Total 6,538 assistant hr manager job vacancies in F&B / Tourism / Hospitality category in Singapore

1. JOB DESCRIPTION

Job Title

Assistant Restaurant / Restaurant Manager

Occupation

FOOD SERVICES SERVICE CREW

Job Description & Requirements

Job Responsibilities:

• Has overall shift responsibilities and is accountable for the smooth running of the restaurant
• Responsible for the profitability of the outlet, staff management, product quality, maintaining excellent customer service standards and execution of promotions in outlet
• Lead and motivate staff in achieving sales targets and customer satisfaction
• Develop and maintain the highest standard of service quality
• Ensure all cost expenses are well managed
• Responsible in recruitment, development and retention of staff in the outlet and take appropriate measures in furtherance of staff stability.
• Involve, prepare pre-service meeting/roll call for staff
• Evaluate the operations and procedures and suggest improvements
• Enforce hygiene regulations and upkeep restaurant cleanliness and hygiene standards
• Responsible for the submission in a timely manner, all reports, schedules etc to the Operations Manager and HQ
• Attend all meetings and training programs when required
• Provide feedback/recommendations on staff schedule, attendance, timeliness, complaints and innovations or any exceptional occurrences
• Ensure reservations are properly taken and tables assigned such that it will not overload individual station of the outlet while still respecting the wishes of the customers

Working Days: 5 work week
Working Hours: 11am - 9pm
Working Location: near Maxwell MRT
Salary: $2800 - $3500

Job Overview
We are looking for a professional Chef de Partie to amaze the patrons of our establishment with excellent cooking and baking skills according to the executive chef’s recipes and specifications. Your work will be an important factor to our client’s contentment. The goal is to expand our clientele and reputation to ensure our long-term success.

Job Responsibilities:
To be successful in this role you must possess:

A) Leadership & People Management:

• Assist senior chefs as well as train and lead junior chefs

B ) Culinary Excellence

• Assist the Chef De Cuisine and Executive Chef
• Proper production and presentation of food items

C) Risk Management

• Assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program

D) Other Roles and Responsibilities

• Any other duties, roles and responsibilities that may be assigned from time to time by the Chef De Cuisine and Executive Chef

Requirement:

• Excellent hygiene standards and have a valid Food Hygiene certificate

Low Jia Yi R22104302

The Supreme HR Advisory Pte Ltd 14C7279

Job Description:

This position is responsible for ensuring proper and efficient preparation of patient, staff and banquet meals in their respective section.

* Ensure all meals are prepared according to their specifications.

* Prepare all therapeutic diets according to specification.

* Ensure that prepared meals meet a high standard in taste and presentation.

* Maintain a high standard of kitchen hygiene, safety, cleanliness and safe food storage.

* Maintain a high standard of cleanliness of all equipment used in his/her section.

* Prepare meat and seafood items by cutting, slicing, sectioning, chopping and cleaning accordingly to the requirement.

* Assist in collating diet chits.

* Assist in receiving and arranging incoming goods.

* Assemble and dish all meals during meal service.

How to Succeed

* Able to communicate effectively across diverse groups and generations.

* At least 1 year of relevant working experience.

* To perform shift duties including weekends and public holidays.

All qualified applicants, please send in your resume NOW to:
Whatsapp: https://wa.me/+6597430026
Email : [email protected]

Kimmy Low Yi Ting (Kim) | CEI Registration Number: R23112122

Recruit Express Pte Ltd Company Reg. No. 199601303W | EA LICENCE Number: 99C4599

Full time or Part time (Flexible working hours)

Please call or sms at 8168 4877

We are looking for hardworking & motivated personnel to join our Lotus Thai Family. If you think you have what it takes, we welcome you to apply - we will contact you through your phone. Only shortlisted candidate will be notified.

Location : East Region of Singapore

Main job scopes:

- Assist food preparation

- Ensures clean work place and clean utensils

- Ensures kitchen equipment and structures are kept and maintained in safe and good working order at all times

- Assists in stock-take and storage of stocks

- Cook and ensure cooked food is ready for in-house customers / delivery

- Able to read & communicate in English (Mandarin or Thai speaker beneficial)

Salary range: $5700 - $7000

Work location: Sengkang

Working Days: Monday to Friday & Alternate half Saturday

Working Hours: 9am - 6pm // 9am - 1pm

Responsibilities

• Study tender specifications and highlight what needs to be captured in costing
• Check tender drawings, go through with QS on what are the items to take off, supplier quotations to request (especially for special systems like foam, linear heat, video smoke imaging)
• Check tender clarifications / addendums for any design changes and advise cost impact
• Highlight design deficiencies in tender drawings
• Work out design and quantities for D&B tenders
• Provide technical guidance & training for QS
• Coordinate with Project / A&A team for design queries when handing over jobs

