Food & Beverage Service Executive (In-Suite Dining & Pool Bar)

Job description

The Food & Beverage Service Executive supervises his/her team members by proactive, interactive and reactive leadership, allowing each member of the team to feel confident and to completely satisfy our guests during their dining experience. Assists management in supervising the overall operation and service standards of the restaurant to meet and exceed guest’s dining experience expectations as well as to contribute to the achieving of the outlet’s set financial and other targets. Primary Responsibilities Overseeing Daily Operations and Achieving Targets Oversees the set-up and operation of the In Suite Dining and Pool Bar operation. Supervises and participates in running of an efficient and profitable operation in the assigned areas. Liaises with outlet manager to actively encourage a professional and dedicated team. Assists the Outlet Manager/Assistant Outlet Manager in enabling employees to consistently achieve highest service and product delivery standards with a highest degree of client care and service at all times. Provides services for guest such as order taking and promoting the restaurant food and beverage offerings. Provide excellent 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 farewells guests and colleagues in a friendly and courteous manner. Assists colleagues and guests efficiently and in a professional manner by using emotional intelligence and touch points with guests. Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails. Offers menu options, 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 check order list before "sending" ticket to the kitchen. Anticipates guest needs, as to where guests will never have to ask for anything. Verifies guest satisfaction with each table as whenever adequate based on guests and sequence of service and when during main course served. Uses the guest name appropriately and communicates it to restaurant colleagues and managers. Serves food/beverage and all condiments correctly in a timely and efficient manner and the correct temperature. Arranges all tables/ lounge chairs at the pool area following established standards. Arranges and maintains all assigned side stations/pool bar area and continually stocks each station before and after every shift. Consistently ensure all silver and glassware is polished, wiped and spotless. Consistently keeps all side stations / pool bar area clean at all the times. Keep chairs and banquettes clean and clear of debris. Marks tables appropriately to food & beverage order for each course to ensure proper delivery. Make sure that all product served are accounted for on the final bill before presenting it. Up keep and clear tables after completion of the meal once the guests acknowledge the clearing time. Picks up check before arrives to guests’ suite for signature and wishes every guest a warm farewell while thanking them for their order. At the end of the shift delivers all checks and reports to the appropriate place according to established standards. Consistently follows through opening, closing duties and other side duties. 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. Communicates any and all service shortfalls or possible negative guest’s perception to the manager on duty in a timely manner. Consistently ensures efficiency of work in dish wash, pantry, and service preparations. Consistently 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. Provide a Leading and Consistent Guest Experience Promotes sales through direct guests’ contact. Constantly obtains guest feedback during operation ensuring guest satisfaction. Handles minor complaints and reports to the managers for proper follow up. Builds strong relationships with local guests and builds loyal following as foundation for a successful operation. Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times. Management and Leadership of Outlet Is a mentor and role model for the Food & Beverage Associates. Proactive, innovative with in depth Food & Beverage and market knowledge. Observes colleague’s individual performances, grooming, and punctuality and communicates with the managers accordingly. Provides a high level of Safety and Security for guests and colleagues. Consistently checks daily opening and closing duties as well as other side duties. Training, Learning and Development of the Team Conducts regular on the job trainings for colleagues to develop their skills and knowledge. Assist in 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. Consistently develop in self-learning and development of own skills and knowledge. Other Responsibilities Performs any other duties that may be assigned by the manager. Ensures NEA rules and regulations are met and achieve. Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong. Ensures service standards and individual performances are aligned with AccorHotels 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 Certificate or diploma in hospitality or related field. Minimum 2 years’ experience in an international class restaurant. At least 1 year relevant experience in a similar capacity an advantage. Additional improvement programs in Food & Beverage an advantage. Working knowledge of Microsoft Office. 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. Motivator, self-starter. Displays initiative and creativity. Open minded. Committed. Team leader, builder. Guests, people oriented. 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.