Total 225 service centre manager job vacancies in F&B / Tourism / Hospitality category in D09 Cairnhill, Orchard, River Valley

Major duties and responsibilities include (but are not limited to):

• Set up cafeteria lines, steam tables, dining room tables, and side service stands with hot and cold food items
• Serve food cafeteria style by placing uniform portions of food on customers'/patients' plates
• Break down and clean assigned area when the meal is finished and return food to the kitchen
• Set up dining room tables for service, place food and beverages on tables, and replenish items as necessary
• Return soiled trays and dishes to the dish room after meals
• Deliver meal trays to the patients' bedsides
• Brew coffee according to the number of servings required
• Assemble and toss fresh fruit or green salads in quantity using prepared dressings and portions into standard serving sizes
• Apportion other food items into standard serving sizes using the proper utensils and containers
• Make cold sandwiches using prepared ingredients and pack box lunches
• Work in one or more functional areas of the kitchen such as food preparation, dish and pot washing, dry and refrigerated storage and receiving, and the serving line
• Sort, wash, peel and cut fresh fruits and vegetables
• Operate and break down equipment
• Perform heavy-duty cleaning tasks throughout the food service and related areas
• Separate food waste and trash from dishes, glasses and silverware in the dish washing area
• Remove inspection doors, strainer pans, screens and spray arms for preventive maintenance of the dish machine
• Unload delivery trucks
• Store sanitized dishes, glasses and silverware
• Scrape, soak, scour, and scrub the heavier cooking utensils
• Move heavy garbage cans when collecting and transferring trash from the work area to the disposal area
• Performing other duties as assigned.

• This position is a Bargaining Unit position.
• THIS OPEN & CONTINUOUS ANNOUNCEMENT (OCA) ESTABLISHES A STANDING REGISTER OF ELIGIBLE APPLICANTS, which closes on May 19, 2025. The initial cut-off date for referral of eligible applications will be on or about December 10, 2024 with subsequent reviews every other week as additional vacancies occur, or on an as-needed basis, until positions are filled. Please see the "What To Expect Next" area of the announcement which provides additional information on the referral process for this type of announcement.

The F&B Ambassador will be responsible for assisting in the restaurant operations to ensure that the guest experience, beverage quality and departmental revenue and profit goals meet its highest standard. He or she will report directly to the Restaurant Manager.

• Greet and guide customers to their tables and assist them in seating
• Manage a waiting list and seating chart
• Print special occasion menu and set up table accordingly
• Check table arrangement before and during service, ensuring table requests are met whenever possible
• Check on guests regularly to ensure their satisfaction and promptly resolve any issues or concerns.
• Coordinate with bartenders to serve beverages and ensure that alcoholic beverages are served responsibly and in compliance with legal requirements.
• Assist with general cleaning tasks such as sweeping, mopping, and sanitizing workstations and dining areas.
• Monitor and restock supplies as needed, such as napkins, straws, and condiments.
• Collaborate with kitchen and bar staff to address any issues or special requests from guests.
• Any other ad-hoc duties as assigned

Requirements

• No experience needed, training will be provided.
• Excellent communication and interpersonal skills.
• High initiative and positive attitude.
• Able to multi-task and work in a fast-paced environment.
• Willing to work on weekends, public holidays, and rotating shifts.
• Ability to work independently and in teams.
• Excellent time management and organisational skills.
• May be required to work weekends, and/or holidays, depending on business requirements.

Location:
Novena Gov Hospital

Salary:
$10/h

Working Hours:
Mon to Fri, office hours
Alternate half Sats

Job Scope:

• Answer patient enquiries/ incoming calls from general public.
• Other duties assigned by manager.

*No official interview needed !


WA me at https://wa.me/+6584998483 NOW!

Interested candidates, please submit your resume to healthcarejobs@recruitexpress.com.sg

JeAnn Leow
Outsourcing Team
Recruit Express Pte Ltd (EA Licence No.: 99C4599)

The CYP Food Service Worker performs various tasks or a sequence of tasks in food service preparation. Tasks consist of several steps that require attention to work operations and follow and established sequence of work. These tasks, which are summarized into categories related to food preparation and service, kitchen maintenance, and food storage, are summarized below.

Food Preparation and Service

• Assist in food preparation with tasks such as peeling potatoes; cutting, sorting and washing vegetables and fruits; assembling sandwiches; and measuring and weighing ingredients.
• Stocks food service carts with appropriate utensils, plates, bowls, food and beverages, as required for family style dining in the classrooms or activity areas.
• Wraps, arranges, and/or packages items for serving to children and youth.
• Transports food from kitchen area to classrooms or activity areas.
• Returns carts, dishes, and leftover food to the kitchen and disposes of all food waste and trash.

