Job Description

The position will be responsible for overseeing the daily operations company’s casual dining restaurant and bar, ensuring a high level of customer service, and maximizing revenue. The successful candidate also be responsible for supervising and training staff, maintaining inventory, and ensuring compliance with all health and safety regulations.

Responsibilities:

• Assist the manager/assistant manager in the daily operations of the outlet.

• Responsible for outlet service operations

• Ensure guest needs are taken care of and recommend them the promotional items.

• Responsible and accountable for all cash amounts within outlet, in the absence of manager.

• Coach and train existing and new staff to follow company’s standards.

• Responsible for proper opening and closing of the outlet.

• Feedback to the manager on any operational issues.

• Responsible for the outlet upkeep and cleanliness

• Responsible for Inventory.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Practice good customer relations and attend to customer complaints and queries satisfactorily.

Requirements:

• 2-3 years of experience in F&B.

• Minimum GCE ‘N’ or ‘O’ level.

• Professional communication skills are required.

• Commitment to quality service, and food and beverage knowledge.

5 days work week 44 hours

Job Descriptions

Welcome/Greet customers as they come into the restaurant.

Thanks customers for their visit and bids farewell with a smile

Ensure food portions and food presentation meet company standards.

Monitoring supplies and re-ordering stock as needed

Ensure ingredients and final products are fresh.

Bake, grill, steam and deep-fried meats, vegetables, fish, poultry and other foods.

Handle a wide range of raw fish and other ingredients.

Prepare ingredients for menu items and ensure adequate quantity to avoid wastage.

Maintain a clean and safe work area, including handling utensils, equipment and dishes.

Handle and store ingredients and food at the correct temperature in order to avoid spoilage.

Maintain food safety and sanitation standards.

Prepare & submit duty roster.

Handling customers’ enquires and complains.

Monitor and train subordinate to obtain good quality skills and performance.

Job highlights

4 off days monthly, rest days depend on schedule

Competitive salary 3k and above

Positive and nurturing working environment

Work location: co location

Duration: permanent

Requirements

Qualifications - diploma or high school diploma

Work experience- at least two year sales working experience in related fields

Job type- full time

Required languages: English and able to communicate with mandarin speaking customers

Job specialisation- services, restaurant

If you have an interest in applying for this role, please WhatsApp me at 98198786 to apply. Only shortlisted candidates will be notified. Priority will be given to Singaporeans

Young hon Lim/ manager

Render private limited

EA licence no 15c7827

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

• Maintain friendly and welcoming service to customers.
• Present menu and provide detailed information when asked.
• In charge of table preparation.
• Offer menu recommendations.
• Take accurate food and beverage orders.
• Communicate order details to the Kitchen.
• Serve food and beverage orders.
• Check cutlery and dishes for cleanliness and presentation.
• Arrange table settings and maintain a tidy dining area.
• Clear tables after customers finish dining.
• 6 Days' work week.

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

Non-Halal cafe restaurant – must be able to handle pork and alcohol.

Physically fit and proactive.

Job Description

• Responsible for managing the daily operations of the restaurant, including maintenance, inventory and ordering of food and supplies, ensuring customer satisfaction and great dining experience.
• Training junior level accordingly to meet company expectations.
• Provide excellent service to both external and internal customers.
• Good people management skills to handle staff.
• Possess positive behaviour and good learning attitude.
• Proactive and a good team player.
• Good listening and thinking skills.
• Hands on and skilled on basic operation works.
• Scheduling, payroll and basic HR knowledge.

Requirements:

● Minimum 1 - 2 years Experience in Restaurant Management

● Flexibility to work shifts, including evenings, weekends, and public holidays.

● Good customer service and willing to learn attitude

Interested applicants kindly apply through this job portal or email to [email protected] and I will be in touch with you shortly.

Regret only shortlisted candidates will be notified.

Goh Boon Hui R24122338
Just Recruit Singapore Pte Ltd - EA12C6295

Restaurant Manager Job Description:

We are looking for a results-driven Restaurant Manager to meet sales goals by hiring and training competent staff, overseeing kitchen operations and motivating staff during busy hours. Restaurant Managers are also responsible for making needed changes to the menu, ordering ingredients for the kitchen staff and gathering feedback from customers.

Job Responsibilities:

• Managing and overseeing daily operations and ensuring compliance with operations standards and procedures.
• Managing restaurant financial objectives by forecasting requirements, and scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances.
• Ensure customers' needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure.
• Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximising customer satisfaction.
• Trains and provide ongoing communication to staff and deliver first class service to customers.
• Implement SOPs and all other

Job Requirements:

• Bachelor's degree in hospitality and culinary arts or business management would be advantageous.
• At least 3 years of working experience in restaurant is required for this position.
• Confident and able to work in fast paced F&B environment.
• To comply operation procedures adhoc with all the admin and paperwork requirements.
• Monitoring the quality of the product and service provided, and maintaining financial and administrative records.

