This position reports to the director. Maxin Construction & Engineering is committed to an employee-orientated, high performance culture that emphasises empowerment, quality, continuous improvement, and the recruitment and on-going development of a superior workplace.

Individual to be involved in:

1. Project planning & implementations sessions

2. Liase with external vendors & suppliers for design & build projects

3. Managing project progress and adapt work as required

4. Managing relationships with vendors,suppliers & stakeholders

5. Overseeing all incoming and outgoing project documentation

6. Participating in tender process & cost control requirements

Technical Skills & Competencies:

1. Active participation in manage projects & work areas by setting objectives, project plans, methodologies and timelines to ensure successful outcomes

2. Review, implement and oversee all cost controls, policies and procedures and oversee internal control

3. Develop and implement improvements to new/existing project procedures in order to maximize efficiency and improve project costs

4. Able to plan & monitor project progress to ensure timely completion

5. Perform all aspects of project management functions and to ensure proper post-contract administration

Duration: 6 months programme

Responsibilities:

• To assist onsite inspection, coordination works, T&C, and report preparation/submission.
• To liaise with project coordinator/sales engineer on submission of catalog/drawing to consultant for approval and coordinate with CS/ sales /production for hood fabrication and delivery if needed.
• To work closely on-site installation works.
• To assist in review on HVAC kitchen design.
• To liaise with the ISM team on the works that required their assistant
• To handle the IOT data and troubleshooting

HOW TO APPLY:

Interested applicants, please click on “Apply Now” and provide the below details in your resume.

We regret only shortlisted candidates will be notified.

Trust Recruit Pte Ltd

EA License No: 19C9950

EA Personnel: Ding Xin Er

EA Personnel Reg No: R22106669

What do we expect from you?

Under the general guidelines of the Director of Sales, the Sales Manager solicits transient and group business that enables Mondrian Singapore Duxton to meet and/or exceed set revenue goals in rooms, events, meetings, conferences and food and beverage.

The Sales department is responsible for selling the hotel and providing a relationship-oriented atmosphere for the client, who would book business into the hotel. The Sales Manager will have a defined sales territory, market segment(s), account list and/or may partner in a job-sharing setting. Their primary function is to book business from their prospecting and solicitation efforts and respond to inquiries. Based on assigned territory and market segment, it’s expected that a significant portion of time be devoted to new business development.

How your day looks like:

• Solicit new and existing accounts to meet/exceed revenue goals through telephone solicitation, outside sales calls, site inspections and written communication
• Meet or exceed personal sales solicitation call goals based on a minimum of 5 daily appointments covering existing and prospective accounts
• Responsible for administration of all support services including but not limited to responding to emails and correspondence, input and maintenance of databases
• Maintains a high profile within trade and professional associates dealing with their market area/segment(s)
• Interacts with individuals outside the hotel within their sales area including, but not limited to clients, local hotel associations and other members of the local community
• Solicit corporate, consortia and leisure accounts directly and jointly with others through the preparation, execution and completion of Action Plans
• Implements all Sales Action Plans related to their sales area as outlined in the Revenue/Business Plan
• Within established parameters, quote and negotiate prices with customer representatives confirming reservations by letter and drawing up contracts; sign for the hotel and obtain customer signature to close the transaction
• When appropriate, and with agreement with the DOSM, to attend major travel functions (trade shows, associations) that deal specifically with their marketing responsibility
• Plans sales trips, under the direct approval of the DOS, to major marketing areas, calling on accounts within their specific marketing area
• As directed, compile and input market intelligence information to the Sales Information Management system
• Develop and maintain knowledge of market trends, competition and customers
• Actively promote and produce sales leads for other sister hotels and for in house sales staff
• Establishes and maintain files on major active accounts within their marketing area/segment(s)
• Establishes and maintains effective employee relations
• Performs related duties and special projects as assigned
• Trains and develops sales executives and sales coordinator and staff reporting to them in designated sales and marketing areas
• Preparation and completion of Purchase Orders as and when required
• Undertake and complete any special projects, tasks or other reasonable request by your department head and/or Hotel Management
• Prepare correspondence to customers, internal booking reports and file maintenance
• Work with other departments within the hotel to provide quality service to customers
• Attend local trade shows, community events and industry meetings

How do I deliver this?

• Tell it like it is- Authentic, honest, you mean it, sincere, true.
• Have fun and make friends - fun, energetic, whimsical, upbeat, “wink", casual.
• I've got your back- Accountable, responsible, makes up for own promises, knows how to take ownership, follows - thru, dependable.
• Play to win - Original, cutting edge, new, "outside the box”; open to new possibilities, different.
• Right here, right now - Attentive, detail-oriented, always focused, always in the moment, precise, owns the guest.

