Cenzo is one of four exciting restaurants under CA Concepts: Cenzo, Kulto, Chicco, and Barrio by Kulto! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Produce all items relating to the menu to the Executive Chef's standards.
• Maintain a high standard of hygiene and health and safety.
• Ensure all equipment failure and hazards are reported to the Executive Chef or another senior member of staff.
• Ensure a strict control on food waste and reporting any waste in the correct procedure.
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date.
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.
• Maintain a close professional working relationship with other members of staff at all times.
• Produce recipes and costing in conjunction with the Executive Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met.
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.
• Perform miscellaneous job-related duties as assigned.

Job Requirement

• Ability to communicate in English
• Able to work in a team environment
• Highly Responsible and reliable
• Able to work well under pressure in a fast-paced environment

JOB SUMMARY

The housekeeping Manager is responsible for overseeing the cleanliness, maintenance, and aesthetic upkeep of the hotel, resort, or facility.

This role involves managing the housekeeping team, ensuring high standards of cleanliness and hygiene, coordinating with other departments, and maintaining inventory and supplies.

He/she will ensure a welcoming and sanitary environment for guests, promoting customer satisfaction and operational efficiency.

ACCOUNTABILITIES:

· Manage all functions related to the cleanliness of the hotel.

· Ensure rooms are clean and available to guests in a timely and efficient manner.

· Roster, distribute and delegate room and cleaning assignments to Housekeeping team members.

· Plan and conduct staff meetings to ensure open communication among team members.

· Monitor guest satisfaction and address feedback efficiently and effectively.

· Manage, train, and coordinate all housekeeping personnel to ensure they are performing duties (e.g., cleaning, health & safety compliance, mini-bar management etc.) correctly, efficiently and to the best of their ability.

· Keep abreast of advances in the housekeeping field to improve productivity.

· To constantly look at ways to improve operations and implement changes to provide better services to guests.

· Ensure Housekeeping policies procedures, and training are in place, maintained and adhered to.

· Manage labour, conduct regular inventory checks & audits, and develop progression plans.

· Purchase according to stock & inventory control, complying with departmental budget.

· Maintain working relationships with vendors and suppliers (e.g., pest control, landscaping etc.) to ensure effective quality products and services.

· To maintain flexibility to perform other duties and projects as required and deemed necessary to support the Hotel’s overall business objectives.

QUALIFICATIONS:

· Diploma In Hotel Management or ‘A’ Level qualification or equivalent

· Minimum 5 years of experience in a similar capacity in a hotel or Proven working experience as a Housekeeping Manager or in a similar managerial role.

· Familiar with Housekeeping operations with at least 2 years in a managerial capacity.

SKILLS:

· Good personal and customer service skills.

· Computer literacy and office administration skills.

· Proficient in Microsoft software, Outlook, and other hotel systems.

· Excellent training, instructional, and leadership skills.

Cenzo is one of many exciting restaurants under CA Concepts: Cenzo, Kulto, Chicco, and Barrio by Kulto! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Overseeing of the service of the Restaurant.
• Responsible for the smooth running (opening shift & closing shift) of the restaurant.
• Handle guest complaints and feedback to ensure guests satisfaction and continuous improvement in Food Products and services.
• Provide coaching and feedback to staffs.
• Monitor and maintain the operating systems of the outlet.
• Ensure food quality and hygiene standard is maintained.
• Greet and coordinate the seating of guests, and assign guests to tables suitable to the size of each group.
• Recognise the regular guests and highlight to the Chef about the particular guest’s preferences.
• Ensure guests’ requests are not delayed.
• Record and report all food-related complaints to the Chef immediately.
• Ensure team briefings are carried out before each service period.
• Monitor and maintain the operating systems of the outlet.
• Ensure that no standing bills stays on the system, and account for all voided.
• Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Handle emergency and difficult situations.
• Adjust any modifications to checks or bills.
• Ensure that all staff in their sections are able to describe the dishes for the evening and any extra dishes (specials) properly and are well groomed, properly attired and efficient.
• Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Participate in monthly physical stock take of the Restaurant, including but not limited to glassware, plate and crockery.
• Develop and implement service-related training programs.
• Perform miscellaneous job-related duties as assigned.

