1. Hospitality Leadership
2. Managing Financial Budgets & Monitoring Costs
3. Maintaining Financial Records & Reports
4. Hiring & Training Staff
5. Rostering Staff
6. Handling Employee Issues & Conflicts
7. Ensuring Customer Satisfaction & Building Customer Relationships
8. Planning Menus, Pricing & Maintaining Food Quality
9. Managing Inventory & Ordering Supplies
10. Maintaining Environmental, Food Safety & Sanitation Practice

1. Hospitality Leadership

The role of a restaurant manager is to lead the restaurant. They drive company culture and customer satisfaction by managing every aspect of a restaurant to ensure it runs smoothly and makes a profit.

This requires both hard and soft skills to effectively juggle priorities, motivate staff, be creative in increasing revenue and stay ahead of the competition. It also requires financial, marketing, supply chain and employee management skills. To level up, restaurant managers must also optimise policies and procedures because lower outgoing costs and speed are both key to a restaurant's success.

2. Managing Financial Budgets & Monitoring Costs

Restaurant managers require commercial awareness and acute financial management skills. They work closely with the restaurant owner (or in some cases are the owner) to forecast the financial budget, set periodic sales targets and manage the profit and loss statement (P&L). While also controlling operational costs, approving timesheets, sending invoices and ensuring there is enough cash flow for the payroll process to pay employees and suppliers.

They may also need to balance the income after every shift or delegate cash management to another employee.

3. Maintaining Financial Records & Reports

Making money is vital to hospitality management and running a restaurant business. Part of the duties and responsibilities of a restaurant manager is to report on business performance, identifying areas for improvement and opportunities for growth for the restaurant, including maintaining relevant financial records for business and tax needs.

Pulling data from restaurant management software can help pinpoint ways to streamline operations and costs. With ResDiary, restaurants can easily gain complete visibility into their business, compare booking history, identify patterns and predict future trends to help make evidence-based decisions.

4. Hiring & Training Staff

The responsibilities of a restaurant manager are to employ and educate all staff for optimal restaurant operations, including:

• Front Of House (FOH) - host, maitre d'/head waiter, waiters/servers, sommelier, bar staff, runner, busser
• Back of House (BOH) - head chef, executive chef, sous chef, kitchen manager, dishwasher
• Restaurant Operations staff - assistant restaurant manager, cleaning team

The restaurant manager will set the expectations, hire and onboard new employees, outline responsibilities, provide training, support and supervise staff to ensure they’re working in line with the restaurant’s values and policies. This includes conducting periodic reviews to evaluate staff and promote employees for great work.

5. Rostering Staff

A restaurant has many moving parts, and effective staff scheduling is crucial to the success of the restaurant’s operations. The restaurant manager must balance between ensuring the restaurant is probably staffed to meet customer demand while maintaining reasonable labour costs that maximise profitability. Efficiently scheduling rosters or shifts means managing employees and aligning with their availability, assigning roles that play to their strengths and experience, while being adaptable to the businesses changing needs and staff leave. High organisational skills, knowledge of all jobs within the restaurant and flexibility to switch between these roles during peak times or breaks are needed.

6. Handling Employee Issues & Conflicts

Restaurant manager responsibilities extend to handling team conflicts between staff and any disputes they may also have with customers. They will need to mediate between the two parties to create the best restaurant experience for all. This means that meeting customer expectations is as important as maintaining a strong workforce, retaining staff and ensuring a healthy work environment.

7. Ensuring Customer Satisfaction & Building Customer Relationships

A good restaurant manager brings a high level of communication skills, problem-solving skills and excellent customer service skills to the table to ensure the ultimate in guest satisfaction. Memorable and pleasant dining experiences extend across all contact points.

From the ease of booking, all the way to responding to guest feedback and customer complaints in person and online. A restaurant manager must then have a cool head under pressure, be adaptable, listen and provide suitable solutions.

Building and establishing positive relationships helps with customer retention, customer recommendations and brand awareness. Their direct feedback can also inform future decisions on improving the overall dining experience.

8. Planning Menus, Pricing & Maintaining Food Quality

The restaurant industry drives food innovation through culinary experimentation and experiences. As the restaurant manager maintains the operations of the business, they set the direction, financial and supply limitations for the restaurant menu. Designed in collaboration with the head chef, the restaurant manager will research and plan food and beverage menus.

They will develop a menu pricing strategy to optimise supply costs and adjust as required to maximise profit. Whilst also meeting the needs and monitory standards of supply, food quality and presentation.

