Total 76 assistant manager job vacancies in F&B / Tourism / Hospitality category in Loyang, South East

Food Assembly Assistant reports to Catering Supervisor (Pre-set) through the Catering Officer and his/her duties are as follow:

1. Preset Business, Premium Economy and Economy class meals on trays according to airline's specifications.

2. Collect all the required food items for preset.

3. Collect bins of clean airline equipment from equipment staging area.

4. Operate the assembly conveyor belts and put the required food items and service wares on the trays based on the ETD of the flights.

5. Refer to flight checkout sheet, photo specs, and special meals table during preset.

6. Label carts according to Equipment Loading Plan.

7. Inform the Foodbank OA to page for any items shortages.

8. Collect all balance preset items and return them to Foodbank and TA Sub-store.

9. Ensure that the conveyor belt and the surrounding work area are neat and tidy before leaving the work place.

10. Follow safety and health procedures at workplace;

o Not endanger yourself and your colleagues;

o Not tamper with safety devices, or perform wilful or reckless acts;

o Report unsafe work conditions, behaviours and workplace incidents (regardless of whether an injury has taken place); and

o Provide suggestions to improve safety and health at work

11. Perform such other duties as directed from time to time by the Catering Officer & Catering Supervisor (Pre-set).

Requirements:

• Must be able to communicate in English
• Must be able to use PCs and computer systems related to area of work (e.g. Infolog), read computerised worksheets when on duty
• Possess good knowledge of food hygiene and food handling procedures
• Be able to work shift;
• Cross deployed across sections in Food Solutions when required

Who we are

Do you want to join our Geo-data revolution? Fugro’s global reach and unique know-how will put the world at your fingertips. Our love of exploration and technical expertise help us to provide our clients with invaluable insights. We source and make sense of the most relevant Geo-data for their needs, so they can design, build and operate their assets more safely, sustainably and efficiently. But we’re always looking for new talent to take the next step with us. For bright minds who enjoy meaningful work and want to push our pioneering spirit further. For individuals who can take the initiative but work well within a team.

Job Summary:

Vessel Resource Manager's Responsibility shall include the following but not limited to:

• Ensure timely availability of 3rd party chartered and owned vessels post mobilization ensuring efficiency and good planning of mobilizations and demobilizations.
• Provide day-to-day support to Project Manager(s), offshore Technical Coordinator(s), on equipment related queries and troubleshooting, liaising with equipment resource team on technical topics as necessary.
• Monitor and analyses the operational utilization of the company owned and 3rd party vessels ensuring optimized planning for maintenance days, and efficient management of any hired resources, with resulting guidance towards company procurement strategies in conjunction with Business Analysts.
• Support and guide the business on all matters relating to 3rd party offshore vessel selection based on fuel consumption, vessel reliability, DP performance, availability and costing through the project life cycle.
• Guide and support Commercial teams at project bidding stages, assisting project and operational teams with day-to-day operational performance and challenges, through to Lessons Learned (review and application) on project completion.
• Support Operations Manager(s) and Service Line Manager(s) in long-term resourcing strategies, and annual review / adjustment of hardware White Book Rates.
• Manage / perform annual maintenance OPEX budget planning for project equipment permanently installed on owned vessels.
• Manage the operations of company internally owned and 3rd Party survey and light-geotechnical vessel operations, including mobilizations while keeping safety of operations as top priority.
• Ensure timely vessel availability keeping mob / demob / maintenance time optimised and well planned.
• Ensure efficient selection of 3rd party vessels for projects with detailed scrutiny of vessel systems to ascertain the reliability (i.e., maintenance & reliability of vessel systems and minimising equipment down time)
• Ensure uptime for project equipment on owned vessels by ensuring proper planning and management of project equipment maintenance whilst they are onboard.
• Ensure that expenditure on mob/demobs is optimized by proper planning and budgeting.
• Ensure that day to day operations are planned systematically taking into consideration any SIMOPS and work collectively towards achieving a zero harm environment.

About You

Vessel Resource Manager (VRM) will be a qualified and experienced Marine Engineer / Naval Architect with operational and maintenance knowledge of electrical, and mechanical (hydraulics) systems. Ideally the VRM should have sailed as a minimum 2nd Engineer (unlimited) and / or possess a minimum 8 years of shore experience managing various types of Offshore Vessels (DP1/2/3) including preparation of technical budgets and understands BIMCO charter party contracts. It is desirable if he has a high-level knowledge of geophysical survey and / or seabed light-geotechnical site investigation, and technical equipment used to conduct such operations.

