Food & Beverage Service Executive (1887 by André)

Accor Asia Corporate Offices; Singapore; Vor Ort; SGD 36.000 - 54.000; Vollzeit

Benefits dieser Stelle

5-day Work Week

Duty Meals are provided.

Colleagues’ Discount and/or Preferent​

Room Rates at Accor Hotels

Medical and Wellness Benefit

Career Development & Growth

Zusammenfassung

Raffles Hotel Singapore is seeking a Food & Beverage Service Executive to lead and mentor the restaurant team, ensuring smooth daily operations and exceptional guest experiences. You will supervise service standards, support management, and drive guest satisfaction through attention to detail and product knowledge.

Qualifications include hospitality diploma, 2+ years in an international restaurant, and strong English communication.

Qualifikationen

• Certificate or diploma in hospitality or related field.
• Minimum 2 years’ experience in an international class restaurant.
• At least 1 year relevant experience in a similar capacity.
• Interpersonal skills – communicates easily with integrity.
• English language communication proficiency; bartending experience is a plus.

Aufgaben

• Oversees setup and operation of a station/section in the restaurant.
• Supervises and participates in running a high quality, profitable operation.
• Ensures guest satisfaction and upselling of food & beverages.
• Maintains service standards with optimal client care and presentation.
• Provides leading guest experiences and promotes Accor values.

Jobbeschreibung

Company Description

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

1887 by André is a heritage gastronomy restaurant within the historic Raffles Hotel Singapore. Led by chef André Chiang, it celebrates Singapore’s culinary evolution, tracing influences from the Victorian era to the multiculturalflavoursthat shape the city today, interpreted through his refined French techniques. The menu revivesflavoursfrom Raffles’ early dining rooms and evokes the elegance of Victorian dining rituals, served on the hotel’s iconic vintage silverware. A thoughtfully curated beverageprogrammepairs old- and new-world expressions with bespoke alcohol-free creations inspired by Nanyangflavours. In its intimate 42-seat setting, guests are transported to a bygone era while enjoying a contemporary,flavour-driven experience. The result is a dining journey that bridges past and present, celebrating heritage through the lens of modern innovation.

