Food & Beverage Service Executive (1887 by André)

Accor · Singapore

Company Description

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.

Job Description

The Food and Beverage Service Executive supervises his/her team members through 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 guests’ dining experience expectations as well as to contribute to the achieving of the outlet’s set financial and other targets.

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

Oversees the set-up and operation of a station/section in the restaurant.
Supervises and participates in running of an efficient, high quality and profitable operation in the assigned areas.
Consistently updates and liaises with Outlet Manager/Assistant Outlet Manager to actively encourage a professional, engaged 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 promotes the restaurant food and beverage offerings.
Provides excellent service at all times to all of our guests based on established hotel standard operating procedures.
Always well-presented and adheres to hotel’s grooming standard.
Greets and bids farewell to 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 point with the guests.
Has extensive knowledge of our food & beverage menus to service our product, including liquors and cocktails, upselling products whenever possible and adequate.
Detailed knowledge of French cuisine and culinary trends but are not limited to others F&B outlets offerings or promotions.
Offers menu options and advice and takes orders.
Offers drinks, pre, during and after meal service.
Excel on product knowledge, offering inspiration for others.
Remembers guest’s preferences to extends personalised service and to upkeep all guests preferences in proper record that shared within all F&B outlets.
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 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 by ensuring 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 clears 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 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 through the posted opening, closing duties and side duties as per established check lists.
Adjusts service to suit guests’ requests and personalises any interaction with the guest.
Actively engages in upselling and adds value.
Relays any guest complaints to manager immediately.
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, assisting in stock count inventory and collecting Food & Beverage requisition on daily basis.

Provides a Leading and Consistent Guest Experience

Promotes sales through direct guests’ contact and personal interaction.
Constantly obtains guest feedback during operation ensuring guest satisfaction.
Handles minor complaints and reports to the managers for proper follow up immediately.
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.
Being active on guest profile to provide a personalised service.

Management and Leadership of Outlet

Is a mentor and role model for the Food and 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, closing and side duties without fail.

Training, Learning and Development of the Team

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.
Guides the departmental orientation for new hires.
Ensures that colleagues are aware and adhere to hotel rules and regulations.
Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.
Actively participates in training activities to improve knowledge and skills.
Attends daily briefing and monthly meeting conduct by the manager.
Consistently develop in self-learning and development of own skills and knowledge.

Other Responsibilities

Follows guidelines provided in colleague handbook.
Understands and adheres to emergency procedures, health and safety requirements.
Applies necessary precautions with regards to the Hotel food safety and hygiene standards.
Maintains good working relationship within the restaurant, culinary and stewarding teams and other department in the hotel.
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 Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
Contributes to the hotel’s Corporate Social Responsibility sustainability efforts.
Performs any other duties and responsibilities that may be assigned.

Qualifications

Candidate Profile

Knowledge and Experience

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.
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.
Can work as part of a team.
Motivator, self-starter.
Displays initiative and creativity.
Open minded.
Committed.
Team leader, builder.
Guests, people oriented.

Additional Information

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.

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