Total 116 F&B / Tourism / Hospitality job vacancies in Seventeen Mile Rocks

Job Responsibilities:

- Perform guest check-in and check-out procedures.

- Attend to guest enquiries professionally via phone, email and walk-ins.

- Handle room reservations and update guest details in the hotel system.

- Conduct regular floor checks and ensure public areas are clean and presentable.

- Coordinate with housekeeping to ensure rooms are ready for arriving guests.

- Assist guests with directions, recommendations and general enquiries.

- Prepare shift handover reports and update operational logs.

- Assist with inventory checks and stock replenishment when required.

- Support night audit and operational duties when assigned.

- Perform any other duties assigned by the Management.

Requirements:

- Friendly and service-oriented personality.

- Comfortable interacting with guests from different nationalities.

- Able to work independently and as part of a team.

- Able to work weekends and public holidays when required.

- No experience required. Training will be provided.

Preferred Availability:

- Minimum 2 to 3 shifts per week.

- Able to commit for at least 3 months preferred.

- Morning, Afternoon and Night shifts available.

What We Offer:

- Flexible scheduling.

- Hands-on hospitality experience.

- Friendly and supportive working environment.

- Opportunity to learn front office, reservations and hotel operations.

The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. Main responsibilities include but not limited to quality and cost control as well as learning and development of colleagues.

Primary Responsibilities

Food quality

• Monitors food quality and consistency and ensures that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food product specifications.
• Daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.

Cost control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene and sanitization

• Responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Training, learning and development of culinary team

• Responsible for the induction and on boarding of new hires.
• Ensures that colleagues are trained in, and complies with hotel’s rules and regulations.
• Ensures that colleagues are trained in, and complies with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures.

Management and leadership of the culinary team

• Oversees the effective and professional operations of assigned kitchen.
• Ensures smooth and effective communication amongst the kitchens and other departments.
• Manages the conduct of subordinates and follows through with any employee grievances when necessary.
• Ensures that all deadlines assigned by supervisors are met.

Involvement in wider job function relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and to develop to a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports Accor’s Corporate Social Responsibility program.

Candidate Profile

• Minimum Professional Certificate in a Culinary-related field .
• Minimum of 3 years of relevant experience in the Food & Beverage industry (hotel and free standing restaurant) in similar position, preferably in a reputable establishment or celebrity chef restaurant.
• Good interpersonal skills with ability to communicate with all levels of colleagues.
• Service oriented with an eye for details.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative under dynamic environment
• Self-motivated.

Restaurant Profile

Celebrity MasterChef Jereme Leung, one of the most influential chefs in the modern Chinese culinary movement, returns home to Singapore with 藝yì by Jereme Leung. 藝yì, which stands for art in the Chinese language, awakens your appetite and senses. Alluding to the fine art of Chinese dining, it references centuries of culinary mastery woven into the intricacies of Chinese cuisine presented in the restaurant. Featuring artistic adaptations of provincial cuisine from across the different regions of China, Jereme will be using single sourced and seasonal ingredients with a contemporary approach to deliver refinement and sincerity.

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.

1. Undertake menu planning

2. Oversee and participate in the preparation and cooking of all main dishes and Kuehs and other in accordance with specified menus on time to deliver to various outlets.

3. Check quantity and quality of stock received and notify suppliers of deficiencies.

4. Oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchens equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen and dining room as appropriate.

5. Ensure that the appropriate clothing, including head wear, is worn at all times in accordance with the health guidelines. 

6. Supervise / Train the junior Kitchen Staff Team on shift.

7. To undertake such other duties as may be assigned from time to time.

Company Overview

Positano Risto offers a relaxed indoor-outdoor setting serving hearty halal Italian cuisine and alcohol-free drinks. It provides a Muslim-friendly Italian dining experience for diners worldwide who love authentic Italian food.

Job Summary

Join our Italian restaurant as an F&B Executive supporting daily operations to deliver seamless, exceptional dining experiences focused on guest satisfaction and hospitality.

