Job Responsibilities

-Manage daily operations and resolve day-to-day operational issues.

- Oversee and execution of operational processes in a correct, cost-effective and timely manner in-line with the Company’s SOP

- Control, review and manage operational costs

- Ensure that all operational issues and emergencies are promptly attended to and rectified with minimal impact on outlets' operations

- Liaise with landlords, MCST, contractors and relevant authorities to ensure jobs are carried out in accordance with the timeline

- Co-ordinate M&E or Fit-out projects for existing and new outlets

- Conduct regular audits

- Other ad-hoc duties as assigned

Requirements:

- Minimum 2 years of relevant experience in the F&B industry

- Preferably with good knowledge in MS Office and operating of the POS machine

- Good leadership and organization skills

- Strong interpersonal and communication skills

- Able to meet tight deadlines and attend to emergencies after work hours

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavourful and popular with customers.

• Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions

• Direct hiring, training, and scheduling of food service personnel

• Investigate and resolve complaints concerning food quality and service

• Prepare checks that itemize and total meal costs using the Point of Sales system

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Safe keeping of company properties

• Assist in sending daily sales reports

• Assist in operation to ensure the smooth operation of the restaurant.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 2 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

• A genuine passion for sake and a desire to continually expand knowledge in the field.

Roles & Responsibilities

• Assist the Floor Manager in all aspect with regards to dining and operational matters
• Assist to Co-ordinate daily Front of house
• Deliver superior service and customer satisfaction
• Respond to customers complaints and feedback
• Plan duty roster
• Assign duties ensuring equity of work.
• Ensure that staff meet hygiene and discipline standards.
• Ensure that the service station is clean and neat
• Receive, greet, and seat guests.
• Present the bills and receive payment correctly
• Train new and current employees on proper customer service

Job Role:

-Assist in daily operations

-Ensure that the restaurant and kitchen is properly maintained and clean

-Oversee food preparations, presentation and storage to ensure food health and safety compliceny.

-Regular checks with customers to gather feedbacks

-resolving of conflicts in a professional way

Job Requirements:

-Experience in F&B

-Able to resolve minor conflicts if need to

-Good command of English and team management skill

-Able to monitor inventories for restaurant are well stocked and make adjustment based on sales

-Team player with good attitude

Job Scope

· Perform daily hygiene inspection and reporting to relevant departments for rectification.

· Assist in training production line staff on daily incoming/outgoing product inspection, in process and end product inspection.

· Perform regular in-process checking, room layout and safety

· In charge of daily goods return inspection and provide findings to relevant departments

· Monitor usage and replenish stocks of cleaning compound and sanitizers.

· Supervise a team of cleaners to ensure pallet cleanliness and etc.

· Involve in internal, external and regulatory audits.

· Involve in customer feedback and trouble-shooting for QC or food safety issues and recommend viable solution for any QC or food safety related issues.

· Handle staff hygiene training according to training schedule

· All other ad hoc job assigned by supervisor or manager.

Roles & Responsibilities

Job Responsibilities

• Provide warm, attentive, and efficient service to guests, ensuring a positive dining experience and promptly addressing customer concerns.
• Assist in coordinating and supporting the FOH team, including hosts, servers, and cashiers, to ensure smooth operations during peak hours.
• Take accurate food and beverage orders, communicate special requests to the kitchen, and follow up to ensure guest satisfaction.
• Maintain a clean and organized dining area, ensuring tables are set up correctly and promptly cleared and reset for new guests.
• Use knowledge of the menu, including Korean dishes and beverages, to suggest items to guests, upsell when appropriate, and answer any questions.
• Process customer payments accurately, handle cash transactions, and operate the POS system for efficient billing and order tracking.

Job Requirements

• Previous experience in a customer service role, ideally in the food and beverage industry, is preferred but not required.
• Possess working experience in Japanese restaurant will be advantageous
• Possess extensive sake knowledge, including types, serving methods, and pairing recommendations, along with a solid understanding of Japanese cuisine and ingredients to assist guests effectively with menu choices and enhance their dining experience.
• Ability to communicate clearly and effectively with guests and team members in a fast-paced environment.
• Open to training and feedback, with a proactive approach to acquiring new skills and knowledge.
• Proficient in Japanese language will be advantageous in order to liaise with Japanese customers

Key Responsibilities

1. Administrative Support

• Manage and coordinate the executive’s daily schedule, including meetings, appointments, and travel arrangements.
• Handle correspondence, emails, and communications on behalf of senior management.
• Prepare reports, presentations, and documents for meetings and business reviews.
• Organize and maintain files, records, and contact databases.
• Assist with expense reporting, budget tracking, and financial documentation.

