Job requirement

• Able to liaise with Mandarin, Vietnamese, Myanmar speaking associates
• Must have a least 1 year of experience in F&B outlet, like food court, coffee shop and restaurant
• Able to work long hours, weekend and public holiday
• Assisting operation manager in daily operation, like roster planning, ordering of stock from supplier

Job Description

• Comply with company's policies and procedures relating to all outlet activities
• Perform mise-end place
• Provide supervisor customer service that is fast, super friendly and customized to the needs of each customer
• provide efficient, accurate preparation and sale of products for prompt customer service delivery in accordance to established SOP like taking customer order - clearing tables - require making coffee - perform cashiering at times - does mopping and cleaning of dining areas and dishwashing - any other duties which may be assigned from time to time.

With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers. Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Supervisors to join in our family today.

Job Description & Requirements

1. Full-time position.

2. Team player and willingness to learn.

3. Good soft skills and management skills.

4. Preferable with 2-3 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Able to commit on weekends and public holiday.

7. Able to accept split shift.

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

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

Responsibilities

• The Sales Executive will manage his/her Sales Channel and reports directly to the CEO
• Develop effective sales strategy to grow existing accounts as well as identifying new channel opportunities to drive incremental sales
• To work closely with customers and build long term relationship
• To handle customers’ feedbacks professionally
• To work closely with the sales team in achieving the sales objective for the month, quarter and year.

Job Requirements

1) Have at least 3 years experience in Singapore

2) Manage various fruit stalls in Singapore and its employees

3) Must be knowledgeable about durians and fruits from various countries and states

4) Have knowledge about the pricing and quality of durians and fruits

5) Need to train staff assistant

6) Be able to identify sales trends

7) Able to work on split shift, night shift, weekday evenings, weekends and public holidays during peak seasons.

· Must be able to work night shift and split shift

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

• Greet and assist customers
• Respond to customer inquiries and complaints
• Direct and supervise employees engaged in sales, taking inventory, reconciling cash receipts, or in performing services for customers
• Monitor sales activities to ensure that customers receive satisfactory service and quality goods
• Inventory stock and reorder when necessary
• Instruct staff on how to handle difficult or complicated sales
• Meet financial objectives by preparing an annual budget; scheduling expenditures; analyzing variances and initiating corrective actions
• Formulate pricing policies and accuracy
• Attend trade shows to identify new products and services
• Coach, counsel, recruit, train and discipline employees
• Approve contracts with vendors
• Utilize information technology to record sales figures for data analysis

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 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 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 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

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

Manage all job site activty,arrange for all workers do work nicely and give them understand what they should need to do at their work site,some time need to do electrical trunking cabaleing work.mangae main-con derection

Restaurant Supervisor Job Description

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

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

Restaurant 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.
• Overseeing 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.

RESTAURANT CLOSES AT 2 AM IN THE MONING.

The Housekeeping Supervisor is responsible for maintaining the cleanliness and quality of suites and leaving a positive impact on the guest experience through the active supervision of room attendants.

Primary Responsibilities

Maintains the Cleanliness and Quality of Suites

• Supervises the upkeep of the suites to maintain an immaculate, luxurious and welcoming state according to Raffles Singapore standards. Priority and full attention is given for VIP suites.
• Ensures the smooth operations of all Housekeeping sections by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.
• Upholds a flawless impression and perception of the Raffles Singapore products, services and colleagues.
• Establishes the foundations of Housekeeping operations through supervision of the team and proper organisation and delegation of duties.

Provides an Experience that Exceeds Residents’ Expectations

• Ensures guests receive the experiences as detailed in brand Standard Operating Procedures (SOP), Raffles Singapore local SOP, FORBES standards as well as Leading Quality Assurance (LQA) standards, and aims to achieve the targets set by management.
• Analyses and responds to guest feedback to ensure that guests are satisfied. Is continuously committed to improving the quality of products, services and performance of team members.
• Seeks to personalise the resident’s stay whenever possible.

