Location: Singapore 

Primary Responsibilities

The primary responsibility of the Director of Sales is to lead and oversee the hotel’s room sales strategy, driving revenue growth and market penetration across key segments. This includes managing and mentoring the sales team, developing and executing innovative sales and marketing initiatives, preparing and monitoring the annual sales budget, and cultivating strong client relationships. The role demands a strategic thinker with deep knowledge of the luxury hospitality market, capable of delivering measurable results through effective leadership and customer-focused engagement.

Job Functions

• Be responsible for the hotel’s room sales activities.
• Maximize revenue and profit for the hotel.
• Achieve and exceed targeted STR.
• Prepare and present the hotel’s annual room sales budget. The annual budget should include manpower requirement, operating expenses, etc.
• Direct and manage the hotel’s room sales activities, to fully penetrate the hotel’s identified markets and maximize room and catering sales revenue.
• Manage the sales team and work with each team member to maximize room sales revenue and exceed budgeted target.
• Supervise the sales team in their daily sales activities and maximize the productivity. Establish high level of contacts with all customers.
• Be involved in the planning and execution of marketing programs for room sales and actively engage in the development of these marketing programs.
• Establish strong market network.
• Closely monitor the sales expense budget and approve the reimbursable expenses of sales team under his/her charge.
• Ensure that all salespersons in the department are well trained in selling and have excellent product knowledge in our hotels and competitive hotels, to effectively penetrate the market. Ensure all other administration staff are trained in relevant skills to perform the assigned tasks, and staff are trained to achieve the next higher level.
• Conduct performance development review for department staff and provide honest feedback on their respective performance. Guide and improve performance when there is a shortfall in performance. Reinforce performance if it has not reached an acceptable level of competency.
• Perform any other job tasks as assigned.

Qualifications & Skills

• Bachelor’s degree in business, Marketing or a related field.
• Minimum 10 years of Sales experience in the hospitality industry with 2 years in a similar capacity.
• Excellent presentation, negotiation, and communication skills.
• Self-motivated with strong track record in driving revenue growth in the luxury hotel sector.
• Strong leadership capability and interpersonal skills.
• Proficient in CRM and hotel systems. 

Location: Singapore 

Primary Responsibilities

The Assistant Manager, Food & Beverage Operations supports the Manager, Food & Beverage Operations in overseeing the outlet’s daily operations and ensuring it functions as a profitable revenue-generating centre. This includes assisting in the planning and execution of sales initiatives, promotions, and marketing strategies, while maintaining high service standards and customer satisfaction. The role involves coordinating staff activities, managing inventory and equipment, ensuring hygiene and safety compliance, and optimizing labour and operational efficiency. 

Job Functions

• Plan requirements for bookings and promotions, coordinating with staff to ensure smooth execution.
• Maintain adequate supplies and ensure equipment is properly maintained.
• Organize daily operations to optimize labour costs and service efficiency.
• Uphold service standards and contribute to revenue growth.
• Ensure staff grooming meets company standards.
• Assist in the setup and presentation of buffet displays to ensure they are visually appealing and aligned with the outlet’s standards.
• Ensure food service meets hygiene standards and deliver excellent customer service.
• Build rapport with guests and maintain a mailing list of regular patrons.
• Conduct on-the-job and monthly training for outlet staff.
• Share updates on promotions, events, and guest feedback during briefings.
• Ensure accurate pricing and monitor for irregularities in cash handling.
• Perform other duties as assigned. 

Qualifications & Skills

• Tertiary education in Business, Hospitality Management, Food & Beverage, or related fields.
• 4–5 years of relevant experience, preferably in hospitality, travel, or F&B industries.
• Strong leadership and team coordination skills with the ability to motivate and guide staff.
• Excellent communication and interpersonal skills to engage effectively with guests and team members.
• Sound knowledge of food safety, hygiene standards, and service protocols.
• Proficiency in inventory management, cost control, and basic financial reporting.
• Ability to work under pressure and adapt to a fast-paced environment.
• Familiarity with point-of-sale systems and basic computer applications (e.g., MS Office).
• Strong problem-solving skills and a proactive approach to service recovery and guest satisfaction.

Location: Singapore 

Primary Responsibilities

The Guest Services Manager plays a pivotal role in ensuring the smooth and efficient operation of the Front Office. This includes overseeing daily guest services, maintaining high standards of cleanliness and safety, managing team schedules and training, and delivering exceptional guest experiences. The incumbent serves as a key point of contact for VIP guests, coordinates with various departments to ensure seamless service delivery, and upholds brand standards through proactive leadership and attention to detail.

Job Functions

• Conduct regular inspections of all front and back-of-house areas to ensure cleanliness, orderliness, and compliance with Occupational Safety and Health standards.
• Plan and deliver periodic training sessions for Front Office staff to maintain brand standards and service excellence.
• Coordinate and prepare work and vacation schedules for the Front Office team in the absence of the Assistant Front Office Manager.
• Personally welcome and escort VIP guests to their rooms, ensuring all relevant departments are informed of their arrival and preferences.
• Monitor and uphold service standards, providing constructive feedback to enhance team performance.
• Ensure prompt, courteous, and efficient service for all guests, including room orientation and tactful handling of complaints.
• Review daily arrival lists, noting VIPs and guests with special requests, and ensure personalized service.
• Prepare and distribute relevant operational reports to all departments.
• Ensure effective shift handovers, with proper follow-up and resolution of outstanding issues.
• Safeguard and manage key issuance, ensuring access is granted only to authorized personnel.
• Authorize rate and room changes, paid-outs, cash advances, and cheque acceptance in accordance with hotel policies.
• Monitor and resolve guest feedback and service issues, communicating relevant information to concerned departments.
• Handle correspondence related to enquiries, reservations, and complaints professionally.
• Monitor room inventory to optimize occupancy and maximize revenue.
• Be well-versed in emergency procedures and act as part of the first response team.
• Perform any other duties as assigned by management. 

Qualifications & Skills

• Minimum 2 years of experience as a Guest Services Manager / Duty Manager in a hotel environment.
• Outgoing, meticulous, and highly service-oriented personality.
• Strong leadership and interpersonal skills with the ability to manage and motivate a team.
• Proficient in Opera or similar hotel management systems (preferred).
• Excellent communication, problem-solving, and organizational skills.
• Ability to work flexible hours, including weekends and public holidays.

Location: Singapore 

Primary Responsibilities

The Food & Beverage Operations Executive provides day-to-day operational support to ensure smooth service delivery and consistent guest satisfaction. This role assists in implementing F&B initiatives, coordinating promotions, monitoring service standards, and supporting cost control efforts. The Executive also contributes to staff communication and feedback collection, playing a key role in maintaining operational efficiency and a positive dining experience. 

Job Functions

• Coordinate food and beverage operations including sales, customer service, and promotional activities.
• Ensure consistent delivery of high-quality food and beverage standards to meet customer satisfaction.
• Oversee the presentation, supervision, and control of service to optimize profitability and guest experience.
• Prepare mise-en-place and ensure side stations are fully stocked with food items, crockery, chinaware, and other essentials before each shift.
• Replenish supplies and linen as needed throughout service.
• Welcome guests warmly, escort them to their tables, and provide attentive service.
• Accurately take and serve food and beverage orders in a timely manner.
• Present bills and process payments efficiently and courteously.
• Perform additional duties as assigned by the supervisor or management team.

Qualifications & Skills

• 2–3 years of related experience, ideally within hospitality, food & beverage industries.
• Strong communication and interpersonal skills.
• Ability to work in a fast-paced environment and as part of a team.
• Attention to detail and commitment to delivering excellent customer service.

Location: Singapore 

Primary Responsibilities

The Accounts Officer (Income) ensures the accuracy of the hotel’s daily revenue by auditing postings, rates, discounts, and transactions, preparing essential financial reports, verifying supporting documentation, resolving billing discrepancies, and supporting general income audit duties as required.

Job Functions

• Check and ensure that the daily night audit report agrees with the day postings and settlements.
• Check and ensure that all allowances and paid out vouchers are properly authorized.
• Prepare and distribute the daily F&B highlights and Revenue journal for the hotel’s departmental manager’s morning briefing.
• Audit the banquet functions and ensure the charges are as per banquet event orders.
• Audit all outlet reports and tally them with Opera for accuracy. Check that genuine discounts are given.
• Audit the credit card transactions for accuracy. Ensure the POS details summary reports agree with PMS.
• Conduct audit on room and meal rates, sort, batch and ensure that all necessary documents are attached to billing and to print invoices for billing.   
• Investigate any dispute regarding billings and liaise with relevant departments to settle disputes.  
• Sort room and supporting bills by companies on a daily basis; ensure that the room rates charged in the bills are correct and that the audit vouchers are billed correctly. Check that correct guests’ particulars are entered on the folios.
• Check the authenticity of all FO paid outs/rebates and outlet rebates and verify for accuracy.
• Perform any other job tasks as assigned.

