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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Apr 14, 2024

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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 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

  • Greet Members and Guests, and welcome them to the restaurant
  • Present menus and explain menu items as well as special items of the day
  • Place food and beverage orders through the Club’s Point-Of-Sale system
  • Serve food and beverage items in a professional manner
  • Clean and reset tables with glassware and cutleries
  • Check Members’ satisfaction and any issues which may arise
  • Report any incidents to Restaurant Manager
  • Perform other tasks or projects as assigned by Restaurant Manager/Assistant Restaurant Manager
  • Upsell food and beverages in the outlet

Requirements

  • Certificate from a recognized Hotel Training School (or Culinary Institution) or an appropriate amount of progressive work experience to waive academic qualifications
  • Minimum of 1 or 2 years in varying positions
  • Knowledge of religious dietary requirements and Singapore laws required
  • Knowledge in the Ministry of Environment’s services and kitchen production flow standard is required
  • Possess a basic understanding of Western and Asian food knowledge
  • Basic cocktails, wines, spirit and specialty coffee knowledge is advantageous
  • Experience in operating Point-of-Sales systems is an advantage
  • Keen to learn and grow in the F&B industry
  • Able to work on rotating shifts, weekends and public holidays

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 standard consistently
  • Capable of performing professional technical pre-consultation so that he/she is enable to recommend suitable treatments in accordance to the treatment protocols 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 top-notch 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 with 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

  • Attend all training courses as deemed necessary, and must adhere to training as set 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 includes but not limited to cleaning and replenishing treatment amenities, towels, professional back bar products.
  • Report any maintenance issues and unsightly defects in the Hair Salon.
  • Set 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 are adequately replenished for the day and stored as per the standard operating procedure.
  • Ensures and maintain general cleanliness of the Hair Salon, staff pantry & common area.

Requirements

  • Possess relevant Hair Certification with minimum 1-3 year’s relevant experience
  • Good hair cutting skills
  • Experienced with hair coloring and possess basic knowledge of shoulder massages techniques
  • Experienced with both Asian and western hair types
  • Good communication and customer service skills
  • Able to work on rotating shifts including weekends and public holidays

Responsibilities

  • Report to the Chef de Cuisine/Sous Chef daily to communicate concerns and opportunities
  • Assist in managing the activities of the assigned outlet kitchen
  • Assist in maintaining food quality and presentation
  • Assist with maintaining kitchen labor and related cost controls
  • Participate in outlet staff scheduling, evaluations, training, motivation, safety, and counseling as needed
  • Maintain proper product and work flow
  • Ensure kitchen staff performs their job descriptions as specified
  • Monitor quality control while using products economically
  • Observe menu item movement, anticipate changes, and recommend adjustments to meet Members’ expectations
  • Oversee the proper maintenance and sanitation of kitchen equipment and facilities
  • Follow through on implementing progressive staff training and development programs
  • Suggest and assist with menu and recipe upgrades, development, costing, and implementation
  • Establish effective lines of communication at all levels
  • Provides budget recommendations and adhere to objectives set and established by the management
  • Attend briefings as required, conduct daily line-ups, and ensure effective information dissemination to subordinates
  • Handle food requisitions and maintain control of correct par levels, adjusting to Members’ requests
  • Works closely with the Chief Steward to maintain meticulous cleanliness and hygiene in all areas
  • Perform all duties delegated by Management and to set a “Role Model” example, encouraging all employees to do the same
  • Provide training on basic food handling techniques for junior staff
  • Adhere to deadlines and objectives in the yearly business plan
  • Perform any other duties assigned
  • Ensure daily implementation of the HACCP system
  • Able to take over operations when the Sous chef is not on duty
  • Able to handle purchasing and pre-order market list

Requirements

  • Minimum of 8 years of experience with progressive positions from Chef de Partie in varying cuisines (with emphasis on American-style cooking) in comparable operations
  • Strong culinary knowledge on Western cuisine with emphasis on American dishes and basic knowledge on Asian cuisine and influences
  • Knowledge of religious dietary requirements
  • Possess knowledge of the English language
  • Production flow and equipment usage
  • Basic computer skills

