Total 5 job vacancies by Tpc Hotel Pte. Ltd.

Job Description:

• Lead and oversee the seamless day-to-day operations of all Food & Beverage outlets including Racines, 1864, Whisky Lounge and in-room dining.
• Drive guest satisfaction, loyalty and brand reputation by delivering memorable dining experiences through personalized service, strong guest engagement and meticulous attention to detail.
• Evaluate changes in guest needs, the guest mix and competitive set in order to recommend and action appropriate product/service and operational changes as necessary.
• Ensure that brand standards, including sustainability initiatives, are maintained.
• Recruit, mentor, coach and develop high-performing teams through structured training, succession planning, performance management, and employee engagement initiatives that foster a positive service culture.
• Coordinate and communicate with all other departments as required to ensure smooth operations, high levels of guest and employee satisfaction and the most effective use of resources.
• Take a proactive and innovative approach to operations in order to maintain market competitiveness and exceptional financial performance.
• Work with the Marketing team to develop creative and effective promotions and to drive their implementation in a timely manner.
• Develop beverage menus for all areas and work with the Executive Chef to develop dining menus.
• Prepare monthly forecasts for restaurant, room service and bar, review daily and monthly financial result and take any required actions.

Job Requirements:

• Minimum 3 -5 years of experience in a similar role, preferably in a Five-star luxury setting.
• A strong understanding of the overall hotel business with the ability to study, analyse and interpret complex activities and/or information in order to improve new practices or develop new approaches.
• Proven experience in meeting budget and forecast for all costs, including payroll and other expenses.
• Experience in managing and developing a team, including performance management, performance reviews, disciplinary procedures, creating learning and development plans, coaching etc.
• Has a good understanding of luxury guest expectations and desire to meet these expectations.
• Project professional image at all times through personal presentation / interpersonal skills.
• Has awareness of industry trends in service, product and presentation. A passion for food, wine and the culinary arts that is knowledgeable and effusive.
• Aptitude for developing promotions and marketing.

Job Description:

• The Executive Pastry Chef is responsible for the production and quality control of all pastries, cakes, breads, Ice cream and desserts served throughout the hotel.
• Responsible for our signature Sofitel Le haute Croissant production and sales.
• Ensure a professional running of his kitchens and has to ensure that agreed quality, hygiene and other standards are kept or surpassed at all times.
• Responsible for in the daily requisitioning of all food goods.
• Be familiar with local requirements and sanitation regulations.
• Provides leadership, training and supervision on all production in his kitchen and oversees the quality as well as timely distribution of the food product served.
• Works closely with the Executive Chef in planning adequate supply of required items for restaurants and banquets, menu development and other related areas.
• Creates enthusiasm for training and development amongst his subordinates.
• Motivates and leads by example.
• Communication of food trends and market needs to ambassadors.
• Communication of local requirements, food sanitation laws, safety regulations and other to all staff.
• Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
• Plan in conjunction with the Executive Chef and outlet Managers activities, promotions, menu implementations according to the annual marketing plans.
• Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned.
• Ensure that positive working relations with non-Food and Beverage departments are fostered giving cooperation at all times.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Relate guest comments, positive or negative, to the Executive Chef, making use of the kitchen log book.
• Assist the Executive Chef in compiling the annual marketing plans and budgets.
• Ensure disciplinary and grievance procedures are properly adhered to and followed.
• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the Pastry department.
• Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre-determined quality standards.
• Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
• Conduct weekly inspections of kitchens and restaurants with follow-ups.
• Prepares monthly work schedule for his subordinates, Creates and develops new dishes and recipes by keeping up with the latest market trends.
• Plan, co-ordinate and supervise all menu implementations in conjunction with the Executive Chef in a timely manner.
• Assist in the preparation and control of daily and weekly market lists.
• Be fully responsible for the labour budget of his assigned kitchen department
• Any other reasonable request as required by Hotel Management.

Job Requirements:

• Previous experience at a senior chef level, minimum two years in a commercial pastry kitchen environment, preferably 5 star luxury environment
• Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors
• Possess SFA Hygiene Certification – Level 3 and above.
• Has the ability to work autonomously
• Has the ability and willingness to undertake further development
• An understanding of luxury guest expectations.

Job Description:

• Perform the task of order taking and maximize sales opportunities through knowledge of product and suggestions.  Ensure accuracy by repeating order to the guests.
• Ensure that orders are taken clearly and accurately so that the cashier and kitchen ambassadors can fulfill their duties effectively.
• Assist in supervising the team in providing quality and cousu main service to the guests.
• Pay regular attention to guests to ensure that their requests are attended to and exceed their expectation.Assist in seating guests.
• Serve food and beverage to guests in the restaurant/banquet area.
• Assist with the set up.
• Ensure that the working areas are well maintained.
• Be helpful towards guests that need assistance.
• Clear soiled dishes from the tables to the stewarding area.
• Clean and prepare tables for inflow of guests.
• Assure guests that their complaints or feedback will be dealt with and report to manager with regards to any feedback given.
• Deliver orders promptly to the kitchen production area.
• Keep tables and service areas clean and tidy as per procedure manual.
• Maintain hygienic food service techniques during service.

Job Requirements:

• Minimum 1-year experience in a similar role, preferably including 5 star experience.
• Projects professional image at all times through personal presentation/ interpersonal skills.
• Understanding of luxury guest expectations and a desire to exceed these expectations.
• Initiates contacts and establishes rapport easily.
• Organises time and work efficiently.
• Excellent verbal and written communication skills
• Has the ability and willingness to undertake further development
• Willingness to work weekends and public holidays as part of the job role.
• Has the aptitude and willingness to undertake further development with Sofitel.
• Hold a Food Hygiene certificate.

