Location: Bukit Gombak
Working Hours: Monday to Friday, 8:00 AM – 5:30 PM
Salary: S$2,800 - S$3,200

Job Overview:

• Responsible for executing financial and accounting operations, ensuring that all transactions are processed promptly and accurately in alignment with Service Level Agreements (SLAs) established with customers. Maintain accurate accounting records and ensure timely updates for all transactions.

Key Responsibilities:

• Process Accounts Payable (AP) and Accounts Receivable (AR) transactions in the accounting system efficiently and accurately.
• Monitor outstanding AR balances and manage the debt recovery process.
• Prepare bank reconciliation statements, as well as financial and management reports, for review by the Supervisor or Officer-in-Charge.
• Verify expenditure bills, financial records, and reports to ensure compliance with current procedures, guidelines, and accounting practices.
• Conduct briefings and training sessions for finance personnel on policies, procedures, and systems.
• Safeguard financial documents and maintain the confidentiality of customer financial information.
• Address customer queries regarding financial transactions and postings.

Requirements:

• Minimum ITE NITEC in Accounting or equivalent qualification.
• At least 1 year of experience in finance/accounting.
• Knowledge of SAP is an advantage.
• Team player with strong attention to detail, able to work independently, and possesses analytical skills.
• Strong communication and presentation skills.

Main Job Description

• Supervising, coordinating and scheduling the daily activities of construction trades-people
• Establishing methods to meet work schedules and coordinating work activities with other departments/subcontractors/supervisors/managers
• Training or arranging for the training of workers in job duties, safety procedures and company policies.
• Ensuring standards for safe working conditions are observed
• Continuously review and improve the production & warehouse area housekeeping, ensuring that it is always, well-maintained, organized and clean.
• Ensure a safe and healthy work environment in Production area
• Lead improvement projects and housekeeping.
• Manage operators performance and retention.
• Follow all safety protocols
• Coorperate fully with company staff

Requirement

• Min 1 year relevant working experience in construction industry
• Certificate in Building Construction Safety Supervisor Course
• Able to work under pressure and fast track environment
• Excellent team player and good interpersonal skills.
• Hardworking and good working attitude
• Location: Gul Circle

JOB SUMMARY

As a Managing Director of Chemical Engineering Plastic Company, you are responsible for driving the continued excellence and growth of the company. To oversee the strategic direction, operational efficiency, and administrative functions of the chemical industry company. This leadership role involves steering the company's growth while ensuring robust support systems are in place to achieve operational excellence and compliance with industry regulations and also to be an ambition to continuously provide a unique and employee oriented environment.

DUTIES AND RESPONSIBLITIES

The Managing Director (MD) is top management of the company is defined in ISO 9001 (Quality Management System) who direct and control the organization. As a top management is required to:

1. Provide evidence of commitment to the development and improvement of the management system.

2. Communicate the importance of meeting customer requirements.

3. Establish the quality policy and ensure it meets prescribed criteria.

4. MD shall demonstrate and ensure the availability of resources essential to establish, implement, maintain and improve the OSH management system.

5. Ensuring the OSH consistency, accountability and compliance by making arrangements, develop and measure the mechanism for review and improvement of the OSH management system.

6. Top management is ultimately responsible/ accountable for environmental performance at the Plant Facility

7. Communicating the importance of environmental management to employees, contractors and interested parties.

8. Ensure that GHG Measurements are conducted according to the Monitoring Plan.

9. Ensure that changes to processes or activities have an appropriate GHG Measurements and update the Monitoring Plan.

10. As a Business Support General Manager has responsibilities and authority relating to the management of all functions below at APS/PXS Plant:

· Business Support (Admin & IT)

· Human Resource

· Accounts

· Supply Chain (Purchase and Logistics)

11. Participate in formulating and administering company policies, directing and coordinating all departments’ activities to develop long range goals and objectives to meet business and profitability growth.

12. Review activities, costs, operations and forecast data to determine department progress toward stated goals and objectives.

13. Review operations and plans to meet requirements for sales and to ascertain resources for manufacturing are met.

14. Review and approve of accounting result for budgetary planning, production efficiency, financial reporting and submission of capital expenditures.

