Total 13 job vacancies by AccorHotel

ENSURE TIMELY REQUISITION OF INVENTORY AND STOCK CONTROL FOR STATIONERY AND SUPPLIES FOR THE DEPARTMENT 

• Handle requisition, inventory and stock control for stationery and supplies for department  
• Process all purchase requisitions and verify invoices  
• Ensure timely delivery of inventory and stationery 
• Requisite and process order for water cooler  
• Coordinate toner order and servicing of photocopier  
• Assist to request user ID for newcomers and deactivate user ID for staff who resign 

ADMINISTRATION AND MISCELLANEOUS DUTIES  

• Monitor and upkeep all maintenance items including renewal of contract/agreement  
• Maintain and update all colleagues personnel records 
• Monitor and update colleagues PHs, annual and medical leave records  
• Manage Petty Cash, Casual Labour and Expense payments and records  
• Process all purchase requisitions and verify invoices  
• Maintaining and updating of Department’s Time and Attendance records 
• Carry out any other duties as and when assigned by the Management of the Hotel and department 

INVOLVEMENT AS A MEMBER OF THE GUEST SERVICES TEAM 

• General knowledge of Front Office Operations  
• Familiar with T&C policies and procedures  
• Familiar with Labour Laws in accordance to the Government guidelines  
• Hands-on knowledge of Windows and its relevant programs  
• Knowledge of inventory and stock control  
• To handle any projects or assignments given from time to time 

This position is available from January 2025 onwards.

This position analyses and supports the hotel’s results and performance in various revenue streams (Rooms, F&B, Spa and Boutique) and recommends strategies and expectations based on the observed data trends and market changes.

Primary Responsibilities

Manages Revenue Management Operations

• Daily rate strategies review for daily rates and inventory to ensure room revenue optimization.
• Manage distribution of rates and inventory for the various market segments to ensure accuracy and parity.
• Ensures daily communication between Reservations and Front Office colleagues regarding inventory, short-term sell strategies, Group / Convention arrivals, rate changes and sell out strategies.
• Support different revenue streams with extraction of sales figures to support and analyze initiatives.
• To accurately process and manage Group reservations.
• Daily review and optimization of F&B reservations to ensure full optimization of covers and revenue for F&B outlets.
• With direct leader’s guidance, works closely with different revenue streams to support achieving the budget and forecast expectations.

Involvement in Wider Job Function Actions / Relationships

• Surveys the market and competitors in terms of performance (RevPAR Index, market penetration), pricing and availability as a basis for future tactical decisions.
• Takes an active role in the development of rates, promotions, packages and other selling strategies.
• Ensures compliance with the Best Price Guarantee and manage third party distributors in line with AccorHotels standards.
• Identifies business opportunities for need periods and participates in various newsletters, banners, e-brochures or ads to drive incremental revenue in various revenue streams.
• Stays current with the industry trends.
• Conducts and attends relevant meetings.
• Supports AccorHotels Corporate programs, such as Planet 21.
• Ensures service standards and individual performance are aligned with Accor Values.
• Participates in developing different tactics, encompasses performance metrics, data standards, processes, policies, tools, training, best-practices and case studies to successfully roll out the strategies focusing on all revenue streams including Rooms, Food & Beverage, Spa and Raffles Boutique.
• Performs any other duties and responsibilities that may be assigned.

This position is available from January 2025 onwards.

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

Primary Responsibilities

Delivers Friendly and Professional Service

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

Focuses on Guest Experience

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

Involvement in Wider Job Function Actions/Relationships

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

This position is available from January 2025 onwards.

The Raffles Butler is at the center of the Raffles Hotel Singapore residents’ service experience. This position encompasses a spectrum of responsibilities from pre-arrival, arrival, in-house and departure arrangements.  The Butler will strive to listen attentively, observe the little details, and personalise interactions with the aim to anticipate and be intuitive of residents’ needs and wants.  An ambassador of the hotel, well-rounded in all areas of the hotel, including Rooms, Food and Beverage, Spa and other resident touched areas.

