Total 387 job vacancies by AccorHotel

What do we expect from you?

Under the general guidance of the Chief Concierge or any other authorized by the management, the Bellman will play a key role in providing superior guest service and ensuring the smooth operation of the bell desk. You will supervise and coordinate the activities of bell staff, assist guests with luggage and transportation needs, and serve as a knowledgeable resource for guests seeking information about the hotel and local attractions.

How your day looks like:

• Supervise and coordinate the activities of bell staff, including assigning duties, monitoring performance, and providing training and support as needed.
• Greet guests upon arrival, assist with luggage handling, and escort guests to their rooms while providing a warm and welcoming atmosphere.
• Maintain a thorough knowledge of hotel facilities, services, and amenities, as well as local attractions and points of interest, to provide accurate information and recommendations to guests.
• Oversee the organization and storage of luggage, ensuring that all items are handled securely and efficiently.
• Arrange transportation services for guests, including coordinating taxi services, shuttle transfers, and valet parking as required.
• Maintain cleanliness and orderliness of the bell desk area, including luggage carts, bell carts, and storage facilities.
• Handle guest inquiries, requests, and complaints promptly and courteously, escalating issues to management when necessary to ensure guest satisfaction.
• Collaborate with other departments, such as front desk, concierge, and valet parking, to ensure seamless coordination of guest services.

The Food and Beverage Service Executive supervises the team by proactive, interactive and reactive leadership, allowing each member of the team to feel confident and to completely satisfy our guests during their dining experience. He/she assists the management in supervising the overall operation and service standards of the restaurant to meet and exceed guest’s dining experience expectations. 

We are hiring for the following outlets:

• In-Suite Dining / Pool Bar
• Long Bar

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Oversees the set-up and operation of a station/section in a restaurant.
• Supervises and participates in running an efficient and profitable operation in the assigned areas. 
• Assists the Outlet Manager/Assistant Outlet Manager in enabling employees achieve highest service and product delivery standards with a highest degree of client care and service at all times.
• Provides services for guests such as order taking and promoting the restaurant food and beverage offerings.
• Provides excellent service at all times to all of our guests based on established hotel standard operating procedures.
• Assists colleagues and guests efficiently and in a professional manner.
• Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.
• Offers menu options, 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.
• 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 in a timely and efficient manner.
• Arranges all tables following established standards.
• 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.
• Keep 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 wishes 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. 
• Follows through opening and closing duties. 
• 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.
• 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 by supports the Planet 21 program.
• Ensures NEA rules and regulations are met and achieve.  
• 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. 
• Providing 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 of Outlet

• Acts as a mentor and role model to 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

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

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 Assistant Events Manager / Events Executive (Events & Conference Services) is responsible for working to achieve the strategic goals of the hotel, specifically in banquet sales.  Sales segments can be sub-categorized into corporate and weddings.  He/ she will also support and service group files handed over from sales. This position is also responsible to follow through on all matters pertaining to events and functions in the hotel. 

Primary Responsibilities

Achieves Both Individual and Team Revenue as well as Profit Goals as per Budget and Forecast

• Achieves sales objectives and measureable goals set by management in terms of revenue as well as other financial KPIs based on budget.
• Proactive development of new businesses for key accounts and special events, working closely with the room sales team.
• Establishes close working relationships with existing guests.
• Understands the needs of the ever-changing market.
• Strong conversion in corporate / wedding enquiries.
• Presents hotel’s products and offerings to guest.
• Efficient negotiation and upselling to maximize revenue.
• Maximises experience and revenue of conference groups staying in the hotel (for Conference Services role)
• Ability to innovate with the hotel offerings and creative selling for banquet venues.

Focuses on Meeting Planner / Guest Experience

• Ensures the accuracy of bookings, event requirements, BEO at all times.
• Familiarises with the house system. (Opera, Table Management System & Social tables)
• Timeliness in responding to enquiries from various platforms.
• Uses a Heartist® approach – make the guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Focuses on the client experience and is present pre and post events.

