• Report directly to Operations Manager
• Maintain professional image and etiquette at the workplace
• Manage the daily operations of the outlet
• Provide staff counseling and handle staff grievances
• Plan work schedule on a weekly basis and ensure staffing is sufficient to run the daily operations
• Check on product quality and ensure all kitchen appliances is functioning smoothly
• Plan and develope new products with the production team member
• Perform opening and closing of the outlet
• Interact with customers and gather customer feedback
• Upkeep the hygiene standard of the kitchen and production areas

Position Overview:

We are seeking a dynamic and detail-oriented professional to join our team as an Accounts and Admin Executive. This role will provide multifaceted support in administration, accounting, and human resources, as well as assist in various matters within the department, ensuring the smooth and efficient operation of our business.

Basic Salary 3,500 to $4,000 + bonus and benefits

Key Responsibilities:

• Manage accounts receivable and accounts payable, including processing invoices and payments.
• Prepare and issue invoices to customers for services rendered.
• Assist in any other finance-related matters as required.
• Provide comprehensive administrative support across HR, Accounts, and Marketing teams.
• Assist with day-to-day operations of the HR & Admin functions and duties
• Assist with HR-related tasks, including employee records, and recruitment coordination.
• Assist in claims submission, government grants, insurance, etc
• Handle administrative tasks such as scheduling meetings and managing office supplies.
• Attend to Ad hoc general duties assigned by the Management.

Job Requirements

• Holds professional qualification in Accounting, Business Administration, or equivalent
• 3 - 5 years of experience in accounting or administrative roles.
• Proficiency in accounting software (SAGE 300) & Microsoft 365 knowledge will be an advantage
• Strong analytical skills to manage finance database.
• Attention to detail and accuracy in handling financial and administrative tasks.
• Good communication and interpersonal skills.
• Ability to work independently and as part of a team.

“This is in partnership with the Employment and Employability Institute Pte Ltd (“e2i”).

e2i is the empowering network for workers and employers seeking employment and employability solutions. e2i serves as a bridge between workers and employers, connecting with workers to offer job security through job-matching, career guidance and skills upgrading services, and partnering employers to address their manpower needs through recruitment, training, and job redesign solutions. e2i is a tripartite initiative of the National Trades Union Congress set up to support nation-wide manpower and skills upgrading initiatives. By applying for this role, you consent to A-IT Software Services Pte Ltd’s PDPA and e2i PDPA.

Food Kiosk Sales Assistant (Full Time / Part Time)

Take-A-Way Dim Sum Snacks (Non-Halal) Kiosk require Food Counter Assistant located at various Shopping Mall, duties mainly...

• Take customer's order and pack the food according to customer's request.
• Collect payment from customers
• Top up fresh snacks when required
• Maintain good hygiene at all times
• Always keep the premises clean and dry

Requirements:

• Able to work with minimum supervision
• 44 hours, one rest day per week on rotating basis
• Able to work on Saturday and/or Sunday & Public Holiday
• Able to starts immediately or within short notice is an advantage
• Salary commensurate with experience
• Part Time - $9.60/hour
• Full Time - $1825/month

Benefits:

• Uniform
• Annual Leave
• Overtime
• Performance Incentives

Locations Available –

* Island-Wide

Interested candidates may apply directly or call for interview:

Tel: 6445 6686 (HR Department)

HP: 8487 1588 (Whatsapp) for enquiry.

COMO Metropolitan Singapore is located in the heart of Singapore on Bideford Road. It is part of COMO Orchard, COMO Group’s newest immersive experience building which is the most complete iteration yet of the vision that brings together COMO Group’s hospitality, fashion, wellness and cuisine into one inspiring location. COMO Metropolitan Singapore’s 156 rooms and suites are spread over 11 floors with a rooftop pool bar that is exclusively for hotel guests. COMO guests also enjoy preferred access to some of the hottest tables in town including the first patisserie in Asia from renowned pastry chef Cedric Grolet, the Michelin-starred Korean steakhouse COTE and COMO Cuisine. The building also features a multi-label fashion retail space curated by Club 21 and a new flagship urban wellness space by COMO Shambhala. The result is an inspiring gathering place for innovators and creatives with a passion for the COMO-curated life.

