Total 108 job vacancies by Goodwood Park Hotel Private Limited

The restaurant manager oversee the successful running of a managing staff, monitoring customer satisfaction, and ensuring that all food items are delivered with service in mind.

You will be responsible for

• Reviews the work of subordinates to ensure that established procedures and policies are followed.
• Inspects the service area daily to ensure the hygiene of these areas.
• Ensure that all materials and equipment are in compliance with departmental standards.
• Communicates effectively with the kitchen and other key departments.
• Analyses the training needs of the restaurant.
• Develops training programs for staff and trainees together with the training department. Evaluates training results.
• Reviews, coaches and evaluates staff performance and periodically..
• Rewards outstanding performers and take disciplinary action as and when necessary.
• Compiles the logbook for the Director of Food and Beverage on daily financial results and other relevant information.
• Ensure the standards, policies and procedures of the hotel are adhered to by the rank and file staff.
• Prepares monthly reports - Analysis and explanation of monthly results and compilation of guest comments and feedback.
• Maintains complete knowledge of Micros and Manual system procedures, daily house count arrivals/departures, VIPs, scheduled in-house group activities, locations and times, correct maintenance and use of the equipment and all department policies/service procedures.
• Anticipates guests’ needs, responds promptly and acknowledges all guests at all times.
• Assists outlet staff as and when required.
• Conducts orientation for the new employees and part-timers as well as on the job training for the existing staff.
• Completes work orders for maintenance repair and submits to Maintenance
• Performs any other duties as may be assigned from time to time by the Management.

Requirements:

• 3 years of F&B experience, preferably in a Restaurant / Cafe setting
• Experience in the hotel industry is desirable but not essential
• Able to work on a shift rotation basis
• Passion for guest satisfaction

As a Sous Chef, you will plan, direct, control and co-ordinate the activities of the kitchen staff. Your responsibilities includes but are not limited to:

• Assists in building an efficient team by taking an active interest in their welfare, safety and development.
• Assists in training the employees, ensuring that they have the necessary skills to perform their duties with maximum efficiency.
• Supervises the employees of the department ensuring that the correct standards and methods of service are maintained and continuously improved.
• Planning of cost control
• Ensure that all employees have a complete understanding of and adhere to the Hotel’s rules and regulations.
• Ensure that all employees have a complete understanding of and adhere to the Hotel’s policy relating to hygiene, health, safety and fire.
• Ensure the quality of food preparation is in accordance with the established standard.
• Quality control of ingredients
• Provides ideas for new dishes and menu planning.
• Checks food items/ingredient stock and prepares daily market list.
• Equipment Control
• Ensure cleanliness and maintenance of all outlets, refrigerators, freezers and equipment.

Requirements

• 3 years of relevant experience in relation to the Sous Chef Position
• Good time-management skills and able to work under pressure
• Team player with good leadership and communication skills
• Able to do shift work, weekends and public holidays

For more information, please visit www.goodwoodparkhotel.com.

Please be informed that only shortlisted candidates will be notified.

- Assists the Director of Rooms Division in the effective management of operations for the Front Office Department while maintaining the Goodwood Park Hotel standards and objectives of the Front Office Department.

- Maintains the profitability of upselling and compliment from guests via social media.

- Supervises reservation control, preparation of forecast, daily group movement, room blocking, daily inspection of VIP room assignment, cleanliness and maintenance of the room and setup of complimentary items.

- Performs daily spot checks of guest rooms at random for regular housekeeping.

- Supervises the Assistant Front Office Manager, Duty Managers, Reception, Concierge/Bell Service, Telephone Department and the Transport Pool.

- In the absence of the Director of Rooms Division, the Front Office Manager shall be designated to assume his/her duties.

Reporting to the Director of Human Resources, your Job Responsibilities include, but are not limited to:

• Provide leadership and expertise in one or more of the human resources disciplines, serve as an internal advisor to solve operational performance issues, provide technical assistance in the HR area to colleagues, and ensure consistency and equity in both policy and practice in the Hotel.
• Formulate and implement goals and initiatives based on consideration of resources and assessing the internal and external environments to ensure the Hotel stays relevant and viable.
• Develop and implement all human resource policies; develop, review, and recommend changes to procedures in accordance with Employment Act and Government Regulations.
• Plan, control, manage and update the Hotel’s human resource system, including benefits & welfare, recruiting, hiring, orientations, training, wage and payroll administration, and human resource record administration.
• This is a challenging position which is suitable for someone who is ready for an exciting career in a fast-paced and dynamic environment.

