Roles & Responsibilities

The restaurant supervisor must ensure that the restaurant is neat and presentable, as the restaurant's appearance directly influences customer perception of the establishment's quality. A restaurant head captain ensures that all centrepieces are on the tables properly and that linens, silverware and glasses are clean. Restaurant captains often have a managerial role. It is their job to ensure all hosts and waiters are adequately trained and informed of the restaurant's policies and knowledge about menu items and daily specials.

Job Descriptions:

• Ensure the proper use and maintenance of operating equipment, interact with customers, and inform
• guests and their needs, comments and suggestions.
• Maintain a perfect working relationship with the departments with its interactions.
• Ensure that all employees comply with the steps of service standards quality and phraseology.
• Greet and provide service to guests in a friendly, efficient, and polite manner.
• Establish good working relations with team members.
• Conduct regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.
• Reviewing customer surveys to develop and implement ways to improve customer service.

Job Requirements:

• At least 1 Year of working experience in the related field.
• Highly customer service oriented.
• Exhibit strong leadership skills.
• Excellent interpersonal & communication skills.
• Exceptional communication skills and the leadership capability to create a winning team.
• Service oriented and passionate working in F&B industry.

To support for the planning, execution and evaluation of Volunteer and Membership Management, which includes : Outreach and engagement of volunteers to support SNSA services, hybrid programmes, onsite and offsite befriending services.

Volunteer Management

· Develop Volunteer policies and processes

· Develop a Volunteer Management Framework and Volunteer Training Programmes,

· Management of volunteer resources

· Drives and liaise with all stakeholders (social service agencies, community, and corporate partners).

· Develop strategy and operationalise plans to raise awareness to volunteering opportunities in the Association

· Review and evaluate the volunteer programme to ensure relevance and to meet future needs.

· Serve as the key communication link between the Association and its volunteers

Membership Management

· Strategic planning and resourcing of membership drives in line with the vision and mission of the organization

· Evaluate and enhance membership, policies and its processes

· Develop strategic community programmes and partnerships to drive memberships

· Relationship-building with all members and volunteers

· Identify gaps and opportunities for growth to serve SNSA members and the community

· Work with relevant colleagues to identify and implement IT systems for membership or volunteer data analysis and impact management

Requirements

· A diploma or degree with at least 2 years of relevant working experiences

· Experience in community relations work, volunteer management & membership

· Independent and self-motivated with initiative and drive

· Good written and verbal communications – no fear of people engagement

· Proficient in basic computer applications, including Outlook, Word, Excel, Powerpoint

· Able to multi-task and work independently with minimum supervision as well as respecting team work and dynamics

Roles & Responsibilities

We are looking for a talented chef to join our culinary team to create memorable meals for our restaurant's patrons. You will be responsible for a specific section of the kitchen, preparing high-quality food that meets the head chef's standards, and ensuring that your station is sanitary and well-stocked. You should be someone who can keep a level head when working under pressure. The ideal candidate will be an excellent team player, willing to go the extra mile in pursuit of great food and exceptional service.

Job Descriptions:

• Ensuring that all food is prepared and served according to the standards set by the Head Chef
• Contributing ideas and providing suggestions for menu developments
• Communicating purchasing requirements daily
• Monitoring all deliveries for quality and quantity to price, quality and appeal
• Demonstrating proper food safety and hygiene at all times

Job Requirements:

• Eager and quick to learn
• Team player
• Handle feedback well
• 1~2 years of experience will be an added advantage

Responsibilities

• Work with Food & Beverage Manager in the operations, preparations, production areas and scopes.
• Responsible for the daily kitchen operation.
• Designing new recipes, planning menus, and selecting plate presentations.
• Training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Supervised of cleanliness, cleaning, neatness and maintaining personal hygiene in the kitchen areas.
• Upkeep the working condition of kitchen equipment and its proper usage.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Work scheduling
• Ensure compliance with all health and safety regulations within the kitchen area

Requirements

• 5+ years of experience in a similar position.
• Good culinary knowledge and skills.
• Good leadership skills.
• Up-to-date knowledge of cooking techniques and recipes.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.
• Culinary school diploma preferred

Roles & Responsibilities

We are looking for a talented chef de partie to help our culinary team create memorable meals for our restaurant's patrons. You will be responsible for the specific section of the kitchen, preparing high-quality food that meets the head chef's standards, and ensuring that your station is sanitary and well-stocked.

