Job Description

The position is responsible for delivering friendly and efficient Food & Beverage service according to hotel Standard Operating Procedures in order to meet guest dining experience expectations as well as to contribute to the achieving of the outlet's set financial and other targets.

Primary Responsibilities

Food and Beverage Service

• Oversees the set-up and operation of the In Suite Dining and Pool Bar operation
• Provide excellent and high quality service at all times to all of our guests based on established hotel standard operating procedures.
• Greets and bids farewells to guests and colleagues in a friendly, professional, timely and courteous manner.
• Has extensive and full knowledge of the hotel's food & beverage menus in order to provide knowledgeable service of all products, including liquors and cocktails, upselling products whenever possible and adequate.
• Offers menu options and advice and takes orders.
• Remembers guest's preferences and guest's names to extend adequate personalised service.
• Takes guest's Food & Beverage orders timely, professionally, accurately and assures correct input in Point of Sales system.
• Double check order list before "sending" ticket to the kitchen in a timely manner.
• Anticipates guest needs, as to where guests will never have to ask for anything or follow up.
• Verifies guest satisfaction as whenever adequate based on guests and sequence of service and when clearing of in suite is made.
• Uses the guest name appropriately and communicates it to restaurant colleagues, culinary colleagues where appropriate.
• Serves food/beverage and all condiments correctly in a timely, efficient manner and at the correct temperature.
• Consistently arranges and maintains all assigned side stations and continually stocks each station before and after every shift, in order to always be adequately stocked.
• Consistently ensures all silver and glassware is polished, wiped and spotless.
• Marks tables appropriately to food & beverage order for each course to ensure correct and proper delivery.
• Make sure that all products served are accounted for on the final bill before presenting it.
• Up keep and clear tables between courses throughout the dining experience.
• Communicates any and all service shortfalls or possible negative guest's perceptions to a superior in a timely manner.
• Picks up check before guest leaves and wishes each and every guest a warm farewell while thanking them for their visit.
• At the end of the shift delivers all checks and reports to the appropriate place according to established standards.
• Consistently follows the posted opening and closing duties as well as other side duties.
• Adjusts service to suit guests' requests and personalises any interaction with the guest.
• Uses a Heartist approach - makes guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Actively engages in upselling and adds value.
• Ensures efficiency of work in dish wash, pantry, and service preparations.
• Ensures cleanliness and work safety in food preparation and service areas.
• Carries out adhoc duties as assigned including, but not limited to sending operating equipment for cleaning or burnishing on weekly basis, sending soil linen for exchange for clean ones, assisting in stock count inventory and collecting Food & Beverage requisition on daily basis.

Learning and Development

• Participates regularly and attends in training activities to improve knowledge & skills.
• Attends daily briefing and monthly meeting conducted by the manager or whenever necessary.
• Consistently develop in self-learning and development of own skills and knowledge.

Other Responsibilities

• Follows guidelines provided in colleague handbook adequately and at all times.
• Understands emergency procedures, health & safety requirements.
• Applies necessary precautions with regards to the hotel food safety and hygiene standards.
• Maintains good working relationships within the restaurant and all other departments in the hotel.
• Ensures service standards and individual performances is aligned with AccorHotels Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel's Corporate Social Responsibility efforts by supports the Planet 21 program.

Candidate Profile

Knowledge and Experience

• Certificate or diploma in hospitality or related field or minimum of 6-12 months hands on experience in food service position, similar operations style.
• Retail or guest interaction experience.
• Food and /or beverage knowledge (personal interest/ professional).

Competencies

• Technical service skills.
• Interpersonal skills - communicates easily/openly.
• Communication skills in English spoken/written.
• Reliable and consistent.
• Personal presentation, clean/tidy.
• Comes across as enthusiastic, energetic.
• Can work as part of a team.
• Guest and people oriented.
• Creative and open-minded.
• Flexible and adaptable to different working locations.

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.