Job Description & Requirements

Report to the Restaurant Manager or a management staff appointed by the Company

· Support and assist the Restaurant Manager in managing the restaurant

· Deputise in the absence of the Managers

· Supervise a team of service crew to ensure the restaurant smooth operation

· Handle cashiering duties and to do banking duties

· Conduct interview for new hires

· Guide and train new / existing Service Crew

· Constantly motivate and cultivate a team spirit

· Maintain utmost service standards and discipline / grooming among the service staff

· Assist in crews’ performance appraisals and confirmation

· Conduct daily check list

· Constantly obtain customer feedback to ensure satisfaction

· Attend to customer complaints (if any)

· Assist Restaurant Manager to monitor labour and F&B costing matters, including bi-monthly stock take

· Adhere to Company’s standard operating procedures

· Any other appropriate duties and responsibilities as assigned.

Reports to:

Managing Director

1. AUTHORITY

To manage the Procurement Team and procurement processes, by delegation or execution.

2. RESPONSIBILITY

The procurement manager is responsible for the Procurement and Logistics Team. He/she is responsible for delegating or executing the spare part, consumable and service contract management, as well as vendor management. He/she will initiate and follow up on process improvement within his/her field of responsibility.

· Delegate contract management tasks as appropriate

· Develop procurement and logistic processes within company

· Setting the procurement strategy to conform to the overall ship management strategy

· Initiate and follow up on process improvements within the Procurement Team

· Pro-Actively contribute to Management Team

· Establish and maintain procurement market knowledge processes

· Maintain contact and actively participate in procurement consolidation

· Initiate and develop contract agreements with vendors and suppliers

· Implementing the procurement strategy at all levels of responsibility

· Initiate and follow up on improvement actions in line with the strategy

· Ensure spare part, consumable, and service contract management processes will come into place and will be improved continuously

· Ensure vendor management processes will come into place and will be improved continuously

· Delegate vendor management tasks as appropriate

· Delegate contract management tasks as appropriate

· Define, monitor, maintain, and if necessary modify required quality of delivered goods and services on board

· Respond to emergencies and potential emergencies as described in the Emergency Response procedures

· Issue standards, best practices and guidelines to the Procurement Department for action as appropriate

· Liaise between senior management and concerned staff in the department

· Participate in the Management Review of the Integrated Management System

· Support Fleet Management Teams on day-to-day and tactical strategic Procurement

· Monitor operational performance by reviewing KPI statistics, monthly reports

· Review Management Review conclusions and prepare corrective actions

· Verify Contract Performance

· Audit suppliers according to audit schedule

· Generate feedback on operational performance from Procurement Executives or Procurement Team

· Developing and Monitoring KPI’s in consultation with the Managing Director

· Provide corrective action proposals based on analysis of KPI results, deviation results and root cause analysis, Management Review results

· Provide status report to the Managing Director/CEO

3. WORK CONTACTS

Maintain a constant line of contact with all purchasers in the Procurement Team. Maintain frequent contact with other members of the Management Team and the Managing Director(s). Establish and maintain contacts with ships (representatives) and suppliers globally. Frequent contact with members of the combined Procurement Team.

4. SUPERVISORY RESPONSIBILITY

To the Procurement Team.

5. FINANCIAL AUTHORITY

As per Company Financial Authority procedure.

6. QUALIFICATIONS

· Strong analytical, problem solving, time management, decision making and leadership skills

· Highly flexible, stress resistant and able to demonstrate conceptual thinking skills

· Demonstrates teamwork, interpersonal and communication skills

· Extensive knowledge and experience of project work must be process oriented

· Ability to respond positively to customers and external bodies in an effective manner

· Knowledge and experience in the health and safety and the marine industry

· Sound knowledge and experience with QHSE Management concepts

· Preferably knowledge and experience of ship operations

· Good inter-cultural skills and an understanding of Asian and Western business practices and protocol

· Good working understanding of commercial and contractual documents as they pertain to Sellers/Buyers issues

Responsibilities:

• Assist in the smooth running of restaurant operations
• Ability in handling customers feedback and ensuring a high standard of service
• Responsible for maintaining the overall cleanliness of the restaurant dining area
• Manage staff discipline, presentation and performance
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Minimum 3 years of experience in the Food & Beverage industry preferably in a managerial role
• Able to work on weekends/public holidays and shift work
• Service oriented and passionate working in F&B industry
• PC literate, well organized and self-motivated
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities:

