The position is responsible for ensuring that accurate processing and reconciliation on the credit card payments and adjustment into Property Management System (PMS) and to assist Credit Manager in maintaining the proper accounts receivable procedures within the hotel in accordance with local and corporate policies and procedures. Primary Responsibilities Accounts Receivable and Credit Section - To sort the daily paperwork according to the outlet cashier shift close report and pass on the paperwork to the respective colleague from AR and Income audit. - To key in the credit card transactions base on credit card type onto the excel provided. To resolve the variance of credit card transaction on the same day if there is any variance arise. - To save all the credit card reports from Adyen portal(Acquirer) on daily basis. - Ensure that all credit card transactions are verified for completeness and the accounts formally reconciled on a daily basis - Calculate and accurately post commissions. - Ensure that all hotel systems and internal controls related to accounts receivable section are adhered to. - Ensure the operation procedures are in accordance with PCI-DSS compliances. - Promptly investigate all credit card disputes, liaising with the Front Office and the banks. - Collate all necessary paperwork to justify credit card refunds and obtain sign off from the management before refunds can be processed - Assist Credit Manager on any billing reconciliation such as GrabandGo and Klook. - Assist in any adhoc requirement. Focus on Colleagues / Management Experience - Attend to colleagues queries promptly. - Consistently offer professional, friendly and engaging service. - Co-ordinate with various departments to ensure proper documents submission. - Use a Heartist® approach – make the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong. Work as Part of the Finance Team - Ensure to produce quality work at all time. - Adhere to all timeline set. - Build strong relationship with team member. - Build a cohesive working environment and achieve together financial goal set. - Be knowledgeable and play an active role in maintaining strict adherence to PCI-DSS compliances. Involvement in Wider Job Function Relationships - Maintain collaborative working relationship with all colleagues. - Participate in training activities to improve knowledge and skills. - Follow guidelines provided in colleagues’ handbook. - Understand emergency procedures, health & safety requirements. - Ensure service standards and individual performance is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect. - Contribute to the hotel’s Corporate Social Responsibility efforts by supporting the Planet 21 program. Candidate Profile Knowledge and Experience - Basic Accounting knowledge or Certificate in Accounting/LCCI/Diploma - Proficiency in Microsoft Excel Competencies - Good interpersonal skills with ability to communicate with all levels of employees. - Communication skills in English spoken/written. - Ability to work effectively and contribute as a team. - Multicultural awareness and be able to work with people from diverse cultures. - Flexible and able to embrace and respond to change effectively. - Ability to work independently and has good initiative under dynamic environment. - Self-motivated and energetic. Benefits of Joining Raffles Hotel Singapore - 5-day Work Week. - Duty Meals are provided. - Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels. - Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education. - Medical and Wellness Benefit. - Comprehensive Insurance Coverage. -Local/Overseas Career Development & Growth Opportunities. - Holistic Learning and Development Opportunities.

The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. Main responsibilities include but not limited to quality and cost control as well as learning and development of colleagues. Primary Responsibilities Food quality -Monitors food quality and consistency and ensures that the food presented to our guest is of the highest quality standards. -Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food product specifications. -Daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage. -Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications. -Constantly assesses freshness, presentation and temperature of food served. Cost control -Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage. -Updates menu recipe costing and menu planning as required, as well as for F&B promotions. Hygiene and sanitization -Responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines. -Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc. -Ensures that all equipment is hygienically stored in its designated area. -Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date. -Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food. Training, learning and development of culinary team -Responsible for the induction and on boarding of new hires. -Ensures that colleagues are trained in, and complies with hotel’s rules and regulations. -Ensures that colleagues are trained in, and complies with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures. Management and leadership of the culinary team -Oversees the effective and professional operations of assigned kitchen. -Ensures smooth and effective communication amongst the kitchens and other departments. -Manages the conduct of subordinates and follows through with any employee grievances when necessary. -Ensures that all deadlines assigned by supervisors are met. Involvement in wider job function relationships -Maintains collaborative working relationships with colleagues, supervisors and managers. -Builds guest loyalty and to develop to a professional relationship with local guests and regular patrons. -Continually improves product through obtaining feedback from guests and patrons. -Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of -Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions. -Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program). Candidate Profile Knowledge and Experience -Minimum Professional Certificate in a Culinary-related field . -Minimum of 3 years of relevant experience in the Food & Beverage industry (hotel and free standing restaurant) in similar position, preferably in a reputable establishment or celebrity chef restaurant. -Proficient in written and conversational English. Competencies -Good interpersonal skills with ability to communicate with all levels of colleagues. -Service oriented with an eye for details. -Multicultural awareness and able to work and thrive within a culturally diverse environment. -Good presentation and influencing skills. -Flexible and able to embrace and respond to change effectively. -Ability to work independently and has good initiative under dynamic environment. -Self-motivated and energetic. -Leads to constantly improve the guest and colleague service experience. -Leadership skills required – collaborative, enabling, and entrepreneurial. -Demonstrates sophistication, humbleness, personality, charisma, confidence, -professional etiquette and competencies. Benefits of Joining Raffles Hotel Singapore -5-day Work Week. -Duty Meals are provided. -Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels. -Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education. -Medical and Wellness Benefit. -Comprehensive Insurance Coverage. -Local/Overseas Career Development & Growth Opportunities. -Holistic Learning and Development Opportunities.