Job Description

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

• Oversees the set-up and operation of a station/section in the restaurant.
• Supervises andparticipatesin running of an efficient, high quality and profitable operation in the assigned areas.
• Consistently updatesand liaises with Outlet Manager/Assistant Outlet Manager to actively encourage a professional,engagedand dedicated team.
• Assists the Outlet Manager/Assistant Outlet Manager in enabling employees to consistently achieve highest service and product delivery standards withahighest degree of client care and service at all times.
• Provides services for guest such as order taking and promotes the restaurant food and beverage offerings.
• Provides excellent service at all timestoallofour guests based on established hotel standard operating procedures.
• Always well-presented and adheres to hotel’s grooming standard.
• Greets and bids farewell to guests and colleagues in a friendly and courteous manner.
• Assistscolleagues and guests efficiently and in a professional manner by using emotional intelligence and touch point with the guests.
• Has extensive knowledge of our food & beverage menustoservice our product, including liquors and cocktails, upselling products whenever possible and adequate.
• Detailed knowledge of French cuisine and culinary trends but are not limited to others F&B outlets offerings or promotions.
• Offers menu options and advice and takes orders.
• Offers drinks, pre, during and after meal service.
• Excel on product knowledge, offering inspiration for others.
• Remembers guest’s preferences to extends personalised service and to upkeep allguestspreferences in proper record that shared within all F&B outlets.
• Takes guest’s Food & Beverage orders accurately and assures correct input in Point of Sales system including seat cover position or any allergens.
• Double checks order list before "sending" ticket to the kitchen.
• Anticipates guest needs, as to where guests will never have to ask for anything or follow up.
• Verifies guest satisfaction with each table as whenever adequate based on guests and sequence of service and when main course served.
• Uses theguestname appropriately and communicates it to restaurant colleagues and managers.
• Serves the correct food and all condiments ina timelyand efficient manner and correct temperature.
• Arranges all tables following established standardsin a timely manner.
• Arranges andmaintainsall assigned side stations and continually stocks each station before and after every shift by ensuring that the station never runs out of operating items.
• Consistently ensuresall silver and glassware is polished, wiped and spotless.
• Consistently keeps all side stations clean at all the times.
• Keeps chairs and banquettes clean and clears of debris.
• Marks tables appropriately to food & beverage order for each course to ensure proper delivery.
• Makes sure that all product served are accounted for on the final bill before presenting it.
• Up keeps and clears tables between courses throughout the dining experience.
• Picks up check before guest leaves and wisheseach and everyguest a warm farewell while thanking them for their visit.
• At the end of the shift delivers all checks and reports to theappropriate placeaccording to established standards.
• Consistently follows through the posted opening, closing duties and side duties as per established check lists.
• Adjusts service to suit guests’ requests and personalises any interaction with the guest.
• Actively engages in upselling and adds value.
• Relays any guest complaints to managerimmediately.
• Consistently ensures efficiency of work in dish wash, pantry, and service preparations.
• Consistently ensures cleanliness and work safety in food preparation and service areas.
• Carries outadhocduties as assignedincluding, butnot limited to sending operating equipment for cleaning or burnishing on weekly basis, sending soil linen for exchange for clean ones,assistingin stock countinventoryand collecting Food & Beverage requisition on daily basis.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact and personal interaction.
• Constantly obtains guest feedback during operation ensuring guest satisfaction.
• Handles minor complaints and reports to the managers for proper follow upimmediately.
• Builds strong relationships with local guests and builds loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, colleagues, operatorat all times.
• Being active on guest profile to provide a personalised service.

Management and Leadership of Outlet

• Is a mentor and role model for the FoodandBeverage Associates.
• Proactive, innovative with in depth Food & Beverage and market knowledge.
• Observes colleague’s individual performances, grooming, and punctuality and communicates with the managers accordingly.
• Providesa high levelof Safety and Security for guests and colleagues.
• Consistently checks daily opening, closingand side duties without fail.

Training, Learning and Development of the Team

• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
• Records andsubmitsmonthly On-the-Job Training hours to Food & Beverage Office.
• Guides the departmental orientation for new hires.
• Ensures that colleagues areaware and adhere tohotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergencyproceduresand hygiene.
• Activelyparticipatesin training activities to improve knowledge and skills.
• Attends daily briefing and monthly meeting conduct by the manager.
• Consistently develop in self-learning and development of own skills and knowledge.

Other Responsibilities

• Follows guidelines provided in colleague handbook.
• Understands and adheres to emergency procedures,healthand safety requirements.
• Applies necessary precautions with regards to the Hotel food safety and hygiene standards.
• Maintains good working relationship within the restaurant, culinary and stewardingteamsand other department in the hotel.
• Ensures NEA rules and regulations are met and achieve.
• Uses aHeartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances are aligned with AccorValues - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibilitysustainability efforts.
• Performs any other duties and responsibilities that may be assigned.

Qualifications

Candidate Profile

Knowledge and Experience

• Certificate or diploma in hospitality or related field.
• Minimum 2 years’ experience in aninternational class restaurant.
• At least1 yearrelevant experience in a similar capacity an advantage.
• Additionalimprovement programs in Food & Beverage an advantage.
• Working knowledge of Microsoft Office.
• Bartending experience would be an advantage.
• Interpersonal skills – communicates easily/openlywith integrity towards own action.
• Communication skills in English spoken/written.
• Reliable and consistent.
• Can work as part of a team.
• Motivator, self-starter.
• Displays initiative and creativity.
• Open minded.
• Committed.
• Team leader, builder.
• Guests, people oriented.

Additional Information

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.