Total 3,925 communications manager job vacancies in F&B / Tourism / Hospitality category in Singapore

to plan menu and also create a new meny every quarter . Work with other managers aa team player and also work with the executive chef to plan day today operations of the service area also kitchen.

beverage menu ,wines and cocktails is a must . Manager has to know North Indian cuisine including Tandoor and curries as well.Duty Roster of both Kitchen and restaurant with inventory control is a must.

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

• Order materials, supplies, and ingredients based on demand.
• Supervise kitchen employees and organize food orders.
• Oversee the food preparation and cooking process.
• Monitor inventory levels and perform weekly inventory for the outlet.
• Work with the operations manager to price and change menu items.
• Ensure the kitchen is clean and organized.

Requirements:

• Ability to manage kitchen personnels.
• At least 5 years of F&B experience
• it will be good if you have bakery experience.

Overview*

Alexandra Hospital, a member of the National University Health System (NUHS) cluster, is a historic site providing integrated, holistic care to patients. The hospital is a test bed for innovative care approaches in Singapore and is currently running a diverse portfolio of studies.

Job Responsibilities*

The successful candidate will be expected to support various digital healthcare research projects (e.g. incorporation of digital technologies in patient-centered virtual care models, projects in the smart ward etc.) The candidate will assist in research and grant administrative tasks, research ethics submissions, coordinating study participants recruitment, data collection, management of research data and study site files. He/she will also liaise with the relevant internal and external stakeholders to smooth the process of study recruitment and data collection, under the supervision of Research Fellow and Principal Investigator (PI).

You will be responsible for the following:

• Provide administrative support for research proposals, including formatting documents, collecting necessary signatures, and ensuring timely submissions.
• Coordinate the submission of new research ethics applications, study amendments and annual reports.
• Maintain accurate records and documentation related to research projects for the Investigator Site File, including the study logs, study approvals, and regulatory compliance, ensuring completeness and accessibility.
• Assist in research study activities like patient screening, recruitment, data collection, administering study-related assessments, monitoring patient’s compliance to their treatment and follow-up, and assist in monitoring of adverse events and safety reporting.
• Maintain the highest standard of professional conduct and record keeping in accordance with hospital policies, ethics requirements and local regulations.
• Be the point of contact between researchers and various administration departments to support the management of research projects.
• Stay updated on funding opportunities, regulatory changes, and best practices in research administration.
• Assist with any other duties of a similar nature that are delegated by the PI.

Requirements*

• A diploma with 8-10 years of work experiences or degree in social sciences, psychology, biological sciences or equivalent
• For degree holders, preferably with 1-2 years’ work experiences, fresh graduates may apply.
• Strong communication skill, ability to engage stakeholder at different levels.
• Prior research or healthcare experience would be an advantage.
• Able to work independently as well as in a team.

If the role sounds interesting to you, please contact ‘[email protected]’ to understand more on the role. Please indicate the position that you are interested in the subject heading.

*Only Singapore Citizens and Singapore Permanent Residents may apply.

Job Details:

· Work Week: 5.5 days per week

· Work Hours: 11am - 11pm (1hour 45min break)

· Lunch & Dinner provided

· Gross Salary Range: $3,000 - $5,000

· Locations: Many outlets in Singapore

Job Scope:

· Clearing Customer Tables

· Daily Housekeeping

· Topping up Drinks / Soup

· Attend to Customers’ needs

· Managing of staff

· Managing outlet

Job Requirements:

· Strong communication, interpersonal and management skills.

· Passionate in providing excellent management and interpersonal skills.

· Able to work independently and in a team.

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

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

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

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

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Primary Responsibilities

· Oversees Daily Operations and Achieving Targets

· Works closely with the manager to forecast sales, covers and payroll costs.

· Supervises the daily operation and ensures sufficient manning coverage for operations.

· Assigns the supervisors with responsibilities and tasks that they are best suited for.