Restaurant Manager Job Description:

We are looking for a results-driven Restaurant Manager to meet sales goals by hiring and training competent staff, overseeing kitchen operations and motivating staff during busy hours. Restaurant Managers are also responsible for making needed changes to the menu, ordering ingredients for the kitchen staff and gathering feedback from customers.

Job Responsibilities:

• Managing and overseeing daily operations and ensuring compliance with operations standards and procedures.
• Managing restaurant financial objectives by forecasting requirements, and scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances.
• Ensure customers' needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure.
• Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximising customer satisfaction.
• Trains and provide ongoing communication to staff and deliver first class service to customers.
• Implement SOPs and all other

Job Requirements:

• Bachelor's degree in hospitality and culinary arts or business management would be advantageous.
• At least 3 years of working experience in restaurant is required for this position.
• Confident and able to work in fast paced F&B environment.
• To comply operation procedures adhoc with all the admin and paperwork requirements.
• Monitoring the quality of the product and service provided, and maintaining financial and administrative records.

We are looking to hire a customer-oriented restaurant supervisor to ensure that all restaurant operations run smoothly. The restaurant supervisor's responsibilities include overseeing the activities of restaurant staff, expediting customers' orders as needed, and maintaining good working relationships with suppliers. You should also be able to identify ways to decrease the restaurant's operational costs.

To be successful as a restaurant supervisor, you should exercise effective management skills and take necessary disciplinary actions to address poor staff performance. Ultimately, a top-performing restaurant supervisor should be able to achieve exceptional customer service and ensure that customers have a pleasant restaurant experience.

A restaurant supervisor is tasked with ensuring that a restaurant runs smoothly. This can involve many different tasks, including hiring and training staff, managing schedules, and ensuring compliance with all food health and safety requirements. The role of the restaurant supervisor can also be a customer-facing one.

• supervising the preparation, display, and delivery of food and drinks.
• ensuring prompt and friendly customer 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.

Managing restaurant staff's work schedules

Checking in on dining customers to enquire about food quality and service

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

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

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

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 Senior Sous Chef (Specialty)/ Head Chef (Outlet)

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

Job Responsibilities:

• Assist senior chefs in the preparation of all dishes in assigned section while ensuring quality and safety standards are met
• Follow standard recipes and guidelines for food presentation, production, and portioning controls
• Store and label all food products properly in appropriate refrigerator and storage containers to prevent unnecessary spoilage and food wastage
• Maintain high standards of sanitation, cleanliness and safety throughout all kitchen areas
• Ensure that kitchen equipment is properly handled and maintained

Job Requirements:

• Keen to learn and possesses a positive attitude towards culinary challenges
• Knowledge of various cooking methods, ingredients, equipment, preparation, and procedures
• Prior experience working in a preopening team would be advantageous
• Work independently and good team player
• Possess good communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

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

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.

• Salary UP$2700 + Incentive + OT

• Variable Bonus + Meal Provided

• Working days: 6 days (8:00am – 5:00pm)

• Working Location: Bedok

• Excellent Welfare & Benefits

• Well Established F&B Company

Job Scope

• Assist the Sous Chef in overseeing food preparation and kitchen operations.
• Follow recipes and instructions accurately to ensure consistency in taste and presentation.
• Maintain a clean and organized workstation, adhering to food safety and hygiene standards.
• Assist in the preparation of ingredients, including washing, peeling, chopping, and cutting.
• Manage inventory, order supplies, and maintain stock levels.
• Participate in daily kitchen briefings and contribute ideas for improving recipes and processes.
• Support the kitchen team in any additional tasks as required.

Requirement

• GCE N Level and above
• 1 – 2 years’ relevant working experience

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

• Cleaning Dishes and Utensils: Washing all plates, silverware, glasses, and cooking utensils to ensure they are clean and ready for reuse.
• Cleaning Kitchen Equipment: Washing pots, pans, and other kitchen tools used by chefs.
• Maintaining Hygiene: Ensuring that all dishwashing areas, sinks, and storage spaces meet cleanliness and hygiene standards.
• Organizing: Sorting and storing clean dishes and equipment in their designated places to keep the kitchen well-organized.
• Waste Management: Properly disposing of food waste and trash, as well as cleaning garbage bins.
• Supporting Kitchen Staff: Assisting chefs and cooks by ensuring they have clean tools and equipment during food preparation.
• End-of-Day Cleanup: Helping with overall kitchen cleanup and possibly sanitizing areas after service hours.

