Job Summary:

The Retail Food Outlets Operation Manager is responsible for overseeing the daily operations of multiple food retail outlets. This role includes ensuring exceptional customer service, managing staff, optimizing operational efficiency, and driving sales growth while adhering to company policies and health regulations. It is a 6 days work week, shift hours. Required to work weekends.

Key Responsibilities:

• Operational Management:Oversee daily operations of food outlets, ensuring high standards of quality and customer service.
  Develop and implement operational procedures to enhance efficiency and productivity.
  Monitor inventory levels and manage supply chain logistics to minimize waste and reduce costs.
  
• Staff Management:Recruit, train, and supervise staff, ensuring all employees are well-equipped to deliver excellent service.
  Conduct performance evaluations and provide constructive feedback to staff.
  Schedule staff shifts and manage payroll to meet labor budget requirements.
  
• Sales and Marketing:Analyze sales data and develop strategies to improve sales performance and customer satisfaction.
  Implement marketing initiatives to promote new products and drive foot traffic to outlets.
  Build and maintain relationships with suppliers and vendors.
  
• Financial Oversight:Prepare and manage budgets, ensuring profitability and cost control.
  Monitor financial performance, analyzing sales reports and adjusting strategies accordingly.
  Ensure compliance with financial policies and procedures.
  
• Health and Safety Compliance:Ensure all outlets adhere to health and safety regulations and company policies.
  Conduct regular inspections and audits to maintain hygiene and safety standards.
  Provide training to staff on food safety and sanitation practices.
  
• Customer Service:Greet and assist customers in a friendly and welcoming manner.
  Take customer orders accurately and efficiently.
  Address customer inquiries and concerns promptly.
  
• Food Preparation:Assist in the preparation and cooking of menu items as directed.
  Ensure all food items are prepared according to health and safety standards.
  Maintain food quality and presentation standards.
  
• Sales and Cash Handling:Operate the cash register and handle transactions accurately.
  Manage cash float and ensure proper cash handling procedures.
  
• Cleanliness and Maintenance:Keep the stall clean and organized, including work surfaces, equipment, and dining areas.
  Follow sanitation and food safety guidelines to ensure a hygienic environment.
  
• Inventory Management:Assist with inventory control, including restocking supplies as needed.
  Report any shortages or issues with supplies to the stall manager.
  

Qualifications:

• Bachelor’s degree in Business Management, Hospitality, or related field (preferred).
• 1 years of experience in retail food service management or related industry.
• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Proficient in inventory management and financial analysis.
• Knowledge of food safety regulations and health standards.

Skills:

• Strong problem-solving and decision-making abilities.
• Ability to work under pressure and handle multiple tasks simultaneously.
• Proficiency in Microsoft Office and retail management software.
• Customer-focused with a passion for food and service excellence.

Our client is a publicly listed financial services group in Southeast Asia.

• Create and execute channel distribution strategies to increase market share and reach new customer segments.
• Identify, negotiate, and cultivate relationships with key partners, distributors, and resellers to enhance product distribution and sales.
• Analyse market trends and competitive landscape to identify new partnership opportunities and inform strategy.
• Track the performance of distribution channels and partnerships, offering insights and recommendations for continuous improvement.

Requirements:

• Degree in Business/Marketing or equivalent.
• At least 3 years of Channel Management/Business Development/Partnerships experience.
• Proficient in CRM tools (e.g., Salesforce) and project management software.
• Proven ability to enhance and manage distribution channel performance.
• Strong negotiation and relationship-building 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: R21100996

Kearney is a global team of forward-thinking, collaborative partners that delivers immediate, meaningful results and a long-term transformational advantage to our clients and colleagues. We do more than help businesses change: we help them achieve the kind of significant impact that drives competitive advantage. We formed a practice to serve large and medium-sized corporate and government organizations to accommodate the growing market need for sourcing and supplier management services.

We are seeking a highly skilled and experienced Digital Transformation Manager to lead our company’s efforts in modernizing technology and streamlining business processes. The ideal candidate will have a proven track record in product engineering, IT strategy, technology modernization, vendor engagement, and capability building within large enterprise environments. As a Kearney manager, your primary role is to lead engagements by infusing strong business acumen, rooted in sophisticated analytics training, across a broad range of industries and functions. Managers have the ability to deliver high-impact results in a variety of projects, making them an invaluable asset to our clients and the firm. They combine in-depth analysis, sophisticated modeling, and advanced methodologies with strategic thinking to produce results that reshape our clients’ strategies.

