1,792 Restaurant Team jobs in Singapore

Overview
We are looking for an experienced and qualified Restaurant Manager to organize the restaurant’s activities of a Japanese restaurant which manage by Japanese in Singapore.
Responsibilities
Coordinating daily restaurant management operations.
Delivering superior food and beverage service and maximizing customer satisfaction.
Responding efficiently and accurately to restaurant customer complaints.
Oversee the day-to-day management of the restaurant’s front and back of house operations.
Provide excellent service and aim to satisfy as many customers as possible.
Accurately and quickly address consumer complaints.
Review product quality on a regular basis and look into new suppliers.
Plan and oversee shifts.
Evaluate employee performance and offer constructive criticism to increase output.
Calculate how much food, cleaning supplies, and other items you’ll need in the future.
Verify adherence to safety and sanitary laws.
Oversee the restaurant’s reputation and make suggestions for improvement.
Manage operating expenses and find ways to reduce waste.
Provide thorough reports on your weekly, monthly, and yearly income and outlays.
Encourage brand awareness in the neighborhood through restaurant events and word-of-mouth.
Provide suggestions on how to expand your audience (e.g. discounts and social media marketing).
Instruct both new and existing workers.
Qualifications
At least 5 years experience as Restaurant Manager in Japanese restaurants.
Demonstrable managerial experience in customer service.
Extensive knowledge of food and beverages (F&B), including the capacity to recall recipes and ingredients to advise patrons and wait staff.
Knowledge of restaurant management programs such as Peach Works and OpenTable.
Strong people, motivational, and leadership abilities.
Acute knowledge of money management.
Attending hotel management school is advantageous.
Japanese speaker is advantageous.
#J-18808-Ljbffr

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.
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.
The Restaurant Manager is responsible to support the Restaurant General Manager for supervising the overall operations and service standards of the outlet to meet and exceed guest’s dining experience expectations.
Key Responsibilities
Creates a Food & Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.
Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external guests.
Executes project management including research of equipment, materials, supplies and methods, sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project.
Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the organisation together with Chef In-charge.
Requirements
Bachelor Degree in Food and Beverage/Hospitality Management or extensive hands on experience in similar restaurant concept.
Minimum of 5 years of experience in the hotel or free-standing restaurant and bar environment, minimum 2 years in similar position.
Prior work experience in Asia, Singapore or South East Asia preferred.
Accustomed to and comfortable with media exposure.
Benefits
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.
#J-18808-Ljbffr

One of Singapore’s most established Heritage Hotel and strategically located at Scotts Road, the Goodwood Park Hotel has celebrated its timeless elegance, legendary hospitality, and tradition of excellence. We are committed to building a high-performing team that is thoroughly engaged in achieving service excellence to exceed our guests' expectations.

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join our Food & Beverage Department.

Reporting to the Executive Assistant Manager - F&B, your job responsibilities include, but not limited to:-

Responsibilities

• Reviews the work of subordinates to ensure that established procedures and policies are followed.
• Inspects the service area daily to ensure the hygiene of these areas.
• Ensures that all materials and equipment are in compliance with departmental standards.
• Communicates effectively with the kitchen and other key departments.
• Analyses the training needs of the restaurant.
• Develops training programs for staff and trainees together with the training department. Evaluates training results.
• Reviews, coaches and evaluates staff performance and periodically.
• Rewards outstanding performers and take disciplinary action as and when necessary.
• Compiles the logbook for the Director of Food and Beverage on daily financial results and other relevant information.
• Ensures the standards, policies and procedures of the hotel are adhered to by the rank and file staff.
• Prepares monthly reports - Analysis and explanation of monthly results and compilation of guest comments and feedback.
• Maintains complete knowledge of Micros and Manual system procedures, daily house count arrivals/departures, VIPs, scheduled in-house group activities, locations and times, correct maintenance and use of the equipment and all department policies/service procedures.
• Anticipates guests’ needs, responds promptly and acknowledges all guests at all times.
• Assists outlet staff as and when required.
• Conducts orientation for the new employees and part-timers as well as on the job training for the existing staff.
• Completes work orders for maintenance repair and submits to Maintenance.
• Performs any other duties as may be assigned from time to time by the Management.

