Total 5,761 assistant manager job vacancies in F&B / Tourism / Hospitality category in Singapore

Deputy Manager - IT (Application_Outsystem/ any other SW)

Budget : S$ 7500 + AWS + VB

Venue: Toll City ( West Singapore )

The Assistant/Deputy Manager - Applications (Information Technology) needs to overlook on 6-7 applications on which there teams are working and needs to manage them. Training will be provided if the application is new to him, but needs to be strong in either of Java/ .Net / Outsystem ; Database MS SQL, etc and should be open to learning.

He plans and oversees multiple inter-dependent programs spanning multiple years that impact one or more business units or one larger project. He/She oversees all aspects of assigned programs throughout program lifecycles to ensure completion within the defined scope, quality, time and cost constraints. He/She ensures accurate allocations of resources throughout the program.

He/She leads multi-disciplinary teams, composed of various levels of personnel, vendors, and clients to create and deploy successful programs. He/She is confident and decisive in leading projects, and overseeing the completion and integration of inter-dependent programs and parts. He/She has excellent communication skills, capable of effectively influencing various internal and external stakeholders.

Job Responsibilities/Key Tasks(External) :

Set program management framework • Provide inputs and support to develop the program management framework, templates, tools and systems to deliver cost, time and quality metrics • Design training programme to enable effective application of programme management framework across the organisation

• Support the higher management in governance of programme management framework through audits

• Guide Project Managers in adoption of the set framework at the appropriate level

Develop programme plan

• Develop the integrated programme plan including detailed activities, resource planning, cost estimation for projects

• Work with stakeholders to establish and gain consensus on programme goals, objectives and deliverables • Review programme plan to determine time frame, funding limitations, procedures for accomplishing projects • Acquire programme requirements such as human resource, required information, various agreements and material or technology needed

• Guide Project Managers to deliver plans aligned to overall programme objectives

• Set expectations for periodic and milestone reviews including status reports, programme risk identification and other dashboards Implement programme

• Drive programme to meet schedules, budget, manpower and technical quality targets • Drive programme discipline to document scope changes, issues and risks that affect implementation • Work with users, technical staff and management to determine and resolve issues associated with programme implementation • Conduct regular programme reviews to recommend schedule changes, cost or resource adjustments

Manage teams

• Oversee team management including budgets, forecasting, work allocations and staffing • Develop staff through ongoing coaching, mentoring and career discussions • Define common goals, direction and accountability among staff • Drive effective performance management practices within department in accordance with organisation policies and procedures

Job Requirements

Professional Qualifications & Relevant Experience

- Degree in any IT related field or Computing Field

- At least 5 years of working experience in application support team

- Able to guide developers in using best practices to develop an application in Outsystem is preferred, but not mandatory

(Any solid exp. in developing any software applications will be good, Outsystem they can train ]

- Experience in managing vendor for the first level support is a plus

Main Duties and Responsibilities

We are seeking a highly motivated and experienced Assistant Restaurant Manager to join our dynamic team and help us create unforgettable dining experiences for our guests.

The incumbent will help embed and strengthen our brand’s service & quality standards and establish the relevant protocols to ensure a successful opening.

Key Responsibilities

• Assist the Restaurant Manager in overseeing all aspects of the restaurant operations, including service, food quality, and guest satisfaction.
• Ensure smooth and efficient daily operations, including scheduling, staffing, and inventory management.
• Maintain a high level of cleanliness and sanitation in the restaurant.
• Foster a welcoming and friendly atmosphere for guests.
• Anticipate and address guest needs and preferences.
• Resolve guest complaints and concerns in a professional and timely manner.
• Train and supervise F&B servers and waiters/waitresses to provide a high level of customer service to ensure guest satisfaction.
• Provide leadership and direction for associates while on duty by offering professional skills and leading by example.
• Address associates’ concerns and provide ongoing support and development.
• Monitor revenue and expenses to ensure profitability of the restaurant.
• Facilitate effective communication within the F&B team and with other departments.
• And any other tasks assigned by Restaurant Manager.

