whatsapp： 85986715

A seafood restaurant waiters (both boy and girl can apply)

Experience in the catering industry in Singapore and Malaysia is required , simple chinese and english speaking

The salary starts from $1700, and the salary increase $100-$200 after the probation period, and there are monthly performance bonuses, sales commissions, etc

Working hours: 11:30 a.m. - 11:30 p.m., with a three-hour break in the afternoon.

Food and lodging are provided

Jie Shun Jia | EA License No.: 24C2410 | EA Registration No.: R24124440 (FENG YINGJIE)

Job Description

Job Responsibilities:

• Responsible for ensuring a positive guest experience
• Ability to courteously and efficiently interact and serve guests to ensure their satisfaction while dining, in accordance with all Company standards, policies, and procedures.
• Fully understands the restaurant’s concept other specifics of the Company
• Engage with guests as they make food and beverage decisions
• Serve food courses and beverages to guests
• Pick-up used plates and cutleries and clean tables as needed to ensure a clean dining area
• Enter orders, deliver food and beverages, process payments
• Achieve company objectives in sales, service, quality, appearance of facility, sanitation,cleanliness, and creating a positive, productive working environment
• Manage time effectively with minimum supervision.
• Assist the Managers and/or Supervisors in ensuring that the Steps of Service are met and executed by all restaurant staff members.
• Practicing excellent communication management

Requirements:

• Completion of at least high school "O" Level, Diploma in any field
• At Least 2 years in related field
• Good Interpersonal and Communication Skills
• Superior Food and Beverage Knowledge

Exciting Benefits Await You:

• Special Birthday Treat: Enjoy a unique dining experience and delightful gifts during your birthday month (capped at $200).
• Performance Rewards: Quarterly incentives and attractive bonuses.
• Well-being Matters: Sumptuous staff meals and up to $200 annual medical fee claim for confirmed staff.
• Professional Attire On Us: Confirmed staff receive fully reimbursed uniforms for work requirements.
• Smooth Transitions: Night transport provided for late-night work or transit.
• Career Growth Opportunities: Explore advancement within our dynamic organization.
• Education Support: Invest in your future with opportunities for further study.
• Additional Perks: Exclusive Employee Assistance Program, Discounts on Company Products/Services, and Engaging Team-building Activities.

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 Description:

• Expertise in Chinese Cuisine Master Chef for preparing Chinese dishes such as Sichuan, Dongbei dishes and other etc.
• Able to cook Mala hotpot dishes, have barbeque skills, able to prepare chinese salad. (eg. Liang Ban Chai)
• Able to study each recipe and gathering all necessary ingredients and prepare all kind of Chinese Foods ingredients.
• Maintaining the cleanliness of the food preparation area.
• Comply with F&B safety & hygiene and Workplace safety & health policies and procedures.
• Ensure consistency in food quality, presentation and standards.
• Preparing & Cooking Food.

Requirements:

• At least 5 years of cooking/ relevant experience.
• Passionate for cooking & a positive attitude.

Chef Job Responsibilities:

• Lead, mentor and manage the culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for the kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage and work areas.

Job Duties and 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

Supervisor Responsibilities:

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

Job Highlights

• Full Time 44 hrs per week, 5 days/ Part-time max 35 hrs per week
• Staff meals provided
• Staff discount
• Training provided
• Immediate hiring

Responsibilities:

• Assist with restaurant's front of house daily operation
• Handle customer service, example, taking guests' orders, serving of food & beverages, providing table service etc
• Ensure guests' needs are met promptly
• Adhere to superiors' instructions
• Daily ordering
• Maintain overall cleanliness of the restaurant

Requirement:

• Good communication and interpersonal skills
• High initiative and energetic personality
• Possess good working attitude with a passion for service and strong team player
• Candidates with/ without working experience are welcome to apply.

