Total 6,722 assistant hr manager job vacancies in F&B / Tourism / Hospitality category in Singapore

5 Days 44hrs/week (Shift Hours)

$3200 to $3800

Location: Bugis / Tanglin Mall / Orchard / Buona Vista / Tampines / Jurong West [ Discuss during interview ]

The Role:

The Assistant Restaurant Manager’s contributes to every aspect of the day-to-day running of the restaurant as well as planning for its future success. You will support the team on shift and behind the scenes, helping them to create fantastic moments and feelings for our customers.

Duties and Responsibilities:

People

• Lead, develop and motivate the restaurant team to deliver the restaurant's experience
• Support the attraction, recruitment and training of employee
• Support the growth and development of employee through training and quality conversations
• Recognize success and ensure everyone is well informed and heard by using the appropriate communication channels
• Develop labour schedules that enable the team to deliver the restaurant’s experience
• Support the development and training of Assistant Managers in the restaurant and the region

Product

• Support the team to deliver amazing food, freshly cooked to order and served hot
• Manage inventory and order stocks to ensure all products are available

Place

• Keep the restaurant beautiful, safe, clean and representative of the restaurant’s brand
• Carry out, monitor and correct procedures in order to be safe, legal and follow the restaurant’s standards

Performance

• Grow sales by running shifts in a way that creates positive customer moments and delivers operational efficiency
• Understand the full P&L of the restaurant, and take responsibility delivering the restaurants financial targets including sales and all controllable costs
• Review and ensure timely, accurate and complete daily / weekly / monthly reporting
• Work on business planning, from strategic planning to daily forecasting
• Develop and support local restaurant marketing
• Implement effective restaurant administration, stock control, security and safety

Requirements:

• Minimum 3 years as assistant manager experiences from a hospitality, retail or leisure background
• Proficient in Microsoft Office applications
• Willing to work on shifts, weekends and public holidays

Whatsapp: +65 80135651(Alvin)

Alvin Chua Ming Jing:R23116192

The Supreme HR Advisory Pte Ltd: 14C7279

For a well-known Chinese restaurant group.

Main Responsibilities

Report to the Restaurant Manager. To support and assist the Restaurant Manager to achieve optimal business performance of their restaurant, as well as maintaining high standards of food, service, health and safety. And, to assist in the management of the restaurant, deputising in the absence of the Managers.

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Assist in achieving optimal business performance of the restaurant

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Assist in analysing and planning restaurant sales levels and profitability

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Assist in preparing reports at the end of the shift/week, including staff control, food & cash control and sales

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Assist in creating and executing plans for department sales, profit and staff development

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Assist in monitoring labour and F & B costing matters including inventory control and conducting bi-monthly stock take

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Assist in planning and coordinating menus

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Assist in managing filing system and read company emails

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Assist in handling disciplinary issues, conducting Annual review and confirmation of staff

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Provide effective leadership to the food and beverage team to ensure targets are met

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Constantly review, evaluate operations/procedures and suggest improvements to the management

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Coordinate the entire operation of the restaurant during scheduled shifts

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Respond to customer complaints. Ensure positive customer service in all areas, taking any and all appropriate actions to turn dissatisfied customers into return customers

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Ensure that all employees adhere to the company's uniform standards

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Meet and greet customers and organise table reservations

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Advise customers on menu and beverage choice

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Conduct orientation and training & coach new trainees

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Plan staff duty roster and cleaning duties

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Update GRN and perform e-Procurement

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Handle cashiering duties, daily sales collection, cashiers float and petty cash claims and control

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Perform banking duties

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Collect e-feedback from customers using IPad

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Upsell desserts to customers

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Upsell promotion and PGR membership

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Maintain high standards of quality control, hygiene, and health and safety

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Ensure the strict compliance by all service and kitchen staff to company’s standard operating procedures

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Any other appropriate duties and responsibilities as assigned

Requirements

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Minimum 5 years of relevant experience with 2 years in a managerial role