Job Responsibilities:

• Provide courteous and professional service to both guests and customers of the Hotel.
• Assist with car / hotel doors and guest luggage.
• Accepts luggage and parcels for safekeeping and ensure that at all times it is recorded properly.
• Ensure timely delivery of all guest luggage
• Maintain appropriate standards of conduct, dress, hygiene, uniform, appearance and posture.
• Ensure daily departing time of check-out guests and make taxi arrangements, shuttle arrangements and limousine services to the airport if required.
• Co-ordinate VIP arrivals and departures.
• Handle or resolve any guest complaints and establish good relationships with guests and clients of the hotel.
• Explain technology and features of guest rooms.
• Ensure messages and faxes are delivered with the utmost urgency.
• Ensure that all guest property in storage, long or short term, are duly documented and cared for.
• Liaise with the Front Office operation to achieve a reputation as a market leader in individualised customer focused service
• Responding to all guest enquiries regarding local attractions, restaurants, and tours. Offering the best product or service to meet the guests’ individual requirements
• Build and maintain strong and productive relationships with local tour operators, restaurants and service providers to ensure that the products offered to guests are of the highest quality and reputation.
• Be proactive in the services concierge offers, follow up all reservations, bookings and recommendations to ensure quality and guest satisfaction is at the optimal level.
• Full utilisation of the Concierge computer system ensuring accuracy in use and a range of accurate reports to meet operational needs are produced.
• Regular liaison with Maintenance ensuring maintenance requests are completed quickly focusing on guest needs as a priority.
• Ensure relative guest/ambassador information is communicated through the agreed communication channels
• Liaise with all other hotel departments to build a strong working relationship.
• Ensure any guest or management messages are attended to with a sense of urgency.
• Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson
• Concierge are rostered on a shift basis, the duties of which are variable and documented accordingly. It is the responsibility of the rostered concierge that these duties be carried out in a professional manner whilst at all times maintaining a high level of customer satisfaction.
• Ensure procedures are followed in regards to guest transportation, luggage collection and storage, and guest confidentiality.
• Co-ordinate guest transportation to and from the airport and ensure that accurate accounting procedures are followed in the charging of transfers. Ensure all ambassadors are adhering to the Accor Driving Policy and Mobile workers policy
• Each concierge has a direct responsibility to ensure the safety and security of Hotel Guests and their property whilst staying at the Hotel.
• Concierge will keep up to date with accurate, helpful information that will benefit Hotel Guests in respect of hotel and local facilities and attractions.
• Any other reasonable request assigned by your manager.
• Leading the team, allocating duties and performance management.

Job Specifications:

• Minimum 12 months experience in a similar role, preferably including 5 star experience
• Projects professional image at all times through personal presentation / interpersonal skills.
• Desire and ability to train and develop ambassadors
• Multi-lingual, English essential
• Maintains awareness of industry trends in service, product and presentation
• Initiates contacts and establishes rapport easily
• Organises time and work efficiently
• Effective verbal and written communication skills
• Appreciates and maintains an effective outlet for stress
• Willingness to work weekends and public holidays as part of the job role.
• Has the aptitude and willingness to undertake further development with Sofitel.

Job Description:

• Assist the General Manager in controlling costs according to budget and forecast, ensuring profitability and long term success.
• Supervise daily hotel accounting operations and ensure that the book records are accurate and reflect all transactions.
• To prepare budget forecast and reports as and when required by the management and owners.
• Participate in owners’ and management’s financial meetings
• Check and ensure that all financial and management reports are completed accurately and submitted on time.
• Create and implement a system of internal accounting controls to ensure that all the transactions are executed in compliance with the internal policies as well as statutory requirements.
• Review monthly hotel performance and generate monthly variance reporting.
• Ensure that the maintenance of the general ledger, accounts payable, accounts receivable and payroll is done properly and accurately.
• Oversee the payroll functions to ensure that ambassadors are remunerated timely and accurately.
• Review and validate all property’s internal/external financial reporting before their distribution.
• Ensure that all tax related issues are treated in a strict manner and are in compliance with the country’s legislation.
• Manage the hotel’s yearly operating budget and operational cash flow.
• Maintain management charts and administration forecasts charts.
• Supervise revenue entries from the General Cashier’s office.
• Shall maintain control of the costs of the different services, in particular the food and beverage cost.
• Provide assistance to all operational departments as needed.
• Review all proposed contracts for pricing and terms, ensuring that hotel’s interest comes first and is protected at all times.
• Perform bank reconciliation and month-end reconciliation of all general ledger balances.
• Ensure readiness for all internal and external audit exercises from Owner and Corporate Office.
• Strive to implement the AccorHotels Vision and demonstrate active use of AccorHotels Values.
• Any other reasonable request within your range of competence as required by Management.

Job Requirements:

• Minimum 6 years’ experience in hotel Finance and Accounting management position.
• Bachelor’s degree in Business, Accounting or Finance.
• Certified Practicing Accountant (CPA) qualifications would be an advantage.
• Excellent knowledge of hotel accounting software SUN and good knowledge in Opera, Fidelio, FutureLog and Micros POS.
• Strong interpersonal and leadership skills, confident, approachable, patient with excellent communication skills.
• Ability to study, analyze and interpret financial information with a strong understanding of overall hotel operations.