Total 46 job vacancies by Sheraton Towers Singapore Hotel

Reporting to the General Manager, the incumbent will provide strategic leadership, initiate strategies and programmes to enhance service quality, productivity and operations excellence towards achieving the Hotel's goals and objectives.

JOB RESPONSIBILITIES:

• Responsible for the overall administration and operation of the Rooms Division (Front Office, Guest Services, Club Lounge, Communication Centre, Housekeeping and Laundry), ensuring maximisation of guest satisfaction and cost containment of expenses.
• Provide professional advisory and support to the General Manager in meeting the strategic goals of the establishment.
• Work with other divisions to ensure guests' satisfaction, process optimisation and hotel's overall profitability.
• Implement strategies aimed at cost minimisation, productivity maximisation without reduction in standards of quality.
• Monitor guest satisfaction results to identify shortfalls and remedy service issues.
• Ensure compliance with legislated heath and safety requirements within the workplace.
• Comply with all Corporate and Hotel Standards and Procedures.

JOB REQUIREMENT:

• Degree/Diploma in Hospitality with minimum of 5 years' experience as Director of Rooms in a five-star international hotel.
• Possess excellent planning, organisational and strategic capabilities to achieve optimal business objectives.
• Good leadership, communication & interpersonal skills and passion in delivering operational excellence.
• Ability to work as a team to achieve business excellence.

· Create, amend or cancel room reservations for guests, including group arrivals.

· Pre-assign rooms and monitor on departures.

· Coordinate with Housekeeping for the assignment and preparation of rooms for guest arrivals.

· Perform check-in and checkout functions in a friendly and professional manner for all guests, including the welcoming of VIPs, group and individual travellers. Escort guest to room for in-room registration, if required.

· Assign the requested room type and perform room move according to guest requests.

· Upsell higher categories of rooms / introduce Instant Award to guests to increase hotel revenue.

· Obtain guest particulars and update them, including guest preferences, in guest history.

· Perform foreign currency exchange and travellers cheques exchange in an accurate manner in accordance to hotel policies and procedures.

· Post mini-bar charges to guest folios for any last-minute consumption by guests upon departure.

· Post room charges for early check-in, late departures or for discrepancies in room rates.

· Post rebates for room charges, mini-bar consumption and other disputes claimed by guests, which have been agreed/ instructed by the Duty Manager.

· Coordinate with Banquet, Catering, Sales, Rooms Reservation and Credit departments for the updating or amendment of billing instructions.

· Perform cashier closure and any other cashiering duties.

· Perform pre-night audit functions.

· Follow-up on tasks and all outstanding matters to ensure that outstanding matters are resolved timely and according to guest requests.

· Provide information on Marriott Bonvoy programme.

· Enrol guests to the Marriott Bonvoy programme of the hotel.

· Assist guests with the preparation and updating of room keys.

· Extend warm welcome and provide directions and information to guests while at the lobby.

Ensure that the restaurant operate efficiently and profitably, achieving targets set by the company.

KEY RESPONSIBILITIES:

· Responsible for business performance of the restaurant in achieving budget and maintaining operating costs.

· Analyse and review menu with Li Bai Executive Chef regularly for popular and unpopular items and make appropriate recommendations for new listing, keeping abreast of market trends.

· Assist to organise marketing activities, such as promotional events and discount schemes.

· Create and execute plans for department sales, profit and staff development.

· Coordinate entire operation of the restaurant during scheduled shifts.

· Deal and resolve customer complaints tactfully and update the F&B Management accordingly.

· Check on guest’s satisfaction and solicit for feedback, and maintain database of guests on their dining preferences.

· Implement effective systems to prevent breakages and damage of operating equipments.

· Ensure that the outlet is adequately equipped with operating equipments and restaurant accessories to support the operations.

· Maintain high standards of quality control, hygiene, and health and safety.

· Any other duties assigned by Director of F&B.

Responsible for the daily management and food production of the kitchen and Chinese Banquet kitchen, ensuring maximum quality and profitability.

KEY RESPONSIBILITIES:

· Organise and maintain efficient flow of the kitchen operations in accordance to forecasted events and planned menus.

· Ensure food is prepared fresh and with the highest quality.

· Adhere strictly to all recipes, methods and instructions given by Chinese Executive Chef/ Assisant Chinese Executive Chef.

· Constant check on associates’ food handling and storage procedures to ensure compliance with standards.

