Responsibilities

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

Qualifications & Requirements

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

Responsibilities

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

Qualifications & Requirements

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

This position is responsible for the planning, setting of the direction of the crew, and resource distribution of the restaurant to achieve an efficient, well-prepared, and profitable food and beverages restaurant.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavorful 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

• Assisting the Operations Manager to 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

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

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

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Supervise the operations of at least two restaurants and above

• Perform other duties as assigned by management

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4 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

Responsibilities

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

Qualifications & Requirements

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

We are looking for Assistant Restaurant Manager. You will play a pivotal role in assisting the Restaurant Manager in the development of associates, ensuring processes are adhered to, providing operational oversight and delivering memorable dining experiences to the guests which will drive financial excellence. If you possess a passion for F&B, delivering excellent customer service, we want you to be part of our growing team.

Job Description

• Assist in managing the operations through but not limited to scheduling, assigning of duties, table management in view of business levels and up keeping of hygiene and sanitation.
• Ensure proper shift handling and hand-over such as but not limited to: monetary matters, preparation of mise en place and key operational matters updates.
• In the absence of the Restaurant Manager, attends key meetings relating to the business unit as required.
• Assist in conducting daily briefing to ensure the team is duly informed of key operational matters.
• Assist in driving high levels of guest satisfaction through the consistent execution of all brand standards, visible operational leadership and hands-on interaction with guests and associates.
• Participate in discussions with the Restaurants, Bars and Events Management team (including the Culinary team) to ensure the timely development and completion of the annual budgets and to regularly monitor performance and assume responsibility for its achievement.
• Assist in proper expenses and cost control and monitor the financial performance of the unit.
• Lead and train a team to deliver the service and product standards.
• Identify and implement training plans to further develop the team.
• Display and maintains a professional and pleasant image at all times.
• Demonstrate a good working relationship with other departments with a high level of communication and cooperation.
• Ensure implementation and adherence to restaurants, bars and events brand standards.

Job Requirements:

• 2 – 3 years of working experience in managing an all day dining restaurant in hotel
• Sound knowledge of food & beverage.
• Diploma in Food & Beverage Management and/or Hospitality from a recognized hospitality / tertiary institution preferably.
• Excellent communication and organizational skills
• Strong interpersonal and problem-solving abilities
• Ability to work well under pressure in a fast-paced hotel environment
• Ability to lead/coach a team and work cohesively

Join our team and be part of an extraordinary journey to provide the pinnacle of luxury and service to our valued guests.

Candidates are responsible for the following duties:

• Overall responsible for the smooth operations of the restaurant and efficiently to achieve sales target and enforce on HDC standards
• Solicit customer feedback to understand the needs and wants of customers
• Consistently monitor product and labor costs to remain within budget
• Achieving sales targets and ensuring profitability of the outlet
• Conduct stock count and receiving for food & beverage, packaging and all other stocks
• Provide training and coaching to staff assess performance
• Involved in the various station works and the maintenance of the restaurant

Benefits

• 5-day work week
• Sign-up bonus up to $1,500*
• Annual Wage Supplement (AWS)
• Sales incentive
• Progressive annual leave
• Birthday leave
• Medical benefits
• Fast track career progression
• Training opportunities for career development
• Training provided

*Terms and conditions apply.

Requirements

• Minimum GCE N/O Level/ITE/Shatec/Diploma holders
• Preferably 2 years experience in F&B; Entry level/No experience are welcome to apply
• Able to perform shift work and work on weekends
• Only Singaporeans may apply

We regret to inform that only shortlisted candidates will be notified.

Thank you for applying.

Overview:
Are you a confident speaker with a passion for music and entertaining audiences? As a Restaurant DJ Host at The Coastal Settlement, you’ll set the tone for an unforgettable dining experience by curating playlists, hosting live sessions, and engaging guests. This role is perfect for individuals with a flair for entertainment and a love for connecting with people.

