Food & Beverage Service Associate (1887 by André)

Job description

The position is responsible for delivering friendly, personalised, engaging and efficient Food and Beverage service according to hotel’s Standard Operating Procedures in order to meet guest dining experience expectations as well as to contribute to the achieving of the outlet’s set financial and other targets. Primary Responsibilities Food and Beverage Service Provides excellent and high-quality service at all times to all of our guests based on established hotel standard operating procedures. Is always well presented and adheres to hotel’s grooming standard. Greets and bids farewell to guests and colleagues in a friendly and courteous manner. Consistently assists and greets colleagues and guests efficiently and in a professional manner. Has extensive and full knowledge of the hotel’s food & beverage menus to provide knowledgeable service of all products, including liquors and cocktails. Detailed knowledge of Mediterranean cuisine and culinary trends as trained on the job. Offers menu options and advice and takes orders. Offers drinks, pre, during and after meal service. Remembers guest’s preferences and guest’s names to extend personalised service. Takes guest’s Food & Beverage orders accurately and assures correct input in Point of Sales system including seat cover position or any allergens. Double checks order list before "sending" ticket to the kitchen. Anticipates guest needs, as to where guests will never have to ask for anything or follow up. Verifies guest satisfaction with each table as whenever adequate based on guests and sequence of service and when main course served. Uses the guest’s name appropriately and communicates it to restaurant colleagues and managers. Serves the correct food and all condiments in a timely and efficient manner and correct temperature. Arranges all tables following established standards in a timely manner. Arranges and maintains all assigned side stations and continually stocks each station before and after every shift, ensures that the station never runs out of operating items. Consistently ensures all silver and glassware is polished, wiped and spotless. Consistently 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 correct 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 wishes each and every guest 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. Consistently follows the posted opening, closing and side duties as per established check lists. 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 immediately. 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, assisting in stock count inventory and collecting Food & Beverage requisition on daily basis. Learning & Development Actively participates in training activities to improve knowledge & skills. Attends daily briefing and monthly meeting conducted by the manager. Consistently develops in self-learning and development of food and beverage skills and knowledge. Other Responsibilities Follows guidelines provided in colleague handbook. Understands and adheres to emergency procedures, health & safety requirements. Applies necessary precautions with regards to the hotel food safety and hygiene standards. Maintains good working relationships within the restaurant, culinary and stewarding teams and the departments in the hotel. 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 and sustainability efforts. Performs any other duties and responsibilities that may be assigned. Candidate Profile Knowledge and Experience Certificate or diploma in hospitality or related field or minimum of 6 months hands on experience in food service position, similar operations style. Retail or guest interaction experience. Food and/or beverage knowledge (personal interest/professional). Bartending experience would be an advantage. 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 changes. 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. Raffles Hotel Singapore is one of the few remaining great 19th century hotels in the world, perfectly preserved both inside and out, giving it an intoxicating blend of luxury, history and classic colonial design. Its distinctive architecture, legendary heritage and iconic service continue to enthrall visitors where suites, social spaces, award-winning restaurants and bars are presented for discerning travellers. No visit to Singapore is complete without a stay here, where the grand historic hotel exudes old-world grandeur infused with the unique charm of the city state. About the Restaurant 1887 by André is a heritage gastronomy restaurant within the historic Raffles Hotel Singapore. Led by chef André Chiang, it celebrates Singapore’s culinary evolution, tracing influences from the Victorian era to the multicultural flavours that shape the city today, interpreted through his refined French techniques. The menu revives flavours from Raffles’ early dining rooms and evokes the elegance of Victorian dining rituals, served on the hotel’s iconic vintage silverware. A thoughtfully curated beverage programme pairs old- and new-world expressions with bespoke alcohol-free creations inspired by Nanyang flavours. In its intimate 42-seat setting, guests are transported to a bygone era while enjoying a contemporary, flavour-driven experience. The result is a dining journey that bridges past and present, celebrating heritage through the lens of modern innovation.