As the Assistant Restaurant Manager at IPG Hospitality's upcoming Indian restaurant, you will play a crucial role in supporting the overall operational and managerial functions of the establishment. Reporting directly to the Restaurant Manager, you will contribute to creating a positive and memorable dining experience for our guests while ensuring the smooth day-to-day operations of the restaurant.

Responsibilities:

Operational Excellence:

Assist in overseeing daily restaurant operations, including opening and closing procedures.

Ensure compliance with health and safety regulations and uphold quality standards.

Monitor and manage inventory levels, placing orders as needed and optimizing stock rotation.

Customer Service:

Foster a customer-centric environment by training and leading the front-of-house staff in delivering exceptional service.

Address customer inquiries, concerns, and feedback promptly and professionally.

Collaborate with the team to create a welcoming and enjoyable atmosphere for guests.

Staff Management:

Assist in recruiting, training, and supervising restaurant staff.

Schedule and manage employee shifts to ensure adequate coverage during peak hours.

Motivate and inspire the team to maintain high levels of performance and customer satisfaction.

Financial Management:

Support the Restaurant Manager in budgeting and financial planning.

Monitor sales, expenses, and profitability, implementing cost-control measures when necessary.

Assist in preparing and analyzing financial reports.

Quality Control:

Work closely with the kitchen staff to ensure consistency and quality in food presentation and taste.

Conduct regular inspections to maintain cleanliness and hygiene standards.

Address any issues related to food quality or service promptly.

Training and Development:

Provide ongoing training and development opportunities for staff to enhance their skills.

Foster a culture of continuous learning and improvement within the team.

Event Coordination:

Collaborate with the events team to plan and execute special events or promotions.

Ensure seamless coordination between front-of-house and back-of-house during events.

Qualifications:

Proven experience in a supervisory or managerial role within the restaurant industry.

Strong understanding of restaurant operations, including food and beverage management, customer service, and staff supervision.

Excellent communication and leadership skills.

Knowledge of health and safety regulations and basic financial management.

Ability to work flexible hours, including evenings, weekends, and holidays.

Passion for delivering an exceptional dining experience and a genuine interest in the hospitality industry.

Join us on this exciting culinary journey and be an integral part of creating a memorable experience for our guests at IPG Hospitality's new Indian restaurant!

about the client

Our client is a retail and lifestyle company with multiple business lines including hospitality and unique F&B concepts. The organisation has a very strong people culture and practice an open-working environment with hybrid work arrangements, and is based in the Central Business District. They are looking for a Payroll and HR Executive to support their singapore operations.

about the job

Reporting to the HR Manager, you will be responsible to:

• Prepare and administer in-house bi-monthly payroll
• Support HR operations including onboarding and offboarding, benefits administration, work pass application and renewal, claims and grants applications
• Maintain and upkeep of employees’ payroll records, reports, taxes and deductions
• Support other HR projects and IT requirements as required

skills and experience required

• Degree/Diploma in Human Resources Management, Business Administration or equivalent
• Minimum 2 years of payroll and HR operations experience
• Self-motivated, able to multi-task and work in a fast-paced and dynamic environment
• Detailed oriented and strong proficiency in Microsoft excel

*Working closely with the Chef De Cuisine (head chef) and his assigned personnel: supporting Sous/Junior Sous Chef; running the entire daily kitchen operations and also for outside catering events.

*Preparation/delegating of mise en place as written/verbally instructed by superior .

*Ensuring consistency in work performance; overseeing junior kitchen staff members: demi chef/cook/ trainees; learn and study the full knowledge of the menus and their recipes.

*Maintain proper stock for smooth running of daily restaurant operations

*Ensuring proper handling and storage of all food items (First-in-First-out) in accordance with the company /Head chef's standards.

*Always ensure quality control and food presentation as per standard company recipes (restaurant/outside catering) , ensuring all portion controls are strictly adhered to following the head chef's practices.

*Inspect quality of food upon receipt and sign off delivery order in accordance with company policy (all staff members to use probe thermometer for checking of food temperature during receiving and to duly filled up FSMS monitoring form)

*Assisting Head chef/keep him updated; to oversee for stock items that are fast moving and for those that are not moving

*To ensure with good hygiene and personal grooming standards, ensure working with safety for yourself and all fellow colleagues and adhere to Risk Management/safety practices.

*Enjoys being challenged, committed to serving food of the highest quality.

*Have good initiative, a self-starter and a team player.

*To assist in monthly inventory for the entire kitchen..

*Monitoring portion and waste control to maintain profit margins.

*Perform any other duties as assigned by the management/CDC/Restaurant Manager

*Carrying out daily general kitchen duties which include, but not limited to,

setting up and cleaning of kitchen equipment/cleaning of kitchen surfaces, floors and storage areas, trash disposal, organise and ensure kitchen space is clean and tidy in accordance with food safety and hygiene standards etc.

Requirements:

· Meticulous, keen attention to detail and creativity.

· Capable of working in a fast-paced environment.

· Positive attitude and good communication skills

· Solutions-oriented, results driven and problem-solver

*Those with a degree certification- please Contact 97333729 for a career pathway chat

Job Description & Requirements

Description:

Have passion of luxury goods, handbags, watches, shoes, clothes and accessories.

