Job Responsibilities: • To carry out and execute all daily jobs received from customers and ensure that all information is relayed down to the respective Operations Teams at the end of the day • To perform billing and ensure the accuracy of the invoices raised • To perform data entry into the respective systems in an accurate and timely manner • To attend to customers’ requests or calls in a timely and professional manner • To perform filing when the job is completed • To ensure that all complaints/feedbacks received from customers are escalated to the Customer Service Lead, as well as any other matters which needs to be known by the Customer Service Lead • To provide the necessary training and guidance to his/her assigned buddy • To do up any reports as and when assigned to by the Customer • To assist in extracting of information as and when required • To verify contractor’s invoices as and when required • To co-ordinate with external parties/approved contractors and ensure jobs are carried out per instructions • Acquire a thorough understanding of key customer needs and requirements • Develop SOPs for major clients and ensure necessary training materials being disseminated to relevant parties • To assist in sending out quotations if assigned by Account Manager or Customer Service Manager and escalate to Account Manager or Customer Service Manager when in doubt • To assist the Lead for any tasks assigned to from time to time Key Competencies(Logistics Service) • Well verse in handling and managing transportation, coordination with operations team, License/Bonded/DG Warehouse Inventory and activities. • Able to co-ordinate well with Singapore Customs on any related matters • Meticulous and experience in different type of permit declaration – License/Bonded/DG clearance permit declarations. Job Requirements: • GCE ‘O’ Level and above or relevant education qualifications •Entry-level/no working experience are welcome to apply and training will be provided • Possess knowledge of procedures and relevant systems to carry out daily jobs with ease • Possess good communication skills to ensure that customers and internal stakeholders • Attentive and detail-orientated • Able to work under stress and pressure • Good teamwork and problem-solving skills Benefits: • Daily Lunch Provided • Company Transport Provided at designated MRT stations (Lakeside, Boon Lay & Woodlands) • Medical and Flexi benefits • Attractive Bonus Scheme (AWS, Special Bonus etc.)

✅ Full Time Service Crew✅ Salary: Full-Time up to $2,200 / Part-Time $10.80~$12.80 per hour Responsibilities:Food preparation (kitchen)Cashiering dutiesEnsure store meets food safety and cleanliness standardsAttend to customers enquiries if requiredAssist day-to-day outlets' operationsResponsible for store opening, closing procedures Job Requirements:Positive working attitudeAble to work shifts and public holidaysHaving a basic food hygiene certificate is an added advantage or hygiene training will be providedPrior experience in F&B is an added advantage Benefits:Variance bonus7 - 14 days of Annual LeaveBirthday LeaveReferral incentivesSales incentivesGroup H&S and Outpatient Medical CoverageCareer Advancementand many other benefits *Terms and conditions apply

✅ Full Time Position✅ 💰 Salary: Up to $3,000 Responsibilities:Prepare food in high quality, neatly, timely and in accordance to the recipe.Attend to customers' orders with a smile and provide service excellence.Ensure that the service area and equipment is clean, tidy and well maintained.Adhere to proper food handling, safety and sanitation standards during food preparation, service and clean up.Handle customer inquiries, feedback, and complaints promptly and professionally.Ensure that the service area and equipment is clean, tidy and well maintained.Monitor stock levels and place orders with suppliers as needed.Implement inventory control measures to minimize waste.Maintain cleanliness and sanitation standards in the store. Requirements:Passion to join the F&B service to serve with customer delight.Friendly and service orientated.Able to follow standard operating procedure, ensuring accuracy in a timely manner.Willing to work shifts, F&B hours. Benefits:Variance bonus7 - 14 days of Annual LeaveBirthday LeaveReferral incentivesSales incentivesGroup H&S and Outpatient Medical CoverageCareer Advancementand many other benefits *Terms and conditions apply

ABOUT THE NATIONAL INSTITUTE OF EDUCATION (NIE)The National Institute of Education (NIE), Singapore, is Singapore’s national teacher education institute, and we are proud to be an integral part of the nation’s education service. We play a key role in the preparation of teachers and in the provision of teacher professional and school leadership development programmes. We are committed to our vision of being An Institute of Distinction: Leading the Future of Education, and our mission to Inspire Learning, Transform Teaching and Advance Research. Read more about NIE here. Job PurposeThe Assistant Manager, Engagement and Partnerships assists in faculty engagement & outreach and conducts environmental scans, research & analysis for technology-enabled pedagogical innovations. He/she works with the Manager, Engagement, Planning and Research to promote educational technologies and innovations to NIE faculty to foster technology-enabled teaching and learning. Job DescriptionCollaborate with the Learning Strategies and Learning Innovations teams to promote initiatives under the new Faculty Technology-Enabled Teaching and Learning (FacTEL) Framework and share innovations in teaching, learning and assessment institute-wide.Co-conceptualise stakeholder engagement plans