What we offer

• Competitive salary with Annual Wage Supplement
• Generous paid-leave
• Career & training opportunities (international opportunities possible)
• Company shuttle from various pick-up at MRT stations across Singapore
• Collective health insurance and outpatient benefits;
• Employee Assistance Programme (EAP) to provide help when you need extra support.
• Additional benefits: Long Service Awards, Professional Membership, Weekly fitness-related activities, etc)

**Benefits may vary according to position/contract/grade level.

Our view on diversity, equity and inclusion

At Fugro, our people are our superpower. Their variety of viewpoints, experiences, knowledge and talents give us collective strength. Distinctive beliefs and diverse backgrounds are therefore welcome, but discrimination, harassment, inappropriate behaviour and unfair treatment are not. Everybody is to be well-supported and treated fairly. And everyone must be valued and have their voice heard. Crucially, we believe that getting this right brings a sense of belonging, of safety and acceptance, that makes us feel more connected to Fugro’s purpose ‘together create a safe and liveable world’ – and to each other.

How to apply

• Please include your latest resume in the application.
• Please describe your working rights in Singapore (work pass sponsorship is subject to quota and availability).
• We regret to inform that we will only process applications made via our Careers website (and other linked portals) and only shortlisted applicants will be contacted.

• Assists the Outlet Manager in preparing annual operating budget in conjunction with Director of F&B.
• Assists the Outlet Manager to maximize profitability of the restaurant & room service.
• Ensures that staff completely understand company policies & standards
• Assists the Outlet Manager in analyzing menus and products of competitive restaurants & room service.
• Assists the Outlet Manager in recruiting, training and evaluating employees.
• Assists the Outlet Manager to inspect the physical condition of furniture and decorations.
• Checks the tidiness & cleanliness of staff, ensures grooming standard is implemented.
• Checks and ensures the timely submission of the Daily bar inventory and par report, against restaurant or bar sales report at the end of each shift.
• Conducts daily briefing and de-briefing for a function assigned.
• Prepares effective duty roster to ensure sufficiency of manpower in accordance to volume of business.
• Communicates effectively with quests, subordinates, immediate superior and other section heads.
• Prepares daily cover count and revenue report for the outlet.
• Attends daily F&B briefing, F&B Meeting in the absence of the Outlet Manager, and all other training sessions and meeting required for the position.
• Administers personnel action, on leaves, overtime requests, disciplinary actions and commendation.
• Identifies and solves problems in service in a professional manner. Handles guest complaints professionally.
• Reports and controls breakage and losses in the assigned outlet.
• Implements cost savings procedures in electricity, operating supplies and other controllable costs in relation to service operation.
• Knows and understands all the food and beverage policies and procedures in service of food and beverage in order to ensure the correct implementation.
• Follows control procedures in food and beverage cost and cashiering.
• Promotes guest satisfaction in the outlet.
• Receives and handles booking inquiries and special arrangement.
• Controls the requisition point and par stock level for beverage supplies, food supplies, guest supplies and bar supplies in the outlet.
• Coaches and counsels captains, bartenders and waiters effectively.
• Motivates a strong team within the outlet section.
• Communicates openly with the service personnel and keeps them informed of all important information to assist them in their jobs.
• Performs other duties as assigned by Outlet Manager, Director of F&B.

Job Summary

We are seeking a passonate Manager, Life & Health Insurance Product Development to join the team to collaborate closely with the Product Lead to drive the end-to-end development of life and health products. This is an exciting opportunity to contribute to the growth and innovation of the product offerings and strategies.

Mandatory Skill-set

• Degree in Business Administration/ related fields;
• Possesses 7-10 years of experience in life and health insurance, including product development, pricing, proposition development, and project implementation;
• Strong experience and knowledge of Singapore's health and life insurance products, regulations, and the latest industry developments;
• Strong conceptualization and analytical skills to develop competitive concepts of products and services;
• Good leadership skills, proven experience in managing cross-functional projects;
• Analytical, detail-oriented, results-driven, and able to work under tight timelines;
• Excellent communicator, with the ability to collaborate effectively with multiple stakeholders.

Desired Skill-set

• Insurance qualifications such as CIP, CFP, LIS, or actuarial qualifications ( ASAS / FSAS ).

Responsibilities

• Conduct market research on new product developments and analyze market trends to provide insights for product innovation;
• Monitor market developments and identify trends, differentiating product propositions, and competitive comparisons to support new product development initiatives;
• Organize and conduct focus groups with distribution teams and customers to test new product ideas and gather feedback on existing products;
• Draft and update product specifications and prepare presentations for the Executive Committee’s evaluation and approval;
• Collaborate with key stakeholders from various teams (e.g., distribution, operations, actuarial, and product marketing) to incorporate inputs into the product proposition, manage deliverables, and resolve implementation challenges;
• Prepare product launch training materials, update product-related documents (such as product summaries and factsheets), and review policy contracts, product/fund materials, and FAQs;
• Draft and communicate product launch announcements;
• Monitor and assess product performance post-launch;
• Manage and coordinate regulatory requirements and developments related to product development;
• Support the Product Lead in reviewing product performance and marketing initiatives, including campaigns and material reviews, and provide relevant inputs.