Responsibilities

• Support the General Manager in overseeing daily restaurant operations to ensure smooth service delivery
• Deliver exceptional guest service by actively maintaining guest satisfaction throughout the dining experience
• Address and resolve customer complaints promptly and professionally to uphold service quality
• Monitor guest feedback and implement service improvements to enhance the table service experience
• Assist in developing and executing marketing strategies and promotional activities to attract and retain customers
• Coordinate and assist in planning food and beverage events, promotions, and functions to boost engagement
• Perform additional duties as assigned to support restaurant operations and team goals

Preferred competencies and qualifications

• Prior experience in a similar F&B role is an advantage but not mandatory
• Basic understanding of Italian cuisine is a plus
• Positive attitude with a strong commitment to delivering excellent customer service
• Ability to multitask effectively in a fast-paced environment
• Team player with good communication skills
• Flexibility to work various shifts, including weekends and public holidays

* basic monthly salary + additional variable monthly payouts ($350-$400)

About ATLAS Bar Singapore:

Nestled in the heart of Singapore, ATLAS is a forerunner in the region’s cocktail culture, celebrated for its Art Deco setting and world-class hospitality. We are an opulent and elegant establishment that boasts an extensive collection of rare and exquisite spirits, wines and champagnes from around the world. Our venue offers a unique blend of classic European charm and contemporary luxury, providing an unparalleled experience for our guests over the past seven years.

About Job Position:

We are on the hunt for a dynamic hospitality service professional! Come on board and take your passion for creating memorable guest experiences to the next level in our high-touch, refined environment. 

As a valued member of our staff, you'll develop and gain invaluable F&B knowledge while working alongside our management team. Take the satisfaction of your contribution to the overall success of our drinking and dining experience. Our commitment to growth extends to our employees, and if you have a genuine passion for all things drinks and food, ATLAS is the ideal place for you to thrive.

Ideally you will have had some exposure in top-tier guest experience or a love of European cuisine and dining habits. However, a genuine desire to provide sincere, committed service leading to return guest satisfaction is considered a greater requirement for the role. 

This is a full-time position, 5 shifts per week, ready for someone who wants to make an impact and create a career in the hospitality industry. 

Duties and Responsibilities:

·       Has a genuine desire to provide an unparalleled guest experience. 

·       To consistently offer professional, attentive and warm service.

·       To have full knowledge of all menus and beverage lists as well as other special promotions taking place in ATLAS during the service.

·       Able to confidentially and professionally hold and manage a station of tables, providing full table service to ATLAS standard.

·       Able to demonstrate a thorough understanding of ATLAS policies and procedures, sequence of service standards.

·       Able to welcome guests, provide a professional, accurate introduction of the ATLAS drinking menu including inspiration and story.

·       Must display strong knowledge of all drinking menu items, garnishes, ingredients and preparation methods. 

·       Must display strong knowledge of all dining menu items, ingredients, allergens and preparation methods. 

·       To execute all side duties assigned to Floor team members at agreed quality, complete in a timeframe as assigned by the Manager.

·       Attend daily shift briefing, noting Return and PX guest information pertinent to that service.

Do you thrive in a fast-paced environment? 

At ATLAS, we embrace the excitement and energy of a fast-paced environment. Experience the thrill of working in a dynamic atmosphere where you can continuously challenge yourself and grow as a professional.

If you are dedicated to excellence, and eager to contribute to a team that values your skills, then we want to hear from you! Whether you're an experienced professional or just starting your journey in hospitality, we welcome you to apply. We believe in fostering growth and are committed to developing your skills and knowledge within the World of hospitality. 

Are there other benefits? 

Our commitment to growth extends to our Employees, and if you have a genuine passion for guest experiences as well as all things food and drink, ATLAS is the ideal place for you to thrive.

Join our team and enjoy fantastic benefits, including:

·       Monthly Service Charge: As a member of our team, you'll have the opportunity to earn a monthly service charge. Your dedication and outstanding service will definitely be rewarded.

·       Medical and Dental Benefits: We care about your well-being. As part of our commitment to our Employees, we provide medical and dental benefits to ensure you stay healthy and happy.

Yearly Work Anniversary Incentives:

We value our Employees and believe in recognizing their hard work. In addition to competitive wages, we offer an annual work anniversary incentive to celebrate your work anniversary with us.