• Pre-rinses and washes pots, pans, dishes, glasses and silverware in either a mechanical dishwasher or manually according to sanitation regulations.
• Cleans serving carts, food preparation areas, cupboards, drawers, and dishwashing areas.
• Sets up and operates a mechanical dishwasher.
• Removes inspection doors, strainer pans, screens, and spray arms for preventative maintenance and cleaning.
• Scrapes, soaks, scour, and scrubs the heavier cooking utensils such as mixing bowls and pots which, because of their large size and weight, are awkward to handle.
• Performs heavy-duty cleaning tasks through the food service and related areas, such as cleaning ceilings; cleaning exhaust hoods; cleaning spaces under and behind kitchen equipment, including moving he equipment; washing floors and walls with powered cleaning equipment; cleaning walk-in refrigerators and freezers; and sanitizing garbage room.
• Maintains work area in a clean and orderly manner, adhering to NAVMED P5010 and all local policies and procedures.
• Operates, breaks down and cleans all electrical equipment assigned to the area for food preparation.
• Stores sanitized dishes and silverware.

• Labels and dates all items in refrigerators and freezers and stores leftovers in accordance with sanitation and health standards.
• Stores canned, boxed, and/or frozen items in food storage area.
• Unloads food and supplies from delivery trucks.
• Moves heavy garbage cans when collecting and transferring trash from the work area to the disposal area.

• Responsible for complying with security, fire and sanitation rules, policies, procedures, and regulations.
• Ensures compliance with U.S. Agriculture (USDA) Child and Adult Care Food Program (CACFP), and all pertaining standards, policies, and regulations.
• Serves as a mandatory reporter to Family Advocacy and Child Protective Services as prescribed by local policy in the case of suspected incidences of child abuse and neglect.
• Performs other duties as assigned.

DUTIES AND RESPONSIBILITIES:

· Achievement of budgeted food sales, beverage sales and labour costs.

· Achieve maximum profitability and over-all success by controlling costs and quality of service.

· Participation and input towards F & B Marketing activities.

. Famaliar to China F & B Markets for purchases of COGS.

· Completion of function delivery sheets in an accurate and timely fashion.

· Preparation of forecast and actual budget function sheets.

· Completion of weekly staffing and manpower scheduling.

· Supervise and co-ordinate daily operation of meeting/banquet set-ups and service.

· Maintaining the Bar control policies and completion of necessary forms.

· Follow proper purchasing and requisitioning procedures.

· Maintain records for inventory, labour cost, food cost etc.

· To assist in menu planning and pricing.

· Development and maintenance of all department manual & control procedures.

· Provides labour costing information where necessary.

· Staff training and development.

Major Duties & Responsibilities

• Ensure the quality standards are maintained during operations.
• The Restaurant Manager is responsible to lead the team in attaining and exceeding the pre-determined budgeted revenue for the restaurant through the provision of efficient service and aggressive up-selling.
• Making sure that the team does a correct revenue charging and appropriation for the restaurant via the P.O.S. machine. This encompasses control of guest checks, voids, new item input and closing reports.
• To develop and train employees in the restaurant through daily service briefings where technical service matters will be discussed and explained. At these briefings, the Restaurant Manager will discuss all promotions and a full explanation of content of the dish, along with tasting prior to the promotion starting.
• Responsible to completely inspect the table set-up and mis-en-place of the restaurant in accordance to the standards of the company with emphasis is made upon the standards of cleanliness.
• Maintain daily communication with the Chef to ensure smooth operation during service time and changes to the menu.
• In Charge of the company's recruitment needs.
• Responsible for the maintaining the grooming, appearance, discipline and safety and administration. Should always be on time and get ready to start working at your work station at scheduled duty time. Ensure no personal calls are allowed during working hours except emergency ones.
• To ensure standards of health, safety, cleanliness and hygiene are maintained in all areas of the restaurant through regular inspection and coaching especially mandatory training like Basic Food Hygiene and Safety.

Requirements :

• Preferably with Diploma in Hospitality related studies, or with WSQ Certificate in F&B Operations/ F&B Supervision/ F&B Management.
• Minimum 5 years of management experience in running a restaurant independently.
• Passion for excellent customer service and highly organized.
• Able to lead a team in a fast paced and demanding environment.
• Possess good business acumen and result driven.
• Excellent interpersonal and communication skills
• Preferably Managers specializing in Food/Beverage/Restaurant Service, Hotel Management/Tourism Services or equivalent.

