Supervisor Responsibilities

• Set goals for performance and deadlines in ways that comply with company’s plans and vision and communicate them to subordinates

• Organize workflow and ensure that employees understand their duties or delegated tasks

• Monitor employee productivity and provide constructive feedback and coaching

• Receive complaints and resolve problems

• Maintain timekeeping and personnel records

• Pass on information from upper management to employees and vice versa

• Prepare and submit performance reports

• Decide on reward and promotion based on performance

• Hire and train new employees

• Ensure adherence to legal and company policies and procedures and undertake disciplinary actions if the need arises

Requirements

• Proven experience as supervisor or relevant role

• Familiarity with company policies and legal guidelines of the field

• Ability to learn a variety of job descriptions

• Excellent communication and interpersonal skills

• Outstanding organizational and leadership skills

• Good knowledge of MS Office

HAAKON Superfoods and Juice is a health cafe chain, specializing in healthy foods; salads, grain bowls, grilled steaks & chicken,vegan dishes, acai bowls, smoothies, coffee & all things good.

Position available is for a Head Chef and Sous Chef

Head Chef: $3500-$6000

Sous Chef Salary: $2500 - $3500

The Head Chef manages and oversees operations in the kitchen as well as the kitchen staff of an outlet. He/She plans the menu and liaises with suppliers. He/She controls the budget and ensures the quality of kitchen operations. He/She ensures that problems that arise are rectified in a positive and professional manner.

The ideal Head Chef & Sous Chef will have experience in large batch food preperation as you will be operating in a central kitchen to supply to our various outlets and to customers that are subscribed to our daily meal subscription service.

Experience with Sous Vide Cooking of Meats is ideal. Experience with preparation of healthier cooking food is ideal.

Responsibilities

•Schedules and coordinates the work of chefs, cooks, and other kitchen employees to assure that

food preparation is economical and technically correct and within budgeted labor cost goals

• Effectively lead teams in multiple outlets in the restaurant group

• Ensuring the highest quality food standards, safety, sanitation, and cleanliness.

• Ensure consistency of all food and products are prepared and served in accordance with

restaurant recipes, portioning, cooking and food quality standards.

• Ensure follow-through of food ordering are in accordance to approved supplier and product list

• Sourcing product and establishing relationships with suppliers

• Control of food cost and usage by following proper product storage procedures, standard

recipes and waste control procedures includes regular checks and maintenance of equipment

• Involve in menu planning, designing, and creating new menu and reviewing menu

• Kitchen staff sourcing, interview and hiring

• Staffing and scheduling for multiple outlets in the restaurant group

• Responsible for training all kitchen personnel

• Excellent working and communication skills with all stakeholders

• Responsible for kitchen personnel disciplinary matters

• Promote teamwork, performance feedback and continuously upgrading of team member’s skills.

Requirements

• Basic Culinary Skills.

• Simple spoken and written English.

• Good hygiene knowledge.

• Pleasant disposition and a can-do attitude.

Supervision of staff: The Restaurant Supervisor supervises restaurant staff, including servers, hosts/hostesses, bartenders, and other support staff, and ensures that they perform their duties effectively and efficiently.

Customer service: The Restaurant Supervisor is responsible for ensuring that customers receive excellent service and that their dining experience meets or exceeds their expectations.

Sales and marketing: The Restaurant Supervisor may be involved in sales and marketing activities, including promoting the restaurant, developing marketing strategies, and developing and implementing promotional campaigns.

Ordering and inventory management: The Restaurant Supervisor may be responsible for ordering supplies, managing inventory, and ensuring that the restaurant has adequate supplies to meet demand.

Financial management: The Restaurant Supervisor may be responsible for managing the restaurant's financial operations, including cash handling, budgeting, and financial reporting.

Quality control: The Restaurant Supervisor is responsible for ensuring that the food served in the restaurant meets the highest quality standards and that all dishes are prepared according to recipes and customer preferences.

Health and safety: The Restaurant Supervisor ensures that the restaurant complies with health and safety regulations and that all staff adhere to hygiene and sanitation protocols.

Communication: The Restaurant Supervisor communicates regularly with restaurant staff, customers, and management, ensuring that everyone is on the same page and that any issues are resolved promptly.

Overall, the Restaurant Supervisor is responsible for overseeing all aspects of the restaurant's operations, ensuring that it delivers an excellent customer experience, and that it runs efficiently and profitably. The Restaurant Supervisor must have excellent leadership skills, be able to work in a fast-paced environment, and have strong communication and problem-solving abilities.

