Total 5,754 assistant manager job vacancies in F&B / Tourism / Hospitality category in Singapore

The position assists the Restaurant Manager in supervising the overall operation and service standards of the outlet to meet and exceeds guest’s dining experience expectations.

Main responsibilities include, but are not limited to, assisting the Restaurant manager in creating a Food and Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Works closely with the manager to forecast sales, covers and payroll costs.
• Supervises the daily operation and ensures sufficient manning coverage for operations.
• Assigns the supervisors with responsibilities and tasks that they are best suited for.
• Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.
• Consistently adheres to timeline of deliverables.
• Maintains consistency in quality of food, beverage and service above all else.
• In the absent of the manager, attends briefings and meetings held by the department and updates all latest policies as needed.
• Possesses in depth and supervision knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervision knowledge of bar and wine operations.
• Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans.
• Ensures cleanliness and appearance of the restaurant and related areas at all times and takes immediate action if needed or required.
• Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Is present in the operation during all meal periods.

Provides a Leading and Consistent Guest Experience

• Is pro-actively engaged in guest service.
• Promotes sales through direct guests’ contact.
• Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guest’s database.
• Handles guest complaints and comments competently and swiftly.
• Leads the service team to personalise guest experience and in accordance with Hotel Standards.
• Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times.

Management and Leadership of Outlet

• Is a mentor and role model.
• Proactive, innovative with in depth Food & Beverage and market knowledge.
• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.
• Leads and supports the team to be consistent in service standards, executes a collaborative and enabling leadership style. Provides regular team meetings for training and arranges examinations for the team members to achieve higher standards and skills.
• Drives the team to achieve common goals and builds strong team work.
• Uses the performance review process to identify and develops talent for growth.
• Manages performance issues by using various coaching styles.
• Displays cultural affinity and shows empathy to all team members.
• Assists the manager to coach and trains team members to prepare them to move to the next level within 14 – 24 months.
• Works closely with the manager to review work performance of all colleagues to make sure that established procedures and policies are being followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.
• Observes colleague’s individual performance, grooming and punctuality.
• Performs colleague appraisals and executes disciplinary actions if required.
• Provides a level of Safety and Security for guests and colleagues.
• Assists in recruitment, inducts and trains the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• In the absent of the manager, attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises the manager on topics of importance.
• Attends monthly departmental meetings and communicates with the team. Follows up on projects assigned if any.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant.
• Makes recommendations to the manager on other potential sources of revenue e.g. promotions etc.
• Works closely with the manager to implement appropriate and effective measures to improve control of costs, expenses, and labour.
• Submits monthly sales analysis with improvement action plan.
• Uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
• Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

• Performs any other duties that may be assigned by the manager.
• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as a leader.
• Ensures NEA rules and regulations are met and achieve.  
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Performs any other duties and responsibilities that may be assigned.

Brief description of the Restaurant

Phoenix Indian Restaurant has been serving traditional Northern and Southern Indian dishes since 2010. Locals and Foreigners both has been patronizing this place for over 10 years due to its friendly hospitality and delicious food.

Job Descriptions

• Assist head chef with food prep tasks like chopping, peeling, and marinating.
• Help with cooking simple dishes under the supervision of our head chef.
• Ensure all kitchen tools and equipment are cleaned and stored properly.
• Carry out kitchen inventory checks, and report shortages to the management.
• Maintain a clean and organised kitchen, ensuring compliance with health and safety regulations.
• Any other matters required by the head chef and management.

Job Requirements

• No requirement

Working hours

• 6 days (Monday off, 11am-3pm and 5.30pm to 10.30pm)

Job Responsibilities

· Manage and oversee the entire restaurant operation

· Deliver superior guest services

· Ensuring guest satisfaction and revenue growth for restaurant

· Respond efficiently to customer questions and complaints

· Organize and supervise shifts and arrange the part timer worker

· Manage and lead staff

· Control costs and minimize waste

· Nurture a positive working environment

Job Requirement are:

· You are required to work on compulsory split shifts

· You are required to work 6 days per week.

· Flexible weekly off according to business needs

· Willing to work long hours as per the business requirement

· You are required to work compulsory on weekends and public holidays.

· Supervising the floor during meal periods to ensure that all standards and steps of service are met through all guests interactions.

