experience expectations in any of the hotel’s Food and Beverage venues.
• Assures that all managers in Food and Beverage are aligned and follows the strategic intent as set out by the Director of Food and Beverage.
• Walks all Food and Beverage front and back of the house areas regularly on a daily basis. Notes on any shortcomings and takes appropriate action.
• Spends majority of his time in operations.
• Daily communication with Culinary to ensure food prepared is of the agreed standard and consistent at all times.
• Ensures consistency of quality, taste, presentation, temperature of beverages served in all Food and Beverage Outlets.
• Ensures maximum creativity in all Food and Beverage presentation.
• Ensures application of procedures and regulations to team members concerning hygiene (HACCP or Food Safety)/Fire Safety/emergency procedures.
• Reviews daily financial reports.
• Shares information of operations to Assistant Director, Food and Beverage.
• Attends daily Food and Beverage Briefing, monthly Food and Beverage Meeting and other scheduled meeting for Food and Beverage department in the absence of Assistant Director, Food and Beverage.
• Maintains proper and adequate controls over purchase orders and requisitions.
• Reviews Food and Beverage Cost and ensures it is in line with budget and forecast.
• Converses with guests in restaurants and bars to solicit comments.
• Controls casual labour and overtime submitted by Managers before sending for approval.

Marketing Plan and Revenue Management

• Works closely with Senior Assistant Director of Food and Beverage to plan business strategy and reviews ongoing action plan progress.
• Establishes an annual promotional calendar and plans menu with Senior Assistant Director of Food and Beverage.
• Works closely with Marketing Communication on promotional strategies for the Food and Beverage department.
• Makes recommendations to the Management on other potential source of revenue.
• Ensures all reports generated are accurate before submission.

Management and Leadership

• Is a mentor and role model.
• Proactive, innovative with in depth Food and 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 be consistent in service standards via collaborative and enabling leadership style. Provides regular team meeting for training and arranges examinations for the team members to achieve higher standards and skills.
• 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 various coaching styles.
• Displays cultural affinity and show empathy to all team members.
• Coaches and trains the managers to prepare them to move to the next level.
• Reviews work performance of all colleagues to make sure that established procedures and policies are being followed.
• Enforces and upholds highest standards of discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.
• Observes colleague’s individual performance, grooming and punctuality.
• Regularly solicits feedback from Manager on performance of individual colleagues and/or personally observes colleagues performance.
• Performs colleague appraisals and executes disciplinary actions if required.
• Provides a level of Safety and Security for guests and colleagues.
• Leads Food and Beverage recruitment together with Executive Assistant Manager, Food and Beverage.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.

Training, Learning and Development of the Team

• Streamlines all training requirements and ensures the Managers co-ordinate all arrangements for proper execution of instructions.
• Ensures colleagues are aware of hotel rules and regulations.
• Ensures colleagues are trained on fire and safety, emergency procedures and hygiene.
• Consistently develops in self-learning and development of own skill and knowledge.

Other Responsibilities

• Develops own knowledge and skills to grow as business partner and leader.
• Ensures confidentiality of all matter.
• Performs any other duties that may be assigned by the Head of Department.
• Provides honest and fair feedback to the Director of F&B / Senior Assistant Director of F&B.
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts.
• Performs any other duties and responsibilities that may be assigned.

We are currently seeking a Sous Chef to assist our Executive Chef oversee the running of the  Kitchen. You will be responsible to ensure that all food services and procedures are consistent and follows the standards of service and ensure we are delivering our vision to be the trusted global hospitality group.

Job Description:

• He/she is responsible and accountable for the overall success of the F&B outlet.
• He/she will personally perform tasks and lead the culinary colleagues in daily operations.
• He/she will work towards continuously improving guest and colleague satisfaction which achieving financial and non-financial targets
• Provide functional assistance and direction to the kitchen daily operations
• Produce high levels of food quality to satisfy the needs of guests
• Ensure that all standard recipes are followed in the preparation process
• Ensure that all staffs are aware of the Safety policy of the section
• Instruct and delegate duties fairly and in an appropriate manner to the subordinates
• Control food cost and food quality in the kitchen
• Ensures compliance with food handling and sanitation standards
• Follow & Maintains HACCP standards
• To provide ongoing training to staff and develop and implement all service and kitchen guidelines and ensure its compliance by all staff.
• Support and work closely with the Restaurant Operations and Marketing team in developing special festive dining menus and/or marketing initiatives to drive traffic to the restaurant and increase per customer spend
• Plan activities, promotions, and menu implementations according to the annual marketing plans

The incumbent drives the development and implementation of skills and training solutions and interventions to achieve business growth and transformation for the network of Small, Medium Enterprises (SMEs) within the SkillsFuture Queen Bee’s value-chain. The secondary role is to support the Assistant Director of Learning & Development in the facilitation of the learning and development functions for the hotel, ensuring that the goals are aligned to the hotel’s overall goals and strategic plan as well as for all operational departments to follow through on their training and development commitments.