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Have good product knowledge on food items

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Knowledge of cost/inventory management would be an added advantage

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Candidate must have basic PC-literacy

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Strict sense of hygiene and safety standards

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Candidate must have strong command of both Mandarin & English in order to communicate and introduce menu-items to customers

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Excellent organizational skills

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Ability to thrive in a challenging environment

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Strong public relations skills

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Excellent interpersonal & communication skills

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Candidate must be a strong leader & team player

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Demonstrate commercial capability to deliver profit, control costs and build customer loyalty

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Exceptional communication skills and the leadership capability to create a winning team.

>>> You may also email us your resume directly to: [email protected]

Roles & Responsibilities

Responsibilities

• Monitor portioning and ensure quality food preparation to control food
• Communicate all inventory and supply needs to Chef.
• Ensure cleanliness of food outlet area; stock and prepare food items as required.
• Monitor cleaning rotation schedule on the daily basis.
• adhere to safety and general procedures
• Assist in the development and delivery of staff training which is consistent with business needs
• Verify and supervise line staff and that work are prepared for the next day.
• Track and prepare all schedules to maximize productivity and keep labor costs within budget.

Requirements

• Proven work experience
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Familiarity with sanitation regulations

Job Title: Restaurant Assistant Supervisor

Job Overview: We are seeking a dynamic and experienced Restaurant Assistant Supervisor to join our team. The successful candidate will play a key role in supporting the daily operations of the restaurant, assisting the supervisor in managing staff, ensuring excellent customer service, and maintaining high standards of food quality and hygiene. This position requires flexibility to work on weekends, public holidays, and during peak periods as needed.

Key Responsibilities:

Operations Support:

• Assist the restaurant supervisor in overseeing all aspects of restaurant operations, including opening and closing procedures, staff management, and inventory control.
• Monitor daily activities to ensure adherence to standard operating procedures, cleanliness standards, and health and safety regulations.
• Address any operational issues or customer complaints promptly and effectively, striving to maintain a positive dining experience for all guests.

Staff Supervision and Training:

• Supervise and mentor restaurant staff, including servers, hosts/hostesses, and kitchen personnel, providing guidance, support, and feedback as needed.
• Assist in the recruitment and training of new employees, ensuring they are properly onboarded and trained in all aspects of their roles and responsibilities.
• Conduct regular performance evaluations and provide constructive feedback to staff to promote continuous improvement and professional development.

Customer Service Excellence:

• Lead by example in delivering exceptional customer service, greeting guests, taking orders, and addressing any inquiries or concerns with professionalism and courtesy.
• Monitor service quality and guest satisfaction, intervening as necessary to resolve issues and exceed customer expectations.
• Foster a welcoming and hospitable environment, ensuring guests feel valued and appreciated throughout their dining experience.

Inventory Management:

• Assist in managing restaurant inventory, including ordering supplies, monitoring stock levels, and minimizing waste to control costs and maximize profitability.
• Conduct regular inventory audits and reconcile discrepancies to ensure accurate records and efficient stock rotation.
• Collaborate with the kitchen team to forecast demand and maintain adequate inventory levels to support daily operations.

Financial Accountability:

• Support the restaurant supervisor in achieving sales targets and controlling expenses to meet budgetary goals.
• Process payments accurately and efficiently, handling cash transactions and reconciling daily sales reports.
• Identify opportunities for upselling and promoting menu items to increase revenue and enhance the overall dining experience.

Qualifications:

• Previous experience in a supervisory role within the hospitality industry, preferably in a restaurant or food service establishment.
• Strong leadership and communication skills, with the ability to motivate and inspire a team.
• Excellent interpersonal and customer service skills, with a customer-centric approach and a passion for exceeding customer expectations.
• Flexibility to work on weekends, public holidays, and during peak periods as required.
• Knowledge of food safety and sanitation regulations, with a commitment to upholding health and safety standards.
• Proficiency in restaurant management software and Microsoft Office applications.