Qualifications:

• Bachelor's degree and Graduate Diploma in HR Management, with at least 5 years of relevant experience in a similar capacity.

Core Competencies

Thorough understanding of the Employment Act, Industrial Relations Act and Statutory Act with strong industrial relations negotiation skills

• Strong analytics skills and ability to build dashboard. Excellent excel skills.
• Strong ability to establish sound human resource policies
• Strong payroll administration skills using Timesoft HRIS

Attributes

• Discretion with confidential information
• Analytical, problem-solving skills
• Conciliation and mediation skills
• Management and organizational skills
• Confident, assertive and self-motivated
• Strong verbal and written communication skills
• Outgoing personality with excellent interpersonal relations skills

Reporting to the Director of Human Resources, your job responsibilities include, but not limited to:-

Responsibilities:-

1. Administer on-boarding and off- boarding process.
2. Assist in the administration of employee confirmation, contract renewal, re-employment, employment certification letters, reference checks etc.
3. Source, screen and shortlist candidates and coordinate the selection process.
4. Experience in Work Pass application.
5. Process Work Pass renewal and cancellation of Work Pass.
6. Process resignations of employees and preparing leaver’s advice form
7. Prepare monthly payroll advice & e-claims report during payroll period.
8. Report & submit Work Injury Compensation claims.
9. Data entry of new hires into HRIS.
10. Verify and process Grab transport & Cabcharge invoice.
11. Update staff onboarding list.
12. Performs any other duties as may be assigned from time to time by the Management.

Requirements:

1. Diploma in Human Resources Management or equivalent.

2. Exposure to HR operational management is preferred.

3. Able to start within short notice.

4. Proficient in Microsoft Office software such as Word, Excel and Powerpoint

5. Able to work independently and a team player.

Job Summary :

This role will entail assisting and updating the Director of Engineering on the maintenance needs, and coordinating with the respective Engineers, Specialist, and Technicians on the maintenance requirements and order.

Requirements :

• O Level / Diploma Holder
• Excellent Communicator
• Excellent Organisation Skills
• Excellent Management & Collaboration Skills
• Proficient in MS Office Applications (Excel, Powerpoint)

· Answers all incoming calls through the PABX switchboard.

· Handle all guest requests.

· Process Wake Up calls

· Process Messages for Guests

· Disperse Incoming Faxes with Accuracy

· Process F&B reservations and restaurant enquiries.

· Generate Room Service Orders

· Report fault to Vendors to maintain our in-house system (NGB/STARHUB/NEC/SINGTEL)

· Maintain and keep record of all Equipment and phones

1. CHECK-IN

Welcome guests upon their arrival with greetings and assigned rooms

Confirm with guest on their length of stay, special requests, room rate, room type, number of rooms and mode of payment and/or deposit upon arrival.

Register guests collecting necessary information (ie: Contact details, Date of Birth, Passport or Identification card details)

Explain hotel facilities and amenities to guest

Upsell additional facilities and services, when appropriate.

Arrange for the Bellhop’s services to assists with guest’s luggage and room guest when necessary.

2. CHECK-OUT

Confirms with the guests on the name, room number and mode of payment upon checking out and assists with settlement.

Checks with the guests on any consumption from the mini bar and confirms with the Housekeeping staff.

Arrange for the Bellhop’s services to assists with guest’s luggage when necessary.

Arrange for taxis upon the request by the guests.

Attends to billing enquiries if required.

3. CASH FLOAT

Ensures that the amount of cash float is checked and tallied daily after shift handover.

4. NIGHT DUTIES

Ensure room rate reflected tallies with correspondence

Prepares and print necessary reports (Arrival / HSKP Status / Rate / Breakfast)

Ensure settlement of all 3rd Party TA accounts on a daily basis.

Ensure settlement of Long Term Guest bills on a monthly basis.

Ensure necessary discount or adjustment for Long Term Guests are applied

Bring forward all No-Show bookings in accordance to hotel guidelines.

No Show reservations are to be highlighted to Room Reservations Team.

Ensure to send message reminder to guest with High Balance/Credit Limit.

5. CLOSING SHIFT

Reconciles Cashier totals with the Opera Cashier Shift Closing for Cash Payment, Credit Card and E-Payment.

Ensure necessary supporting documents and vouchers are submitted.

