Raffles Hotel Singapore - Mixologist (1887 by André)

About the role

About the Restaurant 1887 by André is a heritage gastronomy restaurant within the historic Raffles Hotel Singapore. Led by chef André Chiang, it celebrates Singapore's culinary evolution, tracing influences from the Victorian era to the multicultural flavours that shape the city today, interpreted through his refined French techniques. The menu revives flavours from Raffles' early dining rooms and evokes the elegance of Victorian dining rituals, served on the hotel's iconic vintage silverware. A thoughtfully curated beverage programme pairs old- and new-world expressions with bespoke alcohol-free creations inspired by Nanyang flavours. In its intimate 42-seat setting, guests are transported to a bygone era while enjoying a contemporary, flavour-driven experience. The result is a dining journey that bridges past and present, celebrating heritage through the lens of modern innovation. Job Description The Mixologist is one of the key pillars of the new restaurant by André, leading the venue personality and soul. The Mixologist is to assist the restaurant management team, to lead, supervise the bar operation and maintain the service standards of the restaurant/bar, to meet and exceed the guest's experience. Primary Responsibilities Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations. Understands, embraces, and integrates corporate values into everyday duties and responsibilities. Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external guests. Supports project management including research of equipment, materials, supplies and methods, sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project. Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the hotel. Maintains a productive climate and confidently motivates, mobilises, and coaches team members to meet high performance standards and goals. Listens, writes, and speaks effectively, and positively relates and interacts with co-workers and others. Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option. Supports the restaurant management team to develop plans, prioritises, organises and manages resources in order to accomplish business goals within a specific time period. Supports the restaurant management team to prepare bar training manual and conduct departmental service training in coordination with Learning and Development Manager. Supports Restaurant General Manager to review simulation processes and update evaluation criteria for smooth opening. Oversees Daily Operations And Achieving Targets Supports the restaurant management team in maintaining the quality and consistency of beverage and hospitality at the outlet. Supports the restaurant management team in providing world-class hospitality and quality cocktails, and non-alcoholic beverages (coffee, tea, etc.). Ensures operating par stock for OS&E and beverage. Adheres to the bar Standard Operating Procedures. Adheres to the bar recipe in FutureLog created by the restaurant management team. Ensures maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team. Ensures bar/outlet and related areas and hygiene are kept to HACCP standard and requirement. Ensures cleanliness and appearance of the bar/outlet and related areas at all times and take immediate action if needed or required. Supports the restaurant management team in Food & Beverage training platform for all bar colleagues. Supports the restaurant management team in Raffles Hotel Singapore beverage programs through Public Relation, media and industry outreach. Familiarises self with the hotel's applicable processes, software and technologies (e.g. Micros, Sevenrooms, FutureLog, etc.). Is present in the bar/outlet during all key operation periods. Achieves or exceeds bar/outlet's goal and sales target. Always demonstrates professionalism and ethic at all times. Provides A Leading And Consistent Guest Experience Promotes sales through direct guests' contact. Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guests' database. Handles guest complaints and comments competently and swiftly. Supports the restaurant management team and the bar team to deliver exceptional guest experience and in accordance to MOQ, Forbes and LQA Standards. Builds strong relationship with local guests and builds loyal following as foundation for a successful operation. Maintains levels of confidentiality and discretion of the guest, colleague, and operator at all times. Management And Leadership O

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