Careers at The American Club

Responsibilities

• Reports to the Restaurant Manager / F&B Operations Manager on the day to day operations
• Schedule all Team Members to provide coverage for efficient service and to maximize productivity
• To maintain an effective orientation and training program for all new Team Members and to re-train existing Team Members to maintain the specified standard of service
• To motivate, educate and develop Team Members on a continuous basis to achieve maximum efficiency
• Interview Restaurant applicants and candidates
• To ensure that Team Members avoid wastage of beverage, food and paper items
• To ensure all Members are greeted and seated courteously without delay
• To ensure that all Members are served promptly with a smile
• Assist Members with their belongings
• Ensure maximum Member satisfaction by adding a personal touch to all services
• To check on all ‘mise en place’ and ‘mise en scene’ daily
• Complete departmental filing, update Squirrel menu and price changes
• Order Restaurant flowers and morning newspapers from approved supplier
• Take note of Members’ special occasions or celebrations and to make special arrangements
• To conduct daily roll call or briefings and inspect the appearance of all Restaurant Team Members before the start of operations
• Detect discrepancies in service procedures and correct individuals immediately behind the scenes
• Ensure that all Team Members are always alert, with good service attitude and ready to serve
• To liaise and co-ordinate with the Restaurant Manager, Restaurant Sous-chef, Chef de Cuisine, Food & Beverage Operations Manager, Chief Steward and Accountant for their back-up services
• Aim to maximize sales and revenues by providing good food, good services and training Team Members to “upsell”
• Be familiar with the menu and prices in order to facilitate the selling of food and beverage
• Train Team Members to carry out upselling of specialties, seasonal and/or special items to increase average revenue
• To ensure that the cost of food and beverage are in line with established guidelines without sacrificing on the quantity or quality
• To control the portion, prevent wastage and pilferage
• To control the labor cost by proper sales forecasting and scheduling to minimize wastage of manpower
• Expedite on floor or in kitchen as business demands
• To have a constant standard of performance during operation
• Complete and direct scheduled inventories; conduct monthly departmental meetings; attend designated meetings, menu and wine tastings
• Ensure that all furniture, equipment, utensils and service-ware are accounted for, properly handled, regularly serviced and maintained to reduce excessive wear and tear
• Exercise the control of reducing the breakage of chinaware and glassware and loss of silverware, cutlery and utensil
• To communicate with the Sous Chef regarding comments or compliments on food from Members
• Ensure all information are passed down the line during roll calls and Team Member briefings
• Present a positive attitude and provide leadership to all Team Members to attain desired results
• To build an efficient team and continue improvement by taking an active interest in the welfare, communication, safety, development and motivation of all Team Members
• Ensure that all Team Members maintain a high standard of hygiene and cleanliness in the working area at all times
• Check with Members as to their satisfaction of the meal or service
• Ensure that Team Members turn in all lost & found items to Management
• Use customer relation psychology in dealing with Members’ problems and unusual situations
• To check the completeness and correctness of orders and garnishes; compare with house standard and report any deviation to the Restaurant Manager
• Strive to develop self-confidence, which result in a friendly, relaxed attitude with Members
• Maintain two-way and open communication with the Restaurant Manager regarding any problems arising, operational comments and other issues  
• Maintain good communication with the Management and all Team Members

Requirements

• Certificate from a recognized Hotel Training School (or Culinary Institution) or an appropriate amount of progressive work experience to waive academic qualifications
• Minimum 2-3 years with progressive positions in comparable operations
• Knowledge in (culinary skill) services on American cuisine and basic knowledge of Singaporean cuisine
• Knowledge of religious dietary requirements and Singapore Laws required
• Possess knowledge of Services and Kitchen Production Flow as required by the Ministry of Environment
• Possess a good understanding of Western and Asian cuisine
• Basic cocktails, wines, spirit and specialty coffee knowledge is an advantage
• Experience operating point-of-sales system is an advantage
• Keen to learn and grow in the F&B industry
• Able to work on rotating shifts, weekends and public holidays