<p>The position is responsible for daily engineering sections to support the hotel operations.</p><p><u>Primary Responsibilities</u></p><p>Daily Engineering Operations</p><ul><li>To cut, fabricate and install wooden and other structures according to specifications.</li><li>Reads blueprints, drawings and sketches to fully grasp requirement.</li><li>Takes measurements and calculate the size and amount of material needed.</li><li>Cut, shape and smooth lumber and other materials (e.g. fiberglass) according to measurements.</li><li>Builds window frames, doors, staircases and frame buildings by using raw materials or pre-constructed items.</li><li>Lays out floorings, roofing or drywalls ensuring they are leveled and compatible.</li><li>Carves and assembles furniture, cabinets, shelves and other items and install them where designated.</li><li>Builds scaffolding and other construction structures.</li><li>Rectifies equipment and facilities breakdown as required.</li><li>Responds to requests relating to carpentry issues from hotel patrons in a timely and efficient manner.</li><li>Replaces faulty components / parts as required.</li></ul><p>Preventive Maintenance</p><ul><li>Rectifies / Repairs damaged furniture to the highest quality level and in a timely manner.</li><li>Rectifies / Repairs defective building surfaces to the highest quality level and in a timely manner.</li></ul><p>Involvement In Wider Job Function Actions / Relationships</p><ul><li>Upholds Accor Values of Guest Passion, Sustainable Performance, Spirit of Conquest, Innovation, Trust and Respect, in the execution of all duties and responsibilities.</li><li>Participates and supports sustainability in Corporate initiatives and programmes such as Planet 21 – Corporate Social Responsibility, Diversity and Inclusion, Women at Accor Generation, etc.</li><li>Performs any other duties and responsibilities that may be assigned.</li></ul><p><u>Candidate Profile</u></p><p>Knowledge and Experience</p><ul><li>Proven experience as carpenter</li><li>Hands-on experience in working with carpentry materials</li><li>Excellent understanding of carpentry techniques and methods of installation and construction</li><li>Proficient in using electrical and manual equipment and measurement tools (powered saws, hammers, rulers etc.)</li><li>Ability to read technical documents and drawings</li><li>Willingness to follow safety guidelines at all times</li><li>Good knowledge of English</li><li>Good understanding of basic math</li><li>Good physical condition and endurance</li><li>Related or relevant carpentry training/certification preferred.</li></ul><p>Competencies</p><ul><li>Detailed Engineering knowledge.</li><li>Planning ahead.</li><li>Great communicator.</li><li>Ability to communicate with all levels of colleagues.</li><li>Service oriented professionalism.</li><li>Ability to contribute in a team environment.</li><li>Multicultural awareness to work with colleagues from diverse cultures.</li><li>Responsive to change within the team.</li><li>Sense of urgency and able to set priorities.</li></ul><p>&nbsp;</p><p><u>Benefits of Joining Raffles Hotel Singapore</u></p><ul><li>5-day Work Week.</li><li>Duty Meals are provided.</li><li>Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.</li><li>Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.</li><li>Medical and Wellness Benefit.</li><li>Comprehensive Insurance Coverage.</li><li>Local/Overseas Career Development &amp; Growth Opportunities.</li><li>Holistic Learning and Development Opportunities.</li></ul>

The Food and Beverage Service Associate is responsible for delivering friendly and efficient Food and Beverage service according to hotel Standard Operating Procedures in order to meet guest dining experience expectations. We are hiring for the following outlets: - Pool Bar - Raffles Courtyard - The Grand Lobby - Tiffin Room - yi by Jereme Leung Primary Responsibilities Food and Beverage Service - Provides excellent service at all times to guests based on established hotel standard operating procedures. - Greets and farewells guests and colleagues in a friendly and courteous manner. - Assists colleagues and guests efficiently and in a professional manner. - Takes responsibility for residents’ and guest belongings in the restaurant or bars. - Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails. - Offers menu options and advice and takes orders. - Offers drinks, pre, during and after meal service. - Remembers guest’s preferences to extends personalised service. - Takes guest’s Food & Beverage orders accurately and assures correct input in Point of Sales system. - Double checks order list before "sending" ticket to the kitchen. - Anticipates guest’s needs. - Verifies guest satisfaction with each table during each course served. - Uses the guest name appropriately and communicates it to restaurant colleagues and managers. - Serves food in a timely and efficient manner. - Arranges and maintains all assigned side stations and continually stocks each station before and after every shift. - Makes sure all silver and glassware is polished, wiped and spotless. - Keeps all side stations clean at all the times. - Keeps chairs and banquettes clean and clear of debris. - Marks tables appropriately to food & beverage order for each course to ensure proper delivery. - Makes sure that all product served are accounted for on the final bill before presenting it. - Up keeps and clears tables between courses throughout the dining experience. - Picks up check before guest leaves and give guests a warm farewell while thanking them for their visit. - At the end of the shift, delivers all checks and reports to the appropriate place according to established standards. - Adjusts service to suit guests’ requests and personalises any interaction with the guest. - Uses a Heartist® approach – makes guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong. - Actively engages in upselling and adds value. - Relays any guest complaints to manager. - Ensures efficiency of work in dish wash, pantry, and service preparations. - Ensures cleanliness and work safety in food preparation and service areas. - Carries out adhoc duties as assigned including, but not limited to sending operating equipment for cleaning or burnishing on weekly basis, sending soil linen for exchange for clean ones and collecting Food & Beverage requisition on daily basis. - Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect. - Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program. Learning and Development - Participates in training activities to improve knowledge and skills. - Attends daily briefing and monthly meeting conduct by the manager. Candidate Profile Knowledge and Experience - Certificate or diploma in hospitality or related field or minimum of 6-12 months hands on experience in food service position, similar operations style. - Retail or guest interaction experience. - Food and/or beverage knowledge (personal interest/professional). Competencies - Interpersonal skills – communicates easily/openly with integrity towards own action. - Communication skills in English spoken/written. - Reliable and consistent. - Personal presentation, clean/tidy. - Comes across as enthusiastic, energetic. - Can work as part of a team. - Guest and people oriented. - Creative and open-minded. - Flexible and adaptable to different working locations. Benefits of Joining Raffles Hotel Singapore - 5-day Work Week. - Duty Meals are provided. - Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels. - Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education. - Medical and Wellness Benefit. - Comprehensive Insurance Coverage. - Local/Overseas Career Development & Growth Opportunities. - Holistic Learning and Development Opportunities.