2. Business Development Support

• Assist in identifying and researching potential business opportunities and partnerships.
• Coordinate with internal and external stakeholders to drive business initiatives.
• Support the creation of business proposals, pitches, and presentations for new projects.
• Conduct market research and competitor analysis to inform business growth strategies.
• Track project milestones and assist in follow-up communications with clients or partners.

3. Communication & Coordination

• Act as a point of contact between senior management and internal teams or external partners.
• Liaise with clients, vendors, and key stakeholders to ensure clear and effective communication.
• Coordinate team meetings, prepare agendas, and record meeting minutes.

4. Project Management

• Monitor ongoing business projects and provide administrative support for their execution.
• Collaborate with various departments to ensure business tasks and objectives are achieved.
• Manage timelines, track deliverables, and ensure projects are completed on schedule.

5. Miscellaneous Duties

• Support special projects and perform other related duties as assigned by senior management.
• Manage confidential information with discretion and maintain professionalism in all interactions.

Who are we looking for

• Proficient in both English and Chinese as the point of contact between the CEO and stakeholders
• Flexible and open to take on wide varieties of work
• Always take initiatives to find solutions and exceptional problem solving acumen
• Excellent minute-taking and report-writing skills and highly organized with great attention to details
• Strong communication and interpersonal skills
• Expertise in using MS office suite for documentation preparation
• Able to travel when it is necessary

Qualifications

• Microsoft Office suite (Outlook, Excel, Word, PowerPoint, etc.)
• Communication skills, written/verbal
• Ability to prioritize and meet deadlines Keep information confidential
• 2 – 3 years of relevant working experience

JOB SUMMARY

You will be responsible for marketing design initiatives and campaigns.

RESPONSIBILITIES & EXPECTATIONS

• Conceptualise and design creative, intuitive and brand-consistent visual assets for both digital and print collaterals such as brochures, print-ads, graphic content for website, social media, email (EDM) communications and other digital platforms
• Liaise with print vendors and external resources to ensure optimal results in marketing collaterals production
• Work closely with brand owners and chefs on photoshoot, menu/packaging design and marketing display props
• Ensure a consistent design language is applied whilst maintaining consistency in visual elements and defining behaviour
• Work closely together with the graphic designers & brand owners to design a unique digital identity for our brands

REQUIREMENTS

• Diploma or degree in Graphic Design / Visual Communication, or related disciplines
• Minimum 2 years of experience in similar capacity
• Proficient in Design, Photography, Photo and Video editing software (i.e. Illustrator, InDesign, Adobe Premiere Pro, Final Cut Pro)
• Good working knowledge in print design and production
• Good understanding of design principles and typography, with attention to details.
• Ability to conceptualize and execute work task under pressure with a strong desire to succeed
• Photography styling experience & videography knowledge will be high regarded
• Possess a positive attitude, with a passionate and creative mind
• An effective team player with good interpersonal & communication skills
• Experience in digital strategy related to problem-solving charge, helping to connect the dots between the needs, wants, and desires of the customer and the business, brand, and marketing goals would be an added advantage

Responsibilities:

Maintain and update employee records and HR databases.

Prepare offer letters, contracts, and coordinate onboarding to create a great first impression for new hires.

Handle uniform issuance administration.

Manage job postings and applicant tracking on various job portals, including MyCareersFuture, LinkedIn, JobStreet, FastJobs, etc.

Ensure job advertisements are up-to-date and aligned with the company's hiring needs.

Monitor and respond to candidate applications and inquiries on these platforms.

Handle MOM Work Pass applications, renewals, and cancellations.

Checking our MOM quota

Stay updated with Singapore employment laws and ensure all HR practices comply with legal requirements.

Provide guidance on employment law and regulatory changes to the HR team and management.

Prepare and present recruitment reports and metrics to management.

Responsible for the follow-up & execution of all HR related processes e.g. hiring, onboarding, confirmation, resignations, transfers, staff requests etc.

Develop and implement effective recruitment strategies to attract top talent.

