Total 388 job vacancies by AccorHotel

Summary

Responsible for providing prompt and professional F&B service to hotel & swimming pool guest.

Job Responsibilities

• Perform opening/closing side duties as assigned and set all tables according to standards and procedures.
• Deliver F&B services in accordance to outlet's standards and procedures.
• Check on table setting, cleanliness and side station preparation as per work station assigned prior to the start of operation. 
• Pick up and serve F&B orders. Ensure that F&B are served promptly to the guests once they are ready, such that they arrive at the guest's table at the correct temperature. 
• Greet all guests warmly upon arrival at the pool. 
• Apply necessary precaution with regards to the hotel food safety and hygiene standards (HACCP).
• Try to remember individual guest's names and their preferences to extend personalised service.
• Upsell & promote F&B offers at every available opportunity in order to maximise sales revenue.
• Clear and tidy tables after the departure of the guests as quickly as possible to the stewarding area. 
• Collect F&B supply requisition, ensure that the stock collected is as per requisition.
• Report any complaints, incidents or other irregularities to management.
• Assist other F&B outlets with their operations during peak times or when required. 

Summary

Support the Restaurant Manager in all aspects of the outlet(s) daily operations with a goal of providing a high quality experience to guests.

Job Responsibilities

• Warmly welcome and greet our customers to the outlet
• Will learn to possess good product knowledge and be well-versed in all menu items served
• Confidently present the menu and propose / upsell different food & beverage choices to our customers
• Place orders through the point-of-sale (POS) system and help serve orders to the tables accurately
• Assist in clearing and resetting of tables according to hygiene standards and requirements
• Maintain a high standard of cleanliness for the service station
• Any other ad hoc duties as assigned by the management relating to the service and cleanliness of the restaurant
• Ensure compliance with health, safety, food handling, and hygiene standards.
• Handle guests' feedback promptly.
• Attend all briefings, meetings and trainings as assigned by management.
• Perform other duties as directed by the management.

Summary

To provide administration support to the Director of Finance (DOF) and the Finance Department in general, including taking maintaining files of all correspondence and statistical data.

Job Responsibilities

Credit applications:

• Process credit applications within 10 working days, ensuring that clients are notified promptly and professionally. The credit worthiness of all applicants is formally checked and approval must be received from the Director of Finance.

City Ledger:

• Ensure all invoices / statements are issued on a timely basis.
• Monitor the prompt follow-up of all overdue accounts and minimize the recovery delay.
• Monitors the special billing arrangements for groups and conventions as required to ensure that postings are in line with customer requirements.

Guest Ledger:

• Ensure PX and PM accounts are checked on daily basis and transferred to city ledger within 48hrs from the departure date.

Fixed Asset tagging:

• All fixed assets have to be tagged with Pullman Singapore Hill Street (PSHS) special barcode, which is generated manually by AA.

Fixed Asset listing:

• Records all movements of assets timely according to payment and disposal dates.
• Compute the depreciation according to the PSHS standard and record in the FA listing.
• Perform a monthly journal posting on the depreciation amount.
• Perform a monthly reconcile of the FA listing against balance sheet.

Purchase of new assets and disposal of old assets:

• Verify the completed evaluation form with all supporting documents by the respective Head of Departments (HODs) for the newly purchased asset.
• Verify the completed disposal form with all supporting documents by the respective HODs for discarding old assets.

Other duties:

• To prepare bank reconciliation by first week of every month.
• To check and ensure all Casual Labour claims are comply and tally with the time sheet submitted to Finance.

Summary

Supports the Hotel Sales team in the coordination and back-end administration of sales activities.

Job Responsibilities

• Assist the sales team in secretarial and administrative support.
• Act as a contact person between the client and the hotel in the absence of Director of Sales & Marketing, Asst Director of Sales, Sales Team.
• Ensure all correspondences are effectively copied to all relevant departments and regional offices and traces dates effectively followed up.
• Handle telephone calls to take messages, new enquiries, check room availability.
• Ensure all leads are answered to and proposals are followed up with 8 hours.
• Be accountable for all targets and goals set for area of responsibility.
• Perform other reasonable duties assigned by the assigned by the Management.