· Ensures that all duties, tasks, and services are carried out according to the required standards as prescribed by the hotel.

· Consistently adheres to timeline of deliverables.

· Maintains consistency in quality of food, beverage, and service above all else.

· In the absent of the manager, attends briefings and meetings held by the department and updates all latest policies as needed.

· Possesses in depth and supervision knowledge of all food and beverage menus and its preparations and presentations.

· This includes in depth and supervision knowledge of bar and wine operations.

· Detailed knowledge and experience in establishing, training, and executing sales techniques and marketing plans.

· Always ensures cleanliness and appearance of the restaurant and related areas and takes immediate action if needed or required. Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.). Is present in the operation during all meal periods.

Provides a Leading and Consistent Guest Experience

· Is pro-actively engaged in guest service.

· Promotes sales through direct guests’ contact.

· Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guest’s database.

· Handles guest complaints and comments competently and swiftly.

· Leads the service team to personalise guest experience and in accordance with Hotel Standards.

· Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.

· Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times.

Management and Leadership of Outlet

· Is a mentor and role model.

· Proactive, innovative with in depth Food & Beverage and market knowledge

· Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.

· Leads and supports the team to be consistent in service standards, executes a collaborative and enabling leadership style.

· Provides regular team meetings for training and arranges examinations for the team members to achieve higher standards and skills.

· Drives the team to achieve common goals and builds strong team work.

· Uses the performance review process to identify and develops talent for growth.

· Manages performance issues by using various coaching styles.

· Displays cultural affinity and shows empathy to all team members.

· Assists the manager to coach and trains team members to prepare them to move to the next level within 14 – 24 months.

· Works closely with the manager to review work performance of all colleagues to make sure that established procedures and policies are being followed.

· Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.

· Observes colleague’s individual performance, grooming and punctuality.

· Performs colleague appraisals and executes disciplinary actions if required.

· Provides a level of Safety and Security for guests and colleagues.

· Assists in recruitment, inducts, and trains the team who are competent and confident.

· Ensures grooming and hygiene practices of colleagues are in line with the hotel and National Environmental Agency standards.

· In the absent of the manager, attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises the manager on topics of importance.

· Attends monthly departmental meetings and communicates with the team. Follows up on projects assigned if any.

· Checks daily opening and closing duties.

Marketing Plan and Revenue Management

· Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant.

· Makes recommendations to the manager on other potential sources of revenue e.g. promotions etc.

· Works closely with the manager to implement appropriate and effective measures to improve control of costs, expenses, and labour.

· Submits monthly sales analysis with improvement action plan.

· Uses revenue management tools to generate reports.

· Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

· Conducts regular on the job trainings for colleagues to develop their skills and knowledge.

· Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.

· Guides the departmental orientation for new hires.

· Ensures that colleagues are aware of hotel rules and regulations.

· Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

· Performs any other duties that may be assigned by the manager. Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.

· Develops own knowledge and skills to grow as a leader.

· Ensures NEA rules and regulations are met and achieve.

· Performs any other duties and responsibilities that may be assigned.

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

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

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

ob Responsibilities*

You will be responsible for the following:

• Management of EP Equipment
• Responsible for the budget and funding required response areas equipment and consumables
• Oversee the planning and execution of the equipment and procurement purchases and claims
• Work with Biomedical Equipment Dept to maintain the asset tracking for ownership, reporting, maintenance and deployment to ensure hospital's logistic readiness are maintained
• Review hospital crisis equipment requirements
• POC for MOH audit and report for EP equipment
• Review Hospital’s Emergency Response Plan and coordinate exercises and drills
• Engage stakeholders in the review of SOPs
• Coordinate and integrate the SOPs
• Plan and conduct monthly Fleet Test Exercise
• Plan and organize all EP exercise and drills per yearly workplan
• Planning for Integrated General Hospital (IGH)
• Participate in the IGH Ops Centre workshop and ensure that all the MCI/CE/NE infrastructure requirements are catered for in IGH
• Coordinate with medical planners, campus planning team and users on the ground for discussions and come out with the required plans
• Prepare list of EP items required for IGH
• Work on the procurement timeline and ensure all the procurement are completed per timeline
• Other EP Activities
• Provide secretariat support to quarterly BCM Steering Comm meeting
• Support MOH EP related projected

