Captain (Banquet) – W Singapore – Sentosa Cove

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Job Number 19122416
Job Category Food and Beverage & Culinary
Location W Singapore – Sentosa Cove| Lot 1412N Muklim 32| Singapore|
Singapore| Singapore
Brand W Hotels
Schedule Full-time
Relocation? No
Position Type Non-Management/Hourly

Start Your Journey With Us
Boldly coloring outside the lines of luxury| W turns the traditional notion of
the extravagant hotel on its head. Our irreverent attitude and taste for
excess redefine revelry for the modern jet set. Our guests have a lust for a
life less ordinary that drives them to demand more| experience it all| and hit
repeat.
We share our guests’ passions| providing insider access to what’s new and
what’s next. Moderation is not in our vocabulary and we know that lust for
life demands more| not less. W guests soak it in and live each day with a
mantra: Detox.Retox.Repeat. If you’re ready to create the energetic W scene
that is magnetic to everyday disruptors around the world| then we invite you
to explore a career with W Hotels.

Communicate service needs to chefs and stewards throughout functions. Total
charges for group functions| and prepare and present checks to group contacts
for payment. Ensure banquet rooms| restaurants| and coffee breaks are ready
for service. Ensure proper centerpieces are displayed on every table.Inspect
the cleanliness and presentation of all china| glass| and silver prior to use.
Check in with guests to ensure satisfaction. Set tables according to type of
event and service standards. Communicate additional meal requirements|
allergies| dietary needs| and special requests to the kitchen. Maintain
cleanliness of work areas throughout the day.

Follow all company and safety and security policies and procedures; report any
maintenance problems| safety hazards| accidents| or injuries; complete safety
training and certifications. Ensure uniform and personal appearance are clean
and professional. Maintain confidentiality of proprietary information; protect
company assets. Support all co-workers and treat them with dignity and
respect. Support team to reach common goals. Comply with quality assurance
expectations and standards. Welcome and acknowledge all guests according to
company standards. Speak with others using clear and professional language|
and answer telephones using appropriate etiquette. Listen and respond
appropriately to the concerns of other employees. Speak with others using
clear and professional language. Perform other reasonable job duties as
requested by Supervisors.

_

Banquet Function Coordinator – Fairmont Singapore & Swissôtel The Stamford –

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Job Description – Banquet Function Coordinator (VAA01590)Employee Status:
Regular
Banquet
Function Coordinator
This is a Shared Service position which supports both Fairmont Singapore & Swissôtel The Stamford. The Banquet Function Coordinator attends to guest request and coordinates with banquet colleagues and relevant departments on action to be taken in Raffles City Convention Centre.
Hotel Overview: The Fairmont Singapore & Swissôtel The Stamford are ideally situated at the crossroads of Singapore|s business- cultural- entertainment and shopping districts.
We offer 778 and 1252
luxurious guestrooms and suites respectively- as well as a collection of 13 distinctive restaurants and bars and 70-000 square feet of prime meeting space – all supported by our
hotel|s
award-winning service teams. Summary of Responsibilities:Reporting to the Director of Banquet Operations- responsibilities and essential job functions include but are not limited to the following:Plan the manning allocation/work assignment as per events requirement and assist the management on controlling labor expenseEnsure that car passes- food tags- tent/place cards for operations are prepared for service team and assist in tasks according to event guest`s needs and comply with departmental standardsCheck on the previous day bills- BEOs and assignment sheets are printed and filed accordinglyArrange BEOs in sequence for kitchen meetingPrepare and update all electronic signage for each eventCommunicate and co-ordinate all casual manning requisition and registrationPerform manning accrual duty on monthly basicPerform or assist in the manager and administrative duties whenever is required or when is assignedProvide immediate attention to guest complaints and must be dealt with according to the established procedures and report to Banquet Operation manager or Banquet Duty Manager within 30 minutes of occurrence. To follow up and to establish correct procedures to prevent future recurrence
Qualifications: Minimum qualification GCE |O| Level. Strong administrative skills- organized and meticulous. Excellent interpersonal and communication skills. Possess a positive attitude- mature- highly initiative and a self-starter. A good team player who is able to work independently in a highly pressurising and fast paced environment.