About the Restaurant

Perfect for enjoying Singapore's year-round summery weather, Raffles Courtyard is the charming alfresco bar and lounge where the city comes to socialise in style. Discover refreshing summer drinks and flavours of the region – including authentic Singaporean delights, Southeast Asian tapas and Peranakan signatures – in a lushly landscaped alfresco courtyard with a relaxed and welcoming vibe.

Job Description

The Resident Bartender prepares mixes and serves drinks and beverages correctly to all guests. He/she engages with our guests during their visit, receives and serves orders and delivers accordance to Raffles Hotel Singapore service standards.

Primary Responsibilities

Overseeing Daily Operations and Achieving Targets

• Supports Resident Mixologist in providing world-class hospitality and drinks making.
• Ensures operating par stock for OS&E and beverage.
• Adheres to bar Standard Operating Procedures.
• Delivers quality and consistency of all drinks served in accordance with the bar recipe by Raffles Hotel Singapore.
• Ensures maintenance equipment checklist to be conducted on weekly basis with Engineering and Housekeeping team.
• Ensures bar/outlet and related areas and outlet hygiene are kept to Raffles Hotel Singapore and HACCP standards.
• Ensures cleanliness and appearance of the bar/outlet and related areas at all times and takes immediate action when required.
• Attends all Raffles Hotel Singapore or Food & Beverage training platform for all colleagues.
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, FutureLog, etc.).
• Is present in the bar/outlet during all key operation periods.
• Achieves or exceeds outlet’s goal and sales target.
• Delivers personalise guest experience and in accordance to MOQ, Forbes and LQA Standards.
• Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, colleague or operator at all times.
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts.

Marketing Plan and Revenue Management

• Able to comfortably and confidently answer questions and attend to queries or feedback regarding Raffles Hotel Singapore and bar.
• Makes recommendations to the Management on other potential sources of revenue e.g. promotions etc.
• Carries out appropriate and effective measures to improve control of costs, expenses, and labour.

Training, Learning and Development of the Team

• Attends Raffles Hotel Singapore or Food & Beverage training for all colleagues.
• Completes On-the-Job-Trainings and develops new skills and knowledge.
• Assists and guides the departmental orientation for new colleagues.
• Adheres to Raffles Hotel Singapore fire and safety, emergency procedures and hygiene NEA rules and regulations are met and achieve.
• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

• At least 1 year of relevant bar experience with similar standing or profile.
• Knowledge of classic/international cocktails, spirits and hospitality.
• Proficient in Microsoft Office and basic POS management.
• Previous relevant bar experience with similar standing or profile as bartender.
• Passionate in beverage and cocktail making and knowledge of alcoholic beverages and mixing of drinks.
• Ability to work with a team of diversified background and support the team accordance to Raffles Hotel Singapore policy and plan.
• Certified with valid National Environment Agency (Singapore) Basic Food Hygiene Handler.
• Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the hotel.
• Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders.
• Service oriented with an eye for details, passion and innovative for Food & Beverage.
• Ability to work effectively and contribute in a team across divisional borders.
• Good presentation and influencing skills.
• Flexible and able to embrace and respond to change effectively.
• Guests and people oriented.
• Self-driven. Positive and passionate.
• Anticipate guest need.
• Able to work under pressure.

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.

Job Summary

A manager leads a team or department to ensure efficient operations and achievement of business goals. They connect leadership with frontline employees by managing resources, guiding performance, resolving conflicts, and communicating company priorities clearly.

Responsibilities

• Lead and coordinate team activities to achieve operational efficiency and meet business objectives
• Develop and implement strategic plans to align team efforts with company goals
• Manage resources effectively to optimize productivity and support team needs
• Conduct performance evaluations to provide constructive feedback and foster employee growth
• Resolve conflicts within the team to maintain a positive and collaborative work environment
• Communicate company-wide priorities clearly to ensure team alignment and focus

A Senior Cook leads daily kitchen operations, oversees food preparation, and maintains quality and hygiene standards. They manage junior staff, control inventory, and support the Head Chef with menu creation and cost control to ensure efficient kitchen workflows.

A waiter supervisor bridges the gap between management and waitstaff. They ensure dining operations run smoothly by training staff, coordinating shifts, maintaining health and safety standards, and stepping in to resolve customer complaints or expedite service during peak hours.