15. Resources include human resources and specialized skills, organizational infrastructure, technology and financial resources.

16. Develop Sales Strategy planning and growth of company’s business.

17. Achieves sales objectives within product range or assigned districts.

18. Liaising with internal departments to better communicate and improve work relations to support sales & marketing activities.

19. Observe the Market trend.

20. Liase closely with the Headquarter in Japan with all the stakeholders.

REQUIREMENTS

- Possess degree in Business Marketing / Chemical / Engineering field.

- At least 10-12 years of relevant experience.

- Fluent in multi-lingual as such Japanese, English, Chinese & etc.

- Good Team player, communication and interpersonal skill

- Work closely with management team to achieve target and KPI.

- Ability to achieve shared goals and synergy to all Head of Departments.

- Strategic thinking and vision-setting.

- Excellent communication, negotiation, and relationship management skills.

Job Requirement

• Work Week: 6 days per week

• Work Hours: 7PM - 3AM (1hour break)

• Locations: Boon Keng / Geylang

• Relevant Experience : 6-8 years

• Gross Salary Range: $6,000 - $8,000

Job Scope

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

• Estimate food and beverage costs.

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

• Operational Oversight: Manage daily restaurant operations, including staff performance, guest experience, and service quality.

• Financial Management: Oversee budgeting, cost control, and financial performance to ensure profitability.

• Customer Satisfaction: Ensure guests have an outstanding dining experience; resolve any complaints promptly.

• Staffing & Training: Hire, train, and schedule employees, and provide ongoing development and support.

• Maintain Standards: Ensure the restaurant adheres to quality standards in food, service, cleanliness, and safety.

• Inventory & Supplies: Oversee inventory management and ensure timely ordering of supplies, food, and beverages.

• Marketing & Promotions: Plan and execute marketing activities to increase business and drive customer traffic.

• Health & Safety Compliance: Ensure compliance with local health, safety, and legal regulations, including fire and food safety.

• Collaboration: Work with other departments to achieve overall business goals.

• Reporting: Provide regular reports on restaurant performance, including financials, staffing, and guest satisfaction.

Job Description

We are seeking a professional General Manager to oversee the restaurant operations. The incumbent is expected to direct and lead the team to achieve the hotel’s strategic goals in expanding business opportunities, customer satisfaction and staff engagement. Responsible for developing annual and medium term strategies and plans to achieve profitability.

To excel in this role, you must be approachable and detail-oriented with proven hospitality or management work experience.

Responsibilities :

• Lead, motivate and provide effective leadership to the management team to ensure all functions are operating effectively
• Responsible for the restaurants profit & loss to ensure that KPIs are achieved
• Drives guest satisfaction and maintains high service standards through consistent reviews of patrons feedback; effective communication as well as institutionalizes a culture of accountability and continuous improvement to mitigate shortfalls, so as to improve overall customer journey and experience
• Ensure compliance with relevant regulations/ legislations and the restaurant’s standards
• Ah hoc duties / projects as assigned

Requirements :

• You should possess a Bachelor’s degree in hospitality, business administration or a relevant field
• Have at least 10 years of relevant experience in the General Management of an established group chain
• Team-oriented approach with a mindset of open communications
• Outstanding interpersonal and leadership abilities
• Translation of documents from English to Japanese or vice visa.
• Liaise with Japanese speaking stakeholders in Japan and Director.

Interested applicants are invited to email your resume and expected salary via this platform.

We regret that only shortlisted candidates will be notified.

SUMMARY

Reporting to the Managing Director, the Restaurant General Manager is responsible for managing the daily operations of the operating restaurant units assigned. Being the head of a dining establishment/s, you will provide inspiring leadership to a team of employees that can motivate them to work harder and more effectively. The RGM will work with your team to develop strategies that reduce costs and increase sales within the company. The RGM will ensure that customers have a positive experience when dining in the restaurant, and the provision of quality service and food to our customers as directed by Management. Being a people-driven organization, this includes the deployment, development and performance management of employees.

