Duties & Responsibilities:

Operating forklift while ensuring safe handling of cargoes
Perform monthly stock taking to ensure accurate inventory
Correct picking and storage of cargoes from location
Capable of containment in case of minor cargo spillage
Safe handling of cargoes
Any other ad-hoc duties as assigned

Requirements:

• Candidate must possess a valid forklift license
• At least 2 Years of forklift driving experience in the related field is required for this position.
• Basic understanding on shipping & warehousing knowledge
• Good interpersonal skill & customer service oriented

Working arrangement:

Morning Shift:

Mon - Fri: 8:00am to 5;00pm

Sat: 8:00am - 12:00pm

Night Shift

Mon - Fri: 9:00pm to 6:00am

Sat: 9:00pm - 1:00am

You are invited to join one of the largest national risk advisory, insurance and reinsurance brokers in Singapore. Acclaim is the 1st Corporate Risk and Insurance Consulting Firm to be a winner since inauguration of Enterprise 50 (E50) Awards. The company services more than 2000 corporate customers ranging from SMEs to MNCs with reach extending to over 140 countries worldwide.

This role requires you to provide support to the Human Resources Manager in the areas of Talent Acquisition & Development, Compensation & Benefits and Employee Engagement, office administrative support.

You need to have at least 2 to 3 years of HR experience in a lean team and has a keen interest to progress in a HR & Admin career. Has an eye for details, meticulous and good organisation skills are imperative for this job.

If you have relevant experience and possess at least Diploma in Business or Human Resource, you are invited to send us your resume for further discussion.

• Creating long- and short-term plans, including setting targets for milestones and adhering to deadlines
• Delegating tasks on the project to employees best positioned to complete them
• Making effective decisions when presented with multiple options for how to progress with the project
• Serving as a point of contact for teams when multiple units are assigned to the same project to ensure team actions remain in synergy
• Communicating with executives or the board to keep the project aligned with their goals
• Performing quality control on the project throughout development to maintain the standards expected
• Adjusting schedules and targets on the project as needs or financing for the project change

We would like to welcome you to join us as Service Crew.

Full Time and Part Time position are available.

HR Business Partner

The HR Business Partner (HRBP) will act as a strategic partner to the business units, providing expert advice on HR matters and aligning HR practices with the organization's strategic objectives. This role involves working closely with senior leadership to drive performance, manage change, and enhance employee experience.

Key Responsibilities:

Strategic Partnership:

• Partner with business leaders to understand business goals and challenges, providing HR solutions that align with business strategies.
• Develop and implement HR strategies and initiatives that support the business objectives and drive organizational success.

Employee Relations:

• Act as a point of contact for employees on HR-related issues, addressing concerns and resolving conflicts.
• Promote a positive work environment and foster employee engagement through various initiatives.

Change Management:

• Support organizational change initiatives by providing guidance on change management practices and communication strategies.
• Ensure smooth transitions during restructuring or reorganization processes.

Learning and Development

• Identify training needs and collaborate with learning and development teams to deliver relevant programs.
• Facilitate leadership development and succession planning to build a strong talent pipeline.

Compliance and Policies:

• Ensure compliance with local employment laws and regulations.
• Develop and update HR policies and procedures to ensure they meet legal requirements and best practices.

Data and Analytics:

• Utilize HR metrics and data analytics to provide insights and recommendations for improving HR practices and business performance.
• Prepare and present reports on HR-related metrics to senior management.

Qualifications:

• Bachelor's degree in Human Resources, Business Administration, or related field. A Master's degree or HR certification (e.g., SHRM-SCP, CIPD) is a plus.
• Proven experience as an HR Business Partner or similar role, with a deep understanding of HR best practices and business acumen.
• Strong knowledge of Singaporean employment laws and regulations.
• Excellent communication, interpersonal, and problem-solving skills.
• Ability to build and maintain strong relationships with stakeholders at all levels.
• Proficient in HRIS systems and MS Office Suite.

JOB SUMMARY

Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.

CANDIDATE PROFILE

Education and Experience

• 4 - 5 years’ experience in the food and beverage, or related professional area and with leadership experience such as Assistant Restaurant Operations Manager or a current Restaurant Operations Manager, OR
• Degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 – 3 years’ experience in the food and beverage, culinary, or related professional area and with leadership experience such as Assistant Restaurant Operations Manager or a current Restaurant Operations Manager

CORE WORK ACTIVITIES

Managing Day-to-Day Operations

• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

Leading Food and Beverage Team

• 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.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Ensures and maintains the productivity level of employees.
• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
• Ensures compliance with all applicable laws and regulations.
• Ensures compliance with food handling and sanitation standards.
• Ensures staff understands local, state and Federal liquor laws.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Establishes guidelines so employees understand expectations and parameters.
• Monitors alcohol beverage service in compliance with local laws

Ensuring Exceptional Customer Service

• Provides services 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, ensures the quality, standards and meets 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.
• Empowers employees to provide excellent customer service.
• Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.
• Handles guest problems and complaints.
• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
• Ensures corrective action is taken to continuously improve service results.
• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
• Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).

