Guest Experience Lead – Food & Beverage

THE CAPITOL KEMPINSKI HOTEL SINGAPORE; High Street; On-site; GBP 18,000 - 28,000; Full time

Job summary

THE CAPITOL KEMPINSKI HOTEL SINGAPORE is seeking a proactive Food & Beverage Service Associate to deliver a flawless guest experience in our restaurant, bar or outlet. You will greet guests, take orders and ensure timely service.

You will lead the service team when required, maintain cleanliness, monitor safety, manage cash handling, and support daily briefings and meetings. A flexible approach and guest-first attitude are essential.

Responsibilities

• 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

Job description

THE CAPITOL KEMPINSKI HOTEL SINGAPORE is seeking a proactive Food & Beverage Service Associate to deliver a flawless guest experience in our restaurant, bar or outlet. You will greet guests, take orders and ensure timely service.

You will lead the service team when required, maintain cleanliness, monitor safety, manage cash handling, and support daily briefings and meetings. A flexible approach and guest-first attitude are essential.