9. Managing Inventory & Ordering Supplies

Supply chain and inventory management is an important role of a restaurant manager or part of a kitchen manager’s responsibilities in larger restaurants. Basically, this means that the kitchen and restaurant are stocked with everything that both staff and diners need to do their job or enjoy their dining experience. Including ordering and managing required stock levels of food ingredients, condiments, cookware, tableware and staff uniforms. This also involves relationship building with suppliers and implementing monitoring systems to keep track of low stock, loss or theft.

Meeting health and safety regulations are an important part of operating a restaurant and is part of the restaurant manager’s duties and responsibilities.

They ensure that the overall safety of the restaurant environment, equipment, facilities, government licencing, valid hospitality certifications, sanitation compliance and food safety standards are maintained for both staff and customers. This extends to implementing safety policies and procedures, including overseeing any necessary repairs and renovations.

The main skills you need to be a restaurant manager are leadership, organisational, customer service and problem-solving skills. Hospitality/Food & Beverage (F&B) industry knowledge and proven work experience are usually required. A degree in Business Administration or accreditation in business or hospitality management is a plus.

Restaurant managers work in both large and small local restaurant businesses, restaurant chains, hotels and resorts. Their roles and responsibilities will differ based on the size of the restaurant, the number of employed staff and the customer base.

Discover how your team can work more happily and efficiently with help from the right technology, like ResDiary's restaurant booking system. We've created a great guide to help you optimise operations in your restaurant.

Daily Operations
• Ensure close monitoring of the usage of cleaning supplies and the right chemical for the respective dishwashing machines.
• Supervise and train stewards on tasks and daily routines.
• Ensure cleaning processes, workplace environment and that of our staffs comply and meet quality guidelines and standards
• Conduct any necessary investigations and respond to the corresponding corrective measures to prevent a reoccurrence upon feedback from the customer.

• Involved in all operations set up and training
• Plan and coordinate the workflow on the production lines to achieve production targets according to the committed deliveries and quality standards

Requirements
• Candidates with no experience are welcome to apply
• High level of flexibility and adaptability and willingness to learn

• Able to work in a team and independently in a fast-paced environment

• Able to work on weekend

We are looking for a service technician responsible for installing, maintaining, and repairing equipment.

Job Description

• Maintenance and service of cleaning machines & robots
• Repair of machines
• Submission of monthly report
• Liaise with equipment suppliers
• Any ad-hoc assignment

Job Requirement

• Ability to work independently or as part of a team
• Previous experience as a service technician or in a related field
• Hands-on experience in installation, maintenance, and repair of equipment or systems
• Good organizational and time management skills to handle multiple tasks
• Adherence to workplace safety standards and protocols

Other Requirements

• Working Hours: 800am to 530pm (Mon-Fri, alternate Saturday)
• Working Location: East

Our client is a global MNC in real estate and investment management. Due to business needs, they are now recruiting a Property Officer be part of their Facilities Team for ongoing transformation projects.

Duties of Property Officer:

• Assist in day-to-day property maintenance and operational support.
• Oversee preventative maintenance and ensure timely completion of tasks.
• Monitor vendor performance to confirm services meet established KPIs.
• Organize and oversee minor repair and improvement work.
• Obtain quotations and coordinate with contractors for repair tasks.
• Maintain accurate records and standardized systems on-site.
• Be on-call to respond to emergencies and urgent breakdowns.
• Supervise major repair work and assist in annual electrical shutdown events.
• Conduct inspections for building and equipment upkeep.

Requirements:

• Nitec / Diploma in related field
• Relevant experience with Facilities Management / Commercial Building settings

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/cv.

We regret that only shortlisted candidate will be notified

• Email Address: [email protected]
• EA License No: 19C9682
• EA Personnel No: R2199158
• EA Personnel Name: Soo Wei De

Responsibilities

• Provide quality Management and Administrative support
• Oversee an efficient and effective day to day operations of the branch or outlet
• Coach and develop colleagues to ensure standards are being maintained
• Assist in the development strategy plans
• Assist Managers complete daily tasks (implementing new policies)
• Understand each department's daily processes and goals
• Participate in company's strategic planning
• Assist Manager in evaluating performance (writing reports and data)
• Monitor and manage customer complaints, ensure satisfaction and administer efficient follow up for same to receive feedback
• Implement and Improve customers retention measures
• Attract customers by answering product and service questions
• Ensuring a clean and safe working environment

Qualifications & Requirements

• Bachelor’s Degree in any field
• Strong verbal and written communication skills
• Customer-Oriented or Passionate about serving customers
• Knowledge or experience in management or relevant similar field is a plus

Are you ready to lead and innovate in the world of cash network management? At JPMorgan Chase, we offer you the opportunity to drive strategic growth and regulatory excellence. As a Vice President, you'll manage critical relationships, influence key stakeholders, and shape the future of our network. Join us to enhance your skills, lead impactful projects, and be part of a team that values excellence and innovation.