Job Descriptions

• Includes daily operation requirement for Service & Kitchen crews
• Supervise daily operation
• Managing supplies requirement with suppliers
• Planning work schedules for team members
• Able to prepare all products in absence of cook
• Opening & closing of work stations

Job Requirements

• Driven and willing to learn.
• Able to work independently in a fast-paced environment.
• Able to commit rotational shift, weekends and public holidays.

Benefits

• Monthly Incentives
• Variable Bonus
• Meal & Uniform provided
• Annual Leave & Medical Leave

Working hours

• 5days work week

HAAKON Superfoods and Juice is a health cafe chain, specializing in healthy foods; salads, grain bowls, grilled steaks & chicken,vegan dishes, acai bowls, smoothies, coffee & all things good.

Position available is Sous Chef

$3000 - $4000

The sous Chef manages and oversees operations in the kitchen as well as the kitchen staff of an outlet. He/She plans the menu and liaises with suppliers. He/She controls the budget and ensures the quality of kitchen operations. He/She ensures that problems that arise are rectified in a positive and professional manner.

The ideal Sous Chef will have experience in large batch food preperation as you will be operating in a central kitchen to supply to our various outlets and to customers that are subscribed to our daily meal subscription service.

Experience with Sous Vide Cooking of Meats is ideal. Experience with preparation of healthier cooking food is ideal.

Responsibilities

•Schedules and coordinates the work of chefs, cooks, and other kitchen employees to assure that

food preparation is economical and technically correct and within budgeted labor cost goals

• Effectively lead teams in multiple outlets in the restaurant group

• Ensuring the highest quality food standards, safety, sanitation, and cleanliness.

• Ensure consistency of all food and products are prepared and served in accordance with

restaurant recipes, portioning, cooking and food quality standards.

• Ensure follow-through of food ordering are in accordance to approved supplier and product list

• Sourcing product and establishing relationships with suppliers

• Control of food cost and usage by following proper product storage procedures, standard

recipes and waste control procedures includes regular checks and maintenance of equipment

• Involve in menu planning, designing, and creating new menu and reviewing menu

• Kitchen staff sourcing, interview and hiring

• Staffing and scheduling for multiple outlets in the restaurant group

• Responsible for training all kitchen personnel

• Excellent working and communication skills with all stakeholders

• Responsible for kitchen personnel disciplinary matters

• Promote teamwork, performance feedback and continuously upgrading of team member’s skills.

Requirements

• Basic Culinary Skills.

• Simple spoken and written English.

• Good hygiene knowledge.

• Pleasant disposition and a can-do attitude.

• Understand customer needs and offer solutions and support
• Organize and coordinate sales representatives schedules
• Research potential leads from business directories, web searches, or digital resources
• Recruit, hire, and train new sales representatives
• Receive and report on all sales leads
• Supervise sales representatives and assistants
• Answer potential customer questions and follow-up call questions
• Work with sales team when closing sales
• Track weekly, monthly, and quarterly performance and sales metrics
• Meet all sales quotas and goals
• Assist sales representatives and team to meet and exceed goals

• Understand customer needs and offer solutions and support
• Organize and coordinate sales representatives schedules
• Research potential leads from business directories, web searches, or digital resources
• Recruit, hire, and train new sales representatives
• Receive and report on all sales leads
• Supervise sales representatives and assistants
• Answer potential customer questions and follow-up call questions
• Work with sales team when closing sales
• Track weekly, monthly, and quarterly performance and sales metrics
• Meet all sales quotas and goals
• Assist sales representatives and team to meet and exceed goals

• Understand customer needs and offer solutions and support
• Organize and coordinate sales representatives schedules
• Research potential leads from business directories, web searches, or digital resources
• Recruit, hire, and train new sales representatives
• Receive and report on all sales leads
• Supervise sales representatives and assistants
• Answer potential customer questions and follow-up call questions
• Work with sales team when closing sales
• Track weekly, monthly, and quarterly performance and sales metrics
• Meet all sales quotas and goals
• Assist sales representatives and team to meet and exceed goals

· Assisting in hiring and training beauticians as required.

· Arranging and managing the employee’s work schedules, considering seasonality for occasions and peak times.

· Maintaining records of staff members which includes their salaries and working schedules.

