• Ensure food temperature stays safe.
• Prepare ingredients, wash vegetables, clean, cut, and assist the Chef.
• Monitor personal hygiene, uniform cleanliness, and workstation sanitation.
• Help with refrigerator cleaning and workstation setup.
• Understand the risks of contaminated food and manage mise-en-place in the fridge.
• Check and report equipment issues to supervisors
• Properly store products in the fridge with a first-in-first-out system and avoid placing items on the floor.
• Be knowledgeable about services in Food Services handbook.
• Assist in collecting food supplies and document stock requisitions.
• Maintain cleanliness of trolleys and workstations, and follow health and safety rules.
• Perform other tasks as instructed by supervisors.

Job Responsibilities

• Perform opening and closing duties.
• Taking orders and attending to customer requests.
• Serve food and beverages to guests making recommendations if needed
• Adhere to all company service standards and protocols.
• Set up tables’ settings and side stations.
• Ensure customer satisfaction and maintain excellent customer relations.
• Friendly and energetic with good interpersonal skills.
• Proactively keeping the place neat and tidy at all times.
• Perform ad hoc duties assigned by Supervisor / Manager.

Job Requirements:

• With at least 2 years of F & B working experience in a restaurant
• Passionate about providing efficient and friendly service standards
• Outgoing personality and highly motivated and takes initiative
• Positive and motivated to work in a fast-pace work environment
• Clean and hygienic in food and beverage handling
• Able to work as a team with fellow colleagues
• Able to work weekends and public holidays

Part-Time positions are available at $15/hour.

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

Proficiency in spoken Mandarin is preferred to communicate with Mandarin-speaking customers

As the Restaurant Manager, you will oversee the day-to-day operations, ensuring smooth and efficient service while maintaining the highest standards of food quality and customer experience. You will be responsible for managing the staff, controlling costs, and implementing strategies to improve profitability while upholding the authenticity and quality of Korean cuisine.

[Key Responsibilities]

· Operational Management:

- Oversee the daily operations of the restaurant, including kitchen, dining, and customer service.

- Ensure food preparation and presentation meet the highest standards, adhering to Korean culinary traditions.

- Monitor inventory and manage supplies, ensuring the availability of key ingredients, especially those critical for authentic Korean dishes.

- Ensure compliance with health, safety, and sanitation regulations.

· Customer Service:

- Lead efforts to provide excellent customer service, creating a welcoming and comfortable atmosphere for all guests.

- Handle customer complaints and feedback professionally and work on continuous service improvement.

- Develop strategies to enhance the customer experience and increase customer loyalty.

· Staff Management:

- Recruit, train, and manage restaurant staff, including kitchen and front-of-house teams.

- Create work schedules, manage shifts, and oversee team performance to ensure efficient operation.

- Foster a positive work environment and motivate the team to deliver top-notch service.

- Conduct regular training sessions on food safety, service techniques, and knowledge of Korean cuisine.

· Marketing & Promotion:

- Assist in promoting the restaurant through social media and digital marketing platforms.

- Coordinate special events, seasonal promotions, or themed nights that highlight Korean culture and food.

- Work closely with the Managing Director to develop and execute marketing strategies aimed at attracting more customers.

· Inventory & Supply Chain:

- Monitor stock levels of food and beverages, ensuring that key ingredients for Korean dishes are available.

- Maintain relationships with suppliers, negotiate contracts, and oversee the timely delivery of goods.

- Implement inventory control measures to minimize waste and optimize resource use.

· Quality Control:

- Ensure all food and beverages meet quality standards in taste, presentation, and freshness.

- Work closely with the kitchen team to maintain consistency in the delivery of signature Korean dishes.

- Regularly review and update the menu in collaboration with the head chef to reflect seasonal ingredients and customer preferences.

[Qualifications]

· Bachelor's degree in Hospitality Management, Business Administration, or a related field.

· Minimum 1+ year of working experience as a Restaurant Manager or similar role, preferably in a Korean restaurant or the F&B industry.

· Strong knowledge of Korean cuisine, culture, and ingredients.

