Restaurant Executive

About the Company

Fairmont Singapore and Swissôtel The Stamford are esteemed hotels situated in the core of Singapore's shopping, dining, and entertainment precincts, conveniently near City Hall and Esplanade MRT stations. Together, they feature 2,030 upscale rooms and an array of 12 distinctive dining venues including the Michelin-starred JAAN by Kirk Westaway, a comprehensive convention center with 34 meeting rooms, and one of Asia's largest spas, Willow Stream Spa.

These hotels foster career advancement through extensive development initiatives, encouraging team members to thrive professionally and contribute dynamically.

Role Overview

The Restaurant Executive role focuses on supporting outlet management in the smooth running of front and back of house operations. Key duties include reservation monitoring, staff scheduling, maintaining operational excellence, and ensuring compliance with hygiene and safety standards.

Key Responsibilities

• Assist outlet management in daily front and back of house operations.
• Monitor reservation statuses and liaise with culinary staff.
• Organize manning rosters to align with business demands.
• Ensure outlet and peripheral areas are clean, orderly, and prepared at least 10 minutes before meal service begins.
• Maintain adherence to service standards and procedures within the outlet.
• Oversee hygiene and food safety compliance in dining and related areas.
• Deliver personalized guest experiences following Luxury Quality Assurance and Service Promise standards.
• Lead the Food & Beverage team with a Heartist® approach to service excellence.
• Address guest complaints promptly and oversee service recovery measures implemented by the outlet manager to prevent recurrence.
• Focus on enhancing dining experiences for Loyalty Card Accor Hotels (LCAH) members.
• Ensure compliance with safety and emergency protocols.
• Support implementation of Food & Beverage promotions and special events alongside the outlet manager.
• Manage stock requisitions and monitor usage of operational equipment and supplies.
• Maintain cleanliness standards and abide by hygiene and sanitation regulations.
• Participate actively in departmental leadership and team initiatives.
• Uphold confidentiality and discretion regarding guest information.
• Continuously develop personal skills to contribute meaningfully to the Food & Beverage team.

Qualifications and Skills

• Minimum one year experience in Food & Beverage management.
• Background in managing operations within a 5-star hotel setting of comparable size and style.
• Possession of a Diploma in Hospitality Management.
• Demonstrated leadership and people management capabilities.
• Strong interpersonal and effective communication skills with guests and team members at all levels.
• Ability to perform under pressure and work autonomously.
• Detail-oriented with a strong customer service focus.
• Proficiency in Microsoft Office applications, especially Word and Excel.
• Capable problem-solving and decision-making aptitude.
• Skilled in conflict resolution within a diverse, multicultural environment.
• Discreet and sensitive to guest needs.
• Committed to continuously enhancing the guest service experience and team efficiency.

Additional Information

Diversity & Inclusion Commitment: The company values inclusion and strives to attract, recruit, and advance a diverse workforce.

Work Culture: Employees are welcomed to express their individuality and encouraged to develop daily, with ample growth and learning opportunities available to ensure meaningful work experiences.