Job Descriptions

# Supervision & Leadership:

• Oversee and coordinate the activities of service staff.
• Train, mentor, and provide feedback to service crew members to maintain high performance levels.
• Assist in recruiting, onboarding, and evaluating team members.
• Lead by example in demonstrating proper service techniques and upholding service standards.

# Customer Service:

• Ensure that all customers are greeted warmly and receive prompt, courteous service.
• Resolve customer complaints and inquiries in a professional manner.
• Monitor customer satisfaction and provide suggestions for service improvements.

# Operations Management:

• Manage daily operations, including opening and closing procedures.
• Monitor cleanliness and upkeep of service areas, ensuring compliance with health and safety regulations.
• Assist in managing inventory, ordering supplies, and maintaining stock levels.
• Oversee cashiering, ensuring proper handling of cash and transactions.

# Staff Scheduling & Time Management:

• Create and manage work schedules to ensure adequate staffing levels during peak times.
• Track staff attendance and ensure efficient use of resources.

# Quality Control:

• Monitor the quality of food, beverages, and service to ensure they meet the establishment's standards.
• Collaborate with kitchen staff to ensure timely and accurate food preparation and delivery

Job Requirements

• Proven experience as a Service Crew Leader or Supervisor in the F&B industry.
• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Ability to handle customer complaints and resolve issues calmly and professionally.
• Good organizational skills and attention to detail.
• Proficiency in POS systems and basic computer skills.
• Flexibility to work in shifts, including evenings, weekends, and holidays.

Benefits

• There is No AWS but Bonus
• Meal allowance $8 per day. Medical coverage.

Working Hours

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

Responsibilities

• Assist in supervising and inspection of projects on site.
• Monitor project progress schedule and quality standards.
• Responsible for the co-ordination of work and ensure safety on site.
• Maintaining and updating site records on progress of work, housekeeping and preparing reports.

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

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

Primary Responsibilities

Requirements and Responsibilities

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

Oversees Daily Operations and Achieving Targets

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

Provides a Leading and Consistent Guest Experience

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

Management and Leadership of Outlet

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

Marketing Plan and Revenue Management

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

Training, Learning and Development of the Team

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

Other Responsibilities

• Performs any other duties that may be assigned by the Head of Department.
• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as business partner and leader.
• Ensures NEA rules and regulations are met and maintained.
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Performs any other duties and responsibilities that may be assigned.

Candidate's Profile

Knowledge and Experience

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

Competencies

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

Restaurant Profile

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

Benefits of Joining Raffles Hotel Singapore

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

The Bartender is responsible for preparing beverages according to organisation's recipes and procedures. He/ She prepares and promotes menu-based standard beverages. Adheres to high standards for customer experience by continuously building rapport with customers and carries out daily operational tasks according to the staff roster and suggests areas for continuous improvement. He/ She also takes initiatives to maintain, food hygiene, health and safety standards.

Responsibilities:

• Prepare a variety of alcoholic and non-alcoholic beverages
• Maintain drinkware and beverage equipment needed for beverage preparation
• Operate Point of Sales (POS) Systems when managing beverage order
• Greet guests and address customers' queries on different types of beverages
• Recommend alcoholic and non-alcoholic beverages and food pairings to customers
• Upselling and promoting of beverages
• Build good rapport with customers to improve customers' experience
• Follow customer service standards
• Check customers’ identification and confirm it meets legal drinking age
• Follow the organisation's personal, food and beverage hygiene standards
• Execute opening, operating and closing of shifts
• Replenish inventory when supplies run low
• Assist in the creation of new beverage recipes

Requirements:

• Minimum 2 years experience bartending
• Excellent problem-solving, and customer service skills
• Exceptional communication and interpersonal skills
• Ability to diffuse tense situations and resolve conflicts
• Willingness to work during peak hours, including nights, weekends, and holidays
• Decisiveness
• Ability to work in a fast-paced environment and carry boxes

Responsibilities:

• Oversee daily restaurant operation and ensure compliance with operations standards and procedures
• Guarantee guest satisfaction in regards to food quality, sanitation, and service
• Ensure consistent high quality of customer service
• Take orders, deliver guests’ meals from the kitchen, perform bartending, food expediting and greeter duties, respond to guests’ requests, make knowledgeable and appropriate recommendations on food and beverage
• Maintain a professional restaurant image, including cleanliness, proper uniforms, and appearance standards.
• Attend to customers’ needs and respond to complaints promptly, understanding service recovery and applying when needed
• Manage and maintain operational records which include inventory and sales reports
• Ensure day-to-day operations function efficiently and smoothly

Requirements:

• Minimum 2-years experience
• Strong leadership skills, highly organised, and able to multi-task
• Independent, result-oriented and resourceful
• Responsible, honest, flexible
• Possess strong interpersonal skills, positive attitude, and social intelligence
• Excellent oral and written communication skills in English

* 5-day work week

* with OT pay

For queries, please email [email protected]

Located in the iconic National Gallery, Odette is a three Michelin starred fine dining restaurant by Chef-Owner Julien Royer. Odette presents modern French cuisine guided by Julien's lifelong respect for seasonality, terroir and artisanal produce.

