This is a Sichuan cuisine restaurant，we seek a talented and experienced restaurant manager to join our team

Job Description

1. Responsible for the overall operation and management of the restaurant to ensure smooth daily operations;

2.Understand the unique flavors and cooking techniques of Sichuan cuisine, able to oversee the maintenance of dish quality and authenticity.

3.need to be familiar with Sichuan cuisine

4.Learn how to source Sichuan cuisine ingredients

5.Can manage Sichuan cuisine chefs

6. Develop and execute restaurant business plans to enhance performance;

7.ensure food safety and hygiene;

8. Be responsible for staff recruitment, training, performance evaluation, and team building;

9. Maintain good communication with customers to enhance customer satisfaction;

10.Preparing financial reports, including profit and loss statements, to assess the restaurant's financial performance.

11.Setting and monitoring budgets, including food and beverage costs, labor costs, and overhead expenses.

Tracking daily sales and expenses.

12. Complete other tasks assigned by superiors.

Requirements

• Familiar with restaurant operation procedures and possess strong organizational, coordination, and communication skills;
• Passion for the catering industry and a keen interest in Sichuan cuisine ;
• Possess good team spirit and the ability to handle a certain level of work pressure.
• Proficient in Sichuan cuisine and have previous work experience in a Sichuan restaurant;

· Able to work weekend and public holiday.

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Job Responsibilities:

- Provide a quality dining experience for customers

- Implementing strategies to increase sales and customers' satisfaction

- Developing and executing promotional initiatives based on sales trends

- Overseeing inventory levels, quality, and storage

- Managing budgets, monitoring costs, and maintaining daily sales reports

- Ensuring food and safety standards, and proper food handling

- Training staffs and planning weekly schedules

- Assist in marketing in social media

Job Requirements:

- At least 1 year of restaurant management experience

- Good conflict resolution skills

- Able to think on the feet

Roles & Responsibilities

Requirements

* Proven experience as Manager or similar role

* Organizational and leadership abilities

* Communication and interpersonal skills

* Self-motivated with a results-driven approach

* Problem-solving skills

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

* Must work on weekends/PH.

Responsibilities

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

* Organize workflow by assigning responsibilities and preparing schedules

* Oversee and coach employees

* Identify issues in efficiency and suggest improvements

* Enforce strict safety guidelines and company standards

Responsibilities Manage and oversee the daily operations of the Chinese Restaurant. Drive revenue, maximise profitability and minimize cost of the restaurant. Evaluate operations and procedures and suggest improvements to the Director of F&B. Establish good rapport with guests, handle all guest requests or enquiries, in a prompt, courteous and sincere manner. Lead the team to achieve a high quality of food and services delivered to guests at all times. Build a strong working relationship with all team members and help them develop to their maximum potential. Requirements Possess at least 5 years’ of managerial experience in a Chinese Restaurant operation Good command of English and Mandarin (in order to communicate with Mandarin speaking customers) Possess excellent communication and people management skills.

Location : In between Lavender/ Bendemeer MRT

Industry : Restaurant F&B (Inside a hotel)

- MUST HAVE EXPERIENCE AS F& B MANAGER

- 5.5 DAYS WEEK & 10 HRS INCLUSIVE OF 1 HOUR BREAK

Job Description

1) Oversee and hands-on daily operation.

2) Manage a team of service-bar crews, conduct daily briefing to the team.

3) Train and re-train SOPs to improve staffs capbability in handling daily tasks

4) Able to train team to upsell receipt per head, retail products (take away) and provide good customer service.

5) Versatile in different job roles and hands on operations.

6) Execute Outlet cleanliness and hygiene regime to keep outlet high hygiene standard.

Requirements :

1) Above 2 years of managerial F&B experience in managing a team of people

2) Above 2 years of F&B operations experience

3) Able to use Excels and Words to submit on monthly report

4) Friendly personality and hospitable to all guests, good PR skill.