At SASS (Singapore Aero Support Services Pte Ltd), we are looking for a highly motivated individual with strong expertise in operational management to join our expanding team.

Working alongside the management team, you will lead and direct a large team of 50 to 60 personnel as part of your daily scope, coupled with extensive reporting and KPI management.

You will be an integral part of the core operations team and it is paramount to cooperate across other operational divisions to achieve common objectives.

If you are a team player who is willing to take up challenges, perform under pressure and understands the complexities within the aviation operational, logistics and transportation management function, we look forward to receiving your application.

Job Responsibilities

• Oversee daily logistical operational function and ensure KPIs are met.
• To ensure business impact are identified, reported on, and managed at all times.
• To identify and deliver operational excellence across the logistics team.
• To lead and facilitate LEAN / process improvement through digitalisation for the logistics team.
• To support the delivery of better value and greater efficiency through identification and elimination of unnecessary complexity within business processes.
• To actively monitor operational risks to foresee/identify potential problems and provide solution to address it.
• Ensure compliance with safety and quality guidelines.
• Administration and supervision of staff under his charge.
• Perform Data Analysis, setting goals, and Reporting: Utilize data-driven insights to monitor key performance indicators (KPIs), develop strategies & roadmap, evaluate logistics and warehouse performance, and present regular reports to senior management.

Requirements

• Bachelor’s degree in logistic/supply chain management or equivalent work experience in logistics field.
• Min 3 years of working experience in logistic, preferably related to aviation industry.
• Prior experience in managing an operation size of 50-60 personnels will be added advantage.
• Good knowledge on warehouse management using SAP, inventory planning and transport management.
• Good presentation skills and experience in handling industrial relations matters.
• Possess strong leadership skills and driving performance.
• Effective communication and interpersonal skills to interact with diverse stakeholders.
• Problem-solving ability and proactive approach to identifying and resolving operational/supply chain issues.
• Comfortable working in a fast paced and matrix organisation.
• Good computer skills e.g. Microsoft Excel and power point.

Job Description:

We are looking for a highly motivated and skilled Assistant Sous Chef to join our dynamic culinary team. The ideal candidate will support our Sous Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background and a passion for heritage food.

Key Responsibilities

• Assist the Sous Chef in overseeing food preparation and kitchen operations.
• Ensure that all dishes are prepared to the highest quality and consistency
• Supervise and train kitchen staff, ensuring adherence to hygiene and safety standards
• Collaborate with the culinary team to develop new menu items and refine existing recipes
• Manage inventory, order supplies, and maintain stock levels
• Ensure that the kitchen is clean, organized, and compliant with health regulations
• Take charge in the absence of the Sous Chef and lead the team effectively

Qualities:

• At least 2 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Working Hours:

• 7-9 hours work per day
• 6 days’ work week

Interested applicants, you may either apply via here or sent an email at [email protected].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

We are looking for an FOOD SERVICES FLOOR MANAGER to lead all aspects of our business. You will deliver a high-quality menu and motivate our staff to provide excellent customer service. Assistant restaurant Manager responsibilities include maintaining the restaurant’s revenue, profitability and quality goals.

You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards. To be successful in this role, you’ll need management skills and experience in both front and back of the house. We want you to know how to oversee the dining room, check-in with customers and balance seating capacity.

Back of the house management experience is also essential, as you’ll hire qualified Cooks and Wait Staff, set work schedules, oversee food prep and make sure we comply with health and safety restaurant regulations. Responsibilities •

Coordinate daily Front of the House and Back of the House restaurant operations •

Deliver superior service and maximize customer satisfaction •

Must be efficient at bar. Cocktails, mocktails etc.

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 product

• 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

• Familiarity with restaurant management software, like OpenTable and PeachWorks

• Strong leadership, motivational and people skills

• Acute financial management skills

Job Description:

We are looking for a highly motivated and skilled Assistant Sous Chef to join our dynamic culinary team. The ideal candidate will support our Sous Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background and a passion for heritage food.