Ensure that cashier closure tallies before submission to Finance AR Team.

6. OTHERS

Performs allocation of rooms based on guest reservation preferences on daily basis.

Ensure weekly stock order when stock par reach minimum.

Ensure daily task completed and/or otherwise handover to the next shift.

Respond to telephone and in-person inquiries in a timely and professional manner.

Performs any other duties as may be assigned from time to time by Management.

Duration: 4 weeks (19 Dec 2023 - 15 Jan 2024)

Job Description & Requirements:

1. Reports for duty punctually wearing the correct, clean uniform, shoes an name badge.

2. Maintain a good working relationship with colleagues within the department.

3. Received orders from the dining area manager and forwarded them to the respective chefs.

4. Organise activities of several chefs in the kitchen area and establish effective communication between them

5. Assist all chefs in documents required and help to organize meeting when required by the Executive chef.

6. Run kitchen errands, co-ordinate with special request and update individual kitchen.

7. Involved in kitchen walk-through and update all issues to various department to follow up.

8. Perform any other duties as may be assigned from time to time by the Management.

-Reviews the work of subordinates to ensure that established procedures and policies are followed.

-Inspects the service area daily to ensure the hygiene of these areas.

-Ensure that all materials and equipment are in compliance with departmental standards.

-Communicates effectively with the kitchen and other key departments.

-Analyses the training needs of the restaurant.

-Develops training programs for staff and trainees together with the training department. Evaluates training results.

-Attends daily briefings and bi-weekly F&B meetings.

-Reviews, coaches and evaluates staff performance and periodically..

Rewards outstanding performers and take disciplinary action as and when necessary.

-Compiles the logbook for the Director of Food and Beverage on daily financial results and other relevant information.

-Ensure the standards, policies and procedures of the hotel are adhered to by the rank and file staff.

-Motivates restaurant staff and maintains good team spirit.

-Conducts marketing research on competitors for analysis.

-Prepares monthly reports - Analysis and explanation of monthly results and compilation of guest comments and feedback.

-Maintains complete knowledge of Micros and Manual system procedures, daily house count arrivals/departures, VIPs, scheduled in-house group activities, locations and times, correct maintenance and use of the equipment and all department policies/service procedures.

-Maintains sufficient supplies and equipment. Replenishes based on anticipated needs.

-Coordinates the requisition of linen/skirting required and assigns staff to transport them to the outlets.

-Reviews the sales revenue for the previous day and resolves any discrepancies with Accounts. Tracks revenue against budget.

-Assigns work and duties to staff in accordance with departmental procedures.

-Conducts pre-shift meetings/role calls with staff and disseminates all information pertinent to the day’s business and customer feedback.

Ensures that staff adheres to the dress code and is well-groomed.

-Anticipates guests’ needs, responds promptly and acknowledges all guests at all times.

-Promotes positive guest relations at all times.

-Familiarizes with all hotel services/features and local attractions/activities to assist with any guests’ enquiries.

-Handles guests’ complaints as satisfactorily as possible.

-Checks the status of all orders and ensures that they are delivered on time.

-Ensures the Hostess stand is clean, tidy and has sufficient supplies.

Reviews the reservation book, pre-assigns designated tables and follows up on all special requests.

-Ensures that there are enough copies of menus, wine lists and beverage lists available and in good condition for each meal period.

Checks the pickup stations and side stations to ensure cleanliness, tidiness and sufficient supplies.

-Directs guests from one outlet to the others when there are situations of overflow during peak hours.

-Monitors and ensures that all tables are cleared and reset according to outlet procedures.

-Assists outlet staff as and when required.

-Conducts orientation for the new employees and part-timers as well as on the job training for the existing staff.

-Prepares and submits daily/weekly cover/revenue forecast.

-Completes work orders for maintenance repair and submits to Maintenance.

-Contacts Maintenance directly for urgent repairs.

-Ensures the projects/assignments are completed within the given time frame.

-Ensures all administrative work and closing duties are done in accordance with departmental standards.

-Holds monthly outlet meetings.

-Recruits candidates for the outlets.

-Conducts daily quality checks on the conditions of flowers.

-Performs any other duties as may be assigned from time to time by the Management.

Reporting to the Purchasing Manager, the candidate is

*Responsible for the sourcing of quotations and purchasing of perishable and non-perishable items for all user departments.

*Coordinates all administrative matters within the department and other departments on purchases.

* Checks and ensures that all PRs are in proper order as per SOP.

