Total 6 job vacancies by Royal Plaza

Job Summary

The Guest Service Assistant supports the guest experience by providing prompt and courteous assistance at the hotel entrance and lobby, handling guest luggage, assisting with enquiries, and supporting arrival and departure services. In every interaction, the role brings warmth and charm, leaving guests with a pleasant and lasting impression of their stay.

Areas of Focus

Guest arrival and departure support, luggage handling, guest orientation, and driveway assistance to maintain smooth guest flow and service standards.

Strategic Responsibilities / Duties

Guest Services

1. Greet all guests warmly upon arrival and departure.
2. Assist guests with luggage handling during arrivals and departures in a safe and efficient manner.
3. Escort guests to rooms while providing hotel information and answering questions.
4. Deliver luggage, amenities, parcels, and other guest items promptly.
5. Provide accurate directions, recommendations, and information about hotel services, facilities, and local attractions.

Luggage Handling & Storage

1. Tag, store, retrieve, and track guest luggage following proper procedures.
2. Ensure secure handling of all guest belongings.
3. Maintain the cleanliness and organization of the bell desk, luggage room, and lobby areas.

Transportation & Coordination

1. Support guests with taxi bookings, ride-hailing, or hotel transportation services.
2. Assist in coordinating valet services (if applicable).
3. Help manage group arrivals and departures.

Safety & Security

1. Follow all security protocols when handling guest items.
2. Stay alert for suspicious activities and report promptly.
3. Support emergency procedures by guiding guests as required.
4. Monitor lobby and public areas for unattended luggage and promptly follow hotel security protocols by reporting and addressing items left unattended to ensure guest safety and property security.

Operational Support

1. Deliver mails, parcels, messages, and guest items promptly and accurately.
2. Assist with lobby crowd control during peak hours.
3. Support Front Office colleagues with guest requests or special needs.
4. Perform other duties as assigned by management.

Key Skills and Requirements

1. Service-oriented with a friendly and professional attitude.
2. Good interpersonal and communication skills.
3. Physically fit with no limitations preventing manual duties such as lifting and moving luggage.
4. Able to work on rotating shifts, weekends, and Public Holidays.
5. 5-day work week.

Finance Executive (Income Audit) 

The Finance Executive (Income Audit) is responsible for verifying, reconciling, and auditing hotel financial transactions to ensure accuracy, completeness, proper documentation, and compliance with accounting standards, hotel policies, and internal control requirements. This role covers daily revenue auditing, OTA booking and commission reconciliation, financial reporting, discrepancy investigation, voucher monitoring, float cash counts, and audit record maintenance. 

Key Responsibilities 

1. Daily Revenue and Income Audit 

• Verify and post daily revenue from various hotel outlets, including rooms, food and beverage, events, and other revenue-generating departments. 

• Reconcile daily receipts, payments, room revenue, settlements, and booking records against the hotel’s Point of Sale (POS), Property Management System (PMS), and supporting reports. 

• Prepare daily revenue and income audit reports for management review. 

• Ensure all revenue is accurately recorded in the financial system. 

• Attend to any ad hoc tasks or reports assigned due to business or management needs. 

2. OTA Reconciliation and Commission Verification 

• Reconcile OTA bookings, commissions, and payment records against hotel systems and supporting reports. 

• Verify OTA commission deductions and ensure they are properly recorded with complete supporting documentation. 

• Investigate discrepancies relating to OTA commissions, room revenue, settlements, and booking records. 

• Follow up with relevant departments or external parties to resolve OTA-related discrepancies promptly. 

3. Financial Reporting 

• Prepare daily revenue reports and income audit reports for management review. 

• Generate monthly financial statements and other financial reports as required. 

• Assist in preparing ad hoc financial reports requested by management. 

4. Discrepancy Resolution 

• Identify, investigate, and follow up on discrepancies or irregularities in financial transactions. 