To be successful as a chef de partie, you should be someone who can keep a level head when working under pressure. The ideal candidate will be an excellent team player, willing to go the extra mile in pursuit of great food and exceptional service.

Job Descriptions

• Preparing specific food items and meal components at your station.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure all food preparation meets standards
• Assist in the daily operations of the kitchen
• Operate and maintain equipment and reporting of malfunctioning

Job Requirements

• Minimum 1 year of kitchen experience
• Excellent interpersonal and organizational skills
• Able to work in a fast-paced environment
• Ability to work well in a team
• Multitasking and organizational ability
• Able to multi tasked and committedtothe quality of food served

Report to Senior Engineer (Civil & Structural) / Construction Manager.

Plan daily, weekly and monthly work for each section and liaise on work tasks and construction methods to be used with the foreman and workers.

Reporting to the Construction Manager for all production and labour related aspects of project.

Monitor progress of work, quality of workmanship compliance with requirements and Quality records.

Overall in-charge of construction of road tunnel, escape staircases, utilities & road diversions etc.,

Seek advice and resolve site engineering problems and with Construction Station Manager.

Assist Construction Manager in preparing materials/manpower/equipment/sub-con/supplier requirements for station works based on the baseline programme.

Monitor the progress and update Construction Manager on all issues.

Report/record events and instructions.

Check quality and quantity of subcontract work done.

Involve and pre-start meetings with sub-contractors to discuss method/progress/quality/safety and resources issues.

Interested candidate : Submit your CV to :- [email protected]

Job Description

• Demonstrates a comprehensive understanding of the Hospitality sector, staying attuned to market trends and securing new reservations sales against competitors.
• Manages forecast versus actual reservation sales data, oversees Reservations administration, and implements enhanced procedures.
• Controls the team's annual operating budget, reviews staff roster, and guides the Reservations team in executing operational tasks.
• Proactively communicates rates, monitors call volume, and collaborates on Revenue Management strategies. Corresponds with clients to grow account share and builds loyalty.
• Empowers Reservations Officers to resolve client issues promptly, participates in key meetings, and provides guidelines for a Reservations orientation program.
• Exhibits effective leadership, fosters teamwork, and ensures a robust training system for Reservations staff, contributing to overall succession planning.

Job Requirements

• 3-5 years of Hotel Reservations experience at the hotel property or corporate level, along with 1-2 years of supervisory experience as a Team Lead.
• Highly advantageous attributes include a strong understanding of hotel distribution systems, effective communication skills under challenging circumstances, and a diploma/basic degree in Hospitality Management, Business, or equivalent qualifications.
• The candidate should exhibit excellent written and verbal communication, problem-solving abilities, and a strong customer service orientation.
• High ethical standards, self-motivation, and a commitment to instilling a positive and caring workplace culture are also key attributes.

Job Description:

• To facilitate information exchange, participate in the majority of product development teams and group, including travel extensively between Europe, Asia and sometimes Africa; and as the bridging gap between the countries based on the specific development works.
• Be part of a team who have joint responsibilities for the overall system design and detailing of the system concepts.
• Refining the system architecture with the project team and keeping a firm eye on the issues of system safety, stability, security, system performance and resilience.
• Be meticulous in the reviewing and revising on the requirements of the various functions between the teams.
• Facilitate communication between Engineering teams and actively contribute to design elements when possible as a mediator of engineering information.