· Excellent leadership and team management skills, with experience managing a diverse staff.

· Solid understanding of restaurant operations, including customer management, and inventory management.

· Ability to handle high-pressure situations, particularly during busy meal times.

· Proficiency in point-of-sale (POS) systems.

· Proficiency in Korean language is preferred to effectively communicate with Korean staffs and Korean customers.

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

Trovato (www.trovato.sg)
Cafe | Restaurant | Bar

We are looking for that someone that has passion to manage a F&B establishment, an opportunity to have the establishment like your very own restaurant.

• Managing and oversee daily operations and ensure compliance to operations standards and procedures
• Managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances
• Plan weekly schedule planning and daily team floor plan
• Hires, trains and provide on-going communication to staff and deliver first-class service to customers
• Propose staff changes in assigned areas, including hiring, promotion, and vacation leave
• Maintain safety requirements in the restaurant
• Manage inventory levels of front of the house drink and baking station.
• Knowledge and ability to Barista and Bake will be a plus point.
• Handles customers' feedback promptly
• To comply ad-hoc with all the admin and paperwork requirements
• Assist and support any other relevant business duties and responsibilities as and when assigned by the Management.

Requirements

• At least 3 years of working experience in the F&B is required for this position
• Preferably in Managing role in F&B/Restaurant service or equivalent
• Required to work 6 days work week and able to work on weekends and Public Holidays

JOB DESCRIPTION:

• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook varieties of North and South Indian Traditional Dishes
• South Indian Dishes: different types of Briyanis, dosai, chutneys, pratas, South Indian Meals, etc
• North Indian Dishes: Tandoori items, Naans items, Chappati, North Indian Meals etc
• Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Raskulla, payasam etc
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Construct menus with new or existing culinary creations ensuring variety and quality of the servings
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Approve and “polish” dishes before they reach the customer
• Seek to ensure at all times that customers have the best experience possible
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• Have atleast 4 years of working experience in Indian cuisine industry
• Highly skilled in cooking techniques and comprehensive knowledge of both North and South Indian cuisines (Vegetarian & Non-Vegetarian) and experience in high volume service operations is highly preferred
• Able to cook different types of Indian Briyanis, dosa, chutneys and also Satti Soru
• Skilled in prata making and able to cook different varieties of pratas
• Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking indian dishes in a traditional way
• Preferably Bilingual in English and Tamil
• Preferably with Class 3 Driving Licence
• Must be able to work on weekends and public holidays if necessary
• Ability to thrive in a fast-paced environment and complete tasks responsibly
• Multi Tasking is required
• Maintain workplace safety and health policies and procedures
• Facilitate effective communication and engagement at workplace
• Good interpersonal skills and team player

Job Subject Title: Restaurant Clerk

Job Summary:

· F&B Industary ( Thai Food )

· Permanent role

· Basic range from $1800 to $2200

· 6 Days work a week , 10am to 10pm

· Location: Toa Payoh

· Training and Development for employee

Responsibilities

• Serving dishes and drinks
• Clearing table
• Seats arrangement
• Maintain restaurant cleanliness
• Cashier Duty
• Beverage Station

Requirements

• Minimum 1 years working experience in F&B
• Able to work in fast paced environment
• Knowledge with POS system is added advantages

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 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 www.rdtpsg.com

RD Trusted Partners Pte Ltd| EA License No.: 24C2352

Devon Yang Yue Teng | EA Personnel No.: R24123723

• Direct and coordinate food and beverage operations to ensure customer satisfaction and profitability.
• Develop and implement policies and procedures to improve operational efficiency.
• Manage staff, including hiring, training, scheduling, and performance evaluation.
• Ensure compliance with health, safety, and sanitation regulations.
• Monitor inventory levels and order supplies as needed to meet demand.
• Collaborate with chefs and kitchen staff to plan and execute menus.
• Handle customer complaints and feedback promptly and effectively.
• Analyze financial data to identify areas for cost reduction and operational improvement.

