Total 4,533 customer service manager job vacancies in F&B / Tourism / Hospitality category in Singapore

The Executive Assistant Manager, Rooms/Director of Rooms is responsible in managing all aspects of the Rooms Division including Housekeeping, Lobby Operations, Concierge, Raffles Butler and Floral Boutique at Raffles Singapore. He/she ensures the delivery of the Raffles Singapore guest excellence service experience throughout the entire guest journey meanwhile ensuring maximization of room revenue and productivity as well as developing managers and colleagues.

Primary Responsibilities

• Re-invents service every day to create the best guest journey – engaging, enticing, surprising, entertaining and fully individualised to each market and guest profile.
• Manages the Raffles Singapore guest experience by periodically reviewing and ensuring a seamless flow of processes together with the process owners; detects and evaluates possibilities for innovative enhancements.
• Supports all leaders within the division in upholding a flawless impression and perception of the Raffles Singapore services, products and colleagues through hands-on and smart operational leadership.
• Cooperates with the Finance team and ensures compliance of credit policies and procedures.
• Constantly identifies new revenue opportunities and improvement of existing revenue streams and upsell schemes.
• Ensures intelligent use of funds available by optimising spending yet ensuring availability of funds for needed improvements and new initiatives.
• Identifies and implements new opportunities for inter-hotel sales and in-house facilities.
• Seeks Constant improvement of quality in product and services.
• Ensures guests receive the experience as detailed in brand Standard Operation Procedure (SOP), Raffles Singapore Local Standard Operation Procedure (LSOP) as well as Leading Quality Assurance (LQA) and Forbes standards, and aims to achieve the scores and goals set by management.

Candidate Profile

Knowledge and Experience

• Diploma or Degree from preferably hospitality or related field.
• Minimum 12 years’ relevant experience with at least 5 years at a management level.
• Excellent communication skills in English and ability to communicate in a second language would be an advantage.

Competencies

• Possesses strong interpersonal skills.
• Ascertains and addresses guest/colleague needs.
• Directs, trains and motivates individuals and creates and maintains a cohesive team.
• Possesses good working knowledge of budgets, forecasting, profit and loss statements.
• Focuses on service with an eye for detail and an approachable attitude.
• Works well under pressure, analyzes and resolves problems, and exercises good judgment.
• Prioritizes and organizes work assignments and delegates work effectively.
• Self-motivates and shows good initiative in a dynamic environment.
• Ensures security and confidentiality of guest and hotel information.
• Possesses good computer and property management system skills.
• Flexible and able to embrace and responds to change effectively.
• Attentive to details including grooming standards and obsessed by quality and service excellence / guest experience / emotional luxury.

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.

Ensure customers have a memorable and pleasant dining experience.

Job Duties:

• Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Achieves restaurant operational objectives by contributing information and recommendations to strategies plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends, determining system improvements; implementing change.
• Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
• Plans menus by consulting with chefs; estimates food costs and profits; adjust menus.
• Controls cost by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
• Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.
• Maximizes bar profitability by ensuring portion control, monitoring accuracy of charges.
• Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.
• Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining and walkways.
• Maintains ambiance by controlling lighting, background music, linen services, glassware, dinnerware, and utensil quality and placement, monitoring food presentation and service.
• Updates job knowledge by participating in educational opportunities, reading professional publications; maintaining personal networks; participating in professional organizations.
• Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

1. Daily Operations & Customer Handling:

● Responsible for the overall financial & business performance of the restaurant.

● Monitor the performance standards of raw & finished product quality, service speed and quality, cleanliness and sanitation.

● Measures external guest’s satisfaction and executes plan to improve their satisfaction and increase their loyalty.

● Effectively schedules work shift according to Floor Positioning Guide (FPG) to meet operations needs and optimize manpower utilization.

● Responsible for compliance of work and service standards, food preparation, hygiene standards in accordance with the restaurant Quality, Service, Ambience & Value (QSAV) guidelines, other policy guidelines established by the Organization and the relevant regulatory requirements.

● Oversee the implementation of in-restaurant procedures for new products and services.

● Use proper security and verification procedures when handing deposits and the contents of the safe.

● Ensure all restaurant business & people related documents are maintained and recorded appropriately for future reference.

● Complete all daily paperwork, periodic inventories and statistical reports accurately and on a timely basis. Conduct necessary analysis and take appropriate action for improvement.

● Possess full knowledge on food, beverages and other products & services served/provided by the Restaurant.

2. Sales Building and Cost Management:

● Responsible for achieving monthly sales target by deploying the store marketing strategies leveraging on correct and updated data.

● Take necessary measures to ensure promotions are executed effectively to achieve/exceed the expected sales result.

● Monitor spending and expense items that are within the restaurant limit in ensuring budgets are met.

● Accurately projects and controls all P&L line items.

3. People Management:

● Build restaurant staffs commitment by demonstrating and reinforcing the leadership behaviours and work standards.

● Develop and follow through on restaurant staffs’ development plan to increase their loyalty and commitment, and pride with the outlet’s experience. Ensure all restaurant staff understand and adhere to all appropriate personnel policies, labour laws, security and safety procedures.

● Recruit, select and retain an optimum number of restaurant staffs, who are enthusiastically dedicated to guest satisfaction.

● Oversee and review performance appraisals based on defined goals and objectives for all restaurant staffs in a timely manner.

● Administer in-restaurant employees’ welfare & benefits packages, as well as payroll procedures.

● Maintain records for safety and appropriately documents contributions and performance in personal file.

4. Food Safety / Sanitation:

● Enforce and manages all food safety and sanitation requirement and practices as per company standard and statutory requirements.

● Maintain critical standards for raw and cooked food quality, beverages, service speed and quality, cleanliness and sanitation.

● Inspects food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times.

5. Workplace Safety & Security:

● Ensure all security procedures (cash deposits, staggered method of opening, closing, etc.) are executed accordingly.

● Maintain all physical aspects of the restaurant, including landscaping, building, equipment, etc and ensure it is following the documented inspection and testing standards.

