Total 6,551 assistant hr manager job vacancies in F&B / Tourism / Hospitality category in Singapore

Job Description:

• To oversee and represent the venue’s catering and hospitality experience to both internal and external stakeholders. Ensure effective management and coordination of facilities, procurement, storage, production, and service delivery through the appointed catering services agent and its third party vendors.

Strategy, Concept, Product, Pricing:

• Develop and align the catering and hospitality strategy and concept with the overall experience-vision of the organisation.
• Create innovative, balanced and value-add catering menus and packages benchmarked against USPs of our venue, market trend and pricing. (e.g., create signature items).
• Constantly identify catering partners, vendors, products and brands that could be engaged to elevate variety in offering.
• Develop and review a master catering business, profit-share (e.g. % over GTO, rental) and pricing model and strategy.
• Competitor shop. Be knowledgeable of city-wide commercial and community events, festivals, concept, partners, vendors, suppliers, offer and price.

Commercial, Sales, Business Development, Government Agency, NGO Support:

• To partake in joint discussions to understand the overall community activation strategy, objectives and identified operating areas.
• Jointly engage the catering services agent to recommend catering model, concepts, type of infrastructure, suppliers, vendors and pricing.
• To be POC assigned to each event, linking the catering services agent (POC) to ensure that all requirements, schedule, agreement, changes and in particular; third party vendors support and processes are well managed
• To be informed and updated on venues confidential event calendar.
• Establish good rapport with event partners, hirers, promotor, sponsor, vendors and contractors, where applicable.

Branding Operations:

• Recommend and coordinate branding of concessionaire or pop-up stall; façade, menu boards, menus (print and digital), guest amenities and related (e.g. measurements and contractor coordination and installation)

Operations:

• Establish operational mode (technical drawing layout of stalls / concessionaire, tentage, ground protection, counter, worktable and equipment layout, refrigeration and dry storage types and security, plumbing and water points (sink), waste management and waste oil disposal, utilities, gas farm, POS, order taking and service, queue management (e.g. Q pole formation).
• Facilitate functional design, aesthetics, equipment and work flow for all BOH and FOH.
• Identify and establish SOP for each type of operation.
• Establish manpower strategy and SOP for each type of operation and opportunity to collaborate with educational institutions and related.
• Source products, third party vendors, suppliers and work alongside the catering services agent to acquire and operate. Facilitate process directly, where necessary.
• Coordinate with catering services agent to ensure all catering products and services, build, signage, branding, utilities, waste management, licensing arrangements are in order and flag any issues catering issues.
• Maintain an image library of all set-ups, concepts, menu and beverage items, centrepieces, signages.
• Host periodic joint meetings to communicate the event calendar, pre – actual - post catering feedback, improvements and quarterly plan for forecasted catering strategy, menu and pricing.

Equipment, Inventory (ownership by catering services agent, third party vendor):

• Maintain and coordinate inventory of all BOH and FOH kitchen service equipment and diningware.
• Maintain and coordinate a proactive maintenance inventory and schedule of all BOH and FOH kitchen and service equipment.
• Maintain and coordinate inventory record of all beverage, dry store items and disposables.
• Facility Management, Housekeeping, Vector Control Plan
• Establish a robust SOP, schedule and checklist for suite maintenance, housekeeping, cleanliness and vector control.
• Identify and inspect clear cleaning responsibility between facility management team and caterer.
• Coordinate concessionaire and pop-up infrastructure (tentage and stall type and layout, equipment fit out), utility, plumbing and waste management.

Work Safety, Security:

• Ensure contractor compliance to all work safety documentations, approvals and vehicle entry clearance.
• Ensure catering compliance to venues First Aid Safety and EVAC procedures.

Food Hygiene and Safety:

• Establish and maintain robust Hygiene, Food Safety SOP with the catering services agent and third party vendors.
• Identify and obtain an indemnity process for third party operations and/or products or samples brought in by the event hirer, promotor, sponsor, their vendors and contractors, where applicable.

