Total 3,831 compliance manager job vacancies in F&B / Tourism / Hospitality category in Singapore

Position Overview:

The restaurant manager is responsible for overseeing all aspects of the restaurant's operations, ensuring the delivery of exceptional customer service, maintaining high standards of quality, and maximizing profitability. They will lead a team of staff members, manage inventory, handle administrative tasks, and ensure compliance with health and safety regulations.

Requirements:

· Proven relavant experience as a restaurant manager or similar role.

· Strong leadership and management skills.

· Excellent communication and interpersonal abilities.

· Ability to work under pressure and in a fast-paced environment.

· Knowledge of restaurant operations, including food and beverage service, kitchen management, and customer service.

· Familiarity with health and safety regulations and food hygiene standards.

· Proficiency in computer applications such as Microsoft Office and restaurant management software.

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

· Degree or diploma in hospitality management or related field is preferred.

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

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

• Work with chefs for efficient provisioning and purchasing of supplies.

• Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste.

• Perform frequent checks to ensure consistent high-quality preparation and service

• To hit all financial targets

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

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

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

• Investigate and resolve complaints concerning food quality and service

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

• Ensure sufficient stocks of supplies in the restaurant for smooth operation

• Safe keeping of company properties

• Assist in sending daily sales report

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

• Perform other duties as assigned by management.

REQUIREMENTS

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

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

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

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

• To hit all financial targets

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

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

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

• Investigate and resolve complaints concerning food quality and service

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

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Safe keeping of company properties

• Assist in sending daily sales reports

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

• Perform other duties as assigned by management.

REQUIREMENTS

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

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

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

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

• To hit all financial targets

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

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

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

• Investigate and resolve complaints concerning food quality and service

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

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Safe keeping of company properties

• Assist in sending daily sales reports

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

• Perform other duties as assigned by management.

REQUIREMENTS

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

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

Responsibilities:

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

• Enforcing standards and safeguarding the integrity of the company.

• Drive sales through operational execution.

• Responding to feedback and customer complaints.

• Achieve profitability through exercising cost control.

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

• Maintaining high standards of quality control and restaurant hygiene.

• Train and develop staff.

• Recruitment and training of staff.

• Managing staff and providing feedback.

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

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

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

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

• Assisting in planning beverage and wine menu.

• Responsible for monthly Inventory submission.

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

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

• Collection of customer feedback.

• Ensuring sufficient stocks for daily operations.

• Responsible for cash bank-in.

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

Requirements:

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

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

• Great leadership, interpersonal, and communication skills.

• Service and result oriented, good team player.

5 days work week 44 hours

Job Description & Requirements

Roles & Responsibilities

Roles & Responsibilities :

· Manage day to day restaurant operations, and ensure a positive outlet image

· Coordinating front and back of the house operations for smooth delivery of services

· Training / coaching of new and current staff on customer service best practices

· Managing staff training, schedules and work performance

· Organize and supervise shifts

· Respond promptly to customer complaints, suggest solutions to resolve complaints

· Ensure compliance with safety and sanitation regulations

· Control operations cost and identify measures to cut wastages

· Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations

· Preparing of reports

· Analyze and forecast sales figures to maximize profits

· Strong leadership, motivational and people skills

· Acute financial management skills

Qualifications & Requirements

· Diploma in Hospitality, Retail Management or related field

· Proven work experience as Restaurant Manager / Hospitality Manager

· Strong leadership skills

· Excellent communication skills

· Financial Management skills

· Customer service oriented

· Mandarin and English speaking is a must. (Because we serve Chinese cuisine)

· Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and staff.

· Control operational costs and identify measures to cut waste

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

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

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

• To hit all financial targets

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

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

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

• Investigate and resolve complaints concerning food quality and service

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

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Safe keeping of company properties

• Assist in sending daily sales reports

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

• Perform other duties as assigned by management.

REQUIREMENTS

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

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

Main Duties and Responsibilities

We are seeking an experienced dynamic individual to join us as our Hotel Manager for the Resort. Joining as part of Mandai Rainforest Resorts by Banyan Tree’s pre-opening team, the incumbent will be a strategic leader with passion for excellence in guest service with strong understanding of luxury hospitality standards.

The ideal candidate should have a strong background in the hospitality industry, particularly in establishments of the same standing, and an uncompromising commitment to maintaining standards and exceeding guests’ expectations.

Key Responsibilities

Operational Leadership:

• Oversee our Resort’s operations, including front office, housekeeping, food and beverage, and guest services.
• Provide guidance and assistance to all departments, helping them to meet their objectives and the Resort’s standards.
• Ensure that all departments work closely to deliver a seamless luxury experience.