Odette is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

This role is one of very few positions that are primed to directly influence the guest experience. You will directly be able to ensure that our guests leave happy and satisfied with the service and experience at our restaurants—especially being able to identify unique opportunities to delight in the day-to-day service.

You'll be in charge of:

• Understand all aspects of restaurant service and understand how each role contributes to the overall dining experience
• Prioritise the needs of guests and strive to exceed their expectations.
• Maintain a sense of urgency in fulfilling tasks and responding to guests' needs.
• If dishes require tableside preparation or presentation, you will be required to perform these duties
• Maintaining a good housekeeping regime and report any defects in furniture, fixtures and equipment
• Be willing to assist colleagues and step in wherever needed to ensure that guests receive the best possible service at all times.

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.
https://www.lobehold.com/playbook
https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.
Should your application progress to the next stage, we will be in contact to arrange an interview.

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

As the world’s leading operator of luxury hotels, Four Seasons Hotels and Resorts currently manages 132 properties in 47 countries. Open since 1994, Four Seasons Hotel Singapore provides a preferred address for business and leisure travellers, and the highly personalised, anticipatory service that Four Seasons guests expect and value around the world. Recent awards and honours include Top 10 ‘Singapore’s Best Hotels’ and Top 5 ‘Singapore’s Best Hotel Spas’ in Travel + Leisure’s Luxury Awards Asia Pacific. For more information on Four Seasons Hotel Singapore, visit press.fourseasons.com/singapore or follow us on www.instagram.com/FSSingapore and www.facebook.com/FourSeasonsHotelSingapore

About the role:

Commis/Cook 3

The Cook is an essential member of the Food & Beverage team dedicated to providing exceptional quality and service to our guests. The Cook prepares dishes per guest orders, with production requirements and quality standards while maintaining a safe and sanitary work environment.

What you will do:

• Prepare mise en place with care and attention to detail.
• Package food products for takeaway, ensuring quality and presentation.
• Maintain a clean and organized workspace at the throughout the shift.
• Engage in the daily operations of the kitchen, executing tasks according to the staff roster.
• Assist in inventory and supply management, contributing to a well-stocked and efficient kitchen.
• Exercise portion control and minimize waste by using ingredients and equipment effectively.
• Follow crisis response and recovery protocols in line with business continuity policies.
• Uphold our high standards of personal, food, and beverage hygiene.
• Adhere to our food waste management SOPs.
• Comply with Workplace Safety and Health (WSH) policies and procedures.

What you bring:

• Minimum of 1 year of culinary experience, preferably in a luxury hotel or Michelin restaurant.
• Skilled in building and maintaining relationships across departments and with guests.
• The ability to multitask and prioritize is also essential for this position.
• Adaptable to working in a fast-paced environment and be attentive.

What we offer:

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities
• Unique strong culture
• Best-in-industry training
• Complimentary stays at Four Seasons properties (based on availability), with discounted meals
• Paid holidays/vacation
• Dental and medical/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

This position requires a person with a flexible schedule and the ability to work on a rotating shift basis, including weekends, and holidays"

FRONT-OF-HOUSE & CASHIER (HALAL RESTAURANT)

Requirements:

- No experience needed

- Located in Arab Street Area (Central)

- Singaporean / PR

Jobscope:

- Cashiering duties

- Greet and communicate with customers

- Clearing of tables

- Ensure cleanliness of FOH

- Monitor stocks of beverages

- Setting up FOH for opening/Ensure FOH is clean for closing

Email/DM Instagram or Facebook:

@ono.ramen

[email protected]

The Construction Supervisor shall play a key role in assisting the Construction Manager ; the conceptual development of the various construction projects and oversee its organization, scheduling, and implementation.

He/she will need to plan, lead and monitor progress and performance against the project plan whilst managing the day-to-day operational aspects of projects which includes manpower planning, construction progress monitoring, preparation of master schedule and cost control.

Perform cost management to manage projects within approved budgets, include materials, manpower and machinery cost control for new and running projects. Exercising timely instructions to deal with the results of delays, or emergencies at construction project sites. Reviewing manpower planning and monitoring of work schedules to ensure orderly delegation of jobs and smooth operation.

