39 Major Hotel Chains Like Marina Bay Sands jobs in Singapore

A career with us at NTUC First Campus is an opportunity to excel at one of Singapore’s largest early childhood educators. One that brings together diverse disciplines, knowledge and skillsets to foster an inclusive culture. So you grow with an organisation that constantly innovates. And an industry leader that offers so much more.

You will partner with parents to foster children's holistic development, equip them with life skills and cultivate values that will prepare themto be life-long learners. You will create classroom environment that is safe, joyful and conducive for learning as well as ensure the delivery of age-appropriate activities and lessons.

Requirement:

• Minimum of 2 years of relevant work experience
• Minimum with a Diploma or Certificate in Early Childhood Care & Education - Teaching (DECCE-T or CECCCE), Diploma in Child Psychology & Early Education
• GCE 'O' Level credit in English
• Good communication and interpersonal skills
• A team player with passion in equipping and inspiring young lives

Responsibilities
Greet every customer warmly to build strong, lasting relationships from the moment they enter the store
Deliver a memorable and personalized customer service experience
Strive to achieve sales and KPI targets set by the Store Manager
Maintain brand standards, including personal grooming, visual merchandising, and packaging, in line with global guidelines
Requirements
2 years of retail experience in fashion
Passion for service / customer centric focus
Excellent communication skills with the ability to develop rapport and form relationship at all levels
Other
Location: Marina Bay Sands
Salary: $basic + commission + attractive benefits
We regret that only shortlisted applicants will be notified.
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LOVE WHAT YOU DO? THERE IS A PLACE FOR YOU HERE!
Be part of our diverse and inclusive team.
Job Responsibilities
Supervision & Team Management
Assist the management staff in planning, coordinating and managing staff and services to ensure the Bar operations run efficiently and effectively and that customer service standards are always maintained.
Provide strong presence and leadership amongst the team in absence of management Staff.
Oversee the bar staff, including bartenders, servers, and hostess ensuring they perform efficiently and provide exceptional service.
Assist with recruitment, training, scheduling, and development of team members.
Ensure pre-shift meetings with staff are carried out and review all information pertinent to the day's business.
Ensure high levels of customer satisfaction by providing a welcoming atmosphere and addressing customer complaints or feedback promptly.
Lead by example in delivering excellent customer service.
Review operating results with the team and identify opportunities to improve performance.
Review the reservation book, pre-assign designated tables and follow up on all special requests.
Inspect that enough menus are available and in good condition for service.
Inventory & Stock Control
Monitor stock levels, conduct regular inventory checks, and coordinate orders with suppliers to ensure the bar is well-stocked with beverages, garnishes, glassware, and other essentials.
Work with staff in service and food preparation to minimize wastage and increase productivity and efficiency.
Menu Development
Collaborate with management and bartenders to develop new cocktails, seasonal drinks, and special promotions that appeal to the clientele.
Work environment & Staff Development
Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity commitment; compliance with company policies and legal requirements.
Regulatory Compliance and Sanitation Standards
Ensure the bar complies with health and safety regulations, alcohol licensing laws, and company standards.
Maintain cleanliness and organization throughout the bar area.
Assist in managing cash registers, handling cash, and ensuring proper financial records are maintained.
Monitor sales targets and work towards achieving them.
Problem Solving
Handle any issues that arise during service, such as customer complaints, staff conflicts, or equipment malfunctions, in a calm and efficient manner.
Job Requirements
Education & Certification
Diploma/Degree in hospitality or related field preferred.
Experience
A minimum of 2 years’ experience at a supervisory level within a bar or hospitality setting.
Other Prerequisites
Strong knowledge of beverages, mixology, and bar operations.
Excellent communication and leadership skills.
Strong organizational and multitasking abilities.
Have a well-groomed, professional appearance.
Ability to work well under pressure in a fast-paced environment.
Knowledge of health and safety regulations.
Customer-focused with a positive attitude.
Ability to work flexible hours, including nights, weekends, and public holidays.
Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.
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F&B Sous Chef - Sky Residence Marina Bay Sands Singapore
LOVE WHAT YOU DO? THERE IS A PLACE FOR YOU HERE!
Be part of our diverse and inclusive team.
Job Responsibilities
Support the Executive Chef and the team ensuring smooth daily operations.
Manage and handle all administrative duties for the department with regards to Team Members, payroll, records, scheduling, duty rosters, purchase requests, market list order and recipe costing as per company operating systems.
Assist in menus preparation, recipe card and plating guides.
Work closely with receiving and purchasing team on a day-to-day operation controlling raw material quality standard.
Ensure quality of food items according to the standards in place, including ensuring all food items are in perfect sanitary condition, applying “First in First out!” best kitchen practice.
Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications.
Adhere to all the standards of food presentation, production, and portioning controls.
Ensure uncompromising level of commitment and support to the Hygiene Manager and Executive Chef to achieve the highest level of food safety requirement in all kitchens.
Ensure safe and proper use of equipment at all times and give guidance to all culinary colleagues.
Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product.
Assist individuals with their job functions and on-the-job training when necessary to ensure optimum service to customers.
Estimate food consumption to schedule purchases and requisition of raw materials.
Minimize food waste and spoilage to expenses in line with budget.