We appreciate your interest in joining our team, and we look forward to reviewing your application. Please note that only shortlisted candidates will be contacted for further assessment.

EA License ID: 18C9520

EA Registration ID: R1765753

Key Responsibilities

• Manage and administer hybrid cloud and on-premises infrastructure, ensuring high availability, scalability, and performance.
• Lead regional and local IT Infrastructure projects. Bring together external and internal stakeholders.
• Implement and maintain security measures, including access controls, encryption, and vulnerability management, for hybrid cloud and on-premises environments.
• Collaborate with cross-functional teams to define and implement infrastructure strategies, taking into consideration hybrid cloud and on-premises components.
• Work closely with vendors and service providers to effectively manage the infrastructure, ensuring compliance with service level agreements (SLAs) and resolving any issues or escalations.
• Plan and execute infrastructure changes and upgrades, while minimizing disruption to business operations.
• Stay up-to-date with emerging technologies, trends, and best practices related to hybrid cloud and on-premises infrastructure, and propose and implement improvements accordingly.
• Provide technical guidance and support to team members and other stakeholders on infrastructure-related matters.
• Provides regular reports on Service level attainment and other KPIs in accordance to corporate regulatory and compliance requirements.
• Develop and maintain documentation, including infrastructure architectures, procedures, and troubleshooting steps.

General Requirements

• Over 10 years experience in general IT and more than 5 years experience in a regional infrastructure management role
• Demonstrated experience in the planning, design and implementation of hybrid cloud and on-premises infrastructure architecture and security
• Experience in general IT governance (organizational management, technology evaluation, vendors management, program planning, etc.)
• Project Management and decentralized team coordination experience
• Familiar with enterprise infrastructure and networking solutions, able to review technical details with the team to identify potential improvements
• Have a good technical understanding of advanced network security concepts and identity & access management solutions
• Relevant certifications (e.g. Microsoft 365 Enterprise Administrator Expert, Certified Azure Solutions Architect, Fortinet NSE, …) are a plus

SUSHISAMBA Singapore, a renowned fusion restaurant blending Japanese, Brazilian, and Peruvian flavors, is seeking an experienced and dynamic Beverage Managerto join our pre-opening team.

The Beverage Manager oversees an efficient operation of the beverage services offered at Santana Plan and organize how beverage systems will be set up, direct and supervise employees working with beverages, and evaluate the overall effectiveness of the system.

Principal Accountabilities

1. Develop beverage programs, which includes what types of drinks to offer, which brands of liquor to use, pricing and other menu aspects.
2. Forecast and keep track of which drinks are most in demand.
3. Oversee the cost of inventory and supplies and submit reports on a periodic basis.
4. Manages day-to-day beverage operation, ensures the quality, standards and meets the expectations of the customer on a daily basis.
5. Ensure the highest possible standards of customer service are provided and listens and responds to customer and employee concerns and questions.
6. Empowers employees to provide excellent customer service.
7. Ensure that all beverage products served meet the established specifications and standards.
8. Review cost increases, communicate with supplier to review charges, and apply strategies to lower costs when possible.
9. Manage the staff through coaching and training, in order to improve performance and to achieve the department’s objectives and targets.
10. Ensure implementation of area sanitation standards.
11. Ensure that all beverage equipment is operated safely and with reasonable care, reporting mechanical problems for repair.
12. Observes compliance with Sunset Hospitality Group policies and procedures, as well as, governmental laws and regulations.
13. Conduct regular meetings with the Bar Team to keep colleagues informed of policies and procedure, special events, further improvement plans and guest comments to ensure that colleagues are aware of the relevance and importance of their activities and how they contribute to the department objectives.
14. Ensure that staff members are wearing the proper clean uniforms at all time to assure their adherence to the brand dress code and following the hygiene standards.
15. Provide on-the-job training and constructive feedback to subordinates to support their overall development.
16. Ensure compliance to all relevant Health, Safety and Environment management procedures and controls within a defined area of activity so that Santana provides excellent hospitality services to its guests.
17. Performs other duties pertinent to this job as assigned.