The Shift Leader is responsible for carrying large trays with food from the kitchen to any table in the restaurant. He/She ensures all dishes match the ticket including modifiers and special requests. He/She delivers the correct food to the correct table number. He/She computes food or beverage service bills and verifies completeness of customer orders. He/She examines food on the tray enroute from kitchen or beverages enroute from service bar. He/She then compares the items with the listing on customer order to verify completeness and accuracy of the order. He/She operates machines similar to the cash register to compute charges.

• Apply quality systems.
• Contribute to customer service over various platforms.
• Cultivate productivity and innovative mindset.
• Demonstrate the service vision.
• Follow food and beverage safety and hygiene policies and procedures.
• Implement operations for service excellence.
• Interact with and serve f&b guests.
• Maintain food and beverage service environment.
• Maintain quality control procedures.
• Prepare for service.
• Project a positive and professional image.
• Provide go-the-extra-mile service.
• Provide safety and security for guests.
• Respond to service challenges.
• Solve problems and make decisions at operations level.
• Use essential features of a computer.
• Use primary functions and applications of a tablet.
• Work in a diverse service environment.
• Able to work Split Shift / Weekdays and Public Holidays

As a Chef, you’ll create high-quality Chinese dishes, help with menu planning, and keep our kitchen running smoothly. This role is perfect for someone who loves Chinese cooking and thrives in a fast-paced environment.

Responsibilities:

• Prepare and cook Chinese dishes to a high standard.
• Select fresh, quality ingredients to ensure authentic flavors.
• Work on menu ideas and introduce new dishes using seasonal ingredients.
• Maintain a clean, safe, and organized kitchen.
• Train and guide junior kitchen staff.
• Manage food inventory, control costs, and reduce waste.
• Work with front-of-house staff to ensure smooth service and guest satisfaction.

Requirements:

• Proven experience as a Chef in Chinese cuisine, preferably with 3-5 years in a mid- to high-end restaurant.
• Skilled in Chinese cooking methods like stir-frying, steaming, and roasting.
• Culinary training or experience in Chinese or Asian cuisine.
• Good communication and team leadership skills.
• Knowledge of food safety and hygiene standards.
• Passionate about Chinese flavors and delivering quality dishes.
• Able to work evenings, weekends, and holidays as needed.

The Raffles Service Agent / Executive delivers friendly and professional service that meets guest’s reservation experience expectations prior to their arrival.

Primary Responsibilities

Delivers Friendly and Professional Service

• Ensures smooth operation of Raffles Service department by attending to incoming calls, fax and emails that are pertaining to room reservation.
• Obtains all the necessary information to complete a room reservation in the Opera system, i.e. stay dates, flight details, rates, special requests and reservation notes.
• Completes the reservation process by combining all reservation details (including any Food and Beverage or Spa arrangements) and sending a confirmation to the guest.

Focuses on Guest Experience

• Supports guest’s decision to proceed with the reservation by providing accurate information on the price, room type, availability and the amenities.
• Is well versed with the preference of the regular guests and provide them with the consistent service anticipating their needs in advance.

Involvement in Wider Job Function Actions/Relationships

• Supports the Raffles Service colleagues to achieve upsell goals in various revenue streams.
• Coordinates with other departments (Front Office, Concierge, Food and Beverage, Raffles Spa, Housekeeping and Butler) on the guest’s needs and requirements.
• Works closely with Revenue department to be aware of the occupancy of the hotel (i.e. sold out dates, blackout dates and the need periods).
• Advises Raffles Service Manager of any deviations in rate applications or reservations arrangement.
• Maintains an accurate and updated filing system of all correspondence.
• Is familiar with hotel’s credit policies and handles billing instructions correctly.
• Performs clerical and administrative duties.
• Adheres to Raffles Hotel Singapore and Room Reservations department standard operating procedures, guidelines and grooming standards.
• Supports hotel's CSR and sustainability efforts.
• Ensures service standards and individual performance are aligned with Accor Hotels Values.
• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

• Minimum tertiary education or equivalent.
• Knowledge of and experience of relevant software applications – spreadsheets, word processing and database management.
• Minimum 1 to 2 years of relevant experience in the hotel industry.
• Required to work on weekends, public holidays and rotating shift.
• Strong interpersonal skills with ability to communicate with all levels of colleagues.
• Service-oriented with an eye for details.
• Ability to work effectively and contribute to the team.

