Total 80 business management project planning job vacancies in F&B / Tourism / Hospitality category in singapore tanglin road

Responsible for the planning, monitoring and scheduling function functions for LTA.

Oversee the preparation and monitoring of construction schedules, methods and resources.

Prepares recovery programmes and presentations summarizing key recovery strategies.

Identify possible time impact issues, I.E. set up and manage Variation Order Deduction System.

Delay Analysis for claim for client or subcon's claim including presentations.

Other duties as may be required by the company.

Familiar with construction process and procedure, work within the budget to maintain the cost

till completion of project.

Ensure all stages of construction are accounted inside the budget.

Familiar with contract terms, conditions and good negotiator on pricing with selected contractors.

Able to manage and foresees circumstances that will affect the budget.

Other duties as may be required by the company.

Prepare to work late, if necessary.

Requirements

Bachelor Degree or equivalent with min 8 years in Civil Project Planning/Scheduling experience.

Experience prefer work in LTA Project as advantage.

• Preparing business and sales reports for the team and management
• Data Management using excel, power BI
• SAP and other price system operations
• Assist in the Business planning and consolidation activities
• Perform numerical analyses for management and team as and when required assist in other ad-hoc analytics projects

Management Consultant – Risk & Compliance

Work Location: Singapore

Accenture is a global professional services company with leading capabilities in digital, cloud and security. Combining unmatched experience and specialized skills across more than 40 industries, we offer Strategy and Consulting, Interactive, Technology and Operations services—all powered by the world’s largest network of Advanced Technology and Intelligent Operations centers. Our 699,000 people deliver on the promise of technology and human ingenuity every day, serving clients in more than 120 countries. We embrace the power of change to create value and shared success for our clients, people, shareholders, partners, and communities.

What will you do?

Digital Risk and Compliance (DRC) / Risk, Regulation & Compliance (RR&C) professionals transform the risk and compliance management function from a series of isolated transactions to one of strategic scope and importance, encompassing all aspects of the entity, including investment, financing and operating decisions.

Engagement Management

· Manage project work or selected work streams in DRC/RR&C service line

· Supervise a project team in all components of strategy and governance, process excellence and integration, regulatory reform, performance insights and execution

· Assist clients throughout the full lifecycle of project implementation, integration business process redesign, communication and training, etc

· Work with client's business units, including Compliance, Risk Management, IT, Internal Audit, Legal, Strategic Planning, Analytics and Finance to gain thorough understanding of the corporate risk processes and procedures development

· Identify, define and document complex business specifications for risk platforms and procedures

Job Qualifications

· Experience within a consulting and banking firm.

· Min of 4 years of relevant work experience in any of the areas below:

o Enterprise risk management with deep understanding of risk governance, operating model, risk identification and assessment processes

o Risk data analytics and reporting

o Implementation of IRM/GRC tools

o Control design, testing, optimization and automation

o Operational resilience and business continuity

o Third party risk management

o Technology risk framework design, implementation and risk assessment

o Data quality and governance

· Proven track record in project delivery and change management

· Excellent communications skills, and proficiency in MS suite, particularly Powerpoint.

All our consulting professionals receive comprehensive training covering business acumen, technical and professional skills development. You’ll also have opportunities to hone your functional skills and expertise in an area of specialization. We offer a variety of formal and informal training programs at every level to help you acquire and build specialized skills faster. Learning takes place both on the job and through formal training conducted online, in the classroom, or in collaboration with teammates. The sheer variety of work we do, and the experience it offers, provide an unbeatable platform from which to build a career.

Accenture is an equal opportunities employer and welcomes applications from all sections of society and does not discriminate on grounds of race, religion, or belief, ethnic or national origin, disability, age, citizenship, marital, domestic, or civil partnership status, sexual orientation, gender identity, or any other basis as protected by applicable law.

Management Consultant Manager – Risk & Compliance

Work Location: Singapore

Accenture is a global professional services company with leading capabilities in digital, cloud and security. Combining unmatched experience and specialized skills across more than 40 industries, we offer Strategy and Consulting, Interactive, Technology and Operations services—all powered by the world’s largest network of Advanced Technology and Intelligent Operations centers. Our 699,000 people deliver on the promise of technology and human ingenuity every day, serving clients in more than 120 countries. We embrace the power of change to create value and shared success for our clients, people, shareholders, partners, and communities.

What will you do?

Digital Risk and Compliance (DRC) / Risk, Regulation & Compliance (RR&C) professionals transform the risk and compliance management function from a series of isolated transactions to one of strategic scope and importance, encompassing all aspects of the entity, including investment, financing and operating decisions.