Prepare efficient daily work list and train line cooks to produce mise en place with a sense of priority and time management.
Assist Executive Chef in providing all team members with a daily briefing to inform them of particular items, changes in procedures, new operating policies or information deemed to be of general interest.
Provide constant feedback to the employees on their job performance creating a work environment which values trust and transparency.
Maintain high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner.
Maintain high standards of grooming for oneself and subordinates ensuring good customer relations at all times, particularly when working in the public areas of the hotel.
Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchen.
Job Requirements
Education & Certification
Diploma/Degree in Western/Chinese Culinary Arts or related field preferred
Experience
7 years managerial experience in a high volume 4-5 star hotel/Restaurant
Possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen & restaurant environment
Knowledge of Asian/Western/Italian/Japanese cuisines, their preparation and service.
Have understanding of latest culinary concepts in a broad range of cuisines
Knowledge in using computer for administration work
Good knowledge on basic accounting and calculation of food costs
Excellent logistical, culinary and leadership skills
Able to instill safety and sanitation habits
Willing and able to work shift work
Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.
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F&B Assistant Manager - Rise Restaurant Marina Bay Sands Singapore
LOVE WHAT YOU DO? THERE IS A PLACE FOR YOU HERE!
Be part of our diverse and inclusive team.
Job Responsibilities
The Assistant Manager will assist the General Manager and Assistant General Manager in planning, coordinating and managing staff and services to ensure the Restaurant operations run efficiently and effectively and that customer service standards are maintained at all times. The Assistant Manager will be leading a team of Captains, Cashiers, Hosts and Service Attendants.
This role will encompass the formulation and implementation of operating procedures and standards, the management and development of staff, and liaise with executive management to ensure that Marina Bay Sands’ short and long term goals are met.
Support the Management team in achieving the financial, service and other related goals that have been set for the outlet through diligent and proactive management skills.
Deputize for the General Manager, Assistant General Manager and Manager during his/her absence.
Work with staff in service and food preparation to minimize wastage and increase productivity and efficiency.
Review operating results with the team and identify opportunities to improve performance.
Monitor all cashiering procedures are processed in compliance with accounting standards. Monitor and minimize wastage of consumables and maintain labor productivity ratios.
On a regular basis, inspect table set-ups; check for cleanliness, neatness of the restaurant environment ensuring compliance with standards of cleanliness and order.
Inspect food items are set in proper quantities and to Hotel standards.
Review the reservation book, pre-assign designated tables and follow up on all special requests.
Inspect that specified amount of food menus and wine lists are available and in good condition for each meal period.
Anticipate heavy business times and organize procedures to handle extended waiting lines. Seek support from other outlets where appropriate.
Ensure pre-shift meetings with staff are carried out and review all information pertinent to the day's business.
Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues.
Supervise, mentor, train, schedule and evaluate staff. Prepare and deliver all staff reviews.
Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and staff satisfaction.
Monitor guest reactions and confer frequently with service staff or captains to ensure guest satisfaction.
Manages Human Resources responsibilities for assigned department(s) to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity commitment; compliance with company policies and legal requirements.
Responsible for maintaining and delivering reviews, discipline, staff awards, flex days, payroll, SRFs, etc.
Approves the schedule and flex day requests for all restaurant staff.
Responsible for coordinating training of all staff as required.
Coordinates inventories and orders food and beverage products, supplies and equipment as required.
Maintains guest profiles on a daily basis and takes appropriate actions as necessary.
Holds daily pre-shift meetings and departmental meetings as needed.
Job Requirements
Education & Certification
Certificate or Diploma in Restaurant Management or extensive F&B experience.
Experience
A minimum of 3 years’ experience at a managerial level in a 5-star hotel or a deluxe restaurant.
Other Prerequisite
Fluent in English, knowledge of additional languages is a plus.
Knowledge of cuisines, their preparation and service.
Be willing to work any day and any shift.
Have a well-groomed, professional appearance.
Able to perform under pressure.
Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.
Position:
Assistant Food and Beverage Operations Manager
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LOVE WHAT YOU DO? THERE IS A PLACE FOR YOU HERE!
Be part of our diverse and inclusive team.
Job Responsibilities
Responsible for handling food and beverage orders and serving guests.
Provide friendly, excellent service to all guests.
Assist fellow Team Members to perform preparation and setting up in the restaurants for food service and ensure all available amenities and utensils are properly stocked and inspected prior to service.
Assist guests on their respective requests, conduct suggestive and up-selling, well-versed in all aspects of the menu.
Handling all restaurant telephone and email reservation enquiries.
All other administrative duties in the restaurant.
Job Requirements
Education & Certification
Minimum Secondary school education with ‘O’ Level passes; Diploma in any field is an advantage.
Experience
Minimum 1 year in guest service / guest contact roles, preferably in a hospitality organization.
Other Prerequisites
Possess food hygiene and safety certification.
Willing and able to work on shifts, weekends and public holidays.
Possess a well-groomed, professional appearance.
Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.
#J-18808-Ljbffr

