Total 3,416 hotel manager job vacancies in Singapore

Primary Responsibilities

• To greet all Guests and all visitors in a warm and welcoming manner
• To attend to ‘Guests’ arrival and departure.
• To attend to Guests’ arrival by assisting with registration and by explaining the Hotel’s facilities and services and by allocating rooms as booked.
• To use Guests names at all times.
• To allocate accommodation to Guests as booked and to ensure it is suitable for them.
• To attend to any Guest enquiries.
• To acknowledge all guests at Reception counter whether busy or free (eye contact & body language).
• To ensure Guest satisfaction is achieved at all times.
• To accurately handle cash, credit cards, cheques and vouchers as settlement of Guest accounts.
• To bid farewell to Guests
• To assist Guests requiring foreign exchange services.
• To assist Guests with safety deposit requirements.
• To take and convey messages for Guests
• To maintain key security.
• To maintain guests property security.
• To post dockets to Guest accounts.
• To optimise sales and occupancy by promoting the hotel and its outlets.
• To take reservations for accommodation.
• To refer any complaint to the Senior Guest Service Agent or Assistant Manager.
• To liaise with Housekeeping regarding Guests requests for extra beds, baby cots and any other accommodation request.
• To maintain stationary levels as required.
• To monitor hotels occupancy status and to check availability.
• To be fully familiar with all hotel emergency procedures.
• To maintain a clean, hygienic and tidy work area.
• To be aware of current hotel events, hotel facilities and services available to hotel Guests and attend to Guests request for information.
• To attend all staff and training meetings when directed by the Front Office Manager.
• To report any potential health or safety hazards promptly to the Front Office Manager / Duty Manager.
• To ensure all duties are carried out in line with the hotel policy, with high standards of personal appearance, personal hygiene, correct uniform and name badge as outlined in the staff handbook.
• To carry out any other duties when directed by the Front Office Manager / Duty Manager.

Job Highlights

• We provide equal opportunities to learn and develop skill sets
• We identify and build our talents
• We foster friendly working relationships built on mutual trust

*We regret only shortlisted candidates will be notified.

*This role is for 2 properties - Novotel Singapore on Kitchener (nearest MRT: Farrer Park) & Mercure ICON Singapore City Centre (nearest MRT: Chinatown).

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Highlights:

• Attractive Salary Package with AWS and Performance Bonus
• 5-day work week with 14 days of annual leave, staff meals, dental and medical benefits, birthday voucher, F&B discounts, and complimentary season parking for staff.
• Career Progression
• Training Opportunity

Job Description:

• Responsible for the daily food preparations and duties assigned to meet the set standard and qualities for LOCAL cuisines served in our Hotel Coffee House / Hotel Restaurant.
• To manage cleanliness, wastage and cost control well.
• To implement new menu ideas & festive menus for our buffets.
• Report directly to Executive Chef.
• Any other ad-hoc duties as assigned.

Requirements:

• Singaporeans and PR only.
• Possess relevant professional qualifications.
• At least 2 years of experience in similar capacity.
• Able to work independently & a good team player.
• 5 days work week.
• Able to work on rotating shifts.
• Good interpersonal and communication skills
• Be willing to work on shifts, weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 1 Feb 2025.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified.

• Daily scheduling of Room Attendants (RA) and Runner’s assignment.

• Supervise, train and check the overall work of RA and public area cleaners

• Inspect guestrooms and public areas to ensure compliance with cleanliness, maintenance and setup standards as well as to verify status.

• Follow up on the work performance and assignments of RA.

• Inspect rooms daily, including checkout, vacant, make up, long stay and Vacant Pickup.

• Inspect VIP rooms prior to guest’s arrival.

• Report maintenance deficiencies that require immediate attention and follow up on their status.

• Handle all guest requests items that come through the Job codes and walkie.

• Ensure that Policy of breaking “Privacy “ is handled seamlessly.

• Maintain Housekeeping supplies at par levels.

• Assist the Executive Housekeeper with Housekeeping stock-take.

• Organise linen stock-takes and collate information.

• Check cleaning standards in rooms are up to Quality Standards.

• Ensure safety of keys and communication devices are accountable for at end of shift.

• Conduct formal performance appraisals of all staff in Housekeeping department.

• Counsel and discipline subordinates in matters relating to misconduct, decided on appropriate disciplinary action.