Primary Responsibilities

Driving and Managing the SkillsFuture Queen Bee Project

• Strategises, drives and manages the SkillsFuture Queen bee project (SFQB).
• Develops programmes and facilitates implementation for the SMEs in Singapore.
• Conducts trainings and ensure deliverables are met.
• Source for SMEs to embark on the  programme with us.
• Meet the deliverables as required by Workforce Singapore.
• Leads research on industry landscape and market trends, including liaising with various stakeholder within the SFQB network to understand critical skills requirements, project future skills demand and business objectives.
• Diagnoses the skills gaps and needs and identify measurements of success of the network.
• Formulates a training needs analysis plan by identifying skills and training opportunities, reviewing existing skills and training solutions and interventions, sourcing for new and/or developing bespoke skills and training solutions and interventions to address the SMEs’ needs.
• Leverages Skills Frameworks and relevant SkillsFuture resources in creating the skills and training solutions and interventions.
• Develops an implementation plan and organises the participation of SMEs in the network.
• Manages and fosters relationships with multiple stakeholders in the network to ensure effective and sustainable implementation.
• Evaluates the impact and effectiveness of the skills and training solutions and interventions and fine-tunes the long-term implementation plan.

Adheres to Corporate and Local L&D Regulations

• Ensures full compliance when managing and executing corporate initiated programmes and activities.
• Ensures that all learning activities meet with relevant statutory and organisational policies and requirements.
• Adheres to learning requirements set by local authorities and regulations, especially relating to safety and security.

Secondary Responsibilities

• Plans and conducts the learning needs analysis.
• Plans and proposes the hotel’s training programme, aligning it to the learning needs analysis.
• Designs and executes programmes necessary to meet the competencies of each job function and to address performance gaps.
• Conducts the relevant trainings according to business and training needs.
• Initiates, coordinates, executes and follows up on all corporate, internal and external initiatives and programmes.  
• Informs managers on programme objectives and expected outcomes which colleagues attend.
• Monitors, measures and reports on colleagues’ development plans and achievements within agreed formats and time frame.
• Works closely with the departments to curate training programme, to train, coach and assess colleagues.
• Maintains appropriate systems to record and measure necessary aspects of colleagues’ development. These include on-the-job learning, internal and external learning, attendance, development plans, etc.
• Organises the learning venue, course notes, attendance sheet and all relevant materials required for classroom learning programmes.
• Liaises with Workforce Singapore and administers SkillsFuture claims for relevant courses.
• Performs any other duties and responsibilities that may be assigned.

The incumbent is in charge of boosting the Commercial Performance and plays a crucial role in driving revenue and ensuring the hotel’s financial and business objectives are met and everything is financially sound. Here’s an outline of their scope of work:

How your day looks like:

Strategic Planning and Revenue Growth

• Develop and implement strategies to maximize revenue across all departments (rooms, food and beverage, events, etc.).
• Analyze market trends, competitor performance, and demand patterns to adjust pricing and promotions.
• Provide regular updates on sales performance, operational metrics, and financial results.
• Collaborate with the Revenue Management and Sales teams to optimize pricing, distribution, and inventory strategies.

Sales Oversight

• Work closely with the Director of Sales and Marketing to ensure effective campaigns and promotions align with the hotel’s business goals.
• Drive initiatives to attract and retain key accounts and business partnerships.
• Evaluate the success of sales and marketing efforts and recommend improvements.            

Operational Leadership

• Oversee the performance of commercial departments (e.g., Sales, Marketing, Events, and Reservations).
• Ensure alignment between operations and the overall commercial strategy of the hotel.
• Identify opportunities for operational efficiencies that enhance profitability.
• Special projects champion to elevate Guest Satisfaction and improvement of process.
• Act as the General Manager’s representative in their absence, providing strong leadership and decision-making support.         

Financial Performance Monitoring

• Monitor key performance indicators (KPIs) such as RevPAR (Revenue Per Available Room), ADR (Average Daily Rate), GOP (Gross Operating Profit) and occupancy rates.
• Prepare and present regular financial and performance reports to senior management.
• Identify underperforming areas and create actionable plans to address them.

Customer Experience and Brand Alignment

• Ensure that commercial strategies are aligned with delivering an exceptional guest experience.
• Maintain consistency with brand standards while adapting to market-specific needs.