Qualifications

• Bachelor's degree in Hospitality Management, Business Administration, or Computer Science.
• Proven experience as a Food and Beverage Executive or similar role in the hospitality industry.
• Strong leadership and team management skills.
• In-depth knowledge of food and beverage operations and service standards.
• Excellent communication and interpersonal skills.
• Ability to work in a fast-paced environment and handle pressure.
• Strong problem-solving and decision-making abilities.

Skills

• Leadership
• Customer service
• Staff management
• Inventory management
• Menu planning

· Must be able to work on weekends, public holidays and on split duty

· Must possess service oriented attitude and be adept at handling guests

This position is responsible for 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 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

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Safe keeping of company properties

• Assist in sending daily sales reports

• Assist in operation 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

Job Description & Requirements

As a Restaurant Manager, you will:

• Manage day-to-day operations independently within budgeted guidelines
• Always delivering high-quality food and beverage products
• Responding efficiently and accurately to feedback and complaints
• Prepare employee schedules and ensure sufficient staffing for all shifts.
• Generating sales and meeting targets through proper execution of marketing strategies
• Hire, train, and retain team members
• Maintain Standards and Standard Operating Procedures for store operations
• Responsible for inventories and stock-taking activities
• Regularly inspect equipment to ensure they are maintained well and in good working order
• Comply with F&B safety and hygiene policies and procedures

We are looking for people who have:

• Min NITEC with 2 years of working experience in the F&B industry as a supervisor or in other industries
• Diligent team player passionate about F&B operation
• Good communication and leadership skills
• Ability to handle multiple tasks
• Working knowledge of MS Words /Excel and Email
• Determined and capable to work under pressure in a fast-paced environment

Benefits

• Annual Leave
• AWS and Various Incentives (T&C will apply)
• Free Duty Meals & Staff Discount
• Medical Benefits
• Insurance Coverage
• Training & Development
• Career Progression
• Long Service Awards

Your responsible for :

1) Create positive mindset and have good listening skill toward staff, and customer.

2) Recruiting of staffs directly only (not using any agents)

3) Oversee house keeping and cleanliness at all area of resturant

4) Observing and evaluating staff performance, and provide counselling to staff.

5) Correcting staff procedures to ensure the Company quality standards,

6) Ensure smooth work flow speed process and services.

7) Ensuring of OJT (On Job Training) to all staff.

- Good customer services

- Sanitation, Safety & Hygien procedures

- Company F&B preparation standard and speed food preparation with

Quality

8) Oversee all operation costs.

9) Acheve to sales target, and analyse information related to Profit & Sales.

10) Maintain all cutleries, equipments and facilities of resturant.

Duties:

1) Ensure all employee to follow YAYOI -SOP & QSC guide line

2) Attain Managers meeting at HQ.

3) Ensure No- expired product serve to customers.

4) Ensure all order from suppliers is in order.

5) Conducting daily briefing for staff ( twice a day)

6) Check on daily target given by HQ and ensure is met.

7) Reduce on food wastage.

8) Manage and coordinate activities of staff from preparing and serving Food & Beverage (F&B).

JOB DESCRIPTIONS:

• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook and prepare different varieties of North, South Indian Dishes inclusive of breakfast, lunch and dinner items
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Prepare culinary dishes and meals as per orders and ensure that it is ready at the right time for packing
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
• Check the quality of raw and cooked food products to ensure that the standards are met
• Ensure highest levels of guest satisfaction, quality, operating and food costing on an ongoing basis
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• Minimum of atleast 4 years of culinary working experience in Indian kitchen
• Preferably with experience in an Indian (North & South) Restaurant/Catering industry and handling in high volume service operations
• Able to cook for atleast 500 to 1000 pax on a daily basis
• Able to cook and prepare all South Indian / North Indian dishes inclusive of breakfast, lunch and dinner items
• Must be able to work rotating shifts/split shifts and work on weekends and public holidays if necessary (off days on weekday)
• Must be able to stand for long hours and work for extended hours
• Highly skilled in cooking techniques and comprehensive knowledge of North & South Indian Traditional Authentic cuisines (Vegetarian & Non-Vegetarian)
• Experience in cooking different types of South Indian Dishes (ie Pot Rice “Satti Soru”) and North Indian Dishes including Indian beverages and snacks
• Skilled in prata making and able to cook different varieties of pratas with the speed of restaurant requirements
• Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
• Hands-on experience with various kitchen equipment (e.g. Hot Plate, Thandoor, etc)
• Must have knowledge to control storage room temperatures for frozen/fresh meat products, vegetables etc
• Ability to thrive in a fast-paced environment and complete tasks responsibly