Please include the following information in your resume:

• Education Background
• Work experiences in point forms
• Reason(s) for leaving
• Current and expected salary
• Date of availability / Notice Period

We wish you all the best in your career search.

Our client is looking for someone who can drive the formulation and execution of HR strategy for compensation, performance management and benefits to reinforce the organisation’s attraction and retention of talents.

Key Responsibilities

1. Lead a small team to develop compensation and performance management strategies, and translate them into policies, practices, and processes.

2. Oversee the annual review exercise for salary increment and bonus payout.

3. Participate in annual salary benchmarking exercises and reviews.

4. Manage the benefits administration and vendors.

5. Build collaborative partnership with external and internal stakeholders and provide recommendations and solutions to HR teams and business departments.

6. Derive insights from C&B data to enable more effective people decisions and optimize cost.

7. Conduct internal audits and reviews to ensure compliance to relevant regulations and policies.

Key Requirements

1. Minimum 8-12 years of experience in HR, with a focus on compensation, benefits and performance management.

2. At least 5 years of supervisory experience.

3. Strong attention to details and management of confidential information.

4. Strong analytical and communication skills.

5. Comfortable with multi-tasking and working in a fast-paced environment.

6. University degree.

Job Highlights

• career advancement
• good aws
• positive working environment

Job Description

Job Highlights

• Within 5-minutes walk from/to Orchard MRT & bus-stops nearby
• Competitive Salary and Package
• Good working environment and culture
• 5.5 days work week
• Staff meal allowance and uniform provided
• Annual and Medical Leave Provided

Major Duties & Responsibilities

• Ensure the quality standards are maintained during operations.
• The Assistant Restaurant Manager is responsible to attain and exceed the pre-determined budgeted revenue for the restaurant through the provision of efficient service and aggressive up-selling.
• Correct revenue charging and appropriation for the restaurant via the P.O.S. machine. This encompasses control of guest checks, voids, new item input and closing reports.
• Assist Restaurant Manager to develop and train employees in the restaurant through daily service briefings where technical service matters will be discussed and explained. At these briefings, the Restaurant Manager will discuss all promotions and a full explanation of the content of the dish, along with tasting prior to the promotion starts.
• Responsible to completely inspect the table set-up and mis-en-place of the restaurant in accordance with the standards of the company with emphasis is made upon the standards of cleanliness.
• Maintain daily communication with the Chef to ensure smooth operation during service time and changes to the menu.
• Assist in recruitment needs.
• Responsible for the maintaining the grooming, appearance, discipline and safety and administration. Should always be on time and get ready to start working at your workstation at scheduled duty time. Ensure no personal calls are allowed during working hours except emergency ones.
• To ensure standards of health, safety, cleanliness and hygiene are maintained in all areas of The restaurant through regular inspection and coaching especially mandatory training like Basic Food Hygiene and Safety.

Requirements :

• Preferably with Diploma in Hospitality related studies, or with WSQ Certificate in F&B Operations/ F&B Supervision/ F&B Management.
• ⁠Preferably with 2 years of management experience in running a restaurant independently.
• Passion for excellent customer service and highly organized.
• Able to lead a team in a fast-paced and demanding environment.
• ⁠Possess good business acumen and result driven.
• ⁠Excellent interpersonal and communication skills

The Yoga Manager & Lead Instructor will oversee the daily operations of the yoga studio while also taking a hands-on role in teaching the majority of yoga classes.

This dynamic role requires a strong blend of leadership, organizational skills, and expertise in yoga teaching. The ideal candidate will be passionate about both the business side of running a yoga studio and the hands-on aspect of leading classes, creating a high-quality experience for both clients and staff.

Key Responsibilities:

Yoga Instruction:

• Lead the majority of yoga classes, offering a variety of styles (e.g., Vinyasa, Hatha, Power, Restorative, etc.) for all levels.
• Design and teach well-structured, engaging, and safe classes, catering to a diverse group of students.
• Ensure that each class provides a positive, supportive, and inclusive environment for students.
• Customize classes and sequences to meet the needs and abilities of students, incorporating adjustments and modifications as necessary.
• Foster a strong sense of community by encouraging student interaction, providing individualized attention, and creating a welcoming space for all.