Team Development and Leadership

• Guide and support department heads, ensuring alignment with the hotel’s objectives.
• Mentor and develop team members to build a high-performing commercial team.
• Foster cross-department collaboration to achieve business goals.

Stakeholder and Owner Relations

• Act as a liaison between the hotel management team and stakeholders/owners to communicate performance and strategies.
• Address stakeholder feedback with actionable plans to meet expectations.

Core Skills Required:

• Strong understanding of revenue management, sales, and marketing principles.
• Analytical and strategic thinking skills.
• Excellent communication and negotiation abilities.
• Leadership and team-building capabilities.
• Ability to adapt to changing market conditions and implement innovative solutions.

This role is highly dynamic and central to a hotel’s financial success, blending operational leadership with a focus on strategic growth and guest satisfaction.

How do I deliver this?

Tell it like it is- Authentic, honest, you mean it, sincere, true.

Have fun and make friends - fun, energetic, whimsical, upbeat, “wink", casual.

I've got your back- Accountable, responsible, makes up for own promises, knows how to take ownership, follows - thru, dependable.

Play to win - Original, cutting edge, new, "outside the box”; open to new possibilities, different.

Right here, right now - Attentive, detail-oriented, always focused, always in the moment, precise, owns the guest.

The position is responsible for supporting the Assistant Director of Learning & Development in creating, implementing and facilitating the hotel’s Learning & Development (L&D) plan and budget, ensuring that it is aligned to the hotel’s overall goals and strategic plan as well as for all operational departments to follow through on their training and development commitments.

Primary Responsibilities

Assists with the hotel’s L&D needs analysis and prepares the L&D plan and budget

• Plans and conducts the hotel’s L&D needs analysis of individual colleagues with Assistant Director of Learning & Development.
• Assists in the planning of the hotel’s annual L&D budget, aligning it to the L&D needs analysis.
• Assists in controlling hotel wide and departmental L&D expenditure within agreed budgets.

Creates, plans and executes L&D programmes

• Designs L&D programmes necessary to meet the competencies of each job function and to address performance gaps with the Assistant Director of Learning & Development.
• Coordinates and follows up on all corporate, internal and external L&D initiatives and programmes.
• Assists in the delivery of programmes as assigned by Assistant Director of Learning & Development.
• Informs managers on L&D programme objectives and expected outcomes which colleagues attend.
• Monitors, measures and reports on colleagues’ L&D plans and achievements within agreed formats and time frame.

Adheres to corporate and local L&D regulations

• Ensures full compliance when coordinating and executing corporate initiated programmes and activities.
• Ensures that all learning activities meet with relevant statutory and organisational policies and requirements.
• Adheres to learning requirements set by local authorities and regulations, especially relating to safety and security. These include Basic Food Hygiene, Occupational First Aid, Work at Height, Company Emergency Response Team, etc.

Coordinates industrial attachment and internship programmes

• Liaises with local and foreign educational institutions to recruit and select students for internship placement in the hotel.
• Assists with the planning of interns’ L&D schedule in consultation with the Assistant Director of Learning & Development and functional / departmental managers.
• Organises regular meetings with the Assistant Director of Learning & Development and interns to monitor and ensure their welfare.
• Administers the personal files and records of interns.
• Maintains engagement with local hospitality institutions through activities such as guest lectures and site visits.

L&D administration

• Maintains appropriate systems to record and measure necessary aspects of colleagues’ L&D. These include on-the-job learning, internal and external learning, attendance, development plans, etc.
• Assists in the planning of an ongoing L&D calendar and shares it with management to ensure that learning resources and opportunities are maximised.
• Organises the learning venue, course notes, attendance sheet and all relevant materials required for classroom learning programmes.
• Assists in gathering information required to complete monthly accruals, forecast reports as well as corporate reports accurately within specified time frame. 
• Liaises with Workforce Singapore and administers SkillsFuture claims for relevant courses.

Works as part of the Talent & Culture team, and involvement in wider job function relationships

• Assists and supports the Talent and Culture team in projects and colleague activities as required.
• Upholds AccorHotels 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, Women at AccorHotels Generation (WAAG), etc.
• Performs any other duties and responsibilities that may be assigned.

What do we expect from you?

The Accounts Executive is responsible for managing day-to-day financial operations, including accounts receivable, accounts payable, and financial reporting. The role ensures accurate and timely recording of financial transactions while maintaining compliance with hotel policies and regulatory standards.

How your day looks like?

Accounts Payable (AP)

•    Process vendor invoices, verify accuracy, and ensure proper approvals.
•    Prepare and schedule payments to vendors, ensuring timely disbursements.
•    Reconcile vendor statements and resolve discrepancies.