The Housekeeping Attendant (Rooms) is responsible for the immaculate upkeep and cleanliness of all the suites and work areas in their assigned sections. Primary Responsibilities Upkeeping the Comfort and cleanliness of suites - Promotes a positive and inviting image of Raffles Hotel Singapore by ensuring all suites and assigned sections are immaculately clean and comfortable. - Ensures smooth running of the Housekeeping section by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore. Creates a welcoming room experience that meets residents’ expectations - Ensures residents receive the experience as detailed in brand SOP, Raffles Hotel Singapore local SOP as well as Leading Quality Assurance (LQA) standards, and aims to achieve the targets set by management. - Upholds flawless impression and perception of the Raffles Hotel Singapore products, services and colleagues. - Observes and anticipates resident’s needs in a discreet and non-intrusive manner, offering prompt, efficient and personalised service to our residents. - Ensures observed preferences of residents are communicated with the Assistant Manager for follow up and recording in guest profile. - Reports and hands over lost and found articles to the Housekeeping office immediately. Involvement as a member of both the Housekeeping and Hotel Team - Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect. - Follows sustainable procedures and practices that support ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program). - Shows care for assigned work areas by organising and maintaining the pantries and work areas in pristine condition throughout and at the end of shift. Ensures that all equipment used is clean and kept in good working condition at all times. - Ability to organise own work flow to ensure completion of all assigned duties before the end of shift. - Exercises flexibility and accepts changes with a positive attitude by showing understanding and consideration to the needs of the operations and department. - Adheres to Work Safety and Health (WSH) policies and procedures. - Undertakes and performs any additional duties as assigned by Managers. - Attends and contributes to colleague meeting and any other related activities. Candidate Profile Knowledge and Experience - Primary School Education. - English-written and spoken is ideal but not necessary. Competencies - Good interpersonal skills with multi-cultural awareness and able to work alongside a team of colleagues from different cultures. - Service oriented with an eye for details. - Ability to work efficiently and independently under pressure in a dynamic environment. - Flexible and able to embrace and responds to change effectively. - Self-motivated and energetic. Benefits of Joining Raffles Hotel Singapore - 5-day Work Week. - Duty Meals are provided. - Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels. - Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education. - Medical and Wellness Benefit. - Comprehensive Insurance Coverage. - Local/Overseas Career Development & Growth Opportunities. - Holistic Learning and Development Opportunities.

<p>The Junior Sous Chef is responsible for the supervision of the overall kitchen’s operation and for achieving and maintaining the highest standards of food quality and guest satisfaction. Main responsibilities include, but not limited to, quality, training and development of team members.</p><p><u>Primary Responsibilities</u></p><p>Food quality</p><ul><li>Monitors food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.</li><li>Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications.</li><li>Daily spot checks, monitors all food items being ordered by the kitchen and to ensure all items are utilised completely to avoid wastage.</li><li>Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotel’s specifications.</li><li>Constantly assesses freshness, presentation and temperature of food served.</li><li>Supervises food tasting sessions.</li></ul><p>Cost control</p><ul><li>Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.</li><li>Updates menu recipe costing and menu planning as required, as well as for F&amp;B promotions.</li></ul><p>Hygiene and sanitisation</p><ul><li>Responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.</li><li>Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.</li><li>Ensures that all equipment is hygienically stored in its designated area.</li><li>Ensures that all perishable items are stored quickly and efficiently, items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.</li><li>Prevents using spoiled or contaminated products in any phase of food preparation. This will prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food.</li></ul><p>Management and leadership of the culinary team</p><ul><li>Supervises the work of the colleagues and viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.</li><li>Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management.</li><li>Liaises with all departments to ensure correct and professional operation is conducted. Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.</li><li>Ensures smooth and effective communication among the kitchens and with other departments</li><li>Ensures that all deadlines are met.</li></ul><p>Training, learning and development of culinary team</p><ul><li>Conducts training regularly for colleagues to develop their skills/new menu items.</li><li>Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month.</li><li>Guides the departmental orientation for new hires.</li><li>Ensures that colleagues are aware of hotel rules and regulations.</li><li>Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.</li></ul><p>Involvement in wider job function relationships</p><ul><li>Maintains collaborative working relationships with colleagues, supervisors and managers.</li><li>Builds guest loyalty and develops a professional relationship with local guests and regular patrons.</li><li>Continually improves product through obtaining feedback from guests and patrons.</li><li>To uphold Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.</li><li>Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).</li></ul><p>&nbsp;</p><p><u>Candidate Profile</u></p><p>Knowledge and Experience</p><ul><li>Minimum Professional Certificate in a Culinary-related field.</li><li>Minimum of 4 years of relevant experience in the Food &amp; Beverage industry (hotel and free standing restaurant) in similar position, preferably in a reputable establishment or celebrity chef restaurant.</li><li>Proficient in written and conversational English.</li><li>Prior work experience in Singapore or South East Asia preferred.</li></ul><p>Competencies</p><ul><li>Good interpersonal skills with ability to communicate with all levels of colleagues.</li><li>Service oriented with an eye for details.</li><li>Multicultural awareness and able to work and thrive within a culturally diverse environment.</li><li>Good presentation and influencing skills.</li><li>Flexible and able to embrace and respond to change effectively.</li><li>Ability to work independently and has good initiative under dynamic environment.</li><li>Self-motivated and energetic.</li><li>Leads to constantly improve the guest and colleague service experience.</li><li>Leadership skills required – collaborative, enabling, and entrepreneurial.</li><li>Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and competencies.</li></ul><p>&nbsp;</p><p><u>Benefits of Joining Raffles Hotel Singapore</u></p><ul><li>5-day Work Week.</li><li>Duty Meals are provided.</li><li>Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.</li><li>Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.</li><li>Medical and Wellness Benefit.</li><li>Comprehensive Insurance Coverage.</li><li>Local/Overseas Career Development &amp; Growth Opportunities.</li><li>Holistic Learning and Development Opportunities.</li></ul>

