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

1887 by André is a heritage gastronomy restaurant within the historic Raffles Hotel Singapore. Led by chef André Chiang, it celebrates Singapore’s culinary evolution, tracing influences from the Victorian era to the multicultural flavours that shape the city today, interpreted through his refined French techniques. The menu revives flavours from Raffles’ early dining rooms and evokes the elegance of Victorian dining rituals, served on the hotel’s iconic vintage silverware. A thoughtfully curated beverage programme pairs old- and new-world expressions with bespoke alcohol-free creations inspired by Nanyang flavours. In its intimate 42-seat setting, guests are transported to a bygone era while enjoying a contemporary, flavour-driven experience. The result is a dining journey that bridges past and present, celebrating heritage through the lens of modern innovation.

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

• Oversees the set-up and operation of a station/section in the restaurant.
• Supervises and participates in running of an efficient, high quality and profitable operation in the assigned areas.
• Consistently updates and liaises with Outlet Manager/Assistant Outlet Manager to actively encourage a professional, engaged and dedicated team.
• Assists the Outlet Manager/Assistant Outlet Manager in enabling employees to consistently achieve highest service and product delivery standards with a highest degree of client care and service at all times.
• Provides services for guest such as order taking and promotes the restaurant food and beverage offerings.
• Provides excellent service at all times to all of our guests based on established hotel standard operating procedures.
• Always well-presented and adheres to hotel’s grooming standard.
• Greets and bids farewell to guests and colleagues in a friendly and courteous manner.
• Assists colleagues and guests efficiently and in a professional manner by using emotional intelligence and touch point with the guests.
• Has extensive knowledge of our food & beverage menus to service our product, including liquors and cocktails, upselling products whenever possible and adequate.
• https://careers.accor.com/global/en/job/food-and-beverage-service-executive-1887-by-andre-in-raffles-singapore-singapore-jid-91436