• Manages Module (EPCC) fabrication project as per contractual specification and quality standard with agreed timeline and safely.
• Enforces on HSE Focus IOGP/HIRA, Safety audit, Safety Campaigns and Drills. Conduct VSCC, weekly HSE walkthrough to focus on critical work area and carryout engagement of workforce on site.
• Good experience in EPCC module project. Manage from design phase till construction to commissioning phase.
• Coordinates construction scope and execution plans with engineering, procurement, installation, operations, interface management and other key FPSO groups
• Performs Continuous review on construction progress against Project Schedule and report to Project Management Team
• Ensures all issued drawing and documentation are latest revision and filed in order.
• Performs oversee module fabrication and assembly. To follow through the integration scope of work for module fabrication from overseas
• Identifies the need for, and participate in, constructability reviews
• Attends Daily/weekly/monthly meeting with shipyard (Builder), Client, Classification and etc
• Ensures meeting summarize and issue minutes of meeting, Presentation slide and reports (daily, weekly, and monthly)

Requirements:

• Bachelor degree or Diploma in Naval Architecture / Civil / Marine and Offshore / Mechanical / Electrical / Chemical Engineering
• At least 8 years of relevant working experience
• Good in verbal and written communication in English. Possess good organizational, communication skills, presentation, and Reporting skills. The leadership and Supervisory skill to manage project team and shipyard.
• Knowledge of Shipyard Operations will be an added advantage
• Knowledge of Shipbuilding role and regulation, classification society ABS / MODU Regulatory rules
• Knowledge of Project related software (auto-cad viewer, Microsoft projects etc)
• Good analytical and problem-solving skills
• Able to multi-task and able to work in a fast-paced environment
• Understands Shipbuilding role and regulation, classification society ABS / MODU / SOLAS /BRC Regulatory rules

Our Address and Working Hours:

Seatrium (SG) Pte. Ltd.

(Tuas Boulevard Yard)
80 Tuas South Boulevard, Singapore 637051
(Islandwide transport provided)

(Admiralty Yard)

60 Admiralty Road West, Singapore 759947

(Transport provided from Sembawang MRT)

Interested candidates are invited to send us an updated resume with your current and expected salary and earliest availability.

We regret that only shortlisted candidates will be notified.

Please note that your personal data disclosed to Seatrium (SG) Pte. Ltd. and our group of companies, shall be used for the purposes of evaluation, and processing in accordance with our recruitment processes and policies. By providing your personal data, you have consented to the aforesaid purpose under the provisions of the Personal Data Protection Act 2012.

Roles & Responsibility:
• Assist Project Director and peers on site management.
• Managing day-to-day site coordination
• Liasing with sub-contractors in planning of manpower, materials and equipment
• Ensuring site works are executed accordingly based on approved detailed drawings, interpreted plans, and requirements of relevant authorities
• Ensuring Workplace Safety and Health compliance on site at all times. E.g Housekeeping and Safety
• To be able to lead a construction team in ensuring smooth execution of daily tasking.
• To be able to perform other ad-hoc tasking as and when required by the management.

Good to have:
• Experienced in Private/Landed Residential Construction Project in Singapore.
• Experienced in managing site coordination of a construction project regardless of scale.
• Highly motivated and independent with excellent team spirit and interpersonal skills.
• Have a strong mindset to learn and grow along with the company.
• Able to work in a fast-pace enviroment.

Core Function:

The Case Manager is responsible for providing casework services for clients of SUN-DAC and their families.

Core Responsibilities:

1. Ensures a smooth process for clients' emrolment to SUN-DAC and assist in the means testing application process via the HOMES system.
2. Conducts case-conferences with SPED schools and other social service agencies.
3. Uses an evidence-based approach for effective delivery and evalution of casework services for clients.
4. Monitors, evaluates casework assessment and ensures all assessments are able to meet stated objectives and outcomes.
5. Attends to client's issues and work with Allied Professionals to plan for intervention.
6. Submits timely assessment and evaluation reports of clients.
7. Involves and assists in the yearly audits.
8. Submits timely monthly reports and claims to SGEnable.
9. Conducts home visits to assess clients or provide emotional support for caregivers.
10. Organises and/or conducts caregiver meetings and caregiver appreciation events.
11. Develops long term care plans and provides counselling for caregivers.

Core Job Specific Competencies:

• Motivating Others - creates a climate in which people want to do their best.
• Negotiation - negotiates skillfully in tough situations.
• Action Orientation - works hard and maintains high energy; seizes opportunity.
• Innovation Management - brings creative ideas of self and others to fruition.
• Time Management - uses time effectively and efficiently; can attend to a broad range of activities.
• Teamwork - to work with internal and external stakeholders.

