The Snr Room Attendant is responsible for the immaculate upkeep and cleanliness of guest rooms and guest corridor, presenting a clean and welcoming environment. He/she will always provide sufficient supplies in every guest room and attends to guest requests. He/she will self-inspect rooms for guest arrivals.

Primary Responsibilities

· Ensures guestroom and guest floors corridors are immaculate, clean and comfortable

· Ensures all required guest rooms are ready prior to guest arrivals - cleaning and releasing of clean rooms

· Effectively communicates with Housekeeping Supervisor on issues and challenges during shift work

· Ensures all assigned rooms (check-out or make-up) are completed before the end of shift

· Ensures section corridor carpets are vacuumed daily after room cleaning

· Ensures trolley is clean and properly stocked up for the next shift

· Ensures scheduled deep cleaning task are completed

· Ensures guest privacy are respected

· Observes and anticipates guest’s needs in a discreet and non-intrusive manner, offering prompt, efficient and personalized service to our residents.

· Ensures observed preferences of guest are communicated with the Manager for follow up and recording in guest profile.

The Senior Shift Technician must have technical and manual skills for the operational and proper maintenance of the building structural, equipment, furnishings, mechanical plant and all facilities and physical appliances to the property.

Primary Responsibilities

· Responsible for Performing Preventive/Breakdown maintenance on all M&E Services and Building Works

· Lead a team of engineering crew to operate and carry out preventive / breakdown maintenance on all M&E services and building work

· Ensure standard of operation, safety and housekeeping are kept up to standard

· Assist in energy conservation initiatives

· Coordinate all Preventive/Breakdown Maintenance and repair work

· Electrical: Electrical system maintenance including electronic motors and installation work

· Plumbing: Maintenance of water supply, sewage system and hot water systems, plumbing fixtures, water-type fire protections

· Heating: Maintenance of the boiler and heaters, and parts of the heating systems including heating installation

· Ventilation and Air-conditioning: Maintenance and air-conditioning systems, fans, air filters, controls for temperature and moisture, including some ventilation and air-condition installation.

· Refrigeration: Maintenance of refrigerator systems, chiller, freezer, ice-machines, maintenance, including refrigeration installation

· General Repair and Maintenance: Structure maintenance, care of department tools, supplies and equipment, painting setting up of exhibits and minor interior or exterior construction, including some equipment and furnishing installation

· Painting and varnishing of room furnishing, interior and exterior and general building paint works, all works in guest rooms and public furnishings and partitions. Event setups, painting and carpentry works, construction of project items, patching of ceiling boards

· Ensure Engineering Workshop, Store and Plant room are properly cleaned and maintained

· Ensure proper inventory control of spare parts and material

· Supervise contractors within the Hotel and ensure work is carried out on time and to specific standards

· Participate in Fire Fighting and Safety Exercise

· Be a part of the CERT team or Fire Warden and respond to emergencies

· General accident and fire protection

· Any other duties as directed

The F&B Supervisor will supervise all aspects of the Restaurant & Bar, Meeting Space, Swimming Pool and functions in accordance with operation standards. He/she will implement and maintain high standards of F&B service. The F&B Supervisor will guide the team and share management philosophy and expectations.

Outlet Operations

• Coordinate and assist in opening/closing duties and ensure that all settings are completed according to standards and procedures prior to the start of operation

• Ensure that all outlet checklist is completed, signed and record in file.

• Assist management to supervise junior team members and casual labour under his/her leadership/section and to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards

• Take and record restaurant reservations/cancellations in accordance to departmental standards. Reconfirm reservations through phone calls or email on a daily basis

• Take food and beverage orders according to guest’s requirements and preferences

• Deliver food & beverage services in accordance to departmental standards and procedures

• Ensure that all food & beverage are served according to service standard

• Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full

• Try to remember individual patron’s names and their preferences to extend a personalized service

• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

• Collect food and beverage supply requisition, ensure that the stock collected is as per requisition

• Handle guests’ complaints and comments tactfully and efficiently. Report any complaints, incidents or other irregularities to management

• Supervise and assist in assigned work station’s activities and oversee the operation of outlet in the absence of management

• Assist other Food & Beverage outlets with their operations during peak times or when required

• Deliver and support outlet to achieve exceptional LQA Standards in the outlet

The Public Area Attendant is responsible for the immaculate upkeep and cleanliness of guest areas and guest corridor, presenting a clean and welcoming environment. He/she will always provide sufficient supplies in every guest areas and attends to guest requests.

Primary Responsibilities

· Ensures guest floors, corridors and public areas are immaculate, clean and comfortable

· Effectively communicates with Housekeeping Supervisor on issues and challenges during shift work

· Ensures all assigned tasks are completed before the end of shift

· Ensures corridor carpets are vacuumed and floors are clean when required

· Ensures scheduled deep cleaning task are completed

· Ensures guest privacy are respected

· Observes and anticipates guest’s needs in a discreet and non-intrusive manner, offering prompt, efficient and personalized service to our residents.