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 Description:

• Expertise in Chinese Cuisine Master Chef for preparing Chinese dishes such as Sichuan, Dongbei dishes and other etc.
• Able to cook Mala Hotpot dishes have barbeque skills, able to prepare chinese salad (eg.Liang Ban Chai).
• Able to study each recipe and gathering all necessary ingredients and prepare all kind of Chinese Foods ingredients.
• Maintaining the cleanliness of the food preparation area.
• Comply with F&B safety & hygiene and Workplace safety & health policies and procedures.
• Ensure consistency in food quality, presentation and standards.
• Preparing & Cooking Food.

Requirements:

• At least 5 years of cooking/ relevant experiences.
• Passionate for cooking & a positive attitude.

Chef Job Responsibilities:

• Lead, mentor and manage the culinary team.
• Develop and plan menu and daily specials.
• Create prep lists for the kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintance and cleaning schedules for equipment, storage and work .

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.
• Packing and labelling of sashimi.
• 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.

Key Requirements

• Ad-hoc assigned by Chef
• Good communication and team work skills.
• Maintain quality, excellent service & cleanliness at all times
• Have good knowledge on Company’s products.
• Good personal hygiene practice.
• Food hygiene certificate.

Interested candidate may submit resume to 6990 0434 (WhatsApp – Miya) and only shortlisted candidate will be notified.

By submitting your personal data and/or resume, you give consent to collection, use and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by the company relating to this job application.

**We regret to inform that only shortlisted candidates would be notified.

Kuan Mei Yang

Registration Number: R24124509

EA License No: 06C2859 (MCI Career Services Pte Ltd)

Job Description:

• Expertise in Chinese Cuisine Master Chef for preparing Chinese dishes such as Sichuan, Dongbei dishes and other etc.
• Able to cook Mala hotpot dishes, have barbeque skills, able to prepare chinese salad. (eg. Liang Ban Chai)
• Able to study each recipe and gathering all necessary ingredients and prepare all kind of Chinese Foods ingredients.
• Maintaining the cleanliness of the food preparation area.
• Comply with F&B safety & hygiene and Workplace safety & health policies and procedures.
• Ensure consistency in food quality, presentation and standards.
• Preparing & Cooking Food.

Requirements:

• At least 5 years of cooking/ relevant experience.
• Passionate for cooking & a positive attitude.

Chef Job Responsibilities:

• Lead, mentor and manage the culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for the kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage and work areas.

We are looking for a passionate Restaurant Waiter & Waitress to join and grow with our passionate team at Seroja .

All Candidates should 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 - Dinner only

Fridays & Saturdays - Lunch & Dinner

Sundays & Mondays - Offday

LOCATION

Seroja - Duo galleria , Bugis

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

• 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
• AWS
• Medical Insurance
• Performance incentive
• Staff meal
• Competitive salary
• Training(Service , Wines , Fermentation ,Sakes & Food)

Job Descriptions

• Welcome/Greet customers as they come into the restaurant.
• Thank 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.
• Packing and labelling of sashimi.
• 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.
• Monitor and train subordinate to obtain good quality skills and performance.

Key Requirements

• Ad-hoc assigned by Chef
• Good communication and team work skills.
• Maintain quality, excellent service & cleanliness at all times
• Have good knowledge on Company’s products.
• Good personal hygiene practice.
• Food hygiene certificate.

Interested candidate may submit resume to 6990 0434 (WhatsApp – Miya) and only shortlisted candidate will be notified.

By submitting your personal data and/or resume, you give consent to collection, use and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by the company relating to this job application.

**We regret to inform that only shortlisted candidates would be notified.

Kuan Mei Yang

Registration Number: R24124509

EA License No: 06C2859 (MCI Career Services Pte Ltd)

Supervisor Responsibilities:

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

Join our dynamic team as a Restaurant Management Trainee where you will play a vital role in ensuring the smooth and efficient daily operations of our restaurant. We are seeking a dedicated candidate who can maintain high standards and create a positive environment for both employees and guests.