LOVE WHAT YOU DO? THERE IS A PLACE FOR YOU HERE!
Be part of our diverse and inclusive team.
Job Responsibilities
Maintain complete knowledge of all menu items available in the bar.
Maintain complete knowledge of all liquor brands, beers, and non-alcoholic selections available in the bar.
Know every wine/champagne by the glass and major wines on the wine list.
Understand designated glassware and garnishes for drinks.
Be aware of all menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation, and prices.
Stay informed about daily menu specials and out of stock items.
Know bar layout, table set-ups, and hours of operation.
Input items in the Info Genesis system.
Be aware of daily arrival/departure and VIPs.
Keep track of in-house group activities, locations, and times.
Ensure correct maintenance and use of equipment.
Attend line-ups with other staff and review all information pertinent to the day's business.
Check own grooming and attire standard.
Meet with Captains or Manager to review daily specials and out of stock items, ensuring that other staff are aware of such changes.
Communicate closely with Captains and Service Attendants to ensure quality service is achieved.
Assist other bartenders and service attendants whenever possible.
Perform work and side duties in accordance with departmental procedures.
Maintain storage areas with proper supplies, organization, and cleanliness; rectify any deficiencies as requested by superiors.
Replenish par levels for supplies and equipment and complete requisitions to replenish shortages or additional items needed for anticipated business.
Upsell to guests whenever possible.
Transport linens to bar whenever required.
Prepare special items for events in accordance with superior's requests.
Attend meal breaks as assigned.
Prepare workstations & pantries, ensuring compliance with departmental standards.
Ensure that all materials and equipment are in complete readiness for service in accordance with business needs.
Participate and contribute in all designated meetings and training sessions.
Daily check and clean work areas ensuring compliance with cleanliness and order standards; report any defects to Manager on Duty.
Anticipate, acknowledge, and respond promptly to guests' requests at all times.
Be familiar with all operation services/features and local attractions/activities to respond accurately to any guest inquiry.
Report guest opportunities to Superiors following the instant pacification procedures to ensure guest satisfaction; advise of the problem and seek superior's assistance if unable to solve it.
Be aware of guest reactions and communicate with superiors and other service staff to ensure guest satisfaction.
Maintain cleanliness and working conditions of departmental equipment, supplies, and work areas.
Answer outlet telephone within 3 rings, using correct salutations and telephone etiquette.
Ensure all assigned closing duties are completed before signing out.
Provide feedback on any problems to the Superior.
Work to be part of a cooperative working climate, maximizing productivity and employee morale.
Report to Manager on Duty work orders for maintenance and repairs to be submitted to Manager.
Review status of assignments and any follow-up actions with Manager on Duty.
Successfully complete the training/certification processes.
Collect & analyze guest preferences and comment cards.
Job Requirements
Education & Certification
Diploma in Hospitality and Tourism is an advantage.
Experience
Minimum 12 months in bartending experience.
Other Prerequisites
Meet the legal age to handle alcohol for work purposes.
Proficient in written and verbal English.
Marina Bay Sands is committed to building a diverse, equitable, and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies, and procedures, including the rules of conduct and business ethics of the Company.
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LOVE WHAT YOU DO? THERE IS A PLACE FOR YOU HERE!
Be part of our diverse and inclusive team.