· You are required to open the restaurant and close the restaurant

· Daily Breakfast set up, as we are located inside the hotel

· Good command over written and spoken English

· Responding to guest review on social media and other digital platforms

· Strictly following all the local requirements of SFA

Responsibilities:

• Responsible for smooth and efficient running of the daily operations.

• Enforcing standards and safeguarding the integrity of the company.

• Drive sales through operational execution.

• Responding to feedback and customer complaints.

• Achieve profitability through exercising cost control.

• Manage restaurant liability through human resource standards, safety and security.

• Maintaining high standards of quality control and restaurant hygiene.

• Train and develop staff.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Role model the standards of performance, appearance and behaviour at all times.

• Responsible for team motivating and forging a performance driven team.

• Manpower planning. Ensuring sufficient staffing for Daily Operations (Weekly duty roster & Daily station plan).

• Events management (Staff briefing, preparation and execution of event).

• Assisting in planning beverage and wine menu.

• Responsible for monthly Inventory submission.

• Managing Epoint. Recording and placing new items into POS terminal, Stock Explosion etc.

• Generating monthly reports (Monthly Consolidations, Food, Beverage Sales, Lunch and Dinner Covers etc.)

• Collection of customer feedback.

• Ensuring sufficient stocks for daily operations.

• Responsible for cash bank-in.

• Ensuring parameters of restaurant is clean and proper at all times.

Requirements:

• Minimum 5 years of experience in F&B (Assistant Manager/Manager).

• Energetic, able to work in a fast paced environment.

• Great leadership, interpersonal, and communication skills.

• Service and result oriented, good team player.

[What you will be working on]

• Develop and implement initiatives to advance SLA’s sustainability strategies and ambition

• Research and recommend best practices/trends to improve sustainability plan

• Engage internal and external stakeholders to raise awareness on sustainability and explore potential collaboration opportunities, e.g. retrofitting of buildings for resource efficiency, EV charging

• Assist to monitor and prepare reports on sustainability-related performance indicators and disclosures

• Coordinate and prepare materials for sustainability-related meetings

[What we are looking for]

• Background in Environmental Sustainability / Science, or relevant disciplines with 2-4 years of experience in the sustainability domain.

• Experience in implementing environmental sustainability-related initiatives within the real estate sector is preferred.

• Passionate in sustainability topics, e.g. energy, retrofitting, carbon emissions, etc

• Team player who is meticulous, analytical, and have good project management and communication skills (written and verbal)

• Proficient in Microsoft office programmes especially in Excel and Powerpoint

Meet Jeremy Mak, Hiring Manager at SLA’ Strategic & Corporate Planning team as he reveals the key qualities to thrive in this interesting area of agency work: https://youtube.com/shorts/QVIGFSDr3CY?si=S8aDTxuiM00qzR-J

Apply now to be a part of this dynamic team!

Job Description

We are seeking a highly motivated and results-driven Senior/Sales Manager, Events to join our team. The successful candidate will be responsible for developing strategies to maximize yield for the hotel’s function spaces including all Restaurant, bar and event venues, while at the same time provide leadership and direction to create a productive team.

DUTIES AND RESPONSIBILITIES

• Ensure revenue strategies implemented are followed through with collaborative interactions and strategy implementation with both the Director of Sales and Director of Culinary and Beverage.
• Develop and nurture strong relationships with existing clients to encourage repeat business and referrals.
• Conduct client meetings, presentations and site inspections to showcase our catering offerings.
• Work closely with clients to understand their specific catering/event needs and preferences.
• Customize catering packages and menus to meet the unique requirements of each event.
• Manage the team's objectives, performances and achievements, to contribute to the hotel budget
• Communicate with all Functional leadership in The Robertson House, Sales Managers on new offerings, pricing structures, room sizes/space availability and all operational issues.
• Monitor account revenue and business production through various methods such as adjusting strategies, procedures or account coverage as needed to achieved the planned goals.
• Review direct competition and market changes. To ensure complete awareness by the team on how to meet these changes and of competitiors' activities at all times.
• Prepare monthly group catering forecast and group room forecast. Oversee the operation of the functions and work closely with various departments to ensure quality service is delivered to our clients at all times.
• Attend events to network with clients
• Ensure accurate and timely documentation of all catering agreements and contracts.
• Provide clear event details and preferences to ensure client expectations are met.
• Be responsible for team’s catering budget while contributing to hotel’s total revenue.
• Grows existing business, establishes and pursues leads which will develop business.
• To assist with other ad hoc duties as required by the Director of Sales

PEOPLE

• Promote teamwork and quality service through daily communication/briefings and coordination with other departments. Key departmental contacts include all hotel departments.