with Manager/EPR to strengthen the culture of innovation in teaching and learning at NIE through the promotion of latest educational technologies and innovations to internal stakeholders.Identify trends and synthesize information on the latest developments in the use of innovative pedagogical approaches and technology-enabled teaching and learning through environment scans and desktop research. Scan the educational climate and propose possible areas of partnerships with internal and external stakeholders to strengthen the culture of innovation in teaching and learning at NIE.Work with Learning@NIE editors to produce and distribute the publication on a regular schedule. Assist in the administration of the Teaching and Learning Committee’s Incentivising Innovation and ICT Use Grant (I3G) and Irene Tan Liang Kheng Innovation Grant (ITLK IG). RequirementsA University degree with at least 2 years of relevant working experience.Innovative mindset to propose out-of-box solutions to improve existing processes.Excellent oral and written communication skills.Excellent interpersonal skills.Highly motivated, able to work independently yet also a strong team player. Willingness to learn and develop capabilities, and to acquire and share new knowledge.Prior work experience in education/higher education is an added advantage. ApplicationWe regret that only shortlisted candidates will be notified. Other InformationNIE staff can take chartered buses at their own expense from or near their homes to the NIE campus. This is subject to availability of seats.

The position is responsible for daily engineering sections to support the hotel operations.Primary ResponsibilitiesDaily Engineering OperationsTo cut, fabricate and install wooden and other structures according to specifications.Reads blueprints, drawings and sketches to fully grasp requirement.Takes measurements and calculate the size and amount of material needed.Cut, shape and smooth lumber and other materials (e.g. fiberglass) according to measurements.Builds window frames, doors, staircases and frame buildings by using raw materials or pre-constructed items.Lays out floorings, roofing or drywalls ensuring they are leveled and compatible.Carves and assembles furniture, cabinets, shelves and other items and install them where designated.Builds scaffolding and other construction structures.Rectifies equipment and facilities breakdown as required.Responds to requests relating to carpentry issues from hotel patrons in a timely and efficient manner.Replaces faulty components / parts as required.Preventive MaintenanceRectifies / Repairs damaged furniture to the highest quality level and in a timely manner.Rectifies / Repairs defective building surfaces to the highest quality level and in a timely manner.Involvement In Wider Job Function Actions / RelationshipsUpholds Accor Values of Guest Passion, Sustainable Performance, Spirit of Conquest, Innovation, Trust and Respect, in the execution of all duties and responsibilities.Participates and supports sustainability in Corporate initiatives and programmes such as Planet 21 – Corporate Social Responsibility, Diversity and Inclusion, Women at Accor Generation, etc.Performs any other duties and responsibilities that may be assigned.Candidate ProfileKnowledge and ExperienceProven experience as carpenterHands-on experience in working with carpentry materialsExcellent understanding of carpentry techniques and methods of installation and constructionProficient in using electrical and manual equipment and measurement tools (powered saws, hammers, rulers etc.)Ability to read technical documents and drawingsWillingness to follow safety guidelines at all timesGood knowledge of EnglishGood understanding of basic mathGood physical condition and enduranceRelated or relevant carpentry training/certification preferred.CompetenciesDetailed Engineering knowledge.Planning ahead.Great communicator.Ability to communicate with all levels of colleagues.Service oriented professionalism.Ability to contribute in a team environment.Multicultural awareness to work with colleagues from diverse cultures.Responsive to change within the team.Sense of urgency and able to set priorities. Benefits of Joining Raffles Hotel Singapore5-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 position is responsible in assisting the IT Manager to handle the day-to-day IT operations. The IT Administrator maintains the computer desktop environment by analyzing requirements, resolving problems, installing hardware and software solutions, supporting the internal IT Helpdesk, troubleshooting hardware and software issues and providing resolutions to IT matters. This position will be responsible for the administration and internal support of the hotel’s computers, printers, servers, and related equipment.Primary ResponsibilitiesIT OperationsResolve all IT issues for colleagues via frontline troubleshooting or escalation to the Corporate HelpdeskProvide IT assistance and expertise to in-house guests and Events.Support and administer to on-premise applications, systems, servers and networks.Monitor the Hotel datacentre and IT racks.Liaise with vendors on hardware maintenance and support.Manage daily backups of critical data.Deploy IT equipment for Tech Refresh or loans.Process IT system access for onboarding/offboarding of employees.Maintain IT asset and software license inventory.Assist the IT Manager in executing all IT projects at the Hotel.Assist the hotel’s day-to-day IT activities, ensuring all standards are followed.Other ResponsibilitiesBe aware of the hotel fire & life safety/emergency procedures.Attend all briefings, meetings and trainings as assigned by the