Wecruit Pte Ltd | 20C0270

Tew Jie Wei | R22106822

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.

The Restaurant General Manager of Butcher’s Block is responsible for supervising the overall operations and service standards of the outlet to meet and exceed guest’s dining experience expectations. As Restaurant General Manager, you will act the role as the “face” and ambassador of the restaurant, leading the venue’s personality and soul. You will be expected to take ownership of the operations and to ensure that the business is optimised in line with the vision and financial projection set out by the management. We are looking for the right candidate to realise the aspirations to make Butcher’s Block one of Singapore’s most recognised and loved sustainable restaurant concept.

Main responsibilities include, but are not limited to, creating a Food & Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.

Primary Responsibilities

Requirements and Responsibilities

• Ability to work independently and with minimal supervision.
• Highly organised with strong analytical and communication skills.
• Excellent computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly.
• Ability to work under pressure and remains within all set deadlines.
• Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.
• Understands, embraces, and integrates corporate values into everyday duties and responsibilities.
• Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external guests.
• Executes project management including research of equipment, materials, supplies and methods, sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project.
• Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the organisation together with Chef In-charge.
• Maintains a productive climate and confidently motivates, mobilises, and coaches employees to meet high performance standards and goals.
• Listens, writes, and speaks effectively, and positively relates and interacts with co-workers and others.
• Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.
• Systematically develops plans, prioritises, organises and manages resources in order to accomplish business goals within a specific time period.
• Able to create ‘Colleague Welcome Kit’ in coordination with Talent & Culture.
• Able to establish, review and adjust sequence of service if necessary.
• Prepares training manual and conduct departmental service training in coordination with Restaurant Chef In-charge.
• Develops pre-opening training schedule in coordination with Restaurant Chef In-charge.
• Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.
• Reviews simulation processes and updates evaluation criteria for smooth opening.
• Creates simulation schedules, menus and critique forms in coordination with Restaurant Chef In-Charge.
• Establishes operating par stock for OS&E and beverage.
• Establishes menu pricing based on market knowledge and cost considerations in coordination with Restaurant Chef In-Charge.
• Creates restaurant Standard Operating Procedures.
• Establishes minimum/maximum of guest supplies in coordination with Restaurant Chef In-Charge.
• Creates a maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.
• Establishes a monthly walk-through with Hygiene Officer in coordination with Restaurant Chef In-Charge.

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs.
• Supervises operation, ensuring sufficient manning coverage for operation.
• Assigns the Assistant Manager and Supervisors with responsibilities and tasks that they are best suited for.
• Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.
• Consistently adheres to timelines of deliverables.
• Maintains consistency in quality of food, beverage and service above all else in coordination with Restaurant Chef In-Charge.
• Attends briefings and meetings held by the department and updates all latest policies as needed.
• Possesses in depth and superior knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervision knowledge of bar and wine operations.
• Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans.
• Ensures cleanliness and appearance of the restaurant and related areas at all times and takes immediate action if needed or required.
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Revises and updates the outlet SOP annually.
• Is present in the operation during all key meal periods.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains guest feedback during operation to ensure satisfaction and builds and maintains loyal following/return guest’s database.
• Handles guest complaints and comments competently and swiftly.
• Leads the service and culinary team to personalise guest experience and in accordance to Hotel standards.
• Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, team members, operator at all times.

Management and Leadership of Outlet

• Is a mentor and role model.
• Proactive, innovative with in depth Food & Beverage and market knowledge.
• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.
• Leads and supports the team to maintain consistent service standards while executing a collaborative and enabling leadership style. Conducts regular team meetings, provides trainings, arranges examinations and provides learning opportunities for all team members to reach highest standards and skill levels.
• Coaches and trains team members to prepare them to move to the next level within 14 – 24 months.
• Drives the team to achieve common goals and builds strong team work.
• Uses the performance review process to identify and develops talent for growth.
• Manages performance issues by using varied coaching styles.
• Displays cultural affinity and shows empathy to all team members.
• Reviews work performance of all colleagues to assure that established procedures and policies are being followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.
• Observes colleague’s individual performance, grooming and punctuality.
• Performs colleague appraisals and executes disciplinary actions if required.
• Provide a level of Safety and Security for guests and employees.
• Assists in recruitment, induct and train the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Food & Beverage Operations Manager on topics of importance.
• Attends monthly departmental meetings and communicates with the team. Follow up on projects assigned if any.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• Displays the knowledge and confidence to represent the brand and promote the outlet.
• Is comfortable being a media personality with all public statements being subject to approval and supervision of the Management and Marketing Communications team.
• Answers questions and attends to queries or feedback regarding the restaurant comfortably and confidently.
• Provides recommendations to Management about potential sources of incremental revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of labour and operating.
• Submits regular restaurant revenue and expense forecasts.
• Submits monthly sales analysis with respective improvement recommendations/action plan.
• Uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Arranges training for all colleagues in line with established training requirements and co-ordinates all arrangements for proper execution.
• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
• Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.
• Consistenly develops in self-learning and development of own skills and knowledge.

