Total 50 job vacancies by The Capitol Kempinski Hotel Singapore

SCOPE

The incumbent serves as a point of contact for tenants and guests, and is responsible for handling guest and tenant requests in a friendly and caring manner. He/she will handle message, mail and parcel addressed to our tenants, guests, and staff according to the hotel procedures and our service standards in order to ensure satisfaction. The incumbent makes an effort to anticipate and meet the needs of tenants and guests by making reservations, planning special events, parties and meetings.

OVERALL OBJECTIVES

• Perform concierge services such as arranging transportation, airline reservations and changes, or any special request from the tenants.
• Answer guest questions and handle guest requests in a polite and efficient manner.
• Keep updated on all information concerning the hotel services, local events, places of interest, restaurants, transportation, sport facilities, churches, shopping areas and all relevant information likely to be of tenants' and guests’ interest in order to be able to answer their requests and questions.
• Keep records, deliver and distribute all incoming and outgoing mails, faxes, messages and parcel addressed to current or future tenants, guests and hotel staff according to hotel procedures.
• Oversee the upkeep of the lobby, and at times, support other departments.

REQUIREMENTS

• Impeccable grooming and articulation.
• Warm, pleasant, friendly and confident, with good interpersonal skills.
• Possess good command of English (verbal and written)
• Ability to communicate in Mandarin and/or a second language will be an added advantage.
• Minimum 1 year’s relevant experience.
• Possess excellent judgment, attention to detail and ability to handle confidential information

SCOPE

The overall scope of the incumbent includes serving food and beverages to guests in the assigned outlet, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and in line with Kempinski’s DNA values in order to encourage sales and maximize guest satisfaction.

OVERALL OBJECTIVES

• Recommend, take order, and serve food and beverages to customers
• Answer guest questions and handle guest requests in a polite and efficient manner.
• Connecting with customers to build a loyal customer base
• Inventory monitoring and waste management and reduction
• Cashiering duties, outlet opening and closing procedures
• Do routine cleaning and maintain cleanliness of workstation.
• Follow food and beverage safety and hygiene policies and procedures.
• Lead the service and act as a role model to the team.
• Ensure a flawless service to the highest standards and as required by the department and the hotel.
• Fully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.
• Ensure a great communication within the team and able to hold team meetings in the absence of the Assistant Restaurant Manager.
• Attend the daily Food & Beverage Meeting in the absence of Restaurant Manager and Assistant Restaurant Manager.
• Other ad-hoc duties

REQUIREMENTS

• Warm, pleasant, friendly and confident, with good interpersonal skills.
• Possess good command of English
• Ideally you will have at least 1 year in a similar role within a restaurant/cafe environment.
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures

SCOPE

Reporting to the Director of Groups & Events, the Sales Manager of Groups & Events is responsible for assisting the concentrated sales efforts of the Groups and Events Sales Team and to extend that assistance to other professional sales team members when requested. The incumbent is responsible to ensure optimal utilisation and selling of the hotel’s function spaces including restaurants & guest rooms and revenue maximisation in compliance with Kempinski’s standards.

OVERALL OBJECTIVES

• Direct receipt, qualification and coordination of catering event and wedding enquiries (incl. leads, RFPs, etc.) defined by her/his direct supervisor and handle requests according to the relevant standards
• Ensure the ideal and most effective utilization of the function spaces including restaurants
• Carry out site inspections with potential clients in coordination with the Sales team
• Realize upsell possibilities to meet and surpass Group & Event budget goals.
• Thoroughly input, supervise and maintain the requests in the Opera S&C System according to the data input standards
• Generate proper proposals and contracts
• Follow up on sent out proposals to ensure the client has received the information and to clarify possible questions and issues
• Handle the enquiries until conversion to definite bookings including negotiation, contracting, and site inspection
• Handles converted confirmed events business/meeting and handover group files (from the Sales team) and see through till day of the event
• Review monthly results and forecasts to recommend and execute activities required to ensure the hotel increases the market share and maximizes its revenue.
• Further administrative tasks and other ad-hoc duties as assigned

REQUIREMENTS

• Minimum of 3 years’ experience in a similar capacity
• Degree in Business Administration, Marketing, Hotel Management or a Diploma in Hotel Management with 5 years’ experience in a similar capacity
• Has excellent written and spoken communication skills
• Possesses professional disposition with excellent communication and interpersonal skills

SCOPE

Reporting to the Director of Finance, the incumbent has to handle and monitor all matters relating to customer credit and timely collection of outstanding debts as well as timely issuing of invoices.

OVERALL OBJECTIVES

• To safeguard the financial integrity and stability of the hotel and minimize any exposure to potential risks.
• To ensure the timely and accurate issuing of invoices and collection of payments and deposits.
• Responsible for investigating customer’s credit worthiness and to recommend credit approval or disapproval to management.
• To set and monitor credit limits for both in-house and City Ledger Accounts.
• Responsible for recording payments to the City Ledger daily, and verifying accuracy of all AR postings.
• Review and understand groups and catering contracts and the corresponding billing arrangements.
• Investigate disputed charges and follow up when necessary.
• Responsible for reviewing uncollectable accounts and recommending write-offs.
• Responsible for reconciling the control accounts on a monthly basis.
• Prepare statements for outstanding City Ledger accounts and pending deposit payments.
• Responsible for handling all billing and reconciling credit card transactions.
• To follow-up on customer inquiries on a timely basis.
• Other ad-hoc duties as assigned.