As a Network Manager - Vice President within our Cash Network Management team, you will be accountable for managing agent bank relationships and ensuring compliance with legal and regulatory requirements. You will collaborate with cross-functional teams to align our network capabilities with business strategies. This high-visibility role offers you the opportunity to influence senior leadership, drive market advocacy, and contribute to a culture of excellence.

Job responsibilities:

• Manage agent cash bank relationships and ensure compliance with legal and regulatory requirements in selected markets

• Develop a deep understanding of cash payment systems, products, and operational processes related to Cash Management and Treasury

• Complete due diligence and assessment reports for assigned markets and agent banks within deadlines

• Identify and mitigate risks impacting J.P. Morgan’s businesses and stakeholders by collaborating with cross-functional partners

• Maintain strong relationships with business lines and partners, articulating key strategies and requirements

• Analyze provider and network capabilities, providing recommendations to business partners and stakeholders

• Provide thought leadership on market and regulatory changes, assessing impacts on businesses and clients

• Drive advocacy and deliver agent bank changes based on due diligence, business, and client needs

• Communicate market information swiftly and respond to market-specific inquiries and escalations

• Achieve and negotiate fee reductions through pricing strategies and data analysis

• Support audit requirements, participate in new business initiatives, and manage crisis events in covered markets

Required qualifications, capabilities, and skills:

• At least Bachelor’s Degree in Finance, Business, or related disciplines

• At least 10 years of experience in financial services industry

• Have expertise in the payments industry, including products, systems, and regulatory environment

• Demonstrate strong experience in Third Party Oversight, risk, control, and regulatory management

• Exhibit strong relationship management, influencing, and negotiation skills

• Possess strong communication, interpersonal, and project management skills

• Show ability to make sound judgments under pressure and connect various insights

• Identify and negotiate innovative solutions to challenges and issues

• Be self-motivated and capable of working across global teams and developing partnerships within J.P. Morgan

• Pay attention to detail while developing a strategic approach

• Display strong analytical skills for risk assessment and be a team player in a dynamic environment

Preferred qualifications, capabilities, and skills:

• Previous experience working with agent banks, Financial Market Infrastructures (FMIs) or non-bank financial institutions preferred

• Previous Network Management experience will be a plus

To apply for this position, please use the following URL:

https://ars2.equest.com/?response_id=ac8b7e332c18eb76f9ccb0783e801a53

Job Description & Requirements

Your duties include, but are not limited to the following:

• Collating and administering jobs manifests from Clients.
• Planning, sorting and goods assignment.
• Optimise resources and cost according to management guideline.
• Liaising with and scheduling delivery personnel for jobs assignments.
• Supervising and working with sorting team
• Assisting the team in troubleshooting collection/delivery issues which may arise.
• Assist in the work scheduling/rostering of delivery personnel, including management of daily working shifts patterns and overtime.
• Assist in the oversight and management of the warehouse operations and its inventory
• Manage vehicle fleet (oversee maintenance, repair and admin)
• Ensuring that all the documentation and records for the goods are in order.
• Assist in or supporting the recruitment/training process of delivery personnel if required
• Ensuring delivery personnel adhere to all required SOPs, rules, and regulations.
• Assisting in Client/Customer engagement if necessary.
• Assist in performing deliveries if required on occasions of shortage in delivery personnel.
• Any other operational and administrative scope of works which may arise.

Requirments:

• Basic computer skills.
• Microsoft Excel and Word.
• Class 2 or 3 Driving Licence.
• Able to think clearly and handle pressure.
• Familiar with Singapore roads.
• Able to perform shift work; 12 noon to 9 pm or 7:30 am to 5 pm. 5/5.5 day week.
• Relevant experience in a similar capacity preferred although not compulsory.

Workplace is at Keppel area bear CBD.

Good career progression as the company is on track for escalated growth.

1. Receive training and perform duties in various sections of company’s operations such as Service Department, Kitchen Department, Supporting Function Department etc;

2. Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position;

3. Learn from experienced employees to acquire information about methods, procedures, and standards required to perform and excel in your training;

4. Progressively master the skills to run restaurant operations.

5. Acknowledge and achieve performance goals and objectives defined by management.

6. Consistently monitor individual performance and progression with your superior and management.

7. Upon completion of all basic training, set new goals and objectives with the management for your progression in the company.