Requirements:

• Degree in Engineering or Applied Science from a recognized university.
• At least 3 years of work experience as an Engineer, with expertise covering all areas of a complex mechatronic system (mechanics, electronics, software, etc.).
• Experience in system design, knowledge of production process and best practices.
• Experienced with a suite of PLC tools and softwares like CODESYS 3.5, with experience in WAGO PFC200 would be advantageous.
• Experienced user of MatLab, Excel, python would be desirable.
• Experience with Autocad 2D, understanding of Single line diagrams and control schematics would also be advantageous.
• Desirable SCADA experience and communication protocols, like, MODBUS RTU / TCP is a plus.

Main Responsibilities

• Provides day-to-day oversight of desk operations
• Coordinate all operational aspects of physical trading books' activity, ensuring Operators safely and cost-effectively turn a physical trade into reality, per the contractual terms
• Assess operational and business risks, minimizing impacts which may impede success or growth of the Company/ Group and escalating those which require additional mitigation.
• Report required information from Operations processes to the Team Leads and Regional Head of Operations, as part of core activities, on a daily basis.
• Optimize trader strategies by utilizing knowledge of product movement and relationships with external parties, while accounting for the dynamics of delivery and supply, and resolving and communicating any transport issues that arise with traders.
• Review product movement reconciliations, along with the developing the capacity to facilitate Loss Control investigations
• Develop capability to assess risk (technical, contractual and operational) in non-standard contracts, and implementation: new regions and/or long-term tenders.
• Perform ad-hoc tasks as assigned by Team Leads and Regional Head of Operations.

Profile

• The individual should have the following experience:
• A minimum of 3-6 years of hands-on experience in vessel cargo operations involving interactions with ports/terminals, agents, cargo inspectors, vetting, chartering, and ship shore compatibility.
• Proficient in both written and verbal English and Mandarin languages, enabling effective communication with counterparties.
• Strong interpersonal and communications skills, capable of time management, and the ability to adapt and react to dynamic and changing circumstances.

General Manager is responsible for improving efficiency and increasing departmental profits while managing the company’s overall operations. They oversee several elements in a business, including hiring staff, operating budgets, and launching price promotions that could attract more customers.

Able to work in challenging condition facing people from all sorts of life.

• Provide publisher/media industry insights and constantly look for new solutions to determine opportunities.
• Perform gap analysis and provide guidance on digital campaign optimisation.
• Build strong relationships with all stakeholders to ensure the achievement of business goals and improve work process & operational efficiency
• Organizing team roles and evaluating employee performance
• Documenting operational tasks and reporting to upper-level management
• Resolving conflicts or complaints from customers and employees.
• Monitoring store activity and ensuring it is properly provisioned and staffed.
• Analyzing information and processes and developing more effective or efficient processes and strategies.
• Establishing and achieving business and profit objectives.
• Maintaining a clean, tidy business, ensuring that signage and displays are attractive.

Overview of Role

The incumbent will be part of the Structured Trade Finance team, providing support to the trading business. He/she will report to the Head of Structured Trade Finance APAC located in Singapore.

Main Responsibilities

· Follow up on trade and, if applicable, paper financing of an allocated portfolio of products

· Daily update of marked to market positions

· Maintain a forecast of utilisation of trade limits

· Monitor the banks’ position for the various products traded

· Furnish banks with required trade documents (e.g. BL copies, Notice of Assignments etc.)

· Liaise with operators and accounting to update the banks position in a timely manner

· Update banks about status of transactions

· Provide banks with relevant documents

· Follow up receivables and payables relating to cargo financing

· Follow up on bank administrative matters

· Assist in specific projects and perform other ad-hoc duties assigned by manager

Profile

The individual should have the following experience:

· 3-6 years working experience in a trading company or in commodity trade finance within a bank

· Good appreciation of risk: performance / credit / geographical / pricing / AML / sanction

· Good communication skills and capacity to interact with diverse people in an international environment

· Languages: English, Chinese (to liaise with Mandarin speaking associates)

As our sommelier, you will be an integral part of our service team, responsible for managing our wine cellar, curating wine lists, and providing wine recommendations to enhance our guests' dining experience. This role requires a deep knowledge of wine, including its history, varietals, regions, and pairings, as well as a passion for sharing this knowledge with others.