Supervision of the Housekeeping Team

• Leads the Housekeeping - Rooms Team with a Heartist® approach and constantly seeks to create an all-encompassing and welcoming working environment for a multi-cultural and diverse group of Housekeeping colleagues. He/she will focus on the well-being, safety, training and development needs of colleagues.
• Plans for adequate shift coverage of the Housekeeping - Rooms team and is able to personally cover any role or duty in their absence.
• Oversees the provision of room supplies, cleaning equipment, linen, and chemicals.

Involvement as a Member of the Housekeeping and Hotel Team

• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Follows sustainable procedures and practices that support ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).
• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports are trained in, and follows WSH guidelines.
• Undertakes any reasonable tasks and secondary duties as assigned by the Housekeeping Manager.

Candidate Profile

Knowledge and Experience

• Certificate or diploma in hospitality or related field.
• Minimum 2 years in housekeeping position, minimum 1 year as Supervisor.
• Housekeeping/Supervisory experience in luxury hotel/resort.

Competencies

• Technical skills for Housekeeping / Laundry.
• Supervisory and leadership skills – collaborative, enabling, and entrepreneurial.
• Confident and good interpersonal skills to handles all levels of communication to colleagues and guests.
• Use / Knowledge of OPERA and KNOWCROSS.
• Able to solve problems / make decisions within scope.
• Attention to details especially on cleanliness and room presentation.
• Able to work independently, reliable and self-directed.
• Flexible and able to embrace and responds to change effectively.

Benefits of Joining Raffles Hotel Singapore

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

Perform specialized Facial Treatments

· Provide professional advice on treatment packages and products to customers

·EYE LASH EXTENSIONS DESIGNS

· Prepare patients pre-procedure - cleanse face, apply numb cream, explaining / signing of relevant consent forms and give medications (if required)

· Demonstrate excellent communication and good customer service skills

· Assist at the front desk when necessary and handle administrative work (if needed)

· Team work to improve systems and procedures to enhance customers experience and achieve the company's goals

· Assists other team members as needed and perform all other related duties as assigned

Job Type: Full-time

Roles & Responsibilities

Ensure monthly target is achieved

Maintain good relationship with customers and ensure customers appointments are scheduled smoothly.

Good communications interpersonal skills

$2000 - $4000 + Attractive Commission + Bonus

At least 2 year(s) of working experience

Bilingual in English & Mandarin in order to liaise with Mandarin speaking clients

Able to work on weekends and public holidays

Job Responsibilities:

1. Establish standardized processes for the entire life cycle of supplier access, assessment, and elimination, and follow up on subsequent supplier contract signing and renewal.

2. Manage the supplier pool, maintain good and stable cooperation relationships with existing suppliers, and introduce high-quality new suppliers as needed for departmental business.

3. Assist superiors in optimizing procurement processes and rules, including but not limited to the formulation of cooperation mechanisms, rules, and processes, and coordinate with other departments of the logistics center to optimize cooperation processes.

4. Complete other work arrangements requested by superiors.

Basic Requirements:

1. Bachelor's degree or above in full-time education, with more than 3 years of experience in the logistics industry.

2. Experience in supplier management, mature systematic supplier management methods; experience in managing logistics suppliers in large-scale manufacturing industries is preferred.

3. Strong ability in business analysis and planning, with a certain risk control ability.

Job description

- Working Hours 1500 - 0300

- Coordinates job assignments and cross-training between and within divisions.

- Provides feedback on employee work performance.

- Prepares reports and updates for upper management.

- Organizes events that will make a positive impact on employees.

OPERATION MANAGER JOB SCOPE:

Job Responsibilities includes a wide range of related to overseeing the daily operations of the restaurant.

1. Staff Management:Recruiting, hiring, and training new employees.
   Scheduling shifts and managing staff attendance.
   Conducting performance evaluations and providing feedback to employees.
   Ensuring that all staff members adhere to company policies and procedures.
   
2. Customer Service:Ensuring high-quality customer service standards are maintained at all times.
   Handling customer complaints and resolving issues in a timely and satisfactory manner.
   Implementing strategies to enhance the overall dining experience for customers.
   