Communication & Working Relationships

1. Works closely with subordinates to ensure information transmission at all time
2. Coordinates with different departments to guarantee effective communication
3. Manages direct reports and operational issues daily

Knowledge, Skills, and Experience

1. BA Degree in Hospitality or
2. Minimum 5-8 years operational experience in a high end restaurant
3. Has working knowledge of all aspects of beverage operations
4. Excellent communication skills
5. Excellent interpersonal and organizational skills
6. Excellent management skills
7. Strong planning and budgetary skills
8. Highly cooperative team spirit

Physical Requirements of the job

The job of the Beverage Manager may require:

1. Long working hours, working during holidays, and covering different shifts.
2. Standing for long period of times.

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: Depend on duty roster
Working Location: Maxwell
Salary Range: $3000 - $3500

Requirements

• Diploma or a bachelor’s degree in Culinary Arts
• At least 1 year of working experience in the related field is required
• Proven work experience as a Demi Chef, Chef (Pastry) or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous.
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with pastry preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

Job Description:

To be successful in this role you should be able to take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

A) Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are always of the highest quality.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last-minute events.
• Guides and trains the subordinates daily to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

The Assistant Boutique Manager is to assist in managing the day to day business of the retail shop, achieving all performance targets and goals as well as by leading the team to ensure high level of guest satisfaction maximizing margins. Assist to develop merchandise to optimize profitability, develop innovative ideas, plans and assist to maintain statistical and financial reports.

Primary Responsibilities

• To work closely with the Boutique Manager to achieve optimal revenue, set targets, forecast and budgets for Boutique
• To support induction and trains Retail Associates in sales, revenue, technical and product knowledge skills.
• To manage retail floor team in day to day operations for Boutique and ensuring consistent high customer service level and seamless shopping experience for customers.
• To review with Boutique manager allocation and control of Boutique’s expenses.
• To work with Boutique Manager in merchandise development and curating consignment brands
• To maintain and control well balanced stocks levels in the Boutique
• To support Boutique Manager in managing all online queries, orders, deliveries and communications for Boutique especially during peak and festive seasons
• To work with Boutique Manager to empower Boutique’s team with consistent customer service skills, hotel communications and product knowledge via training and daily store briefings
• To work with Boutique Manager to review and analyse ways to move slow moving merchandise and maximise on fast moving, best seller merchandise for both in store and online. To ensure gourmet merchandise with near expiry dates to be cleared and minimise cost for write off
• To support in monthly inventory stock takes together with Finance team
• To work with Boutique Manager to ensure safe working practices are followed and adhered to including emergency procedures
• To champion and lead festive season hamper production and operations working closely with Boutique Manager and Boutique’s team.

The position assists the Executive Steward to manage the team, to be responsible for maintaining the cleanliness and quality of all F&B and Kitchen equipment and all pantry and kitchen area, so that all guests will have a safe and wonderful dining experience, ensures that kitchen hygiene and safety standards are meet, through active supervision of the Steward Supervisor, Steward Attendant and Night Kitchen Cleaner. The Assistant Executive Steward must have the perseverance to lead the team to achieve high standards within the work area and to work closely with the Executive Steward so as to lead the team towards the same direction.

