Key Responsibilities:

1. Supervision and Leadership: Lead and supervise the food service crew, providing guidance, training, and support to ensure a cohesive and efficient team.
2. Customer Service Excellence: Set a high standard for customer service, ensuring that all guests receive a positive and memorable dining experience.
3. Operations Management: Oversee day-to-day operations, including staff scheduling, task assignment, and coordination to maintain a smooth and organized workflow.
4. Quality Control: Ensure the quality and presentation of food meet established standards, and address any issues promptly to maintain customer satisfaction.
5. Team Collaboration: Foster a collaborative and positive team environment, promoting effective communication and teamwork among staff members.
6. Problem Solving: Address customer concerns and operational issues in a timely and effective manner, finding solutions to enhance overall service.
7. Training and Development: Conduct training sessions for new and existing staff, ensuring that they are well-equipped to perform their roles effectively.
8. Hygiene and Safety Compliance: Enforce adherence to hygiene and safety regulations, conducting regular inspections to maintain a clean and safe dining environment.

Requirements:

1. Leadership Experience: Previous experience in a supervisory or managerial role within the food service industry is preferred.
2. Communication Skills: Strong communication and interpersonal skills to effectively interact with both customers and team members.
3. Organizational Skills: Excellent organizational abilities to manage schedules, tasks, and oversee the efficient flow of operations.
4. Customer Focus: A commitment to delivering excellent customer service and resolving customer issues promptly and professionally.
5. Problem-Solving Skills: Ability to analyze situations, identify problems, and implement effective solutions.
6. Team Building: Proven ability to build and maintain a positive and motivated team culture.
7. Adaptability: Flexibility to handle changing priorities and high-pressure situations.

We’re on the lookout for enthusiastic individuals to join our team as Restaurant Captain! This is a fantastic opportunity for those who have a passion for the F&B industry and want to be part of a vibrant team

Service captain, is responsible for managing the dining experience and overseeing restaurant operations. Their duties include:

Greeting guests: Welcoming guests when they enter and thanking them when they leave

Seating guests: Proactively seating guests

Taking orders: Taking orders and presenting the menu to guests

Making recommendations: Explaining menu items and offering recommendations

Serving food and drinks: Serving food and drinks to guests if needed

Handling complaints: Addressing customer complaints and requests

promptly and courteously

Training staff: Training and mentoring new staff members

Managing inventory: Managing the inventory of food, beverages, and supplies

Ensuring food is delivered on time: Timing dishes effectively to maximize the dining experience

Ensuring compliance with health and safety regulations: Ensuring all staff follow food safety and food storage guidelines

Maintaining cleanliness: Maintaining restaurant cleanliness to meet regulatory sanitation and hygiene standard.

Alex Lee

Alpha HR Pte Ltd

EA License No: 24C2354 | R24123784

§ Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

§ Must able to prepare Curry, Nasi briyani, Nasi kandar, Rojak

§ Making Varieties of RotiPrata & Dosa varieties , Chappathi and Chappathi flour mixing

§ Preparation of south Indian& north Indian curries

§ Taking orders from wait staff or a computerized system

§ Handling multiple food orders at one time

§ Delivering food orders to wait staff promptly

§ Sanitizing and cleaning workstations and utensils

§ Assisting other cooks in preparing food or helping other team members when needed

Requirements:

§ Should be willing to work in a fast-paced environment especially when the business demands are high.

§ Must be a team player and be willing to help out wherever necessary in the kitchen sometimes when other members are unwell or not able to come.

§ The ability to work under pressure

§ Willing to work within opening hours (e.g Evenings, weekends & Public holidays), especially at midnight whenever required.

§ Able to work early mornings, nights, and weekends

§ Must pass a background check

§ Able to read and write

§ Able to multitask, prioritize, and manage time efficiently

§ Physical endurance to stand for an entire shift

§ Self-motivated and self-directed

§ Please note that only shortlisted candidates will be notified.

Job Description & Requirements

Ensuring incoming staff complies with company policy

Training staff to follow restaurant procedures

Maintaining safety and food quality standards

Keeping customers happy and handling complaints

Organizing schedules

Keeping track of employees’ hours

Recording payroll data

Ordering food, linens, gloves and other supplies while staying within budget limitations

Supervising daily shift operations

Ensuring all end of day cash outs are correctly completed

Coordinating daily front- and back-of-house restaurant operations

Controlling operational costs and identifying ways to cut waste

Appraising staff performance

Interviewing/recruiting new employees

Interacting with guests to get feedback on product quality and service levels

Responsibilities:

• Responsible for smooth and efficient running of the daily operations.

