Bar Supervisor

2 days ago


Singapore MURRAY PTE. LTD. Full time

**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**:

- Personally and frequently verify that the guests receiving the best possible restaurant service (breakfast, lunch, executive lounge, dinner, Bar, Events)
- Ensure restaurants have the correct “vibe” at all times; ensuring the sound, light, look of everything, including staff look/uniform/attitude reflects the brand.
- Ensure Marriott L&D and Lobster Inc training is completed constantly (learning never stops).
- Communicate politely and effectively with the culinary team.
- Entertaining guests in a consistent, professional and positive attitude.
- Maintain high standards of sanitation and cleanliness per Singapore Government and Marriott Standards.
- Monitor the quality and quantity of all food and beverage items served.
- Inventory management and reporting routinely.


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