Support and execute ad-hoc duties and projects as assigned or required

• Developing and implementing compensation and benefits programs, policies and procedures, align with company’s overall strategy and objectives
• Conducting market research and analysis periodically to ensure that the compensation and benefits programs are competitive and attractive to existing and potential employees and to ensure competitiveness and compliance with legal requirements.
• Managing employee benefits programs: C&B Managers oversee the design,implementation, and administration of employee benefits such as health insurance, retirement plans, and wellness programs.
• Developing and maintaining job evaluation systems: C&B Managers establish frameworks to evaluate job roles, determine appropriate salary ranges, and ensure internal equity.
• Handling compensation-related issues: C&B Managers handle employee grievances related to compensation, conduct salary negotiations, and resolve disputes
• Supporting annual/ad-hoc salary & benchmarking, allowances and benefit review for multiple entities, including computation of increments and bonuses for different groups of staff and coordinate with the payroll personnel to ensure accurate and timely payments.
• Supporting the team lead in overseeing the administration of employee group insurance schemes and benefits and works with broker / consultant to follow up on insurance renewal matters.
• Provide guidance and support to various stakeholders on all compensation and benefits related matters.
• Communicating with employees: They educate employees about compensation and benefits programs, address inquiries, and provide guidance on policies and procedures.

Requirements

• Possess at least a Bachelors Degree
• At least 3 years of experience as a Manager
• Prior experience in C&B for at least 6-8 years.

For interested candidate, please email your resumes to [email protected]

Denyse Nicole Tan Shuqin (#HDT)

Recruit Express Pte Ltd

CEI No: R1333503

Company EA license : 99C4599

COMPANY DESCRIPTION

Mediacorp is Singapore's largest content creator and national media network, operating a suite of TV channels, radio stations, and multiple digital platforms. Its mission is to engage, entertain, and enrich audiences by harnessing the power of creativity.

We are committed to creating an inclusive and diverse workplace where talent thrives. Our hiring decisions are made based on merit and fit-to-role. If you have a disability or special need which requires accommodation to participate in the recruitment process, please inform us when you submit your online application. We will be happy to support as necessary.

Thank you for your interest and application to this role. Please note that only short-listed candidates will be contacted.

RESPONSIBILITIES

Responsible for the activities for the overall contract flow for a variety of agreements including content licensing, production, commissioning, collaboration and partnership agreements with key focus relating to Malay content as well as certain Sports content.

Responsibilities

• Contract Creation: Responsible for the drafting, reviewing, and negotiating variety of agreements including content licensing, production, commissioning, collaboration and partnership agreements to ensure they accurately reflect the terms and conditions agreed upon by all parties involved. Maintain accuracy of content and contract data into company's systems and handle changes to existing contracts.
• Compliance and Risk Assessment: Ensure that contracts comply with relevant laws, regulations and company policies. Assess potential risks associated with contracts, including legal, financial and operational risks, and work to mitigate them.
• Contract Negotiation and Administration: Negotiate terms and conditions with external parties, striving to reach mutually beneficial agreements that are harmonized and aligned with Mediacorp's rights protocols and needs. Oversee the execution of contracts, including the dissemination of obligations and restrictions to ensure that all parties meet their commitments.
• Contract Renewals and Amendments: Responsible for managing contract renewals, amendments, and terminations as necessary.
• Payment Administration: Administer and ensure payments to content providers, production houses or service providers are paid in a timely manner and in accordance with contract deal terms including following up for withholding tax documentation where applicable. Investigate to reconcile payment discrepancies.
• Record Keeping: Adopt best document retention practices in organizing and archival of legal documents, maintain comprehensive records of all contracts and related documents for future reference and auditing purposes.
• Communication: Effective communication is crucial as this role often require liaison between various departments within the organization and with external parties.
• Continuous Improvement and New Systems: Identify opportunities to improve contract management processes and develop best practices to enhance efficiency and reduce risks. Participate in new system development and user acceptance tests, identify systems' gaps, seek solutions to resolve issues.
• Reports and General Administrative functions: Generate reports to monitor contract compliance and perform general administrative functions and other related duties as required. Preparation of monthly contracts tracking reports, stock reports, payment reports, and any ad-hoc reports for analysis. Preparation of ad hoc presentations. General administrative duties such filing, assisting with presentation, circulating legal documents for signatures, despatching of legal documents to external parties etc.