GUEST EXPERIENCE

• Should be well versant in defining experiential ‘Out of the Box’ experiences so that the guests can be introduced to customized experiences which, for example, do not involve standard menus but Tailored F&B experiences after having a thorough discussion with the client on their expectations and preferences.

• Set a positive example of guest relations.

• Develop valuable relationships with clients and key accounts.

• Interact with guests to obtain feedback on product quality and service levels.

• Respond to and handle guest problems and complaints and strive to improve service performance.

• Emphasize guest satisfaction during all departmental meetings and focus on continuous improvement.

RESPONSIBLE BUSINESS

• Sales Strategy and Planning:

• Develop and implement effective sales strategies and tactics to meet or exceed sales targets.

• Collaborate with the sales team and management to create compelling proposals and presentations.

• Perform other duties as assigned.

ACCOUNTABILITY

Responsible for nurturing relationships on behalf of the hotel with clients, partners and guests, and act as a key liaison between the hotel and the client to ensure effective communication and co-ordination in all aspects of the guest journey.

QUALIFICATIONS AND REQUIREMENTS

• Degree in Hotel Management, Business Administration, or any other equivalent qualification required.
• Minimum of 3-5 years’ sales experience in lifestyle events, catering, hotels, standalone restaurant groups or related industries.
• Proven track record in catering sales or event sales related field in the lifestyle space.
• Excellent communication and presentation skills.
• Demonstrated ability to meet and exceed sales targets.
• Exceptional customer service and relationship-building abilities.
• Must speak fluent English. Communication skills are utilized in a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Proficient knowledge of Microsoft office applications
• Knowledge of Delphi and RMS is advantageous
• Strong reading and writing abilities are required.
• Problem solving, reasoning, motivating, organizational and training abilities are used often.
• Team player with high degree of initiative and able to work independently
• Ability to travel to attend workshops, specialized training and or certifications.
• May be required to work nights, weekends, and/or holidays.

If you are interested in this role and would like to discuss the opportunity further please click apply now or email Lim Sheng Feng at [email protected] for more information.

Only shortlisted candidates will be responded to, therefore if you do not receive a response within 14 days please accept this as notification that you have not been shortlisted.

|Recruitment Oasis Private Limited | EA Licence No.22C1079 | LIM SHENG FENG | Reg No. R2199891|

Assistant Restaurant Manager

5 Days 44hrs/week (Shift Hours)

$3200 to $3800

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

The Role:

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

Duties and Responsibilities:

People

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

Product

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

Place

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

Performance

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

Requirements:

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

The Supreme HR Advisory Pte Ltd || 14C7279

R22111009 Cheng Kai Ling

Working Day: 5 Days weekly, 44hrs (Follow Roster)

Salary: $3200 to $3800

Location: Bugis / Tanglin Mall / Orchard / Buona Vista / Tampines / Jurong West

The Role:

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

Duties and Responsibilities:

People

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

Product

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

Place

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

Performance

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

Requirements:

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

Low Jia Yi R22104302

The Supreme HR Advisory Pte Ltd 14C7279

Roles & Responsibilities

Responsibilities

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

Requirements

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

WhatsApp: +65 90820021 (Kyler)

Email: [email protected]

5 Days 44hrs/week (Shift Hours)

$3200 to $3800

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

The Role:

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

Duties and Responsibilities:

People

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

Product

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

Place

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

Performance

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

Requirements:

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

The Supreme HR Advisory Pte. Ltd | 14C7279

Gan Kai Le | R23112683

We are seeking a dedicated and detail-oriented Kitchen Assistant to join our team. As a Kitchen Assistant, you will play a crucial role in supporting the overall operations of our kitchen.

Responsibilities:

- Assume responsibility for general duties within the kitchen.

- Ensure the proper maintenance of kitchen supplies, equipment, and work areas.

- Uphold high standards of food quality, hygiene, and cleanliness throughout the kitchen.

- Assist in the preparation of ingredients for cooking, including cutting vegetables, meat, fruits, etc.

- Undertake any additional ad-hoc duties as assigned.