8. Provide support as needed in various departments;

9. Perform ad-hoc duties as assigned by your superior.

Responsibilities:

• Welcome residents and guests upon arrival and departure with a warm and courteous greeting.
• Open doors and assist residents and guests with entering and exiting building.
• Assisting Residents and guests with unloading and loading of luggages, groceries.
• Assisting residents and guests with transportation arrangements, including hailing taxis or coordinating private hire vehicles.
• Handle residents and guests inquiries and requests promptly and professionally.
• Maintain cleanliness of the Lobby
• Collaborate with other building staffs to ensure seamless resident and guest experience
• Any other ad hoc tasks as assigned by front of house managers.

Requirement:

• Minimum Secondary education
• At Least 1 year experience in doorman or bell desk operations
• Ability to exude a welcoming demeanor
• Must be in good physical condition as job requires lifting and moving of heavy/bulky items
• Strong communication and interpersonal skills
• Able to maintain a high level of composure in a busy environment

Additional:

• AM Shift: 8am to 4pm
• PM Shift: 3pm to 11pm
• Location: Novena MRT

EA Personnel Name: Jackie Ng
EA Personnel No: R22109024
EA License No: 95C5411

We are seeking a reliable and organized Storeman to manage inventory, handle goods receipt and dispatch, and maintain the smooth operation of our storage facilities. The ideal candidate will have excellent attention to detail, strong organizational skills, and a commitment to maintaining accurate records.

Job Description

• Prepare, count and distribute stocks to various designated locations within the workplace
• Receive, inspect, and store stocks in good order
• Ensure the stocks are stored in compliance with safety standards, and industry best practices
• Maintain accurate inventory records, tracking stock levels and replenishes supplies, as required
• Monitor stock level and update quantities daily via system
• Moving heavy pallets and gooods using a forklift
• Dilution of chemical daily
• Maintain clean, organised, and safe storage areas
• Work closely with procurement to ensure timely availability of materials
• Any ad-hoc assignment

Job Requirement

• Minimum at least 3 years if relevant experience
• Ability to work independently or as part of a team
• Previous experience as a service technician or in a related field
• Hands-on experience in installation, maintenance, and repair of equipment or systems
• Good organizational and time management skills to handle multiple tasks
• Adherence to workplace safety standards and protocols

Other Requirements

• Working Hours: 730am to 500pm (Mon-Fri, alternate Saturday)
• Work Location: East

Assists in leading the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service, and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, focuses on growing revenues and maximizes the financial performance of the department. Delivers products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment.

CORE WORK ACTIVITIES

Developing and Executing Food and Beverage Strategy and Goals

• Works with direct reports to develop and implement promotions, food and wine pairings, menu items and presentations.
• Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.
• Ensures integration of departmental goals in game plans.

Leading Food and Beverage Teams

• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).
• Works with direct reports to review business in house and potential business in surrounding area and troubleshoot potential challenges/conflicts.
• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings and staff meetings).
• Reviews staffing levels to ensure that guest service and operational needs are met.
• Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.
• Provides feedback to employees based on observation of service behaviors.
• Utilizes employee feedback and an “open door” policy to identify and address employee problems or concerns in a timely manner.
• Communicates critical information gained from pre- and post-convention meetings to areas of responsibility.
• Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
• Order and purchase equipment and supplies.

Maximizing Food and Beverage Revenue

• Reviews financial reports and statements to determine how Food and Beverage is performing against budget.
• Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
• Encourages calculated risk-taking to generate incremental revenue and deliver Savvy Service.

Ensuring Exceptional Customer Service

• Creates an atmosphere in all food and beverage areas that meets or exceeds guest expectations.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
• Strives to improve service performance.

Managing and Conducting Human Resource Activities

• Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
• Conducts annual performance appraisals with direct reports according to Standard Operating Procedures.
• Communicates and executes departmental and property emergency procedures.
• Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.
• Ensures new hires participate in the department’s orientation program and receive the appropriate new hire training to successfully perform their job.
• Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
• Establishes guidelines so employees understand expectations and parameters.
• Ensures employees receive on-going training to understand guest expectations.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Security Concierge (With Security License) - WSO

(Office Building at Raffles Place)

Responsibilities:

- Serve visitors by greeting, welcoming, directing, and addressing them appropriately.
- Answer, screen, and forward any incoming phone calls and provide basic information when needed.
- Maintain security by following procedures and controlling access (monitor logbook, issue visitor badges, etc).
- Data entry and perform other clerical receptionist duties.

