Liberte HR is partnered with an international 5-star hotel located in the heart of Orchard Road.

They are looking to hire a Sous Chef for their Signature Italian Restaurant.

Responsibilities:

• Supervise and coordinate the daily operations of the kitchen to ensure efficient, economical, and hygienic food preparation as per standard recipes and procedures.
• Lead and assist in planning, preparing, and implementing high-quality food and beverage products and presentations in all areas, including restaurants and banquets.
• Oversee and manage the Chef de Partie and kitchen team to maintain consistent food quality, proper portion control, and adherence to established plating and presentation standards.
• Maintain cleanliness, hygiene, and safety standards in accordance with established protocols, including HACCP guidelines.
• Monitor food preparation and cooking processes to ensure compliance with food safety standards and optimal utilization of ingredients.
• Participate in menu creation, costing, and seasonal updates in collaboration with the Executive Chef.
• Train, mentor, and develop team members, ensuring they have the skills and knowledge required to perform their roles effectively.
• Collaborate with the Stewarding department to ensure high levels of cleanliness and minimal loss or breakage of kitchen equipment and tools.
• Coordinate with other departments to support off-site events and ensure seamless food operations for special occasions.
• Oversee inventory management, including stock control, receiving, and storage of food supplies to maintain adequate par levels.
• Prepare and monitor food orders, ensuring proper planning and readiness for service based on the hotel’s occupancy, events, and forecasts.
• Respond effectively and professionally to guest requests and feedback, maintaining a high standard of service and satisfaction.
• Adapt to changes and continuously seek opportunities for improvement in kitchen operations.
• Uphold a professional and positive attitude towards team members, supervisors, and guests at all times.
• Enforce adherence to hotel policies and procedures by all team members to maintain smooth operations.
• Support the Executive Chef in maintaining overall operational efficiency and achieving departmental goals.
• Carry out any other reasonable duties as assigned by management.

Requirements:

• Graduate of a culinary school or equivalent qualification in Culinary Arts.
• At least 5 years of working experience in a 5-star hotel or fine-dining restaurant, with a minimum of 2 years in a supervisory or Sous Chef role.
• Possess a valid Food Hygiene certificate.
• Expertise in a variety of food preparation techniques, including seafood and meat processing, as well as steaming, baking, grilling, and braising.
• Knowledgeable about food handling, storage, and receiving standards, particularly for large-scale kitchen operations.
• Strong leadership, organizational, and training skills, with the ability to inspire and motivate a team.
• Able to work under pressure, prioritize tasks effectively, and solve problems in a calm and efficient manner.
• Familiarity with HACCP principles and adherence to food safety and hygiene standards.
• Experience in menu development, food costing, and inventory management.
• Ability to work collaboratively in a fast-paced, moist, hot, and sometimes loud environment.
• Strong communication skills in verbal and written English; additional languages are a plus.
• Previous experience in an international hotel chain is highly preferred.

About the Restaurant

A new and upcoming fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

This position will report to the Supervisor/ Operations Manager

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.

Job Responsibilities:

• Assist the team to perform preparation, table set up and ensure the proper handling of all operating equipment
• Demonstrate in-depth knowledge of the restaurant menu and products to provide excellent service
• Escort guests to their table and provide recommendation and information proactively
• Ensure orders are keyed into Point-of-Sale system accurately and efficiently
• Manage and resolve any concerns and questions from guests
• Handle reservations, inquiries and channel all telephone messages received to the relevant party
• Adhere to the compliance of sanitation and safety regulations
• Provide guidance, and train new staff on restaurant operations

Job Requirements:

• 1 - 2 years of relevant experience, preferably in Fine Dining
• Prior experience working in a preopening team would be advantageous
• Possess strong knowledge in food (relevant cuisine) and beverage
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

Roles & Responsibilities

• manage store operations
• lead and supervise a team of Assistant Managers, Supervisors and Crew
• ensure that the store has adequate manpower for daily operations through effective and efficient roster planning and manpower deployment
• maintain guidelines of food preparation to ensure that desired quality and standards are achieved
• coach staff in providing excellent service experience to all customers
• handle all customer queries and feedback in a professional and timely manner
• ensure compliance to safety, hygiene and sanitation standards according to statutory guidelines
• ensure that policies and standard operating procedures are strictly adhered to
• handle selection and recruitment of staff
• monitor work performance of all staff and enforce discipline when necessary
• ensure on-the-job training is conducted for all staff

