Responsibilities:

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

Requirements:

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

Whatsapp 91834574 for more information

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

job Description

• Assist and co-ordinate the restaurant manager in all aspects of the daily restaurant duties
• Oversee and manage all areas of the restaurant and assist the restaurant manager to make final decision matters of importance related to guest service.

· Managing and storing vendors’ contracts and invoices

• Controls costs by reviewing portion control and quantities of preparation, minimizing waste, ensuring high quality of preparation.
• Maintain safe, secure and healthy environment by establishing, following and enforcing sanitation standards and procedures, complying with legal regulations.
• Publicizes the restaurant by designing and placing advertisements, inviting food editors to review the restaurant, contacting local magazines with feature ideas, encouraging local businesses to hold social events at the restaurant.
• Plans menu by consulting with chefs, estimates food costs & profits, adjusts menu.
• Maintains ambiance by controlling lighting, background music, glassware, dinnerware, & utensil quality & placement, monitoringfood presentation & service.

· Managing and storing vendors’ contracts and invoices

· Research new wholesale food suppliers and negotiate prices

• Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and items.
• Ensure positive guest service in all areas, respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Investigate and resolve complaints concerning food quality and service.
• Develop employees by providing ongoing feedback, establishing performance, expectations by conducting performance reviews.

Job Requirements

Bachelor’s degree or equivalent in Hotel Management with 3 to 5 years of work experience.

• Prior experience in the North Indian and south Indian F&B industry preferred
• Advanced knowledge of the North Indian Cuisine
• Proven record in sales and business development management
• Excellent interpersonal, communication and presentation skills
• At least an intermediate level of IT skills (MS Word, Excel, Power Point)
• Must be able to work on weekends(Friday, Saturday & Sunday) and Public Holidays
• Previous experience in establishing and managing a team of business development executives
• Strong entrepreneurial and business acumen with the ability to get on with people at all levels and influence them
• Able to work under pressure and meet designated KPIs

Skills & Competencies

Business management, Communication, computational thinking, developing people, digital literacy, interpersonal skills, leadership, managing diversity problem solving, sense making, service orientation, teamwork

At RB Food Group, we believe that food is more than just sustenance — it’s an experience that brings people together. As a vibrant player in the food and beverage industry, our mission is to create exceptional culinary experiences that delight the senses and foster connections. With a team of passionate chefs and culinary experts, we craft dishes that celebrate flavor, creativity, and the joy of sharing meals with others.

With our extensive experience in the hospitality business, we are deeply committed to the people behind every dish and every experience. Our focus is on building a community of talented individuals who share our love for great food and exceptional service. Whether you're enjoying our curated menus or sipping on our crafted beverages, we aim to inspire moments of joy, connection, and culinary discovery with every bite and sip.

As the Restaurant Host, you will be the first point of contact for guests and plays a key role in providing an exceptional dining experience. Your responsibilities will include greeting and seating guests, managing reservations, and ensuring a welcoming and efficient atmosphere. The ideal candidate will have excellent communication skills, a positive attitude, and a passion for hospitality.

What will you do?

• Greet and welcome guests with a warm, friendly demeanor.
• Manage reservations and walk-in guest flow, ensuring smooth seating arrangements.
• Escort guests to their tables and provide them with menus.
• Maintain an organized, clean, and inviting front-of-house area.
• Answer to phone calls and emails to assist with inquiries, including reservations and wait times.
• Communicate guest needs and special requests to the restaurant staff.
• Ensure accuracy of menu and information to be communicated to the guests.
• Monitor and manage the waitlist, ensuring accurate wait times and a positive guest experience.
• Collaborate with servers, managers, and kitchen staff to ensure efficient service.
• Assist with other duties as needed to ensure the smooth operation of the restaurant.

Who we look for?

• Previous experience in a hospitality or customer service role preferred.
• Happy to go the extra mile to make someone's day.
• Positive attitude, with a passion for providing excellent customer service.
• Ability to remain calm and professional in a fast-paced environment.
• Takes initiative and ownership of your responsibility.
• Experience with reservation systems is a plus.

What will you get?

• 5-Days Work Week
• Staff Meals and Late Night Transport
• Medical and Healthcare benefits
• Opportunity to develop and grow with the brand
• Work Location - Central/South

We value your growth as much as ours. Join us in this journey and unlock a new milestone in your F&B career.

Successful applicants will be contacted for an in-person interview.

• Maintain cleanliness, upkeep, organization, and maintenance of the restaurant space
• Communicate standard operation procedures to staff to assure quality and consistency of service
• Know menu, menu prices, and composition of food and beverage menu items; be familiar with all daily specials with proper plating procedures and restaurant promotions

Good Knowledge of multi cuisine and good communication skills in particular for this position

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

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

. Must be able to work under stress and be adaptable

Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.

Turn or stir foods to ensure even cooking.

Season and cook food according to recipes or personal judgment and experience.

Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.

Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

Portion, arrange, and garnish food, and serve food to waiters or patrons.

Regulate temperature of ovens, broilers, grills, and roasters.

Substitute for or assist other cooks during emergencies or rush periods.

Bake, roast, broil, and steam meats, fish, vegetables, and other foods.

Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.

Estimate expected food consumption; then requisition or purchase supplies, or procure food from storage.

Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.

Coordinate and supervise work of kitchen staff.

Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.

Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.