• Enforcing standards and safeguarding the integrity of the company.

• Drive sales through operational execution.

• Responding to feedback and customer complaints.

• Achieve profitability through exercising cost control.

• Manage restaurant liability through human resource standards, safety and security.

• Maintaining high standards of quality control and restaurant hygiene.

• Train and develop staff.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Role model the standards of performance, appearance and behaviour at all times.

• Responsible for team motivating and forging a performance driven team.

• Manpower planning. Ensuring sufficient staffing for Daily Operations (Weekly duty roster & Daily station plan).

• Events management (Staff briefing, preparation and execution of event).

• Assisting in planning beverage and wine menu.

• Responsible for monthly Inventory submission.

• Managing Epoint. Recording and placing new items into POS terminal, Stock Explosion etc.

• Generating monthly reports (Monthly Consolidations, Food, Beverage Sales, Lunch and Dinner Covers etc.)

• Collection of customer feedback.

• Ensuring sufficient stocks for daily operations.

• Responsible for cash bank-in.

• Ensuring parameters of restaurant is clean and proper at all times.

Requirements:

• Minimum 5 years of experience in F&B (Assistant Manager/Manager).

• Energetic, able to work in a fast paced environment.

• Great leadership, interpersonal, and communication skills.

• Service and result oriented, good team player.

5 days work week 44 hours

• Oversees and manages daily operations of the outlet to ensure smooth operation and maintain quality standard of services including cleanliness and maintenance
• Review staff roster to ensure adequate manpower for each outlet
• Analyse inventory levels to propose purchases for the outlet
• Monitor and report sales, quality and service performance of the outlet
• Develop strategies to achieve sales targets according to customers' profiles
• Plan operational budgets for the outlet
• Coordinate crisis response and recovery activities in accordance with business continuity policies

• 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 Description

The position will be responsible for overseeing the daily operations company’s casual dining restaurant and bar, ensuring a high level of customer service, and maximizing revenue. The successful candidate also be responsible for supervising and training staff, maintaining inventory, and ensuring compliance with all health and safety regulations.

Responsibilities:

• Assist the manager/assistant manager in the daily operations of the outlet.

• Responsible for outlet service operations

• Ensure guest needs are taken care of and recommend them the promotional items.

• Responsible and accountable for all cash amounts within outlet, in the absence of manager.

• Coach and train existing and new staff to follow company’s standards.

• Responsible for proper opening and closing of the outlet.

• Feedback to the manager on any operational issues.

• Responsible for the outlet upkeep and cleanliness

• Responsible for Inventory.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Practice good customer relations and attend to customer complaints and queries satisfactorily.

Requirements:

• 2-3 years of experience in F&B.

• Minimum GCE ‘N’ or ‘O’ level.

• Professional communication skills are required.

• Commitment to quality service, and food and beverage knowledge.

5 days work week 44 hours

• Oversees and manages daily operations of the outlet to ensure smooth operation and maintain quality standard of services including cleanliness and maintenance
• Review staff roster to ensure adequate manpower for each outlet
• Analyse inventory levels to propose purchases for the outlet
• Monitor and report sales, quality and service performance of the outlet
• Develop strategies to achieve sales targets according to customers' profiles
• Plan operational budgets for the outlet
• Coordinate crisis response and recovery activities in accordance with business continuity policies
• Interview and train new staff
• Communicate with Chef on guests’ requirements, and always maintain a close and professional working relationship with the kitchen
• Assist in weekly scheduling of employees according to the labour guidelines and fluctuation in sales
• Develop and review new and existing work processes and procedures in accordance with process improvement reviews
• Propose to management on the initiatives for continuous improvement within the outlet
• Analyse workplace performance and processes to identify opportunities for innovation, improved work practices and utilisation of emerging technology
• Perform audit on staff adherence with the organisation's personal, food and beverage hygiene standards
• Formulate SOP and implement the system and policies for efficient operations
• Perform audit on staff adherence to the organisation's food waste management Standard Operating Procedures (SOPs)
• Perform audit on staff's compliance with the organisation's Workplace Safety and Health (WSH) policies and procedures
• Perform audit on staff adherence to legislative requirements pertaining to handling and consumption of alcoholic beverages
• Analyse current customers' profiles and preferences to provide targeted recommendations
• Maintain a close and professional relationship with regular clientele
• Deploy customer service standards within the outlet to drive organisation's customer experience goal
• Recommend initiatives to minimise customer service performance gaps
• Monitor quality and consistency to ensure customer satisfaction and respond proactively to prevent and resolve customer service situation
• Implement customer loyalty strategies
• Monitor team's compliance with the organisation's personal, food and beverage hygiene standards
• Monitor team's adherence to the organisation's food waste management Standard Operating Procedures (SOPs) & Workplace Safety and Health (WSH) policies and procedures
• Monitor outlet's compliance with legislative requirements pertaining to handling and consumption of alcoholic beverages