Accounts Receivable (AR)

•    Prepare and issue invoices for guests, groups, and corporate clients.
•    Monitor accounts receivable aging and follow up on outstanding payments.
•    Reconcile guest folios, credit card transactions, and bank deposits.

General Accounting

•   Record financial transactions in the hotel’s accounting system.
•   Assist in month-end closing activities, including journal entries and account reconciliations.
•   Maintain accurate and organized financial records for auditing purposes.

Financial Reporting

•  Prepare daily revenue reports and assist with financial statements.
•  Provide support in budgeting, forecasting, and variance analysis.
•  Assist the Finance Manager with financial audits and compliance requirements.

Compliance and Internal Controls

•  Ensure adherence to hotel policies, standard operating procedures, and financial regulations.
•  Identify areas for process improvement and recommend solutions.

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.

Job Description:

• Keep a record of accounts receivable, and subsequently issue invoice and statement promptly. Chase payment whenever it is not received on time. Control exposure to bad debt losses
• Reply to all the customers’ inquiries relating to the payment terms and request for special billing.
• Responsible for timely and accurate billing of all group master accounts.
• Responsible for posting daily City Ledger payments, and balancing of the daily audits. Process all advance deposit refunds and credit card refunds.
• Follow all hotel policy and procedure pertaining to the Accounts Receivable and Credit Policy.
• Assist in the verifications of credit worthiness of existing debtors and new credit requests, in particular the system of reference and substantiation of a debtor's standing.
• Investigate customer's credit worthiness by research through various available sources and to recommend credit approval or disapproval to the Management
• Handle all credit requests and queries from in-house guests. Set and continuously review credit limits for both In-House Guests and City Ledger Account.
• To check that the invoices collected are reflected correctly in the Daily City Ledger Posted.
• Report in the Opera system in terms of amount billed, guest name & account no. Transfer all the invoices from Front Office data to its respective accounts from the Opera system.
• Invoices must be signed by the guest except for travel agents & airlines whereby the room rates are confidential. For travel agent & airlines, vouchers covering the period of stay should also be attached to the invoices.
• Supporting checks such as outlet bills, laundry bills, room service bills & others must be attached to the invoices. If not, the officer will have to find the supporting documents from the income audit department.
• Follow up with Sales & Reservations Department if there is a variance in the room rates charged. As for the meeting & function bills, the officer has to check with the Catering Sales Dept.
• Validate all commission requests before handing over to AP for payment process. Ensure that the rates given to guests are commissionable, taking note any shortage of stay, cancellations or no-shows before approving the commission.
• Daily reconcile all credit card payments against Opera and post the corresponding credit card commission and bank charges timely.
• Understand and check that ALL Rewards are billed to and paid by Accor accurately and timely.
• Check the validity of PM rooms and follow up to clear the PM rooms on a daily basis.
• Maintain proper filing procedures & file documents into the correct folders.
• Any other ad-hoc tasks being assigned by the management.

What do we expect from you?

The Sales Director is a senior leadership role responsible for driving the overall sales strategy and revenue growth for the hotel. The role focuses on building strong relationships with key market segments, identifying new business opportunities, and ensuring that sales targets align with the hotel’s goals. The Sales Director will lead the sales team to achieve operational excellence while maintaining the highest standards of professionalism and service.

How your day looks like:

Sales Strategy and Planning

• Develop and implement the hotel’s sales and marketing strategies to achieve revenue goals across room sales and other revenue streams.
• Conduct market analysis to identify trends, competitor activities, and opportunities for growth.
• Prepare and execute annual sales plans, including goals for key market segments.

Revenue Growth

• Drive room sales and ancillary revenue by securing business from corporate, leisure, group, and other target markets.
• Focus on high-value accounts to maximize profitability and ensure repeat business.
• Collaborate with the Revenue Management team to optimize pricing strategies and ensure alignment with market demand.

Key Account Management

• Cultivate and maintain strong relationships with existing clients, corporate partners, and travel agencies.
• Identify and secure new business opportunities to expand the hotel’s client base.
• Represent the hotel at industry events, trade shows, and networking opportunities.

Team Leadership and Development

• Lead, mentor, and manage the sales team to ensure high performance and achievement of sales targets.
• Provide regular training to enhance team members’ skills in prospecting, negotiation, and relationship management.
• Foster a positive, results-oriented culture within the sales department.

