Total 230 job vacancies by Resorts World At Sentosa Pte. Ltd.

Primary Responsibilities

• Supports and works closely with the Limousine team on bookings receive from internal and external guests
• Dispatching and monitoring movement of the vehicles
• To assign vehicles to Limousine Chauffeurs according to the requirements of reservations received from the guests
• Follow up on booking details with Limousine Command Centre to ensure accurate and efficient limousine services are provided to our guests
• To provide assistance to the Limousine Chauffeurs as and when required, such as language interpretation, accident handling and other related matters.

Requirements

• Possess working experience in transport operations preferred
• Experience working in Service and Hospitality industry will be an added advantage
• Excellent communication and interpersonal skills
• A team player, flexible in job functions and perform other duties and responsibilities assigned, in order to meet business and departmental goals
• Able to perform shift work, including working on weekends and public holidays

Primary Responsibilities

• Rostering Coordination: Assist in managing the daily rostering needs. Help in addressing staffing requirements, contributing to the resolution of manpower issues, and supporting the implementation of contingency plans.
• Operational Support: Provide support in the execution of strategies and processes aimed at enhancing rostering efficiency. Participate in process mapping and operational improvements.
• Business Unit Liaison: Act as a liaison with various business units, aiding in resource allocation and operational coordination.

Requirements

• Must possess at least Diploma/Advanced/Higher/Graduate Diploma or equivalent practical experience.
• Excellent communication skills, both verbal and written.
• Ability to work collaboratively in a team.
• Strong problem-solving skills.
• Multitasking abilities in a dynamic environment.
• Proficiency in Microsoft Office suite.
• Knowledge or experience in F&B operations is beneficial.

Primary Responsibilities

• Responsible for overseeing culinary operations in Dim Sum kitchen
• Lead and manage the kitchen with optimal manning level and compliance with food hygiene standards and operating procedures
• Plan and implement initiatives on food cost control and new menu to improve sales revenue
• Assist in training and development of the culinary team
• Meet QA score based on Singapore Food Agency requirements
• Fulfill corporate administrative duties
• Carry out any other duties as and when assigned by the Management

Requirements

• Certificate in Culinary Skills / GCE 'O' level or its equivalent
• At least 5 years of experience under restaurants specializing in Dim Sum
• Knowledge in HACCP and proficient in Microsoft Office applications
• Good interpersonal, communication and supervisory skills
• 5 working days per week with the ability to work on weekends/public holidays

Responsibilities

• Assist Chef in overseeing the culinary operations, menu planning, inventory and food cost control
• Supervise, coach and motivate the team in the kitchen
• Ensure that the culinary team maintains quality and standard of cooking whilst complying to health and safety standard
• Following kitchen and hygiene set standards
• Responsible of management and progress of cooks
• Providing 100% outstanding satisfaction service to customers

Requirements

• Possess certificate in Culinary Skills / GCE 'O' level or equivalent
• Minimum 4 years of relevant experience in Japanese/Izakaya restaurants
• Good interpersonal, communication and supervisory skills
• Knowledgeable in HACCP (Hazard Analysis and Critical Control Points) and proficient in Microsoft Office applications

Responsibilities

• Create memorable experience for guest during special occasions
• Ability to create and articulate the menu to the guest
• Host and engage the guest while serving food and beverage
• Ensure guest’s food and beverage are served promptly in accordance to their orders
• Provide suggestion to guest for wine pairing and decanting of the wine
• Process the food orders and operating a cash register, replenishment of stocks, polishing the cutleries and completing other assigned tasks
• Interact with guests; provide warm and memorable guest experience, ensure all guests receive prompt and excellent standard of service

Requirements

• GCE O Level
• Min 2 year experience in Supervisory level in a fine dining environment
• Good interpersonal and communication skills with cheerful personality

Primary Responsibilities

• Supervise and train the team members in accordance with the service standards, ensure suggestive selling techniques are performed by all team members
• Assist in the development of the wine list; demonstrate the ability to pair and suggest wine to guests and assist with decanting wine
• Operate and compute the cash register, record all transactions on a daily basis
• Provide excellent guest engagement while serving food and beverages to the guests

Requirements

• Certificate in Food & Beverage/Hospitality Management or its equivalent
• Min 4 years of experience at the supervisory level in a fine dining environment
• Good interpersonal and communication skills with a cheerful personality
• 5 working days per week with the ability to work on weekends/public holidays and rotating shifts

Responsibilities:

• Provide welcome admission experience at turnstiles and ensure guests have valid ticket types for admission into the parks (Universal Studios Singapore / Adventure Cove Waterpark).
• Deliver exceptional guest experience by assisting guests with park information and engaging them with fun activities.
• Ensure the show readiness of the parks.
• Perform various administrative duties and ad hoc assignments.
• Maintain the park cleanliness (including restrooms).

