1. Able create a recipies for Indian Cuisine

2. Able to prepare food cost report

3. Able to Work with Team and manage Team

4. Able to prepare cleaning checklist and execute

5. Need to prepare reports for Management

6. Comply with all regularity requirements

7. Prepare dishes with full of taste manner

8. Able to work in Weekends

9. Must work extra works.

10. Able to supervise and maintaning the kitchen cleaniliness

11. Must prepare budget and forecast for the kitchen procurement

12. Negotiate with suppliers

13. Getting the correct ingredients and quality check

14. Able to attend and competent FSMS regulation requirements.

15. Able to work break shift and overtime if required.

Perform specialized Facial Treatments

· Provide professional advice on treatment packages and products to customers

·EYE LASH EXTENSIONS DESIGNS

· Prepare patients pre-procedure - cleanse face, apply numb cream, explaining / signing of relevant consent forms and give medications (if required)

· Demonstrate excellent communication and good customer service skills

· Assist at the front desk when necessary and handle administrative work (if needed)

· Team work to improve systems and procedures to enhance customers experience and achieve the company's goals

· Assists other team members as needed and perform all other related duties as assigned

Job Type: Full-time

Roles & Responsibilities

Ensure monthly target is achieved

Maintain good relationship with customers and ensure customers appointments are scheduled smoothly.

Good communications interpersonal skills

$2000 - $4000 + Attractive Commission + Bonus

At least 2 year(s) of working experience

Bilingual in English & Mandarin in order to liaise with Mandarin speaking clients

Able to work on weekends and public holidays

Job Responsibilities:

1. Establish standardized processes for the entire life cycle of supplier access, assessment, and elimination, and follow up on subsequent supplier contract signing and renewal.

2. Manage the supplier pool, maintain good and stable cooperation relationships with existing suppliers, and introduce high-quality new suppliers as needed for departmental business.

3. Assist superiors in optimizing procurement processes and rules, including but not limited to the formulation of cooperation mechanisms, rules, and processes, and coordinate with other departments of the logistics center to optimize cooperation processes.

4. Complete other work arrangements requested by superiors.

Basic Requirements:

1. Bachelor's degree or above in full-time education, with more than 3 years of experience in the logistics industry.

2. Experience in supplier management, mature systematic supplier management methods; experience in managing logistics suppliers in large-scale manufacturing industries is preferred.

3. Strong ability in business analysis and planning, with a certain risk control ability.

· Responsible for managing all functions and day to day operations of the restaurant during opening, mid or closing shifts.

· Manage all necessary repair and maintenance issues.

· Make recommendations concerning development, promotion, and disciplinary action affecting team members.

· Manage inventory and liaise with store manager to make necessary orders in advance.

· Proven ability to develop teams and training of new staff.

· Knowledge of systems, methods and processes that contribute to smooth operations
both in back-end and front-end.

· Shares knowledge of South Indian Vegetarian food and ensures good food quality.

· Manage Catering orders and ensuring smooth flow in catering operations.

· Maintaining and monitoring duty roster schedules.

· Implementing regular cleaning rota, daily, weekly and monthly and doing regular
follow-ups.

· Ensures excellent customer service and has good customer management skills.

· Retains customer loyalty by ensuring good customer experience and relationships.

· Candidate should have completed Degree.

· Ability to work in a fast-paced environment.

· Ability to work well with teams.

Roles & Responsibilities

Restaurant Captains will be hired to provide the core service of the restaurant’s product. These individuals are responsible for delivering the guests’ experience on a day-to-day basis.

DUTIES & RESPONSIBILITIES

Duties

1. Provide friendly, excellent and professional service to all guests.

2. Responsible for handling food and beverage orders and serving guests.

3. Assist fellow Team Members to perform preparation and setting up in the restaurants for service.

4. Check that all amenities and utensils are properly stocked and inspected.

5. Assist guests on their respective requests and deliver based on their ability.

6. Possess knowledge to upsell, well-versed in all aspects of the menu.

7. Support Restaurant Manager in achieving all goals and Key Performance Objective.

Responsibilities:

1. Ability to upsell, promote and ensure that the guest is enjoying their dining experience.

2. Ability to charm guests with his/her knowledge of the food & beverage products in a friendly and approachable manner.

3. Ability to explain the food menu in terms of preparation methods, ingredients used, portion size and presentation.

4. General knowledge about food allergies, dietary restriction, common brand of beverages to ensure smooth recommendation to gusts.

