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

** 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:

• Create a welcoming and pleasant atmosphere for guests, ensure smooth seating arrangements, and provide excellent customer service
• Process payments, handle cash transactions with precision, and utilize the Point of Sale (POS) system efficiently
• Enhance the overall dining experience for customers by being a friendly and organized presence at the front of the restaurant
• Make reservations via phone or email and promptly respond to guest inquiries
• Demonstrate in-depth knowledge of the restaurant menu and products to provide excellent service
• Maintain guest profiles and history, noting special occasions and requests
• Escort guests to their table and provide recommendation and information proactively
• Upsell special promotions and events to guests
• Adhere to the compliance of sanitation and safety regulations

Job Requirements:

• 1 year of relevant experience
• Well-groomed, clean, and professional appearance
• strong customer service skills with a passion for creating memorable experiences
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

We are an Italian Restaurant in Singapore looking for a manager who will be responsible for overseeing the overall operations of the restaurant, including but not limited to

• At least 10 years of experience in managing Italian restaurants, with a deep understanding of Italian cuisine and customer preferences.
• Managing all aspects of restaurant operations
• Managing cost control for food and beverage and profitability of the restaurant.
• Building and maintaining relationships with suppliers and clients to enhance business opportunities.
• Ensuring compliance with health and safety regulations.
• Staff duty rostering and approval of leave. Supervising staff, including recruitment,training and performance reviews.
• Maintaining high standards of food quality and customer service.

Job Scope

Lead the team and ensure the service standards are upheld

Ensure smooth day-to-day operation of the restaurant

Obtain sales target and KPIs given by the management

Ensuring compliance with licensing, hygiene and health and safety legislation/guideline

Estimate food and beverage costs

Assist in sending daily sales report

Able to handle POS system

Find ways to improve operations

Enhance the customer experience and ensure customer satisfaction

Work with kitchen team on purchasing of supplies

Job Requirement

Strong communication, interpersonal and management skills

Team Player

At least 2 years of experience in a F&B outlet obtaining a managerial position

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

Ability to professionally address customer complaints

Working Hours: 5 Days Per Week (Inclusive of weekends n PH)

Location: Tampines One

Salary: $4000 - $5000

Job Descriptions

• Manage and oversees smooth daily operations of the restaurant. Ensure compliance with Standard of Operations
• Manage the restaurant’s budget and forecasts to meet or exceed management expectations. Helps implement strategies to continually improve revenue.
• Responsible for the profit & loss of the restaurant and implement appropriate cost control measures
• Achieve company objectives in sales, service, quality and appearance of the restaurant through training of employees whilst maintaining a positive and productive working environment
• Ensure safety, hygiene and cleanliness as required by NEA regulations and company policies. Maintain optimal level of sanitary procedures for all food handling, preparation and in compliance with the standards.
• Review/plan of work to achieve high labour productivity & maintaining efficient labour strength.
• Ensure customer’s needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure or feedback with tact and diplomacy.
• Respond to customer complaints in person at the time of the complaint. Provide positive and proactive interaction with clients.
• Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction.
• To effectively manage a team of kitchen & operations staffs, arrange duty roster, day-to-day operation, to ensure the delivery of both qualitative and quantitative results.
• Handle restaurant administration duties such as POS system, daily and monthly reports, stock taking, ordering with suppliers, attendance, etc.

Requirement

• At least 3-5 years of experience in managing a restaurant, preferably familiar with hotpot restaurant operations
• Strong knowledge in wine and sake
• Excellent interpersonal and communication skills
• Able to thrive in a fast-paced environment and work efficiently under pressure
• Comfortable with handling non-halal food/drinks.