The manager’s responsibilities include the following:

• Lead or support engagement delivery on Digital Transformation, IT Transformation, Artificial Intelligence, and Telco IT & OSS/BSS.
• Advise client executive management on IT & Digital Transformation, BSS, and AI challenges.
• Become a trusted advisor on IT & Digital Transformation, Telco IT, OSS/BSS.
• Recruit, manage, and mentor digital, AI, and BSS talent. Coach team members in agile product management and clean coding practices to ensure their continuous development.
• Build Tech-CoE, and D-CoE capability in Singapore and globally.
• Craft multi-year IT and digital strategy roadmaps, identifying business opportunities that enable clients to prioritize digital transformation initiatives and achieve their technical objectives
• Lead project delivery teams of Kearney consultants in a client setting.
• Collaborate with clients to understand their business needs and develop accurate solutions.
• Set the framework and path forward for teams on complex engagements
• Shape and develop analytical solutions that quickly unlock value.
• Develop recommendations and quantify their impact.
• Create and deliver presentations to a broad range of client stakeholders across all ranks
• Support proposals as an SME or lead proposals on Digital Transformation, IT Transformation, Artificial Intelligence, and Telco IT & OSS/BSS.
• Partner with startups and solution providers to co-develop innovative solutions.

Requirements

• MBA or EMBA degree from a business school in the top 25 FTE global MBA ranking
• Extensive experience in digital transformation within large enterprise environments
• 15+ years experience working on BSS and preferrably with consulting experience
• Experience in technical consultative roles at top BSS vendors (Amdocs, Netcracker, Qwantel, etc…)
• Experience working on AI topics for at least the last 5 years
• Deep understanding of BSS stack (CRM, OM, Catalog, offline billing, OCS)
• Experience in technical consultative roles at top BSS vendors (Amdocs, Netcracker, Qwantel, etc…)
• Experience working on AI topics for at least the last 5 years
• Strong leadership skills with the ability to manage and coach teams
• Expertise in Agile methodologies, platform engineering, and product management
• Demonstrated experience in IT strategy development and technology modernization
• Excellent communication and collaboration skills
• Results-driven and able to handle multiple projects
• Strong interpersonal and time-management skills

Job Title: Management Trainee / Restaurant Manager (ID4623)
Location: Near Bencoolen MRT
Working Hours: 6 days 10 hours per day
Salary: $3000-$3200


Key Responsibilities:
• Lead the front-of-house team to provide a warm, welcoming, and memorable experience for all guests.
• Recruit, train, and manage a dynamic front-of-house team, including servers, hosts, bartenders, and support staff.
• Set and maintain impeccable service standards, ensuring that guests receive prompt, attentive, and personalized service.
• Oversee the reservation system and seating arrangements to optimize table turnover and guest satisfaction.
• Foster clear and effective communication between front-of-house and back-of-house teams to ensure smooth operations.
• Handle guest inquiries, feedback, and concerns with professionalism and a commitment to resolving issues swiftly.
• Possess in-depth knowledge of the menu and beverage offerings, and train staff to provide informed recommendations to guests.
• Ensure consistency in food and beverage presentation and service quality.
• Create and manage staff schedules to meet operational needs and labor cost goals.
• Monitor inventory levels of front-of-house supplies, including glassware, linens, and service equipment.
• Implement strategies to enhance guest satisfaction and maximize revenue through upselling and suggestive selling techniques.
• Continuously train and develop front-of-house staff to enhance their skills and elevate the guest experience.
• Skillfully manage POS systems, cashless devices, and delivery platform devices.
• Accurately tally sales and cash at the close of each day.

Requirements:
• Proven experience in front-of-house management or a related hospitality leadership role for a minimum of 3 – 5 years
• Strong knowledge of restaurant operations, including service standards, reservations, and guest relations.
• Exceptional interpersonal and communication skills.
• Proficiency in point-of-sale (POS) systems and restaurant management software.

Oversee Tenants, contractors & ensure customers’ dining experience is at excellent level through, clean, hygienic, organised four court serving good food & excellent service.
Hygiene matters, dishwashers & cleaners & attend to pest control contracts, & NEA personnel where required.
Tenants needs for cutleries, POS machines issues.
Staff roster deployment
Together with relevant stakeholders, administer compliance to various licences & permits (SFA, Halal Certification FSC, NEA etc.)
General

Overall in charge of food court operations & related activities
Review processes for continuous improvement
Staff Training & Appraisal including discipline in liaison with HR
Undertake any other adhoc projects/ tasks assigned
Attributes & Qualifications

Requirement:

Minimum 5-10 years’ experience in Food & beverage business, food courts preferred.
Planning skills with excellent communication
Resourceful & able to work with different stakeholders, team worker & articulate well.