5. Ability to read the different types of guests and dining clientele.

6. Ability to mold his/her service output to suit the type of clientele that he/she is serving at the table.

7. Maintain the utmost cleanliness and hygiene standards in the restaurant.

Skills, Qualifications & Experience

1. Hardworking, motivated, serious, team player and passionate about food, beverage and service

2. Possess a well-groomed, clean and professional appearance

3. Prior exposure to leadership training programs preferred, a combination of practical experience and education will be considered as an alternative

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.

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

Role and Responsibilities

-Monitor, coordinate and keep track of site progress with internals and externals to ensure all

work is carried out according to specifications and schedule

-Ensure compliance with WSH Regulations

-Able to read construction drawings, skilled in reinforcement concreting works, tiling,

plastering, and other related finishing work on site

-Supervise the related construction activities at the site

Job Requirements:

-Candidates must possess at least a Primary/Secondary/”O” Level, Higher Secondary/College,

Professional Certificate/Nitec in any field

-At least 2 years of working experience in a related field

Must able handle the kitchen team

Able to prepare Indian Rojak Recipes and Costing

Able to work rationale shift and weekends

Must be proactive

Fine-tune and able to form new recipes

Must be efficient in ROJAK cutting skills and platting skills

Must able to prepare Rojak Sauce.

Able to prepare Asian cuisine will be additional skills

Able to maintain Hygiene standards in the kitchen

Must be good knowledge in WSH matters

Able to prepare ingredients ordering with suppliers.

Able to comment section staff and supervise

Supervise and coordinate dairly construction activities in accordance with project plans and specifications .

Manage and lead on site construction teams ,ensuring work in completed on time and within budget.

Collaborate with project managers to schedule tasks, allocate resources,and monitor project progress.

Enforce strict adherence to safety guidelines,promoting a culture of safety among the workfoce.

Conduct regular site inspections to identify and resolve issues promptly.

Communicateeffectively with project stakeholders ,addressing concerns and providing updates on project status.

Qualifications :

Supervice and manage site.

At least 2 years of relevant experrince.

Speking and write English and Mandarin

• Looking for a skilled Tiler, with 5 or more years of experience.
• Have to be able to take up extra supervisory roles.
• Working hours from 8.30am to 5pm, Monday to Saturday.
• Construction sites varies island-wide, no transportation provided.
• Must be hardworking and open to doing OT.

Upkeep patient health by providing services under the supervision of a doctor.

• handlephysician directives.

• Follow therapeutic procedures.

Requirement :

. having good experience to the above.

. abilbity of performing the above duties.

. At least 2 years of experience.

. Good interpersonal and communication skills.

. Pain Management experience would be advantage.

. The provision of Tuina services should be in accordance with the clinical evidence.

. Committed,compassionate and willing to go the extra mile to treat and delight patients.

. Self-motivated,positive attitude and strong integrity

. Implement treatment plan, sometimes including exercises, manual therapy and electrotherapy and Acoustic Wave Technology.

. Need to work on weekends and Holidays if necessary.

A Sales Supervisor plays a critical role in supporting the success of an organization. They are the leader in coordinating the day-to-day activities of the sales representatives and ensuring that they are meeting their goals. The sales supervisor must work closely with the store manager, general manager, and production manager to communicate changing customer needs. As a liaison between the organization and the customers, the production supervisor must anticipate changing customer needs and design products that meet such needs.

Sales Supervisor Job Responsibilities

• Supervise the activities of the sales team including marketing activities like product activations.
• Assist the line manager to recruit, training, enumerating, and retaining a competent sales team.
• Provide reports to top management like sales reports, lead generation reports, customer complaints reports, and new customers’ on-boarded reports.
• Prepare sales presentations and other sales tools.
• Assist the line managers to ensure adequate client communication, maintain contacts with clients and provide feedback.
• Initiate sales activities, strategies, and sales plans required to build brand visibility.
• Serve as a point of reference to employees in terms of showing great work ethic, habits, personal character, and professional character.
• Develop and maintain accurate records of prospects, leads, pricing, sales activities, and active clients.
• Controlling company marketing expenses to ensure the marketing expenditure is kept within budget.
• Attend trade shows and other marketing events and represent the organization.
• Evaluate the performance of the sales team and seek ways to improve the team’s performance.
• Identify the trends in the market, both current, and future that are likely to affect the performance of the organization.
• Ensure the items are displayed correctly in the malls, supermarkets, and other sales points.

Skills/Abilities/Knowledge

• Bachelor’s degree in a business-related course with emphasis on marketing.
• Proven work experience in marketing and achieving set targets.
• Excellent communication skills, both written and verbal communication.
• Ability to lead and motivate a sales team, and put in place measures to retain a great team.
• Excellent selling skills, ability to close deals, and deal with post-purchase anxiety.
• Excellent selling skills, people-oriented, and ability to motivate a team.
• Ability to identify potential areas of growth and identify new business partnership opportunities.
• Strong organization skills and multi-tasking skills.
• The ability to work under pressure.
• Availability to work within opening hours (e.g. evenings, holidays, weekends).