Primary Responsibilities  

Manages the Daily Stewarding Operation: Cleanliness and Quality of F&B and Kitchen Operation Equipment

• Conducts briefing and makes deployment to Stewarding colleague daily.
• Makes daily round to check for cleanliness and quality of all operation equipment and kitchen equipment.    
• Takes ownership of all operation equipment, kitchen equipment and hotel property.
• Operation checks, to ensure work flow and system are in order and hygiene standards meet expectation.
• Always communicates with F&B and Culinary team and fellow colleagues to find out about the work flow system and makes improvement with the collaboration system if required.
• Manages team with efficiency of work in the washing of dishes and kitchen equipment.
• Works closely with both the F&B and Culinary teams so as to build a strong collaboration between various team.
• Oversees that timeliness of dish cleaning, returning dish for reuse during high business turnover. 
• Oversees that all washed equipment are clean and sanitised.
• Oversees proper handling of all operation equipment so as to avoid or minimise breakage.
• Ensures adequate supply of operating equipment in F&B outlet through coordination with all F&B outlet managers, through order, delivery, and by monitoring lost through breakage or missing.

Manages the Cleanliness and Safety of all Pantry and Kitchen

• Checks all kitchen equipment for cleanliness, manages the Night Cleaning Contactor to follow up on any unclean area and equipment, and conducts kitchen inspection twice a week. 
• Manages the team to check on functional operation of each Dish Wash Machine, co-ordinate and follows up with Engineering and chemical technician for any faulty issues.
• Manages the garbage collection schedule and also ensures that the recycle program is conducted as per established. 
• Oversees that the kitchen floor is clean and dry at all times, looks out for any potential safety hazard issue and tries to eliminate it immediately.
• Oversees the sanitation of all operation equipment are done as per kitchen’s hygiene standards requirement.
• Oversees that the work procedure in the kitchen are carry out as per HACCP’s requirement and the safety aspect is in line with WSH. 
• Oversees that all HACCP check-list and documentation are updated on a daily basis.
• Leads all the kitchen walk through (WSH / Hygiene / Pest-Control) and rectifies all findings immediately.

Management and Leadership of the Stewarding Team

• Makes routine rounds within the kitchen area during meal periods.
• Supports the Stewarding team to be consistent in service, uses a collaborative, enabling leadership style and to have regular team meetings.
• Drives constant service and system improvement and to be entrepreneurial.
• Strong leadership and interpersonal skill.
• Must be able to lead the team confidently at all times and always practice to lead by example. 
• Manages the provision of operation supplies, cleaning equipment, and chemical, monitor and control the amount of usage.  
• Induction and training of Steward Attendant and Supervisor in technical skill and process as outlined in the Keys to Success manuals.
• Must oversees the team member grooming and personal hygiene practice to meet with hotel requirements.  
• Assists the Executive Steward to control all expenditure and cost within the budget (OT / CL / Supply). 
• Manages the team to adhere with the Hotel recycle program.
• Competency in the yearly internal and external hygiene audit. 
• Manages and oversees the operation equipment storeroom / chemical storeroom / cleaning supply storeroom.
• Creates a Friendly and Heartist® working environment within the team.

Involvement in Wider Job Function Relationships

• To be active in learning so as to enhance personal skill and industry knowledge.
• Follows Hotel and Departmental guideline to lead the team and constantly getting feedback from team member and other colleague. 
• Understands emergency procedure, health and safety requirement.
• Maintains collaborative working relationship with colleague and supervisor/manager
• Participates in departmental leadership activity as a member of the team and continually conducts training for the team member.
• Develops own knowledge and skill as a contributing member of the Stewarding team.
• Ensures that safe work practice is followed including emergency procedure.
• Must be certified with Occupational First Aid Course.
• Must be able to accomplish within the timeline with any assignment given by the Executive Steward and Management.
• Oversees the pest-management in the pantry and kitchen area.
• Attends the weekly Catering Meeting, gathers surficial information, co-ordinates and leads the Stewarding team to accomplish the event with high professionalism in supporting the Banquet Service Team and Banquet Culinary Team for the success of all events.

• 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

Job Descriptions

1. **Staff Management:**

- Supervise and lead kitchen staff, including chefs, cooks, and kitchen assistants.

- Conduct training sessions to ensure the team is well-versed in standard operating procedures.

- Schedule and manage work shifts, considering peak times and business needs.