· Ensures observed preferences of guest are communicated with the Manager for follow up and recording in guest profile.

The Guest Services Executive is to perform various aspects of the front office operations and demonstrates high level of service throughout the entire guest journey. To ensure that service quality aligned to brand standards and LQA guidelines. He/she will ensure ALL loyalty Program benefits are observed and enrol new loyalty members as required.

Primary Responsibilities

• Welcomes all guests, promotes inter-hotel sales and in-house facilities, and provides directions and

suggestions to the hotel surrounding areas

• Assist guests with check-in and check out

• Confirms mode of payment; performs pre-authorization on credit card or collects required deposit for cash

payment

• Manage and assist guests with any enquiry that may arise

• Process all guests check out by confirming invoice balance, payment mode and feedback on stay

Knowledge and Experience

• Diploma from preferably hospitality or related field

• Minimum 1 years’ relevant experience or in customer service

• Excellent written and communication skills in English and ability to communicate in a second language

The Guest Services Agent is the point of reference for guests who need assistance or information. Understanding guests’ needs and requests and provides them with personalised solutions for hotel offerings and Singapore-specific activities and attractions. He/she will also be responsible for any luggage and parcel handling from a guests or an external soure.

MANAGES ALL GUEST SERVICES TASKS (CONCIERGE / POTERAGE / DOORMAN)

• Supervises and participates in the activities of the personnel in charge of handling and safe keeping of all

incoming, outgoing, and stored baggage

• Welcomes all guests, promotes inter-hotel sales and in-house facilities, and provides directions and

suggestions to the surrounding areas

• Ensures the smooth running of the hotel entrance and driveway operations by performing all tasks in

adherence with the code of ethics as accordance by Pullman Singapore Orchard

• Accommodates all guest needs and requests, anticipating needs, and creating memorable experiences

through personalized service

• Gather, summarize, and provide information to guest about the property and the surrounding area

amenities, including special events and activities

Knowledge and Experience

· Certificate realted to customer service or hospitality

· Minimum 1 year relevant experience with Concierge or Guest Services

· Excellent communication skills in English and ability to communicate in a second language

The F&B Server will deliver prompt and professional F&B service to Hotel’s guests and assisting the management of all aspects of the Restaurant & Bar, In-Room Dining, Meeting Space, Swimming Pool functions, in accordance with operation standards.

Outlet Operations

• Coordinate and assist in opening/closing duties and ensure that all settings are completed according to standards and procedures prior to the start of operations.

• Take food and beverage orders according to guest’s requirements and preferences.

• Deliver food & beverage services in accordance to departmental standards and procedures.

• Ensure that all food & beverage are serve according to service standard.

• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

• Collect food and beverage supply requisition, ensure that the stock collected is as per requisition

• Assist in assigned work station’s activities and oversee the operation of outlet in the absence of management

The Senior Digital Marketing Manager is responsible for the hotel’s digital marketing and social media efforts to drive brand awareness, brand engagement and revenue generation. The incumbent must champion all digital marketing initiatives such as paid advertising, retargeting, search engine optimisation; consistently analyse the performance and results, monitor 3rd party platforms and ensure that the hotel’s websites are updated and optimised. The incumbent should also expand the hotel’s digital footprint and oversee our social media efforts; increase engagement and identify new channels that aligns with the hotel’s marketing direction.

Primary Responsibilities

Business Performance

· Develop and implement a cohesive digital marketing strategy for the hotel, aligning it with the overall marketing objectives and business goals. Identify target audiences and create tailored campaigns to engage and convert potential customers.

· Develop and execute Digital Marketing initiatives on owned channels as well as applicable third-party channels. These include website/microsite management, content marketing, Social Media marketing, SEO management, retargeting, organic and paid campaigns management and OTA content optimization.

· Has a strong understanding of digital and analytics platforms to maximize revenue opportunities. Monitor and analyze key performance indicators (KPIs) to measure the success of digital marketing campaigns. Generate regular reports, provide insights and recommendations, and adapt strategies as needed to achieve marketing goals.

· Increase traffic flow through direct and semi-direct online channels to boost the property's overall revenue. Prioritize the hotel’s websites as the primary electronic distribution channel and oversee its online presence across multiple digital platforms, such as the official website, social media channels, and online travel agencies (OTAs). Improve online listings and ensure guests receive accurate and current information.

· Drive organic traffic and improve search engine rankings through effective search engine optimization (SEO) strategies.

· Conduct regular quality assurance audits on the hotels descriptive content & images to ensure parity on all channels and integrity with brand website.

· Identify and evaluate new online marketing opportunities to increase direct internet traffic and drive online production.

· Manage and grow the hotel's presence on social media platforms, including Facebook, Instagram, and LinkedIn. Develop and implement engaging content, respond to user comments and inquiries, and actively engage with the online community.

· Collaborate with content creators to develop engaging and relevant content for the website, social media, and other marketing campaigns.

· Generate video / image content with exceptional writing skills for websites and social media

To carry out duties, projects and other assignments as required by Director of Marketing

Job Purpose

The Cook is responsible for maintaining high standards of food preparation and service in the appointed kitchen(s), according to the standards set by the Management

Operations

• Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel

• Observe stock control procedures are implemented and maintained

• Liaise with F&B Service team regarding the availability of menu items, additions to the menu and any relevant

changes

• Work with and co-ordinate the work of fellow colleagues in the preparation and production of food as required

• Prepare and ensures availability of mis en place as required

• Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned. Report any

problems to the Chef

• Assist and liaise with chef on duty as required

Knowledge and Experience

• Certification for kitchen experience not necessary

• Basic food hygiene certification required

• Has basic food handling and knife skills

• Basic reading, writing and oral proficiency in English language

The Management Trainee will undergo a comprehensive training program to gain knowledge and skills in various aspects of management, in various sections with F&B department. He/she will be groomed for future supervisory/ managerial roles within the organization, based on their performance, potential, and aptitude demonstrated during the training period of 12 months.

- Participate in a structured training program designed to provide a broad understanding of the organization's operations, policies, procedures, and management practices. This may involve rotations across different departments or functions to gain exposure to various areas of the business.

- Attend workshops, mandatory training and other in-house learning opportunities.

- Develop an understanding of the organization's industry, market dynamics, and competitive landscape.

- Assist managers and supervisors in carrying out various projects and initiatives. Collaborate with cross-functional teams to support project planning, implementation, and monitoring.

- Contribute to data-driven decision-making processes and recommend improvements or strategies based on findings.

- Analyze existing workflows, procedures, and systems to identify bottlenecks or areas for optimization. Suggest and implement changes to streamline operations and improve productivity.

- Prepare reports, presentations, and documentation to communicate findings, project updates, and recommendations to management and stakeholders. Ensure accuracy, clarity, and relevance of information presented.

- Collaborate with team members, supervisors, and colleagues from different departments to accomplish shared goals. Contribute to a positive and productive work environment, fostering teamwork, effective communication, and knowledge sharing.

- Demonstrate flexibility and adaptability to work in different roles, functions, or departments as part of the training program. Embrace challenges and proactively seek learning opportunities to enhance skills and knowledge.

- Take ownership of personal and professional development. Seek feedback from supervisors and mentors, and actively work on areas for improvement. Stay updated with industry trends, best practices, and emerging technologies.

The Senior Shift Technician must have technical and manual skills for the operational and proper maintenance of the building structural, equipment, furnishings, mechanical plant and all facilities and physical appliances to the property.

Primary Responsibilities

· Responsible for Performing Preventive/Breakdown maintenance on all M&E Services and Building Works

· Lead a team of engineering crew to operate and carry out preventive / breakdown maintenance on all M&E services and building work

· Ensure standard of operation, safety and housekeeping are kept up to standard

· Assist in energy conservation initiatives

· Coordinate all Preventive/Breakdown Maintenance and repair work

· Electrical: Electrical system maintenance including electronic motors and installation work

· Plumbing: Maintenance of water supply, sewage system and hot water systems, plumbing fixtures, water-type fire protections

· Heating: Maintenance of the boiler and heaters, and parts of the heating systems including heating installation

· Ventilation and Air-conditioning: Maintenance and air-conditioning systems, fans, air filters, controls for temperature and moisture, including some ventilation and air-condition installation.

· Refrigeration: Maintenance of refrigerator systems, chiller, freezer, ice-machines, maintenance, including refrigeration installation

· General Repair and Maintenance: Structure maintenance, care of department tools, supplies and equipment, painting setting up of exhibits and minor interior or exterior construction, including some equipment and furnishing installation

· Painting and varnishing of room furnishing, interior and exterior and general building paint works, all works in guest rooms and public furnishings and partitions. Event setups, painting and carpentry works, construction of project items, patching of ceiling boards

· Ensure Engineering Workshop, Store and Plant room are properly cleaned and maintained

· Ensure proper inventory control of spare parts and material

· Supervise contractors within the Hotel and ensure work is carried out on time and to specific standards

· Participate in Fire Fighting and Safety Exercise

· Be a part of the CERT team or Fire Warden and respond to emergencies

· General accident and fire protection

· Any other duties as directed

The Restaurant & Bar Executive will deliver prompt and professional F&B service to Hotel’s guests and assisting the management of all aspects of the Restaurant & Bar, Meeting Space, Swimming Pool functions, in accordance with operation standards. He/she must be familiar with ALL Loyalty Program to recruit members and be able to share information when handling existing ALL members.

