Responsibilities:

• Prepare delicious meals for our customers.
• Weigh, measure, mix and prepare ingredients according to the recipes.
• Steam, grill, boil, cut vegetables and other ingredients.
• Check food and ingredients for freshness.
• Arrange and garnish dishes to make them look appealing to the customers.
• Ensure that the kitchen area, equipment and utensils are cleaned.
• Practice proper hygiene and sanitation.
• Handle additional tasks as assigned by the head cook

Requirements:

• Prior experience in related food and beverage service and food preparation positions.
• Thorough experience with preparing Indian vegetarian dishes.
• Good working knowledge of accepted sanitation standards and health codes.
• Ability to use slicers, mixers, grinders, etc.,
• Able to handle work in a fast-paced environment.
• Able to work on week ends and public holidays.

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Join Our Team at Premier Dining Destinations Across Singapore!

Job Description

• Ensures the efficient and profitable management of the restaurant
• Keeps the General Manager up to date with relevant issues in the restaurant and gets their input and advice where necessary
• Ensures that the stock take figures are completed and accurate as per company requirements
• Covers for floor supervisors during emergency vacations and Ad-hoc leaves
• Observes compliance with the company’s policies and procedures, as well as governmental laws and regulations.
• Supervises the opening & closing of the restaurant
• Ensures the proper cleaning and lighting of all restaurant areas
• Supervises a daily check up on the smooth performance of all restaurant machinery and equipment
• Maintains safe working conditions for employees and customers; resolves safety concerns quickly
• Assists in the implementation of manpower retention plans, and in communicating recruiting needs to the HR Department
• Coaches and trains employees in order to improve performance and to achieve the department’s objectives and targets through on-the-job-training and daily meetings
• Manages the restaurant staff working schedules
• Motivates and develops staff, in order to encourage their professional development
• Evaluates the performance of all Restaurant employees ensuring that reviews are delivered to the HR Department on time
• Suggests to General Manager the proposed salary reviews, personnel actions, promotions and provides feedback to employees
• Handles guest problems and complaints
• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction
• Maintains an efficient ordering system to ensure that all necessary Restaurant and office supplies are available as needed
• Performs other duties pertinent to this job as assigned.

Requirements

1. Degree or advance diploma in Hotel & Restaurant management

2. Preferable with Hotel F&B or Chain stores management experience

3. Min 2 years’ experience as Restaurant General Manager

4. Experience and knowledge in Wine and Sake

5. Able to perform Shift work; including weekends and public holidays

6. Possess Fine Dining operation background

Marguerite is awarded by Michelin with one star. Taking root amidst the lush garden surrounds of the Flower Dome, Marguerite by Chef/Owner Michael Wilson embraces the best of the seasons with tasting menus that celebrate craft, provenance and produce through contemporary cuisine. Fine wines, innovative temperance beverages and a personalised level of service that exudes warmth, ease and charm complement a fine dining experience of true exception.

&

Housed within the Flower Dome at Gardens by the Bay. Hortus tempts with a host of sharing plates that celebrate the bright, fresh flavours of the Mediterranean. Vibrant salads, dips and home baked breads are perfect for grazing alongside heartier mains, tagines and rustic dishes straight off our wood fire grill. Housemade cakes, tarts and pastries entice through the day.

Job Description

• Providing excellent wait service to ensure satisfaction
• Taking customer orders and delivering food and beverages through making menu recommendations, answering questions and sharing additional information with restaurant customers.
• Greet and escort customers to their tables and share with customers the menu recommendations to them.
• Prepare tables by setting up linens, silverware and glasses .
• Up-sell additional products when appropriate
• Take accurate food and drinks orders, using a POS ordering software,order slips or by memorization
• Check customers’ IDs to ensure they meet minimum age requirements for consumption of alcoholic beverages
• Communicate order details to the Kitchen Staff with serve food and drink orders
• Check dishes and kitchenware for cleanliness and presentation and report any problems
• Arrange table settings and maintain a tidy dining area
• Deliver checks and collect bill payments
• Carry dirty plates, glasses and silverware to kitchen for cleaning
• Follow all relevant health department regulations

Benefits

• Competitive salary and benefits
• Opportunities for professional growth and development
• Employee discounts on food and beverages
• A supportive and creative work environment
• Staff meals provided for brunch and dinner
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance) + Good Career Progression

Marguerite is awarded by Michelin with one star. Taking root amidst the lush garden surrounds of the Flower Dome, Marguerite by Chef/Owner Michael Wilson embraces the best of the seasons with tasting menus that celebrate craft, provenance and produce through contemporary cuisine. Fine wines, innovative temperance beverages and a personalised level of service that exudes warmth, ease and charm complement a fine dining experience of true exception.