• General Diploma / General Degree.
• Proficiency in Microsoft Word, Outlook and Excel.
• Excellent oral and written communication and interpersonal skills.
• Excellent command of the English language.
• 2-3 years of relevant working experience. Contract management and payment processing experience are pluses.
• Ability to work under pressure, manage multiple ongoing tasks, prioritise effectively while also being attentive to detail.
• Strong organization skills and ability to identify and problem solve.
• Effective communication skills, including written and verbal communication, presentation skills.
• Work proactively and independently with little supervision.
• Work collaboratively within team and cross-functionally
• Demonstrated ability to execute and follow-through.

Responsibilities

• Lead and motivate a team of Food & Beverage (“F&B”) staff to contribute effectively in achieving outlet’s plans and goals
• Ensure memorable and exceptional experiences for all guests and customers with creative and innovative ideas and concepts with a strong guest recognition system/program
• Achieve financial and budgetary goals and targets i.e. revenue, F&B cost, manpower cost, expenses, etc.
• Monitor and collaborate with the Culinary team to achieve and maintain a healthy food cost, efficiency and/or profitability
• Ensure all guest areas are kept and maintained in a spotlessly clean and comfortable state, and proper work areas are provided for team members and kept and maintained in a safe, clean, tidy and organized environment
• Provide coaching and guidance to F&B team and fulfill all training needs for their future development

Requirements

• Preferably certificate in F&B/Hospitality Management
• Minimum 2 years’ experience at a managerial level, preferably having F&B banquet experience
• Knowledge of various drink recipes and beverage service standards
• Good interpersonal and communication skills with cheerful personality
• Able to perform rotating shifts, including weekends and public holidays

This position is responsible for food preparation and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assist in food preparation

• Ensure the quality of the food

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Assist in cleaning duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Ability to work independently and in a team

• Physically and mentally fit and able to work in a fast-paced and demanding environment

• Basic food hygiene certificate

• Willing to work shifts, weekends, and public holidays

This position is responsible for food preparation and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assist in food preparation
• Ensure the quality of the food
• Maintain cleanliness and hygiene of the kitchen
• Understand and comply with the mandatory hygiene standards and requirements
• Assist in cleaning duties
• Perform any other duties assigned by Chef

REQUIREMENTS

• Ability to work independently and in a team
• Physically and mentally fit and able to work in a fast-paced and demanding environment
• Basic food hygiene certificate
• Willing to work shifts, weekends, and public holidays

Responsibilities

• Ensure all food and other items are stored properly at appropriate temperatures
• Handling multiple food orders at one time
• Assisting other cooks in preparing food or helping other team members when needed
• Help to prepare food before the arrival of the guests for special arrangement/ reservation
• Operates various kitchen appliances such as blender, oven, grill or stand mixer
• Cleans food preparation areas and maintains the cleanliness of the kitchen
• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.
• Utensils to be sanitized at the end of the shift
• Cleans up after business hours

Qualifications & Requirements

• Food Hygiene Certification
• At least 6 months work experience
• Strong organizational skills
• Good communication skills and Service Oriented

Benefits:

• Team incentives
• Variable bonus
• 10 days annual leave
• Meals provided

Working hours:

5.5 days, 47.5h per week

Responsibilities:

• Assist in the preparation of food according to standard procedures, recipe cards, photographs and given instructions
• Prepare and cook food in all areas of the kitchen as and when directed
• Able to deliver food items on time with consistent standard & presentations
• Coordinate food production, stock and quality
• Ensure station is organized so that meals go out on time and the work area remains clean and orderly
• Constantly check the quality of food prepared with regards to taste and temperature according to the company standard
• Monitor and fully implement the portion control established with the recipes to reduce spoilage and wastage
• Oversee the cleanliness of kitchen, the equipment, work stations and environment.

Requirements:

• Previous experience in a kitchen or food service environment is preferred.
• Strong work ethic and ability to work in a fast-paced environment.
• Good communication skills and the ability to follow instructions.
• Flexibility to work evenings, weekends, and holidays as needed.
• Ability to stand for long periods and lift heavy items when necessary.
• A positive attitude and willingness to learn.
• Valid food hygiene cert
• SINGAPOREAN ONLY

Submit your resume (Word format) to [email protected] or, Text wa.me/86474090

Talents@Work Pte Ltd (21C0501)

Lin Shu Shu (R22109227)

Join Our Team at Hoshino Coffee!