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])

Job Description:
• Achieve high levels of customer satisfaction through excellence in receiving, identifying, dispatching and assuring quality of goods
• Measure and report the effectiveness of warehousing activities and employees performance
• Organize and maintain inventory and storage area
• Ensure shipments’ and inventory transactions’ accuracy
• Communicate job expectations and coach employees
• Determine staffing levels and assign workload
• Interface with customers to answer questions or solve problems
• Maintain items record, document necessary information and utilize reports to project warehouse status
• Identify areas of improvement and establish innovative or adjust existing work procedures and practices
• Confer and coordinate activities with other departments
• Responsible for the safety of workplace

Job Requirement:
• Proven work experience is an advantage
• Highly effective supervisory skills and techniques
• Knowledge of warehouse software packages and MS Office proficiency
• Ability to input, retrieve and analyse data
• Hands-on commitment to getting the job done
• Excellent communication and interpersonal skills
• Proven ability to direct and coordinate operations
• No experience required, training will be provided

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START YOUR REWARDING CAREER WITH US NOW!
************************************************************

Interested Candidates, Please send your Detailed Resume stating Past Employments, Including Reasons of Leaving, Current / Last Drawn and Expected Salary to: [email protected]

WE REGRET TO INFORM THAT ONLY SHORTLISTED CANDIDATES WILL BE NOTIFIED

Manfield Employment Services Pte Ltd (Lic. No: 95C2823)
Posting Personnel: Leroy Lok
EA Personnel Reg No.: R2090115

By sending your job resume to us, it shall be deemed that you have agreed and hereby give your consent to MANFIELD in collecting, using and/ or disclosing your personal data for the purpose of accessing and processing your job application and/ or for future job opportunities within MANFIELD and/ or with the client(s) of MANFIELD. If you wish to withdraw your consent, please notify us. Kindly visit our company website for more information on the Privacy Policy.

• Looking for a skilled Tiler, with 5 or more years of experience.
• Have to be able to take up extra supervisory roles.
• Working hours from 8.30am to 5pm, Monday to Saturday.
• Construction sites varies island-wide, no transportation provided.
• Must be hardworking and open to doing OT.

Job description

- Working Hours 1500 - 0300

- Coordinates job assignments and cross-training between and within divisions.

- Provides feedback on employee work performance.

- Prepares reports and updates for upper management.

- Organizes events that will make a positive impact on employees.

Requirements

• Familiar with working in tight schedule working environment
• A good leadership skill on the production team, managing order processing, production processes, and inventories
• Must be familiar with food production and food processing
• Willing to work beyond normal working hours according to workload
• Having a good knowledge of food processing and its team will be merits

Requirements

1. Possess knowledge of food processing procedures
2. Sound knowledge of safety practices on food hygiene and food processing
3. Minimum 2-year experience in leading a food processing team
4. Puncture and reliable
5. Good interpersonal skills
6. Must have competencies in time and order management
7. Must be familiar with and comply with food hygiene practices

OPERATION MANAGER JOB SCOPE:

Job Responsibilities includes a wide range of related to overseeing the daily operations of the restaurant.

1. Staff Management:Recruiting, hiring, and training new employees.
   Scheduling shifts and managing staff attendance.
   Conducting performance evaluations and providing feedback to employees.
   Ensuring that all staff members adhere to company policies and procedures.
   
2. Customer Service:Ensuring high-quality customer service standards are maintained at all times.
   Handling customer complaints and resolving issues in a timely and satisfactory manner.
   Implementing strategies to enhance the overall dining experience for customers.
   
3. Financial Management:Creating and managing budgets for various departments within the restaurant.
   Monitoring expenses and revenue streams to ensure profitability.
   Implementing cost-control measures to optimize financial performance.
   Analyzing financial reports and making strategic decisions based on the data.
   
4. Operations Management:Overseeing day-to-day operations to ensure smooth functioning of the restaurant.
   Managing inventory levels and ordering supplies as needed.
   Collaborating with the kitchen staff to develop and update menu offerings.
   Implementing health and safety protocols to maintain a clean and safe environment for both customers and staff.
   
5. Marketing and Promotion:Developing and implementing marketing strategies to attract new customers and retain existing ones.
   Collaborating with the marketing team to execute promotional campaigns and events.
   Utilizing social media and other marketing channels to increase the restaurant's visibility and customer base.
   
