Total 3,489 duty manager job vacancies in F&B / Tourism / Hospitality category in Singapore

Job Descriptions

1. **Staff Management:**

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

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

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

2. **Kitchen Operations:**

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

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

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

3. **Inventory Control:**

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

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

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

4. **Safety and Hygiene:**

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

- Conduct regular inspections to identify and address potential hazards.

- Train staff on proper food handling and safety protocols.

5. **Menu Contribution:**

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

6. **Cost Management:**

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

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

7. **Communication:**

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

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

Requirements:

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

- Culinary degree or relevant certification.

- Strong leadership and organizational skills.

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

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

- Excellent communication and interpersonal skills.

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

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

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

• To hit all financial targets

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

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

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

• Investigate and resolve complaints concerning food quality and service

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

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

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Supervise the operations of at least two restaurants and above

• Perform other duties as assigned by management

REQUIREMENTS

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

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

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

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

• To hit all financial targets

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

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

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

• Investigate and resolve complaints concerning food quality and service

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

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

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Supervise the operations of at least two restaurants and above

• Perform other duties as assigned by management

REQUIREMENTS

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

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

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

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

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

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

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

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

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

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

• Perform other duties as assigned by management.

REQUIREMENTS

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

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

Brief description of the Restaurant

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

Job Descriptions

# Operational Management:

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

# Staff Leadership and Development:

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

# Customer Service:

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

# Financial Management:

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

# Marketing and Promotion:

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

Job Requirements

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

Working hours

• 5.5 days, 11am ~1/2am

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

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

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

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

• To hit all financial targets

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

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

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

• Investigate and resolve complaints concerning food quality and service.

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

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

• Perform other duties as assigned by management.

REQUIREMENTS

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

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

• Able to communicate in English and 1 other language

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

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

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

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

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

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

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

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

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

• Perform other duties as assigned by management.

REQUIREMENTS

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

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

Responsibilities:

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

Requirements:

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

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

Interested individuals should send their curriculum vitae to:

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

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

(Please note that only shortlisted candidates will be notified)

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

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

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

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

• To hit all financial targets

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

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

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

• Investigate and resolve complaints concerning food quality and service.

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

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

• Perform other duties as assigned by management.

REQUIREMENTS

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

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

• Able to communicate in English and 1 other language

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 of supplies 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 in 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 the 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

Our client in the healthcare industry is urgently looking for suitably qualified candidate to join them as

Assistant Manager, Risk & Compliance

Risk Management

• Assist with the implementation and enhancement of the Enterprise Risk Management framework and risk management processes to strengthen risk management capabilities and culture across business units.
• Provide support in reporting to risk management committees, senior management, the Board and/Board Risk Committees on risk related matters, including secretariat responsibilities for risk management committees
• Conduct periodic risk assessment and update the risk register to ensure that inherent and residual risks are identified, tracked, monitored and addressed in an effective and coherent manner.
• Collect, analyse, and report on Key Risk Indicators (KRIs), working closely with relevant departments to ensure accurate records.
• Coordinate and conduct risk management related training programs to create risk awareness and enhance proficiency and knowledge in these areas including conducting risk and compliance assessment training workshops
• Assist with the development and implementation new risk management tools and system to improve effectiveness and efficiency of risk management processes

Compliance

• Provide advisory and support to management and busines units to ensure compliance with applicable laws and regulations
• Keep abreast of market trends and applicable regulatory compliance matters including global developments which may have an impact on business activities
• Assist in the oversight of the Group's Personal Data Protection function, including updates to policies and procedures, staff training on personal data protection, oversee data protection impact assessments, work with Digital Technology department on the adequacy of system and data security controls to ensure data confidentiality is protected
• Maintain and update policies and procedures relating to compliance and governance matters such as Anti-Bribery and Corruption policy etc.
• Perform period compliance checks and assist in the investigation and follow up on compliance issues, breaches of laws & regulations, policies and code of conduct, contract management etc.
• Coordinate and conduct governance and compliance related training programs

Sustainability/ESG

• Assist in the development, implementation and and continuous improvement of sustainability policies and procedures and conduct materiality assessments
• Collaborate with cross-functional teams to identify and implement ESG initiatives that support our sustainability journey and improve resource efficiency
• Provide support in reporting to risk management committees, senior management, the Board and/Board Risk Committees on sustainability/ESG related matters, including secretariat responsibilities for sustainability steering committee and sustainability taskforce
• Coordinate the production of sustainability reports, ensuring accuracy, transparency, and compliance with reporting frameworks such as the Taskforce on Climated-Related Financial Disclosures (TCFD), Global Reporting Initiative (GRI), International Sustainability Standards Board (ISSB) etc, including coordinating the external assurance process for sustainability reports, ensuring alignment with auditing standards and industry best practices.
• Identify and assess potential ESG risks and opportunities, providing recommendations for mitigation and enhancement
• Monitor, assess and report the organisation’s ESG performance, ensuring alignment with regulatory requirements and industry best practices, including collect, analyse, and report on ESG-related data, working closely with relevant departments to maintain accurate records
• Develop and deliver ESG training programs and sustainability communication efforts to enhance employees’ understanding and engagement in ESG initiatives

