Food & Beverage Service Executive

Job Description

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. 
• Is always well-presented and adheres to the hotel’s grooming standard. 
• 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. 
• Greets and bids farewells to guests and colleagues in a friendly, professional, timely and courteous manner. 
• Assists colleagues and guests efficiently and professionally by using emotional intelligence and touch points with the guests. 
• 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. 
• Offers menu options, advice and takes orders. 
• Offers drinks, pre-, during, and after meal service. 
• Take responsibility for residents’ and guests' belongings in the restaurant or bars as per the set standards and promptly. 
• 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. 
• Double-check checks order list before "sending" the ticket to the kitchen promptly. 
• Anticipates guest needs, as to where guests will never have to ask for anything or follow up. 
• 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 all tables following established standards promptly. 
• 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. 
• Keeps chairs and banquettes clean and clear of debris. 
• Marks tables appropriately to food & beverage orders for each course to ensure proper delivery. 
• Makes sure that all products served are accounted for on the final bill before presenting it.  
• Upkeeps and clears tables between courses throughout the dining experience. 
• Picks up check before guests leave and wish every guest a warm farewell while thanking them for their visit. 
• At the end of the shift deliver all checks and reports to the appropriate place according to established standards.  
• Follows through opening and closing duties.  
• Adjusts service to suit guests’ requests and personalizes any interaction with the guest. 
• Uses a Heartist® approach – makes guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong. 
• Actively engages in upselling and adds value. 
• Communicate any service shortfalls or possible negative guest perceptions to the manager on duty promptly. 
• Ensures efficiency of work in dishwashing, pantry, and service preparations. 
• Ensures cleanliness and work safety in food preparation and service areas. 
• Carries out adhoc duties as assigned including, but not limited to sending operating equipment for cleaning or burnishing every week, sending soil linen for exchange for clean ones, assisting in stock count inventory and collecting Food & Beverage requisition daily.  

Provides a Leading and Consistent Guest Experience  

• Promotes sales through direct guest contact.  
• Constantly obtains guest feedback during operation ensuring guest satisfaction. 
• Handles minor complaints and reports to the managers for proper follow-up. 
• Builds strong relationships with local guests and builds a loyal following as a foundation for a successful operation.  
• Maintains levels of confidentiality and discretion of the guest, colleagues, and operator at all times.  

Management and Leadership of Outlet

• Is a mentor and role model for the Food & Beverage Associates. 
• Proactive, innovative with in-depth Food & Beverage and market knowledge.  
• Observes colleague’s performances, grooming, and punctuality and communicates with the managers accordingly.  
• Provides a high level of Safety and Security for guests and colleagues.  
• Checks daily opening and closing duties. 

Training, Learning and Development of the Team

• Conduct regular on-the-job training for colleagues to develop their skills and knowledge.  
• Assists in records and submits monthly On-the-Job Training hours to the Food & Beverage Office before the 15th of each month. 
• Guides the departmental orientation for new hires. 
• Ensures that colleagues are aware of hotel rules and regulations. 
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene. 
• Consistently develops in self-learning and development of own skills and knowledge. 

Other Responsibilities  

• Performs any other duties that may be assigned by the manager. 
• Ensures NEA rules and regulations are met and achieved.   
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong. 
• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect. 
• Contributes to the hotel’s Corporate Social Responsibility and sustainability efforts. 
• Performs any other duties and responsibilities that may be assigned. 

Qualifications

Candidate Profile

• Certificate or diploma in hospitality or related field. 
• Minimum 2 years of relevant experience in an international cuisine restaurant. 
• At least 1 year of relevant experience in a similar capacity is an advantage. 
• Additional improvement programs in Food & Beverage are an advantage. 
• Working knowledge of Microsoft Office. 
• Guests, people-oriented. 
• Interpersonal skills – communicates easily/openly with integrity towards own action. 
• Technical service skills. 
• Communication skills in English spoken/written.  
• Can work as part of a team. 
• Motivator, self-starter. 
• Displays initiative and creativity. 
• Open minded. 
• Committed. 
• Team leader, builds strong rapport, and coordinates with the team. 
• Able to work and thrive within a culturally diverse environment.  
• Able to embrace and respond to change effectively. 
• Flexible and adaptable.

Additional Information

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.