JOB PURPOSE: The AM is responsible for overall restaurant with a focus on bar operations, driving stellar business profitability & productivity, adhering to all established standard operating procedures (SOP). Using passion for the craft & skill in leading the team, energize & inspire them to provide outstanding service. ACCOUNTABILITIES:Responsibilities include creating and upholding a positive culture, with genuine service and operational excellence through effective & efficient systems and a motivating work environment.1. Managing day-to-day operations for the F&B department including the restaurant, In-Room Dining & Mini-bar as appointed, ensuring quality standards and staying true to brand values.2. Procuring necessary resources and ensure strict adherence to their appropriate usage, stock control procedures, inventory costs, portion controls and conduct regular stock checks to ensure availability of equipment/ bar stock to cater for guest requests and operational needs.3. Support the evolving drink crafting, strategically plan & effectively manage funds and production methods, ensuring loss prevention while keeping brand values aligned & met with flawless execution.4. Ensure sufficient staffing levels are maintained, with customised training & development planned, implemented & monitored for all team members; induction and mentorship with continuing development opportunities, supporting their employment & growth journey.5. Successfully groom brand champions who are knowledgeable, trained and compliant in every facet of their roles, able to create a welcoming & exciting atmosphere. Ensure performance is maximised for highest productivity, exemplify consistent delivery of exceptional product & service standards.6. Create and constantly monitor that SOPs are being upheld and improved upon for further effectiveness; understand market dynamics, continually redefining our best by evaluating market trends which are proactively diagnosed, to provide quality service surpassing guest expectations.7. Align teams and implement action plans to successfully achieve business outcomes, balance all aspects of the business according to reports covering matters ranging from HR, Sales & Marketing, Finance and guest feedback which must be obtained regularly. Contribute as required to all external quality assurance audits and action plans.8. Operational & guest challenges must be investigated & resolved appropriately in a timely manner.9. Administrative duties such as resource allocation, effective rostering meeting operational needs & financial objectives with sound productivity and labour costs.10. Instil strong ethics within the team, monitor & ensure venue adherence to all related licensing laws, compliance and company policies. Strict adherence to consistency in sanitation, health & food safety regulatory guidelines while ensuring maintenance & functionality of venue equipment.11. Any other duties as assigned. KNOWLEDGE / QUALIFICATIONS:1. Minimum tertiary education or 2 year degree from an accredited university in hospitality related major with 5 years experience in the beverage or related professional area. Minimum 3 years managerial experience. WSET or equivalent trained preferred. SKILLS:1. Excellent leadership, organizational, communication & interpersonal skills, written & conversational English. Outlook & MS Office savvy, deep knowledge in wines, spirits, cocktails & barista-skilled preferred.2. Creative, innovative, resourceful, attentive, adaptive, strong team player with an eye for detail, whilst still having the ability to work independently with minimum supervision.

JOB PURPOSE: The Bartender is responsible for ensuring all guests receive an awesome beverage experience through the delivery of outstanding products & service, adhering to all established standards & procedures. Responsibilities include upholding a positive culture with genuine service, a vibrant personality, personal finesse, professionalism, and proactiveness toward achieving departmental goals. ACCOUNTABILITIES:Ensure day-to-day smooth bar operations with the extended team for service at the restaurant, In-Room Dining, events etc ensuring highest quality standards.Ensure adherence and completion to daily tasks in a timely manner.Understand all tasks sufficiently to perform any duty assigned, consistently demonstrating high levels of guest service. Inspect the cleanliness & appearance of all presentations such as centerpieces, china, glass, & silver before use.Ensure the bar is ready for service for shifts and runs smoothly, proper sequence of service with highlights, providing guest appropriate recommendations, accurate order taking while noting & relaying any special requests or allergies to the relevant members.Present beverages of a high standard with adequate description & flair, checking for guest satisfaction with proactive engagement at opportune times.Communicate service needs to team members, ensure prompt follow up on all guest needs including having beverages and checks presented in an accurate & timely manner. Report any challenges, guest comments, relevant information to the manager on duty.All area’s in and around the bar including side stations, equipment must be maintained immaculately, & duties performed in a presentable manner, towards an excellent guest experience. Cleanliness of work areas to be maintained throughout the day, with deep cleaning conducted as necessary.Be proficient in all necessary knowledge including product & service. Suggestive selling to be practised sensibly towards a great guest experience.Conduct accurate stock counts & requisition, maintain storage areas with the team.Train, guide and monitor junior team members or part timers as necessary accordingly. 10. Follow all company, safety & hygiene policies and procedures; report all accidents, injuries and incidents to management. Practice responsible service of alcohol.Any other duties as assigned

JOB PURPOSE:The Commis Cook is responsible for being part of the culinary team in driving stellar business profitability and productivity, providing outstanding service and adhering to all established standards & procedures. ACCOUNTABILITIES:Responsibilities include upholding a positive culture, ensuring quality, taste & presentation with attention to each preparation, that builds our strong reputation and brand with loyal following.1. Ensure every task is executed up to our strong standards, including mise en place.2. Prepare, cook & plate with precision according to recipes set that meets the specifications in quality and presentation in a timely manner.3. Avoid & minimize any food wastage, adhering to cost control measures with accuracy in the measurements of kitchen ingredients and food portions.4. Adhere to set standards, procedures, department rules and sanitation requirements, constantly improving upon for further effectiveness.5. Operate kitchen tools & equipment safely and responsibly, communicating any repairs needed.6. Ensure all products received are of high quality & consistent as per specifications according to business needs, taking the necessary actions accordingly otherwise.7. Conduct duties required for kitchen inventory with accuracy.8. Deal with stock rotation and ensure proper food temperatures during preparation, cooking and organisation of storage. Maintain any food/ temperature logs accordingly.9. Follow through all kitchen opening, closing and administrative duties as directed, clearly communicating any assistance required, or anticipations of excess or insufficient ingredients.10. Constantly sharpen & strengthen culinary skills through training and/ or self-study, being a role model to any junior team members.11. Adhere to the implementation of all action plans according to directions of the team.12. Ensure high standards of hygiene, sanitation & cleanliness in all areas, with all workplace safety and hygiene regulatory guidelines followed at all times.13. To maintain flexibility to perform other duties and projects as required and deemed necessaryto support the Hotel’s overall business objectives. KNOWLEDGE / QUALIFICATIONS:1. A diploma holder preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required. Minimum 2 years of relevant experience. SKILLS:1. Knowledgeable and passionate about European and Asian cuisine preferred, with the ability to multi-task & work efficiently under pressure.Positive, attentive, adaptive, strong team player and well-disciplined with an eye for detail, whilst still having the ability to work independently with minimum supervision

JOB PURPOSE:Maximize guests’ satisfaction and retention by meeting their unique needs in a timely and responsive manner.ACCOUNTABILITIES:1. Handle the check-in and check-out of guests including the processing of their reservations and rooming at the unit level.2. Handle all guest requests during their stay.3. Handle all front desk cashiering duties.4. Organize and implement guest programs/plans that meet guest needs and interest.5. Assist in handling all reservations activities including the conduct of site inspections and the closure of sales deals as required.6. To maintain flexibility to perform other duties and projects as required and deemed necessary to support the Hotel’s overall business objectives.KNOWLEDGE / QUALIFICATIONS:1. Minimum GCE ‘N’ or ‘O’ Level.2. Minimum 1 year experience in the same capacity.3. Able to work shifts, including evenings, weekends and public holidays.