Food & Beverage Service Executive (Long Bar)

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 The historic Long Bar is where the Singapore Sling, widely regarded as the national drink, was first created in 1915. The rich, earthy decor of the two-storey bar is inspired by Malayan life in the 1920s and the famous counter gleams amid decorative motifs that transport us to a tropical plantation. While men sipped whisky or gin at Long Bar, etiquette forbade women from drinking alcohol in public. In 1915, Raffles bartender Ngiam Tong Boon crafted a cocktail that resembled fruit juice but was cleverly laced with gin and liqueurs. The grenadine and cherry liqueur in the cocktail lend its now-famous rosy hue, which made it socially acceptable for women and an instant success. With that, the Singapore Sling was born, and over a century later, remains one of the world’s most iconic cocktails. 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 bar 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 the bar. • 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 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 bar 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 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 an…