Total 41 fb tourism hospitality job vacancies in F&B / Tourism / Hospitality category in sg ensign kallang place l8 left wing

F&B Executive

• Working hour: Mon to Fri (8am to 6pm)
• Working location: MBFC [Downtown / Raffles Place MRT]
• Salary range: $2,400 - $2,800

Experience and requirements:

• At least 1-2 years’ experience in Hospitality, F&B or Customer Experience discipline.
• Food Hygiene Certification preferred.

Duties and Responsibilities

• Provide a “best in class” service to all clients.
• Always maintain and inspect all conference rooms and pantries in good and clean condition.
• Ensure all amenities in the conference rooms are well stocked and organized at all times.
• Ensure equipment’s, amenities and conference room facilities with defects are raised as work orders to relevant departments.
• Escorts clients and visitors to the meeting rooms.
• Facilitate the ordering process and service for beverages required during meetings and corporate occasions.
• Ensure pantry is well stocked with consistently ensure provisions are refilled accordingly.
• Ensure conference room readiness, catering order preparations are in order, arrange beverage for functions and events as instructed.
• Washing up and clean pantries before closing procedures or whenever necessary
• Acknowledge all guests’ concerns, comments & complaints with discretion & the utmost urgency.
• Report to supervisor or manager for any user or client feedback
• Liaise with vendors to carry out equipment maintenance, catering orders and pantry orders.
• Promptly respond to telephone calls in a friendly & professional manner.
• Prepare stock inventory report and servicing report for management’s review.
• Complete all duties during the shift & ensure a concise hand over is conducted.

Workplace Etiquette:

• Championing flexible working and provide support to clients and guests on processes & tools - e.g. Meeting Rooms, Desks, onsite AV Equipment, pantries etc.
• Ensure the building and relevant equipment / technology is in perfect working order. Spatial awareness: support the Workspace Experience Lead with collecting and analyzing workspace data (subjective, objective and ethnographically) to improve the workspace experience for colleagues.

Key Performance Measures

• Compliance with service standards and delivery as detailed in the contract.
• Compliance with the Environmental, Health and Safety responsibilities.
• High Customer Satisfaction rating as measured in regular surveys.
• Adherence to and maintain food handling standards and food safety plan.
• Compliance with Best Practice documentation.

Interested personnel kindly contact WhatsApp: https://wa.me/6592994753 (Marcus)

Tan Meng Liang Reg No: R23115923

The Supreme HR Advisory Pte Ltd EA No: 14C7279

JOB SUMMARY

The Chef de Partie is responsible for supporting leadership to the culinary team, assisting directions in driving stellar business profitability and productivity, alongside leading the team by example in providing outstanding service, adhering to all established standards & procedures.

ACCOUNTABILITIES:

Responsibilities include creating and upholding a positive culture, assisting the culinary team in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Sous Chef’s absence to ensure that the culinary team has proper direction.

1. Ensure food preparation & plating meets the specifications of guests in a timely manner.

2. Adhering to cost control measures with accuracy in the measurements of kitchen ingredients and food portions.

3. Support & ensure the culinary team adheres to set standards, procedures, department rules and sanitation requirements, constantly improving upon for further effectiveness.

4. Assist maintenance with all kitchen tools & equipment, taking necessary corrective actions.

5. Assist with managing the kitchen inventory and ensuring supplies are fresh and of high quality.

6. Ensuring proper food temperatures when cooking and managing proper storage at all times.

7. Follow through all kitchen opening, closing and administrative duties as directed.

8. Supporting in purchases ranging from equipment to managing food stock ordering according to appropriate budget & par levels set and managed according to business needs.

9. Support with training & development planned, implemented & monitored for junior team members; induction and mentorship with continuing development opportunities.

10. Adhere to the implementation of action plans according to directions shared covering matters ranging from HR, cost control and guest feedback.

11. All workplace safety and food hygiene regulatory guidelines must be strictly adhered to by all team members, at all times.

12. To maintain flexibility to perform other duties and projects as required and deemed necessary to support the Hotel’s overall business objectives.

QUALIFICATIONS:

· A diploma holder preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required. Minimum 3 years of experience in European culinary and 2 years supervisory experience.

Hospitality Technology and Processes Executive

About us:

Heritage Collection is a homegrown boutique hotel management group which started in 2011. Living up to our namesake, we are dedicated to preserving Singapore’s rich history and culture by making our heritage districts relevant for future generations. For us, relevance is achieved by a pragmatic balance of heritage conservation and innovation.

About this role:

We are seeking a highly motivated Hospitality Technology and Processes Executive to join our team. You do not need to have a background in hospitality but you must at least be interested to learn about the industry. The ideal candidate is someone who is interested in innovation and using technology to help our hotel deliver exceptional guest experiences. If you are a forward-thinker, detail-oriented, and thrive in a fast-paced environment, we want to hear from you!

Your Key Responsibilities:

- Assess, optimize, and implement technology solutions to enhance the guest experience, streamline operations, and improve efficiency within the hospitality industry.

- Analyze existing processes and workflows and identify areas for improvement or automation.

- Collaborate with cross-functional teams to design, develop, and implement innovative solutions, including software and hardware, that support the company's objectives.

- Stay updated on industry trends, emerging technologies, and best practices to ensure the company remains competitive and at the forefront of hospitality technology.

- Train staff on new technology implementations and ensure smooth adoption across all levels of the organization.

- Manage relationships with technology vendors and service providers, negotiating contracts, and ensuring service level agreements are met.

- Lead and participate in the testing, validation, and quality assurance of technology solutions to guarantee they meet the company's standards.

- Maintain detailed records, reports, and documentation related to technology projects and processes.

- Monitor technology-related issues that arise and work with external vendors to achieve a rapid resolution to minimize disruptions.

- Provide regular updates and reports to senior management on the status of technology projects and processes.

Qualifications you need to possess:

- Bachelor's degree in Engineering, Information Technology, or a related field from a recognized university.