Job Responsibilities

• Work in rotation in room service, lounge, and rooftop bar.
• Collect food from restaurant and serve to guest.
• Mix and serve a wide range of cocktails, mocktails, and beverages with flair, precision, and creativity.
• Maintain a clean and well-organized bar area, restocking supplies, and ensuring all necessary equipment is in perfect working condition.
• Engage guests with a warm and friendly demeanor, understanding their preferences to suggest the perfect beverage that suits their taste and mood.
• Manage beverage inventory, place orders for supplies, and ensure stock levels are optimized, all while adhering to our quality standards and budgetary guidelines.

Job Requirements

• Knowledge and certification in relevant alcohol service would be an added advantage.
• Upbeat and approachable personality that naturally draws guests in, creating an inviting and enjoyable atmosphere.
• Maintain a polished appearance, effortlessly engage with guests, and team member.
• Flexible with rotating shifts and working on weekend and public holidays.
• Good personal hygiene and has high self-discipline in maintaining cleanliness of bar counter and workstations.

Candidate is to assist the Manager in maintaining overall system of our central kitchen and plainning of staff roster.

He/she is to be familiar with kitchen settings and raw materials handling. Food hygiene certification is a must.

Candidate is to train juniors/ new staffs to perform their job duties should they be unfamilar with their job scope.

6 days work week.

Job Description

• Handling of meat products (Cut, Skewer, Pack)
• Sanitize and clean all cutting areas and equipment’s after meat processing work
• Inspect meat products for any conformity problems and ensure that non-conformance products are isolated/discarded
• Production quota to be achieved
• Any otherappropriate duties and responsibilities as assigned by reporting manager and/or Director

Job Requirement

• Possess at least O Level.
• Minimum 1-3 years working experience in F&B Manufacturing.
• Able to work independently, as well as a team player.
• Shift Working Hours Pattern
• Working day pattern: 6 days per week.
• Location: Senoko area, few bus stops away from Woodlands North MRT Station (TE1).

Note: We offer lunch meal based on your shift duty.

If interested, please send your resume to WhatsApp @ +65 9112 1178

· Assist to coordinate the development, interpretation and implementation of hotel policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the food and beverage staff.

· Analyze daily reports to check irregularities.

· Proficient with the standards set by the Hotel.

· Conduct random checks to ensure that all standards are being consistently followed in the F&B Division.

· Maintain up-to-date records on food and beverage staff grooming standards, attendance, standards, work and vacation schedules, labor costs, payroll, absenteeism, turnover and disciplinary action.

· Coordinate the selection, purchasing, storage, inventory, maintenance and usage of all related food and beverage supplies and equipment.

· Handle all guest complaints in the food and beverage area and be responsible for obtaining maximum results in the utilization and appearance of the food and beverage areas, the quality levels, performance and standards of service and develop new techniques of service towards maximum guest satisfaction at minimum operating costs.

· Maintain current prices and approved purveyors listed based on quality, service and cost of all related food and beverage items for requisition purposes, store inventories, cost control procedures and forecasts.

· Work closely with local, state and governmental organizations in maintaining highest standards of health, sanitation and cleanliness in food and beverage areas.

· To provide the necessary training to their staff.

· Develop new and analyze existing procedures and special promotions that will improve guest loyalty under the guidelines of the Hotel policies.

· Develop and maintain effective communications between all operating departments.

· Perform other tasks or projects as assigned by Director, Food & Beverage.

Conduct daily F&B Meeting to discuss guests in house & arrival, F&B revenue updates, operational challenges and ways to improve.

