CAREERS

BE PART OF THE NAUMI TEAM!

At Naumi, we seek an eclectic mix of authentic people; people who want to share their whole selves and experience genuine interactions with others, people who are committed to changing the game and provide our guests with a story worth telling. In our constant pursuit of perfection, we select passionate people eager for a challenge, ready to share our philosophy of hospitality, and make their own personal contribution towards the group’s success.

We invite you to view the latest job opening available at Naumi Hospitality, and if you think you fit the bill, we want to hear from you.

Positions Currently Available

  • Hotel Manager

    Naumi Hotel Singapore, Singapore

    JOB SUMMARY

    Reporting to the VP, Naumi Hotels, the Hotel Manager will be responsible for overseeing the overall operations in the hotel, i.e. Front Office, Housekeeping, Engineering and Table Restaurant & Bar to stay ahead of changing hospitality trends and competition and creating memorable stay experiences for the guests.

    ESSENTIAL DUTIES AND RESPONSIBILITIES
    (Other duties may be assigned.)

    • Develop the annual business plan and budget for the hotel, monitor and track the respective monthly P&L closely to achieve and/or exceed the established business targets.
    • Champion and is responsible to drive high standards of services in all operational areas within the hotel.
    • Serve as role model and actively work to uphold the Naumi’s brand standards by providing feedback and drive the Department Managers to take actions to ensure consistent service delivery.
    • Drive the team to achieve monthly rooms upsell target to improve profitability.
    • Keep abreast of changes in market/business trends and situations especially in the hospitality business environment ; Monitor and review the development of new products and services while maintaining the brand standards; Build and enhance the competitiveness of the hotel by gathering market intelligence on service standards, product, pricing, promotional activities of competitive hotels/businesses and develop effective programs for the hotel to better serve its guests.
    • Stay current and relevant in the use of technologies, automation, new software and applications, etc. to achieve greater operational and service excellence.
    • Brainstorm and maintain good and effective operational communications with the sales and marketing team to optimise revenue opportunities.
    • Supervise and ensure the various respective Department Managers work closely together and their activities are in support with one another and not colliding or undermining each other.
    • Assume full responsibility and lead the Department Managers to ensure a smooth and seamless daily hotel operation including prompt anticipation and identification as well as speedy and proactive resolutions of operational problems in order to achieve the highest guest stay experience.
    • Review existing policies and work processes to streamline, simplify them and leveraging on available technology/automation to achieve better labour productivity.
    • Champion high service and operational standards in all areas and actively work to uphold such high standards by providing constant and honest feedback to the team. Coach, train and drive them effectively to earn guests’ loyalty and repeat business, aiming high guest return ratio.
    • Drive and put in place a consistent high standard personalised guest stay program including pre-arrival, care program, etc. to ensure service excellence and an immaculate product is offered to guests across all areas in the hotel.
    • Supervise the handling of all VIPs reservations, assignment of rooms, welcome amenities/cards/notes, inspection of allocated guest rooms and/or function or private rooms, arrival details, special requirements, etc. and personally greeting them upon arrival.
    • Connect actively and establish rapport with guests, especially VIPs and the repeating guests and maintaining good relationship with them.
    • Has high lobby presence and be on the floor, interacting with guests especially during breakfast period.
    • Handle guest feedback, complains, service recovery in a timely manner and addressing them at the source to ensure they will not reoccur.
    • Drive Tripadvisor ranking and TrustYou Survey’s scores in all areas, keeping the team focused on the targets; address and resolve pressing issues. Coordinate and manage all feedbacks collected via social media, TrustYou Survey, mystery-shoppers, service audits and other feedback channels, etc. Similarly, ensure team members solicit feedbacks proactively and positively from guests during their stay through as courtesy calls, as well as during check-out and use such data to develop action plans to close the service gaps and at the same time, to develop a stronger guest experience program.
    • Ensure good control of amenities and guest-room supplies regularly and recommend the introduction or reduction of such items as may be appropriate or in line with the actual needs of guests or trends of the hospitality industry.
    • Conduct regular inspection of the entire facilities especially guest rooms and related areas to ensure high maintenance standards, safety, ambience, convenience, cleanliness and comfort for the hotel guests as well as for employees at all times.
    • Coordinate special projects, renovation works and special events logistics, etc. and communicate clearly to all departments concerned and guests timely. At the same, put in place detailed/contingency plans and train/ brief team members properly.
    • Ensure all required reports and administrative duties are submitted and completed accurately and timely.
    • Identify areas for development and training needs for the team and ensure that the gaps are closed effectively.
    • Plan and conduct regular On-the-Job training effectively.
    • Responsible for the performance and development of direct report(s) and/or team with effective supervision and coaching where applicable.
    • Perform any other duties and responsibilities that may be assigned.