Position: Dish Washer

Salary: $2800

Working hours: 6 days a week: 10am-10pm (will be changed to shift system later), 1 hour break in between, can also rest when there are no customers

6 days off per month (no work on two Saturdays)

Is a Chinese restaurant

-Meals included

-Prefer can work in any time

-Got dish washer machine

Location: Robinson Road

WhatsApp: +6580761774

Job Responsibilities

• To take orders and serve.
• Monitor the quality and quantity of all food and beverage items served.
• Provide a courteous and professional service at all times.
• Maintain high standards of sanitation and cleanliness.
• To attend roll call.

Job Requirement

• Food & Hygiene cert Needed
• Able to commit shift (Weekend/PH)

We regret to inform you that only shortlisted candidates will be notified.We wish you all the best in your career search.

EA Personnel Name: Hannah Ching Ning Xin

EA Personnel No: R22108651

EA Licence No.: 23C1828

Our jobs aren’t just about putting food on the table that our guests will enjoy until they ask for their bill. Instead, we want to build an experience that is memorable and unique – with food and drinks on the side. Our Guest Service Experts take the initiative and deliver a wide range of services to make sure that guests enjoy their meal. Whether setting tables, communicating with the kitchen, interacting and serving guests, or cleaning work areas and supplies, the Guest Service Expert makes transactions feel like part of the experience.

No matter what position you are in, there are a few things that are critical to success – creating a safe workplace, following company policies and procedures, upholding quality standards, and ensuring your uniform, personal appearance, and communications are professional. Guest Service Experts will be on their feet and moving around (stand, sit, or walk for an extended time; moving over sloping, uneven, or slippery surfaces), managing the menu (read and visually verify information), and taking a hands-on approach to work (move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and 50 pounds with assistance; reach overhead and below the knees, including bending, twisting, pulling, and stooping). Doing all these things well (and other reasonable job duties as requested) is critical for Guest Service Experts – to get it right for our guests and our business each and every time.

PREFERRED QUALIFICATIONS

Education: High school diploma or G.E.D. equivalent.

Related Work Experience: Less than 1 year related work experience.

Supervisory Experience: No supervisory experience.

License or Certification: None

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.

At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.

Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.

Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.

In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

About the Restaurant

A new and upcoming fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

This position will report to the Assistant Restaurant Manager/ Operations Manager

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station

Job Responsibilities:

• Deliver top-notch customer service by providing a pleasant dining experience for guests
• Serve food in a timely and efficient manner
• Collaborate with kitchen team to ensure accurate order fulfilment
• Perform preparation, table set up and ensure the proper handling of all operating equipment
• Assist in ensuring smooth operation of the restaurant, including opening and closing procedures, taking orders, setting tables, and cleaning the restaurant
• Demonstrate in-depth knowledge of the restaurant menu and products to provide excellent service
• Adhere to the compliance of sanitation and safety regulations

Job Requirements:

• 1-3 years of relevant experience preferably in Fine Dining
• Prior experience working in a preopening team would be advantageous
• Possess strong knowledge in food (relevant cuisine) and beverage
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public

• Basic Salary + Fixed Allowances (UP$3300) + Incentive
• Variable Bonus + Meal Provided
• Working days: 5.5 Days
• Working Location: Jurong East
• Excellent Welfare & Benefits

Job Scope

• Assisting the Restaurant Manager in overseeing of the service of the Restaurant.
• In-charging the restaurant when Restaurant Manager is not around.
• Greeting and coordinating the guests’ seats and assign guests to tables suitable to the size of each group.
• Recording and reporting all food-related complaints to the Chef immediately.
• Ensuring team briefings are carried out before each service period.
• Promoting the restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Maintaining the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Participating in monthly physical stocktake of the Restaurant, including but not limited to glassware, plate and crockery.
• Assisting the Restaurant Manager in implementing and developing training programs.
• Monitoring inventory levels.
• Preparing daily report when Restaurant Manager is not around.
• Reporting restaurant’s situation daily to Restaurant Manager.
• Performing miscellaneous job-related duties as assigned.