• Allocate work to contractors and subcontractors to facilitate the smooth workflow process.
• Assess the degree of hazards and risks to ensure workplace safety is maintained.
• Communicate with the management, contractors and sub-contractors on the adjustments to cost estimates.
• Conduct the negotiations during the course of the project in order to ensure issues are resolved.
• Control project scope to meet project objectives in order to enhance project deliverables and key work activities.
• Develop cost reduction strategies to enhance the overall value of the project.
• Monitor project costs to ensure the objectives of the project are achieved in accordance to building contract law.
• Oversee and ensure compliance with standards.
• Prepare tender and contract documents in accordance to the building and construction regulations.
• Prepare the cost analysis for the project in order to ensure the overall value is enhanced.
• Provide advice on contractual claims so that the project scope is managed.

Construction Supervisor Responsibilities:

• Ensuring teams work together to deliver quality work to strict deadlines.
• Monitoring construction processes, and providing training and team building sessions are required.
• Ensuring adherence to health and safety regulations at all times.
• Performing equipment, material, and routine site inspections.
• Scheduling regular meetings with vendors, site inspectors, managers, and staff.
• Writing up reports, budgets, project plans, and presenting them to relevant stakeholders.
• Working closely with architects and other professionals.
• Staying up-to-date with safety codes and advancements in construction.
• Assisting with the recruitment and training of new staff.
• Processing paperwork and traveling to multiple sites as required.

Construction Supervisor Requirements:

• High school diploma or similar.
• Bachelor's degree in construction, business, management, or engineering preferable.
• Experience in the construction industry required.
• Experience in a leadership role recommended.
• Valid driver's license.
• Excellent written and verbal communication skills.
• Ability to focus and keep calm under pressure.
• Ability to keep track of multiple projects.

What do we expect from you?

Under the general guidance of the Director of Food & Beverage or any other authorized by the management, assist in ensuring friendly, efficient and effective service of food and beverages to all guests in a timely fashion in accordance with standards and individual guest requirements, at all times respecting the Mondrian Singapore Duxton.

How your day looks like:

• Provide friendly, courteous, and professional service at all times
• Ensure good communication with Management
• Maintain complete knowledge of all menu items
• Prepare and check tables before service
• Clear and reset tables
• Ensure that all Company practices and procedures are met when delivering food from the kitchen to the Guest
• Ensure the overall cleanliness and order of the restaurant tables, chairs, floors, and service station at all times
• Ensure that all cleaning duties are completed in allocated times to the Company standards
• Complete all opening and closing procedures
• Must be proficient in effective and efficient table maintenance
• Be assertive and attentive at ALL times
• Have thorough knowledge of all product and service procedures

How do I deliver this?

• Tell it like it is- Authentic, honest, you mean it, sincere, true.
• Have fun and make friends - fun, energetic, whimsical, upbeat, “wink", casual.
• I've got your back- Accountable, responsible, makes up for own promises, knows how to take ownership, follows - thru, dependable.
• Play to win - Original, cutting edge, new, "outside the box”; open to new possibilities, different.
• Right here, right now - Attentive, detail-oriented, always focused, always in the moment, precise, owns the guest.

We are seeking an experienced Senior Valuer with expertise in property valuation to join our team. The Senior Valuer will be responsible for managing a portfolio of clients and conducting valuation of various types of properties including but not limited to residential, commercial and industrial properties.

Responsibilities

• Manage a portfolio of clients and develop new client relationships
• Provide valuation for all types of properties in Singapore
• Produce high-quality valuation reports in accordance with local standards
• Conduct research on property markets and trends to ensure the accuracy of valuations
• Manage the valuation process from start to finish, including site inspection and measurement
• Provide indicative, valuations, data searching and carry out site inspections
• Provide expert advice to clients on property valuation matters
• Provide guidance and support to junior valuers as required
• Develop and maintain strong relationships with internal and external stakeholders

What do we expect from you?

The incumbent is responsible for storage, issue, maintaining and accounting for Food & beverage. He/She conducts periodic Audit check, inventory control, costing, general supplies and is responsible for maintaining cleanliness of the stores area as per Municipality standards.

How your day looks like?

