Guest Relations Executive

WHY JOIN US?

Annual Leave | Family Care Leave & PaidMedical Leave | Annual Wage Supplement | Performance Bonus & Annual SalaryIncrement |Group Medical, Hospitalisation & Dental Insurance | Long ServiceAward | Staff Discounts |Staff Meals Provided

RESPONSIBILITIES

• Responsible for all functions of the Front-of-House team of Servers, Hosts and Bartenders.
• Act as Manager‑on‑Duty when required, providing leadership, decision‑making, and escalation support during service.
• Open and close the restaurant in accordance with established SOPs, ensuring readiness before service and accurate handover at the end of shift.
• Lead service recovery efforts during service, resolving guest concerns professionally and empathetically to align with the brand standards and positive guests experience.
• Deliver and maintain a high standard of guests’ service and cultivate a guest‑centric culture within the team.
• Lead and train the team on service standards, beverage and wine knowledge, upselling skills, and other key competencies.
• Manage database of VIPs, regular guests, and special requests professionally, ensuring personalized service and follow‑up where appropriate; keeping efforts directed at capitalizing all revenue generating opportunities
• Proactively gather and respond to feedback from guests and team members and implement improvements where necessary.
• Review daily sales reports, guest counts, average spend, and service performance to identify trends and opportunities for improvement.
• Manage and optimize manpower (including team schedules, leave plans, delegating responsibilities) to ensure efficiency, cost optimization, and smooth daily operations.
• Support GM/AGM in achieving budgeted revenue, cost, and profitability targets through disciplined daily operations.
• Monitor and manage controllable costs, including labour deployment, operating supplies, and beverage costs, ensuring alignment with approved budgets.
• Oversee start and end-of-shift reconciliation, and adherence to internal financial controls.
• Ensure accurate handling of voids, discounts, complimentary items, and adjustments in accordance with management approval procedures.
• Maintain strong POS discipline to ensure accurate sales recording, inventory tracking, and reporting integrity.
• Assist in stock takes for beverages, wines, and operating supplies to maintain appropriate inventory levels, investigating and explaining variances where required.
• Collaborate with GM/AGM on menu engineering, upselling strategies, and pricing awareness to drive revenue growth.
• A focus on wines through upkeeping the wine portfolio in line with quality, cost and inventory standards.
• Work collaboratively with the team to uphold high standards of cleanliness, safety, and operational readiness.
• Ensure compliance with food safety, hygiene, workplace safety, and alcohol service regulations at all times.
• Support the development and execution of the brand’s marketing initiatives.
• Any other duties as assigned by the Management.

REQUIREMENTS

• 2-3 years of managerial experience in a renowned dining environment, such as a celebrity‑chef or Michelin‑starred restaurant or equivalent, with a passion for excellence in hospitality.
• Familiar with mainstream reservation systems, with openness to learning and adapting to new technologies.
• Flexibility and a positive, solution‑oriented mindset, able to adapt quickly to changing needs and responsibilities.
• Strong leadership and people‑focused management skills, to coach, train, and develop the team in pursuit of goals and targets.
• A collaborative and supportive team approach, fostering trust, cooperation, and shared success across the team.
• A guest‑centric mindset, confident in delivering warm, memorable service while exceeding service standards.
• Calm and composed under pressure, able to navigate busy service periods with professionalism and care for both guests and team.
• An outgoing and engaging personality, with dedication and willingness to support extended hours when required.
• Strong knowledge of wines, complemented by a broad appreciation of international wine regions and styles.
• A genuine interest in staying current with F&B trends, bringing fresh ideas and awareness of the market.
• Flexibility and commitment to work shift hours, weekends, and public holidays.