Food & Beverage Service Executive (1887 by André)

Raffles Hotel Singapore is one of the few remaining great 19th century hotels in the world, perfectly preserved both inside and out, giving it an intoxicating blend of luxury, history and classic colonial design. Its distinctive architecture, legendary heritage and iconic service continue to enthrall visitors where suites, social spaces, award-winning restaurants and bars are presented for discerning travellers. No visit to Singapore is complete without a stay here, where the grand historic hotel exudes old-world grandeur infused with the unique charm of the city state.

About the Restaurant

Chef André Chiang is an award-winning chef, storyteller, mentor and game changer in the culinary arts realm who will be bringing his remarkable culinary vision to Raffles Hotel Singapore. Chef André has received numerous accolades across his illustrious career, including Asia’s Best Chef and industry recognition for his artistic culinary vision. Aimed at being a social and convivial space where guests are fully immersed in the dining experience, the new signature restaurant will present Chef André Chiang’s culinary philosophy and gastronomic mastery within the magnificent setting of the hotel’s new signature restaurant, housed in the elegant, neo-Renaissance Main Building.

The Food and Beverage Service Executive supervises his/her team members through proactive, interactive and reactive leadership, allowing each member of the team to feel confident and to completely satisfy our guests during their dining experience. He/she assists the management in supervising the overall operation and service standards of the restaurant to meet and exceed guests’ dining experience expectations as well as to contribute to the achieving of the outlet’s set financial and other targets. 

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Provides excellent and high-quality service at all times to all of our guests based on established hotel standard operating procedures. 
• Oversees the set-up and operation of a station/section in a restaurant. 
• Supervises and participates in running an efficient and profitable operation in the assigned areas.  
• Liaises with the outlet manager to actively encourage a professional and dedicated team. 
• Assists the Outlet Manager/Assistant Outlet Manager in enabling employees to consistently achieve the highest service and product delivery standards with the highest degree of client care and service at all times. 
• Provides services for guests such as order taking and promoting the restaurant's food and beverage offerings. 
• Has extensive knowledge of the hotel’s food & beverage menus to provide knowledgeable service to our product, including liquors and cocktails, upselling products whenever possible and adequate. 
• Remembers guests’ preferences and guests’ names to extend adequate personalized service. 
• Takes guests’ Food & Beverage orders timely, professionally, accurately and assures correct input in the Point of Sales system including seat cover position or any allergens. 
• Verifies guest satisfaction with each table as whenever adequate based on guests and sequence of service and when the main course is served. 
• Uses the guest name appropriately and communicates it to restaurant colleagues, culinary colleagues were appropriate and managers. 
• Serves food/beverage and all condiments correctly in a timely and efficient manner and at the correct temperature. 
• Arrange and maintain all assigned side stations and continually stock each station before and after every shift to always be adequately stocked. 
• Makes sure all silver and glassware are polished, wiped and spotless. 
• Keep all side stations clean at all times. 
• Upkeeps and clears tables between courses throughout the dining experience. 
• Picks up check before guests leave and wish every guest a warm farewell while thanking them for their visit. 
• Follows through opening and closing duties.  
• Adjusts service to suit guests’ requests and personalizes any interaction with the guest. 
• Actively engages in upselling and adds value. 
• Communicate any service shortfalls or possible negative guest perceptions to the manager on duty promptly. 
• Ensures efficiency of work in dishwashing, pantry, and service preparations. 
• Ensures cleanliness and work safety in food preparation and service areas. 
• Carries out adhoc duties as assigned including, but not limited to sending operating equipment for cleaning or burnishing every week, sending soil linen for exchange for clean ones, assisting in stock count inventory and collecting Food & Beverage requisition daily.  

Provides a Leading and Consistent Guest Experience  

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

Management and Leadership of Outlet

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

Training, Learning and Development of the Team

• Conduct regular on-the-job training for colleagues to develop their skills and knowledge.  
• Guides the departmental orientation for new hires. 
• Ensures that colleagues are aware of hotel rules and regulations. 
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene. 
• Consistently develops in self-learning and development of own skills and knowledge. 

Other Responsibilities  

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

Candidate Profile

Knowledge and Experience 

• Certificate or diploma in hospitality or related field. 
• Minimum 2 years of relevant experience in an international cuisine restaurant. 
• At least 1 year of relevant experience in a similar capacity is an advantage. 
• Additional improvement programs in Food & Beverage are an advantage. 
• Working knowledge of Microsoft Office. 
• Bartending experience would be an advantage.

Competencies 

• Guests, people-oriented. 
• Interpersonal skills – communicates easily/openly with integrity towards own action. 
• Technical service skills. 
• Communication skills in English spoken/written. 
• Reliable and consistent. 
• Good personal presentation, clean/tidy. 
• Motivator, self-starter. 
• Displays initiative and creativity. 
• Open minded. 
• Committed. 
• Team leader and team player. Builds strong rapport, and coordinates with the team. 
• Able to work and thrive within a culturally diverse environment.  
• Able to embrace and respond to change effectively. 
• Flexible and adaptable to different working locations. 
• Sense of urgency and ability to priorities. 

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.