· Assist Chinese Executive Chef/ Assistant Chinese Executive Chef in daily requisitions and planning for special menu.

· In charge of inventory and ordering of food items, ensure sufficient stock to support the operations.

· Check on quality of food items upon receiving from supplier, ensuring freshness and in accordance to the market list ordered.

· Conduct daily walk through the kitchen at the end of shift to ensure cleanliness and food items are kept in proper storage.

· Maintain high standards of quality control, hygiene, health and safety within the kitchen.

· Help out in any area of the kitchen when circumstances dictate.

Supervise Kitchen operation as directed by the Executive Chef ensuring the day-to-day operations are carried out according to established standards.

KEY RESPONSIBILITIES:

· Liaise closely with Banquet Manager, Restaurant Manager and Bar Manager as to the functions being held in the complex.

· Co-ordinate and consult with the kitchen and service staff to ensure the smooth and prompt service of food items.

· Check and control food preparation for all kitchen.

· Make enquires as to the number of people, tables and starting time for functions, to ensure prompt and efficient food preparation and service.

· Control and taste any food prepared from kitchen which be served to the guests.

· Check and control food preparation in butcher to ensure the prompt supply of items from these outlets.

· Plan and direct food preparation as required.

· Liaise closely with the Stewarding department to ensure the cleanliness of the kitchen area.

· Co-ordinate the service of food to and from the outlet with service staff.

· Maintain the highest quality of food items to guests; check presentation of items before service.

· Ensure the buffet and Ala Carte set-up is of the highest standard.

· Requisition all food items from the stores for functions as required, in conjunction with Executive Chef.

· Assist in the preparation of all food items.

Responsible for supporting the EAM, Sales & Marketing / Director of Sales in securing and maximising all sales opportunities from determined market segments to achieve department goals and objectives

KEY RESPONSIBILITIES:

• Establish a regular call pattern for meeting with principals of target markets.

• Forecast, analyse and report individual sales results.

• Participate in developing/reviewing rate structures and conditions applicable to various marketing segments, based on market feedback and conditions.

• Prepare weekly, monthly, quarterly and annual reports as required.

• Liaise closely with other departments within the hotel to ensure efficient and regular communication of sales activities.

• Actively source new accounts and develop existing accounts that will meet the yield objective of the hotel from these market segments.

• Assist the Director of Sales in developing and implementing strategic sales plans, applicable to market segments under their responsibilities.

• Develop and maintain a good working relationship with all Marriott International Sales Offices and leverage on networking with staff and clients from other Starwood properties and submit sales leads within the Marriott network.

• Effectively measure and report on a timely basis, sales results with updated strategies and competitor information to the Director of Sales

• Maintain regular contact including site inspections and sales calls with key contacts in the appropriate market segments.

Responsible for supporting the EAM of Sales & Marketing (DOSM) in all sales functions to achieve department goals and objectives.

RESPONSIBILITIES:

· Ensure all reports are secured in time for prompt circulation, submission and filing.

· Ensure proper filing of sales files, collaterals and documents.

· Ensure proper care and maintenance of all sales equipment.

· Maintain proper inventory of sales supplies and stocks.

· Ensure proper update and maintenance of all sales templates and reports.

· Roster and record schedules for annual leave, Saturday duties, TEP duty, HOD sessions, performance reviews, sales meetings, and other meetings and activities.

· Assist the EAM, S&M in preparing and posting monthly production reports for Sales, Catering and Reservations Departments and in implementing the sales incentive scheme.

· Assist the EAM, S&M in follow up of sales leads and closure of contracts and rooming lists.

· Assist the EAM, S&M in maintaining database to ensure all information is accurate and updated.

· Assist the EAM, S&M to reply to client telephone and email enquiries promptly while they are out of office.

· Prepare and send proposals, contracts, and other reports and submissions as required by the EAM, S&M.

· Prepare welcome cards, invite cards, amenity forms, requisition forms and other forms as scheduled and/or required by the EAM, S&M.

· Actively participate in client activities like site inspections, entertainments and client events to build rapport with key contacts.

· Assist the EAM, S&M in planning and execution of client events and activities.

· Assist the EAM, S&M to liaise closely with other departments within the hotel to ensure efficient and regular communication of sales activities.

· Assist the EAM, S&M with travel arrangement plans and related activities.

· Develop and maintain a good working relationship with associates of all Marriott Global Sales Offices and properties.

· Attend and take then circulate minutes of meetings and participate in projects and events as required.