The position is responsible to supervise and handle all porterage tasks in a detailed and timely manner as well as to participate in creating experiential and memorable Raffles Hotel Singapore experiences for residents. Primary Responsibilities Manages All Porterage Tasks - Supervises and participates in the activities of the personnel in charge of handling and safe keeping of all incoming, outgoing, and stored baggage. - Welcomes all residents and guests, promotes inter-hotel sales and in-house facilities, and provides directions and suggestions to the hotel surrounding areas. - Ensures the smooth running of all hotel entrance and driveway operations by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore. - Ensures service standards and individual performance is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect. Participates in the Raffles Hotel Singapore Arrival and Departure Experience - Supports and assists the Doorman and Reception teams during every resident arrival and departure. - Supports and monitors activities the drop-off and pick-up of valet-parked vehicles and the taxi and hired car queue according to priorities. Acts as Supporting Element of the Entire Guest Journey - Works closely with all hotel colleagues to create efficient, yet personalised service encounters for all residents. - Addresses any security incidents and guest complaints to the Lobby Manager and reacts proactively when suitable and appropriate. Improves Quality of Product and Services - Ensures guests receive the experience and service as detailed in brand Standard Operation Procedure (SOP), Raffles Hotel Singapore Local Standard Operation Procedure (LSOP) as well as Leading Quality Assurance (LQA) standards and aims to achieve the scores and goals set by the management. - Adheres Workplace Safety and Health (WHS) policies and procedures. - Performs any other duties and responsibilities that may be assigned. Candidate Profile Knowledge and Experience - Minimum of 2 years of relevant experience in the hotel industry. Competencies - Possesses strong interpersonal skills. - Ascertains and addresses guest/colleague needs. - Trains and motivates individuals and creates and maintains a cohesive team. - Focuses on service with an eye for detail and an approachable attitude. - Works well under pressure, analyzes and resolves problems, and exercises good judgment and with a high degree of professionalism. - Prioritises and organises work assignments. - Self-motivates and shows good initiative in a dynamic environment. - Ensures security and confidentiality of guest and hotel information. - Embraces and responds to change effectively. Benefits of Joining Raffles Hotel Singapore - 5-day Work Week. - Duty Meals are provided. - Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels. - Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education. - Medical and Wellness Benefit. - Comprehensive Insurance Coverage. - Local/Overseas Career Development & Growth Opportunities. - Holistic Learning and Development Opportunities.

The Raffles Service Agent delivers friendly and professional service that meets guest’s reservation experience expectations prior to their arrival. Primary Responsibilities Delivers Friendly and Professional Service - Ensures smooth operation of Raffles Service department by attending to incoming calls, fax and emails that are pertaining to room reservation. - Obtains all the necessary information to complete a room reservation in the Opera system, i.e. stay dates, flight details, rates, special requests and reservation notes. - Completes the reservation process by combining all reservation details (including any Food and Beverage or Spa arrangements) and sending a confirmation to the guest. Focuses on Guest Experience - Supports guest’s decision to proceed with the reservation by providing accurate information on the price, room type, availability and the amenities. - Is well versed with the preference of the regular guests and provide them with the consistent service anticipating their needs in advance. Involvement in Wider Job Function Actions/Relationships - Supports the Raffles Service colleagues to achieve upsell goals in various revenue streams. - Coordinates with other departments (Front Office, Concierge, Food and Beverage, Raffles Spa, Housekeeping and Butler) on the guest’s needs and requirements. - Works closely with Revenue department to be aware of the occupancy of the hotel (i.e. sold out dates, blackout dates and the need periods). - Advises Raffles Service Manager of any deviations in rate applications or reservations arrangement. - Maintains an accurate and updated filing system of all correspondence. - Is familiar with hotel’s credit policies and handles billing instructions correctly. - Performs clerical and administrative duties. - Adheres to Raffles Hotel Singapore and Room Reservations department standard operating procedures, guidelines and grooming standards. - Supports Accor Corporate programs, such as Planet 21. - Ensures service standards and individual performance are aligned with Accor Hotels Values. Candidate Profile Knowledge and Experience - Minimum tertiary education or equivalent. - Knowledge of and experience of relevant software applications – spreadsheets, word processing and database management. - Minimum 1 year of relevant experience in the hotel industry. Competencies - Strong interpersonal skills with ability to communicate with all levels of colleagues. - Service-oriented with an eye for details. - Ability to work effectively and contribute to the team. - Multicultural awareness and ability to work with people from diverse cultures. - Self-motivated and energetic. - Flexible. - Displays initiative and creativity. Benefits of Joining Raffles Hotel Singapore - 5-day Work Week. - Duty Meals are provided. - Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels. - Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education. - Medical and Wellness Benefit. - Comprehensive Insurance Coverage. - Local/Overseas Career Development & Growth Opportunities. - Holistic Learning and Development Opportunities.