Core Work Requirements:

• Bachelor's Degree in Social Work, Psychology, or related field.

Experience:

• Preferably minimum 2 years of experience working in the sector.
• IT-proficient and competent with the use of Microsoft Office and client-related system.

Other skills:

• Demonstrated skills in organization, management and leadership.
• Knowledge of and ability to work effectively with the community and stakeholders.
• Excellent verbal and written communication skills.
• Ability to establish and maintain positive working relationships with staff, volunteers, and the public. Must be self-directed and work independently.

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities: •Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc

•Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM)

•Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts

•Communicate with Chef on guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times •Maintain safety requirements at the restaurant

•Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines

•Managing budgets • Manage stock levels of food and other related utensils and cutleries •Handle customers’ compliments and complaints promptly

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

•Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

•Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

•Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

•Assist in recruitment needs

•Responsible for induction training and on the job training of new employees and also newly promoted staff

•Appraise employees to reward and punish fairly

•Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Job Requirements:

•Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management

•Passion for excellent customer service

•Able to lead a team in a fast paced and demanding environment

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to [email protected])

Job Overview

We are seeking a highly skilled and motivated Training Manager to design, implement, and oversee our training and development programs. The ideal candidate will identify skill gaps, develop learning solutions, and ensure the delivery of effective training that aligns with the organization’s goals. This role focuses on enhancing employee performance, promoting professional growth, and supporting business objectives through strategic learning initiatives.

Key Responsibilities

• Training Program Development:
• Design and implement comprehensive training programs to meet the organization's needs.
• Conduct training needs assessments by evaluating employee skills and performance.
• Develop instructional materials, including presentations, manuals, and e-learning modules.
• Ensure training programs are aligned with company goals, industry standards, and compliance requirements.

Training Delivery:

• Facilitate engaging training sessions for employees at all levels, including new hire orientation, leadership development, and technical skill enhancement.
• Coordinate with external training providers or consultants for specialized programs.
• Use a variety of training methods, including classroom, virtual, and on-the-job training, to maximize learning outcomes.

Performance Monitoring:

• Assess the effectiveness of training programs through evaluations, feedback, and performance metrics.
• Track employee progress and provide regular updates to senior management.
• Continuously improve training programs based on employee feedback and organizational needs.

Team Leadership:

• Lead and manage a team of trainers, ensuring consistent delivery of high-quality training.
• Provide guidance and mentorship to trainers to enhance their effectiveness.
• Collaborate with department managers to address specific training needs.

Operational Management:

• Maintain training schedules, budgets, and resources to ensure efficient operations.
• Develop a centralized system to manage training records and certifications.
• Stay updated with industry trends and best practices in training and development.

Requirements:

• Bachelor’s degree in Human Resources, Business Administration, Education, or a related field.
• Minimum of 5-7 years of experience in training and development, with at least 2 years in a managerial role.
• Proven experience in designing and delivering training programs across various formats.
• Strong understanding of adult learning principles, instructional design, and e-learning tools.
• Excellent communication, presentation, and interpersonal skills.
• Proficiency in computer applications, including:
• Learning Management Systems (LMS).
• Microsoft Office Suite (Excel, Word, PowerPoint).
• Online training platforms and video conferencing tools.
• Strong organizational and project management skills.
• Analytical skills to assess training effectiveness and make data-driven decisions.
• Certification in Training and Development (e.g., CIPD, ATD) is a plus.

Why Join Us?

• Play a critical role in shaping the learning and development culture of the organization.
• Work in a collaborative and innovative environment that values employee growth.
• Competitive salary and comprehensive benefits package, including [list benefits like medical insurance, professional development opportunities, etc.].
• Opportunity to lead strategic initiatives and make a lasting impact on employee performance.

The Services required are set out as follows:

Daily Routine: For Practical Lessons and Exams:

1. Preparation of materials for cookery lessons, practicals and examinations as instructed by NFS teachers.

a. Able to manage the preparation of ingredients for lessons such as the cutting, weighing and packing of ingredients prior to lesson

b. Organise ingredients and equipment in the kitchen which includes the repacking of ingredients into proper storage areas (refrigerator, cupboards).

c. Able to operate some of the kitchen and food science equipment such as hand held blender, electric streamer, rice cooker, refractometer etc.