Banquet Operations Manager – Fairmont Singapore & Swissôtel The Stamford –

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Job Description – Banquet Operations Manager (VAA01505)Employee Status:
Regular
Banquet Operations Manager
Hotel Overview: Strategically located in the heart of Singapore`s shopping- dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep- Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore`s landscapes at your convenience. With a total of 2-028 well-appointed guestrooms- both hotels offer a distinct collection of 15 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN- cutting-edge meeting space at Raffles City Convention Centre and one of Asia`s largest spas- Willow Stream Spa.
This is a Shared Service position which supports both Fairmont Singapore & Swissôtel The Stamford. The Banquet Operations Manager is responsible for planning and directing the operations of each event to maximise profitability and customer satisfaction in Raffles City Convention Centre.
Summary of Responsibilities:
Reporting to the Director of Banquet Operations- responsibilities and essential job functions include but are not limited to the following:
Coordinate all the details and requirements of each event- including on site changes or request effectively
Planning of service strategy for each event- including the assignment of service personnel
Attend pre event meeting with organizers and disseminate information on changes to all colleagues and relevant departments
Maintain a smooth coordination with Banquet kitchen by providing an accurate guest count and progressive update on event program
Conduct roll call and brief th

colleagues on the requirements for each function- including training on relevant service standards

Ensure function rooms and equipments are set-up according to specification before the start of each function and after each function- supervise the dismantling of the set-up and ensure the area is clean in a condition fit for the next function

Maintain a smooth co-ordination with the Banquet Kitchen by providing an accurate guest count- and progressive update on the function program

Ensure that all functions are properly posted; checks signed- and prepare Banquet Summary Report

Ensure all safety- hygiene- loss control policies are adhered to

Ensure all operating equipment quality is maintained and service and storage areas are kept safe and clean

Comply with hotel and department policies and procedures at all times

Carry out any other duties as and when assigned by the Management of the Hotel and department
Qualifications:

Minimum Diploma qualification

Prior experience in
operations of similar capacity will be an advantage

Strong administrative skills- organised and meticulous

Excellent interpersonal and communication skills

Chef de Partie| Banquet – The Westin Singapore

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Job Number 18003BCO
Job Category Food and Beverage & Culinary
Location The Westin Singapore| 12 Marina View| Singapore| Singapore|
Singapore
Brand Westin Hotels & Resorts
Schedule Full-time
Relocation? No
Position Type Non-Management/Hourly

Start Your Journey With Us
At Westin| we are committed to empowering the well-being of our guests by
providing a refreshing environment| thoughtful amenities| and revitalizing
programming to help ensure that they leave feeling better than when they
arrived. We recognize that travel can be disruptive to our guests’ well-being|
and we’re energized to assist as partners in helping them maintain control and
soaring above it all while on the road. Everything we do is designed to help
guests be at their best| and they appreciate our supportive attitude|
anticipatory service and extensive knowledge on how to best assist them
throughout their stay. We are looking for dynamic people who are excited to
join the team and ready to jump into any situation to give a helping hand. If
you’re someone who has is positive| adaptable and intuitive| and has a genuine
interest in the well-being of others around you| we invite you to discover how
at Westin| together we can rise.

Job Summary

Prepare special meals or substitute items. Regulate temperature of ovens|
broilers| grills| and roasters. Pull food from freezer storage to thaw in the
refrigerator. Ensure proper portion| arrangement| and food garnish. Maintain
food logs. Monitor the quality and quantity of food that is prepared.
Communicate assistance needed during busy periods. Inform Chef of excess food
items for use in daily specials. Inform F &B service staff of 86|ed items and
available menu specials. Ensure the quality of the food items. Prepare and
cook food according to recipes| quality standards| presentation standards| and
food preparation checklist. Prepare cold foods. Assist management in hiring|
training| scheduling| evaluating| counseling| disciplining| and motivating and
coaching employees; serve as a role model.