Responsibilities

• Fully Responsible for our wine program.
• Work closely with the culinary team to create harmonious European food and wine pairings
• Provide wine education and recommendations to guests, interacting with guests with aim of enhancing their dining experience
• Lead consumer-facing marketing events such as "wine of the month" campaigns
• Host and speak during wine appreciation events such as corporate dinners, trade dinners and consumer events
• Conduct staff training sessions on wine knowledge, service techniques, and proper glassware handling.
• Fully manage inventory including upkeeping of proper storage conditions, inventory reporting and handling of supplier relations, including purchasing and negotiating prices.

Job Requirements:

• Certification such as WSET & CSW is a plus
• At least 2 to 3 years of working experience as a Sommelier, Wine Steward/Stewardess or similar role
• Strong knowledge of wines, wine regions, grape varietals and wine service techniques.
• Stay informed of latest industry trends, everchanging wine consumer demands by attending trade shows, seminars and events
• Attention to detail and a passion for delivering exceptional guest experiences.
• Positive attitude and excellent communication skills
• Ability to work in a fast-paced, team-oriented environment.

Manage all job site activty,arrange for all workers do work nicely and give them understand what they should need to do at their work site,some time need to do electrical trunking cabaleing work.mangae main-con derection

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Kitchen Assistant to join in our family today.

Job Description:

1. Ensure that food preparation areas are clean and hygienic.

2. Storing and distributing ingredients.

3. Washing, peeling, chopping, cutting and cooking of foods.

4. Ensure food preparation meets company SOP and Recipe.

5. Keep up-to-date with current promotions and new items in menu.

6. Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.

7. Assist in keeping food wastage to minimum, through correct product measurements.

8. Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen Assistants.

9. Always adhere to all company policies and procedures.

10. Assist Branch Chef to:

a. Control Food Cost.

b. Daily ordering of food and supplies.

c. Inventory.

11. Any other duties as assigned by Branch Chef or Restaurant Managers.

Job Requirements:

1. At least 5 years of experience in F&B (Kitchen) industry, experience in Japanese restaurants is a bonus.

2. Mature and positive attitude.

3. Basic Food Hygiene Certification is a must.

4. Able to commit on weekends and public holiday.

5. Able to accept split shift.

Job description

Responsibilities

• Actively drive products & services sales through the SMEs market
• Educate customers with strong product knowledge on the Digital Transformation Journey (eCommerce, WhatsApp Marketing, and Various AI Marketing Tools)
• Professionally represent the company with integrity and honesty
• Ability to confidently undertake product demonstration

Requirement

• Minimum Diploma, A-Level cert, or at least 1-year working experience.
• Ability to work in a team with a strong willingness to learn
• Excellent communication and presentation skills
• Must be able to start work immediately
• Provide 1-to-1 coaching to SMEs
• Knowledge on Social Media, Canvas and Photoshop
• Knowledge of Video Editing
• Good incentive Package
• Training will be provided
• Flexible Working hours (office hours only)
• Proven experience in digital marketing, focusing on strategy development and execution.
• Strong understanding of ChatGPT AI, social media platforms, content creation, and digital campaign advertising.
• Creative thinking and problem-solving abilities.

The position assists the Executive Steward to manage the team, to be responsible for maintaining the cleanliness and quality of all F&B and Kitchen equipment and all pantry and kitchen area, so that all guests will have a safe and wonderful dining experience, ensures that kitchen hygiene and safety standards are meet, through active supervision of the Steward Supervisor, Steward Attendant and Night Kitchen Cleaner. The Assistant Executive Steward must have the perseverance to lead the team to achieve high standards within the work area and to work closely with the Executive Steward so as to lead the team towards the same direction.