1. Familiar with social medias, FB, INS, Tiktok, Red and more
2. Familiar with social media ads manager, esp INS, FB
3. Good at social media content create, daily bases
4. Photoshoot and short video edit skill are required
5. Get sales leads from social medias
6. Promote products and handle customer enquiries online & offline
7. Open to be a Live Host will be a good plus

Requirements:

1. At least 2 year(s) of working experience in the related field is required for this position.
2. Sales-oriented, Works well with Sales-targets
3. Familiar with social media tools and video edit softwares
4. Fast computer typing speedy, quick learner preferred
5. Can working under pressure, and independently
6. Be able to communicate in English & Mandarin(to liaise with Mandarin speaking associates)
7. Applicants without experience are welcome to apply
8. Walk-in Interview also welcome, Marina One #01-03, or WA: +65 81814221 for more

Butler - Hospitality Service

The Embassy of the United Arab Emirates in Singapore is seeking a highly skilled and experienced male butler, to join our esteemed team. As a diplomatic mission, we are committed to delivering exceptional service to our distinguished guests, including diplomats and VIPs. If you are a male candidate within the specified age range, have a passion for hospitality, possess outstanding drink-making skills, and are committed to maintaining a high standard of service, we invite you to apply for the position of Hospitality Specialist.

Job highlights:

· Comprehensive Group Medical Insurance Coverage

· Entitled to Annual Leave of (22) twenty-two working days.

Responsibilities:

· Beverage Service:

o Prepare and serve a variety of hot and cold beverages to diplomats and VIP guests.

o Ensure the highest standards of quality and presentation in beverage preparation.

o Familiarity with a range of international beverages is a plus.

· Guest Interaction:

o Provide courteous and professional service to diplomats and VIP guests.

o Anticipate and fulfil guests' needs to ensure a positive and memorable experience.

· General Hospitality:

o Assist in organizing and executing events hosted by the Embassy.

o Collaborate with the team to maintain a welcoming and comfortable environment.

· Office Support:

o Provide assistance with photocopying and scanning tasks.

o Assist with other general office support tasks as needed.

· Miscellaneous Tasks:

o Perform general office cleaning duties to uphold cleanliness standards.

o Assist in other miscellaneous tasks and responsibilities as needed.

Qualifications:

· Diploma in Food & Beverage and Hospitality

· Proven experience in the hospitality & F&B field, with a focus on beverage service.

· Exceptional customer service and communication skills.

· Ability to handle high-pressure situations with professionalism.

· Previous experience serving diplomats or VIPs is advantageous.

· Flexibility to perform various tasks, including office support, cleaning, and event assistance.

Requirements:

· Male candidate aged between 25-35 years old.

· Minimum [2] years of experience in a similar role.

· Knowledge of diplomatic etiquette and protocol is a plus.

· Demonstrated ability to work independently and as part of a team.

· Must be reliable, punctual, and well groomed.

How to Apply:

If you are, a qualified male candidate and are excited about the opportunity to contribute to the hospitality services of the Embassy of the United Arab Emirates in Singapore, please submit your resume, cover letter, and references to:

- [email protected]

- [email protected]

Please note that only shortlisted candidates are contacted for interview.

Job responsibilities include, but are not limited to:

*Specialised in French/Mediterranean (preferred)/Western, must have at least 3 years of experience in overall modern and creative cuisine style.

*Must have a passion, deep and clear understanding of French- food history (Preferred), tradition and culture.

*Excellent leadership skill and lead by example and take complete ownership of the restaurant in the absence of Sous Chef/Head Chef .

*The ability to command and lead a high volume kitchen with good food safety qualifications.

*Must have personal flair and experimentation to alter a familiar dish and create new combinations.

*Working closely with the Head Chef and his assigned personnel : Sous Chef, running the entire daily kitchen operations/outside catering.

*Preparation/delegating of mise en place as written/verbally instructed by superior (head chef/Sous): (for having all ingredients measured, washed, cut, peeled, sliced, grated, etc before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out.) hot and cold dishes and executing requests based on required specifications (according to manual/verbal understanding): appetizers, meat, salad and desserts on daily menus in restaurants and during events.

*Ensuring consistency in work performance; overseeing junior kitchen staff members: chef de parties/demi chef/cook/trainees, have the full knowledge of the menu and its ingredients (especially regarding ingredients with allergens).

*Maintain proper stock for smooth running of daily restaurant operations

*Ensuring proper handling and storage of all food items (First-in-First-out) in accordance with the company standards and sanitation regulations with Singapore Food Agency .

*Always ensure quality control and food presentation as per standard company recipes, ensuring all portion controls are strictly adhered to following the head chef’s practices

*To brief all junior members to Inspect quality of food upon receipt and sign off delivery order in accordance with company policy (standard protocol for checking of food temperature during receiving of goods).

*To ensure good hygiene/food safety and personal grooming standards, ensure working with safety for yourself and all fellow colleagues. At all times to be cautious, bear in mind and put in use for Risk Management

Requirements:

*Maximise profitability for the outlet

*Displays curiosity, learn and understand new culinary trends to give feedback for innovations in the hope to gain more profitability for the company and also for your career growth to the next level within the company.