Key Responsibilities

• Assist the Sous Chef in overseeing food preparation and kitchen operations.
• Ensure that all dishes are prepared to the highest quality and consistency
• Supervise and train kitchen staff, ensuring adherence to hygiene and safety standards
• Collaborate with the culinary team to develop new menu items and refine existing recipes
• Manage inventory, order supplies, and maintain stock levels
• Ensure that the kitchen is clean, organized, and compliant with health regulations
• Take charge in the absence of the Sous Chef and lead the team effectively

Qualities:

• At least 2 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Working Hours:

• 7-9 hours work per day
• 6 days’ work week

Interested applicants, you may either apply via here or sent an email at [email protected].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

Killiney Cafe located near Expo MRT station is seeking for Full Time Kitchen Helper / Kitchen Assistant.

Working hours: 7:30 am to 1:30 pm

6 day work week, Mon to Sat, Sun off

Salary: $1600 + $200 allowance = $1800

Job Responsibilities:

• Noodle cooking
• Bread toasting
• Food preparation such as peel hard boiled egg, cut veg and etc
• Ad hoc simple kitchen task such as fry egg

Requirements:

• Only Singapore and PR
• Preferably with 1 year F&B experience
• No experience will also be considered

Benefits:

• Performance allowance
• Sales allowance
• Bonus
• Annual leave
• Sick Leave
• Staff meals provided
• Medical benefits

Interested candidate, pls whatapps 96731313. Thanks!

Job Description:

We are looking for a highly motivated and skilled Assistant Sous Chef to join our dynamic culinary team. The ideal candidate will support our Sous Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background and a passion for heritage food.

Key Responsibilities

• Assist the Sous Chef in overseeing food preparation and kitchen operations.
• Ensure that all dishes are prepared to the highest quality and consistency
• Supervise and train kitchen staff, ensuring adherence to hygiene and safety standards
• Collaborate with the culinary team to develop new menu items and refine existing recipes
• Manage inventory, order supplies, and maintain stock levels
• Ensure that the kitchen is clean, organized, and compliant with health regulations
• Take charge in the absence of the Sous Chef and lead the team effectively

Qualities:

• At least 2 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Working Hours:

• 7-9 hours work per day
• 6 days’ work week

Interested applicants, you may either apply via here or sent an email at [email protected].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

Job Highlights:

• Staff Meal provided
• Career Growth & Development
• Progressive & Family - Friendly Culture
• AWS
• Performance Bonus
• Staff Discount

Job Description

• Ensure excellent customer service
• Ensure that the restaurant is clean and tidy always
• Ensure all workstations are fully stocked up and operationally ready
• Ensure all soiled dishes are cleared from the stations
• Prepare and turnover tables
• Assist customers with their needs and requests
• Take orders and process payment for customers with the POS
• Contribute to customer service over various platforms.
• Follow food and beverage safety and hygiene policies and procedures.
• Maintain quality control procedures
• Prepare for service (mise en place)
• Implement operations for service excellence
• Assist the team leader/outlet manager in running the daily operations
• Any other duties assigned by supervisor from time to time

Job Requirements

• Prior experience as a Service Staff for at least a year
• Possess willingness to learn and a positive attitude
• Ability to work under pressure and manage multiple tasks simultaneously
• A team player with strong communication and interpersonal skills
• Responsible and meticulous in completing tasks
• Project a positive and professional image
• Familiarity with POS systems and restaurant software
• Experience working in hotel and ability to speak in both English and Mandarin will be advantageous

Job Summary:

This position is responsible for the development of Sales across all freight forwarding product types and across all geographies.

Responsibilities:

· Design strategy and set goals for sales growth

· Establish and achieve sales goals as agreed with management

· Strong customer base is compulsory

· Generate new sales leads and contacts across all business types and developing a strong pipeline

· Generate proposals, pricing and contract negotiations

· Identify key decision makers and develop relationships that supports acquisition and retention and that will translate into new revenue opportunities

· Implement person Sales plans aimed at acquisition, business retention and improved customer satisfaction

· Prepare regular Sales Reports / related Sales KPI

· Build Strong Alliance with Overseas Stations and Agents

· Prepare, overseeing and strategize RFQ tender

· Develop and nurture positive relationship with customers to ensure a high level of customer satisfaction and loyalty

· Prepare and deliver sales presentations to prospective customers and account reviews to Management.

· Coordinate internal resources on new business opportunities and existing programs to acquire, retain and grow accounts

· Ensure all customer collections (accounts receivable) are received in a timely manner

· Direct Sales assessment process

· Additional functions mandated by Management

•To control the food cost and the consistency of quality and quantity of food served

• Assists in the implementation of annual promotion plan and menu change cycle.

• Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas.

• Co-ordinates with Assistant F&B Manager in ensuring that operations functions are efficient and timely

• Recommend and organize proper and systematic storage of food items in the kitchen

• Prepares duty rosters schedules vacation and public holidays accordingly.