ESSENTIAL FUNCTIONS

Primary responsibilities include:

General

Oversee and manage all areas of the restaurant/ outlet and make final decisions on matters of importance.

Financial

• Adhere to Management directives to achieve sales targets and costs limits, including COGS & all operating expenses. Involves the perpetual monitoring of key financials and revenue figures.
• Analyze the restaurant budget to find and price inventory, reduce expenses, review current pricing and adjust purchasing strategies if needed.
• Control operations by developing effective policies, creating high standards and working to make adjustments when appropriate.
• Responsible for ensuring that all financials/ reports/ invoices/ receipts etc and personnel/ payroll related administrative duties are completed and if required, forwarded to the supporting departments of Accounts/ HR etc accurately, on time and in accordance with company policies and procedures.

On-Premise & Inventory

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, bar and dining areas. Ensure compliance with operational standards, Management directives, local laws and ordinances.
• Ensure an outstanding dining experience by regulating presentation, taste, service and atmosphere for all guests in accordance with Management directive; develop ways to cultivate a regular customer pool.
• Collaborates with the kitchen/ culinary team to ensure consistent high quality of food preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Estimate and track COGS, anticipates restaurant stock requirements and ensure optimal stockholding and the unlikely event of stock unavailable.

Guest service

• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Manages and ensures reservations and enquiries are promptly responded to, with minimal or no loss of business due to inappropriate, inadequate or late actions from the restaurant.

Operational responsibilities

• Ensure that proper security procedures are in place to protect employees, guests and company assets/ inventory.
• Manage and achieve efficient and effective shifts by personally leading the team during lunch/ dinner operations.
• Manage daily shifts which include: daily decision making, scheduling, deployment, planning while upholding standards & product quality.
• Ensures the facility both front end, backend, stores, offices are kept tidy and neat at all times.
• Investigate and resolve feedback or complaints concerning food quality and service.

Personnel

• Provide direction to employees regarding operational and procedural issues in accordance with Management directive.
• Supervise a team of employees; work to create a cohesive unit of people who effectively communicate; work with HR to create a hiring process for employees that ensures qualified people are selected, trained and retained through top recruiting practices.
• Ensure orientation of new employees, on-going staff appraisals and on-job-training are conducted and managed.
• Ensure punctuality and attendance of all employees in the restaurant, planning for peak periods and lull periods, including recommending periodic closures for rest/ re-organization.
• Develop employees by providing 1 on 1 feedback, establishing performance expectations and by conducting performance reviews, including the recommendation of rewards & increments to Management as and when necessary.
• Maintain & foster a peaceful, harmonious & professional work environment in the restaurant where all staff are respected and treated as professionals. Ensuring that senior employees and ownself set the standards and example for a professional team. To lead by example and to ensure ownself demonstrates the same standards Management expects and directs.

QUALIFICATIONS

• Intermediate to advance knowledge of cuisine, ingredients and preparation techniques.
• Intermediate knowledge of beverages including but not limited to, sake, whisky, wines, cocktails.
• Relevant Diploma or Degree in Business Management/ Hospitality/ Tourism/ Culinary Arts is preferred. A combination of practical experience and education will be considered as an alternative.
• Knowledge of computers (MS Word, Excel).
• Proficient in the full spectrum of restaurant management functions: food planning and preparation, procurement, sanitation, security, accounting policies and procedures, personnel management, recordkeeping, and preparation of reports.
• Able to understand and present basic P&L/ Balance Sheet figures, with basic knowledge of Principles of Accounting.

PERSONAL REQUIREMENTS

• Able and willing to work long hours as and when necessary, and to substantially perform longer work hours than subordinates/ junior staff, on or off-work premises.
• Disciplined, driven, adaptable, pre-emptive, motivated, with key leadership traits.
• Pleasant, polite & respectful with great interpersonal skills.
• Ability to motivate employees to work as a team.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Must possess good communication skills for dealing with diverse staff.
• Able to multi-task with high threshold for new tasks and responsibilities.
• Able to meet timelines and datelines.

ACCOUNTABILITIES

• Keeps Managing Director promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
• Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Management directive.
• Performs other duties and responsibilities as required or requested.

SUPERVISION SCOPE

• 12 to 14+ employees per shift

WORKING CONDITIONS

• Hours will closely mirror operational hours and the Restaurant General Manager is expected to lead in person, restaurant shifts whenever possible.
• Ability to perform all functions at the restaurant level.
• Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion.
• Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.

Thank you for your interest in our company, please email your resume to [email protected], and we will reach out to you if your application is found suitable.

Job Description

• Work Week: 6 days per week

• Work Hours: 7PM - 3AM (1hour break)

• Locations: Boon Keng / Geylang

• Language: Mandarin

• Relevant Experience : 6-8 years

• Gross Salary Range: $6,000 - $8,000

Job Scope

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

• Estimate food and beverage costs.

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

• Operational Oversight: Manage daily restaurant operations, including staff performance, guest experience, and service quality.

• Financial Management: Oversee budgeting, cost control, and financial performance to ensure profitability.

• Customer Satisfaction: Ensure guests have an outstanding dining experience; resolve any complaints promptly.

• Staffing & Training: Hire, train, and schedule employees, and provide ongoing development and support.

• Maintain Standards: Ensure the restaurant adheres to quality standards in food, service, cleanliness, and safety.

• Inventory & Supplies: Oversee inventory management and ensure timely ordering of supplies, food, and beverages.

• Marketing & Promotions: Plan and execute marketing activities to increase business and drive customer traffic.

• Health & Safety Compliance: Ensure compliance with local health, safety, and legal regulations, including fire and food safety.

• Collaboration: Work with other departments to achieve overall business goals.

• Reporting: Provide regular reports on restaurant performance, including financials, staffing, and guest satisfaction to Company Director

Working Hours: 5 Days Per Week (Inclusive of weekends n PH)

Location: Tampines One

Salary: $4000 - $5000

Job Descriptions

• Manage and oversees smooth daily operations of the restaurant. Ensure compliance with Standard of Operations
• Manage the restaurant’s budget and forecasts to meet or exceed management expectations. Helps implement strategies to continually improve revenue.
• Responsible for the profit & loss of the restaurant and implement appropriate cost control measures
• Achieve company objectives in sales, service, quality and appearance of the restaurant through training of employees whilst maintaining a positive and productive working environment
• Ensure safety, hygiene and cleanliness as required by NEA regulations and company policies. Maintain optimal level of sanitary procedures for all food handling, preparation and in compliance with the standards.
• Review/plan of work to achieve high labour productivity & maintaining efficient labour strength.
• Ensure customer’s needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure or feedback with tact and diplomacy.
• Respond to customer complaints in person at the time of the complaint. Provide positive and proactive interaction with clients.
• Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction.
• To effectively manage a team of kitchen & operations staffs, arrange duty roster, day-to-day operation, to ensure the delivery of both qualitative and quantitative results.
• Handle restaurant administration duties such as POS system, daily and monthly reports, stock taking, ordering with suppliers, attendance, etc.

Requirement

• At least 3-5 years of experience in managing a restaurant, preferably familiar with hotpot restaurant operations
• Strong knowledge in wine and sake
• Excellent interpersonal and communication skills
• Able to thrive in a fast-paced environment and work efficiently under pressure
• Comfortable with handling non-halal food/drinks.

Salary: $2500 - $3500

Working Location: Tampines One

Working Hours: 5 Days per week including weekends & PH

Duties

• Maintain outlet’s cleanliness
• In charge of outlet’s daily opening and closing
• Deliver good customer service
• Understand restaurant menu and product knowledge, upsell company’s product
• Share the responsibility in guarantying the hygiene, safety and the service quality
• Placing food and beverages order, ensure the orders to be deliver within said timeframe
• Responsible for the cashier counter
• Other ad-hoc duties as assigned

Requirements

• Must be able to work on weekends
• Bilingual in english and mandarin to liaise with mandarin speaking counterparts

Working Location: Tampines One

Working Hours: 5 Days Per Week (Inclusive of Weekends n PH)

