Total 6 art design entertainment job vacancies in F&B / Tourism / Hospitality category in singapore tanglin road

CHINESE LANGUAGE (ART & CRAFTS SCHOOL TEACHER) are responsible for planning and delivering comprehensive lessons that ad here to the curriculum and effectively teach students in Chinese language, both written and spoken.

Their main duties and responsibilities include:

• Planning, preparing and delivering lessons to a range of classes and age groups
• Preparing and setting tests, examination papers, and exercises to track student progress
• Marking and providing appropriate feedback on oral and written work
• Devising, writing and producing new materials, including audio and visual resources
• Managing classroom behavior to ensure a conducive learning environment
• Maintaining accurate and complete records of students’ progress and development
• Communicating with parents about students’ progress
• Participating in education events, including workshops and field trips
• Using a variety of teaching strategies to accommodate different learning styles
• Staying up-to-date with changes and developments in the structure of the curriculum

An Art Teacher educates students on various artistic techniques and practices and how art has developed over time. Consider listing the following Art Teacher duties and responsibilities in your job description:

• Producing lesson plans that follow established curricula and achieve student learning objectives
• Setting up the classroom for daily activities and cleaning the supplies
• Demonstrating techniques and producing sample works to help students understand concepts
• Providing students with guidance and individualized instruction
• Preparing and delivering lectures related to art history
• Inventorying, organizing and ordering art supplies
• Grading student assignments and providing written feedback
• Recording grades for assignments, exams and participation
• · Must be able to work night shift and split shift
• · Must be able to work extra hours or weekend if needed

Roles & Responsibilities

Service
- Customer Service
- Prepare tables by setting up cutlery, utensils etc.
- Take accurate food and drinks orders
- Serve food and drink orders
- Deliver checks and collect bill payments
- Provide excellent customer service to guest
- Arrange table settings and maintain a tidy dining area
- Follow all relevant health department regulations
- Area cleaning of front-of-house after service

- Servicing Customer with personalised grilling at their table

Requirements:

-Candidate must have at least 1 year of experience in F&B industry.

-Candidate with prior Korean BBQ experience is preferred

-Have a great personality and positive attitude.

-Good customer service and interpersonal skills

-Ability to work independently as well as in a team.

-6 working days per week with the ability to work on weekends/public holiday.

Duties and Responsibilities:

• Design impactful visuals and collaterals to support local and overseas marketing campaigns, eg; landing pages, e-brochures, posters, prospectus, email marketing, etc
• Conceptualise and create social media content for the school’s social media channels to drive engagement
• Monitor social media channels for industry trends
• Interact with users and respond to social media messages, inquiries, and comments
• Manage website content and ensure information is accurate and up-to-date
• Manage and provide support for the reporting and analysis of digital and social campaigns

Job Requirements:

• Diploma/Bachelor’s Degree in design related disciplines
• At least 1 year of relevant work experience in digital design, content creation or similar fields
• Proficient in Adobe Creative Cloud software like Photoshop, Illustrator, After Effects and Premiere Pro
• Working experience in photography, videography, video editing and motion graphics will be a bonus

Your Role

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Plan orders of equipment or ingredients according to identified shortages
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates

What Do We Want

• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen process

Only shortlisted candidate will be notified via email for an interview invitation

Adda is an award winning Modern Indian restaurant in the heart of Beach Road helmed by SEA's first ever Indian Michelin Star Chef Manjunath Mural.

As an Assistant Restaurant Manager, you will play a key role in supporting the day-to-day operations of the restaurant. You will be responsible for ensuring a high level of customer satisfaction, managing staff, and contributing to the overall success of the establishment.

Key Responsibilities:

1. Operational Management:Assist in the overall management of daily restaurant operations.
   Ensure compliance with health and safety regulations and maintain a clean and organized restaurant environment.
   Oversee inventory management, including ordering and monitoring stock levels.
   Collaborate with the kitchen staff to maintain efficient food preparation and service.
   
2. Customer Service:Foster a positive dining experience for customers by ensuring high standards of service.
   Address customer inquiries and concerns promptly and professionally.
   Monitor and maintain a welcoming atmosphere in the restaurant.
   
3. Staff Management:Supervise and train restaurant staff, including servers, cooks, and support staff.
   Schedule and coordinate staff shifts to ensure adequate coverage during peak hours.
   Conduct performance reviews and provide constructive feedback to employees.
   
4. Financial Management:Assist in budgeting and financial planning for the restaurant.
   Monitor sales, expenses, and profitability.
   Implement cost-control measures to optimize operational efficiency.
   
