Sale Supervisor Job Duties

A sales supervisor typically has a wide range of responsibilities, which can include:

• Ensuring that employees have the tools and training they need to succeed in their jobs

• Building relationships with key clients and establishing long-term business partnerships with them

• Reviewing reports from managers to identify areas of improvement or new opportunities for growth in the company’s market share

• Establishing and enforcing company policies regarding customer relations, sales techniques, and ethics

• Developing and implementing training programs for new employees or existing staff members who are being promoted to new positions within the company

• Monitoring employee performance to ensure that they are meeting goals and adhering to company policies

• Managing a team of employees and ensuring that they are trained to perform their jobs effectively

• Reviewing customer orders and inventory to ensure that all customer needs are being met

• Conducting market research to identify new opportunities for growth in the industry

Roles & Responsibilities

Responsibilities

Set goals for performance and deadlines in ways that comply with company’s plans and vision and communicate them to subordinates

Organize workflow and ensure that employees understand their duties or delegated tasks

Monitor employee productivity and provide constructive feedback and coaching

Receive complaints and resolve problems

Maintain timekeeping and personnel records

Pass on information from upper management to employees and vice versa

Prepare and submit performance reports

Hire and train new employees

Ensure adherence to legal and company policies and procedures and undertake disciplinary actions if the need arise

Requirements

Proven experience as supervisor or relevant role

Ability to learn a variety of job descriptions

Excellent communication and interpersonal skills

Outstanding organizational and leadership skills

minimum 2 years of relevant working or supervisory experience

Construction Supervisor Job Responsibilities:

· Maintains project administration in a correct and timely manner.

· Orders materials and equipment and takes care of the necessary permits.

· Accomplishes construction human resource objectives by selecting, orienting, and training employees.

· Assesses safety and finance goals.

· Manages sub-contractors by locating, evaluating, and selecting contractors.

· Meets operational standards by contributing construction information to strategic plans and reviews.

· Meets construction budget by monitoring project expenditures.

· Accomplishes construction project results by defining project purpose and scope.

· Approves construction projects by conducting inspections at critical phases.

· Prevents fines and work interruptions by complying with, and enforcing, codes.

· Maintains a safe, secure, and healthy work environment by following guidelines, standards, and procedures.

· Adapt sun exposure or hazard environment

· Need to be hands-on and do not mind getting hands dirty

· Must be able to work in day or night shift when required

Assist in daily operations

-Ensure that the restaurant and kitchen is properly maintained and clean

-Oversee food preparations, presentation and storage to ensure food health and safety compliceny.

-Regular checks with customers to gather feedbacks

-resolving of conflicts in a professional way

Job Requirements:

-Experience in F&B

-Able to resolve minor conflicts if need to

-Good command of English and team management skill

-Able to monitor inventories for restaurant are well stocked and make adjustment based on sales

-Team player with good attitude

• Manage site activities, vendors and sub-contractors
• Attend meeting, coordination, prepare works schedule & site supervision
• Supervise construction and civil works on site.
• Review project specifications, technical clarifications, and construction drawings
• Carry out works scheduling, material requisition, cost control, project supervision, and documentation
• Ensure timely and smooth progress of works
• Responsible for all aspects of site safety

Job Descriptions

• Receive and process guest orders, delivering food and beverages following standard operating procedures (SOPs).
• Maintain a high level of cleanliness and hygiene in the work area, adhering to established standards.
• Uphold personal grooming and hygiene standards consistently.
• Support supervisors in managing stocks and inventory, fulfilling allocated responsibilities.
• Ensure overall restaurant upkeep and promptly report any issues to superiors.
• Execute opening and closing tasks as assigned, preparing for service and completing necessary closing duties.
• Ensure proper table setup and service.
• Complete all tasks with timeliness and punctuality.
• Promptly fulfil food and beverage orders and other guest requests in line with operating standards.
• Establish strong rapport with guests and recognize and cater to the needs and preferences of regular patrons.

Job Requirements

• Possess 3 years of experience in a similar role in a Japanese restaurant.
• Exhibit excellent customer service skills and a friendly demeanor.
• Maintain a positive attitude and demonstrate outstanding communication skills.
• Show organizational proficiency and cleanliness.

Working hours

• Split Shift, 10am – 3pm, 5.30pm – 10pm
• 6 days work week

Requirements

* Proven experience as Supervisor or similar role

* Organizational and leadership abilities

* Communication and interpersonal skills

* Self-motivated with a results-driven approach

* Problem-solving skills

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

* Must work on weekends/PH.