● Ensure all workplace safety policies procedures are maintained and adhered to at all times.

● Undertake regular practices of emergency & evacuation procedures and enforce compliance when need arises.

● Undertake risk assessments on all restaurant specific issues, where the absence of such could put employees and guests at risk.

● Undertake full investigations of workplace incidents in the restaurant promptly and act upon any rectifications or work improvements.

6. Others:

● Perform any other additional responsibilities as assigned by General Manager of Operations

Requirements:

i. Candidate must possess at least a Professional Certificate or Diploma in Food & Beverage, Hospitality, Hotel Management or equivalent.

ii. Can speak English fluently and has ability to read and write English sufficiently.

iii. Meticulous, mathematically incline and possess good people skills.

iv. Analytical, strong in problem identification, problem solving and decision making.

v. Possess exceptional communication and interpersonal skills to maintain good relationship with diverse guests and employees within the restaurant.

vi. Self-discipline and self-motivated with dynamic personality to always strive for better results.

vii. Always maintain high standard of personal hygiene, neatly attired and professionally groomed.

viii. Enjoys interacting with people and serving guests.

ix. Possess enthusiasm in learning and keen to get feedback for improvement.

x. Ability to engage in physical activities which requires long hours of standing during the working shift.

xi. Require to work on rotating shift basis which include weekends and public holidays.

Daily Operations & Customer Handling:

• Responsible for the overall financial & business performance of the restaurant.
• Monitor the performance standards of raw & finished product quality, service speed and quality, cleanliness and sanitation.
• Measures external guest’s satisfaction and executes plan to improve their satisfaction and increase their loyalty.
• Effectively schedules work shift according to Floor Positioning Guide (FPG) to meet operations needs and optimize manpower utilization.
• Responsible for compliance of work and service standards, food preparation, hygiene standards in accordance with the restaurant Quality, Service, Ambience & Value (QSAV) guidelines, other policy guidelines established by the Organization and the relevant regulatory requirements.
• Oversee the implementation of in-restaurant procedures for new products and services.
• Use proper security and verification procedures when handing deposits and the contents of the safe.
• Ensure all restaurant business & people related documents are maintained and recorded appropriately for future reference.
• Complete all daily paperwork, periodic inventories and statistical reports accurately and on a timely basis. Conduct necessary analysis and take appropriate action for improvement.
• Possess full knowledge on food, beverages and other products & services served/provided by the Restaurant.

Sales Building and Cost Management:

• Responsible for achieving monthly sales target by deploying the store marketing strategies leveraging on correct and updated data.
• Take necessary measures to ensure promotions are executed effectively to achieve/exceed the expected sales result.
• Monitor spending and expense items that are within the restaurant limit in ensuring budgets are met.
• Accurately projects and controls all P&L line items

People Management:

• Build restaurant staffs commitment by demonstrating and reinforcing the leadership behaviours and work standards.
• Develop and follow through on restaurant staffs’ development plan to increase their loyalty and commitment, and pride with the outlet’s experience.
• Ensure all restaurant staff understand and adhere to all appropriate personnel policies, labour laws, security and safety procedures.
• Recruit, select and retain an optimum number of restaurant staffs, who are enthusiastically dedicated to guest satisfaction.
• Oversee and review performance appraisals based on defined goals and objectives for all restaurant staffs in a timely manner.
• Administer in-restaurant employees’ welfare & benefits packages, as well as payroll procedures.
• Maintain records for safety and appropriately documents contributions and performance in personal file.

Food Safety / Sanitation:

• Enforce and manages all food safety and sanitation requirement and practices as per company standard and statutory requirements.
• Maintain critical standards for raw and cooked food quality, beverages, service speed and quality, cleanliness and sanitation.
• Inspects food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times.

Workplace Safety & Security:

• Ensure all security procedures (cash deposits, staggered method of opening, closing, etc.) are executed accordingly.
• Maintain all physical aspects of the restaurant, including landscaping, building, equipment, etc and ensure it is following the documented inspection and testing standards.
• Ensure all workplace safety policies procedures are maintained and adhered to at all times.
• Undertake regular practices of emergency & evacuation procedures and enforce compliance when need arises.
• Undertake risk assessments on all restaurant specific issues, where the absence of such could put employees and guests at risk.
• Undertake full investigations of workplace incidents in the restaurant promptly and act upon any rectifications or work improvements

Others:

• Perform any other additional responsibilities as assigned

Requirements:

1. Candidate must possess at least a Professional Certificate or Diploma in Food & Beverage, Hospitality, Hotel Management or equivalent.
2. At least 4 years of working experiences as supervisory role in similar industry.
3. Those without professional qualifications must have minimum of 6 years of related working experience (full time employment) in similar industry with good track records.
4. Can speak English fluently and has ability to read and write English sufficiently.
5. Proficient in the full spectrum of casual / fine-dining restaurant function, including food planning and preparation, cost management, customer handling, workplace safety & security, regulatory requirements, people management, recordkeeping, etc.
6. Understand and have experience working with Point-Of-Sales (POS) system.
7. Meticulous, mathematically incline and possess good people skills.
8. Analytical, strong in problem identification, problem solving and decision making.
9. Possess exceptional communication and interpersonal skills to maintain good relationship with diverse guests and employees within the restaurant.
10. Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts and schedules.
11. Self-discipline and self-motivated with dynamic personality to always strive for better results.
12. Always maintain high standard of personal hygiene, neatly attired and professionally groomed.
13. Enjoys interacting with people and serving guests.
14. Possess enthusiasm in learning and keen to get feedback for improvement.
15. Ability to engage in physical activities which requires long hours of standing during the working shift.
16. Require to work on rotating shift basis which include weekends and public holidays.