Key Responsibilities:

• Music Curation: Create and play playlists that match the restaurant's vibe and enhance the dining atmosphere throughout the day.
• Live Hosting: Interact with guests on the microphone by making announcements, engaging in light banter, and introducing special promotions or events.
• Brand Alignment: Ensure the music and hosting style align with the restaurant’s brand identity and target audience.
• Sound Management: Operate and maintain sound equipment to deliver high-quality audio experiences.
• Guest Engagement: Add a personal touch by taking song requests or creating special shout-outs for guests celebrating occasions.

Qualifications:

• Experience in hosting, DJing, or public speaking is a plus, but enthusiasm and confidence are key.
• Comfortable engaging with a live audience and speaking on a microphone.
• A strong sense of music and an ability to curate playlists for diverse audiences.
• Outgoing personality with excellent communication and interpersonal skills.
• Willingness to work evenings, weekends, public holidays as required.
• (Optional) Basic knowledge of DJ equipment or sound systems – training can be provided.

What We Offer:

• A fun and energetic work environment where you can showcase your personality and skills.
• Opportunities to build your hosting, DJing, and event-planning experience.
• A chance to connect with a wide audience and create memorable guest experiences.

If you’re passionate about music, love being in the spotlight, and enjoy creating a lively atmosphere, this role is your stage to shine!

JOB SUMMARY

To maximize sales and profitability for the department, ensuring the smooth running of daily operation. To build guests’ relationship and trust, conduct effective training for associates.

JOB DUTIES AND RESPONSIBILITIES

1. Work closely with Restaurant Manager and maintain the department profits through increased revenue and the minimizing costs.

2. Responsible for the outlet’s profit and loss statement with Restaurant Manager.

3. Responsible for department’s controllables in relation to revenue with Restaurant Manager.

4. Responsible for asset management of outlet and facilities.

5. To be aware of all Marriott Guests Incentive Programmes and the correct accounting procedures pertaining to them.

6. Responsible for all accounting and billing procedures in the outlet.

7. Conduct accurate business demands forecast on a weekly basis to ensure efficient staffing and food ordering in the absent of Restaurant Manager.

8. Plan time sheets, work schedules and complete the wage progress report on a weekly basis and critique discrepancies in the absent of Restaurant Manager.

9. Ensure efficient management and supervisory scheduling.

10. Represent the outlet in all day to day operational needs.

11. Enforce operating standards/use records and to change, update and improve on a regular basis.

12. Develop plans and actions on a quarterly basis for the restaurant and follow-up accordingly.

13. Develop departmental training plans for associates and supervisors on a quarterly basis in consultation with HR and follow-up accordingly.

14. Responsible and maintain safety and hygiene standards in the outlet at all times.

15. Responsible for the execution of all associate reviews and appraisals in a professional and timely manner.

16. Responsible for all aspects of associate management including hiring and termination in consultation with the Director of Restaurant/Director of Food and Beverage.

17. Train, supervise, coach and counsel associates when necessary.

· Train & Coach :

a. Marriott Brand Standard

b. LSOP

c. Service Standard

18. Always update and maintain all SOP’s and LSOP’s.

19. Conduct preventive maintenance inspection on a monthly basis.

20. Promote inter-departmental relations through open communication channels.

21. Practice “open door” policy in handling associates.

22. To be aware of the competitors in the market and complete a competition analysis on a quarterly basis.

23. Respond to guest enquiries or concerns within 24 hours via the most appropriate manner e.g. telephone, letter, etc.

24. Attend the following meetings together or in the absent of the Restaurant Manager:

a. Weekly Food & Beverage meeting

b. Fortnightly Leadership meeting

25. Conduct the following meetings together or in the absent of the Restaurant Manager:

a. Conduct Weekly Team Meeting

b. Conduct daily/weekly menu class

26. Use Total Quality Management as a way of improving standards and service for our guests and internal customers.

Lead by example, adopting a “hands on” approach in order to motivate our associates to excel.

27. Understand Marriott Core Values and always ensure the well-being of an associates.

28. Comply with any reasonable request by an Executive Committee Member.

29. Practise Marriott’s Principles of Hospitality at all times.

30. Don’t expect – inspect.

31. Be an optimistic team player and always have a “Can Do Attitude” or “Going the Extra Miles”

32. Cash/Bank Handling:

- Process all payment methods in accordance with Accounting procedures and policies.

