Total 3,504 brand manager job vacancies in F&B / Tourism / Hospitality category in Singapore

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.)

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

• Assist Store Manager in managing the operations of the Coffee House & Boutiques ensuring daily smooth operations
• Ensure all staff are meeting the Company grooming standards and monitor the standard of procedure adhered on a daily basis
• Prepare the Roster on a weekly basis
• Ensure all service staff are communicated correctly and meeting all established standards of service consistently
• Responsible, friendly and efficient services client services to all guests and attending to customers’ needs, and inquiries
• Process guests' orders to ensure that all items are prepared and served promptly
• Direct and coordinate the activities between kitchen and service staff
• Supervise coffee services and catered events, ensuring neatness and cleanliness of service ware
• Assists in setup and clear down of the front and back of Coffee House & Boutiques operations
• Ensure food safety regulations are followed according to SFA's policy
• Ensure waste is minimized and properly recorded
• Handling of cash, POS system, and report of take-in-cash when on duty
• Responsible for recording daily sales reports, ensuring all food and beverage items and products are accounted for
• Organize all documentation and reports on shift work on a daily basis
• Responsible for ordering stocks, inventory control, and ensuring the latest products and updated product catalogue is in the Coffee House & Boutiques
• Have the aesthetics and ability to create eye-catching merchandise displays that lead the customer through the entire Coffee House & Boutiques

Benefits:

• Daily Meal Allowance
• Daily Shift Allowance
• 13 Month Salary
• Monthly Incentives
• Birthday Incentives
• Long Service Incentives
• Staff Discount
• Panel Doctors
• Excellent Branding

Job ID: 18872

• Location: Telok Ayer
• Working hours: 9.00am - 5.30pm
• Salary: up to $6,500 (Depending on experiences)

Job Description

This role of a Sales and Marketing Assistant Manager is responsible for sales and marketing, handling distributors in ASEAN countries, and also being a bridge between HQ and them.

Marketing (50%)
- Support distributor’s Marketing activities.
- Boost revenue of existing products into the Singapore market with working closely with Japan HQ.
- Develop and implement the business plan and marketing strategies to drive the business growth in Singapore markets. (In the future, there is a possibility of being responsible for countries such as Malaysia, Thailand, Indonesia, etc)
- Forecast monthly sales and take action to achieve sales targets.
- Monitor and control the effective use of marketing expenses and do accrual management.
- Update and feedback on competitors' activities, new launches and promotions to ensure the competitiveness of the company's products.
- Direct and drive excellence in the execution of marketing materials, in alignment with the brand direction and brand identity guidelines.
- Implementation of Exhibition / Event / Promotion Planning PDCA management.

Sales (40％)
- Support distributor’s Sales activities.
- Building a strong relationship with customers by regularly visiting both new and existing customers, as well as understanding the market and actively pursuing opportunities for brand growth.
- Search for new customers when expanding new business.

Others (10％)
- Analyze monthly, quarterly and yearly sales and identify gaps between actual sales versus plan and take appropriate action to address any differences.
- Monthly, quarterly, and yearly sales volume and activity report creation.
- Other ad hoc tasks assigned by the Manager, MD, Japan HQ and Distributors

Job Requirement

• Minimum 5-10 years experience in the Sales and Marketing field in ASEAN countries.
• Required visit client out of office timing
• Having business-level English is necessary for dealing with counter parts, and having proficiency in Japanese (N2 or above) would be a big advantage.
• Open to overseas travel is a must
• Possess distributor management experience
• Have a passion for liquor
• Able to communicate with distributors and customers (restaurants, etc.)
• Experience working at a Japanese company, it would be advantage
• Experiences in digital marketing or new business Development (Launching a New brand, new market, New Product, and POSM) would be an advantage.
• People Management experience will be highly welcomed, but not a mandatory requirement.
• Possess good communication/negotiation skills and a stable mind of contributing to one company for a long period.
• Strong communication skills and values teamwork.
• Enjoy building relationships and engaging in communication in social environments.

Interested applicants, kindly send your updated resume to Joanne (R21101135) [email protected] with the email subject header "Job Application for 18872, Assistant Manager (Sales & Marketing) ".