2. General cleaning of kitchens including cleaning table tops, sinks, cookers, sweeping and mopping of the floor and emptying dustbins.

a. Cleaning of students’ and teacher’s work area, sinks, stove, teacher’s demonstration table, washing of utensils/equipment used for practical lesson

3. Refill the soap dispensers.

4. Check the cutlery and ensure equipment are in place for each unit.

5. Take in the day’s food orders delivered. Place them on trays for the respective teachers. Clear unwanted packaging or boxes.

a. Able to manage the process of accepting and verifying food orders.

6. After briefing by the teachers, assist them to get ready practical materials and equipment based on the given recipe and sample of layout for all classes.

7. Assist teachers during lessons at all times (excluding lunch time & scheduled breaks) , help to replenish items, clear teachers’ centre tables, assist students with cookers/ovens/grill/blenders/steamers and mop spills etc

8. After lessons to help clean up and store food properly following the first-in-first-out rule and prepare for the next lessons.

9. After lessons: Check all cookers are switched off, ensure all gas valves are closed, sinks are clean, cookers are clean and rubbish is disposed of. Clear the centre store table.

a. Organize & tidy student work unit such as table tops, drawers & sinks after each lesson and any other duties related to the maintenance of the NFS room.

b. Assist in checking that the knives and scissors are kept under lock & key.

10. Laundry for kitchen towels: Put the used cloths into the washer after lesson for the day. Hang those in washing machine to dry. Fold the dried cloths and place in the designated boxes for the kitchen linen.

11. Assist to order food items required for NFS practicals as and when required.

12. Filing and compilation of cookery and Pie room documents (e.g.

resources, inventory for equipment and food ordering etc)

Weekly Duties (preferably on Fridays):

1. Thoroughly clean the cookers and ovens.

2. Thoroughly clean and clear chokes in sinks.

3. Clear refrigerators of unwanted/spoilt foods and sanitise fridge with baking soda solution.

4. Take stock of leftover perishable food daily and keep teacher updated

5. Take stock of dry stores and keep teacher updated

6. Clear and clean centre store tables.

7. Check supply of detergents and inform teachers if need to replenish.

8. Mop the floor of both kitchens and prep rooms.

9. Wipe and sanitise students’ tables, chairs and pigeon holes.

10. Wipe and clean the whiteboard with whiteboard solution.

School Holidays Duties:

During the start of each term holiday:

1. Check with the teachers and ensure all perishables are cleared from the refrigerators.

2. All utensils are kept properly and none left on sink tops, especially teachers’ tables.

3. Check all cutlery are in good condition and in correct numbers. If not, make a list of missing items and inform NFS teacher in charge.

4. All food on store tables are to be kept in the refrigerators where possible.

5. The kitchen cookers, ovens, grills and sinks are to be thoroughly cleaned.

6. All taps, electric points and gas mains are turned off.

7. All empty delivery boxes and packages are disposed of.

8. Kitchens are mopped and sanitized.

9. Teachers’ workrooms are mopped and tables are wiped clean.

10. During school holidays, do stock taking and spring cleaning of the cookery rooms.

Secondary Duties

To provide administrative support to the General Office and other special rooms after completion of Primary Duties in the NFS department.

Qualification, Skill & Experience

1. Qualifications:

a. Minimum of 3 GCE ‘O’ level passes, those without GCE ‘O’ Level but with relevant experience and expertise may also apply.

b. Certification in food hygiene would be an added advantage.

2. Skills:

a. Good team player

b. Demonstrates flexibility, willingness to learn and initiative

c. Work efficiently and independently in the cookery rooms

d. Possesses good interpersonal communication skills

e. Organised, meticulous & the ability to multitask

f. Patient and helpful in guiding students

g. Ability to handle kitchen appliances and equipment in a safe manner.

h. Knowledge of computer applications (e.g. Excel and Word etc)

i. Knowledge and ability to do kitchen food preparation – handling food, portioning and proper food storage.

3. Experience:

a. Preferably with relevant working experience in similar position and school setting.

b. Preferably with prior experience in food handling and kitchen.

Shortlisted candidates will be invited to attend an interview to assess his/her suitability for the position.

The selected candidate will be required to sign an undertaking to safeguard official information if during the course of the work, he/she is able to or is required to have assess to sensitive information.

• Understand our salon products & services.

• Coordinating the implementation of the Safe Management Measures for the store.

• Maintain the cleanliness of the shop area & understanding the importance of hygiene and cleanliness of the shop.

• Ability to handle customers' requests and complaints with grace.

• Establish contact and developing relationships with customers.

• Recommend hairstyle, coloring and treatment, according to the client’s preference.

• Hands-on experience in coloring, rebonding, hair setting, hair perm techniques.

• Style customer's hair to desired effect, including shaping, curling, cutting, trimming, setting, etc.