Summary

This position is responsible for the overall mixology operational components of the division to ensure efficiency and high standards of operations in the outlet.

Job Responsibilities

• Provide bar related trainings for the service team.
• Up-sell or promote all specials advertised in the outlet as well promoting slow moving items.
• Responsible for all side duties described in the job task check list and to complete all side work prior to the opening and closing of the restaurant.
• Develop and update cocktail menus in line with latest industry trends.
• Conduct ongoing R&D work on beverage offerings.
• Work closely with Head Mixologist / Bar Manager / Outlet Manager on creative and innovative promotions.
• Follow outlet policies, purchasing procedures and service standards.
• Proactively assist guests at all times.
• Provides table and or counter service of alcoholic / non-alcoholic beverages.
• Maintain a well-stocked bar, including all ingredients needed to prepare signature drinks and standard drink orders.
• Maintain a clean and organized bar area to ensure a safe environment for guests.
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).
• Works closely with the restaurant service team and the chefs in order to deliver luxury service in the dining area.
• To ensure inventory, requisition, par stocks and control systems are in place to maintain cost control.
• Be fully conversant with hotel fire & life safety/emergency procedures.
• Attend all briefings, meetings and trainings as assigned by management.
• Perform other duties as directed by the management.

Summary

This position is responsible for answering and responding effectively to all enquiries on Hotel reservations in a knowledgeable, courteous and prompt manner.

Responsibilities

• Respond to enquiries about hotel products and services by telephone and email according to standard guidelines.
• Maintain complete knowledge of all food & beverage services, outlets and hotel services/features to promote its products and services.
• Understand Revenue management strategies, up-sell and promote Hotel facilities & services at every available opportunity in order to maximize sales revenue.
• Determine guest needs and quote the appropriate room and rate as per requirements.
• Input booking information into the Reservation System.
• Process amendments to reservations such as extensions, early departures, etc.
• Record special billing arrangements for groups.
• Coordinate and communicate with all other departments to ensure a smooth operation

Summary

This position is responsible for the management of revenue maximization in Rooms and create Revenue Management processes in the Hotel.

Job Responsibilities

• Measure & drive total profitable revenue performance, including rooms and F&B, against strategy & targets and adapts current strategy as necessary for the hotel.
• Facilitate, guides, and directs all department heads in selecting the optimum revenue opportunities for the properties to ensure our strategic objectives are achieved.
• Actively monitor the competitive environment and elaborates revenue & pricing optimizing tactics and strategies in order to maximize Revenue Generation Index (RGI).
• Consultation and coordination with stakeholders at properties, regional and corporate levels, identifying and pulling together the deliverables.
• Develop short, medium and long-term objectives, strategies and action plans, which may be cascaded through the business.
• Co-Lead hotels’ annual topline budget & business planning.
• Develop an overall Dynamic Pricing & Revenue Strategy by market segment, channel or/and feeding market.
• Develop the process to forecast the topline revenue of all revenue centers of the business and implement the inventory controls accordingly, maintaining parity guarantee.
• Support and Impact the Revenue & Reservations Teams at the hotel.
• Coordinate Recruitment, Talent Management & Learning and Development to ensure alignment of overall quality and service.
• Lead Revenue Management Culture across the Hotel.
• Review, audit & maintain revenue relates systems (Opera,TARS, RMS) & channels and Tools.
• Provides analysis of Business Intelligence and Data Management.

Summary

Mend, repair, and alter guest clothing and employee uniforms by hand stitching, applying adhesive patches, or using a sewing machine. Distribute clean uniforms to personnel according to company specifications. Send damaged uniforms to appropriate location (e.g., seamstress, Housekeeping, outside vendor) for repair. Document guest requests for laundry/dry cleaning, minor repair, and pressing of garments in accordance with company specifications. Record assigned and unassigned uniforms as they are distributed, returned, or cleaned. Inspect uniforms for damage and remove substandard uniforms from circulation and issue replacements.