- Follow property control audit standards and cash handling procedures (e.g., blind drops).

- Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank.

- Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times.

- Transport bank to/from assigned workstation, following security procedures.

- Set up and organize cashier workstation with designated supplies, forms, and resource materials; and maintain cleanliness of workstation at all times.

33. Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Minimum O levels education
• At least 3 years of relevant experience in a Chinese restaurant with supervisory skills
• Great knowledge in handling Chinese menu and pricing
• Excellent communication & interpersonal skills
• Service oriented
• Able to start work within short notice period

We are recruiting a restautrant cook with 5 years experience in the preparation of Korean food for a restaurant in Katong area.

• Prepare awesome meals for our customers.
• Weigh, measure, mix and prep ingredients according to recipes.
• Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.
• Check food and ingredients for freshness.
• Arrange and garnish dishes.
• Work well under pressure and within the time limit.
• Ensure that kitchen area, equipment and utensils are cleaned.
• Help lead and inspire our kitchen staff with the restaurant manager.
• Wow our guests with amazing dishes.
• High school diploma or equivalent preferred.
• Prior experience in related food and beverage service and food preparation positions.
• Thorough experience with hot and cold food preparation.
• Good working knowledge of accepted sanitation standards and health codes.
• Ability to use slicers, mixers, grinders, food processors, etc.
• Able to handle work in a fast-paced environment.
• 6 days work week including weekends and public holiday

The Singapore Island Country Club is the grandest and most established golf and country club in Singapore. With premium facilities, a rich history and strong camaraderie among its members, we offer a meaningful and enriching environment for those who aspire to excel in the country club industry.

Job Functions & Summary:

Responsible for planning and coordination of restaurant operations and guest relations.

Job Roles & Responsibilities:

(1) Ensure that operations are adequately mannered, taking into account peaks and troughs in demand.

(2) Conduct performance appraisal of all immediate subordinates.

(3) Ensure that Members and guests are attended to and manage employees to provide quality standards for service.

(4) Draw up duty roster of service personnel.

(5) Attend to enquiries and feedback from Members.

(6) Assist Kitchen Operations with input regarding menu items.

(7) Oversee implementation of F&B initiatives affecting outlet seating area and staff.

(8) Ensure that Members and guests are attended to and manage employees to provide quality standards for service.

(9) Oversee the grooming of staff and ensure that the code of conduct is adhered to at all times.

(10) Responsible for keeping records of staff attendance, leave, etc.

(11) Improve processes and workflows to ensure that breakages and wastage of food are minimized.

(12) Oversee restaurant operations to ensure that the outlet is properly set for service.

(13) Produce reports on sales, items and covers sold, and number of guests served.

(14) Ensure that all checks presented are accurately drawn up.

(15) Lead the team and motivate them to contribute to the best of their abilities.

(16) Manage and control linen supplies to the restaurant.

(17) Coordinate with various departments on maintenance of furniture, fixtures and fittings when necessary.

(18) Any other duties that might be assigned from time to time.

About the Restaurant

A new and upcoming fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

This position will report to the Restaurant Manager

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station

Job Responsibilities:

• Provide exceptional service by preparing and serving drinks to customers, ensuring a positive and enjoyable experience
• Maintain a clean and organized bar area
• Engage with guests to understand their preferences
• Handle transactions, monitor inventory levels, and contribute to the overall ambiance of the bar
• Demonstrate in-depth knowledge of the beverage menu and products to provide excellent service
• Adhere to the compliance of sanitation and safety regulations

Job Requirements:

• 1-3 years of relevant experience
• Prior experience working in a preopening team would be advantageous
• Knowledge of mixing, garnishing, and serving drinks
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

Job Description

• Schedule and coordinate meetings.

• Conduct employee performance reviews.

• Develop good customer relationships.

• Participate in recruitment and dismissal processes.

• Smooth out problems within the workplace.

• Address employee and customer concerns.

• Develop strategies for better workplace efficiency and goal achievement.

• Phone correspondence.

• Liaise between managers, customers and employees.

• Provide direction to staff.

• Troubleshoot POS system.

• Support ongoing learning and development of team members.