&

Housed within the Flower Dome at Gardens by the Bay. Hortus tempts with a host of sharing plates that celebrate the bright, fresh flavours of the Mediterranean. Vibrant salads, dips and home baked breads are perfect for grazing alongside heartier mains, tagines and rustic dishes straight off our wood fire grill. Housemade cakes, tarts and pastries entice through the day.

Job Description

• Providing excellent wait service to ensure satisfaction
• Taking customer orders and delivering food and beverages through making menu recommendations, answering questions and sharing additional information with restaurant customers.
• Greet and escort customers to their tables and share with customers the menu recommendations to them.
• Prepare tables by setting up linens, silverware and glasses .
• Up-sell additional products when appropriate
• Take accurate food and drinks orders, using a POS ordering software,order slips or by memorization
• Check customers’ IDs to ensure they meet minimum age requirements for consumption of alcoholic beverages
• Communicate order details to the Kitchen Staff with serve food and drink orders
• Check dishes and kitchenware for cleanliness and presentation and report any problems
• Arrange table settings and maintain a tidy dining area
• Deliver checks and collect bill payments
• Carry dirty plates, glasses and silverware to kitchen for cleaning
• Follow all relevant health department regulations

Benefits

• Competitive salary and benefits
• Opportunities for professional growth and development
• Employee discounts on food and beverages
• A supportive and creative work environment
• Staff meals provided for brunch and dinner
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance) + Good Career Progression

RESPONSIBILITIES AND MEANS

• Manage and store vendors’ contracts and invoices

• Coordinate communication between front of the house and back of the house staff

• Prepare shift schedules

• Process payroll for all restaurant staff

• Supervise kitchen and wait staff and provide assistance, as needed

• Keep detailed records of daily, weekly and monthly costs and revenues

• Arrange for new employees’ proper onboarding (scheduling trainings and ordering uniforms)

• Monitor compliance with safety and hygiene regulations

• Gather guests’ feedback and recommend improvements to our menus

BENEFITS

• Outlet monthly sales incentive

• 5 Days work per week

• 44 hours weekly (OT & Off in lieu compensation)

• Staff Meals provided

• Transport from Vivo MRT to FOC Sentosa directly in and out daily

• Referral Fee (Up to $3000/-) *

• Uniform provided

• Career Growth Opportunities

• Employee discount of 25%

• Birthday treat for 2pax (Worth up to $150)

• Leave Benefits

• Medical Benefits

Responsibilities:

• Setting up cook stations and stocking them with the necessary prep supplies
• Preparing food on the line, as needed, by cutting, mixing, chopping, and making sauces
• Cooking items on the line by grilling, frying, chopping, sauteing, and roasting to quality guidelines and standardized recipes
• Maintaining cleanliness and hygiene which comply with state and local food safety and sanitation regulations
• Handling and storing food safely and properly
• After the shift clean station according to restaurant protocol
• Takes inventory counts before and after shifts, completes food inventory or storage sheets
• Maintain a clean work station area at all time, including kitchen equipment’s.

Job requirements :

• 1 to 3 years’ experience cooking in restaurant, hotel or in similar industry
• Qualifications and Education Requirements
• High School Diploma or equivalent required; culinary degree or similar is preferred

Preferred Skills :

• Understanding of cooking methods and procedures, and knife handling skills
• Ability to perform tasks with accuracy, speed, and attention to detail
• Ability to remain calm in a fast-paced environment
• Must be organized and self-motivated
• Great personal hygiene and grooming standards

Ensure smooth operation of front of house.

Oversee and manage all areas of the restaurant and assist restaurant manager in making decisions on matters of importance to customer service.

Implement operations for service excellence.

Investigate and resolve complaints concerning food quality and service.

Assisting Restaurant Manager in maintaining restaurant staffing needs, preparing schedules and ensure that the restaurant is staffed for all shifts.

Ability to motivate employees to work as a team

Comply and follow with company’s food and beverage procedures and hygiene guidelines.

Performs other duties and responsibilities as required or requested.

• Work with Restaurant Manager on sales projection and lead the restaurant team in the attainment of sales targets
• Manage and monitor the outlets ‘sales and expenditures, compare budget against actual and take appropriate actions to meet budgets
• Implement strategies and action plans to meet the sales and operations objectives
• Develop cost control system and procedures for implementation to achieve profit margin
• Analyze and interpret monthly profit and loss statements and take action to drive sales
• Prepare and submit monthly sales and P&L analysis report on a timely basis
• Ensure that the restaurant operates in compliance with Operating Level Programs Standards, local authorities’ and NEA’s regulations
• Conduct Bi-annually Operating Level Programs Standard Checklist in the restaurant and discuss areas for improvement
• Constantly review operation procedures, methods and workflow and introduce improvement to achieve level of efficiency and service
• Assist in the set-up of new restaurant, working with various parties in restaurant layout, selection of equipment, ordering of inventory and other aspects pertaining to the set-up
• Lead and direct the team to attain sales and operational objectives
• Review staff roster to ensure adequate manpower for daily operations
• Plan and anticipate manpower requirements to ensure sufficient manpower for operations
• Verify all voids, refunds, and discounts, and ensure all cash takings of outlets are deposited promptly
• Conduct cash audit, monitor any cash and sales transaction irregularity, and take appropriate actions and institute necessary cash control measures over internal theft
• Ensure that the standard of service is maintained
• To undertake any other duties and responsibilities assigned by the management