Requirements

• Minimum a Diploma level qualification or equivalent.
• 3 years of F&B experience, preferably in a Restaurant / Cafe setting.
• Experience in the hotel industry is desirable but not essential.
• Able to work on a shift rotation basis.
• Passion for guest satisfaction.
• Able to commence work within short notice would be advantageous.

We are looking for an experienced and qualified Restaurant Manager to organize the restaurant’s activities of a Japanese restaurant which manage by Japanese in Singapore.

*Coordinating daily restaurant management operations.

*Delivering superior food and beverage service and maximizing customer satisfaction.

*Responding efficiently and accurately to restaurant customer complaints.

*Oversee the day-to-day management of the restaurant’s front and back of house operations.

*Provide excellent service and aim to satisfy as many customers as possible.

*Accurately and quickly address consumer complaints.

*Review product quality on a regular basis and look into new suppliers.

*Plan and oversee shifts.

*Evaluate employee performance and offer constructive criticism to increase output.

*Calculate how much food, cleaning supplies, and other items you’ll need in the future.

*Verify adherence to safety and sanitary laws.

*Oversee the restaurant’s reputation and make suggestions for improvement.

*Manage operating expenses and find ways to reduce waste.

*Provide thorough reports on your weekly, monthly, and yearly income and outlays.

*Encourage brand awareness in the neighborhood through restaurant events and word-of-mouth.

*Provide suggestions on how to expand your audience (e.g. discounts and social media marketing).

*Instruct both new and existing workers.

*At least 5 years experience as Restaurant Manger in Japanese restaurants

*Demonstrable managerial experience in customer service.

*Extensive knowledge of food and beverages (F&B), including the capacity to recall recipes and ingredients to advise patrons and wait staff.

*Knowledge of restaurant management programs such as Peach Works and OpenTable.

*Strong people, motivational, and leadership abilities.

*Acute knowledge of money management.

*Attending hotel management school is advantageous.

*Japanese speaker is advantageous.

Location
Bukit Panjang, Paya Lebar, Kent Ridge (NUS), Jurong West (NTU), Sembawang, Orchard, Simei, Serangoon (NEW!), Bugis (NEW!) and More!
Working Hours
10 Hours/Day, 5.5 Days a Week.
Job Description
Lead the service team
Greet and assist customers with our self ordering kiosk
Maintain cleanliness of tables and dining areas
Assist with food preparation and ingredient refills as needed
Seek feedback from our customers on our mala
Requirements
Ability to speak basic Chinese and English is preferred as you'll be working with a diverse team. Those comfortable in a Chinese-speaking environment are especially welcome
You're passionate about providing exceptional service and making every guest feel like family
You're a positive, energetic individual who thrives in a collaborative environment.
You're a flexible multitasker who's always ready to pitch in where needed.
Previous Restaurant Experience: A plus, but not required - we're happy to train enthusiastic individuals!
Food Hygiene Certificate: A plus, if you do not have no worries. We will send you for course!
Benefits
Competitive Salary Packages
Enjoy delicious staff meals during your shift (up to 2 meals a day)
Monthly Bonus: Based on audits and adherence to SOPs.
Annual Increment: Receive a yearly salary increase based on your performance and dedication
Performance Bonus : Receive extra recognition and rewards for exceeding expectations and going above and beyond in your role.
Join Us!
Send your resume and click apply or visit our restaurant to apply in person. You can also drop an email to or contact (Angela)
#J-18808-Ljbffr

Location: Bukit Panjang, Paya Lebar, Kent Ridge (NUS), Jurong West (NTU), Sembawang, Orchard, Simei, Serangoon (NEW!), Bugis (NEW!) and More!
Working Hours: 10 Hours/Day, 5.5 Days a Week.

Job Description:

• Lead the service team
• Greet and assist customers with our self ordering kiosk
• Maintain cleanliness of tables and dining areas
• Assist with food preparation and ingredient refills as needed
• Seek feedback from our customers on our mala

Requirements:

• Ability to speak basic Chinese and English is preferred as you'll be working with a diverse team. Those comfortable in a Chinese-speaking environment are especially welcome
• You're passionate about providing exceptional service and making every guest feel like family
• You're a positive, energetic individual who thrives in a collaborative environment.
• You're a flexible multitasker who's always ready to pitch in where needed.
• Previous Restaurant Experience: A plus, but not required – we're happy to train enthusiastic individuals!
• Food Hygiene Certificate: A plus, if you do not have no worries. We will send you for course!

