Head Mixologist (Hotel)

About the company

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);
• The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

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

Restaurants & Bars

• Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)
• Whiskey Library & Jazz Club (The Vagabond Club)

• GupShup (The Serangoon House)

Your tasks

Food & Beverage Service and Guest Experience

• Ensure exceptional customer service by consistently delivering high standards of food and beverage service in accordance with the hotel's brand standards and service culture.
• Oversee daily F&B service operations to ensure efficiency, consistency, and guest satisfaction.
• Respond promptly and proactively to guest inquiries, concerns, and complaints, taking ownership until satisfactory resolution.
• Ensure all team members understand and uphold the hotel's service standards and expectations.
• Maintain extensive knowledge of food and beverage menus to provide appropriate recommendations and enhance the guest experience.
• Anticipate guest needs, recognize individual preferences, and deliver personalized service to encourage guest satisfaction and loyalty.
• Ensure guest orders are accurately recorded in the Point-of-Sale (POS) system and that all items served are correctly reflected in the final bill.
• Monitor service delivery to ensure food and beverages are served accurately, efficiently, and in a timely manner.
• Regularly engage with guests to obtain feedback, identify areas for improvement, and enhance overall service quality.
• Serve as a role model by demonstrating professionalism, appropriate conduct, and a guest-focused service approach.

Overseeing Daily Operations and Achieving Targets

• Plan, organize, and manage operational resources to achieve departmental objectives and business goals.
• Oversee daily outlet operations, ensuring service quality, operational efficiency, and compliance with established standard operating procedures.
• Maintain the quality and consistency of food and beverage offerings, including the beverage program and service standards.
• Monitor inventory levels, operating par stock, equipment, and supplies to ensure operational readiness and cost efficiency.
• Ensure compliance with established recipes, portion controls, and inventory management procedures.
• Conduct regular inspections of outlet facilities, equipment, and service areas to maintain cleanliness, presentation, and operational standards.
• Coordinate with Engineering, Housekeeping, and other departments to address maintenance and operational requirements.
• Ensure compliance with applicable food hygiene, HACCP, workplace safety, and regulatory requirements.
• Monitor daily opening and closing procedures to ensure operational readiness and proper handover.
• Management and Leadership of Outlet
• Supervise, motivate, and guide F&B team members to ensure consistent service standards and operational performance.
• Monitor employee performance, grooming, attendance, and punctuality in accordance with company policies.
• Promote a positive and collaborative working environment while maintaining professional conduct and accountability.
• Provide regular coaching, guidance, and constructive feedback to improve individual and team performance.
• Assist in recruitment, onboarding, and orientation of new employees.
• Support workforce planning, manpower allocation, and staff scheduling to ensure adequate operational coverage.
• Coordinate with internal departments and external service providers to ensure smooth outlet operations.
• Assist in sourcing, evaluating, and negotiating with suppliers and contractors when required.
• Maintain confidentiality and exercise professional discretion when handling guest, employee, and company information.

Marketing, Revenue Management and Cost Control

• Promote food and beverage offerings through proactive guest engagement, product recommendations, and upselling opportunities.
• Identify potential revenue opportunities and recommend initiatives to improve outlet performance and profitability.
• Support the implementation of marketing campaigns, promotions, and F&B initiatives to drive revenue and guest engagement.
• Monitor operating expenses, labor costs, inventory usage, and wastage to maintain effective cost control.
• Review operational performance and recommend improvements to enhance productivity and efficiency.
• Ensure accurate preparation and timely submission of operational, financial, and performance reports.
• Support the development and maintenance of guest relationships to encourage repeat visits and customer retention.

Training, Learning and Development

• Identify training needs and coordinate departmental training programs to maintain service excellence.
• Maintain and update departmental training materials, service manuals, and standard operating procedures.
• Conduct regular on-the-job training to strengthen employees' product knowledge, service skills, and operational competencies.
• Ensure all employees are familiar with the hotel's brand standards, service expectations, and guest complaint-handling procedures.
• Provide individual coaching and performance feedback to support continuous employee development.
• Ensure employees receive appropriate training on food hygiene, fire safety, workplace safety, and emergency procedures.
• Coordinate with Human Resources and relevant departments to facilitate employee onboarding and ongoing training initiatives.

General Responsibilities

• Ensure compliance with all company policies, operational procedures, and applicable regulatory requirements.
• Maintain effective communication and coordination with management, colleagues, and other departments.
• Demonstrate flexibility in supporting operational requirements across the hotel's F&B outlets when necessary.
• Perform any other duties or tasks as assigned by management.

Requirements

Other Requirements Candidate must possess at least Professional Certificate/NITEC or equivalent qualification in any field.

Proficient in spoken and written English to communicate effectively with guests and colleagues.

Minimum 5 years of relevant working experience in the hospitality industry.

Required skills: Mixology, Bartending, Cocktail Preparation, Extensive Beverage Knowledge, Hotel Experience, Diligent, Trustworthy, Articulate with strong communication and interpersonal skills.

What we offer

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 Garcha Group hotels in Singapore.
• 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars