Total 59 hotel manager job vacancies in F&B / Tourism / Hospitality category in D25 Kranji, Woodgrove, Woodlands

Main Duties and Responsibilities

We are seeking passionate hospitality professionals to join us as Waiters / Waitresses for our Dining outlets in our Resort. You will serve as our Brand Ambassador and ensure that our guests enjoy the unparallel levels of service that are associated with our brand.

Key Responsibilities

• Provide friendly, courteous, and professional customer service always.
• Ensure timely and good communication with Management on operation matters.
• Maintain complete knowledge of all menu items and upselling of the menu to guests.
• Prepare and check tables before service.
• Prompt to clear and reset tables after service.
• Ensure that all Resort's practices and procedures are met when delivering food from the kitchen to our Guests.
• Ensure the overall cleanliness and order of the restaurant tables, chairs, floors, and service station at all times.
• Ensure that all cleaning duties are completed in allocated times in accordance to the resort’s F&B standards.
• Complete all opening and closing procedures in a timely manner.
• Always be assertive and attentive to guests’ needs.
• Have thorough knowledge of all product and service procedures
• Any other tasks as assigned by the Restaurant Manager.

Job Requirements

• Minimum NITEC/Higher NITEC in Food and Beverage/Customer Service or an equivalent professional qualification in a related field
• 1 to 3 years experience, preferably in the Hospitality or Food & Beverage industry.
• Fresh graduates are welcomed.
• Strong interpersonal, communication and organizational skills.
• Highly motivated team player, able to perform with minimal supervision.

• Managing organizational sales by developing a business plan that covers sales, revenue, and expense controls.
• Meeting planned sales goals.
• Setting individual sales targets with the sales team.
• Tracking sales goals and reporting results as necessary.
• Overseeing the activities and performance of the sales team.
• Coordinating with marketing on lead generation.
• The ongoing training of your salespeople.
• Developing your sales team through motivation, counseling, and product knowledge education.
• Promoting the organization and products.
• Understand our ideal customers and how they relate to our products.
• Bachelor’s degree in business or related field.
• Experience in planning and implementing sales strategies.
• Experience in customer relationship management.
• Experience managing and directing a sales team.
• Excellent written and verbal communication skills.
• Dedication to providing great customer service.
• Ability to lead a sales team.

Main Duties and Responsibilities

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

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

Key Responsibilities

Operational Leadership:

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

Guest Experience & Retention:

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

Staff Management:

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

Financial Management:

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

Quality Assurance:

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

Marketing and Sales:

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

Strategic Planning:

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

Health and Safety:

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

Job Requirements

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

Main Duties and Responsibilities

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant(s), ensuring a high level of customer satisfaction, and delivering an exceptional dining experience.

Key Responsibilities

• Operations Management: The Restaurant Manager will oversee the daily operations of our restaurant, including front-of-house and back-of-house activities. The incumbent will ensure that the restaurant runs efficiently and meets the highest standards of service excellence that it expected of our Brand.
• Financial Management: Manage the restaurant’s budget, including labor costs, food costs, and other expenses. Monitor and analyze financial performance, including sales, revenue, and profitability. Prepare and review financial reports, making adjustments to improve financial outcomes.
• Compliance and Safety: Ensure compliance with health, safety, and hygiene regulations. Conduct regular inspections to ensure that the restaurant meets all regulatory requirements.
• Guest Satisfaction: Greet and interact with guests to ensure a positive dining experience and address any concerns or issues. Monitor guest feedback and implement strategies to enhance customer satisfaction. Handle guest complaints and resolve issues promptly and professionally.
• People Management: Cultivate a strong people culture by investing in the coaching and development of team members. The incumbent will take ownership of people-management matters for the department including recruiting, upskilling and mentoring team members.

Job Requirements

• Diploma in Hospitality / Food and Beverage Services or an equivalent professional qualification in a related field
• 4 to 6 years’ experience in a similar capacity, preferably in a property of similar standing
• Strong leadership and organizational skills, coupled with excellent interpersonal and communication skills to interact with guests and staff.

Main Duties and Responsibilities

We are seeking a passionate hospitality professional to join our pre-opening team as our Hostess.

As part of the pre-opening team, the incumbent will help embed and strengthen our brand’s service & quality standards and establish the relevant protocols to ensure a successful opening.