• To check daily receiving and store keeping procedures to ensure they are being followed.
• To check goods to see they are received , issued ,documented , stored and requisitioned as per company guidelines
• To coordinate with other departments regarding storeroom operational matters where necessary.
• To issue stocks /supplies to personnel presenting duly approved requisition forms according to SOP.
• Maintain Filing of Requisition forms, ensuring that they are properly filled up and acknowledged by the requesting party. Original copy of the Requests are forwarded to cost control.
• Accepts and acknowledges deliveries received by the Receiving agent.
• Ensures that all items stored in the Freezers are properly packed in plastic bags and labelled with corresponding tags.
• Inspects all stocks regularly to determine probability of spoilage and segregates these for priority issuance.
• Ensures that we always maintain stocks within our approved Par stock.
• Market List are updated with the stock of all Freezer items daily to help the chef in ordering frozen items.
• To analyze problem areas, recommend practical solutions and monitor the results on a continuous basis.
• To check and verify all reconciled inventory reports with book balance and actual count and unit costs
• To assist the F&B Director, Executive chef and other department heads wherever necessary.
• Works closely with executive Chef and Kitchen stewarding to ensure the highest standards of Hygiene is maintained at all times at all the Storage areas.
• Perform other duties assigned by the Cost Controller /chief accountant or other seniors.
• Generates monthly reports
• Conducts audits

How do I deliver this?

• Tell it like it is- Authentic, honest, you mean it, sincere, true.
• Have fun and make friends - fun, energetic, whimsical, upbeat, “wink", casual.
• I've got your back- Accountable, responsible, makes up for own promises, knows how to take ownership, follows - thru, dependable.
• Play to win - Original, cutting edge, new, "outside the box”; open to new possibilities, different.
• Right here, right now - Attentive, detail-oriented, always focused, always in the moment, precise, owns the guest.

The Floor Manager will assist the Restaurant Manager in overseeing all facets of the outlet. He must maintain and control a high level of guest service. This is achieved by ensuring consistent and thoughtful service, demonstrated by the restaurant staff. The Floor Manager is also responsible for the hiring, training, supervising, and disciplining of the staff.

• Promote restaurant business and continually increase database contacts
• Ensure the restaurant ethos is in line with Mondrian Singapore Duxton standards are consistently maintained
• Ensure and promote compliance with all local liquor, health and sanitation regulations
• Manage and provide direction to all bar employees on the floor during shifts and events
• Hold staff accountable to uphold uniform and grooming standards to the highest level
• Ensure that staff receives consistent and proper communication (verbal, email, memos etc)
• Monitor departments performance with respect to the restaurant budgets
• Monitor and maintain proper inventory to ensure it’s in line with budgeted cost of sales
• Seek out and produce events to generate revenues for the property
• Hold staff accountable for giving an Engaging Dynamic Guest Experience to all guests on property
• Consistently monitor quality of service and product delivered on property
• Collaborate on needs of departmental staff scheduling
• Instruct staff in on-going training to uphold service standards
• Coordinate menu sponsorship deals and menu product placement
• Interview employees and provide input on talent selection
• Assess employee performance and provide feedback annually and throughout the year

How do I deliver this?

Tell it like it is- Authentic, honest, you mean it, sincere, true.

Have fun and make friends - fun, energetic, whimsical, upbeat, “wink", casual.

I've got your back- Accountable, responsible, makes up for own promises, knows how to take ownership, follows - thru, dependable.

Play to win - Original, cutting edge, new, "outside the box”; open to new possibilities, different.

Right here, right now - Attentive, detail-oriented, always focused, always in the moment, precise, owns the guest.

The Commis is required to prepare, cook and serve food and to ensure that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under the general guidance of the Executive Chef or any other authorized by the management and restaurant standards.

• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment
• Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption
• Prepare and cook food according to recipes
• Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance
• Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards
• Ensure food storage areas are clean
• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines
• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption
• Follow and ensure compliance with food safety and handling policies and procedures
• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests
• Ensure the quality of the food items and notify manager if a product does not meet specifications
• Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management
• Report maintenance issues immediately to appropriate personnel (ie, management or maintenance)
• Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations
• Ability to work under demanding and strenuous situations
• Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away
• As and when any ad hoc duties assigned

Reporting into the Executive Chef, the Junior Sous Chef is responsible for coordinating, supervising and directing all aspects of the hotel’s food operation. You are expected to provide training, build efficient SOP’s, establish and enforce specs, maintain hygiene and to develop a culture of high performance with a team identity. You are ultimately responsible for strong P&L outcomes while delivering world class dining experiences.