1. Perform sewing work including alterations, fittings and repairs of guest clothing, hotel linens and uniforms.
2. Utilize existing uniforms and modify them to suit all new employees
3. Cut, make, repair and alter uniforms Transform discarded items into usable items
4. Sewing curtains, cushions and wall coverings
5. Meet guest requirements
6. Assist with preparations for special events Maintain equipment and keep own work area clean Daily patching of linens and uniforms Create costumes for hotel special events
7. Keep sewing supplies such as thread, buttons, zippers and cloth towels etc.
8. Prepare requisitions for depleted supplies Examine discarded towels from laundry rooms
9. Assist in linen room operations as appropriate Assist with inventory taking
10. Regularly report damage and loss of linens and uniforms to superiors
11. Establish and maintain good employee relations

Summary

Supports the Sales team in the coordination and back-end administration of sales activities.

Job Responsibilities · Assist the sales team in secretarial and administrative support.

Act as a contact person between the client and the hotel in the absence of Director of Sales & Marketing, Director of Sales, Asst Director of Sales, Sales Team.

Ensure all correspondences are effectively copied to all relevant departments and regional offices and traces dates effectively followed up.

Handle telephone calls to take messages, new enquiries, check room availability.

Ensure all leads are answered to and proposals are followed up with 8 hours.

Be accountable for all targets and goals set for area of responsibility.

Perform other reasonable duties assigned by the assigned by the Management.

• Direct and manage all group, transient, and sales activities to maximize revenue for the area hotels within their scope of responsibility
• Works with management team to create and implement sales plan addressing revenue, customers and segments managed by individual sales team members.
• Prepare, implement and compile data for the strategic sales plan, monthly/annual SMART goals, annual goals, sales budget, forecasts and other reports as directed/required
• Together with Director of Revenue Management, develop rates, group ceilings and deployment strategies through review of competitive data, demand analysis and mix management
• Implement promotions and offers
• Recruit, direct, manage, train and counsel sales employee to ensure maximum revenue potential
• Lead, direct and participate in sales presentations, and client meetings
• Conduct and attend daily business review meetings, weekly strategic sales meetings, management meetings and other meetings as required/ requested
• Represent the hotel in the community and industry organizations and events when applicable
• Recommend, supervise, administer and ensure timely completion of all activities of the Sales Department
• Develop a complete knowledge of company sales policies and SOP’s, and ensure knowledge of and adherence to those policies by the sales team
• Develop and maintain market awareness to ensure ability to predict revenue opportunities and set proactive strategies
• Recommend and monitor sales goals and maximize revenue
• Operate the Sales Department within established sales expense budget
• Initiate and follow up on sales leads
• Monitor production of all top accounts and evaluate trends within said market; ensure sales employee is held accountable for those accounts within their respective territories
• Coordinate all non-group transient sales and catering solicitations to maximize market mix
• Administer training in the Sales department

Monitor all day-to-day activities of direct reports

• Assist in the preparation of required reports in a timely manner
• Conduct weekly sales meetings and daily line ups
• Conduct regular business review meetings with Sales employee and General Manager
• Be familiar with all Mondrian Singapore Duxton sales policies and selling techniques with an emphasis on maximizing occupancy, Average Daily Rate (ADR) and Food & Beverage revenue
• Conduct all Sales Team performance reviews
• Motivate, coach, counsel and discipline all Sales department personnel aligned with Mondrian Singapore Duxton policies and code of conduct
• Conduct a professional, thorough site inspection of the hotel with clients, exhibiting key features and benefits of the property, and ensure that all Sales Managers conduct thorough site inspections
• Develop strategies to increase and maximize market share from competitors

Summary of Responsibilities:

Establish lead generation & acquire new accounts to achieve group and FIT revenue goals based on market segmentation and budget

Achieve performance goals set based on assigned portfolio.