- Experience with or willingness to learn about hospitality technology, operations, and processes is an added bonus.

- Ability to learn our hotel’s Property Management Systems (PMS) and other industry- specific software.

- Excellent project management skills with the ability to lead and execute projects.

- Exceptional analytical and problem-solving abilities.

- Ability to present ideas in a systematic and logical manner.

- Ability to work in a fast-paced, team-oriented environment.

Beyond your qualifications, we are looking for:

- Someone with high levels of motivation with even higher levels of integrity.

- Someone who is hungry to learn and humble enough to accept feedback.

- Someone who is resilient when faced with setbacks and challengers.

- Someone who is not looking for work-life balance but work-life integration because you are doing something you are passionate about.

- Someone who believes that their past journey through life and school can be made relevant with a role in our company.

- Someone who embraces change because our company believes that “change is the only constant” in the pursuit of excellence and innovation.

Only shortlisted candidates will be contacted.

Join our dynamic culinary team at DHM, where we pride ourselves on delivering an exquisite dining experience. We are currently seeking a talented and passionate Junior/Sous Chef to elevate our kitchen operations, specializing in French cuisine.

**Key Responsibilities:**

- **Culinary Expertise:** Specialize in French/Mediterranean (preferred) and Western cuisines with a minimum of 3 years of experience in modern and creative culinary styles.

- **Culinary Passion:** Demonstrate a deep understanding of French food history, tradition, and culture.

- **Leadership:** Exhibit excellent leadership skills, leading by example, and taking ownership of the restaurant in the absence of the Head Chef.

- **High Volume Management:** Command and lead a high-volume kitchen while ensuring food safety qualifications are met.

- **Creative Flair:** Showcase personal flair and experimentation to alter familiar dishes and create innovative combinations.

- **Team Collaboration:** Work closely with the Head Chef and kitchen personnel to manage daily kitchen operations and outside catering.

- **Mise en Place Preparation:** Prepare and delegate mise en place as instructed, ensuring all ingredients are ready before cooking.

- **Staff Supervision:** Oversee junior kitchen staff, ensuring they have comprehensive knowledge of the menu and ingredients, especially allergens.

- **Stock Management:** Maintain proper stock levels for smooth daily operations, adhering to food handling and storage standards.

- **Quality Control:** Ensure consistency in food quality and presentation, following company recipes and portion controls.

- **Hygiene Standards:** for oneself and other colleagues, Uphold hygiene, food safety, and personal grooming standards, promoting a safe working environment.

**Requirements:**

- A commitment to maximizing profitability for the outlet.
- Curiosity and eagerness to learn new culinary trends, providing feedback for innovation.
- Ability to thrive under challenges and dedication to serving high-quality food.
- Initiative, self-starter mentality, and strong teamwork skills.
- Assist in monthly inventory management for the kitchen and outside catering.
- Monitor portion sizes and waste control to maintain profit margins.
- Perform additional duties as assigned by management, Head Chef or the Executive Chef.

Please send your resume to [email protected]

Join our dynamic culinary team at DHM, where we pride ourselves on delivering an exquisite dining experience. We are currently seeking a talented and passionate Junior/Sous Chef to elevate our kitchen operations, specializing in French cuisine.

**Key Responsibilities inculde, but are not limited to:**

- **Culinary Expertise:** Specialize in French (preferred), Mediterranean and Western cuisines with a minimum of 3 years of experience in modern and creative culinary styles.

- **Culinary Passion:** Demonstrate a deep understanding of French food history, tradition, and culture.

- **Leadership:** Exhibit excellent leadership skills, leading by example, and taking ownership of the restaurant in the absence of the Head Chef.

- **High Volume Management:** Command and lead a high-volume kitchen while ensuring food safety qualifications are met.

- **Creative Flair:** Showcase personal flair and experimentation to alter familiar dishes and create innovative combinations.

- **Team Collaboration:** Work closely with the Head Chef and kitchen personnel to manage daily kitchen operations and outside catering.

- **Mise en Place Preparation:** Prepare and delegate mise en place as instructed, ensuring all ingredients are ready before cooking.

- **Staff Supervision:** Oversee junior kitchen staff, ensuring they have comprehensive knowledge of the menu and ingredients, especially allergens.

- **Stock Management:** Maintain proper stock levels for smooth daily operations, adhering to food handling and storage standards.

- **Quality Control:** Ensure consistency in food quality and presentation, following company recipes and portion controls.

- **Hygiene Standards:** for oneself and other colleagues, Uphold hygiene, food safety, and personal grooming standards, promoting a safe working environment.

-**Create your own kitchen SOP and Risk management plan.

**Requirements:**

- A commitment to maximizing profitability for the outlet.
- Curiosity and eagerness to learn new culinary trends, providing feedback for innovation.
- Ability to thrive under challenges and dedication to serving high-quality food.
- Initiative, self-starter mentality, and strong teamwork skills.
- Assist in monthly inventory management for the kitchen and outside catering.
- Monitor portion sizes and waste control to maintain profit margins.
- Perform additional duties as assigned by management, Head Chef or the Executive Chef.

Please send your resume to [email protected]

Join our vibrant team at DHM, where we prioritize exceptional service and culinary excellence. We are seeking an enthusiastic and dedicated Assistant Manager to support our restaurant operations and contribute to our continued success.

**Key Responsibilities include, but are not limited to:**

1. **Operational Support:** Assist the Restaurant Manager in working towards the restaurant's operating budget to ensure profitability.

2. **Daily Coordination:** Oversee daily front-of-house operations, including briefings and managing kitchen staff.

3. **Customer Relations:** Respond efficiently and accurately to customer complaints, keeping the Restaurant Manager informed of any issues.

4. **Quality Control:** Maintain consistency in product quality and presentation as established by the Head Chef, Restaurant Manager, and management.

5. **Staff Training:** Train and supervise service staff, leading and motivating the team to achieve sales targets through upselling food and beverage items while ensuring customer satisfaction.

