Job Description:

• Maintain a high standard of kitchen hygiene, safety, cleanliness and safe food storage.
• Prepare meat and seafood items by cutting, slicing, sectioning, chopping and cleaning accordingly to the requirement.

Requirement :

• Have some relevant working experience.

All qualified applicants, please click “ APPLY NOW”

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

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

Program & Games Manager

Apply: [email protected]

Interested applicants MUST apply by resume and cover letter through emailing [email protected]. We MUST receive an email application from you in order to consider you.

Roles and responsibilities

1. You will be responsible for

- procuring customers through coldcalling and marketing for all activities related to www.ministryoffootball.com.sg and www.ministryofsports.com.sg

2. managing all MOF and MOS programs and games

3. Recruit, coordinate and assign referees and coaches to these programs and games.

Join us for the greatest sports experience in Singapore! See our website and social media pages!

http://ministryofsports.com.sg/

https://www.facebook.com/mos.com.sg/

https://www.instagram.com/ministryofsports.stars/

Interested applicants MUST apply by resume and cover letter by email.

You should possess the respective qualifications in international, regional or local associations of your respective sports. Additionally, NROC or other certifications / qualifications would be very advantageous.

Interested applicants MUST apply by resume and cover letter through emailing [email protected]. We MUST receive an email application from you in order to consider you.

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

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assist in food preparation

• Ensure the quality of the food

• Maintain cleanliness and hygiene of the kitchen

• Understanding and complying with the mandatory hygiene standards and requirements

• Assist in cleaning duties

• Perform any other duties assigned by Chef

REQUIREMENTS

• Ability to work independently and in a team

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

• Basic food hygiene certificate

• Willing to work shifts, weekends, and public holidays

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

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

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

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

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

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

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

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

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

• Perform other duties as assigned by management.

REQUIREMENTS

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

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

Operation & Maintenance Manager

Job Description:

- Establish and manage Residential Service (RS) business plan for the region

- Identify key RS targets and develop selling strategy for each target

- Lead all RS sales activities, including managing bids

- Develop knowledge on client Group products

- Handle recruitment process to establish new and/ or existing RS sites.

- Coordinate with client's Centre of Competence and other service managers worldwide

- Capable of establishing RS organization on new sites and lead transition activities

- Support corporate vision and strategy

- Capable on managing clients & resources with diverse cultures

- Develop & manage RS team competency to meet contractual requirements & beyond

Requirements:

- Minimum Bachelor’s Degree in Mechanical, Electrical Engineering or related discipline

- Minimum 5 years managerial experience in managing a diverse team in an operational environment

- Experience in Material Handling System, Maintenance environment and/or after Sales Support will be additional advantage

- Knowledge in MS Office, MS Project, MS Visio

- Excellent communication (oral and written), interpersonal, conflict management and negotiation skills

- Strong critical thinking, problem solving skills and leadership skills

- Able to work in a culturally diverse environment

- Must be willing to travel within the Asia region with occasional travel to Europe

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

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

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

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

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

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

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

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

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

• Perform other duties as assigned by management.

REQUIREMENTS

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

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

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

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

• To hit all financial targets

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

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

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

• Investigate and resolve complaints concerning food quality and service

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

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Safe keeping of company properties

• Assist in sending daily sales reports

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

• Perform other duties as assigned by management.

REQUIREMENTS

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

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

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

• To hit all financial targets

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

• Assisting the Operations Manager to work with other management personnel to plan marketing, advertising, and any special restaurant functions.

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

• Investigate and resolve complaints concerning food quality and service

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

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

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

• Supervise the operations of at least two restaurants and above

• Perform other duties as assigned by management

REQUIREMENTS

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

• Strong communication, interpersonal, and management skills

• Passionate in providing excellent management and interpersonal skills

• Able to work independently and in a team

Assistant Football & Soccer Coach (trial development program)

Apply: [email protected]

Interested applicants MUST apply by resume and cover letter through emailing [email protected]. We MUST receive an email application from you in order to consider you.

Passionate about football coaching, and want to be an important part of Singapore's football landscape!