Primary Responsibilities

Manages the Daily Stewarding Operation: Cleanliness and Quality of F&B and Kitchen Operation Equipment

• Conducts briefing and makes deployment to Stewarding colleague daily.
• Makes daily round to check for cleanliness and quality of all operation equipment and kitchen equipment.
• Takes ownership of all operation equipment, kitchen equipment and hotel property.
• Operation checks, to ensure work flow and system are in order and hygiene standards meet expectation.
• Always communicates with F&B and Culinary team and fellow colleagues to find out about the work flow system and makes improvement with the collaboration system if required.
• Manages team with efficiency of work in the washing of dishes and kitchen equipment.
• Works closely with both the F&B and Culinary teams so as to build a strong collaboration between various team.
• Oversees that timeliness of dish cleaning, returning dish for reuse during high business turnover.
• Oversees that all washed equipment are clean and sanitised.
• Oversees proper handling of all operation equipment so as to avoid or minimise breakage.
• Ensures adequate supply of operating equipment in F&B outlet through coordination with all F&B outlet managers, through order, delivery, and by monitoring lost through breakage or missing.

Manages the Cleanliness and Safety of all Pantry and Kitchen

• Checks all kitchen equipment for cleanliness, manages the Night Cleaning Contactor to follow up on any unclean area and equipment, and conducts kitchen inspection twice a week.
• Manages the team to check on functional operation of each Dish Wash Machine, co-ordinate and follows up with Engineering and chemical technician for any faulty issues.
• Manages the garbage collection schedule and also ensures that the recycle program is conducted as per established.
• Oversees that the kitchen floor is clean and dry at all times, looks out for any potential safety hazard issue and tries to eliminate it immediately.
• Oversees the sanitation of all operation equipment are done as per kitchen’s hygiene standards requirement.
• Oversees that the work procedure in the kitchen are carry out as per HACCP’s requirement and the safety aspect is in line with WSH.
• Oversees that all HACCP check-list and documentation are updated on a daily basis.
• Leads all the kitchen walk through (WSH / Hygiene / Pest-Control) and rectifies all findings immediately.

Management and Leadership of the Stewarding Team

• Makes routine rounds within the kitchen area during meal periods.
• Supports the Stewarding team to be consistent in service, uses a collaborative, enabling leadership style and to have regular team meetings.
• Drives constant service and system improvement and to be entrepreneurial.
• Strong leadership and interpersonal skill.
• Must be able to lead the team confidently at all times and always practice to lead by example.
• Manages the provision of operation supplies, cleaning equipment, and chemical, monitor and control the amount of usage.
• Induction and training of Steward Attendant and Supervisor in technical skill and process as outlined in the Keys to Success manuals.
• Must oversees the team member grooming and personal hygiene practice to meet with hotel requirements.
• Assists the Executive Steward to control all expenditure and cost within the budget (OT / CL / Supply).
• Manages the team to adhere with the Hotel recycle program.
• Competency in the yearly internal and external hygiene audit.
• Manages and oversees the operation equipment storeroom / chemical storeroom / cleaning supply storeroom.
• Creates a Friendly and Heartist® working environment within the team.

Involvement in Wider Job Function Relationships

• To be active in learning so as to enhance personal skill and industry knowledge.
• Follows Hotel and Departmental guideline to lead the team and constantly getting feedback from team member and other colleague.
• Understands emergency procedure, health and safety requirement.
• Maintains collaborative working relationship with colleague and supervisor/manager
• Participates in departmental leadership activity as a member of the team and continually conducts training for the team member.
• Develops own knowledge and skill as a contributing member of the Stewarding team.
• Ensures that safe work practice is followed including emergency procedure.
• Must be certified with Occupational First Aid Course.
• Must be able to accomplish within the timeline with any assignment given by the Executive Steward and Management.
• Oversees the pest-management in the pantry and kitchen area.
• Attends the weekly Catering Meeting, gathers surficial information, co-ordinates and leads the Stewarding team to accomplish the event with high professionalism in supporting the Banquet Service Team and Banquet Culinary Team for the success of all events.

Candidate Profile

Knowledge and Experience

• Minimum Secondary and above education with some computer knowledge.
• Minimum 1 to 3 years of relevant experience in the hotel industry or a similar establishment.
• Certificate for Basic Hygiene Course or related field.
• Certified Trainer or on Job Trainer.
• Occupational First Aid Course.