REQUIREMENTS

• Finance trained with at least 3 years of relevant finance experience in AR, preferably in the hotel industry.
• Experience with hotel accounting software (e.g. Opera, MICROS, FutureLog) an advantage.
• Strong computer skills, including Microsoft Office (Excel/PowerPoint/Word)
• Organized, analytical, resourceful, meticulous and confident.
• Able to multi-task and work independently in a dynamic environment with good problem solving and decision-making skills.
• Good interpersonal and communication skills.

SCOPE

Reporting to the Executive Housekeeper, the Housekeeping Supervisor is responsible for directing and controlling the day-to-day housekeeping operations on the Floors or in the Public Areas in order to ensure the highest standards of cleanliness. He/She will assist with the allocation of task and special assignment to the housekeeping team and will check and inspect guest rooms and the turnover of spaces to ensure guest satisfaction.

OVERALL OBJECTIVES

• Allocate and direct the work assignments of supervisory and non-supervisory staff in an efficient manner to ensure that guests and other departments receive prompt and courteous service.
• Attend daily briefings and take note of VIP arrivals and the special attention items for the guests.
• Conduct briefings with the room attendants and ensure they execute the special requests.
• Check vacant, clean rooms on the report and report any discrepancies both to housekeeping for assignment and to the hotel duty manager for investigation.
• Conduct monthly training sessions with existing employees in order to meet the identified training needs.
• Schedule routine inspection by supervisors, of all housekeeping areas including occupied and non-occupied rooms.
• Control usage of all amenities and cleaning supplies to ensure compliance to budget and ensure appropriate usage of equipment and tools.
• To ensure sufficient linen and guest supplies for room attendant use on his/her assigned floors.

REQUIREMENTS

• Positive, friendly, professional and confident, with good interpersonal skills.
• Minimum 2 years of relevant working experience in hospitality industry.
• Knowledge of proper cleaning techniques and requirements, use of equipment, and chemical handling
• Able to perform shift work.

SCOPE

Reporting to the Director of Engineering, the Audio Visual & Engineering Technician is responsible for the maintenance and upkeep of all AV equipment. The incumbent is responsible to set-up, operate and troubleshoot the AV equipment, devices and systems and to ensure that the equipment is fully operational as and when needed. He/She is required to perform shift duties and other duties as may be arranged by the Director of Engineering or designate. The incumbent will also assist and guide guests and customers on the proper usage of the equipment.

OVERALL OBJECTIVES

• Assist in providing technical support and setup of AV equipment to guests and colleagues.
• Troubleshoot, maintain, upkeep, set-up, and operate all AV equipment, projection equipment and other devices.
• Ensure that hotel guest room TV channels and transmission systems are up-to-date and is operational at all times
• Assist in the repair and installation of all electrical works in guestrooms and hotel premises
• To ensure all work requests are properly logged and executed and updated at the end of each shift duties.
• To assist and supervise all works carried out by outsourced parties
• To ensure all AV room and M&E plant keys are kept properly and readily accessible.
• Other ad-hoc duties

REQUIREMENTS

• Positive, friendly, professional and confident, with good interpersonal skills.
• Possesses a Trade Certificate in Building / Electrical / Mechanical
• Minimum 2 years hotel AV and/or engineering experiences
• Possesses good knowledge of building equipment: heating, ventilation, plumbing, electricity, automatic operation with experience in the maintenance of buildings and facilities HVACR
• Able to perform shift work.

SCOPE

Reporting to the General Manager, this position is responsible for managing all local computer and audio-visual technology and services in the Hotel which can include, but is not limited to: networks, hardware, operating systems, anti-virus, internet access and all related systems, office automation and email systems, departmental systems for front office, back office, sales & catering, personnel, spa, and other network based software supporting these systems; network security and compliance; where not the responsibility of the Engineering department, cabling, access control system, voice and guest technologies.