Managing and Conducting Human Resource Activities

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
• Ensures employees are treated fairly and equitably. Strives to improve employee retention.
• Ensures employees receive on-going training to understand guest expectations.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Strives to improve service performance.
• Ensures recognition is taking place across areas of responsibility.

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.
• Assists servers and hosts on the floor during meal periods and high demand times.
• Recognizes good quality products and presentations.
• Supervises daily shift operations in absence of Assistant Restaurant Manager.
• Oversees the financial aspects of the department including purchasing and payment of invoices.

• Planning and designing employees benefit packages.
• Executing the employee's annual review procedures.
• Maintaining a detailed record of the company’s employees.
• Administering all the hiring processes of new employees.
• Analyzing and monitoring all the department's budgets.
• Supervising the day-to-day operations of the Human Resources department.
• Ensuring all the employees comply with the HR policies.
• Creating new HR policies and updating the existing ones.
• Overseeing the employee's termination process.
• Counseling employees as and when required.
• Conducting exit interviews to identify the reason for termination/resignation.
• Organizing events and conferences for the employees.
• Managing workplace safety issues and complaints.
• Maintaining and recording employee attendance.
• Adhering to all the company’s rules and regulations.

Assisting the chefs and other personnel to plan menus in line with the brand’s culinary direction. Work with chefs for efficient provisioning and purchasing of supplies.

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

• 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.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min Diploma or equivalent with relevant experience

• Strong communication, interpersonal, and management skills

• Able to work independently and in a team

• Able to communicate in English and 1 other language

• Excellent vision required for seating guests, expediting food, cleaning equipment, and reading floor plans, charts, and schedules.

• Self-discipline and self-motivated and enjoys interacting with people and serving customers.

• Pleasant, Polite manner, Energetic, cheerful, and hardworking. Possess enthusiasm for learning and keen to get feedback for improvement.

• Ability to engage in physical activities which require long hours of standing during the working shift.

• Require to work on a rotating shift basis which includes weekends and public holidays.

We are looking for a Test Management Lead for our SG IT team who will be responsible for ensuring the IT QA and test goals of assigned projects can be achieved on time.

The Test Management lead will be supporting our client on testing such as Integration Testing, System Testing, Functional Testing, Smoke Testing, Regression Testing, UAT testing, database testing and others.

Job description as per following:

• Work with Product team, Business consultants and development team to define acceptance criteria and the definition of done in relation to IT QA and test management

• Writing and executing manual test cases and checks and reporting back to the team

• Writing and executing automated test cases and checks and reporting back to the team as applicable

• Measuring and reporting test coverage across all the applicable coverage dimensions

• Ensuring proper use of the testing standards and tools, propose new solutions

• Reporting defects and working with the team to resolve them

• Working experience with Agile testing tools

• Working and managing 3rd party QA teams

Other requirement:

• QA/tester with ERP or legacy systems. 8 to 10 year experience, and have worked with few end to end QA cycles.

• Bachelor’s degree holder, preferably IT- based

• Business oriented, able to understand company’s business, or experienced with retail Supply Chain or Logistic.

• Experienced writing test cases for Manual testing

• Communication skills, able to communicate easily with the product team, testing team and development team

• Advanced Microsoft Office (especially Excel, Visio and Project) and other BPM Software skills

• Good organisation, interpersonal skills and communication skills

• Self-motivated, analytical-mind and excellent problem-solving skills

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area
• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience
• Manage and coordinate activities with people, products and equipment to maximize sales and profitResponsibilities

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team
• Check readiness of restaurant for service day and brief service crew on staffing roster for service day
• Manage customer flow and seating arrangement
• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary
• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary
• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues
• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task
• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards
• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant
• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions
• Provide training to encourage role rotation amongst service staff
• Train and monitor staff in the company SOPs (standard operating procedures)
• Ensure workplace safety practices

Mon - Thurs: 8:30 a.m. - 6 p.m

Fri: 8:30 a.m. - 5:30 p.m

This role overseeing and handle company's facilities maintenance

and administrative duties

1. Handles proactive and preventative maintenance works to the building facilities/ system/ equipment (Example: telephone system, goods hoist lifts system, passenger lifts system, car lift, dumbwaiter, ACMV system, fire protection system, sanitary & plumbing system etc.). To ensure that all systems are in good functioning condition. If any repair or replacement are required, source for quotations and coordinate with the various stakeholders for the work to be carried out.

