Novotel Singapore on Stevens and Mercure Singapore on Stevens are committed to attracting, recruiting and retaining diverse talents from all walks of life.  At Novotel Singapore on Stevens and Mercure Singapore on Stevens, we value and celebrate diversity, provide pay equity and equal opportunities for promotion, training and development programmes. We pride ourselves in creating and sustaining an inclusive and equitable working and learning environment for all.

Located along the arterial road that leads to Singapore’s iconic Orchard Road sits a stunning new lifestyle hub – the 254-room Novotel Singapore on Stevens and 518-room Mercure Singapore on Stevens, along with an eclectic array of F&B outlets. Step into this lush urban paradise equipped with an infinity pool, lap pool, tennis court, 24-hour gym, 9 meeting spaces, ballrooms and 4 hotel restaurants and bars, with 7 additional dining outlets.

Awarded Gold in the 2018 Melbourne Design Awards for its creative architecture, the Novotel Singapore on Stevens and Mercure Singapore on Stevens building tells a unique story from its aerial view to the elements around the hotel.

Business Performance

• Set and monitor periodic budgets and forecasts to align with business objectives
• Analyze monthly P&L and reports to identify deviations from business plans and recommend corrective actions
• Participate in management meetings to review progress and contribute to annual departmental business planning

Operations

• Develop and update departmental SOP manuals to ensure compliance with hotel policies, standards, and municipal regulations
• Collaborate with Senior Culinary team to develop new menus and products using detailed analysis and accurate costing
• Supervise Senior Culinary team to maintain high food quality while controlling food costs
• Plan and implement effective food promotions to enhance customer engagement and revenue
• Coordinate with Executive Steward to maintain cleanliness and organization of kitchen areas through regular inspections
• Enforce strict adherence to food safety and hygiene standards (HACCP) within the department
• Monitor food quality standards across all outlets and banquet services
• Ensure timely and accurate completion of departmental reports, schedules, recipes, menus, and food presentation documentation
• Analyze market trends and customer preferences to identify new menu opportunities for hotel guests and local markets
• Monitor competitor menus and banquet offerings to maintain competitive advantage
• Foster effective working relationships with management of other departments to support operational goals
• Engage with local community representatives and potential guests to enhance the hotel’s reputation and service offerings

Team Management

• Motivate, supervise, and discipline team members to uphold professionalism and meet guest service standards
• Identify and develop high-potential team members through targeted coaching and training
• Conduct regular performance reviews to support employee growth and accountability
• Design, implement, and maintain staff training programs to equip team members with skills aligned to evolving business needs
• Prepare weekly staff schedules based on business forecasts, budget constraints, and service standards
• Lead monthly departmental meetings to communicate updates, gather feedback, resolve operational issues, and promote team collaboration