Engagement Management

· Manage project work or selected work streams in DRC/RR&C service line

· Supervise a project team in all components of strategy and governance, process excellence and integration, regulatory reform, performance insights and execution

· Assist clients throughout the full lifecycle of project implementation, integration business process redesign, communication and training, etc

· Work with client's business units, including Compliance, Risk Management, IT, Internal Audit, Legal, Strategic Planning, Analytics and Finance to gain thorough understanding of the corporate risk processes and procedures development

· Identify, define and document complex business specifications for risk platforms and procedures

Job Qualifications

· Experience within a consulting and banking firm.

· Min of 7 years of relevant work experience in any of the areas below:

o Enterprise risk management with deep understanding of risk governance, operating model, risk identification and assessment processes

o Risk data analytics and reporting

o Implementation of IRM/GRC tools

o Control design, testing, optimization and automation

o Operational resilience and business continuity

o Third party risk management

o Technology risk framework design, implementation and risk assessment

o Data quality and governance

· Proven track record in project delivery and change management

· Excellent communications skills, and proficiency in MS suite, particularly Powerpoint.

All our consulting professionals receive comprehensive training covering business acumen, technical and professional skills development. You’ll also have opportunities to hone your functional skills and expertise in an area of specialization. We offer a variety of formal and informal training programs at every level to help you acquire and build specialized skills faster. Learning takes place both on the job and through formal training conducted online, in the classroom, or in collaboration with teammates. The sheer variety of work we do, and the experience it offers, provide an unbeatable platform from which to build a career.

Accenture is an equal opportunities employer and welcomes applications from all sections of society and does not discriminate on grounds of race, religion, or belief, ethnic or national origin, disability, age, citizenship, marital, domestic, or civil partnership status, sexual orientation, gender identity, or any other basis as protected by applicable law.

Role:Subject Matter Expert (SME) - Infrastructure Management (Chef & Terraform)

JD:

We are looking for an experienced Subject Matter Expert (SME) in Infrastructure Management to join our team. The ideal candidate should have extensive knowledge and hands-on experience in managing and automating infrastructure using Chef and Terraform. This role involves designing, deploying, and maintaining scalable, reliable, and efficient infrastructure solutions across various environments. The SME will collaborate with development, operations, and cloud teams to implement best practices in infrastructure automation, configuration management, and provisioning.
Roles & Responsibilities:
• Lead the design, implementation, and automation of infrastructure using Chef and Terraform.
• Develop and manage Chef cookbooks, recipes, and roles to configure and maintain infrastructure.
• Write, test, and deploy Terraform modules for provisioning cloud and on-prem environments.
• Implement infrastructure as code (IaC) to streamline provisioning, management, and scaling of infrastructure.
• Develop and maintain templates and policies for creating and managing cloud resources using Terraform.
• Leverage Chef for configuration management and to automate server setup, deployment, and patching.
• Ensure consistency across environments by managing infrastructure as code.
• Monitor, troubleshoot, and optimize infrastructure using configuration management tools.
• Work closely with DevOps, Cloud, and Network teams to align infrastructure goals and deliverables.
• Ensure infrastructure is compliant with relevant standards, including data protection and regulatory requirements.
• Analyze and optimize infrastructure performance to minimize downtime and improve efficiency.
• Provide support for incident management and resolve issues related to infrastructure provisioning and management.
• Identify and implement improvements to enhance automation, efficiency, and system reliability.
Skills:
• 5+ years of experience in Infrastructure Management, DevOps, or Systems Engineering.
• Handson expertise in Chef (cookbooks, recipes, and roles) and Terraform (modules, state management, and providers).
• Strong hands-on experience with AWS, Azure, or GCP infrastructure automation.
• Experience with CI/CD pipelines, containerization (Docker, Kubernetes), and microservices architecture is a plus.
• Deep understanding of Terraform (Infrastructure as Code).
• Knowledge of scripting languages such as Python, Shell, Ruby
• Familiarity with Ansible or other configuration management tools is a plus.
• Experience with cloud platforms like AWS, Azure, or GCP.
• Knowledge of monitoring tools (e.g., Prometheus, Grafana) and infrastructure monitoring.
• Working knowledge on devops and CI/CD pipeline.
• Strong understanding of version control systems such as Git.
• Strong analytical and problem-solving skills.
• Excellent communication skills, both verbal and written.
• Ability to work independently and as part of a team.
• Strong attention to detail and process-oriented mindset.
Certifications (optional but preferred):
• HashiCorp Certified: Terraform Associate.
• Chef Certification (e.g., Chef Infra Developer or Chef Specialist).
• Cloud platform certifications (AWS, Azure, or GCP)

As part of Raffles Hotel Singapore’s Leadership Development Programme, the Food and Beverage Management Trainee will gain practical experience and knowledge through a structured 18-months programme. The programme will involve a rotation across various restaurant concepts and supporting departments, which will be customised based on operations’ and trainee’s expectations and requirements. To complement their learning and assimilation into a leadership role, the management trainee may be involved in special projects as assigned by F&B leaders, and mentored by a senior leader of the hotel.