Conduct initial screenings and interviews to shortlist qualified candidates.

Manage both pantry and office supplies

Other ad-hoc duties as assigned by the management

Requirements:

* Diploma or Degree in Human Resources, Business Administration, or a related field.

* At least 2 years of experience in HR administration or shared services.

* A solid grasp of Singapore employment laws and experience with work pass processes.

* Proficiency in HR software and Microsoft Office (Excel, Word, PowerPoint).

· 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.

Key Responsibilities

1. Prepare High-Quality Beverages

- Craft and serve espresso-based drinks, teas, and specialty beverages according to established recipes.

- Ensure consistency in flavor, appearance, and presentation of drinks.

2. Customer Service Excellence

- Provide friendly, prompt, and efficient service to customers.

- Address customer inquiries, handle complaints professionally, and ensure overall satisfaction.

3. Supervision and Team Support

- Mentor, train, and support junior baristas to maintain high standards.

- Lead by example during busy shifts and manage workflow efficiency.

- Assist in scheduling and managing staff coverage as needed.

4. Operational Oversight

- Oversee daily operations, ensuring cleanliness, organization, and compliance with health and safety standards.

- Monitor inventory levels, assist in ordering supplies, and manage waste reduction.

- Perform opening and closing duties, including cash handling and reporting.

5. Equipment Maintenance

- Operate and maintain coffee machines, grinders, and other equipment to ensure optimal performance.

- Troubleshoot basic equipment issues and coordinate repairs when needed.

6. Menu Development

- Suggest and contribute to the development of new beverages or seasonal offerings.

Job Requirements

1. Experiences

- Minimum 2 years of experience as a barista in a fast-paced environment.

- Proven track record of making high-quality beverages and providing excellent customer service.

2. Skills and Knowledge

- Expertise in espresso extraction, milk steaming, latte art, and general coffee brewing methods.

- Knowledge of coffee origins, roasts, and flavor profiles.

- Strong leadership and mentoring abilities.

3. Physical Requirements

- Ability to stand for long periods, lift up to 20–30 pounds, and work in a fast-paced environment.

4. Personal Traits

- Passion for coffee and hospitality.

- Excellent communication, multitasking, and problem-solving skills.

- Positive, proactive, and team-oriented attitude.

Key Responsibilities

1. Food Preparation and Cooking

- Prepare and cook dishes according to recipes and quality standards.

- Ensure consistent presentation and portion control of all dishes.

- Manage and oversee a specific section of the kitchen (e.g., grill, pastry, sauté, or vegetable).

2. Supervision and Team Coordination

- Supervise and guide junior chefs and kitchen staff in your section.

- Delegate tasks effectively to ensure efficient workflow during service.

- Provide training and mentorship to commis chefs and apprentices.

3. Inventory and Stock Management

- Monitor stock levels for your section and coordinate replenishment with the Head Chef or Sous Chef.

- Minimize food wastage by implementing proper storage and portioning practices.

- Assist in conducting inventory checks and managing par levels.

4. Health and Safety Compliance

- Maintain high standards of hygiene and cleanliness in your section.

- Ensure compliance with food safety and kitchen safety regulations.

- Report equipment malfunctions or safety hazards promptly.

5. Menu Development

- Contribute ideas for new dishes and menu improvement.

- Participate in tastings and feedback sessions for menu planning.

6. Service Coordination

- Ensure all dishes in your section are prepared and delivered on time during service.

- Communicate effectively with the Head Chef, Sous Chef, and other sections to maintain smooth service.

Job Requirements

1. Experience

- Proven experience as a Chef de Partie or in a similar role, with a focus on managing a specific kitchen section.

- Strong background in a particular cuisine or culinary specialty is a plus.

2. Skills

- Excellent cooking and presentation skills with attention to detail.

- Strong leadership and team coordination abilities.

- Ability to work well under pressure in a fast-paced environment.

3. Knowledge

- Understanding of kitchen operations, including inventory control, portioning, and food cost management.

- In-depth knowledge of food safety standards, allergens, and dietary requirements.

4. Physical Requirements

- Ability to stand for long hours and handle physically demanding tasks like lifting heavy pots and pans.

5. Personal Traits

- Passion for culinary arts and a commitment to excellence.

- Organized, proactive, and capable of multitasking.

- Strong communication skills and a team-oriented attitude.