Are you passionate about delivering exceptional customer service in a warm and inviting atmosphere? Do you thrive in a fast-paced environment where every day brings new opportunities to connect with people? If so, we want you to join our team at Hoshino Coffee as a Part-Time Service Crew Member!

About Us:
At Hoshino Coffee, we pride ourselves on offering an authentic Japanese cafe experience to our customers. From our freshly brewed premium coffees to our delectable desserts and savory dishes, we are committed to providing a memorable dining experience that keeps our customers coming back for more.

Job responsibilities:

• Fully master all service and kitchen operations.
• Building a strong team with company's mission, vision and values in mind.
• Train and guide all employees in accordance to company's key ideal employee and manager profile.
• Enhance employee experience while working in the company.
• Take lead in cultivating good mannerism in the outlet and increasing customer experience.
• Execute outlet action plans with goals in mind.
• Conduct analysis on reports and propose improvement plans of working practices and personal efficiency.

Requirements:

• At least 2 years’ experience in F&B industry with minimum 1 year experience as managerial position.
• Passionate in F&B and great customer service.
• Senior positions will be considered based on experience (please include resume in your application).

Operational Management:

Full knowledge on Bangladeshi cooking and operating the business.

Oversee day-to-day restaurant operations, including opening and closing procedures.

Monitor and maintain food quality, presentation, and consistency to meet or exceed guest expectations.

Manage inventory, ordering, and stock control to ensure adequate supplies and minimize wastage.

Ensure cleanliness, organization, and safety standards are upheld throughout the restaurant.

# Staff Leadership and Development:

Recruit, train, schedule, and supervise front-of-house and back-of-house staff.

Foster a positive work environment, promote teamwork, and provide coaching and feedback to enhance employee performance.

Address staff conflicts and performance issues, taking appropriate disciplinary actions when necessary.

Develop and implement training programs to improve staff skills and knowledge.

# Customer Service:

Interact with guests, handle complaints, and ensure a high level of customer satisfaction.

Monitor guest feedback and reviews, making necessary adjustments to enhance the dining experience.

# Financial Management:

Develop and manage budgets, track expenses, and ensure financial targets are met.

Analyse sales data, trends, and financial reports to make informed decisions that drive profitability.

Control costs by optimizing inventory, labour, and operational efficiency.

# Marketing and Promotion:

Develop and implement promotions, events, and marketing strategies to attract and retain customers.

Utilize social media and other platforms to engage with customers and promote the restaurant's offerings.

Job Requirements

3 year of experience in simillar position

Proven experience as a Restaurant Manager or in a similar role within the food and beverage industry.

Strong leadership and interpersonal skills with the ability to motivate and manage a diverse team.

Excellent communication skills.

Proficiency in restaurant management software and point-of-sale systems.

Solid understanding of financial management, including budgeting and cost control.

Knowledge of food safety and hygiene standards.

Flexibility to work evenings, weekends, and holidays as needed.

Must be able to work night shift and split shift

Must be able to work extra hours or weekend if needed

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavourful and popular with customers.

• Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld

• 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

• Prepare checks that itemize and total meal costs using the Point of Sales system

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Safe keeping of company properties

• Assist in sending daily sales reports

• Assist in operation to ensure the smooth operation of the restaurant.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 2 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

Job Description:

• 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.
• Progressively master the skills to run restaurant operations.
• Maintaining safety and food quality standards.
• Keeping customers happy and handling complaints.
• Coordinating daily front- and back-of-house restaurant operations.
• Provide support as needed in various department.
• Perform ad-hoc duties as assigned by operation managers.

Requirement:

• No experiences is welcomed to apply, on-job-training is provided
• Highly motivated and willing to learn
• Able to work on weekends and PH
• Customer - oriented, excellent interpersonal and communication skills

Job Description:

• Oversee the service of all food & beverages.
• 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.
• Progressively master the skills to run restaurant operations.
• Maintaining safety and food quality standards.
• Lead and motivate staff in achieving sales targets and customer satisfaction.
• To ensure excellent customer satisfaction and enhance customer experience.
• Coordinating daily front- and back-of-house restaurant operations.
• Provide support as needed in various department.
• Perform ad-hoc duties as assigned by operation managers.