• Provides a pleasant and efficient customer-focused experience.
• Registers meal orders on a cash register or inputs orders on a computerized device via a point of sale (POS) platform by scanning items, and itemizing and totaling customer purchases.
• Resolves customer issues and answers questions about offerings and purchasing processes.
• Processes return transactions.
• Contributes to inventory management.
• Enters price changes into POS platform.
• Discounts purchases by redeeming coupons.
• Collects payments by accepting cash, checks, or charge payments and makes change for customers.
• Verifies credit acceptance and operates credit card authorization systems.
• Balances cash drawer by counting cash at the beginning and end of work shifts by following checkout procedures.
• Provides pricing information to customers.
• Maintains a clean and orderly workstation.
• Bags orders if necessary.

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

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Responsibilities

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

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

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practicesPosition Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit.

Restaurant Management

· Assist in overall management of the restaurant operations

· Supervise and coordinate assigned shift; conduct daily pre-operation meeting

· Observe, teach and correct staff's service standards

· Order daily supplies

· Ensure adherence to quality expectations and standards

· Ensure compliance with company cash handling policy and procedures

People Management

· Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees

· Plan duty roster

· Check on staff punctuality and discipline

Customer Service

· Handle customer enquiries and complaints

· Ensure customers' satisfaction

Administration and Reporting

· Handle administration and paperwork

Perform other reasonable job duties as requested by Supervisors

Decker Barbecue is an authentic Texas barbecue, featuring a variety of slow smoked meats and casual, friendly dining atmosphere. Our tight knit team prides itself on offering not only the highest quality barbecue and beverage program, but also for its warm hospitality and friendly atmosphere.

We are seeking an Assistant Manager for the restaurant. This role will be responsible for assisting the Restaurant Manager in delivering an excellent service experience to clients, as well as administrative duties in managing catering coordination and general queries via email. Our restaurant is open 6 days a week (Tues-Thur: Dinner Only, Fri-Sun & PH: All Day); this position is a 5-day work week.

The ideal candidate will be a warm and friendly personality, with excellent spoken and written English required. Experience in event or catering coordination is required. A responsible and reliable personality with an awesome sense of humor is ideal!

An example of responsibilities include:

• Leading by examples in restaurant service, serving as a role model and ambassador of Texas BBQ and warm hospitality and guest interaction
• Responding to client queries for catering and events via email within 24 hours, recommending the most appropriate options for their needs, and providing helpful suggestions to maximize sales.
• Liaise with the Head Chef and Restaurant Manager to coordinate catering and event date and logistics to ensure sufficient manpower and capacity.
• Preparing accurate invoices and securing pre-payments.
• Managing and responding to general client queries through general email address within 24 hours.

A competitive package and incentives are offered for this role! If you feel you have the right social personality and a strong track record of reliability with good references, please reach out to us!

Should you choose to apply, note that we will review your application for the following criteria before reaching out:

- demonstrated language proficiency in grammar and vocabulary as well as written formatting capabilities,

- minimum 1 year experience coordinating sales, client orders, events or other transactions,

- at least 2 years experience in a position involving high volume customer service (e.g. retail, hospitality, fitness or customer service centres),

- suitable references from previous employers,

- pro-active outreach to our team via [email protected] with a cover letter and CV application will receive priority!

Please include a cover letter to demonstrate your familiarity with Texas BBQ or our brand, and display your writing abilities.