6. Education/Certifications (Preferred but Optional)

- Culinary certification or relevant formal training.

- Food hygiene and safety certification (e.g., HACCP or equivalent).

This role is critical to the kitchen’s success, requiring both technical expertise and leadership to ensure high-quality food preparation and smooth kitchen operations.

• We are a multi-restaurant chain and are looking for an efficient General Manager of Operations. The candidate must have planning and organizational skills. Need to quickly master the store products and have a high learning ability. He/she must be able to act decisively in emergency situations, easily grasp concepts and solve problems in store operations. Inter-store coordination skills. The Operations Manager must also have advanced knowledge in using computer programs such as Microsoft Office and other financial related software. Some other negotiation skills, good interpersonal skills, verbal and written communication skills, strong leadership skills, and problem-solving skills. Must also be able to work under pressure and perform well under tight deadlines. Good communication skills (English and Mandarin).

• The General Manager of Operations has irregular working hours, even on weekends or holidays. Most of the time, extended working hours are required, especially when meeting deadlines. This job does not require business travel, but the work environment can be stressful at times.

1. Ability to develop and implement production policies and operating procedures to motivate employees

2. Delegate manufacturing tasks so that the team can meet production deadlines

3. Set priorities to ensure the manufacturing team works in the most efficient manner

4. Ensure product quality and maintain relationships with suppliers and customers

4. Suggestions on how to improve employee efficiency and reduce costs are needed

5. Recruit, hire and train new production workers to perform their duties

Job Description:

*Supervise and coordinate the daily operations of the foods service and preparation, quality standards, and ensuring compliance with health and safety regulations.

*Provide guidance, training, and support to maximize team performance.

*Ensure that all food areas are cleaned and sanitized according to food safety standards.

*Ensure that all policies and procedures are followed by the staff.

*Resolve customer complaints and concerns regarding food service.

*Able to lift and carry heavy items, roughly 20KG.

*Need working on Saturday, Sunday, Public Holiday and overtime.

*Able to work rotate shift and overtime.

Working Location: Stall Location

Requirements:

• At least 2 Year(s) of working experience and have experience in the related field is required for this position.
• Must possess at least higher Education/Diploma in any field.
• Strong leadership skills and management competencies.
• Excellent communication skills with teams and customers.
• Strategic & critical thinking as well as decision-making and negotiation skills.
• Able to adapt, prioritize, manage pressure, multitask and work independently.
• Time management/ meticulous and mature in work.

Job Overview

The Marketing Executive will be responsible for developing marketing campaigns and communication plans to promote the company’s corporate image, products, services, campaigns or events that align with consumer behaviour patterns and in line with business goals. He/she will work closely with internal teams to coordinate and execute plans as well as external partners where necessary.

Job Responsibilities

• Planning and executing marketing and communications campaign

• Develop, launch and maintain e-commerce website for catering business

• Website and social media platform content update and content writing and photography

• Managing the production of promotional materials and marketing collateral

• Manage customer feedback

• Maintain effective internal communications to ensure all relevant functions are kept informed of the promotional campaign and marketing objectives

• Conduct competition research and market analysis to ensure pricing is optimal and menu is update

• Ensure marketing plans are executed according to the project timeline

• Manage PR for the company including preparing releases, contacting media & managing press relations

• Any other ad hoc duties as assigned by the reporting manager

Job Requirements

• Minimum 2 years of marketing and/or communications experience, preferably in the F&B or FMCG environment

• Excellent writing skills

• Familiarity with social media and web analytics

• Creative, resourceful and attentive to details

• Strong communications and interpersonal skills

Job Responsibilities:

• Supervise cold-store operations to ensure that picking & packing activities are executed accurately and efficiently.
• Ensure order accuracy before releasing goods for delivery
• Monitor inbound and outbound stocks, and ensure inventory is promptly and accurately updated in ERP system
• Manage stock transfer and adjustments
• Perform scheduled stocktaking and inventory checks and highlight discrepancies / anomalies.
• Identify, investigate and resolve inventory discrepancies and ensure they can be reconciled.
• Review the workflow and liaise with the respective department to put in place preventive measures to reduce stock loss
• Determine and highlight slow moving, obsolete and near expiry stocks in store for Management actions.
• Manage reconciliation of damage stocks and aging stocks
• Prepare & Submit Weekly Inventory Report to management
• Participate in internal and external audit stock takes
• Other Ad Hoc projects or responsibilities as required or assigned by Head of Operations

Other Requirements:

• Good planning & organizational skills
• Problem solving and good leadership skills
• Must have a working knowledge of GMP concepts and guidelines
• 5.5 Day work week

Education, Experience & Training

• 3 years of experience working in food manufacturing / cold store or similar environment
• Minimum 2 years of supervisory experience in food manufacturing / cold chain
• Possess a valid forklift license (preferable)
• Experience in Microsoft Navision is highly advantageous.