Low Jia Yi R22104302

The Supreme HR Advisory Pte Ltd 14C7279

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.
• Maintaining high standards of quality control and restaurant hygiene.
• Train and develop 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
• Responsible for monthly Inventory submission.
• 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

ABOUT THE NATIONAL INSTITUTE OF EDUCATION (NIE)

The National Institute of Education (NIE), Singapore, is Singapore’s national teacher education institute and we are proud to be an integral part of the nation’s education service. We play a key role in the preparation of teachers and in the provision of teacher professional and school leadership development programmes. We are committed to our vision of being An Institute of Distinction: Leading the Future of Education and our mission to Inspire Learning, Transform Teaching and Advance Research. The National Institute of Education invites suitable candidates to join the Public, International & Alumni Relations (PIAR) department as a Manager / Assistant Manager (Hospitality Relations).

Manager / Assistant Manager - Hospitality Relations (PIAR)

Responsibilities

Primary

Manage the Institute’s Hospitality Relations matters, including:

· Lead and manage incoming visits to NIE as part of building brand engagement and experience.

· Lead protocol-related matters for official visits and events.

· Work closely with the different departments to facilitate visit requests.

· Identify new opportunities and insights to help refine the strategic campaigns and plans of the Institution.

· Assist with the organisation of the graduation ceremonies in various areas including guest management, production of graduation videos, receptions, etc.

· Manage the NIE Visitors Learning Centre.

Secondary

Support the Institute and department’s initiatives and projects as required, including:

· Work with the social media team to ensure content is accurate, current and engaging.

· To assist all other NIE departments in branding and marketing strategies as and when required, such as managing print or motion production that supports the branding initiatives of the Institute.

· Manage the coordination and submission of various corporate reports to key internal and external stakeholders.

· Assist in University events as and when necessary.

Requirements

· A University degree in Business, Hospitality, Marketing or Communications.

· At least three years of working experience in a relevant field.

· High-level of written and oral communication skills and strong networking skills.

· Proven experience in partner/event management, working with diverse teams to achieve objectives.

· Strong attention to detail in presenting high quality marketing and communications content.

· Experience in PR, branding, marketing, content production or media relations will be an advantage.

· A dynamic team player who can also work independently.

· Adaptable and able to multi-task in a fast-paced environment.

· Strong conceptual and analytical skills.

· Good research skills with a keen eye for details.

Closing Date

The closing date of the advertisement is 3 June 2024.

We regret that only shortlisted candidates will be notified.

Other Information

NIE staff can take chartered buses at their own expense from or near their homes to the NIE campus. This is subject to the availability of seats.

Overview: Maitre'D

ILS Hospitality Solutions (ILS) is a dynamic and innovative recruitment agency and consulting firm that specializes in providing comprehensive solutions to the Hospitality Industry. ILS was founded by a team of industry experts who recognized the challenges that the owners and operators face and saw the need for specialized consulting services to help them thrive in a highly competitive market.

As a Maitre'D for our esteemed fine dining establishment, you will play a pivotal role in ensuring the seamless and successful operation of our restaurant. Your responsibilities encompass overseeing all aspects of the dining experience, from culinary excellence, budgeting and customer service to staff management. This position offers the opportunity to collaborate with a team of talented professionals, create unforgettable dining experiences, and contribute to the success of our high-profile restaurant.

Roles & Responsibilities:

You are an indispensable member of our team, responsible for the smooth and efficient functioning of the restaurant. Your ability to thrive under pressure, exhibit meticulous organization, and maintain a strong attention to detail is essential. Moreover, motivating and training staff, while fostering effective teamwork, is a central aspect of your role.

To excel in this position, you should have a comprehensive understanding of restaurant operations and demonstrate flexibility in working various shifts. We highly value exceptional people management skills and the capacity to collaborate effectively within a team.

