Food & Beverage Service Executive
Salary undisclosed
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The Food and Beverage Service Executive supervises the team 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. He/she assists the management in supervising the overall operation and service standards of the restaurant to meet and exceed guest’s dining experience expectations.
We are hiring for the following outlets:
Butcher's Block
Raffles Courtyard
The Grand Lobby
Tiffin Room
Primary Responsibilities
Oversees Daily Operations and Achieving Targets
Oversees the set-up and operation of a station/section in a restaurant.
Supervises and participates in running an efficient and profitable operation in the assigned areas.
Provides services for guests such as order taking and promoting the restaurant food and beverage offerings.
Provides excellent service at all times to all of our guests based on established hotel standard operating procedures.
Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.
Remembers guest’s preferences to extends personalised service.
Takes guest’s Food & Beverage orders accurately and assures correct input in Point of Sales system.
Arranges and maintains all assigned side stations and continually stocks each station before and after every shift.
Keeps all side stations clean at all the times.
Makes sure that all product served are accounted for on the final bill before presenting it.
Follows through opening and closing duties.
Adjusts service to suit guests’ requests and personalises any interaction with the guest.
Ensures NEA rules and regulations are met and achieve.
Actively engages in upselling and adds value.
Candidate Profile
Certificate or diploma in hospitality or related field.
Minimum 2 years’ experience in an international class restaurant in similar capacity.
Good communication skills and guest centric.
We are hiring for the following outlets:
Butcher's Block
Raffles Courtyard
The Grand Lobby
Tiffin Room
Primary Responsibilities
Oversees Daily Operations and Achieving Targets
Oversees the set-up and operation of a station/section in a restaurant.
Supervises and participates in running an efficient and profitable operation in the assigned areas.
Provides services for guests such as order taking and promoting the restaurant food and beverage offerings.
Provides excellent service at all times to all of our guests based on established hotel standard operating procedures.
Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.
Remembers guest’s preferences to extends personalised service.
Takes guest’s Food & Beverage orders accurately and assures correct input in Point of Sales system.
Arranges and maintains all assigned side stations and continually stocks each station before and after every shift.
Keeps all side stations clean at all the times.
Makes sure that all product served are accounted for on the final bill before presenting it.
Follows through opening and closing duties.
Adjusts service to suit guests’ requests and personalises any interaction with the guest.
Ensures NEA rules and regulations are met and achieve.
Actively engages in upselling and adds value.
Candidate Profile
Certificate or diploma in hospitality or related field.
Minimum 2 years’ experience in an international class restaurant in similar capacity.
Good communication skills and guest centric.