Key Responsibilities

• Be responsible for taking reservations, answering the phone, responding to any guest requests.
• Greet each guest warmly. Be helpful, welcoming and pleasant towards each Guest.
• Prepare and check tables before service.
• Prompt to clear and reset tables after service.
• Responding to guest enquiries and requests.
• Communicating guest information to the team (special requests, occasions) to personalize guests' experience
• Complete all opening and closing procedures in a timely manner.
• Always be assertive and attentive to guests’ needs.
• Ensure each guest gets a fond farewell before they leave.
• Assist in building and maintaining a strong guest profile database.
• Support food & beverage service when required.
• Any other tasks as assigned by the Restaurant Manager.

Job Requirements

• Minimum NITEC/Higher NITEC in Food and Beverage/Customer Service/Guest Relations or an equivalent professional qualification in a related field
• 1 to 2 years’ experience, preferably in the Hospitality or Food & Beverage industry. Pre-opening experience would be useful. Fresh graduates are welcomed.
• Strong interpersonal, communication and organizational skills.
• Highly motivated team player, able to perform with minimal supervision.

Looking for F&B Manager of at least 3 years and above, deploy to F&B outlets. Daily job scope includes overseeing daily operations, procurement of goods and inventory control management. Willing to learn and pick up basic cashiering skills. Possess good service attitude to handle customers orders, be able to PR with local and foreign customers to hone customers relationship and handle their requests. Possess good leadership skills to lead a team of 10 or more staffs. May be required to do overtime from time to time, when required to.

1. Can settle all government official documents and manpower issues, which includes basic wages calculations, apply foreign workers permit, settle local staffing problems.

2. Know or willing to learn the basic of making hot beverages.

3. Has to design and put up simple advertisements for empty food stalls.

4. Has to do sales report and set sales targets for staffs on a monthly basis.

5. Teach new staffs the correct language and educate new staffs on company's SOP.

6. Ensure public lavatories are kept and maintained in order, may be required to go hands on if shortage on manpower.

7. Able to handle customers' complaints or feedback and ensure corrections are put into actions.

8. Able to handle conflicts or disputes among staffs.

9. Procurement of goods by maintaing good communication and relationship with suppliers and keep check of inventories level on a daily basis.

Job Description & Requirements

We are seeking an experienced and detail-oriented Finance Controller to join our team. The ideal candidate must be fluent in Chinese to communicate with our Mandarin speaking colleagues and employer. The ideal candidate should possess a strong background in senior finance management in the top-tier hotels.

Key Responsibilities:

Oversee the financial operations of the company.

Ensure compliance with accounting standards and regulatory requirements.

Collaborate with different departments to support financial decision-making.

Provide strategic financial advice to senior management.

Qualifications:

Bachelor's degree or above in Accounting, Finance, or a related field.

Fluent in Chinese (written and spoken) is a must to communicate with our Mandarin speaking colleagues and employer.

Experience in the hotel industry is a strong advantage.

CA, ACCA, CPA qualification is preferred.

Strong analytical, problem-solving, and communication skills.

Responsibilities

• Lead EHS department.

• Develop, review, revise, maintain and implement EHS Management System.

• Ensure legal compliance as per statutory requirements.

• Conduct regular EHS inspections and audits.

• Manage contractor from the EHS perspective.

• To investigate all incidents on the work site and implement correction actions.

• Review and revise all risk assessments to ensure compliance.

• Able to drive EHS culture in the company

• Conduct routine checks on general safety practices and propose corrective actions and measures to be taken.

• Ensure adequacy, effectiveness and readiness of fire protection system and Emergency Response Team management system for Office and Factory.

• Ensure inspection and review of all project sites activities and operation and alert relevant Section Head of any machinery, equipment, appliance, activity or process used in each department that exposes any person to the risk of bodily injury, and to recommend appropriate corrective measures.

• Promote safe and healthy working conditions through education, awareness campaigns, training courses, drills, competitions, contests and other activities.

• Liaise with statutory bodies on EHSS-related licenses and permits and keep updated on the latest change in regulations and Acts and be conversant with all waste management regulations, procedures and licensing requirements.

• Conduct fire and safety training to employees.

• Constant update to management of EHSS performance and the continual improvement plan.

• Liaise with 3rd party security service provider and ensure the appropriateness and effectiveness of services rendered to organization.

• Constant plan-do-check-act on the related EHSS matter of plant's Environmental, Health and Safety Management System and ensure continual improvement/upgrading of the system.

Qualifications & Experience

• Relevant Qualification in Workplace, Safety and Health with 8 years relevant working experience in Construction Engineering Industry.

• Strong technical competency, good interpersonal and communication skills.

• Ability to work independently and target oriented in a stressful environment.

• Ability to interact effectively with colleagues in other business units.

Other info

• Engineering and construction company

• Salary $5,000 - $7,000

• 5-day work

Interested candidates, pls apply with resume in MS Word format

You may email to [email protected]

EA License No: 17C8809

EA Reg No: R1108561

• Managing organizational sales by developing a business plan that covers sales, revenue, and expense controls.
• Meeting planned sales goals.
• Setting individual sales targets with the sales team.
• Tracking sales goals and reporting results as necessary.
• Overseeing the activities and performance of the sales team.
• Coordinating with marketing on lead generation.
• The ongoing training of your salespeople.
• Developing your sales team through motivation, counseling, and product knowledge education.
• Promoting the organization and products.
• Understand our ideal customers and how they relate to our products.
• Bachelor’s degree in business or related field.
• Experience in planning and implementing sales strategies.
• Experience in customer relationship management.
• Experience managing and directing a sales team.
• Excellent written and verbal communication skills.
• Dedication to providing great customer service.
• Ability to lead a sales team.

PacLab Pte Ltd, based in Singapore, is a distinguished laboratory with SAC-SINGLAS accreditation. We specialize in providing comprehensive microbiology and chemical laboratory testing services to a diverse array of industries, including veterinary, food and beverage, pharmaceutical, and industrial sectors, both locally and globally.

We are now looking for an energetic, driven and highly competent professional who is passionate and committed to join our growing talent pool.

DEPUTY MANAGER, LABORATORY & NUTRITIONAL SERVICES

Base: Singapore

Job Responsibilities:

Reporting to the CEO of the group, you will be responsible for overseeing the daily operations and strategic development of our commercial laboratory. Your key duties will include, but are not limited to, the following:

Manage, guide, and supervise a team of around 20 laboratory staff, fostering a collaborative and high-performance work environment.

Foster and manage local and regional customer relationships, addressing their needs and ensuring exceptional customer service.

Leverage your technical expertise to mentor and guide laboratory staff, ensuring the use of reliable and up-to-date analytical methods.

Oversee and manage accreditation processes, with a focus on maintaining compliance with SAC-SINGLAS and ISO/IEC 17025 standards.

Play a crucial role in the planning and execution of laboratory projects.

Implement continuous improvement initiatives, identifying opportunities to enhance processes, productivity, and operational efficiency.

Provide routine reports to management on the status of laboratory operations.

Job Requirements:

• Degree in Chemistry or a relevant field.

• 8 to 10 years of experience in commercial laboratory management.

• Strong knowledge of SAC-SINGLAS and ISO/IEC 17025 standards.

• Experience in chemical analysis of food and feedstuff will be an advantage.

• Familiarity with key laboratory instruments used in the lab, such as HPLC, GC/FID, GCMS, LC/GC-MS-MS, ICP, AAS, and Spectrophotometer.

• Strong analytical and problem-solving skills.

DEPUTY MANAGER, LABORATORY & NUTRITIONAL SERVICES

Job Responsibilities:

Reporting to the CEO of the group, you will be responsible for overseeing the daily operations and strategic development of our commercial laboratory. Your key duties will include, but are not limited to the following:

• Manage, guide, and supervise a team of around 20 laboratory staff, fostering a collaborative and high-performance work environment.
• Foster and manage local and regional customer relationships, addressing their needs and ensuring exceptional customer service.
• Leverage your technical expertise to mentor and guide laboratory staff, ensuring the use of reliable and up-to-date analytical methods.
• Oversee and manage accreditation processes, with a focus on maintaining compliance with SAC-SINGLAS and ISO/IEC 17025 standards.
• Play a crucial role in the planning and execution of laboratory projects.
• Implement continuous improvement initiatives, identifying opportunities to enhance processes, productivity, and operational efficiency.
• Provide routine reports to management on the status of laboratory operations.