Studio Operations & Management:

• Oversee the daily operations of the yoga studio, ensuring that it is clean, organized, and welcoming to clients.
• Manage the studio’s class schedule, making adjustments as needed based on instructor availability and client demand.
• Oversee the studio’s booking system, ensuring smooth client registrations, class sign-ups, and attendance tracking.
• Ensure that all yoga equipment is well-maintained, clean, and ready for use.
• Manage studio inventory, including yoga props, mats, and cleaning supplies

Instructor Supervision:

• Recruit, hire, and train yoga instructors, ensuring they align with the studio’s values and standards.
• Develop and manage the instructor schedule, ensuring there is consistent coverage and a variety of classes.
• Conduct regular performance reviews, provide constructive feedback, and encourage professional development opportunities for instructors.
• Lead team meetings to support instructor communication, foster teamwork, and address any challenges that arise.

Marketing & Promotion:

• Collaborate with the marketing team (or lead marketing efforts) to promote yoga classes, workshops, and special events.
• Help create promotional materials, social media content, and email campaigns to drive class attendance and brand awareness.
• Promote the studio’s offerings through local partnerships, events, and online platforms.

Job Title:Health Supplement & Skin Care Products Trainer & Sales Manager

Location: Singapore , Malaysia , philipine , Indonesia , Vietman

Company: BF Health & Skin Care Global Pte Ltd

Job Type:Full-Time

Job Summary:

BF Health & Skin Care Global Pte Ltd is seeking a dynamic and experienced individual to join our team as a Health Supplement & Skin Care Products Trainer & Sales Manager. The successful candidate will be responsible for training staff on product knowledge, managing sales strategies, and ensuring excellent customer satisfaction. This role combines training and sales management, requiring a passion for skincare, health supplements, and team leadership.

Key Responsibilities:

1. Product Training & Development:

• Provide in-depth training to staff and sales teams on skincare products, health supplements, and their benefits.
• Develop comprehensive product training manuals and materials for internal and external stakeholders.
• Stay up-to-date with industry trends and new product launches to continuously enhance training content.

2. Sales Management:

• Lead and manage the sales team, setting targets and implementing strategies to achieve sales goals.
• Monitor sales performance and provide coaching to the team to improve customer engagement and sales techniques.
• Develop and execute promotional campaigns and sales incentives to drive product sales.

3. Customer Relationship Management:

• Ensure exceptional customer service by training staff on how to effectively educate customers about products.
• Address customer inquiries and concerns, providing personalized recommendations based on their needs.
• Build and maintain long-term customer relationships to encourage repeat business.

4. Market Analysis & Strategy:

• Conduct market research to identify trends, customer needs, and competitor activities.
• Collaborate with the marketing team to develop strategies for product positioning and market penetration.
• Analyze sales data and prepare reports to identify areas for improvement and new opportunities.

5. Team Leadership & Development:

• Lead, mentor, and motivate the sales team to achieve individual and team performance goals.
• Implement performance metrics and conduct regular evaluations to ensure team success.
• Foster a positive work environment, promoting teamwork and professional growth.

Qualifications:

• A related field. A background in health, skincare, or wellness is preferred.
• 3+ years of experience in sales and training, ideally in the health supplement or skincare industry.
• Proven ability to lead and manage a sales team.
• Strong communication, presentation, and interpersonal skills.
• Ability to conduct product demonstrations and workshops.
• Familiarity with CRM systems and sales management tools.
• Passion for health, wellness, and skincare products.

Key Skills:

• Sales leadership and strategy
• Product training and development
• Customer relationship management
• Market analysis
• Strong communication and presentation abilities
• Team management and development

Benefits:

• Competitive salary with performance-based bonuses
• Career growth opportunities
• Employee discounts on health supplements and skincare products
• Ongoing training and professional development

Treasury

• To perform a broad range of treasury functions which includes cash management; bank loan management including rollovers, drawdown and compliance.
• To manage intercompany loans.
• To maintain & update all relevant banking records which include maintaining bank account Master Database, updating of consolidated report of banking facilities / charges and utilization.
• In charge of opening and maintenance of bank accounts, internet banking and application of bank facilities.
• To support business stakeholders in FX and trade financing matters.
• To identify business and market opportunities and work closely with banks for new funding scheme and evaluate current scheme for improvement.
• To coordinate with internal stakeholders on Tax compliance requests such as FATCA.
• To prepare weekly cash flow consolidation, consisting of short- and medium-term requirements.

Corporate

• To assist in the preparation of directors' and shareholders' resolutions.
• To assist in ensuring filing compliance in accordance with relevant regulatory and statutory requirements.