Job Requirements

• Min Diploma in Food and Beverage and/or Hospitality Services or an equivalent professional qualification in a related field.
• 4 to 6 years’ experience in a similar capacity, preferably in the hospitality industry. Pre-opening experience would be useful.
• Strong leadership and interpersonal skills.
• Ability to work under pressure and in a fast-paced environment.

Looking for Full /Part time Clinic Assistant

What You’ll Do:
• Handle patient registration, and payments.
• Assist with appointment bookings and health screenings.
• Provide to quality service to walk-in patients and phone inquiries.
• Support the Clinic Manager with administrative tasks and data tabulation and ensure clinic cleanliness

What We’re Looking For:
• Minimum GCE ‘O’ Level or equivalent.
• Prior experience in a similar role is preferred.
• A customer-focused attitude and strong communication skills.
• Able to work shifts. Weekdays ( Morning and Evening Shifts) . PM close. PH close
• Saturday ( morning and afternoon shifts) . Night close
• SG/PR

Clinic located opposite Bukit Gombak MRT station.

Interested candidates pls email cv to [email protected]

Trade Operations Assistant

Salary: $ 3,000 - $ 3,300

Working Hour: Monday - Friday (9am - 6pm)

Working Location: Orchard

Job Description:

• Liaise closely with both our Customers and Suppliers regarding enquiries and offers.
• Preparation and execution of Sales & Purchase Contracts.
• Preparation of Letters of Credits for issuance (both import and export L/Cs).
• Experience in preparation, issuance and negotiation of Letter of Credits.
• Preparation of Import and Export Shipping Documentation for Bank L/C negotiation.

Requirements:

• Diploma / Degree in Logistics or equivalent.
• Proficient in MS Office Applications.
• Experience in preparing Bank Letter of Credit negotiation and Shipping documents.

Email: [email protected]

Tan Yong Zhi (Jackson) | Reg: R24124461

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

Job description

• Assist with the preparation of food items
• Ensure the kitchen and production area are kept clean and tidy
• Check ingredients and food products for quality
• Package food items ready for delivery
• Other duties assigned

Requirements:

• Ability to work in a fast-paced environment
• Good hand-eye coordination
• Ability to follow instructions and safety procedures
• Ability to lift and move heavy items

Interested candidate can send in your resume in Microsoft Words, along with a picture of yourself to:

[email protected]

We regret that only shortlisted candidates will be notified. Thank you for applying.

EA License No.: 23C1894

EA Personnel No.: R1656105

• Manage full spectrum of HRIS & C&B operations, policy & compliance and lead PX projects and new initiatives across 7 SEA markets.
• Lead and facilitate the Annual Performance Remuneration review process by collaborating closely with the business and PX leaders at country, regional and global levels.
• Manage and maintain employee-related data including onboarding, compensation, benefits, and performance management in the HRIS, SuccessFactors.
• Implement and update people policies to ensure regulatory compliance and provide guidance on local employment legislations across the region.
• Provide hands-on advice and be the people-solution provider to business leaders and managers in country and regional levels, on the full range of employment related matters, e.g. performance management, compensation & benefits, people data and reporting, employee relations, and policy & compliance, etc.
• Collaborate with the Country and Global People Experience teams to implement new projects and initiatives to improve and enhance employee experiences.

Requirements:

• 5+ years of HR experiences, especially in C&B, HRIS and employee relations.
• Prior work experience in fast-paced MNC environment with country & SEA regional offices set up and matrix reporting line would be an advantage.
• Immediate starter is a plus

Interested applicants for the above advertised position(s), please kindly email an updated copy of your resume to: [email protected]

EA License No.: 13C6305

Reg. No.: R2093254

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

1. Ability in preparing food(cutting, washing and storing food).

2. Ability in testing recipes, maintaining supplies, and keeping the cooking area clean and organized.

3. Ability to cover the retail side of the business as well and handle customer sale questions and requests.

4, Ability to learn new skill and dishes taught by head chef.