2. Make frequent trips to the various facilities within the Group to carry out routine inspection.

3. Contact and coordinate with both internal and external stakeholders / vendors on all the service maintenance, repair works and scheduling matters.

4. After completion by external vendor, conduct visual inspection to ensure that the works are carried out properly and satisfactorily.

5. Conduct bi-weekly night inspection to ensure the functionality of all the building signage and building security lighting.

6. Administrative duties such as preparation, verification & processing of Purchase Requisition/ Purchase Order and Invoices etc.

7. Updating of maintenance schedule and incurred expenditure reports.

8. Prepare annual building maintenance expenditure and budgetary reports.

9. Renewal of factory license, signage advertisement license, electrical installation license, subletting application, etc., and submission of new applications to relevant authorities whenever necessary.

10. To ensure that there is adequate stock for all toiletries and groceries supplies and place order if the stock is running low.

11. Prepare proposal to the management for any proposed improvement/ repair/ replacement work.

12. Assist in any ad hoc A&A/ upgrading/ improvement projects. Coordinate with the project consultants/ contractors and monitoring the project progress.

13. Review of drawings, building plans to ensure that the design specification complies to the owner’s requirement as well as to the statutory code of practice/regulation.

14. Quality control of work done by contractor to ensure that all works carried out are in accordance with the approved drawings, work scopes and technical specifications.

15. Any other suitable duties that may be assigned by the Management from time to time

Provide guidance and day-to-day training to staff within assigned areaCarry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

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

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

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

Manage customer flow and seating arrangementOversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

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

Ensure documentation of all cash shortage and surplus in record book and to tally payment collectionRestaurant Management & Planning Act as point of escalation for service crew regarding service issues

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

Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner Quality Assurance & ControlEnforce restaurant quality, service, cleanliness and value standards

Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurantImplement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People ManagementConduct induction for new hires to provide them with the necessary skills and information to carry out roles and functionsProvide training to encourage role rotation amongst service staff

Train and monitor staff in the company SOPs (standard operating procedures)Ensure workplace safety practices

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants Responsibilities Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menuKitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern andkitchen storage capacity

• Oversee the setting up and cleaning of stations by staff• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

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

• Lead team by providing guidance, support and motivation

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

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Preparation

• Learn the operation process of the bakery department

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Job Description:

• Work closely with the Manager.
• Monitor outlet’s expenses, making sure that all costs are within the budget.
• Assist manager to plan staff duty schedule for service crew and ensure sufficient staff and monthly management reports
• Make every effort to let customers feel welcome with friendly and uncompromising service.
• Supervise operations in outlet and serve customers.
• Handle customer complaints, maintaining good customer relationships.
• Progressively master the skills to run restaurant operations.
• Receive training and perform duties in various sections of company’s operations.
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position;
• Solicit feedback from customers and staff, for areas of improvement and incorporate useful suggestions into operations.
• Perform ad-hoc duties as assigned by superior.

Requirement：

• Bachelor degree or above
• Able to work on split shifts, weekends, and public holidays
• Service oriented and passionate working in F&B industry
• Possess good communication and interpersonal skills
• PC literate, well-organized and self-motivated
• Bilingual in English and Mandarin to communicate with customers

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants

Responsibilities

• Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of

delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and

kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

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

• People Management

• Lead team by providing guidance, support and motivation

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

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Position Purpose

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Understand food cost models and how these impact the profitability of the restaurants Responsibilities Menu Execution and Delivery

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality ofdelivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern andkitchen storage capacity

• Oversee the setting up and cleaning of stations by staff• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiencyQuality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safetyPeople Management

• Lead team by providing guidance, support and motivation

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

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Job Description:

• Work closely with the Manager.
• Monitor outlet’s expenses, making sure that all costs are within the budget.
• Assist manager to plan staff duty schedule for service crew and ensure sufficient staff and monthly management reports
• Make every effort to let customers feel welcome with friendly and uncompromising service.
• Supervise operations in outlet and serve customers.
• Handle customer complaints, maintaining good customer relationships.
• Progressively master the skills to run restaurant operations.
• Receive training and perform duties in various sections of company’s operations.
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position;
• Solicit feedback from customers and staff, for areas of improvement and incorporate useful suggestions into operations.
• Perform ad-hoc duties as assigned by superior.

