· Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

· Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

· Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

· Contributes to daily,holiday and theme menus in collaboration with supervisor.

· Maintains cleanliness and sanitation of equipment, food storage, and work areas.

· Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

· Listens to customer complaints and suggestions and resolves complaints.

· Implements suggestions within parameter of position and refers more complex concerns to supervisor.

· Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

· Maintains clean work areas, utensils, and equipment.

· Develop new menu items while improvising the existing ones.

· Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

· Able to cook north Indian food.

· Able to do shift work.

· Assisting with the preparation of food and the serving of all meals to customers.

· Supervising a team to ensure that the kitchen and service areas are clean and tidy.

· Ensuring all food and health and safety regulations are followed.

Responsibilities:

* Coordinating daily management operations

* Delivering superior food and beverage service and maximizing customer satisfaction

* Responding efficiently and accurately to restaurant customer complaints

* Organize and supervise shifts

* Appraise staff performance and provide feedback to improve productivity

* Estimate future needs for goods, kitchen utensils and cleaning products

* Able to work night shift

Requirements：

* Proven work experience or similar role

* Proven customer service experience as a supervisor

* Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff

* Strong leadership, motivational and people skills

* Acute financial management skills

Responsibilities:

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

Construction Supervisor Requirements:

• Experience in the construction industry required.
• Experience in a leadership role recommended.
• Valid driver's license.
• Excellent written and verbal communication skills.
• Ability to focus and keep calm under pressure.
• Ability to keep track of multiple projects.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Food health and safety regulations Ensuring all food are followed.

Job Responsibilities:
Set goals for performance and deadlines in ways that comply with company’s plans and vision and communicate them to subordinates.
Organize workflow and ensure that employees understand their duties or delegated tasks.
Monitor employee productivity and provide constructive feedback and coaching.
Receive complaints and resolve problems.
Maintain timekeeping and personnel records.
Pass on information from upper management to employees and vice versa.
Prepare and submit performance reports.
Hire and train new employees.
Ensure adherence to legal and company policies and procedures and undertake disciplinary actions if the need arises.

Job Requirements :
Proven experience as supervisor or relevant role.
Professional and pleasant personality
Able to work on weekends and public holidays
Able to work at night shift and split shift

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Food health and safety regulations Ensuring all food are followed.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Food health and safety regulations Ensuring all food are followed.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Food health and safety regulations Ensuring all food are followed.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Food health and safety regulations Ensuring all food are followed.

Responsibilities:

· Plan, direct, and evaluate the operations of a wholesale and retail establishment.

· Develop and implement effective marketing strategies to drive business growth.

· Identify and evaluate new business opportunities while fostering strong customer relationships.

Requirements:

· A minimum of 5 years of experience in sales and marketing.

· Physically capable of assisting in the loading and unloading of fruits, including durians, with each carton weighing up to 60kg.

· Extensive knowledge of various types of fruits, with the ability to assess their quality, and perform accurate selection and classification.

· Willingness to assist in general cleaning duties, such as wiping tables, disposing of durian shells into waste bins, and emptying them into designated rubbish bins.

· Ability to work long hours, including late nights.

· Available to work on weekends and public holidays.

· Immediate availability to start work.

Job Description & Requirements

Roles & Responsibilities

Our School-Based Student Care Centres provide a caring, conducive and safe environment for children whose parents are unable to look after them during the day because of work commitments. We look forward to grooming the next generation of students via our holistic enrichment programme.

Jobscope:

• Manage the daily operation of the centre.
• Handle administrative duties – student and staff record, correspondence with clients and stakeholders, collection of fees.
• Oversees the staff’s welfare, Staff duty roster and supervise & guide staff in Classroom Management.
• Conduct monthly Staff meetings to plan programmes for the centre.
• Perform any other duties assigned by the Cluster Head
• Manage the centre daily operations and provide the necessary support and guidance to the SCC coaches.
• To liaise with the SCC Coaches & work closely with Teaching Excellence to provide the necessary support and feedback.
• To motivate and work with the team towards achieving excellence and to meet centre target(s) and key performance indicators.
• Supervise activities to achieve developmental objectives. Daily administration - attendance, grade records, health, and safety, etc.

Requirements:

• At least 2 year(s) of working experience in the student care/education industry is required, preferably in a supervisory position.
• Strong planning and organization skills
• Effective communications and classroom management skills
• Love working with children.
• Good interpersonal skills
• Proven leadership skills to lead a team of teachers.
• Experience working with students and engaging them.
• Dedicated and committed.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• d health and safety regulations arEnsuring all food ane followed.

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

• Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

• Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

• Contributes to daily,holiday and theme menus in collaboration with supervisor.

• Maintains cleanliness and sanitation of equipment, food storage, and work areas.

• Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

• Listens to customer complaints and suggestions and resolves complaints.

• Implements suggestions within parameter of position and refers more complex concerns to supervisor.

• Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Assisting with the preparation of food and the serving of all meals to customers.

• Supervising a team to ensure that the kitchen and service areas are clean and tidy.

• Food health and safety regulations Ensuring all food are followed.

Responsibilities:

· Plan, direct, and evaluate the operations of a wholesale and retail establishment.

· Develop and implement effective marketing strategies to drive business growth.

· Identify and evaluate new business opportunities while fostering strong customer relationships.

Requirements:

· A minimum of 5 years of experience in sales and marketing.

· Physically capable of assisting in the loading and unloading of fruits, including durians, with each carton weighing up to 60kg.

· Extensive knowledge of various types of fruits, with the ability to assess their quality, and perform accurate selection and classification.

· Willingness to assist in general cleaning duties, such as wiping tables, disposing of durian shells into waste bins, and emptying them into designated rubbish bins.

· Ability to work long hours, including late nights.

· Available to work on weekends and public holidays.

· Immediate availability to start work.

Requirements

* Proven experience as Supervisor or similar role

* Organizational and leadership abilities

* Communication and interpersonal skills

* Self-motivated with a results-driven approach

* Problem-solving skills

* Able to work longer hours with prolonged period of standing.

* Must work on weekends/PH.

Responsibilities

* Set daily/weekly/monthly objectives and communicate them to employees

* Organize workflow by assigning responsibilities and preparing schedules

* Oversee and coach employees

* Identify issues in efficiency and suggest improvements

* Enforce strict safety guidelines and company standards

OUE Restaurants is launching an exciting nightlife and culinary destination in the 4th quarter of 2023, and we are building a team of like-minded individuals who believe in creating experiences and meaningful connections. Located in the heart of the Central Business District of Singapore and perched at the roof-top of one of the city’s iconic skyscrapers, the venue will present 2 concepts across 3 levels and will operate from lunch time till late night.

You are responsible for ensuring that the dining club is operated smoothly through day-to-day operational duties and goals to enhance our patron’s dining experience and therefore delivering and maximising revenues and profitability targets. You will be working together with and guiding a team of like-minded individuals towards the development of an enriching and exciting environment, with the goal of placing and maintaining the dining club as one of the most sought-after nightlife and culinary destination.

Job Summary

The Senior Supervisor will be responsible for supporting the managers in various tasks and assignments not limited to, daily operational requirements and duties, diligent management of assigned workstations and ensuring all guests are exceptionally well taken care of. You must ensure that all quality, hygiene, and safety standards are followed conscientiously and is required to upkeep and deliver consistently a high standard of service skills and product knowledge.

This individual should possess strong interpersonal skills and be able lead and follow with ease and confidence, showing care for internal and external stakeholders, and be able to thrive in an exciting and fast-paced environment.

Key Responsibilities

· Arrive on duty punctually in a clean and neat appearance.

· Behave in a disciplined, sober, and orderly manner and lead fellow colleagues to provide efficient work within the company.

· Interact and engage with guests and assist guests with their requests.

· Handle promptly and professionally any guest complaints and report accordingly, with a key focus on service recovery and ensuring customer satisfaction.

· Foster a positive work environment that promotes teamwork, collaboration and maintain open communications across all levels.

· Understand the dining club’s concept and be able to execute consistently the high standard of service of food and beverage and entertainment in the dining club.

· Guide and enforce the team in ensuring all food and beverage products are prepared and served to the quality standards stipulated in the Operations Manual, maintaining these standards to a five-star level.

· Observe and comply with all Company regulations as stipulated in the Employee Handbook, as well as all established control procedures, in particular stock and cash.