Primary Responsibilities

Food and Beverage Service

• Provides excellent service at all times to all of our guests based on established hotel standard operating procedures.
• Is always well presented and adheres to hotel’s grooming standard.
• Greets and farewells guests and colleagues in a friendly and courteous manner.
• Assists colleagues and guests efficiently and in a professional manner.
• Takes responsibility for residents’ and guest belongings in the restaurant or bars.
• Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.
• Undertakes F&B special projects as directed by F&B leaders and/or mentor.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact.
• Constantly obtains guest feedback during operation ensuring guest satisfaction.
• Handles minor complaints and reports to the managers for proper follow up.
• Builds strong relationships with local guests and builds loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times.

Management and Leadership of Outlet

• Is a role model for the Food & Beverage Service Associates.
• Proactive, innovative with in depth Food & Beverage and market knowledge.
• Observes colleague’s individual performances, grooming, and punctuality and communicates with the managers accordingly.
• Provides a high level of Safety and Security for guests and colleagues.
• Checks daily opening and closing duties.

Training, Learning and Development of the Team

• Completes all components of the Raffles Leadership Development programme.
• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
• Assists in recording and submitting monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

• Performs any other duties that may be assigned by the manager.
• Ensures NEA rules and regulations are met and achieve.
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility and sustainability efforts.

Candidate Profile

Knowledge and Experience

• Degree or Diploma in hospitality or related field.
• Experience in Food & Beverage an advantage.

Competencies

• Fluent in oral and written English.
• Ability to speak other languages and basic understanding of local languages.
• Strong communicator with presentation and influencing skills.
• Team player with strong interpersonal skills with ability to work with colleagues from different cultures and connect well with colleagues at all levels across divisional borders.
• Service oriented with an eye for details and a good understanding of what it takes to build a strong service culture in a world-class hospitality icon.
• Driven and able to work independently with high proactivity in a dynamic environment.
• Analytical with proven organisational skills and attention to details.
• Flexible, able to adapt to different working locations/environments and able to embrace and respond to change effectively.
• Loyalty, high integrity and ability to keep confidentiality
• Focuses on service with an eye for detail and an approachable attitude.
• Works well under pressure, analyses and resolves problems, and exercises good judgment.
• Self-motivates and shows good initiative in a dynamic environment.
• Possesses good computer and property management system skills.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

A self-directed team player in the Risk Management & Compliance (“RM&C”) function under IAG Shared Services focusing on Compliance (Market Conduct areas). Be able to lead junior RM&C staff and assist the Head of function in maintaining a robust risk management and compliance framework.

Responsibilities:

• Independently conduct or guide RM&C staff to conduct investigations, based on complaints lodged by customer or internal stakeholders and generate report for vetting by Head of RM&C
• Review the assessment conducted by 1st level assessor on the quality of the financial advisory services provided by representatives, against the non-sales KPIs, and determining if infractions have been committed by representatives (Balanced Scorecard framework)
• Review the assessment conducted by 1st level assessor on Replacement of Policies (“ROP”) to ascertain if ROP transaction is detrimental to customer
• Maintain, update and enhance the company’s Market Conduct-related policies (e.g. Balanced Scorecard (“BSC”), Complaints Handling, etc) in accordance with company requirements
• Conduct compliance training to relevant staff and representatives (where required).
• Identify compliance issues that require follow up and be able to independently discuss emerging compliance issues with relevant stakeholders
• Lead the market conduct stream in performing relevant gap analysis based on new and updated regulations issued by regulator
• Lead the market conduct stream in performing control testing based on gap analysis completed
• Lead the market conduct stream in completing activities under Compliance Monitoring Plan (includes assurance checks on tasks performed by 1 line of defence functions)
• Lead the market conduct stream in preparing and presenting relevant updates and/or reports to the Management
• Lead the market conduct stream in performing System UAT testing and to provide feedback on enhancements (where required)
• Keep abreast of updates to relevant regulations and developments impacting the FA industry, focusing on Market Conduct-related topics (e.g. BSC, Complaints Handling, etc), be able to assess how it will affect the business and recommend relevant controls to mitigate the risks
• Undertake any tasks as assigned by Head of function from time to time.

Requirements:

• At least a bachelor's degree or above
• At least 8-10 years Compliance-related experience in financial services/insurance-related industry focused in Market Conduct
• Sound technical Market Conduct knowledge and skills, with hands-on experience (i.e. BSC, Complaints Handling, ROP, etc)
• Strong attention to detail (i.e. proficient in reviewing work performed by more junior staff)
• Having prior financial advisory experience will be an added advantage
• Must be proficient in MS Office, Excel applications (e.g. able to use VLOOKUP, formula to call on fields in other documents, or even write macros within Excel)

Other competencies and traits:

• Uses initiatives to add value and increase efficiency in existing processes
• Possess good communication (verbal and written) skills with a strong EQ
• An eye for details, has a strong analytical mind with good problem-solving skills
• Has a self-motivated personality and is able to work well in a team
• Adaptable to changes
• Self-disciplined and motivated in a flexible hybrid work environment

JOB SUMMARY

Accountable for overall success of the daily pastry operations. Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all pastry areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all pastry food preparation areas.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in culinary, food and beverage, or related professional area; or
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years of experience as Executive Pastry Chef / Pastry Chef in the hotel industry.