Responsibilities:

• Lead daily operations (including opening and closing) efficiently through guiding team members
• Induct, mentor and train junior staff to achieve guest satisfaction
• Recommend and up-sell menu items as well as advise guests on any ongoing promotions to achieve revenue targets
• Enhance customer service quality by ensuring action plans are carried out
• Implement plans to ensure efficient use of resources and minimize wastage
• Provide prompt and excellent customer service to guests
• Cultivate a cohesive, collaborative and high-performing culture to heighten staff morale
• Strategize manpower planning to support operational needs within budget
• Handle guest complaints with care and provide service recovery options
• Ensure smooth implementation of new F&B products
• Ensure cleanliness of restaurant at all times
• Manpower planning

Requirements:

• Diploma in any field
• At least 3 years of relevant experience and experience in managing a team
• Excellent communication, interpersonal, leadership and organisational skills
• Able to perform in a fast paced environment
• Willing to work 5 days rotating shift, on weekends and public holidays
• Business and financial acumen to achieve profitability targets will be advantageous

5 DAYS WORK!

ATTRACTIVE BENEFITS!

Pls send your resume to [email protected] to apply

Assistant Restaurant Manager oversees and support the operations at dining establishments to ensure profitability and an enjoyable dining experience.

Role & Responsibilities

Business Operations

• Assist the Restaurant Manager in daily operations to deliver quality food, service and ambience to our guests
• Ensure that standard operating procedures are maintained consistently, including service recovery, restaurant task cycle and cost control
• Take ownership of outlet sales, food quality and guest experience
• Uphold safety, hygiene and cleanliness as required by NEA/SFA regulations and company requirements
• Responsible for manpower scheduling, administrative matters, performance management and inventory control where necessary

People Management

• In-charge of recruitment, selection and training of new hires
• Monitor and manage the staff performance including punctuality, customer service and food quality
• In-charge of overall supervision of the outlet
• Facilitate innovation and lead staff to implement change

Customer Service

• Manage an efficient team of service staff by coach, training, and supervising staff to operate stations and deliver a great customer experience
• Ensure and maintain service quality and professional etiquette
• Customer feedback management

Adhering to Quality and Standards

• Examine food and beverage preparation
• Ensure quality control for food and service

Skills/Qualifications

• At least 3 years of relevant experience in F&B restaurants
• Willing to be involved in hands on operations
• Excellent communication and interpersonal skills
• Ability to work in a fast-paced environment
• Ability to work cohesively with fellow team members as part of a team

Full Time: 6 Days 10 Hours/week

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

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

We are running a local and Chinese Style sichuan Chinese cuisine and Chinese BBQ restaurant. We are hiring a Master Chef

The duties of a Master Chef are of follows:

1. Able to speak mandarin, communicate with chinese customers

2. Willing to night shift, working hours 7pm-5am (include meal and rest time)

3. Have Food Safety Certificate

4. Prepare Chinese sichuan Dishes according to our menu.

5. Maintain and execute Safety and Standard Operation Procedure required by the company.

6. Have leadership qualities, able to lead a team of workers for the day to day operation.

7. At least 3 years working experience in the same industry.

8. Perform an other duties assigned by the Restaurant Manager.

9. Ensure the freshness and quality of food items.

10. Main the cleaniness and hygiene of the kitchen.

We are running a local and Chinese Style sichuan Chinese cuisine and Chinese BBQ restaurant. We are hiring a Master Chef

The duties of a Master Chef are of follows:

1. Able to speak mandarin, communicate with chinese customers

2. Willing to night shift, working hours 7pm-5am (include meal and rest time)

3. Have Food Safety Certificate

4. Prepare Chinese sichuan Dishes according to our menu.

5. Maintain and execute Safety and Standard Operation Procedure required by the company.

6. Have leadership qualities, able to lead a team of workers for the day to day operation.

7. At least 3 years working experience in the same industry.

8. Perform an other duties assigned by the Restaurant Manager.

9. Ensure the freshness and quality of food items.

10. Main the cleaniness and hygiene of the kitchen.

[Singaporean only]

1. Work Experience

• At least 8 years of experience in F&B investment consulting, market analysis, or restaurant industry management.

• Proven success in expanding or operating Chinese or chain restaurant brands, particularly in Singapore or nearby regions.

• Suitable for younger candidates who can handle high work pressure.

2. Professional Skills

• Proficient in financial analysis and business data interpretation, with the ability to independently prepare investment evaluation reports.