6. **Promotional Briefings:** Regularly update service staff on promotions and ensure marketing materials are displayed on time, while being accountable for the restaurant's profit and loss.

7. **Strategic Planning:** Assist the Restaurant Manager in developing strategies to ensure the business plan is successfully delivered.

8. **Cash Handling Compliance:** Ensure that cash handlers adhere to established cash handling and banking procedures.

9. **Labour Productivity:** Optimize labour productivity by translating forecast sales and transaction counts into effective scheduling while leading staff in opening and closing procedures.

10. **Inventory Management:** Manage monthly front-of-house inventory, including weekly ordering and receiving, ensuring monitoring forms are filled out daily.

11. **Hygiene and Safety Compliance:** Uphold hygiene standards, personal grooming, food safety, cleanliness, and presentation, while adhering to the Risk Management Plan (workplace safety) and Food Safety Management System (FSMS).

12. **Menu Knowledge:** Maintain a strong understanding of the restaurant's menu and recipes, delivering on the company brand promise and providing exceptional customer service.

13. **Market Awareness:** Stay informed about competitor activities and report findings to the Restaurant Manager.

14. **Additional Duties:** Perform any other ad-hoc duties as assigned that contribute to the restaurant's profitability.

**Requirements:**

- Meticulous with a keen attention to detail and creativity.
- Minimum of 2 years of experience in the food industry is required.
- Ability to thrive in a fast-paced environment.
- Positive attitude and strong communication skills.
- Solutions-oriented, results-driven, and a problem-solver.

**How to Apply:**
If you are excited about this opportunity and meet the requirements, please send your resume to: Dorothy.[email protected].

*Responsibilities include, but are not limited to:

*Working closely with the Executive Chef/Chef De Cuisine and assigned personnel, including supporting the Sous and Junior Sous Chef while managing daily kitchen operations and outside catering events.

*Preparating and delegating mise en place as instructed , both verbally and in writing, by superior .

*Ensuring consistency in work performance by overseeing junior kitchen staff members including demi chefs, cook and trainees, while facilitating their understanding of the full rnage of menus and recipes.

*Maintaining proper stock levels to ensure smooth daily restaurant operations

*Ensuring the proper handling and storage of all food items (First-in-First-out) in accordance with company and Head chef standards.

*Consistently ensuring quality control and food presentation according to standard company recipes (for both restaurant and outside catering), while strictly adhering to portion control practices as established by the head chef.

*Inspecting the quality of food upon receipt and signing off delivery order in accordance with company policy, ensuring tht all staff members to use probe thermometer for checking of food temperature during receiving and properly fill out the FSMS monitoring form.

*Assisting the Head chef by providing updates and overseeing stock items that are fast moving and as well as those that are not.

*Ensuring high standards of hygiene and personal grooming, while promoting a safe working environment for oneself and colleagues, and adhering to Risk Management and safety practices.

*Demonstrating a passion for challenges and commitment to serving food of the highest quality.

*Assisting in monthly inventory for the entire kitchen..

*Monitoring portion and waste control to maintain profit margins.

*Perform any other duties as assigned by the management/CDC/Restaurant Manager

Requirements:

· Have good initiative, a self-starter and a team player.

· Positive attitude and good communication skills

· Solutions-oriented, results driven and problem-solver

Please send resume to: [email protected] (only shortlisted candidates will be notified or contact 97333729)

Cenzo is one of four exciting restaurants under CA Concepts: Cenzo, Kulto, Chicco, and Barrio by Kulto! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Produce all items relating to the menu to the Executive Chef's standards.
• Maintain a high standard of hygiene and health and safety.
• Ensure all equipment failure and hazards are reported to the Executive Chef or another senior member of staff.
• Ensure a strict control on food waste and reporting any waste in the correct procedure.
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date.
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.
• Maintain a close professional working relationship with other members of staff at all times.
• Produce recipes and costing in conjunction with the Executive Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met.
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.
• Perform miscellaneous job-related duties as assigned.

Job Requirement

• Ability to communicate in English
• Able to work in a team environment
• Highly Responsible and reliable
• Able to work well under pressure in a fast-paced environment

Cenzo is one of many exciting restaurants under CA Concepts: Cenzo, Kulto, Chicco, and Barrio by Kulto! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Overseeing of the service of the Restaurant.
• Responsible for the smooth running (opening shift & closing shift) of the restaurant.
• Handle guest complaints and feedback to ensure guests satisfaction and continuous improvement in Food Products and services.
• Provide coaching and feedback to staffs.
• Monitor and maintain the operating systems of the outlet.
• Ensure food quality and hygiene standard is maintained.
• Greet and coordinate the seating of guests, and assign guests to tables suitable to the size of each group.
• Recognise the regular guests and highlight to the Chef about the particular guest’s preferences.
• Ensure guests’ requests are not delayed.
• Record and report all food-related complaints to the Chef immediately.
• Ensure team briefings are carried out before each service period.
• Monitor and maintain the operating systems of the outlet.
• Ensure that no standing bills stays on the system, and account for all voided.
• Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Handle emergency and difficult situations.
• Adjust any modifications to checks or bills.
• Ensure that all staff in their sections are able to describe the dishes for the evening and any extra dishes (specials) properly and are well groomed, properly attired and efficient.
• Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Participate in monthly physical stock take of the Restaurant, including but not limited to glassware, plate and crockery.
• Develop and implement service-related training programs.
• Perform miscellaneous job-related duties as assigned.

Job Duties

• Ability to communicate in English
• Able to work in a team environment
• Highly Responsible and reliable
• Able to work well under pressure in a fast-paced environment

Benefit:

• 5 day work week

Cenzo is one of many exciting restaurants under CA Concepts: Cenzo, Kulto, Chicco, and Barrio by Kulto. Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Take and schedule reservations.
• Greet and coordinate the seating of guests.
• Recognise the regular guests and highlight to the Restaurant Manager about the particular guest’s preferences.
• Ensure guests’ requests are not delayed during the operations of in the Restaurant.
• Record and report all guests’ complaints to the Restaurant Manger immediately.
• Ensure team briefings are carried out before each service period.
• Ensure that no standing bills stays on the system, and account for all voided.
• Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Ensure that the Waiters and Waitresses in their sections are able to describe the dishes for the evening and any extra dishes (specials) properly and are well groomed, properly attired and efficient.
• Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Participate in monthly physical stock take of the Restaurant, including but not limited to glassware, plate and crockery.
• Assisting the Restaurant Manager in Implementing and developing of training programs.
• Perform miscellaneous job-related duties as assigned.

Job Requirement

• Ability to communicate in English
• Able to work in a team environment
• Highly responsible and reliable
• Able to work well under pressure in a fast-paced environment

Benefit:

• 5 day work week

Cenzo is one of many exciting restaurants under CA Concepts: Cenzo, Kulto, Chicco, and Barrio by Kulto! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Work closely with the Executive Chef and Sous Chef
• Direct and coordinate all food preparations and functions carried out in the local kitchen section
• In charge of the day-to-day kitchen operations of local kitchen section
• Produce all items relating to the menu according to the establishment’s standards to satisfy customers’ expectations
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
• Maintain a high standard of hygiene, and health and safety
• Ensure all portion controls are strictly adhered to
• Participate in the monthly stock-takes of the Restaurant
• Able to multi-task and take on additional duties as they arise

Job Requirement

• Possess good hygiene and personal grooming standards
• Able to work in a fast-paced environment
• Able to work split shifts

The Head Chef will be responsible for leading the kitchen team/outside catering and ensuring the highest standards of food quality and safety. Responsibilities include, but are not limited to:

- **Culinary Expertise:** Specialization in French (preferred), Mediterranean, or Western cuisines, with a minimum of 3 years of experience in modern and creative culinary styles.

- **Culinary Knowledge:** A deep passion for, and understanding of, French food history, tradition, and culture (preferred).

- **Leadership:** Excellent leadership skills with the ability to lead by example and take complete ownership of the restaurant in the absence of the restaurant manager.

- **Kitchen Management:** Ability to command and lead a high-volume kitchen while maintaining food safety and responsible for risk management SOP .

- **Creativity:** Personal flair for experimentation to modify familiar dishes and create innovative combinations.

- **Operational Oversight:** Collaborate closely with management to run daily kitchen operations, including outside catering.

- **Mise en Place Preparation:** Efficiently prepare, coach and delegate mise en place as instructed by management, ensuring all ingredients are prepped and ready before cooking.

- **Consistency and Training:** Ensure consistency in work performance by overseeing all kitchen staff members, ensuring they have full knowledge of the menu and ingredients, especially regarding allergens.

- **Inventory Management:** Maintain/coach proper stock levels to ensure smooth daily restaurant operations.

- **Food Safety Compliance:** Ensure proper handling and storage of all food items following First-in-First-out principles in accordance with company standards and Singapore Food Agency sanitation regulations.

- **Quality Control:** Consistently monitor food quality and presentation, adhering to standard recipes and portion control practices.

- **Staff Briefing:** Brief staff on inspecting food quality upon receipt and signing off on delivery orders according to company policy, including temperature checks during receiving.

- **Hygiene and Safety:** Uphold good hygiene, food safety, and personal grooming standards, promoting safety for oneself and colleagues, and applying risk management practices at all times.

**Requirements:**

- **Profitability Focus:** Maximize profitability for the outlet through effective kitchen management.

- **Trend Awareness:** Display curiosity and a willingness to learn about new culinary trends, providing feedback to drive innovation and enhance profitability for both the company and personal career growth.

- **Challenge Acceptance:** Enjoy challenges and remain committed to serving food of the highest quality.

- **Initiative and Teamwork:** Exhibit good initiative, be a self-starter, and function effectively as a team player.

- **Inventory Assistance:** Assist in conducting monthly inventory for the kitchen and outside catering.

- **Waste Control:** Monitor portion sizes and waste control to maintain profit margins.

- **Additional Duties:** Perform any other duties as assigned by management (CEO/Directors), the Executive Chef, or the Restaurant Manager.

As a Sous Chef specializing in Indian cuisine, you will play a crucial role in our kitchen's day-to-day operations. You will work closely with the Head Chef to ensure the consistency and excellence of our menu offerings. The ideal candidate is not only a skilled and creative chef but also possesses strong leadership qualities to manage and inspire the kitchen staff.

Key Responsibilities:

Menu Development:

Collaborate with the Head Chef to create and refine the restaurant's Indian menu.

Introduce innovative and authentic dishes while maintaining a balance between tradition and modern culinary trends.

Kitchen Management:

Oversee daily kitchen activities to ensure a smooth and efficient workflow.

Monitor food quality, presentation, and adherence to recipes and standards.

Staff Supervision:

Provide leadership and guidance to kitchen staff, fostering a positive and collaborative work environment.

Conduct training sessions to enhance the team's skills in Indian cooking techniques and flavors.

Quality Control:

Maintain high standards of food quality, taste, and presentation.

Conduct regular tastings and inspections to ensure consistency.

Inventory Management:

Manage inventory levels of ingredients, spices, and other kitchen supplies.

Collaborate with the procurement team to ensure timely and cost-effective sourcing.

Hygiene and Safety:

Enforce strict adherence to hygiene and safety standards.

Conduct regular kitchen inspections to identify and address potential hazards.

Collaboration:

Coordinate with other departments, including front-of-house staff, to ensure seamless communication and customer satisfaction.

Collaborate with the management team on special events, promotions, and catering opportunities.

Qualifications:

Proven experience as a Sous Chef or Senior Chef de Partie in an Indian restaurant.

In-depth knowledge of Indian culinary techniques, spices, and regional variations.

Strong leadership and communication skills.

Creativity and ability to contribute to menu development.