5) Need to be hands-on to daily operations

The Autobus - Singapore's Largest Craft Beer Taproom

Position Overview

As Assistant Manager, you would be responsible for assisting in the daily management of activities and services of The Autobus continuing effort to deliver outstanding guest service and financial profitability.

Responsibilities

A. Leadership of the Outlet

1. Attend departmental meetings, line-ups, and other training as scheduled
2. Lead a small team and manage people with sensitivity and openness.
3. Be aware of clientele mix, seasonal periods, and festivities and make recommendations to management for competitive analysis and budgeting purposes

B. Maintain Guest Experience

1. Provide guests with an enjoyable and expertly served dining experience
2. Maintain complete knowledge of restaurant layout, SOP, proper table set-up etc.
3. Be familiar with all restaurant offerings to respond to guest inquiries accurately
4. Handle guest complaints following the instant pacification procedure and ensure guest satisfaction

C. Maintain Hygiene, Safety and Standards

1. Review findings from the audits conducted by the F&B Supervisor in relation to the hygiene, waste management, Standard Operating Procedures (SOPs), Workplace Safety and Health (WSH) policies and procedures etc
2. Identify operational challenges and deficiencies and work with relevant parties to formulate necessary action plans to improve operational efficiencies

Talent Profile

1. Minimum 2 years of supervisory experience in formal restaurant service

-6 day work week

-Fast Career Progression

Prerequisite:

Open-mindedness

Team player

Willingness to learn

New Asia Lion City Trading Co., Ltd., founded in 2023, is a subsidiary of Hainan Haiyan Food & Beverage Investment Co., Ltd. from China. Specializing in the food and beverage industry, the company operates restaurants that showcase Hainanese cuisine, including the iconic Hainanese chicken rice, alongside popular Singapore dishes and Peranakan flavors. It proudly owns "Yanjiang Hainan Cuisine," a distinguished Chinese heritage restaurant chain, and the well-known hotpot brand, "Shufengjiu Chengdu Hotpot." With a wealth of experience in restaurant management, New Asia Lion City is dedicated to introducing more exquisite dishes to Singapore, promoting authentic Chinese and Southeast Asian flavors, and delivering unforgettable dining experiences to its customers.

Duties & Responsibilities

• Operational Oversight: Manage daily operations across both Front of House (FOH) and Back of House (BOH) to ensure smooth and efficient service. Ensure excellent customer service to maximize guest satisfaction and promptly resolve any complaints.
• Quality Control and Vendor Management: Conduct regular assessments of food and beverage quality, identifying potential areas for improvement and exploring new vendor options.
• Staff Management and Development: Organize and manage staff shifts to optimize operational efficiency. Evaluate employee performance and provide constructive feedback to promote team productivity. Train new and existing staff in high-standard customer service practices. Oversee staff appearance, hygiene, and adherence to restaurant standards.
• Inventory and Cost Management: Anticipate and manage inventory needs for food, kitchen supplies, and cleaning products. Monitor and control operational costs, implementing strategies to reduce waste and enhance profitability.
• Sanitation and Safety Compliance: Ensure full compliance with all health, safety, and sanitation regulations.
• Brand Image and Community Engagement: Uphold and promote the restaurant’s positive image, suggesting and implementing strategies for improvement. Actively engage with the local community to promote the brand, organizing events and utilizing word-of-mouth marketing.
• Financial Performance Reporting: Prepare comprehensive reports on weekly, monthly, and annual financial performance, including analysis and actionable insights.
• Marketing and Audience Growth: Recommend and implement marketing strategies to expand the restaurant’s audience, such as discounts, promotions, and social media advertising.
• Sustainable Practices Implementation: Develop and enforce policies that support sustainable and eco-friendly restaurant operations.

Requirements:

• Proven experience as a Restaurant Manager, with priority given to candidates who have managed or worked within chain restaurant brands.
• Strong leadership and organizational skills with the ability to manage a diverse team.
• Exceptional customer service orientation and communication skills.
• Solid understanding of financial reporting and budget management.
• Familiarity with sanitation and food safety regulations.
• Marketing and community engagement experience is a plus.

