Total 12 job vacancies by Heritage Hospitality Pte. Ltd.

JOB SUMMARY

The Chef de Partie is responsible for supporting leadership to the culinary team, assisting directions in driving stellar business profitability and productivity, alongside leading the team by example in providing outstanding service, adhering to all established standards & procedures.

ACCOUNTABILITIES:

Responsibilities include creating and upholding a positive culture, assisting the culinary team in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Sous Chef’s absence to ensure that the culinary team has proper direction.

1. Ensure food preparation & plating meets the specifications of guests in a timely manner.

2. Adhering to cost control measures with accuracy in the measurements of kitchen ingredients and food portions.

3. Support & ensure the culinary team adheres to set standards, procedures, department rules and sanitation requirements, constantly improving upon for further effectiveness.

4. Assist maintenance with all kitchen tools & equipment, taking necessary corrective actions.

5. Assist with managing the kitchen inventory and ensuring supplies are fresh and of high quality.

6. Ensuring proper food temperatures when cooking and managing proper storage at all times.

7. Follow through all kitchen opening, closing and administrative duties as directed.

8. Supporting in purchases ranging from equipment to managing food stock ordering according to appropriate budget & par levels set and managed according to business needs.

9. Support with training & development planned, implemented & monitored for junior team members; induction and mentorship with continuing development opportunities.

10. Adhere to the implementation of action plans according to directions shared covering matters ranging from HR, cost control and guest feedback.

11. All workplace safety and food hygiene regulatory guidelines must be strictly adhered to by all team members, at all times.

12. To maintain flexibility to perform other duties and projects as required and deemed necessary to support the Hotel’s overall business objectives.

QUALIFICATIONS:

· A diploma holder preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required. Minimum 3 years of experience in European culinary and 2 years supervisory experience.

JOB PURPOSE: The AM is responsible for overall restaurant with a focus on bar operations, driving stellar business profitability & productivity, adhering to all established standard operating procedures (SOP). Using passion for the craft & skill in leading the team, energize & inspire them to provide outstanding service.

ACCOUNTABILITIES:

Responsibilities include creating and upholding a positive culture, with genuine service and operational excellence through effective & efficient systems and a motivating work environment.

1. Managing day-to-day operations for the F&B department including the restaurant, In-Room Dining & Mini-bar as appointed, ensuring quality standards and staying true to brand values.

2. Procuring necessary resources and ensure strict adherence to their appropriate usage, stock control procedures, inventory costs, portion controls and conduct regular stock checks to ensure availability of equipment/ bar stock to cater for guest requests and operational needs.

3. Support the evolving drink crafting, strategically plan & effectively manage funds and production methods, ensuring loss prevention while keeping brand values aligned & met with flawless execution.

4. Ensure sufficient staffing levels are maintained, with customised training & development planned, implemented & monitored for all team members; induction and mentorship with continuing development opportunities, supporting their employment & growth journey.

5. Successfully groom brand champions who are knowledgeable, trained and compliant in every facet of their roles, able to create a welcoming & exciting atmosphere. Ensure performance is maximised for highest productivity, exemplify consistent delivery of exceptional product & service standards.

6. Create and constantly monitor that SOPs are being upheld and improved upon for further effectiveness; understand market dynamics, continually redefining our best by evaluating market trends which are proactively diagnosed, to provide quality service surpassing guest expectations.

7. Align teams and implement action plans to successfully achieve business outcomes, balance all aspects of the business according to reports covering matters ranging from HR, Sales & Marketing, Finance and guest feedback which must be obtained regularly. Contribute as required to all external quality assurance audits and action plans.

8. Operational & guest challenges must be investigated & resolved appropriately in a timely manner.

9. Administrative duties such as resource allocation, effective rostering meeting operational needs & financial objectives with sound productivity and labour costs.

10. Instil strong ethics within the team, monitor & ensure venue adherence to all related licensing laws, compliance and company policies. Strict adherence to consistency in sanitation, health & food safety regulatory guidelines while ensuring maintenance & functionality of venue equipment.

11. Any other duties as assigned.

KNOWLEDGE / QUALIFICATIONS:

1. Minimum tertiary education or 2 year degree from an accredited university in hospitality related major with 5 years experience in the beverage or related professional area. Minimum 3 years managerial experience. WSET or equivalent trained preferred.

SKILLS:

1. Excellent leadership, organizational, communication & interpersonal skills, written & conversational English. Outlook & MS Office savvy, deep knowledge in wines, spirits, cocktails & barista-skilled preferred.

2. Creative, innovative, resourceful, attentive, adaptive, strong team player with an eye for detail, whilst still having the ability to work independently with minimum supervision.

JOB SUMMARY

The housekeeping Manager is responsible for overseeing the cleanliness, maintenance, and aesthetic upkeep of the hotel, resort, or facility.