Delivery of a Successful Event

• Effective communication among colleagues (inter departments) in a timely manner.
• Evaluates guest satisfaction and encourages continuous work improvement.
• Maintains a good working relationship with external suppliers.

Contributing to the Goal

• Cross selling of hotel guest rooms, banquet, spas, florist and any revenue generating sources to support the hotel’s achievement of its overall revenue goal.
• Active participation in departmental meetings and trainings.
• Identifies and proposes improvement on quality of F&B experiences wherever necessary.
• Contributes to the hotel’s CSR efforts by supporting the Planet 21 program.
• Upholds the Accor Values in the work nature, increasing stakeholders’ interest.
• 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.

MAIN DUTIES

• Ensuring accuracy of data and configuration as a basis for good revenue management
• Analysis of past performance as a lesson to improve future results
• Analysis of competitors rates strategy, performance and promotion offers
• Management of distribution channels
• Management of business gained to ensure optimal allocation
• Forecasts based on past performance, current holding, market intelligence as basis for optimization
• Recommend and establish pricing strategies. Focus will be to devise day-to-day and week-to-week strategies to maximize yield and occupancies in our wide and varied markets.
• Planning, developing and implementing plans which increase sales: Marketing and advertising campaigns for electronic distribution; Special promotion according hotel needs on public channels/ for wholesalers/ for hotel Sales Managers
• Management of group requests from sales team
• Communication with Accor Reservation Services and Accor Database Management.
• Communication with all departments concerned (Front Office/ Reservation/ Sales Managers/…) regarding the changes of pricing policy, promotion, waitlist bookings

Position Requirements

• Technically proficient in Opera, Dataweb, Resaweb, Atacsweb, ASA Sales, ASA Rates, B2B Extranets, B2C Extranets
• Eye for Detail
• Autonomous
• Ownership

ADMINISTRATION

Revenue Management

• Provide and accurate analysis towards pricing and yield management for driving both individual and group segments
• Work with the Cluster Director of Revenue to plan availability of the hotel's room inventory across all distribution channels including PMS (Property Management System), TARS and third party web sites
• Ensure sufficient competitor’s intelligence related to its pricing, products and positioning in the market place
• Develop a thorough understanding of various Channels of Distribution (e.g. Wholesales, Inbound Operators, Travel Agents, the Internet, etc.) and be up to date on current and prospective trends in each segment
• Through research, communication with peers and experience, proactively develop new tactics and techniques aimed at maximizing yield

Distribution

• To monitor pricing across all distribution channels
• To manage availability across all distribution channels: TARS, offline OLTAs, B2B, B2C extranets
• To verify consistency of information on websites.
• To monitor results and hotel exposure on the websites.
• To monitor rate & inventory integrity in all distribution channels. 

Confidentiality

• Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Accor Internet and Email policy
• Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company. 

The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. 

Primary Responsibilities

Food quality

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

Cost Control

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

Hygiene And Sanitation

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

Training, Learning And Development Of Culinary Team 

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

Management And Leadership Of The Culinary Team

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

Involvement In Wider Job Function Relationships

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

The 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, quality, training and development of team members.

Primary Responsibilities

Food Quality

• To be 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 to ensure all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.
• Supervises food tasting sessions.

Cost Control

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

Hygiene And Sanitation

• Responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. 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 the work of the colleagues and viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.
• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Pastry Chef on all aspects of the kitchen management.
• Liaises with all departments to ensure correct and professional operation is conducted.  Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Ensures smooth and effective communication among the kitchens and with other departments.
• Ensures that all deadlines are met.

Training, Learning And Development Of Culinary Team 

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

Involvement In Wider Job Function Relationships

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

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.