Salary: $4000-$5000/month

Duties

• Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff
• Spot problems and resolve them quickly and efficiently
• Maximise the productivity of kitchen staff
• Lead, coach and develop station chefs to maximise the productivity of kitchen staff
• Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales
• Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures
• Conduct routine inspection and evaluation of work station; including food presentation, quality, food hygiene , kitchen cleanliness and safety
• Participate in checking of all purchased supplies for quality and account for each delivered item
• Conduct orientation, training & coach new trainees
• Handle disciplinary issues, conduct Annual review and confirmation of staff
• Plan staff duty roster and cleaning duties
• Adhere to company’s standard operating procedures

Job Description

• Assisting with Robotic Programming Automation project for staff access card programming
• Manning Access Card Service Desk to assist with all access card issuance and returns during operating hours from 8.30AM to 6PM
• Manning of shared mailbox and responding to service requests and workflows relevant to facilitate issuance and return of access passes
• Upkeeping records/audit trail and tracking all access pass issuances/returns
• Any other ad-hoc general administration duties

Requirements and skills

• Proven work experience as a Front Office Representative or similar role
• Proficiency in Microsoft Office Suite
• Professional attitude and appearance
• Solid written and verbal communication skills
• Ability to be resourceful and proactive when issues arise
• Excellent organisational skills
• Customer service attitude
• Minimally Diploma
• Familiarity with access control guidelines and automation processes preferred

We are looking for hardworking Steward/General Cleaner to be responsible for ensuring the outlet kitchen, all kitchen equipment, all surfaces, serving ware, dish ware are clean and sanitised.

- Carry out general cleaning which includes sweeping, mopping, polishing the central kitchen, and equipment.

- Scraping food from dirty kitchen wares and washing the used kitchen wares.

- Collects and remove trash from all areas of the operation and dispose of waste as per kitchen and authority standards.

- Ensure the kitchen is clean, well maintained at all times.

- Ensure floors are dry and clean at all times.

- Operate dishwasher and maintain a hygienic working environment in accordance with hygiene regulations and company standards and adhere to all sanitation guidelines.

- Assisting with unloading and storing stocks.

- Adhere to all sanitation guidelines.

Requirement

- Physical stamina to work long hours on your feet.

- Able to work shifts, nights, weekends, and holidays.

- Positive attitude

- Multi-tasked abilities

- Singaporean only

Working Arrangement:

-Fridays-Mondays/Thursdays to Sundays

-32 hours per week

Job Scope

Lead the team and ensure the service standards are upheld

Ensure smooth day-to-day operation of the restaurant

Obtain sales target and KPIs given by the management

Promote positive work environment

Ensuring compliance with licensing, hygiene and health and safety legislation/guideline

Involved in budget controls

Find ways to improve operations

Planning of site operations and job dedication

Enhance the customer experience and ensure customer satisfaction

Work with kitchen team on purchasing of supplies

Job Requirement

Strong communication, interpersonal and management skills

Team Player

At least 5 years of experience of relevant working experience

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

Ability to professionally address customer complaints

English Language & General Paper Teacher

Working days: 4.5 days work week(2.5 weekdays and 2 weekends)
Location: Serangoon(HQ), Bukit Timah, Tampines(Coming soon)
Salary: $2800 - $4500

Responsibilities:

• Teaching English Language to students(pri/sec) using company’s proprietary teaching methodologies.
• Provide constructive feedback and guidance to students to enhance their language skills.
• Develop effective and engaging curriculum materials to cater to students’ needs, interests and learning styles.
• Maintain a positive and conducive classroom environment that fosters learning and discipline.
• Build rapport and establish positive relationships with students and their parents / guardians.
• Participate in ongoing training and professional development programmes to stay abreast of the latest education trends and technologies.
• Collaborate with colleagues and share best practices to enhance teaching and learning outcomes.

Requirements:

• Min Diploma or Degree Holder
• Good credit in GCE O-Level English (A1 / A2) or GCE A-Level General Paper (B) / IB equivalent subject
• Up to 10 classes per week