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.

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 multicultural flavours that shape the city today, interpreted through his refined French techniques. The menu revives flavours from Raffles’ early dining rooms and evokes the elegance of Victorian dining rituals, served on the hotel’s iconic vintage silverware. A thoughtfully curated beverage programme pairs old- and new-world expressions with bespoke alcohol-free creations inspired by Nanyang flavours. 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 Mixologist is one of the key pillars of the new restaurant by André, leading the venue personality and soul. The Mixologist is to assist the restaurant management team, to lead, supervise the bar operation and maintain the service standards of the restaurant/bar, to meet and exceed the guest’s experience.

Primary Responsibilities

• Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations. 
• Understands, embraces, and integrates corporate values into everyday duties and responsibilities. 
• Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external guests. 
• Supports project management including research of equipment, materials, supplies and methods, sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project. 
• Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the hotel. 
• Maintains a productive climate and confidently motivates, mobilises, and coaches team members to meet high performance standards and goals. 
• Listens, writes, and speaks effectively, and positively relates and interacts with co-workers and others. 
• Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option. 
• Supports the restaurant management team to develop plans, prioritises, organises and manages resources in order to accomplish business goals within a specific time period. 
• Supports the restaurant management team to prepare bar training manual and conduct departmental service training in coordination with Learning and Development Manager. 
• Supports Restaurant General Manager to review simulation processes and update evaluation criteria for smooth opening. 

Oversees Daily Operations And Achieving Targets

• Supports the restaurant management team in maintaining the quality and consistency of beverage and hospitality at the outlet. 
• Supports the restaurant management team in providing world-class hospitality and quality cocktails, and non-alcoholic beverages (coffee, tea, etc.). 
• Ensures operating par stock for OS&E and beverage. 
• Adheres to the bar Standard Operating Procedures. 
• Adheres to the bar recipe in FutureLog created by the restaurant management team.  
• Ensures maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.  
• Ensures bar/outlet and related areas and hygiene are kept to HACCP standard and requirement. 
• Ensures cleanliness and appearance of the bar/outlet and related areas at all times and take immediate action if needed or required.  
• Supports the restaurant management team in Food & Beverage training platform for all bar colleagues. 
• Supports the restaurant management team in Raffles Hotel Singapore beverage programs through Public Relation, media and industry outreach.  
• Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, Sevenrooms, FutureLog, etc.). 
• Is present in the bar/outlet during all key operation periods. 
• Achieves or exceeds bar/outlet’s goal and sales target. 
• Always demonstrates professionalism and ethic at all times.  

Provides A Leading And Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guests’ database. 
• Handles guest complaints and comments competently and swiftly. 
• Supports the restaurant management team and the bar team to deliver exceptional guest experience and in accordance to MOQ, Forbes and LQA Standards.  
• Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.  
• Maintains levels of confidentiality and discretion of the guest, colleague, and operator at all times.  

Management And Leadership Of Outlet

• Supports the restaurant management team and demonstrates as a role model for the bar team.  
• Colleague support and guest service during all major meal periods. 
• Supports the team to be consistent in-service standards and deliver excellent service standards. 
• Supports colleagues to achieve common goals and build a strong team work. 
• Displays cultural affinity and shows empathy to all team members.  
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions.  
• Actively enforces colleague motivation and team building. 
• Observes colleague’s individual performance, grooming, punctuality. 
• Provides a level of Safety and Security for guests and colleagues.  
• Assists in recruitment, inducts and trains the team who are competent and confident. 
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency/Singapore Food Agency standards. 
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises Senior Assistant Director of Food & Beverage on topics of importance. 
• Attends monthly departmental meeting and communicates with the team. Follows up on projects assigned if any.  
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management  

• Comfortably and confidently answers questions and attends to queries or feedback regarding Raffles Hotel Singapore or bar/outlet.
• Makes recommendations to the Management on other potential sources of revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of costs, expenses, and labour.
• Ensures all reports generated are accurate before submission.