• In-depth knowledge of the Chinese restaurant industry’s operating models and consumer trends, with a strong understanding of Chinese culinary culture and market dynamics.

3. Language Skills

• Responsible for leading the expansion and development of the Chinese food business. Knowledge of Mandarin/English is required.

• Capable of effectively guiding Chinese restaurant enterprises in their expansion and development while adapting to multicultural work environments.

4. Personal Attributes

• Excellent communication and negotiation skills, with the ability to build trust with stakeholders.

• Innovative and sharp in identifying market opportunities and providing constructive suggestions.

• Strong sense of responsibility and results-oriented, capable of working independently in a fast-paced environment.

5. Preferred Qualifications

• Familiarity with the commercial real estate market and restaurant-related regulations in Singapore and surrounding areas.

• Proven track record of leading or participating in successful investment or expansion projects in the restaurant industry.

Key Responsibilities

1. Investment Analysis and Planning

• Develop strategic plans for restaurant expansion and investment projects, including site selection, new branch development, and business model optimization.

• Conduct financial analysis of existing and potential projects, preparing feasibility reports and ROI projections to maximize profitability.

2. Market Research and Development

• Analyze restaurant market trends in Singapore and surrounding areas, providing insights into competition and industry dynamics.

• Identify new investment opportunities, including franchise projects, brand collaborations, and cross-industry partnerships.

3. Strategic Consulting

• Assist in designing and implementing brand expansion plans, such as chain business models and franchise systems.

• Provide operational optimization suggestions to enhance product innovation, customer experience, and operational efficiency.

4. Risk Assessment and Management

• Identify potential investment risks and implement effective risk management strategies.

• Ensure investment projects comply with local regulations, with a strong understanding of Singapore’s business laws and policies.

5. Collaboration and Negotiation

• Build long-term partnerships with investors, property developers, and collaborators.

• Lead project negotiations to secure terms that align with the company’s interests and ensure sustainability.

• 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

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:

• Create a welcoming and pleasant atmosphere for guests, ensure smooth seating arrangements, and provide excellent customer service
• Process payments, handle cash transactions with precision, and utilize the Point of Sale (POS) system efficiently
• Enhance the overall dining experience for customers by being a friendly and organized presence at the front of the restaurant
• Take reservations via phone or email and promptly respond to guest inquiries
• Demonstrate in-depth knowledge of the restaurant menu and products to provide excellent service
• Maintain guest profiles and history, noting special occasions and requests
• Escort guests to their table and provide recommendation and information proactively
• Upsell special promotions and events to guests
• Adhere to the compliance of sanitation and safety regulations

Job Requirements:

• 1 year of relevant experience
• Well-groomed, clean, and professional appearance
• strong customer service skills with a passion for creating memorable experiences
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

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!

Main duties and supporting responsibilities:

• To assist the Head Chef / Sous Chef / Junior Sous Chef / Pastry Chef during service for timing and progress of all desserts
• To ensure that the presentation, taste, texture, and quantity are maintained to the standards
• To ensure that the correct and same ingredients are used as specified by the Head Chef / Sous Chef / Junior Sous Chef / Pastry Chef to ensure quality is upheld at all times
• To assist the Team in the overall checking and maintaining of your station and to assume overall responsibility
• To liaise with the team with reference to possible improvements/difficulties in your section
• To ensure by checking that all dishes prepared and presented in your section are to the standard laid by the Company

Requirements:

• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Pastry/Bakery
• At least 3-5 years of working experience in the related field is required for this position
• Able to work effectively in a team environment; leadership & good interpersonal skills
• Possess a positive attitude and cheerful disposition
• Able to work weekends and public holidays
• Immediate availability

Interested applicants are invited to apply online with a comprehensive resume, via the button Apply Now

We regret that only shortlisted candidates will be notified. Thank you for applying.

Benefits:

• Basic Salary up to $2,400 with yearly increment based on performance.
• Working shift pattern: 6/5/6/5 pattern (44 hours per week)

Job Description:

This is a full time role for a Restaurant Captain located in Singapore. Our client is Singapore's largest collection of everyday bars and kitchens where people from many backgrounds and cultures come together through food, drinks and entertainment.