*Enjoys being challenged, committed to serving food of the highest quality

*Have good initiative, a self-starter and a team player.

*To assist in monthly inventory for the entire kitchen and for Outside Catering

*Monitoring portion and waste control to maintain profit margins

*Perform any other duties as assigned by the management/Executive Chef/Restaurant Manager

Main duties include, but are not limited to:

*Reporting to Executive Chef and or his assigned personnel: Manage daily operations of the pastry and bakery sections of the restaurant and also for outside catering.

*Creating pastries, baked goods, and confections by following a set recipes that are set by the Executive Head of the restaurant and outside catering.

*Follow proper handling and right temperature baking for all food products.

*Supervise and coordinate for cakes, pastries and desserts preparation and presentation.

*Responsible, Accountable and Supportive to team members.

*Monitoring the stock of baking ingredients, ordering new supplies when needed and within budget.

*Operate with care and maintain all department equipment and report malfunctions.

*Maintain cleanliness and sanitation in all work areas. Workplace safety and abide by all SOP for food safety etc

*Maintain a lean and orderly cooking station, adhere to health and safety standards of hygiene and cleanliness. At all times to bear in mind for “Risk Management Plan and abide by the Food Safety Management System for recording of all monitoring forms “.

Requirements

· Meticulous, keen attention to detail and creativity.

· Good working knowledge of baking techniques and the pastry-making process .

· 1 or more years’ experience working within the food industry as a pastry baker (applying as Chef De Partie or relevant role).

· Capable of working in a fast-paced, production environment.

· Positive attitude and Good communication skills

· Solutions-oriented, results driven and problem-solver

Resposibilities:

• Attend weekly Ops meetings with respective business units / properties. Consult with line management providing HR guidance when appropriate. Analyze trends and metrics in partnership with Group HR to develop solutions, programs and policies.
• Manage and resolve complex employee relations issues. Conducts effective, thorough and objective investigations.
• Maintain in depth knowledge of legal requirements related to day-to-day management of employees such as Employment Act / Labor related information etc, reducing legal risks and ensuring regulatory compliance. Partner with legal department as needed/required.
• Provides day to day performance management guidance to line management (coaching, counseling, career development, disciplinary actions). Works closely with management and employees to improve work relationships, build morale, increase productivity and retention.
• Provides HR Policy guidance and interpretation. Develop contract terms for new hires, promotions, transfers.
• Provide guidance and input on business unit restructures, workforce planning, succession planning. Identify training needs for business units and individual executive coaching needs.
• Participate in evaluation and monitoring of success of training programs. Follow-up to ensure training objectives are met through Touch Points.

Requirements:

• Minimum of 5 years of experience in HR and at least 2 years in HRBP role with Bachelor Degree in HR
• Working knowledge of multiple human resource disciplines including compensation practices, organizational diagnosis, employee and union relations, diversity, performance management, local employment act or labor law.
• Proficiency in Microsoft Office/Excel
• Excellent consulting skills. Excellent client management and business literacy skills.
• Strong conflict management skills, interpersonal and negotiation skills.
• Excellent verbal and written communication skills.
• Develop strong trusting relationships in order to gain support and achieve results.
• Effectively envision, develop, and implement new strategies to address competitive, complex business issues.
• Ability to understand issues domestically and communicate effectively. Be flexible and available to interact with employees at all levels.
• Be self-directed and motivated. Take initiative to identify and anticipate client needs and make recommendations for implementation.

ROLE OVERVIEW

The role of HR Director, Mandala Group is responsible for the smooth and profitable operation of the company’s human resource department.

Supervise and consult management on strategic staffing plans, compensation, benefits, training and development, budget, and labour relations.

Develop a culture that enables employees to perform according to Mandala’s Vision. Mission. Values.

Effectively plan, design, develop, and evaluate human resource-related initiatives that support organizational strategic goals.

Lead performance management, talent assessment, and effective labour relationships, including negotiating and administering labour agreements.

Supervise staff and report to the Board of Directors on issues regarding implementing policies and procedures, the safety of the workforce, recruiting and hiring high-performing employees, labour legislations, and other human resources issues.

Direct the development and implementation of organizational development programs, employee orientation and training programs, benefit plans, policies and guidelines, database management procedures, equal opportunity employment programs, and employee record and documentation policies.

Evaluate effectiveness through compiling and analyzing data and distributing various reports on HR metrics to ensure needs are met.

Ensure compliance with local laws and industry regulations, advising department managers on legal implications of HR issues related to discipline and employee grievances.

Plan and oversee the HR department budget.

KEY OBJECTIVES & DELIVERABLES

HR Strategy, Leadership, and Coordination

· Develop a strategic approach to human resources and execute these strategies.

· Lead and support a continuous change agenda advising on people's decisions to drive effectiveness.

· Ensure that HR issues are given full consideration in all decision-making.

· Work to develop appropriate human resource policies and standards to ensure effective, fair, and equitable management of employees throughout the organization.

· Provide advice, information, and support across the organization on HR policies and procedures in line with best practices.