Guest Experience & Retention:

• Lead and manage the delivery of exceptional guest service.
• Resolve guest complaints and issues promptly and effectively, maintaining high levels of guest satisfaction and loyalty.
• Foster strong and good relationships with VIP guests, corporate clients, and travel partners.
• Implement programs to enhance guest loyalty and encourage repeat business.

Staff Management:

• Recruit, train, and manage hotel staff, including department heads and front-line employees.
• Foster a positive work environment that promotes teamwork, professional development, and high performance.

Financial Management:

• Develop and manage the Resort’s budget, including forecasting, expense control, and revenue management.
• Monitor financial performance, implement cost-saving measures, and drive profitability.

Quality Assurance:

• Maintain and enforce the hotel's quality standards and procedures.
• Conduct regular inspections and audits to ensure compliance with Resort’s standards and industry regulations.

Marketing and Sales:

• Collaborate with the Sales & Marketing team to develop and execute strategies to attract and retain guests.
• Monitor market trends, competitor activities, and guest feedback to identify opportunities for growth.

Strategic Planning:

• Develop and implement strategic plans to enhance the hotel's reputation, increase market share, and achieve business goals.
• Provide insights and recommendations to senior management for continuous improvement.

Health and Safety:

• Ensure compliance with health, safety, and sanitation regulations.
• Implement and oversee emergency response procedures and staff training programs.

Job Requirements

• Bachelor’s Degree in Hospitality Management, Business Administration or related field.
• Minimum of 10 years’ experience in hotel management, Pre-Opening experience will be advantageous.
• Strong leadership and team management skills with a proven track record of managing a hotel or resort.
• Must be able to handle difficult situations with tact and high diplomacy
• Strong proficiency in budgeting and forecasting.
• Excellent knowledge of luxury hospitality trends, standards and practices.

§ Candidate is in charge of the overall supervision of an entire organization

§ Assist with operations that may require carrying loads>20kg

§ Assist with loading and unloading items from vehicles

§ Ensure timely delivery of FOOD items

§ Plan, develop, and implement innovative sales and marketing campaigns, promotion and merchandising programs to improve visibility and profitability.

§ Building and maintaining good working relationships with clients.

§ Strategies and implementing short-, medium- and long-term development plans to maintain and grow the business.

§ Develop and mappings of channels for all business segments.

§ Receive and release goods in the correct quality and quantity

§ Labelling, moving, and storing goods according to protocols

§ Perform inventory checks regularly

§ Inspect goods and ensure that they are in good condition promptly

§ Ensure that the inventory management system is updated

Requirements

§ Bachelor's or Master's in Sales & Marketing, Business Administration, or related field.

§ CLASS 3 License is preferred with a good track record

§ Physically fit to carry heavy objects

§ Independent and able to take initiative

§ Good coordination and organization skills

§ Possesses good time management

§ Able to work well in a team

§ Experience in management may be advantageous.

§ Strong analytical, organizational, and creative thinking skills.

§ Excellent communication, interpersonal, and customer service skills.

§ Knowledge of data analysis and report writing.

§ The ability to understand and follow company policies and procedures.

§ Execute other ad-hoc duties as required by the management from time to time

§ The ability to work under pressure

§ Willing to work within opening hours (e.g Evenings, weekends & Public holidays)

§ Willing to work multiple shifts

Please note that only shortlisted candidates will be notified.

Restaurant Service Manager | Western Cuisine | Up to $3.5k | 6 Days | Tanjong Pagar / Tanglin

• 6 days
• Tue to Sun, 1130am - 1030pm (2 hr break)
• Tanjong Pagar / Tanglin
• S$ 3,000 - 3,500

Responsibilities:

• Overseeing restaurant operations and ensuring a smooth flow
• Team management
• Customer service, serve and clear tables
• Maintain hygiene and cleanliness.

Requirements:

• Min. 2 years relevant experience

The Supreme HR Advisory Pte Ltd | 14C7279

Ong Boon Kiet (Travys) | R22104769

Senior Recruitment Consultant

• Position: Operations Manager (Fast Food Chain)
• Working Hours:5 days, 8.30am- 6pm
• Salary: $6500 -$8000 + $500 transport allowance
• Location: Geylang, and required to travel to 15 branches. Company will be moving to Woodlands Senoko in 2026

Interested applicants can also send your resume to WA: +65 8827 8712 (Ms Lynne) and allow our Consultant to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

TAN LEE XIAN Reg No: R24123487

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Job scope:

• Analyse data relationships, patterns and trends to gain important insights and make informed decisions
• Develop and maintain business continuity strategies, policies and guidelines
• Establish business continuity processes
• Provide leadership during crisis situations
• Direct negotiation policy and develop negotiation limits
• Facilitate innovation and lead managers to manage change
• Establish and maintain strategic business partner relationships
• Resolve conflicts with stakeholders
• Develop service recovery framework
• Drive customer loyalty for service excellence
• Develop and establish financial budget and plan
• Drive service quality and customer satisfaction
• Create original applications or ideas to reveal new possibilities and reshape goals through high level of innovativeness
• Facilitate innovation process within the organisation
• Lead by example at organisational level. Inspire, motivate and guide others to adopt a point of view, make changes or take action. Cultivate an open, cooperative and collaborative learning culture for the organisation
• Champion a service excellence ethos
• Lead managers to develop organisational and governance strategies
• Establish strategies for the allocation and deployment of resources efficiently and effectively
• Foster business relationships and organisational diversity
• Strategize workforce for service excellence
• Provide mentorship to help others in their professional and personal development to improve performance and further their careers
• Develop managers and high-potential employees through organisational talent capability reviews
• Develop self to maintain professional competence to lead an organisation
• Develop a business plan
• Establish business strategies for the business function
• Establish operational plans for the business function
• Strategize service operations
• Anticipate potential problems beyond the current scope and apply higher order problem solving tools and techniques to turn problems into opportunities
• Lead programme and project after-action review
• Develop a risk management framework, policy and process
• Manage compliance with F&B hygiene policies and procedures
• Manage revenue management

Requirements:

• At least Diploma in Business Management or any related fields
• Minimum 8 years’ experience in F&B operations with at least 3 years’ experience in leading at least a market chain outlets as Operations Manager or equivalent
• Ability to forecast and follow through budgets
• Set business plans and strategies with control in place
• High analytical skills to identify opportunities and trends in making business decisions
• Excellent computer skills in Power point, Words & Excel
• lf-initiate with inter-department leaders to develop plans to meet business KPIs
• Set vision and lead the team to achieve business results

The Store Manager is responsible for overseeing store and stewarding operations, with a primary focus on ensuring the packing department is efficiently managed and maintaining operational standards. This role requires a hands-on leader to manage staff effectively, streamline packing workflows and maintain quality and productivity in operations.

Responsibilities

Operational Management

• Ensure smooth daily operations and compliance with company policies
• Oversee the packing department to ensure orders are accurately and promptly prepared
• Maintain a clean, organized, and well-presented store environment
• Collaborate with other departments and streamline workflow

Packing Department Management

• Supervise and support the packing team to maintain order accuracy, speed, and quality
• Monitor inventory levels of packing materials and coordinate for timely replenishment
• Implement effective workflows to optimize packing processes and reduce errors

Team Management

• Recruit, train, and develop store team members, fostering a motivated and high-performing team
• Schedule staff to meet business needs while adhering to labor budget
• Conduct performance reviews, set objectives, and provide constructive feedback

Requirements

• Minimum 3 years of working experience preferably in a managerial role in a Food & Beverage industry
• Ability to inspire, lead, and develop a team
• Skilled in managing workflows, particularly within store and packing operations
• Effective in handling operational challenges with a solution-oriented approach
• Excellent written and verbal communication skills
• Flexibility to work weekends, holidays, and varied shifts as needed

Whatsapp 91834574 for more information

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

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

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

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

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

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

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

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirement

• Investigate and resolve complaints concerning food quality and service.

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

• Perform other duties as assigned by management.

REQUIREMENTS

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

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

Responsibilities:

• Assist in the smooth running of restaurant operations
• Ability in handling customers feedback and ensuring a high standard of service
• Responsible for maintaining the overall cleanliness of the restaurant dining area
• Manage staff discipline, presentation and performance
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Minimum 3 years of experience in the Food & Beverage industry preferably in a managerial role
• Able to work on weekends/public holidays and shift work
• Service oriented and passionate working in F&B industry
• PC literate, well organized and self-motivated
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

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

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

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

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

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

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

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirement

• Investigate and resolve complaints concerning food quality and service.

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

• Perform other duties as assigned by management.

REQUIREMENTS

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

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

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

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

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

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

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

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

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

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

• Perform other duties as assigned by management.