• Competent with health, safety, and other emergency procedures

• Perform other reasonable duties as assigned by the Head Chef

• Minimum Degree required

• Good knowledge of MS office, Exel and Payroll Software

• High level of flexibility

1) Manage the food and beverage provision for functions and events

2) Organise, lead and motivate the catering team

3) Ensure health and safety regulations are strictly observed

4) Monitor the quality of the food and service provided

5) Maintain stock levels and order new supplies as required

6) Interact with customers if involved with front of the house work

7) Negotitate contracts with customers, assess their requirements and ensure they're satisfied with the service delivered

8) Oversee the management of facilities, eg: checking event bookings and allocation of resources and staff

Requirement:

1) Good Knowledge of F&B is an advantage

2) Firm and be able to think on the feet in order to manage the ground staff

3) Possess effective communication skills with a drive to succeed

4) Sociable, passionate, committed and enthusiatic

5) Ability to troubleshoot and resolve issues

Job Description:

We are looking for a highly motivated and skilled Assistant Sous Chef to join our dynamic culinary team. The ideal candidate will support our Sous Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background and a passion for heritage food.

Key Responsibilities

• Assist the Sous Chef in overseeing food preparation and kitchen operations.
• Ensure that all dishes are prepared to the highest quality and consistency
• Supervise and train kitchen staff, ensuring adherence to hygiene and safety standards
• Collaborate with the culinary team to develop new menu items and refine existing recipes
• Manage inventory, order supplies, and maintain stock levels
• Ensure that the kitchen is clean, organized, and compliant with health regulations
• Take charge in the absence of the Sous Chef and lead the team effectively

Qualities:

• At least 2 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Working Hours:

• 7-9 hours work per day
• 6 days’ work week

Interested applicants, you may either apply via here or sent an email at [email protected].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

Summary:

You will be a key lead member of our vibrant team, responsible for leading, curating and crafting an array of premium cuisines, and providing exemplary customer service. Your role will involve leading and managing the team, training junior, and ensuring a seamless operation to enhance our guests' dining experience.

Key Responsibilities:

• · Ensures the efficient and profitable management of the restaurant
• · Keeps the CEO of The Restaurant up to date with relevant issues in the restaurant and gets their input and advice where necessary
• · Ensures that the stock take figures are completed and accurate as per company requirements
• · Covers for floor supervisors during emergency vacations and Ad-hoc leaves
• · Observes compliance with the company’s policies and procedures, as well as governmental laws and regulations.
• · Supervises the opening & closing of the restaurant
• · Ensures the proper cleaning and lighting and the uplift of all restaurant areas
• · Supervises a daily check up on the smooth performance of all restaurant machinery and equipment
• · Maintains safe working conditions for employees and customers; resolves safety concerns quickly
• · Assists in the implementation of manpower retention plans, and in communicating recruiting needs to the HR Department
• · Coaches and trains employees in order to improve performance and to achieve the department’s objectives and targets through on-the-job-training and daily meetings
• · Manages the restaurant staff working schedules
• · Motivates and develops staff, in order to encourage their professional development
• · Evaluates the performance of all Restaurant employees ensuring that reviews are delivered to the HR Department on time
• · Handles guest problems and complaints and grievances
• · Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction
• · Maintains an efficient ordering system to ensure that all necessary Restaurant and office supplies are available as needed
• · Responsible for all aspects of Front-of-House operations at the outlet, including the supervision of the restaurant management team, service, bar, and hostess teams, in carrying out their roles and responsibilities.
• · Work closely with the Executive Chef and Back-of-House team in ensuring smooth service.
• · Always maintain robust communications between both teams, including attending weekly meetings and regular follow-ups
• · Ensure Front-of-House team’s participant and engagement in CSR and sustainability activities
• · Develop, train, and promote employees with potential to grow within the outlet
• · Ensure adherence to policies and procedures outlined in Employees’ Handbook and training materials
• · Uphold stringent customer service standards upheld by management and to propose improvement plans to mitigate shortfalls
• · Review customer service standards audit with the Operations Evaluation & Analysis team and implement corrective action plans to improve overall customer journey and experience
• · Monitor guest reactions and confer frequently with service staff or captains to ensure guest satisfaction.
• · Investigate and resolve guest complaints in a prompt and professional manner. Ensure proper documentation are in place for follow-up and have a structured plan in place to reduce similar complaint in the future.
• · Constantly monitor and drive initiatives to drive ranking on various platforms, such as TripAdvisor, Google Reviews
• · Ensure that the guests’ profile in the customer database is updated with the latest information and all staff on service are aware of guests’ preferences and needs.
• · Work closely with the Executive Chef to curate, launch and track success of a year-long roster of promotional menu/items in line with property-wide campaign and/or with corporate initiatives.
• · Conduct regular reviews of menu and promotions (including pricing, drink pairings, taste, feedback from guests, etc) with the Executive Chef, to constantly push for, and deliver a dining experience that is best in class.
• · Develop and execute a marketing strategy with the Management Marketing Team to drive higher foot traffic and PR mileage for the restaurant. Take the initiative to monitor all marketing and social media channels and analyze the return of investment (“ROI”) of marketing campaigns.
• · Create a safe and clean working environment by emphasizing importance of workplace safety and hygiene, and ensuring employees are sufficiently trained on such aspects.
• · Perform weekly Front-of-House inspections, where needed, to follow up on critical repairs and addition & alteration works, in collaboration with Facilities.
• · Work closely and lead restaurant team to increase outlet’s productivity and efficiency. Review operating results with the restaurant management team and present monthly P&L results with CEO.
• · Prepare and be held accountable for outlet’s budget, forecasts, and CAPEX requirements.
• · Ensure all cashiering procedures are processed in compliance with accounting standards and in a timely manner.