You will be responsible for overseeing the operation of assigned F&B outlets, ensuring that service operations run smoothly and efficiently. They will maintain high standards of customer relations, addressing complaints and queries satisfactorily. The manager will ensure the outlet is properly set up for service and that operations minimize wastage, breakage, and spoilage. They will apply effective selling techniques to exceed guest expectations and drive revenue. Additionally, the role involves overseeing cash and stock control, ensuring all drinks are prepared according to standard operating procedures, and continuously innovating in the creation and presentation of cocktails. Understanding bar and beverage control, recommending food and drink pairings, and training and motivating the service team are also key aspects of the role. The manager may also take on any ad-hoc duties as required..

Qualifications:

• Minimum 2 years of experience in F&B.
• Minimum GCE ‘N’ or ‘O’ level.

Need to oversee the whole operation for cleaning , worker schedule arrangement . Arrange for suitable course for workers to attend . Costing of the work. Bring in new project to increase company revenue . Workers safety must also be maintain. recruitment of new workers be it local or oversea to do the work properly .

• To be the person responsible for your own business unit.
• To oversee operations, ensuring that guest satisfaction is monitored and where appropriate, rectified throughout their experience
• To enforce and monitor that all operational standards, as per policies, SOP and quality measures are in place at all times
• To constantly identify areas for improvement in service and food and beverage quality by reviewing various service quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly
• To ensure that the outlet reaches its sales target
• To maximize profitability of the bar by increasing turnover (revenues and covers). A keen eye for numbers
• To liaise with the Kitchen to ensure a consistently good standard of food quality, efficient profitability and creative presentation

• Carry out tasks as per instructed by organization upper management
• Faciliate all aspects of operational and administrative needs of daily operations
• Prepare reports and documentations as per instructed by organization upper management
• Must be well-versed in operating Microsoft Office Suite
• Must be comfortable in performing tasks beyond usual scope, which are deemed critical for daily operations
• Provide support in the daily eldercare operations
• Manage communications between elderly clients, caregivers, next-of-kins and facilitate resolving of various matters and issues.
• Volunteering at eldercare facilities can be counted as job experience

• Oversee daily operations to ensure smooth and efficient production processes.
• Manage production schedules, ensuring timely delivery and product quality.
• Supervise operational teams, providing leadership and guidance to improve performance.
• Ensure compliance with all safety, health, and food quality regulations.
• Optimize production processes and implement continuous improvement initiatives.
• Monitor inventory levels and ensure efficient stock management.
• Proven experience in operations management, ideally in food manufacturing.
• Strong leadership and team management skills.
• Ability to work night shifts and flexible working hours.
• Strong analytical, problem-solving, and decision-making skills.
• Excellent communication skills, both written and verbal.
• Ability to work under pressure and meet deadlines

Speak Vietnamese if can as our Staff and customers majority are Vietnamese.

- Must be able to work nights shift and on weekends.

- Recruiting, training and supervising staff.

- Managing budgets.

- Ensuring compliance with licensing, hygiene and health and safety legislation.

- Overseeing stock levels and ordering supplies.

- Handling customer feedback.

- Preparing and presenting staffing/sales reports.

- Liaising with customers, employees, suppliers, licensing authorities and sales representatives.

- Making improvements to the running of the business and developing the restaurant.

Ensuring that all security staff are trained on policies and procedures including conflict resolution techniques

· Maintaining good relationships with local law enforcement agencies to ensure they can be called upon in case of an emergency

· Interviewing potential employees to determine whether they have the right qualifications and experience for the job

· Ensuring that nightclub security personnel are trained in conflict resolution methods and laws regarding the use of force

· Overseeing the financial operations of the nightclub to ensure compliance with industry standards

· Determining the number of employees needed to run the business efficiently and effectively

· Coordinating the entertainment schedule with the DJ and other staff members, such as security guards or event coordinators

· Overseeing the hiring process for new employees to ensure that they meet all requirements

· Discussing any concerns patrons might have with security staff and resolving issues if possible