SECONDARY DUTIES AND RESPONSIBILITIES

• Manage and support implementation of company-wide new initiatives and projects
• Act as liaison with internal auditors on risk management, compliance and ESG related matters
• Undertake any other tasks which may be assigned on an ad-hoc basis

Key Job Specifications

Education:

• Degree or professional qualification in relevant discipline (eg. accountancy, business, sustainability, etc)

Experiences/Knowledge:

• Minimum 3 years of relevant experience in accounting, auditing, finance, risk management, compliance, ESG or sustainability reporting, etc
• High level of proficiency in data analysis and reporting and project management
• Self-motivated team player who is meticulous, organized and has strong analytical skills
• Strong collaboration skills and able to work independentl in a fast-paced environment
• Strong written and oral communication and presentation and interpersonal skills
• Strong stakeholder management skills and ability to interact well with different functions and levels
• Strong understanding of ERM and ESG frameworks, regulations and industry standards
• Proficiency in relevant reporting software that facilitates data visualizataion and presentation, such as Powerpoint, Excel, TAbleau, or ERM/ESG-specific platforms will be highly beneficial

Interested applicants are invited to write in with updated resume to [email protected].

EA License No. 16S8296 • EA Personnel Registration No. R21102756

Responsibilities:

• Provide overall support to department head in developing performance management policies and framework
• Develops compensation structure within organization’s financial budget.
• Acting as Business Partner to department heads in setting-up key performance indicators and conducting annual performance review exercise
• Develop an overall policy for performance management.
• Establish and set into use a framework for performance management.
• Assist the manager in planning and executing compensation initiatives.
• Establish and implement compensation plans that will encourage, foster, and sustain employees.
• Provide support in HR systems and ensure it is following regulatory standards.
• Recommend and execute enhancements to HR procedures and frameworks.
• Analyze HR data to determine area for development.
• Ad hoc duties as assigned.

Requirements:

• Degree or Diploma in Human Resources Management or equivalent
• At least 4 - 6 years of HR experience with focus in Compensation & Benefit function

Interested candidates who wish to apply for the advertised position, please send in your resume to [email protected]

EA License No: 13C6305

Reg. No.: R1654399

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

Job Responsibilities:

· Manage and operate the restaurant

· Analyze the financial report, handle personnel and financial reimbursement matters

· Rotate through various positions in the restaurant in the first few months to learn and understand the operations

· After 6 months, based on individual performance, have the opportunity to be promoted to a management position.

Requirements

· Attitude: Must have a good attitude towards work and people. Good service is based on a good attitude

· Optimistic, hardworking, and positive towards life and work, shining like the sun and lighting up others.

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

• 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

The Assistant Director/Senior Manager will be responsible to lead the implementation and maintenance of the membership management system including members database and online portal as well as events management and customer relationship management systems to ensure efficient internal operating processes and enhanced customer service and experience. In addition, the person will take a leading role in managing various membership operational functions as tasked by management.

Job Responsibilities:

1. User project lead for the Federation’s membership management system including members’ database and online portal, events management and customer relationship management system, collaborating closely with internal divisions on users’ requirements, procurement and testing, as well as systems implementation and maintenance. The person will lead in the following:

• Collaborating with external vendors, internal stakeholder divisions (users) and IT Division to develop business requirements for sign-off.
• Tracking, highlighting areas for action and managing resolution of issues.
• Managing project timelines and activities.
• Managing communications to stakeholders and coordinating users training.
• Overseeing the ‘go-live’ and handover of completed project and working with IT Division and other internal stakeholders on maintenance of the systems.
• Managing change requests by users for enhancement of systems.
• Providing status reporting to management and proposing recommendations for management’s approval.

2. Manage selected membership operational functions and optimising processes to deliver quality membership services to members, in collaboration with the operations team. Duties include the following:

• Reviewing operational processes for efficiency.
• Providing operational direction and support to the team in processing of membership applications and exemptions, collection of membership fees, updating of membership records, growing the associate membership base and fielding members’ enquiries on membership.
• Any other tasks relating to membership operations & services as assigned by management.

Job Requirements:

• At least 5 years of relevant working experience in project management and business operations management.
• Excellent organisational skills, meticulous and detail-oriented
• Strong time management skills with the ability to multi-task and prioritise workloads.
• Good interpersonal and communication skills (oral and written), including ability to engage effectively with both internal and external stakeholders.
• Self-motivated, independent and a good team player.