Job Duties

• Ability to communicate in English
• Able to work in a team environment
• Highly Responsible and reliable
• Able to work well under pressure in a fast-paced environment

Benefit:

• 5 day work week

Cenzo is one of many exciting restaurants under CA Concepts: Cenzo, Kulto, and Barrio by Kulto! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Some duties include but are not limited to:

• Assisting the Restaurant Manager in implementing and developing of training programs.
• Take and schedule reservations, greet and coordinate the seating of guests.
• Recognise the regular guests and highlight to the Restaurant Manager about the particular guest’s preferences.
• Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Participate in monthly physical stock take of the Restaurant, including but not limited to glassware, plate and crockery.

Benefit:

• 5 Day Work Week

Cenzo is one of many exciting restaurants under CA Concepts: Cenzo, Kulto, Chicco, and Barrio by Kulto. Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Take and schedule reservations.
• Greet and coordinate the seating of guests.
• Recognise the regular guests and highlight to the Restaurant Manager about the particular guest’s preferences.
• Ensure guests’ requests are not delayed during the operations of in the Restaurant.
• Record and report all guests’ complaints to the Restaurant Manger immediately.
• Ensure team briefings are carried out before each service period.
• Ensure that no standing bills stays on the system, and account for all voided.
• Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Ensure that the Waiters and Waitresses in their sections are able to describe the dishes for the evening and any extra dishes (specials) properly and are well groomed, properly attired and efficient.
• Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Participate in monthly physical stock take of the Restaurant, including but not limited to glassware, plate and crockery.
• Assisting the Restaurant Manager in Implementing and developing of training programs.
• Perform miscellaneous job-related duties as assigned.

Job Requirement

• Ability to communicate in English
• Able to work in a team environment
• Highly responsible and reliable
• Able to work well under pressure in a fast-paced environment

Benefit:

• 5 day work week

Cenzo is one of many exciting restaurants under CA Concepts: Cenzo, Kulto, Chicco, and Barrio by Kulto! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Work closely with the Executive Chef and Sous Chef
• Direct and coordinate all food preparations and functions carried out in the local kitchen section
• In charge of the day-to-day kitchen operations of local kitchen section
• Produce all items relating to the menu according to the establishment’s standards to satisfy customers’ expectations
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
• Maintain a high standard of hygiene, and health and safety
• Ensure all portion controls are strictly adhered to
• Participate in the monthly stock-takes of the Restaurant
• Able to multi-task and take on additional duties as they arise

Job Requirement

• Possess good hygiene and personal grooming standards
• Able to work in a fast-paced environment
• Able to work split shifts

The Head Chef will be responsible for leading the kitchen team/outside catering and ensuring the highest standards of food quality and safety. Responsibilities include, but are not limited to:

- **Culinary Expertise:** Specialization in French (preferred), Mediterranean, or Western cuisines, with a minimum of 3 years of experience in modern and creative culinary styles.

- **Culinary Knowledge:** A deep passion for, and understanding of, French food history, tradition, and culture (preferred).

- **Leadership:** Excellent leadership skills with the ability to lead by example and take complete ownership of the restaurant in the absence of the restaurant manager.

- **Kitchen Management:** Ability to command and lead a high-volume kitchen while maintaining food safety and responsible for risk management SOP .

- **Creativity:** Personal flair for experimentation to modify familiar dishes and create innovative combinations.

- **Operational Oversight:** Collaborate closely with management to run daily kitchen operations, including outside catering.

- **Mise en Place Preparation:** Efficiently prepare, coach and delegate mise en place as instructed by management, ensuring all ingredients are prepped and ready before cooking.

- **Consistency and Training:** Ensure consistency in work performance by overseeing all kitchen staff members, ensuring they have full knowledge of the menu and ingredients, especially regarding allergens.

- **Inventory Management:** Maintain/coach proper stock levels to ensure smooth daily restaurant operations.

- **Food Safety Compliance:** Ensure proper handling and storage of all food items following First-in-First-out principles in accordance with company standards and Singapore Food Agency sanitation regulations.

- **Quality Control:** Consistently monitor food quality and presentation, adhering to standard recipes and portion control practices.

- **Staff Briefing:** Brief staff on inspecting food quality upon receipt and signing off on delivery orders according to company policy, including temperature checks during receiving.

- **Hygiene and Safety:** Uphold good hygiene, food safety, and personal grooming standards, promoting safety for oneself and colleagues, and applying risk management practices at all times.

**Requirements:**

- **Profitability Focus:** Maximize profitability for the outlet through effective kitchen management.