Benefits:

• Basic Salary up to $3,000 with yearly increment based on performance.
• Working shift pattern: 6/5/6/5 pattern (44 hours per week)

Job Description:

This is a full time role for a Restaurant Supervisor located in Singapore. Our client is Singapore's largest collection of everyday bars and kitchens where people from many backgrounds and cultures come together through food, drinks and entertainment.

You will be responsible for the daily operations of the restaurant, ensuring smooth and efficient functioning while maintaining company standards and integrity. They will drive sales through effective operational execution and respond to customer feedback and complaints. Cost control measures will be implemented to achieve profitability, and the manager will be responsible for managing restaurant liability in terms of human resources, safety, and security. High standards of quality control and hygiene will be maintained, and the manager will handle staff recruitment, training, and development. Managing and motivating staff, ensuring sufficient staffing, and overseeing event management are key responsibilities. Additionally, the role involves assisting in planning the beverage and wine menu, submitting monthly inventory, managing the POS system, generating reports, collecting customer feedback, ensuring stock availability, handling cash bank-ins, and maintaining cleanliness and order in the restaurant.

Qualifications:

• Minimum 3 years of experience in F&B.

Job Description & Requirements

Duties and Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations

• Delivering superior food and beverage service and maximizing customer satisfaction

• Responding efficiently and accurately to restaurant customer complaints

• Regularly review product quality and research new vendors

• Organize and supervise shifts

• Appraise staff performance and provide feedback to improve productivity

• Estimate future needs for goods, kitchen utensils and cleaning products

• Ensure compliance with sanitation and safety regulations

• Manage restaurant’s good image and suggest ways to improve it

• Control operational costs and identify measures to cut waste

• Create detailed reports on weekly, monthly and annual revenues and expenses

• Promote the brand in the local community through word-of-mouth and restaurant events

• Recommend ways to reach a broader audience (e.g. discounts and social media ads)

• Train new and current employees on proper customer service practices

• Implement policies and protocols that will maintain future restaurant operations

• Ensure strict compliance with all relevant Hygiene and Safety legislation and requirements

• Manage the external food hygiene consultant, and the resulting reports

• Assist in the planning and implementation of new ideas and menu specifications each season, working closely with Central Support to ensure they fit with guidelines and are to the high quality our guests expect

• They will also take line ownership of the Corporate Event menus, signing them off seasonally, in conjunction with the Corporate Events Manager.

Requirements

• Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role

• Proven customer service experience as a operation manager

• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff

• Familiarity with restaurant management software, like OpenTable and Peach Works

• Strong leadership, motivational and people skills

• Acute financial management skills

• B.Sc degree in Business Administration; hospitality management or culinary schooling is a plus

Responsibilities:

• Assist in the smooth running of restaurant operations
• Ability in handling customers feedback and ensuring a high standard of service
• Responsible for maintaining the overall cleanliness of the restaurant dining area
• Manage staff discipline, presentation and performance
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Minimum 3 years of experience in the Food & Beverage industry preferably in a managerial role
• Able to work on weekends/public holidays and shift work
• Service oriented and passionate working in F&B industry
• PC literate, well organized and self-motivated
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Job Descriptions

• Ensure the highest level of member experience with your personal finesse and proactiveness.
• Highlight specials and provide menu recommendations, take orders, and attend to special requests.
• Engage with members, guests, and the team.
• Set up tables and side stations and deliver the highest level of service and attentiveness to our guests.