• Conform to and enforce policies, procedures & rules, and regulations as laid down by Accor and the Hotel to achieve the highest levels of uniformity and guest service.
• Directly report to the Assistant Safety and Security Manager / Safety & Security Manager.
• Responsible for maintaining the highest level of security within the Hotel at all times whilst on duty.
• Protect all guests’ patrons and employees of their belongings.
• Ensure the Hotel’s property is well protected.
• Take charge of the Hotel Security during duty hours.
• Responsible for securing all hotel properties, staff, and clientele in accordance with the procedures as stipulated in the security manual.
• Enforce the Hotel’s Rules and Regulations.
• Strive to implement the Accor Vision and demonstrate active use of the Accor Values.
• Record details of significant incidents and activities in the logbook during his shifts.
• Ensure all Lost and Found properties are recorded in the Security Management System, hand them over (non-valuables) to the Housekeeping Department as soon as possible, and keep the Duty Manager informed.
• Maintain a Hotel Logbook on incidents, complaints, etc., and refer them, if required to the appropriate department for follow-up action.

Assistant Revenue Manager

Summary of Responsibilities:

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

REVENUE MANAGEMENT STRAGEGY SUPPORT

• Support the Hotel Management and Director of Revenue Management to define the hotel strategy (in terms of business mix and pricing by season and type of day) for the future periods

REVENUE MANAGEMENT PERFOMANCE

• Analyze in detail the hotels results and performance (average rates, occupancy rates, RevPAR..). Survey the market and competitors in terms of performance (RevPAR Index, market penetration…), pricing and availability as a basis for future tactical decisions with the Hotel GM.

REVENUE FORCASTING

• Ensure an accurate and dynamic forecast for the future dates(by room and revenue by segment and day) based on the RM referenced systems recommendations and a daily monitoring of the data (portfolio, booking pick-up,events, calendar events)

PRICING, PLANNING & DISTRIBUTION OPTIMISATION

• Take daily decisions to optimise the hotel turnover. Decisions in terms of pricing, inventory management (RMLs open/close), group quotation, distribution channels... Ensure that these recommendations are implemented in reservation and reception, and that systems (PMS, CRS/TARS, RMS) are updated accordingly. 

REVPRO CULTURE

• Ensure that a “RevPRO culture” is spread in the hotel, through the animation of weekly yield meetings and regular coaching and training sessions for the hotel teams 

OTHER RESPONSIBILITIES 

• Pricing and distribution loading across all systems and tools
• Cover responsibilities for the Director of Revenue Management when out of the office

Job Scope

Under the general guidance of the Director of Finance, you oversee and direct all aspects of the finance function, including the accounting operation, financial reporting, managing relationships with lenders and compliance with tax and other governmental authorities.

Reports directly to the Director of Finance on all day-to-day operational matters affecting the hotel, and directly to the Director of Finance on all finance matters.

Essential Responsibilities

• Supervises the accounting department of the Hotel
• Directs the accounting departments of the hotels to ensure strong accounting procedures and controls are in place, and financial reporting is timely, reliable and accurate.
• Responsible for all staffing matters for the finance function including recruitment, training and counseling of employees.
• Oversees hotel accounting systems and ensures full use is made of system capabilities.
• Responsible to produce the most effective and efficient accounting organization and processes to support the hotel’s operations.
• Provides financial support to the Director of Finance/GM and the hotel Executive Committee, including periodic reporting, financial analysis, forecasts etc. 
• Provides financial input on all significant business decisions.
• Monitors departmental costs across hotel and provides leadership in controlling and reducing costs.
• Monitors financial performance and provides the management team and with early warnings of variances from budget or forecast.  Responds proactively to business developments, and assists the management team to take appropriate action to address changing circumstances.
• Liaises with finance department in and ensure all reporting requirements and requests for information are satisfied in a timely manner.
• Oversees the consolidation of the financial information for reporting to the banks and joint venture partners.
• Oversees the accumulation of the financial information for reporting to tax accountants and tax authorities. 
• Oversees F&B accounting and reporting and monitors relations/responds.
• Responsible for liaising with banks, and monitoring compliance with all loan agreements and covenants.
• Oversees the generation of operating and cash flow forecasts for Corporate office and for the banks, as per directed by the Director of Finance.
• Responsible for managing and supporting the annual budget process.
• Oversees capital project budgets and reporting.