Job Description

• Efficiently and effectively manage and operate assigned processing or packaging operation according to the standardized operating procedures, guides and manual
• Ensure the correct cleaning and sanitation of processing equipment are rendered following Good Manufacturing practices

Job Requirement

• A good team player to achieve production targets
• Self motivated and work with least supervision
• Able to be on the feet for long hours
• Transportation provided
• Candidates with relevant experience are preferable
• More focused on attitude rather than educational level
• 5.5 days week with OT's & perks

- Responsibility on duties

- Monitor adherence to regulations

- Oversee kitchen Operations

- Coordinate Food and Beverage Options

- Monitor and ensure completion of orders, administer all maintenance projects plus communicate with engineering staff for all repairs

- Manage Food and Beverage Inventory

Wow Wow West Western food stall at ABC market seeking chef for deep fried and grill.

Hourly from $12 without experience to $15 for experienced fast hand.

Daily pay is possible.

Time from 3pm to 9pm ( 9.30pm on fri, sat & sun)

Address 6, Jalan Bukit Merah.

ABC hawker market. LTVP or PR welcome. No quotas.

Students, retiree or housewife welcome too.

Whats app 92398583

Position Overview

The Food and Beverage Captain is responsible to recommend guest our restaurants food and drink offering and delivery excellent guest service standards. The role requires an individual with outgoing personality who strives to provide our guests with the highest customer service, while ensuring procedures and protocols are fully followed. Attention to detail will be crucial to ensure that our guests have an exceptional experience which will see them returning again and again.

The Role

• Order taking and menu description
• Up-selling products based on your extensive product knowledge
• Building and maintaining relationships with guests
• Maintaining guest satisfaction levels by being proactive in service operations

Talent Profile

1. Possess WSQ Food Safety Certificate

The Outlet Manager is responsible for the profitability of the outlet. He/she performs outlet-level support functions including customer service, scheduling, day-to day operations, cashiering, loss prevention, maintenance, and back office support. He/she manages inventories, interacts with customers, wait staff and support employees to maximises revenue generation and enhance the customer experience. He/she oversees the recruitment, training, and motivation of staff. He/she maintains high standards of quality control, hygiene, health and safety in the dining area.

• Administer purchasing and receiving procedures.
• Analyse service quality and customer satisfaction.
• Conduct staff performance assessment process.
• Contribute to innovation process within own scope of work in the business unit.
• Facilitate compliance with legislative and regulatory requirements.
• Foster service innovation.
• Identify and establish internal and external stakeholder relationships.
• Implement loss/risk prevention.
• Lead team to implement change.
• Manage and implement business continuity plans.
• Manage compliance with food and beverage hygiene policies and procedures.
• Manage cost and quality controls.
• Manage crisis situations.
• Manage food & beverage operations.
• Manage guest service.
• Manage site/outlet and equipment maintenance.
• Manage training.
• Managing the customer experience.
• Monitor income and expenses.
• Optimise workforce for service excellence.

Responsibilities:

• Operations Management: Oversee daily activities of multiple restaurants, ensuring smooth front and back-of-house operations, adherence to service quality, and guest satisfaction.
• Training and Compliance: Drive operational excellence through regular training, inspections, and implementation of SOPs and regulatory compliance measures.
• Resource Allocation: Monitor and allocate resources effectively, addressing operational issues promptly to minimize service disruptions.
• Team Development: Lead and coach the Operations Team, setting performance metrics and individual development plans.
• Brand Promotion: Ensure consistent execution of marketing campaigns and uphold brand standards to reinforce brand identity and enhance customer experiences.
• Financial Optimization: Analyze P&L statements, control expenses, and identify cost-saving opportunities to achieve budgeted revenues and financial targets.
• Inventory and Efficiency: Implement inventory control systems to reduce waste and improve operational efficiency.
• Staff Management: Oversee hiring, training, and supervision of staff, ensuring adequate staffing levels, positive work environments, and career development opportunities.
• Food Safety and Compliance: Maintain food safety and sanitation standards through routine audits, training, and prompt resolution of safety concerns.
• Safety Protocols: Conduct safety inspections, enforce compliance with workplace policies, and implement preventive measures for risk reduction.
• Strategic Projects: Recommend and execute market evaluations, new product launches, restaurant refurbishments, and investment projects, including new openings and equipment purchases.
• General Support: Perform additional responsibilities as assigned by the General Manager to support overall business objectives.