5. Ability to handle all basic cooking requirement of a assistant chef.

• Basic Salary + Fixed Allowances (UP$4000) + Incentive
• Variable Bonus + Meal Provided
• Working days & hours: 5.5 Days per week: 11am – 10pm (follow roster)
• Working location: Orchard
• Excellent Welfare & Benefits

Job Scope

• Oversee the service of the restaurant.
• Make sure the restaurant is running smoothly.
• Handling guest complaints and feedback to ensure guests satisfaction.
• Providing coaching and feedback to staffs.
• Monitoring and maintaining the operating systems of the outlet.
• Ensuring food quality and hygiene standard is maintained.
• Greeting and coordinating the guests’ seats and assign guests to tables suitable to the size of each group.
• Recording and report all food-related complaints to the Chef immediately.
• Ensuring team briefings are carried out before each service period.
• Promoting the restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Handling emergency and difficult situations.
• Maintaining the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Participating in monthly physical stock take of the restaurant, including but not limited to glassware, plate and crockery.
• Developing and implementing service-related training programs.
• Monitoring inventory levels.
• Planning weekly rosters.
• Preparing daily report.
• Preparing weekly sales report for meeting purpose.
• Reporting restaurant’s situation daily to General Manager.
• Performing miscellaneous job-related duties as assigned.

Requirement

• GCE O Level and above
• 1 – 3 years related experience in F&B Managerial positions

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

YEOW CHANG FU (R23118759)

EA Recruitment Pte Ltd

EA License No: 21C0492

• Responsible for overseeing all aspects of the restaurant operations, by exercising demonstrated knowledge and experience in Food and Beverage management, including but not limited to, developing business, increasing profitability, staffing, budget and forecast management.
• Maintain and improve the overall performance of the brands on a regular basis including cost analysis and monitoring of processes
• Supervise food and operational safety to ensure a comfortable environment for restaurant patrons
• Drive operational efficiencies across outlet by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction
• Establish operational procedures and standards to ensure service quality and ensure full compliance to the organisation’s SOPs, policies and service standards

Requirements:

• Preferably 3 years of Operations Management experience in F&B industry
• Immediate starter is preferred

Interested applicants for the above advertised position(s), please kindly email an updated copy of your resume to: [email protected]

EA License No.: 13C6305

Reg. No.: R2093254

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Must be indepent to deal with seafood such as crabs , lobster , fish, etc.

· CREATE A COMPREHENSIVE BUSINESS PLAN FOR THE RESTAURANT THAT CONSIDERS THE MARKET, LOCAL COMPETITORS, SALES REVENUE AND EXPENSES.

· PREPARE AN ACCURATE PORTRAYAL OF THE FINANCES OF THE RESTAURANT, INCLUDING BANK ACCOUNTS, SPENDING, CHECK PRICING GOALS AND FOOD COSTS.

· DEVELOP STRATEGIES TO ENTICE CUSTOMERS, INCLUDING MARKETING PLANS, ADVERTISING CAMPAIGNS, COMMUNITY OUTREACH PROGRAMS AND RESEARCH.

· ANALYZE THE RESTAURANT BUDGET WITH PERSONNEL TO FIND AND PRICE INVENTORY, REDUCE EXPENSES, REVIEW CURRENT PRICING AND ADJUST PURCHASING STRATEGIES IF NEEDED.

· CONTROL OPERATIONS BY DEVELOPING EFFECTIVE POLICIES, CREATING HIGH STANDARDS AND WORKING TO MAKE ADJUSTMENTS WHEN APPROPRIATE.

· ENSURE AN OUTSTANDING DINING EXPERIENCE BY REGULATING PRESENTATION, TASTE, SERVICE AND ATMOSPHERE FOR ALL GUESTS; DEVELOP WAYS TO CULTIVATE A REGULAR CUSTOMER POOL.

· SUPERVISE A TEAM OF EMPLOYEES; WORK TO CREATE A COHESIVE UNIT OF PEOPLE WHO EFFECTIVELY COMMUNICATE; CREATE A HIRING PROCESS FOR KEY STAFF THAT ENSURES QUALIFIED PEOPLE ARE SELECTED, TRAINED AND RETAINED THROUGH TOP RECRUITING PRACTICES; CONSIDER ACTIONS OF EMPLOYEES IN VARIOUS SITUATIONS THAT DEEM REWARDING OR DISCIPLINARY ACTION.