We regret that only shortlisted candidates will be notified,

Location : In between Lavender/ Bendemeer MRT

Industry : Restaurant F&B (Inside a hotel)

- MUST HAVE EXPERIENCE AS F& B MANAGER

- 5.5 DAYS WEEK & 10 HRS INCLUSIVE OF 1 HOUR BREAK

Job Description

1) Oversee and hands-on daily operation.

2) Manage a team of service-bar crews, conduct daily briefing to the team.

3) Train and re-train SOPs to improve staffs capbability in handling daily tasks

4) Able to train team to upsell receipt per head, retail products (take away) and provide good customer service.

5) Versatile in different job roles and hands on operations.

6) Execute Outlet cleanliness and hygiene regime to keep outlet high hygiene standard.

Requirements :

1) Above 2 years of managerial F&B experience in managing a team of people

2) Above 2 years of F&B operations experience

3) Able to use Excels and Words to submit on monthly report

4) Friendly personality and hospitable to all guests, good PR skill.

5) Need to be hands-on to daily operations

Responsibilities:

Operations:

• Collaborate with the Food and Beverage Manager to oversee restaurant operations, including opening and closing procedures.
• Perform daily operational tasks such as order taking, cashiering, consolidating sales, handling reservation calls, and serving food and beverages.
• Understand the flow of operations for both front and back of house operations.
• Execute Standard Operating Procedures (SOPs) in restaurant and ensure their proper implementation.
• Assist in ensuring compliance with Company SOPs and maintain cleanliness and sanitation in all work areas.
• Aid in maintaining and servicing restaurant equipment and records.

Customer Service:

• Provide excellent customer service consistently, handling feedback effectively.
• Offer detailed explanations and recommendations regarding food, wine, and sake selections according to guest preferences.
• Schedule and manage outlet manpower to optimize operational efficiency.
• Uphold a service-oriented approach, prioritizing quality and fostering sincere and intimate customer relations.

Team Management:

• Lead and train team members to enhance guest satisfaction, operational efficiency, and productivity.
• Motivate, develop, and manage staff to achieve individual, team, and business objectives.
• Provide coaching and feedback to staff on service and food quality.

Quality and Hygiene:

• Ensure strict adherence to hygiene and cleanliness standards in the restaurant, maintaining personal grooming standards.

Financials:

• Collaborate closely with the Food & Beverage Manager to achieve revenue goals.

Others:

• Fulfil any additional duties assigned by management.

Requirements

• At least 5 years of F&B work experience in similar capacity
• Experience in fine dining restaurant would be an advantage
• Expereince with Indian cuisine would be an advantage
• Possess great service attitude
• Passion for people & food
• Energetic team player
• Able and willing to coach and develop team members
• Able to work on weekends and public holidays

Position: Restaurant Manager

Halal, Sichuan hotpot and BBQ dining experience in Singapore.

• Working Hour : 6 days , 8hour per day
• Salary : $3000- $3500
• Location : Kinex Mall

Requirement

• Have F&B supervisor experience exp : handle staff schedule etc

Role Description

• Responsible for overseeing daily operations, managing staff, ensuring customer satisfaction, maintaining quality standards, and promoting a positive dining experience.
• Hiring and Training staff in the food & beverage industry
• understanding of Food & Beverage operations

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Location : In between Lavender/ Bendemeer MRT

Industry : Restaurant F&B (Inside a hotel)

- MUST HAVE EXPERIENCE AS F& B MANAGER

- 5.5 DAYS WEEK & 10 HRS INCLUSIVE OF 1 HOUR BREAK

Job Description

1) Oversee and hands-on daily operation.

2) Manage a team of service-bar crews, conduct daily briefing to the team.

3) Train and re-train SOPs to improve staffs capbability in handling daily tasks

4) Able to train team to upsell receipt per head, retail products (take away) and provide good customer service.

5) Versatile in different job roles and hands on operations.

6) Execute Outlet cleanliness and hygiene regime to keep outlet high hygiene standard.