OVERALL OBJECTIVES

• Ensure that hotel network, systems and data is secured from unwanted intrusion and in line with stated company standards and rules and regulations given by law.
• Ensure that IT & AV contingency systems for all key business areas are in proper working order and that staff are trained in the switching to, and use of, these contingency systems.
• Ensure that the IT organizational requirements for legal, data protection and PCI compliance are in place.
• First point of contact for all IT & AV related issues within the hotel.
• Solve technical or operational problems as reported by the users.
• Ensure that equipment is in proper working order and application performance is optimized
• Ensure that all 24/7 systems (i.e. front office, point of sale, email and internet) are monitored and that technical service is available any time.
• Ensure that backups are performed and checked on a regular basis.
• Update all computer systems with the latest security patches to minimize internal and external access security risks.
• To train end users for correct usage of IT systems and equipment, and provide confidence for daily operational needs.
• Other ad-hoc duties as assigned

REQUIREMENTS

• Diploma or Degree in IT Administration, Information Systems or equivalent, with at least 5 years of relevant IT & AV experience, preferably in the hotel industry.
• Experience with hotel applications such as Opera, Fidelio and Micros preferred
• Organized, analytical, resourceful, meticulous and confident
• Able to multi-task and work independently in a dynamic environment with good problem solving and decision-making skills.
• Good interpersonal and communication skills
• Able to work shifts/weekends as required

SCOPE

The incumbent is responsible for achieving hotel targets by optimising revenue through an assigned account base, as well as prospecting new clients in assigned markets. Assigned markets may change according to hotel needs. The key measurement of performance will be performance versus revenue goals.

OVERALL OBJECTIVES

• Responsible for key account management on an assigned account base or geographic area, ensuring revenue maximisation, achievement of personal targets and increasing fair market share versus competitor set
• To focus on lead generation through sales calls, conducting site inspections, entertainment of clients and prospecting new accounts
• To actively secure groups to form part of the hotel base occupancy, and focus on group conversion through timely follow through of prospect and tentative bookings in the assigned markets
• Attend trade shows, sales blitz, workshops etc. in the assigned markets
• To implement all sales related activities such as planning, monitoring and measuring all customers within the defined territory
• Other ad-hoc duties as assigned according to needs of business and hotel

REQUIREMENTS

• Minimum of 3 years’ experience in a similar capacity
• Degree in Business Administration, Marketing, Hotel Management or a Diploma in Hotel Management with 5 years’ experience in a similar capacity
• Has excellent written and spoken communication skills
• Possesses professional disposition with excellent communication and interpersonal skills

SCOPE

To take 100% responsibility for assisting the Front Office & Concierge Manager to manage a

successful hotel spa via leading the spa team effectively to deliver and exceed the guests’

expectations and maximise profitability in accordance with hotel’s spa vision, core values and all

related brand standards, procedures & policies.

MAIN RESPONSIBILITIES

Operating:

• To perform treatments

• To oversee the spa and have a clear understanding of, and to always work in line with, all

related standards, core values, visions and goals of Hotel’s Spa.

• Provide a service that is responsible, continuous, spontaneous, personal and genuine. This

requires a very high level of communication and social skills to take responsibility for the whole

team.

• Actively contributing in and directing all meetings as necessary.

• Take responsibility for ensuring maximised booking & service delivery of guest journey

by concierges & therapists from beginning to end.

• Take full responsibility for assisting the Front Office & Concierge Manager in reviewing

all suggestions and comments from staff and guests and making necessary adjustments.

• Full responsibility for assisting the Front Office & Concierge Manager monitoring all

facility and service standards and keeping him/her up to date of any operational opportunities.

• To deal with problems, enquiries and complaints from Spa clientele and informing the Front

Office & Concierge Manager.

• To ensure that the Health and Safety Policy and Procedures are implemented and

monitored in particular with relation to cleanliness and hygiene.

• To maintain and update equipment, product, service and standards as required.

• To take care of Spa & Pool/gym guests and members in an individually focused and conscious

way. To know and remember their names, preferences and to acknowledge and make them feel

cared for in the spa.

• To ensure all spa team members are following the training & procedures for the guest

journey and that sales of treatments and products are maximised.

• To ensure that a high standard of cleanliness is maintained throughout the facility at all

times.

Finance

• To assist in achieving agreed commercial targets at the spa through the planned

coordinated development of the facility and the implementation of the treatment and activity

programme.

• To liaise with the Front Office & Concierge Manager on forecasts, stock levels,

requisitions, budget, targets etc. and ensure a par stock level appropriate to business demands.

Recruitment and Training

• To motivate, encourage and drive the team, and to maintain the correct level of

professional and qualified personnel, overseeing all facilities and activities within the spa.

• To be responsible for instigating progressive, professional and well organised training and

assessment of staff and to conduct performance appraisals as required. Oversee weekly

schedules, attendance sheets, and sick leave and holiday arrangements.

• Supervise spa therapists, concierges & attendants, answering queries and identify training

needs.

• Develop the therapists’ roster and assist the concierges with the appointment schedule.

• Ensure the spa’s operating procedures and policy manuals are implemented and updated as

required and assist with the development and updating of the spa menu.

Reporting

• Assisting the Front Office & Concierge Manager tracking and developing statistical

reporting.

• Keeping accurate and up-to-date records and statistics on the spa employees.

Purchasing:

• Will take full responsibility for assisting the Front Office & Concierge Manager to monitor

operating supplies for the spa department and to generate necessary purchase requisitions.

REQUIREMENTS

 Impeccable grooming and articulation.

 Warm, friendly & confident personality.

 Self-motivated.

 Minimum 3 years relevant experience.

 Internationally recognised massage certificate (an advantage).