• Cross-sell services and products when appropriate (e.g. through informative brochures and gift cards)

• Update client records with contact and billing details, appointments and services offered.

• ordering and replenishing supplies, completing accounting duties, adhering to hygiene standards, and overseeing customer service.

• Inform clients about new services, Promotions and discounts.

• Liaise with external Marketing Company on the Salon promotion campaign & advertising.

Requirements:

• Minimum 5 year working experience.

• Good interpersonal and communication skills.

• Friendly, outgoing, creative mindset and a good eye for design.

• Able to work any shift or split shift

• Able to work OT on weekends and public holiday.
Must be able to work extra hours or weekend if needed

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

We are looking for a capable production manager to join our growing team. The primary duties of this role include production planning, resource allocation and safety compliance. If you have excellent communication, leadership and time management skills, this may be the job for you. Please note candidates require at least four years of experience in the manufacturing industry.

Prudential’s purpose is to be partners for every life and protectors for every future. Our purpose encourages everything we do by creating a culture in which diversity is celebrated and inclusion assured, for our people, customers, and partners. We provide a platform for our people to do their best work and make an impact to the business, and we support our people’s career ambitions. We pledge to make Prudential a place where you can Connect, Grow, and Succeed.

This role is responsible to deliver the right protection and group product solutions to targeted customer segments through our distribution channels (Agency, Bancassurance/Partnership, Group, Digital, etc) and also to ensure effective maintenance of the existing product shelf.

Job Description:

• Ideation and development of new product solutions that are market leading, meet customer needs and improve financial performance.
• Support the implementation of strategic initiative across PACS to drive the protection and group business
• Work with Actuarial Pricing in achieving a balance for all stakeholders, eg. Compensation, pricing, product benefits, time to market, etc
• Participate and support the Head of Department in engagement with distribution partners on product ideation and development
• Work with the delivery/implementation team and other stakeholders to ensure product launch is in accordance to the product plan and meets the objectives of the business case
• Work with marketing and distribution teams to provide education, support and communication tools to better target new customer and service existing customers.
• Tracks performance of products launched and collaborate with stakeholders to improve its performance and/or address any gaps
• Actively monitor the competitive environment and provide the relevant analysis and/or recommendation to support the distribution

Who we are looking for:

Competencies & Personal Traits

• Strong analytical skills and an ability to understand complex insurance product levers
• Good spoken, presentation skills and written communication as well as articulate interpersonal and negotiation skills
• Demonstrate influence and maturity for effective collaboration across departments
• Adaptable and can deal with change and ambiguity
• Dynamic individual who strives in fast moving environment

Working Experience

• Diploma / Degree with at least 8 years or more of experience with successful track records in the area of life product developments
• Ability to work in a team effectively while managing tight timelines and working in a fast-paced environment
• Independent and able to manage relationships with internal and external stakeholders

Education

• Degree in Actuarial/Marketing/Business Administration/Mathematics or related discipline

Language

• English

Prudential is an equal opportunity employer. We provide equality of opportunity of benefits for all who apply and who perform work for our organisation irrespective of sex, race, age, ethnic origin, educational, social and cultural background, marital status, pregnancy and maternity, religion or belief, disability or part-time / fixed-term work, or any other status protected by applicable law. We encourage the same standards from our recruitment and third-party suppliers taking into account the context of grade, job and location. We also allow for reasonable adjustments to support people with individual physical or mental health requirements.

Job Responsibilities

• Supervise daily operations to ensure smooth and efficient functioning of the restaurant.
• Ensure exceptional dining experiences by maintaining high standards of service and addressing guest feedback.
• Recruit, train, schedule, and manage FOH and BOH staff, fostering teamwork and professional growth.
• Collaborate with chefs and sommeliers to optimize the menu, pairings, and special offerings.
• Oversee inventory levels, monitor stock, and coordinate with suppliers for high-quality ingredients and supplies.
• Ensure adherence to health, safety, and food hygiene regulations, as well as licensing requirements.
• Monitor budgets, control costs, and drive profitability by analyzing financial reports and managing expenses.
• Organize and oversee private dining events, promotions, and seasonal menus to enhance customer engagement.

Job Requirements

• Bachelor’s degree in hospitality management, business administration, or a related field is preferred.
• Proven experience as a restaurant manager or in a supervisory role in a fine-dining establishment.
• Strong understanding of Korean cuisine, culture, and fine-dining service standards.
• Excellent leadership, communication, and problem-solving skills, with a customer-first mindset.
• Ability to work in a fast-paced environment, including evenings, weekends, and holidays.
• Proficiency in restaurant management software, POS systems, and financial reporting tools.