Requirements:

- Project professional image (own a black blazer and skirt).
- Prefer similar experience in Office Tower, shopping centre information counter, Front Office in Hotel, etc
- Able to use Computer to carry out administrative duties
- Good customer service & Good communication skills.
- Ability to be resourceful and proactive in dealing with issues
- Ability to organise and multitask
- Good team player & can work well with different departments

• Working hours: 8 AM - 6 PM / 9.30 AM - 7.30 PM (Mon -Fri)

Walk-in Interview:

Address: 10 Anson Road, International Plaza, #26-09 Singapore (079903)

Time: 9am-5pm

Whatsapp: 9139 3211 (Amelia) or Email to [email protected]

or Apply Online:

E-application form (Https://Rss.armfort.com/direct...)

1. Receive training and perform duties in various sections of company’s operations such as Service Department, Kitchen Department, Supporting Function Department etc;

2. Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position;

3. Learn from experienced employees to acquire information about methods, procedures, and standards required to perform and excel in your training;

4. Progressively master the skills to run restaurant operations.

5. Acknowledge and achieve performance goals and objectives defined by management.

6. Consistently monitor individual performance and progression with your superior and management.

7. Upon completion of all basic training, set new goals and objectives with the management for your progression in the company.

8. Provide support as needed in various departments;

9. Perform ad-hoc duties as assigned by your superior.

Job Summary:

We are seeking an experienced Creative Director to drive design excellence across the company's digital platforms and marketing initiatives. This leadership role combines oversight of the UI/UX design team responsible for web and mobile app design, with the management of the graphic design team responsible for a wide range of visual assets, including event key visuals, logos, banners, posters, and more. Additionally, the role involves planning and executing exclusive client events aimed at high-net-worth individuals, as well as overseeing both internal and external company activities.

Key Responsibilities:

1. UI/UX Design Leadership:

• Lead and manage the UI design team, overseeing the design of web and mobile applications, ensuring that the company’s digital experiences are both user-friendly and aesthetically engaging.
• Contribute directly to product design by creating wireframes, prototypes, and high-fidelity UI designs that reflect the needs of users and align with business goals.
• Conduct user research, usability testing, and gather feedback to continuously refine and optimize user interfaces.
• Collaborate with product managers, developers, and other cross-functional teams to ensure designs are seamlessly integrated into products.
• Maintain consistency and quality across all digital products, ensuring a cohesive design language and visual identity.

2. Graphic Design Leadership:

• Lead the graphic design team, taking full responsibility for the company’s visual design initiatives, including but not limited to event key visuals (KVs), logos, banners, posters, brochures, and promotional materials.
• Ensure all graphic design work aligns with the company’s branding and overall creative direction.
• Collaborate with marketing and product teams to develop compelling visuals for online and offline campaigns, ensuring brand consistency across all touchpoints.
• Create and manage the company’s graphic design assets library, ensuring that all materials are easily accessible and up-to-date.

3. Event Planning & Execution (High-Net-Worth Client Activities):

• Lead the planning, design, an exclusive series of activities and events targeted at high-net-worth clients, designed to build and maintain strong relationships with key stakeholders.
• Coordinate internal and external events, ensuring that they are designed and executed flawlessly in line with the company’s objectives.
• Collaborate with the marketing and PR teams to ensure all events have strong visual elements, including event branding, invitations, and promotional materials.
• Manage logistics and oversee creative processes for all event materials, from digital invitations to venue design and event collateral.

4. Cross-Functional Collaboration & Leadership:

• Provide leadership, guidance, and mentorship to both the UI/UX and graphic design teams, fostering a collaborative, creative, and results-driven environment.
• Work closely with cross-functional teams (product, marketing, sales, etc.) to ensure design solutions meet business objectives and contribute to company success.
• Oversee project timelines, resource allocation, and design workflows, ensuring that deadlines and objectives are met efficiently.
• Stay up-to-date with the latest design trends, tools, and technologies, ensuring the team maintains a cutting-edge design approach.

Requirements:

• Bachelor’s degree in Graphic Design, Interaction Design, Visual Communication Design, or a related field.
• 10+ years of experience in both UI/UX and graphic design, with at least 4 years in a leadership or team management role.
• Proven experience in designing for web and mobile applications, with a portfolio showcasing high-quality UI/UX and graphic design work.
• Expertise in design tools such as Adobe Creative Suite (Illustrator, Photoshop, XD), Sketch, Figma, and other industry-standard design tools.
• Strong understanding of user-centered design principles, usability, and accessibility standards.
• Experience in leading and mentoring design teams, with the ability to foster creativity and achieve business objectives.
• Exceptional attention to detail, with the ability to balance creativity with practicality.
• Strong project management skills, with the ability to manage multiple projects and teams simultaneously while meeting deadlines.

