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Company Overview

Fairmont Singapore and Swissôtel The Stamford are strategically situated in the core of Singapore’s shopping, dining, and entertainment hubs, with City Hall and Esplanade MRT stations and key transport links nearby. Together, they offer 2,030 well-appointed rooms, 12 unique dining venues including the Michelin-starred JAAN by Kirk Westaway, extensive meeting facilities at Raffles City Convention Centre, and one of Asia's largest spas, Willow Stream Spa.

At these hotels, career growth is nurtured through diverse development programs, enabling professional advancement and new opportunities.

Role Summary

The Restaurant Executive supports the outlet manager overseeing daily front and back of house operations to ensure smooth service delivery and exceptional guest experiences.

Key Responsibilities

Assist in managing daily operations for front and back of house areas.
Monitor reservations and coordinate with the culinary team.
Plan staffing schedules aligned with business demands.
Ensure the outlet and adjacent areas are clean, orderly, and prepared at least 10 minutes prior to service periods.
Maintain and enforce service standards and procedures within the outlet.
Ensure compliance with hygiene and food safety regulations.
Deliver personalized dining experiences in line with Luxury Quality Assurance (LQA) standards and service commitments.
Lead the F&B team with a Heartist® attitude toward guest service.
Promptly address guest complaints and implement appropriate recovery actions.
Focus on enhancing the dining experience for LCAH members.
Promote safety and adherence to emergency protocols during operations.
Support the outlet manager with organizing F&B promotions and special events.
Manage stock requisition and usage of equipment and supplies.
Maintain rigorous cleanliness standards adhering to F&B sanitation rules.
Participate actively in departmental leadership activities.
Protect guest confidentiality and operate with discretion.
Commit to continuous learning and skill development within the F&B team.

Qualifications & Skills

Minimum of 1 year experience in F&B management.
Prior experience in a comparable upscale 5-star hotel environment.
Diploma in Hospitality Management or equivalent.
Demonstrated leadership and people management capabilities.
Strong interpersonal and communication skills across diverse teams and guest interactions.
Ability to perform independently and handle pressure effectively.
Detail-oriented with a service-driven mindset.
Proficient with Microsoft Office, especially Word and Excel.
Good problem-solving, decision-making, and conflict resolution skills.
Cultural sensitivity and respect for diversity in a multicultural workplace.
Commitment to continuously enhancing guest service quality and team performance.

Additional Information

Diversity & Inclusion Commitment: The company embraces inclusivity, aiming to attract and promote talent from diverse backgrounds.

Work Culture: The organization encourages individuality, supports daily growth and learning, and strives to make work meaningful, opening doors to vast career possibilities.

Restaurant Executive

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