Key Responsibilities:

• Ensure smooth daily operations and maintain the highest quality of service.
• Proactively respond to and resolve guest issues and complaints to ensure customer satisfaction.
• Train new staff on bar standards and provide ongoing coaching and mentoring to support their personal development.
• Monitor and ensure all service staff adhere to the appropriate grooming and hygiene standards.
• Ensure all kitchen equipment is well-maintained and operating properly, in compliance with SFA standards; promptly report any issues to management.
• Collaborate with management on supply ordering, cost control, floor efficiency, and staffing needs.
• Assist with the company's expansion plans and initiatives.

Requirements:

• A positive attitude and a strong desire to learn.
• Demonstrates integrity, initiative, and a proactive approach to challenges.
• A true team player who values collaboration.
• Possesses excellent communication skills and is able to interact effectively with both employees and guests.

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

SEEKING EXCEPTIONAL TALENT!

Elevate your career with our rapidly expanding restaurant group!

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

** ADVANTAGES OF JOINING OUR TEAM: **

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

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

Job Responsibilities:

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

* Ensuring that standards are met at all times

* Deliver excellent customer service at all times

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

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

* Takes guest orders and delivers items without unnecessary delay

* Possess a thorough knowledge of the restaurant menu

* Actively up-sell the menu

* Reports any difficulty or problem to Service / Operations Manager

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

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

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

* Participates in training to improve selfknowledge and skills

* Assists in monthly inventory checks on operating equipment and supplies

Job Requirements:

* Diploma/certificate in Hospitality orTourism Management desirable

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

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

* Excellent communication skills, aproactive problem solver

* Attention to detail is essential

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

* Able to communicate effectively with alllevels of employees

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

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

* Who seeks opportunities to be multi-skilled and trained

* Good personal grooming & personalpresentation

* The high degree of integrity

* Able to adapt to a changing environment

* Opportunities available for rapid careerprogression

* Willing to work on weekends and publicholidays

* Immediate availability

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

ApplyNow

.

We regret that only shortlisted applicants willbe notified.

We are the China restaurant specializing in traditional chinese cuisine. We are looking for a skill cook to prepare delicious meal according to menu. You will cook dishes that will delight our customers with their taste and timely delivery.

An excellent cook must be able to follow instructions in cooking and delivering well prepared meals. They must be deft in moving around the central kitchen and apt in multitasking. Experience in using various ingredients and cooking techniques is also important.

The goal is to help preserve and enhance our reputation so we can expand our clientele.

Job Descriptions:

1) Set up workstations with all needed ingredients and cooking equipment’s

2) Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)

3) Cook food in various utensils or grillers

4) Check food while cooking to stir or turn

5) Ensure great presentation by dressing dishes before they are served

6) Keep a sanitized and orderly environment in the Kitchen

7) Ensure all food and other items are stored properly

8) Check quality of ingredients

9) Monitor stock and place orders when there are shortages

Requirements:

1) Proven experience as cook at least 2 years in the same industry.

2) Experience in using cutting tools, cookware and bakeware

3) Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)

4) Ability to follow all sanitation procedures

5) Ability to work in a team

6) Excellent physical condition and stamina

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

Job Overview:

We are looking for enthusiastic and customer-focused Service Crew members to join our team at our restaurant located within a golf driving range in Upper Jurong Road (Joo Koon). As part of the team, you will be responsible for delivering exceptional service to our guests, ensuring they enjoy a memorable dining experience in a vibrant setting. Your role will also involve supporting the smooth daily operations of the restaurant, which serves as a key part of the overall experience at the golf driving range. Whether you are experienced in the F&B industry or new to the field, we provide comprehensive training to help you succeed and grow in this role.