· FOLLOW ALL APPROPRIATE HEALTH CODE AND LOCAL JURISDICTION FOOD HANDLING REQUIREMENTS; MAINTAIN FOOD SAFETY CERTIFICATIONS, AND MODEL EXEMPLARY FOOD HEALTH SAFETY PRACTICES TO EMPLOYEES.

· CREATE A PROFESSIONAL ATMOSPHERE THAT SUSTAINS TOP EMPLOYEE SAFETY STANDARDS AND PROVIDES GUIDELINES TO PERSONNEL TO ELIMINATE HAZARDS AND DANGERS IN THE WORKPLACE.

· LOOK FOR NEW AND INNOVATIVE SOLUTIONS TO PROBLEMS IN THE RESTAURANT INDUSTRY; USE TECHNOLOGY AND SOCIAL MEDIA TO DEVELOP NEW WAYS TO ENGAGE WITH CUSTOMERS; THINK; BEYOND WHAT HAS ALREADY BEEN DONE TO CREATE AN EVEN MORE PRODUCTIVE ESTABLISHMENT.

· LEAD THE RESTAURANT TO ACHIEVE NEW AND GREATER GOALS IN ORDER TO STAND ABOVE THE COMPETITION WITHIN THE INDUSTRY.

Role & Responsibilities

The Restaurant Manager is responsible for the profitability of the outlet, performing outlet-level support functions including customer service, scheduling, day-to-day operations, cashiering, loss prevention, maintenance and back office support. Other responsibilities include managing inventories, interacting with customers, wait staff and support employees to maximize revenue generation and enhance the customer experience, overseeing the recruitment, training and motivation of staff, maintaining high standards of quality control, hygiene and health and safety in the dining area.

Business Operations

• Responsible for the overall performance of the restaurant
• Ensure the smooth operations of the restaurant
• Monitor income and expenses
• Manage cost and quality controls
• Project and order daily required supplies
• In-charge of the submission of all reports at the end of the shift/week/month including but not limited to sales, food cost and labour cost
• Manage equipment maintenance

Customer Service

• Manage customer experience
• Ensure and maintain service quality and professional etiquette
• Customer feedback management

People Management

• In-charge of recruiting and training to team members
• In-charge of the overall performance of team members
• To develop and motivate team members through capability development
• Conduct staff performance assessment process
• To ensure that all employees adhere to the company’s quality and standards
• Lead team to implement change

Adhering to Quality and Standards

• Manage compliance with F&B hygiene policies and procedures
• Examine food and beverage preparation
• Ensure quality control for food and service

Skills/Qualifications:

• At least 4 years of relevant experience in F&B restaurants
• Willing to be involved in hands on operations
• Excellent communication and interpersonal skills
• Ability to work in a fast-paced environment
• Possess strong leadership qualities
• Able to work shift hours

Required Working Shift: 6 Days 10 Hours/Week

• Assist in preparing ingredients (e.g., chopping vegetables, marinating meats, etc.) for Chinese dishes.
• Help with basic cooking tasks as directed by the chef.
• Ensure the kitchen area and equipment are clean, organized, and sanitized.
• Wash, peel, and cut vegetables, meats, and other food items.
• Ensure all cooking stations are stocked with necessary ingredients and supplies.
• Assist in plating and garnishing dishes when required.
• Help with dishwashing and cleaning kitchen utensils and equipment.
• Comply with food safety and hygiene standards, including HACCP and 5S practices.

We regret only shortlisted candidates will be contacted. All applications will be handled confidentially. By submitting your application, you agree to the collection, use, retention, and disclosure of your personal information to prospective employers.

Wecruit Pte Ltd

EA License No. 20C0270

Job Responsibilities:
Prepare and cook assigned dishes for serving according to the menu
Keep kitchen area, processing equipment, and cooking utensils clean and sanitized at all time
Process all food according to companies and government regulatory control
Able to fill in any area of kitchen at any time.
Keeping the utensils and equipments clean and sanitary.
Removing trash and storage bins
Ensure safe operations of all equipment and report any faulty equipment to superior immediately
Comply with hygiene and safety regulations set by the Company, clients and government
Perform any other related duties as assigned by immediate superior.