 Internationally recognised beauty therapy certificate (an advantage).

 Experience with advanced cosmetology. (an advantage)

 First aid and CPR certificate (an advantage).

SCOPE

Provide clerical/secretarial and administrative support for the housekeeping department, including typing, computer input, filing, tracing, answering telephones, printing reports, payroll, maintaining employee files and departmental record logs.

OVERALL OBJECTIVES

The job of Housekeeping Coordinator is executed satisfactorily when:

All administrative and operational housekeeping tasks are managed efficiently.

Kempinski housekeeping standards are strictly monitored and followed.

MAIN RESPONSIBILITIES

Maintain complete knowledge of

• All hotel features/services, hours of operation.
• All hotel room types, numbers/names, layout, appointments, amenities and locations.
• Housekeeping services available for guests.
• Available laundry/dry cleaning services and hours of operation.

• Meet with Housekeeping supervisor/departing supervisor to review business status and follow up actions.
• Access all functions of computer system in accordance with departmental specifications.
• Set up work station with necessary supplies, maintain cleanliness throughout shift.
• Legibly complete requisition for additional supplies/materials and submit to manager.
• Maintain updated resource materials on all vendors and information to accommodate guest inquiries.
• Review designated in-house guest list and be familiar with guests' names and room locations.
• Print designated reports and distribute accordingly.
• Update room status report in accordance with departmental procedures.
• Contact floor supervisor to resolve floor discrepant rooms.
• Monitor and track status of out of order rooms; update accordingly.
• Prepare work orders for maintenance repairs and distribute to Engineering. Monitor completion of work submitted.
• Communicate departmental and guest needs as they arise with respective Housekeeping personnel.
• Document pertinent information in departmental log book.
• Maintain security and accurate record of all guest room keys issued to Housekeeping staff.
• Issue housekeeping items to Floor Attendants for delivery to guest rooms. Follow up on return of items.
• Accommodate all guest requests expediently and courteously. Follow up with designated hotel personnel to ensure completion of request.
• Inventory and management of stock control.
• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

SCOPE

Reporting to the Director of Engineering, the Technician is responsible for inspecting all M&E systems, fire system and kitchen equipment. The incumbent is required to perform shift duties and other duties as may be arranged by the Director of Engineering or designate. He/she will respond to all work requests from Samfex work order system and attend to all other department maintenance request during shift duties

OVERALL OBJECTIVES

• To repair and install all electrical works in guestrooms and hotel premises
• To carry out cosmetic items such as painting works, vanishing works, masonry works, carpentry works, carpet and other building works in guestrooms and hotel premises
• To ensure all work requests are properly logged and executed and updated at the end of each shift duties.
• To assist and supervise all works carried out by outsourced parties
• To ensure all M&E plant keys are kept properly and readily accessible.
• To carry out plumbing and electrical works in and around guestrooms and hotel premise
• Other ad-hoc duties

REQUIREMENTS

• Positive, friendly, professional and confident, with good interpersonal skills.
• Possesses a Trade Certificate in Building / Electrical / Mechanical
• Minimum 2 years hotel engineering experiences
• Possesses good knowledge of building equipment: heating, ventilation, plumbing, electricity, automatic operation with experience in the maintenance of buildings and facilities HVACR
• Able to perform shift work.

SCOPE

The overall scope of the job includes serving food and beverages to guests in the assigned outlet, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and in line with Kempinski’s DNA values in order to encourage sales and maximize guest satisfaction.

OVERALL OBJECTIVES

• Recommend, take order, and serve food and beverages to customers
• Answer guest questions and handle guest requests in a polite and efficient manner.
• Connecting with customers to build a loyal customer base
• Inventory monitoring and waste management and reduction
• Cashiering duties, outlet opening and closing procedures
• Do routine cleaning and maintain cleanliness of workstation.
• Follow food and beverage safety and hygiene policies and procedures.
• Lead the service and act as a role model to the team.
• Ensure a flawless service to the highest standards and as required by the department and the hotel.
• Fully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.
• Ensure a great communication within the team and able to hold team meetings in the absence of the Assistant Restaurant Manager.
• Attend the daily Food & Beverage Meeting in the absence of Restaurant Manager and Assistant Restaurant Manager.
• Other ad-hoc duties

SCOPE

The Security Officer is responsible for ensuring a safe and secure environment for guests and team members. He/She must ensure that safety and security measures in the hotel are observed at all times and will respond to first aid incidents and apply effective first aid for guest and team members.