Your key responsibilities include:

1. Daily Operations: Oversee and manage day-to-day restaurant operations, ensuring strict adherence to operational standards and procedures.
2. Financial Management: Drive the restaurant's financial objectives by forecasting requirements, scheduling expenditures, and meticulously monitoring key performance indicators such as sales, labor, and food cost variances.
3. Scheduling: Plan weekly staff schedules and daily floor plans to optimize restaurant efficiency.
4. Team Leadership: Recruit, train, and provide continuous guidance to staff members, ensuring the delivery of exemplary customer service.
5. Staffing Decisions: Propose and make decisions related to staffing changes within your assigned areas, including hiring, promotions, demotions, and vacation leave.
6. Safety and Health Compliance: Maintain and enforce safety standards and requirements in the restaurant, prioritizing the well-being of both customers and staff.
7. Customer Feedback: Promptly address and resolve customer feedback and concerns to maintain exceptional service quality.
8. Administrative Responsibilities: Fulfill all administrative and paperwork requirements efficiently.
9. Support: Assist and collaborate on various business duties and responsibilities as delegated by the management.

Requirements:

To be successful in this role, you should meet the following criteria:

• Possess at least a Degree in any discpline.
• Demonstrate a minimum of 2 years of working experience in the fine dining restaurant.
• Experience in Michelin Star Restaurant is advantageous
• Preferably, have experience in senior roles within the food and beverage/restaurant service sector or its equivalent.
• Have strong wine knowledge
• Willingness to work a 6-day workweek, including weekends and public holidays.
• Maintain excellent hygiene standards and practices.
• Exhibit strong time management and organizational skills.
• Possess effective communication and active listening skills.
• Be adept at multitasking and adept at prioritizing tasks.
• Flexible availability, including weekends and varied working hours.
• Strong team player, capable of working both independently and collaboratively.
• Possess keen attention to detail.
• Committed to providing outstanding customer service and enhancing the overall dining experience.

If you meet these qualifications and are eager to take on a pivotal role in our establishment, we encourage you to apply. Your commitment to excellence and dedication to culinary and service excellence will be instrumental in the continued success of our restaurant.

ILS Hospitality

[email protected]

EA Reg: 23C1776

Reg No: R23117498

WA: 89431726

Responsibilities:

• Involved in the preparation of food and beverages
• Ensure that kitchen utensils and equipment are in good condition to operate
• Responsible for maintenance of cleanliness of kitchen and any ad-hoc duties assigned
• Ensure compliance with all health and safety regulations in a kitchen area
• Ensure that food can be prepared in a timely manner
• Ability to work in a fast-paced environment
• Ensure freshness of food items and discard expired/ spoilt items
• Observe food stock levels and place orders when necessary

Requirements:

• No experience required as on-the-job training will be provided
• Pleasant disposition and well-groomed
• At least a Certificate in Food & Beverage service
• Able to commit shift work, weekends and public holidays

Chef de Partie

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Tras Street
Salary: $3000 to $ 3500

Job Overview

We are looking for a professional Chef de Partie to amaze the patrons of our establishment with excellent cooking and baking skills according to the executive chef’s recipes and specifications. Your work will be an important factor to our client’s contentment. The goal is to expand our clientele and reputation to ensure our long-term success.

Job Responsibilities:

As a Chef De Partie, the incumbent will be working closely with the Executive Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen. The top priority of the Chef De Partie is to ensure that all good production is achieved on a satisfactory level or beyond the service standards. The incumbent must assist the Chef in exercising cost controlling to minimise wastage and spoilage of kitchen resources. The Chef De Partie must demonstrate and practice high levels of working hygiene and safety in the kitchen at all times. To be successful in this role you must possess:

A) Leadership & People Management:

• Assist senior chefs as well as train and lead junior chefs

B ) Culinary Excellence

• Assist the Chef De Cuisine and Executive Chef
• Proper production and presentation of food items

C) Risk Management

• Assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program

D) Other Roles and Responsibilities

• Any other duties, roles and responsibilities that may be assigned from time to time by the Chef De Cuisine and Executive Chef

The Supreme HR Advisory Pte Ltd || 14C7279

R22111009 Cheng Kai Ling

Location:

Central

Job Description:

• Ensure all meals are prepared accordingly to their specifications.
• Prepare all therapeutic diets according to specification.
• Ensure that prepared meals meet a high standard in taste and presentation.
• Maintain a high standard of kitchen hygiene, safety, cleanliness and safe food storage.
• Maintain a high standard of cleanliness of all equipment used in his/her section.
• Prepare meat and seafood items by cutting, slicing, sectioning, chopping and cleaning accordingly to the requirement.
• Assist in collating of meals diet chits.
• Assist in receiving and arranging of incoming goods
• Assemble and dish all meals during meal service.