Responsibilities

Call Centre

  • Attend to all Member queries, concerns, feedbacks and requests via phone and email
  • Services include issuance of introduction letters, bill inquiries, car registration, driver and helper application, event registration and dining reservations
  • Generate reports as specified by the Member Services Senior Manager

Concierge Desk

  • Welcome Members and Guests warmly and ensure deliverance of service language (body and verbal language)
  • Attend to all Member queries, concerns, feedback and requests via phone, emails and in-person
  • Execute all the opening and closing procedures, desk duties and side duties
  • Services include bill payment and inquiry, handling of cash float, selling of stamps, lost and found, Member endorsements, car registrations, helper and driver applications, Member advertisements, issuance of special passes, reservation and registration of events and dining, and so on
  • Coordinate emergencies and incidents calmly and performing the required tasks such as making PA announcement, printing of roll call report and calling of ambulance/police
  • Function as part of the operations team to provide counter and administrative coverage for daily operations

Lobby Entrance

  • Welcoming and managing the incoming crowd, overseeing guest management, and ensuring accurate registration
  • Ensure that Lobby area is kept tidy and clean
  • Must have thorough knowledge of all security and emergency procedures

Thinkspace

Business Centre:

  • Assist in meeting room bookings and arrange other requirements such as F&B and AV setup
  • Prepare the meeting rooms and set-up according to the standard layout and Member’s request. Ensure that all the equipment and tools are sufficient and in good working condition.
  • Offer technical assistance to Members in terms of projector presentation, logging in on computers, printing, encoding of cards, etc
  • Ensure that the computers and other equipment are neatly arranged and in good working condition
  • Assist Members with their inquiries over the desk and generate daily and monthly reports required by the outlet manager

Library:

  • Duties include cataloguing, book wrapping and shelving of books
  • Assist Members with their book loans and other matters
  • Charging of overdue books and sending reminders. Generate daily and monthly reports

Additional Duties (Senior Associate)

  • Support the managers in the execution and handling of tasks and side duties effectively
  • Support incoming associates and ensure that SOPs are adhered to
  • To manage the team and operations in the absence of the executives and managers

Requirements

  • Minimum Secondary 4 education with GCE ‘O’ level credits in a minimum of 3 subjects
  • Work experience in customer service industry, e.g. hotel, clubs, retail, etc
  • Good interpersonal skills and ability to interact confidently with people of all levels 
  • Ability to write and speak the English language
  • Skilled in administrative tasks, proficient with Microsoft Office, and adept with computer systems
  • Ability to handle challenging customers

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 able to recommend suitable treatments in accordance per the Member’s needs and concerns
  • Responsible for recording and updating Members’ profiles such as post-treatment analysis and any other relevant information. Together with the Member Relations team, to ensure top-notch personalized service and maximize future sales opportunity
  • Maintain strong knowledge in the professional products used, retail products on sale, and treatment knowledge to drive treatment product-linked 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 with all Members according to Club standards, anticipate and address Members’ service needs, express genuine appreciation, and respond promptly and professionally to Member inquiries and feedback.

Training

  • Attend all required training courses and adhere to the training standards established by the Spa Management
  • Fulfill all scheduled theory and practical training requirements

General housekeeping and maintenance

  • Maintain all nail workstations to Management’s established standards
  • Ensure cleanliness in the nail bar and proper sanitation of equipment after each treatment
  • Perform work station duties, including cleaning and restocking treatment amenities, towels, and nail polish
  • Report any maintenance issues or defects in the nail salon
  • Set up and prepare nail stations before and after each treatment, following standard treatment room setup procedures
  • Ensure adequate replenishment and proper storage of towels and linens in the nail salon following standard operating procedures
  • Maintain the overall cleanliness of the nail salon, staff pantry, and common areas