Job Requirements

• 1 - 3 years of relevant work experience (open to fresh grads as well)
• Passionate about hospitality
• Reliable and good team player with an engaging personality
• Basic knowledge of wine, spirits, cocktails
• Flexible with schedule and shifts

Benefits

• 5-day work week with diverse and energetic colleagues who work hard and play hard
• Employee discount on F&B at the club
• Staff meals every day
• Late night transportation
• $100 Transport allowance every month
• Birthday credits (Birthday Leave, $75 voucher for use in the club and Birthday Cake!)
• $1,000 completion bonus
• Discretionary Bonus
• Monthly gratuities
• Group Insurance ( GP- unlimited free consultation & medicine, TCM, Hospitalisation)
• Flexible benefits, and more!

Working Hours

• 5 days work week / 44 hours

Benefits:

• Basic Salary up to $3,000 with yearly increment based on performance.
• Working shift pattern: 6/5/6/5 pattern (44 hours per week)

Job Description:

This is a full time role for a Restaurant Supervisor located in Singapore. Our client is Singapore's largest collection of everyday bars and kitchens where people from many backgrounds and cultures come together through food, drinks and entertainment.

You will be responsible for the daily operations of the restaurant, ensuring smooth and efficient functioning while maintaining company standards and integrity. They will drive sales through effective operational execution and respond to customer feedback and complaints. Cost control measures will be implemented to achieve profitability, and the manager will be responsible for managing restaurant liability in terms of human resources, safety, and security. High standards of quality control and hygiene will be maintained, and the manager will handle staff recruitment, training, and development. Managing and motivating staff, ensuring sufficient staffing, and overseeing event management are key responsibilities. Additionally, the role involves assisting in planning the beverage and wine menu, submitting monthly inventory, managing the POS system, generating reports, collecting customer feedback, ensuring stock availability, handling cash bank-ins, and maintaining cleanliness and order in the restaurant.

Qualifications:

• Minimum 3 years of experience in F&B.

1. JOB DESCRIPTION

Job Title

RESTAURANT MANAGER

Occupation

MANAGER

Job Description & Requirements

Famous chinese restaurant, looking for a Restaurant Manager to lead all aspects of our business.

Restaurant Manager responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.

To be successful in this role, you’ll need management skills and experience in both front and back of the house.

Responsibilities:

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Train new and current employees on proper customer service practices

Requirements:

• Proven work experience as a Restaurant Manager or similar role
• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff
• Familiarity with restaurant management software & POS
• Strong leadership, motivational and people skills
• Acute financial management skills

Benefits:

Job Descriptions

• Host / Hostess (cashier / POS / reception)
• Maintaining of dining area and work station cleanliness.
• Follow recipes and presentation specifications.
• Grilling food for customer
• In charge of outlet's daily opening and closing
• Deliver good customer service
• Understand restaurant menu and product knowledge, upsell company's product
• Share the responsibility in guarantying the hygiene, safety and the service quality

Job Requirements

• Willing to learn how to grill meat
• Must be able to converse well in English
• Candidates with experience preferred

Benefits

• Paid Annual Leave Per Year : seven (7) Days
• Paid Outpatient Sick Leave Per Year : up to fourteen (14) days
• Other Medical Benefit : up to $300 per year（listed by MOM)
• Other Salary–Related Components : monthly sales incentive (subject to individual and outlet sales performance)
• Year end bonus( CNY Bonus)
• Staff meal
• Team lunch/dinner
• T&C Apply

Working Hours

• 5 days work week
• 2pm to 12am
• More than 45 hrs OT paid

Job Description

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership, communication skills and influence. Candidate must be able to read and understand basic Chinese (Chinese restaurant environment)
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

Work location: Geylang/Boon Keng

Junior position but experience personel are welcomed to apply.

Opportunity to move to Central kitchen or Marketing team or Operation team for exposure and career development.

JOB DESCRIPTIONS

• Provide smooth and efficient service at the Restaurant.
• Standard service duties which include taking and processing food orders, receiving and handling guests, cashiering etc.
• Housekeeping duties.
• Adhere to food safety and hygiene standards.
• Perform any other ad-hoc duties and responsibilities as assigned by Manager.