Job Requirements:
Proven min 2-5 years of experience as chef.
Food Hygiene cert required
Able to communicate skills and team player
Cheerful and self-motivated with positive working attitude
Able to work at a fast pace environment
Able to work on public holidays and weekends.
Able to work night shift and split shift.

Must be indepent to deal with seafood such as crabs , lobster , fish, etc.

KEBAB /WRAPS/ GRILL OUTLET

Requires an All-round staff with pleasant personality and some food preparation skills

Minimum experience 2 years in a F&B QSR outlet

Main Responsibilities

1. Taking orders, food dish preparation process and delivery & service.

2. Preparing of Turkish/Lebanese Doner Kabab Shawarma or fusion food

3. Must have ability to work well under pressure

4. Taking charge of stock ordering

5. Tidy and clean up stations after end of day

6. Ensure food and health hygienic standards are observed when preparing food

7. Detailed person with commitment to this role

8. Maintain the kitchen utensils and equipment, like knives, pans and kitchen scales

9. Ensure appealing plate presentation

10. Ensure compliance with all health and safety regulations within the kitchen area

11. Require to on weekends or public holidays

12. Longer work hours may be required to ensure operations is well taken care.

13. Cashiering and Management reporting

Our club is a private members-only community for Founders, CEOs, Entrepreneurs, and Investors - a new paradigm and community for successful business owners building a legacy of their own.

Join us and participate in our community and our members’ journeys.

We are looking for a Manager with experience in high-networth industry to develop and execute strategies in these areas – offerings, audience, membership, partners and sponsors.

Major Responsibilities :

Offerings (Events, Rewards, Benefits, Products, Services and Payment Methods etc)

• Build customer experience and loyalty through benefits and rewards, by identifying the right partners and sponsors based on the Brand’s goals and strategies
• Build campaigns and execute promotions or educational materials to promote and deliver such benefits, rewards, collaborations to target audience and customers
• Develop and maintain placard/handbook on offerings
• Educate operations staff on offerings
• Develop and execute marketing calendar

Audience, Membership, Partners and Sponsors

• Develop and execute membership growth strategies, including lead generation, marketing campaigns, and event planning
• Widen target audience through selected partners that are in line with the Brand’s positioning
• Build brand presence through events, promotions and collaborations
• Create proposals, presentations and materials to nurture partnership opportunities
• Identify gaps in partnerships and propose partnership roadmap
• Develop a partnership pipeline, e.g. identify categories, shortlist potential partners, contact, screen, and select deals that are aligned with Company's strategies
• Good understanding of partners’ T&Cs and clear and accurate documentation of all initiatives
• Manage member database and track member activity
• Provide exceptional member service, including responding to member inquiries and resolving member problems
• Track and report on membership metrics, including membership growth, renewal rates, and member satisfaction

Others

• Review and maintain contracts and identify risks and incorporate clauses to safeguard the Company
• Work closely with other business units to communicate and collaborate on market initiatives
• Support any other marketing initiatives as required

Requirements:

• A degree in marketing/business marketing or a related field
• Minimum 5+ years of marketing experience
• Preferably experienced in loyalty and rewards programs, merchant (ecommerce, payment, dining, retail, travel etc) partners etc
• Strong partner acquisition proof and relationship building skills, natural flair for building rapport with others
• Experience in high-worth lead generation
• Natural flair for building rapport with others
• Excellent communication and writing skills.
• Strong work ethic and self-starter.

Workplace: Raffles Place

Job Description:

• Managing daily store operation
• Food preparation
• Taking orders & cashiering
• Ensure excellent customer service
• Managing stocks inventory
• Other duties as assigned

Requirements:

• Education level: Primary/Secondary/GCE “O” Level
• No experience required as training will be provided
• Team player who can also work well independently

Interested candidate can send in your resume in Microsoft Words, along with a picture of yourself to:

[email protected]

We regret that only shortlisted candidates will be notified. Thank you for applying.

EA License No.: 23C1894

EA Personnel No.: R1656105

We are seeking an experienced Assistant Restaurant Manager to oversee the day-to-day operations of our restaurant. The ideal candidate will have a proven track record in F&B management, with a strong focus on delivering exceptional service, ensuring operational standards, and fostering a high-performing team culture.