Requirements:

- Preferably possess at least 1 year of experience in the Hospitality industry.

- Certificate in Basic Food Hygiene is a prerequisite.

- Must be available for a 6-day work week.

- Capable of working on rotating shifts, including weekends and public holidays.

We want to hear from you! Interested candidates are invited to email your updated resume by 31 MARCH 2024.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified.

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

JobDescription:

• To assist with receiving guests into the restaurant including answering reservations via telephone.
• To serve food courses & alcoholic beverages (whenever needed) to guests.
• To assist guests regarding menu items in an informative & helpful way.
• To pick trays & clean up tables as needed to ensure a clean dining area.
• To maintain cleanliness of work areas, chinaware, glassware, etc throughout the day.
• Any other ad-hoc duties as assigned.

Requirements:

• 6 days work week / on rotating shifts.
• Preferably 1 year of experience in similar capacity.
• A good team player and be able to relate to different levels of people.
• Able to work overtime, on weekends & public holidays when required.
• Singaporeans only.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 31 March 2024.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

JOB DESCRIPTION DUTIES AND ROLE

• RM is a responsible bridge between the employees and the management ( Owners of the business) and his primary duties are as follows:-
• Oversee and manage all areas of the restaurant and make urgent decisions with or without a prior discussion with the management.
• Briefing the asst restaurant manager on financial objectives by forecasting requirements ; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
• Transferring his skills to and sharing his experiences with the assistant restaurant manager.
• Reporting to the management on almost all the aspects of the business.
• Negotiating contracts and commissions with various online delivery and reservations partners like foodpanda, deliveroo, Grabfood, Chope, Quandoo etc.
• Updating the menus on the portals and managing the customers refund requests
• Publicizing the restaurant by designing and placing advertisements, inviting food editors to review the restaurant, contacting local magazines with feature ideas, encouraging local businesses to hold social events at the restaurant.
• Monitoring the restaurants image on various social media accounts & replies for the same
• Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews, preparing and completing action plans, implementing production, productivity, quality and customer service standards, resolving problems, identifying trends, determining system improvements, implementing change.
• Planning menu in coordination with the production team ( chefs & Cooks ).
• Analyzing monthly sale reports, inventory reports ( by menu item, best seller, day, week and month.
• Keeping track of the licenses and informing the management for their timely renewals
• Coordinating with other department heads for smooth operation.
• Managing manpower - advertising jobs, selecting candidates, negotiating salaries, and ensuring minimal attrition of staff for a long term employment and retention.
• Develop employees by providing ongoing training and upgrading them on the feedbacks and performance reviews from their supervisors / seniors and thus implementing a good career growth program.
• Assessing the requisition request for expensive equipments, tools, cookware, cutlery, crockery etc and giving the necessary approvals.
• Random screening of purchase invoices in terms of quantities and prices.
• Random checks and mystery shopping to ensure the food quality and delivery time.

EDUCATION EXPERIENCE AND SKILLS

· Bachelors degree in hotel / hospitality management.

· Minimum 5 years experience in the North Indian specialty Restaurant

• Must be bilingual in English and at least one Indian dialect
• Advanced knowledge of the North Indian Cuisine
• Excellent interpersonal, communication and presentation skills
• At least an intermediate level of IT skills (MS Word, Excel, Power Point)
• Must be able to work on weekends(Friday, Saturday & Sunday) and Public Holidays
• Must be physically fit
• Must be able to working in Rotation shifts
• Able to work under pressure and meet designated KPIs

· Must have a spirit / affection towards team work

• Must be able to work in shifts till late night
• Must be able to work odd hours and reachable at all times
• Previous experience in establishing and managing a team of business development executives will be an added advantage
• Strong and business acumen with the ability to get on with people at all levels and influence them
• Must be able to work under pressure and meet designated KPIs

· Must have the skills to handle employee conflicts and problems

• Must have experience in organizing big events and indoor / outdoor caterings

Job Description:

· Assisting the Restaurant Manager in daily operations and management tasks.

· Supervising and coordinating the activities of restaurant staffs

· Overseeing the preparation and presentation of food and beverages to maintain quality standards.

· Monitoring inventory levels and ordering supplies as needed.

· Training new employees and providing ongoing coaching and development to existing staff.

· Enforcing health and safety regulations and maintaining cleanliness standards.

· Assisting with staff scheduling.