• Ensure compliance with legislated heath and safety requirements within the workplace.

• Comply with all Corporate and Hotel Standards and Procedures.

• Take ownership and handles guests’ complaints pertaining to guest’s comfort and housekeeping duties.

Job Description:

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

Job Requirement:

• Minimum of 2 years’ experience in finance, 5 star luxury environment preferred.
• Projects professional image at all times through personal presentation / interpersonal skills.
• Initiates contact and establishes rapport easily.
• Appreciates and maintains an effective outlet for stress.
• Has the ability and willingness to undertake further development.
• Formal qualifications in Finance to at least Diploma level
• Exceptional people and communication skills
• The highest level of attention to detail
• Exceptional organisational and time management skills
• Microsoft Office expertise to Intermediate or Advanced level

At Shangri-La Singapore we are a heart-warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, the Shangri-La Hotel, Singapore is a tranquil, sophisticated urban retreat whether travelling for business or leisure. It features 792 luxurious guestrooms and suites across three distinct wings, which include unique family-themed rooms, supported by a host of dedicated family-focused amenities.

We are looking for a Sous Chef (Arabic Cuisine) to join our team!

As a Sous Chef (Arabic Cuisine), we require you to:

• Support daily menu planning and design
• Ensure a high quality of food & beverage is provided at all times
• Assist in supervising the daily operation of the kitchen
• Maximise profitability for the outlet
• Support the Chef on daily operation

Requirements:

• Has a passion for Food & Beverage
• Enjoys interacting with people
• Must have experience working in either a luxury restaurant or a 5* hotel environment
• A self-starter and a teamplayer
• Committed to serving food of the highest quality
• Enjoys being creative with an eye for detail
• Enjoys planning, organising and problem solving
• Communicates and write with fluency in English and local language
• Displays curiosity and takes time to learn and understand new culinary trends
• Enjoys being challenged
• Willing to work shifts

Job Description

• To support marketing and communication efforts for a prestigious golf event in March 2025
• Contract from January to April 2025

Graphic Design & Artwork Development

• Create and design visually engaging assets for digital and print marketing materials, including but not limited to brochures, flyers, banners, and advertisements.
• Design graphics for website and social media platforms, ensuring consistency with brand guidelines
• Collaborate with cross-functional teams to develop high quality artwork for campaigns and promotional events

Event Marketing & Communications

• Support the planning and execution of golf event, conferences, and exhibitions, from conceptualization to post-event follow up
• Design event branding and promotional materials, including invitations, digital banners, and signage
• Manage communication efforts to ensure event objectives are met and messaging is aligned with overall marketing strategy
• Assist in the creation of event-specific marketing strategies to drive attendance and engagement

Social Media Content Creation & Management

• Develop, curate and schedule content across various social media platforms (Facebook, Instagram, LinkedIn, etc.)
• Manage social media accounts and interact with followers to enhance engagement and brand presence
• Create original, engaging posts / stories / campaigns that align with the company's voice and values
• Analyze social media metrics and trends to improve performance and adapt strategies
• Stay up to date with the latest trends in social media and digital marketing

Job Requirements

• Minimum diploma in Marketing, Graphic Design, Communications, or a related field
• Proven experience in graphic design and content creation (portfolio required)
• Strong proficiency in Adobe Creative Suite (Photoshop, Illustrator, InDesign, etc.) and design softwares
• Experience with social media management tools and analytics
• Strong written and verbal communication skills with the ability to craft engaging copy for diverse audiences
• Highly organized with the ability to manage multiple projects and meet deadlines
• Knowledge of event marketing best practices and experience managing or coordinating events is an added advantage
• Creative, resourceful, and detail-oriented with the ability to think outside the box

Responsibilities

• Greet all guest in a friendly and helpful manner, and attempt to learn and use guests' names at every opportunity.
• Register and room all arrivals according to established procedures.
• Perform check-in, check-out, and room change procedures and ensure all data are entered completely into the hotel systems.
• Assist and support Guest Services Executive to ensure that the hotel policies and procedures are adhered to.
• Maintain cashier float and ensure accurate faily report of all money received.
• Attend to guests' complaints, inquiries, and requests in a timely and courteous manner.
• Perform the audit balances and prepare all work for audit in an orderly fashion.
• Maintain exemplary department standards of behavior, appearance, and attitude.
• Conduct shift briefings to communicate hotel activities and operational requirements.
• Perform any other tasks as assigned within reasonable means.