Excellent time management and organizational abilities.

Knowledge of hygiene and safety regulations.

Job Description: Restaurant Manager

Position Overview:As a Restaurant Manager, you will be responsible for overseeing the daily operations of our restaurant. Your primary goal will be to ensure excellent customer service, manage staff, maintain quality standards, and drive profitability. You will work closely with the management team to uphold the restaurant's reputation and achieve its business objectives.

Key Responsibilities:

1. Staff Management:Recruit, train, and supervise restaurant staff, including servers.
   Schedule shifts and assign duties to ensure optimal staffing levels and smooth operations.
   Provide ongoing coaching and performance feedback to employees, fostering a positive work environment.
   
2. Customer Service:Ensure that guests receive exceptional service by maintaining high standards of hospitality and addressing any issues or complaints promptly.
   Monitor customer satisfaction levels and implement strategies to enhance the dining experience.
   
3. Operations Management:Oversee day-to-day activities, including food preparation, inventory management, and cleanliness.
   Maintain compliance with health and safety regulations, food quality standards, and sanitation procedures.
   Manage restaurant finances, including budgeting, cost control, and revenue optimization.
   
4. Quality Control:Uphold quality standards for food, beverages, and service, ensuring consistency and customer satisfaction.
   Conduct regular inspections to assess cleanliness, organization, and adherence to operational procedures.
   
5. Marketing and Promotion:Collaborate with the marketing team to develop and implement promotional strategies to attract customers and drive sales.
   Monitor market trends and competitor activities to identify opportunities for growth and differentiation.
   
6. Administrative Tasks:Maintain accurate records of inventory, sales, and expenses.
   Prepare reports for management, summarizing key performance metrics and areas for improvement.
   

Qualifications:

• Proven experience as a Restaurant Manager or similar role in the hospitality industry.
• Strong leadership and interpersonal skills, with the ability to motivate and inspire a diverse team.
• Excellent communication skills, both verbal and written.
• Solid understanding of restaurant operations, including food and beverage management, staffing, and customer service.
• Proficiency in basic accounting principles and restaurant management software.
• Flexibility to work evenings, weekends, and holidays as required

We are currently looking for a talent to perform private dinning service for high net-worth guests. At the same time able to provide concierge services for the clubhouse.

Responsibilties

1. To provide private dinning and conceirge service for private members and VIP guests

2. Work with a range of private chefs depending on the type of cuisine for bigger group private event

3. Ability to provide private dinning services for small group of guests

4. To provide conceirge service for guests at clubhouse.

Requirements:

1. Had proven work or internship experiece in restaurants

3. Bilingual in both English and Chinese

4. Able to work fleixble hours especially afternoon to evening shift.

Location: Town

Industry: Hospitality (Service Apartment complex with 70 units in Singapore.)

Key Responsibilities:

• Manage full sets of accounts, including AR, AP, GL, and fixed assets
• Prepare and analyze monthly financial statements and management reports
• Oversee monthly, quarterly, and annual financial closings
• Develop and maintain budgets and forecasts
• Ensure compliance with regulatory requirements, including GST and corporate tax filings
• Liaise with external auditors and tax agents
• Implement and maintain internal controls and accounting procedures
• Provide financial insights to support business decisions
• Manage cash flow and banking relationships
• Supervise and mentor junior accounting staff

Qualifications:

• Bachelor's degree in Accounting or Finance
• Minimum 5 years of accounting experience, preferably in the hospitality industry
• Strong knowledge of Singapore accounting standards and tax regulations
• Proficiency in accounting software and Microsoft Excel
• Excellent analytical and problem-solving skills
• Strong communication and interpersonal abilities
• Ability to work independently and in a team environment

What We Offer:

• Competitive salary and benefits package
• Opportunities for professional growth and development
• Dynamic work environment in a growing hospitality business
• Work-life balance with flexible arrangements

If you're ready to take your accounting career to the next level in an exciting hospitality setting, we want to hear from you! Apply now and join our team in shaping the financial future of our service apartment business.

How to Apply:
Email your resume to Tiffany Ong Meng Yen at [email protected]

Contact Information:
People Profilers Pte Ltd
20 Cecil Street, #08-09, PLUS Building, Singapore 049705
Tel: 6950 9722

EA License Number: 02C4944
Registration Number: R1111371

Join us and make a significant impact in the hospitality operations of a leading property developer!

Location: Town

Industry: Property Developer (Local Listed)

Are you passionate about hospitality operations and looking to make a significant impact in a dynamic environment?

Join our client, a reputable local listed property developer, as a Senior Account/Assistant Manager in Hospitality Operations. This is an individual contributor role where you will play a vital part in enhancing our hospitality services.

Key Responsibilities:

• Oversee day-to-day hospitality operations to ensure exceptional service delivery.
• Manage and maintain relationships with clients, ensuring their needs are met and expectations exceeded.
• Conduct regular audits and inspections to ensure compliance with company standards and policies.
• Develop and implement strategies to improve operational efficiency and guest satisfaction.
• Coordinate with various departments to ensure seamless operations and resolve any issues promptly.
• Prepare and manage budgets, financial reports, and forecasts to support business objectives.
• Monitor and analyze operational performance metrics, making data-driven decisions to enhance service quality.
• Provide training and support to staff to ensure high standards of service and operational excellence.

Requirements:

• Bachelors degree in Hospitality Management, Business Administration, or a related field.
• 5+ years of experience in hospitality operations, preferably in a managerial role.
• Strong understanding of hospitality industry standards and best practices.
• Excellent communication, interpersonal, and customer service skills.
• Ability to work independently and manage multiple tasks effectively.
• Proficiency in MS Office and hospitality management software.
• Strong problem-solving skills and attention to detail.

Why Join Us?

• Be part of a leading property developer with a strong market presence.
• Work in a collaborative and supportive environment.
• Opportunity to influence operational strategies and contribute to the company's success.
• Competitive salary and benefits package.