Management.Maintain a high standard of personal appearance and hygiene at all times.Perform other duties as assigned by the Management. Candidate ProfileKnowledge and ExperienceMinimum Diploma in Information Technology, with at least 1 year of relevant IT experience, preferably in the hotel industry.Experience with Hospitality applications such as Opera PMS and/or Micros POS an advantage.Experience with the configuration of Cisco / Aruba network hardware an advantage.Familiar with Active DirectoryAble to work shifts/weekends as required.CompetenciesOrganized, analytical, resourceful, meticulous and confident.Able to multi-task and work independently in a dynamic environment with good problem solving and decision-making skills.Good interpersonal and communication skills.Proactive, being engaged and possess a positive learning attitude.Analytical in technical problem-solving.Ability and willing to learn and support new and diverse hardware, software etc.Benefits of Joining Raffles Hotel Singapore5-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 position is responsible for ensuring the smooth operation of daily procurement of F&B as well as General Supplies across the hotel which includes sourcing of requests at the most competitive pricings and the right vendors.Primary ResponsibilitiesManage Daily Procurement FunctionsProcessing of OrderingReceives Market List from the Executive Chef and processing the Market List ordering on daily basis.Ensures approved purchase requisitions are timely with the creation of Purchase Orders for F&B Supplies / Stewarding Supplies / Housekeeping Supplies and other general supplies.Reconciles Purchase Orders and Invoices to ensure prices and quantities are correct with Suppliers.Follows up closely on outstanding Purchase Orders that are long overdue and if needed for cancellation.Verifies that all documentation and proper quotations are maintained and filed according to Policy and Procedure requirements.Handling User’s Request, Sourcing. Request for QuotationResponses to queries from end users/suppliers with regards to no stock situation.Sources for suppliers for Purchase Requests that are new.Requests for quotations as well samples for evaluation.Effectively source for suppliers and to obtain the best possible quote from the suppliers for all items, without compromising on minimum quality and standards.Negotiate with selected suppliers and obtain competitive quotations.Attend to complaints and feedback from user’s department on purchases and to take appropriate actions with suppliers that provide these products which do not meet the desired quality.Maintains and keeps track of all contract/RFP/RFQ documentations for audit control.Food Safety ManagementManages and request for formal documentations from Suppliers in compliance to HACCP standards of the hotels inclusive of HALAL certification.Responses swiftly to feedbacks / complaints (from end users / suppliers / guest in accordance to HACCP Procedures).Tracks and monitors all expiration date of licenses as well as organization certification for all Suppliers that are partner with the hotel. Arranges with Suppliers for site audit inspection as and when needed by Director of Finance & Business Support, Purchasing Manager as well as Director of Food Safety.Ensures Corrective Action Report are sent out immediately to Suppliers should a complaints raised by Food SafetyEnsures substitution of supplies are replace immediately for operation useEnsures Suppliers that works with the hotels are Food Safety compliancesEnsures Suppliers that SFA approved Vendors that met the grade criteriaEnsures all licenses and certificates are approved by authorities are validPrice Comparison SummaryTabulation of Price Comparison Summary for analysis for Food and Non-Food CategoryRecommend the award item for Purchasing Manager, Executive Chef and Director of Finance & Business Support review and approval.Preparing and send out the Letter of Award.New Vendors & Article Code CreationTo obtain documentation e.g Supplier Evaluation, Bizfile (applicable for Food and Non-Food supplier) for new Vendor Creation for Director of Finance and Business Support and Purchasing Manager’s approval, and Supplier Questionnaire (applicable for Food & Beverage’s supplier only) and approved by Director of Food Safety, Executive Chef, EAM F&B, and Purchasing Manager.To raise new Supplier Creation Form / Supplier Date Change Form for Director of Finance and Support approval.To raise new Article Code Creation Form / Article Amendment Form for Purchasing Manager approval.Creation of Article Codes/Price Codes and Vendors details are updated accordingly in the systemOthersCarries out any other duties as required by the Director of Finance & Business Support or Purchasing Manager.Monitors all contract expiration dates and update the main data file.Handles RFQ and RFP exercises for all categories of Supplies including Capex, General Supplies and Services purchase.Performs any other duties and responsibilities that may be assigned.Candidate's ProfileKnowledge and ExperienceCandidate must possess at least Diploma or equivalent.Minimum 1 year or of relevant Purchasing experience in F&B, General Supplies and Engineering in Hotel Industry.Strong working knowledge on Negotiation and Procurement Policies.Strong computer literacy on Microsoft Office Excel especially Pivot and V-lookup functions as well as Microsoft Word.Sustainable sourcing knowledge in hotel environments and support the Hotel’s sustainability goals.CompetenciesCommunication skills with all levels of colleagues and suppliers with confidence to achieve the best deal for the hotels.Good attitude, trustworthy, independent