Total 18 job vacancies by The Fullerton Bay Hotel

The Reservations Sales Executive is responsible for handling incoming calls from potential guests and travel agents, closing sales, and ensuring consistent revenue by effectively managing room bookings. This role involves providing booking recommendations, administering reservation requests, and ensuring accurate confirmation of all reservations.

Duties and Responsibilities:

• Effectively handle requests from guests, companies, travel agents via phone or emails while ensuring guest satisfaction.
• Convert as many of reservation requests into confirmed reservations, then carefully input the booking information into reservation system.
• Building package suitable to guest requests, making reservation of other service (visa, transfer, tickets, tours) based on guest’s booking/requests.
• Propose promotion programs/package for increase sales of rooms and revenue.
• Meet target on monthly revenue (on both averaged daily room rate and occupancy rate).
• Assists with all Front Desk duties such as processing room reservations, guest’s check-ins/check-outs, cancellations, payment etc.
• To ensure that all reservations are recorded following established procedures with full and clear information and that they are inputted accurately and promptly onto the system.
• To exercise effective listening to capture relevant information and provide a premium experience for the guest
• To liaise with all departments to ensure the best service is provided to our customers.
• To ensure that all work meets company standards and is according to training given; all function paperwork must be accurate and complete, including, guest preferences, booking supplements and payment details.
• To undertake general administration duties.
• To observe the Company’s rules and procedures and carry out any reasonable request made by their Manager, Supervisor or the Duty Manager.
• Undertake any other duties as dictated by the Hotel’s Management from time to time

Requirements:

• Min 1-2 years of relevant experience
• Familiar in Opera system

• Project a professional and welcoming image to the business and be active in seeking and developing relationships to drive reservations.
• Provide the perfect first impression with a smile and welcome.
• Responsible for assigning guests to tables, maximizing the utilization of the space to the best advantage.
• To ensure that guest at every table receives attention and service.
• To monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.
• To collate guests’ feedback and maintain and update the guest history system.
• To prepare a monthly report of guest comments, guest list, and report that assist business decision.
• Have a full understanding of Operating Procedures and their role within these standards.
• Confidently take an order asking all relevant questions linked to the sequence of service.
• Ensure problems are dealt with immediately and proactively with the support of the Outlet Manager

Requirements:

• Min 1 year experience in F&B services
• Customer-oriented approach and patience
• Problem-solving and decision-making skills

As a Captain, you will be responsible for upholding the highest quality standards for the food and beverage (F&B) operations in bars.

Job Descriptions:

• To develop and maintain the highest standard of quality as they relate to presentation, supervision and control of food and beverage service
• Assist in preparation, table set up and ensure the proper handling of all operating equipment
• Responsible for providing friendly, excellent service to all guests
• Ensuring cleanliness and timely service are rendered to the guests at all times
• Anticipating guest’s needs and preferences
• Have thorough knowledge of the bar menu.

Job Requirements:

• Able to work on rotating shifts including weekends and public holiday
• Pleasant disposition with good interpersonal skills
• Customer-focused approach and a strong sense of patience.
• Able to work in a fast-paced environment.

Job Responsibilities:

• Review daily product intake into the hotel and ensure accurate pricing and quantity of goods received.
• Monitor the performance of departments, particularly food and beverage, through established control procedures.
• Work closely with the purchasing team and chefs to ensure accurate food and beverage costing.
• Ensure correct paperwork for the movement of food and liquor stocks to outlets.
• Analyzing financial data to identify trends, discrepancies, and opportunities for cost savings.
• Ensure accuracy in preparation of daily & monthly food and beverage cost reports.
• Conduct checks in receiving stores, food production, and outlet areas.
• Tracking, analyzing and controlling costs associated with a project/event. Pre-costs all restaurant and banquet menus of purchases and prepared items.
• Tallying of items sold on the menu or drink list of each food and beverage outlet.
• Perform stock takes and prepare food and liquor stock summaries.
• Spot check receiving to ensure accurate scales, quality of goods, and specifications match.
• Organize and complete stock take and month-end closing procedures, including preparing journals and cost boards.
• Conduct spot checks to ensure goods meet specifications and deliveries match schedules, avoiding overstock.
• Validate the cost of goods sold as part of month-end close. Work with Finance team to complete monthly closing.
• Perform additional duties as assigned.
• Supervise and coordinate the work of Accounts Executive (Cost Control), general store and receiving staff in the Receiving Department.