Competencies

• Good interpersonal skills with ability to communicate with all level of employee.
• Service oriented with an eye for detail, able to anticipate for problem to arise, so as to rectify the problem immediately.
• Ability to work effectively and bring the team to the next level of excellence.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative under dynamic environment.
• Self-motivated and energetic.
• Technical skills for Stewarding.
• Supervisory and leadership skills – collaborative, enabling, tolerance, integrity and entrepreneurial.
• Interpersonal skills well developed with guests, employees and management.
• Able to solve problems / make decision within scope.
• Attention to detail especially cleanliness of all kitchen areas.
• Able to work independently, reliable, self-directed, result orientated.

Benefits of Joining Raffles Hotel Singapore

• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

RESPONSIBILITIES

• Manage central console management of all clients IT equipments

• Manage the helpdesk support for incoming and outgoing calls to support customers and ensure closure of all incidents

• Installation, configuration, operation, troubleshooting of customer IT equipments and/or software

• On-site service if issues require on-site support for resolution

• IT projects support and implementation

• Experience in Cyber Security, advanced networking and project management skills

Accountabilities and tasks:

• Enforce and adhere to the corporate IT Standards, policies and procedures governance for corporate infrastructure architecture, security and system administration.

• Perform periodic server health-check and security review.

• Perform network/server/firmware upgrading and patching technical whitepaper or implementation guide for superior.

• Perform network and system monitoring, health check, security review, system backup and restore.

• Liaise with 3rd party software/hardware vendors for support and escalation,

• Perform network installation, management, monitoring, design, and maintenance for Corporate, LAN, WAN, WIFI and equipment.

• Apply developed subject matter knowledge to solve common operational issues within established guidelines and by recommending appropriate alternatives.

• Conduct subject matter knowledge and/or other IT related training to users.

• Recommend and suggest improvements to allow more effective usage of IT Services and support.

• Manage and work with Service Desk System – incidents and requests plus end-user support.

• Perform installation, configuration, removal, upgrading Install and office automation software, PC and Laptop setup and asset disposal.

• Manage IT procurement, vendor management and asset management.

• Other ad-hoc duties as assigned.

TECHNICAL SKILLS

• Basic networking knowledge and email troubleshooting.

• Knowledge in using Microsoft Office (Outlook, Word, Excel, PowerPoint)

• Experience in installation, administration, troubleshoot and configuration of various Windows workstation and Windows Servers / Ubuntu Operating systems

• Hands on experience in basic printer, scanner, routers, switches, wireless, NAS etc troubleshooting and setup.

• Hands on experience with setup, maintenance of Microsoft 365, Google Workspace Cloud solutions.

• Hands on experience with remote access tools.

• Perform on site service if issues can’t be resolved remotely

• Able to work independently with professionalism

MINDSET

• Customer focus – Focus on solving customer IT issues with professionalism.

• Teamwork – Work closely with Sales and Technical team to fulfil customer’s requirement and issues

• Challenger Spirit – Always explore new ways to resolve issue and enhance productivity

• Constant upgrading – Always upgrade new technology skill sets and soft skills to service customer of highest standard

• Fast learner with good time management and organizational skills to deliver critical timeline

Preferred qualities / experiences:

• Minimum 2 years to 5 years of relevant working experience performing the functions of an IT Engineer. Experienced Candidates with more than 5 years’ experience can apply for Senior position.

• Candidates with experience in LAN/WAN, Desktop, Servers administration and support are highly preferred.

• Cisco Certified Network Associate (CCNA) and/or Microsoft Certified Systems Engineer (MCSE) preferred.

• Good technical knowledge and hands-on experience.

• Have a good understanding of IT audit requirements and compliance.

Roles & Responsibilities

The role requires an individual with an outgoing personality who strives to provide our guests with the highest customer service while ensuring procedures and protocols are fully followed. Attention to detail will be crucial to ensure that our guests have an exceptional experience.