<p>The Restaurant Manager of Butcher’s Block is responsible to support the Restaurant General Manager for supervising the overall operations and service standards of the outlet to meet and exceed guest’s dining experience expectations. As Restaurant Manager, you will be responsible for stepping up in the absence of the Restaurant General Manager to fulfil the role as the “face” and ambassador of the restaurant, leading the venue’s personality and soul. You will be expected to take ownership of the operations and to ensure that the business is optimised in line with the vision and financial projection set out by the management. We are looking for the right candidate to realise the aspirations to make Butcher’s Block one of Singapore’s most recognised and loved sustainable restaurant concept.</p><p>Main responsibilities include, but are not limited to, creating a Food &amp; Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.</p><p><u>Primary Responsibilities</u></p><p>Requirements and Responsibilities</p><ul><li>Ability to work independently and with minimal supervision.</li><li>Highly organised with strong analytical and communication skills.</li><li>Excellent computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly.</li><li>Ability to work under pressure and remains within all set deadlines.</li><li>Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.</li><li>Understands, embraces, and integrates corporate values into everyday duties and responsibilities.</li><li>Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external guests.</li><li>Executes 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.</li><li>Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the organisation together with Chef In-charge.</li><li>Maintains a productive climate and confidently motivates, mobilises, and coaches employees to meet high performance standards and goals.</li><li>Listens, writes, and speaks effectively, and positively relates and interacts with co-workers and others.</li><li>Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.</li><li>Systematically develops plans, prioritises, organises and manages resources in order to accomplish business goals within a specific time period.</li><li>Able to create ‘Colleague Welcome Kit’ in coordination with Talent &amp; Culture.</li><li>Able to establish, review and adjust sequence of service if necessary.</li><li>Prepares training manual and conduct departmental service training in coordination with Restaurant Chef In-charge.</li><li>Develops pre-opening training schedule in coordination with Restaurant Chef In-charge.</li><li>Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.</li><li>Reviews simulation processes and updates evaluation criteria for smooth opening.</li><li>Creates simulation schedules, menus and critique forms in coordination with Restaurant Chef In-Charge.</li><li>Establishes operating par stock for OS&amp;E and beverage.</li><li>Establishes menu pricing based on market knowledge and cost considerations in coordination with Restaurant Chef In-Charge.</li><li>Creates restaurant Standard Operating Procedures.</li><li>Establishes minimum/maximum of guest supplies in coordination with Restaurant Chef In-Charge.</li><li>Creates a maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.</li><li>Establishes a monthly walk-through with Hygiene Officer in coordination with Restaurant Chef In-Charge.</li></ul><p>Oversees Daily Operations and Achieving Targets</p><ul><li>Forecasts sales, covers and payroll costs.</li><li>Supervises operation, ensuring sufficient manning coverage for operation.</li><li>Assigns the Assistant Manager and Supervisors with responsibilities and tasks that they are best suited for.</li><li>Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.</li><li>Consistently adheres to timelines of deliverables.</li><li>Maintains consistency in quality of food, beverage and service above all else in coordination with Restaurant Chef In-Charge.</li><li>Attends briefings and meetings held by the department and updates all latest policies as needed.</li><li>Possesses in depth and superior knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervision knowledge of bar and wine operations.</li><li>Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans.</li><li>Ensures cleanliness and appearance of the restaurant and related areas at all times and takes immediate action if needed or required.</li><li>Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).</li><li>Revises and updates the outlet SOP annually.</li><li>Is present in the operation during all key meal periods.</li></ul><p>Provides a&nbsp;Leading and Consistent Guest Experience</p><ul><li>Promotes sales through direct guests’ contact. Constantly obtains guest feedback during operation to ensure satisfaction and builds and maintains loyal following/return guest’s database.</li><li>Handles guest complaints and comments competently and swiftly.</li><li>Leads the service and culinary team to personalise guest experience and in accordance to Hotel standards.</li><li>Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.</li><li>Maintains levels of confidentiality and discretion of the guest, team members, operator at all times.</li></ul><p>Management and Leadership of Outlet</p><ul><li>Is a mentor and role model.</li><li>Proactive, innovative with in depth Food &amp; Beverage and market knowledge.</li><li>Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.</li><li>Leads and supports the team to maintain consistent service standards while executing a collaborative and enabling leadership style. Conducts regular team meetings, provides trainings, arranges examinations and provides learning opportunities for all team members to reach highest standards and skill levels.</li><li>Coaches and trains team members to prepare them to move to the next level within 14 – 24 months.</li><li>Drives the team to achieve common goals and builds strong team work.</li><li>Uses the performance review process to identify and develops talent for growth.</li><li>Manages performance issues by using varied coaching styles.</li><li>Displays cultural affinity and shows empathy to all team members.</li><li>Reviews work performance of all colleagues to assure that established procedures and policies are being followed.</li><li>Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.</li><li>Observes colleague’s individual performance, grooming and punctuality.</li><li>Performs colleague appraisals and executes disciplinary actions if required.</li><li>Provide a level of Safety and Security for guests and employees.</li><li>Assists in recruitment, induct and train the team who are competent and confident.</li><li>Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.</li><li>Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Food &amp; Beverage Operations Manager on topics of importance.</li><li>Attends monthly departmental meetings and communicates with the team. Follow up on projects assigned if any.</li><li>Checks daily opening and closing duties.</li></ul><p>Marketing Plan and Revenue Management</p><ul><li>Displays the knowledge and confidence to represent the brand and promote the outlet.</li><li>Is comfortable being a media personality with all public statements being subject to approval and supervision of the Management and Marketing Communications team.</li><li>Answers questions and attends to queries or feedback regarding the restaurant comfortably and confidently.</li><li>Provides recommendations to Management about potential sources of incremental revenue e.g. promotions etc.</li><li>Implements appropriate and effective measures to improve control of labour and operating.</li><li>Submits regular restaurant revenue and expense forecasts.</li><li>Submits monthly sales analysis with respective improvement recommendations/action plan.</li><li>Uses revenue management tools to generate reports.</li><li>Ensures all reports generated are accurate before submission.</li></ul><p>Training, Learning and Development of the Team</p><ul><li>Arranges training for all colleagues in line with established training requirements and co-ordinates all arrangements for proper execution.</li><li>Conducts regular on the job trainings for colleagues to develop their skills and knowledge.