· Advertising and promoting services, offers, and discounts via social media.

· Monitoring stock and ordering beauty products as and when required.

· Tracking the payments received from clients.

· Offering discount bundles and running online competitions to attract new clients.

· Ensuring proper cleaning of beauty equipment and tools after use and following hygiene practices across all beauty stations.

· Maintaining records of all transactions and presenting it to the beauty or hair salon owners.

Requirements

· 5 yrs working experience in similar role.

· Proficient with all skin and hair treatments.

· Excellent knowledge of bookkeeping and accounting procedures.

· Ability to handle customers’ requests and complaints with elegance.

· Excellent oral and written communication skills.

· Strong organization and analytical skills.

· Exceptional customer service skills.

· Strong negotiation and sales skills.

· Proficiency in Microsoft Office.

· Customer-oriented individual and an outstanding problem-solver.

· Good numerical abilities.

· A keen eye on details.

· Good time management skills.

· Exceptional leadership skills

. Must be able to work night shift or split shift

. Must be able to work extra hours or weekend if needed

• Good personality
• Able to work as a team
• Take pride in Job
• Able to keep working towards higher position in management position

Job Descriptions

• Ensure the smooth running of Kiosk operations
• Provide excellent customer service and ensure orders accuracy.
• Work in a team to attain high standards of product quality & service.
• Able to work independently during off peak hours
• Ensure that all in-store facilities conform to sanitary regulations and to ensure strict compliance with MOH’s legislation and Company’s policies and procedures.
• Operation includes closing/opening & clean up
• Perform other related tasks as assigned by managers and supervisors.

Job Requirements

• Driven and willing to learn.
• Able to work independently in a fast-paced environment.
• Able to commit rotational shift, weekends and public holidays.

Benefits

• Monthly Incentives
• Variable Bonus
• Meal & Uniform provided
• Annual Leave & Medical Leave

Working hours

• 5days work week

Job Descriptions

• Food preparation.
• Assist head chef in the preparation of food ingredients & cooking.
• Operate kitchen equipment such as Oven, Fryer and etc.
• Assist in managing the operation of the kitchen.
• Maintain cleanliness of kitchen at all times and assist in any ad-hoc duties assigned.

Job Requirements

• Driven and willing to learn.
• Able to work independently in a fast-paced environment.
• Able to commit rotational shift, weekends and public holidays.

Benefits

• Monthly Incentives
• Variable Bonus
• Meal & Uniform provided
• Annual Leave & Medical Leave

Working hours

• 5days work week

Job description:

Fangcao Chinese Learning (Global Angel Education Centre) focuses on providing Chinese language learning for children aged 3-16 through our rich and interesting curriculum and front-end, technology-based teaching mode. We welcome you to join us as Head of Teaching and Learning if you are:

1、Interact energetically with children

2、Passionate about Chinese education

3、 Bachelor degree or above in Chinese language and literature or a certificate of Professorship in Chinese or equivalent qualifications

4、 Good standard in spoken Chinese to conduct lessons in Chinese for both teachers and students.

5、Familiar with the character characteristics and learning characteristics of students in the low and elementary stages, and familiar with the Chinese teaching philosophy. More than 6 years of teaching experience, preferred

6、Familiar with all the work processes of teaching and research, able to successfully carry out the teacher training system and train new teachers. More than 3 years of teaching team management experience , preferred

7、 Cheerful, optimistic, with certain leadership abilities

Work content:

1、 We teach in accordance with our curriculum requirements in an enthusiastic teaching mode, and teach in a way that stimulates learning interest, encourages curiosity and enriches children's knowledge and understanding of Chinese

2、 Be innovative and actively plan learning materials and classroom activities

3、Daily follow-up of Chinese teachers' lesson preparation and after-school teaching services

4、Regularly organize meetings to solve problems in teaching and service after class

5、 Regularly organize training to improve the teaching level of Chinese teachers

6、Regularly attend lectures and give feedback on lectures to improve the overall teaching quality

Job type:

1、Full-time

2、5 days per week (Tuesday to Sunday: 9:00-18:00 or 11:00-20:00)

3、Please provide a detailed resume, including

-education level

-work experience

- Email and contact number

Brief description of the Restaurant

Michelin Star Italian Restaurant

Job Descriptions

About Garibaldi Italian Restaurant & Bar: Garibaldi Italian Restaurant & Bar is a renowned, fine dining establishment that has been serving authentic Italian cuisine in Singapore since 2003. With a commitment to delivering an exceptional dining experience, we are seeking a dedicated and passionate Office-Based Reservation Agent / Guest Relations Executive to join our team.