Requirements

• Customer oriented with a pleasant disposition
• Able to work in a fast-paced environment
• Excellent communication and interpersonal skills
• Able to speak and write well in English
• A flair for service will be advantageous
• Minimum GCE "N"/"O" level or preferably a Diploma from School of Tourism/Hotel Management, or its equivalent professional certification
• Ability to multi-task
• Willing to work in 3 rotating shifts, including weekends and Public Holidays
• Good interpersonal and communications skills

Job Summary

The Head Chef (Indian Cuisine) oversees the daily operations of the Indian kitchen, ensuring that all food items is prepared and presented in accordance with the Hotel's standardized menu guidelines.

Key Responsibilities

• Supervise the Indian kitchen in the preparation and presentation of all food items in accordance with the hotel’s SOPs and standardized menu guidelines
• Monitor regular standards of production to ensure highest level of quality
• Monitor all aspects pertaining to the control of the hotel’s food cost
• Participate in drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them whenever practical
• Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per requirements at all times
• Ensure consistent on the job training session for culinary colleagues and promote healthy and safety

Key Requirements

• Minimum three (3) years of experience in a same capacity as Indian Chef in international luxury hotel groups
• Have good knowledge and skills in Indian cuisine
• Able to cook authentic South Indian delicacies
• Possess passion and pride for delighting guests with food
• Possess good interpersonal skills, team player and positive attitude
• Able to work rotating shifts and on weekend and public holidays
• Able to multitask and thrive in a high pressure and fast-paced working environment

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

• Verify revenue accuracy and review transactions, reporting any discrepancies to the Account Manager/ General Manager.
• Perform trial balance and credit card reconciliations and follow up on guest ledger accounts.
• Handle inter-company transactions, including processing debit/credit notes, resolving disputes, and managing commissions.
• Perform cashier reconciliations, monitor transactions, and ensure proper record-keeping.
• Manage billing and prepare receivables reports to support a smooth month-end closing process.
• Monitor and follow up on outstanding payments to ensure timely collection.
• Conduct general office administrative tasks, such as managing documentation, filing, record maintenance, and inventory of office supplies.
• Assist with basic HR functions, including maintaining leave records and tracking employee attendance. Maintain and update employees’ personal data files.
• Apply for work permits and manage matters related to the Ministry of Manpower.
• Perform other administrative and ad-hoc duties as required.

Requirement(s)

• Proficient in computer applications, particularly Microsoft Office and Excel.
• A collaborative team player with a positive work attitude.
• Hardworking, eager to learn, and adaptable to new challenges.
• Detail-oriented, organized, and capable of multitasking effectively.
• Holds a Diploma in Accounting, Finance, or a related field.
• Possesses at least 1 year of relevant work experience.

As a Technician/Senior Technician, we rely on you to:

• Maintain electrical and mechanical plant & equipment of the hotel
• Assist in assigned renovations or expansion works within the Hotel
• Highlight technical issues that require attention
• Support Duty Engineer in work requests

We are looking for someone who:

• Has a passion for Engineering
• Understands engineering equipment
• Enjoys taking on a new challenge
• Not afraid to take up new challenges
• Always prepared
• Communicates with fluency in English (as well as the local language)
• A motivator and a self-starter

If you are the right person, what are you waiting for? Click the apply button now!

Successful candidates will be required to adhere to the hotel's grooming and uniform guidelines issued.

JOB SUMMARY

To undertake the primary responsibility of shaping the visual identity of our hotel, crafting designs that reflect the Marriott brand through compelling visuals for both print and digital platforms, ensuring all creative outputs align with our brand standards and enhance guest engagement.

JOB DUTIES AND RESPONSIBILITIES

Design & Branding:

• Conceptualise and create visually striking designs for marketing collaterals, including brochures, flyers, posters, menus, digital ads, and social media assets.
• Ensure consistency in branding and design elements across all print and online channels.
• Maintain and update the hotel’s brand guidelines.

Digital Content Creation:

• Design and edit content for email campaigns, website banners, and multimedia platforms.
• Collaborate on photography, videography, and other media projects, contributing to storyboarding and visual execution.

Event Support:

• Develop creative themes and visual assets for hotel events, conferences, and promotions.
• Create customised signage, displays, and digital visuals for guest-facing areas.

