Mixologist (1887 by André) at Accor

Singapore, , Singapore -

Full Time

Start Date

Immediate

Expiry Date

17 Sep, 26

Salary

0.0

Posted On

19 Jun, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Mixology, Bar Operations Management, Staff Supervision, Guest Experience Management, Inventory Control, Budgeting and Cost Control, Training and Development, HACCP Standards, POS Management, Cocktail Program Design, Interpersonal Communication, Project Management

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. Restaurant Profile 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 1887 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, Catering Sales 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. Qualifications 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. 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

Lead the bar operations and personality of 1887 by André, ensuring world-class hospitality and consistent beverage quality. Supervise the bar team, manage stock, and implement training to meet high service standards and sales targets.