Responsibilities

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

* Organize workflow by assigning responsibilities and preparing schedules

* Oversee and coach employees

* Identify issues in efficiency and suggest improvements

* Enforce strict safety guidelines and company standards

Job Descriptions

• Provide excellent customer services
• Always strive towards best customer satisfaction
• Greet customers and present menus
• Make suggestions based on their preferences which requires knowledge regarding the food preparation as well as ingredients due to Allergy concerns.
• Take and serve food/drinks orders
• Up-sell when appropriate
• Arrange table settings
• Keep tables clean and tidy at all times
• Check products for quality
• Deliver checks and collect payments
• Cooperate and communicate with all serving and kitchen staff
• Adhere to all relevant health department rules/regulations and all customer service guidelines

Job Requirements

• Minimum one year of experience as a waiter or waitress
• Experience with developing a constructive working and interpersonal relationships with colleagues and customers
• Minimum one year of experience with a cash register and any ordering information system
• Critical thinker and problem-solving skills
• Team player
• Good time-management skills
• Great interpersonal and communication skills
• Active listening
• Good physical condition
• Customer-centric
• High school diploma; food safety training will be considered a plus

Benefits

• Traditional Italian Restaurant
• Great Working Environment

Working hours

• 10.30am - 2pm, 5pm - 9.30pm
• 6 Days Work Week

Job Summary:The Assistant Manager will assist the Restaurant Manager in overseeing the daily operations of the restaurant, ensuring exceptional customer service, and maintaining high standards of quality, cleanliness, and efficiency. This position requires strong leadership skills, attention to detail, and the ability to effectively communicate and collaborate with team members.

Key Responsibilities:

1. Team Leadership: Support the Restaurant Manager in leading and motivating the restaurant team to achieve performance goals and deliver outstanding service.
2. Operations Management: Assist in managing day-to-day operations, including opening and closing procedures, inventory control, scheduling, and ensuring compliance with company policies and procedures.
3. Customer Service: Interact with customers to ensure satisfaction, address concerns, and resolve any issues in a timely and professional manner.
4. Training and Development: Support training initiatives for new and existing staff members, ensuring they have the knowledge and skills necessary to perform their roles effectively.
5. Financial Management: Assist in managing expenses, labor costs, and inventory levels to achieve financial targets and maximize profitability.
6. Quality Control: Monitor food quality, presentation, and adherence to safety and sanitation standards, taking corrective action as needed.
7. Problem-Solving: Address operational challenges and resolve conflicts or issues that arise during shifts, maintaining a positive and solutions-oriented approach.
8. Sales and Marketing Support: Assist in implementing marketing strategies, promotions, and initiatives to drive sales and attract new customers.
9. Communication: Maintain clear and open communication with staff, management, and other departments to ensure a cohesive and collaborative work environment.
10. Compliance: Ensure compliance with all relevant health, safety, and licensing regulations, as well as company policies and procedures

Responsibilities:

• Provide exceptional service to all clients and ensure a welcoming environment.
• Maintain and inspect conference rooms, pantries, and micro market areas, ensuring cleanliness and stock levels.
• Prepare and serve beverages for meetings and events, taking orders and ensuring timely delivery.
• Coordinate and execute catering setups and conference room arrangements for various functions.
• Liaise with event hosts to plan and source event requirements, ensuring seamless execution.
• Manage pantry supplies, including restocking items and maintaining equipment in good condition.

Requirements:

• Minimum N/O Level education.
• At least 1-year experience in a related field, preferably in F&B or hospitality.
• Strong interpersonal skills with the ability to build positive relationships.
• Excellent communication skills, both written and verbal.

Tyson Jay Recruitment Pte Ltd | EA License No.: 16C7954

Ivan Lim | EA Personnel No.: R1109856

Duties and Responsibilities

Carrying out Discipline Commissioning Activities as defined by CONTRACTOR’s Commissioning Leaders and Engineers

Complete PIMS Sheets (ITR Sheets) and ensure that the commissioning activities are carrying out in accordance with approved Commissioning Procedures.

Review and prepare Risk Assessment Analysis of commissioning activities

Execution and recording of commissioning activities

Coordinate with other disciplines regarding engineering issues, carry-over work, and punch list and vendor assistance.

Provide technical guidance to his technician teams during commissioning activities.