Job Responsibilities:

• Welcome guests warmly and provide courteous service throughout their dining experience.
• Manage peak periods effectively, ensuring good hosting and queue management.
• Maintain thorough knowledge of the restaurant, service standards, and product offerings.
• Recommend and upsell products and promotions to guests.
• Respond promptly and professionally to guest needs, ensuring satisfaction.
• Maintain high service quality and demonstrate excellent customer relations skills.
• Perform daily pre-opening and closing activities as per standard operating procedures (SOPs).
• Ensure all supplies (napkins, condiments, cleaning materials) are well-stocked.
• Handle cashiering duties and process various customer payment methods.
• Maintain cleanliness in the work and dining areas, including disposing of trash as needed.
• Ensure food hygiene and safety standards are adhered to.
• Serve food, ensuring quality, presentation, and timely service.
• Assist in service recovery when necessary, ensuring guest satisfaction.
• Support F & B Manager in ensuring smooth daily operations.
• Perform other duties as assigned.

Job Requirements:

• Previous experience in the service/F&B industry is an advantage, but not required—training will be provided.
• Excellent service attitude with a friendly and outgoing personality.
• Able to work in a fast-paced environment and collaborate effectively with the team.
• Willing to work rotating shifts, including weekends and public holidays.
• Ability to stand and walk for long hours and lift heavy stock items when needed.
• Responsible, energetic, and maintains a positive attitude at all times.
• Strong communication skills, self-driven, independent, and able to multitask.
• Passionate, motivated, and eager to learn and grow within the team.
• Salary will be based on experience.

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

Job scope:

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

Requirements:

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

#SCR-carson-cheong

⭕ Cheong Kar Chun ⭕ Team Manager ⭕ R1980386

⭕ The Supreme HR Advisory ⭕ 14C7279

1. Staff Management

• Hiring and Training: Recruiting staff, including waiters, cooks, and cleaners, and ensuring they are trained in customer service, food safety, and the bistro's specific procedures.
• Scheduling: Creating work schedules that meet the bistro’s needs while balancing the availability of employees.
• Supervision and Support: Overseeing staff performance, offering guidance, and addressing any concerns or conflicts that arise among employees.

2. Customer Service

• Ensuring Quality Service: Ensuring that customers receive high-quality service throughout their dining experience. This includes greeting guests, addressing complaints, and ensuring timely food and beverage delivery.
• Handling Complaints: Acting as the primary point of contact for any customer complaints, and resolving issues to maintain customer satisfaction.
• Creating a Positive Atmosphere: Establishing a welcoming and comfortable ambiance to encourage repeat business.

3. Operations Management

• Day-to-Day Operations: Overseeing the smooth operation of the bistro, including managing front-of-house and back-of-house activities.
• Inventory Control: Monitoring food and beverage stock, ordering supplies, and ensuring efficient use of ingredients to minimize waste and control costs.
• Health and Safety Compliance: Ensuring that the bistro complies with all food safety, sanitation, and health regulations, including managing cleanliness and safety procedures.

4. Financial Management

• Budgeting and Cost Control: Managing the bistro’s budget, controlling food and beverage costs, and finding ways to reduce overheads while maintaining service quality.
• Pricing: Assisting in setting menu prices based on food costs, market trends, and the competition.
• Cash Handling: Managing cash flow, processing transactions, and overseeing the till system to ensure accuracy and minimize errors.

5. Menu Development and Quality Control

• Menu Planning: Collaborating with the chef or kitchen staff to develop and update the menu, ensuring that it aligns with customer preferences and seasonal offerings.
• Quality Control: Ensuring that food is consistently prepared to the highest standards and that portions are correct.
• Special Events and Promotions: Organizing special events or promotions, such as seasonal menus, wine pairings, or themed nights, to attract more customers.

6. Marketing and Promotion

• Branding: Promoting the bistro’s image, ensuring it has a consistent and appealing brand identity.
• Social Media and Advertising: Overseeing marketing efforts, including managing social media accounts, responding to customer reviews, and running targeted ad campaigns to drive traffic and increase sales.
• Customer Loyalty Programs: Implementing or enhancing loyalty programs to retain regular customers and encourage repeat visits.