Key Responsibilities:

1. Recipe Development and Product Innovation:

• Assist in creating and testing innovative recipes aligned with market trends and customer preferences.

• Ensure recipes are scalable for efficient production while maintaining high quality.

2. Quality Assurance and Control (QA/QC):

• Support the establishment and implementation of QA/QC protocols.

• Conduct product trials to ensure consistency, compliance, and adherence to safety standards.

3. Collaboration with the Sales Team:

• Work with the sales team to understand customer feedback and market needs.

• Assist in presenting products to clients, including demonstrations and

• Support training for production staff on new recipes and processes.

4. Documentation and Reporting:

• Maintain thorough records of recipes, ingredient specifications, and QA/QC protocols.

• Provide updates to the Production Manager and sales team on project progress and approvals.

Qualifications:

• Shatec or Sunrise graduates (fresh graduates are welcome).

• Strong interest in food innovation, QA/QC, and recipe development.

• Basic knowledge of food safety regulations and quality standards.

• Ability to collaborate effectively with production and sales teams.

• Strong organizational and problem-solving skills.

Key Competencies:

• Accountability for managing product quality and supporting customer satisfaction.

• Creative and innovative thinking with attention to detail.

• Ability to handle multiple projects within tight deadlines.

Benefits:

• Opportunities for career growth and skill development.

• Collaborative and innovative work environment.

• 5-day work week

If you are passionate about culinary innovation and eager to contribute to exciting new menu developments, we encourage you to apply for this rewarding opportunity.

Job Responsibilities

- To conduct audit & ensure that staff/supervisor adhere to company's SOP

- To maintain good relationship with the stall tenant

- To review and feedback on servicing carried out by vendors

- To conduct weekly check on cleanliness of the coffee shop

- To manage coffee shops in a designated region

- To conduct exit interview

Requirements

- Min 5 years of relevant experience with 2 years in managerial role, preferably in the F&B industry

- A positive work attitude and willingness to learn and contribute

- Good interpersonal and communication skills

- Self-driven and highly-motivated

- High degree of commitment and a good team player

- Able to work under pressure and in a fast-paced environment

- Have initiative, independent and well-organised

- Strong decision-making skills

- Able to think, plan, and execute autonomously

· 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.

• Food catering company.

• Handle office admin job such as data entry, liaise with supplier and customer, invoicing and duty as assigned superior.

• Handle halal documentation and inspect products qualification.

• Dealing with stock check upon supplier delivery.

• Familiar with AutoCount software, Ms Office(Excel,PowerPoint)

• Prefer candidates who are meticulous, self-organised and able to work under pressure

• Preferably able to read and speak Chinese and English

• Able to work on 5.5 day shifting, and duty on weekend.

Job Description

• Manage Recruitment Processes - posting of job availability, liaise with agents etc
• Process all Work Pass application, MOM-related surveys, Prepare Letters, and Handle HR related tasks
• Prepare payroll and handle payroll matters
• Onboarding & Off-Boarding
• Manage staff Training activities
• Manage leave
• Perform any adhoc duties as assigned

Requirements

• Minimum GCE ‘O’ Level / SPM with at least 1 year of relevant experience
• Good communication skill and positive working attitude
• Able to speak and read Chinese
• Proficient in MS Excel / Outlook
• Team Player
• Diligent and self-motivated
• Able to start immediately will be an advantage

Welcome Malaysian Work Permit

Working Hours

Mon-Fri: 8.30am to 6.00pm

Salary : $1800 to $2500

Location : Senoko

PERMANANT PART TIME - CLUBHOUSE EXECUTIVE

(Location : Changi I, Changi II and Loyang)

As a Clubhouse Executive in our Clubhouse, you will report to our Operations Manager, Clubhouse.