Requirements:

· Previous experience in the restaurant industry, preferably in a supervisory or management role.

· Strong leadership and communication skills.

· Excellent customer service abilities with a focus on guest satisfaction.

· Organizational skills and attention to detail.

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

· Understanding of restaurant POS systems and basic computer skills.

· High school diploma or equivalent in hospitality management or a related field.

Responsibilities

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

Requirements

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

.

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

Requirements

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

JOB DESCRIPTION DUTIES AND ROLE

• Working closely and assist the restaurant manager in his and work in his capacity in his absence.
• Oversee and manage all areas of the restaurant and report to the restaurant manager for necessary advise, guidance and action.
• Reporting to restaurant manager
• Allocating shifts and stations. Making duty rooster.
• Briefing the senior captains, production department (head chef / Senior Chef )
• Making and sending out purchase orders. Checking the suppliers invoices.
• Meeting restaurant’s financial objectives by forecasting requirements ; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
• Controlling costs by reviewing portion and quantities of preparation , minimizing waste, ensuring high quality of preparation.
• Maintain safe, secure and healthy environment by establishing and enforcing sanitation standards, pest control, servicing of equipments and procedures complying with legal regulations eg fire extinguishers.
• Achieving restaurant operational objectives by contributing information and recommendations to strategic plans and reviews, preparing and completing action plans, implementing production, productivity, quality and customer service standards, resolving problems, identifying trends, determining system improvements, implementing change.
• Maintaining ambiance by controlling lighting, background music, glassware, dinnerware, & utensil quality & placement, monitoring food presentation & service.
• Estimating food needs, place orders with suppliers dealers and distributors, and schedule the delivery of fresh food and items.
• Ensuring positive guest service in all areas, respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Investigate and resolve complaints concerning food quality and service standards.
• Develop employees by providing ongoing feedback, establishing performance, expectations by conducting performance reviews.
• Preparing reports on sale, inventory, purchases,
• Supervising other department such as production (kitchen), house keeping , maintenance, sales & marketing ,
• Handling Reservations & party Querries
• Resolving staff grievances and complaints
• Coordinating with other department heads for smooth operation
• Handling email orders, enquiries and grievances.
• Ensuring all the employees have the proper supplies and equipments.
• Opening and closing the shifts.

EDUCATION EXPERIENCE AND SKILLS

· Bachelors degree in hotel / hospitality management.

· Minimum 5 years experience in the North Indian specialty Restaurant

• Must be bilingual in English and at least one Indian dialect
• Advanced knowledge of the North Indian Cuisine
• Excellent interpersonal, communication and presentation skills
• At least an intermediate level of IT skills (MS Word, Excel, Power Point)
• Must be able to work on weekends(Friday, Saturday & Sunday) and Public Holidays
• Must be physically fit
• Must be able to working in Rotation shifts
• Able to work under pressure and meet designated KPIs

· Must have a spirit / affection towards team work

• Must be able to work in shifts till late night
• Must be able to work odd hours and reachable at all times
• Previous experience in establishing and managing a team of business development executives will be an added advantage
• Strong and business acumen with the ability to get on with people at all levels and influence them
• Must Able to work under pressure and meet designated KPIs

· Must have the skills to handle employee conflicts and problems

• Must have experience in organizing big events and caterings

Roles & Responsibilities

Responsibilities

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

Requirements

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

A reputable multi-national Japanese steel trading company, located in the Central Business District, is seeking a dynamic and driven team player to enhance our planning and control team in a challenging and fast-paced environment.

Responsibilities:

o Corporate Planning Department

· Planning and managing management policies.

· Managing consolidated and stand-alone entities of the group.

· Planning, coordination and promotion of overseas policies.

· To manage the accounts of local corporations, overseas branches and overseas offices and to direct, plan, adjust and promote them.

· Promoting the Exercise of Comprehensive Capabilities, Company-wide adjustments, Collection and maintenance of information.

· Liaison services for shareholders.

· Establishment and management of important meetings.

· Formulation of company-wide policies related to sales policies such as measures for customers and manufacturers (including industry correspondence) and selection of M&A candidates.

· Matters related to the special appointment of officers.

· Research, analysis and recommendations on domestic and foreign political, economic, industrial and other trends.

· Support for operational reform and rationalization activities in each department within the company.

· Planning and promotion of various measures for the creation of new functions and the development of new products.