</li><li>Records and submits monthly On-the-Job Training hours to Food &amp; Beverage Office before the 15th of each month.</li><li>Guides the departmental orientation for new hires.</li><li>Ensures that colleagues are aware of hotel rules and regulations.</li><li>Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.</li><li>Consistenly develops in self-learning and development of own skills and knowledge.</li></ul><p>Other Responsibilities</p><ul><li>Performs any other duties that may be assigned by the Head of Department.</li><li>Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.</li><li>Develops own knowledge and skills to grow as business partner and leader.</li><li>Ensures NEA rules and regulations are met and maintained. &nbsp;</li><li>Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.</li><li>Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.</li><li>Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.</li><li>Performs any other duties and responsibilities that may be assigned.</li></ul><p>&nbsp;</p><p>The Restaurant Manager of Butcher’s Block is responsible to support the Restaurant General Manager for supervising the overall operations and service standards of the outlet to meet and exceed guest’s dining experience expectations. As Restaurant Manager, you will be responsible for stepping up in the absence of the Restaurant General Manager to fulfil the role as the “face” and ambassador of the restaurant, leading the venue’s personality and soul. You will be expected to take ownership of the operations and to ensure that the business is optimised in line with the vision and financial projection set out by the management. We are looking for the right candidate to realise the aspirations to make Butcher’s Block one of Singapore’s most recognised and loved sustainable restaurant concept.</p><p>Main responsibilities include, but are not limited to, creating a Food &amp; Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.</p><p><u>Primary Responsibilities</u></p><p>Requirements and Responsibilities</p><ul><li>Ability to work independently and with minimal supervision.</li><li>Highly organised with strong analytical and communication skills.</li><li>Excellent computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly.</li><li>Ability to work under pressure and remains within all set deadlines.</li><li>Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.</li><li>Understands, embraces, and integrates corporate values into everyday duties and responsibilities.</li><li>Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external guests.</li><li>Executes 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.</li><li>Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the organisation together with Chef In-charge.</li><li>Maintains a productive climate and confidently motivates, mobilises, and coaches employees to meet high performance standards and goals.</li><li>Listens, writes, and speaks effectively, and positively relates and interacts with co-workers and others.</li><li>Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.</li><li>Systematically develops plans, prioritises, organises and manages resources in order to accomplish business goals within a specific time period.</li><li>Able to create ‘Colleague Welcome Kit’ in coordination with Talent &amp; Culture.</li><li>Able to establish, review and adjust sequence of service if necessary.</li><li>Prepares training manual and conduct departmental service training in coordination with Restaurant Chef In-charge.</li><li>Develops pre-opening training schedule in coordination with Restaurant Chef In-charge.</li><li>Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.</li><li>Reviews simulation processes and updates evaluation criteria for smooth opening.</li><li>Creates simulation schedules, menus and critique forms in coordination with Restaurant Chef In-Charge.</li><li>Establishes operating par stock for OS&amp;E and beverage.</li><li>Establishes menu pricing based on market knowledge and cost considerations in coordination with Restaurant Chef In-Charge.</li><li>Creates restaurant Standard Operating Procedures.</li><li>Establishes minimum/maximum of guest supplies in coordination with Restaurant Chef In-Charge.</li><li>Creates a maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.</li><li>Establishes a monthly walk-through with Hygiene Officer in coordination with Restaurant Chef In-Charge.</li></ul><p>Oversees Daily Operations and Achieving Targets</p><ul><li>Forecasts sales, covers and payroll costs.</li><li>Supervises operation, ensuring sufficient manning coverage for operation.</li><li>Assigns the Assistant Manager and Supervisors with responsibilities and tasks that they are best suited for.</li><li>Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.</li><li>Consistently adheres to timelines of deliverables.</li><li>Maintains consistency in quality of food, beverage and service above all else in coordination with Restaurant Chef In-Charge.</li><li>Attends briefings and meetings held by the department and updates all latest policies as needed.</li><li>Possesses in depth and superior knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervision knowledge of bar and wine operations.</li><li>Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans.</li><li>Ensures cleanliness and appearance of the restaurant and related areas at all times and takes immediate action if needed or required.</li><li>Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).</li><li>Revises and updates the outlet SOP annually.</li><li>Is present in the operation during all key meal periods.</li></ul><p>Provides a&nbsp;Leading and Consistent Guest Experience</p><ul><li>Promotes sales through direct guests’ contact. Constantly obtains guest feedback during operation to ensure satisfaction and builds and maintains loyal following/return guest’s database.</li><li>Handles guest complaints and comments competently and swiftly.</li><li>Leads the service and culinary team to personalise guest experience and in accordance to Hotel standards.</li><li>Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.</li><li>Maintains levels of confidentiality and discretion of the guest, team members, operator at all times.</li></ul><p>Management and Leadership of Outlet</p><ul><li>Is a mentor and role model.</li><li>Proactive, innovative with in depth Food &amp; Beverage and market knowledge.</li><li>Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.</li><li>Leads and supports the team to maintain consistent service standards while executing a collaborative and enabling leadership style. Conducts regular team meetings, provides trainings, arranges examinations and provides learning opportunities for all team members to reach highest standards and skill levels.</li><li>Coaches and trains team members to prepare them to move to the next level within 14 – 24 months.</li><li>Drives the team to achieve common goals and builds strong team work.</li><li>Uses the performance review process to identify and develops talent for growth.</li><li>Manages performance issues by using varied coaching styles.</li><li>Displays cultural affinity and shows empathy to all team members.</li><li>Reviews work performance of all colleagues to assure that established procedures and policies are being followed.</li><li>Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.</li><li>Observes colleague’s individual performance, grooming and punctuality.</li><li>Performs colleague appraisals and executes disciplinary actions if required.</li><li>Provide a level of Safety and Security for guests and employees.</li><li>Assists in recruitment, induct and train the team who are competent and confident.</li><li>Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.</li><li>Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Food &amp; Beverage Operations Manager on topics of importance.</li><li>Attends monthly departmental meetings and communicates with the team. Follow up on projects assigned if any.</li><li>Checks daily opening and closing duties.</li></ul><p>Marketing Plan and Revenue Management</p><ul><li>Displays the knowledge and confidence to represent the brand and promote the outlet.</li><li>Is comfortable being a media personality with all public statements being subject to approval and supervision of the Management and Marketing Communications team.