Requirements:

• At least 3 years working experience in F&B Operations management or related industries.
• Able to work on weekends or even public holidays when required.
• Strong analytical skills
• Strong knowledge in POS, Inventory system and related matters
• High level of adaptability, resilience, and the ability to thrive in a fast-paced environment.

Job Title

FOOD & BEVERAGE OUTLET SUPERVIOSR

Job Description & Requirements

- Responsibility on duties

- Monitor adherence to regulations

- Oversee kitchen Operations

- Coordinate Food and Beverage Options

- Monitor and ensure completion of orders, administer all maintenance projects plus communicate with engineering staff for all repairs

- Manage Food and Beverage Inventory

1. Human Resources Assistance

· Recruit & select staff that meet set expectations and are suited to work in a customer-oriented environment.

· Create good working environment and develop subordinates by identifying areas that needs training and action to support it.

· Orientate and train employees to ensure that each individual has a complete understanding of the company’s policies by using the operations training manual.

· Manage an efficient team of service staff by taking an active interest in their welfare and development.

2. Operational Assistance

· Ensure daily opening and closing duties in the outlet are properly executed.

· Manage, direct and co-ordinate all operation-related activities in a proficient and pleasant method.

· Maintain high level of customer service as per QSC standards.

· Ensure overall store image is maintained and the brand is always well represented at all times.

· Monitor opening and closing duties of the outlet.

· Communicate daily and act as liaison between operations staff

and management.

· Ensure that POS system is operational and accurate at all times.

· Provide co-ordination and services for both kitchen and service.

· Report on time, in proper uniform and grooming.

· Provide suggestion or develop new SOP to improve on operation.

· Execute any other duties as requested by immediate superiors.

3. Financial Assistance

· Achieve Business KPIs set by management.

· Monitor food and stocks wastage in the outlet.

· Managing of daily sales transactions and cash float.

· Monitor handling of vouchers, discount, cash, petty cash and tips in the outlet is adhere to company’s cash handling policy and guidelines.

· Verify & process daily and monthly payroll (Timesheet).

4. Administration Assistance

· Ensure that all the supplies and stocks in the outlet are sufficient for the day to day operations.

· Maintain an attractive and an orderly appearance in the outlet.

· Prepare the daily sales report.

· Monitor proper ordering, receiving, storage procedures are being followed.

5. Promotion Assistance

· Motivate, guide and train the staff in upselling the food and beverage items.

· Attend to guest requests and attend to guest complaints as required.

Ensure that all staff are properly informed on the promotions and information.

Skills

· Possess effective management skills.

· Possess capability to lead, motivate and manage subordinates.

· Good command of spoken English.

· PC literate with knowledge in MS Office.

Education

· Min. Diploma in F&B management or any related fields.

Experience

· At least 3 years of experience in management in Food and Service Operations.

Benefits

· Staff Discount

· Medical Benefits

· Meal Benefits

· Career Progression

· Flexi Health Benefits

· Performance Incentive Bonus

What’s on Offer

• Mission: Provide compassionate, excellent and holistic healthcare.
  Tagline:- Serve all with Love.
• Company: Guided by Catholic values, as a missionary not-for-profit hospital, we reach out and serve all our patients and visitors with love, continue to make private healthcare accessible to our community by providing reasonable price points and bill transparency. We continue to be progressive to better serve current and future generations.
• Values: Compassion, Humility, Integrity, Respect and Peace (CHIRP).
• Sustainability: Love for nature and the environment. For instance, BYO food containers at staff canteen.
• Work-Life balance: Attractive leave days to rest and re-charge.
• Work Satisfaction: An impactful role in shaping a high performing & engaging culture.

Who We Need

This position is responsible for ensuring proper and efficient preparation of patient, staff and banquet meals in their respective section.