3. Financial Management:Creating and managing budgets for various departments within the restaurant.
   Monitoring expenses and revenue streams to ensure profitability.
   Implementing cost-control measures to optimize financial performance.
   Analyzing financial reports and making strategic decisions based on the data.
   
4. Operations Management:Overseeing day-to-day operations to ensure smooth functioning of the restaurant.
   Managing inventory levels and ordering supplies as needed.
   Collaborating with the kitchen staff to develop and update menu offerings.
   Implementing health and safety protocols to maintain a clean and safe environment for both customers and staff.
   
5. Marketing and Promotion:Developing and implementing marketing strategies to attract new customers and retain existing ones.
   Collaborating with the marketing team to execute promotional campaigns and events.
   Utilizing social media and other marketing channels to increase the restaurant's visibility and customer base.
   
6. Compliance and Regulation:Ensuring compliance with all relevant laws and regulations governing the restaurant industry.
   Obtaining and maintaining necessary permits and licenses for the operation of the restaurant.
   Staying informed about changes in regulations and adjusting policies and procedures accordingly.
   
7. Performance Analysis and Improvement:Monitoring key performance indicators (KPIs) to assess the restaurant's performance.
   Identifying areas for improvement and implementing strategies to address them.
   Analyzing customer feedback and making adjustments to improve satisfaction levels.
   
8. Leadership and Team Development:Providing leadership and direction to the restaurant staff.
   Fostering a positive work environment and promoting teamwork and collaboration.
   Providing training and development opportunities to help staff members grow and succeed in their roles.
   

We needed someone who have a passion and work beyond the call of duties, required to work during weekends and Public holidays.

In Bad Company Restaurant & Craft Beer Bar is an intimate culinary venture led by Chef-Owner Tim. Nestled in Katong, our establishment offers a cozy yet vibrant ambiance where guests can savor craft beers and natural wines alongside a menu curated by Chef Tim using locally sourced, quality ingredients.

Driven by our dedication to providing exceptional hospitality experiences, we are committed to nurturing talent within our small team. We take pride in fostering a supportive environment where each team member can grow and thrive.

At the heart of our kitchen lies a commitment to culinary excellence and creativity. We provide a supportive environment for chefs to unleash their creativity and refine their skills with every dish they prepare, paying meticulous attention to every detail.

As a Demi Cook or Chef de Partie at In Bad Company, you will:

Adhere to the principles of mise en place, ensuring efficient setup and organization of ingredients to facilitate smooth workflow.

Prepare a diverse range of ingredients to exacting standards of taste and presentation.

Monitor inventory levels, assess ingredient quality, and initiate orders to replenish supplies as needed.

Demonstrate a thorough understanding of food safety regulations, maintaining a clean and hygienic workspace at all times.

We value team members who:

Exceed expectations to brighten someone's day.

Embrace kindness and uphold high standards in their work.

Take ownership of their responsibilities and proactively seek solutions.

Cultivate a spirit of curiosity and continuous learning.

To learn more about our culture and values, visit our website at www.inbadco.com or follow us on Instagram [@inbad.co_sg]. If your application progresses, we will be in touch to arrange an interview. Join us in shaping the future of hospitality at In Bad Company.

Duties:

1. Work in the role of team leader on tax related matter under the supervision of managers or directors to ensure that these assignments are executed based on the relevant professional requirements and on a timely basis.
2. Provide guidance and supervise the work of junior colleagues on the preparation of clients’ tax computations and tax returns.
3. Prepare tax computation.
4. Develop and maintain professional relationships with clients.
5. Advise clients on corporate tax and personal tax matters.

Requirements:

1. Degree/ Diploma in Accountancy or Tax qualification or a professional qualification.

2. Proactive, committed and a team player.

3. Minimum 3 years relevant experience in a public accounting firm.

4. Good communication & interpersonal skills.

5. Able to perform under pressure.

We regret that only shortlisted candidates will be notify.

By sending us your personal data and curriculum vitae (CV), you are deemed to consent to Assurance Management Pte Ltd and its affiliates to collect, use and disclose your personal data for the purpose of recruitment.