and an eye for details.Leadership skills developed – collaborative, enabling and entrepreneurial.Confidently able to resolve problems and make firm decisions.Adaptable to multi-cultural colleague needs and work with diverse cultures.Have interpersonal skill to deal with both internal and external issues.Career focused, have the passion and wanting to grow and develop.Must be self-driven.Ability to work independently and has good initiative under dynamic environment.Self-motivated and energetic.Benefits of Joining Raffles Hotel Singapore5-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 position is responsible in Purchase Order creation, reports, liaising with external suppliers and internal departments to ensure seamless process of stock to store after order is placed. To assist on the retail shop floor as part of the job scope.Primary ResponsibilitiesFocuses on the Guest Retail ExperienceUses guest names whenever possible.Adjusts service to suit guests’ requests, personalizes interactions to meet guests’ needs.Uses a Heartist® approach – make the guest Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.Looks for ways to upsell and adds value to enhance guests’ satisfaction.Works as Part of the Retail TeamEnsures accuracy in cashiering duties.Ensures stocks are fully replenished on retail shelves.Operates P.O.S machine and handles cash efficiently in local and foreign currency.Maintains inventory items of the boutique.Provides guest product knowledge and assists guest with selection of gifts and souvenir.Manages and communicates merchandise opportunities to Retail Manager.Participates and assists with monthly inventory stock take activities.Involvement of Wider Job Functions and RelationshipParticipates in execution and maintenance of all Visual Guideline as well as guaranteeing the visual presentation of the boutique is meeting all set Raffles standards.Participates in training activities to improve knowledge and skills.Maintains levels of confidentiality and discretion for colleagues and guests.Maintains collaborative working relationships with colleagues and supervisors/managers.Merchandising FunctionsEnsure order confirmation and invoices from suppliers are accurate.Creating and uploading purchase orders to facilitate receiving process.Work on retail prices with manager and ensure prices are aligned.Follow up and keep track with suppliers to ensure timely deliveriesFollow up with suppliers and liaise with stores when issues arisesArranging of stocks to storesWeekly stock replenishment for storesMonitor stock level of key items and follow up with re-orders when necessaryWeekly and Monthly sell through reportsEnsure stocks are available in online channels.Candidate ProfileKnowledge and Experience Minimum ‘N’ Level or Certificate in hospitality or related field.Minimum of 1 year of relevant experience in retail industry.Proficient in Microsoft Excel and OfficeSense of urgency flexibility ability to multitaskWillingness to learnGood communication and interpersonal skillsInterpersonal skills well developed with guests, employees, management.Ability to work independently, effectively, reliable and self-directed.Good presentation and influencing skills.Multicultural awareness and able to work with people from diverse cultures.Flexible and able to embrace and respond to change effectively.Has good initiative under dynamic environment.Self-motivated and energetic, confidently able to give suggestions and resolve problems.Communication skills in English spoken/written.Supporting operations is a must.Benefits of Joining Raffles Hotel Singapore5-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 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.Main responsibilities include, but not limited to, staffing, quality, training and development of team members.Primary ResponsibilitiesFood QualityTo be responsible for monitoring 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 according to guidelines and product specifications.Through 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.Supervises food tasting sessions.Cost ControlEnsures 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 SanitationEnsures 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.To be 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.Management And Leadership Of The Culinary TeamSupervises all colleague’s performance and be viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.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.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.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.Ensures smooth and effective communication among the kitchens and with other departments.Ensures that all deadlines are met.Training, Learning And Development Of Culinary Team Conducts training regularly for colleagues to develop their skills/new menu items.Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month.Guide sthe departmental orientation for new hires.To ensure that colleagues are aware of hotel rules and regulations.To ensure that colleagues are trained on fire and safety, emergency procedures and hygiene.Involvement In Wider Job Function RelationshipsMaintains 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).Performs any other duties and responsibilities that may be assigned.Candidate's ProfileKnowledge and ExperienceMinimum Professional Certificate in a Culinary-related field. Minimum of 5 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.Prior work experience in Singapore or South East Asia preferred.CompetenciesGood 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 Singapore5-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.