    EDUCATION and/or EXPERIENCE
    Degree/Diploma in related discipline with a minimum of 5 years of experience in a senior operation managerial appointment.

    SKILLS, ABILITIES & ATTRIBUTES
    • Strong business acumen and macro in thoughts
    • Strong financial management and analytical skills
    • Strong critical thinking and strategic decision-making skills
    • Strong human relations skills
    • Strong leadership and influencing skills
    • Strong communications (verbal and written), organisation and presentation skills
    • Ability to work independently and take initiative with strong time management skills
    • Effective change management skills
    • Eye for detail and highly meticulous
    • Excellent grooming standards and personal presentation
    • Flexibility on working days and hours including weekends and public holidays

  • F&B Operations Manager

    Rang Mahal, Singapore

    JOB SUMMARY

    Reporting to the Founder & Managing Director (FMD), the F&B Operations Manager will be responsible for driving the financial results and the overall operations of both Rang Mahal (RM) and Table Restaurant & Bar (Table) and collaborate closely with the Kitchen Operations to stay ahead of changing dining trends and competition and creating memorable dining experiences for the guests.

    ESSENTIAL DUTIES AND RESPONSIBILITIES
    (Other duties may be assigned.)

    • Develop the annual business plan and budget for RM and Table, monitor and track the respective monthly P&L closely to achieve and/or exceed the established business targets.
    • Champion and focus on driving revenues and profitability for RM and Table through strategic planning, promotional/festive activities, good costs management as well as in assisting to driving leads and conversion from the events team.
    • Drive the team to achieve monthly beverage upsell target to improve profitability.
    • Be proactive and has pulse especially on the local F&B business environment; gathering latest trends and market intelligence on service standards, product, pricing strategies, promotion activities, business opportunities, etc. of competitive restaurants and develop new offerings to better serve our guests.
    • Brainstorm and maintain good and effective operational communications with the sales and marketing team to optimise revenue opportunities.
    • Engage actively in menu-reengineering with Corporate Chef from time to time to ensure offerings are meeting and/or exceeding guests dining trends and needs.
    • Co-ordinate the activities in the various areas within the food and beverage operations i.e. food service, events management and food preparation to ensure smooth and seamless operation and achieving the highest guest dining experience.
    • Supervise and ensure the various respective managers work closely together and their activities are in support with one another and not colliding or undermining the others’ interests.
    • Collaborate closely with the hotel’s Operations Manager to create seamless dining experience for the hotel guests for all meal periods especially during breakfast.
    • Co-ordinate all F&B operations and activities to ensure adequate provisions of working equipment, inventory, supplies and guest amenities, etc. for smooth operation of the restaurant.
    • Be on the floor during meal periods and assume full responsibility for the day-to-day operations of the restaurants, including prompt anticipation and identification as well as speedy and proactive resolutions of operational problems.
    • Supervise the handling of all VIPs reservations and private events to ensure smooth operations.
    • Conduct regular inspections and ensure that the service floor, kitchen as well as stewarding areas are clean, tidy and of high hygiene standards at all times. At the same time, a comfortable and conducive working environment for the employees.
    • Review existing policies and work processes to streamline, simplify them and leveraging on available technology/automation to achieve better labour productivity.
    • Champion high service and food standards in Rm and Table and actively work to uphold such high standards by providing constant and honest feedback to the team. Coach, train and drive them effectively to earn guests’ loyalty and repeat business, aiming high guest return ratio.
    • Connect actively and establish rapport with guests, especially VIPs, key opinion leaders and event organisers and planners, etc., maintaining good relationship with them.
    • Handle guest feedback, complains, service recovery in a timely manner and addressing them at the source to ensure they will not reoccur.
    • Maximize the use of resources e.g. POS system, in order to analyse data, using database to communicate with customers pre and post visits, increasing F&B guest repeat ratio.
    • Drive Tripadvisor ranking in all restaurants, keeping the team focused on the targets; address and resolve pressing issues.
    • Ensure all required reports and administrative duties are submitted and completed accurately and timely.
    • Identify areas for development and training needs for the team and ensure that the gaps are closed effectively.
    • Plan and conduct regular On-the-Job training effectively.
    • Responsible for the performance and development of direct report(s) and/or team with effective supervision and coaching where applicable.
    • Perform any other duties and responsibilities that may be assigned.