CORE WORK ACTIVITIES

Leading the Discipline Teams

• Supervises and manages employees; understands employee positions well enough to perform duties in employees' absence.
• Supervises and coordinates activities of cooks and workers engaged in pastry preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensures and maintains the productivity level of employees.
• Supervises pastry preparation shift operations.
• Communicates performance expectations in accordance with job descriptions for each position.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Ensures that regular on-going communication occurs with employees to create awareness of business objectives and communicate expectations, recognize performance and produce desired results.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Represents the property in media events as needed.
• Facilitates pastry classes for customers and the community.

Ensuring Culinary Standards and Responsibilities are Met

• Develops, designs, or creates new ideas and items for pastry kitchen.
• Follows proper handling and right temperature of all food products.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Ensures employees maintain required food handling and sanitation certifications.
• Ensures compliance with all applicable laws and regulations regulations.
• Assists the Executive Chef with menu development associated with pastry.
• Operates and maintains all department equipment and reports malfunctions.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Assists in determining how food should be presented and creates decorative food displays.

Ensuring Exceptional Customer Service

• Monitors and provides service behaviors that are above and beyond for customer satisfaction.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Supports service by communicating and assisting employees to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Responds to and handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Maintaining Culinary Goals

• Sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc.
• Provides specific guidance to prioritize, organize, and accomplish daily pastry operations work.
• Supports procedures for food and beverage portion and waste controls.
• Purchases appropriate supplies and manage inventories according to budget.
• Trains employees in safety procedures.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
• Ensures property policies are administered fairly and consistently.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Uses all available on the job training tools for employees.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

JOB SUMMARY

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

CORE WORK ACTIVITIES

Assisting in Leading Kitchen Operations for Property

• Provides direction for all day-to-day operations.
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
• Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Ensures employees are treated fairly and equitably.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Administers the performance appraisal process for direct report managers.
• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.

JOB SUMMARY

Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.

CANDIDATE PROFILE

Education and Experience

• 4 - 5 years’ experience in the food and beverage, or related professional area and with leadership experience such as Assistant Restaurant Operations Manager or a current Restaurant Operations Manager, OR
• Degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 – 3 years’ experience in the food and beverage, culinary, or related professional area and with leadership experience such as Assistant Restaurant Operations Manager or a current Restaurant Operations Manager

CORE WORK ACTIVITIES

Managing Day-to-Day Operations

• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

Leading Food and Beverage Team

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Ensures and maintains the productivity level of employees.
• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
• Ensures compliance with all applicable laws and regulations.
• Ensures compliance with food handling and sanitation standards.
• Ensures staff understands local, state and Federal liquor laws.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Establishes guidelines so employees understand expectations and parameters.
• Monitors alcohol beverage service in compliance with local laws

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Empowers employees to provide excellent customer service.
• Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.
• Handles guest problems and complaints.
• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
• Ensures corrective action is taken to continuously improve service results.
• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
• Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).

Managing and Conducting Human Resource Activities

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
• Ensures employees are treated fairly and equitably. Strives to improve employee retention.
• Ensures employees receive on-going training to understand guest expectations.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Strives to improve service performance.
• Ensures recognition is taking place across areas of responsibility.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Assists servers and hosts on the floor during meal periods and high demand times.
• Recognizes good quality products and presentations.
• Supervises daily shift operations in absence of Assistant Restaurant Manager.
• Oversees the financial aspects of the department including purchasing and payment of invoices.

Responsible for the planning, monitoring and scheduling function functions for LTA.

Oversee the preparation and monitoring of construction schedules, methods and resources.

Prepares recovery programmes and presentations summarizing key recovery strategies.

Identify possible time impact issues, I.E. set up and manage Variation Order Deduction System.

Delay Analysis for claim for client or subcon's claim including presentations.

Other duties as may be required by the company.

Familiar with construction process and procedure, work within the budget to maintain the cost

till completion of project.

Ensure all stages of construction are accounted inside the budget.

Familiar with contract terms, conditions and good negotiator on pricing with selected contractors.

Able to manage and foresees circumstances that will affect the budget.

Other duties as may be required by the company.

Prepare to work late, if necessary.

Reuirements

Bachelor Degree or equilvant with min 8 years in

Civil Project Planning/Scheduling experience.

Experience prefer work in LTA Project advantage.

Interested applicant to apply via the portal or email to [email protected]

Job purpose:

• Full Time 12 months internship position (Dec 2024/Jan 2025 opening)
• Support the Investment Banking business of Commerzbank, mainly Capital Markets and Lending business in Singapore and Asia region by manging the process between Trading & Sales with support functions like legal, compliance, IT, etc.