MOF’s coaching internship is the perfect way to get a foot into the football coaching scene. At your internship you will be given a good overview of what the football commercial and educational scenes in Singapore are, and given the opportunity to assist in our MOF Academy where kids aged 5-14 years old are taught football by our qualified coaches.

See our website and facebook page to witness for yourself the amazing football journeys out footballers take with us:

http://ministryoffootball.com.sg

https://www.facebook.com/mof.com.sg

https://www.instagram.com/ministryoffootball/

Interested applicants MUST apply by resume and cover letter through email to [email protected]

Football Coaching Intern

Passionate about football coaching, and want to be an important part of Singapore's football landscape!

MOF’s coaching internship is the perfect way to get a foot into the football coaching scene. At your internship you will be given a good overview of what the football commercial and educational scenes in Singapore are, and given the opportunity to assist in our MOF Academy where kids aged 5-14 years old are taught football by our qualified coaches.

See our website and facebook page to witness for yourself the amazing football journeys out footballers take with us:

http://ministryoffootball.com.sg

https://www.facebook.com/mof.com.sg

https://www.instagram.com/ministryoffootball/

Interested applicants MUST apply by resume and cover letter through emailing [email protected]. We MUST receive an email application from you in order to consider you.

Job Description:

• Maintain a high standard of kitchen hygiene, safety, cleanliness and safe food storage.
• Prepare meat and seafood items by cutting, slicing, sectioning, chopping and cleaning accordingly to the requirement.

Requirement :

• Have at least 3 months of relevant working experience.

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

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

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

Kitchen Assistant | Jap Fusion Cuisine | Up to $2.4k | Somerset

• Basic Salary: $2400 + Incentive + Allowances + OT (Gross can up to $3400 or above)
• Working hours: 8 - 9hrs each day (split shift); 5/6 days work week; up to 44 hrs each week.
• Working Location: Orchard Central (Somerset MRT)

Job Descriptions:

• Manage Food Preparation and Production
• Maintain high quality standard of all food product and dishes
• Assist Head Chef on daily operational needs and duties such as inventory, ordering and receiving for the kitchen supplies throughout the day
• Maintain basic cleanliness and hygiene standard

Job Requirements

• Willing to work shifts, weekends and public holidays.
• Relevant experience in Japanese Cuisine is a plus.

The Supreme HR Advisory Pte Ltd | 14C7279

Ong Boon Kiet (Travys) | R22104769

Senior Recruitment Consultant

Location: 12 Pasir Ris Street 11 Singapore 519073

Duration:

• Contract Period: 01 Jan 2025 to 31 Dec 2025
• Option to Extend: Further period of 12 months (01 Jan 2026 to 31 Dec 2026), at the Authority's discretion.

Work Hours:

• Mondays to Thursdays: 6:30am to 3:30pm (inclusive of 0.5hr lunch break)
• Fridays: 6:30am to 3:00pm (inclusive of 0.5hr lunch break)
• Service not required on Saturdays, Sundays, and gazetted public holidays

Scope of Services:

A) Maintenance of NFS Rooms:

1. Maintain orderliness and cleanliness of the NFS food lab (kitchen) and preparation room, including:Washing and drying cleaning cloths, aprons
   Cleaning food science equipment
   Cleaning teachers’ and students’ work areas (sinks, stoves, refrigerators, etc.)
   Mopping kitchen floors
   
2. Organize and tidy teacher and student work units (table tops, drawers, sinks) after each lesson.
3. Manage and maintain equipment and appliances in the NFS food lab.
4. Ensure the main gas tap, electrical switches (oven), and knives are kept secure.

B) Food Preparation:

1. Prepare ingredients for lessons (cutting, weighing, packing).
2. Organize ingredients and equipment in the kitchen, including proper storage (refrigerator, cupboards).
3. Take stock of perishable food daily and coordinate with the teacher-in-charge.
4. Operate kitchen and food science equipment (handheld blender, electric steamer, rice cooker, refractometer).

C) Administrative Duties:

1. Manage the process of accepting and verifying food orders.
2. Support all NFS teachers in the food lab at all times, excluding lunch breaks and scheduled breaks.