• Daily scheduling of Room Attendants (RA) and Runner’s assignment.

• Supervise, train and check the overall work of RA and public area cleaners

• Inspect guestrooms and public areas to ensure compliance with cleanliness, maintenance and setup standards as well as to verify status.

• Follow up on the work performance and assignments of RA.

• Inspect rooms daily, including checkout, vacant, make up, long stay and Vacant Pickup.

• Inspect VIP rooms prior to guest’s arrival.

• Report maintenance deficiencies that require immediate attention and follow up on their status.

• Handle all guest requests items that come through the Job codes and walkie.

• Ensure that Policy of breaking “Privacy “ is handled seamlessly.

• Maintain Housekeeping supplies at par levels.

• Assist the Executive Housekeeper with Housekeeping stock-take.

• Organise linen stock-takes and collate information.

• Check cleaning standards in rooms are up to Quality Standards.

• Ensure safety of keys and communication devices are accountable for at end of shift.

• Conduct formal performance appraisals of all staff in Housekeeping department.

• Counsel and discipline subordinates in matters relating to misconduct, decided on appropriate disciplinary action.

• Ensure compliance with legislated heath and safety requirements within the workplace.

• Comply with all Corporate and Hotel Standards and Procedures.

• Take ownership and handles guests’ complaints pertaining to guest’s comfort and housekeeping duties.

Responsible for the daily management and food production of the Main Kitchen - local, cold or hot section. Ensure maximum quality and profitability.

• Manage culinary operations in the absence of Executive Chef or Executive Sous Chef

• Ensure food handling and work area sanitation as per hotel hygiene standard & SOP.

• Perform all duties of Culinary and related kitchen area

• Oversee production and preparation of culinary items for all outlet & banquet event

• Work closely with Restaurant and Banquet departments to coordinate service and timing of events and meals.

• Communicate areas in need of attention to staff and follows up to ensure follow through.

• Requisite food items from the Market for functions as required, in conjunction with Executive Chef.

• Leads shifts while personally preparing food items and executing requests based on required specifications.

• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

• Supervise and coordinate activities of cooks which engaged in food preparation.

• Checks the quality of raw and cooked food products to ensure that standards are met.

• Assist in determining how food should be presented and creates decorative food displays.

• Support and assist with new menus, concepts and promotions for the Restaurant outlets and Banquets.

• Set a positive example for guest relations & provide exceptional customer service

• Handle guest problems and complaints seeking assistance from supervisor if necessary.

• Report equipment malfunctions in department equipment.

• Purchase appropriate supplies and manages food and supply inventories according to budget.

• Regular check to the restaurant and greet guests to obtain feedback on the meal they had.

Responsible for the daily management and food production of the kitchen and Chinese Banquet kitchen, ensuring maximum quality and profitability.

KEY RESPONSIBILITIES:

· Organise and maintain efficient flow of the kitchen operations in accordance to forecasted events and planned menus.

· Ensure food is prepared fresh and with the highest quality.

· Adhere strictly to all recipes, methods and instructions given by Chinese Executive Chef/ Assisant Chinese Executive Chef.

· Constant check on associates’ food handling and storage procedures to ensure compliance with standards.

· Assist Chinese Executive Chef/ Assistant Chinese Executive Chef in daily requisitions and planning for special menu.

· In charge of inventory and ordering of food items, ensure sufficient stock to support the operations.

· Check on quality of food items upon receiving from supplier, ensuring freshness and in accordance to the market list ordered.

· Conduct daily walk through the kitchen at the end of shift to ensure cleanliness and food items are kept in proper storage.

· Maintain high standards of quality control, hygiene, health and safety within the kitchen.

· Help out in any area of the kitchen when circumstances dictate.

Provide support to Manager and Assistant Manager in coordinating a variety of activities and events.

KEY RESPONSIBILITIES:

• Ensure the smooth implementation and execution of all banquet events

• Supervise casual labour to ensure standards and grooming are maintained

• Ensure proper handling of food and beverage, equipment, meeting, supplies, crockery, glassware

• Ensure guest satisfaction by identifying and responding to guest needs

• Ensure all cash control handling policies and procedures are followed.

• Ensure clean, safe and orderly work area, both front and back of the house for guests and employees

• Perform report on all events handled

• Maintenance of respective function assigned to be in good working condition

• Take on addition roles and tasks from time to time as per operations’ requirements.