Collaboration & Communication:

• Work closely with different teams like F&B and purchasing to understand creative needs and deliver projects that meet objectives.
• Partner with external vendors and agencies for production and ensure high-quality output.

Innovation & Trend Awareness:

• Stay updated on industry trends, design tools, and technologies to ensure cutting-edge creativity.
• Propose fresh concepts that elevate the hotel’s marketing and guest engagement efforts.

Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• College degree or Diploma in Graphic Design or equivalent
• Minimum 3 years of relevant experience
• Knowledge of media production, communication, and dissemination techniques and methods. This includes alternative ways to inform and entertain via written, oral, and visual media
• Knowledge of design techniques, tools, and principles involved in production of precision technical plans, blueprints, drawings, and models
• Strong presentation skills
• Strong communication skills (timely, concise updates to strategy, etc.)
• Good follow-through
• Able to multi-task
• Detail-oriented
• Understands brand strategies and culture
• Able to start work within short notice period

Supervise functioning of all kitchen team members, facilities and costs and contributes to maximizing the overall Food and Beverage Department performance

 Control and analyze, on an on-going basis, the following:

• Quality levels of production and presentation

• Guest satisfaction

• Merchandising and marketing

• Operating/ payroll/ food costs

• Cleanliness, sanitation, and hygiene

 Ensure optimum performance in all of the above areas

 Responsible for the production, preparation and presentation of all food items in both Together & Co and Team Member Restaurant (Jardine) to ensure highest quality at all times

 Establish and maintain effective employee relations and inter-departmental working relationships

 Conduct interview, employee orientation, performance appraisal, coaching, and counselling if necessary to ensure appropriate staffing and productivity. Consults Human Resources, as appropriate, in performing the above duties

 Develop formal training plans and conduct on-the-job training sessions for kitchen team members

 Keeps an up-to-date standard recipe file for all food items, to include:

• Sales history and sales mix

• Actual cost

• Par stock

• Production time

 Handle all internal and external guest complaints and inquiries in a courteous and efficient manner, following through to ensure problems are resolved satisfactorily

 Responsible for the preparation of menus and participates in pricing policy in consultation with various departments concerned, by taking into consideration the following:

• Local requirements

• Market needs

• Competition

• Trends

• Recipes

• Potential costs

• Availability of Food and Beverage products

• Merchandising and promotion

 Carry out any other reasonable duties and responsibilities as assigned

GOODWOOD PARK HOTEL SINGAPORE

One of Singapore’s most established Heritage Hotel and strategically located at Scotts Road, the Goodwood Park Hotel has celebrated its timeless elegance, legendary hospitality, and tradition of excellence. We are committed to building a high-performing team that is thoroughly engaged in achieving service excellence to exceed our guests' expectations.

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join our Front Office Department.

Reporting to the Front Office Manager, your job responsibilities include, but not limited to:-

Primary Responsibilities

• Maintains vehicles; inclusive of daily cleaning of interior and exterior of vehicles, checking of water, oil and petrol level in accordance to Standard Operating Procedure.
• Ensures vehicles are safe and in good condition and reports to Front Office Secretary when vehicles are not in proper order.
• Ensures sufficient amount of money in cash card for operations and responsible for, usage of ERP and Top Up Cash card issued by hotel.
• Delivers and collects all equipment (Banquet and Kitchen) require for the events
• Delivers all food and beverage for outside catering, pre- and post-functions.
• Sends and fetches staff from outside catering.
• Drives staff on official assignments
• Collects mails from Secretary for daily job assignments and attends to additional requests such as driving to Post Office, Banks and delivery food to Min Jiang Dempsey.

Secondary Responsibilities

• Reports to Front Office Secretary on commencement of work and end of duty, with proper taking and handing over of duties and assignment.
• Records into log book on all assignments undertaken and self-record for any overtime work performed.
• Performs any other duties as may be assigned from time to time promptly.