· Planning and drafting matters related to company-wide risk management and internal control.

· Promotion and support for new business projects.

· Matters related to general secretarial duties for directors.

· Planning and control of company-wide policies for corporate identity (logo).

· Planning and promotion of Sustainable Development Goals (SDGs) initiatives centered on CO2 reduction.

· Prepare and present proposals and reports in Japanese.

o IT Department

· Promotion and support of various measures to realize the company-wide IT strategy.

· Planning, drafting and control of existing information and communication systems.

· Promotion of operational efficiency using IT.

· Formulation and promotion of information security and standards to be complied with by the entire company.

· Company-wide overall management of information processing costs.

· Informatization support, guidance and control of overseas branches and group companies.

· Support for system audits and internal controls. Promote IT control.

· Prepare and present proposals and reports in Japanese.

Job Requirements:

· A Bachelor's degree in business, IT or a related field.

· Minimum 15 years of professional experience in a Japanese business environment, specifically in a role involving planning, coordination and IT within the steel industry or similar sectors.

· Possess strong interpersonal skills with demonstrated ability to build rapport and maintain good relationship with Management, Japan headquarters, General Managers of the Group of companies and other stakeholders.

· Excellent in Japanese (JLPT N1 level) to liaise with Japanese counterparts in Japan headquarters and group companies and proficient in English.

· Proficient use of Microsoft Office suite.

· A solid grasp of Japanese culture and business etiquette.

· Exceptional communication, negotiation and problem-solving skills.

· Demonstrated leadership ability, with a track record of leading a corporate planning and IT team.

· Willingness and ability to travel as needed for business purposes.

(Only candidates under consideration will be contacted.)

- Shift work 6 or 8 hours

- 12 hours

Shop's operating time : 10am - 10pm

F&B shops locations :

- Lot one

- Westgate

- Vivo city

- Wisma Atria

- Parkway Parade

- Century Square

- Nex Serangoon

- Bukit Panjang Plaza

To operate the food shop, prepare and sell hot tutu kuehs, muah chee according to orders.

Pack and collect payments, closing. Maintain cleanliness of the shop.

Job Responsibilities:

• Assist in the central kitchen with food preparation and cooking
• Sort, store and distribute ingredients
• Wash, peel, chop and cut ingredients
• Maintain and upkeep kitchen equipment
• Clean food preparation equipment/tool, production floor and storage areas
• Dispose of rubbish
• Ensure hygiene and safety standards are strictly adhered to
• Any other ad-hoc duties as assigned by the Company

Job Requirements:

• Minimum 1-year working experience in F&B related industry and preferably in a Halal food manufacturing environment
• Possess valid Food Safety and Hygiene certificate
• Able to work within tight deadlines
• Able to perform shift work and work on weekend/public holiday

Whatsapp 91834574 for more information

Roles & Responsibilities

Responsibilities

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

Requirements

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

Assistant Restaurant Manager

5 Days 44hrs/week (Shift Hours)

$3200 to $3800

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

The Role:

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

Duties and Responsibilities:

People

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

Product

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

Place

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

Performance

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

Requirements:

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

If Interest please kindly click on the Apply button

Ong Choon Kiat (James) | Reg No: R22104989

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

• Be the direct focal point and direct link with customers on all customer issues (Be the Voice of Customer
• Provide strong leadership in customer related issues
• Oversee the Operation and Customer Service function of the Company
• Ensure smooth coordination between the Operation & Customer Service team for on time delivery
• Responsible for service and product quality assessment including attending to customer's feedback/ service complaints to determine any critical service failure point.
• Maintain a high degree of account management and control
• Maintain a highly collaborative, positive, & synergistic relationship with the customer and with internal teams to ensure quality, timely delivery, and support.
• Other responsibilities that may be delegated or stipulated by Management.

Requirements:

• At least a diploma or degree in any field
• Operational ability in a diverse environment
• Exceptional customer-facing skills
• Readiness to demonstrate a proactive attitude.
• Excellent verbal and written communication skills.
• Working experience of more than 3 years with managerial or supervisory experience

Responsibilities:

• Assist the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry and meat
• Stir and heat soups and sauces
• Wash and store all cooking appliances, instruments, utensils, cutting boards, and dishes
• Organize and store food supplies properly in kitchen, cold room and storeroom
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information