The F&B Manager is responsible for optimizing revenue and profitability within the Food and Beverage department of our organization. This role involves analyzing data, setting pricing strategies, forecasting demand, and collaborating with various departments to achieve revenue goals. Reports to Director Culinary and Beverage Operations.

Revenue

· Assist in developing internal F&B strategies through financial modeling, feasibility analyses, and market research.

· Foster a revenue management culture in hotels with a focus on driving volume and spending.

· Analyze current F&B revenue data to identify trends and opportunities.

· Monitor market conditions and competitive pricing strategies.

· Develop and implement pricing strategies for menus, packages, and promotions.

· Adjust pricing based on demand, seasonality, and market dynamics.

· Prepare regular reports and presentations to communicate revenue performance to senior management.

· Provide insights and recommendations for revenue improvement.

· Prepares annual division budget and updates monthly forecast with tireless focus on profit improvement.

· Ensures revenue is maximized and labor expenses are in control.

Sales and Marketing

· Forecast F&B demand and recommend inventory levels, collaborating with sales and marketing teams.

· Identify cross-selling and upselling opportunities to maximize revenue per guest.

· Ensure Outlet HODs on proper outlet events sales enquiry and execution.
Collaborate with culinary, sales, marketing, event planning, and banquet teams to align strategies.

· Stay informed about industry trends, customer preferences, and competitor strategies.

· Development of customer base for events in various outlets.

· Developing periodic F&B events to attract customers from different segments.

Operations

· Ensure efficient utilization of dining space and resources.

· Maintain accurate records of F&B sales and revenue, utilizing revenue management software.

· Identify points of improvement and provide mentoring notes to staff with high potential.

· Provide in-depth analysis of menu pricing, profit impact, member spent, repeat customer base, and customer satisfaction performance.

· Correlate member spent, frequency, pricing, and satisfaction.

· Provides direction, leads, and drive strategic plan initiatives in support of company purpose, mission and values.

· Directs efficient and effective F&B operation activities of the outlets.

· Ensures that quality standards are met, and service distinctiveness is practiced.

· Promote work environment where employees feel valued, involved, and appreciated.

· Ensure compliance with corporate and hotel operational policies/guidelines and procedure.

· Plans and conducts tests to identify and improve weakness in service activities.

· Plans and conducts training for Wine and Beverage Training.

· Monitors volume of business and related labour requirement forecast.

· Ensures service and kitchen areas meet standards for cleanliness, proper set up, sufficient supplies and equipment together with Hygiene/Stewarding Manager.

· Monitors food quality, portion control and provides feedback to culinary team.

· Identifies issues/concerns and formulate recommendations for improvement.

· Provide immediate attention to guest complaints and provide appropriate service recovery.

· To follow up and to establish correct procedures to prevent future recurrence.

· Work closely with the culinary team to maintain food quality and ensure its timeliness and accuracy of delivery and setup for all events are achieved.

· Regular review of guest comments with the team and implement right solutions for continuous improvement.

· Support the F&B team to be consistent in service, use a collaborative, enabling leadership style, and have regular team meetings.

· Ensures that established control procedures, liquors’ law and regulations are followed.

· Develop your own knowledge and skills to grow as a business partner and leader.

· Carry out any other duties and responsibilities as assigned.

Qualifications

• At least 8 – 10 years in senior Food and Beverage management position, preferably in an international deluxe hotel/Fine Dining Environment.
• Sommelier-trained, WSET 2 and above
• Diploma or Degree in F&B Management.
• Creative thinking and problem resolution.
• Proficient in training skills.
• Knowledge in financial and marketing area.
• Presentable, well-groomed with leadership quality.
• Proven experience in revenue management, preferably in the F&B sector.
• Knowledge of the hospitality industry, market dynamics, and customer behaviour.
• Ability to work under pressure and meet revenue targets.
• Attention to detail and problem-solving abilities.

Job Responsibilities:

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

Assist and support Project Manager in handling and monitoring the progress of project.

· Has experience with carpentry work.

· Able to understand RC structural drawing, specification and calculate the costing

· Able to lead a team of workers

· Ensure smooth progress of site work.

· Assessing and managing safety hazards.

· Completing records for site reports.

· Attending site management meetings.

· Control and maintain the safe and smooth progress of work.