The position is responsible for managing the department in a professional, efficient and flexible manner. He/she is also responsible for ensuring maximum guest satisfaction and high standards of cleanliness throughout the hotel, which is achieved through consistent planning, organizing, directing, and controlling the Housekeeping Department operations and administration.

Primary Responsibilities

Manages The Daily Housekeeping Operations For Rooms And Public Area

• Supervises the upkeep of the entire hotel premises to maintain an immaculate and luxurious state according to Raffles Hotel Singapore standards. Priority and full attention is given for VIP suites or events.
• Ensures the smooth operations of all Housekeeping sections by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.
• Upholds a flawless impression and perception of the Raffles Hotel Singapore products, services and colleagues.
• Establishes the foundations of Housekeeping operations through detailed planning of work and maintenance schedules, supervision of the team and proper organization and delegation of duties.

Provides A Guest Experience That Exceeds Residents’ & Guests’ Expectations

• Ensures guests receive the experiences as detailed in brand Standard Operating Procedures (SOP), Raffles Hotel Singapore local SOP as well as Leading Quality Assurance (LQA) standards, and aims to achieve the targets set by management.
• Analyses and responds to guest feedback to ensure that guests are satisfied. Is continuously committed to improving the quality of products, services and performance of team members.

Management And Leadership Of The Housekeeping Team

• Leads the Housekeeping Team with a Heartiest® approach and constantly seeks to create an all-encompassing and welcoming working environment for a multi-cultural and diverse group of Housekeeping colleagues. He / she will focus on the well-being, safety, and training as well as development needs of colleagues.  
• Plans for a 24-hours shift coverage for all colleagues and is able to personally cover any role or duty under the Housekeeping 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 support ‘Planet 21’ initiatives (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.
• Personally handles and follows up on any guest complaints and incidences, together with Lobby Manager and/or respective hotel colleague(s), in a manner which aligns to the hotel’s values, policies and procedures.
• Undertakes any reasonable tasks and secondary duties as assigned by the Director of Housekeeping / Assistant Executive Housekeeper.
• Performs any other duties and responsibilities that may be assigned.

A Guest Experience Associate will serve as the welcoming face and ambassador of Raffles Hotel Singapore. The primary responsibility is to ensure that all guests receive exceptional service and assistance from the moment they enter the Lobby until they depart. This role will play a key role in creating a warm, inviting atmosphere and providing personalized assistance to enhance the overall guest experience.

Primary Responsibilities

Manages Lobby Movements

• Extend a warm welcome to guests as they enter the hotel lobby. Provide assistance with luggage, offer directions, and answer any inquiries to ensure a seamless arrival experience.
• Act as a knowledgeable resource for guests seeking information about local attractions, restaurants, transportation options, and other amenities. Offer recommendations and assist with making reservations or arrangements as needed.
• Maintain the cleanliness and orderliness of the lobby area, including the seating areas, reception desk, and concierge station.
• Monitor foot traffic and proactively address any congestion or queuing issues.
• Identify VIP guests and provide personalized attention and services to enhance their stay.
• Coordinate with relevant departments to fulfill special requests and ensure VIP amenities are delivered promptly.
• Maintain awareness of security protocols and procedures to ensure the safety and well-being of guests and staff. Report any suspicious activities or incidents to the appropriate authorities.
• Maintain clear and open communication with other hotel departments, including front desk, housekeeping, and maintenance, to coordinate guest needs and requests effectively. Relay important information or updates to relevant team members as needed.
• Solicit feedback from guests regarding their experience in the lobby and throughout their stay. Actively listen to their comments and suggestions and address any concerns or issues to ensure guest satisfaction.