* Calls for tender, obtains competitive quotations and sources for new products for cost effectiveness.

* Monitors market trends and prices for all products.

Pre-requisites

* Minimum O level with at least one year experience in Purchasing.

* Effectively bilingual in English and Mandarin and knowledge of local dialects will be an advantage.

* Good knowledge of vendor sourcing and good understanding of supply chain procedures.

* Possess good communication, negotiation and analytical and interpersonal skills.

1. Reports for duty punctually wearing the correct, clean uniform, shoes and name badge.

2. Maintains a good working relationship with colleagues within and outside the department.

3. Maintains cleanliness of refrigerators, cold room, working tables and kitchen equipment.

4. Supervises the various buffet set-up, replenishment and clearance and assists where necessary.

5. Supervises cooks on food preparation and assist them.

6. Ensure the cost effective production of raw materials to minimize wastage.

7. Ensure the high quality of food preparation is in accordance with the established standard.

8. Ensure the electrical, mechanical equipment and utensils are in operation and properly maintained and to report on any malfunction.

9. Performs any other duties as may be assigned from time to time by the Management.

1. Ensure that employees report for duty punctually, wearing the correct uniform, shoes and name badge.

2. Ensure that all employees are courteous and professional at all times.

3. Supervises the employees, ensuring that the correct standards of service is maintained and continuously improved.

4. Ensure the quality of food preparation is in accordance with the established standard.

5. Ensure the quality of food collected from the store before using.

6. Ensure the cost effective production of raw materials so as to minimize wastage.

7. Ensure proper portion control of food.

8. Ensure electrical, mechanical equipment and utensils are in operation and properly maintained.

9. Ensure cleanliness and maintenance of all outlets, refrigerators, freezers, working tables and equipment.

10. Ensure the highest standard in preparation, storage and handling of food according to ENVstandards.

11. Ensure staff practice “First In First Out” standard.

12. Performs any other duties as may be assigned from time to time by the Management

Job Summary

Assists in ensuring the smooth operations of the restaurant/bar/banquet. In the absence of the Manager, the Assistant Restaurant Manager/Restaurant Executive shall be designated to assume his/her duties

Job Responsibilities include, but are not limited to:

• Assists in recruiting, training, motivating, coaching, directing and supervising the work of the employees in the restaurant/bar and banquet operations.

• Assists in developing and implementing all training programmes on a continual basis to ensure a high degree of professionalism within the staff.

• Ensures that the service standards are maintained while operating within budgeted labour cost guidelines. Food and beverage cost control is also important, preventing any wastage and over-ordering.

• Ensures proper care, security and maintenance of hotel equipment.

• Supervises the storage and operational area, ensuring that all restaurants, bars and function rooms are clean and tidy at all times.

• Assists in the preparation of the payroll and budgeting reports.

• Attends all briefings and meetings in the absence of the Restaurant Manager and disseminates the information to staff.

• Monitors staff grooming, attitude and degree of professionalism to ensure strict adherence to the standards of quality service.

• Takes an active role in implementing safety procedures, also to evaluate staff performance and making recommendations to the Manager.

• Attends to any hotel emergency or safety situations with urgency.

• Fosters a close working relationship with the other departments through effective communication.

• Attends to guests’ complaints, problems or situations promptly to the satisfaction of the guests.

• Assists service staff at peak periods when possible. Must also be well-versed with F&B operations hours.

• Plans staff duty roster and conducts briefing regularly.

• Monitors and controls crowd when busy, always be on alert and stay vigilant on suspicious/strange findings.

• Performs any other duties as may be assigned from time to time by the management.

1. Ensure that employees report for duty punctually, wearing the correct uniform, shoes and name badge.

2. Ensure that all employees are courteous and professional at all times.

3. Supervises the employees, ensuring that the correct standards of service is maintained and continuously improved.

4. Ensure the quality of food preparation is in accordance with the established standard.

5. Ensure the quality of food collected from the store before using.

6. Ensure the cost effective production of raw materials so as to minimize wastage.

7. Ensure proper portion control of food.

8. Ensure electrical, mechanical equipment and utensils are in operation and properly maintained.

9. Ensure cleanliness and maintenance of all outlets, refrigerators, freezers, working tables and equipment.

10. Ensure the highest standard in preparation, storage and handling of food according to ENVstandards.

11. Ensure staff practice “First In First Out” standard.

12. Performs any other duties as may be assigned from time to time by the Management