Primary Responsibilities

Executes Butler core tasks

• Takes responsibility and ownership in creating personal connections through emotional luxury between Butlers and residents.
• Engages and customises check-in procedures, suite set-up, suite orientation, offers welcome drink, itinerary and dining recommendations and bookings, through observation and interactions anticipate and be intuitive of residents’ needs and wants.
• Orchestrates the celebrations of residents’ special occasions, assists with in-suite experiences resolves resident feedback, serves daily amenities and offers assistance for departure arrangements and provides fond farewell.
• Tasks include unpacking, packing, laundry, shoe-shine and in-room dining service, promptly answers any resident calls and emails and communicates with respective departments.
• Ensures service standards and individual performance are aligned with Accor Hotels Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Deals with internal stakeholders

• Executes the annual upsell strategy and achieves all goals as set by management and cooperates with the Lobby Operations team in promoting inter-hotel sales and in-house restaurants and facilities.
• Cooperates closely with the In-Suite dining team and housekeeping to ensure a seamless In-Suite dining and cleaning experience.  Acts as a link for residents with all other areas of the hotel.
• Addresses any security incidents and resident complaints to the Head Butler and reacts proactively when suitable and appropriate.

Improves quality of product and services 

• Ensures residents receive the experience as detailed brand Standard Operation Procedure (SOP), Raffles 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.
• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports and peers are trained in and follow WSH guidelines.

Reporting to the Director of Marketing, the Social Media Assistant Manager is a proactive ideator and self-starter who will play a key role in leading the future of luxury hospitality. As the Social Media Assistant Marketing Manager, you will stay on top of the latest social media trends and viral content, with a strong personal following and a talent for creating engaging, shareable content in a B2C environment. You should have a deep understanding of how social media platforms and their algorithms work, and the ability to tailor content for maximum visibility and impact. In this role, you will be responsible for proposing and executing social marketing strategies to drive revenue growth and support the hotel’s ongoing efforts to deliver exceptional guest service and financial profitability. 

Responsibilities: 

• Social Media Strategy & Execution: Develop and implement effective social media strategies that drive traffic, increase brand awareness, and convert followers into loyal customers. 
• Content & Campaign Management: Own the end-to-end process of organic social media campaigns, including strategy development, content creation, publishing, testing, and reporting across key platforms such as Instagram, Facebook, TikTok, LinkedIn, and Little Red Book. 
• Cross-Functional Collaboration: Partner with internal teams to develop strategic content calendars and  
• campaigns that align with Mondrian Singapore’s brand tone and objectives. 
• Brand Understanding & Content Creation: Deeply understand the profile and interests of Mondrian Singapore Duxton’s guests, crafting engaging content that speaks to their preferences, while remaining consistent with the brand’s voice. 
• Paid Media Campaigns: Plan, create, and execute paid social media campaigns to drive conversions, generate leads, and increase bookings. 
• Visual Content Creation: Capture high-quality photos and videos of on-property experiences, and produce engaging content (such as reels and stories) to highlight the unique aspects of Mondrian Singapore. 
• Community Engagement: Build and nurture relationships with followers by engaging with them through thoughtful, impactful community management across all platforms. 
• Performance Tracking & Reporting: Regularly monitor and report on the performance of social media efforts, leveraging analytics to optimize strategies and measure ROI 

Requirements: 

• Minimum of 2 years of experience in social media and content management, ideally within the hospitality or entertainment industries 
• In-depth knowledge of social media best practices, trends, and algorithms across platforms such as TikTok, Instagram, LinkedIn, Facebook, and Little Red Book 
• Excellent written and verbal communication skills, with proficiency in copywriting, editing, and proofreading 
• Strong skills in shooting photography and video, with a basic understanding of lighting and professional shooting practices 
• Experience with photo and video editing tools (e.g., Canva, CapCut, Adobe Creative Suite) to design visually compelling content optimized for different social media platforms 
• Exceptional accuracy and meticulous attention to detail in all aspects of content creation, management, and execution 
• Solid understanding of social media tools, advertising platforms, and analytics tools to track performance and adjust strategies as needed 
• Highly organized, with the ability to prioritize and manage multiple projects and campaigns simultaneously in a fast-paced, deadline-driven environment 
• Strong critical thinking and creative problem-solving abilities, with a keen eye for design and content that resonates with diverse audiences 
• A team player who can work effectively with both internal and external partners to meet shared goals and deliver results on time 

As part of Raffles Hotel Singapore’s Leadership Development Programme, the Food and Beverage Management Trainee will gain practical experience and knowledge through a structured 18-months programme. The programme will involve a rotation across various restaurant concepts and supporting departments, which will be customised based on operations’ and trainee’s expectations and requirements. To complement their learning and assimilation into a leadership role, the management trainee may be involved in special projects as assigned by F&B leaders, and mentored by a senior leader of the hotel.