Key activities:

• Assist business management in daily “run the bank” activities and management of issues surrounding ongoing business (eg. manual checking of trades vs. the Restriction/KYC List (Whirlpool), weekly management reports etc)
• Identifying and assessing profitable business opportunities in the region; quantifying resource requirements, implementing business plans and change initiatives
• To develop basic knowledge of the bank’s products such as –Fixed Income & Currencies, Commodities, Money Markets, Syndicated Finance, and Loans
• Support business development by undertaking research and analysis on the markets in Asia
• Develop understanding of products suitable for each target country / market in Asia, together with the regulatory challenges and constraints (eg. keeping the CM Asia and Singapore from the New Product Process list up to date, helping to minutes in the monthly Asia OpCo meeting with senior managements in Asia)
• Develop understanding key business drivers of the various business area, application of this knowledge to align own activities
• Assist in preparation of financial analysis to support strategic decisions by the business
• Assist in coordinating business-related projects, ensuring objectives are delivered
• Assist in the development of new processes, systems and procedures to meet changing business requirements
• Develop understanding to actively response to and identification of internal client requests (eg. providing support to gather data for regulatory reporting)
• Develop understanding to identify problems and all relevant issues in simple situations; development of possible solutions and their evaluation using standard procedures
• Lean to organisation and prioritization of own work, to deliver against agreed targets and deadlines
• Provide support to senior staff as directed, or ah-hoc support wherever required
• Initiates action to further improve skills and performance
• Play an active role in understanding an embracing the compliance culture of Commerzbank
• Adhere to the client governance policies and procedures and related Compliance tasks within the first line of defense concept of the bank
• To adhere to all relevant regulatory and compliance requirements

Formal education:

University degree or better – students/graduates from any school/course

Specialist knowledge (work experience, further qualification):

• Available to work full time
• No prior experience needed
• Have an interest in working with people in the financial markets
• Demonstrate an exceptional degree of initiative
• Able to deliver in high pressure and results-orientated environment
• A good level of computer literacy, including Excel and Powerpoint
• Fluent in English

As part of Raffles Hotel Singapore’s Leadership Development Programme, the Food and Beverage Management Trainee will gain practical experience and knowledge through a structured 18-months programme. The programme will involve a rotation across various restaurant concepts and supporting departments, which will be customised based on operations’ and trainee’s expectations and requirements. To complement their learning and assimilation into a leadership role, the management trainee may be involved in special projects as assigned by F&B leaders, and mentored by a senior leader of the hotel.

Primary Responsibilities

Food and Beverage Service

• Provides excellent service at all times to all of our guests based on established hotel standard operating procedures.
• Is always well presented and adheres to hotel’s grooming standard.
• Greets and farewells guests and colleagues in a friendly and courteous manner.
• Assists colleagues and guests efficiently and in a professional manner.
• Takes responsibility for residents’ and guest belongings in the restaurant or bars.
• Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.
• Undertakes F&B special projects as directed by F&B leaders and/or mentor.  

Provide a leading and consistent guest experience

• Promotes sales through direct guests’ contact.
• Constantly obtains guest feedback during operation ensuring guest satisfaction.
• Handles minor complaints and reports to the managers for proper follow up.
• Builds strong relationships with local guests and builds loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times.

Management and Leadership

• Is a role model for the Food & Beverage Associates.
• Proactive, innovative with in depth Food & Beverage and market knowledge.
• Observes colleague’s individual performances, grooming, and punctuality and communicates with the managers accordingly.
• Provides a high level of Safety and Security for guests and colleagues.
• Checks daily opening and closing duties.

Training, learning and development of the team

• Completes all components of the Raffles Leadership Development programme.
• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
• Assists in recording and submitting monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

• Performs any other duties that may be assigned by the manager.
• Ensures NEA rules and regulations are met and achieve.  
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts
• Performs any other duties and responsibilities that may be assigned.

A local F&B company is looking for Account & Admin Executive.

Job scope

• Handle full set accounts

• Monthly Payroll preparation & CPF submission

• To perform basic HR functions

• Submission and follow up on government grants

• Maintain records of invoices, debits, and credits.

• To verify the validity of account discrepancies by obtaining and investigating information from sales team and customers.

• Responsible for resolving valid and/or authorized deductions by entering adjusting entries.

• Responsible for resolving invalid and/or unauthorized deductions by following pending deductions procedures.

• To reconcile the accounts receivable ledger to ensure that all payments are accounted for and properly posted.

• Prepare and submit reports including Balance sheet, P&L to the management.

• Coordinate with external auditors for audit & taxation purpose

Requirements

• Diploma/Degree in Accounting, ACCA or equivalent.

• Min 3 year of relevant working experience in accounting

• Proficient in MS Office, especially MS Excel, meticulous with numbers and detail oriented.

