Job Description

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

• Maxwell Reserve, Autograph Collection Hotel (Marriott);

• Duxton Reserve, Autograph Collection Hotel (Marriott);

• The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

• The Serangoon Club, a Tribute Portfolio Hotel (opening end 2022, Marriott).
  

• As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.
  

• As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey.

• Comprehensive Health Insurance Plan with Raffles Insurance with the option to upgrade at subsidized corporate rates.
  

• 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.
  

• 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars
  

• Telephone Allowance (as applicable dependent on position)
  

• Transportation Allowance (as applicable dependent on position)
  

• SIGNING BONUS equal to 1 month salary (as applicable dependent on position)

• Personally, and frequently verify that the guests are receiving the best possible restaurant service (breakfast, lunch, executive lounge, dinner, Bar, Events).

• Ensure restaurants have the correct “vibe” at all times; ensuring the sound, light, look of everything, including staff look/uniform/attitude reflects the brand.

• Attend and complete Marriott L&D and Lobster Inc. trainings constantly (learning never stops).

• Communicate politely and effectively with the culinary team.

• Entertain guests in a consistent, professional and positive attitude.

• Maintain high standards of sanitation and cleanliness per Singapore Government and Marriott Standards.

• Monitor the quality and quantity of all food and beverage items served.

• Inventory management and reporting routinely.