· Focus on the continuous improvement of HR processes and procedures.

· Prepare reports for management in relation to employee turnover, new hires, resignations, training and development, etc.

Recruitment

· Ensure that the recruitment standards are professional and rigorous and maintained at the highest practicable level.

· Involvement in senior-level resourcing, including interviewing candidates and completing onboarding.

· Build a strong talent pipeline with the Regional and International HR Teams.

· Stay abreast of market data for salaries to assist with salary planning and benchmarking for new roles.

Talent Management & Retention

· Execute talent, retention, and succession planning initiatives.

· Work with the HR Teams on Talent Management Strategy and the annual Career Path Assessment process.

· Support, communicate, and advise senior management on their talent development initiatives.

· Ensure the Mandala Vision. Mission. Values. resonate throughout any HR initiatives.

Compensation, Benefits, and Commissions

· Analyse trends in compensations and benefits to ensure the organization attracts and retains top talents.

· Work closely with the C-suite and Directors to implement a Commission and Incentive Scheme Structure for all levels of the Organisation to promote Performance Excellence and reward the team’s professional achievements.

Training and development

· Propose a HR Strategy and Budget for Team Professional Development.

· Coach and empower all Regional and International HR Teams to work alongside the Departmental Managers to execute approved training programs.

Performance Management

· Oversee the performance management of the employees through the HR Teams, including job description formulation, assessments, and promotions.

· Implementing performance appraisals, training, and feedback across the Organisation quarterly and annually.

· Drive best practice and act as counsel to Management on all issues of employee performance.

Legal and Compliance Practices

· Ensure up-to-date employment policies align with local legislation across all territories.

· Continual policy and process development, and amending and implementing policies and procedures in line with employment law regulation.

OTHER INFORMATION

THE RIGHT PERSON

· A passion for hospitality and delivering exceptional lifestyle experiences.

· Great attention to details.

· Extremely disciplined and focused to achieve agreed targets within given deadlines.

· Broad thinker.

· Able to understand the business and apply consistency and value-adding HR initiatives.

· Experience in driving change and integration.

· Quick thinking and comfortable in a creative setting and a fast-paced environment where each day brings new challenges and rewards.

· A self-starter; happy to pitch into the day-to-day necessary tasks and prioritize long-term projects.

· Excellent work ethic and grounding of discretion and confidentiality.

· Commercially astute.

· Able to interpret and analyze numerical data and information.

· Degree in Human Resources Management or related field advantageous.

THE RIGHT EXPERIENCE

· 10+ years’ experience in HR, preferably in a multinational marketing/communications company.

· Strong Regional experience across South East Asia.

· Up-to-date knowledge of HR policies, processes, and tools across the region

· Good verbal and written communication skills to communicate with multinational network individuals and the local agency.

· Proven experience with HR systems.

The role reports to: Board of Directors.

Key responsibilities include, but are not limited to:

1. Assisting the restaurant manager (RM) working towards the restaurant's operating budget for the profitability of the restaurant.
2. Coordinate daily front of the house operations; daily briefing and overseeing kitchen members.
3. Respond efficiently and accurately to customers complaints and updating RM of such matter
4. Always ensure and maintain consistency of product quality presentation as set by Head Chef/RM/management.
5. Training and supervising service staff members to lead & motivate team to achieve sales target by upselling of beverage/food items and maintaining customer satisfaction.
6. To constantly brief all service staff members on promotions, updating/displaying of marketing collateral on time and be accountable for the profit and loss of the restaurant.
7. Assisting RM for accountability for planning strategies to ensure that business plan is delivered
8. Ensure cash handlers adhere to cash handling & banking procedures
9. Optimize labour productivity by translating forecast sales, transaction counts and average check into day-to-day scheduling (lead staff in the opening and closing of the outlet).
10. Manage monthly FOH inventory, weekly ordering and receiving (FSMS-monitoring forms are duly filled daily)
11. Ensure to comply with good hygiene and personal grooming standard, food safety, cleanliness and food presentation standard. At all times to be cautious, bear in mind and put in use for Risk Management Plan and FSMS (Food Safety Management System).
12. Must have good knowledge of the restaurant menus and their recipes. Always deliver the company brand promise and provide exceptional customer service.
13. To be aware of what competitors are doing and report to the RM.
14. All other ad-hoc duties as assigned that are relevant for the profitability of the restaurant.

Requirements

· Meticulous, keen attention to detail and creativity.

· 2 or more years’ experience working within the food industry- is a must.

· Capable of working in a fast-paced environment.