- **Trend Awareness:** Display curiosity and a willingness to learn about new culinary trends, providing feedback to drive innovation and enhance profitability for both the company and personal career growth.

- **Challenge Acceptance:** Enjoy challenges and remain committed to serving food of the highest quality.

- **Initiative and Teamwork:** Exhibit good initiative, be a self-starter, and function effectively as a team player.

- **Inventory Assistance:** Assist in conducting monthly inventory for the kitchen and outside catering.

- **Waste Control:** Monitor portion sizes and waste control to maintain profit margins.

- **Additional Duties:** Perform any other duties as assigned by management (CEO/Directors), the Executive Chef, or the Restaurant Manager.

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.

Job description

Join Into the Woods for a fulfiling career in developing alternative accomodations in Singapore.

Responsibilities includes:

To ensure high standards of cleanliness and tidiness of the property

To maintain accommodation inventory and report maintenance issue

To manage a small team of housekeeping/security staff

To manage guests' reservations and itineraries

Qualifications:

2-3 years front facing experience in the hospitality industry

Basic computing skills for guests' reservation system

Motivation and willingness to work in startup and outdoors environment

Benefits:

Accommodation can be provided on island

Attractive bonuses

Work location:

Lazarus Island

Ferry transportation provided (10min ferry ride from Sentosa)

Job Types: Full-time, Permanent, Fresh graduate

Salary:

$3,500.00 - $4,500.00 per month

Benefits:

• Flexible schedule
• Professional development

Schedule:

• Looking for individuals with hustle mentality
• Weekend availability

Supplemental pay types:

• Attendance bonus
• Performance bonus
• Retention bonus
• Tips

Experience:

• Hospitality: 2 years (Preferred)

License/Certification:

• First aid certification (Preferred)
• Willingness to learn (Preferred)

Shift availability:

• Day Shift (Preferred)

Willingness to travel:

• Outdoors and offshore location
• Looking for individuals who are attracted to the outdoors

Position Overview:As a Management Trainee in our restaurant, you will undergo comprehensive training to develop the necessary skills and knowledge required to effectively manage restaurant operations. This role is designed to provide hands-on experience in various facets of restaurant management, including customer service, team leadership, inventory management, financial analysis, and staff development.

Key Responsibilities:

1. Customer Service:Ensure exceptional customer service standards are maintained at all times.
   Handle customer inquiries, feedback, and complaints professionally and promptly.
   Collaborate with the team to implement strategies for enhancing the overall dining experience.
   
2. Team Leadership:Assist in recruiting, training, and supervising restaurant staff.
   Lead by example, demonstrating excellent work ethic, attitude, and professionalism.
   Foster a positive work environment that encourages teamwork and cooperation among staff members.
   
3. Operational Management:Gain proficiency in day-to-day restaurant operations, including opening and closing procedures.
   Monitor inventory levels and assist in ordering supplies to maintain optimal stock levels.
   Ensure compliance with health and safety regulations and food hygiene standards.
   
4. Financial Analysis:Assist in analyzing financial reports and key performance indicators to identify areas for improvement.
   Work closely with management to develop and implement strategies to maximize revenue and minimize costs.
   Participate in budgeting and forecasting activities to achieve financial targets.
   
5. Quality Control:Maintain high standards of food quality, presentation, and consistency.
   Conduct regular inspections to ensure cleanliness and sanitation standards are met.
   Address any issues related to quality control promptly and effectively.
   
6. Training and Development:Participate in training programs to develop leadership, management, and operational skills.
   Provide coaching and guidance to team members to support their professional growth and development.
   Continuously seek opportunities to expand knowledge and expertise in the restaurant industry.
   

JOB PURPOSE:

Maximize guests’ satisfaction and retention by meeting their unique needs in a timely and responsive manner.

ACCOUNTABILITIES:

1. Handle the check-in and check-out of guests including the processing of their reservations and rooming at the unit level.

2. Handle all guest requests during their stay.

3. Handle all front desk cashiering duties.

4. Organize and implement guest programs/plans that meet guest needs and interest.

5. Assist in handling all reservations activities including the conduct of site inspections and the closure of sales deals as required.

6. 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. Minimum GCE ‘N’ or ‘O’ Level.

2. Minimum 1 year experience in the same capacity.

3. Able to work shifts, including evenings, weekends and public holidays.

SKILLS:

1. Good customer service skills.

2. Good problem-solving skills.

3. Good computer literacy.

JOB PURPOSE:

The Housekeeper is responsible for cleaning and servicing assigned rooms/areas according to established standards and procedures.