Job Requirements:

• Minimum Diploma in a related field, with 3-5 years of relevant experience or training, or an equivalent combination of education and experience.
• Preferably has an accounting background and experience in a similar role.
• Strong interpersonal, communication, and presentation skills.
• Excellent analytical and problem-solving abilities with great attention to detail.
• Mature, proactive, resourceful, and hands-on with good initiative.
• Able to work independently with minimal supervision.

• Oversee the service of the Bar and maintain overall responsibility for beverage service throughout the Hotel.
• Plan and implement systems to maximize sales and revenue.
• Maintain low wastage levels through good stock management and rotation, accurate recording, training and active monitoring.
• Take responsibility for stock control, including ordering, acceptance, maintenance of stock levels and stock rotation.
• Develop and maintain professional relationships with internal and external customers.
• Ensure the bar area and behind the bar are kept clean and tidy at all times and in accordance to specified standards.
• Ensure all equipment is kept clean and tidy and in good working condition

Requirements:

• At least 3 years of working experience in the related field is required for this position.
• Able to lead and motivate the team.
• Good interpersonal skills.
• Possess Food Hygiene Certificate

Job Responsibilities

• Support the Outlet Manager in the daily operations of the event services department, adhering to the hotel's established policies and controls.
• Supervise the restaurant’s day-to-day activities to ensure smooth and efficient operations.
• Ensure that the outlet brand values and standards are consistently met while achieving profitability goals.
• Assist in overseeing all aspects of the guest dining experience, including quality control, staff management, inventory management, and customer service.
• Coordinate with the kitchen and service staff to ensure timely and accurate order delivery.
• Aid the Outlet Manager in training Captains and Junior Captains to maintain high standards.

Job Requirements

• Minimum 2- year experience in an Food & Beverage establishment.
• Guest oriented and patience.
• Candidates with experience in Hotel Food & Beverage operations will have an added advantage.
• Pleasant disposition with good interpersonal skills.
• Possess with Food Hygiene certificate.
• Able to work in a fast-paced environment.

As a Captain, you will be responsible for upholding the highest quality standards for the food and beverage (F&B) operations in bars.

Job Descriptions:

• To develop and maintain the highest standard of quality as they relate to presentation, supervision and control of food and beverage service
• Assist in preparation, table set up and ensure the proper handling of all operating equipment
• Responsible for providing friendly, excellent service to all guests
• Ensuring cleanliness and timely service are rendered to the guests at all times
• Anticipating guest’s needs and preferences
• Have thorough knowledge of the bar menu.

Job Requirements:

• Able to work on rotting shifts including weekends and public holiday
• Pleasant disposition with good interpersonal skills
• Customer-focused approach and a strong sense of patience.
• Able to work in a fast-paced environment.

• Oversee the service of the Bar and maintain overall responsibility for beverage service throughout the Hotel.
• Plan and implement systems to maximize sales and revenue.
• Maintain low wastage levels through good stock management and rotation, accurate recording, training and active monitoring.
• Take responsibility for stock control, including ordering, acceptance, maintenance of stock levels and stock rotation.
• Develop and maintain professional relationships with internal and external customers.
• Ensure the bar area and behind the bar are kept clean and tidy at all times and in accordance to specified standards.
• Ensure all equipment is kept clean and tidy and in good working condition

Requirements:

• At least 3 years of working experience in the related field is required for this position.
• Able to lead and motivate the team.
• Good interpersonal skills.
• Possess Food Hygiene Certificate