Requirements:

• Class 4 driving license with clean driving records
• A good team player with positive work attitude
• Able to start within short notice

As a Housekeeping Supervisor, you will support the Housekeeping Department by ensuring the upkeep and cleanliness of the entire hotel. Specifically, a Housekeeping Supervisor will perform the following tasks to the highest standards:

• Allocate work duties to Team Members
• Perform routine inspections of all check out rooms and spot checks of all occupied rooms
• Report and follow up on any maintenance defects or other issues
• Inspect, routinely, service areas, store rooms and corridors
• Schedule and supervise deep cleaning and any other projects
• Manage and train Room Attendants and other Team Members to ensure their performance is to the standards required
• Manage, efficiently, stock control and the maintenance of equipment
• Provide excellent Guest service, including VIP and other special requirements
• Ensure the adherence to hotel brand standards at all times

Housekeeping Supervisors serving Hilton Brand hotels are always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Previous experience in a Housekeeping supervisory role
• A successful track record of managing a team
• Strong organizational and analytic skills
• An attention to details
• Strong communication skills
• A passion for delivering exceptional levels of guest service
• Proficiency, preferred, with computers and computer programs, including Microsoft Office
• Able to perform shifts, weekends and public holidays

Responsibilities:

• Execute and oversee the preparation of various pastries, desserts, and baked goods according to standardized recipes. Ensure high-quality presentation and taste of all pastry items.
• Contribute to the development and improvement of pastry recipes. Stay updated on industry trends and incorporate innovative ideas into the dessert menu.
• Maintain high standards of food quality, consistency, and hygiene. Conduct regular inspections to ensure that all pastry products meet the established standards.
• Supervise and coordinate the work of the pastry team. Provide guidance and training to junior pastry chefs and assistants.
• Monitor and manage inventory levels of pastry ingredients. Place orders for supplies to ensure the availability of necessary ingredients.
• Oversee the proper use and maintenance of pastry equipment. Report any malfunctioning equipment and coordinate repairs or replacements.
• Ensure that all food safety and sanitation standards are strictly followed. Implement and enforce proper hygiene practices within the pastry department.
• Coordinate with other kitchen departments to ensure smooth overall kitchen operations. Communicate effectively with the culinary team to synchronize efforts.
• Collaborate with front-of-house staff to address customer inquiries and special requests. Be prepared to discuss and recommend pastry items to customers.
• Ensure compliance with local health and safety regulations and food handling guidelines.
• Stay informed about new techniques, ingredients, and trends in the pastry and baking industry. Attend workshops or training sessions to enhance skills and knowledge.
• Maintains high personal hygiene, dress, uniform, and body language standards, representing the hotel professionally in all situations.

Requirements:

• 1-2 years of experience as a Chef de Partie or in a similar supervisory role within a high-volume hospitality environment.
• Diploma or Certificate in Culinary Arts or equivalent professional qualification.
• Proven ability to lead and motivate team members.
• Meticulous attention to detail and a strong commitment to quality and hygiene.
• Excellent communication and interpersonal skills.
• Ability to work efficiently under pressure and manage multiple tasks simultaneously.

JOB DESCRIPTION

• Responsible for the preparation of all dishes that are prepared in their section.
• Ensure food quality, presentation and safety standards are being adhered to.
• Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.
• Ensures and maintains the sanitation standards in the assigned areas, a clean and wholesome ambiance in the kitchen, controlling room temperature, ventilation, and tidiness.
• Ensures that mis-en-place is prepared for each shift’s needs.
• Follows control systems this will ensure quality and portion consistency.
• Directs chefs in their section in preparing, cooking, and presenting culinary dishes; enforces strict health and hygiene standards in the kitchen; and trouble-shoots any problems that may arise.
• Supervises and ensures food items are properly stored at the end of the shift.
• Ensures the food cost for the outlet kitchen is at a minimum by adhering to standards.
• Assists the Sous Chef/Chef de Cuisine with Menu planning, inventory control, scheduling, ordering of kitchen supplies.
• Organizes and sets up the assigned section of the satellite kitchen as efficiently as possible to increase speed and maximize productivity.
• Ensures that operating and kitchen equipment is well maintained up to the standard with minimum breakage
• Carries out orders handed down to them by the Sous chef and Chef de Cusine.
• Delegates duties to chefs working in their section of the kitchen.
• Works closely with the Sous Chef to ensure kitchen is running smoothly and efficiently.
• Creates the market list on daily basis, listing all produce to be purchased
• Handles and reports any accident immediately to the Sous Chef.
• Attends daily briefing, meeting to ensure the smooth operation.
• Under supervision of the Sous Chef/Chef de Cusine, participates in recruiting, hiring, training, and evaluating all employees, to ensure the productivity and effectiveness of the assigned section.
• Provides additional training for the culinary employees in the areas and skills necessary for performing their function.
• Performs other tasks or projects as assigned by hotel management or superiors.