Primary Responsibilities

Food and Beverage Service

• Provides excellent service at all times to all of our guests based on established hotel standard operating procedures.
• Is always well presented and adheres to hotel’s grooming standard.
• 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.
• Undertakes F&B special projects as directed by F&B leaders and/or mentor.  

Provide a leading and consistent guest experience

• Promotes sales through direct guests’ contact.
• Constantly obtains guest feedback during operation ensuring guest satisfaction.
• Handles minor complaints and reports to the managers for proper follow up.
• Builds strong relationships with local guests and builds loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times.

Management and Leadership

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

Training, learning and development of the team

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

Other Responsibilities

• Performs any other duties that may be assigned by the manager.
• Ensures NEA rules and regulations are met and achieve.  
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts
• Performs any other duties and responsibilities that may be assigned.

DUTIES AND RESPONSIBILITIES

• MANAGE THE DAILY GUEST SERVICES OPERATIONS: CONCIERGE, BELL SERVICE, DOOR SERVICE, PARKING VALET, NIGHT RUNNERS

• Leading the direction and supervision of all Guest Services duties are performed and maintained in accordance with the hotel’s standards and in line with hotels’ strategic plan
• Manpower planning, recruitment, training, deployment
• Liaison between Front Office departments and rest of hotel for effective guest experience
• Develop, implement, evaluate, review and conduct training and audits in accordance with the hotels’ overall training and development plan

• MANAGEMENT AND LEADERSHIP OF THE GUEST SERVICES TEAM
  • Handles capital and asset planning, requisition
  • Responsible for budgeting, planning and forecasting of yearly and monthly revenue and expenditure for areas of responsibility
  • Identify equipment and supplies needs and negotiate with vendors for the best quality at competitive pricing
  • Responsible for issuing, monitoring and negotiating all contracts, agreements and billings involving the department’s areas of responsibility
  • Responsible for developing, implementing, evaluating, reviewing and conducting training & CCTV audits in accordance with the hotels’ overall training and service development plan
  • Prepare, review and revisit procedures and training manuals for all levels of colleagues and to be in line with the hotels ‘operating standards
  • Conduct performance reviews, coaching, counseling and disciplining sessions with colleagues
  • Handles Guest Services inventory control system
  • Ensure that safety, health and security policies and procedures are adhered to in areas of responsibility
  • Coordinate and conduct bi-monthly department, concierge and officers’ meetings to update colleagues on hotels’ objectives, performance and goals
  • Coordinate, conduct and attend all other necessary meetings as and when required

• INVOLVEMENT IN A WIDER JOB FUNCTION
  • Presence in the driveway and lobby area at critical guest flow time
  • Ensure lobby and driveway are well managed in accordance to activities and traffic patterns
  • Investigate on service failures followed by service recovery and corrective actions to prevent future occurrence
  • Recommend, justify, coordinate and implement hotel projects in relation to process improvements
  • Use Quality Management systems to monitor and improve speed of response time and review progress
  • Review and analyze trend in guests’ needs and recommend operational changes, if needed to improve guest satisfaction and colleagues productivity
  • Develop departmental Reward & Recognition programme to recognize individuals and teams for exemplary behavior and outstanding achievements in department

• INVOLVEMENT AS A MEMBER OF THE HOTEL LEADERSHIP TEAM
  • Ensure cleanliness and appearance of lobby and related areas
  • Hands-on knowledge of computer hardware and software to manage systems and generate reports, presentations and correspondence
  • Capable of planning, defining, co-ordination and managing a service delivery system utilizing human resources, tools, data and service standards
  • Interface the needs/requirements of other departments with: Housekeeping, Engineering, F&B service, Security, Finance, T&C
  • Knowledge of Operations of group/convention activities and manpower planning
  • Knowledge of Quality Management systems
  • Knowledge of financial planning and budgeting
  • Provide a level of safety & security for arrival & departure of guests/visitors

