Head Mixologist

An exciting opportunity has arrived at The Garcha Group, Singapore's boutique hotel group currently with the following hotels:

• Maxwell Reserve, Autograph Collection Hotel (Marriott);

• Duxton Reserve, Autograph Collection Hotel (Marriott);

• The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

• The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

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)

Garcha Group Benefits:

• As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

• As an associate of a Marriott hotel, you have access to the "Global Learning + Development" tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

• 2 nights yearly staycation in any of the 4 Garcha Group hotels in Singapore.

• 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

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 conduct departmental service training in coordination with the Learning and Development Manager.

• Supports review simulation processes and update evaluation criteria for a 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. 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.

• Any other duties/tasks as requested by management.

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 outlets recipes in Material Control.

• Ensures that a maintenance equipment checklist is conducted on weekly basis.

• Liaising 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 to induct and train new colleagues.

• 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.

• 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 to arrange 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 achieve.