Job Description

• Responsible for the day-to-day operations and administration of the restaurant.
• To provide and ensure operating standards are according to procedures and standards established by the F&B Department.
• Daily roll-call with the service team to drive operations effectiveness, cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc.
• Event planning and execution, work closely with kitchen crew to ensure food order is accurate and prompt during events service to ensure consistent exceeding of established standards and guest’s expectation.
• Attention to details, encouraging a culture of high standards throughout the team. High emphasis of customer service and management.
• To be knowledgeable in all service techniques and actively seek guest feedback and responding service issues accurately and efficiently in professional manner with a suitable service recovery.
• Cultivate a motivated and high performing team that is clear and committed in delivering clear goals and target.
• Ensure operational profitability, suggest and recommend improvements to achieve better sales target.
• Administer for reservation list, staff roster, recruitment process, daily sales report, inventory report and other operation reports for management review.
• Supervising of employee and provide training and development plan.
• Ensuring the cleanliness of the outlet and periodic maintenance and preventive maintenance of the outlet’s equipment and assets.
• Other ad-hoc duties as required.

Job Requirements:

• Candidate must possess min. Diploma in Food and Beverage or equivalent;
• Candidate must possess at least 3 years relevant experience in casual/fine dining/Event Execution;
• Knowledge of wine and other alcoholic beverage will be an added advantage;
• Acute financial management skills, strong business acumen and excellent knowledge of latest sales and marketing trends;
• Strong customer service and problem-solving skill;
• Strong and dynamic personality who is willing to learn new items on food and service;
• Strong planning and people management skill to lead a dynamic service team;
• Team player with excellent interpersonal and communication skills;
• Flexibility is a must so is the ability to multi-task, work under pressure and with short deadlines;
• Able to work in fast-paced F&B environment;
• Able to commit shift work, weekends and public holidays;
• Proficient in MS Office applications for administrative work

Position Overview

As Assistant Manager, you would be responsible for assisting in the daily management of activities and services of Cassia in the hotel’s continuing effort to deliver outstanding guest service and financial profitability.

The Role

A. Leadership of the Outlet

1. Attend departmental meetings, line-ups and other training as scheduled
2. Be aware of clientele mix, seasonal periods and festivities and make recommendation to management for competitive analysis and budgeting purposes

B. Maintain Guest Experience

1. Provide guest with an enjoyable and expertly served dining experience
2. Maintain complete knowledge of hotel layout, room capacity, hours of operation for other outlets, proper table set-up and maintain the grooming standards of the hotel
3. Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately
4. Handle guest complaints following the instant pacification procedure and ensuring guest satisfaction

C. Maintain Hygiene, Safety and Standards

1. Review findings from the audits conducted by the F&B Supervisor in relation to the hygiene, waste management Standard Operating Procedures (SOPs), Workplace Safety and Health (WSH) policies and procedures etc
2. Identify operational challenges and deficiencies and work with relevant parties to formulate necessary action plans to improve operational efficiencies

Talent Profile

1. Minimum 3 years of supervisory experience in formal restaurant service

Responsibilities:

• Maintaining inventory list, and stock management
• Ordering food ingredients from suppliers
• Planning of weekly schedule
• Training and coaching of staff, handling of staff issues and assisting in evaluating of staff
• Prepare maintenance report, food loss report
• Recruitment of part time candidates
• Giving suggestions and feedback to Store Manager
• Assist in investigation in event of customers’ complaints
• Streamline processes and ensure smooth operations
• Leading the store’s daily meeting
• Cost control (food cost / labour cost)
• Ad hoc duties assigned by superior

Requirements:

• A minimum of 3 years of relevant experience in KTV/Restaurant Service/Retail or equivalent
• At least a Certificate in Food & Beverage service
• Great communication skills Strong planning and people management skill to lead a dynamic service team
• Team player with excellent interpersonal and communication skills
• Flexibility is a must so is the ability to multi-task, work under pressure and with short deadlines
• Able to work in fast-paced F&B environment
• Able to commit shift work, weekends and public holidays

Assistant Restaurant Manager

Customer service-focused professional with a passion for leading operations to deliver excellent customer experiences and positive team outcomes. The Assistant Restaurant Manager (ARM) is the custodian of the restaurant in an operational second-in-charge function to the Restaurant Manager.