Requirement:

• No experiences is welcomed to apply, on-job-training is provided
• Highly motivated and willing to learn
• Able to work on weekends and PH
• Customer - oriented, excellent interpersonal and communication skills

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavourful and popular with customers.

• Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld

• 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

• Prepare checks that itemize and total meal costs using the Point of Sales system

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Safe keeping of company properties

• Assist in sending daily sales reports

• Assist in operation to ensure the smooth operation of the restaurant.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 2 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

Responsibilities

• Manage day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations
• Preparing of reports
• Analyze and forecast sales figures to maximize profits

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Job Description: Manager (Super Sistem Singapore Office)

Company Overview

Super Sistem is a dynamic and rapidly growing submarine optical cable operator and builder with operations and licenses in both Singapore and Indonesia. We are seeking a highly motivated and experienced individual to build on to our Singapore team.

Job Summary

The Manager will be responsible for overseeing the company’s Singapore submarine cable asset (existing and future), including maintaining, coordinating with our Indonesian Team, planning, tendering, vendor management, liaising with the authorities (IMDA, URA & MPA) etc. This role requires a good understanding of marine/subsea engineering and telecommunications outside plant. The successful candidate will be a self-starter with a proven ability to work independently in a fast-paced, start-up environment. The role encouraged flexibility, thinking “Out-of-the-Box”, work from home if not needed to be in office, site or travelling.

Responsibilities

• Develop and implement Permit plans for submarine cable systems, including installation, site acquisition together with vendors.
• Oversee the management and performance of submarine cable assets including project progress.
• Manage and coordinate with marine contractors and other external stakeholders.
• Ensure compliance with all relevant safety, environmental, and regulatory requirements.
• Develop and implement quality control procedures.
• Manage and develop the submarine cable operations team.
• Contribute to the development of the company’s strategic plan.
• Lead and coordinate the preparation of tenders and RFPs.
• Manage vendor relationships and performance.

Qualifications

• Diploma/ Bachelor’s degree in Marine/Subsea Engineering, Telecommunications or a related field.
• Minimum of 3 years of experience in submarine cable operations or related field.
• Strong understanding of marine/subsea engineering and telecommunications outside plant.
• Proven fast learner and management skills.
• Excellent problem-solving and decision-making abilities.
• Strong interpersonal and communication skills.
• Ability to work independently and as part of a team.
• Willingness to work in a fast-paced, start-up environment.

Additional Information

This position offers a challenging and rewarding opportunity to be part of a growing company in the exciting field of submarine cable technology and hence candidate cannot be calculative in times of needs to work out of own job scope for the team. We offer a competitive salary and benefits package.

Note:Due to nature of the business, the candidate must be willing to travel both locally and to Indonesia (less than 20%).

This position is responsible for the planning, setting of the direction of the crew, and resource distribution of the restaurant to achieve an efficient, well-prepared, and profitable food and beverages restaurant.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavorful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld

• Assisting the Operations Manager to 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

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Prepare checks that itemize and total meal costs using the Point of Sales system

• Ensure sufficient stocks of supplies in the restaurant for smooth operation

• Supervise the operations of at least two restaurants and above

• Perform other duties as assigned by management

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate in providing excellent management and interpersonal skills

• Able to work independently and in a team

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of the several restaurant outlets under one restaurant brand.

• Work with chefs and other personnel to plan menus that are flavourful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.

• Work with chefs and other personnel to plan menus that are flavourful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.