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

Benefits:
-AWS

-Transport provided after 12am

Salary Package:
-Basic Salary: Up to $2400

Working Hours: 44 hours/week

Shift work (Opening and closing timing depends on operational hours of the outlet)

Responsibilities:

-Responsible for operating F&B outlets assigned to him/ her.

-Monitor & ensure F&B service operations are running smoothly.

-Apply selling techniques by exceeding guest expectations and to increase revenue.

-Oversee cash and stock control consistently according to company policies

-Ensure all drinks are prepared and served according to SOP

-Create interesting cocktails and constantly innovate in preparation and presentation

-Understand the crucial aspect of bar and beverage control

-Pair food with drinks and make recommendations accordingly

Requirements:

· Less than 2 years of experience in F&B

· Minimum GCE ‘N’ or ‘O’ level.

· Guest orientated.

· Commitment to quality service, and food and beverage knowledge.

*Able to start work within short notice will be highly advantageous.*
**Please be notified that only shortlisted candidates will be notified**

By submitting your personal data and/or resume, you give consent to the collection, use, and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by the company relating to this job application.


EA Personnel Name: TOH SHIQI

EA Personnel No: R23119083

EA License No: 21C0845

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

Join a team of passionate, fun, and hustling Crew at Award-Winning and Top-Voted Best Brunch Spot in Singapore!

If you are passionate about delivering exceptional levels of food quality & culinary skills, join our Wild Honey family!

Visit Us at wildhoney.com.sg

Employment Highlights:

• 44 hours, 5 days per week.
• Meal Allowances
• Salary Increment
• Perks & Bonuses
• Achievement Awards
• Birthday Leave

Job duties & responsibilities:

• Provide excellent restaurant customer service experience.
• Maintain the stock service areas with supplies such as condiments and tableware’s.
• Provide menu recommendations appropriately.
• Maintain cleanliness and the hygiene of the restaurant.
• Assist in serving food and beverage to guest.
• Assist in packing food orders in kitchen for both dine in, online & takeaway orders.
• Assist in taking order, seating guests, restaurant cleanliness, clearing tables, sweeping, mopping etc
• Perform any other duties assigned by manager.

Job Requirements:

• Basic qualification of N Level,O-Level, Diploma or at least 1 year F&B service crew experience
• Team player with strong communication skills.
• Willing to perform shift work schedule during weekends and public holidays.
• Warm personality and ability to interact with people and create an upbeat, fun atmosphere.

Job Description:

Expertise in Chinese Cuisine Master Chef for preparing Chinese dishes such as Sichuan, Hunan dishes and other etc.

Able to cook Mala hotpot dishes, able to prepare chinese salad. (eg. Liang Ban Chai)

Able to study each recipe and gathering all necessary ingredients and prepare all kind of Chinese Foods ingredients.

Maintaining the cleanliness of the food preparation area.

Comply with F&B safety & hygiene and Workplace safety & health policies and procedures.

Ensure consistency in food quality, presentation and standards.

Preparing & Cooking Food.

Requirements:

At least 5 years of cooking/ relevant experience.

Passionate for cooking & a positive attitude.

Chef Job Responsibilities:

Lead, mentor and manage the culinary team.

Develop and plan menus and daily specials.

Create prep lists for the kitchen crew.

Manage food costing and inventory.

Maintain standards for food storage, rotation, quality and appearance.

Ensure compliance with applicable health codes and regulations.

Establish maintenance and cleaning schedules for equipment, storage and work areas.

Job Description

• Oversee and supervise the staff, ensure all standards and requirements are met
• Uphold service standards for the restaurant – greetings, up sell, friendliness, etc
• Work closely and cooperate with all service team to ensure proper delivery of good customer service
• To ensure food preparation and presentation are done as per Company’s standard
• Plan and propose ordering of restaurant supplies
• Ensure all clean and dried utensils and chopsticks are collected from Stewarding and stock up at all side-stations
• Ensure beverages prepared by the Kitchen are ready and of the right quality
• Ensure overall cleanliness in the restaurant
• Any other duties as assigned by your superior

Job Requirement

• Minimum 1 years of relevant supervisory experience
• Proficient in written and verbal Mandarin & English
• F&B Knowledge and safety
• Passionate and energetic individual who is a good team player
• Strong organizational and multitasking skills, with the ability to perform well in a fast-paced environment
• Active listening and effective communication skills

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

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