Collaboration and Coordination

• Work closely with the Marketing, Revenue Management, and Operations teams to align sales initiatives with overall hotel objectives.
• Support the General Manager/Senior Executive in preparing sales reports and forecasts for ownership and stakeholders and other ad hoc duties when required.
• in preparing sales reports and forecasts for ownership and stakeholders and other ad hoc duties when required.

Reporting and Analysis

• Monitor sales performance metrics and prepare monthly and quarterly reports.
• Analyze business trends and develop actionable insights to improve sales performance.
• Regularly review key account performance and adjust strategies as needed.

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.

• Provide exceptional service to guests by promptly welcoming and courteously serving guests in a can-do fashion, engaging in polite conversation when time allows.
• Be fully informed of beverage and menu offerings, in anticipation of guest needs and to deliver highly attentive service.
• Prepare drinks for cocktail service orders and have a passion for mixology. Maintain a safe, clean environment, which includes managing people with discretion and professionalism and occasionally diffusing difficult situations.
• Ensure the bar and its equipment are clean and fully functional
• Responsible for supervising ambassadors that are preparing and serving beverages at the hotel bar.
• Brief ambassadors on the preparation methods, service and the contents of the drinks list.
• Enforce safety regulations and sanitation standards for the storage areas for beverages.
• Creative development of signature beverage offering
• Prepare cocktails and other drinks for the guests.
• Ensure that the drinks, cocktails and other beverages in the bar are in accordance to the hotel standard drink recipes.
• Ensure that the operations in the bar are up to the Sofitel standards and service culture.
• Attend to guest complaints, requests and inquiries regarding the beverage and services.
• Lead and maintain a positive working environment
• Interact with customers, take orders for drinks and snacks.
• Plan and present bar menu.

The position is responsible for the debtor’s function: processing credit application, invoicing, debt collection, AR cashiering, reconciliations and month end requirements. He/ She must ensure the accuracy of all charges and credits to the various debtor accounts and ensure they are posted on a timely basis. The Accounts Officer will manage the overall credit and receivable collection functions of the hotel in the most efficient manner in order to minimize the no-payment of accounts and potential bad debts. Also, to ensure that the hotel Account Receivable and credit policy and procedure is adhered by relevant departments.

Primary Responsibilities

Accounts Receivable Duties:

City Ledger

• To assess the customer's credit worthiness by research through various available sources and to recommend credit approval or disapproval to the Management.
• Process all Credit Applications, ensuring that the clients are notified promptly and professionally.
• In the AR module, set up AR accounts for newly approved credits and ensure creditors’ details are correct at all times.
• Accountable for the accurate processing of all AR accounts.
• Ensure that all Debtors’ invoices are accurate; all services invoiced supported by a valid guarantee of payment and the room rates correct.
• Check the room rates as reflected in the invoices are in line with the contracted rates accorded to the companies, airlines & agents. Any ad-hoc rates, the head of department has to be aware of the rates given by the sales manager.
• Follow up with Sales & Reservations Department if there is a variance in the room rates charged.
• Responsible for the timely transfer of the invoices to the city ledger and prompt mailing (or emailing) of the invoices to the debtors.
• Assist in dealing promptly with client queries on city ledger account. Answer debtors’ inquiries promptly and effectively.
• Complete a daily summary of all adjustments related to the City Ledger; ensure that it is distributed as necessary and reconciled with a PMS generated report at end of shift.
• Maintain proper filing procedures.

Credit Cards

• Ensure that all credit card transactions are verified for completeness and the accounts formally reconciled on a daily basis.
• Calculate and accurately post credit card commissions.
• Promptly investigate all credit card disputes, liaising with the Front Office and the banks.
• Ensure guest refunds are processed in a timely manner as per the hotel policy; with all supporting paperwork and required authorizations.
• To preform monthly credit card payment reconciliation.
• Ensure the operation procedures are in accordance with PCI-DSS compliances.

Month End

• Accurately process all Monthly Statements, ensuring that they are mailed promptly.
• Ensure that all Month End reports are printed and forwarded to the Director of Finance to prepare the balance sheet reconciliation. 

Credit Control Duties:

Credit Applications

• Process credit applications within 10 working days, ensuring that clients are notified promptly and professionally.
• The credit worthiness of all applicants is formally checked and approval must be received from the Financial Controller. 
• Review the credit worthiness of all existing non-Accor approved clients on a yearly basis.

City Ledger

• Ensure all invoices / statements are issued on a timely basis.
• Monitor the prompt follow-up of all overdue accounts and minimize the recovery delay.
• Implement effective inquiry response procedure for guests and management. 
• Ensure all travel agent commissions are timely processed and paid. 
• Report on monthly accounts receivable ageing analysis and detailed accounts’ ledgers.
• Conduct credit meetings at least once a month.
• Attend Credit Managers Group meetings to keep up to date knowledge of credit risks. 
• Appropriately manage all delinquent accounts, liaising with debt collectors where needed.
• Review and recommend accounts to be written off, providing appropriate documentation.