Requirements

  • Possession of relevant certification is an advantage
  • Hands-on experience in nail services is beneficial
  • Strong verbal communication skills

Responsibilities

  • Possess 3-5 years of experience working in a professional bakery or pastry kitchen
  • Understanding of various bread making techniques, including sourdoughs, focaccia, baguette, croissants, etc
  • Report to the Pastry Chef daily, communicating concerns and opportunities
  • Assist in maintaining the quality standards of pastries and baked goods
  • Develop and create new ideas and items for the pastry kitchen
  • Maintain a clean working area and equipment with meticulous cleanliness and good hygiene
  • Report on defective equipment and ensure kitchen facility sanitation
  • Maintain awareness of budgets and objectives set by Management
  • Act as a role model to encourage all employees to do the same
  • Uphold health standards, personal hygiene, and correct attire per Chef’s instructions
  • Ensure daily implementation of the HACCP system

Requirements

  • Certificate from a recognized culinary institution or equivalent progressive work experience
  • Minimum of 6 years of progressive positions, starting from Chef De Partie in varying cuisines in comparable operations
  • Strong culinary knowledge, with an emphasis on Western cuisine, and basic knowledge of Asian cuisine (for Asian cuisine position)
  • Understanding of religious dietary requirements
  • Proficient in basic English 

Responsibilities

  • Has 1-2 years background working in a professional bakery or pastry kitchen
  • Reports to the Pastry Chef on a daily basis for communication of concerns and opportunities
  • Maintain, prepare and serve all food items as instructed by the Pastry Chef
  • Store all food and food-related items in a clean and organized fashion, dated, and on a ‘first-in, first-out’ basis
  • Ensure that all food is arranged according to the order, ensuring it appears tidy and appetizing.
  • Request additional supplies to replenish kitchen stock within an appropriate time frame
  • Maintain the working area and equipment with meticulous cleanliness and good hygiene
  • Maintain weekly cleaning schedules
  • Attend daily line-ups and ensure appropriate information is channeled to fellow employees in an effective manner
  • Maintain quality control with the most economical usage of products
  • Report defective equipment and sanitation of kitchen facilities
  • Maintain awareness to budgets and objectives set and established by the management
  • Set an example by behaving in a manner that reflects a “Role Model,” inspiring all employees to do the same
  • Actively seek training for food handling techniques for further advancement
  • Maintain health standards, personal hygiene and correct attire as per the Pastry Chef’s instructions
  • Any other duties as assigned
  • Can follow all kitchen SOPs
  • Ensure daily HACCP system is in place (e.g. labelling, cooling process & temperature record) 

Requirements

  • Certificate from a recognized culinary institution or an appropriate amount of progressive work experience to waive academic qualifications
  • Minimum ‘O’ Level certification
  • Fluent in the English language

Responsibilities

  • Uphold and deliver all Bowling Alley and Youth products and services in alignment with the Club’s vision, mission, and values, fostering teamwork within the department and across departments
  • Ensure the smooth operation of responsibilities related to events, camps, parties, classes, and workshops
  • Cultivate strong rapport and partnerships with key stakeholders, including parents, children, colleagues, and external vendors
  • Maintain effective communication between all stakeholders including line staff and Management
  • Complete administrative tasks for The Bowling Alley and Youth sections as agreed with Project Executives and the Manager
  • Manage and execute the operations of all sections in Youth Department (Youth Areas, Classes & Programs, Birthday parties, Camps, Corporate Events, amongst others)
  • Attend to phone calls, handle reservations and address Member’s queries promptly
  • Lead the set-up, execution, management and tear down of Youth events, Camps and other activities

Requirements

  • Possess a NITEC certificate and above
  • Passion for and enjoyment of being in the company of young children
  • Experience in early childhood or running of operations in a kid-friendly environment would be advantageous
  • Strong attention to detail and excellent administrative skills
  • Good communication and interpersonal skills
  • Must be physically fit (movements required for event set-up and participation with kids when required)

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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