· Positive attitude and Good communication skills

· Solutions-oriented, results driven and problem-solver

Responsibilities:

• Manages end-to-end recruitment process including posting vacancies, reviewing resumes, conducting interviews with the hiring managers, conduct reference checks and extending employment offers.
• Follows up on necessary processes and documentation for new hires.
• Updates recruitment tracking data and prepares ad-hoc employee reports as needed.
• Partners with HR Business Partner to develop talent pipelines.
• Sources passive candidates through networking, cold calling, social media, and employee referrals.
• Develops and administers sourcing strategies for identifying and recruiting potential new hires.
• Acts as a liaison to all sourcing contacts.
• Plans, designs, and coordinates recruitment events such as in-house walk-in interviews and job fairs.
• Evaluates the effectiveness of recruitment campaigns.
• Conducts campus recruitment and builds strong rapport with universities/ colleges/ institutions and associations.
• Handles advertising (print and website) and employee referral programs.
• Manage search firms and agencies and monitors vendor performance metrics.
• Focuses on reducing time to fill and cost per hire while increasing quality of hire.
• Maintains up-to-date knowledge of recruiting issues, trends, and labour laws.
• Handles ad hoc projects and any other administrative duties as required.

Requirements:

• A Bachelor Degree holder with a specialisation in Human Resources or a related discipline.
• Minimum 1 year of experience in HR.
• Effective communication and interpersonal skills
• Excellent analytical, problem-solving and time management skills
• Meticulous and well-organised by nature
• Ablility to work under pressure in a fast-paced environment.
• Capable of managing volume and mass recruitment.

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

Job Description:

• Strategize and design roadmap to grow and future-proof the membership programme, from revenue generation and data management to marketing technology and member experience.
• Develop marketing automation journeys and create personalized email content on Salesforce Marketing Cloud (SFMC), perform database segmentation and run regular A/B tests to drive engagement and return stays.
• Analyse performance of membership growth and engagement, marketing automation and email campaign performance using Salesforce Marketing Cloud (SFMC), Google Analytics, Looker Studio and email deliverability tools.
• Plan and execute multi-market initiatives, both digital and offline, to acquire and engage members.
• Provide governance and training to internal stakeholders, where necessary, on the membership programme.

Job Requirements:

• Ability to thrive in a fast-paced, dynamic environment, while being detail-oriented
• Minimum 4-6 years of work experience in email marketing/marketing automation and/or loyalty programme management
• Strong copywriting skills
• Strong analytical skills
• Hands-on experience with Salesforce Marketing Cloud (SFMC) will be advantageous

Job Description:

• Market a portfolio of serviced residences in Singapore. Manage a portfolio of clients in accordance to designated account/industry distribution
• Expand and build long term business relationships with existing business by providing consistent sales services, telephone sales, visits, following up on inquiries and rapport building through corporate events
• Identify and develop new business in assigned cluster through telemarketing, sales activities, market research and networking
• Achieve monthly sales targets and KPIs
• Devise and implement marketing strategies, sales activities and networking
• Any other duties that are assigned by Management from time to time including assignment to any other department/projects commensurate with the experience, position of the individual and the requirement of the group. to maximise revenue opportunity. Conduct site inspections

Job Requirements:

• Diploma or Degree in Hospitality/ Tourism/ Hotel Management or equivalent
• At least 3 years of relevant experience, preferrably in hospitality industry
• Excellent communication, interpersonal, networking and organisational skills
• Strong negotiation and presentation skills
• Able to work well under pressure in a fast paced environment
• Ability to work both independently and as part of the team

Job Description:

• Be the primary liaison for hotels, efficiently addressing urgent and important requests.
• Ensure adherence to company policies during all engagements.
• Address inquiries and provide detailed explanations or arrange training sessions to support BUs efficiently.
• Continually enhance training materials and methodologies for optimal BU support.
• Timely processing of PRs and POs, ensuring the team’s workload is effectively managed.
• Engage in procurement process improvement projects, aiming for enhanced efficiency and effectiveness.
• Lead and mentor a 5,6-member team, ensuring adherence to policies and smooth operations.
• Document and address challenges promptly, escalating them when necessary.
• Gather and analyze feedback from the team and BUs to refine procurement processes.
• Actively participate in projects aimed at improving procurement processes and outcomes.
• Collaborate with diverse teams (IT, Finance and Operations) to optimize procurement practices.

Job Requirements:

• Minimum Education: Bachelor’s Degree in relevant field.
• Minimum 3 years of procurement experience, preferred to be related with hospitality industry.
• Ability to create framework and matrix from the ground up.

The Commis Cook is responsible for being part of the culinary team in driving stellar business profitability and productivity, providing outstanding service and adhering to all established standards & procedures.

ACCOUNTABILITIES:

Responsibilities include upholding a positive culture, ensuring quality, taste & presentation with attention to each preparation, that builds our strong reputation and brand with loyal following:

1. Ensure every task is executed up to our strong standards, including mise en place.
2. Prepare, cook & plate with precision according to recipes set that meets the specifications in quality and presentation in a timely manner.
3. Avoid & minimise any food wastage, adhering to cost control measures with accuracy in the measurements of kitchen ingredients and food portions.
4. Adhere to set standards, procedures, department rules and sanitation requirements, constantly improving upon for further effectiveness.
5. Operate kitchen tools & equipment safely and responsibly, communicating any repairs needed.
6. Ensure all products received are of high quality & consistent as per specifications according to business needs, taking the necessary actions accordingly otherwise.
7. Conduct duties required for kitchen inventory with accuracy.
8. Deal with stock rotation and ensure proper food temperatures during preparation, cooking and organisation of storage. Maintain any food/ temperature logs accordingly.
9. Follow through all kitchen opening, closing and administrative duties as directed, clearly communicating any assistance required, or anticipations of excess or insufficient ingredients.
10. Constantly sharpen & strengthen culinary skills through training and/ or self-study, being a role model to any junior team members.
11. Adhere to the implementation of all action plans according to directions of the team.
12. Ensure high standards of hygiene, sanitation & cleanliness in all areas, with all workplace safety and hygiene regulatory guidelines followed at all times.
13. To maintain flexibility to perform other duties and projects as required and deemed necessary to support the Hotel’s overall business objectives.