Overview:
Are you a confident speaker with a passion for music and entertaining audiences? As a Restaurant DJ Host at The Coastal Settlement, you’ll set the tone for an unforgettable dining experience by curating playlists, hosting live sessions, and engaging guests. This role is perfect for individuals with a flair for entertainment and a love for connecting with people.

Key Responsibilities:

• Music Curation: Create and play playlists that match the restaurant's vibe and enhance the dining atmosphere throughout the day.
• Live Hosting: Interact with guests on the microphone by making announcements, engaging in light banter, and introducing special promotions or events.
• Brand Alignment: Ensure the music and hosting style align with the restaurant’s brand identity and target audience.
• Sound Management: Operate and maintain sound equipment to deliver high-quality audio experiences.
• Guest Engagement: Add a personal touch by taking song requests or creating special shout-outs for guests celebrating occasions.

Qualifications:

• Experience in hosting, DJing, or public speaking is a plus, but enthusiasm and confidence are key.
• Comfortable engaging with a live audience and speaking on a microphone.
• A strong sense of music and an ability to curate playlists for diverse audiences.
• Outgoing personality with excellent communication and interpersonal skills.
• Willingness to work evenings, weekends, public holidays as required.
• (Optional) Basic knowledge of DJ equipment or sound systems – training can be provided.

What We Offer:

• A fun and energetic work environment where you can showcase your personality and skills.
• Opportunities to build your hosting, DJing, and event-planning experience.
• A chance to connect with a wide audience and create memorable guest experiences.

If you’re passionate about music, love being in the spotlight, and enjoy creating a lively atmosphere, this role is your stage to shine!

Grill By Cut is a popular grill restaurant. Join us as we plan for expansion.

Job Responsibilities

• Perform opening and closing duties.
• Taking orders and attending to customer requests.
• Serve food and beverages to guests making recommendations if needed
• Adhere to all company service standards and protocols.
• Set up tables’ settings and side stations.
• Ensure customer satisfaction and maintain excellent customer relations.
• Friendly and energetic with good interpersonal skills.
• Proactively keeping the place neat and tidy at all times.
• Perform ad hoc duties assigned by Supervisor / Manager.

Job Requirements:

• With at least 1 years of F & B working experience in a restaurant
• Passionate about providing efficient and friendly service standards
• Outgoing personality and highly motivated and takes initiative
• Positive and motivated to work in a fast-pace work environment
• Clean and hygienic in food and beverage handling
• Able to work as a team with fellow colleagues
• Able to work weekends and public holidays

Part-Time positions are available at $15/hour.

Full time Contract positions:

5 or 6 days week available

4pm - 10pm

or

10am - 4pm

1. Manage and run the daily operations of the coffee bar, ensuring that sales targets and service standards are met.

2.Lead and motivate staff in achieving sales and customer satisfaction.

3.Manage operational costs and requisite stocks/items required by the restaurant.

4. Assess and improve resturant profitability.

As the Service Supervisor, you shall willingly and diligently carry out the duties assigned to you from time to time, including but not limited to the following:

• Greet and coordinate the seating of guests.
• Recognize the regular guests and highlight to the Restaurant Manager about the particular Guests’ preferences.
• Ensure guests’ requests are not delayed during the operations of in the Restaurant.
• Record and report all guests’ complaints to the Restaurant Manger immediately.
• Ensure team briefings are carried out before each service period.
• Ensure that no standing bills stays on the system, and account for all voided.
• Promote the Restaurant by establishing a loyal and regular customer base, maintaining regular Customers’ database and personalizing customer service.
• Ensure that the Service staff in their sections are able to describe the dishes for the evening and any extra dishes (specials) properly and are well groomed, properly attired and efficient.
• Maintain 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.
• Participate in monthly physical stock take of the Restaurant, including but not limited to glassware, plate and crockery.
• Perform miscellaneous job-related duties as assigned.