2. **Kitchen Operations:**

- Oversee the preparation, cooking, and presentation of dishes, ensuring consistency and high-quality standards.

- Monitor and manage kitchen equipment, coordinating repairs and maintenance as needed.

- Collaborate with the front of house team to ensure smooth communication and coordination.

3. **Inventory Control:**

- Manage inventory levels for food and supplies, placing orders as necessary.

- Implement effective stock rotation to minimize waste and ensure freshness.

- Conduct regular inventory audits to track usage and identify areas for improvement.

4. **Safety and Hygiene:**

- Enforce strict adherence to safety and sanitation standards in the kitchen.

- Conduct regular inspections to identify and address potential hazards.

- Train staff on proper food handling and safety protocols.

5. **Menu Contribution:**

- Monitor customer feedback and make adjustments to improve menu offerings.

6. **Cost Management:**

- Work within budget constraints, finding cost-effective solutions without compromising quality.

- Analyze food costs, portion control, and waste management to maximize profitability.

7. **Communication:**

- Foster open communication within the kitchen team and with other departments.

- Report to upper management on kitchen performance, challenges, and opportunities for improvement.

Requirements:

- Previous experience as a Chef or in a similar role, with managerial responsibilities preferred

- Culinary degree or relevant certification.

- Strong leadership and organizational skills.

- In-depth knowledge of kitchen operations, safety, and hygiene.

- Ability to work under pressure and manage a dynamic kitchen environment.

- Excellent communication and interpersonal skills.

Responsibilities

• On-boarding new subcontractors to Coupa Supplier Portal (CSP)
• Consolidated all on-boarded subcontractors’ portfolios and the services requirements.
• Ensure Purchase Order issued accordance to the Group Procurement Policy
• Liaison officer with Account Payable to ensure sub-contractors’ receive payment in a timely manner.
• Handle ad hoc charter booking end-to-end cycle from enquiries, quote price, booking, billing.
• Handle sub-contractors’ enquiries via emails/calls and review the sub-contractors’ performance.
• Prepare monthly reports
• Work closely with operations team to monitor and manage delivery of vendor services under contract.
• Serves as a single point of contact for subcontractor to clarify on the bidding documents.
• Undertakes the Operation manager role, liaise with subcontractor on the contracted services details and requirement for smooth operations.
• Any other tasks assigned

Requirements

• Minimum Diploma and above
• Good interpersonal and networking skill
• Good verbal and written communication skill
• Able to work with a multi-disciplinary team.
• Knowledge in Microsoft Office (IT Savy)
• Excellent in time management
• Self-motivated and able to work under pressure

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 to 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, 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 PURPOSE

Reporting to the Chief Executive Officer (CEO) and working directly with the Governing Board, the Executive Assistant (EA) is actively responsible for supporting the daily administrative & operational needs of the CEO’s office and managing the CEO’s office. The EA will also function as the Secretariat to the Board and may, where necessary, communicate directly to the Governing Board in matters concerning scheduling of Board meetings and discussions. The EA may work directly with HODs and management.

RESPONSIBILITIES

Executive Support

• Assists the CEO with daily administrative duties and completes a broad variety ofadministrative tasks that include managing an active calendar of appointments.
• Communicates directly and on behalf of the Chairman/CEO with Board members, donors, foundation, staff, and others on matters relate to programmatic initiatives as directed by CEO.
• Supports the CEO in liaising with Board members or committees for Matters Arising, following through all actionable items, updating the records.

Board Support and Liaison

• Coordinate Quarterly Board meetings, maintain confidential files and contact information; conferences, and committees both on and off site to support the Chairman’s and Governing Board’s agenda.
• Supports Nomination Committee / Hon Secretary in maintaining a Register of members, Board succession planning (including keeping track of expiry dates of appointment of Board and Committees) and compliance with Charity Unit (MCCY) filing requirements.
• Assist Chairman to draft letters, including letters of appointment to Board and Committee members.

