Guest Experience Lead - F&B, Boutique Hotels

SSG HOTELS PTE. LTD.; Dublin; On-site; EUR 60,000 - 80,000; Full time

Job description

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group!

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 (Marriott)

Restaurants & Bars

• Yellow Pot, Anouska's (Duxton Reserve)
• Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)
• The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)
• GupShup (The Serangoon House)

Garcha Group Benefits

• As an associate of a Marriott hotel, you, your parents, parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels worldwide.
• 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. (see attached for full Marriott benefits)
• 2 nights yearly staycation in any of the 4 Garcha Group hotels in Singapore.
• 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars.

Responsibilities

• 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.
• Any other duties/tasks as requested by management.