Requirements :

1) Above 2 years of managerial F&B experience in managing a team of people

2) Above 2 years of F&B operations experience

3) Able to use Excels and Words to submit on monthly report

4) Friendly personality and hospitable to all guests, good PR skill.

5) Need to be hands-on to daily operations

Restaurant Captain Roles & Responsibilities

Restaurant Captains will be hired to provide the core service of the restaurant's product. These individuals are responsible for delivering the guests' experience on a day-to-day basis.

DUTIES & RESPONSIBILITIES

Duties

1. Provide friendly, excellent and professional service to all guests.

2. Responsible for handling food and beverage orders and serving guests.

3. Assist fellow Team Members to perform preparation and setting up in the restaurants for service.

4. Check that all amenities and utensils are properly stocked and inspected.

5. Assist guests on their respective requests and deliver based on their ability.

6. Possess knowledge to upsell, well-versed in all aspects of the menu.

7. Support Restaurant Manager in achieving all goals and Key Performance Objective.

Responsibilities:

1. Ability to upsell, promote and ensure that the guest is enjoying their dining experience.

2. Ability to charm guests with his/her knowledge of the food & beverage products in a friendly and approachable manner.

3. Ability to explain the food menu in terms of preparation methods, ingredients used, portion size and presentation.

4. General knowledge about food allergies, dietary restriction, common brand of beverages to ensure smooth recommendation to gusts.

5. Ability to read the different types of guests and dining clientele.

6. Ability to mold his/her service output to suit the type of clientele that he/she is serving at the table.

7. Maintain the utmost cleanliness and hygiene standards in the restaurant.

Skills, Qualifications & Experience

1. Hardworking, motivated, serious, team player and passionate about food, beverage and service

2. Possess a well-groomed, clean and professional appearance

3. Prior exposure to leadership training programs preferred, a combination of practical experience and education will be considered as an alternative

The hostess responsibilities include greeting guests, providing accurate wait times and escorting customers to the dining and bar areas. You are also required to assume the role of a waiter/waitress as deemed by the management. For this role, you should have solid organizational and people skills to make sure our guests have a positive dining experience from the moment they arrive till their departure. You should also be available to work in shifts and manage reservation requests, enquiries and emails.

Ultimately, you’ll ensure we provide excellent customer service and a pleasant dining experience to our guests.

Job Description

• Set up cutlery, crockery and glassware on table
• Provide menus and announce Waiter/Waitress’s name
• Welcome guests to the venue and during departure
• Monitor the guest waiting list from time to time to manage customers' waiting time
• Lead customers to assigned dining or bar areas
• Allocate seats to customers by processing collated reservations
• Build good rapport with customers to improve customers' experience
• Follow customer service Standard Operating Procedures (SOPs)
• Comply with the Company's personal, food and beverage hygiene standards
• Comply with the Company's Workplace Safety and Health (WSH) policies and procedures
• Adhere to legislative requirements pertaining to handling and consumption of alcoholic beverage
• Perform opening, operating and closing of shifts
• Execute daily operational tasks according to staff roster
• Answer incoming calls and address customers’ queries
• Suggest areas for continuous improvement within work area
• Coordinate with service staff about available seating options
• Other admin tasks

Requirements

• Prior F&B Experience preferred
• Personable, charming and outgoing personality, with a strong service-attitude
• Able to multitask and work efficiently under pressure
• Possess stamina to stay on feet for long periods
• Able to work evenings, weekends, and holidays
• Only Singaporeans

Job Description & Requirements

Roles & Responsibilities

Responsible for the proper and efficient functioning of the bar area and ensure constant supply of beverage stock.

Responsibilities:

Manage the operational procedures of outlet activities, monitoring cost relating to manpower, food/beverage wastages, utilities, etc.

Maintain a positive work atmosphere by acting and communicating in a manner that enhances relations with guests, vendors, co-workers, and management

Provide the highest level of service ensuring complete customer satisfaction

Anticipate any unexpected guest needs and reacts promptly and tactfully

Ensure all operational and safety aspects of the outlet are maintained at all times. These include optimal stock level, efficient operation of all equipment/appliances, and compliance to all statutory and fire and life safety requirements

Manage the operational procedures of outlet activities, monitoring cost relating to manpower, food/beverage wastages, utilities, etc.