Locally owned and operated Subway restaurants in Ang Mo Kio and Hougang looking to hire:

⦿ Assistant Restaurant Manager/ Restaurant Manager

• Up to 5 years experience in managing restaurants
• Operational Management: Oversee 2-3 restaurants, ensuring smooth operations and efficiency.
• Financial Oversight, Food Safety, Inventory Control, Staff Management, Customer Service, Communication, Marketing, Reporting, Problem Solving, Team Development
• Learn all operational responsibilities to ensure smooth operations.
• Exhibit excellent communication skills with customers and team members.
• Be a team player and a respectful leader.
• Understand and execute Subway policies and procedures thoroughly.
• Follow all checklists and management instructions diligently.
• Opening and Closing duties
• Sandwich building and Cashiering
• Food Preparation
• Cleaning all areas including toilet
• Ensure all equipment cleanliness and functionality.
• Provide excellent service with a friendly attitude with good Teamwork
• Stock taking, WISR reporting, and ordering.
• Adhere strictly to food handling and safety rules.

Job Perks:
* Attractive Salary Packages
* Clean Environment
* Free Healthy Sandwich Meals awaiting you!

Grab this opportunity to be part of our growing SUBWAY Eat Fresh family.

1. Daily Operations & Customer Handling:

● Responsible for the overall financial & business performance of the restaurant.

● Monitor the performance standards of raw & finished product quality, service speed and quality, cleanliness and sanitation.

● Measures external guest’s satisfaction and executes plan to improve their satisfaction and increase their loyalty.

● Effectively schedules work shift according to Floor Positioning Guide (FPG) to meet operations needs and optimize manpower utilization.

● Responsible for compliance of work and service standards, food preparation, hygiene standards in accordance with the restaurant Quality, Service, Ambience & Value (QSAV) guidelines, other policy guidelines established by the Organization and the relevant regulatory requirements.

● Oversee the implementation of in-restaurant procedures for new products and services.

● Use proper security and verification procedures when handing deposits and the contents of the safe.

● Ensure all restaurant business & people related documents are maintained and recorded appropriately for future reference.

● Complete all daily paperwork, periodic inventories and statistical reports accurately and on a timely basis. Conduct necessary analysis and take appropriate action for improvement.

● Possess full knowledge on food, beverages and other products & services served/provided by the Restaurant.

2. Sales Building and Cost Management:

● Responsible for achieving monthly sales target by deploying the store marketing strategies leveraging on correct and updated data.

● Take necessary measures to ensure promotions are executed effectively to achieve/exceed the expected sales result.

● Monitor spending and expense items that are within the restaurant limit in ensuring budgets are met.

● Accurately projects and controls all P&L line items.

3. People Management:

● Build restaurant staffs commitment by demonstrating and reinforcing the leadership behaviours and work standards.

● Develop and follow through on restaurant staffs’ development plan to increase their loyalty and commitment, and pride with the outlet’s experience. Ensure all restaurant staff understand and adhere to all appropriate personnel policies, labour laws, security and safety procedures.

● Recruit, select and retain an optimum number of restaurant staffs, who are enthusiastically dedicated to guest satisfaction.

● Oversee and review performance appraisals based on defined goals and objectives for all restaurant staffs in a timely manner.

● Administer in-restaurant employees’ welfare & benefits packages, as well as payroll procedures.

● Maintain records for safety and appropriately documents contributions and performance in personal file.

4. Food Safety / Sanitation:

● Enforce and manages all food safety and sanitation requirement and practices as per company standard and statutory requirements.

● Maintain critical standards for raw and cooked food quality, beverages, service speed and quality, cleanliness and sanitation.

● Inspects food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times.

5. Workplace Safety & Security:

● Ensure all security procedures (cash deposits, staggered method of opening, closing, etc.) are executed accordingly.

● Maintain all physical aspects of the restaurant, including landscaping, building, equipment, etc and ensure it is following the documented inspection and testing standards.

● Ensure all workplace safety policies procedures are maintained and adhered to at all times.

● Undertake regular practices of emergency & evacuation procedures and enforce compliance when need arises.

● Undertake risk assessments on all restaurant specific issues, where the absence of such could put employees and guests at risk.

● Undertake full investigations of workplace incidents in the restaurant promptly and act upon any rectifications or work improvements.

6. Others:

● Perform any other additional responsibilities as assigned by General Manager of Operation

Requirements:

i. Candidate must possess at least a Professional Certificate or Diploma in Food & Beverage, Hospitality, Hotel Management or equivalent.

ii. Can speak English fluently and has ability to read and write English sufficiently.

iii. Meticulous, mathematically incline and possess good people skills.

iv. Analytical, strong in problem identification, problem solving and decision making.

v. Possess exceptional communication and interpersonal skills to maintain good relationship with diverse guests and employees within the restaurant.

vi. Self-discipline and self-motivated with dynamic personality to always strive for better results.

vii. Always maintain high standard of personal hygiene, neatly attired and professionally groomed.

viii. Enjoys interacting with people and serving guests.

ix. Possess enthusiasm in learning and keen to get feedback for improvement.

x. Ability to engage in physical activities which requires long hours of standing during the working shift.

xi. Require to work on rotating shift basis which include weekends and public holidays.

As a Food & Beverage Service Ambassador in one of the hotel's food & beverage outlets, you will be responsible for the following:

Responsibilities

• Handle food and beverage orders and serving guests.
• Provide great service to all guests.
• Anticipate guests' needs and have a keen eye to details.
• Assist preparation and setting up restaurant for food service, maintain tables, clear and reset tables.
• Ensure all available amenities and utensils are properly stocked and "ready" prior to service.
• Answering guests' enquiries.
• To perform other related duties as required by the outlet manager.

Requirements

• GCE O / N level or NITEC Certification of any discipline and/or WSQ certification
• Good interpersonal and customer services skills.
• Willing to work on rotating shifts, weekends and public holidays.
• Previous Food & Beverage experience in a similar environment will be an added advantage but not necessary
• Customer oriented with a pleasant disposition.

Additional Information

• 5-day work week
• 13th month AWS and Performance Bonus
• Annual Leave from 10 days
• Up to 50% Associate Dining & Accommodation Discounts at Group Properties
• Referral Incentive of S$1,000*
• Career Development and Training opportunities

*Terms & Conditions Apply.

We regret that only shortlisted applicants will be notified.

