Indonesian
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Be part of an award-winning team at Asia Pacific's Best Integrated Resort. Join us as one of the driving forces behind our world-class hotels and celebrated restaurants now! 

Are you up to the challenge? Send your resume to hrhospitality@RWSentosa.com and state the position you wish to apply for in the subject title.

Positions available

Food and Beverage Service

Operations Manager (F&B) Responsibilities:
  • Direct, implement plus maintain a service-and-management philosophy, which serves as a guide for team members
  • Develop Food and Beverage (“F&B”) Service processes and standards to create memorable guest experiences  
  • Develop business and financial plans, with a strong focus in generating revenue for the restaurant 
  • Liaison and work closely with all section chefs for pre-planning, organisation and execution of restaurant meals/functions
  • Show awareness of markets and maintain up-to-date knowledge of competitors 
  • Demonstrate an awareness of new business opportunities as well as how to  seize and act upon them
  • Generate activities and seek new challenges to improve work performance
  • Demonstrate an optimistic outlook and recover quickly from failure
  • Ensure that team members fulfil all training needs for their future development and meet service standards

Requirements:

  • At least 3 years’ experience in a relevant managerial role, preferably in a 5-star hotel or fine-dining restaurant.  
  • Experience in opening new restaurants is an added advantage
  • WSET Level 4 Diploma in Wines/Sommelier or its equivalent 
  • Work to a flexible schedule, including on weekends and public holidays
  • Well-organised plus creative person with excellent communication and interpersonal skills
Assistant Operations Manager (F&B)  Responsibilities:
  • Lead and motivate a Food & Beverage (“F&B”) team to contribute effectively to achieving the outlet’s goals
  • Ensure that guests enjoy memorable and exceptional experiences through innovative ideas for a strong guest recognition system/programme•
  • Achieve financial and budgetary goals (i.e. revenue, F&B cost, manpower cost, expenses, etc.)
  • Monitor and collaborate with the Culinary team to achieve a healthy level of food cost, efficiency and/or profitability
  • Ensure that guest areas are clean and comfortable
  • Ensure that team members work in a safe, clean and organised environment
  • Provide coaching and guidance to team members  and fulfil their training needs to cater to their future development

Requirements:

  • Preferably a certificate in F&B/Hospitality Management
  • Minimum 2 years’ experience at a managerial level, preferably in a 5-star hotel/Chinese restaurant
  • Knowledge of various drink recipes and beverage service standards
  • Good interpersonal and communication skills 
  • Cheerful personality
  • Able to work on a rotating shift, including on weekends and public holidays
Hospitality Executive (F&B)  Responsibilities:
  • Supervise and train the team members in accordance to the service standards, ensure suggestive selling techniques are performed by all team members
  • Assist in development of the wine list and ability to pair and suggest wine to guest and decanting of the wine
  • Operate the cash register, compute the cash register and records total transactions on a daily basis
  • Provide excellent guest engagement while serving food and beverage to the guest

Requirements:

  • Possess certificate in F&B/Hospitality Management and WSET or its equivalent 
  • Preferably 5 years’ experience in F&B Operations in hotel restaurants/fine dining restaurants
  • Good interpersonal and communication skills with cheerful personality 
  • Able to work on a rotating shift, including on weekends and public holidays
Guest Experience Lead (F&B) Responsibilities:
  • Create a memorable experience for guests during special occasions
  • Create and articulate menus to guests
  • Host plus engage guests while serving food and beverages
  • Serve food and beverages promptly in accordance with guests’ orders
  • Offer wine-pairing suggestions to guests 
  • Decant wine
  • Process food orders, operate a cash register, replenish stocks, polish cutlery and complete other assigned tasks
  • Interact with guests to provide a warm and memorable experience
  • Ensure that all guests receive prompt and excellent service

Requirements:

  • GCE O-Level certificate
  • Min. 2 years’ experience at the supervisory level in hotels or fine-dining restaurants
  • Good interpersonal and communication skills with a cheerful personality
Guest Experience Specialist (F&B) Responsibilities:
  • Welcome guests at the entrance and lead guests to tables
  • Recommend menu items to guests and take their orders
  • Help decant wine and provide wine service
  • Process food orders and operate a cash register, replenish stocks, clean the restaurant and complete other assigned tasks
  • Interact with guests to provide a warm and memorable experience
  • Ensure that all guests receive prompt and excellent service 
  • Ensure that all purchases are processed through proper procedures