Requirements*

• Minimum 3 years’ work experience in healthcare industry
• Healthcare operational experience will be advantageous although not necessary
• Analytical, quantitative with strong communication skills (written and verbal)
• Proficient in Microsoft Word / Excel / Powerpoint
• Ability to multi-task and work under tight timelines
• Good analytical and organization skills
• Excellent communication, problem solving, presentation, negotiation and interpersonal skill

If the role sounds interesting to you, please contact ‘[email protected]’ to understand more on the role. Please indicate the position that you are interested in the subject heading.

*Only Singapore Citizens and Singapore Permanent Residents may apply.

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

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

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Job Details:

· Work Week: 5.5 days per week

· Work Hours: 11am - 11pm (1hour 45min break)

· Lunch & Dinner provided

· Gross Salary Range: $3,000 - $5,000

· Locations: Many outlets in Singapore

Job Scope:

· Clearing Customer Tables

· Daily Housekeeping

· Topping up Drinks / Soup

· Attend to Customers’ needs

· Managing of staff

· Managing outlet

Job Requirements:

· Strong communication, interpersonal and management skills.

· Passionate in providing excellent management and interpersonal skills.

· Able to work independently and in a team.

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

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

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

The Manager, Server & Endpoint Protection Engineering role will execute the server and endpoint security strategy and technical governance, product configuration standards definition and security engineering advisory.
As a member of the Infrastructure Security Engineering team, the selected candidate will be part of the product lifecycle management for the Group Information Security (GIS) technical capabilities. This includes product implementation, solution architecture, engineering, production support and service delivery/management, and provide infrastructure security configuration standards definition and technical security assurance over servers and endpoints managed by the infrastructure and platform team.

Key Responsibilities:

• To help in developing and maintaining the server and endpoint security roadmaps and planning for future enhancements and capabilities as party of continuous improvement process
• Product lifecycle management for the Group Information Security (GIS) technical capabilities over server and endpoint security solutions which includes but is not limited to anti-virus, anti-malware, firewalls, intrusion
• detection/prevention systems, and other relevant technologies
• Production support and monitoring to ensure control efficiency and solution reliability & stability
• Product research and define requirements for new projects, perform product evaluation and technical Proof of Concept
• Support of the development of server and endpoint security policies, standards, and procedures to ensure compliance with regulatory requirements and industry best practices
• Provide support for all audit and regulatory requests

Education:

• Diploma/Degree in Engineering/Computer Science/IT/Cyber Security from a recognized education institution
• Professional security related qualifications (e.g., CISSP, CISA, CISM, etc.) will be favorable although not mandatory

Technical Skills:

• Overall experience 5 to 10 years of experience
• In-depth knowledge of system protection and security incident response
• Proven experience leading relevant security programs in large organizations
• Strong understanding of regulatory requirements such as MAS TRM, PCI DSS, etc.
• Hands-on experience in the use of Splunk, scripting (e.g., Python, Bash) will be favorable

Soft Skills:

• Excellent communication, leadership, and collaboration skills
• Process aware mindset
• Strong analytical and problem-solving skills
• Effective time management and organizational skills
• Team player, including ability to establish and maintain effective working relationships within and across the organization

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

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

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

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

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Job Responsibilities*

You will be responsible for the following:

• Management of EP Equipment
• Responsible for the budget and funding required response areas equipment and consumables
• Oversee the planning and execution of the equipment and procurement purchases and claims
• Work with Biomedical Equipment Dept to maintain the asset tracking for ownership, reporting, maintenance and deployment to ensure hospital's logistic readiness are maintained
• Review hospital crisis equipment requirements
• POC for MOH audit and report for EP equipment
• Review Hospital’s Emergency Response Plan and coordinate exercises and drills
• Engage stakeholders in the review of SOPs
• Coordinate and integrate the SOPs
• Plan and conduct monthly Fleet Test Exercise
• Plan and organize all EP exercise and drills per yearly workplan
• Planning for Integrated General Hospital (IGH)
• Participate in the IGH Ops Centre workshop and ensure that all the MCI/CE/NE infrastructure requirements are catered for in IGH
• Coordinate with medical planners, campus planning team and users on the ground for discussions and come out with the required plans
• Prepare list of EP items required for IGH
• Work on the procurement timeline and ensure all the procurement are completed per timeline
• Other EP Activities
• Provide secretariat support to quarterly BCM Steering Comm meeting
• Support MOH EP related projected

Requirements*

• Minimum 3 years’ work experience in healthcare industry
• Healthcare operational experience will be advantageous although not necessary
• Analytical, quantitative with strong communication skills (written and verbal)
• Proficient in Microsoft Word / Excel / Powerpoint
• Ability to multi-task and work under tight timelines
• Good analytical and organization skills
• Excellent communication, problem solving, presentation, negotiation and interpersonal skill

If the role sounds interesting to you, please contact ‘[email protected]’ to understand more on the role. Please indicate the position that you are interested in the subject heading.

*Only Singapore Citizens and Singapore Permanent Residents may apply.

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Nearby Maxwell MRT
Salary: $ 7000 to $ 8000

Requirements:

• Possess at least a Tertiary education certification
• At least 5 years of working experience in the fine dining Michelin Restaurant is required for this position
• Preferably in senior roles in F&B / Restaurant service or equivalent
• Required to work 6 days work week and able to work on weekends and Public Holidays
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

Job Responsibilities:

• Managing and oversee daily operations and ensure compliance to operations standards and procedures
• Managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances
• Plan weekly schedule planning and daily team floor plan
• Hires, trains and provide on-going communication to staff and deliver first-class service to customers
• Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave
• Maintain safety requirements in the restaurant
• Handles customers' feedback promptly
• To comply ad-hoc with all the admin and paperwork requirements
• Assist and support any other relevant business duties and responsibilities as and when assigned by the Management.

✅✅ Interested applicants kindly contact via WhatsApp: +65 8656 3696 (JOHN).

No Charges will be incurred by Candidates for any service rendered.

Email：[email protected]

Lau Zhao Rui Reg.No: R22109652

14C7279 The Supreme HR Advisory Pte Ltd

*Company name and address will only be disclosed once shortlist for interview.

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey.

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food & Beverage at all Marriott & Garcha Group restaurants and bars.

Primary Responsibilities

· Oversees Daily Operations and Achieving Targets

· Works closely with the manager to forecast sales, covers and payroll costs.

· Supervises the daily operation and ensures sufficient manning coverage for operations.

· Assigns the supervisors with responsibilities and tasks that they are best suited for.

· Ensures that all duties, tasks, and services are carried out according to the required standards as prescribed by the hotel.

· Consistently adheres to timeline of deliverables.

· Maintains consistency in quality of food, beverage, and service above all else.

· In the absent of the manager, attends briefings and meetings held by the department and updates all latest policies as needed.

· Possesses in depth and supervision knowledge of all food and beverage menus and its preparations and presentations.

· This includes in depth and supervision knowledge of bar and wine operations.

· Detailed knowledge and experience in establishing, training, and executing sales techniques and marketing plans.

· Always ensures cleanliness and appearance of the restaurant and related areas and takes immediate action if needed or required. Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.). Is present in the operation during all meal periods.

Provides a Leading and Consistent Guest Experience

· Is pro-actively engaged in guest service.

· Promotes sales through direct guests’ contact.

· Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guest’s database.

· Handles guest complaints and comments competently and swiftly.

