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 and Guest Experience

Ensure exceptional customer service by consistently delivering high standards of food and beverage service in accordance with the hotel's brand standards and service culture.
Oversee daily F&B service operations to ensure efficiency, consistency, and guest satisfaction.
Respond promptly and proactively to guest inquiries, concerns, and complaints, taking ownership until satisfactory resolution.
Ensure all team members understand and uphold the hotel's service standards and expectations.
Maintain extensive knowledge of food and beverage menus to provide appropriate recommendations and enhance the guest experience.
Anticipate guest needs, recognize individual preferences, and deliver personalized service to encourage guest satisfaction and loyalty.
Ensure guest orders are accurately recorded in the Point-of-Sale (POS) system and that all items served are correctly reflected in the final bill.
Monitor service delivery to ensure food and beverages are served accurately, efficiently, and in a timely manner.
Regularly engage with guests to obtain feedback, identify areas for improvement, and enhance overall service quality.
Serve as a role model by demonstrating professionalism, appropriate conduct, and a guest-focused service approach.

Overseeing Daily Operations and Achieving Targets

Plan, organize, and manage operational resources to achieve departmental objectives and business goals.
Oversee daily outlet operations, ensuring service quality, operational efficiency, and compliance with established standard operating procedures.
Maintain the quality and consistency of food and beverage offerings, including the beverage program and service standards.
Monitor inventory levels, operating par stock, equipment, and supplies to ensure operational readiness and cost efficiency.
Ensure compliance with established recipes, portion controls, and inventory management procedures.
Conduct regular inspections of outlet facilities, equipment, and service areas to maintain cleanliness, presentation, and operational standards.
Coordinate with Engineering, Housekeeping, and other departments to address maintenance and operational requirements.
Ensure compliance with applicable food hygiene, HACCP, workplace safety, and regulatory requirements.
Monitor daily opening and closing procedures to ensure operational readiness and proper handover.
Management and Leadership of Outlet
Supervise, motivate, and guide F&B team members to ensure consistent service standards and operational performance.
Monitor employee performance, grooming, attendance, and punctuality in accordance with company policies.
Promote a positive and collaborative working environment while maintaining professional conduct and accountability.
Provide regular coaching, guidance, and constructive feedback to improve individual and team performance.
Assist in recruitment, onboarding, and orientation of new employees.
Support workforce planning, manpower allocation, and staff scheduling to ensure adequate operational coverage.
Coordinate with internal departments and external service providers to ensure smooth outlet operations.
Assist in sourcing, evaluating, and negotiating with suppliers and contractors when required.
Maintain confidentiality and exercise professional discretion when handling guest, employee, and company information.

Marketing, Revenue Management and Cost Control

Promote food and beverage offerings through proactive guest engagement, product recommendations, and upselling opportunities.
Identify potential revenue opportunities and recommend initiatives to improve outlet performance and profitability.
Support the implementation of marketing campaigns, promotions, and F&B initiatives to drive revenue and guest engagement.
Monitor operating expenses, labor costs, inventory usage, and wastage to maintain effective cost control.
Review operational performance and recommend improvements to enhance productivity and efficiency.
Ensure accurate preparation and timely submission of operational, financial, and performance reports.
Support the development and maintenance of guest relationships to encourage repeat visits and customer retention.

Training, Learning and Development

Identify training needs and coordinate departmental training programs to maintain service excellence.
Maintain and update departmental training materials, service manuals, and standard operating procedures.
Conduct regular on-the-job training to strengthen employees product knowledge, service skills, and operational competencies.
Ensure all employees are familiar with the hotel's brand standards, service expectations, and guest complaint-handling procedures.
Provide individual coaching and performance feedback to support continuous employee development.
Ensure employees receive appropriate training on food hygiene, fire safety, workplace safety, and emergency procedures.
Coordinate with Human Resources and relevant departments to facilitate employee onboarding and ongoing training initiatives.

General Responsibilities

Ensure compliance with all company policies, operational procedures, and applicable regulatory requirements.
Maintain effective communication and coordination with management, colleagues, and other departments.
Demonstrate flexibility in supporting operational requirements across the hotel's F&B outlets when necessary.
Perform any other duties or tasks as assigned by management.

Other Requirements:

Candidate must possess at least Professional Certificate/NITEC or equivalent qualification in any field.

Proficient in spoken and written English to communicate effectively with guests and colleagues.

Minimum 5 years of relevant working experience in the hospitality industry.

Required skills: Mixology, Bartending, Cocktail Preparation, Extensive Beverage Knowledge, Hotel Experience, Diligent, Trustworthy, Articulate with strong communication and interpersonal skills.

Head Mixologist (Hotel)