Only shortlisted candidates will be notified, other applications will be updated to our database for future job opportunities.

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Pasona Singapore Pte Ltd

Joanne Yeo Min Qian
EA License No:90C4069

Registration No.: R21101135

Job Responsibilities:

· Oversee and manage the restaurant operational and manpower planning

· Ensure execution of operating standards that optimize returns on assets and increases sales and improves profits

· Analyse and report weekly on stock control, sales and profits to ensure accurate and timely financial tracking

· Ensure that guest satisfaction is monitored and where appropriate, rectified throughout their experience

· To constantly identify areas for improvement in service and food and beverage quality by reviewing various service quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly

· To liaise with the Kitchen to ensure a consistently good standard of food quality, efficient profitability and creative presentation

· Perform other duties as assigned by Management

Job Requirements:

· Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management or equivalent.

· At least 3 Year(s) of working experience in the related field is required for this position.

· Preferably Manager specialized in Food/Beverage/Restaurant Service or equivalent.

· Adequate knowledge of organizational effectiveness

· Able to work in fast pace working environment and shift schedule (including Saturday, Sunday and PH)

Job Description:

· Collaborate with senior management to develop pre-opening strategies and plans.

· Oversee the hiring process for operational staff, including interviewing, hiring, and training.

· Develop standard operating procedures (SOPs) for various departments, including kitchen, front-of-house, and administration.

· Coordinate with vendors and suppliers to ensure timely delivery of equipment, supplies, and inventory.

· Manage day-to-day operations once the restaurant is open, ensuring smooth functioning of all departments.

· Supervise staff and provide guidance and support as needed.

· Monitor inventory levels and place orders to replenish stock.

· Ensure compliance with health and safety regulations at all times.

· Address customer concerns and resolve issues promptly to maintain customer satisfaction.

· Assist in developing and managing the restaurant's budget.

· Maintain high standards of quality for food, service, and overall guest experience.

· Foster a positive work environment and motivate staff to deliver exceptional service.

Requirements:

· Diploma or Bachelor's degree in Hospitality Management, Business Administration, or related field preferred.

· At least 3-5 years of experience in restaurant management.

· Experience in opening new restaurants or managing operations during the pre-opening phase is highly desirable.

· Excellent communication and interpersonal skills.

· Attention to detail and strong problem-solving skills.

· Willingness to work evenings, weekends, and holidays as required.

5 Days 44hrs/week (Shift Hours)

$3200 to $3800

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

The Role:

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

Duties and Responsibilities:

People

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

Product

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

Place

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

Performance

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

Requirements:

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

Whatsapp: +65 80135651(Alvin)

Alvin Chua Ming Jing:R23116192

The Supreme HR Advisory Pte Ltd: 14C7279

For a well-known Chinese restaurant group.

Main Responsibilities

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

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Assist in achieving optimal business performance of the restaurant

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Assist in analysing and planning restaurant sales levels and profitability

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

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

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

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Assist in planning and coordinating menus

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Assist in managing filing system and read company emails

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

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

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

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Coordinate the entire operation of the restaurant during scheduled shifts

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

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

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Meet and greet customers and organise table reservations

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Advise customers on menu and beverage choice

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Conduct orientation and training & coach new trainees

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Plan staff duty roster and cleaning duties

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Update GRN and perform e-Procurement

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

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Perform banking duties

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Collect e-feedback from customers using IPad

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Upsell desserts to customers

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Upsell promotion and PGR membership

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

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

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Any other appropriate duties and responsibilities as assigned

Requirements

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

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Have good product knowledge on food items

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Knowledge of cost/inventory management would be an added advantage

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Candidate must have basic PC-literacy

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Strict sense of hygiene and safety standards

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

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Excellent organizational skills

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Ability to thrive in a challenging environment

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Strong public relations skills

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Excellent interpersonal & communication skills

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Candidate must be a strong leader & team player

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

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

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

Roles & Responsibilities

Responsibilities

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

Requirements

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

Key Responsibilities

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

General Requirements

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

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

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

Principal Accountabilities

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

Communication & Working Relationships

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

Knowledge, Skills, and Experience

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

Physical Requirements of the job

The job of the Beverage Manager may require:

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

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

Primary Responsibilities

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

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste

Job Descriptions

1. **Staff Management:**

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

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

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

2. **Kitchen Operations:**

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

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

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

3. **Inventory Control:**

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

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

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

4. **Safety and Hygiene:**

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

- Conduct regular inspections to identify and address potential hazards.