Working hours:

6 days work week (3 rotatable shifts; 7am - 3pm, 9am - 5pm, 10am - 6pm)

Requirements:
- Other requirements: Hygiene Certificate or any WSQ, FOC, SHATEC/ diploma & minimum 1 – 2 years of experience in F&B. Must be willing to work on weekends/public holidays.
- Able to work in kitchen environment

Interested candidates, kindly send a copy of your resume to: [email protected]

Jessica Fong Zhi Tong [R1879124]

Email Address: [email protected]

Recruit Express Pte Ltd

EA Licence No: 99C4599

JOB RESPONSIBILITY

• Ensure the daily service operations are properly executed and performed – in line to assist restaurant to achieve overall business performance goals. Eg, Daily sales settlement, opening & closing of restaurant
• Ensure high quality of food & service by focusing on the user journey.
• Assist in training for all new/current staff on service & beverages when required.
• Possess knowledge to operate POS System proficiently
• Cultivate & maintain relationships internally/externally with regular guests, suppliers & staff of the restaurant

REQUIREMENTS

• Good communications skills - possessing a high level of empathy with good listening skills.
• Must possess knowledge in wines or coffee latte art.
• Able to multi-task to lead a team in a fast-paced and demanding environment.
• Good understanding of health, safety, and food hygiene practices.
• Willingness to teach and share professional knowledge with the team.
• Trustworthy, impartial & maintain a high level of discipline & punctuality.
• Pro-active & problem solver.

Who we are

COL is an independent neighborhood restaurant and bar on Keong Saik Road focusing on a high quality, seasonal food offer with an emphasis on sharing and coal and wood fireplace cookery. With a casual but elegant service style that we’ve become known for, exceptional wines and cocktails we’ve built a strong local following and we’re looking to continue doing this for the year ahead.

Your role:

To head up the restaurant operation at COL with the key focus on ensuring exceptional experiences to all our guests through excellent service

Your key responsibilities:

• Leading by example a team of 8-10 FOH team members, including a management team of head sommelier and head of beverage
• Reporting directly to the General Manager and Chef / Director
• Supporting, developing through coaching, motivating and inspiring the FOH team.
• Planning FOH roster and managing all payroll processes
• Leading team training sessions to help develop skills and knowledge within the team
• Working within set budgets to help achieve targeted profits
• Guest relations management and dealing with enquiries and bookings
• Responding positively and proactively to any online feedback and complaints within a timely manner
• Maintain guest satisfaction; building relationships with important and regular guests.
• Ordering of consumables on a weekly basis working
• Ensuring the up upkeep of the building is at the highest possible standards at all times
• Management and upkeep of the daily and weekly checklist
• Responsible for the call out and follow up of maintenance works required in either the restaurant and its facilities and the outer building.

What we’re looking for

• Someone with at least 3 years experience in a similar role
• A passionate, ambitious and forward thinking individual with an ambition to succeed
• Someone looking to learn, develop and progress in a progress start up company into a bigger role within a 3 - 6 month period
• The right applicant will be a natural leader open to working in a business that constantly evolves.
• A good communicator who isn’t afraid of speaking their mind.

Key Benefits:

• 5-day work week (Tuesday to Saturday and every last Sunday of the month)
• Flexi Benefits
• Late Night Transport
• Birthday Leave Birthday credits ($75 col voucher - 1month validity)
• 30% staff discount at COL & 1880
• Meal Allowance $168
• Transport Allowance $100
• 14 Annual Leave (increase yearly)
• Performance & Salary Review twice a year
• Bonus
• Group Insurance ( GP- unlimited free consultation & medicine, Hospitalisation, TCM)

Job Description:

· Work collaboratively with curators, artists, digital practitioners and exhibition designers to assist with the research, exhibition development and implementation of the Project Citizens showcase/exhibition.

· Support the team’s research on Singapore’s post-independence history.

· Work collaboratively with collection managers, conservators, curators, public service agencies and other related parties on curatorial projects and the collation and assessment of stories and artefacts submitted through FM programmes.

· Work with the curatorial team to research into, conceptualise and conduct video interviews of key leaders in Singapore’s immediate pre-and post-independence history. This includes:

o Conducting background research on the interviewees

o Drafting interview questions and conducting interviews alongside the curatorial team.

o Leading archival research for relevant audio-visual clips and photographs to use in the video productions.

· Seek permissions and copyright for material curated for use in FM exhibitions, video production, education and public engagement programmes.

· Manage content and text for translation and fabrication.

· Provide administration and operational support for above mentioned projects.

