F&B Executive - Osteria Mozza (Hilton Singapore Orchard)

This role directly supervises team members while ensuring that all guests receive optimum service in accordance with the standards, policies and procedures of Hilton. Confidently know the food and beverage menu contents and explain them in detail to guests. Understand dietary requirements and offer appropriate suggestions. Make suggestions on the menu that might suit guests of different dietary requirements. Familiarize with menu items of all other outlets to recommend guests to other outlets. Undertake steps to ensure that the cashiers’ desk is ready and set for service. Check reservations with the Supervisor/ Manager and confirm any large bookings for the next service period. Ensure that everything is clean and tidy, ready for guests to enter the restaurant. Assist kitchen team members where required and carry out any reasonable duties requested by the Supervisor/ Manager. Usher guests to a table and present menus when appropriate. Ensure that all service procedures are carried out to the standards required. Accommodate to guest request or offer appropriate alternatives. Take personal responsibility for the service experience of all guests in your designated area. Follow-up on any guest questions or queries immediately, and provide reach out to your Supervisor/ Manager if uncertain. Be observant when passing by guest tables, check if they require service and checking on their satisfaction. Make sure that all areas in the restaurant are cleaned and maintained in accordance with operating procedures. Assist with guests’ when they exit the restaurant and to check that they do not leave belongings behind. Ensure that safe and healthy working practices are observed throughout the service. Report any accidents / incidents to the Supervisor / Manager. Ensure that the Food & Beverage mission is established and instilled in you and all team members. Guide new team members and trainees/ casual labours. Carry out any other reasonable duties and responsibilities as assigned. Side duties such as stock take, inventories, par stock level to be maintained working closely with the restaurant manager. Ensure that the cashiering duties are completed and floats are collected in timely manner. 2 to 4 years’ experience in similar position with 5-star hotel category or celebrity chef restaurant. Good English skills, both verbal and written to meet business needs. Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance. Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you. Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals. Outgoing personality and willing to work for long hours.