Requirements:

  • Preferably 1 year of experience in customer service
  • Good interpersonal and communication skills with a cheerful personality
  • Able to perform shift work including on weekends and public holidays
Waiter/Waitress (Part Time)
 
Responsibilities:
  • Greet and serve guests in F&B outlets in accordance with SOPs to create an aRWSome guest experience
  • Maintain an up-to-date working knowledge of the menu and daily specials
  • Ensure that quality service is provided to guests

Requirements:

  • Energetic and cheerful personality 
  • Positive attitude  
  • Good communication skills       

Culinary

Chef de Cuisine

Responsibilities:

  • Manage a kitchen operations in a Western/Asian fine-dining restaurant to ensure compliance with food hygiene standards and operating procedures 
  • Maintain the established brand and restaurant concept
  • Lead plus manage the menu plan, maintain food service inventories, and uphold high standards of food service 
  • Implement cost-control initiatives, minimise waste and maintain controls to attain forecasted/approved food/labour costs
  • Train the kitchen team and provide guidance as needed
  • Contribute to the growth of the resort’s F&B community proactively

Requirements:

  • Minimum 8 years’ experience in Western/Asian cuisine, preferably in fine-dining restaurants 
  • Knowledge of the restaurant conceptualisation processes
  • Certificate in Culinary Skills or relevant fields 
  • Proven ability to work independently 
  • Ability to manage food costs and stock inventories well 
  • Ability to create innovative menu designs
Sous Chef Responsibilities:
  • Oversee culinary operations in a Western/Asian restaurant 
  • Manage the kitchen to optimise manning levels and comply with food hygiene standards as well as operating procedures
  • Plan and implement initiatives on food-cost control and new menus to improve restaurant revenue
  • Assist in training and developing the culinary team
  • Meet QA scores based on Singapore Food Agency requirements
  • Fulfil corporate administrative duties 
  • Carry out any other duties as assigned by the Management

Requirements:

  • Certificate in Culinary Skills / GCE 'O' level or its equivalent
  • At least 5 years of experience in hotels or fine dining restaurants specializing in Western or Asian cuisine
  • Knowledge in HACCP and proficient in Microsoft Office applications
  • Good interpersonal, communication and supervisory skills
  • 5 working days per week with the ability to work on weekends/ public holidays.
Junior Sous Chef  Responsibilities:
  • Assist chefs in overseeing culinary operations, menu planning, inventory and food cost control
  • Supervise, coach and motivate the culinary team 
  • Ensure that the culinary team maintains the quality and standard of cooking whilst complying to health and safety standards
  • Adhere to kitchen and hygiene standards
  • Manage the progress of cooks
  • Providing 100% outstanding service to satisfy all guests

Requirements:

  • Certificate in Culinary Skills / GCE 'O'-Levels or the equivalent
  • Minimum 4 years’ relevant experience in hotels or fine-dining restaurants, preferably in Asian cuisine
  • Good interpersonal, communication and supervisory skills
  • Knowledgeable in HACCP (Hazard Analysis and Critical Control Points) and proficient in Microsoft Office applications
Chef de Partie Responsibilities:
  • Set up workstations with required mise en place, tools, equipment and supplies according to standards
  • Inspect the cleanliness and working condition of all tools, equipment plus supplies to ensure compliance with standards
  • Check production schedule
  • Establish priority items for the day
  • Inform the Executive Chef of any supplies that need to be requisitioned for the day's tasks
  • Transport supplies from the storeroom and stock in designated areas
  • Fabricate meat, fish and fowl for menu items
  • Ensure that the team complies with health and safety standards
  • Assist in controlling inventory and managing stocks
  • Maintain organisation, cleanliness and sanitation of work areas and equipment

Requirements:

  • Certificate in Culinary Skills/GCE 'O'-Levels or equivalent
  • Minimum 4 years’ experience in the F&B industry
  • Candidates without the required education qualifications but with several years of experience in the hospitality/food services industry will be considered
  • Good interpersonal communication and problem-solving skills
  • Able to work independently or as a team in a fast-paced environment with minimum supervision
  • Preferably with supervisory experience
  • Good management of food cost and stock inventory
  • Ability to work 5 days per week including on weekends or public holidays
Demi Chef Responsibilities:
  • Assist the Chef de Partie in daily culinary operations in the kitchen
  • Maintain all food preparation and service standards in a hygienic, safe and accident-free environment
  • Maintain organisation, cleanliness and sanitation of work areas as well as equipment
  • Providing 100% outstanding service to satisfy all guests