Requirement：

• Bachelor degree or above
• Able to work on split shifts, weekends, and public holidays
• Service oriented and passionate working in F&B industry
• Possess good communication and interpersonal skills
• PC literate, well-organized and self-motivated

Position Purpose

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

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

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

Responsibilities

• Restaurant Operations

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

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

• Manage customer flow and seating arrangement

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

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

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

• Restaurant Management & Planning

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

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

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

• Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

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

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

• People Management

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

• Provide training to encourage role rotation amongst service staff

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

• Ensure workplace safety practices

Job Description:

• Work closely with the Manager.
• Monitor outlet’s expenses, making sure that all costs are within the budget.
• Assist manager to plan staff duty schedule for service crew and ensure sufficient staff and monthly management reports
• Make every effort to let customers feel welcome with friendly and uncompromising service.
• Supervise operations in outlet and serve customers.
• Handle customer complaints, maintaining good customer relationships.
• Progressively master the skills to run restaurant operations.
• Receive training and perform duties in various sections of company’s operations.
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position;
• Solicit feedback from customers and staff, for areas of improvement and incorporate useful suggestions into operations.
• Perform ad-hoc duties as assigned by superior.

Requirement：

• Bachelor degree or above
• Able to work on split shifts, weekends, and public holidays
• Service oriented and passionate working in F&B industry
• Possess good communication and interpersonal skills
• PC literate, well-organized and self-motivated
• Bilingual in English and Mandarin to communicate with customers

Our client is a Science Industry. Due to their current expansion plan, they are looking for a Site Support Specialist (Inventory Management) to join their team, in hopes of developing the current high performing team. They are located in the West.

Job Responsibilities:

• Manage delivery of laboratory supplies (consumables, chemicals, reagents) from suppliers to customer stockrooms and points-of-use
• Perform goods receipt in ERP systems upon receiving supplies
• Monitor and adjust stock levels based on usage data, ensuring timely replenishment
• Conduct inventory checks to ensure products are within recommended levels and not expired
• Deliver supplies to customers' work areas reliably
• Provide site support for inventory management services as per customer requirements
• Maintain cleanliness and organization in stockroom and point-of-use areas

Requirements/Qualifications:

• ITE or Diploma in Science or related discipline
• Experience with ERP systems and logistics preferred
• Intermediate proficiency in Microsoft Office

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]

Recruitpedia Pte. Ltd.

EA License No. 19C9682

R24122162 | LAI CHAI LI

• Position title: Product Development and Management Executive
• Working location: Pasir Panjang Road
• Working Days: 5 days work
• Working hours : 9am - 6pm
• Salary Range: $3500 to $4200

Interested applicants can also send your resume to WA: +65 8827 8712 (Ms Lynne) and allow our Consultant to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

TAN LEE XIAN Reg No: R24123487

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Responsibilities:

• New product planning:

- Ideation: generate, develop, curate and prioritise ideas.

- Organise and define requirements based on market data and customer insights.

- Analyse industrial trends and do technology assessment.

- Evaluate scientific information to generate concepts for new product innovations; define product features.

- Define product competitive positioning and unique selling proposition (USP).

- Prepare and execute new product development (NPD) plan, ensuring processes occur within the

necessary timeframes to deliver a product to market.

- Align cross-functional Scrum team through Agile methodology.

• New product development (NPD):

- Source for contract manufacturers and liaise with engineers/ formulators to develop new product; be the main contact point with these suppliers for NPD/ formulation discussions.

- Review formulas and ingredient/ design statements for new product that is compliant with regulations.

- Conduct or work with contract manufacturer for efficacy assessment, literature review, product trial and testing.

- Work with contract manufacturers for safety assessment and stability study of products.

- Define critical attributes of final products, work with Quality team to finalise product master specifications and list of required lab tests.

- Work with Regulatory Affairs to finalise label text of products and with designer for packaging design.

- Technical resource for Regulatory Affairs, including providing technical document such as formula, raw material COA, efficacy, stability and safety information.

- Research market prices, create accurate product costing data and propose product pricing.

- Present new product for management’s review.

• New product introduction:

- Technical resource for Marketing, including providing technical brief or info sheet of product.

- Conduct product training as part of professional education to regional trainer/ marketing team and key leaders of salesforce.

• Post-launch product management:

- Reassess industry movement and re-evaluate competitor actions.

- Analyse product performance, profit and loss, and identify actions required.

- Manage incremental improvement for existing products.