Functional Interfaces

VENDOR’s Engineers

CONTRACTOR Mechanical Completion Team/ Pre-Commissioning Team

CONTRACTOR Safety Team

Profile Requirements

Qualification: Bachelor of Science/ Diploma in Engineering

Years of Experience: Minimum 7 years in Oil & Gas industry

Duties and Responsibilities

Carrying out Discipline Commissioning Activities as defined by CONTRACTOR’s Commissioning Leaders and Engineers

Complete PIMS Sheets (ITR Sheets) and ensure that the commissioning activities are carrying out in accordance with approved Commissioning Procedures.

Review and prepare Risk Assessment Analysis of commissioning activities

Execution and recording of commissioning activities

Coordinate with other disciplines regarding engineering issues, carry-over work, and punch list and vendor assistance.

Provide technical guidance to his technician teams during commissioning activities.

Functional Interfaces

VENDOR’s Engineers

CONTRACTOR Mechanical Completion Team/ Pre-Commissioning Team

CONTRACTOR Safety Team

Profile Requirements

Qualification: Bachelor of Science/ Diploma in Engineering

Years of Experience: Minimum 7 years in Oil & Gas industry

Duties and Responsibilities

Carrying out Discipline Commissioning Activities as defined by CONTRACTOR’s Commissioning Leaders and Engineers

Complete PIMS Sheets (ITR Sheets) and ensure that the commissioning activities are carrying out in accordance with approved Commissioning Procedures.

Review and prepare Risk Assessment Analysis of commissioning activities

Execution and recording of commissioning activities

Coordinate with other disciplines regarding engineering issues, carry-over work, and punch list and vendor assistance.

Provide technical guidance to his technician teams during commissioning activities.

Functional Interfaces

VENDOR’s Engineers

CONTRACTOR Mechanical Completion Team/ Pre-Commissioning Team

CONTRACTOR Safety Team

Profile Requirements

Qualification: Bachelor of Science/ Diploma in Engineering

Years of Experience: Minimum 7 years in Oil & Gas industry

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

ESSENTIAL DUTIES AND RESPONSIBILITIES
· Assisting the Restaurant Manager to ensure the smooth operation of the restaurant.

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

· Work with chefs for efficient provisioning and purchasing of supplies.

· Estimate food and beverage costs.

· Supervise portion control and quantities of preparation to minimize waste.

· Perform frequent checks to ensure consistent high-quality preparation and service.

· To hit all financial targets

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

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

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

· Investigate and resolve complaints concerning food quality and service.

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

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

· Perform other duties as assigned by management.

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

· Strong communication, interpersonal, and management skills

· Passionate about providing excellent management and interpersonal skills

· Able to work independently and in a team

· Able to communicate in English and 1 other language

Job Descriptions

• Preparing and arranging of food ingredients to meet the daily production demands
• Packaging and organisation of finished products for drivers
• Operating a variety of kitchen appliances including steamers
• Maintaining the cleanliness in the kitchens including cooking surfaces and equipment and utensils

Job Requirements

• 2 to 3 years’ relevant working experience appreciated but not a must as training will be provided.
• Able to work in a team to fulfil the daily production demands
• Independent, efficient, and responsible worker
• Able to work under pressure and time constraints and follow instructions
• Pack products according to given work orders for drivers to deliver their routes

Working hours

• 6 days’ work week
• 12 hours work per day (6pm to 6am)

Job Descriptions

• Involve in Schedule planning and Sales opening and closing.
• Provide excellent customer service to our guests.
• Respond efficiently to customer complaints.
• Responsible in ensuring smooth operating of the restaurant.
• Any others duties assigned.

Job Requirements

1. Full-time position.
2. Team player and willingness to learn.
3. Good soft skills and management skills.
4. Preferable with 2-3 years of experience
5. Experience in Japanese restaurants is a bonus.
6. Mature and positive attitude.
7. Singaporean/PR

Working hours

• 5.5 days week
• Mon- Friday - 11:00 – 23:00 ( with 2 hrs breaks in between)
• Sat – 16:00 – 23:00

JOB RESPONSIBILITIES:

• Handle the daily operations of the restaurant
• Responsible for financial performance of the restaurant, including profit & loss and implement appropriate cost control measures
• Manage the restaurant’s budget and forecasts to meet or exceed management expectations
• Maximize profitability of the restaurant
• Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes
• Supervise food and operational safety to ensure a comfortable environment for the customers
• Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy
• Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Manage, supervise and groom a team members to ensure maximum utilization of manpower allocated
• Handle all restaurant administrative duties and any ad-hoc duties from managers from time to time

JOB REQUIREMENTS:

• Minimum of 3 years management experience in Food & Beverage industry.
• Excellent communication & interpersonal skills
• Possess good organizational and management skills
• Possess good working attitude
• Able to work 11 Working hours a day

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Restaurant Executive

Summary of Responsibilities:

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Assist the outlet manager on daily Front of the House and Heart of the House operations
• Check the appearance, orderliness, cleanliness and set-up of the outlet and its related areas, and be ready before 10 minutes of the commence of each meal period
• Maintain service, standards and procedures for the outlet and to ensure that they are achieved and followed by
• Ensure hygiene and food safety compliance in the outlet and related areas
• Offer a personalize guest dining experience and ensure the compliance of LQA standards and delivery of Service Promise
• Lead a Heartist® approach to guest experience/service with the F&B team
• Provide immediate attention to guest complaints and provide appropriate service recovery. To follow up on correct procedures implemented by outlet manager as to prevent future recurrence
• Focus on the dining experience for LCAH members
• Ensure that safe working practices are followed including emergency procedures
• Assist Outlet Manager to organize and implement F&B promotions and special functions periodically
• Oversee the stock requisition and usage of operation equipment/supplies
• Maintain and check the outlet’s/heart of the house’s cleanliness and comply with the F&B sanitation and hygiene rules and regulations
• Participate in departmental leadership activities as a member of the team
• Maintain levels of confidentiality and discretion for guests
• Develop own knowledge and skills as a contributing member of the F&B team

Qualifications:

• 1 year F&B management experience
• Experience in similar size/style of 5* hotel
• Diploma in Hospitality Management
• Evidence of Leadership / People management
• Good interpersonal and communication skills
• Able to work under pressure and independently
• Good interpersonal skills with ability to communicate with guests and all levels of colleagues and management
• Service oriented with an eye for details
• Good computer skills and proficient in Microsoft Office-Words & Excel
• Good problem solving and decision making skills
• Effective conflict management skills, respecting a diverse, multi-cultural environment
• Use sensitivity and discretion in supporting guest needs
• Lead to constantly improve the guest service experience and team performance

Our commitment to Diversity & Inclusion:

We are an inclusive company and what we really hope to achieve is to attract, recruit and promote diverse talent.

Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.

By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

If you feel you are ready for your next professional challenge, apply on: https://careers.accor.com/

Working Days: 5-6 days/ per week

Working Location: Raffles City, Vivo City, Plaza Singapura, Westgate, Jurong Point, PLQ, Jewel Airport, T3 Changi Airport (Handle 2-3 outlet , rotate to different outlet daily )

Working Hours:

T3 & T2 Changi Airport: 6am - 230pm or 11am – 730pm or 4.30pm – 1am (transport provided for opening and closing)

All other outlets: 10am to 6.30pm, 1.30pm – 10pm

Salary: Basic $2,600- $3,100 + allowance (depends on number of outlets managed) + Commission

Responsibilities & Duties

• Ensure smooth operations for outlet
• End of month to review and prepare all sales, stock and staff file
• Work together with team to achieve kiosk sales target
• Greet customers who enter the shop/kiosk
• Be involved in stock control and management
• Promote product to customers
• Handle customer questions, complaints, and issues
• Coordinate the delivery of goods and product display
• Report discrepancies and problems to supervisor
• Give advice and guidance on product selection to customers
• Be responsible for processing payments
• Balance cash registers with receipts
• Deal with customer refunds
• Maintain store's cleanliness
• Keep up to date with company’s promotions
• Manage 2 -3 outlets
• Planning roster
• Provide Staff training

https://wa.me/6596420989

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

Job Descriptions

• Provides customer service
• Order taking, serve food & drinks
• Other duties such as housekeeping.

Job Requirements

• No experience needed; on-the-job training will be provided

Benefits

• Staff meal provided
• Retention Bonus* $500
• Annual Year End Performance Bonus
• Annual Increment / Promotion
• Monthly Sales Incentive*
• Monthly Staff Voucher
• Birthday Voucher
• Staff Referral Incentive up to $700
• *Other benefits: Annual leave, Medical, Dental, Insurances & etc.