OVERALL OBJECTIVES

• Take charge of the control room and monitor CCTV at all times.
• Handle all incoming information etc with confidentiality and forward to the concerned person.
• Provide support in emergency situations and accompany guests or team members to local authorities/hospital if required.
• Ensure that all fire exits and corridors are free from obstruction at all times.
• Respond to any fire/smoke alarms in the hotel and be ready to act accordingly.
• Ensure that gate passes are issued for all items/stock that leave the hotel and each item to be logged in the register book.
• Ensure that all fire-fighting equipment is in good working condition and all the emergency lights are illuminated.
• Conduct patrols in and around the hotel, driveway and parking spaces to detect any irregularities, which may include suspicious behaviour or security breaches.
• Conduct random checks on consignments and team members entering/leaving the hotel and their personal belongings at the security checkpoint to impede pilferage.
• Conduct basic Investigation and Fact-findings and provide assistance to Guests and team members when handling incidents.
• Other ad-hoc duties

REQUIREMENTS

• Positive, friendly, professional and confident, with good interpersonal skills.
• Able to present a professional image and deal with incidents in a discreet, confident and confidential manner.
• Minimum 2 years of relevant working experience in hospitality industry.
• Possesses a valid Security licence.
• Able to perform shift work.

SCOPE

The incumbent serves as a point of contact for tenants and guests, and is responsible for handling guest and tenant requests in a friendly and caring manner. He/she will handle message, mail and parcel addressed to our tenants, guests, and staff according to the hotel procedures and our service standards in order to ensure satisfaction. The incumbent makes an effort to anticipate and meet the needs of tenants and guests by making reservations, planning special events, parties and meetings.

OVERALL OBJECTIVES

• Perform concierge services such as arranging transportation, airline reservations and changes, or any special request from the tenants.
• Answer guest questions and handle guest requests in a polite and efficient manner.
• Keep updated on all information concerning the hotel services, local events, places of interest, restaurants, transportation, sport facilities, churches, shopping areas and all relevant information likely to be of tenants' and guests’ interest in order to be able to answer their requests and questions.
• Keep records, deliver and distribute all incoming and outgoing mails, faxes, messages and parcel addressed to current or future tenants, guests and hotel staff according to hotel procedures.
• Oversee the upkeep of the lobby, and at times, support other departments.

REQUIREMENTS

• Impeccable grooming and articulation.
• Warm, pleasant, friendly and confident, with good interpersonal skills.
• Possess good command of English (verbal and written)
• Ability to communicate in Mandarin and/or a second language will be an added advantage.
• Minimum 1 year’s relevant experience.
• Possess excellent judgment, attention to detail and ability to handle confidential information

SCOPE

The overall scope of the incumbent includes serving food and beverages to guests in the assigned outlet, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and in line with Kempinski’s DNA values in order to encourage sales and maximize guest satisfaction.

OVERALL OBJECTIVES

• Recommend, take order, and serve food and beverages to customers
• Answer guest questions and handle guest requests in a polite and efficient manner.
• Connecting with customers to build a loyal customer base
• Inventory monitoring and waste management and reduction
• Cashiering duties, outlet opening and closing procedures
• Do routine cleaning and maintain cleanliness of workstation.
• Follow food and beverage safety and hygiene policies and procedures.
• Lead the service and act as a role model to the team.
• Ensure a flawless service to the highest standards and as required by the department and the hotel.
• Fully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.
• Ensure a great communication within the team and able to hold team meetings in the absence of the Assistant Restaurant Manager.
• Attend the daily Food & Beverage Meeting in the absence of Restaurant Manager and Assistant Restaurant Manager.
• Other ad-hoc duties

REQUIREMENTS

• Warm, pleasant, friendly and confident, with good interpersonal skills.
• Possess good command of English
• Ideally you will have at least 1 year in a similar role within a restaurant/cafe environment.
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures

Job Description

· Responsibilities include:

- Packing and distributing of mooncakes

- Assisting with loading and unloading of mooncakes for distribution

- Promoting and selling of mooncakes

- Cashiering duties using POS machines (Training provided)

- Basic housekeeping duties

- Other adhoc duties assigned by the supervisor

Requirements:

- Good communication skills and the ability to interact with people from various walks of life.

- Target Driven

- Able to work retail hours including weekends

- Experience in retail or sales would be advantageous

* Working Period and Timing: 01 Aug to 19 Sep 2024, 9 hours/day (depending on operational needs)

* Priority will be given to candidates who are able to commit to the entire period.

* Uniform: Shirt (provided) and black long pants

SCOPE

Prepare the mise en place and handle food preparation and assist with food presentation as part of the kitchen brigade.

OVERALL OBJECTIVES

• Set-up the assigned workstation with all the needed ingredients and cooking equipment
• Prepare all food items as directed in a sanitary and timely manner
• Follow recipes, and presentation specifications as set by the Executive Chef
• Restock all items as needed throughout shift
• Clean and maintain station for food safety, workplace safety & sanitation
• Requisite daily perishable & dry supplies for the assigned workstation if necessary
• Understand and practice the proper usage of all equipment in station and responsible for cleanliness & maintenance of them
• Assist with checking, receiving and storing of goods and maintenance of storage areas
• Maintain sanitation, health and safety standards in work areas at all given time
• Attend all briefings and participate in training.
• Follow food and beverage safety and hygiene policies and procedures.
• Other ad-hoc duties

REQUIREMENTS

• Positive, friendly, professional and confident, with pleasant disposition.
• Ideally you will have at least 2 year in a similar role within a restaurant/cafe environment.
• Able to learn and adapt to various line positions within location
• The ability to work effectively in a team environment
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures

SCOPE
To produce an outstanding guest experience within the outlet concept by managing a service team. The Bar Manager provides a courteous, professional and efficient service in accordance with the bar, hotel and Kempinski standards, driving sales and maximising profit.