Accounting and Audit

• To support audit related matters including preparation of bank and directors’ confirmations.
• To assist in the preparation of monthly management accounts and annual financial statements in accordance with applicable financial reporting standards and group guidelines.
• To assist in the review of payments and receipts.

Others

• Establish, develop, and maintain relationship with key internal and external stakeholders by providing high level support and engagement and maintain consistent strong operational relationships.
• Ad-hoc duties as assigned.

Requirements

• Minimum Degree in Accountancy or Banking & Finance
• Preferably with 3 to 7 years of relevant experiences

Interested candidates please send in your resume to:

Topaz Liang Huimin (CEI No. R1104500), email to: topaz@recruitexpress.com.sg

EA License No: 99C4599

Job Descriptions

• Weekly inventory management
• Prepare simple food & drink menu items
• Process customer orders via cashier POS
• Able to recommend drinks/food to customers
• Table duties including service and clearing
• Able to assist in daily operations job, keeping outlet clean and tidy
• Ad hoc duties when needed

Job Requirements

• Prior experience in F&B industry preferred
• Excellent customer service
• Proactive attitude and responsible

Benefits

• Overtime Pay will be provided if work overtime
• Average OT 11.52 per week

Working Hours

• Mon-Fri: 8 am - 6 pm
• Sat-Sun: 9:30 am - 7:30 pm
• 6 day work week, 1 day off

Responsibilities

• Manage day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations
• Preparing of reports
• Analyze and forecast sales figures to maximize profits

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

POSITION SUMMARY

Our jobs aren’t just about putting food on the table that our guests will enjoy until they ask for their bill. Instead, we want to build an experience that is memorable and unique – with food and drinks on the side. Our Guest Service Experts take the initiative and deliver a wide range of services to make sure that guests enjoy their meal. Whether setting tables, communicating with the kitchen, interacting and serving guests, or cleaning work areas and supplies, the Guest Service Expert makes transactions feel like part of the experience.

No matter what position you are in, there are a few things that are critical to success – creating a safe workplace, following company policies and procedures, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional. Guest Service Experts will be on their feet and moving around (stand, sit, or walk for an extended time; moving over sloping, uneven, or slippery surfaces), managing the menu (read and visually verify information), and taking a hands-on approach to work (move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and 50 pounds with assistance; reach overhead and below the knees, including bending, twisting, pulling, and stooping). Doing all these things well (and other reasonable job duties as requested) is critical for Guest Service Experts – to get it right for our guests and our business each and every time.

CRITICAL TASKS

Safety and Security

• Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
• Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
• Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
• Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
• Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).
• Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
• Complete appropriate safety training and certifications to perform work tasks.

Policies and Procedures

• Protect the privacy and security of guests and coworkers.
• Follow company and department policies and procedures.
• Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
• Maintain confidentiality of proprietary materials and information.
• Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
• Perform other reasonable job duties as requested by Supervisors.

Guest Relations

• Address guests' service needs in a professional, positive, and timely manner.
• Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possible.
• Anticipate guests' service needs, including asking questions of guests to better understand their needs and watching/listening to guest preferences and acting on them whenever possible.
• Thank guests with genuine appreciation and provide a fond farewell.
• Actively listen and respond positively to guest questions, concerns, and requests using brand or property specific process (e.g., LEARN, PLEASED, Guest Response, LEAP) to resolve issues, delight, and build trust.
• Engage guests in conversation regarding their stay, property services, and area attractions/offerings.
• Provide assistance to individuals with disabilities, including assisting visually, hearing, or physically-impaired individuals within guidelines (e.g., escorting them when requested, using words to explain actions, writing directions on paper, moving objects out of the way, or offering access to Braille or TDD phones).
• Assist other employees to ensure proper coverage and prompt guest service.

Communication

• Speak to guests and co-workers using clear, appropriate and professional language.
• Discuss work topics, activities, or problems with coworkers, supervisors, or managers discreetly and quietly, avoiding public areas of the property.

Working with Others

• Support all co-workers and treat them with dignity and respect.
• Develop and maintain positive and productive working relationships with other employees and departments.
• Partner with and assist others to promote an environment of teamwork and achieve common goals.

Quality Assurance/Quality Improvement

• Comply with quality assurance expectations and standards.

Physical Tasks

• Read and visually verify information in a variety of formats (e.g., small print).
• Stand, sit, or walk for an extended period of time or for an entire work shift.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 50 pounds with assistance.
• Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.
• Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.