KNOWLEDGE / QUALIFICATIONS:

1. A diploma holder preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required. Minimum 2 years of relevant experience.

SKILLS:

1. Knowledgeable and passionate about European and Asian cuisine preferred, with the ability to multi-task & work efficiently under pressure.
2. Positive, attentive, adaptive, strong team player and well-disciplined with an eye for detail, whilst still having the ability to work independently with minimum supervision.

As a Sous Chef specializing in Indian cuisine, you will play a crucial role in our kitchen's day-to-day operations. You will work closely with the Head Chef to ensure the consistency and excellence of our menu offerings. The ideal candidate is not only a skilled and creative chef but also possesses strong leadership qualities to manage and inspire the kitchen staff.

Key Responsibilities:

Menu Development:

Collaborate with the Head Chef to create and refine the restaurant's Indian menu.

Introduce innovative and authentic dishes while maintaining a balance between tradition and modern culinary trends.

Kitchen Management:

Oversee daily kitchen activities to ensure a smooth and efficient workflow.

Monitor food quality, presentation, and adherence to recipes and standards.

Staff Supervision:

Provide leadership and guidance to kitchen staff, fostering a positive and collaborative work environment.

Conduct training sessions to enhance the team's skills in Indian cooking techniques and flavors.

Quality Control:

Maintain high standards of food quality, taste, and presentation.

Conduct regular tastings and inspections to ensure consistency.

Inventory Management:

Manage inventory levels of ingredients, spices, and other kitchen supplies.

Collaborate with the procurement team to ensure timely and cost-effective sourcing.

Hygiene and Safety:

Enforce strict adherence to hygiene and safety standards.

Conduct regular kitchen inspections to identify and address potential hazards.

Collaboration:

Coordinate with other departments, including front-of-house staff, to ensure seamless communication and customer satisfaction.

Collaborate with the management team on special events, promotions, and catering opportunities.

Qualifications:

Proven experience as a Sous Chef or Senior Chef de Partie in an Indian restaurant.

In-depth knowledge of Indian culinary techniques, spices, and regional variations.

Strong leadership and communication skills.

Creativity and ability to contribute to menu development.

Excellent time management and organizational abilities.

Knowledge of hygiene and safety regulations.

Our client - a prestigious luxury watch brand is hiring for a Hospitality Manager, this role will oversee and elevate the guest experience to match the excellence of their brand. They are seeking an experienced and passionate individual with a background in hospitality management, a keen eye for detail, and a dedication to providing unparalleled service.

Key Responsibilities:

• Manage and coordinate all aspects of hospitality services within the brand, ensuring the highest level of service delivery.

• Develop and implement strategies to enhance the overall guest experience, maintaining brand standards and fostering loyalty.

• Oversee the day-to-day operations of the hospitality team, including scheduling, training, and performance management.

• Collaborate with various departments to ensure seamless integration of hospitality services with other brand initiatives and events.

• Monitor guest feedback and satisfaction levels, implementing improvements and addressing concerns as necessary.

• Manage budgets and expenses related to hospitality operations, optimizing resources while delivering exceptional service.

Qualifications:

• Bachelor's degree in Hospitality Management, Business Administration, or related field preferred.

• Proven experience in a hospitality management role within the hospitality/tourism industry

• Exceptional interpersonal and communication skills, with the ability to interact effectively with guests, team members, and stakeholders at all levels.

• Strong leadership abilities with a demonstrated track record of motivating and inspiring teams to deliver exceptional service.

If you are passionate about hospitality and dedicated to delivering exceptional service in a luxury environment, we invite you to apply for the Hospitality Manager position by clicking 'Apply Now' or submit your CV to [email protected]

Referrals are welcome too!

Our Client

Our client is a Market leader in the Hospitality Industry in Singapore and they are now seeking an experienced Legal Counsel to join their team in Singapore.

The Role

• Providing legal services and and conducting legal and compliance risk assessment
• Draft, review, negotiate and advise department team, business partners and service provider on contracts in accordance to the company's standards and policies, including ensuring statutory compliance with relevant company law
• Obtain and evaluate legal advice and counsel from local attorneys who are experts in hotel development and management contract issues when needed

To Qualify

• Candidate must possess at least a Bachelor's Degree, Post Graduate Diploma, Professional Degree, Law or equivalent
• At least 3-5 year(s) of working experience in the related field is required for this position.
• Preferably Managers specializing in Law/Legal Services or equivalent.
• Full-Time position(s) available.

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License No: 11C3510 / EA Reg ID: R1658237

JOB PURPOSE: The Supervisor is responsible for supporting the management of the F&B operations and ensuring business profitability and productivity, alongside leading the team by example in providing outstanding service, adhering to all established standards & procedures.