6. Compliance and Regulation:Ensuring compliance with all relevant laws and regulations governing the restaurant industry.
   Obtaining and maintaining necessary permits and licenses for the operation of the restaurant.
   Staying informed about changes in regulations and adjusting policies and procedures accordingly.
   
7. Performance Analysis and Improvement:Monitoring key performance indicators (KPIs) to assess the restaurant's performance.
   Identifying areas for improvement and implementing strategies to address them.
   Analyzing customer feedback and making adjustments to improve satisfaction levels.
   
8. Leadership and Team Development:Providing leadership and direction to the restaurant staff.
   Fostering a positive work environment and promoting teamwork and collaboration.
   Providing training and development opportunities to help staff members grow and succeed in their roles.
   

We needed someone who have a passion and work beyond the call of duties, required to work during weekends and Public holidays.

SOUS CHEF

[Job Description]

- Strong culinary skills and knowledge of various cooking techniques, ingredients, and cuisines.

- Responsible for food preparation, including chopping, marinating, seasoning, and cooking.

- Supervise kitchen staff to ensure food is prepared correctly.

- Lead and manage kitchen staff effectively. This includes assigning tasks, providing guidance, and ensuring that everyone follows safety and hygiene standards.

- Responsible for managing kitchen operations, such as ordering supplies, maintaining inventory, and ensuring proper food storage. They should also manage kitchen equipment and make sure it's well-maintained.

- Ensure that all dishes leaving the kitchen meet quality and presentation standards set by the Group/Head chef.

- Comply with all food safety and sanitation regulations and ensure that the kitchen operates safely and hygienically.

- Effectively manage time to meet service deadlines, ensuring that food is ready for service at the right times.

[Job Requirement]

- More than 3 years of experience in a professional kitchen

- Proficiency in cooking techniques, knife skills, and a deep understanding of various cuisines.

- Strong leadership and communication skills to manage kitchen staff effectively.

- The ability to work in a fast-paced, high-stress environment and adapt to changing circumstances is crucial.

Looking for candidates available to work:

- Expected working days: 6days a week

- Expected start date for role: 01 April 2024

- Expected salary: $2,500 - $3,500 per month(include incentive)

Chef/ Kitchen Crew

• Preparing and cooking food for daily operations

• Maintaining a High Standard of hygiene & Cleanliness in the kitchen

• Other ad-hoc duties requested from managers

Requirements:

• More than 1 year experience is required but willing to learn and be trained with a positive attitude.

Summary of role requirements:

- 1 year of relevant work experience required for this role

- Work visa can be provided for this role

- Expected working days: 6 days, 10:00-9:30 (2hrs break time)

- Expected start date for role: 01 April 2024

- Expected salary: $2,200 - $2,500 per month

- Oversee front service daily operations (including basic stock taking, hygiene upkeep, service standards)

- Manage weekly staff scheduling

- Manage daily sales and book keeping

- Assisting accounts team with daily settlement, daily sales closing

- Building relationship with Customers (phone, email, whatsapp)

- Involve in outlet promotions and marketing

Major Responsibilities include, but are not limited to:

Oversee daily activities including set-up of and pack-out of zones to ensure productivity for all shifts

Analyze wave configuration to maximize efficiency and develop new strategies and rules that improve flow and performance for all shifts

Engage partner departments and associates in the problem resolution process to assure service outcomes are meeting or exceeding expectations

Identify, resolve, and communicate exceptions with customer orders and waves to operational, inventory, and allocation partners and serve as a problem-solving central point for these matters

Plan through weekly volume utilizing targeted rates

Ensure daily and weekly progress are achieved and in line with targeted rates

Able to lead and direct all functions and team members within the department

Address opportunities and provides leadership and coaching to team members or escalate when necessary

Full understanding of all aspects of the process within their department as well as a general understanding of upstream and downstream customer processes

Manage all aspects of process adherence and identify, correct and/or escalate opportunities.

Ability to develop, manage and communicate daily and weekly plans to their department and or within peers

Maintain a positive, supportive, and appreciative attitude

Engage with front line team members ensuring they have a clear understanding of how they contribute to the company’s mission

Adhere to deadlines and delivers quality work

Forecast and maintain proper inventories of required supplies

Essential Skills:

Demonstrated experience in identifying and improving processes and procedures

Ability to build, motivate, and develop strong teams

Strong communication and interpersonal skills.

Ability to recognize a problem, root cause, and begin initial troubleshooting and resolution efforts.

Strong relationship management skills

Functional understanding of volume and target planning

Responsibilities include:
-Assist in daily operations
-Ensure that the cafe and coffee house is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliency.
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 3 years of previous experience in serving.

· Must be able to work night shift and split shift

· Must be able to work extra hours if needed

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])