Requirements:

• GCE N/O/A Levels, ITE Certificate or Diploma.
• Those with secondary education and the right attitude will be considered.
• Service oriented and enjoys interacting with people.
• Able to perform shift work, and willing to work during evenings, weekends and public holidays.
• Able to stand for long hours and work in an environment where there can be hot, humid and wet weather.

Responsibilities

• Welcome the guest at the entrance and assist to lead guest to their table.
• Recommend and take order on food and beverage to the guest
• Assist in decanting of the wine and provide wine services.
• Process the food orders and operating a cash register, replenishment of stocks, cleaning the restaurant and completing other assigned tasks.
• Interact with guests; provide warm and memorable guest experience, ensure all guest receive prompt and excellent standard of service
• Ensure that all purchases are processed through proper procedures

Requirements

• Preferably 1 year experience in customer service
• Good interpersonal and communication skills with cheerful personality
• Able to perform shift, including weekend and public holiday

Responsibilities

• Create memorable experience for guest during special occasions
• Ability to create and articulate the menu to the guest
• Host and engage the guest while serving food and beverage
• Ensure guest’s food and beverage are served promptly in accordance to their orders
• Provide suggestion to guest for wine pairing and decanting of the wine
• Process the food orders and operating a cash register, replenishment of stocks, polishing the cutleries and completing other assigned tasks
• Interact with guests; provide warm and memorable guest experience, ensure all guests receive prompt and excellent standard of service

Requirements

• GCE O Level
• Min 2 year experience in Supervisory level in Hotel or fine dining restaurants
• Good interpersonal and communication skills with cheerful personality

Primary Responsibilities

• Overseeing the culinary operation of Syun, our Premier Japanese Dining restaurant, as well as the Casual Japanese restaurant.
• Responsible for all aspect of leading the Japanese restaurant Culinary Teams, including developing new Promotions, Strategic Menu Planning, Food Cost Compliance, Product Sourcing, Human Capital Management strategies planning, make Data analytical decisions and liaise with celebrity chefs – compiling and consolidating of project proposals
• Ensure the quality and freshness of food, coordinate NEA compliance efforts, coordinate financial compliance efforts, inspecting kitchen & equipment for cleanliness and monitoring sanitation policies
• Monitors and ensures the food cost and the labour cost is within the targets set
• Train the Culinary team and provide guidance as needed
• Assist with key chefs recruitment
• Looks into ways to reduce wastage, guard against pilferages and control cost of food supplies and kitchen inventory
• Observes and evaluates chefs’ performances and devise methods to enhance efficiency with maximum productivity
• Drive for productivity and continuous improvement through the technology and market trend

Requirements

• Diploma or professional certificate in Culinary
• Minimum 8 years’ experience in F&B industry, preferred in Japanese Michelin Restaurants
• Excellent knowledge of Japanese cuisine for creation of indulgent omakase and Izakaya menus
• Good interpersonal and communication skills
• Able to perform shift work, weekends and public holidays.

Responsibilities:

• Ensure that projects are carried out with duties encompassing – monitoring budget/expenditure, liaising with vendors/consultants, conducting on-site and off-site inspection, formulating project plans, and ensuring all works meet quality standards and government/building regulations to ensure project deliverables.
• Responsible from conceptualization to execution of design and layout of project works requested by Business Units.
• Prepare administrative and logistical management works (daily/nightly work schedule planning and execution, and regular checks and replenishment of equipment, tools and materials).
• Assist in daily administrative matters dealing with procurement and external vendors on signange collateral, filing, invoice, obtaining quotations, costing, fabrication and installation of the signage and artwork.
• Liaise with various departments and Business Units on producing artworks and signage collaterals.
• To prepare and conduct works in a safe and orderly manner by ensuring all protection and housekeeping are duly carried out.
• To provide prompt and timely updates on work progress to Supervisor and Managers (pre-assessment, commencement requirements, and post-checks).

Requirements:

• Possess at least a Diploma, all disciplines are welcome to apply (Civil Engineering, Architecture, Interior Design, Building Management, PMP, Quantity Survey or related field of study would be an added advantage).
• At least one year of project management experience across a range of disciplines.
• Proficient and well-versed in MS Office applications (PowerPoint, Word, Excel, etc.)
• Possess the required skills and knowledge such as good understanding of all paint systems and able to visualize and suggest course of actions for maximum efficiency.
• Ability to oversee construction/renovation related projects from conception to completion.
• Experience in handling contracts and procurement, an ability to read design drawings, architechtural/technical blueprints and shop drawings would be an added advantage.
• Flexibility to work based on a rostered 4-day work week, 12 hour per shift including break. Includes overnight shifts (on rotation), weekends and public holidays.
• Comfortable with working at height.