· To co-ordinate with clients, sub-contractors and workers on all project aspects to ensure smooth and timely implementation.

· Handle project documentation, monitoring of site activities, material requisition, cost control, project supervision and schedule of works.

· Any other ad-hoc duties that may be assigned from time to time.

Job Requirement:

· Min 10 years of relevant working experience

· Shift work and weekend duty is required

. Able to speak in Mandarin and simple Bengali as he need to communicate with Chinese and Bangladeshi workers

Job Descriptions

Under the general guidance of the Restaurant Manager, or any other authorized by the management assist in ensuring friendly, efficient and effective service of food and beverages to all guests in a timely fashion in accordance with standards and individual guest requirements, at all times respecting the Mondrian Singapore Duxton Vision.

Job Requirement

• Preferred with at least one year experience in customer service
• 1 year of relevant experience

Working hours

• 5 Days Work Week, 44hrs

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

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

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Front Counter and Specialist clinic administrative duties

• Clinic receptionist duties (Greeting, registering of patients, answering of telephone calls and enquiries, booking and arranging of appointments etc) at front counter.
• General administrative duties such as filing, faxing, copying and mailing.
• Receive cash and check receipts, maintain ledger book and computer record of bank deposits.
• Maintenance of the clinic and ensure stock level is satisfactory.
• Calling on patients and insurance companies re outstanding payments..
• Assisting the doctors in day-to-day administrative duties.

Clinical procedure assistant

• Rendering patient care in an outpatient and/or day surgery setting.
• Assist in clinical and surgical procedures in an outpatient and day surgery setting.
• Booking of operating theatres, anesthetists, hospital accommodation, etc for inpatient or day surgery procedures.
• Follow up on patient’s review, patient’s postoperative recovery.

Clinic Supervisor role will be advised during interview with attractive salary.

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

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

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

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

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Roles & Responsibilities

May assigned to work night shift

Provide daily, weekly and monthly reports on operational results

Create and implement Standards and hold people accountable

Oversee business

Able to multi-task and perform timely reporting

Independent & fast learner

Excellent interpersonal, communication & negotiation skills

Resolves issues and disputes

Job Responsibilities:

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

Job Description & Requirements

• Knowledge of warehousing concept
• Conduct monthly stock take
• Arranging of export container to meet Shipment timing
• Able to read Bill of lading, invoice and packing list for shipment
• Seamless planning of import and export shipment
• Monthly safety audit program
• Increase in storage yield and reduction of manpower cost
• Making sure that all receipts and deliveries are carried out in time.
• Able to work with long hours, weekend and public holiday when arriving of container

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

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

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Job Description:

• Assist in supervision of company operations and goods inventory management.

• Responsible for purchasing of furniture, parts, packaging etc.

• Ensure that quantity and quality of items ordered are received and stored in proper condition.

Job Requirement:

• Physically capable of performing the above duties.

• With relevant experience in operations supervision.

• Required to work night shift permanently.

Roles & Responsibilities

May assigned to work night shift

Provide daily, weekly and monthly reports on operational results

Create and implement Standards and hold people accountable

Oversee business

Able to multi-task and perform timely reporting

Independent & fast learner

Excellent interpersonal, communication & negotiation skills

Resolves issues and disputes

Job Description & Requirements

• Knowledge of warehousing concept
• Conduct monthly stock take
• Arranging of export container to meet Shipment timing
• Able to read Bill of lading, invoice and packing list for shipment
• Seamless planning of import and export shipment
• Monthly safety audit program
• Increase in storage yield and reduction of manpower cost
• Making sure that all receipts and deliveries are carried out in time.
• Able to work with long hours, weekend and public holiday when arriving of container

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

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

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Job Responsibilities

• Ensure high standard of hygiene and cleanliness within the customer premise.
• Project professional image with proper grooming standards by ensuring that overall appearance be pleasant, clean and neat.
• Ensure the team comply with grooming standards and adhere to Environment Health and Safety requirements in respect of uniforms and safety work practices as well procedures to provide a clean, safe ad pleasant working environment.
• Oversees the works execution and performance of staff.
• In charge of operational and manpower planning, deployment and productivity of the staff.
• Provide adequate training and coach staff to meet the required contractual standards. Conduct daily inspections/audits to monitor and evaluate the work undertaken by staff and take immediate corrective measures to improve below standard performance.
• Support in achieving contract KPI measurements on employee turnover rate, retention rate, employee survey NPS (net promoter score) and LTIF (lost time injury frequency).
• Participate in Our People Survey (employee engagement survey) process which includes following up with the action plan to improve survey results
• Require performing terminal cleaning/ decontamination.
• Undertake any duties/ projects etc as assigned by the Superior(s).