The requirements for becoming a Bistro Manager typically include a combination of formal education, professional experience, and specific skills. Here’s a breakdown of the key requirements:

1. Educational Requirements

• Bachelor’s Degree (Optional but Advantageous): A degree in or a related field . A degree can help provide foundational knowledge in business management, operations, and leadership.
• Food Safety and Health Certifications: Managers are typically required to have food safety certifications, such as ServSafe or similar programs, to ensure compliance with health and sanitation regulations.

2. Professional Experience

• Experience in the Food Industry: Most Bistro Managers start out in entry-level positions such as server, cook, or bartender, progressing to supervisory or management roles. Several years of experience in the foodservice industry, particularly in restaurants, cafes, or bistros, is highly preferred.
• Management Experience: Experience in a supervisory or management position is essential. A track record of managing staff, controlling costs, and ensuring operational efficiency is often required.Many Bistro Managers have 3 to 5 years of experience in the restaurant or foodservice sector before being promoted to a managerial position.
  
• Customer Service Experience: Strong customer service skills are critical, as a major part of the role involves interacting with customers and resolving issues. Experience in direct customer-facing roles helps develop this skill.

3. Key Skills and Qualities

• Leadership and People Management: Strong leadership skills are necessary to guide and motivate staff, manage conflicts, and maintain a positive work environment.
• Communication Skills: Effective communication is essential for interacting with customers, staff, and suppliers. The ability to clearly convey expectations, feedback, and resolve conflicts is vital.
• Problem-Solving and Decision-Making: The ability to address issues quickly and efficiently is important. This includes resolving customer complaints, managing operational hiccups, or making decisions on menu pricing and staffing.
• Organization and Multitasking: Bistro Managers must juggle multiple tasks at once—overseeing staff, handling customer service, managing inventory, etc. Organizational skills are essential for keeping everything running smoothly.
• Financial Acumen: Managers need a basic understanding of budgeting, cost control, and profit margins to manage the bistro’s finances effectively. This includes tracking sales, controlling food costs, and optimizing operational efficiencies.
• Attention to Detail: Whether it's ensuring food quality or making sure the restaurant is clean and orderly, attention to detail is critical for maintaining high standards.
• Time Management: The ability to manage time effectively is crucial, especially when balancing the various demands of the business.

4. Technical Skills

• Point-of-Sale (POS) Systems: Proficiency in POS systems to track sales, process orders, and manage transactions is essential.
• Scheduling Software: Familiarity with scheduling tools (like Deputy, 7Shifts, or HotSchedules) can be beneficial for creating efficient staff rosters.
• Inventory Management Software: Familiarity with inventory management software (e.g., BlueCart, MarketMan) can help streamline ordering, stock tracking, and wastage control.

5. Personal Traits

• Strong Work Ethic: The role of a Bistro Manager can be physically and mentally demanding, often requiring long hours, including nights, weekends, and holidays. A strong work ethic and the ability to remain dedicated to the job is crucial.
• Customer-Focused: A passion for hospitality and a genuine desire to create positive experiences for customers is essential for success in this role.
• Adaptability and Flexibility: The food service industry is dynamic and fast-paced, meaning that Bistro Managers must adapt to changing conditions and unexpected challenges quickly.

6. Licensing and Certification Requirements

• Food Safety Certification: Many regions require Bistro Managers to be certified in food safety management. The most common certification is ServSafe, which covers food handling, hygiene, and sanitation practices.
• Liquor License Knowledge: If the bistro serves alcohol, managers may need a liquor license or bartender certification, depending on local laws. Knowledge of responsible alcohol service is important for compliance with legal requirements.
• First Aid and CPR: In some cases, Bistro Managers are expected to have First Aid and CPR certification to handle emergencies effectively.

7. Desirable Additional Skills

• Marketing and Social Media Skills: With many bistros utilizing digital marketing, having skills in social media management or local restaurant promotions can give an added advantage.
• Event Planning: Experience with managing or coordinating events (private parties, special promotions, etc.) can be a plus, especially in a bistro that offers event services.
• Wine Knowledge: While not always necessary, knowledge of wine pairing, wine lists, or even experience managing a wine list can be beneficial, especially in a bistro that focuses on quality wine and dining experiences.