1. FOOD & BEVERAGE DUTIES

• Perform all the service sequence and tasks according to guest’s needs and comply with departmental standards, Forbes & LQA
• Check the table setting, cleanliness and side station preparation as per workstation assigned prior to start of operation hour on each meal period
• Greet and farewell guests in a friendly, courteous manner
• Accuracy in order taking, timeliness in pickup and delivery of menu items
• Offer drinks, pre, during and after meal service
• Cleanliness and work safety in food preparation and service areas
• Perform opening shift and closing shift duties as assigned
• Efficiency of work in pantry, Keeping Mis en place always ready
• Keep count of Stock items, advise manager when Par stock is at need to ordering limit
• Maintain store do FIFO and pick up of stocks

2. FRONT OFFICE DUTIES

• Pre-arrival emails to be sent to guests
• Preparing for arrivals three days prior by checking reservations details
• Taking care of Billing and discounts on daily basis
• One day prior departure all the bills to be verified
• Following all SOPs related to Front office
• Helping guests to create itinerary

3. BUTLER DUTIES

• Providing hotel and room orientation for guests
• Doing Packing and Unpacking service for guests
• Providing Shoeshine service as per request
• Making bubble bath for guests
• Assisting with In room check ins for VIP arrivals

4. FOCUS ON THE GUEST EXPERIENCE

• Use guest names wherever possible
• Adjust service to suit guests’ requests, personalize to meet their needs
• Use a Heartist® approach – make the guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong with the aim to achieve VOG target
• Respond positively, politely, and efficiently to all extraordinary requests from guests
• Act professionally when dealing with guest complaints or problems, and keep manager or immediate superior informed on all matters

5. INVOLVEMENT IN WIDER JOB FUNCTION RELATIONSHIPS

• Take part in daily line-ups and participate in training activities to improve knowledge & skills
• Perform other business-related duties as assigned by his/her superior
• Follow guidelines provided in colleague handbook
• Understand emergency procedures, health, hygiene & food safety requirements and ensure compliance
• Maintain collaborative working relationships with colleagues & supervisors/ managers

Summary

Responsible for the supervision of the smooth and efficient daily operation of the Food & Beverage Department and ensures that all hotel guests receive an optimum level of service and care at all times.

Job Responsibilities

• Responsible for the conceptual and operational design of the restaurant and bar concepts in the Hotel.
• Be an active participant in the strategic marketing approach to ensure exposure the Food & Beverage of the Hotel.
• Create active strategies to maintain a strong social media capture.
• Daily monitoring of Food & Beverage performance and assume responsibility for its achievement.
• Leading the restaurants, bars and events team in proper expenses and cost control with required services and standards and monitoring the performance of all the outlets in this process.
• Proven track record in the ability to conceptualize, promote and deliver innovative promotional events.
• Overall responsibility of all operational components of the division to ensure efficiency and effectiveness of operations and maintain high standards of operations in all restaurants, bars and events.
• Drives high levels of guest satisfaction through the consistent execution of all brand standards, visible operational leadership, active trend analysis and hands-on interaction with guests and associates. 
• Collaborate with the Executive Chef to continually review and refresh menu offerings as deemed by locality and region.
• Create an operational environment of education and empowerment that energizes the team to focus on guest preferences and aspirations, allowing for the creation of memorable guest experiences.
• Continuous focus on employee satisfaction and ensures continuous improvement action plans are executed effectively, and as need, with a focus on a team and succession planning culture.
• Cultivate a positive culture surrounding the guest feedback platform and formulate strategies to continually improve the guest experience.
• Cultivate a culture of exploring new strategies on how revenue streams can be developed.
• Create revolutionary new standards.
• Liaise with all outlet and kitchen management to improve service and product efficiency.
• To conduct regular hygiene audits in conjunction with the Executive Chef and Stewarding.
• Develop the Annual Department Business Plan and Financial Budget.
• Implement T&C activities within budgeted guidelines and time frame, controlling expenditure during the financial year.
• Ensure payroll for the department is run in accordance with statutory regulations and company guidelines.
• Facilitate the smooth running of the department through adequate supply of materials and equipment.
• Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department.
• Be pro-active in controlling costs being fully aware of forecasted business and targeted profitability whilst maintaining standards.
• Plan, develop and grow the food& beverage team through leadership, mentorship and coaching to fuel the growth of the team.
• Conduct departmental orientation; ensure that all new hires and existing colleagues are trained in the on-the-job training of the Food& Beverage Division
• Collaborate with Talent & Culture team that lead to efficient and effective recruitment process and also the team in the education plans to increase colleagues’ knowledge and skills in service and culinary excellence.
• Lead and facilitate the performance review process for the division, adhering process schedule and follow up.
• Have regular brainstorming sessions that includes all colleagues to create a flow of new and ‘improved’ ideas.
• Ensure wherever possible that colleagues are provided with a work place free of discrimination, harassment and victimization.
• Treat customers and colleagues from all cultural groups with respect and sensitivity.
• Identify and deal with issues which may cause cross cultural conflict or misunderstanding.
• 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.