Job Requirements

• Flexible in working hours & days.
• Able to adapt in a fast pace & challenging environment.
• Able to stand long hours, walking long distance, climb staircase, squat.
• Ability to work independently and in a team.
• Able to attend Work At Height (WAH) course for company needs.
• Able to conduct basic training for housekeepers
• Able to work well under pressure
• Able to commmit to 6 days work week

Requirements

* Proven experience as Supervisor or similar role

* Organizational and leadership abilities

* Communication and interpersonal skills

* Self-motivated with a results-driven approach

* Problem-solving skills

* Able to work longer hours with prolonged period of standing.

* Must work on weekends/PH.

Responsibilities

* Set daily/weekly/monthly objectives and communicate them to employees

* Organize workflow by assigning responsibilities and preparing schedules

* Oversee and coach employees

* Identify issues in efficiency and suggest improvements

* Enforce strict safety guidelines and company standards

Job Descriptions

Under the general guidance of the Director of Food & Beverage or any other authorized by the management, assist in ensuring friendly, efficient and effective service of food and beverages to all guests in a timely fashion in accordance with standards and individual guest requirements, at all times respecting the Mondrian Singapore Duxton.

Job Requirement

• Good guest service skills
• Pleasant personality with good communication and interpersonal skills
• 1 year of relevant experience

Working hours

• 5 Days Work Week, 44hrs

Requirements

* Proven experience as Supervisor or similar role

* Organizational and leadership abilities

* Communication and interpersonal skills

* Self-motivated with a results-driven approach

* Problem-solving skills

* Able to work longer hours with prolonged period of standing.

* Must work on weekends/PH.

Responsibilities

* Set daily/weekly/monthly objectives and communicate them to employees

* Organize workflow by assigning responsibilities and preparing schedules

* Oversee and coach employees

* Identify issues in efficiency and suggest improvements

* Enforce strict safety guidelines and company standards

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

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

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

This position is responsible for assisting in the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Restaurant Manager to ensure the smooth operation of the restaurant.

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavourful and popular with customers.

• Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Assist in operations to ensure the smooth operation of the restaurant.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 2 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

• Able to communicate in English and 1 other language

• Basic Up to $2800+ OT payable
• Allowances: Transport $80; Attendance $40
• Mon – Fri / 8.15am – 5pm
• Location: Jurong (near to MRT) (Company transport @ Lakeside MRT)
• Perm role- 14 days A/L, AWS, Bonus, medical & dental benefits
• Chemical manufacturer MNC

Responsibilities:

• Assist in daily production & preventive maintenance planning
• Ensure production quantity and quality are met
• Enforcement of production staff discipline
• Monitor stock/ materials/ spare parts level; Document control
• Involve in process & equipment troubleshooting, continuous improvements activities

Requirements:

• Min. Nitec/ Diploma in Engineering field
• 1-3 years of manufacturing supervisory experience

For consideration, kindly submit your CV by clicking “APPLY Now” or email to [email protected]

**Only shortlisted candidate would be notified**

Teo Hui Yee - R22105757

Supervise and coordinate all aspects of lift efficiently and safely

*Maintain build schedules, schedule inspections, coordinate daily lift and activities.

*Maintain quality standards, and ensure lift are completed by the scheduled move-in day.

*Ensure a safe jobsite always.

*Ability and willingness to communicate in a clear, open, and thoughtful manner.

*Strong Planning and organasation skills

*Min 10 years experiences

Job Description & Requirements

• Knowledge of warehousing concept
• Conduct monthly stock take
• Arranging of export container to meet Shipment timing
• Able to read Bill of lading, invoice and packing list for shipment
• Seamless planning of import and export shipment
• Monthly safety audit program
• Increase in storage yield and reduction of manpower cost
• Making sure that all receipts and deliveries are carried out in time.
• Able to work with long hours, weekend and public holiday when arriving of container