Food & Beverage Service Executive

About the role

Raffles Hotel Singapore's 1887 by André restaurant, led by chef André Chiang, is a heritage gastronomy venue with a 42-seat intimate setting. The Food and Beverage Service Executive supervises team members and helps manage the outlet's operations and service standards so that guests' dining expectations are met and exceeded.

Key responsibilities

• Supervise a station or section and help the Outlet Manager maintain service and product delivery standards.
• Take orders, offer menu options and drink service, and double-check tickets before sending them to the kitchen.
• Anticipate guest needs, remember guest preferences and record them, and verify satisfaction at each table.
• Keep stations stocked, tables and silverware clean, and arrange tables correctly for each course.
• Upsell products, handle minor complaints and relay serious ones to the manager.
• Mentor and train colleagues, guide new hires, and record monthly on-the-job training hours.
• Carry out ad hoc duties such as equipment cleaning, linen exchange, stock counts and requisitions.

Required profile

• Certificate or diploma in hospitality or a related field.
• Minimum 2 years' experience in an international-class restaurant; 1 year in a similar capacity is an advantage.
• Working knowledge of Microsoft Office; bartending experience is an advantage.
• English communication skills, interpersonal and teamwork skills, and reliability.

What we offer

• 5-day work week and duty meals.
• Colleagues' discount and/or preferential room rates at worldwide Accor hotels.
• Dental, optical and vacation expense benefits, medical and wellness coverage, and insurance.
• Career development opportunities and learning programmes.