OVERALL OBJECTIVES

• Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
• Develop outlet in an entrepreneurial manner, looking for opportunities to generate more business at all times.
• Supervise the team members on shift to ensure highest level of service and set-up standards as required by the department and hotel.
• Build close working relationship and effective communications with other departments.
• Prepare bar menu design in cooperation with bartending team and Sommelier.
• Conduct monthly inventory of operating supplies and equipment.
• Obtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required.
• Conduct daily pre-shift meetings to employees on preparation, guest profile, service and menu served.
• Monitor and constantly improve quality and guest satisfaction of the outlet with the given tools.
• Attend and contribute to all staff meetings, departmental trainings and hotel-initiated trainings.
• Follow food and beverage safety and hygiene policies and procedures.
• Lead the service and act as a role model to the team.
• Other ad-hoc duties as assigned.

REQUIREMENTS

• Warm, pleasant, friendly and confident, with good interpersonal skills.
• Possess good command of English
• Have an excellent understanding of beverages in general including ingredients and techniques.
• Minimum 2 years’ experience in a similar capacity.
• Diploma in Hospitality or F&B Service
• Positive attitude and able to multi-task and work independently in a dynamic environment with good problem solving and decision-making skills.
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures.
• Ability to maintain highest standards of confidentiality, professionalism, ethics, grooming and attitude.

SCOPE

The Food & Beverage Sales Executive will be responsible for achieving Food & Beverage revenues through an assigned account base, as well as prospecting new clients in assigned markets. The key measurement of performance will be performance versus the Revenue goals.

RESPONSIBILITIES

• Responsible for achieving Food & Beverage targets and goals by optimising revenue, meeting sales & KPI targets as defined by the direct supervisor.
• Responsible for key account management on assigned & new accounts, ensuring revenue maximisation, achievement of personal targets, and increasing fair market share versus competitor set.
• Has detailed knowledge of all services and products offered by the Food & Beverage outlets and all relevant facts & figures.
• Has the knowledge and understanding to explain and perform upselling of all items offered by the department assigned, as well as offering alternatives.
• Directly receives, qualifies, and coordinates event and group requests (including leads, RFPs, etc) as defined by the direct supervisor.
• Handles incoming requests and follow-ups on tentative bookings according to operating standards.
• Handles all enquiries through to definite bookings including negotiation, contracting, and site inspections.
• To oversee and ensure smooth operations throughout events.
• Attend and actively contribute to all relevant staff meetings and hotel trainings.
• Submit detailed report of sales actions and sales calls on weekly basis.
• Adhere to Corporate SOP’s.
• Other ad-hoc duties as assigned.

REQUIREMENTS

• Minimum Diploma in Hospitality, Business or equivalent.
• Excellent interpersonal and communication skills.
• Minimum 1 year experience in a similar capacity.
• Able to multi-task and work independently in a dynamic environment with good problem solving and decision-making skills.
• Strong computer skills, including Microsoft Office Suite
• Possesses professional disposition with excellent interpersonal skills
• Ability to maintain highest standards of confidentiality, professionalism, ethics, grooming and attitude.

SCOPE

Assist in the management of Kitchen Operations and be in charge of the day to day operations of respective kitchen in the hotel.

OVERALL OBJECTIVES

The job of Junior Sous Chef is executed satisfactorily when:

Outstanding culinary technical skills are maintained.

Effective employee working relationships are established and maintained.

Familiarity with property safety, first aid and fire and emergency procedures is demonstrated and equipment is operated safely and sensibly.

HACCP is implemented and practiced.

MAIN RESPONSIBILITIES

Help to direct, control and co-ordinate the activities of all Chefs and kitchen attendants, engaged in preparing and cooking food, so as to ensure an efficient, profitable and smooth food service, at all times.

In charge of all respective kitchen work.

Inspect storerooms, refrigerators and freezers daily, to prevent wastage.

Assist the Sous Chef to control cost by minimizing spoilage, utilizing food surpluses and practicing portion control.

Check the quality and quantity of food received from the markets and stores.

Always look for cost saving and environmental ideas.

Assist in the operation of their outlet/dependant outlets, at an acceptable food and staff cost.

Maximize employee’s productivity, in order to minimize payroll cost.

Monitor all Kitchen operating costs and take corrective action, when necessary to reduce expenses.

Ensure that all food is prepared and served according to the standards set by the Executive Chef.

Produce and check preparation and presentation of food.

Make sure standard recipes are used, and food is presented according to pictorials.

Make sure that all machines, furniture (fridges, benches, etc.), equipment and utensils are clean and in working condition at all times. Check all assigned areas in regards to sanitation and hygiene, to prevent contamination of any kind.

Ensure the Kitchen complies with health and safety standards as to prevent accidents.