The ideal candidate should have 1-3 years experience in a similar role and be able to:

• welcome guests at the restaurant entrance with great energy and mannerism following company SOP.
• able to slot in reservations on the table management system (Chope) from different channels (email, phone calls, sms, chats and walk in)
• able to keep customer records, reports and update them diligently

Job Requirements

• willing to learn new things more than bringing her / his own expertise.
• be organised, helpful and resourceful
• able to communicate well in English (spoken and written)
• team player

Working hours

• 5.5 days work/ week Split Shift

Brief description of the Restaurant

Art di Daniele Sperindio is a Michelin-starred neo-Italian dining destination located at the top of National Gallery Singapore, which combines modernist sensibilities with classical inspirations, set against spectacular views of the Marina Bay.

Job Descriptions

Food Preparation:

• Manage daily Mise En Plus
• Measure and weigh ingredients according to recipes and portion sizes.
• Follow standardized recipes and techniques to ensure consistent quality.
• Handle and store food items safely, adhering to hygiene and sanitation standards.

Cooking and Plating:

• Monitor cooking times and temperatures to ensure food is cooked to perfection.
• Plate and garnish dishes according to established presentation guidelines.
• Ensure that portion sizes and plating aesthetics are maintained consistently.

Station Management:

• Manage and maintain a specific section of the kitchen (e.g., sauce, pastry, grill).
• Organize and prioritize tasks to ensure timely and efficient food production.
• Manage, delegate people in the section
• Stock and replenish ingredients and supplies as needed.
• Maintain cleanliness and organization of the work area.

Quality Control:

• Ensure consistency of the dish and products
• Regularly taste and inspect prepared dishes for flavor, seasoning, and appearance.
• Monitor and report any issues or inconsistencies to senior chefs.
• Collaborate with the team to develop new dishes and refine existing recipes.

Collaboration and Communication:

• Coordinate with other kitchen staff to ensure smooth workflow and timely service.
• Communicate effectively with the sous chef, and other team members.
• Follow instructions, ask questions, and seek clarification when needed.

Job Requirements

• 3 years of experience

Working hours

• 5 days 10am-2:30pm, 5pm-10:30pm

A LOVING TRIBUTE, A TIMELESS DESTINATION

Odette is award-winning Chef-Owner Julien Royer’s first restaurant, located at the iconic National Gallery Singapore. Working with the world’s best boutique producers, Odette serves Modern French cuisine that is guided by Royer’s lifelong respect for seasonality, terroir and artisanal produce sourced from boutique producers around the world. Odette is named in tribute to Royer’s grandmother who taught him how some of the most remarkable dishes can come from the purest ingredients, and believed in ensuring that the fundamental pleasures of enjoying a meal are delivered in the most thoughtful, welcoming and hospitable manner. This ethos has directed every aspect of the Odette experience, harking to a new age in fine dining.

As a Head Sommelier, you'll be in-charge of:

• Assist in developing a strong and continuously evolving wine program that is financially sustainable and excites patrons of the restaurant
• Assist in implementing strategies to maximize wine sales and cost efficiencies on both the restaurant and retail channels
• Execute best-in-class wine service, keeping in mind guests' personal tastes and price preference to generate individualized wine profiles for guests
• Advising guests on wine purchases, collection building and on wine-related lifestyle topics
• Assist in managing wine & beverage purchasing, inventory, maintenance and reporting
• Foster strong relationships with wine suppliers to obtain high quality products and pricing

We're looking for someone who is/has:

• Passionate about wines, sharing wine lifestyle with guests
• A self-starter who is enthusiastic, energetic, outgoing and personable
• A thirst for learning and an openness to new ideas and new perspectives
• Driven, hands-on and self-motivated
• Adaptable to constant changes and changing guest profiles and preferences

Requirements:

• Relevant experience in hospitality with a concentration in wine & beverage
• Certification in a hospitality-related field or expertise in wine & beverage (WSET and/or CSW) is advantageous
• Good knowledge of wines, wine characteristics and food and wine pairings
• Good knowledge in managing beverage inventory and purchasing
• Exceptional understanding of health, safety and sanitation regulations in a restaurant setting
• Experience in running a diverse wine portfolio, specifically in natural wines, will be an added bonus

Brief description of the Restaurant

Art di Daniele Sperindio is a Michelin-starred neo-Italian dining destination located at the top of National Gallery Singapore, which combines modernist sensibilities with classical inspirations, set against spectacular views of the Marina Bay.