How to Apply:
Email your resume to Tiffany Ong Meng Yen at [email protected]

Contact Information:
People Profilers Pte Ltd
20 Cecil Street, #08-09, PLUS Building, Singapore 049705
Tel: 6950 9722

EA License Number: 02C4944
Registration Number: R1111371

Join us and make a significant impact in the hospitality operations of a leading property developer!

*Responsibilities include, but are not limited to:

*Working closely with the Executive Chef/Chef De Cuisine and his assigned personnel: supporting Sous/Junior Sous Chef; running the entire daily kitchen operations and also for outside catering events.

*Preparation/delegating of mise en place as written/verbally instructed by superior .

*Ensuring consistency in work performance; overseeing junior kitchen staff members: demi chef/cook/ trainees; learn and study the full knowledge of the menus and their recipes.

*Maintain proper stock for smooth running of daily restaurant operations

*Ensuring proper handling and storage of all food items (First-in-First-out) in accordance with the company /Head chef's standards.

*Always ensure quality control and food presentation as per standard company recipes (restaurant/outside catering) , ensuring all portion controls are strictly adhered to following the head chef's practices.

*Inspect quality of food upon receipt and sign off delivery order in accordance with company policy (all staff members to use probe thermometer for checking of food temperature during receiving and to duly filled up FSMS monitoring form)

*Assisting Head chef/keep him updated; to oversee for stock items that are fast moving and for those that are not moving

*To ensure good hygiene and personal grooming standards, ensure working with safety for yourself and all fellow colleagues and adhere to Risk Management/safety practices.

*Enjoys being challenged, committed to serving food of the highest quality.

*To assist in monthly inventory for the entire kitchen..

*Monitoring portion and waste control to maintain profit margins.

*Perform any other duties as assigned by the management/CDC/Restaurant Manager

Requirements:

· Have good initiative, a self-starter and a team player.

· Positive attitude and good communication skills

· Solutions-oriented, results driven and problem-solver

Please send resume to: [email protected] (only shortlisted candidates will be notified or contact 97333729)

Duties and Responsibilities

- Work together with the owner and restaurant managers in the planning, directing, and coordinating of restaurant operations
- Ensure that the operational Food and Beverage team can deliver the highest quality product and the highest financial return
- Develop, implement and evaluate systems of control, developing and updating standards
- Responsible for enforcing the agreed restaurant standards for each restaurant by conducting and managing monthly audits
- oversee the planning and execution of special events to ensure success
- Ensure relevant information is passed on to the Restaurant Managers and Assistant Managers
- assist in the planning and implementation of new ideas and menu specifications
- plays an active role in marketing the restaurant brands and devising promotional programs
- Interact with customers and ensure that their needs are met in a timely and satisfactory manner
- responsible for marketing and promoting the restaurants to maximize sales and participates in developing and implementing food promotions and new menus

People Management and Administration
- work with the human resources department to train, develop, hire, retain and fire employees
- develop and monitor staff in obtaining the highest standards of service and customer care and will take responsibility for the training, development, and monitoring of the performance of all staff
- ensure all administration procedures are accurately completed

Finance, Budget, and Procurement
- responsible for developing budgets, sales targets, control costs, and for purchasing stock
- Work closely with the Restaurant Managers to ensure correct stock levels are available at all times
- Work, and develop relationships, with external suppliers to ensure the very best reputation within the industry
- review products delivery to ensure set agreements are met and take up any shortcomings with suppliers
- manage and monitor expenditure and budget setting each year
- provide analysis on stock and sales, highlighting and acting on any anomalies
- create and operate within efficient labor budgets, tracking labor spending and providing input regarding capital projects and initiatives
- responsibility for managing and meeting all committed budgets
- Oversee the inventory and keeping financial records of purchases and sales

Food Hygiene, safety, and Sanitation
- ensure strict compliance with all relevant Hygiene and Safety legislation and requirements
- ensure and maintain staff awareness on health and safety, fire and hygiene regulations

Requirement
- College degree in food and beverage, hotel or restaurant management is preferred

- Minimum of 6-8 years of work experience in restaurant operations with hands-on experience in managing 3-5 restaurant brands

Attributes:

- Highly customer-service oriented

- A food enthusiast and up to date with the latest trends in food nutrition

- willing to work long and perhaps erratic hours, which may include nights, weekends, and holidays

- Presentable and confident

Knowledge and Skills:

- Health and safety standards and procedures

- Quality control

- Customer care

- Licensing laws

- Guest Relations

- Financial management

- Financial reporting and stock and inventory control

- Menu development

- Sales and marketing

- Recruitment and selection

- Business planning and strategy

Outbound Operations (Tourism Industry)

Working Place: People's Park Complex, Singapore 059108

Working Days: 5 days per week

Salary: $2300 - $3000

Job Description

• Manage regular travel company daily operations
• Arrange tour transportation, accommodation
• Handle travel operations including reservations of tours & hotels, air ticketing, travel coordination and customer support
• Responsible for handling in bound calls in a professional and efficient manner
• Interacts with local travel agents and oversea travel agents.
• Follows company procedures, guidelines and standards in building productivity, accuracy of work and punctual attendance.
• Communicate with staff for special needs for scheduled activities
• Provide general secretarial support in overall office operations, assignments, and projects
• Post information, file documents and maintain paper and computer records management/file systems
• Compile information and prepare correspondence, reports, packets, labels, envelopes, forms, and other materials
• Coordinate reservations, contracts, and record keeping for tours and facility reservations
• Provide service to customers by answering questions, providing information, making referrals, and assuring appropriate follow-through and/or resolution
• Ensure booking are processed / deadline by local arrangement are met and issuing of vouchers
• Ensure travel documents are processed accurately

Requirements

• Minimum GCE O' Level & above or preferably Diploma in Tourism from a recognized Polytechnic
• Experience in the Travel Industry is an added advantage
• Preferably minimally 1 year of working experience in Outbound Operations
• Computer literate with knowledge of Microsoft Word, Excel, Galileo/Airline systems are preferable

Chew Xing Shan Reg No: R22107044

The Supreme HR Advisory Pte Ltd EA No: 14C7279

WhatsApp: +65 83592812 [Shannon]

Job Description:

Primarily responsible for assisting in the planning, execution, and ensuring efficiency management of the Corporate Loyalty Programme and B2B CRM System.