• Maintain the quality of Pastry products. Ensure guest satisfaction goals are achieved and/or exceeded.
• Conduct periodic vendor reviews to ensure favourable terms.
• Ensure non-standard culinary requests are met with regard to special dietary needs of guests.
• Provide support of a specialist nature to the wider hotel team. Consult with relevant department heads regularly and as necessary to ensure strong outcomes of hotelwide initiatives.
• Ensure that standards and procedures are being understood and practiced by all staff. Continuously ideate on workflow efficiencies.
• Guarantee compliance where relevant (hygiene, licensing, employment …etc)
• Identify, onboard, train and develop personnel within the department. Foster healthy and productive team culture. Manage performance and conduct periodic review of department staff.
• Be fully accountable to budget and P&L elements. Responsible for the financial management of the operation
• Set preventative maintenance schedule for all relevant operational equipment.
• Prepare reports to communicate (daily, monthly, quarterly. Etc) performance results to the executive team. Identify opportunities for improved performance and growth.

What do we expect from you?

The incumbent is responsible for storage, issue, maintaining and accounting for Food & beverage. He/She conducts periodic Audit check, inventory control, costing, general supplies and is responsible for maintaining cleanliness of the stores area as per Municipality standards.

How your day looks like?

• To check daily receiving and store keeping procedures to ensure they are being followed.
• To check goods to see they are received , issued ,documented , stored and requisitioned as per company guidelines
• To coordinate with other departments regarding storeroom operational matters where necessary.
• To issue stocks /supplies to personnel presenting duly approved requisition forms according to SOP.
• Maintain Filing of Requisition forms, ensuring that they are properly filled up and acknowledged by the requesting party. Original copy of the Requests are forwarded to cost control.
• Accepts and acknowledges deliveries received by the Receiving agent.
• Ensures that all items stored in the Freezers are properly packed in plastic bags and labelled with corresponding tags.
• Inspects all stocks regularly to determine probability of spoilage and segregates these for priority issuance.
• Ensures that we always maintain stocks within our approved Par stock.
• Market List are updated with the stock of all Freezer items daily to help the chef in ordering frozen items.
• To analyze problem areas, recommend practical solutions and monitor the results on a continuous basis.
• To check and verify all reconciled inventory reports with book balance and actual count and unit costs
• To assist the F&B Director, Executive chef and other department heads wherever necessary.
• Works closely with executive Chef and Kitchen stewarding to ensure the highest standards of Hygiene is maintained at all times at all the Storage areas.
• Perform other duties assigned by the Cost Controller /chief accountant or other seniors.
• Generates monthly reports
• Conducts audits

How do I deliver this?

• Tell it like it is- Authentic, honest, you mean it, sincere, true.
• Have fun and make friends - fun, energetic, whimsical, upbeat, “wink", casual.
• I've got your back- Accountable, responsible, makes up for own promises, knows how to take ownership, follows - thru, dependable.
• Play to win - Original, cutting edge, new, "outside the box”; open to new possibilities, different.
• Right here, right now - Attentive, detail-oriented, always focused, always in the moment, precise, owns the guest.

• Leading Asset Management Company
• Vibrant Working Environment
• AWS + Performance Bonus

Responsibilities:

• Working in a team to provide facilities management services such as (housekeeping/cleaning, carpark operations, security and fire safety) to maintain the building to its high standards.
• Liaise and supervise contractors and technicians.
• Identify defects and implement improvement works.
• Attend to feedbacks and services requested by the tenants.
• Handle administrative duties such as calling of quotations, issuing work orders and any ad-hoc duties assigned.
• Reporting to Building Manager.

Requirements:

• Diploma in Building Services / Engineering or equivalent.
• Minimum 2 years of experience managing commercial buildings.
• Good interpersonal skill, responsible and ability to manage multi-tasks simultaneously.

Working Location: Raffles Place

Working Hours: Mon- Fri 8.30am - 6.00pm

To apply, please submit your detailed CV with the following details for faster processing:

• Reason for leaving
• Expected salary
• Earliest availability date

You may also visit our careers page at https://www.careers-page.com/cadmusresources/job/L33XXW4V to upload your CV.

We regret that only short-listed candidates will be contacted shortly.

The primary job scope will covers bookkeeping related duties such as full set data entry, related administrative work and other accounting / administrative tasks. Assists with the preparation of trial balance, basic financial statements, simple consolidated financial statements and other schedules as required.

• Process and enter all business transactions (transactions and events relating to sales, purchases, receivables, payables, cash, etc.) for the respective organisation into the accounting system using principles of double-entry accounting.
• Maintain accurate financial records and statements.
• Retrieve/extract system reports from the accounting system.
• Preferably familiar with QuickBooks software, Microsoft Office (especially Excel) and general computer knowledge.
• working days : 2days per week 8.30 to 5.30)