• Work closely with Front Office, Reservations, Sales, Revenue, F&B, and other departments to resolve issues and ensure accurate financial reporting. 

• Escalate unresolved discrepancies promptly to the relevant supervisor or manager. 

5. Voucher Monitoring and Controls 

• Monitor voucher issuance, redemption, expiry, and outstanding balances. 

• Ensure voucher transactions are properly documented, authorised, and followed up where necessary. 

• Maintain accurate records of voucher movements and balances for audit purposes. 

6. Compliance and Internal Controls 

• Ensure compliance with hotel policies, procedures, accounting standards, and internal control requirements. 

• Implement and monitor internal controls to safeguard hotel assets and revenue. 

• Assist in internal audits and provide required documentation when needed. 

7. Cash Count and Float Verification 

• Conduct cash counts for the Front Office emergency float and General Cashier float. 

• Ensure float balances are accurate and properly supported. 

• Report and escalate any discrepancies promptly for investigation and resolution. 

8. Record Keeping and Audit Documentation 

• Ensure all supporting documents are complete, properly authorised, and maintained for audit purposes. 

• Maintain accurate and organised records of all financial transactions. 

• Archive financial documents in accordance with hotel policies and legal requirements. 

9. System Management and Process Improvement 

• Oversee the use of financial software and systems relating to income audit functions. 

• Assist in the implementation and maintenance of financial software upgrades, system improvements, and automation initiatives. 

• Support process improvements to enhance accuracy, efficiency, and internal controls. 

10. Training and Development 

• Provide guidance or training to staff on financial procedures, documentation requirements, and hotel policies where required. 

• Stay updated on industry trends and best practices in hotel revenue management, income audit, and financial controls. 

Reporting to : General Manager

Department : Sales & Marketing

Job Grade : Leadership Committee

About Royal Plaza on Scotts

Royal Plaza on Scotts is a 511-room independent premium lifestyle hotel in the heart of Orchard Road, Singapore. With over 50 years of history and a clear vision for the next decade, we are investing in product, technology and guest experience to build a premium lifestyle destination that competes on quality and direct guest relationships rather than on channel dependency.

We are a fully independent property - no parent company, no brand constraints - which means every commercial decision we make is ours. That independence is our competitive advantage and the reason this role exists with the scope it does.

The Role

The VP Commercial is the senior commercial voice in the hotel, responsible for the total revenue strategy and the teams that execute it. You will directly manage the Director of Sales and Director of Marketing, and you will own the hotel's distribution architecture, channel mix, and revenue growth strategy across all markets and segments.

This is a genuinely broad commercial role - not a traditional hotel DOS or Revenue Manager position. You are accountable for how the hotel acquires revenue across every channel, what it costs to acquire it, and how the mix shifts over time toward higher-quality, lower-cost channels. Sales executes the relationships. Marketing executes the brand and digital strategy. You set the commercial framework both teams operate within and you are accountable for the outcome.

Distribution fluency is central to this role. You need to understand how hotel inventory moves from channel manager to GDS to OTA to direct, and you need to be able to manage commercial relationships and negotiate terms at every layer of that stack. This is what separates the right candidate from a strong but traditional hotel commercial leader.

Strategic Responsibilities Commercial strategy and P&L

• Own total revenue budget and channel mix across rooms, F&B and ancillary revenue
• Set pricing strategy working closely with the Revenue Management function
• Lead weekly commercial meetings - pace review, strategy, yield decisions
• Present commercial performance to Board and Asset Management

Distribution and channel management

• Own the hotel's full distribution architecture - channel manager, GDS, OTA relationships, metasearch and direct booking engine performance
• Negotiate commercial agreements with key OTA partners
• Drive progressive shift of booking mix toward direct and negotiated channels, reducing cost of acquisition over time
• Hold full channel P&L accountability - not just revenue but net contribution by channel

