Food & Beverage Service Executive (1887 by André)

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 1887 by André is a heritage gastronomy restaurant within the historic Raffles Hotel Singapore. Led by chef André Chiang, it celebrates Singapore’s culinary evolution, tracing influences from the Victorian era to the multicultural flavours that shape the city today, interpreted through his refined French techniques. The menu revives flavours from Raffles’ early dining rooms and evokes the elegance of Victorian dining rituals, served on the hotel’s iconic vintage silverware. A thoughtfully curated beverage programme pairs old- and new-world expressions with bespoke alcohol-free creations inspired by Nanyang flavours. In its intimate 42-seat setting, guests are transported to a bygone era while enjoying a contemporary, flavour-driven experience. The result is a dining journey that bridges past and present, celebrating heritage through the lens of modern innovation. 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 • Oversees the set-up and operation of a station/section in the restaurant. • Supervises and participates in running of an efficient, high quality and profitable operation in the assigned areas. • Consistently updates and liaises with Outlet Manager/Assistant Outlet Manager to actively encourage a professional, engaged and dedicated team. • Assists the Outlet Manager/Assistant Outlet Manager in enabling employees to consistently achieve highest service and product delivery standards with a highest degree of client care and service at all times. • Provides services for guest such as order taking and promotes the restaurant food and beverage offerings. • Provides excellent service at all times to all of our guests based on established hotel standard operating procedures. • Always well-presented and adheres to hotel’s grooming standard. • Greets and bids farewell to guests and colleagues in a friendly and courteous manner. • Assists colleagues and guests efficiently and in a professional manner by using emotional intelligence and touch point with the guests. • Has extensive knowledge of our food & beverage menus to service our product, including liquors and cocktails, upselling products whenever possible and adequate. • Detailed knowledge of French cuisine and culinary trends but are not limited to others F&B outlets offerings or promotions. • Offers menu options and advice and takes orders. • Offers drinks, pre, during and after meal service. • Excel on product knowledge, offering inspiration for others. • Remembers guest’s preferences to extends personalised service and to upkeep all guests preferences in proper record that shared within all F&B outlets. • Takes guest’s Food & Beverage orders accurately and assures correct input in Point of Sales system including seat cover position or any allergens. • Double checks order list before "sending" ticket to the kitchen. • 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 main course served. • Uses the guest name appropriately and communicates it to restaurant colleagues and managers. • Serves the correct food and all condiments in a timely and efficient manner and correct temperature. • Arranges all tables following established standards in a timely manner. • Arranges and maintains all assigned side stations and continually stocks each station before and after every shift by ensuring that the station never runs out of operating items. • Consistently ensures all silver and glassware is polished, wiped and spotless. • Consistently keeps all side stations clean at all the times. • Keeps chairs and banquettes clean and clears of debris. • Marks tables appropriately to food & beverage order for each course to ensure proper delivery...