The ARM is expected to manage through the team and whilst they will understand how all the tasks involved are necessary to achieve these outcomes, they are expected to sufficiently delegate and coordinate the completion of these tasks throughout the team based on the individuals’ strengths.

The ARM is expected to be the bridge between three stakeholders: senior management, junior team members, and customers.

The ARM must seek to understand and balance the perspectives, and pressures, of all stakeholders, whilst displaying the confidence to advocate to either stakeholder on behalf of the other.

The ARM must display the following:

• Can-do attitude
• Confidence to articulate themselves respectfully to their audience
• Ability to give and receive feedback, regularly
• Ability to lead by example
• Ability to multitask and learn skills normally outside of the immediate tasks
• Ability to work under pressure while remaining calm and focused
• Ability to be an arbiter for quality control
• Ability to lead with high standards of personal integrity and professionalism
• Leads with common sense for the greater good of the organization

The responsibilities of the ARM are varied and encompass the following four areas of business impact:

1) Operational Excellence

Sufficient planning is conducted to ensure the restaurant has all the materials and tools it needs to deliver an exceptional customer experience every time.

2) People Excellence

Ensures the outlet team is a disciplined, well-trained, highly functional team with a positive team culture that radiates to customers. The ARM does this by communicating direction (the “where we are going”), the “why”, building alignment, and instilling commitment in their team. The ARM regularly gives and receives feedback from their team and seniors and is a role model for their team.

3) Customer Excellence

The customer receives consistently excellent experience, every time in alignment with our hospitality SOPs.

4) Business Excellence

Company resources are used frugally, and recipes are consistently delivered. Identifies opportunities to make cost savings that will not result in erosion of customer experience.

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Daily operation, able to plan scheduling, able to plan ordering, able to do staff training and able to do daily paperwork, give good service and follow the procedures been set also sop and provide timely assistance to customers also able to do bar and cashiers, 6 day work week and 1 off day on weekday.

Joining C&C is a distinctive opportunity to develop your career within a successful organization where everyone respects each other and enjoys working together. We recognize your performance in both tangible and intangible ways, by providing you development opportunities and making you feel respected.

The Opportunity

Reporting to the Senior Manager, Risk & Compliance at JC&C, you will deliver risk management and compliance support and services to Group businesses as well as to direct and oversee all local regulatory compliance and risk management activities. This role has a Southeast Asia coverage that provides a regional exposure to the candidate and may require some level of travelling.

The role primarily requires in-office presence. Candidates must be prepared to work from the office regularly, especially for collaboration, team meetings, and critical project tasks.

Responsibilities

• Lead the Internal Controls, Enterprise Risk Management, and Compliance functions for the Group's businesses.
• Partner with business units to implement policies and procedures, while closely monitoring and addressing issues identified by internal audits.
• Promote compliance and governance control awareness across business units (BUs) by collaborating with teams, sharing best practices, and fostering a culture of learning.
• Facilitate risk assessments with BUs to identify and evaluate potential risks, establish the risk register, and develop appropriate risk mitigation strategies.
• Ensure alignment of local operational risk management policies with the Group's overall risk management strategy, ensuring effective management of operational risks.
• Support the development, enhancement, and implementation of ERM and Control Self-Assessment ("CSA") frameworks.
• Coordinate Business Continuity and Crisis Management Plans across automotive businesses, including annual reviews of BC Plans.
• Drive ethics and compliance initiatives across the organization.
• Conduct investigations into whistleblowing reports, fraud allegations, misconduct, and ethics cases.
• Undertake ad-hoc and special assignments/projects as delegated by the Head of Department.

The Candidate:

• A degree in Finance, Economics, Business, Management, or Risk Management is essential.
• At least 5 years of relevant work experience, with a minimum of 2 years in a leadership role within risk management preferred.
• Extensive, demonstrable knowledge of regulatory and legal requirements.
• Strong conceptual skills, including qualitative and quantitative methods for risk management, with a solid understanding of ERM (Enterprise Risk Management) and CSA (Control Self-Assessment) frameworks.
• Comfortable working in a dynamic environment, with strong cultural sensitivity, social skills, and communication abilities.
• Process-oriented, with a problem-solving mindset, strong organizational skills, and a hands-on approach.
• High energy and resilience; independent, resourceful, creative, and able to operate with integrity.