Follow all company and safety and security policies and procedures; report
maintenance needs| accidents| injuries| and unsafe work conditions to manager;
complete safety training and certifications. Ensure uniform and personal
appearance are clean and professional; maintain confidentiality of proprietary
information; protect company assets. Anticipate and address guests| service
needs. Speak with others using clear and professional language. Develop and
maintain positive working relationships with others; support team to reach
common goals; listen and respond appropriately to the concerns of other
employees. Ensure adherence to quality expectations and standards. Stand| sit|
or walk for an extended period of time. Reach overhead and below the knees|
including bending| twisting| pulling| and stooping. Move| lift| carry| push|
pull| and place objects weighing less than or equal to 25 pounds without
assistance. Perform other reasonable job duties as requested by Supervisors.

_

Banquet Sous Chef – The St. Regis Singapore

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Job Number 19107936
Job Category Food and Beverage & Culinary
Location The St. Regis Singapore| 29 Tanglin Road| Singapore| Singapore|
Singapore
Brand St. Regis Hotels & Resorts
Schedule Full-time
Relocation? No
Position Type Management

Start Your Journey With Us
The St. Regis brand first established luxury hospitality more than 110 years
ago| with the opening of the St. Regis New York. From the moment John Jacob
Astor IV opened the doors of his Beaux-Arts masterpiece on New York’s Fifth
Avenue| St. Regis has stood as a symbol of uncompromising elegance and bespoke
service. Today| with more than 40 of the best addresses around the world| St.
Regis is a place where trends are born| boundaries are broken and guests can
simply live exquisite. We invite you to explore careers at St. Regis.

JOB SUMMARY

Exhibits culinary talents by personally performing tasks while leading the
banquet food preparation staff. Assists in coordinating menus| purchasing|
scheduling| food preparation and plating for catering events. The individual
is responsible for delivering a consistent| high quality product with an
appetizing presentation. Works to continually improve guest and employee
satisfaction while maintaining the operating budget. Must ensure sanitation
and food standards are achieved.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 1 years experience in the culinary| food and
beverage| or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts| Hotel and
Restaurant Management| or related major; 1 year experience in the culinary|
food and beverage| or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

• Assists in determining how food should be presented and creates decorative
food displays.

• Attends daily Banquet Event meetings to review culinary requirements.

• Checks the quality of raw and cooked food products to ensure that standards
are met.

• Assists in developing| designing| or creating new applications| ideas|
relationships| systems| or products| including artistic contributions.

• Ensures compliance with all Food & Beverage policies| standards and
procedures.

• Estimates daily Banquet Event Order production needs.

• Follows proper handling and right temperature of all food products.

• Maintains food preparation handling and correct storage standards.

• Manages BEO process including menu development| pricing| tracking and
ordering.

• Manages food quantities and plating requirements for all banquet functions.

• Plans food quantities and plating requirements for all banquet functions.

• Prepares and cooks foods of all types| either on a regular basis or for
special guests or functions.

• Recognizes superior quality products| presentations and flavor.

• Supports procedures for food & beverage portion and waste controls.

Assisting in Managing Culinary Teams

• Communicates production needs to key personnel.

• Communicates regularly with employees to ensure performance expectations are
clear.

• Encourages and builds mutual trust| respect| and cooperation among team
members.

• Ensures and maintains the productivity level of employees.

• Ensures employees understand expectations and parameters.

• Ensures property policies are administered fairly and consistently.

• Identifies the developmental needs of others and coaching| mentoring| or
otherwise helping others to improve their knowledge or skills.

• Identifies the educational needs of others| develops formal educational or
training programs or classes| and teaching or instructing others.

• Leads shifts while personally preparing food items and executing requests
based on required specifications.

• Serves as a role model to demonstrate appropriate behaviors.

• Supervises and coordinates activities of cooks and workers engaged in food
preparation.

• Supervises and manages employees. Manages all day-to-day operations.
Understands employee positions well enough to perform duties in employees|
absence.

• Supervises banquet kitchen shift operations.

• Utilizes an |open door| policy to identify and address employee problems or
concerns.

• Utilizes interpersonal and communication skills to lead| influence| and
encourage others; advocates sound financial/business decision making;
demonstrates honesty/integrity; leads by example.

Maintaining Culinary Goals

• Achieves and exceeds goals including performance goals| budget goals| team
goals| etc.

• Develops specific goals and plans to prioritize| organize| and accomplish
your work.

• Manages to achieve or exceed budgeted goals.

Ensuring Exceptional Customer Service

• Empowers employees to provide excellent customer service.