What you’ll be doing:

• Assist the Manager in supporting the daily operations and administrative work of the Clubhouse to ensure the smooth operations of the Clubhouse.
• Handling duties of the Front Office and Rooms Check-in
• Handle enquiries (walk-in/phone) and assist in operations and administration of the Front Office.
• Assist in all aspects of Admin & Operational matters for Clubhouse

We want you, if you have/are:

• Minimum Nitec with at least 1 years of working experience in Customer Service.
• Good communication and interpersonal skills.
• A cheerful personality and willing to go “extra mile” for customers.
• A mindset to work independently, be resourceful and self-motivated.
• Proactive with good learning attitude.
• Able to work on weekends and Public Holidays when required

Interested applicants please apply with your resume, last drawn and expected salary.

Please apply for this position by submitting your resume. We regret that only shortlisted candidates will be notified.

Responsibilities

• Provide safe, smooth and pleasant bus journeys for passengers

• Maintain cleanliness of the bus at all time

• Adhere to all Malaysia and Singapore driving regulations.

• Ensure all travel documents and permit are current and valid

• Provide courteous and good services to all passengers and customers

• Perform other related duties that may be assigned from time to time

• Follow proper safety guideline and represent the company in a professional manner

• Ability to work flexible hours, including weekends and public holiday

• Ensure the comprehensive maintenance is carried out according to main schedule

Requirements

• Obtain Singapore Class 4 driving licence

• Possess at least 3 years of relevant experience

• LTA Bus Vocational Licence is an advantage

• Responsible and have good time management skills

• Have good work conduct

• Hardworking and good working attitude

Benefits

• Annual Leave 7 – 14 days

• Birthday Token

• Medical Claims

• Dental/Optical Claims

• Birthday Token

• Quarterly Performance Bonuses

• Yearly Performance Bonuses

• Referral & Long service awards

Coach Captain Walk-In Interview

5 Jalan Kilang Barat Petro Centre #07-01 S159349

(Available bus service 14,123,147,153,196,197,198,855,961)

*Tuesday to Thursday ONLY*

- 8.30am to 5pm (there will be no interview on weekend and PH)

Interested applicants, please call 65-8186 5254 to arrange for an interview.

Responsibilities

• Provide safe, smooth and pleasant bus journeys for passengers

• Maintain cleanliness of the bus at all time

• Adhere to all Malaysia and Singapore driving regulations.

• Ensure all travel documents and permit are current and valid

• Provide courteous and good services to all passengers and customers

• Perform other related duties that may be assigned from time to time

• Follow proper safety guideline and represent the company in a professional manner

• Ability to work flexible hours, including weekends and public holiday

• Ensure the comprehensive maintenance is carried out according to main schedule

Requirements

• Obtain a Singapore Class 4 driving licence

• Possess at least 3 years of relevant experience

• LTA Bus Vocational Licence is an advantage

• Responsible and have good time management skills

• Have good work conduct

• Hardworking and good working attitude

Benefits

• Annual Leave 7 – 14 days

• Birthday Token

• Medical, Optical, and Dental Claims

• Yearly Performance Bonuses

• Referral & Long service awards

Coach Captain Walk-In Interview

5 Jalan Kilang Barat Petro Centre #07-01 S159349

(Available bus service 14,123,147,153,196,197,198,855,961)

*Tuesday to Thursday ONLY*

- 8.30am to 5pm (there will be no interview on the weekend and PH)

Interested applicants, please call 65-8186 5254 to arrange for an interview.

• Supervising and coordinating the activities of food and beverage staff, including waiters/waitresses, bartenders, and other service personnel.
• Training new employees and ensuring all staff adhere to service standards, hygiene regulations, and safety protocols.
• Ensuring excellent customer service and handling customer inquiries, feedback, and complaints effectively.
  Resolving issues promptly to maintain customer satisfaction and loyalty.
• Overseeing day-to-day operations in food and beverage outlets, ensuring smooth functioning.
• Monitoring the quality of food and beverage service, presentation, and cleanliness.
• Enforcing health and safety regulations and ensuring compliance with sanitation standards.
• Conducting regular inspections to maintain cleanliness and hygiene in dining areas, kitchens, and bars.
• Motivating and guiding staff to deliver high-quality service and achieve performance targets.
• Foster a positive work environment and encourage teamwork and cooperation.