Job Responsibilities

• Supervise daily operations to ensure smooth and efficient functioning of the restaurant.
• Ensure exceptional dining experiences by maintaining high standards of service and addressing guest feedback.
• Recruit, train, schedule, and manage FOH and BOH staff, fostering teamwork and professional growth.
• Collaborate with chefs and sommeliers to optimize the menu, pairings, and special offerings.
• Oversee inventory levels, monitor stock, and coordinate with suppliers for high-quality ingredients and supplies.
• Ensure adherence to health, safety, and food hygiene regulations, as well as licensing requirements.
• Monitor budgets, control costs, and drive profitability by analyzing financial reports and managing expenses.
• Organize and oversee private dining events, promotions, and seasonal menus to enhance customer engagement.

Job Requirements

• Bachelor’s degree in hospitality management, business administration, or a related field is preferred.
• Proven experience as a restaurant manager or in a supervisory role in a fine-dining establishment.
• Strong understanding of Korean cuisine, culture, and fine-dining service standards.
• Excellent leadership, communication, and problem-solving skills, with a customer-first mindset.
• Ability to work in a fast-paced environment, including evenings, weekends, and holidays.
• Proficiency in restaurant management software, POS systems, and financial reporting tools.

Job Responsibilities

- Supervise daily operations to ensure smooth and efficient functioning of the restaurant.

- Ensure exceptional dining experiences by maintaining high standards of service and addressing guest feedback.

- Recruit, train, schedule, and manage FOH and BOH staff, fostering teamwork and professional growth.

- Collaborate with chefs and sommeliers to optimize the menu, pairings, and special offerings.

- Oversee inventory levels, monitor stock, and coordinate with suppliers for high-quality ingredients and supplies.

- Ensure adherence to health, safety, and food hygiene regulations, as well as licensing requirements.

- Monitor budgets, control costs, and drive profitability by analyzing financial reports and managing expenses.

- Organize and oversee private dining events, promotions, and seasonal menus to enhance customer engagement.

Job Requirements

- Bachelor’s degree in hospitality management, business administration, or a related field is preferred.

- Proven experience as a restaurant manager or in a supervisory role in a fine-dining establishment.

- Strong understanding of Korean cuisine, culture, and fine-dining service standards.

- Excellent leadership, communication, and problem-solving skills, with a customer-first mindset.

- Ability to work in a fast-paced environment, including evenings, weekends, and holidays.

- Proficiency in restaurant management software, POS systems, and financial reporting tools.

• All deliverables and correspondence be written in readily comprehensible English Language.

• The Service Desk representatives shall be proficient in written and spoken English to provide instructions, offer advisory services, training and any other submissions as required.

Pre-requisites

• Familiar with Service Desk day to day Operation. This requirement does not include those with Customer Service Experience in a non-technical call center environment.

• To have a minimum of 3-year end-user support experience, desktop, or technical service desk. Minimally 3-year experience in leading a Service Desk team of at least 15 agents.

• To have the in-depth technical skills to support existing and new computing devices like desktops, notebooks, tablet devices and smartphones with knowledge of Windows Operating Systems, Active Directory Account Administration, and Microsoft Office applications.

• Experience in Situational Management to provide Ad-hoc instructions to the team.

• Experience in Gap Analysis, Productivity, Call Statistic, and Incident Trending.

• Experience in managing Complaints, identify training needs and coaching SD agents.

• Experience in Service Level Agreement (SLA) Reports, identify Service Improvement Opportunities and recommend Action plan.

SECTION A: POSITION SUMMARY

- Manage Service Desk team to deliver flawless customer service in managing incident restoration and service level agreements and monitoring the duties of the service desk team members to ensure that client inquiries are promptly attended to.

SECTION B: KEY RESPONSIBILITIES AND RESULTS

1. Manage and lead the Service Desk and staffs to provide 1st level technical support.

2 Act as a further escalation point for unresolved or escalated cases and provide guidance to the team.

3. Take on a wider customer service role and promote the customer service ethic to maintain a high degree of customer service for all support queries and adhere to all service management principles.

