Head Mixologist
3000 - 4500 SGDMURRAY PTE. LTD.
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.
4000 - 6200 SGD
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