   

• Digital Marketing Support Responsibilities
  • Provide support for digital marketing initiatives in hotels, F&B, Spa, and Raffles City Convention Centre.
  • Manage the uploading and maintenance of approved digital content, ensuring all platforms remain current.
  • Arrange photography and filming sessions, handle administrative tasks related to digital marketing, conduct market research, and manage requests for updates on websites, microsites as well as other digital platforms.
  • Conduct basic proofreading and copywriting for communication materials across various channels, with a particular focus on digital platforms.
  • Aid other team leaders in the department with various hotel projects on an as-needed basis.
  • Create engaging and relevant content for various digital platforms, including websites, blogs, social media, and email campaigns.
  • Collaborate with external agencies or partners when necessary.

• Sustainability Support Responsibilities
  • Oversee and manages the complex’s ESG projects
  • Lead and coordinate communications and marketing efforts on ESG initiatives on social media and the dedicated sustainability blog
  • Support and manage the tracking for monthly submissions via Accor online platform, GAIA 2.0
  • Developing analyses and communicating recommendations through reports and presentations
  • Creates and organizes activities to develop positive organizational culture on changing mindsets for ESG initiatives
  • Supports ad-hoc projects

• Other Responsibilities
  • Perform administrative duties such as monthly accruals, forecasting, submission of invoices or routing agreements for approval.
  • Perform any other tasks and duties as assigned by Assistant Director of Performance Marketing and Senior Director of Marketing.

Job Description:

MAINTENANCE & ENGINEERING

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

The Associate Butler role is to support back-end operations in order to ensure operational effectiveness for the butler team on a daily basis. The role encompasses a spectrum of responsibilities from picking up of stocks and amenities and to maintain the cleanliness of operational pantries according to HACCP standards.

Primary Responsibilities

Executes Butler Runner Core Tasks

• Collect daily amenities such as fruits, special amenities and stocks and to distribute them to operational pantries and appropriate storage spaces.
• Maintain the cleanliness of all butler operational pantries and store according to audit standards at all times.
• Receive and replenish stocks such as fruits and minibar items.
• Napkin folding, silverware polishing and chinaware cleaning.
• Assist to discard old fruits and replenish with new.
• Picking up of welcome drink ingredients.
• Handle breakage process on a weekly basis.
• Update all HACCP any audit trackers in a timely fashion.
• Inventory management of butlers’ OS&E and organize storage spaces.
• Perform any ad-hoc non guest facing duties which are assigned by butler leadership team.
• Performs any other duties and responsibilities that may be assigned.

The Assistant Outlet Manager will assist the Restaurant Manager in overseeing all facets of the outlet. He must maintain and control a high level of guest service. This is achieved by ensuring consistent and thoughtful service, demonstrated by the restaurant staff. The Assistant Outlet Manager is also responsible for the hiring, training, supervising, and disciplining of the staff.

• Promote restaurant business and continually increase database contacts
• Ensure the restaurant ethos is in line with Mondrian Singapore Duxton standards are consistently maintained
• Ensure and promote compliance with all local liquor, health and sanitation regulations
• Manage and provide direction to all bar employees on the floor during shifts and events
• Hold staff accountable to uphold uniform and grooming standards to the highest level
• Ensure that staff receives consistent and proper communication (verbal, email, memos etc)
• Monitor departments performance with respect to the restaurant budgets
• Monitor and maintain proper inventory to ensure it’s in line with budgeted cost of sales
• Seek out and produce events to generate revenues for the property
• Hold staff accountable for giving an Engaging Dynamic Guest Experience to all guests on property
• Consistently monitor quality of service and product delivered on property
• Collaborate on needs of departmental staff scheduling
• Instruct staff in on-going training to uphold service standards
• Coordinate menu sponsorship deals and menu product placement
• Interview employees and provide input on talent selection
• Assess employee performance and provide feedback annually and throughout the year

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.