ACCOUNTABILITIES:

1. Clean and maintain the rooms and surrounding areas according to the established standards e.g., making beds, dusting, vacuuming, cleaning and sanitization bathrooms, removal of trash etc.

2. Replenish supplies in rooms according to standards.

3. Check mini-bar consumption, charging and replenishment, stock level etc.

4. Report any defects and deficiencies to supervisor.

5. To follow policy and procedure with regards to guest left items, fire safety and other procedures to protect the welfare of guests and property.

6. Attend to guest requests promptly.

7. Any other duties as assigned.

KNOWLEDGE / QUALIFICATIONS:

1. Functional knowledge in room cleaning.

2. Minimum 1 year of housekeeping experience.

3. Knowledge in use of cleaning equipment and proper chemicals handling.

SKILLS:

1. Good communication skills and basic conversational English.

2. Strong team player, whilst still having the ability to work independently with minimum supervision.

3. Willingness to learn.

Established in 2001, Nanyang Institute of Management ("NIM") is a forward-looking premier education provider in the region. At NIM, we focus on "Nuturing Today for Tomorrow" with a student-centric culture that places learning needs above all else. We pride ourselves on the ability to offer an environment that is geared towards achieving academic and teaching excellence while nuturing our students as a whole.

We have an exciting career opportunity for the position of Lecturer (School of Tourism & Hospitality) and invite industry professional to join us in our mission.

Job Description:

• Teach across a range of qualification types and levels, in both day and evening classes.

• Develop and prepare lessons, including necessary teaching materials.

• Set, assess, and monitor all assignments and examinations related to the units taught.

• Compile all grades related to the units taught, including an end-of-unit report.

• Support and monitor students’ progress in the units taught, including providing academic counselling.

• Responsible for all assigned courses, supervise and support assigned students.

• Contribute to course team meetings to monitor, review, and evaluate relevant courses.

• Conduct course orientations, previews, and promotional tasks as necessary and as assigned by the Dean of School.

• Undertake other school-related tasks that may be required or deemed relevant by the Dean of School or Management, such as liaising with other educational professionals and organisations.

• Undertake continuous professional development and participate in staff development activities for personal and professional growth.

• Provide support for other assignments as directed by the Management.

Requirements:

• At least a Master's degree and a Bachelor in Tourism and Hospitality studies.

• ACTA or ACLP

• Five years of working experience in the Tourism and Hospitality industry.

• Three years of teaching experience in a private education environment.

• Proficient in curriculum development, lecture delivery, and classroom management.

• Passionate about teaching, an effective communicator, and a team player.

Thank you for applying. We’re excited to review your application and will be in touch soon.

Responsibilities:

• Assesses patients’ needs on admission and on daily basis throughout their hospital stay
• Plans and implements care according to the assessed needs
• Evaluates and monitors patients’ progress according to planned care
• Documents care given and monitors outcomes on the established charts and forms
• Delivers safe and competent nursing care
• Participates actively in physicians’ rounds
• Carries out treatments and investigations as prescribed by physicians
• Collaborates and co-operates with physicians and other health-care providers in the smooth delivery of patient care and services
• Communicates and discusses patients’ progress and response to treatment with physicians, nursing and allied health colleagues involved in the patient care
• Provides patient/family with information and education on disease prevention, health education and rehabilitation techniques
• Ensures continuity of patient care and treatment plans through follow-ups
• Displays compassion, a positive and caring attitude towards patients
• Adhere to proper use and care of equipment
• Maintains a clean and safe working environment

Requirements:

• Registered Nurse with the Singapore Nursing Board (SNB)
• At least 2 years working experience in acute setting
• Diploma or Degree in Nursing from recognized training institutions approved by SNB
• Good interpersonal and communication skills
• Compassionate, positive and caring nature
• Possess good clinical skills and knowledge
• Prepared to work on 3 rotating shifts

Job ID: QX3RR4YR

Please submit your updated resume in Word format by using the Apply Now Button.
We regret that only shortlisted candidates will be notified

Email resume to [email protected]

People Profilers Pte Ltd, 20 Cecil Street, #08-09, PLUS Building, Singapore 049705.
Tel: 6950 9740

http://www.peopleprofilers.com

EA License Number: 02C4944
Registration Number: R1330005
Posting Personnel: Reeve Lim Kok Kiong

Job Description: Restaurant Manager

Position Overview:As a Restaurant Manager, you will be responsible for overseeing the daily operations of our restaurant. Your primary goal will be to ensure excellent customer service, manage staff, maintain quality standards, and drive profitability. You will work closely with the management team to uphold the restaurant's reputation and achieve its business objectives.