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

Shangri-La’s Rasa Sentosa Singapore

We are looking for an Assistant Hygiene & Sanitation Manager to join our team!

As an Assistant Hygiene & Sanitation Manager, we rely on you to:

• Assist and reports to the Hygiene and Sanitation Manager in daily operations.
• Take responsibility to uphold the highest level of hygiene and sanitation standards
• Ensure all food served to guests and colleagues are safe and free of microbiological, chemical and physical contamination.
• Ensure all work areas conform to the minimum requirements of company's Hygiene and Sanitation standards and those set by local health authorities.
• Conduct food safety training to all relevant staff.
• Keep updated on latest guidelines and standards on food hygiene.
• Conducts daily routine checks.

We are looking for someone who:

• Has a passion for food safety and hygiene.
• Has experience in handling food and hygiene standards in Food and Beverage environment.
• Has relevant certifications in hygiene and food safety controls or equivalent qualification.
• Is detail-minded, creative and has the ability to drive and lead change.
• Has experience in conducting training and audit checks.
• Has strong interpersonal skills and communication skills.
• Is able to work independently.
• Is a self-starter.

We Offer

• 5-day work week
• Learning and Development opportunities for career development
• Medical and insurance coverage
• Special employee discount within Shangri-La Group
• Duty meal and shuttle bus provided

If you are the right person, what are you waiting for? Click the apply button now!

Assistant Restaurant Manager

Working Day: 5 Days work week

Working hours to be discussed during interview

$2500- $3000 (depends on experience) + monthly Performance Incentive

Island-wide except west (to be discussed during interview)

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Restaurant Manager in working with chefs and other personnel to plan menus in line with the brand’s culinary direction. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service.
• 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.
• Assist in dishwashing duties when dishwasher absent
• Perform other duties as assigned by management.

REQUIREMENT

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

Cheah Khai Yeen (Catherine) Reg No : R1986405.

The Supreme HR Advisory Pte Ltd EA no: 14C7279

Job Summary:

• We are seeking a diligent and experienced Site Manager to oversee construction activities at our workplace design projects. As a Site Manager, you will be responsible for ensuring that construction projects are completed safely, on time, and within budget. This role offers an exciting opportunity to play a key role in bringing our design concepts to life in the built environment.

Key Responsibilities:

1. Construction Oversight:Supervise and coordinate construction activities on-site, ensuring compliance with project plans, specifications, and safety standards. Monitor progress and quality of workmanship, addressing any issues or concerns as they arise.
2. Team Management:Manage and coordinate subcontractors, vendors, and on-site personnel to ensure efficient project execution. Provide leadership and guidance to the construction team, fostering a culture of safety and quality.
3. Schedule Management:Develop and maintain construction schedules, ensuring that project milestones are met in a timely manner. Identify and mitigate potential delays or obstacles to project progress.
4. Budget Control:Monitor project budgets and expenditures, identifying opportunities for cost savings and efficiencies. Ensure that all expenditures are in line with approved project budgets.
5. Documentation and Reporting:Maintain accurate and up-to-date records of all construction activities, including daily reports, progress photos, and change orders. Prepare regular progress reports for project stakeholders, highlighting key milestones and achievements.

Qualifications and Skills:

• Previous experience in construction management or site supervision.
• Strong knowledge of construction methods, materials, and safety regulations.
• Excellent organizational and time management skills.
• Effective communication and interpersonal abilities.
• Problem-solving mindset with the ability to make decisions under pressure.

If you believe that you fit the requirements of this opportunity and this opportunity will contribute to your career aspirations, apply now or reach out to Daniel Lim at [email protected]. You may also contact Daniel at +65 6632 6679.

Reg: R21100382

EA no: 20S0075

• Unparalleled Guest Experience and Impactful Position
• Luxury Exposure and Growth Prospects

About Our Client

A global leader in premium beverages, the company boasts an exceptional array of renowned brands like Johnnie Walker, Smirnoff, Baileys, Captain Morgan, Tanqueray, and Guinness. The organization's focus lies in uniting consumers and customers with its iconic offerings, crafting inventive moments that foster togetherness in celebrating life. Present in 180 countries with over 200 brands, it leverages a worldwide network of enterprising professionals whose diverse expertise, insights, and talents collectively shape its success.

Job Description

* Act as the main point of contact for all visitors, delivering a personalized and seamless journey from beginning to end.

* Design and execute tailored guest encounters, guaranteeing each experience is unforgettable and meets the highest criteria.

* Enhance and manage the operational effectiveness of the Private Client Suite.

* Uphold an unparalleled level of customer service, on par with the finest luxury brands globally.

* Supervise the visual presentation standards for our extensive range of Scotch whisky.

* Ensure the maintenance and preservation of the Private Suite's aesthetics and atmosphere.