• Great team player with good interpersonal and communication skills.

• Possess a positive attitude, enjoys learning, high integrity and ability to meet deadlines.

• Candidates available immediately are preferred. (Only shortlisted candidates will be contacted.)

Remarks

- 5 days work/week

- Monday to Friday: 9am to 6pm

- Location: Central area

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

Job Highlights

• Dynamic working environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities:

• Manage and maintain the hotel’s physical assets, including buildings, grounds, equipment, and systems.
• Coordinate repairs and maintenance with internal teams and external contractors.
• Ensure that all equipment and systems are functioning properly and efficiently.
• Conduct regular inspections of the hotel’s facilities and infrastructure to identify areas for improvement.
• Develop and implement preventative maintenance programs to ensure the longevity of the hotel’s assets.
• Maintain records of all repairs, maintenance, and inspections for compliance and reporting purposes.
• Manage and monitor utility usage and expenses, including water, electricity, and gas.
• Assist with the planning and execution of hotel renovations and upgrades.
• Coordinate with other hotel departments to ensure the seamless operation of the hotel.
• Participate in emergency response procedures and provide support during emergencies.

Qualifications:

• Skills set certifications related to facility and management operations are required.
• Previous experience in hotel facility and management operations is preferred.
• Excellent communication and interpersonal skills.
• Ability to work well in a team environment and under pressure.
• Strong sense of responsibility and attention to detail.
• Ability to respond quickly and effectively to emergencies.
• Must be available to work flexible hours, including nights, weekends, and holidays.
• Excellent communication and interpersonal skills, with the ability to work as a team.
• Good command of written and spoken English.
• Adaptable and outgoing with excellent interpersonal skill.
• Ability to work under pressure and be flexible.
• Passionate and enthusiastic with a positive ‘can-do’ attitude.

Main Responsibilities:

As a Senior Administration & Business Support Executive, you are responsible for the day-to-day operations of the office and playing a key role in creating a safe and pleasant workplace environment for the company. This includes the management of all vendors including building management, all third-party service providers (cleaning staffs) and vendors. You are also the primary contact point with our business travel providers and in providing Executive Support for Senior Management as required. You will also be required to support on other administrative activities such as coordination and support of internal visitors and company events and in receiving external guests.

• Manage day-to-day operations of the office, ensuring a safe and welcoming office environment for all staffs
• Manage office pantries, key 3rd Party service providers (Cleaning Staffs) and Building Management/Landlord
• Manage all vendors (Office Supplies, Services) to deliver efficient and cost-effective support for daily operations
• Liaise with external vendors and manage office maintenance servicing for pantry facilities and appliances, landscaping, and overall office cleanliness
• Monitor office inventory and vendor contracts (service and maintenance) and ensure office is fully equipped to support day-to-day operations
• Act as the primary contact point for business travel providers, ensuring staffs have high quality and seamless travel experience and manage relationships with hotels and airlines
• Support in procurement of corporate contracts
• Update and track office administration expenses and monitoring of annual budget
• Coordinate and support office events and arrangements such as travel logistics, restaurant/venue booking and liaison
• Organize and sort company correspondences including coordination of internal and external courier activity
• Keep track of joiners and leavers and manage administration on/offboarding, profile creation/deletion
• Coordinate with HR and manage company merchandise
• Check and submit vendor/travel invoices for processing
• Provide business support to Senior Executives such as arrangement of travel and hotel bookings, calendar appointments and business claims as required
• Responsible for upholding the appearance of the reception area, creating a positive experience for internal and external guests
• Ensure external guests are professionally received and directed as required
• Support internal visitors to Singapore Office including hotel bookings, visa/invitation letters and general logistics

Experiences:

• At least 3-5 years’ relevant working experiences in Secretarial / Administration / Cabin Crew background in a fast-paced MNC environment

Other skills (Computer Skills, etc):

• Proficient in MS Office (Word, Excel, PowerPoint, Outlook)
• Highly effective communication skills to work with internal/external stakeholders in a fast-paced, multicultural and diverse setting
• Good organization and time management skills
• Meticulous with a keen eye for detail
• Proven ability to handle confidential and sensitive information with discretion
• Self-motivated, confident, and mature approach
• Able to juggle multiple priorities and concurrent tasks
• Willingness to learn with positive attitude
• Team-player

Languages:

• Proficiency in English and Bahasa/Mandarin to work with internal/external stakeholders who converse only in English, and with Bahasa/Chinese counterparts who converse only in Malay/Mandarin

Academics:

• Diploma/ Degree in Office Administration/ Business Management/ Secretarial Studies or any related field of study

Job Description

To perform cooking duties in a non-aircon working environment.

Detailed Responsibilities

- Assist the head chef in daily kitchen operation

- Cutting, steaming, frying, etc.

- Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.

- Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.