- Liaise with contract manufacturers for necessary formula-related matters.

- React to necessary corrective and preventive actions (CAPA) raised by Quality.

• Contribute for and implement standard procedures (in compliance with industrial standards and QMS requirements) for any product development and management activities or as assigned.
• Perform other duties and projects as necessary to meet company goals.

Requirements:

• Degree in Nutrition, Food Science, Pharmaceutical Science or relevant.

• Preferably with some experience in product development/ management in the dietary supplement and health food industry.

• Product/ project management experience; planning & time management experience.

• Travelling is expected.

Technician

Location: Central (High-end residential)

Working 5 Days with alternate Saturday

Working Time: 9am to 5.30pm

Duties and Responsibilities

- Primary focus to oversee all electrical and lighting maintenance including proper installation and repair of all electrical and electronic wirings, appliances and equipment in the estate.

- Carry out planning and schedule work on electrical and building defects

- Carry out periodic routine inspections and tasks for the proper operations of the property

- Prepare reports, maintain records, and requisition supplies and parts

- Inspect and supervise work done by Term Contractor / External vendors

- Attend to complaints received through feedback from the management office

- Handle house call for Electrical services and seepages when required

- Plan and arrange inspection and acceptance for job completion

- Ensure all contractors works are being carried out according to specifications and compliances

Qualifications: NTC 2 or NTC 3 in Electrical, or equivalent certification

Experience: 1 - 2 years in estate or building maintenance

Skills: Hardworking, with the ability to manage the site independently and with minimal supervision

We are looking for a dedicated and skilled technician to join our team. If you meet these requirements and are ready to contribute to our maintenance team, please apply!

Responsibilities:

• Responsible for pre-contract and post-contract quantity surveying duties for MEP Works including preparation of cost estimates, procurement and tendering, tender evaluation, cashflow forecast, contract administration, variation, final account, etc.
• Manage the MEP Works taking off from drawings and pricing for cost estimates, tender documents, etc.
• Leading and coaching junior staff in delivery of services, including checking on the works done by junior staff
• Collaborate and develop good relationship with clients and stakeholders internally and externally
• Attend meetings and site inspections when required
• Comply with the Company’s QA requirements and best practice
• Establish client’s requirements and undertake feasibility studies
• Attend onsite and consultants’ meetings and liaise with clients, architects and associate consultants in the administration of projects
• Interpret engineering drawings and specifications to calculate project costs
• Prepare various contracts and nominated sub-contracts for tender and contract formalization
• Measure and take off quantities for architectural and structural work elements
• Administer pre and post contract and consultancy work
• Assess variation orders, prepare interim valuations, cost plans and budget studies
• Valuing completed work and arrange payments
• Provide advice on contractual claims

Requirements:

• Degree or Diploma in Building / Quantity Surveying, Mechanical Engineering, Electrical Engineering qualification
• 3 years experience within pre and post contract in consultancy environment would be of advantages
• Individuals of the highest caliber who are confident, driven and with excellent interpersonal skills
• Organized and able to handle stress

Working Hours: 5 Days Per Week (Inclusive of weekends n PH)

Location: Tampines One

Salary: $4000 - $5000

Job Descriptions

• Manage and oversees smooth daily operations of the restaurant. Ensure compliance with Standard of Operations
• Manage the restaurant’s budget and forecasts to meet or exceed management expectations. Helps implement strategies to continually improve revenue.
• Responsible for the profit & loss of the restaurant and implement appropriate cost control measures
• Achieve company objectives in sales, service, quality and appearance of the restaurant through training of employees whilst maintaining a positive and productive working environment
• Ensure safety, hygiene and cleanliness as required by NEA regulations and company policies. Maintain optimal level of sanitary procedures for all food handling, preparation and in compliance with the standards.
• Review/plan of work to achieve high labour productivity & maintaining efficient labour strength.
• Ensure customer’s needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure or feedback with tact and diplomacy.
• Respond to customer complaints in person at the time of the complaint. Provide positive and proactive interaction with clients.
• Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction.
• To effectively manage a team of kitchen & operations staffs, arrange duty roster, day-to-day operation, to ensure the delivery of both qualitative and quantitative results.
• Handle restaurant administration duties such as POS system, daily and monthly reports, stock taking, ordering with suppliers, attendance, etc.

Requirement

• At least 3-5 years of experience in managing a restaurant, preferably familiar with hotpot restaurant operations
• Strong knowledge in wine and sake
• Excellent interpersonal and communication skills
• Able to thrive in a fast-paced environment and work efficiently under pressure
• Comfortable with handling non-halal food/drinks.