JOB REQUIREMENT

• At least 2 years of Chef de Partie experience in the hospitality industry.
• Be knowledgeable about his or her specialty, as well as culinary functions in general.
• Solid understanding of HACCP.
• Proven track record of cost control including food, equipment, labor, and waste to meet the food quality goals and the hotel’s financial goals.
• Demonstrate a real passion for menu planning and leadership

EMPLOYEE BENEFITS

• Company Transport / Uniform / Duty Meals / Medical & Dental Coverage provided
• Employee Discount Rate for F&B Dine-In and Hotel Room Stay Globally
• Learning & Development Opportunities and Staff Recognition Awards

Job Summary

The technician will assist with maintenance and repairs of electrical, plumbing, heating, ventilation, and air conditioning (HVAC), carpentry, painting, and other building systems.

Duties & Responsibilities

• Assists with the day to day operations of the maintenance department
• Evaluates systems or facilities to determine maintenance or repairs that need to be performed
• Assesses building systems to plan work assignments and project schedules
• Develops maintenance procedures and schedules
• Ensures maintenance and repair work is completed correctly and in a timely manner
• Assists with departmental budget estimates and costs of specific repair projects
• Performs other related duties as assigned

Required Skills & Abilities

• Extensive knowledge of building systems such as plumbing, electrical, and HVAC
• Excellent analytical and problem-solving skills
• Ability to identify issues and determine repairs that are needed
• Ability to plan maintenance schedules for building systems
• At least two years of maintenance experience required

Physical Requirements

• Must be able to traverse property and facility to diagnose building issues and plan repairs or maintenance
• Must be physically able to perform repairs when needed
• Must be able to lift 25 pounds at a time

Job Description

• Verify revenue accuracy and review transactions, reporting any discrepancies to the Account Manager/ General Manager.
• Perform trial balance and credit card reconciliations and follow up on guest ledger accounts.
• Handle inter-company transactions, including processing debit/credit notes, resolving disputes, and managing commissions.
• Perform cashier reconciliations, monitor transactions, and ensure proper record-keeping.
• Manage billing and prepare receivables reports to support a smooth month-end closing process.
• Monitor and follow up on outstanding payments to ensure timely collection.
• Conduct general office administrative tasks, such as managing documentation, filing, record maintenance, and inventory of office supplies.
• Assist with basic HR functions, including maintaining leave records and tracking employee attendance. Maintain and update employees’ personal data files.
• Apply for work permits and manage matters related to the Ministry of Manpower.
• Perform other administrative and ad-hoc duties as required.

Requirement(s)

• Proficient in computer applications, particularly Microsoft Office and Excel.
• A collaborative team player with a positive work attitude.
• Hardworking, eager to learn, and adaptable to new challenges.
• Detail-oriented, organized, and capable of multitasking effectively.
• Holds a Diploma in Accounting, Finance, or a related field.
• Possesses at least 1 year of relevant work experience.

JOB DESCRIPTION

• Provide coordination, supervision, and leadership responsibilities for the repairs and maintenance of all Mechanical & Electrical equipment, engineering services, building installations, and facilities.
• Review the irregularity observed during the shift and discuss the corrective actions/preventive actions with the Chief Engineer.
• Conduct shift briefing on maintenance, control processes, and procedures stipulated in the Engineering Plan Manual.
• Review critical daily and weekly events of the Guestrooms and F&B Banquets to ensure that engineering support actions are taken or are being taken as planned.
• Inspect the works carried out by contractors and ensure that they work in accordance with the procedure stipulated in the service contract agreement.
• Conducting routine checking on all Mechanical & Electrical Services in accordance with the Engineering Maintenance Programmes.
• Monitor and ensure that all maintenance programmer activities are carried out as planned.
• Prepare the Engineering Checklists and work request forms for shift staff to conduct routine servicing & maintenance on all Mechanical & Electrical Services in accordance with the preventive maintenance plan.

JOB REQUIREMENTS

• ITE or NTC-2 with minimum 6 Year(s) of working experience.
• Diploma with 4 years of working experience.
• Sound knowledge in Building Services and Project management.