Position：Tea Barista / Senior Tea Barista

• Working Days : 5 Day (44hour) + OT
• Location : Plaza Sing / Orchard Gateway / Raffles Place / Vivo City / Great World / One Raffles / Parkway Parade / New Outlet (Assign by management)
  

1. Tea Barista
   Gross Salary : $2500 + OT + Special Incentive + Birthday Leave + Bonus - (After 3 Month Probation Increment +200)
   
2. Senior Tea Barista
   Gross Salary : $2800 + OT + Special Incentive + Birthday Leave + Bonus - (After 3 Month Probation Increment +200)
   

Job Requirement:

• Training Provided - 1 Weeks In-House Training (Taiseng Training Centre) & 1 Week On Job Training at outlet
• Able to commit OT when required
• Able to commit during weekend and Public Holiday

Job Description:

• Greeting customers in a friendly manner and manage customers queries in a timely and efficient manner
• Prepare beverage according to standardized recipes and customer preferences
• Utilize proper brewing techniques and equipment to ensure the quality and consistency of each beverage served
• Provide friendly and attentive customer service, greet customers warmly and assist them in selecting their beverage based on their preferences and dietary restrictions
• Prepare drinks by following the prescribed recipes and preparation techniques
• Accurately process customer orders, handle cash and electronic payments
• Act in compliance to operational policies and procedures
• Maintain cleanliness and sanitation standards in the tea barista area, including brewing equipment, serving utensils, and workstations to meet the requirements of Health & Safety and Hygiene Protocol
• Ensure sufficient stock at all time by monitoring tea inventory levels, reporting discrepancies, restocking supplies handling stock delivery upon arrival as needed and communicating inventory needs to management

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Senior Restaurant Manager to join in our family.With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers.

"Job Description:

1. Coordinate daily operations for Restaurant operations.

2. Manage other restaurants outlets by receiving other manager’s feedbacks.

3. Deliver good service and maximize customer satisfaction.

4. Respond efficiently and accurately to customer’s complaints.

5. Regularly review product quality, and sourcing for new vendors.

6. Daily reporting and inventory report to the Managing Director.

7. Ensure compliance with sanitation and Safety regulations.

8. Jointly coordinating and planning menu with Head Chef.

9. Managing and maintaining restaurant’s image to the public and suggest ways to improve it.

10. Control operational costs and identify measures to cut waste.

11. Train new and current employees on proper customer service, and service quality.

12. Implement policies and protocols from Company policy.

13. Any other Ad-Hoc as required by Managing Director."

"Job Requirements

1. Full-time position.

2. Good soft skills and management skills.

3. Disciplined, conscientious and meticulous (has an eye for details)

4. Preferable with 7-10 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Strong Leadership and Motivational skills

7. Good communication and interpersonal skills."

Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Senior Restaurant Manager to join in our family.With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers.

"Job Description:

1. Coordinate daily operations for Restaurant operations.

2. Manage other restaurants outlets by receiving other manager’s feedbacks.

3. Deliver good service and maximize customer satisfaction.

4. Respond efficiently and accurately to customer’s complaints.

5. Regularly review product quality, and sourcing for new vendors.

6. Daily reporting and inventory report to the Managing Director.

7. Ensure compliance with sanitation and Safety regulations.

8. Jointly coordinating and planning menu with Head Chef.

9. Managing and maintaining restaurant’s image to the public and suggest ways to improve it.

10. Control operational costs and identify measures to cut waste.

11. Train new and current employees on proper customer service, and service quality.

12. Implement policies and protocols from Company policy.

13. Any other Ad-Hoc as required by Managing Director."

"Job Requirements

1. Full-time position.

2. Good soft skills and management skills.

3. Disciplined, conscientious and meticulous (has an eye for details)

4. Preferable with 7-10 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Strong Leadership and Motivational skills

7. Good communication and interpersonal skills."

Job Descriptions

• Weekly inventory management
• Prepare simple food & drink menu items
• Process customer orders via cashier POS
• Able to recommend drinks/food to customers
• Table duties including service and clearing
• Able to assist in daily operations job, keeping outlet clean and tidy
• Ad hoc duties when needed

Job Requirements

• Prior experience in F&B industry preferred
• Excellent customer service
• Proactive attitude and responsible

Benefits

• Overtime Pay will be provided if work overtime
• Average OT 11.52 per week

Working Hours

• Mon-Fri: 8 am - 6 pm
• Sat-Sun: 9:30 am - 7:30 pm
• 6 day work week, 1 day off

We operate a group of Japanese restaurants and are looking for a few Part-Time Crews to be on board.

Job Description

Provide floor service at the restaurant, such as taking orders, serving the dishes, billing, and cleaning the outlet.

Working Hours

Monday to Sunday

Day Shift: Shift: 11am to 3pm

Night Shift: 5:30pm to 10:30pm

You must be able to commit to a minimum of 2 days per week.

Location

Central

Hourly Wage

The hourly wage ranges from $16 to $20, depending on your skills and the number of days you are available to work per week.

We look forward to welcoming new team members!

• Providing excellent customer service.
• Preparing food items according to established recipes and standards
• Adhering to food safety and hygiene standards at all times.Handling cash transactions and payments.
• Scheduling shifts and managing staffing levels to ensure adequate coverage.
• Managing inventory levels of food ingredients, packaging materials, and other supplies.
• Performing regular cleaning of the food store.
• Packing and preparing food deliveries.
• Assisting with other tasks and duties as assigned by management.

Grand Victory Shipping Pte Ltd is an established integrated organization specializing in ship management and marine logistics company.

