Mixologist (New Restaurant)

The Mixologist is one of the key pillars of the new restaurant by André leading the venue personality and soul. The Mixologist is to assist the restaurant management team to lead supervise the bar operation and maintain the service standards of the restaurant/bar to meet and exceed the guests experience.

Primary Responsibilities

• Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.
• Understands embraces and integrates corporate values into everyday duties and responsibilities.
• Identifies and responds to current and future client needs by providing excellent genuine service to internal and external guests.
• 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.
• Builds strengthens and maintains collaborative relationships with others inside and outside the hotel.
• Maintains a productive climate and confidently motivates mobilises and coaches team members to meet high performance standards and goals.
• Listens writes and speaks effectively and positively relates and interacts with co-workers and others.
• Makes choices or reaches conclusions by establishing objectives gathering relevant information identifying alternatives setting criteria for the decision and selecting the best option.
• Supports the restaurant management team to develop plans prioritises organises and manages resources in order to accomplish business goals within a specific time period.
• Supports the restaurant management team to prepare bar training manual and conduct departmental service training in coordination with Learning and Development team.
• Supports the restaurant management team to review simulation processes and update evaluation criteria for smooth opening.

Oversees Daily Operations And Achieving Targets

• Supports the restaurant management team in maintaining the quality and consistency of beverage and hospitality at the outlet.
• Supports the restaurant management team in providing world-class hospitality and quality cocktails.
• Ensures operating par stock for OS&E and beverage.
• Adheres to the bar Standard Operating Procedures.
• Adheres to the bar recipe in FutureLog created by the restaurant management team.
• Ensures maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.
• Ensures bar/outlet and related areas and hygiene are kept to HACCP standard and requirement.
• Ensures cleanliness and appearance of the bar/outlet and related areas at all times and take immediate action if needed or required.
• Supports the restaurant management team in Food & Beverage training platform for all bar colleagues.
• Provides support for beverage programs through Public Relation media and industry outreach.
• Familiarises self with the hotels applicable processes software and technologies (e.g. Micros Sevenrooms FutureLog etc.).
• Achieves or exceeds bar/outlets goal and sales target.
• Always demonstrates professionalism and ethic at all times.

Provides A Leading And Consistent Guest Experience

• Promotes sales through direct guests contact. Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guests database.
• Handles guest complaints and comments competently and swiftly.
• Delivers exceptional guest experience and in accordance to MOQ Forbes and LQA Standards.
• Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest colleague and operator at all times.

Management And Leadership Of Outlet

• Supports the restaurant management team and acts as a role model for the bar team consistently delivering exceptional service standards.
• Fosters teamwork by supporting colleagues in achieving shared goals and building a cohesive high-performing team.
• Enforces and upholds the highest standards of discipline with a strong understanding of disciplinary procedures and policies.
• Responsible for the induction training and development of colleagues.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency/Singapore Food Agency standards.
• Attends daily meetings and all other meetings which fall under his/her jurisdiction follow directives given and advises Food & Beverage Operations Manager on topics of importance.
• Attends monthly departmental meeting and communicates with the team. Follows up on projects assigned if any.
• Checks daily opening and closing duties.

Revenue Management  

• Makes recommendations to the Management on other potential sources of revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of costs expenses and labour.
• Ensures all reports generated are accurate before submission.

Training Learning And Development Of The Team 

• Arranges training for all colleagues in line with established training requirements and co-ordinates all arrangements for proper execution.
• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
• Records and submits monthly On-the-Job Training hours.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety emergency procedures and hygiene.

Other Responsibilities

• Coordinates all functions with Culinary Team Catering Sales Team and Service Team to ensure maximum efficiency.
• Uses a Heartist approach makes the guests and colleagues Feel Welcome Feel Heart-warmed Feel Incredible and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion Trust Sustainable Performance Spirit of Conquest Innovation and Respect.
• Contributes to the hotels Corporate Social Responsibility and sustainability efforts.
• Performs any other duties and responsibilities that may be assigned.

Qualifications :

Candidate Profile

• At least 2 years of experience in craft cocktail programs.
• At least 2 years of supervisory bar experience with similar standing or profile.
• Experience with luxury hotel properties and/or Michelin rated restaurants.
• In-depth knowledge of classic/international cocktails spirits and hospitality.
• Proficient in Microsoft Office and basic POS management.
• Certified with valid National Environment Agency/ Singapore Food Agency (Singapore) Basic Food Hygiene Handler.
• Computer skills (incl. Microsoft Excel) and ability to learn new programs/systems quickly.
• Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders.
• Service oriented with an eye for details passion and innovative for Food & Beverage.
• Ability to work effectively and contribute in a team across divisional borders.
• Good presentation and influencing skills.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative in dynamic environment.
• Self-motivated.
• Passionate in beverage and cocktail making.

Additional Information :

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit Dental/Optical/Vacation Expenses/Childrens Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

Remote Work :

No

Employment Type :

Full-time