Mon - Fri, 9am to 6pm

1-month completion bonus

Location: Raffles Place

Job Description:

• Be responsible to provide technical support to the Group Insurance’s business activities such as pricing, reporting, product experience study, and product development.
• Required to work in close collaboration with multiple stakeholders (Actuarial, Marketing, Product, Distribution, Compliance and Risk etc.) and business partners.
• Provide technical pricing for group insurance products using established models
• Ensure compliance with internal guidelines on business acceptance, risk management and profitability
• Manage reinsurance risk within treaty limits and ensure proper facultative placements.
• Collaborate with internal and external stakeholders on product development of existing or new products and ensure compliance with product approval process
• Data management for analysis and pricing.
• Develop and test pricing models including performing statistical analysis and conducting claim experience study.
• Develop and maintain pricing quotation and reporting tools.
• Analyse, monitor and evaluate key financial metrics that support the department’s various initiatives and strategies.
• Takes accountability in considering business and regulatory compliance risks and takes appropriate steps to mitigate the risks.
• Maintains awareness of industry trends on regulatory compliance, emerging threats and technologies in order to understand the risk and better safeguard the company.
• Highlights any potential concerns /risks and proactively shares best risk management practices.

Job Requirements:

• Bachelor's Degree in Actuarial Science, Statistics, Mathematics or Business related fields;
• At least 3 years of working experience, ideally in Group Insurance pricing or relevant experience;
• In-depth conceptual and practical knowledge in related areas such as product development, pricing and financial condition management;
• Skilled in managing large data sets used for statistical analysis;
• Excellent analytical and problem solving skills;
• Meticulous, self-starter with the ability to make sound judgments and work under pressure or tight time lines;
• Strong interpersonal, articulation, communication and presentation skills;
• Skilled with PC Applications such as Excel, Access, PowerPoint, and Word;
• Basic programming experience is preferred (VBA - Visual Basic for Applications);
• Knowledge in statistical or business intelligence tools, such as SQL and Tableau is appreciated.
• High level of integrity, takes accountability of work and good attitude over teamwork.
• Takes initiative to improve current state of things and adaptable to embrace new changes

Please contact Terence at +65 9645 4048 your resume directly for fast response.
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PERSOLKELLY Singapore Pte Ltd • RCB No. 200007268E • EA License No. 01C4394• Reg. R23116141 Le Cong Thang

Program & Games Manager

Apply: [email protected]

Interested applicants MUST apply by resume and cover letter through emailing [email protected]. We MUST receive an email application from you in order to consider you.

Roles and responsibilities

1. You will be responsible for

- procuring customers through coldcalling and marketing for all activities related to www.ministryoffootball.com.sg and www.ministryofsports.com.sg

2. managing all MOF and MOS programs and games

3. Recruit, coordinate and assign referees and coaches to these programs and games.

Join us for the greatest sports experience in Singapore! See our website and social media pages!

http://ministryofsports.com.sg/

https://www.facebook.com/mos.com.sg/

https://www.instagram.com/ministryofsports.stars/

Interested applicants MUST apply by resume and cover letter by email.

You should possess the respective qualifications in international, regional or local associations of your respective sports. Additionally, NROC or other certifications / qualifications would be very advantageous.

Interested applicants MUST apply by resume and cover letter through emailing [email protected]. We MUST receive an email application from you in order to consider you.

MAJOR DUTIES AND RESPONSIBILITIES

1. Provide support, education and training to staff to build policy compliance and internal control awareness within the organisation;
2. Conduct sharing regarding best practices and promote financial management to various stakeholders across the organisation;
3. Conduct analytical review of financial information and reports, or other indicators to ensure they are functioning as planned and in accordance with sound business principles;
4. Plan and carry out the internal reviews, evaluate existing policies and processes and propose recommendations for improving of the organisation’s operations;
5. Prepare reports and recommendations to management to mitigate risk and add value;
6. Monitor the remediation efforts by following up with responsible action parties; and
7. Other duties as assigned.

EDUCATION, TRAINING AND EXPERIENCE

1. BA in Accounting/ Finance, Business Administration, Economics, equivalent academic or professional training;
2. 5 years’ experience including internal audit, with experience in Big 4 firm preferred;
3. Proficiency in Word, Excel, PowerPoint; Desirable to have knowledge of SAP and working experience of using Data Analytical tools (e.g., Tableau, SQL, Python, etc.);
4. Excellent written and oral communications skills, including the ability to make presentation; and
5. Other skills and attributes:
6. Ability to demonstrate a professional and objective perspective at all times;
7. Capable of working in a fast-paced environment and ability to adapt to changing priorities;
8. Strong organizational skills with the ability to manage multiple projects simultaneously;
9. Ability to maintain professional and interpersonal relationships with internal colleagues and peer organizations

PROFESSIONAL LICENCE

Certified Public Accountant, Certified Internal Auditor, Certified Financial Analyst or equivalent preferred

• Overall, in-charge of the terminal operations to ensure efficient and safe operations.
• Responsible for the department's resources and budget to meet the company's objectives.
• Display all-aspect service excellence by elevating the organisational behaviour, culture and thinking in service design, planning, execution and follow-up on operational matters.
• Create ideas to develop the annual and long-term business plans, forecast performance and develop business case for new projects and estimate financial and resources required to deliver performance targets.
• Monitor and evaluate operations on site are carried out in accordance with safety, health, environment and loss preventive policies, rules, regulations and according to company’s standards.