Job Requirements:

• Degree in Chemistry or a relevant field.
• 8 to 10 years of experience in commercial laboratory management.
• Strong knowledge of SAC-SINGLAS and ISO/IEC 17025 standards.
• Experience in chemical analysis of food and feedstuff will be an advantage.
• Familiarity with key laboratory instruments used in the lab, such as HPLC, GC/FID, GCMS, LC/GC-MS-MS, ICP, AAS, and Spectrophotometer.
• Strong analytical and problem-solving skills.

Job Description:

• You are required to work with the Executive Director to formulate communications/publicity strategies to build awareness of programmes/campaigns to various donors, sponsors, partners, volunteers and the media to promote the Woodlands Social Centre brand and image. (Pubs & Comms)
• You will be required to write funding proposals for Woodlands Social Centre to be submitted for government funding opportunities. (Social Work Training is an advantage for literature reviews.)
• You will be required to create and drive strategies/platforms for fundraising and corporate engagement, collaborating and building relationships with stakeholders for outreach and public education efforts.
• You will conceptualise and implement effective fundraising strategies, ensure fundraising complies with regulatory requirements, and build long-term relationships with both corporate and individual donors.

About the Role:

• Develop outreach and awareness campaign to drive awareness of WSC
• To drive marketing campaigns on social media
• To design and drive fundraising campaigns and events
• Develop and implement the framework for stakeholder engagement and incorporate best practices.

Candidate Requirements:

1. Technical Competencies:

• Strong analytical skills
• Ability in stakeholder management, project management and event management
• Ability to plan, multi-task and is meticulous
• Proficient in proposal writing for social work context

2. Core Competencies:

• Strong analytical skills
• Ability in stakeholder management, project management and event management
• Ability to plan, multi-task and is meticulous
• Team player with good interpersonal skills
• Excellent communication and writing skills
• Adaptable, resourceful and ability to multi-task
• Competent in digital social media platforms for publicity and promotion

Preferred Achievement / Characteristics:

• Experience in Fund Raising
• Experience in marketing and communications
• Experience in driving social media campaigns
• Advantage if possess experience in fundraising or volunteering
• Experience working in a VWO/SSA
• Any education in Social Work will be an advantage

Job Description & Requirements

We are seeking an experienced and detail-oriented Finance Controller to join our team. The ideal candidate must be fluent in Chinese to communicate with our Mandarin speaking colleagues and employer. The ideal candidate should possess a strong background in senior finance management in the top-tier hotels.

Key Responsibilities:

Oversee the financial operations of the company.

Ensure compliance with accounting standards and regulatory requirements.

Collaborate with different departments to support financial decision-making.

Provide strategic financial advice to senior management.

Qualifications:

Bachelor's degree or above in Accounting, Finance, or a related field.

Fluent in Chinese (written and spoken) is a must to communicate with our Mandarin speaking colleagues and employer.

Experience in the hotel industry is a strong advantage.

CA, ACCA, CPA qualification is preferred.

Strong analytical, problem-solving, and communication skills.

Looking for F&B Manager of at least 3 years and above, deploy to F&B outlets. Daily job scope includes overseeing daily operations, procurement of goods and inventory control management. Willing to learn and pick up basic cashiering skills. Possess good service attitude to handle customers orders, be able to PR with local and foreign customers to hone customers relationship and handle their requests. Possess good leadership skills to lead a team of 10 or more staffs. May be required to do overtime from time to time, when required to.

1. Can settle all government official documents and manpower issues, which includes basic wages calculations, apply foreign workers permit, settle local staffing problems.

2. Know or willing to learn the basic of making hot beverages.

3. Has to design and put up simple advertisements for empty food stalls.

4. Has to do sales report and set sales targets for staffs on a monthly basis.

5. Teach new staffs the correct language and educate new staffs on company's SOP.

6. Ensure public lavatories are kept and maintained in order, may be required to go hands on if shortage on manpower.

7. Able to handle customers' complaints or feedback and ensure corrections are put into actions.

8. Able to handle conflicts or disputes among staffs.

9. Procurement of goods by maintaing good communication and relationship with suppliers and keep check of inventories level on a daily basis.