Working Location: Tai Seng (8mins walk from Tai Seng MRT)

Responsibilities:

Accounts

• Manage and allocate workload to account executives
• Handle full set of accounts
• Prepare AP, AR and Journals
• Manage payroll administration
• Perform full payroll process and make necessary tax filings in a timely manner
• Check, verify and process invoices, expense claims and reimbursements etc.
• Prepare GST filings and CPF submission

HR

• Develop and post job descriptions, manage job advertisements, and use recruitment platforms to attract candidates.
• Review resumes, conduct interviews, and coordinate with department heads to select suitable candidates.
• Facilitate the onboarding process for new hires, including orientation, training, and introduction to company policies.
• Implement programs and initiatives to enhance employee satisfaction, motivation, and retention.
• Responsible for all aspects of Work Pass matters
• Assist in administering benefits, compensation and any other relevant policies, schemes etc.
• Assist in swift updates of personnel database and any other related information within the internal HR system
• Maintain office supplies inventory and office efficiency by arranging repairs
• Manage employee relations, compliance with employment laws and policy updates
• Ensure compliance with labor laws, regulations, and company policies, including wage and hour laws, equal employment opportunity, and health and safety standards.

Office Manager

• Greet office visitors, oversee telephone services, email correspondence, mail distribution
• Ensure timely payment and manage budget for any office related expenses

Requirements:

• Degree/Diploma in Business, Human Resources or related field of study
• Min 5 years of accounting and HR admin experience
• Strong knowledge of financial reporting standards, tax regulations, laws, and any other compliance requirements.
• Excellent communication and interpersonal skills to interact with all levels
• Experience in maritime or related industries would be an advantage.

1. Plan staff weekly duty roaster and cleaning duties
2. Coordinating daily restaurant management operations
3. Delivering superior food and beverage service and maximizing customer satisfaction
4. Regularly review product quality and research new vendors
5. Appraise staff performance and provide feedback to improve productivity
6. Ensure that the highest standard of quality relating to service, presentation, supervision, and control of food and beverage is maintained.
7. Create detailed reports on weekly, monthly and annual revenues and expenses
8. Estimate future needs for goods, kitchen utensils and cleaning products
9. Train new employees on proper customer service practices
10. Implement policies and protocols that will maintain future restaurant operations

• Train and supervise staff
• Ensure all food safety procedures are strictly adhered to according to sanitary regulations
• Work closely with management to meet revenue objectives
• Implement appropriate strategies to resolve adverse trends and improve sales
• Maintain safe working conditions
• Follow company policies and procedures regarding the handling of cash, property, products and equipment

• To assist Management in the development of business plans delivering diving and related assets to the field which conforms to the requirements of the organisation and provide diving market and technical expertise in support of diving operations as required by Company Senior Management and Clients.

• To provide diving technical advice and specialist expertise to management to enable them to meet their business objectives.

• To ensure that all aspects of Health, Safety and Environmental management are implemented by global diving technical support network.

• Establishes, monitors and enforces minimum operating and training standards.

• Distribution and assimilation of industry developments, improvements, notices and general diving-related information from the international diving community.

• Continually review diving system performance and utilisation and to recommend improvements to enhance performance.

• Provision of marketing and tendering support to Operations and Commercial on an as requested basis.

• Provide tender review expertise and services to the Commercial Manager on an as requested basis.

• Work with QHSE and Operations to develop training and staff development initiatives.

• Assist in the development of project specific diving procedures and plans.

• Interface with clients to facilitate client’s requirements for diving operations

• Prepare the annual diving investment plan, quarterly and monthly financial and utilisation reports.

• Manage the insurance arrangements as they relate to diving services and equipment and act as single point of contact between insurers and Commercial Management.

• Implements Company Safety Standards and Quality Management procedures throughout the global diving technical support structure.

• Responsibility for recruitment of global diving technical support staff to ensure that the business line has adequate resources to meet its objectives.

Ensure customers have a memorable and pleasant dining experience.

Job Duties:

• Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

• Achieves restaurant operational objectives by contributing information and recommendations to strategies plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends, determining system improvements; implementing change.

• Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.

• Plans menus by consulting with chefs; estimates food costs and profits; adjust menus.

• Controls cost by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.

• Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.

• Maximizes bar profitability by ensuring portion control, monitoring accuracy of charges.

• Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.

• Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining and walkways.

• Maintains ambiance by controlling lighting, background music, linen services, glassware, dinnerware, and utensil quality and placement, monitoring food presentation and service.

• Updates job knowledge by participating in educational opportunities, reading professional publications; maintaining personal networks; participating in professional organizations.

• Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

Your Opportunity to Drive Success in a Growing Event Portfolio

We’re seeking an energetic, ambitious and driven Sponsorship & Exhibition Sales Manager who’s ready to shape the future of our energy portfolio. This role is perfect for a sales professional passionate about building relationships with key accounts, driving revenue, and taking the lead in growing both established events and new launches. Working with us means joining a rapidly evolving and highly regarded portfolio within Clarion Events, one of the world’s leading events businesses.

What You'll Be Doing:

• Sales Leadership: Exceed sales targets by identifying and capturing new revenue streams across sponsorship and exhibition sales for our top-tier conferences and exhibitions, both over the phone and in person.
• Market Research & Outreach: Leverage your expertise to proactively research target markets and launch effective sales campaigns to reach a wide array of sponsors and exhibitors.
• Cross-Functional Collaboration: Coordinate with marketing and production teams to maximise the impact of activities in driving your sales and ensuring seamless execution of client campaigns and a superior customer experience.
• Relationship Building: Develop and maintain strong, lasting relationships with clients, using your industry knowledge and network to foster trust and create ongoing business opportunities.
• Networking & Industry Insights: Attend key trade shows and competitive events to stay at the forefront of market trends and secure new business connections.
• Event Presence: At events, you’ll be a visible leader, building relationships with sponsors and delegates, executing rebooking campaigns, and driving post-event momentum.
• Key Skills for Success:
• Proven Sales Experience: At least one year of relevant experience with a track record of achieving sales goals, excelling in face-to-face and phone sales, and closing high-value deals.
• Industry Knowledge: Experience in a sales environment, media sales or ideally within conferences or exhibitions, and familiarity with both physical and digital event models.
• Executive Engagement: Confident interacting with VP and C-level prospects, engaging them in conversations that highlight value and potential.
• Goal-Driven: You thrive in a target-driven environment with a “can-do” attitude and a focus on proactive problem-solving.
• Outstanding Communicator: Exceptional listening, negotiation, and relationship-building skills, combined with the ability to quickly understand business needs and identify opportunities.
• Organised & Team-Oriented: You balance independent drive with collaborative teamwork, making you a valuable contributor to cross-functional success.