Guest Ledger and liaison with Front Office

• Liaise between Accounting Department and Front Office.
• Ensure PM accounts are checked on daily basis and transferred to city ledger within 48hrs from the departure date.
• Review the Advance Deposit ledger to ensure all the balances are either current or for future date.
• Inform Front Office Manager of any deviations from policy by Duty Managers, or Front Office Cashiers that may come to his/ her attention.
• Keep a record of accounts receivable, and subsequently issue invoice and statement promptly. Chase payment whenever it is not received on time.
• Ensure guest refunds are processed in a timely manner as per the hotel policy; with all supporting paperwork and required authorizations.
• To be ready and responsible when assigned to perform any other duties as designated by higher management.

• Input all invoices data into system.
• Assist Accountant with performing month end accruals for any unprocessed invoices at the end of the month.
• Process ambassador expense claims for payment within 5 business days of receipt of claim
• Check all expenses reports and cheque requisitions to ensure that supporting documents are attached and proper approval have been obtained.
• Perform monthly reconciliations between Accounts Payable sub ledger accounts and supplier statements.
• Ensure that all payments are supported by adequate documentation.
• Follow all hotel policies and procedures pertaining to the Accounts Payable and payment procedures.
• Maintain an efficient filing system of Paid Invoices based on the vendors’ name.
• Reconcile balances of Account Payable in subsidiary ledger at the closing of each month with the General Ledger Control Account and prepare the "Aging List" of Accounts Payable.
• Maintain adequate up-to-date files for Account Payable Records and prepare monthly accruals for goods and services received.
• Responsible for auditing and processing all invoices. Ensure all invoices are attached to an approved and authorized purchase order. Audit all extensions, approval signature and any prior payment that has been made.
• To arrange the invoices alphabetically which has been posted in the computer and put them in a temporary file until such time that it is paid.
• Prior to payment, the Accounts Payable Officer must complete all the supporting documents such as Purchase Order and Purchase Request and attach them to the invoices.
• Should be aware of the deadline for the monthly payment of taxes, water, electricity, telephone and others.
• Keep all used cheque books for future reference.
• Maintain an efficient filing system of Paid Invoices based on the vendor’s name.
• Photocopy the supporting documents for Assets and Liabilities schedules.
• Assist the Accountant to determine the correct Expense Code.
• Assist the Accountant to solve the queries from suppliers.
• Ensure that a copy of all Purchase Orders are received and attached to the respective invoices.
• To maintain files for all Paid and Unpaid Invoices. Paid Vouchers should be filed according to the numerical sequence of voucher, with all supporting documents and invoices attached. Duplicate copy of vouchers should be filed separately in a control file and used for posting of payment transactions into the General Ledger and Accounts Payable Records.
• To balance and reconcile Suppliers Monthly Statements to the Hotel Accounts Payable Records.
• To reconcile balances of Account Payable in subsidiary ledger at the closing of each month with the General Ledger Control Account and prepare "Aging List" of Accounts Payable.
• To maintain adequate up-to-date files for Account Payable Records, prepare monthly accruals for goods and services received but not invoices.
• In the case of purchases through importation from outside the country, and where Letter of Credits (L/C) are required, the Accounts Payable Officer will maintain a record of all Letter of Credits and initial payments issued to the suppliers.
• To cooperate and assist with the reconciling of month-end Inventory Book Balances to actual physical counts.
• To maintain prepayment schedule and post journals to charge out to expenses where applicable.
• To assist Finance Manager in Fixed Assets recording, disposal, and tagging where applicable.
• To perform other accounting tasks that are required by the Accountant and Director of Finance.

• Responsible for preparing and serving all products, including espresso based and other bar drinks, giving individualized attention towards each customer.
• Take on shift duties and responsibilities for the cashier.
• Maintain set standard of quality, service, product and cleanliness at all times.
• Support inventory management, ordering and operations.
• Prepare or serve hot or cold beverages, such as coffee, espresso drinks, blended coffees/teas and bar drinks such as cocktails and mocktails.
• Clean or sanitize work areas, utensils, or equipment.
• Provide customers with product details, such as coffee blend or preparation descriptions.
• Initiatives for continuous improvement on beverage elements.
• Plan continuous improvement activities within the team.
• Create new coffee/ tea beverage recipes based on customers' profiles and beverage preferences.
• Monitor the preparation of coffee-based beverages and teas.