4. Report to SD managers on any issue that could significantly impact the SLA and recommends action plan.

5. Take overall responsibility for incident management and request fulfilment (if any).

6. Ensure staffs take ownership of user’s incidents and be proactive when dealing with user’s incidents.

7. Ensure all calls and emails are logged in the Service Desk logging system as per operating procedure.

8. Allocate more complex calls and emails to the relevant IT Support member.

9. Arrange for external technical support where problems cannot be resolved within L1

10. Manage Service Quality Assessment and Coach the agents on proper handling approaches.

11. Provide Domain Briefing/ Training to new joiners.

12 Able to front Service Desk to stakeholders for clarification and enquiries.

working time: 8am to 6pm

location: around serangoon area inside GCB

• Household Management: Overseeing daily household operations, including cleaning, organizing, and maintenance.
• Scheduling: Managing calendars, booking appointments, and coordinating travel arrangements.
• Errands: Running errands such as grocery shopping, picking up dry cleaning, and mailing packages.
• Meal Planning: Planning and preparing meals, or arranging catering services.
• Administrative Tasks: Handling correspondence, answering phone calls, and managing emails.
• Event Planning: Organizing parties, gatherings, and other events.
• Financial Tasks: Paying bills, managing budgets, and handling financial transactions.

Skills and Qualities:

• Organizational Skills: Ability to manage multiple tasks and prioritize effectively.
• Communication Skills: Excellent verbal and written communication skills.
• Reliability: Dependability and trustworthiness.
• Flexibility: Adaptability to changing schedules and tasks.
• Problem-Solving Skills: Ability to handle unexpected situations and find solutions.
• Tech-Savviness: Proficiency with modern devices and software.

Requirement:

-Minimum Qualificatin Bachelor’s Degree.

-Able to work in fast paced environment.

-Must able to lead the project team

- Minimum 7 years of experience in Project Manager

- Strong leadership and organizational skills

- Excellent communication and problem-solving abilities.

- Minimum age 35 to 40.

NES Fircroft has partnered with a highly renowned Chemical Distribution company to find a highly motivated and dynamic Finance Manager to oversee the financial operations and ensure the company’s financial health.

The ideal candidate should possess comprehensive knowledge of full-set accounting and demonstrate proficiency in financial reporting, budgeting, and analysis.

Experience in human resources payroll or general HR functions would be a distinct advantage.

This role is ideal for a vibrant and energetic professional looking to contribute to a fast-paced and dynamic environment.

Key Responsibilities

• Manage full sets of accounts, including general ledger, accounts payable, accounts receivable, and bank reconciliations.
• Prepare monthly, quarterly, and annual financial reports, ensuring compliance with statutory requirements and accounting standards.
• Develop and monitor budgets, forecasts, and cash flow management to support business decision-making.
• Ensure accurate and timely financial and management reporting.
• Oversee tax submissions, audits, and regulatory compliance.
• Collaborate with internal departments to provide financial insights and recommendations for business growth.
• Handle human resource payroll processing and reporting.
• Support general HR administrative tasks, including employee records management and benefits administration, as needed.

Requirements

• Bachelor’s degree in Accounting, Finance, or related field.
• Minimum of 3 to 5 years of relevant experience in accounting and finance, with a strong grasp of full-set accounting.
• Proficiency in accounting software (e.g., MYOB, SAP, QuickBooks) and Microsoft Excel.
• Experience with payroll processing and general HR functions is a strong advantage.
• Strong analytical, problem-solving, and organizational skills.
• Attention to detail, high accuracy, and the ability to meet tight deadlines.
• Excellent communication and interpersonal skills.
• Energetic, proactive, and adaptable with a positive attitude.

Requirements

Minimum 5 years of experience in Japenece Resturant

Familarity with food handing

Strong communication and interpersonal skills

Flexibility to work shifts weekends and pubic holidys

Able to work indenpently and in a team

Job Description

Esure smooth operations of the restaurant

Mange and run the daily operations of the restaurant ,ensuing that the sales targets and the service standards are met

To hit all financial targets

Site managers work on building and construction sites to ensure a project completes safely, on time, and within budget. They monitor and direct contractor activities from start to finish and direct and oversee various contractors and subcontractors from site preparation and foundation laying to the final touches.

It includes the following:

1. Supervising and overseeing the direction of the project, ensuring that the client’s specifications and requirements are met, reviewing progress and liaising with quantity surveyors to monitor costs.

2. Liaising with the client, other construction professionals and, sometimes, members of the public. 3. Coordinating and supervising construction workers. 4. Selecting tools and materials.

5. Making safety inspections and ensuring construction and site safety.

6. checking and preparing site reports, designs and drawings.

7. Maintaining quality control procedures

finding ways to prevent problems from happening and to solve any that crop up

assessing and minimising risk.