Exercising effectively safe and economical methodology and enforces project standards.

To maintain close collaboration with Project Managers, Architects, Engineers and all stakeholders to minimise errors in the process to achieve a smooth and on-time completion of the projects. To also liaise closely with clients, consultants, sub-contractors, relevant authorities and developers in resolving site issues and authorities’ compliances issues to avoid discrepancies.

The job scope may vary from time to time but generally includes the following responsibilities:

• Diagnose, repair and maintain existing electrical equipment.
• Plan and schedule preventive and corrective maintenance for electrical systems to ensure smooth operations.
• Ensure all electrical work complies with local regulations, safety standards and company policies.
• Maintain records of electrical repairs, maintenance logs and inspection reports.
• Recruit, train, supervise, and evaluate store employees.
• Create work schedules, assign tasks, and ensure adequate staffing levels.
• Foster a positive work environment and address employee concerns and conflicts.
• Monitor, analyze and implement strategies for improvement.
• Oversee inventory control, including stock levels, orders, and deliveries.
• Conduct regular stock checks and ensure accuracy of inventory records.
• Maintain store cleanliness, organization, and visual merchandising standards.
• Ensure compliance with health and safety regulations.
• Prepare regular reports on sales, inventory, staff performance, and other key metrics.
• Ensure the store complies with company policies and procedures.
• Stay updated on industry regulations and ensure store adherence.
• Implement loss prevention strategies to minimize theft and fraud.
• Train staff on loss prevention techniques and protocols.
• Provide ongoing training and development opportunities for staff.
• Lead by example and motivate the team to achieve store goals.

A successful candidate needs strong leadership, communication, organizational, and problem-solving skills. They must be able to multitask, work under pressure, and adapt to changing business needs.

Duties and Responsibilities:

• Attend site survey/visit with contractors
• Prepare project documentation (MOS, RA, SWP, permits…)
• Coordinate deliveries to site
• Coordinate site activities with contractors
• Supervise works by contractors
• Maintain safe working environment onsite
• Ensure good housekeeping onsite
• Manage and track work schedule
• Communicate with internal and external parties to ensure smooth project implementation.

Requirements:

• Minimum 2 years of relevant experience in construction industry
• Able to read and understand technical drawings.
• Good team player and communication skills.

Job Descriptions

This is a full-time on-site role for a Service Crew at Seoul Restaurant.

• The Waiter/Waitress will be responsible for providing excellent customer service, taking orders, serving food and beverages, and ensuring customer satisfaction.
• The role also involves communicating with kitchen staff and maintaining the upkeep and cleanliness of the dining hall.

Job Requirements

• Customer Service and Communication skills
• Experience in the Food & Beverage and Food Service industry
• Ability to multitask and work in a fast-paced environment
• Basic knowledge of cooking and food safety
• Excellent interpersonal skills and a friendly demeanor
• Prior experience as a Waiter/Waitress is preferred

Benefits

• Training Opportunities
• Career Advancement
• Exposure to Korean cuisine
• Comfortable working environment in a 5-star hotel (lockers, showers, rest areas, and staff meals all provided)
• Bonus incentives (if applicable)

Working Hours

• Work 6 days a week, including weekends & public holidays.
• 10.30am to 3pm / Break / 5pm to 10.30pm
• Total 10 hrs / per day

Job Descriptions

• Washes, stacks, sorts, and stores dishes, glassware, utensils, and cookware.
• Maintains a clean kitchen and keeps dish area organized and free of clutter.
• Sets up dish stations, including dishwashing machines and sinks.
• Maintains clean, dry floors throughout the shift.
• Cleans and sanitizes storage areas, including freezers and refrigerators.
• Assists in storing food deliveries.
• Monitors trash cans throughout shift, making sure to removes full trashcans and boxes as needed and at the end of each shift.
• Maintains the cleanliness of dry storage areas and the organization of storage shelves.
• Assists in food prep and any other duties set forth or requested by the chef and other managers as needed.
• Follows sanitation and cleaning procedures.
• Ensures that dishwashers are in working order and reports problems as they arise.
• Assists with closing, including aiding in the sanitation of cooking and food preparation stations.