• Improves service by communicating and assisting individuals to understand
guest needs| providing guidance| feedback| and individual coaching when
needed.

• Manages day-to-day operations| ensuring the quality| standards and meeting
the expectations of the customers on a daily basis.

• Provides services that are above and beyond for customer satisfaction and
retention.

• Responds effectively to guest problems and complaints.

Managing and Conducting Human Resource Activities

• Conducts training when appropriate.

• Ensures employees are cross-trained to support successful daily operations.

• Ensures disciplinary procedures and documentation are completed according to
Standard and Local Operating Procedures (SOPs and LSOPs).

• Ensures disciplinary procedures and documentation support the Peer Review
Process.

• Participates in training staff on menu items including ingredients|
preparation methods and unique tastes.

• Reviews staffing levels to ensure that guest service| operational needs and
financial objectives are met.

• Trains employees in safety procedures.

Additional Responsibilities

• Analyzes information and evaluating results to choose the best solution and
solve problems.

• Attends and participates in all pertinent meetings.

• Provides information to supervisors| co-workers| and subordinates by
telephone| in written form| e-mail| or in person.

_

Captain (Banquet) – Singapore Marriott Tang Plaza Hotel

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Job Number 19000X5F
Job Category Food and Beverage & Culinary
Location Singapore Marriott Tang Plaza Hotel| 320 Orchard Road|
Singapore| Singapore| Singapore
Brand Marriott Hotels Resorts /JW Marriott
Schedule Full-time
Position Type Non-Management/Hourly

Start Your Journey With Us
Marriott International portfolio of brands includes both JW Marriott and
Marriott Hotels.
Marriott Hotels | Marriott International’s flagship brand with more than
500 global locations| is advancing the art of hosting so that our guests can
travel brilliantly. As a host with Marriott Hotels| you will help keep this
promise by delivering premium choices| sophisticated style| and well-crafted
details. With your skills and imagination| together we will innovate and
reinvent the future of travel.

Communicate service needs to chefs and stewards throughout functions. Total
charges for group functions| and prepare and present checks to group contacts
for payment. Ensure banquet rooms| restaurants| and coffee breaks are ready
for service. Ensure proper centerpieces are displayed on every table.Inspect
the cleanliness and presentation of all china| glass| and silver prior to use.
Check in with guests to ensure satisfaction. Set tables according to type of
event and service standards. Communicate additional meal requirements|
allergies| dietary needs| and special requests to the kitchen. Maintain
cleanliness of work areas throughout the day.

Follow all company and safety and security policies and procedures; report any
maintenance problems| safety hazards| accidents| or injuries; complete safety
training and certifications. Ensure uniform and personal appearance are clean
and professional. Maintain confidentiality of proprietary information; protect
company assets. Support all co-workers and treat them with dignity and
respect. Support team to reach common goals. Comply with quality assurance
expectations and standards. Welcome and acknowledge all guests according to
company standards. Speak with others using clear and professional language|
and answer telephones using appropriate etiquette. Listen and respond
appropriately to the concerns of other employees. Speak with others using
clear and professional language. Perform other reasonable job duties as
requested by Supervisors.

_

Banquet Captain – The St. Regis Singapore

APPLY HERE

Job Number 19000A4R
Job Category Food and Beverage & Culinary
Location The St. Regis Singapore| 29 Tanglin Road| Singapore| Singapore|
Singapore
Brand St. Regis Hotels & Resorts
Schedule Full-time
Relocation? No
Position Type Non-Management/Hourly

Start Your Journey With Us
The St. Regis brand first established luxury hospitality more than 110 years
ago| with the opening of the St. Regis New York. From the moment John Jacob
Astor IV opened the doors of his Beaux-Arts masterpiece on New York’s Fifth
Avenue| St. Regis has stood as a symbol of uncompromising elegance and bespoke
service. Today| with more than 40 of the best addresses around the world| St.
Regis is a place where trends are born| boundaries are broken and guests can
simply live exquisite. We invite you to explore careers at St. Regis.