Ensure total account management of sales portfolio, plan sales activities and set sales priorities to achieve the revenue goals for all segments

Adopt Collaborative approach with reactive sales team to achieve group & event conversion goal

Develop account qualifications criteria and use market research to identify priority markets/ accounts and to assure proactive coverage to all major market segments

Maximizing the use of resources to penetrate new accounts to achieve new business goals

Weekly update of sales activities and other sales reports as needed

Develop ongoing relationships with the clients to ensure business continuity

Involvement in sales related projects and activities as assigned

Understanding of Job Descriptions, Goals, SOP of Sales Department

 Adhere to established personnel policies and procedures of the hotels

Participate in development and execution of hotel marketing plan to identify sources of group business to the hotel and establish solicitation programs to maximize sales

Participate in development of sales action plan to formulate measurable strategy and actions to achieve sales performance

Monitor forecast & production of own group and FIT segments and identify valley periods of sales emphasis to drive revenue

Maintain close and open communication with other departments

Maintain timely communication internal & external stake holders & ensure response in a timely & professional manner

 Coordinate communication between Sales and Other Departments to assure awareness of bookings and sales programs

Maintain timely and responsive communication with accounts and prospects

Comply with hotel and department policies and procedures at all times

To carry out other duties as and when assigned by the Management of the Hotel

• To provide food services to all guests, internal and external, in a manner that is professional, efficient yet friendly and second to none.
• To provide functional assistance as assigned in the section.
• Ensure that HACCP is followed consistently and professionally.
• Prepares all raw cooking materials and other required products.
• Prepares thorough mis-en-place as featured for the menu.
• Prepares orders according to the recipe and ensures that portioning is correct.
• Stores all raw food materials according to the standards.
• Works closely with the Chef De Partie, Junior Sous Chef, and Sous Chef.
• Ensures that all hygiene standards are observed when preparing the food materials.
• To follow and enforce all Hotel’s rules and regulations at all times.
• Ensure that the department’s rules and regulations are observed at all times.
• Maintain personal grooming and hygiene standards.
• Provides functional assistance and direction to the kitchen's daily operations.
• Produce a high level of food quality to satisfy the needs of guests.
• Ensure that all standard recipes are followed in the preparation process.
• Be aware of the Safety policy of the section.
• Be stationed at the buffet station at times of the buffet period if required.
• May be assigned to any other kitchen if required.
• Cleans and maintains work areas, cold rooms, and all equipment.
• Strive to implement the AccorHotels Vision and demonstrate active use of the AccorHotels Values.

• To provide general management support throughout the hotel at all times monitoring guest satisfaction, service standards, security, employee activity, and physical defects with a main focus on front office operation
• Oversee nightly operations, ensuring exceptional guest experiences and smooth hotel functioning
• Profitability, ensuring the department meets its quantitative and qualitative targets.
• Leadership and employee matters, including managing and motivating front office teams to provide high-quality services for guests
• Lead and support all Guest Experience Initiatives within the property
• Guest Satisfaction, to ensure guests have a smooth-running stay at the hotel
• Maintains close relationships with guests throughout their stay to foster loyalty
• Anticipates guests’ needs and takes them into consideration.
• Handles guest complaints if they have not been dealt with by team members and provide a rapid solution
• Monitor guest satisfaction through (but not limited) Voice of the Guest (VOG) program including online reputation, survey, and in-house guest feedback
• Strive to implement the Accor Vision and demonstrate active use of the Accor Values
• Responsible for accuracy and timeliness of submission of night/financial reports on a daily basis
• Responsible for running night audits
• Ensure compliance with hotel policies and procedures, contributing to a safe and welcoming environment for all guests

Job Description

• Provide friendly, courteous, and professional service at all times
• Ensure good communication with Management
• Maintain complete knowledge of all menu items
• Prepare and check tables before service
• Clear and reset tables
• Ensure that all Company practices and procedures are met when delivering food from the kitchen to the Guest
• Ensure the overall cleanliness and order of the restaurant tables, chairs, floors, and service station at all times
• Ensure that all cleaning duties are completed in allocated times to the Company standards
• Complete all opening and closing procedures
• Must be proficient in effective and efficient table maintenance
• Be assertive and attentive at ALL times
• Have thorough knowledge of all product and service procedures
• Promotes coffee consumption by educating customers; selling coffee and coffee grinding and brewing equipment, accessories, and supplies; preparing and serving a variety of coffee drinks, along with pastries and cookies.
• Welcomes guests by determining their coffee interests and needs