Benefits:

• Competitive Salary Packages
• Enjoy delicious staff meals during your shift (up to 2 meals a day)
• Monthly Bonus: Based on audits and adherence to SOPs.
• Annual Increment: Receive a yearly salary increase based on your performance and dedication
• Performance Bonus : Receive extra recognition and rewards for exceeding expectations and going above and beyond in your role.
  
  Join Us !
• Send your resume and click apply or visit our restaurant to apply in person. You can also drop an email to or contact (Angela)

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.

Job Description

The Food and Beverage Service Associate is responsible for delivering friendly and efficient Food and Beverage service according to hotel Standard Operating Procedures in order to meet guest dining experience expectations.

Primary Responsibilities

Food and Beverage Service

• Provides excellent service at all times to guests based on established hotel standard operating procedures.
• Greets and farewells guests and colleagues in a friendly and courteous manner.
• Assists colleagues and guests efficiently and in a professional manner.
• Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.
• Offers menu options and advice and takes orders.
• Offers drinks, pre, during and after meal service.
• Remembers guest's preferences to extends personalised service.
• Takes guest's Food & Beverage orders accurately and assures correct input in Point of Sales system.
• Anticipates guest's needs.
• Verifies guest satisfaction with each table during each course served.
• Uses the guest name appropriately and communicates it to restaurant colleagues and managers.
• Serves food in a timely and efficient manner.
• Arranges and maintains all assigned side stations and continually stocks each station before and after every shift.
• Makes sure all silver and glassware is polished, wiped and spotless.
• Marks tables appropriately to food & beverage order for each course to ensure proper delivery.
• Makes sure that all products served are accounted for on the final bill before presenting it.
• Up keeps and clears tables between courses throughout the dining experience.
• At the end of the shift, delivers all checks and reports to the appropriate place according to established standards.
• Adjusts service to suit guests' requests and personalises any interaction with the guest.
• Actively engages in upselling and adds value.
• Relays any guest complaints to manager.
• Ensures efficiency of work in dish wash, pantry, and service preparations.
• Ensures cleanliness and work safety in food preparation and service areas.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

Knowledge and Experience

• Certificate or diploma in hospitality or related field or minimum of 6 months hands on experience in food service position, similar operations style.
• Retail or guest interaction experience.
• Food and/or beverage knowledge (personal interest/professional).
• Fine dining experience will be advantage.

Competencies

• Interpersonal skills – communicates easily/openly with integrity towards own action.
• Communication skills in English spoken/written.
• Reliable and consistent.
• Personal presentation, clean/tidy.
• Comes across as enthusiastic, energetic.
• Can work as part of a team.
• Guest and people oriented.
• Creative and open-minded.
• Flexible and adaptable to different working locations.

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

Company Description

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.

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.
• 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.
• 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.
• Follows through opening and closing duties.
• Adjusts service to suit guests' requests and personalizes any interaction with the guest.
• 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.
• 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

Knowledge and Experience

• 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.
• Pre-opening experience preferred.

Competencies

• Guests, people-oriented.
• Interpersonal skills – communicates easily/openly with integrity towards own action.
• Technical service skills.
• Communication skills in English spoken/written.
• Reliable and consistent.
• Good personal presentation, clean/tidy.
• Motivator, self-starter.
• Displays initiative and creativity.
• Open minded.
• Committed.
• Team leader and team player. 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 to different working locations.
• Sense of urgency and ability to priorities.

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.

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.

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.
• 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.
• Makes sure all silver and glassware are polished, wiped and spotless.
• Keep all side stations clean at all times.
• 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.
• Follows through opening and closing duties.
• Adjusts service to suit guests' requests and personalizes any interaction with the guest.
• 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.
• 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.

Candidate Profile

Knowledge and Experience

• 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.
• Pre-opening experience preferred.
• Fine dining experience will be an advantage.

Competencies

• Guests, people-oriented.
• Interpersonal skills – communicates easily/openly with integrity towards own action.
• Technical service skills.
• Communication skills in English spoken/written.
• Reliable and consistent.
• Displays initiative and creativity.
• Open minded.
• Committed.
• Team leader and team player. 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 to different working locations.
• Sense of urgency and ability to priorities.

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.