Communicate service needs to chefs and stewards throughout functions. Total
charges for group functions| and prepare and present checks to group contacts
for payment. Ensure banquet rooms| restaurants| and coffee breaks are ready
for service. Ensure proper centerpieces are displayed on every table.Inspect
the cleanliness and presentation of all china| glass| and silver prior to use.
Check in with guests to ensure satisfaction. Set tables according to type of
event and service standards. Communicate additional meal requirements|
allergies| dietary needs| and special requests to the kitchen. Maintain
cleanliness of work areas throughout the day.

Follow all company and safety and security policies and procedures; report any
maintenance problems| safety hazards| accidents| or injuries; complete safety
training and certifications. Ensure uniform and personal appearance are clean
and professional. Maintain confidentiality of proprietary information; protect
company assets. Support all co-workers and treat them with dignity and
respect. Support team to reach common goals. Comply with quality assurance
expectations and standards. Welcome and acknowledge all guests according to
company standards. Speak with others using clear and professional language|
and answer telephones using appropriate etiquette. Listen and respond
appropriately to the concerns of other employees. Speak with others using
clear and professional language. Perform other reasonable job duties as
requested by Supervisors.

_

Junior Sous Chef – Chinese Banquet – JW Marriott Hotel Singapore South Beach

APPLY HERE

Job Number 19001JHL
Job Category Food and Beverage & Culinary
Location JW Marriott Hotel Singapore South Beach| 30 Beach Road|
Singapore| Singapore| Singapore
Brand Marriott Hotels Resorts /JW Marriott
Schedule Full-time
Relocation? No
Position Type Management

Start Your Journey With Us
Marriott International portfolio of brands includes both JW Marriott and
Marriott Hotels.
Marriott Hotels | Marriott International’s flagship brand with more than
500 global locations| is advancing the art of hosting so that our guests can
travel brilliantly. As a host with Marriott Hotels| you will help keep this
promise by delivering premium choices| sophisticated style| and well-crafted
details. With your skills and imagination| together we will innovate and
reinvent the future of travel.

JW Marriott is part of Marriott International|s luxury portfolio and
consists of more than 80 beautiful properties in gateway cities and
distinctive resort locations around the world. JW believes our associates come
first. Because if you’re happy| our guests will be happy. It’s as simple as
that. Our hotels offer a work experience unlike any other| where you’ll be
part of a community and enjoy a true camaraderie with a diverse group of co-
workers. JW creates opportunities for training| development| recognition and
most importantly| a place where you can really pursue your passions in a
luxury environment. Treating guests exceptionally starts with the way we take
care of our associates. That’s The JW Treatment™.

JOB SUMMARY

Entry level management position that focuses on successfully accomplishing the
daily objectives in the Chinese Banquet Kitchen. Leads staff while personally
assisting in preparing and plating food for functions. Assists in coordinating
menus| purchasing and staffing. Position contributes to ensuring guest and
employee satisfaction while maintaining the operating budget.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the culinary| food and
beverage| or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts| Hotel and
Restaurant Management| or related major; 2 years experience in the culinary|
food and beverage| or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

• Assists in determining how food should be presented and creates decorative
food displays.

• Attends and participates in all pertinent meetings.

• Checks the quality of raw and cooked food products to ensure that standards
are met.

• Comprehends budgets| operating statements and payroll progress reports as
needed to assist in the financial management of department.

• Develops| designs| or creates new applications| ideas| relationships|
systems| or products| including artistic contributions.

• Maintains food handling and sanitation standards.

• Participates in the management of department|s controllable expenses to
achieve or exceed budgeted goals.

• Understands the impact of the department’s operation on the overall property
financial goals and objectives.

Managing Culinary Teams

• Communicates areas in need of attention to staff.

• Complies with loss prevention policies and procedures.

• Encourages and builds mutual trust| respect| and cooperation among team
members.

• Ensures all employees have proper supplies| equipment and uniforms.

• Ensures employees follow cleaning schedules and keep their work areas clean
and sanitary.

• Handles employee questions and concerns.

• Identifies the developmental needs of others and coaching| mentoring| or
otherwise helping others to improve their knowledge or skills.

• Leads shifts while personally preparing food items and executing requests
based on required specifications.

• Oversees production and preparation of banquet items.

• Prepares and cooks foods of all types| either on a regular basis or for
special guests or functions.

• Reports malfunctions in department equipment.

• Serves as a role model to demonstrate appropriate behaviors.