About the Company

"A member of the Jardine Cycle & Carriage Group, C&C is one of the leading automotive groups in Singapore. We started out in 1899 as a trader in nutmegs and other sundries. In more than 100 years since, we have grown to become a major player in the automotive industry in Singapore, retailing Mercedes-Benz, Mitsubishi, Kia and Citroën passenger cars and commercial vehicles.

At Cycle & Carriage, it is more than just the recognition we have earned as being the leader in its class. "Exceptional Journeys" encapsulates our passion for our existence. Bringing together high-performing team members and technical excellence to create people-focused experiences that consistently exceed expectations. Whether it is a customer we serve, an employee that we engage, a brand that we carry, we want to support them in creating exceptional journeys for themselves.

We have a constant mission to strive towards being an Employer of Choice in the countries we operate in. Some of our better performing countries have consistently been recognized for commendable people practices such as:

• HR Asia’s Best Companies to Work for 8 years in 2015 - 2019 and 2021 - 2023
• Finalist in HR Excellence Awards 2016 for Recruitment and Leadership Development
• Winner of Innovative Talent Acquisition Strategy Award in the Annual Jardine Matheson HR Conference 2016
• Winner of Excellence In Innovative Use of HR Technology in HR Excellence Awards 2017
• Merit for Singapore Health Award as awarded by Health Promotion Board
• Jardine Matheson HR Conference 2017, where we clinched the Best Employer Brand, Best Work-Life Balance and Best HR Team Awards
• Jardine Matheson HR Conference 2018 for Excellence in Employee Transformation
• Bronze Award in HR Excellence Award 2019 for Excellence in HR Innovation

The emphasis on employee experience has been on the forefront of the C&C’s people practices. Keen for a career conversation? Connect with us to find out more.

(You would be notified if you are shortlisted. By submitting your application, you consent to the collection, use and disclosure of your personal data contained in this document by Jardine Cycle & Carriage Limited and its subsidiaries and affiliates, for assessing your career application)."

We are seeking an experienced and dynamic individual to join our team as a Restaurant Manager. This is an excellent opportunity for a passionate F&B professional to lead and grow with a popular fast-casual dining concept.

Location:

• Islandwide, multiple restaurants in all areas of Singapore

Responsibilities:

• Lead day-to-day operations with leadership and decision-making
• Manage restaurant's profit & loss, including cash control/security procedures, inventory management, labor management, and financial report analysis
• Manage operational and manpower planning for the assigned restaurant
• Oversee employee-related matters including performance management, training and development, compensation, and disciplinary issues
• Provide coaching and feedback to team members on stations, products, processes, and policies
• Enforce compliance with government regulations, food safety standards, operational procedures, and company policies across all shifts
• Maintain and uphold the overall restaurant's brand image
• Identify and implement strategies to market the restaurant and promote its involvement in the community
• Collaborate with the management team to identify and solve various operational issues for sustainable growth
• Work closely with all other departments to maximize customer experience and profitability

Requirements:

• Previous experience in the F&B industry, or relevant educational qualifications in hospitality or restaurant management
• Positive individual with strong communication, interpersonal, and leadership skills
• Ability to work in a fast-paced environment and make quick, effective decisions
• Proficiency in financial management and analysis
• Strong problem-solving and conflict resolution skills
• Passion for delivering exceptional customer service

Compensation and Benefits:

• Attractive salary package
• $2,000 sign-on bonus
• Many employee benefits available

Additional Perks:

• Opportunity to lead and develop a high-performing team
• Continuous learning and development in restaurant management
• Be part of a growing brand in the exciting Singapore food scene

Join our team and take your career to the next level in restaurant management! As our Restaurant Manager, you'll play a crucial role in driving our success and shaping the dining experience for our customers. If you're ready to lead, innovate, and make a significant impact in the F&B industry, we want to hear from you!

Alpha HR Pte Ltd |EA License No. 24C2354
Alex Lee |EA Reg. No R24123784