What We Offer:

• Comprehensive Training: Ongoing development to hone your skills and maximise your potential.
• Career Growth: Opportunities to advance within a market-leading portfolio where your impact is recognised and rewarded.
• Rewards & Recognition: A supportive environment with clear targets and uncapped potential for high achievers.

If you’re ready to make a significant impact and exceed expectations, apply now to join our team.

About Us

Blue Atria is one of Singapore’s leading operators of premier assisted living facilities, dedicated to delivering personalized, high-quality care for seniors. Established in 2019, Blue Atria emerged as a trusted name in eldercare, naviga.ng the challenges of the COVID-19 pandemic with resilience and innovation. Our facilities are designed to create a warm,

home-like environment where residents can live with dignity and independence.

We specialize in creating small, close-knit communities that balance privacy with communalliving, allowing seniors to maintain autonomy while being supported by a dedicated team of professionals. Currently, Blue Atria operates two thriving facilities —St. Bernadette Lifestyle Village at Serangoon LTT and Sembawang—with a third facility set to open in 2025.

Our mission is to foster environments where seniors feel empowered, engaged, andconnected. By blending compassionate care services with modern amenities, Blue Atria ensures that residents enjoy a high quality of life, receiving the support they need to live comfortably and independently.

Position Overview

The Senior Manager, Operations & Strategy will be responsible for driving operational performance, expanding the workforce, and supporting business growth. This role will involve strategic planning, process optimization, workforce development, and technology integra.on to enhance productivity. A key focus will also be on indetifying recruitment needs and exploring outsourcing opportunities to ensure the business scales sustainably without compromising care standards.

The ideal candidate will combine strong opera.onal exper.se with innovtive thinking to develop scalable solutions, ensuring Blue Atria continues to grow responsibly while delivering high-quality, person-centered care.

Key Responsibilities

1. Operational Strategy & Process Optimization

o Develop scalable operational frameworks to support multi-site facility

management, maintaining consistency and quality across locations.

o Conduct performance audits to identify areas for improvement and develop strategies to increase efficiency and service quality.

o Implement best prac.ces and streamline workflows across key operational areas such as food services, elderly transport, and facility maintenance.

2. Recruitment & Workforce Expansion

o Collaborate with senior leadership to iden.fy talent needs and recruit skilled professionals to meet opera.onal demands.

o Develop structured recruitment processes, including onboarding and training programs, to build a sustainable talent pipeline.

o Foster rela.onships with external partners, recruitment agencies, and

universities to attract high-quality candidates.

3. Outsourcing & Productivity Management

o Evaluate areas where opera.onal tasks can be outsourced to professional service providers to enhance produc.vity and reduce costs.

o Develop partnerships with third-party vendors to support non-core ac.vi.es such as maintenance, logis.cs, and back-office opera.ons.

o Ensure outsourced services meet Blue Atria’s standards and integrate

seamlessly into daily opera.ons.

4. Resident Engagement & Care Quality

o Oversee the design and implementa.on of resident engagement programs that enhance physical, cogni.ve, and social well-being.

o Collaborate with caregivers to con.nuously improve care delivery and

monitor resident sa.sfac.on through feedback mechanisms.

o Develop new engagement ini.a.ves and partnerships tailored to meet the evolving needs of residents.

5. Technology Integra,on & Innova,on

o Lead the adop.on of digital tools and technology solu.ons, including IoT devices, data analy.cs pla^orms, and workflow automa.on systems.

o Ensure successful technology implementa.on by providing training and support to staff.

o Use data-driven insights to monitor key performance metrics and drive continuous improvement across opera.ons.

Key Competencies & Skills

• Strong project management skills, with a focus on opera.onal efficiency and process op.miza.on.

• Experience in recruitment, workforce management, and/or talent development.

• Ability to build and maintain rela.onships with external partners and service providers.

• Strong interpersonal and communication skills: Ability to engage and collaborate effectively with team members, residents, external partners, and stakeholders.

• Empathy and emotional intelligence: Understand the unique needs of seniors and foster a positive, supportive environment for both staff and residents.

• Adaptability and resourcefulness: Ability to thrive in a dynamic environment, manage changing priorities, and implement creative solutions to emerging challenges.

• Critical thinking and problem-solving: Approach challenges with a proactive, solution-focused mindset and a commitment to continuous improvement

Qualifica,ons

• Bachelor’s degree in Business Administra.on, Opera.ons Management, Healthcare Management, or a related field.

• 5+ years of experience in opera.ons management, preferably within the healthcare, eldercare, or hospitality sectors.

• Proven experience in recruitment and workforce development, with a track record of building high-performing teams.

• Strong understanding of supply chain management and stakeholder management.

• Experience with technology implementa.on and process improvement ini.a.ves.

What We Offer

A collabora.ve, dynamic work environment that encourages innova.on and con.nuous learning. sector.

• A collabora.ve, dynamic work environment that encourages innova.on and con.nuous learning.

• The opportunity to make a meaningful impact in the lives of seniors and contribute to Singapore’s eldercare landscape.

Why Join Us?

At Blue Atria, we believe that a career in eldercare is more than just a job—it’s a meaningful opportunity to make a posi.ve impact on the lives of seniors. By joining our team as the Senior Manager, Opera.ons & Strategy, you will:

• Make a Difference: Play a key role in shaping the future of eldercare by delivering high-quality services that enhance the lives of residents.

• Lead and Innovate: Take on a leadership posi.on with the freedom to develop innova.ve solu.ons, integrate new technologies, and streamline opera.ons.

• Grow with Us: Be part of a growing organiza.on with ambi.ous plans for expansion, offering opportuni.es for professional development and career progression.

• Foster a Collabora,ve Culture: Work in an inclusive, dynamic environment where teamwork and con.nuous learning are encouraged.