Job scopes

• Fully responsible and accountable for the outlets operating budget including revenues, labour costs and profitability.
• Constantly find ways to further increase revenues without sacrificing pre-determined standards.
• Ensure effective communication between Manager and staff.
• Preparation of F & B profit, budget and marketing plan.
• Assist and make recommendation to management for promotional activities and creative ideas.
• Evaluate, develop and implement training program and conducting training sessions for staff.
• Ensuring the highest quality product served.
• Holds daily briefing with staff in each shift and review occupancy forecast, reservations, special attention, complaints, problematic issues and others as deem appropriate.
• Constantly monitors that guests are being attended and served according to standard set and attend to guests as needed.
• Anticipate guests’ complaints and take prompt corrective action.
• Be aware of clientele mix, seasonal periods and festivities and make recommendation to management for competitive analysis and budgeting purposes.
• Coordinate with Chef and beverage department for any special promotion and ensure staff is aware of it to ensure that up selling is exercised.
• To maintain a strong and efficient team while creating loyal and trustworthy staff.

Requirements :

• At least 4 years of working experience in the related field is required for this position.
• Able to lead and motivate the team.

Job scopes:

• Responsible in assigning guests to tables, maximizing the utilization of the space to the best advantage.
• Making sure that every guest is greeted, seated promptly and well attended.
• To ensure that guest on every table receives attention and service.
• To be familiar with the daily station assignments of staff.
• To monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.
• To collate guests’ feedback and maintain and update the guest history system.
• To prepare a monthly report of guest comments, guest list and report that assist business decision.
• Fully understand the operation of the restaurant and service sequence.
• To be constantly aware of activities of the hotel.
• Assist in preparation and distribution of all promotional material

Requirements :

• Preferably 1 year of experience in F&B.
• Candidate with hospitality experience has an added advantage.
• Able to work in a fast-paced environment

Job scopes:

• Assist the Outlet Manager in the day to day running of the lounge within the overall policies and controls established by the Hotel.
• Ensure that the brand values and standards are delivered and profitability achieved.
• Assist to oversee all of the issues pertaining to the guests' dining experience, such as quality control, staff management, inventory, customer service.
• Assist the Outlet Manager in training the Captains/Junior Captains.

Requirements:

• Minimum 1 to 2 years of working experience in the related field is required for this position.
• Candidates who has hospitality experience has an added advantage.
• Able to lead the team.

Job Responsibilities:

• Review daily product intake into the hotel and ensure accurate pricing and quantity of goods received.
• Monitor the performance of departments, particularly food and beverage, through established control procedures.
• Work closely with the purchasing team and chefs to ensure accurate food and beverage costing.
• Ensure correct paperwork for the movement of food and liquor stocks to outlets.
• Analyzing financial data to identify trends, discrepancies, and opportunities for cost savings.
• Ensure accuracy in preparation of daily & monthly food and beverage cost reports.
• Conduct checks in receiving stores, food production, and outlet areas.
• Tracking, analyzing and controlling costs associated with a project/event. Pre-costs all restaurant and banquet menus of purchases and prepared items.
• Tallying of items sold on the menu or drink list of each food and beverage outlet.
• Perform stock takes and prepare food and liquor stock summaries.
• Spot check receiving to ensure accurate scales, quality of goods, and specifications match.
• Organize and complete stock take and month-end closing procedures, including preparing journals and cost boards.
• Conduct spot checks to ensure goods meet specifications and deliveries match schedules, avoiding overstock.
• Validate the cost of goods sold as part of month-end close. Work with Finance team to complete monthly closing.
• Perform additional duties as assigned.
• Supervise and coordinate the work of Accounts Executive (Cost Control), general store and receiving staff in the Receiving Department.

Job Requirements:

• Minimum Diploma in a related field, with 3-5 years of relevant experience or training, or an equivalent combination of education and experience.
• Preferably has an accounting background and experience in a similar role.
• Strong interpersonal, communication, and presentation skills.
• Excellent analytical and problem-solving abilities with great attention to detail.
• Mature, proactive, resourceful, and hands-on with good initiative.
• Able to work independently with minimal supervision.