Corporate Loyalty Programme:

• Support participating properties in executing marketing initiatives and promotional campaigns aimed at increasing bookings and driving revenue growth.
• Collaborate with participating properties to identify and leverage opportunities to boost room night production through targeted campaigns and strategic booking promotions. To identify opportunities for driving membership growth, enhancing client engagement, and improve overall production.
• Manage email marketing campaigns, implementing metrics to track effectiveness, and make data-driven enhancements to improve KPIs.
• Oversee the processing of new membership applications, ensuring accurate entry, and synchronization of membership numbers in the PMS system.
• Handle members' requests, feedback, and complaints, particularly regarding points discrepancies and missing bookings.
• Maintain and regularly update the membership database and profiles.
• Process and crediting of points into member's account due to missing bookings that were not tagged to member during reservation.
• Process members' rewards redemptions, including the purchase and distribution of vouchers, and maintain accurate records for invoicing and audits.
• Track inventory movement of rewards, submit monthly inventory reports to Finance, and assist with quarterly stock takes.
• Source and negotiate with third-party vendors for reward items, expanding the redemption program's offerings.
• Plan and organize member workshops and events in collaboration with suitable vendors and hotels.
• Ensure accurate tabulation and month-end reporting of points, submitting data to Finance for charge-back to participating properties.
• Generate and update monthly performance reports for the program, as well as other ad-hoc reports required by management.
• Develop content for the monthly newsletter and collaborate with the marketing communications team to produce e-blasts, keeping members informed about promotions and events.
• Plan and execute regular promotions, such as festive rewards redemptions and special hotel stay offers.
• Work with vendors to develop engaging online quizzes and other activities to enhance member engagement.
• Maintain the program's website, ensuring the member portal is up-to-date with the latest news, promotions, and relevant content.

B2B CRM:

• Serve as the primary custodian of the B2B CRM system, database, and its users.
• Ensure the integrity and accuracy of the CRM database.
• Assist in the maintenance and administration of the CRM system.
• Perform regular audits on data entry and activity reporting to ensure data integrity and quality.
• Ensure all SOPs are up-to-date and effectively communicated to users.
• Coordinate the CRM setup and integration process for new properties to ensure seamless operations.
• Ensure smooth onboarding process for new users and properties.
• Executive CRM strategies aimed at increasing loyalty and retention of our B2B contacts.
• Assist in analyzing B2B customer preferences and journeys to implement more effective engagement strategies with the clients to improve overall production.
• Assist in coordinating the annual Customer Engagement Survey, leveraging insights to improve client satisfaction and engagement.

Job Requirements:

• Diploma or bachelor’s degree in marketing, Business Administration, Hospitality Management, or a related field.
• Minimum 2 years of relevant experience in a loyalty program role or marketing role, preferably within the hospitality industry.
• Self-motivated, creative, result oriented, strong organizational skills and attention to detail.
• Excellent communication and interpersonal skills.
• Proficiency in Microsoft Office Suite
• Familiarity with Opera PMS systems (advantageous)
• Ability to work independently and as part of a team.

Cenzo is one of many exciting restaurants under CA Concepts: Cenzo, Kulto, Chicco, and Barrio by Kulto! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Work closely with the Executive Chef and Sous Chef
• Direct and coordinate all food preparations and functions carried out in the local kitchen section
• In charge of the day-to-day kitchen operations of local kitchen section
• Produce all items relating to the menu according to the establishment’s standards to satisfy customers’ expectations
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
• Maintain a high standard of hygiene, and health and safety
• Ensure all portion controls are strictly adhered to
• Participate in the monthly stock-takes of the Restaurant
• Able to multi-task and take on additional duties as they arise

Job Requirement

• Possess good hygiene and personal grooming standards
• Able to work in a fast-paced environment
• Able to work split shifts

Cenzo is one of four exciting restaurants under CA Concepts: Cenzo, Kulto, Kilo Kitchen, and Barrio by Kulto! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together!

Job Description

• Produce all items relating to the menu to the Executive Chef's standards.
• Maintain a high standard of hygiene and health and safety.
• Ensure all equipment failure and hazards are reported to the Executive Chef or another senior member of staff.
• Ensure a strict control on food waste and reporting any waste in the correct procedure.
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date.
• Ensure all portion controls are strictly adhered to.
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.
• Maintain a close professional working relationship with other members of staff at all times.
• Produce recipes and costing in conjunction with the Executive Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met.
• Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.
• Perform miscellaneous job-related duties as assigned.

Job Requirement

• Ability to communicate in English
• Able to work in a team environment
• Highly Responsible and reliable
• Able to work well under pressure in a fast-paced environment

We are recruiting a senior leadership for a regional hospitality group. As a CEO, you will be instrumental in driving the growth of this hospitality group and lead the organization in its strategic direction, overseeing all aspects of the company's operations, with a primary focus on driving profitability and performance across their hotels located throughout the Asia Pacific region.

You will be mainly responsible for:

Strategic Initiatives: You will be developing and executing the strategic plan and identify new market opportunities and expansion strategies to drive growth and maximize revenue potential.

Operational Performance and Excellence: You will oversee the day-to-day operations of all hotels within the company's portfolio, ensuring consistent delivery of high-quality services and experiences. This will include implementing standardized operating procedures and best practices to optimize efficiency and productivity across all hotels.