REQUIREMENTS

• Prior working experience in F&B industry is an added advantage.
• Passionate in the line of F&B.
• Possess Food Safety and Hygiene certificate (we can also send you for training)
• Great team player and customer service oriented.
• Able to work rotating shifts, evenings, weekends and public holidays

1. AM Shift 10AM - 5PM
2. PM Shift 6PM - 1AM
3. MN Shift 10PM - 5AM

BENEFITS

• Training provided
• Leave entitlement
• Medical benefits

OTHER DETAILS

• Job Type: Full Time/Part Time
• Work Mode: On-site
• Location: Singapore, Central
• Full Time Salary Range: $1700 to $2500 + allowance
• Part Time Salary Range: $12-$18/hr

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

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities: •Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc

•Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM)

•Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts

•Communicate with Chef on guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times •Maintain safety requirements at the restaurant

•Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines

•Managing budgets • Manage stock levels of food and other related utensils and cutleries •Handle customers’ compliments and complaints promptly

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

•Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

•Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

•Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

•Assist in recruitment needs

•Responsible for induction training and on the job training of new employees and also newly promoted staff

•Appraise employees to reward and punish fairly

•Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Job Requirements:

•Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management

•Passion for excellent customer service

•Able to lead a team in a fast paced and demanding environment

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to [email protected])

Position Purpose

• Develop day-to-day operations plan and objectives for assigned area

• Supervise and monitor operation team’s performance and compliance of day-to-day operations

• Manage restaurant profitability by optimizing costs & controls

• Train & develop Assistant Managers, Kitchen & Service StaffsResponsibilities• Restaurant Operations

• Plan, review and execute inventory management and control and to make purchases and stocks based on sales volume

• Oversee the execution of cash management through validation of accuracy by conducting check on cash float, change, documentation and collection

• Plan and manage staff scheduling and deployment to maximize efficiencies• Plan, organize and execute a training system for all staff & MTs

• Restaurant Management & Planning

• Review service processes and provide recommendations for service enhancement with collaboration with Kitchen Operations to address service issues

• Collaborate with Kitchen Operations to plan for manpower required per shift and to arrange back-ups as required

• Preparation of long term plans such as scheduling and hiring plans by carrying out daily and mid-term manpower planning through forecast of demand fluctuation, holiday planning, employee movement and attrition and to advise VPA/VPO on the manpower projection for the restaurant

• Execute marking efforts based on marketing plan developed for each concept• Support recruitment effort for restaurant staffs

• Enforce standards and manage restaurant operating costs and profitability• Business Development

• Build strong partnership with landlord, suppliers and relevant authorities• Quality Assurance & Control

• Monitor restaurant quality, service, cleanliness and value

• Oversee operations to ensure compliance to SOPs, safety regulations, implementation policies and guidelines in the restaurant

• Manage quality control activities in line with quality assurance standards and procedures

• Investigate causes and reasons for customer complaints

• Determine corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Train and develop assistant managers, service, kitchen and kaiten staff

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Job Description & Requirements

• To cook high quality traditional authentic Bangladesh food, speciality in Bangladesh dishes.
• Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook Bangladesh dishes in a traditional way.
• To ensure that all the dishes are freshly prepared and the food standards are met.
• Plan and arrange ingredients for next day preparation and orders.
• Need to understand the customer requirements, as per order.
• To Introduce new dishes and menus.
• Need to monitor stock rotation procedures are followed as per inventory.
• Experience in all Bangladesh cuisines.
• To maintain quality of food
• A deep understanding of authentic Bangladesh food preparation.
• Capacity to work under pressure during the extremely busy period.

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities:

•Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc •Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM) •Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts •Communicate with Chef on guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times •Maintain safety requirements at the restaurant •Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines •Managing budgets • Manage stock levels of food and other related utensils and cutleries •Handle customers’ compliments and complaints promptly

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

•Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

•Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

•Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

•Assist in recruitment needs

•Responsible for induction training and on the job training of new employees and also newly promoted staff

•Appraise employees to reward and punish fairly

•Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Job Requirements:

•Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management

•Passion for excellent customer service

•Able to lead a team in a fast paced and demanding environment

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to [email protected])