ACCOUNTABILITIES: Responsibilities include creating and upholding a positive culture, with genuine service and operational excellence through effective systems and a motivating work environment.

1. Supervising day-to-day operations for the F&B department including the restaurant, In-Room Dining & Mini-bar as appointed, ensuring quality standards.

2. Ensure daily floorplans, task & station assignments are properly planned & inspected. Understand all employee positions sufficiently to perform duties in employee’s absence.

3. Schedule, input & ensure accurate stock count for managing purchases ranging from equipment to F&B, according to budget/ par levels, managed according to business levels.

4. Ensure sufficient staffing levels are maintained, with training & development planned, implemented & monitored for junior team members; induction and mentorship with continuing development opportunities, supporting their employment & growth journey.

5. Assist with the creation and constantly monitor that standard operating procedures are being upheld and improved upon for further effectiveness.

6. Support the review and implement action plans according to reports covering matters ranging from HR, Sales, Finance and guest feedback which must be obtained regularly.

7. Ensure all team members have proficient product & service knowledge along with guest details for smooth operations. Operational and guest challenges must be investigated, resolved & reported to Manager on Duty appropriately and in a timely manner.

8. Assist with administrative duties such as rostering considering productivity as required.

9. Schedule & arrange necessary maintenance, cleanliness & deep cleaning for the venue.

10. Ensure venue adherence to all relevant licensing laws, hygiene & safety guidelines, as well as the team’s adherence to company policies at all times.

11. Any other duties as assigned.

KNOWLEDGE / QUALIFICATIONS: 1. Minimum tertiary education with 4 years experience in the food & beverage or related professional area or 2 year degree from an accredited university in hospitality related major. Minimum 2 years of supervisory experience.

SKILLS:

1. Good leadership, organizational, communication & interpersonal skills, written & conversational English. Outlook & MS Office savvy, good knowledge on wines, spirits, cocktail & barista-skilled preferred.

2. Reliable, attentive, adaptive, strong team player with an eye for detail, whilst still having the ability to work independently with minimum supervision

Responsibilities

• To be able to work with the Project Team in project management and design issues;
• Ensures project design intent and objectives are executed;
• Supports project teams in design, documentation and presentation of project;
• Manages contractual issues together with Contracts department;
• Ensures drawings comply to authorities requirements;
• Controls and manages issuances of changes and documents to ensure consistent quality;
• Contribute to the Organization operational and management system;
• Responsible for the overall planning, implementation and completion of projects within specified cost, time and quality;
• Maintains compliance with the relevant regulatory and legislative requirements at all times;
• Plays an active role in contributing to the organisation’s continuous improvement initiatives;
• To conduct technical meetings with the Client, Consultants and Contractor for on-site issues and progress;

Requirements

• Degree / Diploma in Interior Design or equivalent;
• Minimum 8 - 10 years relevant experience in Hospitality.
• Possesses strong communication and interpersonal skills to engage and manage various stakeholders;
• Resourceful and has excellent planning and time management skills;
• Proactive and detail-oriented;
• Able to work under pressure and manage multiple projects;
• Required to go on-site occasionally.

Job Responsibilities including, but not limited to:

*Reporting to the Director of Operations and or his assigned personnel working towards the restaurant’s annual operating budget.

*You will be in charge of events/sales cold calls: corporate/internal events and following through via email confirmation to meet customers' expectations. In-charge of all in-house reservation systems: checking and replying of all emails; including upcoming reservations/updating/blocking room status for private events including sending of events proposal etc .

* Take charge for the Table DB reservation systems, events enquiries via phone, email or walk-in guest for viewing of private rooms etc.

*You must, at all times, work together as a team with other fellow colleagues, managing the restaurant operations during corporate/events meal periods to ensure that company standards and steps of service are met through all guests' interactions.

*For event operations: ensuring that checklists, requisitions and proper opening and closing functions are being completed for each event.

*Communicate with guests and employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information and always check with superior whenever having doubts ( no second guesses).

*Ensuring that all steps of services as outlined in training materials, verbally or hard copies issued by the GM are being followed thru.

*Interact positively with customers, promoting restaurant/company and services.

*To follow through for invoice billing after each event.

*Assisting in planning and setting up for special events, corporate dining etc.

*To ensure that risk management plans and workplace safety plans are always in place at all times.

*Coordinate with the manager/marketing team in organizing meetings and special events as requested.

*As a GRO, you are responsible for greeting guests and serving the needs of guests who patron our restaurant.

*Responsible for organizing and maintaining order within the restaurant reservations area, including the logging of bookings and enquiries. Specifically, you will be responsible for performing the following tasks to the highest standards:

* Plan and coordinate all promotional activities targeting clients/ schedule activities for guests.

*Assisting GM, working towards the same goal for accountability in planning strategies to ensure that the company business plan is delivered.

Demonstrate a good knowledge of the restaurant menus and wine lists and readiness to answer any enquiries from the guest.

*Always ensure and maintain consistency of product quality presentation as set by company and manager.