Requirements:

• Degree in any relevant engineering discipline.
• At least 5 years of terminal operations experience in Oil & Gas/Chemical Process Plant.
• Strong knowledge in operational process, safety and product knowledge.
• Proven leadership and people management 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: R21100996

• Recurting, training and supervising staff
• Agreeing and managing budgets
• Creating staffing roster
• Planning menu
• Ensuring compliance with licensing
• Ensuring hygiene and health and safety legislation
• Promoting and marketing the business
• Handling customers enquirues and complaints
• Overseeing stock levels and ordering supplies
• Taking reservations
• Greeting and advising customers
• Complaints/Problems solving
• Preparing and preseting staffing/sales reports
• Keeping statistical and financial records
• Assessing and improving profitability
• Supervising daily shift operations including front and back of shop
• appraising staff performance and disciplining or retraining staff to correct poor performance
• Controlling operational coss and identifying ways to cut waste

The Assistant Restaurant Manager is responsible for the manpower needs, the operation flow and resolve any issues face in the restaurant outlet.

Job Description:

• Manage all daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring smooth restaurant functioning as per company SOPs.
• Supervise and support staff to provide excellent customer service.
• Coordinate with the kitchen and FOH teams to ensure seamless service during peak hours.
• Monitor restaurant operations to ensure the highest levels of efficiency, from food preparation to table turnovers.
• Manage inventory, ordering, and waste to optimize resource use and cost control.
• Recruit, train, and manage restaurant staff, ensuring that all team members meet performance expectations.
• Conduct & evaluate regular performance reviews and implement training programs to enhance staff skill sets.
• Manage staff scheduling to ensure optimal coverage during peak hours.
• Monitor customer feedback and ensure that customer service meets or exceeds company standards.
• Ensure excellent customer service, resolve customer complaints, and maintain a high level of customer satisfaction.
• Collaborate with the Operations Manager to implement strategies for achieving sales and profitability targets.
• Monitor daily revenue, control labour and food costs, and implement initiatives to improve profitability.
• Report on restaurant performance to the Operations Manager, providing insights on staff, operations, and customer satisfaction.
• Ensure that the restaurant complies with health and food safety regulations, including hygiene, sanitation, and staff safety.
• Conduct regular safety checks and audits to identify and resolve any potential hazards.
• Ensure that labour expenses are align with budgetary goals.
• Implement strategies to maximize productivity.
• Fulfil and adhere to all required administrative work as per the directives from all the supporting departments.
• Ensure timely submission of reports such as staff attendance, payroll-related documents, and financial data (e.g., expense reports, inventory costs).
• Coordinate training schedules for staff and ensure compliance with internal training programs.
• Assist the marketing team with promotional campaigns by implementing and monitoring in-house promotions.

Job Requirements:

• Certificate/Diploma in Hospitality/Restaurant Management or equivalent.
• Minimum 5 years of relevant experience with at least 3 years in a managerial level.
• Energetic, good team player and service oriented.
• Great leadership with solid analytical, communications and interpersonal skills.

Additional Job Information:

• Sign-On Bonus Up to $1,500!!!

Able to oversee day to day operations with 5 years experience in thai food and halal food.

Able to cover chef duty at least 3 days to 5 days (Thai Food).

Able to cover miscelleaneous duty e.g. dish washing, accounting of sales.

Able to travel around Singapore to check on different shops.

Able to use mircosoft word, excel and powerpoint to generate weekly sales projection.

Able to speak english, thai or chinese or malay.

Must be a team player and leader.

Looking for thai speaking and experienced manager with chef and kitchen background. Minimum 5 years experience in restuarant work and 10 years in kitchen. Able to travel multiple locations.

- restuarant management

- kitchen management

- procurement management

- finance management

- human resourcement and manpower management

The Assistant Restaurant Manager is responsible for managing all day-to-day elements of running a restaurant. The incumbent has partial operational and P&L accountability for a high-turnover business. They are expected to proactively manage, motivate and lead a team from varying backgrounds and cultures. He / She is required to assist the Restaurant Manager in executing and delivering the business plan.