Job Requirements

• No requirement

Benefits

• Training Opportunities
• Career Advancement
• Exposure to Korean cuisine
• Comfortable working environment in a 5-star hotel (lockers, showers, rest areas, and staff meals all provided)
• Bonus incentives (if applicable)

Working Hours

• Work 6 days a week, including weekends & public holidays.
• 10.30am to 3pm / Break / 5pm to 10.30pm
• Total 10 hrs / per day

The restaurant supervisor must ensure that the restaurant is neat and presentable, as the restaurant's appearance directly influences customer perception of the establishment's quality. A restaurant head captain ensures that all centerpieces are on the tables properly and that linens, silverware and glasses are clean.

Restaurant captains often have a managerial role. It is their job to ensure all hosts and waiters are adequately trained, informed of the restaurant's policies and knowledgeable about menu items and daily specials.

Job Responsibilities:

· Help achieve financial targets.

· Lead the team during shifts and ensure we maintain our service standards.

· Hand out menus, answer questions, and offer recommendations.

· Set tables and keep the restaurant clean.

· Serve food and drinks.

· Follow guidance from managers.

· Help with cleaning tasks.

· Perform other duties assigned by management.

Requirements:

· Ability to work effectively in a fast-paced, high-stress environment.

· Proven problem-solving skills.

· Strong leadership abilities, including the capacity to build relationships and manage staff at all levels.

· relevant qualification and experience.

· Able to work weekend and public holiday.

· Able to work NIGHT-SHIFT

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753

Roles & Responsibilities

Sales supervisors of retail sales employees may:

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

Must be able to work night shift or split shift

Must be able to work extra hours or weekend if needed

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients
• Supervise and coordinate activities of cooks and other food preparation workers
• Develop recipes and determine how to present the food
• Plan menus and ensure uniform serving sizes and quality of meals
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes

- Maintains projects adminstration in a correct and timely manner

- Orders Materials and equipment and take care of the necessary permits

- Manage sub-contractors by locating, evaluating and selecting contractors.

- Prevents nes and work interruption and enforcing, codes.

- Maintains a safe, secure and clean enviroment by following guidelines, standards and procedures.

Requirement

- Building construction Supervisors Safety Course (BCSS).

- Keep track of the site schedule to ensure works are on time.

- Liaise with QS to monitor work schedule and claim or variation orders.

- Manage issues and resolve issues on site.

- Report to Project Manager on site matters and progress of work.

Looking for FT Cafe Supervisor with experience.

Location: Lavender

Job Scope

Team Leadership:

Oversee daily operations and manage staff.

Customer Service:

Ensure excellent service and resolve customer complaints.

Assist staff during busy periods.

Inventory Management:

Monitor stock levels and place orders.

Operations Management:

Maintain cleanliness and compliance with health/safety standards.

Working days

Full-time: 5 days a week

44 hours or 54 hours a week

Requirements

MUST work both weekends

Have F&B experience

Salary

$2200 - $2700（Depending on experience and hours）

Interested applicants may apply here or WhatsApp 85881419

Singaporean & PRs Only!

Gladwin Teo Jian Rong

EA No. 23C1599

EA Personnel no. R1768774

SCOPE

Reporting to the Executive Housekeeper, the Housekeeping Supervisor is responsible for directing and controlling the day-to-day housekeeping operations on the Floors or in the Public Areas in order to ensure the highest standards of cleanliness. He/She will assist with the allocation of task and special assignment to the housekeeping team and will check and inspect guest rooms and the turnover of spaces to ensure guest satisfaction.

OVERALL OBJECTIVES

• Allocate and direct the work assignments of supervisory and non-supervisory staff in an efficient manner to ensure that guests and other departments receive prompt and courteous service.
• Attend daily briefings and take note of VIP arrivals and the special attention items for the guests.
• Conduct briefings with the room attendants and ensure they execute the special requests.
• Check vacant, clean rooms on the report and report any discrepancies both to housekeeping for assignment and to the hotel duty manager for investigation.
• Conduct monthly training sessions with existing employees in order to meet the identified training needs.
• Schedule routine inspection by supervisors, of all housekeeping areas including occupied and non-occupied rooms.
• Control usage of all amenities and cleaning supplies to ensure compliance to budget and ensure appropriate usage of equipment and tools.
• To ensure sufficient linen and guest supplies for room attendant use on his/her assigned floors.

REQUIREMENTS

• Positive, friendly, professional and confident, with good interpersonal skills.
• Minimum 2 years of relevant working experience in hospitality industry.
• Knowledge of proper cleaning techniques and requirements, use of equipment, and chemical handling
• Able to perform shift work.