• Create Las,ng Change: Join an organiza.on that priori.zes meaningful engagement and well-being, helping seniors live with dignity and independence in vibrant communi.es.

Benefits:

• Gross salary up to $3,000, including basic salary, transport, meal, and night shift allowances.
• Referral bonus available for successful hires.
• Comprehensive medical and dental benefits.
• Birthday Ang Pao provided.
• Company-provided transport for convenience.
• Starting with 10 days of annual leave, increasing with tenure.
• Career advancement opportunities within the company.

Job Description:

We are looking for a dedicated and customer-focused Service Crew (Liveshow – Night Shift) to join our vibrant team. The ideal candidate will ensure that guests have a positive and enjoyable experience by providing excellent service, taking reservations, and maintaining a clean, safe, and welcoming environment. This role is perfect for individuals who are comfortable working night shifts in a dynamic nightlife environment and handling alcoholic beverages.

Roles & Responsibilities:

• Deliver a friendly and courteous service, ensuring a positive customer experience.
• Handle phone calls for reservations and guest enquiries.
• Greet guests and guide them to their designated reserved tables.
• Take orders, serve food and beverages promptly and accurately.
• Enter orders into the point-of-sale system for seamless processing.
• Maintain cleanliness and safety throughout the venue.
• Work independently, delivering high-quality service with minimal supervision.
• Communicate effectively with team members and management to ensure smooth operations.
• Uphold a neat and professional appearance at all times.
• Perform other ad-hoc duties as assigned by supervisors.
• Comfortable handling alcoholic beverages and working in a nightlife setting.

Requirements:

• Must be comfortable working night shifts in a lively environment.
• Strong interpersonal and communication skills.
• Ability to work independently and as part of a team.
• Excellent organizational and multitasking skills.
• Prior experience in F&B service is a plus but not mandatory.

5) Additional Information:

• Location: Bugis.
• Working Hours: 6:30pm to 3:30am, 6 days a week.
• Salary: Up to $2,170 basic salary + $100 monthly transport allowance + $5 daily meal allowance + up to $200 night shift allowance (Gross salary up to $3,000).
• Other Benefits: Referral bonus, medical and dental benefits, birthday Ang Pao, company transport, and increasing annual leave starting at 10 days.

MAIN PURPOSE

• To support / report to SEAO Procurement Associate Director
• To identify cost-saving opportunities, areas and processes that could be optimized, and potential areas of risk through strong business acumen and analytical skills.

KEY RESPONSIBILITIES

Policy & Compliance

• Enforce Procurement policies and guidelines in local level, in line with regional and group direction.
• Work closely with Finance and Compliance departments to monitor the Procure-to-Pay processes compliance with corporate guidelines.
• Educate stakeholders on proper procurement process by organizing training and communication to brands and department requestors.

Strategic Sourcing & Negotiation

• Partnering with stakeholders and budget owners to support sourcing projects, major categories including but not limited to retail store fit-out, Marketing events, PR services, visual merchandizing, IT, Logistics, etc.
• Lead major sourcing projects from RFP/tender to delivery, including but not limited to sourcing, supplier pre-qualification, evaluation, and award.
• Identify opportunities to drive efficiency, synergy and deliver savings and added values to the business.
• Support and coordinate regional and global Procurement initiatives and projects.

Sustainable Procurement

• Continuously optimize supplier panel by regular review of performance and feedback from stakeholders
• Manages day-to-day business relationships with local suppliers; evaluate and improve vendor performance.
• Annual supplier evaluation assessment / supplier CSR audit
• Integrate sustainability in all projects and providing support to group /region ESG initiatives.

Management Reporting

• Manage quarterly Procurement reporting, including but not limited to Dashboard, Spends Analysis, Procurement Project Reports, etc.
• Regular update and communicate with local senior management team on procurement initiatives.

QUALIFICATIONS

• 5 to 8 years of professional working experience with minimum 4-5 years in Procurement functions
• Good understanding of procurement processes; with indirect categories management experiences and/or in luxury environment a plus
• Strong communication and project management skills to support and effectively manage stakeholders spans across SEAO (SG, MY, TH, VN, AU & NZ) and/or cross-functional teams including presentation and negotiation abilities, able to drive initiatives and deliver concrete results.
• Pro-active approach to tasks and ability to manage several tasks simultaneously and on time.
• A positive attitude and willingness to learn
• Team player with strong collaborative spirit

Jessie Hoe Huey Miin

CEI R1103861

EA: 99C4599

Purpose of Job

The Head of Community Services & Programmes will lead, plan and organise YWCA’s community services programmes. He/She will engage and collaborate with community stakeholders, facilitate strategic partnerships with partners, donors and sponsors, as well as oversee fundraising and member engagement. He/She will supervise the Division’s budget and monitor programme policies and procedures to ensure strong impact to our beneficiaries and high standards of compliance and governance with charity regulations.

Key Responsibilities Areas

Programmes

• Develop strategies to increase community engagement and cultivate partnerships with stakeholders.
• Build and grow relationships with community organizations, programme partners, grassroots organisations, sponsors and stakeholders, and identify opportunities for collaboration.
• Undertake strategic analysis of programme mandate to ensure that YWCA stays relevant in addressing evolving community needs. Plan, develop and implement programmes addressing these needs. Monitor programme budgets, plan resources and evaluate effectiveness of impact and programme outcomes.
• Review and approve programme assistance to beneficiaries. Ensure that the services and programmes meet the performance indicators and operating guidelines.
• Oversee timely submissions to grant and programme sponsors, and conduct outcome-based evaluations of programme effectiveness.

Fundraising & Donor Engagement

• Work with Marcomms and Fundraising team to develop fundraising plans, including staffing ground events such as flag day, fundraising carnivals and charity dinners, as well as managing online campaigns and digital fundraising platforms.
• Manage donor and partner relationships and source for programme level sponsorship.

