Total 6 job vacancies by Heritage Hospitality Pte. Ltd.

At 21 Carpenter, we are committed to delivering exceptional guest experiences through well-maintained facilities and a safe, comfortable environment. We are seeking a hands-on and service-oriented Engineering Technician to support the day-to-day maintenance and upkeep of the hotel.

Reporting to the Director of Finance and Operations, you will play a key role in ensuring that all hotel facilities, guest rooms, equipment, and public areas are maintained to the highest standards. This role is ideal for individuals who enjoy troubleshooting, problem-solving, and working in a dynamic hospitality environment.

Key Responsibilities

Facilities Maintenance & Operations

• Maintain the overall condition, functionality, and appearance of the hotel’s facilities, guest rooms, public areas, and back-of-house spaces.
• Carry out routine inspections and preventive maintenance works to ensure equipment and building systems operate efficiently.
• Attend to and complete maintenance requests promptly, ensuring minimal disruption to hotel operations and guest experience.

Repair & Troubleshooting

• Perform basic repairs and maintenance works, including:

1. Carpentry
2. Painting and touch-up works
3. Plumbing repairs
4. Electrical maintenance
5. Air-conditioning and ventilation systems (HVAC)
6. Furniture repairs
7. Lighting replacement and repairs

• Diagnose and troubleshoot maintenance issues and implement appropriate corrective actions.
• Respond promptly to operational breakdowns and emergency maintenance situations.

Preventive Maintenance

• Participate in the Hotel's preventive maintenance programme to ensure all equipment and facilities remain in good working condition.
• Assist in monitoring maintenance schedules and ensuring work is completed according to established standards.

Guest & Operational Support

• Attend to guest maintenance requests in a professional, courteous, and timely manner.
• Work closely with other departments to support daily hotel operations and maintain service excellence.
• Support special projects, refurbishment works, and other operational initiatives as assigned.

Requirements

Qualifications & Experience

• Minimum 2–3 years of relevant experience in building maintenance, facilities management, engineering, hospitality, or a related field.
• Prior experience in a hotel, serviced residence, commercial building, or facilities environment will be an advantage.
• NITEC, Higher NITEC, or equivalent technical certification in Engineering, Electrical, Mechanical, Building Services, or a related discipline is preferred.

Why Join 21 Carpenter?

• Be part of a luxury boutique hotel with a strong focus on guest experience and service excellence.
• Work in a collaborative and supportive environment where your contributions make a direct impact on hotel operations.
• Opportunities to learn, develop, and grow your technical and hospitality skills.
• Competitive benefits and employee wellness programmes.

The above position plays a key role in maximising hotel revenue and profitability by supporting the development and execution of pricing, distribution, and inventory strategies. Working closely with the Director of Rooms & Revenue, this role ensures optimal business mix, accurate forecasting, and effective use of revenue management systems and distribution channels.

Revenue Strategy & Analysis 

• Assist in developing and implementing pricing and yield strategies to maximise room revenue, market share, and profitability. 
• Conduct daily, weekly, and monthly analysis of hotel performance, competitor benchmarking, and market demand. 
• Support the preparation of accurate revenue forecasts and budgets. 

Inventory & Pricing Management 

• Monitor and adjust room inventory and rate strategies across all distribution channels(brand website, OTAs, GDS, corporate accounts). 
• Ensure rate parity and distribution accuracy across all platforms. 
• Support group pricing decisions and evaluate displacement analysis for large bookings. 

Systems & Reporting 

• Maintain and optimize revenue management systems (RMS), channel manager, and PMS data accuracy. 
• Prepare and present regular performance reports, including pickup pace, segment mix, and booking trends. 
• Track and report on key KPIs such as ADR, RevPAR, Occupancy, and Market Penetration Index. 

Collaboration & Communication 

• Work with Sales & Marketing teams on promotions, campaigns, and packages to drive demand. 
• Coordinate with Reservations and Front Office to ensure smooth execution of pricing and inventory strategies. 
• Support Director of Rooms & Revenue in strategy meetings and provide insights for decision-making. 

Qualifications 

• Bachelor's diploma or degree in Hospitality Management, Business Administration, Finance, or related field 
• Minimum 2-3 years of revenue management experience in hotel or hospitality sectors
• Proven experience with revenue management software and systems (e.g., IDeaS, Duetto, or similar platforms) 
• Strong analytical and financial modeling skills with proficiency in Excel and data analysis 
• Solid understanding of hotel operations, rate structures, and distribution channels 
• Excellent communication and presentation skills 
• Strong organizational and time management abilities with attention to detail 

The Sales Manager is responsible for managing sales activities and events in line with the annual sales and marketing plan, and to achieve/exceed the budget and sales strategy for 21 Carpenter —Singapore's luxury boutique hotel. This role drives commercials across all hotel verticals, including guest rooms, event spaces (Kee's Restaurant, Level 3Garden Terrace, and Level 9 Rooftop Lounge), and our curated collection of 21Carpenter branded merchandise.

ACCOUNTABILITIES:

• Work closely with the Director of Rooms & Revenue to establish clear, identifiable, and achievable sales targets across rooms, event spaces, and merchandise.
• Sell and curate event experiences across Kee's Restaurant, the Level 3 Garden Terrace, and the Level 9 Rooftop Lounge — matching each space to the right occasion, from intimate private dining to corporate gatherings and social celebrations.
• Promote and sell the 21Cmerchandise collection to in-house guests, event clients, and external customers, identifying opportunities to integrate merchandise into packages and event offerings.
• Identify new marketing opportunities and analyse market trends by reviewing monthly reports and sales forecasts.
• Solicit existing and new corporate accounts to generate bookings and achieve hotel revenue goals in occupancy, average rates, events, and merchandise sales.
• Build and strengthen relationships with existing and new customers to enable future bookings through sales calls, entertainment, site inspections, and curated experiences at the property.
• Respond promptly to all forms of enquiries, providing personalised proposals that reflect the boutique nature of 21 Carpenter.
• Execute and support the operational aspects of business booked (e.g., generating proposals, writing contracts, customer correspondence).
• Interact with guests to obtain feedback on product quality, event experiences, and merchandise, sharing insights to continuously improve offerings.
• Maintain flexibility to performing other duties and projects as required to support the hotel's overall business objectives.