- Train staff on proper food handling and safety protocols.

5. **Menu Contribution:**

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

6. **Cost Management:**

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

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

7. **Communication:**

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

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

Requirements:

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

- Culinary degree or relevant certification.

- Strong leadership and organizational skills.

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

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

- Excellent communication and interpersonal skills.

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

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

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

• To hit all financial targets

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

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

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

• Investigate and resolve complaints concerning food quality and service

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

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

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Supervise the operations of at least two restaurants and above

• Perform other duties as assigned by management

REQUIREMENTS

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

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

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

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

• To hit all financial targets

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

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

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

• Investigate and resolve complaints concerning food quality and service

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

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

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Supervise the operations of at least two restaurants and above

• Perform other duties as assigned by management

REQUIREMENTS

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

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

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

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

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

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

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

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

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

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

• Perform other duties as assigned by management.

REQUIREMENTS

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

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

Brief description of the Restaurant

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

Job Descriptions

# Operational Management:

• Oversee day-to-day restaurant operations, including opening and closing procedures.
• Monitor and maintain food quality, presentation, and consistency to meet or exceed guest expectations.
• Manage inventory, ordering, and stock control to ensure adequate supplies and minimize wastage.
• Ensure cleanliness, organization, and safety standards are upheld throughout the restaurant.

# Staff Leadership and Development:

• Recruit, train, schedule, and supervise front-of-house and back-of-house staff.
• Foster a positive work environment, promote teamwork, and provide coaching and feedback to enhance employee performance.
• Address staff conflicts and performance issues, taking appropriate disciplinary actions when necessary.
• Develop and implement training programs to improve staff skills and knowledge.

# Customer Service:

• Interact with guests, handle complaints, and ensure a high level of customer satisfaction.
• Monitor guest feedback and reviews, making necessary adjustments to enhance the dining experience.

# Financial Management:

• Develop and manage budgets, track expenses, and ensure financial targets are met.
• Analyse sales data, trends, and financial reports to make informed decisions that drive profitability.
• Control costs by optimizing inventory, labour, and operational efficiency.

# Marketing and Promotion:

• Develop and implement promotions, events, and marketing strategies to attract and retain customers.
• Utilize social media and other platforms to engage with customers and promote the restaurant's offerings.

Job Requirements

• 1 year of experience in simillar position
• Proven experience as a Restaurant Manager or in a similar role within the food and beverage industry.
• Strong leadership and interpersonal skills with the ability to motivate and manage a diverse team.
• Excellent communication skills.
• Proficiency in restaurant management software and point-of-sale systems.
• Solid understanding of financial management, including budgeting and cost control.
• Knowledge of food safety and hygiene standards.
• Flexibility to work evenings, weekends, and holidays as needed.

Working hours

• 5.5 days, 11am ~1/2am

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Restaurant Manager to ensure the smooth operation of the restaurant.

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

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

• To hit all financial targets

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

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

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

• Investigate and resolve complaints concerning food quality and service.

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

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

• Perform other duties as assigned by management.

REQUIREMENTS

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

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

• Able to communicate in English and 1 other language

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

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

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

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

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

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

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

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

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

• Perform other duties as assigned by management.

REQUIREMENTS

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

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

Responsibilities:

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

Requirements:

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

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

Interested individuals should send their curriculum vitae to:

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

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

(Please note that only shortlisted candidates will be notified)

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Restaurant Manager to ensure the smooth operation of the restaurant.

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

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

• To hit all financial targets

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

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

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

• Investigate and resolve complaints concerning food quality and service.

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

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

• Perform other duties as assigned by management.

REQUIREMENTS

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

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

• Able to communicate in English and 1 other language