Job Descriptions

Food Preparation:

• Assist in the preparation of ingredients for cooking, such as chopping, slicing, and marinating.
• Measure and weigh ingredients according to recipes and portion sizes.
• Follow standardized recipes and techniques to ensure consistent quality.
• Handle and store food items safely, adhering to hygiene and sanitation standards.

Cooking and Plating:

• Cook and present assigned dishes under the guidance of senior chefs.
• Monitor cooking times and temperatures to ensure food is cooked to perfection.
• Plate and garnish dishes according to established presentation guidelines.
• Ensure that portion sizes and plating aesthetics are maintained consistently.

Station Management:

• Manage and maintain a specific section of the kitchen (e.g., sauce, pastry, grill).
• Organize and prioritize tasks to ensure timely and efficient food production.
• Stock and replenish ingredients and supplies as needed.
• Maintain cleanliness and organization of the work area.

Quality Control:

• Ensure that all food items meet the restaurant's quality standards.
• Regularly taste and inspect prepared dishes for flavor, seasoning, and appearance.
• Monitor and report any issues or inconsistencies to senior chefs.
• Collaborate with the team to develop new dishes and refine existing recipes.

Collaboration and Communication:

• Coordinate with other kitchen staff to ensure smooth workflow and timely service.
• Communicate effectively with the chef de partie, sous chef, and other team members.
• Follow instructions, ask questions, and seek clarification when needed.

Job Requirements

• 2~4 years of experience

Working hours

• 5 days 10am-2:30pm, 5pm-10:30pm

Job Description

We are looking for a creative and proficient Head Chef who oversees the daily operations of restaurant. The Head Chef is the overall in-charge for the kitchen’s daily operations to guide preparation of food across all workstations. He/ She supervises day-to-day operations of the kitchen, hiring, training and overseeing kitchen staffs and creates high-quality, cost-effective new recipes and menus to ensure continuous improvement. Implement customer service standards to enhance customer experience and lead the compliance of service, food hygiene, health and safety standards.

Job Responsibilities:

• Lead the research and development for new and existing menu items, recipes, products and processes
• Create flavorful and innovative culinary solutions that improve sales and profitability
• Monitor competitor and industry trends
• Expand the brand names by being a part of the creative concept design team and collaborating with the cross-functional team through product launch
• Manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members
• Formulate food purchase specifications and approve the requisition of food supplies; maintain a well-stocked inventory
• Review staffing levels for maximum productivity, operational and financial objectives
• Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas always
• Promote teamwork and quality service through daily communication and coordination with other departments
• Managing and working closely with other Chefs of all levels
• Obtain feedback on food and service quality, and handling customer problems and complaints
• Perform other duties as directed by management / stakeholders

Brief description of the Restaurant

Art di Daniele Sperindio is a Michelin-starred neo-Italian dining destination located at the top of National Gallery Singapore, which combines modernist sensibilities with classical inspirations, set against spectacular views of the Marina Bay.

Job Descriptions

Food preparation:

• The commis is responsible for preparing food items according to recipes and the instructions of the head chef or sous chef.

Kitchen assistance:

• The commis assists the head chef and other kitchen staff with tasks such as chopping vegetables, preparing sauces, and cleaning work areas.

Food safety and sanitation:

• The commis follows food safety and sanitation protocols in the kitchen, including proper handling and storage of food, cleaning and sanitation of equipment and work surfaces, and adherence to health and safety guidelines.

Inventory management:

• The commis may be responsible for inventory management, including counting and storing food items, and ordering kitchen supplies.

Equipment maintenance:

• The commis helps maintain kitchen equipment by cleaning and sanitizing tools and machines, and reporting any defects to the head chef or sous chef.

Communication:

• The commis communicates with other kitchen staff to ensure that food is prepared efficiently and accurately, and with servers to ensure that orders are completed on time.

Overall, the commis is responsible for supporting the kitchen staff in all aspects of food preparation and service, while learning the skills and techniques required to advance to higher positions in the kitchen. The commis is expected to be able to work in a fast-paced environment and follow instructions from the head chef or sous chef.