Ensure that the assigned Bars are ready for service as per scheduled times

Ensure the proper cleaning and maintenance of equipment in Bars and at all times

Train staff members and ensure strong knowledge of product offering, the outlet’s operational procedures and minimum quality service standards

Delegate duties and tasks to staff to maximize productivity and resources through effective scheduling

Requirements:

Dependability

Personal hygiene

Capacity to work in a fast-paced environment

Comfortable working long shifts if required and on weekends and PH

Qualifications:

WSQ Food Hygiene Course

Minimum 3 to 5 years’ experience in related field is required

Excellent communication and interpersonal skills

Possess bartending skill and wine/spirit management knowledge

Thorough knowledge of food safety procedures

JOB BENEFITS

• Signing on bonus
• Competitive salary range based on experience
• 5-Day working week
• Monthly Sales Incentive
• 6 Monthly Performance Bonus
• Meal allowance or staff meals provided
• Medical Benefits
• Dental Benefits
• Annual Health Screening
• Referrals Incentive
• Staff discount across brands

THE ROLE

to translate the concept and ideals of the Da Paolo Brand into a successfully operating restaurant and to closely support your Assistant Manager / Restaurant Manager, taking responsibility for the smooth running of the restaurant and the implementation, evolution and ongoing improvement of standards and profitability.

To achieve world-class standards to exceed customer expectations, act as a role model for staff and an ambassador for Da Paolo, reflecting its unique culture, positive attitude and excellent standards at all times.

As Supervisor, you will live a values-based culture of excellence, teamwork and world-class service. Your enthusiasm encourages team spirit, loyalty and passion for Da Paolo in others.

ADDITION RESPONSIBILITIES

• Be present and commit to menu development days by participating in food passion sessions
• To take responsibility for contributing towards your development with guidance of the Restaurant/General Manager and attend training courses as identified
• To show commitment to the company values in all aspects of your role
• To act as a positive ambassador for the business
• To attend training and meeting sessions when required
• Must know how to operate and do minor maintenance and repair work

We are looking for a Restaurant Manager to lead all aspects of our business. You will deliver a high-quality menu and motivate our staff to provide excellent customer service. Restaurant Manager responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards. To be successful in this role, you’ll need management skills and experience in both front and back of the house. We want you to know how to oversee the dining room, check-in with customers and balance seating capacity. Back of the house management experience is also essential, as you’ll hire qualified Cooks and Wait Staff, set work schedules, oversee food prep and make sure we comply with health and safety restaurant regulations. We’ll expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have pleasant dining experiences.

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

We have open positions for Restaurant Captains (dinner shift only) for the following F&B brand:

Er Dang Jia LaLa Pot 二当家啦啦煲 - we are passionate about delivering the freshest flavors and authentic experiences with handcrafted broth made from premium ingredients, slow-brewed to unlock deep, umami-rich flavors. Whether customers are savoring a familiar favorite or discovering a new delight, 二当家啦啦煲 brings all closer to the joy of shared meals and the warmth of home.

Job Description:

• Demonstrate knowledge on menus and be able to make food recommendations and order-taking

• Identify customers’ needs and respond proactively to maximise customer satisfaction

• Experience in public relations and be able to upsell liquor

• Handle table reservations for VIP private rooms and be able to drive repeat customer patronage

• Assists servers on the floor during busy hours

• Minimum 3 years of experience in F&B industry

• Excellent interpersonal and communication skills

• Good command of English and Mandarin

• Dinner shift 5pm to 11pm (Mon to Thu) and 5pm to 1am (Fri to Sat)

Primary Responsibilities:-

• To assist the manager in carrying out his function of efficiently administering and organizing the outlet into a profitable center and increasing revenue.
• To lead and supervise a shift which includes inspecting table and work area layouts and settings, ensuring service quality and any other hygiene matters.
• To ensure that mis-en place/side station is all set up with food items, non-food items such as crockery and chinaware before the shift commences.