• Plan and carry out preventive maintenance throughout the hotel to ensure that standards are maintained for guest comfort.
• Assist the Chief Engineer in the general administration, training and coaching within the department.
• Ensure the smooth daily operation in the department through supervision, delegation of duties and coordinate all engineering activities within the Hotel.
• Ensure the preventive/ corrective maintenance for all the hotel’s facilities are done promptly.
• Conduct routine checks and log data of all facilities, following up on faults and repair works if required.
• Perform property/ room preventive maintenance inspection and update.
• Perform incident investigation and prepares report.
• Source for quotations and prepare purchase requisitions for spare parts and repair works.
• Maintain the tidiness of the store, workshop and check on the tool inventory.
• Ensure that all spare parts are available for use whenever required and proper storage of supplies & materials.
• Maintain fire-fighting facilities and equipment in compliance to the Fire Safety regulation.
• Perform regular energy/ defect analysis and be involved in energy management.
• Keep up to date on safety-related administrative documents.
• Ensure his/her own safety and the safety of others during interventions and those of the external service providers.
• 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 the local Council, § Government and Manufacturer specifications.
• 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.
• Ensure the external areas of the hotel are neat and tidy and maintained in line with Company brand standards.
• Strive to honour the Accor Vision and demonstrate active use of Accor Values.
• Any other reasonable request within your range of competence as required by Management.

This position is available from January 2025 onwards.

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

Primary Responsibilities

Providing A Great Shopping Experience

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

Provide Retail Experience That Meets Guest Expectations

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

Supervision/Training Of The Retail Team

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

Online Orders And Store Orders

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

Other Responsibilities

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

Tour Guide

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

The 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 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 position is responsible for conducting all teams partaking in a guest’s arrival and departure. The Lobby Manager also acts as the center of all communication and action during any irregular incident during a resident stays or guest visits.

Primary Responsibilities 

Delivers the Raffles Hotel Singapore Arrival and Departure Experience

• Ensures guests receive a warm and personalised arrival and departure experiences based on and seamless flow of processes including supporting Lobby Ambassadors for check-in, check-out, and cashiering duties. 
• Ensures guests receive the experience as detailed in brand Standard Operation Procedure (SOP), Raffles Hotel Singapore Local Standard Operation Procedure (LSOP) as well as Leading Quality Assurance (LQA) standards, and aim to achieve the scores and goals set by management.
• Ensures service standards and individual performance are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Manages All Aspects of the Daily Operation at the Hotel Lobby and Entrances

• Ensures the smooth running of the hotel operation by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.
• Upholds a flawless impression and perception of the Raffles Hotel Singapore services, products and colleagues.
• Takes responsibility to ensure 24-hours shift coverage in the Lobby Operation, Concierge and Raffles Service sections. Carries out Night Duty Management by himself if needed.
• Orchestrate the lobby operations from a seating perspective of main building restaurant patrons.

Maximises Efficiency of Resident and Guest Incident Management

• Manages any incident that occurs during resident stays or guest visits due to service or product shortfalls.
• Acts as the center of communication during any incident and takes immediate action to turn the situation around into a satisfying experience.
• Acts according to hotel emergency and crisis management procedures when applicable and always reinforces hotel values.
• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports and peers are trained in and follow WSH guidelines.

Maximises the Outcome of Upsell and Cross-sell Opportunities

• Executes the annual upsell strategy and achieves all goals as set by management.
• Cooperates with all departments and divisions in promoting inter-hotel sales and in-house facilities.
• Performs any other duties and responsibilities that may be assigned.

Would you like to do the opening of our Mama Shelter Singapore?

THE MISSION?

You keep a hawk’s eye on costs, juggle with margins, and make the numbers talk so that every penny counts.

Would you like to do the opening of our Mama Shelter Singapore?

THE MISSION?

Ready to elevate Mama Shelter’s brand to new heights?

What do we expect from you?

We are seeking a dynamic and motivated Event Sales Executive to join our team. The ideal candidate will be responsible for driving event sales, building strong client relationships, and ensuring the successful execution of events. This role involves collaborating with internal departments to deliver exceptional guest experiences while achieving revenue goals.

How your day looks like?

Sales and Business Development

• Proactively identify, target, and secure event sales opportunities, including corporate events, weddings, social gatherings.
• Develop and maintain relationships with existing and potential clients through regular sales calls, networking events, and site visits.
• Prepare and deliver persuasive proposals and presentations tailored to clients’ needs.
• Negotiate contracts and ensure agreements align with company revenue objectives.
• Meet or exceed monthly and yearly event sales targets.