Job Descriptions

• Ensuring that standards are met at all times.
• Assists with the smoothness and efficient service of the outlet.
• Maintains the cleanliness of the restaurant front/back of the house.
• Responsible for handling food and beverage orders and serving guests.
• Possess the knowledge to upsell, well-versed in all aspects of the menu.
• Support the Restaurant Manager in achieving all goals and Key Performance Objectives.

Job Requirements

• Minimum 1 year and above of work experience.
• Hardworking, motivated, serious, team player and passionate about food, beverage and service.
• Able to communicate effectively with all levels of employees.
• Excellent communication skills, a proactive problem solver.
• Positive “can-do” attitude, motivated, and passionate

The Management Trainee's main responsibilities include providing excellent customer service, and assisting and advocating customers' in-store ongoing promotions to boost outlet sales. The Management Trainee will also carry out food order preparation, support the kitchen crew when in need, as well as in charge of sanitising food in preparation areas and cleaning duties when required.

Job Descriptions:

• Assist the Operations Manager on the floor in service operations.
• Assist in managing F&B and daily operations of restaurant outlets in accordance with company standards and budgeted guidelines.
• Display and always maintain excellent levels of internal and external customer service.
• Identify customers’ needs and respond proactively to all their attention.
• Be attentive requests guests’ requests efficiently and effectively.
• Responsible for setting up and handling workstation(s) assigned.
• Perform effective problem-solving skills when necessary.
• Ensure cleanliness and work order in compliance with standards at all times.

Job Requirements:

• At least 2 years experiences in restaurant service
• Candidate must possess at least a Diploma in any field
• Ability to spot and resolve problems efficiently
• Ability to multi-task and delegate task efficiently to team
• Guest-oriented and service-minded
• Strong management skills with the ability to lead and motivate a team

Job Description:

• Have basic knowledge of how to use kitchen tools and equipment
• Assist in all food preparation and cooking (if applicable)
• Maintain & keep the kitchen area clean
• Ensure hygiene policy and standards are fulfilled and followed strictly
• Assist chef/supervisor in all kitchen operations as required
• Responsible for all culinary duties, including productions, preparation, cleaning, opening setup, and closing
• Able to commit at least one Friday or Saturday per week
• Ad-hoc duties as assigned

Job Requirements:

• Relevant experience preferred
• Cheerful pleasant personality with a positive mindset
• Bilingual or multilingual ability an added plus
• Possess Hygiene Certification is a plus.
• Ability to carry out required tasks in an accurate manner
• A strong team player & able to maintain composure during rush hours
• Possess skills in the proper handling of kitchen equipment

Description:

• The Assistant Engineer shall be able to interpret construction drawings and check the submissions for compliance to the Board’s requirements.
• To review submissions from construction contractors/QP/PE for works affecting water pipes;
• To collate the list of sites for site surveillance;
• To prepare submission report to record the number of submissions reviewed;
• To monitor alerts sent from the Board’s monitoring system and follow up with the construction contractors who are working near to water pipes; and
• To conduct any other works in relation to the submissions as required by the Board

Qualification

• Possess a minimum of Diploma certificate in Engineering or equivalent (Civil Engineering)
• Must be Singaporean.

• To plan, direct, control, coordinate and participate in the activities of all personnel engaged in the preparation
• and cooking of food, ensuring that all the food prepared and served is in accordance with the standards set by
• the Company.
• To create new recipe ideas, menus and promotions through collaboration with the Culinary Development team
• to create a winning cuisine style and concept for the outlet.
• To ensure operations team members are properly trained on all menu items and have proper product knowledge, join operations briefings to discuss any day-to-day issues and resolve any matters.
• To look for more sources of supplies for the purposes of cost savings, whilst maintaining quality standards.
• To direct, control and coordinate activities and food promotions with the kitchen staff and restaurant manager.
• To ensure a high standard of cleanliness throughout the entire kitchen as well as ensure a safe working environment in the kitchen and to prevent unnecessary accidents.
• Responsible for maintaining a minimum inventory of food & to achieve budgeted food costs.