QUALIFICATIONS:

• Minimum 3 years of experience in a similar capacity in sales and marketing or related field.

SKILLS:

• Strong written and verbal communication skills.
• Excellent customer skills, interpersonal skills, results oriented & highly motivated.
• Proactive problem-solving attitude and hunger for business.
• Proven ability to sell, plan & execute events effectively with a strong attention to details.
• Proficient in the use of Microsoft Office and other industry systems such as Opera Cloud

JOB SUMMARY

The Jr Sous Chef is responsible for supporting leadership to the culinary team, assisting directions in driving stellar business profitability and productivity, alongside leading the team by example in providing outstanding service, adhering to all established standards & procedures.

ACCOUNTABILITIES:

Responsibilities include creating and upholding a positive culture, assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Executive Chef’s absence to ensure that the culinary team has proper direction.

1. Support & oversee food preparation to meet the specifications of guests in a timely manner.

2. Enforcing cost control measures are in place with accuracy in the measurements of kitchen ingredients and food portions.

3. Ensuring the culinary team adheres to set standards, procedures, department rules and sanitation requirements, constantly improving upon for further effectiveness.

4. Support maintenance with all kitchen tools & equipment, taking necessary corrective actions.

5. Managing the kitchen inventory and ensuring supplies are fresh and of high quality.

6. Ensuring proper food temperatures when cooking and managing proper storage at all times.

7. Taking charge of kitchen opening, closing and administrative duties as directed.

8. Supporting in purchases ranging from equipment to managing food stock ordering according to appropriate budget & par levels set and managed according to business needs.

9. Ensure sufficient staffing levels are maintained, with training & development planned, implemented & monitored for all team members; induction and mentorship with continuing development opportunities, supporting their employment & growth journey.

10. Review and implement action plans according to directions shared covering matters ranging from HR, cost control and guest feedback.

11. All workplace safety and food hygiene regulatory guidelines must be strictly adhered to by all team members, at all times.

12. To maintain flexibility to perform other duties and projects as required and deemed necessary to support the Hotel’s overall business objectives.

QUALIFICATIONS:

· A diploma holder preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.

· Minimum 5 years of experience in European culinary and 3 years managerial experience.

SKILLS:

· Knowledgeable and passionate about European and Asian cuisine preferred.

· Attentive, adaptive, strong team player with an eye for detail, whilst still having the ability to work independently with minimum supervision.

The Reservations Executive plays a key role in maximizing hotel occupancy and revenue by efficiently handling reservation requests, ensuring accuracy in bookings, and delivering exceptional guest service. This position requires strong attention to detail, knowledge of hotel systems, and the ability to upsell services to enhance guest experience.

Job Responsibilities include but are not limited to the following: 

• Provide prompt service delivery in all aspects of reservations sales and booking cycle (eg. phone sales, inquiry handling, turn-around response and follow through). 
• Maintain knowledge of special rates/offers/promotions. 
• Process reservation inquiries from various channels. 
• Process prepayments & deposits from guest or 3rd party. 
• Accommodate and document special requests received. 
• Ensure all reservations are thoroughly reviewed prior to the guest’s arrival. 
• Manage “no show” / cancellation penalties and ensure accurate charging. 
• Ensure charging for all pre-paid bookings are processed daily. 
• Monitor room balancing on regular basis and ensure inventories and availabilities are up to date in all channels. 
• To constantly review room availability to maximise occupancy and revenues. 
• Oversee accuracy of room blocks, reservations, and group market codes. 
• Perform daily shared tasks which includes but not limited to arrival report check, reservations made yesterday, cashiering and email replies. 
• Collate and submit daily reports for internal use and vendors / partners. 
• Monthly checks and submission of commission invoice across all platforms. 
• To maintain flexibility to perform other duties and projects as required and deemed necessary to support the Hotel’s overall business objectives. 

QUALIFICATIONS 

• Diploma/Degree in Hospitality Management or related field. 
• Minimum 1–2 years of experience in hotel reservations or front office operations. 
• Proficiency in hotel PMS (e.g., Opera Cloud, Synthesis) and MS Office. 
• Strong communication and interpersonal skills. 
• Ability to multitask and work under pressure in a fast-paced environment. 

Key Competencies: 

• Customer-centric approach 
• Attention to detail and accuracy 
• Problem-solving and decision-making skills 
• Team player with a positive attitude 

JOB PURPOSE:

The F&B Service Attendant is responsible for ensuring all guests receive great experiences through the delivery of outstanding service, adhering to all established standards & procedures.

ACCOUNTABILITIES:

Responsibilities include upholding a positive culture with genuine service, a vibrant personality, personal finesse, professionalism and proactiveness towards achieving departmental goals.1. Undertake restaurant operational tasks which includes taking of food & beverages orders

2. Display of excellent customer service at all times, greet and welcome guests in a warm and friendly manner

3. Create great customer experience and attentive towards the customers and their queries

4. Ensure prompt serving and clearing of plates after guests complete dining

5. Maintain high standards of cleanliness within the restaurant

6. Support manager in ensuring station is well maintained and well stocked

7. Any other tasks/duties as assigned by Supervisors

KNOWLEDGE / QUALIFICATIONS:

Minimum tertiary education with minimum 1 year experience in F&B service