Role and Responsibilities:

1. Drives & Delivers Results

• Cascades KPIs at team and individual levels.
• Analyses information to identify cause-and-effect relationships and correlations.
• Identifies critical elements and assesses consequences of different courses of action and proposes solutions.

2. Demonstrates Personal Excellence

• Provides guidance and advice in his/her area of expertise/knowledge and applies them in his/her area of responsibility.
• Actively seeks learning opportunities and actively shares knowledge and information with others. Shares specialized knowledge, skills and learning from experience across different situations and contexts effectively.

3. Focuses on Customers

• Examines Customer interests, needs, wants and experience to propose and develop solutions that add value.

4. Drives Innovation & Improvement

• Adapts changing circumstances, including emergencies and other unexpected situations.
• Implements initiatives related to the improvements of processes and systems.

5. Communicates Effectively

• Develops consensus on ideas and recommendations affecting own team. Facilitates discussions and gives consideration to a range of interests, options and possibilities.

6. Collaborates to Win

• Identifies and builds partnerships. Develops and maintains long-lasting partnerships to strengthen relationships. Delivers priorities and initiatives outputs.

7. Builds Diverse Team (Employees)

• Takes initiative in supervising staff members under his/her responsibility.
• Ensures that roles and responsibilities within the team are clear. Plans and reviews work, and assess staff performance.
• Remains alert to emerging issues and trends that might benefit or otherwise impact individual and team's work.
• Creates regular opportunities for team members to contribute toward enhancing service quality.

Requirements:

• Min 2 years experience supervising Crew in Food and Beverage industry.
• Passionate about food industry and customer experience.
• Experience in store operations, staff scheduling
• Able to manage both Back and Front of House.
• Familiar with food industry local laws, certifications and compliance
• Ability to communicate effectively with both internal and external parties.

• Basic Salary + Fixed Allowances (UP$4000) + Incentive
• Variable Bonus + Meal Provided
• Working days & hours: 5.5 Days per week: 11am – 10pm (follow roster)
• Working location: Orchard
• Excellent Welfare & Benefits

Job Scope

• Oversee the service of the restaurant.
• Make sure the restaurant is running smoothly.
• Handling guest complaints and feedback to ensure guests satisfaction.
• Providing coaching and feedback to staffs.
• Monitoring and maintaining the operating systems of the outlet.
• Ensuring food quality and hygiene standard is maintained.
• Greeting and coordinating the guests’ seats and assign guests to tables suitable to the size of each group.
• Recording and report all food-related complaints to the Chef immediately.
• Ensuring team briefings are carried out before each service period.
• Promoting the restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Handling emergency and difficult situations.
• Maintaining the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Participating in monthly physical stock take of the restaurant, including but not limited to glassware, plate and crockery.
• Developing and implementing service-related training programs.
• Monitoring inventory levels.
• Planning weekly rosters.
• Preparing daily report.
• Preparing weekly sales report for meeting purpose.
• Reporting restaurant’s situation daily to General Manager.
• Performing miscellaneous job-related duties as assigned.

Requirement

• GCE O Level and above
• 1 – 3 years related experience in F&B Managerial positions

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

YEOW CHANG FU (R23118759)

EA Recruitment Pte Ltd

EA License No: 21C0492

• Basic Salary + Fixed Allowances (UP$3600) + Incentive
• Variable Bonus + Meal Provided
• Working days & hours: 5.5 Days per week: 11am – 10pm / 12pm – 10pm (follow roster)
• Working Location: Jurong East
• Excellent Welfare & Benefits

Job Scope

• Assisting the Restaurant Manager in overseeing of the service of the Restaurant.
• In-charging the restaurant when Restaurant Manager is not around.
• Greeting and coordinating the guests’ seats and assign guests to tables suitable to the size of each group.
• Recording and reporting all food-related complaints to the Chef immediately.
• Ensuring team briefings are carried out before each service period.
• Promoting the restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Maintaining the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Participating in monthly physical stocktake of the Restaurant, including but not limited to glassware, plate and crockery.
• Assisting the Restaurant Manager in implementing and developing training programs.
• Monitoring inventory levels.
• Preparing daily report when Restaurant Manager is not around.
• Reporting restaurant’s situation daily to Restaurant Manager.
• Performing miscellaneous job-related duties as assigned.

Requirement

• GCE O Level and above
• 1 – 3 years related experience in F&B Managerial positions

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

YEOW CHANG FU (R23118759)

EA Recruitment Pte Ltd

EA License No: 21C0492

Responsibilities:

• Provide regulatory advice and support for compliance and technical requests in the region.
• Build relationships with governments, associations, local distributors, and third-party manufacturers to ensure compliance and approvals.
• Guide the supply chain on regulatory impacts of third-party warehouse activities and manage related documents.
• Support manufacturers in the region and review labels and safety data sheets for compliance.
• Coordinate and support product registration activities, and report these activities to stakeholders and the Global Regulatory Affairs Manager weekly.
• Assist with business development queries and explore business relationships for R&D projects.
• Train new staff on regulatory constraints and challenges.
• Implement new technologies and innovations relevant to company and customer needs, including regulatory processes and databases.
• Ad hoc duties as assigned.