HR and Admin Support

• Assist with HR-related admin matters e.g. leave module management
• Assist in Corporate Office admin matters on an ad-hoc basis

QUALIFICATIONS

• Working knowledge of Singaporean IPC/charity sector
• At least 3 years of overall experience, with CEO and Board support experience and testimony of being a team player.
• A successful track record in setting priorities; keen analytic, organization and problem-solving skills which support and enable sound decision making.
• Personal qualities of integrity, credibility, and dedication to the mission of THH.

Position for SG/SPR only

Stay in North

35 hours per week, permanent part time. from 1 pm to 8 pm, Wed to Sun. Mon and Tue off. Comes with benefits (annual leave, additional pay for public holidays, medical benefits). Housewives, and retirees are welcome. $1,700 a month.

Brief description of the Restaurant

Welcome to savor a spicy dish from the melting pot of modern Indian Cuisine, along with some Arabic

Job Descriptions

# Operational Management:

• 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

• 1 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.

Working hours

• 5.5 days, 11am ~1/2am

Job Function

Emergency & Pandemic Stockpile Logistics

Job Summary

The Logistics Assistant - Emergency Pandemic Stockpile Logistics is responsible for development and execution of operational policies, standards and procedures for the Warehouse. He/she monitors and optimizes storage and utilization levels making data-driven decisions to improve productivity and efficiency of the warehouse.

Analytical and logical, he is required to explore solutions and analyse the feasibility of plans. He/she is also expected to coordinate closely with internal and external stakeholders to implement processes and technology, and to assist in the management of the warehouse operations department.

He/she is required to be conversant with the pandemic operational plan and contribute in the development of SOP and reports for the plan.

Job Responsibilities/Key Tasks(External)

• Communicate requirements and activities to stakeholders

• Participate in value-based culture and a culture of accountability in the organisation

• Adhere to organisation’s governance, compliance issues and reporting processes

• Contribute to continuous improvement activities

• Execute environmental protection procedures

• Perform WSH activities to ensure personal compliance to requirements

• Participate in technology projects as direct users

• Perform warehouse security operations in adherence to plans

Job Requirements

Comfortable with technological tools

*Candidate will need to perform barcode scanner scanning on products no., batch no. and etc.

*Normal warehouse operator with Basic English.

*Receiving , Picking , packing and label printing experience.

*Monitoring those buffer stock such as essential products during Pandemic Example hand sanitiser, rice and etc.

Job Descriptions:

1) E-commerce Key Account Management

• Drive and implement commercial plans across owned and top-tier online marketplace accounts (e.g., RedMart and Amazon).
• Achieve sales targets and stimulate growth within key eCommerce accounts, including negotiations on terms of sale, pricing, and online promotions.

2) Online Operations:

• Select the right mix of products for online sales based on market demand, target audience preferences, and competitive analysis.
• Collaborate with cross-functional teams to ensure seamless order fulfillment and timely delivery.
• Conduct accurate forecasting, monitor inventory levels, and optimize inventory turnover.
• Ensure eCommerce site optimization for navigation, secure payments, and mobile responsiveness.
• Manage compliance with contractual agreements and legal requirements, including contract renewals and negotiations as needed.

3) Digital Marketing and Social Media

• Plan and execute digital marketing campaigns on various marketplace accounts and manage corporate website, E-commerce site, and LinkedIn account.
• Enhance product visibility and sales through optimized product listings, manage on-site content, and develop engaging marketing content to drive customer engagement.
• Utilize UX/UI design and checkout process optimization to enhance customer experience and reduce cart abandonment.
• Employ various online marketing channels such as SEM, SEO, social media, email marketing, and content marketing to effectively reach target consumers.
• Generate reports on key eCommerce and marketing metrics, present findings to management, and make data-driven recommendations for improvement.
• Coordinate with external vendors, agencies, and partners to execute eCommerce initiatives and marketing campaigns effectively.