    EDUCATION and/or EXPERIENCE
    Degree/Diploma in related discipline with a minimum of 5 years of experience in a senior F&B managerial appointment.

    SKILLS, ABILITIES & ATTRIBUTES
    • Strong business acumen and macro in thoughts
    • Strong financial management and analytical skills
    • Strong critical thinking and strategic decision-making skills
    • Strong human relations skills
    • Strong leadership and influencing skills
    • Strong communications (verbal and written), organisation and presentation skills
    • Ability to work independently and take initiative with strong time management skills
    • Effective change management skills
    • Eye for detail and highly meticulous
    • Excellent grooming standards and personal presentation
    • Flexibility on working days and hours including weekends and public holidays

  • Housekeeping Room Attendants (Part Time)

    Naumi Hotel Auckland Airport, Auckland, New Zealand

    JOB SUMMARY

    The role of the Housekeeping Room Attendant is to ensure that all guest rooms and public areas are clean and tidy at all times – exceeding our guests expectations.

    ESSENTIAL DUTIES AND RESPONSIBILITIES
    (Other duties may be assigned.)

    • Preparing and cleaning rooms, making beds, dusting, vacuuming, cleaning bathrooms
    • Cleaning of all public areas including dusting, vacuuming and public toilets
    • Maintain a high level of cleanliness across the hotel, exceeding guest expectations
    • Working in a safe and efficient manner at all times
    • Assisting with additional tasks as required

    EDUCATION and/or EXPERIENCE
    Experience in a similar role

    SKILLS, ABILITIES & ATTRIBUTES
    • Be flexible on working days and hours
    • Be highly motivated and customer focussed
    • Have excellent communication skills
    • Have a high standard of personal presentation and grooming
    • Have the ability to work both independently and as part of a team
    • Be physically fit as there will be some heavy lifting

  • Executive Housekeeper

    Naumi Hotel Auckland Airport, Auckland, New Zealand

    JOB SUMMARY

    Working closely with the General Manager, your role will be to coordinate and run the entire housekeeping operation of the hotels ensuring the department is staffed, trained and engaged to enable guest rooms and public areas to be cleaned 7 days a week to the Naumi standard. You will be totally committed to providing excellent customer service and ensuring our guests only receive the best welcome and stay at Naumi.
    Flexibility in working hours will be required however core hours of work will be Monday to Friday with some possible weekend work.

    ESSENTIAL DUTIES AND RESPONSIBILITIES
    (Other duties may be assigned.)