Responsibilities

• Reports to the Executive Sous/ Sous Chef on a daily basis for communication of concerns and opportunities 
• Assists in managing the activities of assigned outlet kitchen / section
• Assists in maintaining food quality and presentation
• Assists with maintaining kitchen labor and related costs controls
• Participates in outlet staff scheduling, training, motivating, safety, and recommends counseling where required
• Involvement with proper product and work flow
• Involved with SOP Manual procedures for Outlet Kitchen Operations
• Follows up on quality control with the most economical usage of products
• Follows through on proper maintenance and sanitation of kitchen equipment and facilities
• Involved with implementing progressive staff training and development programs
• Suggest and assists with menu and recipe upgrading, development, and implementation
• Adheres to budgets and objectives set and established by the management
• Attends daily line ups and ensures appropriate information is channeled to subordinates in an effective manner
• Conducts training for junior staff on Basics & food handling techniques
• Adheres to deadlines and objectives for the yearly business plan
• Any other duties as assigned
• Ensure daily HACCP system in place.
• Inspects, supervises and participates in the cleaning of kitchens. 
• Able to handle customer last minute request special food.

Requirements

• Minimum 6 years of working experience with progressive positions from Cook I in varying cuisines in comparable operations 
• Strong culinary knowledge on Western cuisine with emphasis on American and basic knowledge on Asian cuisine and influences
• Knowledge of religious dietary requirements
• English Language
• Production flow and equipment usage
• Basic Food Hygiene Certificate

Summary

The General Manager will be responsible for management of all Club operations and resources, in the service of Members and with sound financial judgment, consistent with the Constitution and Bylaws of the Club, and at the direction of the General Committee.

He/She will work closely with the General Committee, applicable Club leadership, and other Member Committees as necessary to achieve the Club’s strategic priorities, as determined by the General Committee.

The General Manager will also be accountable in keeping the General Committee informed on a continuous basis of important matters or events affecting the Club’s operations, including but not limited to attending monthly General Committee meetings, well-prepared with a comprehensive and factual management report and to receive questions.

The new incumbent will commit to an initial contract of three years’ duration.

Responsibilities

• Preparing the annual budgets, in collaboration with the Director of Finance and Finance Committee
• Implementing the budgets, with application of appropriate professional judgment, with the goal of maintaining (and where relevant improving) standards of operations
• Overseeing preparation of monthly operating statements, with the Finance Committee, for presentation to the General Committee
• Routinely engaging with Members with an open and caring attitude, listening to suggestions, complaints, etc, and passing on relevant information to the General Committee, staff and Committees for action
• Working closely with the Director of Food and Beverage to continuously improve Food and Beverage service, pricing and quality, and to plan and promote regular social functions to maximize Club utilization
• Establishing and maintaining high quality standards in services and facilities with a continuous improvement mindset
• Ensuring that the Club operates in compliance with all approved policies and practices, standard operating procedures, government ordinances and legislation
• Empowering staff via delegation of appropriate authority to relevant supervisors and managers, while maintaining ultimate responsibility for all operations and changes deemed necessary for the success of the Club
• Managing the recruitment, disciplinary, grievance, compensation review and separation processes for all directors and senior managers, in collaboration with the Director of People Development
• Taking responsibility, along with the People Development department, for all staff and their performance, morale, training, scheduling, professional development, hiring, compensation, benefits and discipline
• Driving a performance-based culture via effective goal-setting and performance review processes
• Collaborating with the General Committee and other Committees and management as appropriate to plan and lead any new Club improvement, renovation or development projects deemed necessary for the success of the Club as directed by the General Committee
• Participating in outside activities and events that are appropriate to enhance the prestige of the Club; broadening the scope of the Club’s operations by fulfilling the public obligations of the Club as a participating member of the community
• Maintaining a collaborative approach through regular contact with the Club’s partner organizations to achieve the Club’s objectives
• Performing other duties as directed by the General Committee

Academic Qualifications

A recognized university Degree.