Requirements:

  • Certificate in Culinary Skills or its equivalent
  • Minimum 2 years of culinary experience
  • Ability to work independently as well as in a team
  • Possess good F&B product knowledge
  • Ability to work 5 days per week including weekends and public holidays 
Commis Cook Responsibilities:
  • Prepare and cook menu items according to the standards and plating guide specifications of the outlet
  • Ensure that the kitchen area is clean and meets hygiene standards at all times
  • Strictly maintain state sanitation/health regulations and hotel requirements
  • Assist section chefs to meet daily operation needs

Requirements:

  • Certificate in Culinary Skills or its equivalent
  • Preferably 1 year of experience in the F&B industry 
  • Ability to work independently as well as in a team
  • Ability to work 5 days per week including weekends and public holidays 
 Stewarding Supervisor

Responsibilities:

  • Lead and supervise the Stewarding Team effectively and efficiently on day-to-day stewarding operations
  • Maintain a high level of hygiene and sanitation standard in all food processing facilities, kitchens and washing areas to RWS Quality Assurance Standards
  • Conduct regular inventory check of operating equipment with proper record  
  • Ensure all operating equipment are in working condition and follow up with order if repair/replacement is necessary
  • Monitor staffing levels to ensure adequate amount of staff for business levels and functions

Requirements:

  • Minimum 1-2 years supervisory experience in relevant field
  • Knowledge in F&B Operations, Cleaning chemicals, Kitchens and service equipment
  • Process in Food & Hygiene, Fire Safety compliance certifications are added advantage 
  • Ability to perform shift work and work under pressure 
     
Cook (Part Time)
 
Responsibilities:
  • Prepare and cook food according to recipes 
  • Operate cooking equipment such as grills and deep-fat fryers
  • Assist section chefs to meet daily operation needs
  • Maintain personal hygiene as well as cleanliness of work areas and equipment

Requirements:

  • Positive attitude  
  • Passion in cooking
  • Good communication skills

Hotels (Front Office and Housekeeping)

Operations Manager (Hotels)
 

Responsibilities:

  • Assist the Front Office Manager in the development, review and update of policies and procedures for Front Office operations
  • Conduct and support on-going training programmes for Front Office personnel, especially on-the-job training
  • Ensure that the established quality standard and high level of work performance are maintained – this includes grooming plus conduct standards as well as the initiation of disciplinary action when necessary
  • Plan and prepare work schedules for Reception to ensure that all sections within the Front Office are adequately staffed daily according to the roster
  • Conduct daily briefings and work closely with Duty Managers to implement and maintain Front Office procedures, systems plus controls.

Requirements:

  • Minimally a Diploma in Hospitality
  • Minimum of 5 years of experience in similar capacity in a 5-star property
  • Team player who is self-motivated and able to perform under pressure
  • Excellent communication, leadership, problem-solving and interpersonal skills
  • Knowledge of Fidelio-Opera system is an added advantage
  • Ability to work on a rotating shift, including on weekends and public holidays 
Duty Manager (Hotels) Responsibilities:
  • Meet guests and oversee the Front-of-House areas including Reception and Concierge
  • Assist the Assistant Front Office Manager in ensuring the smooth operation of Front Office Management and lead team members while on shift
  • Assist the team in handling guests and their queries
  • Work and coordinate with other departments to satisfy guest requests/complaintss.

Requirements:

  • Minimum Diploma in Hospitality
  • Minimum 2 years’ experience in a similar capacity in 5-star hotels
  • Possess excellent communications, leadership and interpersonal skills
  • Able to perform well independently and in a team
Guest Experience Lead (Hotels) Responsibilities:
  • Ensure Guest Services team operates with a sales attitude and all associates are aware of the sales opportunities within the hotel, which will assist with the maximisation of revenue
  • Seek new and additional services constantly to improve the guest experience with a creative and innovative approach
  • Initiate and maintain effective communication with guests as well as with other housekeeping departments
  • Maintain a high standard of customer relations/customer service within the Guest Relations department

Requirements:

  • Minimally a Diploma in Hospitality 
  • Minimum of 3 years’ experience in a similar capacity
  • Service oriented
  • Possess good interpersonal and communication skills
Butler (Hotels) Responsibilities:
  • Responsible for taking care of all VIP guests in the hotels, offering exceptional personalised service of the highest level
  • Work closely with the Butler Manager in monitoring the department, operating supplies and reducing wastage in an efficient manner
  • Provide Butler skills that include table-side service, bar tending and household management
  • Work closely with internal departments and external sources to satisfy guest requests

Requirements:

  • Minimally a Diploma in Hotel Management or F&B
  • Minimum 3 years’ experience in a similar capacity, in a 5-star F&B property
  • Bilingual in English and Mandarin - proficiency in a 3rd language is preferred
  • Ability to excel under stressful situations and tight time constraints 
Guest Experience Specialist (Hotels) Responsibilities:
  • Check hotel guests in/out, professionally and efficiently to ensure a high level of guest satisfaction
  • Maintain effective communication within the Front Office department and with other departments, especially Housekeeping, to ensure seamless experiences for all guests
  • Attend to guest enquires and handle feedback
  • Any other ad-hoc duties based on operational needs

Requirements:

  • GCE `O'-Levels or its equivalent
  • Good interpersonal skills with effective multi-tasking, time-management and problem-solving skills
  • Warm and pleasant personality
  • Ability to work on shifts, including on weekends and public holidays
Executive Housekeeper 

 Responsibilities:

  • Responsible for the day-to-day management and operations of the Housekeeping Department 
  • Implement maintenance programs for the room inventory and public areas to achieve optimal standards in quality and cleanliness 
  • Establish and/or implement operating policies, procedures and standards and ensure compliance
  • Ensure control measures to manage costs to achieve budget and to constantly review the quality of amenities
     

Requirements:

  • Preferably with Diploma in Hotel / Hospitality Management
  • Minimum 3 years experience in similar capacity, preferably in a five star property
  • Excellent communication, leadership, problem-solving and interpersonal skills
 Housekeeping Supervisor

Responsibilities:

  • Supervise daily work assignments, staff rosters and routine maintenance of the housekeeping attendants
  • Ensure the highest level of cleanliness for the guests, rooms and public areas
  • Ensure relevant guidance, training and coaching are given to the staff on duty
  • Check on housekeeping supplies and stocks to ensure optimal stock level
     

Requirements:

  • Minimum GCE `O’ Level
  • Minimum 2 years of housekeeping supervisory experience
  • Possesses good leadership skills and basic knowledge of housekeeping of guestrooms
  • Ability to impact and influence staff at all levels of organizations
 Housekeeping Co-ordinator

Responsibilities:

  • Familiarise with the carrying out of policies, procedures and standards established by RWS
  • Initiates and executes effective telephone communication for guests and other departments
  • Manage office supplies and forms in an economically and operationally efficient manner
  • Handles and records all `Lost & Found' items
  • Keep working areas in a clean condition
     

Requirements:

  • Minimum one year in administrative capacity
  • Possesses leadership skill and able to make sound & independent decision
  • Possesses good telephone etiquette and office administration knowledge
  • Computer literate - MSOffice - MSWord & Excel
Housekeeping Attendant (Hotels)
 
Responsibilities:
  • Maintain the cleanliness of guest rooms, all assigned work areas and equipment
  • Replenish guest amenities
  • Attend to guests’ requests promptly
  • Report room defects as well as lost-and-found items

Requirements:

  • Minimally Primary education
  • Prior experience in related roles is preferred
  • Physical fitness and a sense of integrity
  • Ability to work on shifts, including on weekends and public holidayss.
Public Area Cleaning Attendant 

Responsibilities:

  • Work closely with Supervisor to ensure the cleanliness of the various Casino locations as assigned
  • Ensure that safety and other regulatory requirements are complied with
  • Provide great customer service to patrons
  • Demonstrate a good working relationship with colleagues and staff from other departments
  • Show honesty in every aspect of work including the handling of lost and found items
     

Requirements:

  • With related experience in Cleaning Industry
  • Flexible with scheduling which may include day, evening, weekends, public holidays and overnight
  • Possesses basic knowledge of housekeeping services
  • Excellent interpersonal communication skills
  • Minimum 1 year of experience in a customer service and/or cleaning-related industry