8. Physical Requirements

• Physical Stamina: Bistro Managers often spend long hours on their feet, moving around the bistro to supervise operations. Being physically fit and able to handle the physical demands of the job is important.
• Manual Dexterity: Managers may need to carry trays, handle cash, or assist staff in serving food, so basic manual dexterity is required.

9. Working Conditions

• Long Hours: Bistro Managers often work evenings, weekends, and holidays. Flexibility and the ability to manage these hours are a key requirement.
• Fast-Paced Environment: Given the dynamic nature of a bistro, managers need to be comfortable working in a fast-paced, high-pressure environment.
• Team-Oriented: The role involves working closely with other managers, chefs, waitstaff, and suppliers, so a collaborative attitude is important.

7. Financial Reporting and Analysis

• Sales and Performance Reporting: Analyzing sales reports and customer feedback to evaluate the bistro’s performance.
• Cost Management: Reviewing financial records to ensure profitability and working to improve revenue by managing costs effectively.
• Profitability Analysis: Identifying trends in sales and expenses to improve profitability, such as optimizing menu items and staffing levels.

8. Coordination with Suppliers and Vendors

• Supplier Relationships: Building and maintaining good relationships with suppliers to ensure timely deliveries and high-quality ingredients.
• Order Management: Placing orders for ingredients and supplies, negotiating prices, and ensuring deliveries are on time and within budget.

9. Compliance and Legal Requirements

• Licensing and Permits: Ensuring the bistro has all necessary licenses (e.g., liquor licenses) and complies with local, state, and national regulations.
• Labor Laws: Ensuring compliance with labor laws, such as wage laws, overtime rules, and employee rights.

10. Event Planning and Special Functions

• Private Events: Organizing and managing private events or functions held at the bistro, such as birthdays, corporate events, or weddings.
• Catering: Overseeing catering services if the bistro offers off-site catering, including planning, staffing, and logistics.

✨ Experience Elegance by the Riverside – Join Us as a Service Ambassador! ✨

Imagine stepping into a world where European charm meets riverside tranquility. Our restaurant isn't just about exquisite dining—it's a destination for cherished memories, lively celebrations, and romantic evenings. With a menu crafted to delight and signature cocktails to impress, we’re looking for passionate individuals to help us create magical experiences for every guest.

What’s in It for You?

Head Chef (Japanese Restaurant in 5 Stars Hotel)～5 days work

About the Employer

Our client operates a premier dining establishment within a prestigious 5-star hotel in Singapore, renowned for delivering exceptional culinary experiences. With a focus on global flavors and seasonal specialties, they create unique and memorable dining journeys for every guest.

Key Responsibilities

Lead and oversee all kitchen operations, ensuring consistency in food quality, presentation, and taste.
Design and execute authentic Japanese cuisine, including Kaiseki, Sushi, and Teppanyaki offerings that reflect precision and artistry.
Collaborate with trusted suppliers to procure the freshest and highest-quality ingredients.
Train, mentor, and motivate the culinary team to maintain high performance, excellence, and a strong sense of teamwork.
Manage kitchen budgets, control food costs, and optimize inventory to ensure operational efficiency.
Uphold the highest hygiene, safety, and quality standards, ensuring full compliance with regulations.
Drive culinary innovation by crafting seasonal menus and exclusive dining experiences that enhance the restaurant's reputation.

Job Requirements

Minimum 3 years of experience as a Head Chef with a focus on Japanese cuisine.
Proven ability to design authentic and innovative menus.
Strong leadership skills with experience in staff management and team development.
Passion for delivering exceptional dining experiences in a high-end setting.
Excellent understanding of kitchen operations, budgeting, and inventory control.

Tourlife Consultants Private Limited (23C1476)
Leading Recruitment Firm in Singapore
Kylie Ng (Reg No: R24121757)