Participates in the Raffles Arrival and Departure Experience

• Be on top of VIPs movement for arrival and departure.
• Be an airport representative when required.

Acts as Supporting Element of the Entire Guest Journey at Raffles Hotel Singapore

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

Improves Quality of Product and Services

• Ensures guests receive the experience as detailed 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.
• Adheres to Workplace Safety and Health (WHS) policies and procedures.
• Performs any other duties and responsibilities that may be assigned.

This position is responsible for providing high-level secretarial and administrative support to the General back-to-back carrying out tasks and requests as instructed. The Executive Secretary works with minimum supervision and handles confidential matters professionally.

Responsibilities:

• Ensure that the day-to-day administrative needs of the department are fulfilled.
• Perform the duties within the framework defined by the norms of the Company and within the Hotel’s internal regulations.
• Keep confidential information CONFIDENTIAL.
• Responsible for rendering secretarial and clerical services for the General Manager as required.
• To prepare respective schedules and reports that will be internally distributed or submitted to Accor Head Office laid down by the General Manager.
• To take down and transcribe the minutes of meetings such as Executive Morning Briefing and dictation from the General Manager, etc.
• To prepare correspondence such as faxes, letters, memos, etc as assigned with a coding system for tracking.
• Manage the General Manager Diary, ensuring it allows for an effective day (not too many diaries appoint in one day, not to put larger Department Head meetings or Rooms Division
• meetings in one day back-to-back etc.). This is to allow the General Manager time to clear work without interruption.
• To open and dispatch mail that relates to the department.
• To maintain office supplies stock.
• To keep herself acquainted with the General Manager’s activities in order to assist in discerning priorities.

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

Primary Responsibilities

Focuses on the Guest Retail Experience

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

Works as Part of the Retail Team

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

Involvement of Wider Job Functions and Relationship

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

Merchandising Functions

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

The position is responsible in assisting the IT Manager to handle the day-to-day IT operations. The IT Administrator maintains the computer desktop environment by analyzing requirements, resolving problems, installing hardware and software solutions, supporting the internal IT Helpdesk, troubleshooting hardware and software issues and providing resolutions to IT matters. This position will be responsible for the administration and internal support of the hotel’s computers, printers, servers, and related equipment.

Primary Responsibilities

IT Operations

• Resolve all IT issues for colleagues via frontline troubleshooting or escalation to the Corporate Helpdesk
• Provide IT assistance and expertise to in-house guests and Events.
• Support and administer to on-premise applications, systems, servers and networks.
• Monitor the Hotel datacentre and IT racks.
• Liaise with vendors on hardware maintenance and support.
• Manage daily backups of critical data.
• Deploy IT equipment for Tech Refresh or loans.
• Process IT system access for onboarding/offboarding of employees.
• Maintain IT asset and software license inventory.
• Assist the IT Manager in executing all IT projects at the Hotel.
• Assist the hotel’s day-to-day IT activities, ensuring all standards are followed.

Other Responsibilities

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

The position is responsible for ensuring that accurate processing and reconciliation on the credit card payments and adjustment into Property Management System (PMS) and to assist Credit Manager in maintaining the proper accounts receivable procedures within the hotel in accordance with local and corporate policies and procedures.

Primary Responsibilities

Accounts Receivable and Credit Section

• To sort the daily paperwork according to the outlet cashier shift close report and pass on the paperwork to the respective colleague from AR and Income audit.
• To key in the credit card transactions base on credit card type onto the excel provided. To resolve the variance of credit card transaction on the same day if there is any variance arise.
• To save all the credit card reports from Adyen portal (Acquirer) on daily basis.
• Ensure that all credit card transactions are verified for completeness and the accounts formally reconciled on a daily basis.
• Calculate and accurately post commissions.
• Promptly investigate all credit card disputes, liaising with the Front Office and the banks.
• Collate all necessary paperwork to justify credit card refunds and obtain sign off from the management before refunds can be processed.
• Assist Credit Manager on any billing reconciliation such as GrabandGo and Klook.
• Assist in any adhoc requirement.
• Ensure that all hotel systems and internal controls related to accounts receivable section are adhered to.
• Ensure the operation procedures are in accordance with PCI-DSS compliances.