General Food and Beverage Services

• Maintain cleanliness of work and guest areas by clearing, collecting and returning food and beverage items to proper area.
• Maintain cleanliness of work areas throughout the day, practicing clean-as-you-go procedures.
• Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
• Set tables according to type of event and service standards, including types of linens, glassware, plate/chinaware, and silver/flatware, ensuring all supplies meet quality standards.
• Pick-up trays and clean tables as needed to ensure a clean dining area.
• Follow appropriate procedures for serving alcohol (e.g., TIPs (Training for Intervention Procedures), CARE (Control Alcohol Risks Effectively)).
• Thank every guest upon departure, invite them to return, and wish them a fond farewell.
• Retrieve and deliver food and beverage orders in a timely manner.
• Perform other reasonable duties as requested.

Assists Management

• Communicate with guests, other employees, or departments to ensure guest needs are met.

Closing

• Complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking doors, and completing daily cleaning checklist.

Beverage/Coffee Cart

• Inspect the cleanliness and presentation all china, glass, and silver prior to use.
• Prepare drink orders for guests according to specified recipes using measuring systems.
• Maintain cleanliness and condition of bar, bar unit (CO2 lines, soda tanks, soda guns, drain, etc.), tables, and other tools, following all set-up guidelines.
• Requisition all necessary supplies, specifically bottle-for-bottle liquor restock, transporting supplies from storeroom to bar set-up area as required.

Banquet

• Set tables according to type of event and service standards, including types of linens, glassware, plate/chinaware, and silver/flatware, ensuring all supplies meet quality standards.
• Prepare coffee breaks, carts, and stations with appropriate food and beverages as stated in Banquet Event Order.
• Prepare tables, action stations, buffets, service carts, dessert table/carts and cordial carts with specified tools, wares and equipment according to company standards.
• Set up, operate, and troubleshoot audio-visual (AV), projection, lighting, and conferencing equipment, devices, and systems, ensuring all equipment is operational prior to use.
• Bus tables by removing and separating tableware, plateware, glassware, and flatware.
• Monitor tableware to ensure it is presentable to guests, including checking for cleanliness, cracks, and chips.
• Break-down, remove, and secure AV equipment and related equipment, devices, and systems promptly following an event.
• Respond to and try to fulfill any special banquet event arrangements requested by guest.
• Replenish buffet items to ensure consistency and freshness in presentation from opening to closing.
• Follow up on special banquet event arrangements requested by guest to ensure compliance.
• Assist and instruct guests/customers regarding proper usage and operation of AV equipment and Internet.
• Inspect the cleanliness and presentation all china, glass, and silver prior to use.

In-Room Dining

• Take room service orders over the phone, answering any questions regarding the menu, inputting order into appropriate system, up-selling, following method of payment policies, reading back the order to confirm its accuracy, and providing expected delivery time.
• Place and log call back for room service order within appropriate time frame to ensure guest satisfaction.
• Notify guests and management of delays in service delivery and record any issues or complaints via GXP system.
• Deliver VIP amenities and F&B orders to guest rooms and suites as per sequence of service and standard.
• Collect, clear and remove trays and trolleys from corridors and guest rooms

Cash/Bank Handling

• Record transaction in MICROS system at time of order.
• Process all payment methods in accordance with Accounting procedures and policies.
• Follow property control audit standards and cash handling procedures (e.g., blind drops).
• Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank.
• Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times.
• Transport bank to/from assigned workstation, following security procedures.
• Set up and organize cashier workstation with designated supplies, forms, and resource materials; and maintain cleanliness of workstation at all times.

Steps of Service

• Present physical and accurate check and process payment, adhering to all cash handling and credit policies/procedures including added and received gratuity.
• Check in with guests to ensure satisfaction with each food course and/or beverages.
• Answer questions on menu selections, and check with kitchen staff whenever additional clarification is necessary.
• Communicate with the kitchen regarding the length of wait for food items, recook orders, and product availability.

JOB REQUIREMENTS

• Candidate must possess at least a Professional Certificate/NiTEC, Diploma, Advanced/Higher/Graduate Diploma, Bachelor's Degree, Post Graduate Diploma, Professional Degree, any field.
• Previous F&B experience is a big plus. Fresh graduates are welcome too.
• Great conversational skills and teamwork-oriented.
• Positive outlook and outgoing personality.
• Able to start work within short notice.
• Selected candidates may be posted either to Crossroads Buffet, Lobby Lounge, Room Service or Minibar.