• Help create and foster a respectful and inclusive team environment.

Job Description

• Schedule and coordinate meetings.

• Conduct employee performance reviews.

• Develop good customer relationships.

• Participate in recruitment and dismissal processes.

• Smooth out problems within the workplace.

• Address employee and customer concerns.

• Develop strategies for better workplace efficiency and goal achievement.

• Phone correspondence.

• Liaise between managers, customers and employees.

• Provide direction to staff.

• Troubleshoot POS system.

• Support ongoing learning and development of team members.

• Help create and foster a respectful and inclusive team environment.

Job Responsibilities:

· Oversee and manage the restaurant operational and manpower planning

· Ensure execution of operating standards that optimize returns on assets and increases sales and improves profits

· Analyse and report weekly on stock control, sales and profits to ensure accurate and timely financial tracking

· Ensure that guest satisfaction is monitored and where appropriate, rectified throughout their experience

· To constantly identify areas for improvement in service and food and beverage quality by reviewing various service quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly

· To liaise with the Kitchen to ensure a consistently good standard of food quality, efficient profitability and creative presentation

· Perform other duties as assigned by Management

Job Requirements:

· Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management or equivalent.

· At least 3 Year(s) of working experience in the related field is required for this position.

· Preferably Manager specialized in Food/Beverage/Restaurant Service or equivalent.

· Adequate knowledge of organizational effectiveness

· Able to work in fast pace working environment and shift schedule (including Saturday, Sunday and PH)

About Us

We are currently seeking a talented and dedicated individual to join our team. If you have a passion for traditional Korean food and a desire to contribute to a high-end dining experience, we welcome your application.

Position Overview

The Service Crew General Manager and Supervisor will assist to oversee the front-of-house operations, ensuring impeccable service standards and a memorable dining experience for our guests.

Key Benefits

• Work-life Balance: Work just 5 days a week, allowing you to maintain a healthy work-life balance.

• Competitive Salary: A highly competitive salary package, commensurate with your experience and skills.

Responsibilities

• Assist to supervise the service crew, including scheduling shifts, assigning tasks, and managing performance.

• Train new hires and provide ongoing training to current staff.

• Maintain an impeccable level of customer service, addressing guest concerns promptly and professionally.

• Work closely with the kitchen staff to ensure seamless operation.

• Ensure compliance with all safety and sanitation guidelines.

• Maintain an up-to-date knowledge of the menu, including seasonal items and specials.

• Handle administrative tasks, such as inventory management, payroll, and reporting.

• Qualifications

• Previous experience in restaurant management or similar roles.

• Strong leadership and interpersonal skills.

• Excellent verbal and written communication skills.

• Ability to multitask and work in a high-stress, fast-paced environment.

• Strong organizational skills and attention to detail.

• A passion for the hospitality industry.

Qualifications

• Korean or Singaporean National

• Previous experience in restaurant management or similar roles.

• Strong leadership and interpersonal skills.

• Excellent verbal and written communication skills.

• Ability to multitask and work in a high-stress, fast-paced environment.

• Strong organizational skills and attention to detail.

• A passion for the hospitality industry.

- Co-ordinating daily restaurant management operations, take charge of Phone Reservation. (Included during break hours).

- Responsible for opening and closing procedure of the restaurant

- Maximize sales opportunity and control cost within the budget to meet business result.

- Delivering superior food and beverage service and maximizing customer satisfaction

- Responding efficiently and accurately to restaurant customer

enquiries and complaints, problem solving

- Meet and greet customers, organize table reservation and offer advice

about menu and liquor choices

- Overseeing stock levels

- Liaising with customers, employees, suppliers, sales representatives

etc

- Organize and supervise shifts, plan smooth operation of the

restaurant as well as manager the cash drawers and petty cash

- Handling administration and paperwork

- Making improvements to the managing and running of the business

and developing the restaurant

- Ensures that appropriate sanitation and safety standards are met

Singapore SFA requirement

- Formulating strategies, assessing and improving profitability of the

restaurant

- Recruitment, training and supervisory of staffs, diligent and be a team

player

- Any decision making must seek for company director approval

- Other ad-hoc duties as assigned

Job Info:

• Working Days: Wednesday - Sunday
• Working Hours: 12pm - 3pm, 6pm - 10:30pm
• Location: Sentosa

Job Description:

• Effectively manage the kitchen operations to ensure correct standards and procedures are followed in the daily food preparation.
• Consistently monitor food quality and quantity to ensure profit margins are maintained and operating budgets are adhered through effective control systems.
• Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and ensure compliance with all applicable food safety and regulations (e.g. HACCP, NEA regulations).
• Lead and ensure staff are cross trained to support successful daily operations.
• Exhibit Japanese culinary talent and expertise by performing tasks while leading and coaching the staff and managing all food related production.
• Work closely with the Head Chef to determine menu selections and specials and develop new menus recipes as necessary.
• Assume duties and responsibilities in the absence of the Head Chef.

Please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

*We regret to inform you that only shortlisted candidates would be notified* We wish you all the best in your career search.

You are welcome to visit our website at http://www.rkgroup.sg/

RK Recruitment Pte Ltd | EA License No.: 20C0280
Loh Kar Leong | EA Personnel No.: R23116015

Job Description

• Industry/ Organization Type: Manufacturing/ Food Production
• Position Title: Restaurant Manager
• Working Location: Central
• Working Hours: 5.5 days or 6 days, rotating shift
• Salary Package: Up to $6,000 + Bonus
• Duration: Permanent

Key Responsibilities

• Oversee daily restaurant operations and maintain a positive outlet image.
• Coordinate front and back-of-house activities to ensure smooth service delivery.
• Train and coach new and existing staff on customer service best practices.
• Manage staff training, scheduling, and performance evaluations.
• Organize and supervise shifts.
• Address customer complaints promptly and suggest appropriate solutions.
• Ensure adherence to safety and sanitation regulations.
• Control operational costs and implement measures to reduce waste.
• Stay updated on market trends and develop innovative processes to improve efficiency.
• Prepare reports.
• Analyze and forecast sales to optimize profitability.

APPLY NOW!!!

• At least 2 years of relevant experience in F&B operations
• Bilingual in English and Mandarin to liaise with Mandarin-speaking counterparts
• Able to commit on weekends or Public Holidays

Please apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #69871 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Adelin Chong | EA Reg No.: R1875641

Location : In between Lavender/ Bendemeer MRT

Industry : Restaurant F&B (Inside a hotel)

- MUST HAVE EXPERIENCE AS F& B MANAGER

- 5.5 DAYS WEEK & 10 HRS INCLUSIVE OF 1 HOUR BREAK

Job Description

1) Oversee and hands-on daily operation.

2) Manage a team of service-bar crews, conduct daily briefing to the team.

3) Train and re-train SOPs to improve staffs capbability in handling daily tasks

4) Able to train team to upsell receipt per head, retail products (take away) and provide good customer service.

5) Versatile in different job roles and hands on operations.

6) Execute Outlet cleanliness and hygiene regime to keep outlet high hygiene standard.

Requirements :

1) Above 2 years of managerial F&B experience in managing a team of people

2) Above 2 years of F&B operations experience

3) Able to use Excels and Words to submit on monthly report

4) Friendly personality and hospitable to all guests, good PR skill.

5) Need to be hands-on to daily operations

Marguerite is awarded by Michelin with one star. Taking root amidst the lush garden surrounds of the Flower Dome, Marguerite by Chef/Owner Michael Wilson embraces the best of the seasons with tasting menus that celebrate craft, provenance and produce through contemporary cuisine. Fine wines, innovative temperance beverages and a personalised level of service that exudes warmth, ease and charm complement a fine dining experience of true exception.

&

Housed within the Flower Dome at Gardens by the Bay. Hortus tempts with a host of sharing plates that celebrate the bright, fresh flavours of the Mediterranean. Vibrant salads, dips and home baked breads are perfect for grazing alongside heartier mains, tagines and rustic dishes straight off our wood fire grill. Housemade cakes, tarts and pastries entice through the day.