Focus on Colleagues/Management Experience

• Attend to colleagues' queries promptly.
• Consistently offer professional, friendly and engaging service.
• Co-ordinate with various departments to ensure proper documents submission.
• Use a Heartist® approach – make the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.

Work as Part of the Finance Team

• Ensure to produce quality work at all time.
• Adhere to all timeline set.
• Build strong relationship with team member.
• Build a cohesive working environment and achieve together financial goal set.
• Be knowledgeable and play an active role in maintaining strict adherence to PCI-DSS compliances.

Involvement in Wider Job Function Relationships

• Maintain collaborative working relationship with all colleagues.
• Participate in training activities to improve knowledge and skills.
• Follow guidelines provided in colleagues’ handbook.
• Understand emergency procedures, health & safety requirements.
• Ensure service standards and individual performance is aligned with AccorHotels Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contribute to the hotel’s Corporate Social Responsibility efforts by supporting the Planet 21 program.

This position is responsible for providing high-level secretarial and administrative support to the General Manager, and carrying out tasks and requests as instructed. The Executive Secretary works with minimum supervision and handles confidential matters professionally.

Responsibilities:

• Ensure that the day-to-day administrative needs of the department are fulfilled.
• Perform the duties within the framework defined by the norms of the Company and within the Hotel’s internal regulations.
• Keep confidential information CONFIDENTIAL.
• Responsible for rendering secretarial and clerical services for the General Manager as required.
• To prepare respective schedules and reports that will be internally distributed or submitted to Accor Head Office laid down by the General Manager.
• To take down and transcribe the minutes of meetings such as Executive Morning Briefing and dictation from the General Manager, etc.
• To prepare correspondence such as faxes, letters, memos, etc as assigned with a coding system for tracking.
• Manage the General Manager Diary, ensuring it allows for an effective day (not to many diary appoints in one day, not to put larger Department Head meetings or Rooms Division
• meetings in one day back to back etc.). This is to allow the General Manager time to clear work without interruption.
• To open and dispatch mail that relates to the department.
• To maintain office supplies stock.
• To keep herself acquainted with the General Manager’s activities in order to assist in discerning priorities.

The position is responsible for ensuring the smooth operation of daily procurement of F&B as well as General Supplies across the hotel which includes sourcing of requests at the most competitive pricings and the right vendors.

Primary Responsibilities

Manage Daily Procurement Functions

Processing of Ordering

• Receives Market List from the Executive Chef and processing the Market List ordering on daily basis.
• Ensures approved purchase requisitions are timely with the creation of Purchase Orders for F&B Supplies / Stewarding Supplies / Housekeeping Supplies and other general supplies.
• Reconciles Purchase Orders and Invoices to ensure prices and quantities are correct with Suppliers.
• Follows up closely on outstanding Purchase Orders that are long overdue and if needed for cancellation.
• Verifies that all documentation and proper quotations are maintained and filed according to Policy and Procedure requirements.

Handling User’s Request, Sourcing. Request for Quotation

• Responses to queries from end users/suppliers with regards to no stock situation.
• Sources for suppliers for Purchase Requests that are new.
• Requests for quotations as well samples for evaluation.
• Effectively source for suppliers and to obtain the best possible quote from the suppliers for all items, without compromising on minimum quality and standards.
• Negotiate with selected suppliers and obtain competitive quotations.
• Attend to complaints and feedback from user’s department on purchases and to take appropriate actions with suppliers that provide these products which do not meet the desired quality.
• Maintains and keeps track of all contract/RFP/RFQ documentations for audit control.