5. Marketing and Promotion:Support marketing initiatives to attract and retain customers.
   Contribute ideas for promotions and special events to drive business.
   
6. Team Collaboration:Work closely with the restaurant manager and other team members to achieve overall business goals.
   Collaborate with kitchen staff to ensure smooth coordination between front-of-house and back-of-house operations.
   

Qualifications:

• Proven experience in a supervisory or management role within the restaurant industry.
• Strong leadership and communication skills.
• Excellent customer service orientation.
• Knowledge of health and safety regulations.
• Familiarity with restaurant management software.
• Ability to work flexible hours, including weekends and evenings.

Education:

• A degree or diploma in Hospitality Management or a related field is a plus.

Purpose of the Role: To lead Food & Beverage Design and Facility planning for both existing and pipeline hotels across all brands with a primary focus on Luxury and Lifestyle brands within the IHG portfolio, and liaise with internal and external stakeholders and report on progress of projects.

Back of House Planning Scope of works include but are not limited to the following:

• Create a detailed F&B Facility Area Plan(“FAP”) per hotel based on brand, country, Gross Floor Area(“GFA”), business case etc. for all InterContinental Hotels Group (“IHG”) hotel brands excluding the Holiday Inn Express brand
• Review back of house (“BOH”) facility design across all phases. Zoning, Concept, Schematic, Detailed Design, tender documentation value engineering, for Luxury & Lifestyle up to Installation of F&B equipment & commissioning of F&B Outlets
• The following would be constantly reviewed / calibrated / protected for all IHG branded hotels:

1. Review Design for Food Safety Management Systems (“FSMS”) principles;
2. Review clean and dirty paths within the design of the F&B outlets;
3. Review storage facilities ensuring they match location / supplier chain etc;
4. Review refuse area ensuring it matches municipality requirements;
5. Review BOH areas for adjacencies;
6. Review BOH and front of house (“FOH”) drawings, sections and elevations etc;
7. Review BOH drawings, sections and elevations to ensure show kitchens / bars have integrated design between kitchen consultant & Interior designer;
8. Review basic function equipment to deliver brand & concept;
9. Review to ensure optimal efficient & ergonomic work flows are achieved;
10. Review architectural, interior designs and equipment designs to ensure areas are not over designed either by way of equipment brand / specification / capacity / space planning;

Front of House Scope of works include but are not limited to:

• Review and validate proposed concepts by 3rd party consultants with F&B Operations leaders and/or propose existing concepts that could be utilized
• Review of FOH Facility design across all phases. Concept, Schematic & Detailed Design Phases (all IHG hotel brands are included)
• Review FOH circulation, adjacencies, and spatial planning
• Review FOH facilities to ensure the following has been integrated into the design; Point of Sale (“POS”), side stations etc.
• Facility matches and supports concepts / number seats / number of bars FOH & BOH
• Facility matches brand and projected manning.

The following would be constantly reviewed / calibrated / protected for all IHG hotel brands:

• Review number of seats as per Facility Area Program(“FAP”);
• Review table sizes, side station – clean & dirty, POS stations;
• Review all F&B outlets ensuring they have sufficient associated pantry support;
• Review FOH storage requirements;
• Review to ensure sufficient FOH beverage areas / storage etc. across acholic & non-alcoholic requirements matching an F&B outlet’s concept & facility;
• Review plans to ensure areas are not over designed either by way of equipment brand / specification / capacity;
• Review plans to ensure areas are not over designed by way of space planning
• Review coffee & tea equipment to ensure all equipment are IHG brand compliant and fit for purposes / fit for facility / outlet or concept.

Education

• Bachelor’s Degree or Equivalent in Hotel Management, Culinary Services or equivalent operational experience

Experience

• Minimum 10 years related experience in either:
• F&B operations and or proven successes in key operating hotel, multi hotel units and/or restaurant operations & pre-openings.
• F&B Design and/or development
• Regional experience with a good understanding of local markets, F&B trends etc.
• Hotel working experience and experience in a multi-national environment is considered an added advantage.

Technical Skills and Knowledge

• Understanding of brand differentiation and standards
• Possess leadership competencies; a focused leader with a high level of motivation
• Possess strategic, analytical, problem solving and project management skills
• In-depth knowledge of hotel operations to include F&B, kitchens, operations and hotel openings
• Effective communications and presentations skills
• Strong influencing, negotiating and consensus-building skills to deal with broad spectrum of stakeholders
• Good computer application skills in Word, Excel, Salesforce, Outlook
• Ability to read and work with architectural, kitchen, MEP, interior design drawings