Working hours

• 5 days 10am-2:30pm, 5pm-10:30pm

Brief description of the Restaurant

Art di Daniele Sperindio is a Michelin-starred neo-Italian dining destination located at the top of National Gallery Singapore, which combines modernist sensibilities with classical inspirations, set against spectacular views of the Marina Bay.

Job Descriptions

Food Preparation:

• Assist in the preparation of ingredients for cooking, such as chopping, slicing, and marinating.
• Measure and weigh ingredients according to recipes and portion sizes.
• Follow standardized recipes and techniques to ensure consistent quality.
• Handle and store food items safely, adhering to hygiene and sanitation standards.

Cooking and Plating:

• Cook and present assigned dishes under the guidance of senior chefs.
• Monitor cooking times and temperatures to ensure food is cooked to perfection.
• Plate and garnish dishes according to established presentation guidelines.
• Ensure that portion sizes and plating aesthetics are maintained consistently.

Station Management:

• Manage and maintain a specific section of the kitchen (e.g., sauce, pastry, grill).
• Organize and prioritize tasks to ensure timely and efficient food production.
• Stock and replenish ingredients and supplies as needed.
• Maintain cleanliness and organization of the work area.

Quality Control:

• Ensure that all food items meet the restaurant's quality standards.
• Regularly taste and inspect prepared dishes for flavor, seasoning, and appearance.
• Monitor and report any issues or inconsistencies to senior chefs.
• Collaborate with the team to develop new dishes and refine existing recipes.

Collaboration and Communication:

• Coordinate with other kitchen staff to ensure smooth workflow and timely service.
• Communicate effectively with the chef de partie, sous chef, and other team members.
• Follow instructions, ask questions, and seek clarification when needed.

Job Requirements

• 2~4 years of experience

Working hours

• 5 days 10am-2:30pm, 5pm-10:30pm

Building Supervisor ( Part Time / rotating shift)

• Inspects the building, grounds, and equipment to ensure they are in good working order.
• Complies with all company safety regulations and promotes continuous improvement of workplace safety and environmental practices. Executes all work assigned and deliver in a timely manner.
• Documents facilities maintenance requirements: maintains appropriate records of work performed.
• Responds & inform HQ regarding repair and maintenance requests in a timely fashion.
• Collaborates and monitors to ensure the proper, complete and safe work executions of contractors as needed.
• Assist in operations on ground as and when required
• Conduct daily facilities inspection to identify any defects/issues
• Determine and analyze the cause of defects,breakdowns and faults & provide suggestions to prevent any future occurrences
• Liaise and supervise contractors on facilities repair / renovation ensure work are carried out in accordanceand any other related duties assigned by Management
• Coordinate and assist facility supervisor in daily operation of the Mechanical & Electrical services

Job Requirements

• Minimum O level / NITEC in Engineering (Mechanical & Electrical/ Building Services/ Facility Management or equivalent)
• At least one year of experience in building maintenance and facilities
• Able to work as a team as well as work independently.
• Can work under minimal supervision and is pro-active
• Able to work on Saturday ,Sunday & perform shift duties.
• 8 am to 2pm /2pm to 8pm , 6 days work week

Burnt Ends has established itself as one of Asia’s most exciting places to dine. It is a modern Australian-style barbecue restaurant which offers counter seats and open kitchen. Burnt Ends writes new menus daily and believes that there is magic that comes from cooking with wood.

We are looking for a committed and proactive Service Crew member who would enjoy working in an exciting, fast-paced environment. The individual should possess an excellent and consistent level of customer service.

JOB SCOPE AND RESPONSIBILITIES

• Customer service according to procedures and standards
• Assist and ensure a smooth daily service operation (opening and closing of outlet, taking orders, table setting, cleaning outlet etc.)
• Ensure that all pre-opening duties are completed on daily basis
• Basic cashiering duties
• Provide service according to procedures and standards established by the F&B department
• Handle the beverages
• Familiar with all items on the menu and have knowledge of all recipes, drink lists, wine lists and methods of preparation and preparation time
• Recommend and promote all items on the menu or specials to guests
• Take daily inventory including for bar and report any loss or damage
• Handle guest complaints and feedback effectively and communicate to the immediate supervisor for follow-up
• Maintain a high standard of personal hygiene, appearance and deportment at all times
• Clean up section area after service and maintain cleanliness of the area
• Coordinate with the stewards, kitchen staff and bar staff to ensure smooth operation and guest satisfaction
• Help other areas of the restaurant such as answering telephones and completing financial transactions
• Maintain the table culture and restaurant ambience at all times
• Perform other related duties as required by outlet manager