Food Safety Management

• Manages and request for formal documentations from Suppliers in compliance to HACCP standards of the hotels inclusive of HALAL certification.
• Responses swiftly to feedbacks / complaints (from end users / suppliers / guest in accordance to HACCP Procedures).
• Tracks and monitors all expiration date of licenses as well as organization certification for all Suppliers that are partner with the hotel. Arranges with Suppliers for site audit inspection as and when needed by Director of Finance & Business Support, Purchasing Manager as well as Director of Food Safety.
• Ensures Corrective Action Report are sent out immediately to Suppliers should a complaints raised by Food Safety
• Ensures substitution of supplies are replace immediately for operation use
• Ensures Suppliers that works with the hotels are Food Safety compliances
• Ensures Suppliers that SFA approved Vendors that met the grade criteria
• Ensures all licenses and certificates are approved by authorities are valid

Price Comparison Summary

• Tabulation of Price Comparison Summary for analysis for Food and Non-Food Category
• Recommend the award item for Purchasing Manager, Executive Chef and Director of Finance & Business Support review and approval.
• Preparing and send out the Letter of Award.

New Vendors & Article Code Creation

• To obtain documentation e.g Supplier Evaluation, Bizfile (applicable for Food and Non-Food supplier) for new Vendor Creation for Director of Finance and Business Support and Purchasing Manager’s approval, and Supplier Questionnaire (applicable for Food & Beverage’s supplier only) and approved by Director of Food Safety, Executive Chef, EAM F&B, and Purchasing Manager.
• To raise new Supplier Creation Form / Supplier Date Change Form for Director of Finance and Support approval.
• To raise new Article Code Creation Form / Article Amendment Form for Purchasing Manager approval.
• Creation of Article Codes/Price Codes and Vendors details are updated accordingly in the system

Others

• Carries out any other duties as required by the Director of Finance & Business Support or Purchasing Manager.
• Monitors all contract expiration dates and update the main data file.
• Handles RFQ and RFP exercises for all categories of Supplies including Capex, General Supplies and Services purchaes.
• Performs any other duties and responsibilities that may be assigned.

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

The Senior / Housekeeping Attendant (Rooms) is responsible for the immaculate upkeep and cleanliness of all the suites and work areas in their assigned sections.

Primary Responsibilities

Upkeeping the Comfort and cleanliness of suites

• Promotes a positive and inviting image of Raffles Hotel Singapore by ensuring all suites and assigned sections are immaculately clean and comfortable.
• Ensures smooth running of the Housekeeping section by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.

Creates a welcoming room experience that meets residents’ expectations

• Ensures residents receive the experience as detailed in brand SOP, Raffles Hotel Singapore local SOP as well as Leading Quality Assurance (LQA) standards, and aims to achieve the targets set by management.
• Upholds flawless impression and perception of the Raffles Hotel Singapore products, services and colleagues.
• Observes and anticipates resident’s needs in a discreet and non-intrusive manner, offering prompt, efficient and personalised service to our residents.
• Ensures observed preferences of residents are communicated with the Assistant Manager for follow up and recording in guest profile.
• Reports and hands over lost and found articles to the Housekeeping office immediately.

Involvement as a member of both the Housekeeping and Hotel Team  

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

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

Primary Responsibilities

Daily Engineering Operations

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

Shift Operations

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

Plant and Facilities Services

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

Other Responsibilities

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

Involvement In Wider Job Function Actions/Relationships

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

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

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

Primary Responsibilities

Food Quality

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

Cost Control

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

Hygiene And Sanitation

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

Management And Leadership Of The Culinary Team

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

Training, Learning And Development Of Culinary Team 

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

Involvement In Wider Job Function Relationships

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

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

Primary Responsibilities

Food Quality

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

Cost Control

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

Hygiene and Sanitization 

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

Training, Learning and Development of Culinary Team 

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

Management and Leadership of the Culinary Team  

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

Involvement in Wider Job Function Relationships 

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

Restaurant Profile

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