Job Requirements:

• Proven experience as a Head Chef or equivalent culinary role, demonstrating expertise in various cuisines and cooking techniques.
• Strong leadership skills, with the ability to motivate and guide a diverse kitchen team.
• In-depth knowledge of food safety, sanitation standards, and kitchen operations.
• Exceptional organizational and time management skills to manage multiple tasks effectively.
• Creativity and innovation in culinary approaches, menu planning, and problem-solving.
• Ability to handle high-pressure situations and meet deadlines in a fast-paced environment.
• Excellent communication and interpersonal skills to effectively interact with team members, management, and guests.

Process all guest check-ins, verifying guest identity, form of payment, assigning room, and activating/issuing room key. Set up accurate accounts for each guest according to their requirements. Enter Marriott Rewards information. Ensure rates match market codes, document exceptions. Secure payment prior to issuing room key, verify/adjust billing. Compile and review daily reports/logs/contingency lists. Complete cashier and closing reports. Supply guests with directions and property information. Accommodate guest requests, contacting appropriate staff if necessary. Follow up to ensure requests have been met. Process all payment types, vouchers, paid-outs, and charges. Balance and drop receipts. Count and secure bank at beginning and end of shift. Obtain manual authorizations and follow all Accounting procedures. Notify Loss Prevention/Security of any guest reports of theft.

Assist management in training, evaluating, counseling, motivating and coaching employees; serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Develop/maintain positive working relationships; support team to reach common goals; listen and respond appropriately to employee concerns. Follow company policies and procedures; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications; ensure personal appearance is clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge guests; anticipate and address guests’ service needs; assist individuals with disabilities; thank guests with genuine appreciation. Speak using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette. Ensure adherence to quality standards. Enter and locate information using computers/POS systems. Stand, sit, or walk for an extended period of time. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

EDITION Hotels combine the visionary genius of boutique hotelier Ian Schrager, the service delivery of a world-class luxury hotel, and the global reach of Marriott International to create an entirely new experience in the world of hospitality. Our hotels are stunning microcosms of the world's top cities, featuring the finest in dining, entertainment, nightlife, and service to create an enchanting experience that makes your spirit soar!

But to create this magical experience, we need you.

EDITION is hiring warm, out-going, authentically amazing people who are looking for a place to work that inspires them, challenges them and makes them proud to come to work. A place where service comes from the heart, not from a handbook. A place that delivers a never-ending theatrical performance that continuously delights and enchants each and every one of our guests.

We invite you to join us today.

At Winery, we believe food and wine unite people and form enduring friendships, setting the table for a well-lived life. Let us whisk you away on an epicurean adventure through our aisles of contemporary Asian and European tapas and carefully curated wine selection. Visit our website for more details, https://www.thewinery.com.sg/

Roles & Responsibilities

We are looking for an enthusiastic Event Coordinator that could oversee particular tasks throughout the event planning process. A good event coordinator will be able to run errands for supplies and decorations and work with staff to ensure the completion of a successful event. To succeed in this role, you will need to have good problem-solving skills, and determination to overcome challenges and ensure that events meet the client’s expectations.

Job Descriptions:

• Assist in the planning, coordination, and execution of events from inception to completion.
• Collaborate with team members to brainstorm and develop creative event concepts.
• Assist in vendor management, including researching and liaising with event partners and suppliers.
• Coordinate logistics, including venue selection, catering, audio-visual setup, and other event-related services.
• Create and manage event timelines, ensuring all deliverables are met according to schedule.
• Provide on-site event support, handling any issues or challenges that may arise during the event.
• Assist in creating proposal decks for event clients
• Assist in creating artwork and design materials for events
• Maintain event databases and documentation for future reference.

Job Requirements:

• This is a permanent full-time position.
• Proven experience as an Event Coordinator or in a similar role. (Preferred but not mandatory)
• Strong project management and organizational skills, with the ability to handle multiple tasks simultaneously.
• Detail-oriented with a keen eye for design and aesthetics.
• Excellent communication and interpersonal skills, with the ability to work collaboratively in a team environment.
• Flexibility to work evenings and weekends, as required by event schedules
• Diploma in Event Management, Hospitality, Marketing, or a related field