Hostess / Waitress/Waiter Responsibilities

• Maintain a friendly and diplomatic relationship/manner with all prospective guests who wish to enter the restaurant or bar at all times
• Provide friendly, courteous, and professional service at all times
• Ensure all reservation information is properly documented including time, date, number of covers, name/room number and contact number
• Prepare table allocations from reservation book before respective meal period seating
• Ensure good communication with Management
• Maintain complete knowledge of all menu items
• Prepare and check tables before service
• Clear and reset tables
• Ensure that all Company practices and procedures are met when delivering food from the kitchen to the Guest
• Ensure the overall cleanliness and order of the restaurant tables, chairs, floors, and service station at all times
• Ensure that all cleaning duties are completed in allocated times to the Company standards
• Complete all opening and closing procedures
• Must be proficient in effective and efficient table maintenance
• Be assertive and attentive at ALL times
• Have thorough knowledge of all product and service procedures

• Ensure the day to day operation is smooth in the restaurant
• Assist the leadership team of the restaurant in achieving high guest satisfaction
• Guide and lead the server in the restaurant
• Perform the duties of supervisor on regular basis
• Maximize sales potential and encourage up selling in order to maximize rates.
• Ensure cash floats are secured at all times.
• To work within budgeted costs
• To minimize abuse of operating equipment
• To ensure that requisitions for supplies are completed, delivered and accounted for.
• To minimize the use of overtime
• To ensure that there is enough operating equipment at all times.
• To record all voids, and report any payment discrepancies to Restaurant Manager.
• To follow Company procedures when handling cash, credit cards and cheques.
• To see guests concerning all complaints and report all complaints to Manager.
• To liaise with colleagues over guests requirements and needs.
• To ensure handover at shift end and beginning.
• To liaise with Head Chef on a regular basis.
• To liaise with Reception on a regulars basis.
• To gain customer feedback at all times.
• To complete a full report of the day’s events in the Management Report Book.
• Create and maintain a personal and respectful rapport with regular guests.
• Maintain a high customer profile, and handle promptly and courteously all guest comments, questions, complaints, requests and enquiries, taking the necessary action steps and ensuring thorough follow-through.
• Familiarize yourself with guests needs and requirements in order to ensure an efficient and friendly service
• Fanatical focus on quality and consistency in all areas, food and beverage quality, guest service, cleanliness, etc.
• Support all other revenue centers in the hotel such as Rooms and Events
• To be results driven and totally accountable.
• Attend daily business review meetings, weekly strategic sales meetings, management meetings and other meetings as required/requested.
• Undertake regular inspections to ensure that the company’s assets are well maintained and protected.
• Ensure that the business is seen as a respected, important member of the community by local influencers.
• Carry out any other duties as are within the scope, spirit and purpose of the job as requested.   

Liaise with Linen Supervisor concerning the supply and cleanliness of linen, uniforms, guest laundry and dry cleaning. Supervise and assist with linen and uniform stock takes and purchasing.