Ensure that the restaurant operate efficiently and profitably, achieving targets set by the company.

KEY RESPONSIBILITIES:

· Responsible for business performance of the restaurant in achieving budget and maintaining operating costs.

· Analyse and review menu with Li Bai Executive Chef regularly for popular and unpopular items and make appropriate recommendations for new listing, keeping abreast of market trends.

· Assist to organise marketing activities, such as promotional events and discount schemes.

· Create and execute plans for department sales, profit and staff development.

· Coordinate entire operation of the restaurant during scheduled shifts.

· Deal and resolve customer complaints tactfully and update the F&B Management accordingly.

· Check on guest’s satisfaction and solicit for feedback, and maintain database of guests on their dining preferences.

· Implement effective systems to prevent breakages and damage of operating equipments.

· Ensure that the outlet is adequately equipped with operating equipments and restaurant accessories to support the operations.

· Maintain high standards of quality control, hygiene, and health and safety.

· Any other duties assigned by Director of F&B.

Assist in the effective operation of the Human Resources Department by providing organisational and administrative support.

KEY RESPONSIBILITIES:

• Take telephone inquiries regarding employment prospect and give appropriate advice.
• Manage recruitment and selection function from arranging for interviews to making offer to selected candidate.
• Assemble new employee files including all necessary forms and information.
• Assist with staff queries regarding staff benefits and administration
• Provide administrative support including work permit application/ processing, answer telephone enquiries, maintain filing system, maintain noticeboards, collect/distribute mail, purchase orders, expense vouchers, locker distribution, Petty Cash and new employee documents.
• Organise staff welfare activities and staff recognition events.
• Maintain an efficient filing system (manual and computerised) to ensure easy access to all records and files.
• Maintain all office equipment and an adequate stock supply in the Human Resources Department.
• Conduct Hotel site inspections for Orientation, Work Experience and Hospitality students.
• Conduct training programmes like Orientation and other generic service standard programs, including all associated administration, eg. Orientation packs, invitations, certificates.
• Liaise with educational institutions conducting hospitality training courses.
• Administer the training budget and purchase training materials as required.
• Manage the administration of trainees and apprentices on the property.

• Responsible for the hygienic and safe preparation of food within the outlets.
• Assist the Sous Chef and Junior Sous Chef that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimising wastage.
• Assist the Sous Chef and Junior Sous Chef that food stock levels within the kitchen and pantry areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
• Assist the Sous Chef and Junior Sous Chef that all food products received into the kitchen are of the required standard and quality and those they are stored and rotated correctly.
• Assist the Sous Chef and Junior Sous Chef that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained as per schedule.
• Implement and prepare new food concept items and menus, in conjunction with the Sous Chef and Junior Sous Chef.
• Implement quality control procedures.
• Inspect method of food preparation and cooking at all meal periods.
• Liaise with the Engineering as to maintenance within kitchen.
• Inspect plate presentation and continually review and update when necessary.

· Create, amend or cancel room reservations for guests, including group arrivals.

· Pre-assign rooms and monitor on departures.

· Coordinate with Housekeeping for the assignment and preparation of rooms for guest arrivals.

· Perform check-in and checkout functions in a friendly and professional manner for all guests, including the welcoming of VIPs, group and individual travellers. Escort guest to room for in-room registration, if required.

· Assign the requested room type and perform room move according to guest requests.

· Upsell higher categories of rooms / introduce Instant Award to guests to increase hotel revenue.

· Obtain guest particulars and update them, including guest preferences, in guest history.

· Perform foreign currency exchange and travellers cheques exchange in an accurate manner in accordance to hotel policies and procedures.

· Post mini-bar charges to guest folios for any last-minute consumption by guests upon departure.

· Post room charges for early check-in, late departures or for discrepancies in room rates.

· Post rebates for room charges, mini-bar consumption and other disputes claimed by guests, which have been agreed/ instructed by the Duty Manager.

· Coordinate with Banquet, Catering, Sales, Rooms Reservation and Credit departments for the updating or amendment of billing instructions.

· Perform cashier closure and any other cashiering duties.

· Perform pre-night audit functions.

· Follow-up on tasks and all outstanding matters to ensure that outstanding matters are resolved timely and according to guest requests.

· Provide information on Marriott Bonvoy programme.

· Enrol guests to the Marriott Bonvoy programme of the hotel.

· Assist guests with the preparation and updating of room keys.

· Extend warm welcome and provide directions and information to guests while at the lobby.