• Supervises and coordinates activities of cooks and workers engaged in food
preparation.

• Supervises and manages employees. Managing all day-to-day operations.
Understanding employee positions well enough to perform duties in employees|
absence.

• Supervises daily shift operations.

• Utilizes interpersonal and communication skills to lead| influence| and
encourage others; advocates sound financial/business decision making;
demonstrates honesty/integrity; leads by example.

• Utilizes the Labor Management System to effectively schedule to business
demands and for tracking of employee time and attendance.

Maintaining Culinary Goals

• Achieves and exceeds goals including performance goals| budget goals| team
goals| etc.

• Develops specific goals and plans to prioritize| organize| and accomplish
your work.

• Ensures and maintains the productivity level of employees.

Ensuring Exceptional Customer Service

• Coaches and counsels employees regarding performance on an on-going basis.

• Ensures quality standards and customer expectations are met on a daily
basis.

• Follows up to ensure staff makes necessary improvements.

• Handles guest problems and complaints seeking assistance from supervisor as
necessary.

• Improves service by communicating and assisting individuals to understand
guest needs| providing guidance| feedback| and individual coaching when
needed.

• Provides services that are above and beyond for customer satisfaction and
retention.

• Sets a positive example for guest relations.

Managing and Conducting Human Resource Activities

• Communicates performance expectations in accordance with job descriptions
for each position and monitors progress.

• Helps train employees in safety procedures.

• Identifies the educational needs of others| developing formal educational or
training programs or classes| and teaching or instructing others.

• Observes service behaviors of employees and provides feedback to
individuals.

• Participates as needed in the interviewing and hiring of banquet kitchen
employee team members with the appropriate skills.

• Participates as needed in the investigation of employee accidents.

• Participates in the employee performance appraisal process| giving feedback
as needed.

• Uses all available on the job training tools for employees.

Additional Responsibilities

• Analyzes information and evaluating results to choose the best solution and
solve problems.

• Provides information to supervisors and co-workers by telephone| in written
form| e-mail| or in person.

_

Banquet Sous Chef – The St. Regis Singapore

APPLY HERE

Job Number 19000XPJ
Job Category Food and Beverage & Culinary
Location The St. Regis Singapore| 29 Tanglin Road| Singapore| Singapore|
Singapore
Brand St. Regis Hotels & Resorts
Schedule Full-time
Relocation? No
Position Type Management

Start Your Journey With Us
The St. Regis brand first established luxury hospitality more than 110 years
ago| with the opening of the St. Regis New York. From the moment John Jacob
Astor IV opened the doors of his Beaux-Arts masterpiece on New York’s Fifth
Avenue| St. Regis has stood as a symbol of uncompromising elegance and bespoke
service. Today| with more than 40 of the best addresses around the world| St.
Regis is a place where trends are born| boundaries are broken and guests can
simply live exquisite. We invite you to explore careers at St. Regis.

JOB SUMMARY

Exhibits culinary talents by personally performing tasks while leading the
banquet food preparation staff. Assists in coordinating menus| purchasing|
scheduling| food preparation and plating for catering events. The individual
is responsible for delivering a consistent| high quality product with an
appetizing presentation. Works to continually improve guest and employee
satisfaction while maintaining the operating budget. Must ensure sanitation
and food standards are achieved.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 1 years experience in the culinary| food and beverage| or related professional area

OR

2-year degree from an accredited university in Culinary Arts| Hotel and Restaurant Management| or related major; 1 year experience in the culinary| food and beverage| or related professional area

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

Assists in determining how food should be presented and creates decorative food displays

Attends daily Banquet Event meetings to review culinary requirements

Checks the quality of raw and cooked food products to ensure that standards are met

Assists in developing| designing| or creating new applications| ideas| relationships| systems| or products| including artistic contributions

Ensures compliance with all Food & Beverage policies| standards and procedures

Estimates daily Banquet Event Order production needs

Follows proper handling and right temperature of all food products

Maintains food preparation handling and correct storage standards

Manages BEO process including menu development| pricing| tracking and ordering

Manages food quantities and plating requirements for all banquet functions

Plans food quantities and plating requirements for all banquet functions

Prepares and cooks foods of all types| either on a regular basis or for special guests or functions

