Food & Beverage Service Executive (

Raffles Hotel Singapore is one of the few remaining great 19th century hotels in the world, perfectly preserved both inside and out, giving it an intoxicating blend of luxury, history and classic colonial design. Its distinctive architecture, legendary heritage and iconic service continue to enthrall visitors where suites, social spaces, award-winning restaurants and bars are presented for discerning travellers. No visit to Singapore is complete without a stay here, where the grand historic hotel exudes old-world grandeur infused with the unique charm of the city state.

About the Restaurant

Chef André Chiang is an award-winning chef, storyteller, mentor and game changer in the culinary arts realm who will be bringing his remarkable culinary vision to Raffles Hotel Singapore. Chef André has received numerous accolades across his illustrious career, including Asia’s Best Chef and industry recognition for his artistic culinary vision. Aimed at being a social and convivial space where guests are fully immersed in the dining experience, the new signature restaurant will present Chef André Chiang’s culinary philosophy and gastronomic mastery within the magnificent setting of the hotel’s new signature restaurant, housed in the elegant, neo-Renaissance Main Building.

The Food and Beverage Service Executive supervises his/her team members through proactive, interactive and reactive leadership, allowing each member of the team to feel confident and to completely satisfy our guests during their dining experience. He/she assists the management in supervising the overall operation and service standards of the restaurant to meet and exceed guests’ dining experience expectations as well as to contribute to the achieving of the outlet’s set financial and other targets.

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Provides excellent and high-quality service at all times to all of our guests based on established hotel standard operating procedures.
• Oversees the set-up and operation of a station/section in a restaurant.
• Supervises and participates in running an efficient and profitable operation in the assigned areas.
• Liaises with the outlet manager to actively encourage a professional and dedicated team.
• Assists the Outlet Manager/Assistant Outlet Manager in enabling employees to consistently achieve the highest service and product delivery standards with the highest degree of client care and service at all times.
• Provides services for guests such as order taking and promoting the restaurant’s food and beverage offerings.
• Has extensive knowledge of the hotel’s food & beverage menus to provide knowledgeable service to our product, including liquors and cocktails, upselling products whenever possible and adequate.
• Remembers guests’ preferences and guests’ names to extend adequate personalized service.
• Takes guests’ Food & Beverage orders timely, professionally, accurately and assures correct input in the Point of Sales system including seat cover position or any allergens.
• Verifies guest satisfaction with each table as whenever adequate based on guests and sequence of service and when the main course is served.
• Uses the guest name appropriately and communicates it to restaurant colleagues, culinary colleagues were appropriate and managers.
• Serves food/beverage and all condiments correctly in a timely and efficient manner and at the correct temperature.
• Arrange and maintain all assigned side stations and continually stock each station before and after every shift to always be adequately stocked.
• Makes sure all silver and glassware are polished, wiped and spotless.
• Keep all side stations clean at all times.
• https://careers.accor.com/global/en/job/food-and-beverage-service-executive-1887-by-andre-in-raffles-singapore-singapore-jid-72654