Other Responsibilities

• Performs any other duties that may be assigned by the Head of Department.
• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as business partner and leader.
• Ensures NEA rules and regulations are met and maintained.
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts.
• Performs any other duties and responsibilities that may be assigned.

Candidate's Profile

Knowledge and Experience

• Bachelor Degree in Food and Beverage/Hospitality Management or extensive hands-on experience in similar restaurant concept.
• Minimum of 5 years of experience in the hotel or free-standing restaurant and bar environment, minimum 2 years in similar position.
• Prior work experience in Asia, Singapore or Southeast Asia preferred.
• Accustomed to and comfortable with media exposure.
• Strong working knowledge of Microsoft Office.
• Oral and written fluency in English and an additional language.
• Involvement in reservations and understanding of Revenue Management processes.
• Thrives in large scale operation and high volume operation.
• Detailed knowledge of culinary trends.
• Strong understanding of sustainability.
• Familiar with LQA and Forbes standards.

Competencies

• Extrovert, sociable, and avid representing the outlet and the Raffles brand.
• Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders.
• Service oriented with an eye for details, passion and innovative for Food & Beverage.
• Ability to work effectively and contribute in a team across divisional borders.
• Good presentation and influencing skills.
• Able to work and thrive within a culturally diverse environment.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative in dynamic environment.
• Self-motivated and energetic.
• Flexible and adaptable to different working locations.
• Inspiring and people person.
• Commitment to professional and brand values.
• Visionary - able to lead the team to continuous improvement.
• Innovates and sets trends.
• Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and pride.
• Builds strong rapport and coordinates actions together with Restaurant Chef In-Charge.
• Sense of urgency and able to priorities.
• Good business acumen.

Restaurant Profile

Butcher’s Block is an avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. Helmed by new Chef de Cuisine Jordan Keao, who was born and raised in Hawaii where cooking, fishing, hunting and farming are a part of everyday life, it exhibits the highest quality of produce, meats and seafood sourced from around the world translated through fire. Feast your eyes on premium meats hanging in the Meat Vault and over 200 exciting wine labels, including a good selection of natural wines, in the Wine Library.

Benefits of Joining Raffles Hotel Singapore

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

• 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

Restaurang Assistant Manager

Requirements

1. Previous supervisory experience within a restaurant is preferrable.

2. Strong organizational and leadership skills.

3. Ability to resolve conflict in a professional manner.

4. Innovative and trustworthy.

5. Ability to remain impartial during conflict.

6. Available to work on shift schedule, including weekends and holidays.

Cindy Teng (EA Reg No: R2090544)

Active Manpower Resources Pte Ltd (EA Lic No: 06C3757)

We are looking for a passionate Restaurant Host/Hostess to join and grow with our passionate team at Seroja .

We offer a fixed 2 days off on every Sunday & Monday , health insurance , salary after qualification and daily family meal.

All Candidates should be experienced , passionate and have a strong desire to work in the food industry .The role will require candidates to work well in a team.

OPENING HOURS

Tuesdays , Wednesdays & Thursdays only dinner

Fridays & Saturdays lunch & dinner.

DUTIES AND RESPONSBILITIES

• Working alongside the Restaurant Manager & GM.
• Meeting and greeting customers, organising table reservations.
• Ensure restaurant hygiene and cleanliness is up to standard.
• Responding to customer queries and complaints.
• Ensure each customer receives impeccable service.
• Taking customers food orders.

THE POSITION REQUIRES

• Relevant work experience in a restaurant establishment.
• Keen attention to detail .
• Team player with outstanding interpersonal skills .
• Good presentation.
• Ability to work and thrive within a diverse environment.
• Self motivated and energetic.
• Ability to work effectively and contribute in a team across divisions.
• Fine dining and michelin star experience is a plus.

WHAT WE OFFER :

• 14 days Annual Leave
• Annual Bonuses
• Medical Insurance
• Performance incentive
• Staff meal
• Competitive salary
• Training(Service , Wines , Fermentation ,Sakes & Food)

• 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