Requirements:-

• Minimum 5 years of relevant food and beverage service and 3 years of supervisory experience.
• Diploma/Degree in Hospitality Management.
• Good leadership, coaching and managerial skills.
• Excellent interpersonal and people management abilities to develop an effective and motivated team to create memorable experience for all guests with exceptional service.

Are you passionate about delivering exceptional dining experiences and driving restaurant success? Join our team as an Assistant Restaurant Manager and play a pivotal role in creating memorable moments for our guests while ensuring our operations run smoothly and profitably.

What to expect:

• Support the Restaurant Manager in overseeing daily operations, ensuring exceptional service, food quality, and guest satisfaction.
• Conduct shift briefings, align team priorities, and oversee adherence to standard operating procedures.
• Address guest concerns promptly and resolve issues professionally to ensure positive outcomes and satisfaction.
• Oversee reservation management, guest seating, waitlist handling, and accurate wait-time communication.
• Promote events, menu offerings, and special promotions to increase reservations.
• Perform administrative tasks, including reservation logs, guest records, and management reports
• Assist with staff training, scheduling, performance monitoring, and feedback.
• Manage inventory, including ordering, supplier coordination, and waste control.
• Ensure compliance with health, safety, and hygiene standards through routine inspections.
• Support additional duties as assigned by the Restaurant Manager to ensure smooth operations.

Requirement:

• At least 2 years of relevant experience in F&B restaurants
• Willing to be involved in hands on operations
• Excellent communication and interpersonal skills
• Ability to work effectively under pressure in a fast-paced environmen

5 Days work/week rostered, must be able to work weekends.
Time: Between 10.30am to 3pm and 5.30pm to 10.30pm (Split Shift) - 44 Hours/Week

Job Description & Requirements

• Direct and coordinate food and beverage operations to ensure customer satisfaction and profitability.
• Develop and implement policies and procedures to improve operational efficiency.
• Manage staff, including hiring, training, scheduling, and performance evaluation.
• Ensure compliance with health, safety, and sanitation regulations.
• Monitor inventory levels and order supplies as needed to meet demand.
• Collaborate with chefs and kitchen staff to plan and execute menus.
• Handle customer complaints and feedback promptly and effectively.
• Analyze financial data to identify areas for cost reduction and operational improvement.

Qualifications

• Bachelor's degree in Hospitality Management, Business Administration, or Computer Science.
• Proven experience as a Food and Beverage Executive or similar role in the hospitality industry.
• Strong leadership and team management skills.
• In-depth knowledge of food and beverage operations and service standards.
• Excellent communication and interpersonal skills.
• Ability to work in a fast-paced environment and handle pressure.
• Strong problem-solving and decision-making abilities.

Skills

• Leadership
• Customer service
• Staff management
• Inventory management
• Menu planning

· Must be able to work on weekends, public holidays and on split duty

· Must possess service oriented attitude and be adept at handling guests

Supervisor Responsibilities:

• Screening interviewing, hiring, and training restaurant staff.
• Managing restaurant staff's work schedules.
• Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.
• Overseein food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
• Checking in on dining customers to enquire about food quality and service.
• Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.
• Monitoring the restaurant’s cash flow and settling outstanding bills.
• Reviewing customer surveys to develop and implement ways to improve customer service.
• Resolving customer complaints in a professional manner.