Working Arrangement:

Contract Duration: 1 Year

Working Hours: Mondays to Fridays (office hours)

Location: City Hall

Salary: $4000/Month

Job Requirements:

· Recognised degree/diploma in History or the Humanities or other disciplines relevant to Singapore’s post-independence history and nation building policies. Diploma holders with relevant work experience will also be considered;

· Proven excellence in research, analytical, writing and presentation skills;

· Ability to think creatively and imaginatively, with strengths in synthesising information from different sources and storytelling;

· Background in video production will be a strong advantage;

· Strong administrative and project management skills;

· Team player with excellent interpersonal and stakeholder management skills;

· Excellent command of the English language (written and verbal)

· Some weekend and after-work hours engagements might be required – candidates should be prepared to exercise some flexibility in his/her work schedule;

Responsibilities:

Product Development
• Conduct research/develop new food products in relation to ice-cream and gelato concepts suitable for Retail and restaurant applications.
• To improve quality, taste, presentation, shelf-life and yield of ice-cream and gelato products
• Conduct feasibility studies to determine if product is viable to produce and identify potential market/customers
• Conduct sensory evaluation of food products and raw materials suitable for use
• Assess and develop packaging concept to complement end product suitable for commercial launch
• Work with and support Sales & Marketing department, pastry for product development and launch

Product Improvement and Quality Control

• Identify products which require improvements and cost cutting either through change in raw materials, production processes or packaging

• Verify quality of raw materials, recipes, production processes and handling

• Conduct and supervise production trials and shelf life studies

• Involve in Audits, Training and regulation evaluation

Product and Technology Transfer:

• Issue recipes with process flow charts to Production Team
• Issue product specifications to Customer
• Issue BOMs to Costing Team
• Verify and Implement Processing/Production Methods and establish SOPs
• Complete transfer of recipe and processes to Production team
• Provide online support to Production and company Team to trouble shoot where necessary.

Remarks- Fresh Graduate are welcome.

Key Responsibilities

• Responsible for creating and upholding a culture of service and operational excellence, through effective systems, training and a great work environment in a Japanese fine dining restaurant
• Manage day-to-day operations in the restaurant as appointed
• Create and improve standard operating procedures for service and product preparation offered is uphold
• Generate monthly reports covering HR, inventory, sales, staff and customer feedback
• Improve and maintain a training program for all new staff / ongoing mentorship and training for existing staff
• Ensure Workplace safety and hygiene standards are adhered to regulatory guideline
• Full understanding, and ensuring procedural compliance with the company’s policies

Operational Administrative Duties

• Supports the Food & Beverage inventory / stock management and assists in resolving issues.
• Monitors stock ordering by venue management and helps maintain par levels.
• Monitors and oversees the weekly roster for management and oversees the planning of staff rostering to promote productivity, minimize labour cost while maintaining best staffing balance.
• Lead and conduct daily pre-shift roll call with team members to update on daily specials, guests preferences / feedback, internal memos, company / marketing update, station plan, sales and any other operational update.
• Helps to promote a friendly PR culture at the venues, communicates regularly with customers to obtain feedback and monitors trends.
• Assists DOR to investigate and resolve customer complaints.
• Assists in coordinating venue, POS programming and issues.
• Work together with DOR and venue management. Identifies and resolves operational issues and strives to develop alternative/improved job methods and improved workflow.
• Takes all necessary/prompt action to understand and resolve discrepancies in stock/other cash security issues.
• Provides feedback and ideas to help further develop and establish marketing and promotional activities for the venues and review/research customer satisfaction.
• Ensures all onsite marketing is implemented on time and in the correct manner.
• Works with the Kitchen Chefs to ensure best food quality and Grade A hygiene standards.

Key Requirements

• More than 6 years experience in the F& B industry, preferably with some fine dining experience
• Excellent knowledge of food & beverage offered in the
• restaurant
• Good knowledge of food ingredients and cooking methods of food available on the menu
• Good memory to recall orders and customers’ names
• Excellent communication and PR skills
• Good wine knowledge
• Sound problem solving and grievance handling know-­how
• Exemplary leadership qualities

Job Description

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

Requirements

• Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role
• Proven customer service experience as a manager
• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff
• Strong leadership, motivational and people skills
• Acute financial management skills

Kitchen Crew [Healthy Bowl]

• 5.5 days (44 hours per week)
• $2500 - $3300
• Tanjong Pagar

Responsibilities:

1. Provide service to all customers according to service standard and procedures.
2. Responsible for the preparation work of restaurant opening and closing operation hours.
3. Answering customer’s queries regarding menu items, ingredients or any other product related queries.
4. Includes bar and cashier duties.
5. Maintain quality, service & cleanliness at all times.
6. Any other job related duties requested by Restaurant Manager.

Requirements:

• With relevant experience.

WhatsApp: https://wa.me/6596112291 (Kyra)

Email: [email protected]