• Work with chefs and other personnel to plan menus that are flavourful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

Job Info:

• Working Days: 5 days/week
• Working Hours: Rotational shifts
• Location: Sentosa/Central

Job Description:

• Direct, monitor and supervise the day-to-day activities of all sections within the Front Office and other services rendered by other operational departments of the Hotel
• Supervise sections in Front Office, such as reception, cashier, telephone, reservation and baggage services. Monitor the junior staff’s conduct and job performance and to ensure that all staff project a positive corporate image to guests.
• Perform duties pertaining to security such as directing guests reporting incidents, thefts, or any offences to the Security department for assistance and handle matters concerning guest’s undesirable conduct in rooms / public areas or undesirable persons loitering around in co-ordination with the security department
• Monitor room inventory closely to ensure maximum utilisation of rooms to generate higher revenue
• Ensure that guests are attended to with promptness, courtesy and efficiency and that guest complaints are handled with tact and diplomacy. Assist in checking in / out of guests.
• Maintain cash float amount in accordance with expected occupancy. Authorise rate and room changes, paid outs, cash advances, acceptance of cheques according to procedures and credit policies.

Please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

*We regret to inform you that only shortlisted candidates would be notified* We wish you all the best in your career search.

You are welcome to visit our website at http://www.rkgroup.sg/

RK Recruitment Pte Ltd | EA License No.: 20C0280
Loh Kar Leong | EA Personnel No.: R23116015

This position is responsible for the planning, setting of the direction of the crew, and resource distribution of the restaurant to achieve an efficient, well-prepared, and profitable food and beverages restaurant.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavorful and popular with customers.

• Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld

• Assisting the Operations Manager to 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

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Prepare checks that itemize and total meal costs using the Point of Sales system

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Supervise the operations of at least two restaurants and above

• Perform other duties as assigned by management

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.

• Work with chefs and other personnel to plan menus that are flavourful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

Job Description

• Plan and manage manpower at the kiosk.
• Order inventory from suppliers.
• Stir fry dishes according to the company’s standards.
• Prepare food at the backend for stir frying.
• Ensure that all food and sauce portions are according to company’s standards.
• Ensure that kiosk area is clean and hygienic.

Job Requirements

• At least 2 to 3 years of relevant F&B managerial experience
• Candidate must possess at least Diploma/Bachelor's Degree in any field
• Team player with good leadership and communication skills
• Able to strive in fast paced environment

KYO KOHEE is looking for individuals who have the love of sharing daily conversation, experience, and connecting with people. We are seeking a positive individual, a leader with good teamwork and sociable attitude. If this sounds like you, we want you to be part of our team.

Applicants for the Chef position should be passionate about food and cooking, genuinely enjoy the whole process of procuring, preparing, cooking and serving food, and someone who exhibits pride in their work and to always work towards those standards of excellence.

Essential job functions include but are not limited to the following:

• Responsible for day-to-day running of kitchen and back of the house operations
• Prepare and execute with finesse all menu items during service
• Consistently monitor food quality and quantity
• Ensure daily cross checking of all the kitchen checklists to ensure SOP is being followed
• Ensure compliance with SFA regulations
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment
• Maintain high standard of personal hygiene of kitchen team, inspect uniform, grooming, and coordinate proper equipment sanitation
• Identify issues or problems and report and discuss with Head Chef for solutions
• Ensure that there is always sufficient supply of all food items.
• Ensure inventory system is properly recorded, updated and stock take of inventory is properly accounted and prices updated in the system
• Evaluate food products to assure that quality standards are consistently attained
• Planning and organizing daily operational needs.
• Maintain good relationship with team member and front of house staff
• Other adhoc duties as assigned by supervisor-in-charge.

Benefits

• Up to 17 Days Annual Leave
• Up to $1,000 Flexi benefits (gym, travel, dental, etc)
• Medical benefits
• Annual performance bonus
• Long-term rewards & incentives
• Career progression path
• Overseas training opportunities (Japan, Australia, Indonesia, etc)

Requirements

• Minimum culinary certificate or equivalent and above with minimum 1 years of relevant experience
• Able to multitask and work efficiently under pressure
• Excellent knowledge of BOH systems, ordering and inventory
• Understand health and safety, and basic food hygiene practices
• Attention to detail is essential
• Team player with a good learning attitude
• Good communications and leadership skills
• Resolve issues in a fair and positive manner
• Patient with good listening skills
• Be punctual and well disciplined
• Able to communicate with a diverse group of people in spoken English

Please submit a detailed resume with photo including:

• Personal details and contact information
• All relevant and past work experience with references
• Last drawn salary and expected salary
• Date of availability