Job Description

• Providing excellent wait service to ensure satisfaction
• Taking customer orders and delivering food and beverages through making menu recommendations, answering questions and sharing additional information with restaurant customers.
• Greet and escort customers to their tables and share with customers the menu recommendations to them.
• Prepare tables by setting up linens, silverware and glasses .
• Up-sell additional products when appropriate
• Take accurate food and drinks orders, using a POS ordering software,order slips or by memorization
• Check customers’ IDs to ensure they meet minimum age requirements for consumption of alcoholic beverages
• Communicate order details to the Kitchen Staff with serve food and drink orders
• Check dishes and kitchenware for cleanliness and presentation and report any problems
• Arrange table settings and maintain a tidy dining area
• Deliver checks and collect bill payments
• Carry dirty plates, glasses and silverware to kitchen for cleaning
• Follow all relevant health department regulations

Benefits

• Competitive salary and benefits
• Opportunities for professional growth and development
• Employee discounts on food and beverages
• A supportive and creative work environment
• Staff meals provided for brunch and dinner
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance) + Good Career Progression

Job Description

• Ensures the efficient and profitable management of the restaurant
• Keeps the General Manager up to date with relevant issues in the restaurant and gets their input and advice where necessary
• Ensures that the stock take figures are completed and accurate as per company requirements
• Covers for floor supervisors during emergency vacations and Ad-hoc leaves
• Observes compliance with the company’s policies and procedures, as well as governmental laws and regulations.
• Supervises the opening & closing of the restaurant
• Ensures the proper cleaning and lighting of all restaurant areas
• Supervises a daily check up on the smooth performance of all restaurant machinery and equipment
• Maintains safe working conditions for employees and customers; resolves safety concerns quickly
• Assists in the implementation of manpower retention plans, and in communicating recruiting needs to the HR Department
• Coaches and trains employees in order to improve performance and to achieve the department’s objectives and targets through on-the-job-training and daily meetings
• Manages the restaurant staff working schedules
• Motivates and develops staff, in order to encourage their professional development
• Evaluates the performance of all Restaurant employees ensuring that reviews are delivered to the HR Department on time
• Suggests to General Manager the proposed salary reviews, personnel actions, promotions and provides feedback to employees
• Handles guest problems and complaints
• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction
• Maintains an efficient ordering system to ensure that all necessary Restaurant and office supplies are available as needed
• Performs other duties pertinent to this job as assigned.

Requirements

1. Degree or advance diploma in Hotel & Restaurant management

2. Preferable with Hotel F&B or Chain stores management experience

3. Min 2 years’ experience as Restaurant General Manager

4. Experience and knowledge in Wine and Sake

5. Able to perform Shift work; including weekends and public holidays

6. Possess Fine Dining operation background

CREATE A COMPREHENSIVE BUSINESS PLAN FOR THE RESTAURANT THAT CONSIDERS THE MARKET, LOCAL COMPETITORS, SALES REVENUE AND EXPENSES.

· PREPARE AN ACCURATE PORTRAYAL OF THE FINANCES OF THE RESTAURANT, INCLUDING BANK ACCOUNTS, SPENDING, CHECK PRICING GOALS AND FOOD COSTS.

· DEVELOP STRATEGIES TO ENTICE CUSTOMERS, INCLUDING MARKETING PLANS, ADVERTISING CAMPAIGNS, COMMUNITY OUTREACH PROGRAMS AND RESEARCH.

· ANALYZE THE RESTAURANT BUDGET WITH PERSONNEL TO FIND AND PRICE INVENTORY, REDUCE EXPENSES, REVIEW CURRENT PRICING AND ADJUST PURCHASING STRATEGIES IF NEEDED.

· CONTROL OPERATIONS BY DEVELOPING EFFECTIVE POLICIES, CREATING HIGH STANDARDS AND WORKING TO MAKE ADJUSTMENTS WHEN APPROPRIATE.

· ENSURE AN OUTSTANDING DINING EXPERIENCE BY REGULATING PRESENTATION, TASTE, SERVICE AND ATMOSPHERE FOR ALL GUESTS; DEVELOP WAYS TO CULTIVATE A REGULAR CUSTOMER POOL.