Training, Learning And Development Of The Team 

• Arranges training for all colleagues in line with established training requirements and co-ordinates all arrangements for proper execution.
• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
• Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

• Performs any other duties that may be assigned by the Head of Department.
• Coordinates all functions with Culinary Team, Events Team and Service Team to ensure maximum efficiency.
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility and sustainability efforts.
• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

• Bachelor's degree in hospitality management.
• At least 10 years of experience in craft cocktail programs.
• At least 5 years of supervisory experience with similar standing or profile.
• In-depth knowledge of classic/international cocktails, spirits and hospitality.
• Proficient in Microsoft Office and basic POS management.
• Previous relevant bar experience with similar standing or profile as supervisory role.
• Strong knowledge of alcoholic beverages and mixing of drinks.
• Certified with valid national Environment Agency / Singapore Food Agency (Singapore) Basic Food Hygiene Handler.
• Ability to learn new programmes / systems quickly.
• Computer skills (incl. Microsoft Excel) and ability to learn new programs/systems quickly.
• Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders.
• Service oriented with an eye for details, passion and innovative for Food & Beverage.
• Ability to work effectively and contribute in a team across divisional borders.
• Good presentation and influencing skills.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative in dynamic environment.
• Passionate in beverage and cocktail making.

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.

Reports to

Security Supervisor/ Assistant Security Manager

Roles and Responsibilities

1. Must be responsible, disciplined, and able to lead by example, highly motivated and influence others positively

2. Primary duty is to assist in safeguarding CHS properties and assets

3. Secondary duty is to be a Service Ambassador of CHS.  In short, to ensure that guests of CHS have a safe and memorable experience

4. Conduct random checks on consignments and staff entering/leaving the hotel and their personal belongings at the security checkpoint to impede pilferage

5. Identify and report unusual or suspicious occurrences in the hotel to Superiors

6. Perform traffic enforcement patrols and take enforcement action against illegal parking

7. Performs basic Fire Command Centre (FCC) duties

8. Performs Access Control & Validation duties at Security Checkpoint including handling of lost and found property

9. Performs Witness and Bank Chaperone duties.11. Performs Lobby Surveillance and Driveway duties

10. Respond to Room safe and Door lock matters

11. Conduct basic Investigation/ Fact-findings and provide assistance to Guests/ Staff when handling incidents and generate incident reports.

12. Assist in planning the team deployment roster

13. Other duties encompass patrolling CHS property, security pass exchange, neutralize any domestic conflicts or criminal activities within CHS, monitoring of CCTVs, security coverage / chaperones for VIPs, checking on contractor’s work, identifying structure or operational deficiencies, identify security and safety hazards and report them to the supervisors

14. Any other duties as and when assigned by the Security Supervisor/ Assistant Security Manager

Education and Work Experience

1.     GCE ‘N’ Level or equivalent

2.     Minimum 1 year of relevant experience in security operation

3.     Possesses Security Officer License and relevant PWM module certificates

4.     Shift work including weekends, PH and when required

About the Role

We are looking for a motivated Commis Chef (junior) to join our fine dining Japanese kitchen. You will assist in basic food preparation, support the kitchen team in daily operations, and learn the fundamentals of Japanese cuisine in a professional and supportive environment.

Responsibilities

• Assist the Senior Chefs in all kitchen operations, including food preparation, cooking, plating, and maintenance of kitchen equipment and work areas.

• Ensure all food items are prepared according to standardised recipes and presentation guidelines.

• Maintain high standards of cleanliness and organisation in the kitchen.

• Collaborate with the team to develop new dish ideas and improve existing menu items.

• Uphold food safety and hygiene practices at all times.

Requirements:

• Min 1 to 2 years’ of relevant experience in Japanese cuisine.

• Formal culinary training or relevant experience in a professional kitchen environment.

• Knowledge of food preparation techniques, kitchen equipment, and food safety regulations.

• Passion for creating delicious, high-quality dishes and a commitment to continuous learning and development.

• Ability to work well under pressure and maintain a positive attitude.

• Team player with good communication skills.

• Flexibility to work split shifts, including weekends and public holidays.