Responsibilities

• Responsible for overseeing culinary operations in Asian/Western cuisine restaurants
• Lead and manage the kitchen with optimal manning level and compliance with food hygiene standards and operating procedures
• Plan and implement initiatives on food cost control and new menu to improve sales revenue
• Assist in training and development of the culinary team
• Meet QA score based on Singapore Food Agency requirements
• Fulfill corporate administrative duties
• Carry out any other duties as and when assigned by the Management

Requirements

• Certificate in Culinary Skills / GCE 'O' level or its equivalent
• At least 5 years of experience in hotel restaurants specializing in Asian/Western cuisine
• Knowledge in HACCP and proficient in Microsoft Office applications
• Good interpersonal, communication and supervisory skills
• 5 working days per week with the ability to work on weekends/public holidays

The Environmental Analyst is an integral member of the Veterinary Care & Environmental Health department and is responsible for carrying out habitats water sample collection, routine and non-routine water quality analysis, soil, run-off and rainwater bacteriology and air quality surveys. The information gathered is reviewed by various business units to ensure a healthy environment optimal for the animal’s wellbeing, and a safe environment for our staff and guests.

Job Responsibilities

• Collect water samples and perform daily physicochemical analyses from the oceanarium habitats.
• Collect soil, rain and run-off samples and perform physicochemical and microbiology analyses.
• Perform air quality analysis during haze periods.
• Ensure that all instruments, equipment, laboratory fixtures, glassware and general laboratory ware in the Environmental Health laboratory are properly maintained to manufacturer specifications for optimal performance.
• Assist in preparing monthly inventory reports on supplies and reagents.
• Prepare and report all results accurately and in timely manner ensuring all necessary team members are informed.
• Always maintain a clean and organized work environment.
• Assist in clinical diagnostic laboratory analysis.
• Assist in medicines preparation.

Job Requirements

• Bachelor's Degree in Environmental Studies or equivalent.
• Adhere to work policies.
• Use of Windows-based MS Office programs including but not limited to word processing (MS Word), spreadsheet (MS Excel), and presentations (MS PowerPoint).
• Familiar with basic laboratory instrumentation purpose and operation.
• Demonstrative ability to perform all analysis.
• Think critically to assess, interpret and report anomalies of data.
• Must be able to work as a team player in a dynamic work environment.
• Possess good communication and interpersonal skills.
• Comfortable and willing to work with animals.
• Able to swim and comfortable working in an aquatic environment.
• Maintain confidentiality of RWS animals’ health information at all times.

Primary Responsibilities

• Ensure Guest Services team operates with a sales attitude and all associates are aware of the sales opportunities within the hotel, which will assist with the maximization of revenue.
• Seek new and additional services constantly to improve the guest experience with a creative and innovative approach
• Initiate and maintain effective communication within the guests and other housekeeping departments.
• Maintaining a high standard of customer relations/customer service within the Guest Relations department.

Requirements

• Minimum Diploma in Hospitality
• Minimum 3 years experience in a similar capacity.
• Service Oriented.
• Possess good interpersonal and communication skills.

Job Summary:

As a Butler, you will play a pivotal role in ensuring our guests receive the highest level of personalized service. Your responsibilities will span across Front Office, Concierge, and traditional Butler duties, including welcoming guests, managing check-ins and check-outs, offering expert local recommendations, arranging transportation and reservations, and attending to guests' personal needs. You will be the face of Resort World Sentosa, embodying our commitment to luxury and attention to detail.

Key Responsibilities:

• Assist with check-in and check-out procedures, ensuring a seamless experience for guests.
• Handle guest inquiries, reservations, and room assignments.
• Manage cashiering tasks and maintain accurate records of guest transactions.
• Provide guests with information about local attractions, restaurants, and transportation options.
• Arrange transportation, tours, restaurant reservations, and other guest requests.
• Assist with luggage handling and coordinate guest arrivals and departures.
• Welcome guests upon arrival and provide a detailed orientation of their suite and hotel facilities.
• Manage VIP and special guest requests with meticulous attention to detail.
• Assist with guest requests such as unpacking and packing, laundry, and in-room dining services.
• Coordinate with other departments to ensure seamless service delivery.
• Ensure accurate records of guest preferences and special requests.
• Perform all other related duties when assigned by Management.
• Always maintains the integrity and confidentiality of guest information.

Qualifications:

• Minimum GCE O Level.
• A Diploma or Degree in Hospitality or Business Management from a recognized institution is an advantage.
• Flexibility to work various shifts.
• A valid driving license is considered an advantage.
• Proficient in computer and property management systems