    • Coordinate and run the entire housekeeping operation of the hotel
    • Lead by example to ensure all housekeeping staff understand the customer service standards and professionalism required of them and the important to fit into the hotel team.
    • Ensure all staff operate in a safe and healthy manner and in accordance with Occupational Safety and Health requirements. Take responsibility to ensure staff are fully aware of any health and safety issues applicable to their work and in the hotel generally.
    • Ensure all staff are fully trained for the work they are being asked to complete and provide ongoing training to staff to assist them with motivation and personal development.
    • Liaise with the Management Accountant regarding financial procedures, budgets and costs for the department to drive increased performance. Ensure all financial duties are completed accurately and timely and in accordance with the hotels procedures.
    • Ensure all equipment is functional and used in a correct manner. Ensure all staff report any damage, loss or misuse of hotel property by guests, or anyone else, as soon as possible.
    • Work alongside all housekeeping staff and demonstrate the hotel’s aspiration to deliver friendly and personable service with attention to detail.
    • Maintain an excellent relationship with the front office staff to ensure the procedures between the front office and housekeeping department achieve the desired result relating to guest room availability, guest lost property and any other matters.

    EDUCATION and/or EXPERIENCE
    3+ years’ experience in a similar role with proven leadership skills

    SKILLS, ABILITIES & ATTRIBUTES
    • Have a high standard of presentation and high level of attention to detail
    • Have first class spoken and written English skills
    • Has excellent communication skills on all levels.
    • Ability to work under pressure and to tight deadlines
    • Ability to work well within a team environment
    • Have a high standard of presentation
    • Have excellent time management and prioritising skills

  • Executive Housekeeper

    CQ Hotels, Wellington, New Zealand

    JOB SUMMARY

    Working closely with the Resident Manager, your role will be to coordinate and run the entire housekeeping operation of the hotels ensuring the department is staffed, trained and engaged to enable guest rooms and public areas to be cleaned 7 days a week to the Naumi standard. You will be totally committed to providing excellent customer service and ensuring our guests only receive the best welcome and stay at Naumi.

    Flexibility in working hours will be required however core hours of work will be Monday to Friday with some possible weekend work.

    ESSENTIAL DUTIES AND RESPONSIBILITIES
    (Other duties may be assigned.)

    • Coordinate and run the entire housekeeping operation of the hotel
    • Lead by example to ensure all housekeeping staff understand the customer service standards and professionalism required of them and the important to fit into the hotel team.
    • Ensure all staff operate in a safe and healthy manner and in accordance with Occupational Safety and Health requirements. Take responsibility to ensure staff are fully aware of any health and safety issues applicable to their work and in the hotel generally.
    • Ensure all staff are fully trained for the work they are being asked to complete and provide ongoing training to staff to assist them with motivation and personal development.
    • Liaise with the Management Accountant regarding financial procedures, budgets and costs for the department to drive increased performance. Ensure all financial duties are completed accurately and timely and in accordance with the hotels procedures.
    • Ensure all equipment is functional and used in a correct manner. Ensure all staff report any damage, loss or misuse of hotel property by guests, or anyone else, as soon as possible.
    • Work alongside all housekeeping staff and demonstrate the hotel’s aspiration to deliver friendly and personable service with attention to detail.
    • Maintain an excellent relationship with the front office staff to ensure the procedures between the front office and housekeeping department achieve the desired result relating to guest room availability, guest lost property and any other matters.

    EDUCATION and/or EXPERIENCE
    3+ years’ experience in a similar role with proven leadership skills

    SKILLS, ABILITIES & ATTRIBUTES
    • Have a high standard of presentation and high level of attention to detail
    • Have first class spoken and written English skills
    • Has excellent communication skills on all levels.
    • Ability to work under pressure and to tight deadlines
    • Ability to work well within a team environment
    • Have a high standard of presentation
    • Have excellent time management and prioritising skills

  • Food and Beverage Attendant

    Naumi Hotel Auckland Airport, Auckland, New Zealand

    JOB SUMMARY

    As the 'face' of our extraordinary Paksa Bar and Restaurant, you have an outgoing personality and are committed to providing excellent customer service through efficient and friendly provision of guest table and room service duties

    ESSENTIAL DUTIES AND RESPONSIBILITIES
    (Other duties may be assigned.)