Corporate account and GDS strategy

• Own corporate RFP strategy - direct submissions for annual TMC cycles via Cvent and Lanyon
• Manage TMC relationships across Singapore, Australia, UK, Middle East and Europe
• Direct account management for the hotel's top producing corporate accounts
• Oversee GDS distribution strategy - rate structure, corporate rate performance, chain code optimisation

Sales and marketing leadership

• Directly manage Director of Sales - set account targets, guide corporate acquisition strategy, develop team capability
• Directly manage Director of Marketing - align brand, digital and paid media investment to commercial outcomes
• Connect marketing spend to channel performance - every marketing dollar should have a measurable revenue outcome
• Own the promotional calendar and rate strategy across all segments

New market development

• Build and execute strategy to grow BLeisure segment from Australia, UK, US and Europe
• Develop Muslim traveller segment beyond existing base - GCC, Malaysia, Indonesia and new source markets
• Lead India and China market development in partnership with OTA account managers and the DOS team
• Identify and activate loyalty and airline partnership opportunities to support direct booking growth

What We Are Looking For

• Minimum 8 years in hotel commercial, distribution or revenue management, with genuine depth across multiple channel types
• Singapore market knowledge is non-negotiable - must understand the Orchard Road competitive set, local corporate travel landscape, and Singapore-based TMC relationships
• Hands-on distribution experience - GDS mechanics, OTA commercial negotiations, metasearch management, direct booking strategy
• Experience managing or closely working with a Director of Sales and/or Director of Marketing
• Commercially articulate - able to present revenue strategy clearly to Board and asset management audiences
• Fluent in hotel technology - channel manager, PMS, revenue management system, IBE
• Track record of growing direct channel revenue and reducing OTA cost of acquisition

Strongly preferred

• Experience at an independent or soft-branded hotel - able to build and optimise commercial infrastructure without parent company support
• Experience managing corporate RFP cycles directly via Cvent and Lanyon
• Strong network across APAC source markets - Australia, UK, Middle East, Indonesia, India
• Exposure to full distribution stack management - from rate loading through to channel performance reporting

Passionate about creating colorful guest experiences with a preference to stay behind the scenes? We’d love to have you on our team!

Your responsibilities include (but not limited to):

• Handle all inbound/ outbound calls and requests
• Provide accurate information on all general enquiries pertaining to the hotel
• Facilitate and ensure smooth delivery of guests' requests
• Follow up on telephone faults
• Log all wake-up call requests and performs wake-up call services

Requirements:

• Candidate with 1 year of call center experience preferred.
• Candidate without experience will be welcomed.
• Excellent communication skills, both verbal and written
• Strong interpersonal skills
• Ready to work rotating shifts, including weekends and public holidays in a 5-day work week
• Night shift will be required for this position and will be rotated among the team members.

Job Summary

The Public Relation (PR) / Partnerships / Paid Support Executive is responsible for executing PR, influencer engagement, and partnership initiatives to drive brand visibility, campaign reach, and commercial impact across Rooms and Food & Beverage. The role supports marketing campaigns through media outreach, collaborations, and content amplification, while contributing to revenue generation by strengthening external partnerships and brand positioning. The position works closely with internal and external stakeholders to foster a collaborative and effective working environment that enhances campaign performance, brand value, and top-line results.

Areas of Focus

This role focuses on PR execution, media and influencer management, partnership coordination, and campaign amplification. It supports the hotel’s marketing objectives by increasing brand exposure, strengthening external relationships, and improving campaign effectiveness through earned and partnered channels.

