Head Mixologist

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SSG HOTELS PTE. LTD.
Head Mixologist - Bartender
MCF-2024-1612576
222 SYED ALWI ROAD 207781
Full Time
Senior Executive
5 years exp
F&B, Hospitality
$2,800 to $5,500 Monthly
2 applications Posted 01 Nov 2024 Closed on 01 Dec 2024
An exciting opportunity has arrived at The Garcha Group, Singapore’s luxury boutique hotel group with four hotels in Singapore, all of which are franchised under Marriott International—the world’s largest and most prestigious hotel company.
Hotels:
Maxwell Reserve Singapore, Autograph Collection
The Vagabond Club, a Tribute Portfolio Hotel
The Serangoon Club, a Tribute Portfolio Hotel
Restaurants & Bars:
Yellow Pot, Anouska's (Duxton Reserve)
Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)
The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)
GupShup (The Serangoon House)
Benefits:
As an associate of a Marriott hotel, you, your parents or parents-in-law, children, spouse/domestic partner, and siblings are eligible for discounts on F&B and room rates in 8,700+ hotels worldwide.
Access to the “Global Learning + Development” tool for personalized learning experiences.
Comprehensive health insurance plan with Raffles Insurance with the option to upgrade at subsidised corporate rates.
2-night yearly staycation including all meals and beverage (incl. alcoholic) in any of the four Garcha Group hotels in Singapore.
20% off food & beverage at Garcha Group restaurants and bars and all Marriott hotels.
Responsibilities:
Food & Beverage Service:
Develops plans and prioritises, organises, and manages resources to accomplish business goals within a specific period.
Maintains the bar training manual and conducts departmental service training in coordination with the Learning and Development Manager.
Supports review simulation processes and updates evaluation criteria for smooth operation. Interacts with guests and colleagues in a friendly and courteous manner.
Has extensive knowledge of our food & beverage menus. Takes orders and can confidently offer different menu options and advice.
Remembers a guest’s preferences to extend a personalised service.
Takes guest’s food & beverage orders accurately and assures correct input into the Point-of-Sale system.
Ability to anticipate a guest’s needs and verifies guest satisfaction with each table during service.
Serves food and drinks in a timely and efficient manner.
Makes sure that all products served are accounted for on the final bill before presenting it.
Clears tables throughout the guest’s experience in accordance with the hotels standard operating procedure.
Delivers all checks and reports to the appropriate place according to established standards. Adjusts service to suit guests’ requests and personalises any interaction with them.
Uses a Heartist approach – making guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
Overseeing Daily Operations and Achieving Targets:
Maintains the quality and consistency of the beverage program and service within the outlet.
Able to monitor an operating par stock of OS&E and beverage.
Adheres to outlet recipes in Material Control.
Ensures that a maintenance equipment checklist is conducted on a weekly basis.
Liaises with the Engineering and Housekeeping team as necessary. Ensures the outlet and related areas are kept to HACCP and hygiene standards.
Always ensures cleanliness and appearance of the outlet and related areas.
Provide a Leading and Consistent Guest Experience:
Promotes sales through direct guest contact.
Constantly obtains guest feedback during operation to ensure satisfaction.
Assists in building a loyal following and return guest database.
Handles guest complaints and comments competently and swiftly.
Maintains levels of confidentiality and guest, colleague, and operator discretion at all times.
Management and Leadership of Outlet:
Displays cultural affinity and shows empathy to all team members. Observes a colleague’s individual performance, grooming, and punctuality.
Assists in recruitment and in inducting and training new colleagues.
Supports project management, including research of equipment, materials, supplies, and methods.
Checks daily opening and closing duties.
Marketing Plan and Revenue Management:
Able to confidently answer all questions and feedback regarding hotels and respective Food and Beverage outlet.
Makes recommendations to the Management regarding other potential sources of revenue.
Implements appropriate and effective measures to improve cost control of expenses and labour.
Ensures all reports generated are accurate before submission.
Training, Learning, and Development of the Team:
Responsible for arranging training for all colleagues in line with established training requirements.
Conducts regular on-the-job trainings for colleagues to develop their skills and knowledge.
Ensures that colleagues are trained on fire and safety, emergency procedures, and hygiene.
Assists and guides the departmental orientation of new colleagues.
Adheres to fire and safety, emergency procedures.
Follows NEA hygiene rules and regulations are met and achieved.
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