4) Brand Management:

• Ensure visually appealing digital assets and brand consistency across all digital touchpoints, including the website, social media platforms, and online advertisements.
• Support the team in providing excellent customer service and addressing inquiries, resolving issues, and managing loyalty programs for owned Ecommerce platforms.

Job Requirements:

• Minimum Diploma holder in Sales & Marketing / Business Development or a related discipline.
• At least 2 years of experience in an e-commerce/retail background.
• Strong understanding of digital marketing, eCommerce platforms, order management systems, and fulfillment processes.
• Familiarity with tools like Google Analytics, UX/UI design principles.
• Proficient in search engine optimization (SEO), search engine marketing (SEM), social media marketing, email marketing, and marketing automation.

• 6 days, 8.30am- 8.30pm (4 hours break)
• Salary: $2500- $4500
• Location: Pandan Crescent (Central kitchen)

Responsibilities:

• Preparation and cooking of Cantonese dishes
• Take charge of the kitchen and maintain complete control of the kitchen at all times

Requirement:

• Relevant experience

If you are interested to apply, kindly WhatsApp me your updated resume in DOC file and allow our Consultant to match you with our Clients.

Whatsapp: +65 8525 2419

Email: [email protected]

Tan Man Ee Reg No: R22108289

The Supreme Hr Advisory Pte Ltd EA No: 14C727

This position is responsible for assisting in 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 Restaurant Manager to ensure the smooth operation of the restaurant.

• 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.

• Assist in operations 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

• Able to communicate in English and 1 other language

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

Responsibilities:

• Oversees the operations of Safety & Security, and Research Facilities Services, ensure processes are in accordance and compliant with regulatory standards, and institute policies.
• Conduct annual safety audits to ensure compliance with regulatory requirements and institute policies and processes. Report audit findings, follow up on corrective actions, etc.
• Manage institute laboratory risk assessments.
• Oversee incident management, reporting investigations, and implementing corrective actions in accordance with institute guidelines.
• Manage IBC projects applications, including IBC meetings and project reviews, etc
• Chemical and Biological) inventory management.
• Ensure good maintenance of critical equipment with proper training provided to user, validation and certification.
• Coordinate institute safety training programs.
• Operation of the A/BSL3 facilities (i.e. certification, red-teaming exercises, drills, etc).
• Monitor and manage license permits (i.e. applications, renewals, etc.) with regulatory bodies.
• Operation management of Research Facilities such as the BSL3, cGMP, Plant Facilities, Arthropod etc, to ensure compliance with safety regulatory and institute SOP.
• Project management of research infrastructure upgrading or modification in response to research demand. This includes drafting of tender specification, evaluation and recommendation etc.
• Any other duties as required.

Requirements:

• At least a Degree in Bio-engineering, Bioscience, Life Science, or equivalent.
• Minimum of 5 years of relevant working experience in Laboratory Safety. Biosafety and/or Workplace Health and Safety is preferred.
• Possess fundamental principles knowledge and experience in biosafety operation, bio-containment, laboratory infrastructure and laboratory equipment.
• Demonstrated ability to work collaboratively with multidisciplinary parties, including engineers, administrators, procurement, researchers, vendors, etc.
• Proven self-driven attitude, willingness to learn and the ability to multitask effectively.
• Excellent communication skills, both oral and written.
• Strong interpersonal skills and a demonstrated leadership quality (e.g. leading a team or projects).

Salary and benefits are commensurable with educational qualifications and working experience. Benefits include annual leave, medical and flexi-benefits, etc.

Interested individuals should send their curriculum vitae to:

Ms Chook Mee Lan
Director (Facility & Engineering Services)
Temasek Life Sciences Laboratory Ltd
Email: [email protected]

For more info, please refer to our website: www.tll.org.sg.

(Please note that only shortlisted candidates will be notified)

This position is responsible for assisting in 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 Restaurant Manager to ensure the smooth operation of the restaurant.

• 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.

• Assist in operations 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

• Able to communicate in English and 1 other language