</li><li>Answers questions and attends to queries or feedback regarding the restaurant comfortably and confidently.</li><li>Provides recommendations to Management about potential sources of incremental revenue e.g. promotions etc.</li><li>Implements appropriate and effective measures to improve control of labour and operating.</li><li>Submits regular restaurant revenue and expense forecasts.</li><li>Submits monthly sales analysis with respective improvement recommendations/action plan.</li><li>Uses revenue management tools to generate reports.</li><li>Ensures all reports generated are accurate before submission.</li></ul><p>Training, Learning and Development of the Team</p><ul><li>Arranges training for all colleagues in line with established training requirements and co-ordinates all arrangements for proper execution.</li><li>Conducts regular on the job trainings for colleagues to develop their skills and knowledge.</li><li>Records and submits monthly On-the-Job Training hours to Food &amp; Beverage Office before the 15th of each month.</li><li>Guides the departmental orientation for new hires.</li><li>Ensures that colleagues are aware of hotel rules and regulations.</li><li>Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.</li><li>Consistenly develops in self-learning and development of own skills and knowledge.</li></ul><p>Other Responsibilities</p><ul><li>Performs any other duties that may be assigned by the Head of Department.</li><li>Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.</li><li>Develops own knowledge and skills to grow as business partner and leader.</li><li>Ensures NEA rules and regulations are met and maintained. &nbsp;</li><li>Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.</li><li>Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.</li><li>Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.</li><li>Performs any other duties and responsibilities that may be assigned.</li></ul><p><u>Restaurant Profile</u></p><p>Butcher’s Block is an avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. Helmed by new Chef de Cuisine Jordan Keao, who was born and raised in Hawaii where cooking, fishing, hunting and farming are a part of everyday life, it exhibits the highest quality of produce, meats and seafood sourced from around the world translated through fire. Feast your eyes on premium meats hanging in the Meat Vault and over 200 exciting wine labels, including a good selection of natural wines, in the Wine Library.</p><p><u>Benefits of Joining Raffles Hotel Singapore</u></p><ul><li>5-day Work Week.</li><li>Duty Meals are provided.</li><li>Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.</li><li>Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.</li><li>Medical and Wellness Benefit.</li><li>Comprehensive Insurance Coverage.</li><li>Local/Overseas Career Development &amp; Growth Opportunities.</li><li>Holistic Learning and Development Opportunities.</li></ul>

<p>The position is responsible for ensuring high level of guest satisfaction and ensuring good customer feedback and response to customers’ queries in a timely manner. &nbsp;Reaching out and liaison with tour agencies and the increase the sales tickets and meeting the monthly sales target.</p><p>&nbsp;</p><p><u>Primary Responsibilities</u></p><p>&nbsp;</p><p>Providing A Great Shopping Experience</p><ul><li>Handling customer complaints and concerns.</li><li>Answer to customers questions through in-person, phone, email, chat and may also providing timely, empathetic help that keeps customers’ needs at the forefront of every interaction.</li><li>Be personalized, competent, convenient and proactive.</li><li>Detailed guest product knowledge and assist guest with selection of gifts and souvenir based on details product knowledge.</li><li>To ensure stocks are fully replenished on retail shelves at all times. Takes corrective action or communicates half empty shelves to Senior Operations Executive.</li><li>Operate P.O.S machine and handle cash and other payment methods professionally, courteously. Understands how to handle local and foreign currency.</li></ul><p>&nbsp;</p><p>Provide Retail Experience That Meets Guest Expectations</p><ul><li>Manage and communicate merchandise opportunities to Boutique Manager.</li><li>Participate on monthly inventory stock take.</li><li>Proactively engages with all guests and upsells items.</li></ul><p>&nbsp;</p><p>Supervision/Training Of The Retail Team</p><ul><li>Inducts and trains Retail Associates in technical skills and product knowledge.</li><li>Manages team within guidelines of the hotel.</li><li>Coaches Retail Associates to constantly improve or maintain performance and provides guidance where performance is below expectation.</li><li>Ensures execution and maintenance of all Visual Guideline as well as guaranteeing the visual presentation of retail store is meeting all set Raffles standards.</li><li>Ensures that safe working practices are followed including emergency procedures.</li><li>Maintains levels of confidentiality and discretion for colleagues and guests.</li><li>Develops own knowledge and skills as a contributing member of the Retail team.</li></ul><p>&nbsp;</p><p>Online Orders And Store Orders</p><ul><li>Ensure that all web orders and enquiries are answered timely.</li><li>Ensure all online products information, inventory and new products are&nbsp; up to date</li><li>Maintains levels of confidentiality and discretion for colleagues and guests.</li><li>Continuously develop own knowledge and skills as a contributing member of the Retail team.</li></ul><p>&nbsp;</p><p>Other Responsibilities</p><ul><li>To oversee and ensure smooth processing of mail orders request.</li><li>Timely providing feedback from guests to enhance guest’s experience.</li><li>To observe professional and customer focused telephone etiquette at all times.</li><li>To be familiar with any and all promotional events for the Retail store or hotel.</li><li>Corporate purchase/festive hampers.</li><li>To record and handle any defective and damaged goods and highlight to Manager in timely manner</li><li>Performs any other duties and responsibilities that may be assigned.</li></ul><p>&nbsp;</p><p>Tour Guide</p><ul><li>Manage and communicate with tour guide at the boutique.</li><li>Participate in relationship building with the tour guide.</li></ul><p>&nbsp;</p><p><u>Candidate Profile</u></p><p>&nbsp;</p><p>Knowledge and Experience</p><ul><li>Minimum of 2 years of relevant experience in the retail industry.</li><li>Ability to speak Japanese will be an advantage.</li></ul><p>&nbsp;</p><p>Competencies</p><ul><li>Interpersonal skills well developed with guests, employees, management.</li><li>Ability to work independently, effectively, reliable and self-directed.</li><li>Good presentation and influencing skills.</li><li>Multicultural awareness and able to work with people from diverse cultures.</li><li>Flexible and able to embrace and respond to change effectively.</li><li>Ability to work independently and has good initiative under dynamic environment.</li><li>Self-motivated and energetic, confidently able to resolve problems and make decisions.</li><li>Communication skills in English spoken/written.</li></ul><p>&nbsp;</p><p><u>Benefits of Joining Raffles Hotel Singapore</u></p><ul><li>5-day Work Week.</li><li>Duty Meals are provided.</li><li>Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.</li><li>Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.</li><li>Medical and Wellness Benefit.</li><li>Comprehensive Insurance Coverage.</li><li>Local/Overseas Career Development &amp; Growth Opportunities.</li><li>Holistic Learning and Development Opportunities.</li></ul>