Requirements

• Degree in Business Administration, Supply Chain Management, or equivalent
• At least 4 - 6 years of regulatory affairs/ compliance experience, preferably from chemical-related industry
• Good knowledge of legal requirements and procedures

Interested candidates who wish to apply for the advertised position, please click on the APPLY button below or send in your resume to [email protected]

EA License No: 13C6305
Reg. No.: R24120209

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us

Jigger & Pony Group is a leading hospitality company that owns and operates 7 restaurants and bars in Singapore. A pioneer in Singapore’s cocktail bar scene, the Group’s portfolio comprise of four cocktail bars and three restaurants.

Cocktail Bars:

· Jigger & Pony (#1 Asia’s 50 Best Bars 2020, #9 World’s 50 Best Bars 2020)

· Gibson Cocktail Bar – Asian ingredients-focus meets classic cocktails

· Live Twice – Inspired by Mid-Century Japan

· Sugarhall – Rum-focused cocktail pub

Restaurants:

· Humpback – oyster bar and seafood restaurant with a focused wine & cocktail list

· Caffe Fernet – New-Italian restaurant with a view of the Marina Bay waterfront

· Rosemead – Convivial fine dining restaurant serving modern Californian cuisin

The Group is expanding our team and we are seeking for a candidate with high leadership qualities and experience to join as Restaurant Manager.

Job Description:

• Responsible for the day-to-day operations of the Restaurant, working hand-in-hand with the Chef and Operations Manager.
• Ensure that the restaurant delivers convivial hospitality and oversee the internal quality standards and procedures.
• Work alongside the team to drive continuous improvements for the restaurant to achieve operational excellence
• Train and develop team members
• Engagement with customers to drive repeat business to the restaurant
• Communicate and manage customer’s feedback
• Perform related duties as part of a tight-knit hospitality team

Job Requirements/Qualifications

• Minimum 5 years of F&B experience, with at least 2 years in management
• Hospitality-oriented with a proven track record of success in service SOP implementation
• Converse in good English and proficient in service-language
• Team player and friendly personality
• Positive attitude and leadership philosophy
• Alignment with the Group’s purpose and core values

As the Restaurant Manager, you will oversee the day-to-day operations, ensuring smooth and efficient service while maintaining the highest standards of food quality and customer experience. You will be responsible for managing the staff, controlling costs, and implementing strategies to improve profitability while upholding the authenticity and quality of Korean cuisine.

[Key Responsibilities]

· Operational Management:

- Oversee the daily operations of the restaurant, including kitchen, dining, and customer service.

- Ensure food preparation and presentation meet the highest standards, adhering to Korean culinary traditions.

- Monitor inventory and manage supplies, ensuring the availability of key ingredients, especially those critical for authentic Korean dishes.

- Ensure compliance with health, safety, and sanitation regulations.

· Customer Service:

- Lead efforts to provide excellent customer service, creating a welcoming and comfortable atmosphere for all guests.

- Handle customer complaints and feedback professionally and work on continuous service improvement.

- Develop strategies to enhance the customer experience and increase customer loyalty.

· Staff Management:

- Recruit, train, and manage restaurant staff, including kitchen and front-of-house teams.

- Create work schedules, manage shifts, and oversee team performance to ensure efficient operation.

- Foster a positive work environment and motivate the team to deliver top-notch service.

- Conduct regular training sessions on food safety, service techniques, and knowledge of Korean cuisine.

· Marketing & Promotion:

- Assist in promoting the restaurant through social media and digital marketing platforms.

- Coordinate special events, seasonal promotions, or themed nights that highlight Korean culture and food.

- Work closely with the Managing Director to develop and execute marketing strategies aimed at attracting more customers.

· Inventory & Supply Chain:

- Monitor stock levels of food and beverages, ensuring that key ingredients for Korean dishes are available.

- Maintain relationships with suppliers, negotiate contracts, and oversee the timely delivery of goods.

- Implement inventory control measures to minimize waste and optimize resource use.

· Quality Control:

- Ensure all food and beverages meet quality standards in taste, presentation, and freshness.

- Work closely with the kitchen team to maintain consistency in the delivery of signature Korean dishes.

- Regularly review and update the menu in collaboration with the head chef to reflect seasonal ingredients and customer preferences.

[Qualifications]

· Bachelor's degree in Hospitality Management, Business Administration, or a related field.