· SUPERVISE A TEAM OF EMPLOYEES; WORK TO CREATE A COHESIVE UNIT OF PEOPLE WHO EFFECTIVELY COMMUNICATE; CREATE A HIRING PROCESS FOR KEY STAFF THAT ENSURES QUALIFIED PEOPLE ARE SELECTED, TRAINED AND RETAINED THROUGH TOP RECRUITING PRACTICES; CONSIDER ACTIONS OF EMPLOYEES IN VARIOUS SITUATIONS THAT DEEM REWARDING OR DISCIPLINARY ACTION.

· FOLLOW ALL APPROPRIATE HEALTH CODE AND LOCAL JURISDICTION FOOD HANDLING REQUIREMENTS; MAINTAIN FOOD SAFETY CERTIFICATIONS, AND MODEL EXEMPLARY FOOD HEALTH SAFETY PRACTICES TO EMPLOYEES.

· CREATE A PROFESSIONAL ATMOSPHERE THAT SUSTAINS TOP EMPLOYEE SAFETY STANDARDS AND PROVIDES GUIDELINES TO PERSONNEL TO ELIMINATE HAZARDS AND DANGERS IN THE WORKPLACE.

· LOOK FOR NEW AND INNOVATIVE SOLUTIONS TO PROBLEMS IN THE RESTAURANT INDUSTRY; USE TECHNOLOGY AND SOCIAL MEDIA TO DEVELOP NEW WAYS TO ENGAGE WITH CUSTOMERS; THINK; BEYOND WHAT HAS ALREADY BEEN DONE TO CREATE AN EVEN MORE PRODUCTIVE ESTABLISHMENT.

· LEAD THE RESTAURANT TO ACHIEVE NEW AND GREATER GOALS IN ORDER TO STAND ABOVE THE COMPETITION WITHIN THE INDUSTRY.

ob Summary:

We are seeking a reliable and detail-oriented full-time dishwasher to join our restaurant team. The successful candidate will be responsible for ensuring the cleanliness and sanitation of dishes, pots, and pans, while working efficiently in a fast-paced kitchen environment.

Key Responsibilities:

- Stand for long periods, lift and move heavy objects, and demonstrate manual dexterity to handle delicate items.

- Thoroughly clean and sanitize dishes, pots, and pans, ensuring residue-free and spotless results.

- Collaborate with kitchen staff and communicate effectively regarding laundering needs and any questions.

- Apply basic understanding of cleaning procedures, including dishwasher operation and detergent use.

- Learn and implement proper sanitation techniques to prevent cross-contamination.

- Consistently attend scheduled shifts, complete tasks within specified time frames, and comply with health and safety regulations.

- Wear protective equipment when necessary and adapt to changing tasks or priorities during peak hours.

Requirements:

- Physical strength and agility to withstand long periods of standing and heavy lifting.

- Attention to detail and ability to work accurately in a fast-paced environment.

- Effective teamwork and communication skills.

- Basic understanding of cleaning procedures and willingness to learn sanitation techniques.

- Reliability, punctuality, and ability to comply with safety and health standards.

- Flexibility to adapt to changing tasks or priorities.

Preferred Qualifications:

- Previous dishwasher experience (not required but advantage).

Work Details:

- Location: Punggol / Tampines.

- Working Hours: 11 am to 10 pm.

- Monthly Salary: SGD 2,400 + incentive bonus after probation period. (SGD 2,600)

If you are a reliable and detail-oriented individual who can work well in a team, we encourage you to apply for this exciting opportunity!

Application Mode

• Apply by Whatsapp +65 85229666

Job Responsibilities:

• Has overall shift responsibilities and is accountable for the smooth running of the restaurant
• Responsible for the profitability of the outlet, staff management, product quality, maintaining excellent customer service standards and execution of promotions in outlet
• Lead and motivate staff in achieving sales targets and customer satisfaction
• Develop and maintain the highest standard of service quality
• Ensure all cost expenses are well managed
• Responsible in recruitment, development and retention of staff in the outlet and take appropriate measures in furtherance of staff stability.
• Involve, prepare pre-service meeting/roll call for staff
• Evaluate the operations and procedures and suggest improvements
• Enforce hygiene regulations and upkeep restaurant cleanliness and hygiene standards
• Responsible for the submission in a timely manner, all reports, schedules etc to the Operations Manager and HQ
• Attend all meetings and training programs when required
• Provide feedback/recommendations on staff schedule, attendance, timeliness, complaints and innovations or any exceptional occurrences
• Ensure reservations are properly taken and tables assigned such that it will not overload individual station of the outlet while still respecting the wishes of the customers
• Overseas posting/attachment may be required