Working hours

• 5 days a week, 44 hours a week

Job Descriptions

• Create and maintain restaurant’s menu and identity.
• Well knowledgeable about sushi preparation techniques-e.g maki,nigir,and sashimi
• Know different Japanese cooking style of food
• Create a menu exhibiting authentic taste of Japanese cuisine
• In charge of recipe development to execution
• Ensure food is prepared properly-quality, presentation
• Train new kitchen staff
• Responsible for planning and directing food preparation in the outlet
• Understands and comply with the mandatory hygiene and cleanliness standards
• Oversee food costs- works within budget
• Present tastings as part of the creation of new products and continuous improvement of existing product and cost reduction
• Any other ad hoc duties assigned by the Management

Job Requirements

• 1 year of sushi / sashimi experience
• Can read and speak English. Other language is a plus
• Good interpersonal and communications skills
• Able to working on rotating, split shift, weekends & public holidays.
• Able to stand for long periods of time during operation hours

Working hours

• 6 days /wk
• 10:30am to 10:30pm
• Split shift: 2:30pm to 5pm Rest hours
• Meal & uniform provided

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 of supplies in the restaurant for smooth operation

• Safe keeping of company properties

• Assist in sending daily sales report

• 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

The Construction Supervisor is responsible for the day-to-day management of construction projects, ensuring that they are completed on time, within budget, and to the highest quality standards. The ideal candidate will have a strong understanding of construction principles and practices, as well as excellent leadership and communication skills.

Responsibilities:

· Oversee the construction of projects from start to finish, ensuring that they are completed on time, within budget, and to the highest quality standards.

· Manage and supervise a team of construction workers, ensuring that they are safe and productive.

· Inspect construction sites regularly to ensure that they are safe, and that work is being completed to code.

· Communicate with clients, architects, engineers, and other stakeholders to ensure that their needs are met.

· Prepare and submit reports on the status of projects.

· Administer contracts and manage budgets.

· Stay up to date on the latest construction technologies and practices.

Qualifications:

· 5+ years of experience in construction supervision.

· Strong understanding of construction principles and practices.

· Excellent leadership and communication skills.

· Ability to work independently and as part of a team.

· Strong attention to detail and safety awareness.

Job Descriptions

1. Teppanyaki Preparation and Cooking:

• Prepare and cook Teppanyaki dishes in front of guests, ensuring a memorable dining experience.
• Maintain the cleanliness and functionality of the Teppanyaki grill.
• Ensure all ingredients are fresh and of the highest quality.

2. Sushi Preparation and making:

• Prepare a variety of sushi rolls, sashimi, and other sushi-related dishes.
• Ensure the freshness of fish and other ingredients.
• Maintain a clean and organized sushi station.

3. Kitchen Operations:

• Assist with the preparation of ingredients, ensuring they are stored and handled correctly.
• Maintain cleanliness and hygiene standards in the kitchen at all times.
• Work closely with other kitchen staff to ensure timely and efficient service.

4. Customer Service:

• Engage with customers in a friendly and professional manner, especially when performing Teppanyaki cooking.
• Address any customer concerns or feedback promptly and professionally.

5. Team Collaboration:

• Work closely with the front-of-house team to ensure seamless service.
• Participate in team meetings and training sessions.

Job Requirements

• Proven experience in a Teppanyaki and/or Sushi restaurant.
• Knowledge of traditional Japanese cooking techniques.
• Ability to work in a fast-paced environment.
• Strong interpersonal and communication skills.
• Commitment to health and safety standards.

Benefits

• Staff meal provided
• Retention Bonus* $500
• Annual Year End Performance Bonus
• Annual Increment / Promotion
• Monthly Sales Incentive*
• Monthly Staff Voucher
• Birthday Voucher
• Staff Referral Incentive up to $700
• *Other benefits: Annual leave, Medical, Dental, Insurances & etc.

Working hours

• 5 days a week, 44 hours a week

Job Descriptions

• Introduces guests to the menu items and specials
• Takes table orders and send to kitchen for fulfilling.
• Anticipate guests needs to accommodate them and provide an exceptional guest experience.
• Ensure that restaurant spaces are always clean and tidy, well decorated and serene atmosphere is maintained.
• Ensure optimal distribution of tables
• Need to be dedicated team player, flexible and willing to help others at busy times as and when required.
• Cashiering and settlement for POS.
• Other duties as required.

Job Requirements

• No experience is ok

Benefits

• Medical

Working hours

• 50hrs per week including OT