    Under the direction of the F&B Supervisor, you will be responsible for the setup and proactively maintain the F&B outlets. This includes but is not limited to:
    • Placing tables;
    • Dressing tables;
    • Ensuring condiments are filled and placed correctly;
    • Aligning seating with set places;
    • Ensuring self-service buffet offerings are maintained at par levels and/or regularly refreshed as appropriate;
    • Ensuring the F&B outlets and its various features are clean and presentable for service;
    • Being flexible with roster start and finish times based on business requirements

    You will provide courteous, professional and timely service to guests as directed by the F&B Supervisor and in cooperation with the F&B and Kitchen teams. This includes but is not limited to:
    • Advising guests of all options including buffet and a la carte;
    • Ensuring guests are advised of any specials or deleted dishes;
    • Taking and filling guest orders in a timely and accurate manner;
    • Serving guest’s meals and drinks to the table or room in the Hotel’s prescribed manner;
    • Preparing hot and cold beverages for guests in accordance with the Hotel’s directions for preparation of these beverages;
    • Periodically checking with the guest/conference organiser to ensure their satisfaction;
    • Periodically carrying out floor checks for room service trays at the direction of the F&B Supervisor.
    • Providing additional supplies of stationery or presentation materials;
    • Arranging for office services including copying, printing, etc as required;

    At times you will carry out back of house functions under the direction of the F&B Supervisor and in cooperation with F&B and Kitchen teams. This includes but is not limited to:
    • Preparing cutlery and crockery for service and washing;
    • Preparing linen for service and advising stock as required;
    • Maintaining pantry area including toaster, Kona and fridges in a hygienic and tidy condition;
    • Maintaining the dispense bar in a hygienic and tidy condition including assistance in maintaining stock levels

    EDUCATION and/or EXPERIENCE
    Previous bar or restaurant experience in a similar role within hospitality is preferred
    Strong food, wines and cocktail knowledge is a plus!

    SKILLS, ABILITIES & ATTRIBUTES
    • Possess exceptional relationship building skills
    • Be cheerful playful and caring.
    • Be confident and emphatic when dealing with all guests
    • Be highly motivated and customer focused
    • Be a team player with excellent communication skills
    • Have a high standard of presentation
    • Have excellent time management and prioritising skills

  • Sous Chef

    Rang Mahal Restaurant, Singapore

    JOB SUMMARY

    Reporting to the Corporate Chef, the Sous Chef will assist him to drive high and consistent food quality, food safety and hygiene standards and overall kitchen operations excellence in the restaurant. The Sous Chef will also collaborate closely with the Restaurant Manager to create memorable dining experiences for the guests.

    ESSENTIAL DUTIES AND RESPONSIBILITIES
    (Other duties may be assigned.)

    • Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils, etc., monitor and track them closely to achieve and/or exceed the established business targets.
    • Be proactive and has pulse especially on the local F&B business environment; gathering latest trends and market intelligence on food standards and product of competitive restaurants.
    • Brainstorm with team to create and develop new and/or special promotional dishes and keeping up with the latest market trends.
    • Assist the Corporate Chef/Executive Chef in menu-reengineering from time to time to ensure offerings are meeting and/or exceeding guests dining trends and needs.
    • Assist the Executive Chef to co-ordinate the activities in the various sections within kitchen operation to ensure consistent good food quality, smooth and seamless operation and achieving the highest guest dining experience.
    • Co-ordinate all kitchen operations and activities to ensure adequate provisions of ingredients, working equipments, inventory and supplies, etc. for smooth operation of the restaurant.
    • Responsible for the preparation and control of daily and weekly market lists.
    • Be on the floor where possible during meal periods to interact and check on guests’ satisfaction with the food quality and solicit feedback for improvements, new ideas, etc.
    • Supervise and ensure the kitchen as well as stewarding areas are clean, tidy and of high hygiene standards at all times.
    • Review existing policies and work processes to streamline, simplify them and leveraging on available technology/automation to achieve better labour productivity.
    • Champion high food standards in RM and actively work to uphold such high standards by accepting feedback from guests and proactively seek improvements in food preparation and presentation to meet/ exceed their expectation.
    • Work closely with Restaurant Manager to handle guests’ food quality related feedback, complains, service recovery in a timely manner and addressing them at the source to ensure they will not reoccur.
    • Be aware and comply with all legislations affecting the operation, e.g. NEA licensing, food hygiene & safety management/handling and fire & safety regulations, etc.
    • Comply strictly to all other operations and equipment usage safety and security regulations.
    • Ensure the kitchen is safe, neat and tidy at all times.
    • Collaborate closely with Restaurant Manager to drive Tripadvisor ranking in RM by ensuring consistent good food standards to earn positive reviews.
    • Ensure all required reports and administrative duties are submitted and completed accurately and timely.
    • Identify areas for development and training needs for the team and ensure that the gaps are closed effectively.
    • Plan and conduct regular On-the-Job training effectively.
    • Perform any other duties and responsibilities that may be assigned.

    EDUCATION and/or EXPERIENCE
    Strong modern Indian cuisine knowledge with a minimum of 5 years of experience in a kitchen managerial appointment. Knowledge in other cuisines an added advantage.

    SKILLS, ABILITIES & ATTRIBUTES
    • Passion to serve
    • Positive service mindset and willing to go the extra mile
    • Good human relations skills
    • Good leadership and influencing skills
    • Good communications (verbal and written), organisation and presentation skills
    • Ability to work independently and take initiative with good time management skills
    • Effective change management skills
    • Strong knowledge and creative in food planning and preparation
    • Good grooming standards and personal presentation
    • Flexibility on working days and hours including weekends and public holidays

  • F&B Supervisor

    Table Restaurant & Bar, Singapore

    JOB SUMMARY

    Reporting to the Restaurant Manager, the F&B Supervisor will be assisting the Restaurant Manager to drive the team in delivering a seamless and memorable dining experience for our guests.

    ESSENTIAL DUTIES AND RESPONSIBILITIES
    (Other duties may be assigned.)

    • Familiarise with the restaurant set-up and all the food & beverage items on the menu.
    • Perform pre-operation and side station preparations.
    • Greet and seat guests proactively.
    • Present guests with the menu and inform them about the specials of the day, promotions and/or menu changes if any etc.
    • Give suggestions and also try to upsell where applicable.
    • Take orders from the guests and to take note of any special requirements.
    • Key the order on the POS machine and make sure all special requirements are captured and communicate clearly with the kitchen item if needed.
    • Coordinate with the kitchen team to ensure prompt and smooth delivery of items.
    • Serve the items to the guests as per the course of order.
    • Stay alert and attentive to guests needs to ensure proactive service delivery at all times e..g clearing plates/cutleries after each course, clearing/refilling empty glasses, additional order required, etc.
    • Check on guests’ dining experience discreetly and when appropriate.
    • Close the bills accurately and promptly.
    • Encourage guests to complete dining experience feedback form.
    • Bide fond farewell to guests.
    • Attend to guests’ queries, needs and other special requests professionally and promptly.
    • Take ownership of feedback received by guests and seek assistance from Restaurant Manager if necessary to ensure prompt follow-up with guests and ensuring their satisfaction.
    • Perform general housekeeping and basic cleaning tasks of the restaurant as directed.
    • Ensure proper stock taking and pantry organisation.
    • Be a lobby ambassador to greet guests when operations is low.
    • Assist guests with luggage requests upon their arrival at the hotel/ leaving the hotel.
    • Ensure daily shift tasks are completed dutifully and there is smooth shift transition.
    • Serve as a role model and coach the Asst Captain / Captain in discharging their daily job tasks effectively and efficiently.
    • Assist the Restaurant Manager in all administrative and reporting tasks as directed.
    • Undertake ad-hoc special project assigned complete in a timely manner.
    • Follow the hotel safety and security policies and procedures. Report accidents, injuries and incidents to manager immediately.
    • Perform any other duties and responsibilities that may be assigned.