- Periodically review menu with the management and design new promotion dishes

- Other ad hoc duties assigned by the management

Requirements

- Experience as Chef in a restaurant

- Able to get along with team members

- Needs to work on split shift daily: 10am – 2pm & 6pm – 10pm

- Needs to work on weekends & public holidays

- OT may be required with short notice to cover other colleagues’ MC or leaves

- Able to work in a Non-Aircon environment

Interested applicants, please email resume to: [email protected]

(Licence No. 04C4555, by applying this job, it's agreeable that you consent us to collect, use, disclose and/or process your personal data for your job placement purposes.)

JOB SUMMARY

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

CORE WORK ACTIVITIES

Assisting in Leading Kitchen Operations for Property

• Provides direction for all day-to-day operations.
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
• Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Ensures employees are treated fairly and equitably.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Administers the performance appraisal process for direct report managers.
• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.

Our company is looking for a Head Chef to join and lead our outlet at Haji Lane. This position is suitable for an existing head chef or a sous chef ready for the next step in their career.

You are required to:

• Manage and oversee operations in the kitchen, controlling and directing the food preparation process
• Contribute to menu planning and supplier liaison
• Ensure quality is maintained and budgets are controlled
• Solve problems that arise in a positive and professional manner
• Be a team player and foster a climate of cooperation and respect between co-workers and FOH staff
• Determine food inventory needs, stocking, and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Uphold food hygiene practices and maintain health and safety protocols
• Maintain the care of equipment by arranging for repairs when necessary
• Contribute to the hiring, managing, and training of kitchen staff
• Possess the ability to schedule lean manpower management
• Maintain records of payroll and attendance
• Work closely and efficiently with other departments to achieve company’s goals

Untitled is a new project from two internationally recognized chefs and Asia’s leading sustainable lifestyle hospitality operator. It will be a casual dining restaurant open for both lunch and dinner. There will be a serious emphasis on sustainable cooking practices, focusing on delicious food made from local ingredients.There will be a research space focused on developing processes to turn our byproducts into delicious ingredients to reincorporate back into the menu. This restaurant will be a beacon of change for how we operate our restaurants in the future. A warm and comfortable setting both indoors and out will create a destination for food lovers of all ages and backgrounds. A unique location in Dempsey Hill houses the venue and its distinctive multistrata permaculture farm. Expect picnic baskets stuffed with zero waste goodies, low intervention wines, great coffees, and more serious dining upstairs when you need a little more privacy. A full complement of classes will be offered upstairs, both targeting the home cook and the professional cook. Join us for a fun new adventure with a great working environment and strong opportunity for advancement.

Job Description

Responsible for leading the restaurant under the guidance of the Restaurant Manager

Job Details

1. Manage daily restaurant operations.
2. Plan, organize, direct and control the food and beverage operation.
3. Deliver high standards and consistent quality of operations with attention to profitability and guest satisfaction.
4. Maintain a prominent visible presence daily.
5. Provide superior guest service.

Qualifications

1. Mastery of simple and elegant service protocol.
2. Knowledge of standard procedure with regards to high level high volume restaurant service.
3. Experience in managing restaurant chain of command.
4. Comfort with equipment standard functions.
5. Self starter with ability to manage deadlines of self and others.

Keys to success

1. Time management.
2. Constant feedback and reporting of issues as they arise.
3. Willingness to carry out any other duties as required by the operation.
4. Enable a positive work environment.
5. Positive attitude.

JOB SUMMARY

Accountable for overall success of the daily pastry operations. Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all pastry areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all pastry food preparation areas.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in culinary, food and beverage, or related professional area; or
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years of experience as Executive Pastry Chef / Pastry Chef in the hotel industry.

CORE WORK ACTIVITIES

Leading the Discipline Teams

• Supervises and manages employees; understands employee positions well enough to perform duties in employees' absence.
• Supervises and coordinates activities of cooks and workers engaged in pastry preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensures and maintains the productivity level of employees.
• Supervises pastry preparation shift operations.
• Communicates performance expectations in accordance with job descriptions for each position.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Ensures that regular on-going communication occurs with employees to create awareness of business objectives and communicate expectations, recognize performance and produce desired results.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Represents the property in media events as needed.
• Facilitates pastry classes for customers and the community.

Ensuring Culinary Standards and Responsibilities are Met

• Develops, designs, or creates new ideas and items for pastry kitchen.
• Follows proper handling and right temperature of all food products.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Ensures employees maintain required food handling and sanitation certifications.
• Ensures compliance with all applicable laws and regulations regulations.
• Assists the Executive Chef with menu development associated with pastry.
• Operates and maintains all department equipment and reports malfunctions.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Assists in determining how food should be presented and creates decorative food displays.