• Always greet and welcome guests promptly in a warm and friendly manner.
• Always thank and give fond farewell to guests conveying anticipation for their next visit.
• Assist guests with table reservations.
• Assist guests while seating.
• Ensure guests are serviced within the specified time.
• Has a good knowledge of menu and presentation standards.
• Speak with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette.
• Able to answer any questions regarding the menu and assist with menu selections.
• Able to anticipate any unexpected guest need and react promptly and tactfully.
• Always applies service techniques correctly at all times, and serves Food & Beverage items with enthusiasm.
• Serve food courses and beverages to guests.
• Set tables according to the type of event and service standards.
• Record transactions/orders in Point of Sales systems at the time of order.
• Communicate with the kitchen regarding any menu questions, the length of wait, and product availability.
• Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
• Check with guests to ensure satisfaction with each food course and beverage.
• Responsible for clearing, collecting, and returning food and beverage items to the proper area.
• Maintain cleanliness of work areas, china, glass, etc. throughout the shift.
• Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly.
• Present accurate final bill to guests and process payment.
• Perform shift closing on the Point of sales terminal and tally cash and credit card settlements.
• Ensures that the restaurant is always kept clean and organized, both at the front as well as the back of house areas.
• Ensures that hotel brand standards and SOPs are consistently implemented.
• Work with fellow staff and managers to ensure that the restaurant achieves its full potential.
• Completes the daily responsibilities that are set for each shift.
• Complete closing duties, including restocking items, turning off lights, etc.
• Conducts monthly inventory checks on all operating equipment and supplies.
• Take an active role in coaching and developing junior staff.
• Any other duties related to food and beverage service assigned by the manager.

SEEKING EXCEPTIONAL TALENT!

Elevate your career with our rapidly expanding restaurant group!

We are the proud operators of Altro Zafferano and Griglia Open Fire Italian Kitchen, two of Singapore's distinguished dining destinations. As we're opening a new restaurant, we're excited to offer our team even more opportunities for growth and advancement.

** ADVANTAGES OF JOINING OUR TEAM: **

• Continuous Learning & Career Growth: Engage in a fulfilling journey of skill refinement within an environment that encourages learning and provides tangible opportunities for career progression.
• Competitive Remuneration: Your hard work and dedication are valuable to us. Enjoy a competitive salary, innovative incentive programs, and an additional bonus for split-shifts alongside our standard straight-shift schedule.
• Balanced Work Schedule: Our 5-day work week with straight-shift schedules ensures you maintain harmony between your work and personal life.
• Employee Benefits: We care about your wellbeing. Take advantage of our medical benefits, staff meals, and night transportation claims (when applicable).
• Dynamic Workplace Culture: Thrive in our vibrant and innovative workplace culture. We foster a growth mindset and are committed to continual improvement.

Be part of our prestigious establishments and contribute to the exciting journey of our upcoming restaurant. Apply today, and let's ascend to new heights together!

Job Responsibilities:

* Assists with the smooth and efficient service of the outlet.

* Ensuring that standards are met at all times

* Deliver excellent customer service at all times

* Constantly strives to satisfy all guests that patronize the outlet.

* Maintains the cleanliness of the restaurant front/back of the house

* Takes guest orders and delivers items without unnecessary delay

* Possess a thorough knowledge of the restaurant menu

* Actively up-sell the menu

* Reports any difficulty or problem to Service / Operations Manager

* To follow up with Service / Operations Manager on the solution or follow-up action

* Ensures mise-en-place is prepared to the requirement and operation needs

* Ensures tables are cleaned and re-set at the conclusion of each course

* Participates in training to improve selfknowledge and skills

* Assists in monthly inventory checks on operating equipment and supplies

Job Requirements:

* Diploma/certificate in Hospitality orTourism Management desirable

* Minimum 3 years and above of workexperience as a Captain or Supervisor inF&B

* For candidates with no or 1 year ofexperience, can be considered for theFood Runner position

* Excellent communication skills, aproactive problem solver

* Attention to detail is essential

* Team player, who values teamwork andhas good team-building skills

* Able to communicate effectively with alllevels of employees

* Personable to deal with. Discreet,reliable, and diplomatic

* Positive “can-do” attitude, motivated,passionate

* Who seeks opportunities to be multi-skilled and trained

* Good personal grooming & personalpresentation

* The high degree of integrity

* Able to adapt to a changing environment

* Opportunities available for rapid careerprogression

* Willing to work on weekends and publicholidays

* Immediate availability

Interested applicants are invited to send yourupdated resume in MS Word format via

ApplyNow

.

We regret that only shortlisted applicants willbe notified.