**Variable Bonus, Merit Increment & Promotion, Staff Discount, Variable Incentive, Referral Scheme, Grooming Allowance, Dental Benefits, Insurance, Birthday Vouchers, Festive Gift** (Terms & Conditions apply)

We are seeking an experienced and results-driven General Manager (Restaurant) to oversee the operations of our restaurant. The ideal candidate will have a passion for the food service industry, strong leadership abilities, and a proven track record of driving profitability while ensuring high standards of service, quality, and customer satisfaction. As a General Manager, you will be responsible for all aspects of restaurant management, including staff leadership, operations, financial performance, and customer relations.

We are seeking an experienced and results-driven General Manager (Restaurant) to oversee the operations of our restaurant. The ideal candidate will have a passion for the food service industry, strong leadership abilities, and a proven track record of driving profitability while ensuring high standards of service, quality, and customer satisfaction. As a General Manager, you will be responsible for all aspects of restaurant management, including staff leadership, operations, financial performance, and customer relations.

Key Responsibilities

Operational Management:

• Oversee daily operations of the restaurant to ensure a seamless experience for customers.
• Manage the execution of restaurant policies, procedures, and systems to maintain operational excellence.
• Coordinate with kitchen and service staff to ensure smooth workflow and high-quality service.
• Monitor inventory and supply levels, and collaborate with vendors to ensure timely deliveries.
• Ensure that all health, safety, and cleanliness standards are met, adhering to local and regulatory requirements.

Financial Management:

• Monitor and manage restaurant financials, including budgeting, forecasting, and reporting.
• Analyze sales, labor costs, and other operating expenses to improve profitability and reduce waste.
• Implement cost-control measures to improve margins and profitability.
• Prepare and manage the restaurant’s financial records, ensuring all transactions are recorded accurately.

Team Leadership & Development:

• Lead, train, and develop restaurant staff to provide outstanding service and ensure high levels of staff engagement and retention.
• Set clear performance expectations and conduct regular performance evaluations.
• Foster a positive work environment that encourages teamwork, communication, and professional growth.
• Handle employee relations, including resolving conflicts and providing solutions for employee concerns.

Customer Experience:

• Ensure an exceptional dining experience for all customers by maintaining high service standards.
• Address customer complaints and feedback promptly, ensuring resolution and customer satisfaction.
• Develop and implement strategies to enhance customer retention, loyalty, and positive word-of-mouth.
• Create promotional events and marketing initiatives to drive traffic to the restaurant.

Compliance & Safety:

• Ensure compliance with all local regulations, including food safety, health codes, and labor laws.
• Regularly conduct safety checks and audits to maintain a safe environment for customers and staff.

Requirements:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
• 5+ years of experience in restaurant management, with at least 2 years in a senior management role.
• Proven track record of successfully managing restaurant operations and achieving business targets.
• Strong financial acumen, including experience managing budgets, costs, and financial reporting.
• Excellent leadership, communication, and interpersonal skills.
• Proficiency in computer applications, including:
• Microsoft Office Suite (Excel, Word, PowerPoint).
• Restaurant management software, POS (Point of Sale) systems, and inventory management tools.
• Familiarity with payroll and scheduling software is a plus.
• Ability to thrive in a fast-paced, high-pressure environment while maintaining a positive attitude.
• Knowledge of food safety regulations and local health codes.
• Multilingual proficiency is a bonus.

Why Join Us?

• Be part of a dynamic and growing restaurant with a focus on quality and customer satisfaction.
• Lead a team in a collaborative and engaging work environment.
• Competitive salary and comprehensive benefits package, including [list benefits like medical insurance, performance bonuses, etc.].
• Opportunities for career growth and professional development within the organization.