· Minimum 1+ year of working experience as a Restaurant Manager or similar role, preferably in a Korean restaurant or the F&B industry.

· Strong knowledge of Korean cuisine, culture, and ingredients.

· Excellent leadership and team management skills, with experience managing a diverse staff.

· Solid understanding of restaurant operations, including customer management, and inventory management.

· Ability to handle high-pressure situations, particularly during busy meal times.

· Proficiency in point-of-sale (POS) systems.

· Proficiency in Korean language is preferred to effectively communicate with Korean staffs and Korean customers.

*We regret to inform you that only shortlisted candidates will be notified. Thank you.

The Restaurant Manager in "Noa" restaurant will oversee and manage the daily operations of the restaurant.

Supervisory Responsibilities:

• Hires and trains restaurant staff.
• Organizes and oversees the staff schedules.
• Conducts performance evaluations that are timely and constructive.
• Handles discipline and termination of employees in accordance with restaurant policy.

Duties/Responsibilities:

• Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
• Ensures customer satisfaction with all aspects of the restaurant and dining experience.
• Handles customer complaints, resolving issues in a diplomatic and courteous manner.
• Ensures compliance with alcoholic beverage regulations.
• Estimates food and beverage costs.
• Manages inventory and purchases food and supplies.
• Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
• Periodically evaluates restaurant equipment for repairs and maintenance; schedules for service.
• Collaborates with chefs to develop appetizing menus.
• Maintains sales records and tracks cash receipts.
• Prepares and submits operations reports and other documentation requested by the regional manager.
• Performs other duties as assigned.

Required Skills/Abilities:

• Strong supervisory and leadership skills.
• Excellent interpersonal skills with a focus on customer service.
• Excellent time management skills.
• Excellent organizational skills and attention to detail.
• Familiarity with food handling, safety, and other restaurant guidelines.
• Proficient with Microsoft Office Suite or related software.

Education and Experience:

• Bachelor or Master degree in Hospitality or FnB.
• Previous restaurant experience required; management experience preferred.
• Successful completion of corporate training program required.

Responsibilities:

• Responsible for smooth and efficient running of the daily operations.

• Enforcing standards and safeguarding the integrity of the company.

• Drive sales through operational execution.

• Responding to feedback and customer complaints.

• Achieve profitability through exercising cost control.

• Manage restaurant liability through human resource standards, safety and security.

• Maintaining high standards of quality control and restaurant hygiene.

• Train and develop staff.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Role model the standards of performance, appearance and behaviour at all times.

• Responsible for team motivating and forging a performance driven team.

• Manpower planning. Ensuring sufficient staffing for Daily Operations (Weekly duty roster & Daily station plan).

• Events management (Staff briefing, preparation and execution of event).

• Assisting in planning beverage and wine menu.

• Responsible for monthly Inventory submission.

• Managing Epoint. Recording and placing new items into POS terminal, Stock Explosion etc.

• Generating monthly reports (Monthly Consolidations, Food, Beverage Sales, Lunch and Dinner Covers etc.)

• Collection of customer feedback.

• Ensuring sufficient stocks for daily operations.

• Responsible for cash bank-in.

• Ensuring parameters of restaurant is clean and proper at all times.

Requirements:

• Minimum 5 years of experience in F&B (Assistant Manager/Manager).

• Energetic, able to work in a fast paced environment.

• Great leadership, interpersonal, and communication skills.

• Service and result oriented, good team player.

5 days work week 44 hours

A dual-brand Japanese concept that blends a restaurant and a café within a single space. This concept is an all-day destination, offering a dynamic experience for different customer needs throughout the day.

GYUTAN-TAN is a specialty grill restaurant in Singapore serving healthy balanced meals that are skillfully prepared and grilled in the kitchen. We offer a premium tasty menu at affordable prices, giving our guests value for money, smokeless-dining and delight to all senses. The setting is a casual dining concept designed with Modern Japanese aesthetics that appeals to office crowd in the day and friends, family or colleagues who want to gather in the night for Japanese delights and beverages. In addition, the space will provide for coffee and pastry lovers in the morning and afternoon, serving up Japanese inspired coffee beverages and pastries.

Reporting directly to the Head of Operations, the primary role of the Restaurant Manager is to ensure that our guests and clients have a truly memorable experience in our Japanese-concept Restaurant and Café while maximising sales and profitability. This role requires the availability to work a rotating roster including mornings, late evenings, weekends and public holidays.