Main Duties and Responsibilities

The Chef de Cuisine will oversee the culinary operations of the Resort’s Speciality restaurant, including menu development, food preparation, and people development. Working with the Director of Culinary, the incumbent will be responsible for developing menus and food concepts which reflect the Speciality Restaurant’s sustainability theme, whilst also ensuring a unique dining experience for our guests.

Key Responsibilities

• Menu Development - Partner with the Director of Culinary to ideate, conceptualize and execute unique menus which reflect the theme of the Speciality restaurant.
• Kitchen Operations – Responsible for ensuring the smooth operations of the kitchen, including food preparation, cooking, and plating. In performing this role, the Chef de Cuisine will ensure compliance with all regulatory requirements related to hygiene and food preparation.
• Budget and Cost Management - Formulate and implement strategies to optimize the department’s budget and minimize waste. This also includes managing the kitchen’s inventory and putting in place cost control measures.
• Quality Control - Responsible for the overall quality of the Resort’s pastry and dessert offerings. The Executive Pastry Chef will oversee all aspects of our pastry operations, ensuring they are of the highest quality and reflect the standard of excellence expected of the Resort.
• People Development - Cultivate a strong people culture by investing in the coaching and development of our associates. The incumbent will take ownership of people-management matters for the department including recruiting, upskilling and mentoring associates.

Job Requirements

• Degree or Diploma in Culinary Arts or a professional qualification in a similar discipline
• 7 to 10 years of culinary experience in a property of similar standing. Candidates should possess holistic and well-developed culinary skill sets and have a well-rounded and diverse culinary background.
• Complete knowledge of statutory regulations and requirements in food handling, including full knowledge of food safety, hygiene and related practices.
• Able to work independently yet also possessing strong leadership qualities to provide guidance to those who work in the kitchen.

Main Duties and Responsibilities

We are seeking passionate hospitality professionals to join us as Waiters / Waitresses for our Dining outlets in our Resort. You will serve as our Brand Ambassador and ensure that our guests enjoy the unparallel levels of service that are associated with our brand.

Key Responsibilities

• Provide friendly, courteous, and professional customer service always.
• Ensure timely and good communication with Management on operation matters.
• Maintain complete knowledge of all menu items and upselling of the menu to guests.
• Prepare and check tables before service.
• Prompt to clear and reset tables after service.
• Ensure that all Resort's practices and procedures are met when delivering food from the kitchen to our Guests.
• Ensure the overall cleanliness and order of the restaurant tables, chairs, floors, and service station at all times.
• Ensure that all cleaning duties are completed in allocated times in accordance to the resort’s F&B standards.
• Complete all opening and closing procedures in a timely manner.
• Always be assertive and attentive to guests’ needs.
• Have thorough knowledge of all product and service procedures
• Any other tasks as assigned by the Restaurant Manager.

Job Requirements

• Minimum NITEC/Higher NITEC in Food and Beverage/Customer Service or an equivalent professional qualification in a related field
• 1 to 3 years experience, preferably in the Hospitality or Food & Beverage industry.
• Fresh graduates are welcomed.
• Strong interpersonal, communication and organizational skills.
• Highly motivated team player, able to perform with minimal supervision.

Main Duties and Responsibilities

We are seeking a passionate and highly skilled individual to join us as our Chef for our Associate Restaurant in Resort. The incumbent will play an important role in strengthening our Employee Value Proposition for the Resort by providing a high-quality dining experience for our staff.

Key Responsibilities

Menu Planning:

• Design and develop a diverse and attractive menu that meets the needs and preferences of our Resort’s staff. Incorporate seasonal ingredients and local flavors to enhance the dining experience.

Food Preparation:

• Oversee the preparation and presentation of meals in the cafeteria, ensuring all dishes are prepared to the highest standards of taste, quality, and presentation.

Kitchen Management:

• Supervise and coordinate the activities of kitchen staff, including cooks and kitchen assistants. Provide training and guidance to ensure consistency and adherence to culinary standards.
• Monitor and maintain the quality of food and ingredients. Conduct regular inspections to ensure that all dishes meet the hotel’s quality and safety standards.

