The American Club is Singapore’s favourite Social and Sports Club, a unique private community where Members ofmore than 60 nationalities with diverse and dynamic cultureand their families enjoy superb facilities, outstanding dining expereience and a high level of service.

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Jan 27, 2023

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Careers at The American Club

Whether you're a fresh graduate, an accomplished professional or an active senior looking to re-enter the workforce, The American Club is a fair, diverse and inclusive employer. The Club has been named A Great Place To Work and is an adopter of the Tripartite Standard on Age-friendly Workplace Practices (TS-AWP).

Start a career at The American Club and be a part of a culture that values excellence, inclusivity and individuality.

The 'A' Team

One of the Club's most defining characteristics is our exemplary Team Members - we take pride in hiring the best people to deliver exceptional service standards to our Members.

So if you're passionate about the hospitality industry and embody our Club's core values, we have a role for you.

One Club, One Team​

When you have an audience as special as ours, nothing short of exceptional will do. What separates us from other employers is a relentless pursuit of professional and personal development for our most prized asset, our people.

300 full-time Team Members. 80 part-timers. Together, we are
One Club, One Team.

Positions available

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

Responsibilities

Product quality and knowledge of work

  • Provide and deliver outstanding Hair services, such as Hair Cutting, Styling, Coloring and Treatment 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 hair working stations to the standards established by management.
  • Maintain cleanliness in the hair salon 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, professional back bar products
  • Reports any maintenance issues and unsightly defects in the Hair Salon
  • Sets hair station professionally before and after each service, in accordance to standard station set-up protocol provided.
  • Ensures that the towel and linen in the Hair Salon is adequately replenished for the day and stored as per Standard Operating Procedure.
  • Ensures and maintain general cleanliness of the Hair Salon, staff pantry & common area.

 

Requirements

  • Relevant certification is an advantage
  • Minimum 2 years of working experience in hair cutting, styling and color services
  • Good verbal communication skills
  • Service-focused personality

 

Responsibilities

    • Attend to Member inquiries (phone, email, in-person)
    • Schedule, manage and execute Club tours for all potential Members. This includes a physical tour of the Club premises, providing appropriate materials and information to support the potential Member’s decision-making.
    • Follow up with potential Members via email or call to gauge the status of their decision making and/or provide any additional information as required and to update prospect database promptly
    • Process new Member applications: check that application form is in order with the necessary documents and payment, for submission to Accounts department for entry to system and eventually to ensure that the package with membership cards is ready for the new Member
    • Support the Membership Manager in finalizing the closing reports on a monthly basis 
    • Provide the team with consumer insights as gathered from interaction with potential Members and market intelligence
    • Represent the Club at marketing events and ensure timely follow up with prospects leading to conversion
    • Track and report on the effectiveness of marketing and sales initiatives
    • Manage the inventory of sales and marketing collaterals and giveaways
    • To carry out any duties as and when assigned by the Membership Manager or Director of Membership for the smooth operations and delivery of monthly budget 

Requirements

  • Degree holder
  • Minimum 3 years of working experience  
  • Self-motivated, go-getter attitude
  • Good verbal and written English communication skills
  • Ability to multi-task and work in a fast-paced environment
  • Administration experience and able to work with Microsoft Office programs
  • Able to work on shifts and alternate Saturdays (full day)

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

  • To uphold and deliver all Bowling Alley and Youth products and services in accordance with the Club’s vision, mission and values, working united as a team within the department and beyond.
  • Ensure smooth operations for all responsibilities pertaining to events, camps, parties, classes and workshops
  • Build good rapport with parents and children who utilize the facilities, fellow colleagues and external vendors
  • To complete administrative aspects for The Bowling Alley and Youth Sections as agreed with the Project Executives and Manager.
  • Responsible for covering shifts and support the operations of all sections of Youth Department (Youth Areas, Classes & Programs, Corporate Events, Birthday parties, Camps & Events)
  • Attend phone calls, handle reservations and assist Member’s queries promptly
  • Assist in set-up, execution and tear down of Youth events, Camps and other activities.
  • Perform ad hoc tasks and side duties assigned by the Project Executives and Manager

 

Requirements

  • Nitec and above
  • Must genuinely love, care and look after the kids
  • Able to work on Weekdays, Weekends, Public Holidays and shift hours according to the operations
  • Experience in childcare would be an advantage
  • Meticulous with strong administrative skill
  • Good communication, interpersonal and PC skills
  • Good team player

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

If you are keen to join our dynamic team, kindly fill in the form below with a detailed resume.

For any inquiries, email us at pd@amclub.org.sg

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