This role involves managing the housekeeping team, ensuring high standards of cleanliness and hygiene, coordinating with other departments, and maintaining inventory and supplies.

He/she will ensure a welcoming and sanitary environment for guests, promoting customer satisfaction and operational efficiency.

ACCOUNTABILITIES:

· Manage all functions related to the cleanliness of the hotel.

· Ensure rooms are clean and available to guests in a timely and efficient manner.

· Roster, distribute and delegate room and cleaning assignments to Housekeeping team members.

· Plan and conduct staff meetings to ensure open communication among team members.

· Monitor guest satisfaction and address feedback efficiently and effectively.

· Manage, train, and coordinate all housekeeping personnel to ensure they are performing duties (e.g., cleaning, health & safety compliance, mini-bar management etc.) correctly, efficiently and to the best of their ability.

· Keep abreast of advances in the housekeeping field to improve productivity.

· To constantly look at ways to improve operations and implement changes to provide better services to guests.

· Ensure Housekeeping policies procedures, and training are in place, maintained and adhered to.

· Manage labour, conduct regular inventory checks & audits, and develop progression plans.

· Purchase according to stock & inventory control, complying with departmental budget.

· Maintain working relationships with vendors and suppliers (e.g., pest control, landscaping etc.) to ensure effective quality products and services.

· To maintain flexibility to perform other duties and projects as required and deemed necessary to support the Hotel’s overall business objectives.

QUALIFICATIONS:

· Diploma In Hotel Management or ‘A’ Level qualification or equivalent

· Minimum 5 years of experience in a similar capacity in a hotel or Proven working experience as a Housekeeping Manager or in a similar managerial role.

· Familiar with Housekeeping operations with at least 2 years in a managerial capacity.

SKILLS:

· Good personal and customer service skills.

· Computer literacy and office administration skills.

· Proficient in Microsoft software, Outlook, and other hotel systems.

· Excellent training, instructional, and leadership skills.

JOB PURPOSE:

Maximize guests’ satisfaction and retention by meeting their unique needs in a timely and responsive manner.

ACCOUNTABILITIES:

1. Handle the check-in and check-out of guests including the processing of their reservations and rooming at the unit level.

2. Handle all guest requests during their stay.

3. Handle all front desk cashiering duties.

4. Organize and implement guest programs/plans that meet guest needs and interest.

5. Assist in handling all reservations activities including the conduct of site inspections and the closure of sales deals as required.

6. To maintain flexibility to perform other duties and projects as required and deemed necessary to support the Hotel’s overall business objectives.

KNOWLEDGE / QUALIFICATIONS:

1. Minimum GCE ‘N’ or ‘O’ Level.

2. Minimum 1 year experience in the same capacity.

3. Able to work shifts, including evenings, weekends and public holidays.

SKILLS:

1. Good customer service skills.

2. Good problem-solving skills.

3. Good computer literacy.

JOB PURPOSE:

The Housekeeper is responsible for cleaning and servicing assigned rooms/areas according to established standards and procedures.

ACCOUNTABILITIES:

1. Clean and maintain the rooms and surrounding areas according to the established standards e.g., making beds, dusting, vacuuming, cleaning and sanitization bathrooms, removal of trash etc.

2. Replenish supplies in rooms according to standards.

3. Check mini-bar consumption, charging and replenishment, stock level etc.

4. Report any defects and deficiencies to supervisor.

5. To follow policy and procedure with regards to guest left items, fire safety and other procedures to protect the welfare of guests and property.

6. Attend to guest requests promptly.

7. Any other duties as assigned.

KNOWLEDGE / QUALIFICATIONS:

1. Functional knowledge in room cleaning.

2. Minimum 1 year of housekeeping experience.

3. Knowledge in use of cleaning equipment and proper chemicals handling.

SKILLS:

1. Good communication skills and basic conversational English.

2. Strong team player, whilst still having the ability to work independently with minimum supervision.

3. Willingness to learn.

JOB PURPOSE:

The Housekeeper is responsible for cleaning and servicing assigned rooms/areas according to established standards and procedures.

ACCOUNTABILITIES:

1. Clean and maintain the rooms and surrounding areas according to the established standards e.g., making beds, dusting, vacuuming, cleaning and sanitization bathrooms, removal of trash etc.

2. Replenish supplies in rooms according to standards.

3. Check mini-bar consumption, charging and replenishment, stock level etc.

4. Report any defects and deficiencies to supervisor.

5. To follow policy and procedure with regards to guest left items, fire safety and other procedures to protect the welfare of guests and property.

