Food & Beverage Service Executive (New Restaurant)

Overview
Food & Beverage Service Executive (New Restaurant) at Raffles Hotel Singapore. The role supervises team members to ensure guests have a confident and satisfying dining experience and assists management in supervising overall operation and service standards to meet and exceed guests' expectations and contribute to outlet targets.
Primary Responsibilities
Provides excellent and high-quality service at all times to all guests based on established hotel standard operating procedures.
Oversees the setup and operation of a station/section in the restaurant.
Supervises and participates in running an efficient and profitable operation in the assigned areas.
Liaises with the outlet manager to actively encourage a professional and dedicated team.
Assists the Outlet Manager/Assistant Outlet Manager in enabling employees to consistently achieve the highest service and product delivery standards with the highest degree of client care and service at all times.
Provides services for guests such as taking orders and promoting the restaurant\'s food and beverage offerings.
Has extensive knowledge of the hotel's food & beverage menus to provide knowledgeable service, including liquors and cocktails, upselling products when possible.
Remembers guests' preferences and guests' names to extend personalized service.
Takes guests' Food & Beverage orders timely, professionally, accurately and inputs correctly in the Point of Sales system, including seat cover position or any allergens.
Verifies guest satisfaction with each table as appropriate based on guests and sequence of service and when the main course is served.
Uses the guest name appropriately and communicates it to restaurant colleagues, culinary colleagues where appropriate and managers.
Serves food/beverage and condiments correctly in a timely and efficient manner and at the correct temperature.
Arranges and maintains all assigned side stations and continually stocks each station before and after every shift.
Makes sure all silver and glassware are polished, wiped and spotless.
Keeps all side stations clean at all times.
Upkeeps and clears tables between courses throughout the dining experience.
Picks up checks before guests leave and wishes every guest a warm farewell.
Follows through opening and closing duties.
Adjusts service to suit guests' requests and personalizes interactions with the guest.
Actively engages in upselling and adds value.
Communicates any service shortfalls or possible negative guest perceptions to the manager on duty promptly.
Ensures efficiency of work in dishwashing, pantry, and service preparations.
Ensures cleanliness and work safety in food preparation and service areas.
Performs ad-hoc duties as assigned, including but not limited to sending operating equipment for cleaning, exchanging soil linen, assisting in stock counts and daily requisitions.
Gives a Leading and Consistent Guest Experience
Promotes sales through direct guest contact.
Constantly obtains guest feedback during operation to ensure guest satisfaction.
Handles minor complaints and reports to managers for proper follow-up.
Builds strong relationships with local guests and builds a loyal following.
Maintains confidentiality and discretion of guests, colleagues and operators at all times.
Management and Leadership of Outlet
Mentor and role model for Food & Beverage Associates.
Proactive, innovative with in-depth Food & Beverage and market knowledge.
Observes colleagues' performances, grooming and punctuality and communicates with 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
Conduct regular on-the-job training 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.
Continuously develops self-learning and development of own skills and knowledge.
Other Responsibilities
Performs any other duties that may be assigned by the manager.
Ensures NEA rules and regulations are met and achieved.
Uses a Heartist approach – makes guests and colleagues feel welcome, heart-warmed, incredible, and that they belong.
Ensures service standards and individual performances are 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
Knowledge and Experience
Certificate or diploma in hospitality or related field.
Minimum 2 years of relevant experience in an international cuisine restaurant.
At least 1 year of relevant experience in a similar capacity is an advantage.
Additional improvement programs in Food & Beverage are an advantage.
Working knowledge of Microsoft Office.
Pre-opening experience preferred.
Competencies
Guests, people-oriented.
Interpersonal skills – communicates openly with integrity toward own actions.
Technical service skills.
English language skills (spoken/written).
Reliable and consistent.
Good personal presentation, clean/tidy.
Motivator, self-starter.
Shows initiative and creativity.
Open-minded and adaptable.
Sense of urgency and ability to prioritize.
Team leader and team player; builds rapport and coordinates with the team.
Able to work in a culturally diverse environment.
Able to embrace and respond to change effectively.
Flexible and adaptable to different working locations.
Benefits
5-day Work Week.
Duty meals provided.
Colleagues' discount and/or preferential room rates at Accor hotels worldwide.
Flexible benefits – dental/optical/vacation expenses/children's education.
Medical and wellness benefit.
Comprehensive insurance coverage.
Local/overseas career development and growth opportunities.
Holistic learning and development opportunities.
Employment Details
Seniority level: Entry level
Employment type: Full-time
Job function: Other
Industries: Hospitality
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