Preferred Qualifications:

• Experience designing and executing visual materials for high-net-worth client events or luxury brand initiatives.
• Knowledge of HTML/CSS or front-end development is a plus.
• Experience working in Agile development environments is an advantage.
• Strong communication skills with the ability to present and articulate design decisions to stakeholders at all levels.

JOB SUMMARY

Accountable for overall success of the daily pastry operations. Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all pastry areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all pastry food preparation areas.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in culinary, food and beverage, or related professional area; or
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years of experience as Executive Pastry Chef / Pastry Chef in the hotel industry.

CORE WORK ACTIVITIES

Leading the Discipline Teams

• Supervises and manages employees; understands employee positions well enough to perform duties in employees' absence.
• Supervises and coordinates activities of cooks and workers engaged in pastry preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensures and maintains the productivity level of employees.
• Supervises pastry preparation shift operations.
• Communicates performance expectations in accordance with job descriptions for each position.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Ensures that regular on-going communication occurs with employees to create awareness of business objectives and communicate expectations, recognize performance and produce desired results.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Represents the property in media events as needed.
• Facilitates pastry classes for customers and the community.

Ensuring Culinary Standards and Responsibilities are Met

• Develops, designs, or creates new ideas and items for pastry kitchen.
• Follows proper handling and right temperature of all food products.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Ensures employees maintain required food handling and sanitation certifications.
• Ensures compliance with all applicable laws and regulations regulations.
• Assists the Executive Chef with menu development associated with pastry.
• Operates and maintains all department equipment and reports malfunctions.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Assists in determining how food should be presented and creates decorative food displays.

Ensuring Exceptional Customer Service

• Monitors and provides service behaviors that are above and beyond for customer satisfaction.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Supports service by communicating and assisting employees to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Responds to and handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Maintaining Culinary Goals

• Sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc.
• Provides specific guidance to prioritize, organize, and accomplish daily pastry operations work.
• Supports procedures for food and beverage portion and waste controls.
• Purchases appropriate supplies and manage inventories according to budget.
• Trains employees in safety procedures.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
• Ensures property policies are administered fairly and consistently.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Uses all available on the job training tools for employees.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Job Description

The role works strategically to align the workforce's capabilities with the organisation's goals while fostering a culture of growth and development.

Their primary role includes developing and implementing talent management strategies, policies, programs, and processes that drive organisational performance, employee engagement, and talent retention.

This role will oversee talent identification, assessments, succession planning, development, and talent management. The ideal candidate will have a strong background in HCM, experience in talent management, and a passion for fostering a high-performance culture.

Talent Strategy and Planning

Develop and execute talent management strategies aligned with the organisation’s strategic goals;
Partner with HCM leadership and business unit leaders to identify current and future talent needs, including the development of succession plans;
Drive initiatives to identify, develop and retain high-potential employees.
Coordinate with relevant government agencies to drive talent agenda in DP to fulfil obligations;

Talent Development and Training

Design and oversee talent development programs, including leadership development, skills training, and career pathing;
Collaborate with DP Academy (in-house learning) to ensure programs meet evolving business needs and promote continuous learning;
Develop frameworks for talent coaching, mentoring, and career growth opportunities.

Talent Management

Partner with senior management to identify and develop special assignments for talent development purposes;
Work closely with relevant Directors to monitor the progress of the talents;
Collaborate with various teams and track the progress of individual talent to ensure talents are developed according to the agreed plans and timelines.

Succession Planning

Identify and develop a succession planning framework;
Lead succession planning processes to identify and develop future leaders and critical talent within DP;
Work with senior management to create strategies for knowledge transfer and continuity planning;
Regularly assess talent pipelines and implement development plans for high-potential employees.

Employee Engagement and Retention

Develop and implement employee engagement initiatives that drive job satisfaction and retention;
Conduct regular assessments of employee engagement and design programs to enhance workplace culture and reduce attrition;
Collaborate with other HCM team members to address employee feedback and foster a positive employee experience.

Talent Analytics and Reporting

Utilise talent management metrics to analyse workforce data, assess trends, and make data-driven decisions;
Create reports and dashboards to communicate key performance indicators (KPIs) related to talent identification, development and retention;
Regularly evaluate the effectiveness of talent programs and adapt to optimise outcomes;
Develop and update policies related to talent management, ensuring alignment with organisation’s values and legal compliance.