D) Other Duties:

1. Perform any other duties assigned by the supervisor.

Qualifications, Skills, & Experience:

• Completed primary school education.
• Minimum of 3 years prior experience in food handling, kitchen, or simple administrative duties in similar educational institutions.
• Ability to work efficiently and independently.

Kitchen Assistant (Jap Fusion Cuisine)

• Basic Salary: S$2,400 + Incentive + Allowances + OT (Gross can up to $3400 or above)
• Working hours: 8 - 9hrs each day (split shift); 5/6 days work week; up to 44 hrs each week.
• Working Location: Somerset MRT

Job Descriptions:

• Manage Food Preparation and Production
• Maintain high quality standard of all food product and dishes
• Assist Head Chef on daily operational needs and duties such as inventory, ordering and receiving for the kitchen supplies throughout the day
• Maintain basic cleanliness and hygiene standard

Job Requirements

• Willing to work shifts, weekends and public holidays.
• Relevant experience in Japanese Cuisine is a plus.

WhatsApp or Email your Resumé for Interview Arrangements.

Whatsapp: +65 80231200

✉ [email protected]

Daniel Wong Reg No: R2095781

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Responsibilities:

• Assist claim manager in handling all types of insurance coverage and claims (Marine Hull & Machinery/P & I/Cargo/Stevedoring)
• responsible for claim processing/assessment, investigation to establish authenticity of the claims
• Ensuring claims submissions received are processed timely
• Prepare and issue the correspondences/letters for obtaining the supporting claim documents, communication claim decision and handling feedback /enquiry from customers
• Purchase new insurance and following up insurance renewal for all ships
• update insurance records for all ships

Requirements:

• Has knowledge in Marine Hull & Machinery/P & I/Cargo/Stevedoring and all types insurance claims
• Has knowledge in arears in related to Bill of Lading, contract and marine legal matter
• Must have at least 1 year of working experience in related filed
• Has knowledge of tugs and barges operations in an added advantage

Position: Restaurant Manager

• 5day work week
• $3500- $4200
• Changi City Point

Requirements:

• Minimum 3 years experience in Food and Beverage
• Experience in Western Dining Restaurant and Wine menu preferred

Job Detail:

• Responsible for all aspects of company’s F&B operations including Restaurant, Bar and Event business
• Ensure all restaurants achieve optimum quality level of Services, F&B and Profitability
• Manage, train and supervise team of staff at Restaurants to ensure and maintenance high standard service level.
• Ensure safety and hygiene practice at all restaurants
• Identify and improve cost management measures including menu planning, sourcing and negotiating for competitive pricing from suppliers
• Work with other management personnel to plan marketing, advertising, and any special restaurant functions
• Investigate and resolve complaints concerning food quality and service
• Prepare checks that itemize and total meal costs using the Point of Sales system
• Ensure sufficient stocks supply in the restaurant for smooth operation
• Assist in sending daily sales reports
• Assist in operation to ensure the smooth operation of the restaurant.

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Benefits Summary

• Training provided

• Up $2000 + Bonuses

• Stable Career Opportunity

Responsibilities

• Provide excellent customer service

• Serving and clearing food drinks

• Check food served against meal orders

• Assist in inventory management

• Any ad-hoc duties as and when assigned

Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.

Interested candidates kindly click the APPLY NOW button

By submitting your personal data and/or resume, you give consent to the collection, use and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by company relating to this job application.

**We regret to inform that only shortlisted candidates would be notified.

Oh Yu Xiang

Registration Number: R23114523

EA License No: 06C2859 (MCI Career Services Pte Ltd)

Deployment:

• Mon to Fri: 6.30 Am to 3.30 Pm
• Service not required on Sat, Sun and PH's.

Scope of Service:

Job description including responsibilities, requirement, skills and experience

1. Maintenance of NFS rooms

a. Able to maintain orderliness and ensure cleanliness of the NFS food lab (kitchen), and preparation room. Such as:-

i. washing and drying of cleaning cloth, aprons

ii. cleaning of food science equipment,

iii. cleaning of teachers & students’ work area, for instance sinks, stoves, refrigerators,..etc

iv. mopping of kitchen floor,..etc

b. Organize & tidy teacher and student work unit such as table tops, drawers & sinks after each lesson and any other duties related to the maintenance of the NFS room.

c. Manage the equipment and appliances in the NFS food lab(kitchen) (need to be familiar with food science equipment)

d. Assist in checking that the main gas tap, electrical switches (oven) and knives are kept under lock & key.