Qualifications/ Skills and Abilities:

• · Minimum 8-10 years’ experience in a renowned restaurant group, luxury hotel chain, high-end fusion restaurant.
• · Relevant certifications or degrees in hospitality management or a related field.
• · Proven experience in restaurant management, preferably in a high-volume, upscale dining environment, local experience is a must and international experience will be ideal.
• · Strong leadership and communication skills with a passion for creating a positive and vibrant team culture.
• · Excellent problem-solving abilities, adaptability, and a proactive approach to challenges.
• · Financial acumen and experience in budget management.
• · Possess a comprehensive set of F&B service and operations skills
• · Enjoys problem solving and able to think outside-the-box in difficult situations.
• · Team oriented approach to management with a mindset of open communications.
• · Capable of building and managing relationships with multiple departments as well as key customers.
• · Administration knowledge of F&B operations and quality management
• · Proficient in Microsoft Office programs.
• · Have a well-groomed, professional appearance

Additional Information

· Salary: $5,000 – $7,500 (Based on Experience)

· Location: Changi Village

· Comprehensive Health Insurance

· Opportunity to work in a prestigious rooftop restaurant with stunning sea view.

· Leadership and career growth opportunities.

· Training and development programs to enhance your bartending skills.

Job Description & Requirements

Manage and oversee the entire restaurant operation

Deliver superior guest services

Ensuring guest satisfaction

Plan and develop guest loyalty programs

Plan new and update existing menus

Plan and develop the overall restaurant marketing strategy

Participate at local food events

Respond efficiently to customer questions and complaints

Organize and supervise shifts

Manage and lead staff

Hire new employees

Training and evaluate staff performance

Estimate consumption, forecast requirements and maintain inventory

Manage restaurant supplies

Control costs and minimize waste

Nurture a positive working environment

Monitor operations and initiate corrective actions

Implement innovative strategies to improve productivity and sales

Food Assembly Assistant reports to Catering Supervisor (Pre-set) through the Catering Officer and his/her duties are as follow:

1. Preset Business, Premium Economy and Economy class meals on trays according to airline's specifications.

2. Collect all the required food items for preset.

3. Collect bins of clean airline equipment from equipment staging area.

4. Operate the assembly conveyor belts and put the required food items and service wares on the trays based on the ETD of the flights.

5. Refer to flight checkout sheet, photo specs, and special meals table during preset.

6. Label carts according to Equipment Loading Plan.

7. Inform the Foodbank OA to page for any items shortages.

8. Collect all balance preset items and return them to Foodbank and TA Sub-store.

9. Ensure that the conveyor belt and the surrounding work area are neat and tidy before leaving the work place.

10. Follow safety and health procedures at workplace;

o Not endanger yourself and your colleagues;

o Not tamper with safety devices, or perform wilful or reckless acts;

o Report unsafe work conditions, behaviours and workplace incidents (regardless of whether an injury has taken place); and

o Provide suggestions to improve safety and health at work

11. Perform such other duties as directed from time to time by the Catering Officer & Catering Supervisor (Pre-set).

Requirements:

• Must be able to communicate in English
• Must be able to use PCs and computer systems related to area of work (e.g. Infolog), read computerised worksheets when on duty
• Possess good knowledge of food hygiene and food handling procedures
• Be able to work shift;
• Cross deployed across sections in Food Solutions when required

McConnell Dowell seeks an experienced Senior Commercial & Contracts Manager to join our team in Singapore.

• Competitive remuneration package.
• Opportunity to work in an MNC company with operations in SEA, New Zealand/Pacific Islands and Australia.
• Join an organization that's focused on the development of our people and growth.