The Raffles Butler is at the center of the Raffles Hotel Singapore residents’ service experience. This position encompasses a spectrum of responsibilities from pre-arrival, arrival, in-house and departure arrangements. The Raffles Butler will strive to listen attentively, observe the little details, and personalise interactions with the aim to anticipate and be intuitive of residents’ needs and wants. An ambassador of the hotel, well-rounded in all areas of the hotel, including Rooms, Food and Beverage, Spa and other resident touched areas. Primary Responsibilities Executes Butler core tasks - Takes responsibility and ownership in creating personal connections through emotional luxury between Butlers and residents. - Engages and customises check-in procedures, suite set-up, suite orientation, offers welcome drink, itinerary and dining recommendations and bookings, through observation and interactions anticipate and be intuitive of residents’ needs and wants. - Orchestrates the celebrations of residents’ special occasions, assists with in-suite experiences resolves resident feedback, serves daily amenities and offers assistance for departure arrangements and provides fond farewell. - Tasks include unpacking, packing, laundry, shoe-shine and in-room dining service, promptly answers any resident calls and emails and communicates with respective departments. Deals with internal stakeholders - Executes the annual upsell strategy and achieves all goals as set by management and cooperates with the Lobby Operations team in promoting inter-hotel sales and in-house restaurants and facilities. - Cooperates closely with the In-Suite dining team and housekeeping to ensure a seamless In-Suite dining and cleaning experience. Acts as a link for residents with all other areas of the hotel. - Addresses any security incidents and resident complaints to the Head Butler and reacts proactively when suitable and appropriate. Improves quality of product and services - Ensures residents receive the experience as detailed brand Standard Operation Procedure (SOP), Raffles Singapore Local Standard Operation Procedure (LSOP) as well as Forbes 5 star / Leading Quality Assurance (LQA) standards, and aims to achieve the scores and goals set by management. - Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports and peers are trained in and follow WSH guidelines. Candidate Profile Knowledge and Experience - Diploma or Degree from School for Tourism and Hotel Management. - Minimum 2 years’ relevant experience. - Excellent communication skills in English and ability to speak other language and / or basic understanding of other languages an advantage. Competencies - Possesses strong interpersonal skills. - Ascertains and addresses guest/colleague needs. - Focuses on service with an eye for detail and an approachable attitude. - Works well under pressure, analyses and resolves problems, exercises good judgment and with a high degree of professionalism. - Prioritises and organises work assignments and delegates work effectively. - Self-motivates and shows good initiative in a dynamic environment. - Ensures security and confidentiality of guest and hotel information. - Possesses good computer and property management system skills. - Embraces and responds to change effectively. - Creative and experiential focus. - Possess good local market knowledge. - Understands international luxury travelers and their needs. Benefits of Joining Raffles Hotel Singapore - 5-day Work Week. - Duty Meals are provided. - Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels. - Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education. - Medical and Wellness Benefit. - Comprehensive Insurance Coverage. - Local/Overseas Career Development & Growth Opportunities. - Holistic Learning and Development Opportunities.

<p>The position is responsible for the supervision of the overall pastry operation and for achieving and maintaining the highest standards of food quality and guest satisfaction.</p><p>Main responsibilities include, but not limited to, staffing, quality, training and development of team members.</p><p><u>Primary Responsibilities</u></p><p>Food Quality</p><ul><li>To be responsible for monitoring food quality and consistency and ensures that the food presented to our guest is of the highest quality standards.</li><li>Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed according to guidelines and product specifications.</li><li>Through daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.</li><li>Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications.</li><li>Constantly assesses freshness, presentation and temperature of food served.</li><li>Supervises food tasting sessions.</li></ul><p>Cost Control</p><ul><li>Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.</li><li>Updates menu recipe costing and menu planning as required, as well as for F&amp;B promotions.</li></ul><p>Hygiene And Sanitation</p><ul><li>Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.</li><li>Updates menu recipe costing and menu planning as required, as well as for F&amp;B promotions.</li><li>To be responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.</li><li>Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.</li><li>Ensures that all equipment is hygienically stored in its designated area.</li><li>Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.</li><li>Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.</li></ul><p>Management And Leadership Of The Culinary Team</p><ul><li>Supervises all colleague’s performance and be viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.</li><li>Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management.</li><li>Liaises with all departments to ensure correct and professional operation is conducted.&nbsp; Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.</li><li>Coordinates all outlet functions with the Executive Chef, Event Executives and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity.</li><li>Ensures smooth and effective communication among the kitchens and with other departments.</li><li>Ensures that all deadlines are met.</li></ul><p>Training, Learning And Development Of Culinary Team&nbsp;</p><ul><li>Conducts training regularly for colleagues to develop their skills/new menu items.</li><li>Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month.</li><li>Guide sthe departmental orientation for new hires.</li><li>To ensure that colleagues are aware of hotel rules and regulations.</li><li>To ensure that colleagues are trained on fire and safety, emergency procedures and hygiene.</li></ul><p>Involvement In Wider Job Function Relationships</p><ul><li>Maintains collaborative working relationships with colleagues, supervisors and managers.</li><li>Builds guest loyalty and to develop to a professional relationship with local guests and regular patrons.</li><li>Continually improves product through obtaining feedback from guests and patrons.</li><li>Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.</li><li>Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).</li><li>Performs any other duties and responsibilities that may be assigned.</li></ul><p><br><u>Candidate's Profile</u></p><p>Knowledge and Experience</p><ul><li>Minimum Professional Certificate in a Culinary-related field.&nbsp;</li><li>Minimum of 5 years of relevant experience in the Food &amp; Beverage industry (hotel and free standing restaurant) in similar position, preferably in a reputable establishment or celebrity chef restaurant.</li><li>Proficient in written and conversational English.</li><li>Prior work experience in Singapore or South East Asia preferred.</li></ul><p>Competencies</p><ul><li>Good interpersonal skills with ability to communicate with all levels of colleagues.</li><li>Service oriented with an eye for details.</li><li>Multicultural awareness and able to work and thrive within a culturally diverse environment.</li><li>Good presentation and influencing skills.</li><li>Flexible and able to embrace and respond to change effectively.</li><li>Ability to work independently and has good initiative under dynamic environment.</li><li>Self-motivated and energetic.</li><li>Leads to constantly improve the guest and colleague service experience.</li><li>Leadership skills required – collaborative, enabling, and entrepreneurial.</li><li>Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and competencies.</li></ul><p>&nbsp;</p><p><u>Benefits of Joining Raffles Hotel Singapore</u></p><ul><li>5-day Work Week.</li><li>Duty Meals are provided.</li><li>Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.</li><li>Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.</li><li>Medical and Wellness Benefit.</li><li>Comprehensive Insurance Coverage.</li><li>Local/Overseas Career Development &amp; Growth Opportunities.</li><li>Holistic Learning and Development Opportunities.</li></ul>