2. Food Preparation

a. Able to manage the preparation of ingredients for lessons such as the cutting, weighing and packing of ingredients prior to lesson

b. Organise ingredients and equipment in the kitchen which includes the repacking of ingredients into proper storage areas (refrigerator, cupboards).

c. Take stock of perishable food daily and work closely with the teacher-in-charge.

d. Able to operate some of the kitchen and food science equipment such as hand held blender, electric streamer, rice cooker, refractometer etc.

3. Administrative duties

a. Able to manage the process of accepting and verifying food orders.

b. Able to support all NFS teachers in the food lab(kitchen) at all times (excluding lunch time & scheduled breaks)

4. Any other duties assigned by the supervisor

Requirement:

The Personnel shall minimally have the following qualifications, skills and experience:

· Applicants should have completed primary school education

· 3 years of prior experience in food handling, kitchen, or simple administrative duties in similar educational institutions.

· Should be able to work efficiently and independently.

You will implement effective go to market model for the Modern Trade and E-Commerce channel; Launch new brands and monitor existing brands sales activity against goals to take appropriate corrective action on timely manner; and Manage distributors, buyers and internal stakeholders to ensure planned activities are rolled out.

Key Job Responsibilities

Commercial

• Achieve sales operational objectives per strategic plans; Review and contribute sales information and recommendation for preparing the Strategic plan.
• Establish sales objectives by creating a sales plan and quota for channels and areas in support of national objectives together with Customer Business Plans in collaboration with Marketing.
• Meet sales financial objectives by forecasting requirements; prepare an annual budget; scheduling expenditures; analysing variances; initiating corrective actions.
• Recommend product lines and responsible for growing market share for company products by identifying new product opportunities, and/or product, packaging, service changes, and tracking competitors.

Customer

• Maintain and expand customer base, building and maintaining rapport with key customers; identifying new customer opportunities.
• Directly manage major and critical developing customer accounts and coordinates the management of all other accounts.
• Implement trade promotions along with distributors and retailers by publishing, tracking, and evaluating trade spending.
• Conduct one-on-one review with distributors/ retailers/ customers to build more effective communications, to understand training and development needs.

Competition

• Provide timely, accurate, market intelligence to formulate pricing strategy and implement approved pricing structure on all company products, while striving to maintain maximum profit margin.

Operations

• Provide guidance and cascades company direction into actionable in store activities for merchandising team.
• Other ad hoc duties assigned.

Key Requirements

• At least 5 years of sales experience in FMCG industry, preferably in frozen food, biscuit, bakery categories.
• Have in-depth knowledge of RTM models in the FMCG industry.
• Experience in developing strategies and plans to drive sales.
• Hands on project management skillset and disciplines to manage and drive topline.
• Independent, strong team player, mature, strong analytical and concept crafting skills, good interpersonal and presentation skills
• Positive attitude with entrepreneur way of approach.
• Have eye for details, hands-on and able to multitask and manage multiple projects
• Proficient in MS Office applications (Excel, Word, Powerpoint etc)

Key Responsibilities

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

Operational Administrative Duties

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

Key Requirements

• More than 5 years experience in the JAPANESE F& B industry, preferably with some fine dining experience
• Excellent knowledge of food & beverage offered in the
• restaurant
• Good knowledge of food ingredients and cooking methods of food available on the menu
• Good memory to recall orders and customers’ names
• Excellent communication and PR skills
• Good wine knowledge
• Sound problem solving and grievance handling know-­how
• Exemplary leadership qualities

New Concept Opening Soon

A restaurant manager is responsible for overseeing the daily operations of a restaurant to ensure efficiency and profitability. Their job scope typically includes a range of tasks and responsibilities across various aspects of the business. Here’s a detailed overview of a restaurant manager's job scope:

Operational Management

• Daily Operations: Supervise and coordinate the activities of the restaurant staff to ensure efficient operations.
• Inventory Management: Oversee the ordering, storage, and usage of food, beverages, and supplies to maintain appropriate inventory levels.
• Facility Maintenance: Ensure that the restaurant is clean, well-maintained, and compliant with health and safety regulations.