Outlet Operations

• Coordinate and assist in opening/closing duties and ensure that all settings are completed according to standards and procedures prior to the start of operations.

• Assist management to supervise junior team members and casual labour under his/her leadership/section and to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards.

• Take and record restaurant reservations/cancellations in accordance to departmental standards. Reconfirm reservations through phone calls or email on a daily basis.

• Take food and beverage orders according to guest’s requirements and preferences.

• Deliver food & beverage services in accordance to departmental standards and procedures.

• Ensure that all food & beverage are serve according to LQA service standard.

• Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full.

• Remember individual guest’s names and their preferences to extend a personalized service.

• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

• Collect food and beverage supply requisition, ensure that the stock collected is as per requisition

• Handle guests’ complaints and comments tactfully and efficiently. Report any complaints, incidents or other irregularities to management

• Supervise and assist in assigned work station’s activities and oversee the operation of outlet in the absence of management

The F&B Supervisor will supervise all aspects of the Restaurant & Bar, Meeting Space, Swimming Pool and functions in accordance with operation standards. He/she will implement and maintain high standards of F&B service. The F&B Supervisor will guide the team and share management philosophy and expectations.

Outlet Operations

• Coordinate and assist in opening/closing duties and ensure that all settings are completed according to standards and procedures prior to the start of operation

• Ensure that all outlet checklist is completed, signed and record in file.

• Assist management to supervise junior team members and casual labour under his/her leadership/section and to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards

• Take and record restaurant reservations/cancellations in accordance to departmental standards. Reconfirm reservations through phone calls or email on a daily basis

• Take food and beverage orders according to guest’s requirements and preferences

• Deliver food & beverage services in accordance to departmental standards and procedures

• Ensure that all food & beverage are served according to service standard

• Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full

• Try to remember individual patron’s names and their preferences to extend a personalized service

• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

• Collect food and beverage supply requisition, ensure that the stock collected is as per requisition

• Handle guests’ complaints and comments tactfully and efficiently. Report any complaints, incidents or other irregularities to management

• Supervise and assist in assigned work station’s activities and oversee the operation of outlet in the absence of management

• Assist other Food & Beverage outlets with their operations during peak times or when required

• Deliver and support outlet to achieve exceptional LQA Standards in the outlet

The Mixologist is responsible for providing prompt and professional F&B service to Hotel’s guests and assisting the management of all aspects of the Restaurant & Bar, Meeting Space, Swimming Pool functions, in accordance with operation standards. Assist to implement and maintains a service and management philosophy, which serves as a guide to respective staff.

He/she is knowledgeable on all beverage matters and can make appropriate recommendation.

Bar Operations

· Ensure that the bar is set according to standards and procedures

· Greet all guests warmly upon first contact

· Take down food and beverage orders from guests and ensure that the orders are correct

· Prepare and serve drinks and snack orders according to service standard. Ensure that hot snacks and cold drinks

are served promptly to the guests once they are ready, such that they arrive at the guests’ table at the correct

temperature

· Remember individual guest’s names and their preferences to extend a personalized service

· Creation of new beverage/cocktails to suit guests’ needs. Up-sell and promote other food and beverage offers at

every available opportunity to maximize sales revenue.

· Obtain guests’ feedback during operations to ensure satisfaction

· Prepare and ensure that the bills are charged properly before presenting them to the patrons for payments

· Thank all guests for patronizing the outlet upon their departure

· Clear and tidy up bar counter after the departure of the patrons as quickly as possible

· Report any complaints, incidents or other irregularities to management

· Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

· Order and collect food and beverage supply requisition. Ensure that the stock is collected as per requisition.

· Prepare garnishes for operations

Job Purpose

The Assistant Bar Manager shall assist in planning, organizing and giving direction of the lounge operation. He/she will provide administrative support, contribute to marketing and delivering each promotion of the outlet. The Assistant Bar Manager is responsible and accountable for its profitability, revenue generation and creating WOW experiences.

Outlet Operation

· Conduct departmental daily briefings to ensure that all pertinent information is well received by team members

· Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards

· Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service

· Handle guests’ complaints and comments tactfully and efficiently

· Handle all administration work pertaining to cashier/bar operations requirement and company’s policies

· Maintain department communication logbook and updated notice board

· Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests

· Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations

· Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features

· Ensure that LQA Standards, health, safety and security procedures are in place in the outlet

· Attend all briefings, meetings and trainings as assigned by management

· Perform proper handover and communication to the next shift

· Assist other food & beverage outlets with their operations during peak times or when required