Job Highlights

• Dynamic working environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities:

• Assist the Chef de Partie in the preparation of ingredients and mise en place.
• Follow recipes and instructions accurately and consistently to ensure the highest quality of dishes.
• Ensure that all food is prepared and presented to the highest standards of quality and freshness.
• Maintain a clean and safe working environment, and adhere to all health and safety regulations.
• Work collaboratively with the rest of the kitchen team to ensure that all dishes are delivered to the customers in a timely manner.
• Learn and develop skills in various aspects of cooking, such as baking, grilling, and sautéing.
• Attend training and development sessions to enhance your skills and knowledge.

Qualifications:

• Prior experience in a similar role is preferred, but not essential.
• Strong interest in cooking and a willingness to learn new skills.
• Positive attitude, a team player with a great personality and positive synergy.
• Excellent communication skills and the ability to follow instructions accurately.
• Ability to work under pressure and in a fast-paced environment.
• A passion for food and a commitment to delivering high-quality dishes.
• Good organizational skills and the ability to prioritize tasks.
• Knowledge of food safety and sanitation regulations, and ability to maintain a clean and organized kitchen.
• Must be available to work flexible hours, including nights, weekends, and holidays
• Excellent communication and interpersonal skills, with the ability to work as a team.
• Adaptable and outgoing with excellent interpersonal skill.
• Ability to work under pressure and be flexible.
• Passionate and enthusiastic with a positive ‘can-do’ attitude

The candidate should be responsible for raw material preparation, sauce making preparation and coordination with supplier and customers, partial cooking process to fulfill customer and outlets needs in finished products.

The role requires candidate to:

• Be able to reach and speak bilingually
• Possess good communication skills in email, phone, face to face negotiation skills
• Familiar with Chinese cuisine taste.
• Familiar with Sichuan ingredients.
• Know the timing of cooking the meat sauce (like chili sauce).
• Following all production frameworks to accomplish tasks in time.
• Work shit is required as orders and time of D.O. may differ from time to time.
• Coordinate and make arrangement internally so to fulfill internal needs of staffs

Roles:

• Team leader: Oversees and directs team activities.
• Mentor: Guides and supports employee development.
• Communicator: Acts as a bridge between management and staff.
• Problem solver: Resolves operational issues and conflicts.
• Decision-maker: Makes key decisions regarding workflows and processes.
• Enforcer: Ensures compliance with company policies and safety regulations.

Responsibilities:

• Assign tasks and delegate responsibilities.
• Monitor employee performance and provide feedback.
• Conduct performance reviews and evaluations.
• Ensure deadlines and targets are met.
• Foster team motivation and maintain morale.
• Address employee issues and mediate conflicts.

Experienced Manicure and Pedicure

Nail extension and Nail Art

Eyelash extension

Threading

Waxing

Facial Treatment

Eyebrow Embordiary

• Oversee and monitor daily operation activity to ensure efficiency and continuous productivity
• Manage daily operation budget and expenses
• Manage daily manpower deployment schedule and duties assignment
• Represent management and assist supervisor to communicate and rectify daily work matter with client's management as required
• Prepare daily operation performance report inclusive of risk assessment (if required)
• Ensure that all protocol and safe work procedures are adhered by all staff on site daily

Job requirements:

• Physically fit and healthy
• Possess good communication skills and can-do attitude
• Willing to work on public holiday or rotating shift , if required
• Possess Forklift operator license or certification will be an advantage
• Certification on risk assessment and workplace safety will be an advantage
• Willing to work night shift and split shift
• Willing to work OT on public holiday and weekend
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Role and responsibilities:

Manage internet marketing campaigns, newsletter/magazine, subscription and website maintenance

Assist marketing manager in developing, planning, executive and monitoring marketing activities

Create and design menu and promotion posters.

Organise, coordinate & executive marketing events such as seminar, workshop and exhibition and provide event site support

Plan and conceptualise marketing initiatives/campaigns with business partners

Initiate marketing programs & collaborate within internal & external on marketing events

Manage marketing department budget

Manage creation and copywriting work of all marketing materials including product catalogues, promotional flyers, advertising materials, etc.

Manage and maintain a library of product image database

Manage and control all marketing collateral sourcing, printing, inventory - not limiting to catalogues, brochures, corporate gifts, etc

Manage all product related information update on all APAC websites

Manage all media plans and media buy.

Oversee and ensure all corporate materials created adhere to corporate identity (CI)

Any other ad hoc duties assigned by HOD and management

Diploma/Advanced/Higher/Graduate Diploma in any related field

Proficient in MS office applications, graphics design skills and marketing software (Adobe Photoshop, Illustrator, InDesign, Pardot CRM) Social Media (TikTok, IG,Facebook,Xiaohongshu)

Required: At least 1 Year(s) of working experience in the related field is required for this position

Creative and innovative, able to work independently, excellent written and speaking communicationskill