This is a Sichuan cuisine restaurant，we seek a talented and experienced restaurant manager to join our team

Job Description

1. Responsible for the overall operation and management of the restaurant to ensure smooth daily operations;

2.Understand the unique flavors and cooking techniques of Sichuan cuisine, able to oversee the maintenance of dish quality and authenticity.

3.need to be familiar with Sichuan cuisine

4.Learn how to source Sichuan cuisine ingredients

5.Can manage Sichuan cuisine chefs

6. Develop and execute restaurant business plans to enhance performance;

7.ensure food safety and hygiene;

8. Be responsible for staff recruitment, training, performance evaluation, and team building;

9. Maintain good communication with customers to enhance customer satisfaction;

10.Preparing financial reports, including profit and loss statements, to assess the restaurant's financial performance.

11.Setting and monitoring budgets, including food and beverage costs, labor costs, and overhead expenses.

Tracking daily sales and expenses.

12. Complete other tasks assigned by superiors.

Requirements

• Familiar with restaurant operation procedures and possess strong organizational, coordination, and communication skills;
• Passion for the catering industry and a keen interest in Sichuan cuisine ;
• Possess good team spirit and the ability to handle a certain level of work pressure.
• Proficient in Sichuan cuisine and have previous work experience in a Sichuan restaurant;

· Able to work weekend and public holiday.

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

• Position: F&B Operations Manager
• Working Hours: 5 days, 8.30am- 6pm
• Salary: Max $6000 - $8,000 + $500 transport allowance
• Location: Geylang 2024 - 2025, Company will be moving to Woodlands Senoko in 2026
• Must have 5 years experience in QSR (KFC , MCD , PizzaHut related fast food / fast serving brand)

Job scope:

• Analyse data relationships, patterns and trends to gain important insights and make informed decisions
• Develop and maintain business continuity strategies, policies and guidelines
• Establish business continuity processes
• Provide leadership during crisis situations
• Direct negotiation policy and develop negotiation limits
• Facilitate innovation and lead managers to manage change
• Establish and maintain strategic business partner relationships
• Resolve conflicts with stakeholders
• Develop service recovery framework
• Drive customer loyalty for service excellence
• Develop and establish financial budget and plan
• Drive service quality and customer satisfaction
• Create original applications or ideas to reveal new possibilities and reshape goals through high level of innovativeness
• Facilitate innovation process within the organisation
• Lead by example at organisational level. Inspire, motivate and guide others to adopt a point of view, make changes or take action. Cultivate an open, cooperative and collaborative learning culture for the organisation
• Champion a service excellence ethos
• Lead managers to develop organisational and governance strategies
• Establish strategies for the allocation and deployment of resources efficiently and effectively
• Foster business relationships and organisational diversity
• Strategize workforce for service excellence
• Provide mentorship to help others in their professional and personal development to improve performance and further their careers
• Develop managers and high-potential employees through organisational talent capability reviews
• Develop self to maintain professional competence to lead an organisation
• Develop a business plan
• Establish business strategies for the business function
• Establish operational plans for the business function
• Strategize service operations
• Anticipate potential problems beyond the current scope and apply higher order problem solving tools and techniques to turn problems into opportunities
• Lead programme and project after-action review
• Develop a risk management framework, policy and process
• Manage compliance with F&B hygiene policies and procedures
• Manage revenue management

Requirements:

• At least Diploma in Business Management or any related fields
• Minimum 8 years’ experience in F&B operations with at least 3 years’ experience in leading at least a market chain outlets as Operations Manager or equivalent
• Ability to forecast and follow through budgets
• Set business plans and strategies with control in place
• High analytical skills to identify opportunities and trends in making business decisions
• Excellent computer skills in Power point, Words & Excel
• lf-initiate with inter-department leaders to develop plans to meet business KPIs
• Set vision and lead the team to achieve business results

#SCR-carson-cheong

⭕ Cheong Kar Chun ⭕ Team Manager ⭕ R1980386

⭕ The Supreme HR Advisory ⭕ 14C7279