Key Responsilibies:

• Possess in-depth knowledge of the GAIA Group and its value proposition
• Lead, mentor, and train service and kitchen team members, including scheduling, hiring (if needed), training, and conducting annual performance appraisals
• Ensure food and beverage brand and service standards are consistently met and maintained
• Provide efficient, hospitable, and professional service to all guests and clients at all times
• Maintain product and service quality standards by conducting evaluations, investigating complaints, and initiating corrective actions
• Actively involved in food, beverage, and manpower cost budgeting and management
• Review restaurant’s monthly financial statement and stay informed about the current financial status of the Restaurant Operations Division, focusing on Beverage COGS and overall restaurant payroll
• Work closely with Head Chef to review menu pricing annually, and re-engineer the menu at least once a year based on scatter data and trends
• Maintain the highest standards of food safety and hygiene practices at all times
• Any other duties as assigned by Management

Requirements:

• Possess a Secondary “O” Level or equivalent, Professional Certificate/NITEC, Diploma, Advanced/Higher/Graduate Diploma in any field
• Have at least 3 years of working experience in a related field
• Experience with various F&B concepts, particularly in Japanese food concepts
• Proven leadership skills, and the ability to delegate tasks and motivate teams
• Ability to work well in diverse, dynamic, and challenging environments while maintaining high standards
• Exhibit strong interpersonal communication, problem-solving, time management, planning, and organisational skills
• Is meticulous and well-organized

Job Highlights:

• 5 Day work week (include weekends and PH)
• Restaurant in Central Location
• Competitive Salary Package
• Flexible Benefits and more!

Job Description

• Industry/ Organization Type: Manufacturing/ Food Production
• Position Title: Restaurant Manager
• Working Location: Central
• Working Hours: 5.5 days or 6 days, rotating shift
• Salary Package: Up to $6,000 + Bonus
• Duration: Permanent

Key Responsibilities

• Oversee daily restaurant operations and maintain a positive outlet image.
• Coordinate front and back-of-house activities to ensure smooth service delivery.
• Train and coach new and existing staff on customer service best practices.
• Manage staff training, scheduling, and performance evaluations.
• Organize and supervise shifts.
• Address customer complaints promptly and suggest appropriate solutions.
• Ensure adherence to safety and sanitation regulations.
• Control operational costs and implement measures to reduce waste.
• Stay updated on market trends and develop innovative processes to improve efficiency.
• Prepare reports.
• Analyze and forecast sales to optimize profitability.

APPLY NOW!!!

• At least 2 years of relevant experience in F&B operations
• Bilingual in English and Mandarin to liaise with Mandarin-speaking counterparts
• Able to commit on weekends or Public Holidays

Please 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 #69871 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

Responsibilities:

• Maintaining inventory list, and stock management
• Ordering food ingredients from suppliers
• Planning of weekly schedule
• Training and coaching of staff, handling of staff issues and assisting in evaluating staff
• Prepare maintenance report, food loss report
• Recruitment of part time candidates
• Giving suggestions and feedback to Store Manager
• Assist in investigation in event of customers’ complaints
• Streamline processes and ensure smooth operations
• Leading the store’s daily meeting
• Cost control (food cost / labour cost)
• Ad hoc duties assigned by superior

Requirements:

• A minimum of 3 years of relevant experience in KTV/Restaurant Service/Retail or equivalent
• At least a Certificate in Food & Beverage service
• Great communication skills Strong planning and people management skill to lead a dynamic service team
• Team player with excellent interpersonal and communication skills
• Flexibility is a must so is the ability to multi-task, work under pressure and with short deadlines
• Able to work in fast-paced F&B environment
• Able to commit shift work, weekends and public holidays

Presales Manager is a player/coach role. It specialises in new sales and customer development and has an important role in the sales phase to create business opportunities from a solution-oriented perspective and show the customers how IFS products will fulfil their functional needs and requirement and deliver the value expected from the investment. They are accountable for the preparation of presentations and demonstrations and should work to build trusting relationships within both IFS and the clients with whom they engage.

The Presales Manager sits on the Market Unit Leadership team and drives presales activity in the market unit, ensuring a smooth distribution of workload and prioritisation across the team.

· Provide presales design support for both new and existing requiring IFS Services and Solutions. Maintain end-to-end solution integrity across the products sold to customer.

· Ability to interface with customers as required in support of sales closure.

· Expected to act in a coaching role and provide support to less experiences team members and partners.

· Ensure the successful delivery of Proof of Concepts is tied to the customers’ success criteria and business initiatives

· Maintain a high degree of knowledge of specific IFS products and services including roadmaps and occasional liaison with Product Management.

· Commit to self-learning and regular product training.

· Working with the sales organization to address technical needs for the customers

· Use the knowledge and/or the understanding of the major customers’ requirement to provide and/or propose commercially and viable product/solution improvement feedbacks

Qualifications

This role is open to individuals progressing internally at IFS with a positive work history and aptitude to take on a player coach position