· Ensure the dining club meets all statutory regulations regarding health, safety, fire, hygiene, licensing, security, and be familiar with all fire and emergency evacuation procedures.

· Ensure the equipment and interiors of the dining club are always maintained thoroughly in a clean and fully operational manner to the standards stipulated in the Operations Manual.

· Participate in any personal development, training, or other programs that the Operations Manager may ask you to take part in.

· Carry out any other tasks as reasonably requested by the Management team, where required.

Requirements

· Previous experience in a supervisory or leadership role is required.

· Ability to communicate effectively verbally and in writing.

· Extensive food, beverage, and restaurant operations knowledge.

· Knowledge of relevant computer applications and systems relevant to the role.

· Possess strong organizational and team management skills with a strong and professional approach to customer service.

· Ability to perform all functions within the dining club, when required.

This position is responsible for creating sales plans to meeting strategic organization goals, building membership, and providing strategic solutions for sales efforts including campaigns, tradeshows, and client acquisition. Plan and coordinate sales efforts and the organic movement.

• Manage retail staff, including cashiers and people working on the floor.
• Meet financial objectives by preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
• Formulate pricing policies.
• Determine daily coupons.
• Ensure pricing is correct.

Job Description & Requirements

· Should be ready to manage overall preparation of food on a big scale for catering and big deliveries, especially Indian catering food to foreign migrant workers.

· Should be able to handle large orders without any hindrance, need to plan, check the ingredients are available for next day food preparation.

· To check quality of traditional authentic Indian food.

· Overall management of inventory of the catering, responsible to reorder of ingredients and plan the orders.

· To ensure that all the dishes are freshly prepared and the food standards are met.

· Plan and arrange ingredients for next day preparation and orders.

· Responsible to resolve customer queries and resolve disputes.

· Should have knowledge about the food industry.

· Responsible to maintain the delivery time without any miss.

· To promote our food to clients, customers through social media and through online marketing, calling and through personal referrals.

· Should able to improve sales of the company.

· Able to understand the customer requirements while order completion and communicate with the production team.

· To coordinate with the management and finalize the price.

Should be able to work in flexible shifts, split shifts and in rotational holidays.

Summary

The Senior Control Room Supervisor / Control Room Supervisor is responsible for leading a team to run operations smoothly (managing manpower and resources) to minimize complains and ensure on time delivery to our customers.

Duties and Responsibilities

• Prepare and check attendance of subordinates
• Prepare monthly Catering flight schedule for distribution to user departments
• Oversee on-going operations in Catering Control and to ensure:

▫ Catering orders received from the Airlines are acknowledged, processed, and updated

▫ Messages received from the Airlines are acknowledged and conveyed to the relevant departments, section

heads, individuals, OE DPT and MCO for action

▫ Ensure the Control staff duly carries out printing sequence for the Daily Aircraft Food Supply Sheet

▫ Ensure Catering charges for the handling of Ad hoc flights are costed by Food & Beverage (F&B)

Department and the charges are made known to Ground Services Division, Apron Department

▫ Ensure cash collected for the handling of Ad hoc flights are handed over to F&B department on the

following working day

• Attend to handling of Ad hoc Flights Catering and ensure coordination in the activities required for processing of the Flight’s Catering Uplift
• Liaise with Catering Purchasing Section on the requisition of non-stock items required by the Airlines (scheduled or ad hoc)
• Ensure security and proper use of the Section's petty cash funds
• Liaise, communicate and co-ordinate with Operations Sections on changes in Catering Menus of delayed flight, when these are known
• Ensure compliance with all workplace safety, security, and health policies and procedure
• Perform any ad-hoc duties as assigned by the reporting manager or department head

Requirements

• GCE 5 “N” levels or 2 “O” levels
• Minimum 2 years’ experience
• Minimum 1 year in a supervisory or leadership role
• Must possess minimum LTA Class 3 License

Job Description:

· Foot Reflexology Therapist (Full Time)

· Provide Foot Reflexology and Body Massage.

· Able to serve both Male and Female clients

· Customer service orientated, sales driven and target oriented person

· A team player with good communication and interpersonal skill

· responsible preparing the necessary treatment products, stocks replenishment, towels supply, etc.