Participate in the Sous Chefs meeting when Sous Chef not on duty.

Ensure lines of communication within the outlet kitchen are effective.

Maintain interdepartmental communication to avoid frictions of any kind.

Represent the culinary team in an absolute correct manner when in the public areas.

Assist in staff training in conjunction with the Training Department and Departmental Trainers.

Maximise employee productivity and moral, and consistently maintain discipline, following hotel guidelines and local legislation.

Motivate all staff to perform their duties by demonstrating professionalism, organisational skill and team spirit.

Ensure all staff adheres to grooming and presentation standards.

Report all accidents, health and safety hazards to Executive Chef.

Follow up and keep a tidy control over function and event orders.

In charge of food requisitions, orders and inter-kitchen transfers.

Instigate maintenance requests if necessary, and check on completion.

Responsible for the Duty Roster, Staff Leave and Attendance Record.

Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.

Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.

Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.

Initiate action to correct a hazardous situation and notify supervisors of potential dangers.

Log security incidents and accidents in accordance with hotel requirements.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

SCOPE

The overall scope of the job includes serving food and beverages to guests in the assigned place of work, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and Kempinski in order to encourage sales and maximize guest satisfaction.

OVERALL OBJECTIVES

The job of Bartender is executed satisfactorily when:

• All rules & regulations are strictly adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
• The service team is well managed, having delegated the appropriate tasks to the team members.
• The sales are driven to the outlet’s full potential and that budget is adhered to.
• A High quality of product and service is maintained in the outlet.
• The outlet is developed in an entrepreneurial manner, looking for opportunities to generate more business at all times.
• A courteous, professional and efficient service is provided at all times.

MAIN RESPONSIBILITIES

• Responsible to Assistant Bar Manager.
• Responsible for Barman/ Barmaid & Host/ Hostess
• Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes (polished) and nametag at all times.
• A courteous, professional and efficient service is provided at all times.
• All duties and tasks are performed as per the tasks required at the outlet.
• Be knowledgeable of all services and products offered by the hotel.
• Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned.
• Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives.
• Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
• Ensure that the place of work and surrounding area is kept clean and organized at all times.
• Successfully perform opening and closing procedures established for the assigned outlet
• Handle guest enquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.
• Report guest complaints immediately to the supervisors and ensuring follow up is performed with the guest.
• Being knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
• Understand and strictly adhere to the rules & regulations established in the hotel’s policy manual and the hotel’s policy on fire, hygiene, health & safety.
• Maintain a good rapport and work relation with staff in the assigned department and within the hotel.
• Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings scheduled.
• Undertake reasonable tasks and secondary duties as assigned by the Department Head.
• Respond to any changes in the department as dictated by the hotel management.
• Assist in carrying out scheduled inventories of products and operating equipment.
• Perform any other assigned reasonable duties and responsibilities as assigned.
• Project at all times a positive and motivated attitude and exercise self-control.
• Have a complete understanding of the monthly profit and loss statement of the department.
• Be able to lead the service and act as a role model to the team.
• Be able to ensure a flawless service to the highest standards and as required by the department and the hotel.
• Fully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.
• Be able to ensure a great communication within the team and able to hold team meetings in the absence of the Assistant Bar Manager.
• Attend the daily Food & Beverage Meeting in the absence of the Bar Manager and Assistant Bar Manager.
• Be very knowledgeable about all service procedures of the bars, lounges and restaurants in the hotel.
• Have an excellent understanding of food in general, ingredients and preparations to ensure the right drinks, cocktails and spirit can be recommended.
• Have an excellent understanding of classic cocktails, their recipes and history.
• Have an excellent understanding of today’s cocktail trends as well as spirits and liqueurs.
• Be able to control stocks, produce efficient costing of cocktails and spirits as well as perform excellent recommendations to guests.
• Be knowledgeable of the preparation of a large number of classic cocktails and all standard long drinks.
• Participate in at least 2 national competitions per year.
• Be able to develop new recipes based on guest requests.
• Be able to fully comply to the beverage guidelines given by the hotel and management.
• Show an interest to develop and explore the local bar culture and knowing the places to go.
• Be able to run a bar from A-Z with all mise en place preparations, production of cocktails, cashiering as well as shift end duties.
• Have accomplished all internal trainings for up selling techniques, complaint handling and product knowledge.
• Understand bar culture and the night life scene.
• Continuously train on cocktails and trends.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

SCOPE

The Sales Coordinator is in charge of the office organisation. Assists in all administrative matters related to the Sales & Marketing department.

OVERALL OBJECTIVES

• Support Sales & Marketing colleagues in their day to day activities and to assist them in achieving their personal and team objectives
• Assist the Sales & Marketing team with purchase orders
• Manage and update inventory according to office and department’s operational requirements
• Compile and submit monthly reports, requisitions and statistics
• Maintain department’s operating manual, including policies, procedures, rules & regulations
• Ensure efficient liaison with sister hotels, including the distribution of our sales correspondence and collateral to other hotels
• Assist with the co-ordination of direct mail campaigns on behalf of sales and marketing, labelling, data collection and distribution of mail items.
• To handle incoming calls and enquiries promptly and according to operating standards
• Conduct telesales research of existing/new clients within set guidelines
• Assist in administrative duties such as preparing meeting minutes, project coordination, travel arrangements etc.
• Other ad-hoc duties as assigned

REQUIREMENTS

• Diploma in hospitality, business or related discipline
• Strong computer skills, including Microsoft Office Suite
• Has excellent written and spoken communication skills
• Able to multi-task and work independently in a dynamic environment with good problem solving and decision-making skills.
• Possesses professional disposition with excellent interpersonal skills
• Ability to maintain highest standards of confidentiality, professionalism, ethics, grooming and attitude.

SCOPE

Assist in the management of Kitchen Operations including menu planning and costing, organising special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.

OVERALL OBJECTIVES

• Directs food preparation in collaboration with the Chef de Cuisine.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Assists with organizing special events and special food promotions.
• Assists with menu planning, inventory, ordering and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Oversees and supervises kitchen staff including scheduling and training.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Monitors and maintains kitchen equipment.
• Maintain sanitation, health and safety standards in work areas at all given time and complies with food safety standards
• Attend all briefings and participate in training.
• Follow food and beverage safety and hygiene policies and procedures.
• Other ad-hoc duties

REQUIREMENTS

• Positive, friendly, professional and confident, with good interpersonal skills.
• Ideally you will have at least 4 years in a similar role
• The ability to work effectively in a team environment
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures

SCOPE

Assist in the management of Kitchen Operations including menu planning and costing, organising special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.

OVERALL OBJECTIVES

• Directs food preparation in collaboration with the Chef de Cuisine.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Assists with organizing special events and special food promotions.
• Assists with menu planning, inventory, ordering and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Oversees and supervises kitchen staff including scheduling and training.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Monitors and maintains kitchen equipment.
• Maintain sanitation, health and safety standards in work areas at all given time and complies with food safety standards
• Attend all briefings and participate in training.
• Follow food and beverage safety and hygiene policies and procedures.
• Other ad-hoc duties

REQUIREMENTS

• Positive, friendly, professional and confident, with good interpersonal skills.
• Ideally you will have at least 4 years in a similar role
• The ability to work effectively in a team environment
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures

SCOPE

Assist in the management of Kitchen Operations and be in charge of the day to day operations of respective kitchen in the hotel.

OVERALL OBJECTIVES

The job of Junior Sous Chef is executed satisfactorily when:

Outstanding culinary technical skills are maintained.

Effective employee working relationships are established and maintained.

Familiarity with property safety, first aid and fire and emergency procedures is demonstrated and equipment is operated safely and sensibly.

HACCP is implemented and practiced.

MAIN RESPONSIBILITIES

Help to direct, control and co-ordinate the activities of all Chefs and kitchen attendants, engaged in preparing and cooking food, so as to ensure an efficient, profitable and smooth food service, at all times.

In charge of all respective kitchen work.

Inspect storerooms, refrigerators and freezers daily, to prevent wastage.

Assist the Sous Chef to control cost by minimizing spoilage, utilizing food surpluses and practicing portion control.

Check the quality and quantity of food received from the markets and stores.

Always look for cost saving and environmental ideas.

Assist in the operation of their outlet/dependant outlets, at an acceptable food and staff cost.

Maximize employee’s productivity, in order to minimize payroll cost.

Monitor all Kitchen operating costs and take corrective action, when necessary to reduce expenses.

Ensure that all food is prepared and served according to the standards set by the Executive Chef.

Produce and check preparation and presentation of food.

Make sure standard recipes are used, and food is presented according to pictorials.

Make sure that all machines, furniture (fridges, benches, etc.), equipment and utensils are clean and in working condition at all times. Check all assigned areas in regards to sanitation and hygiene, to prevent contamination of any kind.

Ensure the Kitchen complies with health and safety standards as to prevent accidents.

Participate in the Sous Chefs meeting when Sous Chef not on duty.

Ensure lines of communication within the outlet kitchen are effective.

Maintain interdepartmental communication to avoid frictions of any kind.

Represent the culinary team in an absolute correct manner when in the public areas.

Assist in staff training in conjunction with the Training Department and Departmental Trainers.

Maximise employee productivity and moral, and consistently maintain discipline, following hotel guidelines and local legislation.

Motivate all staff to perform their duties by demonstrating professionalism, organisational skill and team spirit.

Ensure all staff adheres to grooming and presentation standards.

Report all accidents, health and safety hazards to Executive Chef.

Follow up and keep a tidy control over function and event orders.

In charge of food requisitions, orders and inter-kitchen transfers.

Instigate maintenance requests if necessary, and check on completion.

Responsible for the Duty Roster, Staff Leave and Attendance Record.

Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.

Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.

Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.

Initiate action to correct a hazardous situation and notify supervisors of potential dangers.

Log security incidents and accidents in accordance with hotel requirements.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.