Recognizes superior quality products| presentations and flavor

Supports procedures for food & beverage portion and waste controls

Assisting in Managing Culinary Teams

Communicates production needs to key personnel

Communicates regularly with employees to ensure performance expectations are clear

Encourages and builds mutual trust| respect| and cooperation among team members

Ensures and maintains the productivity level of employees

Ensures employees understand expectations and parameters

Ensures property policies are administered fairly and consistently

Identifies the developmental needs of others and coaching| mentoring| or otherwise helping others to improve their knowledge or skills

Identifies the educational needs of others| develops formal educational or training programs or classes| and teaching or instructing others

Leads shifts while personally preparing food items and executing requests based on required specifications

Serves as a role model to demonstrate appropriate behaviors

Supervises and coordinates activities of cooks and workers engaged in food preparation

Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees| absence

Supervises banquet kitchen shift operations

Utilizes an |open door| policy to identify and address employee problems or concerns

Utilizes interpersonal and communication skills to lead| influence| and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example

Maintaining Culinary Goals

Achieves and exceeds goals including performance goals| budget goals| team goals| etc

Develops specific goals and plans to prioritize| organize| and accomplish your work

Manages to achieve or exceed budgeted goals.

Ensuring Exceptional Customer Service

Empowers employees to provide excellent customer service

Improves service by communicating and assisting individuals to understand guest needs| providing guidance| feedback| and individual coaching when needed

Manages day-to-day operations| ensuring the quality| standards and meeting the expectations of the customers on a daily basis

Provides services that are above and beyond for customer satisfaction and retention

Responds effectively to guest problems and complaints

Managing and Conducting Human Resource Activities

Conducts training when appropriate

Ensures employees are cross-trained to support successful daily operations

Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs)

Ensures disciplinary procedures and documentation support the Peer Review Process

Participates in training staff on menu items including ingredients| preparation methods and unique tastes

Reviews staffing levels to ensure that guest service| operational needs and financial objectives are met

Trains employees in safety procedures

Additional Responsibilities

Analyzes information and evaluating results to choose the best solution and solve problems

Attends and participates in all pertinent meetings

Provides information to supervisors| co-workers| and subordinates by telephone| in written form| e-mail| or in person

_

Banquet Captain – The St. Regis Singapore

APPLY HERE

Job Number 19000A4R
Job Category Food and Beverage & Culinary
Location The St. Regis Singapore| 29 Tanglin Road| Singapore| Singapore|
Singapore
Brand St. Regis Hotels & Resorts
Schedule Full-time
Relocation? No
Position Type Non-Management/Hourly

Start Your Journey With Us
The St. Regis brand first established luxury hospitality more than 110 years
ago| with the opening of the St. Regis New York. From the moment John Jacob
Astor IV opened the doors of his Beaux-Arts masterpiece on New York’s Fifth
Avenue| St. Regis has stood as a symbol of uncompromising elegance and bespoke
service. Today| with more than 40 of the best addresses around the world| St.
Regis is a place where trends are born| boundaries are broken and guests can
simply live exquisite. We invite you to explore careers at St. Regis.

Communicate service needs to chefs and stewards throughout functions. Total
charges for group functions| and prepare and present checks to group contacts
for payment. Ensure banquet rooms| restaurants| and coffee breaks are ready
for service. Ensure proper centerpieces are displayed on every table.Inspect
the cleanliness and presentation of all china| glass| and silver prior to use.
Check in with guests to ensure satisfaction. Set tables according to type of
event and service standards. Communicate additional meal requirements|
allergies| dietary needs| and special requests to the kitchen. Maintain
cleanliness of work areas throughout the day.

Follow all company and safety and security policies and procedures; report any
maintenance problems| safety hazards| accidents| or injuries; complete safety
training and certifications. Ensure uniform and personal appearance are clean
and professional. Maintain confidentiality of proprietary information; protect
company assets. Support all co-workers and treat them with dignity and
respect. Support team to reach common goals. Comply with quality assurance
expectations and standards. Welcome and acknowledge all guests according to
company standards. Speak with others using clear and professional language|
and answer telephones using appropriate etiquette. Listen and respond
appropriately to the concerns of other employees. Speak with others using
clear and professional language. Perform other reasonable job duties as
requested by Supervisors.

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