Ensuring Exceptional Customer Service

• Monitors and provides service behaviors that are above and beyond for customer satisfaction.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Supports service by communicating and assisting employees to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Responds to and handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Maintaining Culinary Goals

• Sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc.
• Provides specific guidance to prioritize, organize, and accomplish daily pastry operations work.
• Supports procedures for food and beverage portion and waste controls.
• Purchases appropriate supplies and manage inventories according to budget.
• Trains employees in safety procedures.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
• Ensures property policies are administered fairly and consistently.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Uses all available on the job training tools for employees.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Roles & Responsibilities:

Responsible for the dining experience of guests to ensure their complete satisfaction from the moment of arrival till departure.

This service objective is achieved through responsible management of the operations and its financial performance.

Ensure smooth operations, and assume the role as a mentor and continue to develop and deliver high service standards to meet guest expectations. Ensure compliance to established service standards.

Assists restaurant manager to comply with all regulatory rules and regulations of government agencies pertaining to Safety and Sanitation codes.

Sales & Financials:

Strives to increase revenues, improve service and comes up with the appropriate suggestions.

Staff Management:

Supervise staff and team.

Conduct daily staff briefing and share information.

Coach and motivate the team to maintain high morale.

Take an active role in the day to day training and development of the team

Plan weekly duty roster and assign staff for daily operations.

Check tasks assigned are completed as per standards.

Maintain high visibility during service in order to ensure smooth running of operations, and guest engagement.

Daily Operations & Controls:

Ensures Standard operating procedures followed up

Check to confirm daily tasks are completed

Comply to all (SFA) rules and regulations pertaining to sanitation and hygiene.

Check all equipment are maintained and in good working order.

Oversee the smooth running of the operations to ensuring operation efficiency

Ensure all areas of the restaurant remain clean and free of clutter.

Coordinate with purchaser for orderings such as beverages, and-stock.

To order and maintain stock levels to avoid stock outages.

Coordinate with Chef on group booking.

Establish a good relationship between kitchen, and service employees, in order to provide a pleasant and well-organized working environment.

Follows up on all instructions/direction/initiatives from the management and cascades down all instructions professionally.

Customer Service:

Takes a lead role to ensure service lapses are minimal and follow up on complaints and service recovery.

Maintain a constant focus on providing excellent, memorable guest experiences.

Monitor, compile feedback lists and follow through

Ensure smooth service flow and handle complaints/feedback and concerns of guests in professional manner.

Builds relationships with regular guest

Skills, and Attitude:

Display initiative, leadership qualities and ability to motivate team

Practice sales selling techniques to increase revenue.

A team player and works well with people

Able to work under pressure in a fast-paced environment

Minimum Qualifications / Experience:

Minimum Diploma qualification or relevant experience

Minimum 2 years and above experience in restaurant management

Oral and written fluency of English and Mandarin required

Job Description:

• Manage work processes and workflow to make sure operational efficiency
• Planning doctors' roster and coordinating doctor's leave to ensure adequate medical manpower at all times
• Identify training needs and sraw up individual learning plans for the staff
• Assist in drawing up department workplans and budgeting exercises
• Assist in handling patients' feedback and investigations
• Any ad-hoc duties as per assigned

Requirements:

• Bachelor Degree in Business Administration, Project Management or equivalent
• Minimum 2-3 years experience in operations and administrative work

Interested applicants, kindly furnish us with your detailed resume in MS Words format and click Apply Now button.

** We regret to inform only shortlisted candidates will be notified. Applicants who do not possess necessary experience or qualification will still be considered on individual merits and may be contacted for other opportunities.**

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JOBSTUDIO PTE LTD

EA License No: 10C4754

EA Personnel: Kam Xiu Ping

EA Personnel Reg No: R21101828

Job Responsibilities

• Define principles and implement logic for computation of variable cost components at geographical, trade level, in order to derive a standard cost box rate by equipment size type for every port-pair combination
• Continual enhancement of costings logics in order to adapt to the changing market landscape and to drive optimal pricing and cargo selection decisions
• Perform regular analysis to identify and report any variances between the calculated costs and actual shipping operations costs
• Perform periodic assessment and analysis of equipment situation at each location to determine the equipment balance assumption and repositioning costs applied in system.
• Collaboration with multiple stakeholders from regional offices, local agents, procurement, finance, trades, etc to provide accurate cost information in system
• Provide business requirements to Information System Department for any analysis of backend data and development of system enhancement to improve costing accuracy

Requirements

• Bachelor Degree in Maritime, Data Science, Statistics or equivalent. Fresh graduates are welcomed
• Possess excellent data management, spreadsheet, and presentation skills. Knowledge in Tableau, Power BI preferred but not compulsory

• Analyze existing reports to different stakeholders, identify process gaps and optimize them for standardization across the company
• Manage end-to-end analyses; identify issues, gather information from various sources, analyze data, interpret patterns and trends, build models, give recommendations, and create insightful automated reports
• Translate business needs into BI reports with unique use cases for key users
• Automate and validate newly created reports and develop corrective actions to improve data integrity and quality
• Set up and maintain BI tools, infrastructure, and integration with internal and external data sources
• Support ad-hoc data requests & reporting