Service Crew, F&b

6 days ago

Singapore Seletar Country Club Full time

Set in the heart of Singapore’s countryside, Seletar Country Club offers a wonderful blend of private club lifestyle and vibrant family fun rolled into one. Rolling acres of lush greenery and proximity to the Lower Seletar Reservoir allow members to indulge in both golf and sports activities, and experience a oneness with nature that belies its urban backdrop.

Why join us? We offer attractive salary that commensurate with work experience and provide opportunities for career advancement within the company. We advocate a safe working environment for all our employees.

**Why should you work at Seletar Country Club?**
- Positive & fun working environment
- 13th Month Annual Wage Supplement (AWS) + Variable Bonus (VB)
- Retention Bonus
- Staff discounts at all F&B outlets
- Annual Leave
- Medical and hospitalisation leave, benefits and insurance
- Dental and Spectacle benefits
- STAR Award
- Long Service Award
- Recreational and bonding activities for staff
- Birthday Voucher
- Learning and career advancement opportunities
- Uniform provided for uniformed staff
- Staff transport provided from Khatib and Sengkang areas
- Free parking

**Service Crew, F&B**
**Job Responsibilities include, but not limited to**:
1. Perform pre and post restaurant housekeeping chores.

2. Perform bar counter duties including replenishment beverages in the refrigerator and replenishment of glassware, straws, coasters, garnishes; and preparing drink orders according to the captain orders.

3. Perform stewarding duties including cleaning, sterilizing and polishing cutlery, dishes and glassware.

4. Transport foodstuffs; cleaning equipment, food lifts and furniture during pre and post banquet activities.

5. Operate Point of Sales System for orders taking and guest billings.

6. Receive guests; make suggestions and answer questions about food, wines and promotions.

7. Place order, receives food and beverages from kitchen and bar and serves to the designated guests’ tables as stated on the captain orders.

8. Remove serving wares and cutlery after guests have completed a course.

9. Ensure tables are complete with all required items such as tent cards, flower vases, salt and pepper.

10. Set-up function rooms.

11. Preparing the mise-en-place for the restaurant’s operation, in the following:
12. Drawing, stocking and laying table linen.

13. Folding napkins / serviette for use in service

14. Setting tables with tableware, glassware, and chinaware.

15. Stocking side stations with linen, glassware, tableware, toothpick holders, sugar bowls and condiments.

16. Cleaning and refilling salt and pepper shakers.

17. Resetting table for ‘new’ guests when tables are resold during the course of the same meal period (i.e. turnover occurs).

18. To guide new staff on proper service procedures; table-settings,( menu) food and drinks knowledge and service times, table numberings, side-stations and side-jobs, preparing mis-en-place and other necessary duties.

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