Financial Performance: You will be developing and managing the company's annual budget, ensuring alignment with strategic objectives and financial targets. This will include implementing cost-control measures and revenue optimization strategies to improve profitability and drive financial performance. You will have monitor key performance indicators and financial metrics to track the company's performance and identify areas for improvement. You will be highly involved in develop comprehensive financial plans and budgets for each hotel within the company's portfolio, taking into account revenue projections, operating expenses, capital investments, and other financial considerations. This will include overseeing the financial analysis and forecasting to identify trends, opportunities, and risks that may impact the company's financial performance. You will implement robust financial controls and monitoring systems to ensure adherence to budgetary guidelines and maximize profitability. You will utilize financial data and analytics to drive strategic decision-making and resource allocation across all aspects of the business.

Efficiency and Profitability: You will identify opportunities to streamline operations, optimize resources, and reduce costs without compromising service quality or guest satisfaction. This will include implementing standardized processes and procedures to enhance operational efficiency and productivity across all hotels, leveraging technology and automation where applicable. As a hands-on leader, you will negotiate favourable vendor contracts and procurement agreements to achieve cost savings and improve profit margins. You will monitor key performance indicators (KPIs) related to revenue generation, expense management, and profitability, implementing corrective actions as needed to achieve financial targets.

Team Management & Development: You will provide strong leadership and guidance to the executive team and hotel managers, fostering a collaborative and high-performance culture. You will promote diversity, equity, and inclusion initiatives to create a positive and inclusive work environment.

Brand Management and Marketing: You will oversee brand positioning and marketing strategies to enhance brand awareness and drive customer acquisition. You will be developing partnerships and collaborations to expand the company's reach and attract new customer segments as well as maintaining brand.

Stakeholder Relations: You will build and maintain strong relationships with stakeholders, including investors, board members, hotel owners, and industry partners. You will be a key representative for the company at industry events, conferences, and forums to enhance visibility and network with key influencers.

Strategic Expansion Management: You will be leading and overseeing all aspects of the acquisition process from due diligence to post-acquisition integration. This will include developing comprehensive business plans and financial models to evaluate the feasibility and profitability of new hotel projects, conducting market research, competitive analysis, and risk assessments. You will collaborate with internal teams and external stakeholders, including hotel owners, investors, developers, and legal advisors, to negotiate and finalize acquisition agreements and contracts. You will develop and execute transition plans to ensure a smooth and successful integration of new hotels into the company's operations, coordinating efforts across departments to achieve synergy and maximize value creation. You will make sure all objectives are aligned in terms of operational, financial, learning and development/training as well as brand equity.

Requirements:

1. You possess a bachelor’s degree in hospitality management, Business Administration, or related field; Master's degree preferred.
2. Proven experience with at least 10 years in senior executive roles within the hospitality industry, with a focus on hotel operations and management.
3. You possess strong financial acumen and experience in budgeting, forecasting, and financial analysis.
4. You are a strategic thinker with a track record of driving business growth and achieving measurable results.
5. Experience working in the Asia Pacific region and familiarity with local market dynamics and cultural nuances and ability to travel within the Asia Pacific region.

All applications will be treated in the strictest confidence. Personal data provided will be used for recruitment purposes only.

Please apply with your CV in word document format. We regret to inform that only shortlisted candidates will be notified. For other positions related to real estate, please go to https://careers.tri-cap.com.sg/.

EA Licence: 17C8777

​EA Personnel: R1109270

Meet KINN, where our properties are more than just places to stay - they're sanctuaries designed for creating meaningful connections and cherished memories within a secure, inclusive, and peaceful environment.

Our vision is to redefine hospitality as a comprehensive lifestyle experience, thoughtfully curated to everyone’s needs.

The role of the Hotel Operations Manager at KINN is pivotal in upholding the company's policies and philosophies, ensuring the financial health of each hotel, and maintaining the overall operational excellence of the three properties.

This position involves promoting KINN's values to team members and guests, overseeing financial performance, conducting regular site visits, staff management, and fostering a culture of guest satisfaction.

The Operations Manager plays a crucial role in ensuring the smooth and efficient operation of KINN's hotels.

1. Promote KINN’s Policies and Philosophies

• Engage in direct and indirect interactions with team members and guests to promote KINN's policies and philosophies, fostering a positive and inclusive environment.

2. Financial Oversight

• Review monthly financial performance for each hotel, including the approval of monthly operating expenses.
• Review and approve OTA (Online Travel Agency) commissions.
• Monitor and control CAPEX (Capital Expenditure) costs.

3. Financial Reporting:

• Prepare monthly Profit and Loss (P&L) results for each individual hotel.
• Share P&L results with Resident Managers to ensure transparency in financial expenses.

4. Site Visits and Maintenance

• Conduct weekly site visits to hotels, performing walkthroughs of both the Front and Back of the house areas.
• Ensure that hotel conditions are safe and clean at all times, addressing any concerns promptly

5. Staff Management

• Conduct interviews for all new hires, specifically approving hires for Front Office and Housekeeping Associates.
• Approve Annual Leave, Sick Leave, and Off In Lieu requests through the Payday system for hotel operations team members.
• Provide counselling and support to team members and liaise with HR on disciplinary actions and record keeping.

6. Communication and Collaboration

• Conduct monthly updates with Resident Managers regarding events, happenings, and scorecards to keep them informed and aligned.
• Collaborate closely with Resident Managers to enhance guest experiences and address feedback based on monthly guest satisfaction results from various channels.

7. Supply Chain Management

• Approve hotel material orders necessary for daily operations.
• Review all monthly invoices from suppliers and vendors, ensuring accuracy and approving them for payment.
• Liaise with the Finance Team to facilitate timely processing of payments.
• Any other duties delegated by Head of Hotel Operations & Project Development.

Requirements

• Minimum Diploma in Hospitality, or a minimum of 5 years of relevant experience in Front Office Manager or Room Division Manager.
• Proficiency in spoken and written English is essential.
• Strong knowledge in room operations.
• Demonstrated excellence in communication, problem-solving, reasoning, and motivational skills.
• Flexibility to work varying shift schedules, including nights, weekends, and holidays