Job Responsibilities
As a Chef de Partie, you are required to work closely with the Sous Chef and Head Chef in order to assist with the preparation, cooking and presentation of produce. You are responsible for running a section with the assistance of Commis Chef.
The management of a section with the assistance of Commis Chefs.
The preparation and cooking of food to the restaurant specific standards.
Development and supervision of the Commis Chef on section.
Awareness and implementation of waste controls.
Section stock control and rotation.
Completion of the cleaning schedule for the kitchen.
Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc.
Detailed Knowledge of the full menu.
Compliance with legal requirements under the H&S act 1974 and food hygiene.
Adherence to all policies, procedures, standards, specifications, guidelines and training programs.
Reporting of maintenance issues to the relevant parties.
All restaurant and menu standards adhered to at all times.
Food produced to highest standards and to restaurant specification.
Wastage kept to an absolute minimum.
Stock items used in the correct order.
Ability to give a detailed description of all dishes.
All health and safety requirements met and documentation including cleaning schedules and temperature records completed.
Full support given to Sous and Head Chef and colleagues.
Smooth and efficiently run section, tasks completed in a timely manner.
Regular and consistent training, coaching and support given to Commis chefs.
Job Requirements
Education & Certification
Diploma/Degree in Culinary Arts or related field preferred.
Experience
Minimum 5 years of experience in a full-fledged kitchen with at least 2 years in a similar capacity.
Possess food hygiene and safety certification.
Able to work on rotating shifts, weekends & public holidays.
Possess a well-groomed, professional appearance.
Demonstrates a full understanding of their role and carries it out in line with their job description.
Works effectively with the rest of the team.
Is able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources.
Communicates clearly, professionally and concisely whilst actively listening to others and giving consideration to their needs and opinions.
Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team.
Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.
#J-18808-Ljbffr

LOVE WHAT YOU DO? THERE IS A PLACE FOR YOU HERE!
Be part of our diverse and inclusive team.
Job Responsibilities

• Ability to handle food and beverage orders and serving guests
• Provide friendly, excellent service to all guests
• Bussing and resetting tables and place settings in adherence to restaurant standards and specifications
• Assist fellow Team Members to perform preparation and setting up in the restaurants for food service and ensure all available amenities and utensils are properly stocked and inspected prior to service
• Assist guests on their respective requests, conduct suggestive and up-selling, well-versed in all aspects of the menu
• Deliver food orders efficiently from the kitchen to designated tables and seat numbers.
• Answer questions and queries regarding restaurant operations and functions.
• Administrative duties in the restaurant

Job Requirements
Education & Certification
• Minimum Secondary school education with ‘O’ Level passes; Diploma in any field is an advantage
Experience
• Minimum 1 year in a guest service / guest contact role, preferably in a hospitality organization
Other Prerequisites

• Possess food hygiene and safety certification
• Willing and able to work on shifts, weekends and public holidays
• Possess a well-groomed, professional appearance
• Must be fluent in English and Mandarin/Cantonese as this role will be required to liaise with English and Mandarin/Cantonese speaking guests.

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore. Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.
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