Strategic Responsibilities / Duties

1. Execute public relations plans including media outreach, press engagement, and coverage tracking.
2. Develop and maintain relationships with media partners, publications, and key industry contacts.
3. Source, coordinate, and manage influencers, including hosting arrangements and content deliverables.
4. Support and execute partnership initiatives, including barter deals, collaborations, and joint campaigns.
5. Drive campaign amplification through media placements, influencer content, and partner channels.
6. Prepare and coordinate PR materials including press releases, media kits, and communication briefs.
7. Track and report PR, influencer, and partnership performance including reach, engagement, and campaign outcomes.
8. Work closely with internal stakeholders including Marketing, Revenue, and Food & Beverage teams to align PR activities with campaign objectives.
9. Ensure brand consistency and messaging across all external communications and collaborations.
10. Monitor market trends, competitor activities, and media landscape to identify PR and partnership opportunities.
11. Manage timelines, deliverables, and coordination across multiple campaigns and stakeholders.
12. Ensure proper documentation and reporting of PR activities, partnerships, and campaign outcomes.
13. Perform other duties as assigned by the direct reporting manager.

Key Skills and Requirements

1. Diploma or Degree in Marketing, Communications, or a related discipline.
2. Minimum 2–4 years of relevant experience in public relations, partnerships, or influencer marketing.
3. Strong experience in media relations, influencer management, and partnership coordination.
4. Proven ability to execute campaigns and drive amplification through PR and partner channels.
5. Strong stakeholder management and coordination skills across internal and external parties.
6. Good writing and communication skills for press releases and media communications.
7. Ability to manage multiple projects and timelines in a fast-paced environment.
8. Strong attention to detail with a results-oriented and commercially aware mindset.

Job Summary

Chef De Partie (garde manger) is responsible for managing and overseeing a designated kitchen section, ensuringthe preparation and presentation of high-quality A la Carte, Buffet, and Catering dishes in accordance with hotel standards. This role supports the Sous Chef and Executive Chef in maintaining operational excellence, foodconsistency, timely service delivery, and cost control across all outlets and functions.

As a key member of the culinary team, the Chef De Partie brings creativity, discipline, and passion to every dish, delighting guests while maintaining consistency with established recipes and Standard Operating Procedures (SOPs).

Areas of Focus

The primary focus of this role is to ensure consistent food quality, timely preparation and replenishmentof buffet and live cooking items, strict adherence to hygiene and safety standards, and effective coordination within the kitchen team to support seamless service operations.

Strategic Responsibilities / Duties

1.   Prepare daily food items for A la Carte, Buffet, and Catering menus in accordance with approved recipes and current SOPs.

2.   Planning of menus consider availability of raw food and ingredients, availability of skills required in preparing new menus, style and standard of hotels.

3.   Ensure mise-en-place is prepared in advance to support efficient and timely service.

4.   Manage and operate the assigned kitchen section independently while maintaining quality standards.

5.   Station at the live cooking counter when required, ensuring prompt replenishment of buffet items and timely response to guest requests.

6.   Monitor food presentation, portion control, and consistency to meet brand and hotel standards.

7.   Maintain cleanliness and hygiene of the work area, storage facilities, and kitchen equipment in compliance with food safety regulations (HACCP standards where applicable).

8.   Ensure proper storage, labelling, and rotation of food items to minimize wastage and maintain freshness.

9.   Support cost control initiatives by minimizing spoilage, monitoring stock levels, and reporting shortages.

10. Assist in training and supervising cooks and trainees.

11. Coordinate with other kitchen sections to ensure smooth workflow during service.

12. Adhere strictly to health, safety, and fire regulations within the kitchen.

13. Participate in menu tastings, briefings, and continuous improvement initiatives.

14. Communicates to his/her superior any difficulties, guest and other relevant information.

15. Perform additional duties as assigned by reporting manager.

Key Skills and Requirements

1. Diploma certificate in Culinary Arts or equivalent professional training.
2. Minimum 2 years of experience in a similar role within a hotel or high-volume kitchen environment.
3. Knowledgeable in cooking techniques, food preparation,and kitchen operations.
4. Demonstrate awareness of food safety, hygiene regulations, and HACCP standards.
5. Ability to manage a section independently under pressure and detailed oriented.
6. Flexibility to work shifts, weekends, and public holidays as required by operations.
7. Candidates with relevant qualifications but no prior experience are welcome to apply.