Requirement

• GCE O Level and above
• 1 – 3 years related experience in F&B Managerial positions

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

YEOW CHANG FU (R23118759)

EA Recruitment Pte Ltd

EA License No: 21C0492

Job duties & responsibilities

• Prepare, serve and deliver high-quality products in accordance with the procedures and standards of the restaurant.

• Clearing the tables after the meals at the restaurant

• Process customers’ orders and generate their bills

• Pick and Pack food items according to customer orders

• Provide counter/takeaway service

• Dispose of waste

• Assist to maintain the cleanliness of the kitchen

• Assist the team in front-of-house and back-of-house duties

• Comply with workplace safety and health policies and procedures.

Requirement:

• A good team player with a positive work attitude

• Able to perform multi-task work

• Able to perform shift work, work on weekends and public holidays

• Those with no experience but have a passion for food preparation may also apply

• Salary will be commensurate based on experience

Benefits for Full Timer Position

• Annual Leave

• AWS and Various Incentives (T&C will apply)

• Free Duty Meals & Staff Discount

• Medical Benefits

• Insurance Coverage

• Training & Development

• Career Progression

• Long Service Awards

Responsibilities:
- Oversees operations of the outlet, ensuring compliance with health, safety, food handling, and hygiene standards
- Motivates staff and maintains an open channel of communication between the staff and management
- Hires and trains staff
- Organizes and oversees the staff schedules
- Ensures customer satisfaction, handles and resolves customer complaints
- Manages and maintains stock inventory
- Reports daily sales

Requirements:
- Minimum 2 years of experience in Food & Beverage industry
- Strong supervisory and leadership skills
- Excellent interpersonal skills with a focus on customer service
- Familiarity with food handling, safety, and other restaurant guidelines

- Possess Food Safety Hygiene certification
- Singaporean/PR Only
- Preferably able to start work immediately

Competitive Salary:
*UP TO $3500 + $500 (Monthly Bonus)

Benefits:
- Monthly Incentive Bonus
- Joining Bonus (For Full Time Only)
- Flexible Working Hours
- Staff Discount
- Staff Meal
- Medical Benefits
- Career Advancement Opportunities
- Annual Leave

Islandwide Locations: Jurong West, One-North, Woodlands, Yishun, Ang Mo Kio, Simei, Downtown East, Redhill, YewTee Point, Dhoby Ghaut,Hougang, Bedok & Sengkang

Don’t miss out this great opportunity! WhatsApp our friendly HR:
HR Team : 9297 8413 / 9888 9975

Job Description & Requirements

• Provide a high quality of service and deliver excellent dining experience to all customers
• Familiar the whole floor operation. Able to carry out the role of every floor position. (Host, server, cashier and others)
• Responsible for restaurant sales target and KPIs include overall cost, i.e. food cost and labour cost
• Enhance the leadership and performance excellence of the team members by training, motivating, assessing; and being a role model for all team members to provide customers with high quality of service
• Respond to the customer or team members comments and feedback professionally
• Responsible and ensure outlet safety, cleanliness, hygiene are keeping in high standards
• Responsible for outlet workforce arrangement, manage outlet recruitment and training; scheduling and reporting shortage or excess of the workforce to Area Manager regularly
• Good knowledge about all menu, able to explain clearly to team members during training.

Requirements:

• Candidate must possess at least a Diploma/Advanced/Higher/Graduate Diploma in any field.
• At least 3 - 5 Year(s) of working experience in the related field is required for this position.

• 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

Remarks" Must have 5 years experience in Quick Serving Restaurant (QSR) like (KFC , MCD , PizzaHut related fast food / fast serving brand), those without QSR experience will not be shortlisted.

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

JOB SUMMARY

He / She will be responsible for supervising, coaching and coordinating activities of the food servers as well as looking into the comfort and dining experience of guests. He / She will also handle guests’ complaints during the absence of the manager.