Job Requirements

• Bachelor’s degree in Human Resources, Business Administration, Organizational Development, Psychology, or a related field;
• A minimum of 5 years’ experience in talent management or leadership development. Candidates with people management experience will have an advantage;
• Demonstrated ability to develop and manage talent strategies aligned with business objectives;
• Demonstrated ability to drive talent agenda in mid to large sized enterprise;
• Strong interpersonal and leadership skills, including senior stakeholders’ management, and with experience coaching managers, talent, and employees;
• Proven experience with ERP HCM systems (eg. Workday, SAP or Oracle)
• Proficiency with HRIS and analytics tools;
• Excellent communication, influencing, analytical, problem-solving, and project management skills;
• Experience in change management and organisational development;
• Ability to thrive in ambiguity, fast-paced and evolving environments.

JOB SUMMARY

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

CORE WORK ACTIVITIES

Assisting in Leading Kitchen Operations for Property

• Provides direction for all day-to-day operations.
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
• Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Ensures employees are treated fairly and equitably.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Administers the performance appraisal process for direct report managers.
• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.

Our clients deals with animal fats and products

Job Descriptions

-Handling customers delivery and taking orders from company.

-In charge of delivery of goods islandwide

-Assign and plan schedule for worker

-Assist to pick and pack , up to 20kg

-Help to load and unload materials to the truck.

-Assist delivery of the materials to customers

-Ad hoc duties assigned

Jobs Requirements

-Min Secondary school leaver

-Able to read and write

-Good in interpersonal skills

-Must be able to commit to work weekend

-Shift work required

-Able to carry at least 20-30kg

-Able to handle strong smell from products

Job Description

• Industry/ Organization Type: Building & Construction
• Position Title: Site Manager
• Working Location: Pioneer
• Working Hours: 5.5 working days (Mon to Fri 8 AM – 5 PM, Sat half day)
• Salary Package: Basic Salary up to $6,500 + AWS + Variable Bonus + Transport Allowance
• Duration: Permanent

Key Responsibilities

• Lead and supervise the construction site team, managing daily operations, and ensuring that the project is progressing according to the planned schedule, quality standards, and budget
• Coordinate with project managers, engineers, and subcontractors to ensure that all necessary materials, equipment, and manpower are available for uninterrupted progress
• Ensure that all site activities comply with health and safety regulations
• Monitor construction activities to ensure they comply with design specifications, contract terms, and relevant regulations
• Manage site-related costs, ensuring the project stays within the approved budget
• Conduct regular safety audits, and risk assessments, and enforce safety protocols to prevent accidents and incidents on-site
• Any other ad-hoc duties as assigned

APPLY NOW!!!

• Minimum Diploma in Civil Engineering or related qualification
• Has experience with the Land Transport Authority (LTA), Strategic Planning Policy Group (SPPG), or Defence Science and Technology Agency (DSTA)
• Prior experience with road and airfield runway construction and resurfacing is required
• Proficient in MS Office
• A class 3 driving license is required

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Kindly indicate #69581 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it’s likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Job Description

• Industry/ Organization Type: Manufacturing/ Food Production
• Position Title: Factory Manager
• Working Location: Senoko
• Working Hours: 5.5 days (Mon – Fri, 8 am – 5 pm; Sat, 8 am – 12 pm)
• Salary Package: Basic Salary + Bonus
• Duration: Permanent Role

Key Responsibilities

• Manage the day-to-day operations of the factory, including production processes, warehouse, and logistics operations, ensuring efficiency, quality, and timely delivery of products.
• Develop and implement sales strategies to increase revenue for the company, leveraging industry contacts as appropriate.
• Responsible for coordination and control of production processes to maintain yield.
• Develop and implement safety protocols and standards to ensure a safe working environment for all employees.
• Manage the budget for the factory, including the cost of materials, labour, and overhead expenses.
• Train, supervise and manage the factory staff to ensure that all employees are performing their duties effectively and efficiently.
• Keep up to date with industry trends and developments to ensure that the company remains competitive.
• Address areas of non-compliance as and when appropriate in a professional manner.

APPLY NOW!!!

• At least 5 years of relevant experience in managing Central Kitchen operations.
• Strong background in overseeing large-scale food production.
• Familiar with the Workplace Safety and Health (WSH) Act.
• Familiar with factory automation and manufacturing technology.
• Working knowledge of MS Office is necessary.
• Bilingual in English and Mandarin to liaise with Mandarin-speaking counterparts.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #69761 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Adelin Chong | EA Reg No.: R1875641

Assist the Salon Manager on the day to day running of the salon, including training, sales, consulting, ordering of stock, calculating of days taking and other assigned roles. Minimum of 3 years working experience as hairstylisy, with supervisory experience preferred. Basic knowledge of English is necessary and a second language is advantageous.