    EDUCATION and/or EXPERIENCE
    GCE ‘O’ level / Certificate in Hospitality or Tourism /
    • Diploma in Hospitality or equivalent with a minimum 3 years of hospitality experience and minimum 1 year in a supervisory role.

    SKILLS, ABILITIES & ATTRIBUTES
    • Passion to serve
    • Positive service mindset and willing to go the extra mile
    • Energetic and cheerful disposition
    • Enjoy interacting with people
    • Good communications and human relations skills
    • Good planning, organising and coordination skills
    • Ability to work independently and take initiative
    • Good grooming standards and personal presentation
    • Flexibility on working days and hours including weekends and public holidays

  • Asst Captain / Captain

    Rang Mahal Restaurant, Singapore

    JOB SUMMARY

    Reporting to the Restaurant Manager, the Asst Captain / Captain will be responsible for delivering a seamless and memorable dining experience for our guests.

    ESSENTIAL DUTIES AND RESPONSIBILITIES
    (Other duties may be assigned.)

    • Familiarise with the restaurant set-up and all the food & beverage items on the menu.
    • Perform pre-operation and side station preparations.
    • Greet and seat guests proactively.
    • Present guests with the menu and inform them about the specials of the day, promotions and/or menu changes if any etc.
    • Give suggestions and also try to upsell where applicable.
    • Take orders from the guests and to take note of any special requirements.
    • Key the order on the POS machine and make sure all special requirements are captured and communicate clearly with the kitchen item if needed.
    • Coordinate with the kitchen team to ensure prompt and smooth delivery of items.
    • Serve the items to the guests as per the course of order.
    • Stay alert and attentive to guests needs to ensure proactive service delivery at all times e..g clearing plates/cutleries after each course, clearing/refilling empty glasses, additional order required, etc.
    • Check on guests’ dining experience discreetly and when appropriate.
    • Close the bills accurately and promptly.
    • Encourage guests to complete dining experience feedback form.
    • Bide fond farewell to guests.
    • Attend to guests’ queries, needs and other special requests professionally and promptly.
    • Take ownership of feedback received by guests and seek assistance from Restaurant Manager if necessary to ensure prompt follow-up with guests and ensuring their satisfaction.
    • Perform general housekeeping and basic cleaning tasks of the restaurant as directed.
    • Assist with stock taking and pantry organisation when needed.
    • Be a lobby ambassador to greet guests when operations is low.
    • Assist guests with luggage requests upon their arrival at the hotel/ leaving the hotel.
    • Follow the hotel safety and security policies and procedures. Report accidents, injuries and incidents to manager immediately.
    • Perform any other duties and responsibilities that may be assigned.

    EDUCATION and/or EXPERIENCE
    • GCE ‘O’ level / Certificate in Hospitality or Tourism / Diploma in Hospitality or equivalent.
    • A minimum of 2 years of hospitality experience required for Captain.

    SKILLS, ABILITIES & ATTRIBUTES
    • Passion to serve
    • Positive service mindset and willing to go the extra mile
    • Energetic and cheerful disposition
    • Enjoy interacting with people
    • Good communications and human relations skills
    • Ability to work independently and take initiative
    • Good grooming standards and personal presentation
    • Flexibility on working days and hours including weekends and public holidays

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