The position is responsible for managing the department in a professional, efficient and flexible manner. He/she is also responsible for ensuring maximum guest satisfaction and high standards of cleanliness throughout the hotel, which is achieved through consistent planning, organizing, directing, and controlling the Housekeeping Department operations and administration.Primary ResponsibilitiesManages The Daily Housekeeping Operations For Rooms And Public AreaSupervises the upkeep of the entire hotel premises to maintain an immaculate and luxurious state according to Raffles Hotel Singapore standards. Priority and full attention is given for VIP suites or events.Ensures the smooth operations of all Housekeeping sections by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.Upholds a flawless impression and perception of the Raffles Hotel Singapore products, services and colleagues.Establishes the foundations of Housekeeping operations through detailed planning of work and maintenance schedules, supervision of the team and proper organization and delegation of duties.Provides A Guest Experience That Exceeds Residents’ & Guests’ ExpectationsEnsures guests receive the experiences as detailed in brand Standard Operating Procedures (SOP), Raffles Hotel Singapore local SOP as well as Leading Quality Assurance (LQA) standards, and aims to achieve the targets set by management.Analyses and responds to guest feedback to ensure that guests are satisfied. Is continuously committed to improving the quality of products, services and performance of team members.Management And Leadership Of The Housekeeping TeamLeads the Housekeeping Team with a Heartiest® approach and constantly seeks to create an all-encompassing and welcoming working environment for a multi-cultural and diverse group of Housekeeping colleagues. He / she will focus on the well-being, safety, and training as well as development needs of colleagues. Plans for a 24-hours shift coverage for all colleagues and is able to personally cover any role or duty under the Housekeeping department.Involvement As A Member Of The Hotel Leadership TeamEnsures 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).Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports are trained in, and follows WSH guidelines.Personally handles and follows up on any guest complaints and incidences, together with Lobby Manager and/or respective hotel colleague(s), in a manner which aligns to the hotel’s values, policies and procedures.Undertakes any reasonable tasks and secondary duties as assigned by the Director of Housekeeping / Assistant Executive Housekeeper.Performs any other duties and responsibilities that may be assigned. Candidate ProfileKnowledge and ExperienceDiploma or Degree preferably in hospitality or related field.Minimum 4 years of relevant industry experience, minimum 2 years in a management level position.Experience in luxury hotel / resort environment.CompetenciesOral and written fluency in English. Ability to converse in other languages is an advantage.Working knowledge of Microsoft Office (Excel, Outlook, PowerPoint, Word) and Opera PMS.High level of confidence and strong interpersonal skills to handles all levels of communication to colleagues and guests.Confidently able to resolve problems and make decisions.Adaptable to multicultural guest needs and works seamlessly with colleagues from diverse cultures.Uses sensitivity and discretion in supporting guests’ needs.Leads to constantly improve the guest service experience.Leadership skills developed – collaborative, enabling, and entrepreneurial.Career focused, wanting to grow and develop, self-motivated.Flexible and able to embrace and responds to change effectively. Benefits of Joining Raffles Hotel Singapore5-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 Culinary Coordinator is responsible for assisting the Executive Chef with the administration and smooth running of the Culinary Division. The position is primarily responsible for organising work and following up on pending projects.Primary ResponsibilitiesAdministrative and GeneralReflects Raffles Hotel Singapore’s philosophy by providing high quality of service to our guests by adopting a positive attitude and keeping the team spirit at the highest level.Greets with smile at all times to colleagues and guests anywhere in the hotel.Has a pride of self-personal appearance and grooming.Remains confidential about all matters of such nature.Maintains and updates all Culinary files.Types correspondence and ensures accuracy of grammar, composition and format.Handles incoming and outgoing calls according to hotel standards.Clears IN/OUT trays and mailbox for Culinary division and distributes to address concern.Ensures proper requisitioning and controls office supplies; follows up on delivery of materials and documents.Ensures all correspondences, messages, e-mails are responded in timely manner/ disseminated accordingly.Handles and follows up on assignments as assigned by superior.Ensures security and upkeeps of all department confidential files.Handles all appointment concerning the superiors and keeps track their schedule and engagements.Ensures all arrangements are made prior to meetings (booking of meeting rooms, set ups, meeting materials).Co-ordinates with colleagues and representatives of other departments to ensure an efficient flow of communication.Informs concerned personnel of details of meeting.Takes minutes for meeting as required; ensures to disseminate minutes to all concerned.Prepares necessary contracts as instructed by superiors.Maintains updated files of contracts and all matters pertaining to entertainers.Ensures personal awareness of the activities and services within the hotel in order to promote the property and be responsive to guest inquiries.Handles all appointment requests for superiors and schedule accordingly.Adheres to the set procedures for attendance and timekeeping.Ensures timely reporting of malfunction, followed up with maintenance of appropriate office equipment when required.Assists outlet managers with administrative duties whenever required/appropriate.Maintains general cleanliness of the Culinary office.Performs any other duties and responsibilities that may be assigned.Learning and DevelopmentParticipates in learning and development activities to improve knowledge and skills.Involvement in Wider Job Function RelationshipsMaintains 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 ProfileKnowledge and ExperienceMinimum Secondary education.Additional improvement programs in Food & Beverage an advantage.Minimum 1 year secretarial/coordinator experience.Minimum 1 year relevant experience in a similar capacity an advantage.Oral and written fluency in English.Strong working knowledge of Microsoft Office.Strong knowledge of HACCP and has to work closely with Hygiene Director.CompetenciesAbility to work effectively and contributes in a team across divisional borders.Good presentation and influencing skills.Flexible and able to embrace and respond to change effectively.Ability to work independently and has good initiative.Self-motivated and energetic.Builds strong rapport and coordinates approached within the departments in the hotel. Benefits of Joining Raffles Hotel Singapore5-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 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.Primary ResponsibilitiesFood qualityMonitors food quality and consistency to ensure 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 produce specifications.Daily spot checks, monitors all food items being ordered by the kitchen and to ensure all items are utilised completely to avoid wastage.Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotel’s specifications.Constantly assesses freshness, presentation and temperature of food served.Supervises food tasting sessions.Cost controlEnsures 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 sanitisationResponsible 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, 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. This will prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food.Management and leadership of the culinary teamSupervises the work of the colleagues and viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.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.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.Ensures smooth and effective communication among the kitchens and with other departmentsEnsures that all deadlines are met.Training, learning and development of culinary teamConducts training regularly for colleagues to develop their skills/new menu items.Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month.Guides the departmental orientation for new hires.Ensures that colleagues are aware of hotel rules and regulations.Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.Involvement in wider job function relationshipsMaintains collaborative working relationships with colleagues, supervisors and managers.Builds guest loyalty and develops a professional relationship with local guests and regular patrons.Continually improves product through obtaining feedback from guests and patrons.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.Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program). Candidate ProfileKnowledge and ExperienceMinimum Professional Certificate in a Culinary-related field.Minimum of 4 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.Prior work experience in Singapore or South East Asia preferred.CompetenciesGood 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 Singapore5-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 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.Main responsibilities include, but are not limited to, creating a Food & 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.Primary ResponsibilitiesRequirements and ResponsibilitiesAbility to work independently and with minimal supervision.Highly organised with strong analytical and communication skills.Excellent computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly.Ability to work under pressure and remains within all set deadlines.Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.Understands, embraces, and integrates corporate values into everyday duties and responsibilities.Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external guests.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.Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the organisation together with Chef In-charge.Maintains a productive climate and confidently motivates, mobilises, and coaches employees to meet high performance standards and goals.Listens, writes, and speaks effectively, and positively relates and interacts with co-workers and others.Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.Systematically develops plans, prioritises, organises and manages resources in order to accomplish business goals within a specific time period.Able to create ‘Colleague Welcome Kit’ in coordination with Talent & Culture.Able to establish, review and adjust sequence of service if necessary.Prepares training manual and conduct departmental service training in coordination with Restaurant Chef In-charge.Develops pre-opening training schedule in coordination with Restaurant Chef In-charge.Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.Reviews simulation processes and updates evaluation criteria for smooth opening.Creates simulation schedules, menus and critique forms in coordination with Restaurant Chef In-Charge.Establishes operating par stock for OS&E and beverage.Establishes menu pricing based on market knowledge and cost considerations in coordination with Restaurant Chef In-Charge.Creates restaurant Standard Operating Procedures.Establishes minimum/maximum of guest supplies in coordination with Restaurant Chef In-Charge.Creates a maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.Establishes a monthly walk-through with Hygiene Officer in coordination with Restaurant Chef In-Charge.Oversees Daily Operations and Achieving TargetsForecasts sales, covers and payroll costs.Supervises operation, ensuring sufficient manning coverage for operation.Assigns the Assistant Manager and Supervisors with responsibilities and tasks that they are best suited for.Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.Consistently adheres to timelines of deliverables.Maintains consistency in quality of food, beverage and service above all else in coordination with Restaurant Chef In-Charge.Attends briefings and meetings held by the department and updates all latest policies as needed.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.Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans.Ensures cleanliness and appearance of the restaurant and related areas at all times and takes immediate action if needed or required.Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).Revises and updates the outlet SOP annually.Is present in the operation during all key meal periods.Provides a Leading and Consistent Guest ExperiencePromotes sales through direct guests’ contact. Constantly obtains guest feedback during operation to ensure satisfaction and builds and maintains loyal following/return guest’s database.Handles guest complaints and comments competently and swiftly.Leads the service and culinary team to personalise guest experience and in accordance to Hotel standards.Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.Maintains levels of confidentiality and discretion of the guest, team members, operator at all times.Management and Leadership of OutletIs a mentor and role model.Proactive, innovative with in depth Food & Beverage and market knowledge.Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.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.Coaches and trains team members to prepare them to move to the next level within 14 – 24 months.Drives the team to achieve common goals and builds strong team work.Uses the performance review process to identify and develops talent for growth.Manages performance issues by using varied coaching styles.Displays cultural affinity and shows empathy to all team members.Reviews work performance of all colleagues to assure that established procedures and policies are being followed.Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.Observes colleague’s individual performance, grooming and punctuality.Performs colleague appraisals and executes disciplinary actions if required.Provide a level of Safety and Security for guests and employees.Assists in recruitment, induct and train the team who are competent and confident.Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Food & Beverage Operations Manager on topics of importance.Attends monthly departmental meetings and communicates with the team. Follow up on projects assigned if any.Checks daily opening and closing duties.Marketing Plan and Revenue ManagementDisplays the knowledge and confidence to represent the brand and promote the outlet.Is comfortable being a media personality with all public statements being subject to approval and supervision of the Management and Marketing Communications team.Answers questions and attends to queries or feedback regarding the restaurant comfortably and confidently.Provides recommendations to Management about potential sources of incremental revenue e.g. promotions etc.Implements appropriate and effective measures to improve control of labour and operating.Submits regular restaurant revenue and expense forecasts.Submits monthly sales analysis with respective improvement recommendations/action plan.Uses revenue management tools to generate reports.Ensures all reports generated are accurate before submission.Training, Learning and Development of the TeamArranges training for all colleagues in line with established training requirements and co-ordinates all arrangements for proper execution.Conducts regular on the job trainings for colleagues to develop their skills and knowledge.Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.Guides the departmental orientation for new hires.Ensures that colleagues are aware of hotel rules and regulations.Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.Consistenly develops in self-learning and development of own skills and knowledge.Other ResponsibilitiesPerforms any other duties that may be assigned by the Head of Department.Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.Develops own knowledge and skills to grow as business partner and leader.Ensures NEA rules and regulations are met and maintained. Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.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.Performs any other duties and responsibilities that may be assigned. 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.Main responsibilities include, but are not limited to, creating a Food & 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.Primary ResponsibilitiesRequirements and ResponsibilitiesAbility to work independently and with minimal supervision.Highly organised with strong analytical and communication skills.Excellent computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly.Ability to work under pressure and remains within all set deadlines.Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.Understands, embraces, and integrates corporate values into everyday duties and responsibilities.Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external guests.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.Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the organisation together with Chef In-charge.Maintains a productive climate and confidently motivates, mobilises, and coaches employees to meet high performance standards and goals.Listens, writes, and speaks effectively, and positively relates and interacts with co-workers and others.Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.Systematically develops plans, prioritises, organises and manages resources in order to accomplish business goals within a specific time period.Able to create ‘Colleague Welcome Kit’ in coordination with Talent & Culture.Able to establish, review and adjust sequence of service if necessary.Prepares training manual and conduct departmental service training in coordination with Restaurant Chef In-charge.Develops pre-opening training schedule in coordination with Restaurant Chef In-charge.Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.Reviews simulation processes and updates evaluation criteria for smooth opening.Creates simulation schedules, menus and critique forms in coordination with Restaurant Chef In-Charge.Establishes operating par stock for OS&E and beverage.Establishes menu pricing based on market knowledge and cost considerations in coordination with Restaurant Chef In-Charge.Creates restaurant Standard Operating Procedures.Establishes minimum/maximum of guest supplies in coordination with Restaurant Chef In-Charge.Creates a maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.Establishes a monthly walk-through with Hygiene Officer in coordination with Restaurant Chef In-Charge.Oversees Daily Operations and Achieving TargetsForecasts sales, covers and payroll costs.Supervises operation, ensuring sufficient manning coverage for operation.Assigns the Assistant Manager and Supervisors with responsibilities and tasks that they are best suited for.Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.Consistently adheres to timelines of deliverables.Maintains consistency in quality of food, beverage and service above all else in coordination with Restaurant Chef In-Charge.Attends briefings and meetings held by the department and updates all latest policies as needed.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.Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans.Ensures cleanliness and appearance of the restaurant and related areas at all times and takes immediate action if needed or required.Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).Revises and updates the outlet SOP annually.Is present in the operation during all key meal periods.Provides a Leading and Consistent Guest ExperiencePromotes sales through direct guests’ contact. Constantly obtains guest feedback during operation to ensure satisfaction and builds and maintains loyal following/return guest’s database.Handles guest complaints and comments competently and swiftly.Leads the service and culinary team to personalise guest experience and in accordance to Hotel standards.Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.Maintains levels of confidentiality and discretion of the guest, team members, operator at all times.Management and Leadership of OutletIs a mentor and role model.Proactive, innovative with in depth Food & Beverage and market knowledge.Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.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.Coaches and trains team members to prepare them to move to the next level within 14 – 24 months.Drives the team to achieve common goals and builds strong team work.Uses the performance review process to identify and develops talent for growth.Manages performance issues by using varied coaching styles.Displays cultural affinity and shows empathy to all team members.Reviews work performance of all colleagues to assure that established procedures and policies are being followed.Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.Observes colleague’s individual performance, grooming and punctuality.Performs colleague appraisals and executes disciplinary actions if required.Provide a level of Safety and Security for guests and employees.Assists in recruitment, induct and train the team who are competent and confident.Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Food & Beverage Operations Manager on topics of importance.Attends monthly departmental meetings and communicates with the team. Follow up on projects assigned if any.Checks daily opening and closing duties.Marketing Plan and Revenue ManagementDisplays the knowledge and confidence to represent the brand and promote the outlet.Is comfortable being a media personality with all public statements being subject to approval and supervision of the Management and Marketing Communications team.Answers questions and attends to queries or feedback regarding the restaurant comfortably and confidently.Provides recommendations to Management about potential sources of incremental revenue e.g. promotions etc.Implements appropriate and effective measures to improve control of labour and operating.Submits regular restaurant revenue and expense forecasts.Submits monthly sales analysis with respective improvement recommendations/action plan.Uses revenue management tools to generate reports.Ensures all reports generated are accurate before submission.Training, Learning and Development of the TeamArranges training for all colleagues in line with established training requirements and co-ordinates all arrangements for proper execution.Conducts regular on the job trainings for colleagues to develop their skills and knowledge.Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.Guides the departmental orientation for new hires.Ensures that colleagues are aware of hotel rules and regulations.Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.Consistenly develops in self-learning and development of own skills and knowledge.Other ResponsibilitiesPerforms any other duties that may be assigned by the Head of Department.Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.Develops own knowledge and skills to grow as business partner and leader.Ensures NEA rules and regulations are met and maintained. Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.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.Performs any other duties and responsibilities that may be assigned.Restaurant ProfileButcher’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.Benefits of Joining Raffles Hotel Singapore5-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 position is responsible for conducting all teams partaking in a guest’s arrival and departure. The Lobby Manager also acts as the center of all communication and action during any irregular incident during a resident stays or guest visits. Primary Responsibilities Delivers the Raffles Hotel Singapore Arrival and Departure Experience - Ensures guests receive a warm and personalised arrival and departure experiences based on and seamless flow of processes including supporting Lobby Ambassadors for check-in, check-out, and cashiering duties. - Ensures guests receive the experience 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 aim to achieve the scores and goals set by management. - Ensures service standards and individual performance are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect. Manages All Aspects of the Daily Operation at the Hotel Lobby and Entrances - Ensures the smooth running of the hotel operation by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore. - Upholds a flawless impression and perception of the Raffles Hotel Singapore services, products and colleagues. - Takes responsibility to ensure 24-hours shift coverage in the Lobby Operation, Concierge and Raffles Service sections. Carries out Night Duty Management by himself if needed. - Orchestrate the lobby operations from a seating perspective of main building restaurant patrons. Maximises Efficiency of Resident and Guest Incident Management - Manages any incident that occurs during resident stays or guest visits due to service or product shortfalls. - Acts as the center of communication during any incident and takes immediate action to turn the situation around into a satisfying experience. - Acts according to hotel emergency and crisis management procedures when applicable and always reinforces hotel values. - Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports and peers are trained in and follow WSH guidelines. Maximises the Outcome of Upsell and Cross-sell Opportunities - Executes the annual upsell strategy and achieves all goals as set by management. - Cooperates with all departments and divisions in promoting inter-hotel sales and in-house facilities. - Performs any other duties and responsibilities that may be assigned. Candidate Profile Knowledge and Experience - Diploma or Degree from preferably hospitality or related field. - Minimum 5 years relevant experience with at least 2 years at a management level. - Excellent communication skills in English and ability to communicate in a second language. Competencies - Possesses strong interpersonal skills. - Ascertains and addresses guest/colleague needs. - Directs, 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, analyses and resolves problems, and exercises good judgment. - Prioritises and organizes 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. 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.