YWCA Membership & Volunteer Management

• Responsible for overseeing programmes to support YWCA Members. The aim of membership is to drive engagement and outreach to our community programmes and to develop a good base of volunteers and supporters for YWCA’s causes.
• Establish, plan and implement ideas for volunteer recruitment and retention, including volunteer management policies and processes such as volunteer selection, training, engagement and evaluation of volunteer programme.

Management & Leadership

• Prepare and manage annual budget for YWCA’s community programmes.
• Prepare management reports and perform secretariat duties to Committees and the YWCA Board.
• Represent YWCA when dealing with governmental authorities, social services agencies or with the public.
• Manage a team of community outreach staff and social enterprise volunteers.

Perform any other duties assigned by the Management.

Requirements

• Bachelor’s Degree in any discipline.
• At least 10 years of experience in social services sector or non-profit organisation, community outreach, partnership building, fundraising, or programme development.
• Strong track record in delivering community impact and in engaging with community work or in working with beneficiaries from vulnerable backgrounds.
• Prior experience in leadership position, managing teams of programme executives.
• Prior experience in managing databases to track impact and results: membership database, volunteer management database, donors database.

Competencies

• Excellent written and verbal communication skills.
• Ability to build relationships and work collaboratively with a diverse range of stakeholders, including Board and Committee members, Community Partners and Donors, Volunteers and Beneficiaries.
• Effective leadership skills to engage, train and motivate staff to accomplish work targets.
• Highly organized, strategic thinker, strong on generating ideas for collaboration.
• Strong team player with good organisational and project management skills.
• Resourceful in managing outcomes with lean resources.
• Passion in serving women / elderly / children and youths from vulnerable backgrounds.
• Heart to serve and a strong calling to our YWCA mission.

Job Description

- Adopt innovative teaching methods and create an engaging learning experience for children/youths

- Create worksheets and lesson material

- Prepare and deliver lessons that facilitate active learning experiences
- Perform required classroom administration responsibilities

- Maintain a professional and proactive relationship with caseworkers

Job Requirements

- Bachelor's degree or equivalent

- Up-to-date with the latest MOE syllabus

- At least 2-3 years of relevant teaching experience

- Passion for teaching and nurturing students

- Able to travel

- Pleasant and friendly personality

- Lesson timings would be anytime between 2pm – 9pm on weekdays during school term, depending on the availability of clients

Rate:

Hourly rate of $30 to $75

Job Description

• Industry/ Organization Type: F&B
• Position Title: Central Kitchen Manager cum F&B Chef
• Working Location: Woodlands
• Working Hours: 5 days (Monday to Friday 9 AM-6 PM)
• Salary Package: Basic Salary up to $7,000 + Performance Bonus
• Duration: Permanent Role

Key Responsibilities

• Oversee daily operations of the central kitchen, ensuring efficient production processes.
• Develop and implement standard operating procedures (SOPs) to ensure consistency and quality of food products.
• Monitor overall production output levels and coordinate maintenance or repairs of kitchen equipment as needed.
• Manage compliance with food and beverage hygiene policies and procedures, ensuring adherence to safety regulations.
• Direct all kitchen activities, including food preparation, cooking, portioning, packaging, and production scheduling.
• Design and develop both seasonal and permanent menus that align with company standards, customer preferences, and dietary requirements.
• Oversee inventory levels, order ingredients, and manage supplier relationships to ensure optimal stock levels.
• Prepare and manage the central kitchen’s budget, including labour, supplies, and equipment costs.
• Any other ad-hoc duties assigned.

APPLY NOW!!!

• Bachelor’s Degree in Culinary Arts, Hospitality Management, or related.
• Has 5 years of experience in a similar role, preferably in a central kitchen or large-scale food production environment.
• Professional culinary experience, including at least 3 years of experience in a chef/senior chef role.
• Strong knowledge of food safety regulations, HACCP standards, and SFA compliances.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Kindly indicate #69405 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it’s likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

Join Saint Pierre on an exciting journey!

Nestled in the heart of Marina Bay, near Fullerton is Saint Pierre—one of five 2 Michelin-Star Fine Dining and modern French restaurant in Singapore, with years of history in French fine dining excellence.

Located at One Fullerton, Singapore, the French fine dining restaurant boasts one of the best views of the city, with a floor-to-ceiling panorama of the Marina Bay waterfront.

We looking for individuals who are up to the challenge of taking us to the next level. If you are professional and passionate, with the ability and motivation to succeed in the vibrant and unique environment of sophisticated European cuisine, please apply directly from My Careers Future.

Job Responsbilities:

• Ensure customers are served in an efficient and friendly manner.
• Maintain high personal standards in both presentation and work habits.
• Oversee service during meal periods and customer service delivery at each table.
• Ensure employees are providing excellent service to customers with 85% of customers’ satisfaction.
• Promptly resolved customer complaints preferably within the dining period, ensuring repeat business and positive reviews.
• Train and develop outlet staff on service related areas and maintaining at least 30 training hours for each individual employee on yearly basis.
• Maintain and plan ongoing training programs for continuous improvement.
• Maintain labour cost at within 25% within specified targets and maintain proper scheduling system and manhours.
• Ensure employees’ turnover is kept at 10% maximum.
• Supervise and coordinate service at different meal periods.
• Streamlined communication between kitchen and front-of-house staff for peak-hour efficiency.
• Maintain and ensure cleaning and maintaining of outlet to uphold hygiene standards.
• Maintain and generate outlet related reports as required.
• Conduct monthly audits to ensure compliance with company’s standards, workplace safety compliance and SFA compliance.
• Foster a team-working and friendly atmosphere among staff.
• Demonstrate leadership qualities to inspire and motivate the team with 85% of employees’ satisfaction.
• Enhanced employee morale through regular performance evaluations, constructive feedback, and recognition of accomplishments.
• Managed payroll (scheduling system), timekeeping, and paperwork for store related employees matter. Collaborate with HR Dept to ensure all employees are well taken care of.

Requirements:

• Minimum 03 years of experience in Michelin Star restaurants
• Proven record at Supervisory level in Fine Dining concepts
• Strong organisational skills and meticulous to details
• Excellent communication and interpersonal skills