. Basic + Commission.

Requirements:

· At least 1 year of experience.

· Strong communications and interpersonal skills with all level of people

· Well-groomed.

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

• Enter status of rooms cleaned.
• Complete checklists to report cleanliness and condition of each assigned area. Complete required Housekeeping paperwork.
• Identify room assignments and type of cleaning required for each room. Inspect guest rooms after being cleaned by Housekeeper.
• Respond promptly to requests from guests and other departments.
• Enter guest rooms following procedures for gaining access and ensuring vacancy before entering.
• On time and at work when scheduled and in proper uniform.
• Any other duties / tasks as requested by management.

Job Responsibilities:

• Monitor and supervise roll-on-site works and any other construction-related activities
• Coordinate sub-contractors and resources, including workers and machinery on site
• To ensure delivered construction materials are of specified requirements
• Prepare daily site reports, take site progress pictures, check and take site measurements
• Minimise material and manpower wastage
• Handle labour and supplier disputes
• Responsible for all issues concerned on-site and ad-hoc duties are requested.

Job Requirements:

• Candidates must have a professional certificate in Civil Engineering
• Strong technical knowledge and capability to solve technical and site issues
• Check daily attendance of workers for late arrival, absence, false claim, etc
• Attend site meetings with site agent & sub-contractors
• Able to communicate with Mandarin speaking sub-contractors
• Strong communication skills
• Willing to work at dusty environment

• Develop annual and quarterly business plans to maximize the sales and product focuses
• Responsible for demand planning and new product forecasting
• Responsible for the front line teams; to ensure they reach sales targets
• Gather, report, and communicate customers' feedback on service, customers, and product
• Measure, track and analyze key KPIs to enhance results
• Create reports for upper management
• Keep abreast with industry, market trends, and best practices
• Maintaining constant communication between management and staff, to ensure proper operations of the organization
• Achieving consistency across all outlets in terms of great customer experience, service standards, and customer satisfaction

Requirements:

• Service-oriented with a positive attitude.
• Able to lead, influence, and resolve conflicts to reach consensus around common goals.
• Friendly and cheerful personality.
• 5 to 8 years of experience in beauty industry will be an advantage
• Good communication and interpersonal skills.
• Comfortable with working in a fast-paced environment.
• Able to work night shift and split shift
• Customer-focused and possess strong communication & interpersonal skills
• Pleasant disposition & well-groomed
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Job Description

• Oversee and coordinate Catering operations (i.e. Documentation, Cabin, Production, Duty Manager etc) so as to ensure timely delivery of equipment and meals, meeting expectations of airline clients;
• Have strong working knowledge of food production, food hygiene, pre-setting, storage and catering uplift, and ensure all staff adhere to procedures;
• Be able to handle and make appropriate decisions for feedbacks and issues on ground;
• Possess good man-management, decision-making, problem solving, communication and training skills;
• Be able to assist in planning roster and deployment of staff;
• Orders creation and dissemination to kitchens and support areas (e.g. Purchasing) for follow up;
• Monitor and acknowledge flight advice or movements;
• Supervise and assist in the packing of orders to ensure that meals requested are prepared to the clients’ specification;
• Handle administrative matters for ordering and billing;
• Conduct weekly inventory management.

Job Requirement

• Proficient in MS Office (Excel, Word)
• Attention to details and problem solving skills
• Demonstrate ability to work in a multicultural, multi ethnic environment and maintain effective working relations with people of different national and cultural backgrounds
• Strong organizational and planning skills
• Ability to quickly learn new systems, processes and procedures and adapt local practices to industry standards
• Ability to work on TEAMS, work at detailed level and understand the larger picture
• Good oral and written communication skills

Job Description :

1. Need to handle & Supervise all rebar works with the provided rebar workers & team leaders.

2. Able to understand Construction Rebar Drawings and need to plan & work accordingly as per the drawing & given schedule.

3. Able to take Bar Bending Schedule as per the given drawings.

4. Need to Work in flexible timings as per the site situation.

Job Requirements :

1. Singapore experience and other international work experience will be an added advantage.

2. Must have minimum 2 years of work experience preferably in Singapore.