DUTIES AND RESPONSIBILITIES

1. Open and close shifts in accordance with the manager’s checklists.
2. Train, maintain, and enforce all Marriott service standards through the use of used records, menus, and appropriate training and reference materials.
3. Supervise and coach all associates in accordance with Marriott's training program.
4. To ensure enough staffing for the operation.
5. To ensure smooth operation in all areas.
6. To ensure proper cashiering and billing procedures are adhered to.
7. To help the assistant manager in generating all necessary micros reports for outlets.
8. To supervise closing checklist for bartenders.
9. To conduct opening inventory and closing inventory of wines.
10. To ensure accuracy of associates’ float money stored in the safe deposit box.
11. Check and oversee cashiers’ closing duties and ensure accuracy.
12. Ensure efficient scheduling and represent the outlets for all day-to-day operations.
13. Responsible for updating Leaves / PH / MC of all associates daily.
14. To conduct 15 minutes training for all associates on a daily basis.
15. Maintain all S.O.P. and L.S.O.P.
16. To conduct a proactive preventive maintenance inspection on a monthly basis.
17. Promote inter-departmental relations through candid communications channels.
18. To keep managers informed should there be a shortage of manpower. To carry out instructions effectively, monitor the staff progress, and pass any information regarding the operations to the manager at all times.
19. To be always on the floor during operation hours, to assist the hostess in seating the guests whenever required, and to check on guest satisfaction on a regular basis.
20. To take charge of assignment planning and schedule associates for their meal breaks.
21. Check on the cleanliness of the restaurant area and side stations and do weekly inspections with the manager.
22. Understand and teach empowerment principles to ensure guests’ satisfaction.
23. To LEAD BY EXAMPLE and have a “hands-on” approach to motivate our associates to excel.
24. Maintain fair consistent counseling and/or disciplinary procedures in accordance with Marriott Guarantee Fair treatment.
25. Monitor hours, and staff overtime on a daily basis for restaurants as it relates to sales and profits.
26. Don’t expect, inspect.
27. Be an aggressive Team player and always “CAN DO ATTITUDE”
28. Cash/Bank Handling:

• Process all payment methods in accordance with Accounting procedures and policies.
• Follow property control audit standards and cash handling procedures (e.g., blind drops).
• Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank.
• Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times.
• Transport bank to/from assigned workstation, following security procedures.
• Set up and organize cashier workstation with designated supplies, forms, and resource materials; and maintain cleanliness of workstation at all times.
• To ensure and follow established procedures and compliance as per LSOP guidelines.

29. Any other duties may be assigned from time to time.

JOB REQUIREMENTS

• Minimum GCE 'O' levels and/or Diploma in Hotel Management.
• At least 2-3 years of relevant experience in a similar capacity.
• Good interpersonal and communication skills.
• Ability to work under pressure and in a fast-paced environment.
• Shortlisted candidates will be posted to either Crossroads Buffet or Crossroads Cafe outlet.

We regret that only shortlisted applicants will be notified.

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

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])

Position Purpose

• Develop day-to-day operations plan and objectives for assigned area

• Supervise and monitor operation team’s performance and compliance of day-to-day operations

• Manage restaurant profitability by optimizing costs & controls

• Train & develop Assistant Managers, Kitchen & Service StaffsResponsibilities• Restaurant Operations

• Plan, review and execute inventory management and control and to make purchases and stocks based on sales volume

• Oversee the execution of cash management through validation of accuracy by conducting check on cash float, change, documentation and collection

• Plan and manage staff scheduling and deployment to maximize efficiencies• Plan, organize and execute a training system for all staff & MTs

• Restaurant Management & Planning

• Review service processes and provide recommendations for service enhancement with collaboration with Kitchen Operations to address service issues

• Collaborate with Kitchen Operations to plan for manpower required per shift and to arrange back-ups as required

• Preparation of long term plans such as scheduling and hiring plans by carrying out daily and mid-term manpower planning through forecast of demand fluctuation, holiday planning, employee movement and attrition and to advise VPA/VPO on the manpower projection for the restaurant

• Execute marking efforts based on marketing plan developed for each concept• Support recruitment effort for restaurant staffs

• Enforce standards and manage restaurant operating costs and profitability• Business Development

• Build strong partnership with landlord, suppliers and relevant authorities• Quality Assurance & Control

• Monitor restaurant quality, service, cleanliness and value

• Oversee operations to ensure compliance to SOPs, safety regulations, implementation policies and guidelines in the restaurant

• Manage quality control activities in line with quality assurance standards and procedures

• Investigate causes and reasons for customer complaints

• Determine corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Train and develop assistant managers, service, kitchen and kaiten staff

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

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])

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.