Your key responsibilities are:

• Ensure all meals are prepared accordingly to their specifications.
• Prepare all therapeutic diets according to specification.
• Ensure that prepared meals meet a high standard in taste and presentation.
• Maintain a high standard of kitchen hygiene, safety, cleanliness and safe food storage.
• Maintain a high standard of cleanliness of all equipment used in his/her section.
• Prepare meat and seafood items by cutting, slicing, sectioning, chopping and cleaning accordingly to the requirement.
• Assist in collating of meals diet chits.
• Assist in receiving and arranging of incoming goods.
• Assemble and dish all meals during meal service.

How to Succeed

• Able to communicate effectively across diverse groups and generations.
• At least 1 year of relevant working experience.
• To perform shift duties including weekends and public holidays.
• Have a valid Food Hygiene Certificate.

• can work on publick holidays
• can work on shifts/change of shifts
• can work and stand for long hours
• at least 10 years experiences
• have relavant certificates/diploma
• hardworking and keen
• 
  
• Provide overall supervision of production activities.
• Plan, organize and lead a team of production workers to achieve production target and output, cycle time, and yield.
• Improvement in maintaining product quality and productivity. Provide a guideline to check on processes thereby assuring that work is done by the operators.
• Monitor the daily efficiency status of the line.
• Ensure good housekeeping and safety at the workplace.
• Oversee hiring and training of food production personnel
• Perform other duties as assigned.

Job scopes are, but not limited to the followings:

a. Process all ingredients in accordance with SOP/ Instructions given by the supervisor.

b. Making of sauces in accordance with SOP / Instructions given by the supervisor.

c. Marinate all meat in accordance with SOP / Instructions given by the supervisor.

d. To pack all processed products and store them in accordance with SOP/ Instructions given by the supervisor.

e. Reporting discrepancies and problems to the supervisor

f. Any other ad-hoc duties assigned by superiors

g. Ensure the kitchen meet SFA requirements, especially in utensil & staff personal hygiene.

Working Hours 8AM - 5PM

6 days work week

Salary: $2300 + $200

• Report directly to Operations Manager
• Maintain professional image and etiquette at the workplace
• Manage the daily operations of the outlet
• Provide staff counseling and handle staff grievances
• Prepare roster on a weekly basis and ensure staff is sufficient to run the daily operations smoothly
• Attend monthly meeting with management team and implement new products launches
• Passion in baking and participate in new product development
• Knowledge in pastry is an advantage
• Interact with customer and gather feedback to improve sale
• Proactive and resourceful

The Food and Beverage Service Associate is responsible for delivering friendly and efficient Food and Beverage service according to hotel Standard Operating Procedures in order to meet guest dining experience expectations.

We are hiring for the following outlet:

• Long Bar
• Raffles Courtyard
• The Grand Lobby
• Tiffin Room
• yi by Jereme Leung

Primary Responsibilities 

Food and Beverage Service

• Provides excellent service at all times to guests based on established hotel standard operating procedures.
• Greets and farewells guests and colleagues in a friendly and courteous manner.
• Assists colleagues and guests efficiently and in a professional manner.
• Takes responsibility for residents’ and guest belongings in the restaurant or bars.
• Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.
• Offers menu options and advice and takes orders.
• Offers drinks, pre, during and after meal service.
• Remembers guest’s preferences to extends personalised service.
• Takes guest’s Food & Beverage orders accurately and assures correct input in Point of Sales system.
• Double checks order list before "sending" ticket to the kitchen.
• Anticipates guest’s needs.
• Verifies guest satisfaction with each table during each course served.
• Uses the guest name appropriately and communicates it to restaurant colleagues and managers.
• Serves food in a timely and efficient manner.
• Arranges and maintains all assigned side stations and continually stocks each station before and after every shift.
• Makes sure all silver and glassware is polished, wiped and spotless.
• Keeps all side stations clean at all the times.
• Keeps chairs and banquettes clean and clear of debris.
• Marks tables appropriately to food & beverage order for each course to ensure proper delivery.
• Makes sure that all product served are accounted for on the final bill before presenting it. 
• Up keeps and clears tables between courses throughout the dining experience.
• Picks up check before guest leaves and give guests a warm farewell while thanking them for their visit.
• At the end of the shift, delivers all checks and reports to the appropriate place according to established standards. 
• Adjusts service to suit guests’ requests and personalises any interaction with the guest.
• Uses a Heartist® approach – makes guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Actively engages in upselling and adds value.
• Relays any guest complaints to manager.
• Ensures efficiency of work in dish wash, pantry, and service preparations.
• Ensures cleanliness and work safety in food preparation and service areas.
• Carries out ad-hoc duties as assigned including, but not limited to sending operating equipment for cleaning or burnishing on weekly basis, sending soil linen for exchange for clean ones and collecting Food & Beverage requisition on daily basis. 
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Learning and Development