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

Objectives of this role

• Oversee restaurant operations and ensure a smooth flow
• Maintain a positive restaurant culture
• Create work schedules that align with the restaurant’s needs
• Ensure proper compliance with restaurant hygiene regulations
• Train new employees to help them meet the restaurant’s expectations
• Interact with diners and build positive rapport with different types of people

Responsibilities

• Manage and keep up smooth restaurant operations
• Supervise both kitchen staff and waitstaff, providing necessary feedback
• Write daily budget reports on both revenue and costs
• Communicate with diners and mitigate potential conflicts
• Organize and take stock of restaurant supplies
• Maintain weekly and monthly payroll for staff

Skills and qualifications

• Proven work experience in a restaurant setting
• Demonstrated customer service skills
• Understanding of financial management
• Strong knowledge of restaurant management software
• Ability to memorize and explain the restaurant’s menu
• Willingness to work flexible hours

Preferred qualifications

• Clear verbal communication skills
• Organization skills
• Ability to stand and walk for long periods of time
• Clear attention to detail
• Problem-solving skills
• Knowledge of current food and beverage trends

Roles & Responsibilities

Roles & Responsibilities

• Ensuring that all food is of excellent quality and served in a timely manner
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients
• Overseeing all kitchen operations
• Coordinating kitchen staff, and assisting them as required
• Training staff to prepare and cook all the menu items
• Taking stock of ingredients and equipment, and placing orders to replenish stock
• Enforcing safety and sanitation standards in the kitchen
• Creating new recipes to keep the menu fresh
• Keeping up to date with industry trends
• Receiving feedback and making improvements where necessary

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

** Available shifts: 10.30am - 3.30pm or 5pm - 10pm

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

Company Description

ONMI strives to serve its guests through a menu of sophisticated tastes and techniques, hence creating its traditional yet trendy flavours of Korea.

We are looking for chefs who have great passion for culinary art to join the team! It does not matter if you don’t have experience in Korean cuisine, we are more than happy to embark on a new journey with you as long as you are willing to learn and have dedication.

Instagram: @its_onmi

Website: www.onmi-sg.com

Job Scope

· Ensure that all food prepared and served is according to the standards set by the Head Chef

· Follow directions and fulfil specifications

· Monitor supplier deliveries for quality and quantity

· Check-up stocks and keep track

· Demonstrating proper food safety and hygiene at all times

Requirements

· Eager and quick to learn

· Demonstrate a positive attitude

· Excellent organizational skills

· Team player

· Handle feedbacks well

· Able to commit full time

· Diploma in Culinary Art (Preferred)

· *Minimum 1 year experience for Demi position

*We are happy to work with you even without the minimum years of experience.

Benefits

· 5 days a week

· Meals provided

· Performance Bonus

· Training and career progression

· Medical Benefit

Staff discount

Job Details

• Full time role with comprehensive benefits (paid AL, Allowance, Ad-hoc performance incentive, etc)
• Well-established Korean BBQ restaurant with various location
• 3 days/5 days/6 days work week. Flexible 5 hrs/9 hrs per day.

Responsibilities

• Responsible for smooth daily operation in the restaurant both the front end and kitchen
• Serve & Take orders from the customer
• in charge of food preparation, processing
• Maintain high standards of quality control, hygiene, health, and safety.

Job Requirement (s):

• Working experience in F&B industry is a bonus.
• Fresh graduate welcomed.
• Training will be provided.

Working Location: Singapore Central, Shopping Mall

Position: F&B Service Ambassador

• Working Hours: 6 days [2 Shift between 7am-10pm, rotated shift , 44 hours per week]
• Location: Hillview / Clementi / Bedok
• Salary: $2500

Requirements:

• Preferably 1 year working experience in F&B – cafes/ restaurants/ similar capacity
• Able to work on weekends / public holiday

Job Scope:

• Ensuring excellent guest experience through providing of warm and genuine service
• Take, prepare and serve food & drinks orders and operate cash register
• Ensure product items are well stocked and display cases are attractive and clean.
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health/sanitation regulations
• Any other ad-hoc duties base on operational needs

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

We are a prestigious Michelin-starred Japanese fine dining restaurant, dedicated to delivering exceptional culinary experiences. We are seeking passionate, skilled professionals who share our commitment to excellence and are eager to join our team in creating unforgettable dining moments. Candidates with experience in high-end Japanese cuisine will be given special consideration as we continue to elevate our offerings and service. If you are driven by a passion for fine dining and culinary artistry, we would love to hear from you.

We are a prestigious Michelin-starred Japanese fine dining restaurant, dedicated to delivering exceptional culinary experiences. We are seeking passionate, skilled professionals who share our commitment to excellence and are eager to join our team in creating unforgettable dining moments. Candidates with experience in high-end Japanese cuisine will be given special consideration as we continue to elevate our offerings and service. If you are driven by a passion for fine dining and culinary artistry, we would love to hear from you.