Financial Management

• Budgeting: Develop and manage budgets, monitor expenses, and ensure that the restaurant operates within financial targets.
• Revenue Management: Implement strategies to increase sales and profitability, such as promotions and special events.
• Cost Control: Monitor and control costs, including labor, food, and supplies, to maximize profitability.

Staff Management

• Hiring and Training: Recruit, interview, hire, and train new staff members, ensuring they are equipped to perform their roles effectively.
• Scheduling: Create and manage staff schedules to ensure adequate coverage during peak hours and maintain labor cost efficiency.
• Performance Management: Evaluate employee performance, provide feedback, and implement disciplinary actions when necessary.

Customer Service

• Customer Satisfaction: Ensure high levels of customer satisfaction by addressing complaints, resolving issues, and implementing customer feedback.
• Service Standards: Maintain and enforce high standards of food quality, presentation, and service.

Marketing and Promotion

• Marketing Strategies: Develop and implement marketing and promotional strategies to attract and retain customers.
• Community Engagement: Build and maintain relationships with local businesses and community organizations to enhance the restaurant’s reputation and visibility.

Compliance and Reporting

• Regulatory Compliance: Ensure that the restaurant complies with all relevant health, safety, and employment laws and regulations.
• Reporting: Prepare and present reports on sales, expenses, inventory, and other operational metrics to the restaurant owner or corporate office.

Additional Responsibilities

• Menu Development: Collaborate with chefs and kitchen staff to design and update menus based on customer preferences and seasonal availability.
• Technology Management: Oversee the implementation and maintenance of restaurant technology systems, such as point-of-sale systems and reservation platforms.
• Crisis Management: Develop and implement plans to handle emergencies and unexpected situations, ensuring the safety of staff and customers.

Effective restaurant managers possess strong leadership, communication, and organizational skills. They must be able to multitask, handle stress, and adapt to the fast-paced environment of the restaurant industry.

Email CV with Photo to [email protected]

Job Highlights

Salary: up to $5300 per month

Contract Duration: 12 months

Working Location: Nearest to one-North MRT

Working Hours: Monday to Friday, normal office hours

Job Descriptions

• Assist in developing IT compliance procedures and guidelines
• Perform internal checks or validation on IT systems to evaluate effectiveness of controls, security measures, and compliance with policies and regulations.
• Provide suggestions for enhancing IT controls, processes, and security measures to improve overall efficiency and effectiveness.
• Organize and conduct briefing/awareness campaigns on IT compliance requirements, policies, and best practices.
• Assist in coordinating internal and external audits and policy/ compliance-related assessments and monitor and report on status and issues.

Job Requirements

• Only Singaporean need to apply.
• Degree in information Technology, Computer Science, Engineering or relevant field.
• Strong communication and management skills.
• Professional certifications in IT governance and compliance (e.g., CISA, CISSP, CRISC) will be advantageous!

Interested candidate please click ‘Apply Now’. We regret to inform that only shortlisted candidates will be contacted.

Yee Kar Seng

Outsourcing Team

BGC Group Pte. Ltd.