Experience and Expertise

• Excellent understanding of resort/club general management including but not limited to food and beverage, marketing and finance
• Track record of enhancing guests and members’ experience in a hospitality type environment
• Experienced in managing food and beverage operations within a hospitality or membership club organization
• Understanding of effective utilization of technological systems, digital platforms and data analytics to optimize operations, member experience, as well as both short- and long-term planning with leadership teams
• Experienced in communicating with and gaining buy-in from a broad range of stakeholders (senior business leaders, staff, members etc.), and experience collaborating and working closely with stakeholders to achieve business goals

Responsibilities

Product quality and knowledge of work

• Provide and deliver outstanding Nail services, such as Manicure, Pedicure, Nail Art, Extensions and Gel Nail Services in an excellent service standards consistently
• Capable of performing professional technical pre-consultation so that he/she is enable to recommend suitable treatments in accordance to the treatment protocols taught per the Member’s needs and concerns.
• Responsible for recording and updating Member’s profile such as post treatment analysis and any other relevant information. Together with the Member Relations Team, to ensure perfect personalized service and maximize future sales opportunity.
• Strong knowledge in professional product, retail product and treatment knowledge to drive treatment-product link selling.
• Understand the different types of treatments offered in the Spa and assist in cross promotion of other spa services to members

Member Relations

• Establish rapport to all Members according to company standards; anticipate and address Members’ service needs; thank Members with genuine appreciation; respond to Member’s inquires and feedback in a timely, professional manner.

Training

• Attends all training courses as deemed necessary, and must adhere to training as set down by the Spa Management.
• Fulfills all scheduled theory and practical training requirements.

General housekeeping and maintenance

• Maintains all nail working stations to the standards established by management.
• Maintain cleanliness in the nail bar and ensure all equipment are properly sanitized after each treatment
• Perform work station duties which include but not limited to cleaning and replenishing treatment amenities, towels, nail polish
• Reports any maintenance issues and unsightly defects in the Nail Salon
• Sets nail station professionally before and after each treatment, in accordance to standard treatment room setting protocol provided.
• Ensures that the towel and linen in the Nail Salon is adequately replenished for the day and stored as per Standard Operating Procedure.
• Ensures and maintain general cleanliness of the Nail Salon, staff pantry & common area.

Requirements

• Relevant certification is an advantage
• Hands-on experience in Nail services will be an advantage
• Good verbal communication skills
• Service-focused personality

Responsibilities

Bowling Alley (Administration)

• Maintaining the cleanliness of all areas of the Bowling Alley (both Front-of-House and Back of-House)
• Strictly adhering to the required preventive maintenance schedule
• Ensuring adequate stock availability at all times for all spare parts, operational equipment and supplies
• Ensuring the prevention of defective equipment that could result in the disruption of operations of the Bowling Alley

Bowling Alley (Operations)

• Able to carry out maintenance and troubleshooting of the bowling alley when the system is down
• Ensure that the Bowling Alley counter and telephone are manned at all times
• Ensure all Bowling Alley reservations are being looked into promptly 
• Attend to all Bowling Alley enquiries promptly and professionally
• Ensure that all billings are done daily, promptly and accurately
• Plan and organize all Bowling Alley parties promptly and effectively
• Work closely with F&B (Union Bar and Banquet) in coordinating Members’ F&B orders in the Bowling Alley during normal operations, private parties and events
• Work closely with The Quad Events and Parties section in coordinating private parties and events for emceeing and hosting
• Training of all staff stationed in the Bowling Alley counter ensuring efficient service delivery, adhering to SOPs
• Actively ensuring that the Bowling Alley SOPs are updated accordingly, reflecting changes approved by the Youth Manager
• Actively ensuring that all risks are promptly identified, and that the Bowling Alley Risk Assessments (RAs) are updated accordingly
• Ensuring strict adherence of the RAs by all staff and Members in the Bowling Alley
• Compiling information pertaining to the Bowling Alley for the Club’s communication channels
• To comply with PDPA and WHSA regulations at all times
• Maintain effective communication with Members, internal staff and contractors
• Ensure that monthly budgets and projected revenue are met and expenses controlled
• Any other technical and administrative duties as and when assigned by the Youth Manager