• Oversee the implementation of deep cleaning programmers.
• Assist in the control and analyzing on an ongoing basis, departmental and energy costs, to ensure performance against budget particularly if sales are below expectation.
• Assist the Executive Housekeeper in the development, implementation, recording and maintaining of departmental standards.
• Supervises allocation of work assignments to all Housekeeping staff to ensure maximum coverage on a daily basis. Cancel casual staff as required.
• Inspect guest rooms and VIP rooms on a daily basis to ensure excellent standards and to check furnishings and equipment are clean and in good repair and are replaced or refurbished as required.
• Participate in conducting weekly inspections of all areas to ensure physical facilities are kept in optimal condition by full implementation of preventative maintenance programs and judicious planning and management of FF&E.
• Supervise the preparation of weekly timesheets for full and part time staff.
• Prepare purchase requisitions for all store items and make recommendations for purchasing where applicable.
• Implement and control Housekeeping policies and procedures, including lost and found, key control, security and emergency procedures, health and safety for all employees and guests.
• Handle requests and complaints with immediate action and through follow up and refer when necessary.
• Carries out any other reasonable request made by hotel management.
• Establish and maintain a prominent level of visibility and involvement within the hotel.
• Perform any related duties and special projects as designed.
• Assist fellow employees to perform similar or related jobs as and when necessary.
• Ensure cleanliness and maintenance of all work areas, materials and equipment, reporting any defects immediately to the relevant department.
• Continuously endeavor to improve the knowledge of the job.
• Preparation and completion of timesheets, rotas, holiday schedules, in line with business needs, as and when required.  Analyze weekly productivity.
• Preparation and completion of Purchase Orders (Fourth Hospitality) as and when required
• Undertake and complete any special projects, tasks or other reasonable request by your department head and/or Hotel Management.

Summary

The Senior Sales Manager reporting to Director of Sales is responsible for identifying, developing and managing accounts within specific segments and develop new accounts or business opportunities within corporate travel industry/leisure generating and maximizing business potential of designated portfolio through daily sales activities.

The Senior Sales Manager will assist the Director of Sales to accelerate corporate, or Leisure client base by expanding the hotel’s business through executing the developed strategic plans to drive measurable and incremental sales revenue meeting revenue targets set within Mondrian. This position requires an excellent communication skill, both written and verbal and to have a proactive and growth mind-set to work towards a successful hotel sales strategy.

Business Development

• Solicit new and existing accounts to meet/exceed revenue goals through telephone solicitation, outside sales calls, site inspections and written communication.
• Meet or exceed personal sales solicitation call goals based on a minimum of 5 daily appointments covering existing and prospective accounts.
• Responsible for administration of all support services including but not limited to responding to emails and correspondence, input and maintenance of databases.
• Maintains a high profile within trade and professional associates dealing with their market area/segment(s)
• Interacts with individuals outside the hotel within their sales area including, but not limited to clients, local hotel associations and other members of the local community
• Solicit corporate, consortia and leisure accounts directly and jointly with others through the preparation, execution and completion of Action Plans
• Implements all Sales Action Plans related to their sales area as outlined in the Revenue/Business Plan
• Within established parameters, quote and negotiate prices with customer representatives confirming reservations by letter and drawing up contracts; sign for the hotel and obtain customer signature to close the transaction
• Upon contracting accounts, this position will be responsible for ongoing account management with contracted accounts and setting of production targets on a quarterly basis
• Achieve established room night and revenue goals as outlined in the agreed upon incentive and annual business plan
• When appropriate, and with agreement with the DOSM, to attend major travel functions (trade shows, associations) that deal specifically with their marketing responsibility
• Plans sales trips, under the direct approval of the DOS, to major marketing areas, calling on accounts within their specific marketing area
• As directed, compile and input market intelligence information to the Sales Information Management system
• Develop and maintain knowledge of market trends, competition and customers
• Actively promote and produce sales leads for other sister hotels and for in house sales staff
• Provides feedback to the DOS/DOSM/DOR on changing conditions, including trends in the competition, as a result of direct solicitation, telephone and direct mail, in their market areas. 
• Arrange FAM and Site inspection trips to hotels by major clients and accompanies clients
• Meets deadlines for assigned tasks
• Establishes and maintain files on major active accounts within their marketing area/segment(s)
• Establishes and maintains effective employee relations
• Performs related duties and special projects as assigned
• Maintains punctuality and good timekeeping and appearance
• Trains and develops sales executives and sales coordinator and staff reporting to them in designated sales and marketing areas
• Preparation and completion of timesheets, Rota’s, holiday schedules, in line with business needs, as and when required
• Preparation and completion of Purchase Orders as and when required
• Undertake and complete any special projects, tasks or other reasonable request by your department head and/or Hotel Management
• Prepare correspondence to customers, internal booking reports and file maintenance
• Participate in daily RevMax meeting, pre-convention meetings, training and other sales-related meetings as required
• Work with other departments within the hotel to provide quality service to customers
• Attend local trade shows, community events and industry meetings.