Qualifications & Skills

• At least 2 years of relevant accounting experience in the hospitality industry is preferred. 
• Meticulous and attentive to details.
• Excellent communication and interpersonal skills. 

Location: Singapore 

Primary Responsibilities

The IT Manager is responsible for overseeing the technological infrastructure, systems security, digital operations, and IT support functions of the hotel. The successful candidate ensures that all IT systems run smoothly, securely, and efficiently to support hotel operations, guest experience, and internal stakeholders.

Job Functions

• Oversee the daily operations of the hotel’s IT systems including servers, networks, property management systems (PMS), POS systems, telecommunication systems and ERP system.
• Ensure the smooth functioning and availability of critical hotel systems with minimal downtime.
• Maintain hardware and software inventories, lifecycle management, and system documentation.
• Monitor system performance, perform routine audits, and plan for upgrades or replacements.
• Implement and monitor security protocols to protect systems, data, and networks.
• Ensure compliance with company policies, industry standards, and regulatory requirements.
• Manage antivirus, firewall, backup, and disaster recovery systems.
• Conduct periodic risk assessments and recommend mitigation strategies.
• Liaise with technology vendors, service providers, and contractors to manage IT services and support agreements.
• Lead IT projects such as system upgrades, digitalization initiatives, and new property technology implementations.
• Develop and manage annual IT budgets, including forecasting and cost optimisation.
• Provide management with regular updates on IT performance, projects, and risks.
• Provide after hours support during emergencies or system maintenance.

Qualifications & Skills

• Minimum 5 years of working experience in a similar capacity in the hospitality industry.
• Diploma or Degree in Information Technology, Computer Science, or a related field.
• Experience managing IT infrastructure, networks, servers, and cloud-based systems.

Location: Otaru, Japan

Primary Responsibilities

Position responsible for all the food and beverage operations, which includes all culinary, restaurant, beverage and room service operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage.

Job Functions

Developing and Maintaining Budgets

• Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments.
• Maintains a positive cost management index for kitchen and restaurant operations.
• Utilizes budgets to understand financial objectives.

Leading Food and Beverage Team

• Manages the Food and Beverage departments (not catering sales).
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Oversees all culinary, restaurant, beverage and room service operations.
• Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
• Provides excellent customer service to all employees.
• Responds quickly and proactively to employee's concerns.
• Provides a learning atmosphere with a focus on continuous improvement.
• Provides proactive coaching and counseling to team members.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Monitors and maintains the productivity level of employees.
• Develops specific goals and plans to prioritize, organize, and accomplish work.
• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded.

Ensuring Exceptional Customer Service

• Provides excellent customer service.
• Responds quickly and proactively to guest's concerns.
• Understands the brand's service culture.
• Drives alignment of all employees, team leaders and managers to the brand's service culture.
• Sets service expectations for all guests internally and externally.
• Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.
• Verifies all banquet functions are up to standard and exceed guest's expectations.
• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Serves as a role model to demonstrate appropriate behaviors.
• Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis.

Managing and Conducting Human Resource Activities

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Conducts performance reviews in a timely manner.
• Promotes both Guarantee of Fair Treatment and Open Door policies.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
• Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results.

Additional Responsibilities

• Complies with all corporate accounting procedures.
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluates results to choose the best solution and solve problems.
• Drives effective departmental communication and information systems through logs, department meetings and property meetings.

Qualifications & Skills

• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.
  OR
• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.
• Leadership
  • Adaptability - Determines how change impacts self and others; displays flexibility in adjusting priorities; and communicates both the reasons for change and how it impacts the workplace.  
  • Communication - Customizes approach to conveying complex information and ideas to others in a convincing and engaging manner; appropriately interprets verbal and non-verbal behavior; and models active listening to ensure understanding.
  • Problem Solving and Decision Making - Models and coaches others on breaking complex issues into manageable parts, identifying and evaluating alternatives and their implications before making decisions, and involving and gaining agreement from others when making key decisions.
  • Professional Demeanor - Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.
• Managing Execution
  • Building and Contributing to Teams - Leads and participates as a member of a team to move the team toward the completion of common goals while fostering cohesion and collaboration among team members.
  • Driving for Results - Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment goals; proactively takes action and goes beyond what is required.
  • Planning and Organizing - Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements for self and/or others to accomplish goals and ensure work is completed.
• Building Relationships
  • Coworker Relationships - Interacts with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.  
  • Customer Relationships - Develops and sustains relationships based on an understanding of customer needs and actions consistent with the company’s service standards.
  • Global Mindset - Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives; utilizes differences to drive innovation, engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.
• Generating Talent and Organizational Capability
  • Organizational Capability - Evaluates and adapts the structure of team assignments and work processes to best fit the needs and/or support the goals of an organizational unit.
  • Talent Management - Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.
• Learning and Applying Professional Expertise
  • Applied Learning - Seeks and makes the most of learning opportunities to improve performance of self and/or others.
  • Business Acumen - Understands and utilizes business information to manage everyday operations and generate innovative solutions to approach team, business, and administrative challenges.
  • Technical Acumen - Understands and utilizes professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges. 
    • Finance/Accounting - Knowledge and understanding of financial knowledge, controls, inventory, costs, expenses, and all cash handling procedures and policies. 
  • Basic Competencies - Fundamental competencies required for accomplishing basic work activities. 
    • Basic Computer Skills - Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
    • Mathematical Reasoning - Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
    • Oral Comprehension - Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
    • Reading Comprehension - Demonstrates understanding of written sentences and paragraphs in work-related documents.
    • Writing - Communicates effectively in writing as appropriate for the needs of the audience.