BENEFITS

• Company Transport / Uniform / Duty Meals / Medical & Dental Coverage provided
• Employee Discount Rate for F&B Dine-In and Hotel Room Stay Globally
• Learning & Development Opportunities and Staff Recognition Awards

Duties and Supporting Responsibilities

• Provide close guidance to colleagues within assigned shift, overseeing the efficient operations of the Telephone Department in the following:
• To answer phone calls promptly ensuring telephone etiquette is observed and a positive attitude is displayed. Be knowledgeable of the NEC UA pbx, functions and features.
• To attend to Glowing requests promptly, ensuring responses are articulated.
• To ensure all faults and maintenance issues are raised in Hotsos promptly.
• To ensure daily task checklists assigned are followed through and documented.
• To check on wakeup call time requests from guests (FITS, Crew, Groups) and ensure they are promptly processed.
• To check on incoming text or fax messages from the Fuji Xerox ensuring delivery of messages to guest rooms meet LQE standards.
• To check telephone and line fault reported, ensure thorough test is conducted before calling an external contractor. Ensure PR/Checkscm is raise for all job done by external contractor.
• Be knowledgeable on telecommunication wiring rates and requests made by sales for function or guest room, ensuring they are effectively processed.
• Be knowledgeable of IDD rates and IDD call checks on Jazzware for overseas telephone calls made and ensuring they are posted in HMS.
• Be knowledgeable of hotel’s telephone and trunk inventory and programming via PCPro.
• Conduct checks on information on the HMS Concierge Directory and update accordingly.
• To maintain a high grooming standard as required when on duty.
• Be knowledgeable of Hotel’s Policies and Procedures.
• Have a thorough understanding of the various services provided by the Hotel.
• Be well versed on information concerning Mandarin Oriental Hotel Group in general.

Requirements:

• Preferably with experience working in similar capacity and in hotel industry.
• Good communication skills and enjoys interaction with guests.
• Candidate must be able to work on rotational shift including weekends and public holidays.

Scope of Position:

The Driver at Mandarin Oriental, Singapore plays a vital role in providing exceptional services to guests, ensuring their comfort, safety, and satisfaction. The primary responsibility is to transport guests to various destinations promptly, efficiently, and courteously, while upholding the standards of Mandarin Oriental’s service excellence.

Roles and Responsibilities:

• Safely drive guests to designated locations, including airports, restaurants, attractions, and other destinations, in accordance with their requests and the hotel’s policies.
• Maintain a clean and well-maintained vehicle at all times, ensuring it is presentable and in good working condition.
• Provide assistance with loading and unloading luggage or any other items as required.
• Create a positive and welcoming atmosphere for guests, demonstrating professionalism, courtesy, and respect at all times.
• Greet guests with a warm and friendly demeanour, addressing their needs and preferences with promptness and attentiveness.
• Adhere to all traffic laws, regulations, and hotel policies to ensure the safety of guests.
• Maintain clear and effective communication with the concierge team, front desk, and other hotel departments to coordinate transportation arrangements.
• Conduct routine inspections of the vehicle, checking for any issues or concerns that may affect safety or performance.
• Keep abreast of changes in transportation schedules, road conditions, and local events.

Requirements:

• Candidate must possess a valid driver’s license with a clean driving record.
• Preferably with experience working in similar capacity and in hotel industry.
• Good communication skills and enjoys interaction with guests.
• Knowledge of local roads, routes, and attractions.
• Candidate must be able to work on rotational shift including weekends and public holidays.

JOB DESCRIPTION

• Responsible for the preparation of all dishes that are prepared in their section.
• Monitors to ensure food quality, presentation and safety standards are being adhered to.
• Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.
• Ensures and maintains the sanitation standards in the assigned areas, a clean and wholesome ambiance in the kitchen, controlling room temperature, ventilation, and tidiness.
• Ensures that mise-en-place is prepared for each shift’s needs.
• Follows control systems this will ensure quality and portion consistency.
• Directs chefs in their section in preparing, cooking, and presenting culinary dishes; enforces strict health and hygiene standards in the kitchen; and trouble-shoots any problems that may arise.
• Supervises and ensures food items are properly stored at the end of the shift.
• Ensures the food cost for the outlet kitchen is at a minimum by adhering to standards.
• Assists the Sous Chef/Chef de Cuisine with Menu planning, inventory control, scheduling, ordering of kitchen supplies.
• Organizes and sets up the assigned section of the satellite kitchen as efficiently as possible to increase speed and maximize productivity.
• Ensures that operating and kitchen equipment is well maintained up to the standard with minimum breakage
• Carries out orders handed down to them by the Sous chef and Chef de Cusine.
• Delegates duties to chefs working in their section of the kitchen.
• Works closely with the Sous Chef to ensure kitchen is running smoothly and efficiently.
• Creates the market list on daily basis, listing all produce to be purchased
• Handles and reports any accident immediately to the Sous Chef, no matter how minor.
• Attends daily briefing, meeting to ensure the smooth operation.
• Under supervision of the Sous Chef/Chef de Cuisine, participates in recruiting, hiring, training, and evaluating all employees, to ensure the productivity and effectiveness of the assigned section.
• Provides additional training for the culinary employees in the areas and skills necessary for performing their function.
• Performs other tasks or projects as assigned by hotel management or superiors.