About the role
McConnell Dowell seeks an experienced Senior Commercial & Contracts Manager to join our team in Singapore, leading the commercial function on projects and assisting with tenders.

Key Responsibilities

• Reporting to the Regional Commercial Manager SEA the primary objective is to oversee and ensure the efficient and effective management of the commercial and contractual activities in the business.
• This is an exciting and unique opportunity to join a diverse workplace with great team dynamics, who care about development and career progression opportunities, work-life-balance and enjoy celebrating the success our of people.

You will be responsible for:

• Working with the Project Manager/Director and/or Tender Team to develop and deliver the project commercial strategy and form an integral part of the project delivery leadership team.
• Building and leading a high-performing project commercial team.
• Developing strong client and supplier relationships to avoid disputes and manage the project’s commercial interests.
• Leading all commercial activities required for the success of the project. This will include management of the head contract and leading a team to administer all subcontracts and supplier relationships, as well as financial administration, claims management, and management reporting.

About You

To be successful in this role you will need the following:

• Relevant Tertiary Qualifications.
• Sound understanding of construction contracts and ancillary contracts such as Joint Venture Agreements
• Demonstrated ability to analyse contractual / legal issues and provide solutions through appropriate problem solving techniques.
• Sound commercial acumen accompanied by proven negotiation and inter-relationship skills.
• Able to quickly grasp concepts and apply innovative options to the status quo.
• Clear and definitive communication – written and verbal accompanied by competent presentation ability.
• Tasks are to be completed on time and to a high standard;
• Use of good verbal communication skills with both external and internal customers and business partners;
• Demonstrate and effect a desire to help people;
• Display a positive, proactive and professional attitude;
• Provide attention to detail;
• Make positive contributions to the business through behaviors that reflect McConnell Dowell’s values.

If you are interested in adding value and contributing success to building a key infrastructure project, we encourage you to apply for this exciting opportunity with McConnell Dowell.

About Us
McConnell Dowell – Creative Construction

Our purpose is Providing a Better Life. We do that through delivering projects that connect, support and sustain communities, and through providing career opportunities that challenge, reward and grow our people.

From remote major resources and energy projects to city-shaping transport and water infrastructure, we have constructed thousands of high-quality, complex projects for our customers and communities over more than 60 years, in Australia, New Zealand, the Pacific Islands and Southeast Asia.

Why join us?

The work you’ll do will have a tangible positive impact on people’s lives, including yours. The diversity of our projects, roles and locations means greater development opportunities. We invest in our people to set and reach personal and professional goals and we have some of the best mentoring minds in the business to help you do that. Because when you grow, we all grow.

McConnell Dowell actively seeks and celebrates diversity, inclusion, and individuality. In a culture low on ego and high on support, we encourage everyone to make an impact. We're big enough to take on community-shaping projects, but agile enough for you to have an influence on how we do things.

So, join us, be you, and help us create better together. Apply now!

This role is being sourced through McConnell Dowell directly and not accepting applications via external recruitment agencies.

Job Description:

We are looking for a highly motivated and skilled Assistant Sous Chef to join our dynamic culinary team. The ideal candidate will support our Sous Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background and a passion for heritage food.

Key Responsibilities

• Assist the Sous Chef in overseeing food preparation and kitchen operations.
• Ensure that all dishes are prepared to the highest quality and consistency
• Supervise and train kitchen staff, ensuring adherence to hygiene and safety standards
• Collaborate with the culinary team to develop new menu items and refine existing recipes
• Manage inventory, order supplies, and maintain stock levels
• Ensure that the kitchen is clean, organized, and compliant with health regulations
• Take charge in the absence of the Sous Chef and lead the team effectively

Qualities:

• At least 2 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Working Hours:

• 7-9 hours work per day
• 6 days’ work week

Interested applicants, you may either apply via here or sent an email at [email protected].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

Job Description:

We are looking for a highly motivated and skilled Assistant Sous Chef to join our dynamic culinary team. The ideal candidate will support our Sous Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background and a passion for heritage food.

Key Responsibilities

• Assist the Sous Chef in overseeing food preparation and kitchen operations.
• Ensure that all dishes are prepared to the highest quality and consistency
• Supervise and train kitchen staff, ensuring adherence to hygiene and safety standards
• Collaborate with the culinary team to develop new menu items and refine existing recipes
• Manage inventory, order supplies, and maintain stock levels
• Ensure that the kitchen is clean, organized, and compliant with health regulations
• Take charge in the absence of the Sous Chef and lead the team effectively

Qualities:

• At least 2 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Working Hours:

• 7-9 hours work per day
• 6 days’ work week

Interested applicants, you may either apply via here or sent an email at [email protected].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

Job Description:

We are looking for a highly motivated and skilled Assistant Sous Chef to join our dynamic culinary team. The ideal candidate will support our Sous Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background and a passion for heritage food.