EA Registration No.: R22107286

EA License Number: 05C3053

JOB SCOPE

• The Assistant Manager will assist the General Manager and Assistant General Manager in planning, coordinating and managing staff and services to ensure the Restaurant operations run efficiently and effectively and that customer service standards are maintained at all times. The Assistant Manager will be leading a team of Captains, Cashiers, Hosts and Service Attendants
• This role will encompass the formulation and implementation of operating procedures and standards, the management and development of staff, and liaise with executive management to ensure that Marina Bay Sands’ short and long term goals are met
• Support the Management team in achieving the financial, service and other related goals that have been set for the outlet through diligent and proactive management skills
• Deputize for the General Manager, Assistant General Manager and Manager during his/her absence
• Work with staff in service and food preparation to minimize wastage and increase productivity and efficiency
• Review operating results with the team and identify opportunities to improve performance
• Monitor all cashiering procedures are processed in compliance with accounting standards. Monitor and minimize wastage of consumables and maintain labor productivity ratios
• On a regular basis, inspect table set-ups; check for cleanliness, neatness of the restaurant environment ensuring compliance with standards of cleanliness and order
• Inspect food items are set in proper quantities and to Hotel standards
• Review the reservation book, pre-assign designated tables and follow up on all special requests
• Inspect that specified amount of food menus and wine lists are available and in good condition for each meal period
• Anticipate heavy business times and organize procedures to handle extended waiting lines. Seek support from other outlets where appropriate
• Ensure pre-shift meetings with staff are carried out and review all information pertinent to the day's business
• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues
• Supervise, mentor, train, schedule and evaluate staff. Prepare and deliver all staff reviews.
• Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect and staff satisfaction
• Monitor guest reactions and confer frequently with service staff or captains to ensure guest satisfaction
• Respond to guest comments, requests and complaints in a timely and professional manner. Take personal responsibility to resolve issues
• Manages Human Resources responsibilities for assigned department(s) to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity commitment; compliance with company policies and legal requirements
• Maintains staff files
• Responsible for maintaining and delivering reviews, discipline, staff awards, flex days, payroll, SRFs, etc
• Approves the schedule and flex day requests for all restaurant staff
• Responsible for coordinating training of all staff as required
• Coordinates inventories and orders food and beverage products, supplies and equipment as required
• Maintains guest profiles on a daily basis and takes appropriate actions as necessary.
• Holds daily pre-shift meetings and departmental meetings as needed.

Job Requirements

• Certificate or Diploma in Restaurant Management or extensive F&B experience.
• A minimum of 3 years’ experience at a managerial level in a 5-star hotel or a deluxe restaurant.
• Fluent in English, knowledge of additional languages is a plus.
• Knowledge of Asian and Western cuisines, their preparation and service.
• Be willing to work any day and any shift.
• Have a well-groomed, professional appearance.
• Able to perform under pressure.

Senior Manager - Compliance & Regulations, Singapore

As a Senior Manager, you will assume responsibility for, although not limited to, the following activities:

Project responsibilities:

• Lead a Regulatory & Compliance team and deliver project work across a range of clients based either from our office in Singapore or at client site
• The candidate will personally perform and lead consulting missions or projects at our customers, thereby using his/her personal expertise to guarantee the service and quality level that Sia Partners stands for
• The candidate will be following-up and steering the consulting work of other consultants

As part of a diverse and motivated team, you will be involved in a wide spectrum of projects with our clients, covering topics such as:

• Operational risk, technology risk, compliance risk, regulatory licensing (i.e. HKMA, MAS, VB, SVF, SFC), financial crime compliance, data privacy, regulatory reporting and independent assessment etc. Ideally, with a deep expertise in at least one those areas.
• Experience in delivering MAS related assignments. You would need to be familiar with both the global and local regulatory landscape.
• Regulatory/Operational risk transformation: analysis of the impacts of regulation, organization & processes compliance.
• Innovation: discovery and validation of emerging business opportunities.
• Project management: management of business projects with both internal stakeholders and third parties, able to manage complex client projects. 

Commercial development

• The candidate will participate in developing our market share in the Risk and Regulatory space in Singapore, and assure that our offers fit the market needs. Therefore, the candidate can count on the existing consulting team and the expertise available in the Sia Partners group.
• From the Sia Partners office in Singapore, the candidate will play a proactive role in the business development process. This involves prospection, writing and defending proposals and relationship management with customers
• Working closely with other Sia Partners’ offices and leverage our global network to take part in cross-selling initiatives and widely share our knowledge

Thought leadership

• The candidate will develop in depth knowledge of the Asian and general banking market.
• The candidate will analyse evolutions in business models and sector trends, regulations, policies etc… to assure good comprehension of the upcoming challenges and opportunities of our customers
• The candidate will develop materials expressing this thought leadership and opinion leadership, such as case studies, expertise letters, press articles, etc…thereby feeding our marketing channels and prospection process

Team Guidance

• The candidate will be responsible for coaching consultants and steer consulting teams on mission in the Banking & Insurance business line in Singapore
• Mentor and contribute to the career development of team members