Job Responsibilities

• Design and facilitate high-impact training materials for various functions, including comprehensive New Hire Orientation programs and Forbes Service Standards Training.
• Lead and streamline the onboarding experience for new hires, ensuring they gain a thorough understanding of company values, service standards, and compliance policies from day one.
• Create and monitor individualized development plans aimed at improving performance, elevating service quality, and fostering employee growth.
• Create specialized conversational English courses for non-native English-speaking employees to enhance communication skills and improve guest interactions.
• Coordinate a range of workshops, seminars, and learning activities focused on key areas like customer service, safety standards, and compliance.
• Regularly assess the impact and effectiveness of all learning and development initiatives through key performance metrics and feedback. Make data-driven adjustments to continuously improve training outcomes and business performance.
• Partner with reputable external training providers to introduce specialized courses and certifications that complement in-house programs.
• Conduct regular assessments to stay ahead of industry trends and evolving guest expectations.
• Partner with department heads to assess operational needs, identify skill gaps, and create targeted development programs to drive workforce performance.
• Conduct regular leadership meetings to promote a culture of continuous learning and development within the Hotel.
• Support career progression by offering cross-departmental exposure, leadership development programs, and robust succession planning strategies.
• Identify and mentor high-potential talent, preparing them for future leadership roles within the hotel.
• Develop customized career trajectories, coaching, and provide opportunities for experiential learning.
• Manage registration, logistics of training programs and ensure that the initiatives are well-received by employees across all levels.
• Collaborate with schools and universities to develop internship programs, providing students with hands-on experience in the hospitality sector.
• Actively participate in campus recruitment drives to attract top talent for traineeship and entry-level positions within the hotel.
• Oversee and optimize the learning and development budget to ensure the effective use of resources while maintaining high standards of program delivery.

Job Requirements

• Exemplify strong communication and interpersonal skills
• Possess deep expertise in service-oriented industry standards
• Proficient in instructional design and facilitation
• Exhibit strong snalytical and problem-solving skills
• Adaptable and resilient in managing multiple priorities
• Ensure timely and disciplined execution in deadline-driven environments

Job Description

• Greet guests warmly and escort them to their designated seats.
• Ensure consistent and attentive service at every table.
• Answer and manage telephone inquiries, taking messages as needed.
• Support Food & Beverage (F&B) service operations when required.
• Address and resolve guest complaints, promptly notifying the Supervisor, Assistant Manager, or Manager.
• Initiate, coordinate, and oversee the preparation of all administrative tasks related to special events, promotions, and other activities, ensuring they align with departmental standards.
• Gather and analyze guest feedback for continuous improvement.
• Maintain and regularly update the guest history system to enhance personalized service.
• Prepare a comprehensive monthly report on guest comments and guest lists to inform business decisions.

Requirements

• Preferably, a minimum of 2 years of experience in Food & Beverage (F&B) operations.
• Experience in restaurant dining or wine knowledge is a strong advantage.
• Possesses a pleasant demeanor with strong interpersonal skills.
• Capable of multitasking effectively.
• Able to thrive in a fast-paced environment.

Job Responsibilities

• Fully responsible for the outlet's operating budget, including revenue, labor costs, and profitability.
• Continuously seek ways to increase revenue without compromising established standards.
• Ensure effective communication between managers and staff.
• Prepare F&B profit reports, budgets, and marketing plans.
• Assist management with promotional activities and creative ideas, making recommendations as needed.
• Develop, implement, and conduct staff training programs.
• Ensure the highest quality of products is served.
• Hold daily briefings with staff to review occupancy forecasts, reservations, special attention items, complaints, and any other relevant issues.
• Monitor guest service to ensure it meets set standards, and attend to guests as necessary.
• Anticipate guest complaints and take prompt corrective action.
• Stay aware of the clientele mix, seasonal periods, and festivities, and make recommendations for competitive analysis and budgeting.
• Coordinate with the Chef and other departments for special promotions and ensure staff are informed to maximize upselling opportunities.
• Maintain a strong, efficient team while fostering loyalty and trust among staff.

Requirements

• Minimum of 2 years of managerial experience in the hospitality industry.
• Strong leadership abilities with the capacity to motivate a team.
• Skilled in solving practical problems and handling situations with limited standardization.
• Excellent interpersonal and leadership skills.