Food & Beverage Service Executive (Tiffin Room) at Accor

Singapore, , Singapore -

Full Time

Start Date

Immediate

Expiry Date

20 Sep, 26

Salary

0.0

Posted On

22 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Team Leadership, Guest Relations, Upselling, Point of Sales (POS), Menu Knowledge, Staff Training, Operational Supervision, Complaint Handling, Microsoft Office, Interpersonal Communication, Hospitality Management, Food and Beverage Service

Industry

Hospitality

Description

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 A part of Raffles Singapore’s history since 1892, Tiffin Room continues to celebrate the heritage and flavours of North India. The restaurant offers an evocative dining journey across the North Indian palate, from Rajasthan to Punjab to Lucknow through a refreshed lunch and a la carte dinner. The restored interior décor of the restaurant includes reinstating the wooden floorboards in Tiffin Room to bring back features from the early 1900s based on research by our heritage consultants. Intricately patterned wood and mirror wall panelling add richness and create a signature visual language while colourful displays of Tiffin boxes are imbued with historical notes but modern in feel. Job Description The Food and Beverage Service Executive supervises the team by 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 guest’s dining experience expectations. Primary Responsibilities Oversees Daily Operations and Achieving Targets Oversees the set-up and operation of a station/section in a restaurant. Supervises and participates in running an efficient and profitable operation in the assigned areas. Assists the Outlet Manager/Assistant Outlet Manager in enabling employees achieve highest service and product delivery standards with a highest degree of client care and service at all times. Provides services for guests such as order taking and promoting the restaurant food and beverage offerings. Provides excellent service at all times to all of our guests based on established hotel standard operating procedures. Assists colleagues and guests efficiently and in a professional manner. Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails. Offers menu options, advice and takes orders. Offers drinks, pre, during and after meal service. Remembers guest’s preferences to extends personalised service. Takes guest’s Food & Beverage orders accurately and assures correct input in Point of Sales system. Double checks order list before "sending" ticket to the kitchen. Verifies guest satisfaction with each table during each course served. Uses the guest name appropriately and communicates it to restaurant colleagues and managers. Serves food in in a timely and efficient manner. Arranges all tables following established standards. Arranges and maintains all assigned side stations and continually stocks each station before and after every shift. Makes sure all silver and glassware is polished, wiped and spotless. Keeps all side stations clean at all the times. Keep chairs and banquettes clean and clear 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 wishes guests a warm farewell while thanking them for their visit. At the end of the shift, delivers all checks and reports to the appropriate place according to established standards. Follows through opening and closing duties. Adjusts service to suit guests’ requests and personalises any interaction with the guest. Uses a Heartist® approach – makes guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong. Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect. Ensures NEA rules and regulations are met and achieve. Actively engages in upselling and adds value. Relays any guest complaints to manager. Ensures efficiency of work in dish wash, pantry, and service preparations. Ensures cleanliness and work safety in food preparation and service areas. Carries out adhoc duties as assigned including, but not limited to sending operating equipment for cleaning or burnishing on weekly basis, sending soil linen for exchange for clean ones and collecting Food & Beverage requisition on daily basis. Providing a Leading and Consistent Guest Experience Promotes sales through direct guests’ contact. Constantly obtains guest feedback during operation ensuring guest satisfaction. Handles minor complaints and reports to the managers for proper follow up. 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, operator at all times. Management and Leadership of Outlet Acts as a mentor and role model to the Food & Beverage 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. Provides a high level of Safety and Security for guests and colleagues. Checks daily opening and closing duties. Training, Learning and Development of the Team Conducts regular on the job trainings for colleagues to develop their skills and knowledge. 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. Performs any other duties and responsibilities that may be assigned. Qualifications Candidate Profile 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 an advantage. Additional improvement programs in Food & Beverage an advantage. Working knowledge of Microsoft Office. Interpersonal skills – communicates easily/openly with integrity towards own action. Communication skills in English spoken/written. Reliable and consistent. Able to work as a team. Motivator, self-starter. Displays initiative and creativity. Open minded. Committed. Team leader, builder. Guest 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. Job-Category: Food & Beverage Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

Supervise daily restaurant operations and lead the service team to ensure high standards of guest satisfaction and product delivery. Manage staff training, mentor associates, and oversee the efficient running of food and beverage stations.