Youth (Other Sections)

• Assist in covering shifts in areas required by the Youth department
• Other duties as discussed and agreed with the Youth Manager
• On-the-job training provided

Requirements

• Comfortable working in a child-friendly environment
• Familiarity with Brunswick equipment preferable
• Must be able to work on weekends (Saturdays & Sundays) and shift hours according to operation hours
• Experience in early childhood or running of operations in a child-friendly environment is advantageous
• Good communication and interpersonal skills
• Good team player
• Mobile set-up required

Responsibilities

• Assist the Senior Security Supervisor (SSS) and Security Executive (SE) to supervise a team of the security personnel
• Assist the SSS/SE in the day-to-day operations in accordance to the SOP and deployment of security personnel
• Assist in performing security and safety checks as determined by the SE
• Assist SSS in duty roster planning for shift and conduct daily pre-shift briefings as required
• Assist in conducting on-the-job training (OJT) for new staff; guide, advise, and orientate new staff for the job
• Put up incident reports, daily/monthly security reports
• In charge of the Fire Command Centre
• Administer visitor management system and other security systems in the Command Centre/Guardhouse
• Assist in executing emergency/evacuation plans, incident management and providing assistance to Authorities
• Be part of daily shift team deployed at static positions as required

Requirements

• Minimum GCE ‘O’ Levels
• At least 1-2 years of working experience, preferably in the security industry
• Ability to work in a fast-paced and high-pressure environment
• Good team player with strong service skill set
• Extensive knowledge of security protocol and procedures
• Excellent management and supervisory skills
• Excellent written and verbal communication skills
• Ability to provide training for the security officers on the ground
• Ability to work with confidential and classified information
• Proficient with Microsoft Office Suite or related software
• Comfortable with doing night shift

Responsibilities

Product quality and knowledge of work

• Provide and deliver outstanding spa services in an excellent service standards consistently
• Capable of performing basic pre-consultation so that he/she is able to recommend suitable treatments in accordance to the treatment benefits per the Member’s needs and concerns.
• Responsible for recording and updating Member’s profile such as Member’s preferences and any other relevant information. Together with the Therapist / Technician team, to ensure personalized service and maximize future sales opportunity.
• Strong knowledge in retail product and treatment knowledge to drive treatment-product link selling.

Senior Role (Additional Duties):

• Coaching and sharing knowledge with junior Team Members.
• Retail Inventory

Member Relations

• Establish rapport to all Members according to Club standards
• Anticipate and address Members’ service needs
• Respond to Member’s inquires and feedback in a timely, professional manner. 

General housekeeping and maintenance

• Follow all Club policies and procedures
• Ensure uniform and personal appearance are clean and professional
• Maintain confidentiality of proprietary information
• Protect Club assets

Requirements

• Minimum GCE ‘O’ level
• Minimum 2 years in the spa or service industry
• Administration experience and able to work with Microsoft Office programs
• Possess good interpersonal and communication skills
• Able to multi-task and strong attention to details
• Able to work in a fast-paced environment
• Able to work on weekends and public holidays

Responsibilities

• Checks the dishwashing machines thoroughly for cleanliness before usage.  Report to Senior Steward of any defects.
• Checks and ensure sufficient chemical before operation
• Polish tarnished silverware.
• Keeps the kitchen area clean, tidy and dry at all times.
• Ensure usage of right cleaning agent for burnishing or polishing
• Ensures that the dishwashing machine temperature should be maintained constantly.
• Ensure that the water of the dishwashing machine is changed after every meal period. 
• Arranges pot, plates accordingly to the sequence system into the racks or to the right kitchen. Small items should be place at the front of the machine
• Ensures that electricity and steam valves are shut off before the dishwashers leave the dishwashing area.
• Ensures that chinaware, glassware is properly handled to prevent breakages.