· Leads the service team to personalise guest experience and in accordance with Hotel Standards.

· Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.

· Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times.

Management and Leadership of Outlet

· Is a mentor and role model.

· Proactive, innovative with in depth Food & Beverage and market knowledge

· Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.

· Leads and supports the team to be consistent in service standards, executes a collaborative and enabling leadership style.

· Provides regular team meetings for training and arranges examinations for the team members to achieve higher standards and skills.

· Drives the team to achieve common goals and builds strong team work.

· Uses the performance review process to identify and develops talent for growth.

· Manages performance issues by using various coaching styles.

· Displays cultural affinity and shows empathy to all team members.

· Assists the manager to coach and trains team members to prepare them to move to the next level within 14 – 24 months.

· Works closely with the manager to review work performance of all colleagues to make sure that established procedures and policies are being followed.

· Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.

· Observes colleague’s individual performance, grooming and punctuality.

· Performs colleague appraisals and executes disciplinary actions if required.

· Provides a level of Safety and Security for guests and colleagues.

· Assists in recruitment, inducts, and trains the team who are competent and confident.

· Ensures grooming and hygiene practices of colleagues are in line with the hotel and National Environmental Agency standards.

· In the absent of the manager, attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises the manager on topics of importance.

· Attends monthly departmental meetings and communicates with the team. Follows up on projects assigned if any.

· Checks daily opening and closing duties.

Marketing Plan and Revenue Management

· Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant.

· Makes recommendations to the manager on other potential sources of revenue e.g. promotions etc.

· Works closely with the manager to implement appropriate and effective measures to improve control of costs, expenses, and labour.

· Submits monthly sales analysis with improvement action plan.

· Uses revenue management tools to generate reports.

· Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

· Conducts regular on the job trainings for colleagues to develop their skills and knowledge.

· Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.

· Guides the departmental orientation for new hires.

· Ensures that colleagues are aware of hotel rules and regulations.

· Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

· Performs any other duties that may be assigned by the manager. Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.

· Develops own knowledge and skills to grow as a leader.

· Ensures NEA rules and regulations are met and achieve.

· Performs any other duties and responsibilities that may be assigned.

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

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

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Position: Food Production Manager

Location: 200, Pandan Loop #02-01 S128388

About Wooga K-Kitchen:Wooga K-Kitchen is a premier food manufacturer for authentic Korean cuisine, offering a diverse menu that captures the essence of Korea's rich culinary heritage. We are committed to providing our consumers with an by using the freshest ingredients and traditional cooking methods.

Job Summary:We are seeking an experienced and passionate Food Production Manager to lead our kitchen operations. The ideal candidate will be responsible for overseeing all aspects of food production, ensuring that every dish meets our high standards of quality, flavor, and presentation. This role is pivotal in maintaining the efficiency of our kitchen, managing food costs, and upholding health and safety standards.

Key Responsibilities:

• Oversee the daily operations of the kitchen, including food preparation, cooking, and presentation.
• Develop and implement production schedules to ensure timely delivery of products.
• Ensure that all dishes are prepared to the highest standard and in accordance with our recipes and presentation guidelines.
• Monitor inventory levels and order supplies as needed, while managing food costs effectively.
• Implement and maintain health and safety protocols in the kitchen.
• Train and mentor kitchen staff, fostering a collaborative and efficient work environment.
• Collaborate with the management team to innovate and refresh menu offerings based on seasonal availability and customer feedback.
• Address and resolve any issues related to food quality or production processes.

Qualifications:

• Proven experience as a Food Production Manager or similar role, preferably in a Korean cuisine setting.
• Strong knowledge of Korean food preparation techniques and ingredients.
• Excellent leadership and organizational skills, with the ability to manage a diverse team.
• A passion for Korean cuisine and a commitment to culinary excellence.
• Familiarity with inventory management and cost control practices.
• A thorough understanding of health and safety regulations within a kitchen environment.
• 15-20 years of relevant experience in Korean Cusine Settings.
• Mandarin Speaking environment

Join Us:If you are a dynamic and driven individual with a love for Korean cuisine and a track record of excellence in kitchen management, Wooga K-Kitchen offers an exciting opportunity to advance your career. Join our team and help us continue to celebrate and share the wonderful flavors of Korea with the world.