Location: Otaru, Japan

Primary Responsibilities

To be responsible for guest satisfaction level through the implementation of existing procedures and improved systems where necessary.

Job Functions

• Co-ordinates with Housekeeping and Engineering on upkeep of rooms and preventive maintenance programme.
• Review and Analysis of reports to ensure that the report information is accurate and the hotel position and exposure are managed.
• Review and check on all VIPs and repeated guests rooms assignments. Meet up with VIPs and regular guests upon their arrival to extend welcome as well as during Cocktail hours or Breakfast to get feedback if any.
• Be actively involved with Yield management and attend the weekly Revenue meeting to review forecast for the next 3 months. Contribute and recommended adjustment and at the same time set the strategies to achieved maximum yield.
• Drive the Front Desk to upsell at every opportunity. Incentified the team for their effort and review the target set to make sure that it is achievable and that the team is motivated to upsell.
• Conduct performance appraisal for all Sections Mgr within the Front Office Department twice yearly. The appraisal need to be reviewed half yearly on the Key Performance Objective that is agreed upon.
• Meet up with the staff quarterly and identify the potential candidate that is ready to take on more responsibility. Identify star player of the team to be groom and planning for their career goals by working closely with HR.
• Identify the training need of the staff and coordinate with Training department. Overview of the Front Office Department training focus based on the consolidation of the staff feedback and past shortcoming. Identify Sections Departmental trainer and work on the training needs requirements. 
• To manage any staff related issue with relate to Counseling or Discipline issue. Will seek the advice for the HR department on the action to be taken. Ensure that proper documentation of issue relating to this matter.
• Motivation of the team moral and teambuilding by organizing a yearly outing that all the Front Office team members will be able to participate. This act as a teambuilding event whereby all sections gets to interact with each other and understand one another better.
• Managing the overall Front Office Department P& L and ensuring that they are within the Budget percentage. Understanding the expense lines and looking into the variance. Any discrepancy to be highlighted so as adjusted could be made.
• Approval of the biweekly roster for all section. Staffing levels are review based on events, occupancy level, group arrival and most important par level are met.
• Conduct Operational briefing for Sections Manager. Follow up action for the day based on the log record or from the HOD meetings are brief to the team.
• Attended Morning Operational meeting daily at 9am from Mon to Fri with GM, EAM and HOD. Reports on Groups arrival, VIPs and Repeat guest arrivals as well as Front Office operational issues. Highlight future high pick period and room categories availability.
• To review and manage contracts for all equipment and third party services used in the Front Office such as PMS, telephone systems and newspapers, etc.
• Check and approved purchase requisition that the Sections have ordered and sign the documents off.
• Prepare the Front Office Capex and Operating equipment for Front Office and other operating dept. Meeting will all Front Office Sections Managers to decide on the Capex requirements.
• Prepare the following year Room Budget together with the GM, EAM, DOS, FC, Reservation Manager.
• Daily hotel walk around and to all Front Office Sections (Club Lounge, Front Desk, Concierge, Baggage Storage, Lobby Areas, Business Centre). Lobby Management present to support guest relations and obtain guests feedback. 
• Actively drive and implement the company culture and core values. Involved the Core Values Program in all aspect of the Front Office activity as much as possible.
• Assume any other projects/tasks that may from time to time be assigned by supervisors.

Qualifications & Skills

• Experience as Assistant Manager or above at a hotel front desk.
• Basic proficiency in Excel and Word.
• Business-level proficiency in both English and Japanese is required.