Head Mixologist

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels: - Maxwell Reserve, Autograph Collection Hotel (Marriott); - The Vagabond Club, a Tribute Portfolio Hotel (Marriott); - The Serangoon Club, a Tribute Portfolio Hotel (Marriott). Restaurants & Bars: · Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve) · Whiskey Library & Jazz Club (The Vagabond Club) · GupShup (The Serangoon House) Garcha Group Benefits: - As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide. - As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits) - 2 nights yearly staycation in any of the Garcha Group hotels in Singapore. - 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars Responsibilities include but are not limited to: Food & Beverage Service - Develops plans and prioritises, organises, and manages resources to accomplish business goals within a specific period. - Maintains the bar training manual and conduct departmental service training in coordination with the Learning and Development Manager. - Supports review simulation processes and update evaluation criteria for a smooth operation. Interacts with guests and colleagues in a friendly and courteous manner. - Has extensive knowledge of our food & beverage menus. Takes orders and can confidently offer different menu options and advice. - Remembers a guest’s preferences to extend a personalised service. - Takes guest’s food & beverage orders accurately and assures correct input into the Point-of-Sale system. - Ability to anticipate a guest’s needs. Verifies guest satisfaction with each table during service. Serves food and drinks in a timely and efficient manner. - Makes sure that all products served are accounted for on the final bill before presenting it. - Clears tables throughout the guest’s experience in accordance with the hotels standard operating procedure. - Delivers all checks and reports to the appropriate place according to established standards. Adjusts service to suit guests’ requests and personalises any interaction with them. - Uses a Heartist® approach – making guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong. Overseeing Daily Operations and Achieving Targets - Maintains the quality and consistency of the beverage program and service within the outlet. - Able to monitor an operating par stock of OS&E and beverage. - Adheres to outlets recipes in Material Control. - Ensures that a maintenance equipment checklist is conducted on weekly basis. - Liaising with the Engineering and Housekeeping team as necessary. Ensures the outlet and related areas are kept to HACCP and hygiene standards. - Always ensures cleanliness and appearance of the outlet and related areas. Provide a Leading and Consistent Guest Experience - Promotes sales through direct guest contact. - Constantly obtains guest feedback during operation to ensure satisfaction. - Assists in building a loyal following and return guest database. - Handles guest complaints and comments competently and swiftly. - Maintains levels of confidentiality and guest, colleague, and operator discretion at all times. Management and Leadership of Outlet - Displays cultural affinity and shows empathy to all team members. Observes a colleague’s individual performance, grooming and punctuality. - Assists in recruitment and to induct and train new colleagues. - Supports 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. - Checks daily opening and closing duties. Marketing Plan and Revenue Management - Able to confidently answer all questions and feedback regarding hotels and respective Food and Beverage outlet. - Makes recommendations to the Management regarding other potential sources of revenue. - Implements appropriate and effective measures to improve cost control of expenses and labour. - Ensures all reports generated are accurate before submission. Training, Learning and Development of the Team - Responsible to arrange training for all colleagues in line with established training requirements. - Conducts regular on the job trainings for colleagues to develop their skills and knowledge. Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene. - Assists and guides the departmental orientation of new colleagues. - Adheres to fire and safety, emergency procedures. - Follows NEA hygiene rules and regulations are met and achieve.