Inventory Management:

• Monitor, manage and maintain inventory levels, including ordering and purchasing of food and supplies.
• Oversee the proper storage of ingredients.

Health and Safety Compliance:

• Ensure that all food preparation and handling procedures comply with health and safety regulations. Maintain a clean and organized kitchen environment, including proper sanitation practices.

Guest Satisfaction:

• Address any feedback or concerns from staff regarding the cafeteria’s food and service.

Job Requirements:

• Diploma in Culinary or a relevant professional qualification
• 3 – 4 years of proven experience as Chef or Cook, preferably for cafes in a luxury hotel or resort.
• Proven experience of creative approach in developing menus.
• Strong knowledge in food safety and sanitization standards.
• Strong proficiency in kitchen equipment and techniques.

Main Duties and Responsibilities

We are seeking a highly motivated and experienced Assistant Restaurant Manager to join our dynamic team and help us create unforgettable dining experiences for our guests.

The incumbent will help embed and strengthen our brand’s service & quality standards and establish the relevant protocols to ensure a successful opening.

Key Responsibilities

• Assist the Restaurant Manager in overseeing all aspects of the restaurant operations, including service, food quality, and guest satisfaction.
• Ensure smooth and efficient daily operations, including scheduling, staffing, and inventory management.
• Maintain a high level of cleanliness and sanitation in the restaurant.
• Foster a welcoming and friendly atmosphere for guests.
• Anticipate and address guest needs and preferences.
• Resolve guest complaints and concerns in a professional and timely manner.
• Train and supervise F&B servers and waiters/waitresses to provide a high level of customer service to ensure guest satisfaction.
• Provide leadership and direction for associates while on duty by offering professional skills and leading by example.
• Address associates’ concerns and provide ongoing support and development.
• Monitor revenue and expenses to ensure profitability of the restaurant.
• Facilitate effective communication within the F&B team and with other departments.
• And any other tasks assigned by Restaurant Manager.

Job Requirements

• Min Diploma in Food and Beverage and/or Hospitality Services or an equivalent professional qualification in a related field.
• 4 to 6 years’ experience in a similar capacity, preferably in the hospitality industry. Pre-opening experience would be useful.
• Strong leadership and interpersonal skills.
• Ability to work under pressure and in a fast-paced environment.

Main Duties and Responsibilities

We are seeking a passionate hospitality professional to join our team as our Restaurant Supervisor.

The incumbent will help embed and strengthen our brand’s service & quality standards and establish the relevant protocols to ensure a successful opening.

Key Responsibilities

• Responsible for supervising all aspects of the restaurant for its smooth operation on a daily basis.
• Overseeing the associated for the smooth running of the restaurant during each shift.
• Training new employees based on their abilities and skills to ensure quality customer service is provided at the restaurant.
• Maintaining a strong relationship with suppliers and vendors.
• Inspecting the food and beverage stock level and ensure that stocks are replenished and ordered in a timely manner.
• Conducting inspections of the restaurant and ensure that proper hygiene is maintained.
• Checking in with guests and making sure that they are getting served with the best quality and correct food orders.
• Resolving customer complaints in a professional manner and provide service recovery as and when necessary.
• Ensuring customer satisfaction with all the services provided to them.
• Preparing daily reports and presenting them to the higher management.
• Managing the outstanding bills and cash inflows of the restaurant.
• Close off the cashier and ensure float is accounted for at the end of the shift.
• Any other tasks and assignments as assigned by the Restaurant Manager.

Job Requirements

• Diploma in Food and Beverage Services or an equivalent professional qualification in a related field
• 3 to 5 years’ experience, preferably in the hospitality or food & beverage industry. Pre-opening experience would be advantegeous.
• Strong interpersonal, communication and organizational skills.
• Able to handle matters independently and in a fast-paced environment.

Main Duties and Responsibilities

We are seeking passionate hospitality professionals to join us as Waiters / Waitresses for our Dining outlets in our Resort. You will serve as our Brand Ambassador and ensure that our guests enjoy the unparallel levels of service that are associated with our brand.