REQUIREMENTS

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

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

• Accomplishes marketing and sales staff objectives by recruiting, selecting, training, and coaching employees.
• Communicates job expectations by planning, monitoring, and reviewing job contributions.
• Achieves objectives by creating marketing and sales strategies.
• Prepares and completes the marketing action plan.
• Meets financial objectives by forecasting requirements and preparing annual budgets.
• Determines annual and gross-profit plans by forecasting and developing annual sales quotas for regions.
• Accomplishes marketing and sales objectives by planning, developing, implementing, and evaluating advertisements.
• Identifies marketing opportunities by understanding consumer requirements.
• Improves product marketability and profitability by researching, identifying, and capitalizing on market opportunities.
• Sustains rapport with key accounts by making periodic visits.
• Collects, analyzes, and summarizes data and trends.

The Store Manager is responsible for overseeing store and stewarding operations, with a primary focus on ensuring the packing department is efficiently managed and maintaining operational standards. This role requires a hands-on leader to manage staff effectively, streamline packing workflows and maintain quality and productivity in operations.

Responsibilities

Operational Management

• Ensure smooth daily operations and compliance with company policies
• Oversee the packing department to ensure orders are accurately and promptly prepared
• Maintain a clean, organized, and well-presented store environment
• Collaborate with other departments and streamline workflow

Packing Department Management

• Supervise and support the packing team to maintain order accuracy, speed, and quality
• Monitor inventory levels of packing materials and coordinate for timely replenishment
• Implement effective workflows to optimize packing processes and reduce errors

Team Management

• Recruit, train, and develop store team members, fostering a motivated and high-performing team
• Schedule staff to meet business needs while adhering to labor budget
• Conduct performance reviews, set objectives, and provide constructive feedback

Requirements

• Minimum 3 years of working experience preferably in a managerial role in a Food & Beverage industry
• Ability to inspire, lead, and develop a team
• Skilled in managing workflows, particularly within store and packing operations
• Effective in handling operational challenges with a solution-oriented approach
• Excellent written and verbal communication skills
• Flexibility to work weekends, holidays, and varied shifts as needed

Whatsapp 91834574 for more information

Responsibilities:

• Assist in the smooth running of restaurant operations
• Ability in handling customers feedback and ensuring a high standard of service
• Responsible for maintaining the overall cleanliness of the restaurant dining area
• Manage staff discipline, presentation and performance
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Minimum 3 years of experience in the Food & Beverage industry preferably in a managerial role
• Able to work on weekends/public holidays and shift work
• Service oriented and passionate working in F&B industry
• PC literate, well organized and self-motivated
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

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

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

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

• To hit all financial targets

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

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

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

• Investigate and resolve complaints concerning food quality and service.

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

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

• Perform other duties as assigned by management.

REQUIREMENTS

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

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

• Able to communicate in English and 1 other language

• Accomplishes marketing and sales staff objectives by recruiting, selecting, training, and coaching employees.
• Communicates job expectations by planning, monitoring, and reviewing job contributions.
• Achieves objectives by creating marketing and sales strategies.
• Prepares and completes the marketing action plan.
• Meets financial objectives by forecasting requirements and preparing annual budgets.
• Determines annual and gross-profit plans by forecasting and developing annual sales quotas for regions.
• Accomplishes marketing and sales objectives by planning, developing, implementing, and evaluating advertisements.
• Identifies marketing opportunities by understanding consumer requirements.
• Improves product marketability and profitability by researching, identifying, and capitalizing on market opportunities.
• Sustains rapport with key accounts by making periodic visits.
• Collects, analyzes, and summarizes data and trends.

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

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

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

• To hit all financial targets

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

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

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

• Investigate and resolve complaints concerning food quality and service

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

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

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Supervise the operations of at least two restaurants and above

• Perform other duties as assigned by management

REQUIREMENTS

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

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

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

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

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

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

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

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

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirement

• Investigate and resolve complaints concerning food quality and service.

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

• Perform other duties as assigned by management.

REQUIREMENTS

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

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

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

ESSENTIAL DUTIES AND RESPONSIBILITIES
· Assisting the Restaurant Manager to ensure the smooth operation of the restaurant.

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

· Work with chefs for efficient provisioning and purchasing of supplies.

· Estimate food and beverage costs.

· Supervise portion control and quantities of preparation to minimize waste.

· Perform frequent checks to ensure consistent high-quality preparation and service.

· To hit all financial targets

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

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

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

· Investigate and resolve complaints concerning food quality and service.

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

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

· Perform other duties as assigned by management.

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

· Strong communication, interpersonal, and management skills

· Passionate about providing excellent management and interpersonal skills

· Able to work independently and in a team

· Able to communicate in English and 1 other language

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

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

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

• To hit all financial targets

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

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

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

• Investigate and resolve complaints concerning food quality and service

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

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

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Supervise the operations of at least two restaurants and above

• Perform other duties as assigned by management

REQUIREMENTS

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

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team