* Develop and execute special events throughout the year, crafting distinctive moments for our customer base.

The Successful Applicant

* Background in customer service or hospitality positions, particularly in fields like upscale dining, aviation, and high-end hotels.

* Passionate about delivering top-tier customer service and upholding benchmarks of excellence.

* Capable of creating and adhering consistently to customer service guidelines and protocols.

* Excels in crafting and delivering remarkable, individualized guest experiences.

* Well-versed in wine and spirits knowledge (with a preference for WSET or CES certification) - or a strong willingness to acquire such knowledge.

* Resilient and open to new ideas, with a dedication to ongoing growth and improvement.

* Exceptional communication and interpersonal capabilities in English and Mandarin as you will be engaging and supporting the needs of multiple stakeholders and clients daily from China.

* Aptitude for planning and executing events, exhibiting meticulous attention to detail while handling multiple tasks concurrently.

* A profound sense of pride and responsibility in one's contributions, with a firm commitment to upholding our brand's legacy and standing.

What's on Offer

Within the realm of the luxury spirits portfolio, you'll engage with a curated collection of the globe's most exclusive and exceptional Scotch whiskies. Joining a team that spearheads innovation and translates challenges into opportunities within the industry, this role empowers you to hone expertise in customer service, operations management, event coordination, and global brand representation. Collaborating with a diverse and entrepreneurial worldwide network, you'll learn from professionals spanning various fields. This role also provides insight into evolving trends within the luxury market, offering the ability to shape the brand's response to digital shifts and evolving consumer preferences. If you hold a fervor for luxury, customer service, and crafting extraordinary moments, this position offers a platform for personal and professional advancement within a globally esteemed establishment.

Contact

Claris Lim (Lic No: R21100138/ EA no: 18C9065)

Quote job ref

JN-082023-6151613

Phone number

+65 6643 9732

Page Personnel Recruitment Pte. Ltd.| Registration No. 201736642C

• The incumbent will support his/ her Reporting Officer in the management of vendors to fulfil service contract obligations. She will also assist with all related planning, coordination, staffing and administration of daily operations.
• He/ She is accountable to the Institution Lead, Group Hospitality for proper contract management and operationalisation at the institutional level.
• He/ She will deputise the Reporting Officer and cover the duties in his/her absence.

Job description

• Ensure contract management and administration are fully compliant with contract terms and conditions, as well as NUHS Contract Management Policy and Audit Compliance
• Analyse all requirements and provisions in contracts, including terms and conditions to work with vendor on implementation and compliance
• Conduct workforce qualifications/ competency assessment before allowing deployed staff to work in certain critical areas in hospital
• Ensure all services rendered by the vendors meet the service standards set in the KPIs and users expectation
• Ensure vendor performance reports are validated using source data
• Conduct 20% sampling check on the accuracy of contract KPIs that are compiled manually at institutions monthly
• Ensure contract checklists are completed when verifying the contract and vendor performance monthly
• Escalate issues to Institution Lead, Group Hospitality Services if necessary
• Oversee daily operations, user department requests and troubleshoot issues with vendor (if any)
• Raise PRs/ POs for the procurement of institution specific purchases in accordance with NUHS Procurement Policy
• Ensure vendor is compliant with Workplace Safety regulations
• Ensure institution BCP is in place with drills being planned and validated annually
• Manage in-house inventory (e.g. linen) (if applicable)
• Ensure fixed assets are tracked and maintained according to maintenance plan (e.g. patient trolleys, wheelchairs, food trolleys)
• Ensure that contracts are executed accordingly, all KPIs are verified, with contract checklists completed and supporting documents appended, before submitting payment to Institution Lead for approval
• Work with Institution leads to claim LDs for non-performance
• Maintain good documentation (e.g. records of all contracts, records, reports, documentation, minutes of meetings with vendors)
• Assist Institution Lead to collate required expenses during the annual budgeting exercise
• Ensure budget is utilised according to planned activities
• Coordinate with Finance to ensure correct billing according to contractual obligations
• Lead or participate in assigned projects and tasks assigned by Institution Lead, Group Hospitality

Requirements

• Recognised Degree, preferably in contract management in Healthcare / Hotel Setting
• At least 3 years of related experience
• Good team player
• Strong interpersonal skills
• Good writing and communication skills
• Analytical, meticulous and high level of initiative

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

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

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

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

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

· Estimate food and beverage costs.

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

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

· To hit all financial targets

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

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

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

· Investigate and resolve complaints concerning food quality and service.

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

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

· Perform other duties as assigned by management.

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

· Strong communication, interpersonal, and management skills

· Passionate about providing excellent management and interpersonal skills

· Able to work independently and in a team

· Able to communicate in English and 1 other language

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

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

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

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

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

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

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

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA 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