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

Requirements and skills

• Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role
• Proven customer service experience as a manager
• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff
• Familiarity with restaurant management software, like OpenTable and PeachWorks
• Strong leadership, motivational and people skills
• Acute financial management skills

• Basic Salary + Fixed Allowances (UP$3600) + Incentive
• Variable Bonus + Meal Provided
• Working days & hours: 5.5 Days per week: 11am – 10pm / 12pm – 10pm (follow roster)
• Working Location: Jurong East
• Excellent Welfare & Benefits

Job Scope

• Assisting the Restaurant Manager in overseeing of the service of the Restaurant.
• In-charging the restaurant when Restaurant Manager is not around.
• Greeting and coordinating the guests’ seats and assign guests to tables suitable to the size of each group.
• Recording and reporting all food-related complaints to the Chef immediately.
• Ensuring team briefings are carried out before each service period.
• Promoting the restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Maintaining the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Participating in monthly physical stocktake of the Restaurant, including but not limited to glassware, plate and crockery.
• Assisting the Restaurant Manager in implementing and developing training programs.
• Monitoring inventory levels.
• Preparing daily report when Restaurant Manager is not around.
• Reporting restaurant’s situation daily to Restaurant Manager.
• Performing miscellaneous job-related duties as assigned.

Requirement

• GCE O Level and above
• 1 – 3 years related experience in F&B Managerial positions

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

YEOW CHANG FU (R23118759)

EA Recruitment Pte Ltd

EA License No: 21C0492

Japanese Restaurant Manager
Salary: $3400 - $3700
Working Hours: 5 days/week
Location: Islandwide

Responsibilities:

• Oversee general day-to-day management & operational of the restaurant business
• Responsible for outlet sales target and KPIs include overall cost, i.e. food cost and labour cost
• Enhance the leadership and performance excellence of the team members by training and motivating
• Respond to the customer or team members comments and feedback professionally. Report, discuss and consult with Area
• Manager on the comments and feedback
• Responsible and ensure outlet safety, cleanliness, hygiene and keeping in high standards
• Responsible for outlet workforce arrangement, scheduling and reporting shortage or excess of the workforce to Area Manager regularly
• Manage outlet recruitment and training

Requirements:

• At least 5 years related experience in F&B industry
• Able to work in a fast pace environment
• Possess positive attitude and responsibilities
• Willing to accept the challenges and able to work under pressure
• Customer-service oriented personality

Company Name: Talent Recruitment Pte Ltd

EA License No: 24C2338

EA Personnel Name: Loke Sai Lye (Loke)

EA Personnel No: R24123366

Email: [email protected]

Contact Number: 8805 9869

Papa Ayam is a thriving and dynamic restaurant committed to delivering exceptional dining experiences. We are seeking a highly experienced and motivated General Manager to oversee our day-to-day operations and lead our team to achieve operational excellence. If you thrive in a fast-paced, demanding environment and have a proven track record in restaurant management, we want to hear from you!

1. Operational Leadership:Oversee the daily operations of the restaurant, ensuring smooth service during peak hours.
   Manage and monitor food preparation, presentation, and service to maintain the highest standards.
   Implement efficient systems for inventory control, ordering, and cost management.
   
2. Financial Management:Develop and manage budgets, control expenses, and meet financial targets (sales, labor costs, food costs, etc.).
   Analyze monthly P&L statements and take corrective actions to improve profitability.
   Forecast revenue and develop strategies to drive growth and achieve set KPIs.
   
3. Team Management and Training:Hire, train, and retain top-performing staff across all departments.
   Lead, motivate, and evaluate team performance, ensuring a culture of accountability and professionalism.
   Conduct regular training sessions to enhance skills and ensure compliance with restaurant standards.
   