Bake breads, rolls, cakes, and pastries.

Prepare relishes and hors d'oeuvres.

Keep records and accounts.

Plan and price menu items.

Job Description & Requirements

• Maintain cleanliness, upkeep, organization, and maintenance of the restaurant space
• Communicate standard operation procedures to staff to assure quality and consistency of service
• Know menu, menu prices, and composition of food and beverage menu items; be familiar with all daily specials with proper plating procedures and restaurant promotions

Good Knowledge of multi cuisine and good communication skills in particular for this position

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

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

. Must be able to work under stress and be adaptable

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

Qualifications

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

Skills

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

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

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

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

Qualifications

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

Skills

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

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

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

Job Description & Requirements

• Maintain cleanliness, upkeep, organization, and maintenance of the restaurant space
• Communicate standard operation procedures to staff to assure quality and consistency of service
• Know menu, menu prices, and composition of food and beverage menu items; be familiar with all daily specials with proper plating procedures and restaurant promotions

Good Knowledge of multi cuisine and good communication skills in particular for this position

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

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

. Must be able to work under stress and be adaptable

Responsibilities

• Manage 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
• Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations
• Preparing of reports
• Analyze and forecast sales figures to maximize profits

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

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

Supervision of staff: The Restaurant Supervisor supervises restaurant staff, including servers, hosts/hostesses, bartenders, and other support staff, and ensures that they perform their duties effectively and efficiently.

Customer service: The Restaurant Supervisor is responsible for ensuring that customers receive excellent service and that their dining experience meets or exceeds their expectations.

Sales and marketing: The Restaurant Supervisor may be involved in sales and marketing activities, including promoting the restaurant, developing marketing strategies, and developing and implementing promotional campaigns.

Ordering and inventory management: The Restaurant Supervisor may be responsible for ordering supplies, managing inventory, and ensuring that the restaurant has adequate supplies to meet demand.

Financial management: The Restaurant Supervisor may be responsible for managing the restaurant's financial operations, including cash handling, budgeting, and financial reporting.

Quality control: The Restaurant Supervisor is responsible for ensuring that the food served in the restaurant meets the highest quality standards and that all dishes are prepared according to recipes and customer preferences.

Health and safety: The Restaurant Supervisor ensures that the restaurant complies with health and safety regulations and that all staff adhere to hygiene and sanitation protocols.

Communication: The Restaurant Supervisor communicates regularly with restaurant staff, customers, and management, ensuring that everyone is on the same page and that any issues are resolved promptly.

Overall, the Restaurant Supervisor is responsible for overseeing all aspects of the restaurant's operations, ensuring that it delivers an excellent customer experience, and that it runs efficiently and profitably. The Restaurant Supervisor must have excellent leadership skills, be able to work in a fast-paced environment, and have strong communication and problem-solving abilities.

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

Responsibilities include:

-Assist in daily operations
-Ensure that the restaurant and kitchen 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 in restaurant

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

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

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

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

· Reporting to the manager or other senior managers as required.

· Liaising between the manager and other employees.

· Hiring and training new employees.

· Developing training materials and conducting training sessions and workshops.

· Establishing business knowledge and awareness of shared company goals.

· Monitoring both individual and team job performance metrics.

MOM LICENSE NO.:16C7994

EA REG. ID: R1983060

• Managing the workflow of their employees, creating team schedules and delegating tasks
• Assessing the work performance of their employees and identifying areas that need improvement
• Ensuring that business goals, deadlines and performance standards are met
• Training and onboarding new hires to make sure they understand their roles
• Setting goals for workers and making sure they comply with the company’s plans and vision
• Recommend new employees to the human resources team based on an assessment of their performance
• Reporting performance records and evaluations to HR and senior management

Job Description & Requirements

• Overall in charge of operations.
• Plan work schedule
• Provide immediate supervision, assign tasks, check works at frequent intervals, and maintain schedules
• Ensure employee follow safety, quality requirement, and all applicable company policies at all times
• Support overtime.
• Must have relevant experience.
• Other duties assigned by the manager or director

1. Team Management

Supervise and support baristas.

Schedule shifts and manage staff performance.

2. Customer Service

Ensure excellent customer experience.

Handle complaints and resolve issues promptly.

3. Operations

Oversee daily coffee shop operations.

Maintain cleanliness and organization.

4. Quality Control

Ensure coffee and food quality meet standards.

Train staff on proper preparation techniques.

5. Inventory Management

Monitor stock levels and reorder supplies.

Minimize waste and manage costs.

6. Reporting

Prepare daily sales reports.

Track performance metrics and suggest improvements.

EA License No. : 24C2389 (0 COMPROMISE RECRUITMENT PTE. LTD.)

EA Personnel Name : He Ya

EA Personnel No: R24124237

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

Oversee the daily operations of the outlet for efficient operations.

Oversee both front and back of house operations

Assist in training of new employees as well as the continuous training of existing staff

Provide exceptional customer service and lead staff to do the same

Respond to customer complaints quickly and resolve them effectively

Plan and assign daily workloads to team members.

Plan team members’ work schedules and compile timesheet

Report on management regarding sales results and productivity

Responsibilities include:

-Assist in daily operations
-Ensure that the restaurant and kitchen is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliceny.
-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 in restaurant

·Must be able to work night shift or split shift
.Must be able to work extra hours or weekend if needed