*To achieve sales targets by upselling beverages/food items and maintaining customer satisfaction.

*Ensures to compliance with regulatory compliance for hygiene; health, food safety , risk management and working in a safe environment for all employees and during deliveries.

*Performs additional responsibilities, although not detailed, as requested by the general manager/and or his assigned personnel at all times.

Requirements:

*Meticulous, with an eye for detail.

*Able to liaise and coordinate effectively with different departmens with the company, and with external stakeholders.

*Ability to work under tight deadlines and to work independently.

Solutions-oriented, results driven and problem-solver.

Please send resume to : [email protected] (Please contact 97333729 for a chat)

*key responsibilities include, but are not limited to ( reporting directly to restaurant Executive Chef) .

*Oversees the production of desserts, pastries, sweets, breads, ice creams, toppings and fillings for the entire DHM group of restaurants and also for outside catering.

*He is the expert in creation, execution, presentation of pastries and desserts including monthly/festive menus development.

*Maintaining the inventory and cost control by planning menus with quality ingredients within the budgetary restrictions.

*Overseeing the entire DHM group of pastry kitchen members such as providing coaching and training.

*Decorating the pastries and desserts and making them attractive.

*Preparing pastries and desserts for monthly/festive seasons including client demonstration.

*Ensuring proper discipline in the entire pastry section under the DHM group including outside catering.

* Maintain a lean and orderly cooking station, expert on health and safety standards of hygiene and cleanliness. At all times to bear in mind for “Risk Management Plan and abide by the Food Safety Management System.

*Ability to manage time effectively, expert communication skills and high stamina level.

REQUIREMENTS:

*Responsible and take ownership.

*Proven experience as Pastry Chef, baker or relevant role.

*Great attention to detail and creativity.

*Organizing and leadership skills.

* In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition.

Send your resume to :[email protected] (only short-listed local/PR candidates will be notified, may contact 97333729 for a career chat)

Responsibilities include, but are not limited to:

*Assist in daily restaurant operations and bar.

*Prepare drinks for customers following the beverage recipes set by the management.

*Maintenance the cleanliness of the bar area at all times.

*Have a good knowledge and understanding of all beverage items in the menu and their recipes. To update oneself with menu changes, both food and beverage items and pricing.

*Welcoming customers, reading and listening to people to determine beverages. Be observant, detail-oriented, and courteous while ensuring customers have a great time.

*Planning drink menus and informing customers about new beverages and specials by upselling. Responsible for developing new cocktail recipes.

*Checking identification to ensure customers are the legal age to purchase alcohol.

*Prepare and ensure all bar mise en place is sufficient for daily operations.

*Follow procedures for opening/closing of daily operations.

*Follow all policies set by the restaurant manager in the areas of: food safety, quality standard, workplace safety, security and hygiene.

*Assist in monthly inventory.

*Perform all other ad hoc duties as assigned by manager and management for the profitability of the restaurant.

Please contact 97333729 for a career pathway chat or send cv to : [email protected]

Your Responsibilities include, but are not limited to:

● Reporting directly to the Director of Catering and Events, you will take the lead in overseeing the Marketing Department.

● Execute all digital marketing campaigns according to the DHM Marketing roadmap, including SEO/SEM, social media, and display advertising campaigns.

● In charge of planning and executing end-to-end marketing for DHM brands (all restaurants and Outside Catering).

● You will work on the company’s further improvement and development while working closely with our CEO and Director of Catering and Events.

● Produce marketing forecasting, budget management and P&L statement analysis

● Implementation of marketing strategies and programs across various channels: sponsorships, joint collaborations with external partnerships to execute promotions or campaigns etc

● Assist in media and PR activation (Food tasting).

● Develop press materials, including but not limited to, drafting press releases and fact sheets.

● Manage media relations, identifying editorial opportunities and building relationships with key media to secure press coverage.

● Oversee photo shoots and liaising with third party suppliers and vendors for production of collaterals.

● Identify weaknesses in existing marketing campaigns and develop pragmatic solutions within budgetary constraints.

● Identify trends and insights and work towards the consumer trends shaping the future of today.

● Maintain our social media presence based on the editorial

● Keep abreast of primary competitor’s marketing activities, including advertising strategies, brand positioning, key sponsorship deals and events.

● You will manage and control all marketing functions of the group. Your role will involve high level management across several locations, strategy development and implementation, and supervision over marketing collateral.

● Ad-hoc assisting in database/email campaigns management is a must.

Requirements:

**At least 3 years of working experience in related fields is required for this position.

*Diploma holder or an equivalent education and experience in hospitality or hotel sales and marketing setting.

*Excellent command of English with strong writing flair.

*Excellent knowledge of the F&B industry in the Singapore market.

*Develop, implement, monitor, and review global marketing strategy to improve brand positioning and annual plans to meet organizational objectives.

*Strong knowledge in traditional, digital, social media/relationship marketing tools.

*Creative, resourceful, meticulous, and able to work independently and multitask.

*Able to priorities work within tight deadlines

*Graphic design skills strongly preferred (use of Adobe Illustrator preferred.

Do you think you fit the bill?
Send in your resume to: [email protected] (only short-listed candidates will be notified)