• Take ownership of daily sales activities and maximize the productivity by following a system of weekly and monthly action plans

  Other duties assigned by the Director of Sales when required from time to time

• Assist in greeting and seating guests.
• Perform the task of maximize sales opportunities through knowledge of product and suggestions. 
• Ensure that orders are taken clearly and accurately so that the cashier and kitchen ambassadors can fulfil their duties effectively.
• Assist in supervising the team in providing quality and cousu main service to the guests.
• Pay regular attention to guests to ensure that their requests are attended to and exceed their expectation.
• Serve food and beverage to guests in the restaurant/banquet area.
• Assist with the set up of the outlet/ banquet area
• Participate in the daily briefings of the department as well as monthly meetings to discuss the various aspects of service.
• Promote the restaurant’s specialties and serve in accordance to the established standards.
• Ensure that the working areas are well maintained.
• Be helpful towards guests that need assistance.
• Clean and prepare tables for inflow of guests.
• Assure guests that their complaints or feedback will be dealt with and report to manager with regards to any feedback given.
• Keep tables and service areas clean and tidy as per procedure manual.
• Maintain hygienic food service techniques during service.
• Take responsibility for your designated section and station.
• Coach and train team to deliver consistent service
• Perform all tasks to Sofitel Brand standards.
• Any other reasonable request within your range of competence as required by your Supervisor or Hotel Management.

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

• Ensuring guest and employee satisfaction, while maintaining market competitiveness and exceptional financial performance.
• Ensuring appropriate hiring, training, motivating, coaching, and developing of department’s team members.
• Responsible for ensuring the smooth daily operation of the Food and Beverage Department.
• Develop and administer the F&B budget, action plan and promotional activities of the department to stimulate sales and profit while controlling operating expenses.
• Surveying, reviewing and analyzing competition, market trends, customer needs and comments in order to be proactive and adapt with business intelligence.  
• Evaluating changes in guest needs, the guest mix and competitive set, to recommend appropriate product/service and operational changes as necessary.
• Attend and actively participate in weekly Head of Department meetings respecting the confidentiality of issues which may be discussed formally or informally.
• Manage the service of food and beverage within the restaurant, café, bar, and in room dining.
• Ensure cleaning and maintenance of outlets, work areas, tableware, utensils and other materials and equipment used by restaurant, bar, room service and conference areas.
• Regular liaison with the Engineering Department ensuring that maintenance requests are completed quickly focusing on guest needs as a priority.
• Coordinate between Conference and Events, Food & Beverage and Front Office to ensure that preparations for conference events involving Front Office/ Housekeeping have been made.
• Assist in the preparation monthly restaurant, bar, and cafe reports, commenting on key performance indicators and action taken to keep on target.
• Management and guidance of outlet staff under control, namely Managers, Food & Beverage Supervisors/ Team Leaders and Food and Beverage Attendants.
• Prepare weekly and monthly forecasts for restaurant, bar room service and cafe areas.
• Be knowledgeable of and operate within appropriate outlets and hotel liquor licensing guidelines and House Management Policies.
• Any other duties as assigned.

Job Purpose

Reporting to the Director of Food & Beverage this position is responsible for the organisation, planning and directing of overall daily food & beverage operation and administration of the department and be responsible and accountable for its profitability and revenue generation.

