Guest Service Executive - F&B (Restaurant Server)

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)

- Duxton Reserve, Autograph Collection Hotel (Marriott)

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott)

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

. Yellow Pot, Anouska's (Duxton Reserve)

. Shikar, Cultivate Cafe, Isabel Bar, Officers Mess Polo Bar (Maxwell Reserve)

. The Whiskey Library & Jazz Club, Sharab aur Kebab (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 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

- Personally, and frequently verify that the guests are receiving the best possible restaurant service (breakfast, lunch, executive lounge, dinner, Bar, Events).

- Ensure restaurants have the correct vibe at all times ensuring the sound, light, look of everything, including staff look/uniform/attitude reflects the brand.

- Attend and complete Marriott L&D and Lobster Inc. trainings constantly (learning never stops).

- Communicate politely and effectively with the culinary team.

- Entertain guests in a consistent, professional and positive attitude.

- Maintain high standards of sanitation and cleanliness per Singapore Government and Marriott Standards.

- Monitor the quality and quantity of all food and beverage items served.

- Inventory management and reporting routinely.

- Any other duties/tasks as requested by management.