Event Planning and Coordination

• Serve as the primary point of contact for clients from the inquiry stage through event completion.
• Collaborate with internal teams, including catering, banquet operations, and audiovisual, to ensure smooth event execution.
• Oversee event details, including menus, layouts, timelines, and special requests, ensuring all requirements are met.
• Conduct site inspections and showcase event spaces to prospective clients.

Administrative Duties

• Maintain accurate and up-to-date records of sales activities and client communications in the CRM system.
• Provide timely reports on sales performance, market trends, and competitor activity.
• Assist in creating marketing materials and packages for event sales promotion.

How do I deliver this?

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

The 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  Accor’s Corporate Social Responsibility program.

Summary 

This position is responsible in ensuring a safe environment for the hotel employees and guests, and safeguards the assets of the hotel. The Security Manager assists the Management, employees and guests in every way that is consistent with the protection and prevention objectives. 

Job Responsibilities 

• Prepare monthly staffing schedules, monitoring staff attendance and assist in planning work schedules.  
• Maintain a Hotel logbook on incidents, complaints etc. and refer them, if required to the appropriate department for follow up action.  
• Handle and resolve all guest queries and complaints in an efficient manner and to establish an amicable relationship with all clients, and guests of the Hotel.  
• Be proactive in guests’ requests and anticipate Safety needs according to Singapore’s events. 
• Maintain a high level of controlling details within the guest areas. 
• Conform to and enforce Security policies, procedures, rules, and regulations as laid down by ACCOR and the hotel in order to achieve the highest levels of uniformity and guest service.  
• Prepare the annual capital and operating budgets for the Department.  
• Ensure that all potential and real Hazards are reported immediately and rectified. 
• Be fully familiar of the Emergency Procedures, Policies and Standard Operating Procedures as established by the Hotel.  
• Assist in safety and emergency training for all employees. 
• Ensure that all emergency procedures are rehearsed, implemented and enforced to provide for the security and safety of guests and employees. 
• Ensure the safety of the persons and the property of all within the premises by fairly applying Hotel Regulations by strict adherence to existing laws, statutes etc. 
• Ensure all staff within the department work in a manner which is safe and unlikely to give risk of harm or injury to selves or others. 
• Use safe manual handling techniques and practise safe work habits following Accor Health, Safety and Environment policies, maintain procedures to minimise our impact on the environment and prevent pollution. 
• Perform other duties as directed by the General Manager. 

The Lobby Ambassador is responsible in managing various aspects of the Lobby operation in the delivery of the Raffles Hotel Singapore’s service experience throughout the entire guest journey.

Primary Responsibilities

Executes Core Tasks of the Lobby Operation

• Delivers the Raffles Hotel Singapore guest experience through a seamless flow of processes and in close cooperation with the Raffles Butler.
• Provides a first-class arrival experiences for all residents including a seamless and personalised check-in experience. Closely assists the F&B team in welcoming and accommodating/seating restaurant patrons.
• Ensures the smooth running of the Lobby operation by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.
• Upholds a flawless impression and perception of the Raffles Hotel Singapore products and colleagues.
• Addresses any security incidents and guest complaints to the Lobby Operations management team and reacts proactively when suitable and appropriate.
• Ensures service standards and individual performance are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Handles Cashier and Lobby Operation Coordinator Duties

• Accurately executes cashiering and billing duties in coordination with the Raffles Butlers and cooperates closely with the Finance team.
• Acts as Lobby Operation Coordinator to handle administrative tasks and to ensure the smooth lobby operation and the completion of all essential preparatory tasks prior to guests’ arrivals.
• Responsible for the timely pre-arrival correspondence cycle within the Lobby Operations team.

Maximises the outcome of upsell and cross-sell opportunities

• Executes the annual upsell strategy and achieves all goals as set by management.
• Cooperates with all departments and divisions in promoting inter-hotel sales and in-house facilities for Residents, F&B patrons and visitors.

Seeks constant improvement of quality in product and services

• Ensures guests receive the experience as detailed in brand Standard Operation Procedure (SOP), Raffles Hotel Singapore Local Standard Operation Procedure (LSOP) as well as Forbes 5 star / Leading Quality Assurance (LQA) standards, and aims to achieve the scores and goals set by management.
• Participates in the handling and follows up of any security incident and guest complaint together with the Lobby Operations management team and always reinforces hotel values.
• Adheres to Workplace Safety and Health (WHS) policies and procedures.

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.
• 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.
• 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

• Proactive, innovative with in depth Food & Beverage and market knowledge.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• Consistently develops in self-learning and development of own skills and knowledge.

Other Responsibilities

• 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.  
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts.
• Performs any other duties and responsibilities that may be assigned.