6. Attend to guest requests promptly.

7. Any other duties as assigned.

KNOWLEDGE / QUALIFICATIONS:

1. Functional knowledge in room cleaning.

2. Minimum 1 year of housekeeping experience.

3. Knowledge in use of cleaning equipment and proper chemicals handling.

SKILLS:

1. Good communication skills and basic conversational English.

2. Strong team player, whilst still having the ability to work independently with minimum supervision.

3. Willingness to learn.

JOB PURPOSE:

The F&B Service Attendant is responsible for ensuring all guests receive great experiences through the delivery of outstanding service, adhering to all established standards & procedures.

ACCOUNTABILITIES:

Responsibilities include upholding a positive culture with genuine service, a vibrant personality, personal finesse, professionalism and proactiveness towards achieving departmental goals.

1. Undertake restaurant operational tasks which includes taking of food & beverages orders

2. Display of excellent customer service at all times, greet and welcome guests in a warm and friendly manner

3. Create great customer experience and attentive towards the customers and their queries

4. Ensure prompt serving and clearing of plates after guests complete dining

5. Maintain high standards of cleanliness within the restaurant

6. Support manager in ensuring station is well maintained and well stocked

7. Any other tasks/duties as assigned by Supervisors

KNOWLEDGE / QUALIFICATIONS:

Minimum tertiary education with minimum 1 year experience in F&B service

The Commis Cook is responsible for being part of the culinary team in driving stellar business profitability and productivity, providing outstanding service and adhering to all established standards & procedures.

ACCOUNTABILITIES:

Responsibilities include upholding a positive culture, ensuring quality, taste & presentation with attention to each preparation, that builds our strong reputation and brand with loyal following:

1. Ensure every task is executed up to our strong standards, including mise en place.
2. Prepare, cook & plate with precision according to recipes set that meets the specifications in quality and presentation in a timely manner.
3. Avoid & minimise any food wastage, adhering to cost control measures with accuracy in the measurements of kitchen ingredients and food portions.
4. Adhere to set standards, procedures, department rules and sanitation requirements, constantly improving upon for further effectiveness.
5. Operate kitchen tools & equipment safely and responsibly, communicating any repairs needed.
6. Ensure all products received are of high quality & consistent as per specifications according to business needs, taking the necessary actions accordingly otherwise.
7. Conduct duties required for kitchen inventory with accuracy.
8. Deal with stock rotation and ensure proper food temperatures during preparation, cooking and organisation of storage. Maintain any food/ temperature logs accordingly.
9. Follow through all kitchen opening, closing and administrative duties as directed, clearly communicating any assistance required, or anticipations of excess or insufficient ingredients.
10. Constantly sharpen & strengthen culinary skills through training and/ or self-study, being a role model to any junior team members.
11. Adhere to the implementation of all action plans according to directions of the team.
12. Ensure high standards of hygiene, sanitation & cleanliness in all areas, with all workplace safety and hygiene regulatory guidelines followed at all times.
13. To maintain flexibility to perform other duties and projects as required and deemed necessary to support the Hotel’s overall business objectives.

KNOWLEDGE / QUALIFICATIONS:

1. A diploma holder preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required. Minimum 2 years of relevant experience.

SKILLS:

1. Knowledgeable and passionate about European and Asian cuisine preferred, with the ability to multi-task & work efficiently under pressure.
2. Positive, attentive, adaptive, strong team player and well-disciplined with an eye for detail, whilst still having the ability to work independently with minimum supervision.

JOB PURPOSE: The Supervisor is responsible for supporting the management of the F&B operations and ensuring business profitability and productivity, alongside leading the team by example in providing outstanding service, adhering to all established standards & procedures.

ACCOUNTABILITIES: Responsibilities include creating and upholding a positive culture, with genuine service and operational excellence through effective systems and a motivating work environment.

1. Supervising day-to-day operations for the F&B department including the restaurant, In-Room Dining & Mini-bar as appointed, ensuring quality standards.

2. Ensure daily floorplans, task & station assignments are properly planned & inspected. Understand all employee positions sufficiently to perform duties in employee’s absence.

3. Schedule, input & ensure accurate stock count for managing purchases ranging from equipment to F&B, according to budget/ par levels, managed according to business levels.

4. Ensure sufficient staffing levels are maintained, with training & development planned, implemented & monitored for junior team members; induction and mentorship with continuing development opportunities, supporting their employment & growth journey.

5. Assist with the creation and constantly monitor that standard operating procedures are being upheld and improved upon for further effectiveness.

6. Support the review and implement action plans according to reports covering matters ranging from HR, Sales, Finance and guest feedback which must be obtained regularly.

7. Ensure all team members have proficient product & service knowledge along with guest details for smooth operations. Operational and guest challenges must be investigated, resolved & reported to Manager on Duty appropriately and in a timely manner.