1. To assist Operation Director on his daily task and to distribute his instruction to the relevant department.

2. To control entire movement of all the workers.

3. To check and ensure all suppliers' PO before sending out.

4. Get quotation from supplier -invitation to quote

5. To check and source supplier for needed material.

6. To assign purchaser to prepare submission document for expl. Workers list & RA.

7. To assign site show round & tendering to Project Manager.

8. To assign draftsman to do new poject shop drawing & relevant calculation.

9. T prepare quotation with bill of quantity (BQ) for various project eg: meter installation project, customer

requirement & defect work quotation

10. To prepare & submit certificate of completion form (ob handover form)

11. Assist sales manager on the submission, design, proposed material for his project

12. To check and double confirm on the daily work schedule after assigned by the subordinate

13. To attend call from customer requirement to prepare quotation & pass to account to submit

14. To attend enquires of our product & pricing

15. To handle calls from customer in regards of the defect work and assign accordingly

16. To prepare defect work after completion send photos of site installation if required customers

17. To assign email correspondence of all project defect work

18. To oversee all the transport, arrangement of the transport and arrange for the monthly servicing

19. To assign transport for all project, defect work & unwanted material collection

20. To submit the workers list, risk assessment, relevant documents, shop drawing, as-built drawing, comments from

LEW drawing, submission of catalogue & sample, collection of sample light

23. To coordinate all project's issue, submission documents, e-mail correspondence, requirement (eg: request for AutoCAD drawing, approval material list) Additional work cost prepare work schedule

24. To prepare master manpower planning schedule on 3 month in weekly basis for review the work progress &

manpower status result to up-growth planning

25. Monthly meeting with site supervisor for sit issue and progress and nos of active days or month in service

26. To ensure store is preparing the in & out materials form and update accordingly when needed

Our client is a very well-established MNC.

In view of their expansion, they are now looking for a high calibre professional to join them as:

Human Resource Manager

Responsibilities:

• Lead a HR team in HR Management, HR Development and provide leadership to HR team
• Drive HR process improvements; identify and develop HR strategies and plans to support the company’s vision, strategy and culture.
• Oversee the manpower planning, talent management and succession planning function.
• Responsible for HR and Recruitment budget.
• Understands industry and business in order to provide strategic business partnership.
• Act as change agent. Provide subject matter expertise and education on effective change management.
• Ensure compliance with Group HR policy, Local labour law and industry HR standards

Requirements:

• Bachelor's degree in Business, HR Management or equivalent.
• Ability to travel as needed
• Excellent interpersonal & communication skills
• At Least 5 years HR experience

• Take charge of payroll processing and payroll management to ensure all mandatory legislative requirements are complied with.
• Handle Work Pass applications, renewals and other employment-related required applications.
• Generate various HR reports required for internal and external submissions.
• Provide support to HR Manager to run the day-to-day HR operations from recruitment to liaising with government agencies and statutory boards (e.g., MOM, IRAS, CPF, Law Society) on all sorts of HR-related matters.
• Any other matters/projects that the management may require assistance with from time to time.

Requirements:

• Diploma or Degree in Human Resources or Business Management or equivalent
• At least 8 years of payroll experiences in leading role
• Strong analytical, organizational and problem-solving skills
• Good team player with strong communication skills
• Good command of written and spoken English
• Good knowledge of statutory regulations and regulatory requirements
• Proficient in Microsoft Office applications particularly in Excel and Word

Please visit our website at www.drewnapier.com for more information.

Kindly email us your detailed resume in MS Word or PDF format only, stating full details of qualifications, experience, current and expected salaries.

(We thank all applicants for writing in. Only shortlisted candidates will be notified. All applications will be treated with the strictest confidence)

122

• Handle the regional procurement team in their day-to-day activities.
• Responsible for placing supplier agreements in consideration of sales and operations requirements.
• Create and expand relationships with existing and new suppliers and perform research on market development on suppliers.
• Manage all rate negotiations with the suppliers and explore other opportunities to make optimal use of the suppliers’ portfolio.

Requirements:

• Diploma in Logistics and Supply Chain Management or equivalent
• At least 5 years of procurement experience in container shipping (shipping/freight forwarding).
• Strong market knowledge in sea freights and transportation.
• Proven leadership skills with good negotiation and analytical skills.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R1326740