Key Responsibilities

• Provide friendly, courteous, and professional customer service always.
• Ensure timely and good communication with Management on operation matters.
• Maintain complete knowledge of all menu items and upselling of the menu to guests.
• Prepare and check tables before service.
• Prompt to clear and reset tables after service.
• Ensure that all Resort's practices and procedures are met when delivering food from the kitchen to our Guests.
• Ensure the overall cleanliness and order of the restaurant tables, chairs, floors, and service station at all times.
• Ensure that all cleaning duties are completed in allocated times in accordance to the resort’s F&B standards.
• Complete all opening and closing procedures in a timely manner.
• Always be assertive and attentive to guests’ needs.
• Have thorough knowledge of all product and service procedures
• Any other tasks as assigned by the Restaurant Manager.

Job Requirements

• Minimum NITEC/Higher NITEC in Food and Beverage/Customer Service or an equivalent professional qualification in a related field
• 1 to 3 years experience, preferably in the Hospitality or Food & Beverage industry.
• Fresh graduates are welcomed.
• Strong interpersonal, communication and organizational skills.
• Highly motivated team player, able to perform with minimal supervision.

Main Duties and Responsibilities

We are seeking a passionate hospitality professional to join our pre-opening team as our Hostess.

As part of the pre-opening team, the incumbent will help embed and strengthen our brand’s service & quality standards and establish the relevant protocols to ensure a successful opening.

Key Responsibilities

• Be responsible for taking reservations, answering the phone, responding to any guest requests.
• Greet each guest warmly. Be helpful, welcoming and pleasant towards each Guest.
• Prepare and check tables before service.
• Prompt to clear and reset tables after service.
• Responding to guest enquiries and requests.
• Communicating guest information to the team (special requests, occasions) to personalize guests' experience
• Complete all opening and closing procedures in a timely manner.
• Always be assertive and attentive to guests’ needs.
• Ensure each guest gets a fond farewell before they leave.
• Assist in building and maintaining a strong guest profile database.
• Support food & beverage service when required.
• Any other tasks as assigned by the Restaurant Manager.

Job Requirements

• Minimum NITEC/Higher NITEC in Food and Beverage/Customer Service/Guest Relations or an equivalent professional qualification in a related field
• 1 to 2 years’ experience, preferably in the Hospitality or Food & Beverage industry. Pre-opening experience would be useful. Fresh graduates are welcomed.
• Strong interpersonal, communication and organizational skills.
• Highly motivated team player, able to perform with minimal supervision.

Main Duties and Responsibilities

We are seeking a passionate and highly skilled individual to join us as our Chef for our Associate Restaurant in Resort. The incumbent will play an important role in strengthening our Employee Value Proposition for the Resort by providing a high-quality dining experience for our staff.

Key Responsibilities

Menu Planning:

• Design and develop a diverse and attractive menu that meets the needs and preferences of our Resort’s staff. Incorporate seasonal ingredients and local flavors to enhance the dining experience.

Food Preparation:

• Oversee the preparation and presentation of meals in the cafeteria, ensuring all dishes are prepared to the highest standards of taste, quality, and presentation.

Kitchen Management:

• Supervise and coordinate the activities of kitchen staff, including cooks and kitchen assistants. Provide training and guidance to ensure consistency and adherence to culinary standards.
• Monitor and maintain the quality of food and ingredients. Conduct regular inspections to ensure that all dishes meet the hotel’s quality and safety standards.

Inventory Management:

• Monitor, manage and maintain inventory levels, including ordering and purchasing of food and supplies.
• Oversee the proper storage of ingredients.

Health and Safety Compliance:

• Ensure that all food preparation and handling procedures comply with health and safety regulations. Maintain a clean and organized kitchen environment, including proper sanitation practices.

Guest Satisfaction:

• Address any feedback or concerns from staff regarding the cafeteria’s food and service.

Job Requirements:

• Diploma in Culinary or a relevant professional qualification
• 3 – 4 years of proven experience as Chef or Cook, preferably for cafes in a luxury hotel or resort.
• Proven experience of creative approach in developing menus.
• Strong knowledge in food safety and sanitization standards.
• Strong proficiency in kitchen equipment and techniques.

Main Duties and Responsibilities

We are seeking a passionate culinary professional to join our pre-opening team as our Food & Beverage Supervisor.

As part of the pre-opening team, the incumbent will help embed and strengthen our brand’s service & quality standards and establish the relevant protocols to ensure a successful opening.