Restaurant Manager has to be team player and also be able to train the team reporting to him or her . Knowledge of North Indian Cuisine is a must . able to handle Bar will be addiotional advantage. Manager has to work with the Executive Chef to plan Menu and also group coming from south east asia. Restauant manager has to know inventory and cost control. Forecast of sales in consultation wwith the chef

We are looking for a Head of Client Services Operations, Digital Workspace & CX for the Enterprise Business Group (EBG) to join the Strategic Services department to drive customer, service, and operations excellence. The Head of Client Services Operations will oversee our operations, L2/L3 technical, platform, field services, and end-user support teams across our Collab & CX, Digital Workspace Solutions (DWS), VDI solutions, and End User Managed Services. In this key role, you will be responsible for driving customer excellence, optimizing team performance, and ensuring the seamless service experience for all our users. You will also be responsible for developing and implementing strategies to improve the efficiency and effectiveness of the Operations Center.

This is a great opportunity to join our mission to inspire digital innovation through Hybrid IT and Managed Services and to improve the lives of our clients daily. If this speaks to you, join us.

Responsibilities

· Oversee the end-to-end operations of the Client Services Operations Center, including staffing and P&L, for emerging and established services in the Collab & CX, Future of Work, DWS, VDI, and EUC service areas.

· Develop, implement, and optimize customer service processes aligned with ITIL and ITSM best practices, focusing the team on service excellence, continuous improvement, and efficiency gains.

· Implement and enforce robust InfoSec policies and protocols, including managing Governance, Risk and Compliance (GRC), to protect sensitive customer data, and to maintain compliance with all relevant regulations.

· Analyze customer service data to identify trends, opportunities for improvement, and areas for cost optimization.

· Enhance productivity, ease of operations, and optimize resources using automation, Machine Learning and AI.

· Manage and implement quality assurance initiatives and client service improvement programs.

· Keep internal and external stakeholders informed with detailed and accurate reports or presentations.

· Achieve and maintain compliance with ISO/ICE standard certifications and other relevant certifications.

· Develop and maintain strong relationships with key internal stakeholders, including StarHub L1/L1.5 call centre support teams (COps), and Cybersecurity Operations, Voice & Network Operations, and regional subsidiaries.

· Own the outcome. Drive customer excellence and team performance to reach business outcomes and to support ambitious growth goals.

Qualifications

· Bachelor’s degree in IT / Engineering / Business administration, or a related field, or diploma with equivalent experience.

· 10+ years of experience in a leadership role in a customer service environment.

· Industry experience in one of the following: telecoms, cloud management, infrastructure managed services

· Experience with customer service operations in a regulated (e.g., telecom) environment is a plus.

· Holds CISM, ITIL, PRINCE2 or other relevant certifications.

· Track record in developing and implementing strategies to improve customer service.

· High degree of self-initiative, along with a "roll-up-your-sleeves can-do" attitude.

· Technical background will be a plus.

*We regret that only shortlisted candidates will be notified

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

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

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Job Details:

· Work Week: 5.5 days per week

· Work Hours: 11am - 11pm (1hour 45min break)

· Lunch & Dinner provided

· Gross Salary Range: $6,000 - $8,000

· Locations: Many outlets in Singapore

Job Scope:

· 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 of preparation and service.

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

· Investigate and resolve complaints concerning food quality and service.

· Ensure sufficient stocks supplies in restaurant for smooth operation.

· Perform other duties as assigned by management

Job Requirements:

· Strong communication, interpersonal and management skills.

· Passionate in providing excellent management and interpersonal skills.

· Able to work independently and in a team.