8. Assist with administrative duties such as rostering considering productivity as required.

9. Schedule & arrange necessary maintenance, cleanliness & deep cleaning for the venue.

10. Ensure venue adherence to all relevant licensing laws, hygiene & safety guidelines, as well as the team’s adherence to company policies at all times.

11. Any other duties as assigned.

KNOWLEDGE / QUALIFICATIONS: 1. Minimum tertiary education with 4 years experience in the food & beverage or related professional area or 2 year degree from an accredited university in hospitality related major. Minimum 2 years of supervisory experience.

SKILLS:

1. Good leadership, organizational, communication & interpersonal skills, written & conversational English. Outlook & MS Office savvy, good knowledge on wines, spirits, cocktail & barista-skilled preferred.

2. Reliable, attentive, adaptive, strong team player with an eye for detail, whilst still having the ability to work independently with minimum supervision

JOB PURPOSE: The F&B Captain is responsible for ensuring all guests receive great experiences through the delivery of outstanding service, adhering to all established standards & procedures.

ACCOUNTABILITIES:

Responsibilities include upholding a positive culture with genuine service, a vibrant personality, personal finesse, professionalism and proactiveness towards achieving departmental goals.

1. Day-to-day operations for the F&B department including the restaurant, In-Room Dining & Mini-bar as appointed, ensuring highest quality standards.

2. Ensure adherence to daily floorplans & stations, completion of assigned tasks to the highest standards and in a timely manner. Understand all stations & tasks sufficiently to perform any duty assigned, consistently demonstrating high levels of guest service. Inspect the cleanliness & appearance of all presentations such as centerpieces, china, glass, & silver prior to use.

3. Ensure stations are ready for service and run smoothly, proper sequence of service with menu highlights, providing guest appropriate recommendations, accurate order taking while noting & relaying any special requests, dietary requirements or allergies to the relevant members.

4. Present food & beverages of high standards with adequate description & flair, checking for guest satisfaction with proactive engagement at opportune times.

5. Communicate service needs to team members including but not limited to Management, Chefs, Bar & Stewards and ensure prompt follow up on all guest needs including having all food, beverages and checks presented in an accurate & timely manner. Report any challenges and guest comments & any relevant information to the manager on duty in a timely manner.

6. All settings, side stations, equipment must be maintained immaculately, and duties performed in a presentable manner, towards an excellent guest experience, at all times. Cleanliness of work areas to be maintained throughout the day, with deep cleaning conducted as necessary.

7. Be proficient in all necessary knowledge including product & service. Suggestive selling to be practised sensibly towards a great guest experience.

8. Conduct accurate stock counts & requisition, maintain organisation of all storage areas.

9. Train, guide and monitor junior team members or part timers as necessary accordingly.

10. Follow all company, safety & hygiene policies and procedures; report all accidents, injuries and incidents to management. Practice responsible service of alcohol.

11. Any other duties as assigned.

KNOWLEDGE / QUALIFICATIONS:

1. Minimum tertiary education with minimum 1 year experience in F&B service or 2 year degree from an accredited university in hospitality related major.

SKILLS:

1. Ability to interact clearly with guests, team members and third parties in written & conversational English, reflecting highly on the venue, brand & company.

2. Passion for hospitality, attentive, adaptive, strong team player with an eye for detail.

JOB PURPOSE:

The Finance Executive is responsible for Accounts Payable related matters, as well as keeping track of inventory to ensure sufficient inventory and other materials for the hotel property.

ACCOUNTABILITIES:

1. Process and verify invoices and payment requests

2. Prepare AP aging schedules

3. Review of vendors Statement of Accounts and compare the figures to our system to ensure no invoices are omitted

4. Verify monthly staff expense claims

5. Review monthly orders and consumption

6. Work closely with Operations/F&B department to manage and update inventory movements and ending inventory

To maintain flexibility to perform other duties and projects as required and deemed necessary to support the Hotel’s overall business objectives

JOB PURPOSE:

Maximize guests’ satisfaction and retention by meeting their unique needs in a timely and responsive manner.

ACCOUNTABILITIES:

1. Handle the check-in and check-out of guests including the processing of their reservations and rooming at the unit level.

2. Handle all guest requests during their stay.

3. Handle all front desk cashiering duties.

4. Organize and implement guest programs/plans that meet guest needs and interest.

5. Assist in handling all reservations activities including the conduct of site inspections and the closure of sales deals as required.

6. To maintain flexibility to perform other duties and projects as required and deemed necessary to support the Hotel’s overall business objectives.

KNOWLEDGE / QUALIFICATIONS:

1. Minimum GCE ‘N’ or ‘O’ Level.

2. Minimum 1 year experience in the same capacity.

3. Able to work shifts, including evenings, weekends and public holidays.

SKILLS:

1. Good customer service skills.

2. Good problem-solving skills.

3. Good computer literacy.