Job Descriptions

• Receiving and ordering product.
• Making prep recipes and menu products to spec.
• Properly labeling, dating, covering and refrigerating prepped items for the line.
• Performing opening, closing & side duties – setting up, stocking, and breaking down all kitchen equipment and prep, line, expo stations.
• Maintaining a clean and organized kitchen, line, expo, dish room and back dock.
• Cleaning dishes and operating a dish machine.
• Practicing safety and sanitation standards.
• Having a sense of urgency.
• Stocking products.
• Recycling products.
• Properly reading items printed on order tickets or automated Kitchen Display System.
• Assembling orders - double checking product quality and specs.
• Demonstrating impeccable product knowledge.
• Involved in handling all re-cook, special prep, long ticket, large party/voucher group procedures.
• Communicating professionally with co-workers and Front-of-the-House staff.
• Acting as a liaison between the Heart-of-the-House and Front-of-the-House staff.

Benefits

• Staff Meal / Uniform

Working hours

• 5 days / 44hours per week

Job Descriptions

• Taking guests’ orders.
• Running food.
• Handling cash & other forms of payment.
• Making proficient sales transactions - using a point-of-sale system.
• Properly checks I.D.s – for guests who appear to be under the legal drinking age.
• Demonstrating responsible alcohol service.
• Demonstrating impeccable product knowledge.
• Suggestive selling - using proven techniques.
• Answering questions - accurately and politely.
• Satisfying any/all needs of the guests - regularly double checking back with guests throughout theirexperience.
• Maintaining a clean & organized station – including pre-bussing & table maintenance.
• Performing opening, closing & side duties – setting up/breaking down station, refilling condiments, cleaning ashtrays, etc.
• Demonstrating knowledge of all table/station numbers.
• Directing guests to areas & restrooms.
• Creating memorable experiences.
• Entertaining guests to create “Raving Fans.”

Benefits

• Staff Meal / Uniform

Working hours

• 5 days / 44hours per week

1. Job: Selling ornaments, calligraphy and paintings, jade jewelry, bracelets, etc., responsible for sales in the store, managing goods, cashier, etc.; responsible for managing personnel scheduling and employee management
2. , jade experience is preferred, smart, able to handle store affairs independently, strong response ability, basic English and willing to improve English after new arrival; need to be patient, strong learning ability, good memory, serious Responsible;
3. There will be opportunities for salary increases after the probation period,

1. Kitchen Management: Oversee daily kitchen activities, ensuring top-notch food quality and a clean, organized kitchen following SOP.

2. Menu Improvement: Collaborate with the head chef to create and enhance menu dishes, aiming to boost sales.

3. Team Training: Instruct kitchen staff on cooking techniques and maintaining high standards, promoting teamwork for consistent quality.

4. Ingredient Control: Monitor ingredient levels, assess their quality, and manage kitchen stock to ensure a constant supply of good ingredients.

5. Safety and Cleanliness: Ensure adherence to safety rules, maintain cleanliness, and meet health standards for a safe and healthy workplace.

Basic Responsibilities

• To provide a courteous and professional service at all times.
• To ensure the cleanliness of public areas, guestrooms, and ensure maximum guest satisfaction, adhering to the standard required by our hotel.
• To assign Room Attendants their duties, supervise and inspect guest rooms and surround service areas for conformance and ensure compliant.
• To pay attention to details by keeping the international standard of room cleanliness and product maintenance adhering to standard required by our hotel.
• To maintain good working relationships with your own colleagues, and all other departments.
• To have a complete understanding of and adhere to the hotel's policy relating to fire, hygiene, health and safety.
• Maintain proper record of activities/events such as Lost and Found, Inventory, rooming lists, any housekeeping records.
• Attend to guest request and complaints and provide guest with feedback, when necessary.

Job Requirements

• Minimum GCE ‘N’ level or higher with 1-2 years relevant work experience.
• Able to motivate staff, lead and guide a team
• Competent in MS Office applications.
• Able to multi-task and detail oriented
• Good interpersonal and communications skills
• Able to work shift, weekends and public holidays

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