• Participates in training activities to improve knowledge and skills.
• Attends daily briefing and monthly meeting conduct by the manager.

Responsibilities:

*Prepare, cook, and serve a variety of Western dishes, maintaining quality and consistency.

*Assist in developing new Western-style recipes and contribute to menu creation.

*Prepare food for production which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times.

Requirements:

*Must have at least 1 to 2 years of working experience cooking western food like steak, chicken and pork chop, spaghetti, burgers etc

Looking for a Food Packer to join us in our healthy food and beverage production team!

Job Description:

• Picking and sorting of ingredients
• Weighing, wrapping, sealing, packing and labelling of all finished products
• Ensure that food preparation equipment is being used safely & correctly; cleaned and maintained as per schedule
• Cleaning of individual work stations and shared kitchen spaces
• Other ad-hoc duties as requested by the Production Supervisor

Job Requirements:

• Only Singapore citizens or PR.
• No experience required. Training will be given.
• Preferably possess a WSQ Food Hygiene Certificate
• Working hours: Mon-Sat 8:30am - 5:30pm, 1 hour lunch break
• Uniform provided

JOB PURPOSE:

The F&B Service Attendant is responsible for ensuring all guests receive great experiences through the delivery of outstanding service, adhering to all established standards & procedures.

ACCOUNTABILITIES:

Responsibilities include upholding a positive culture with genuine service, a vibrant personality, personal finesse, professionalism and proactiveness towards achieving departmental goals.

1. Undertake restaurant operational tasks which includes taking of food & beverages orders

2. Display of excellent customer service at all times, greet and welcome guests in a warm and friendly manner

3. Create great customer experience and attentive towards the customers and their queries

4. Ensure prompt serving and clearing of plates after guests complete dining

5. Maintain high standards of cleanliness within the restaurant

6. Support manager in ensuring station is well maintained and well stocked

7. Any other tasks/duties as assigned by Supervisors

KNOWLEDGE / QUALIFICATIONS:

Minimum tertiary education with minimum 1 year experience in F&B service

• Manage the daily preparation and production operations.
• Ensure that all activities conform to HAACP standards, and NEA guidelines.
• Responsible for the quality of all food items prepared in the production kitchen is as per company’s standard Operating Procedures (SOP) and according to recipes.
• Produce or directly supervise the cooking of production items that require skill sets.
• Ensure that both the preparation kitchen and production kitchen are staffed adequately for maximum productivity.
• Ensure that all required food ingredients are ordered, stocked, and properly stored.
• Must comply with SFA Food Hygiene standard and Factory cleanliness are always maintained.
• Maintain inventory of production equipment and communicate any concerns or needs.
• Ensure quality control by checking our products during production & delivery.
• Any ad-hoc duties will be assigned as needed.

Job scopes are, but not limited to the followings:

a. Process all ingredients in accordance with SOP/ Instructions given by the supervisor.

b. Making of sauces in accordance with SOP / Instructions given by the supervisor.

c. Marinate all meat in accordance with SOP / Instructions given by the supervisor.

d. To pack all processed products and store them in accordance with SOP/ Instructions given by the supervisor.

e. Reporting discrepancies and problems to the supervisor

f. Any other ad-hoc duties assigned by superiors

g. Ensure the kitchen meet SFA requirements, especially in utensil & staff personal hygiene.

Working Hours 8AM - 5PM

6 days work week

Salary: $2300 + $200