4. Customer Service Excellence:Ensure exceptional guest satisfaction by handling complaints, addressing feedback, and implementing improvements.
   Monitor customer reviews and online platforms to maintain a positive reputation.
   Set clear service standards and uphold them at all times.
   
5. Health, Safety, and Compliance:Ensure strict compliance with food safety, hygiene, and sanitation regulations.
   Conduct regular audits and maintain all health and safety documentation.
   Manage risk by ensuring workplace safety for staff and customers.
   
6. Strategic Growth:Collaborate with marketing teams to drive promotions, events, and campaigns to attract and retain customers.
   Develop and implement strategies to increase revenue, such as menu updates, pricing strategies, and upselling techniques.
   Monitor competitor activity and identify new trends to keep the restaurant ahead of the curve.
   
7. Administrative Duties:Prepare detailed operational reports for senior management.
   Oversee scheduling, payroll, and staff performance reviews.
   Maintain relationships with suppliers, negotiate contracts, and manage deliveries.
   

Qualifications & Requirements:

• Bachelor’s degree.
• Long working hours and COMPULSORY on WEEKENDS AND PH.
• Strong leadership, decision-making, and problem-solving abilities.
• Proficiency in financial reporting, inventory systems, and POS software.
• Excellent communication and interpersonal skills.
• Ability to work flexible hours, including weekends, holidays, and evenings.
• A hands-on leader who thrives in high-pressure, fast-paced environments.

Duties and Responsibilities

• Manage day-to-day operations independently within budgeted guidelines
• Delivering high quality food and beverage products at all times
• Responding efficiently and accurately to feedback and complaints
• Prepare employee schedules and ensure sufficient staffing for all shifts.
• Generating sales and meet target through proper execution of marketing strategies
• Hire, train and retain team members
• Maintain Standards and Standard Operating Procedures for store operations
• Responsible for inventories and stock taking activities
• Regularly inspect equipment to ensure they are maintained well and in good working order
• Comply with F&B safety and hygiene policies and procedures

Skills and Qualification

• Min NITEC with 2 years of supervisory working experience in F&B/Retail or hospitality industry.
• Diligent team player passionate in F&B operation
• Good communication and leadership skills
• Able to multi task in fast pace environment
• Those with no experience will be considered for trainee manager position

• Managing and oversee daily operations and ensure compliance to operations standards and procedures
• Managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances
• Maintain safety requirements in the restaurant
• Handles customers' feedback promptly
• Assist and support any other relevant business duties and responsibilities as and when assigned by the Management.
• Ordering food, linens, gloves and other supplies while staying within budget limitations

Job Description:

As the Restaurant General Manager, you will be responsible for overseeing the daily operations of our restaurant, ensuring an exceptional dining experience for our guests while maximizing profitability and efficiency. Your leadership will drive team performance and maintain high standards of service, food quality, and cleanliness.

Key Responsibilities:

1. Operational Management: Oversee all restaurant operations, including staffing, inventory management, and compliance with health and safety regulations.

2. Team Leadership: Recruit, train, and develop staff to provide excellent service. Foster a positive work environment that encourages teamwork and high performance.

3. Customer Experience: Ensure a high level of customer satisfaction by addressing concerns promptly and creating a welcoming atmosphere.

4. Financial Oversight: Manage budgets, monitor financial performance, and implement cost-control measures to achieve financial targets.

5. Marketing & Promotion: Collaborate with the marketing team to promote restaurant events and specials to attract new customers and retain existing ones.

6. Quality Assurance: Maintain high standards of food quality, presentation, and cleanliness in all areas of the restaurant.

7. Reporting: Prepare regular reports on operational performance, staff productivity, and customer feedback to inform management decisions.

Qualifications:

- Proven experience in restaurant management or a related field.

- Strong leadership, communication, and organizational skills.

- Knowledge of financial management and budget preparation.

- Ability to work flexible hours, including evenings and weekends.

- A passion for the food and beverage industry and a commitment to exceptional service.

This role is perfect for a dynamic leader who thrives in a fast-paced environment and is dedicated to creating memorable dining experiences for guests.

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,