Key Responsibilities:

1. Staff Management:Recruit, train, and supervise restaurant staff, including servers.
   Schedule shifts and assign duties to ensure optimal staffing levels and smooth operations.
   Provide ongoing coaching and performance feedback to employees, fostering a positive work environment.
   
2. Customer Service:Ensure that guests receive exceptional service by maintaining high standards of hospitality and addressing any issues or complaints promptly.
   Monitor customer satisfaction levels and implement strategies to enhance the dining experience.
   
3. Operations Management:Oversee day-to-day activities, including food preparation, inventory management, and cleanliness.
   Maintain compliance with health and safety regulations, food quality standards, and sanitation procedures.
   Manage restaurant finances, including budgeting, cost control, and revenue optimization.
   
4. Quality Control:Uphold quality standards for food, beverages, and service, ensuring consistency and customer satisfaction.
   Conduct regular inspections to assess cleanliness, organization, and adherence to operational procedures.
   
5. Marketing and Promotion:Collaborate with the marketing team to develop and implement promotional strategies to attract customers and drive sales.
   Monitor market trends and competitor activities to identify opportunities for growth and differentiation.
   
6. Administrative Tasks:Maintain accurate records of inventory, sales, and expenses.
   Prepare reports for management, summarizing key performance metrics and areas for improvement.
   

Qualifications:

• Proven experience as a Restaurant Manager or similar role in the hospitality industry.
• Strong leadership and interpersonal skills, with the ability to motivate and inspire a diverse team.
• Excellent communication skills, both verbal and written.
• Solid understanding of restaurant operations, including food and beverage management, staffing, and customer service.
• Proficiency in basic accounting principles and restaurant management software.
• Flexibility to work evenings, weekends, and holidays as required

Primary Responsibilities

• Supervise and train the team members in accordance to the service standards in banquet operations
• Directly communicate and oversee the actual set-up and services by giving clear instructions and supervising the servers, coordinating the timing of event to ensure its success, e.g. Chinese weddings
• Provide excellent guest engagement while serving food and beverage to the guest
• Assist in checking all function rooms are in good and proper working condition

Requirements

• Possesses a certificate in F&B/Hospitality Management
• Minimum 5 years’ experience in F&B Operations, preferably in banquet operations
• Good interpersonal and communication skills with cheerful personality
• Able to perform rotating shifts, including weekends and public holidays

Primary Responsibilities

• Supervise and train the team members in accordance with the service standards, ensure suggestive selling techniques are performed by all team members
• Assist in the development of the wine list; demonstrate the ability to pair and suggest wine to guests and assist with decanting wine
• Operate and compute the cash register, record all transactions on a daily basis
• Provide excellent guest engagement while serving food and beverages to the guests

Requirements

• Certificate in Food & Beverage/Hospitality Management or its equivalent
• Min 2 years of experience at the supervisory level in a fine dining (Spanish) environment
• Good interpersonal and communication skills with a cheerful personality
• 5 working days per week with the ability to work on weekends/public holidays and rotating shifts

Primary Responsibilities

• Assist guests with enquiries and requests
• Perform meet and greet in the lobby and in-room registration
• Manage the Front Desk operation and assist in Housekeeping/F&B operations
• Work and coordinate with other departments to satisfy guest requests/complaints
• Interact with guests; provide warm and memorable guest experience, ensure all guest receive prompt and excellent standard of service
• Seek and devise new initiatives to enhance the overall guest experience

Requirements

• Diploma in Hotels/Hospitality Management or its equivalent
• Min 3 years’ experience in the Hotel industry, preferably in 5-star hotels
• Good technical knowledge of Front Office and Guest Services operations
• Good interpersonal, communication and supervisory skills

Job Summary:

As a Hospitality Executive – Butler Services, you will oversee the day-to-day operations of the Butler team, ensuring that our guests receive the highest level of personalized service. Your responsibilities will include supervising and mentoring the Butler team, managing guest requests, and ensuring seamless coordination between departments. You will embody Resort World Sentosa commitment to luxury and attention to detail, setting the standard for guest service.