Requirements

• Preferably secondary 4 education
• Able to communicate in simple English

Responsibilities

• Reports to the Assistant Restaurant Manager / Restaurant Manager on the day to day operation.
• To maintain an effective orientation and training program for all new staff and to constantly re-train old staff to maintain the specified standard of service.
• Familiar with job description of the positions to be supervised.
• To ensure the staff avoid wastage of beverage, food and paper items.
• To ensure all Members are greeted and seated courteously without delay.
• To ensure that all Members are serves promptly with a smile.
• Assist Members with their belongings.
• Ensure maximum Member satisfaction by adding a very personal touch to all services.
• To check on all ‘mise en place’ and ‘mise en scene’ daily.
• Report all malfunction equipment to Assistant Restaurant Manager / Restaurant Manager and ensuring all equipment are functioning properly at all times.
• To conduct daily inspection on appearance of all Restaurant staff before operations.
• Be constantly on the lookout for ways and means to add an extra touch to please the Members.
• Detect discrepancies in service procedure and correct individual immediately behind the scene.
• Ensure that all staff is always alert, pleasant and ready to serve.
• Assists co-workers to achieve standard goals with excellence and strong teamwork in a complete professional manner.
• Aim at maximizing sales and revenues by providing good foods, good services and training the staffs to ‘up-sell’.
• Be familiar with the menu and prices in order to facilitate the selling of food.
• Train the staff to carry out up selling on specialties, seasonal and/or special items to increase average revenue.
• Expedite on floor or in kitchen as business demands.
• To have a constant standard of performance during operations.
• Ensure that all furniture, equipment, utensils and service-ware are accounted for, properly handled, regularly serviced and maintained to reduce excessive wear and tear.
• Exercise the control of reducing the breakage of chinaware and glassware and loss of silverware, cutlery and utensil.
• Present a positive position and attitude to provide leadership to all staff to attain all results desired.
• Ensure all staff maintain a high standard of hygiene and cleanliness in the working area at all times.
• Check with Members as to his/her satisfaction of the meal or service.
• Ensure all staff to turn in all “lost & found” items to the Management.
• To minimize Member complaint, but if it does occur, to take remedial action immediately.
• To report any complaints, comments and compliments from Members to the management.
• To check the completeness and correctness of orders and garnishes; compare with house standard and report any deviation to the Assistant Restaurant Manager / Restaurant Manager
• Strive to develop self-confidence, which result in a friendly, relaxed attitude with Members.
• Maintain vice versa communication with the Assistant Restaurant Manager / Restaurant Manager regarding any problems arising, operation opinions and other information.
• Maintain good communication with the management & the staffs.
• Should be open to constructive criticism by the Members, between Assistant Restaurant Manager / Restaurant Manager or fellow employees.

Requirements

• Certificate from a recognized Hotel Training School (or Culinary Institution) or an appropriate amount of progressive work experience to waive academic qualifications.
• Minimum 1-2 years experience with progressive positions in comparable operations.
• Knowledge of religious dietary requirements and Singapore Laws required.
• Knowledge of the Ministry of Environment’s services and kitchen production flow required.
• Possess a good understanding of Western cuisine and Asian food knowledge
• Basic cocktails, wines, spirit and specialty coffee knowledge is an advantage
• Experience operating Point of Sales System is an advantage
• Keen to learn and grow in the Food & Beverage industry
• Able to work on rotating shifts, weekends and Public Holidays

Responsibilities

• Responsible for the preparation of the outlets’ annual budget, overall sales performance and daily operations
• Plan and execute regular promotions to increase usage/sales
• Work closely with Purchasing on procurement of new and seasonal merchandise
• Lead and manage the retail team, to mentor and train, as well as ensure service excellence and compliance