Primary Responsibilities

• Ensure that your team delivers quality services, both in production of customer service at all points of sale in the hotel.
• Ensure the correct operation of the various services in your department.
• Effective leadership of all Managers in the division.
• Motivate and create a team spirit in all sections of the Food & Beverage.
• Ensure that the profitability of your department is consistent. Be involved in the pricing policy of your departments.
• Ensure that the health and safety regulations are complied with and applied in the department.
• Ensure that there is compliance with the work legislation in Food & Beverage Department.
• Engage and obtain guests’ feedback during operations to ensure satisfaction
• Handle guests’ complaints and comments tactfully and efficiently

Team Management

• Draw up and or check the work schedules for your teams, taking into consideration all forecasts and workloads i.e. holidays and off day’s etc.
• Ensure that new hire induction and required trainings are completed within three months of employment
• Provide training to team members and casual labour on all aspects of banquet operations according to the requirements in the department’s Standards
• Observe, coach, motivate and counsel team, disciplinary actions if required
• Respond to all questions raised by your team in the area of personnel management
• Maintain department communication logbook and update notice board.

Kindly note that only shortlisted candidates will be contacted.

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

We are hiring for the following outlets:

• In-Suite Dining
• Long Bar
• Raffles Courtyard

Primary Responsibilities 

Food and Beverage Service

• Provides excellent service at all times to guests based on established hotel standard operating procedures.
• Greets and farewells guests and colleagues in a friendly and courteous manner.
• Assists colleagues and guests efficiently and in a professional manner.
• Takes responsibility for residents’ and guest belongings in the restaurant or bars.
• Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.
• Offers menu options and advice and takes orders.
• Offers drinks, pre, during and after meal service.
• Remembers guest’s preferences to extends personalised service.
• Takes guest’s Food & Beverage orders accurately and assures correct input in Point of Sales system.
• Double checks order list before "sending" ticket to the kitchen.
• Anticipates guest’s needs.
• Verifies guest satisfaction with each table during each course served.
• Uses the guest name appropriately and communicates it to restaurant colleagues and managers.
• Serves food in a timely and efficient manner.
• Arranges and maintains all assigned side stations and continually stocks each station before and after every shift.
• Makes sure all silver and glassware is polished, wiped and spotless.
• Keeps all side stations clean at all the times.
• Keeps chairs and banquettes clean and clear of debris.
• Marks tables appropriately to food & beverage order for each course to ensure proper delivery.
• Makes sure that all product served are accounted for on the final bill before presenting it. 
• Up keeps and clears tables between courses throughout the dining experience.
• Picks up check before guest leaves and give guests a warm farewell while thanking them for their visit.
• At the end of the shift, delivers all checks and reports to the appropriate place according to established standards. 
• Adjusts service to suit guests’ requests and personalises any interaction with the guest.
• Uses a Heartist® approach – makes guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Actively engages in upselling and adds value.
• Relays any guest complaints to manager.
• Ensures efficiency of work in dish wash, pantry, and service preparations.
• Ensures cleanliness and work safety in food preparation and service areas.
• Carries out adhoc duties as assigned including, but not limited to sending operating equipment for cleaning or burnishing on weekly basis, sending soil linen for exchange for clean ones and collecting Food & Beverage requisition on daily basis. 
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.

Learning and Development

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

MADE FOR YOU ? ONLY IF…

• You have an ability to adapt to all challenges, remaining calm in an offbeat environment with a large customer flow.
• You have had a similar experience with team management of at least 200 people.
• You know how to identify talents and develop them; red chair and buzzer: it’s your turn!

Responsible for ensuring timely & accurate financial reporting according to accounting standards and in line with the Hotel’s policy & procedures.

The Chef De Partie ensures smooth running services and a high standard of production by managing his/her section, works autonomously to produce dishes in compliance with cooking instructions. He/she supervises cooks and leading Cooks, ensuring all culinary standards as set by the hotel and regulated by local authorities are observed by the culinary team in their sections. He/she is responsible for the organization, coordination, and service for one area of the kitchen

Operations

• Products and presents the dishes for the section in line with the cooking instructions and processes defined

by the hotel and brand

• Ensure personal cleanliness and proper deportment of all team members

• Ensures that dishes are well presented, of a high standard and at the right temperature

• Prepare and ensures availability of mis en place as required

• Organises his/her work and timing to suit fluctuations in guest numbers, special events and particular guests

• Work closely with Executive Steward in maintaining the cleanliness of the kitchen areas

• Ensure all equipment is maintained, serviced and cleaned. Report any problems to the Chef De Cuisine