Key Responsibilities:

Team Leadership:

• Supervise and support the Butler team, ensuring high standards of service are consistently met.
• Conduct training sessions and mentor junior butlers to enhance service delivery.
• Lead daily briefings and ensure effective communication within the team.

Personalised Services:

• Assist with check-in and check-out procedures, ensuring a seamless experience for guests.
• Handle guest inquiries, reservations, and room assignments.
• Manage VIP and special guest requests with meticulous attention to detail.
• Assist with guest requests such as unpacking and packing, laundry, and in-room dining services.

Operational Duties:

• Manage cashiering tasks and maintain accurate records of guest transactions.
• Provide guests with information about local attractions, restaurants, and transportation options.
• Arrange transportation, tours, restaurant reservations, and other guest requests.
• Assist with luggage handling and coordinate guest arrivals and departures.
• Coordinate with other departments to ensure seamless service delivery.
• Maintain accurate records of guest preferences and special requests.

Qualifications:

Knowledge and Experience:

• Minimum GCE O Level.
• Diploma or Degree in Hospitality or Business Management from a recognized institution is an advantage.
• Previous supervisory experience in a luxury hotel setting is preferred.
• Flexibility to work various shifts.
• A valid driving license is considered an advantage.
• Proficient in computer and property management systems
• Strong communication skills in English; proficiency in other languages or a basic understanding of additional languages is an advantage.

Responsibilities:

• Assesses patients’ needs on admission and on daily basis throughout their hospital stay
  Plans and implements care according to the assessed needs
  Evaluates and monitors patients’ progress according to planned care
  Documents care given and monitors outcomes on the established charts and forms
  Delivers safe and competent nursing care
  Participates actively in physicians’ rounds
  Carries out treatments and investigations as prescribed by physicians
  Collaborates and co-operates with physicians and other health-care providers in the smooth delivery of patient care and services
  Communicates and discusses patients’ progress and response to treatment with physicians, nursing and allied health colleagues involved in the patient care
  Provides patient/family with information and education on disease prevention, health education and rehabilitation techniques
  Ensures continuity of patient care and treatment plans through follow-ups
  Displays compassion, a positive and caring attitude towards patients
  Adhere to proper use and care of equipment
  Maintains a clean and safe working environment

Requirements:

• Registered Nurse with the Singapore Nursing Board (SNB)
  At least 2 years working experience in acute setting
  Diploma or Degree in Nursing from recognized training institutions approved by SNB
  Good interpersonal and communication skills
  Compassionate, positive and caring nature
  Possess good clinical skills and knowledge
  Prepared to work on 3 rotating shifts

Job ID: QX3RR4YR

Please submit your updated resume in Word format by using the Apply Now Button.
We regret that only shortlisted candidates will be notified

Email resume to [email protected]

People Profilers Pte Ltd, 20 Cecil Street, #08-09, PLUS Building, Singapore 049705.
Tel: 6950 9740

http://www.peopleprofilers.com

EA License Number: 02C4944
Registration Number: R1330005
Posting Personnel: Reeve Lim Kok Kiong

Marketing Executive

5 days | 9am – 6pm

Basic Salary : $3000 to $3500

Address : Paya Lebar

Requirement

• Working experience in social media marketing or as a Digital Media Specialist.

Responsibilities

Leads Monitoring:

• Keep a watchful eye on incoming leads from various sources (website, social media, referrals, and more).
• Qualify leads and ensure they reach the respective clubs.
• Maintain and update lead sheets with precision.

Leads Update:

• Gather fresh leads from multiple channels.
• Organize and input leads into individual lead sheets.

Weekly Social Media Calendar:

• Craft and schedule engaging weekly social media posts across platforms (Facebook, Instagram, TikTok, LinkedIn, etc.).
• Collaborate with content creators for videos and edits.
• Align posts with current marketing campaigns and events.
• Engage with followers and respond to comments and messages.
• Tweak the calendar based on analytics and performance.

Website Revamp:

• Team up with web designers and developers to give our website a stunning makeover.
• Ensure the new design is user-friendly, responsive, and SEO-optimized.
• Refresh content, images, and media to complement the new design.
• Conduct rigorous testing to squash any bugs before launch.

Ad Hoc Design:

• Whip up eye-catching graphic designs for diverse needs (promotional materials, infographics, internal documents).
• Ensure all designs adhere to our branding guidelines.
• Collaborate with different clubs to meet their design requests.
• Manage the design journey from concept to completion.