Key Responsibilities

• Assist the Sous Chef in overseeing food preparation and kitchen operations.
• Ensure that all dishes are prepared to the highest quality and consistency
• Supervise and train kitchen staff, ensuring adherence to hygiene and safety standards
• Collaborate with the culinary team to develop new menu items and refine existing recipes
• Manage inventory, order supplies, and maintain stock levels
• Ensure that the kitchen is clean, organized, and compliant with health regulations
• Take charge in the absence of the Sous Chef and lead the team effectively

Qualities:

• At least 2 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Working Hours:

• 7-9 hours work per day
• 6 days’ work week

Interested applicants, you may either apply via here or sent an email at [email protected].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.

• Leadership and Team Management:Strong leadership skills with the ability to motivate and manage a team.
  Experience in hiring, training, and supervising staff.
  
• Customer Service:Exceptional customer service skills.
  Ability to handle customer complaints and resolve conflicts effectively.
  
• Financial Acumen:Strong understanding of financial management, including budgeting, forecasting, and cost control.
  Experience in managing inventory and ensuring cost-effectiveness.
  
• Operational Skills:Proficiency in restaurant management software and Point of Sale (POS) systems.
  Ability to oversee daily operations, including opening and closing procedures, ensuring health and safety compliance, and maintaining high standards of cleanliness and organization.
  
• Marketing and Sales:Experience in developing and implementing marketing strategies to increase sales.
  Ability to plan and execute special events and promotions.
  
• Communication:Excellent verbal and written communication skills.
  Ability to effectively communicate with staff, customers, and suppliers.
  
• Problem-Solving:Strong problem-solving and decision-making skills.
  Ability to handle unexpected situations calmly and efficiently.
  

You will be part of the team to plan and provide Hospitality Services for visitors to events organised by Experia Events Pte Ltd. Scope of work will include but not limited to the following:

• As an effective lead to oversee the planning and management of hospitality for hosted VIPs and dignitaries, including air travel and hotel accommodation.
• Liaise closely with local and foreign government bodies (e.g. ministries, statutory boards, embassies), and commercial vendors to ensure hosted guests have a positive experience.
• Develop a strong network of service providers and partners, building good rapport, and maintaining high level of communication with stakeholders.
• Navigate complex hospitality issues and find effective solutions that meet the needs, expectations, and standards of end-to-end hospitality for visiting delegations.
• Contract and appoint official hospitality vendors (e.g. travel agent, hotels) for hosted delegations.
• Maintain a strong awareness of hospitality industry developments and trends to ensure the provision of high standards, innovation, and efficient hospitality for events.
• Constantly review processes and procedures and make recommendations to the Management to improve operating efficiency.
• Form and train effective support teams comprising interns/temp staffs to support the hospitality aspect for key events.
• Manage the administration and finance for the hospitality provisions for events.
• Assist in running Experia Hospitality Services, including but not limited to setting up administrative procedures and processes to manage partners, customers, and operations.
• Support the planning and execution of events and activities that promote our services.

Requirements:

• Degree or Diploma holder. Applicants with experience in related field may have an advantage in their application.
• Strong organizational skills with the ability to multi-task and prioritize effectively.
• A proactive and flexible attitude, with a willingness to take on new challenges and learn on the job.
• Proficient in MS Office, particularly in MS Excel and MS PowerPoint.
• Write and converse well in English. Able to communicate comfortably with foreigners.
• Willingness to work long hours a few weeks prior to events.

Interested applicants, please send in your resume to [email protected]

Job Description:

We are looking for a highly motivated and skilled Assistant Sous Chef to join our dynamic culinary team. The ideal candidate will support our Sous Chef in managing daily kitchen operations, ensuring the highest standards of food quality, and upholding the unique flavors of our Nyonya cuisine. This is a fantastic opportunity for someone with a strong culinary background and a passion for heritage food.

Key Responsibilities

• Assist the Sous Chef in overseeing food preparation and kitchen operations.
• Ensure that all dishes are prepared to the highest quality and consistency
• Supervise and train kitchen staff, ensuring adherence to hygiene and safety standards
• Collaborate with the culinary team to develop new menu items and refine existing recipes
• Manage inventory, order supplies, and maintain stock levels
• Ensure that the kitchen is clean, organized, and compliant with health regulations
• Take charge in the absence of the Sous Chef and lead the team effectively

Qualities:

• At least 2 years of relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Working Hours:

• 7-9 hours work per day
• 6 days’ work week

Interested applicants, you may either apply via here or sent an email at [email protected].

At present, we do not require assistance from recruitment agencies. All applications should be submitted directly by candidates.