Requirements:

• Prior F&B Experience preferred
• Able to start work at short notice
• Personable, charming and outgoing personality, with a strong service-attitude

The Burnt Ends Restaurant Group is a hospitality company that has multiple restaurants in Singapore and internationally. Each of our restaurants focuses on woodfire barbecue and believes that there is magic that comes from cooking with wood. Our first restaurant Burnt Ends is the acclaimed one Michelin-starred restaurant including Worlds 50 Best and Asia 50 Best listed, followed by 2 Meatsmith locations in Singapore and multiple internationally.

We are looking for a stellar Junior Personal Assistant to support our chef owner and head of group operations. You will provide administrative support to the leadership by effectively and efficiently handling and managing administrative matters of and for the leadership, allowing them to focus on their main responsibility of driving the business. You are someone who strives in a fast-paced and collaborative environment with an exceptional team spirit.

What you’ll do

• Reports directly to and communicates with the Head of Group on all administrative matters.
• Plan, schedule and meetings, including travel arrangement (flight, accommodation, Visa etc.), reservations and set up for owner/leadership team.
• Support schedule, coordinate appointments for the owner/leadership team and assist in all meeting preparation which includes setting up conference calls across different time-zones.
• Preparation of expense reports, forms and communications for office financial reports and invoicing.
• Works closely and effectively with the key senior leadership and support on ad-hoc tasks.
• Any other ad-hoc tasks assigned from time to time.

Who you are

• High proficiency in Microsoft Office and Google drive
• Highly organized and flexible; resilient, mature and able to deal with stress and ambiguity.
• Demonstrated ability to resolve problems in a fundamentally sound manner.
• Team player with strong interpersonal, and collaboration skills
• You work well in a fast-paced environment and are a proactive self-starter with excellent communication in both verbal and written English.

In return, you will be provided with autonomy, a strong and supportive team environment, together with group discounts and benefits. If this sounds like the perfect role for you, we look forward to seeing your application!

JOB RESPONSIBILITIES:

• Reporting to the Restaurant Manager
• Assist Supervisors and Managers in ensuring the smooth daily operation of the restaurant
• Ensure customers have a pleasant and memorable dining experience
• Constantly obtain customer feedback during operations to ensure satisfaction
• Monitor setup, maintenance, cleanliness and safety of dining areas
• Perform duties like ordering, serving, clearing and setting of tables
• Greet customers as they arrive and showing them to their table
• Promote sales and be familiar with promotions and menu
• Coordinate food service between kitchen and service crew
• Attend to customer complaints (if any)
• To handle cashiering duties
• Assist to upsell promotions
• Constantly motivate & cultivate a team spirit in the restaurant
• Maintains utmost service standards and discipline/grooming among the service staff
• Supervise and train the service staff to Restaurant standards of excellence
• Adhere to company’s standard operating procedures
• Required to act as Manager on Duty in absence of the Managers & Supervisors
• Any other appropriate duties and responsibilities as assigned

JOB REQUIREMENTS:

• GCE ‘O’ Levels or WSQ Advanced Certificate in Food & Beverage Service or equivalent.
• Possess 2-3 years of F&B service experience
• Strong public relations skills
• Possess good communication & interpersonal skills.
• Able to work independently and as a team.

Job Descriptions

• Maintain cleanliness and hygiene in the dining area, ensuring tables, chairs, and utensils are clean and presentable.
• Provide excellent customer service by greeting and seating customers, taking orders, and addressing any inquiries or concerns.
• Deliver food and beverages to customers in a timely manner, ensuring accuracy and presentation.
• Assist in clearing tables and resetting them for the next customer, maintaining a clean and organized dining environment.
• Collaborate with the kitchen team to ensure smooth communication and coordination between the front-of-house and back-of-house operations.
• Adhere to all company policies and procedures, including health and safety regulations, food handling guidelines, and sanitation practices.
• Support and assist fellow team members when needed, fostering a positive and collaborative work environment.

Job Requirements

• No requirement

Working hours

• Split Shift / 6 days a week. 10.30am - 2.30pm 5.30pm - 10.30pm.