Social Media Ads:

• Create and manage compelling social media ad campaigns on platforms like Facebook, Instagram, and TikTok.
• Develop ad copy and visual assets that captivate and convert.
• Monitor ad performance and adjust targeting, budget, and content as needed.

Managing Current Website:

• Regularly update the website with fresh content.
• Keep an eye on website performance and resolve technical hiccups.
• Ensure the website is secure and backed up consistently.
• Optimize website speed and overall performance.

Managing Email Server:

• Oversee the configuration and upkeep of the email server.
• Ensure reliable email delivery and troubleshoot any issues.
• Manage email accounts and implement email policies and procedures.

Managing Web Host:

• Liaise with the web hosting provider to guarantee top-notch performance and uptime.
• Monitor server performance and address hosting issues promptly.
• Ensure regular backups and disaster recovery plans are in place.
• Manage hosting plans, renewals, and billing.
• Coordinate upgrades or changes with the web host as necessary.

Coordinating Print Production:

• Develop and manage timelines for the design, approval, and production of printed materials and in-club graphics.
• Research and select print vendors based on quality, cost, and turnaround time.
• Oversee the installation of in-club graphics, ensuring they are installed correctly and securely.

Chew Xing Shan Reg No: R22107044

The Supreme HR Advisory Pte Ltd EA No: 14C7279

WhatsApp: +65 83592812 [Shannon]

Established in 2001, Nanyang Institute of Management ("NIM") is a forward-looking premier education provider in the region. At NIM, we focus on "Nuturing Today for Tomorrow" with a student-centric culture that places learning needs above all else. We pride ourselves on the ability to offer an environment that is geared towards achieving academic and teaching excellence while nuturing our students as a whole.

We have an exciting career opportunity for the position of Lecturer (School of Tourism & Hospitality) and invite industry professional to join us in our mission.

Job Description:

• Teach across a range of qualification types and levels, in both day and evening classes.

• Develop and prepare lessons, including necessary teaching materials.

• Set, assess, and monitor all assignments and examinations related to the units taught.

• Compile all grades related to the units taught, including an end-of-unit report.

• Support and monitor students’ progress in the units taught, including providing academic counselling.

• Responsible for all assigned courses, supervise and support assigned students.

• Contribute to course team meetings to monitor, review, and evaluate relevant courses.

• Conduct course orientations, previews, and promotional tasks as necessary and as assigned by the Dean of School.

• Undertake other school-related tasks that may be required or deemed relevant by the Dean of School or Management, such as liaising with other educational professionals and organisations.

• Undertake continuous professional development and participate in staff development activities for personal and professional growth.

• Provide support for other assignments as directed by the Management.

Requirements:

• At least a Master's degree and a Bachelor in Tourism and Hospitality studies.

• ACTA or ACLP

• Five years of working experience in the Tourism and Hospitality industry.

• Three years of teaching experience in a private education environment.

• Proficient in curriculum development, lecture delivery, and classroom management.

• Passionate about teaching, an effective communicator, and a team player.

Thank you for applying. We’re excited to review your application and will be in touch soon.

Working Location: Ubi

Salary: $2700 - $3500

Job Requirements:

• Min. Nitec in Automotive Engineering or any Technical Diploma
• Valid Class 3 / 3A driving license (preferably Class 3)
• 3 years’ experience in automotive or hospitality industry

Job Description:

• Attend to customer’s vehicles to determine the work scope needed, provide technical solution and quotation for consideration and acceptance.
• Manage customer’s expectations and co-ordinate with service providers to meet customer’s demand.
• Check invoices for correctness before billing and explain individual items to customers.
• Raise technical query to Technical Team when unusual trend on vehicles is spotted.
• Test drive with customer if necessary.
• Submit Customer Incident Form in system to address customer concern.
• Follow up with customer and solicit feedback on repair including scheduling for next service appointment.

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

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)

We are currently looking for a talent to perform private dinning service for high net-worth guests. At the same time able to provide concierge services for the clubhouse.

Responsibilties

1. To provide private dinning and conceirge service for private members and VIP guests

2. Work with a range of private chefs depending on the type of cuisine for bigger group private event

3. Ability to provide private dinning services for small group of guests

4. To provide conceirge service for guests at clubhouse.

Requirements:

1. Had proven work or internship experiece in restaurants

3. Bilingual in both English and Chinese

4. Able to work fleixble hours especially afternoon to evening shift.