8. Writing reports and keeping on top of paperwork.

9. Helping to negotiating contracts and securing permits and licences.

1. Time management Skills.

2. People management Skills.

3. Communication Skills.

4. Negotiation Skills.

5. Decision-Making Skill.

6. Critical Thinking Skill.

• Loading and unloading of baggage and Cargo
• Pallet builds up, Pallet Shrinkwrapping
• Writing of daily summary operations report
• Corresponding to clients on their requirements via email
• Using Scanners to scan baggage and cargo.
• Supervising service crew
• Able to work independently.
• Able to spot and rectify discrepancies immediately.
• Must have a Valid Airfield Driving Permit.
• Able to work on shifts – Day, Night & Mid Night Shifts (2 am Morning)
• Encourage and compile compliments to meet the company’s Service Quality target.
• Vital activities, e.g., hotspot checks, trolley transfers, and porter services, are conducted daily.
• Ensure adequate manpower and resources(trolley services, lightweight machine operators, communication equipment) are available for proper functioning of the Terminal.
• Lead manpower and resource requirement planning for peak period(s) in assigned terminal.
• Conduct investigation on reported incidents/accidents, followed by implementing new processes and control measures (if applicable).
• Administer about 20-30 direct reports on the attendance, leave, discipline, and welfare of assigned terminal(s).
• Staff engagement and grievance handling.
• Ensure all equipment allocated is well maintained in terms of serviceability and cleanliness.
• Build rapport and establish cordial working relationships with clients and airport business partners.
• Familiarity with Changi Airport terminal operations will be an added advantage.
• Project Management skills are an added advantage.
• Possess excellent interpersonal, communication and organizational skills.

Visit https://ourengineers.com to apply or submit your CV for more job opportunities.

Commissioning Manager

Job Description:

• Plan, manage, and coordinate MEP Subcontractors' testing & commissioning activities.
• Ensure tests and inspections are conducted as per approved plans.
• Follow up with subcontractors to address any identified deficiencies.

Job Requirements:

• At least 10 years of engineering experience in the construction industry with a relevant diploma.
• Minimum 5 years of construction experience in projects of similar size and complexity.

Additional Remarks:

Experience in MEP construction is preferred.

Job Description:

This job will cover Operational Risk Management (ORM), giving the potential candidate a wide range of exposure. Scope involves the below but not limited to:

• Perform sanity checker in the Self-Assessment of each department, and prepare consolidated reports and submission to Head Office
• Coordinate annual exercise for BIA and follow up with stakeholders on new services/systems as well as RTO requirements
• Coordinate the completion of Head Office requirement including identification of SG Branch's system/data/files, definitions for SG Branch and liaise with Head Office risk teams to ensure compliance
• Assist with regulators/consultant/internal auditors/external auditors/Head Office queries in relation to ORM
• Arrange SG ORM related meeting and prepare minutes
• Review SG Procedures, discuss, and seek sign-off locally and from Head Office
• Attend to queries and provide advisory to SG staff

Candidate Profile:

• Degree in relevant discipline from a recognized university
• Minimum 2 years of experience in Banking
• Experiences in Internal Audit, compliance, regulator, or ORM will be a plus.
• Good communication and organization skills, with the ability to interact with our Head Office colleagues in Taiwan

Responsibilities:

• Reporting to the Operations Manager, you shall direct and manage a team of staff to ensure the smooth running of the daily operations of the restaurant in line with the Company’s business objectives.
• Being a team leader, you shall plan, coordinate and supervise activities of staff of both the front of house and the back of house to attain high standards of product quality, service as well as health and safety. Apart from the above, you shall be responsible for inventory management and restaurant management through proper planning and utilization of available resources.
• With sound working knowledge and a good understanding of the market trend, you shall be involved in the development of in-store marketing activities to drive traffic to the restaurant.
• In addition, you shall ensure that all equipment and in-store facilities conform to sanitary regulations and to ensure strict compliance with MOH’s legislation and Company’s policies and procedures.
• You will also hold a supervisory role such as the authority to influence or make decision on issues such as recruitment, discipline, termination and assessment of the performance of your staff.

Requirements:

• Diploma in Operations Management / Hospitality Management or related field
• Min. 3- 4 years of relevant working experience in western restaurant
• Ability to thrive in fast-paced and highly energized working environment
• Mature and decisive with good business acumen
• Sound working knowledge with good leadership qualities
• Resourceful with excellent management and interpersonal skills
• Proficient in MS Office Applications
• Salary $3000 - $3800 (12 hours, 1 hour break)

Interested please send CV to [email protected]

Vel Heng Jee Ting (R108267）

Jobs Alley Pte Ltd (21C0599）