JOB REQUIREMENT

• At least 2 years of Chef de Partie experience in a 5-star hotel.
• Be very knowledgeable about his or her specialty, as well as culinary functions in general.
• Solid understanding of HACCP.
• Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel’s financial goals.
• Demonstrate real passion for menu planning and leadership.

BENEFITS

• Company Transport / Uniform / Duty Meals / Medical & Dental Coverage provided
• Employee Discount Rate for F&B Dine-In and Hotel Room Stay Globally
• Learning & Development Opportunities and Staff Recognition Awards

JOB DESCRIPTION

• Serves food and beverage to guest according to prescribed service standards and procedures with emphasis on speed and accuracy
• Serves all accompaniments and condiments together with the food
• Maintains the cleanliness and service supply at the service station to ensure prompt and effective operation.
• Checks all trays and trolleys in the station, table complements, flatware, glassware, linens, are clean and well set up
• Familiarizes with all food and beverage items in the menu, items on promotions and daily special menu, its ingredients, method of preparation, portion size and presentation to be able to deliver ideal service maximizing guest satisfaction
• Practices suggestive selling to boost food & beverage sales, at the same time increase guest satisfaction
• Assists the Restaurant Supervisor in the monthly and daily operating equipment inventory
• Attends pre-meal briefing and de-briefing daily and the monthly F&B Staff Meeting as well as other training sessions organized by hotel for staff members
• Accomplishes and forwards orders to the kitchen, efficiently and correctly key in order from POS
• Confirms satisfaction with the guest, and informs supervisor or manager immediately in case of guest complaints
• Handles guest’s bill and invoice in a good service manner
• Checks accuracy of all charged items in the bill before presenting to guests
• Reports any unusual incidents, guest complaints, lost and found, breakage and losses to Supervisor

JOB REQUIREMENT

• Minimum vocational diploma in any discipline
• Fresh graduates are welcome
• Knowledgeable in various kinds of food and beverage would be an added advantage
• Have good English communication skills both in written and spoken
• Pleasant personality with good communication and interpersonal skills

SCOPE

The Chef de Cuisine will oversee the daily kitchen operations of the assigned restaurant. The incumbent should ideally possess knowledge and expertise in French Brasserie cuisine and is responsible for menu planning, recipe development and costing. He/She will be part of the new restaurant opening team and will lead and motivate the culinary team while maintaining the highest standards of food safety and hygiene and will interact with guests and customers in order to create memorable dining experiences.

OVERALL OBJECTIVES

• Ensure customer satisfaction, profitability and overall success of the assigned outlet.
• Develop, curate and maintain menus, recipes and costing.
• Participate and supervise the culinary team in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
• Effectively manage labour and operating expenses while ensuring productivity and efficiency.
• Recruit, develop, train and engage team members while creating and maintaining a conducive working environment and ensure that innovation and new ideas are fostered and implemented.
• Ensure that All HACCP guidelines are achieved and maintained.
• Other ad-hoc duties as assigned

REQUIREMENTS

• Minimum 8 years culinary experience, with 3 years in a kitchen management role in a reputable restaurant and/or an international 5-star hotel
• Experienced in various dining concepts in luxury hotels including all day dining, signature restaurants and celebrity chef restaurants.
• Fluent in spoken and written English with good interpersonal and communication skills
• Possesses great leadership and motivational skills
• Strong organizational and time-management abilities with good problem solving and decision-making skills.
• Ability to interact effectively with guests, ensuring a memorable dining experience