Requirements

• Candidate must possess at least a GCE ‘A’ Level, Advance Certificate or Diploma in Retail Management or equivalent
• Minimum 2 years of experience in a managerial positions and 5 years of experience in a relevant retail/service industry
• Exposure to different product categories including groceries, garments, sports apparels and accessories is an advantage
• Possess WSET Level 1 in Wine will be an advantage. Training will be given (if required).
• Excellent communication, organization and customer service skills
• Resourceful, attention to detail, and able to work well under pressure
• Must be a high-energy and hands-on team player
• Keen to learn and grow in the Retail/Food & Beverage industry
• Able to work on rotating shifts, weekends and public holidays

Responsibilities

Retail Operations

• To answer questions related to wine and merchandise, give Members advice about sales and promotions
• To recommend products and services based on Members’ needs
• To perform transactions on POS machine and process Members’ payments
• Ensure that the opening and closing of the store in accordance with operating hours
• To perform daily stocking, organizing, and taking inventory of merchandise
• To clean and restock the store throughout the day, before opening and after closing
• To ensure that the store is clean at all times, in accordance to Club’s hygiene and cleanliness standards
• Report all malfunction equipment to the Retail and Member Services Manager
• Ensure that all equipment is in proper functioning condition at all times
• To conduct daily inspection on appearance of all restaurant staff before operations
• Check with Members as to his/her satisfaction of the meal or service
• To check the completeness and correctness of orders and garnishes; compare with house standard and report any deviations to the Retail and Member Services Manager

Members’ Retail Experience

• To ensure all Members are greet and seated courteously without delay
• Ensure maximum Member satisfaction by adding a very personal touch to all services
• Be familiar with the menu and prices in order to facilitate the selling of food

Training and Orientation

• To maintain an effective orientation and training program for all new staff and to constantly re-train existing staff to maintain the specified standard of service
• To ensure that all staff avoid wastage of beverage, food and paper items
• Detect discrepancies in service procedure and correct individual immediately behind the scenes
• Ensure that all staff are always alert and ready to serve
• Train staff to carry out up-selling on specialties, seasonal and/or special items to increase average revenue

Additional Duties

• Maximize sales and revenues by providing good food and good service
• Exercise the control of reducing the breakage of chinaware and glassware, and loss of silverware, cutleries and utensils
• Ensure all staff maintain a high standard of hygiene and cleanliness in the working area at all times
• Ensure that HACCP Standards and SOPs are adhered to

Requirements

• Certificate from a recognized Hotel Training School (or Culinary Institution) or an appropriate amount of progressive work experience to waive academic qualifications
• Certificate from a recognized Retail Management Institution or an appropriate amount of progressive work experience to waive academic qualifications
• Obtained at least a WSET Level 1 in Wine, training will be given (if required)
• Minimum 1-2 years experience with progressive positions in comparable operations
• Knowledge of religious dietary requirements and Singapore law requirements
• Services and kitchen production flow of Ministry of Environment standard required
• Possess a good understanding of Western and Asian food knowledge
• Basic cocktails, wines, spirit and specialty coffee knowledge is an advantage
• Experience in operating Point of Sales System is an advantage
• Keen to learn and grow in the Food & Beverage industry
• Able to work on rotating shifts, weekends and public holidays
• Proficient in written and spoken English

Responsibilities

• Perform inspections on building and plant/equipment as stipulated in checklists or as instructed
• Carrying out rectification, refurbishment, manufacturing or assembly of equipment as stipulated in work orders, job assignments, or according to the maintenance schedules
• Being conversant/ familiar with all general building services/functions pertaining to, but not limited to, areas of electrical, air conditioning & mechanical ventilation (ACMV), plumbing and sanitary, kitchen equipment
• Assist in setup and managing Audio-Visual equipment for events as stipulated in the Event Orders issued by the Events Team
• Supervising external contractors and ensuring works carried out are according to specifications, and adhering to safe work procedures
•  Advise users on matters pertaining to technical queries
•  Being part of the Company Emergency Response Team (CERT) and performing response, rescue, recovery duties as required based on the situation
•  Any other duties as directed by the supervisors and Management

Requirements

• Minimum NITEC certificate
• Good hands-on knowledge in Building Services
• Ability to supervise contractor works