Key Responsibilities

The incumbent will be responsible for supervising all aspects of the restaurant for its smooth operation daily. Manages staff on shift and assigns staff to workstations on each shift. The individual also leads staff compliance on service, food hygiene, safety and other standards amongst the team on each shift.

• Supervise opening, operating, and closing procedures
• Efficiently input orders into the Point-of-Sale system when managing food and beverage order.
• Supervise the implementation of plans to improve and standardize all aspects of operations.
• Delegate duties and responsibilities to servers and captains.
• Ensure that all staff adhere to company procedures.
• Communicate politely and effectively with the culinary team.
• Entertain guests in a consistent, professional and positive attitude.
• Monitor the quality and quantity of all food and beverage items served.
• Prints bill, check bill thoroughly before presenting to guests and accept payment.
• Hold briefing with staff for each shift and review occupancy forecast, reservations, special attention, complaints, problematic issues and others as deem appropriate.

Job Requirements

• Diploma in Food & Beverage Management, or any related field of professional qualification.
• Minimum 3 to 5 years’ experience, preferably in the hospitality, food & beverage industry. Pre-opening experience would be useful.
• Ability to work under pressure and in a fast-paced environment.
• Strong organizational and time management skills.
• Attention to detail and a commitment to high quality of customer service.

Main Duties and Responsibilities

We are seeking a talented and accomplished Executive Sous Chef to join our pre-opening team here at Mandai Rainforest Resort by Banyan Tree. Possessing culinary creativity and expertise, the successful candidate will be responsible for providing exceptional and unforgettable dining experiences for our guests.

Key Responsibilities

• Responsible for leading our kitchen’s operations, including overseeing all culinary activities and ensuring compliance with all regulations with respect to food safety and hygiene. This will also encompass other operational aspects such as maintaining inventory levels, controlling food costs, and reviewing procedures to maximize productivity and efficiency.
• Collaborate with the Director of Culinary to develop and execute menus for our Resort. The Executive Sous Chef will create unique and innovative menus that reflect the theme and direction of the Resort, whilst concurrently ensuring high standards of food presentation.
• The Executive Sous Chef will also be responsible for maintaining the high standards of guest satisfaction expected of our brand. In performing this role, the incumbent will interact with guests to obtain feedback and aim for continuous improvement in food standards, quality and service.
• Cultivate a strong people culture by investing in the coaching and development of our associates. The incumbent will take ownership of people-management matters for the department including recruiting, upskilling and mentoring team members.

Job Requirements

• Degree or Diploma in Culinary Arts or a professional qualification in a similar discipline.
• 5 to 9 years of culinary experience as a Head Chef in a property of similar standing. Candidates should possess holistic and well-developed culinary skill sets and have a well-rounded and diverse culinary background. Pre-opening experience will be an advantage.
• Complete knowledge of statutory regulations and requirements in food handling, including full knowledge of food safety, hygiene and related practices.
• Able to work independently yet also possessing strong leadership qualities to provide guidance to those who work in the kitchen.

Main Duties and Responsibilities

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant(s), ensuring a high level of customer satisfaction, and delivering an exceptional dining experience.

Key Responsibilities

• Operations Management: The Restaurant Manager will oversee the daily operations of our restaurant, including front-of-house and back-of-house activities. The incumbent will ensure that the restaurant runs efficiently and meets the highest standards of service excellence that it expected of our Brand.
• Financial Management: Manage the restaurant’s budget, including labor costs, food costs, and other expenses. Monitor and analyze financial performance, including sales, revenue, and profitability. Prepare and review financial reports, making adjustments to improve financial outcomes.
• Compliance and Safety: Ensure compliance with health, safety, and hygiene regulations. Conduct regular inspections to ensure that the restaurant meets all regulatory requirements.
• Guest Satisfaction: Greet and interact with guests to ensure a positive dining experience and address any concerns or issues. Monitor guest feedback and implement strategies to enhance customer satisfaction. Handle guest complaints and resolve issues promptly and professionally.
• People Management: Cultivate a strong people culture by investing in the coaching and development of team members. The incumbent will take ownership of people-management matters for the department including recruiting, upskilling and mentoring team members.

Job Requirements

• Diploma in Hospitality / Food and Beverage Services or an equivalent professional qualification in a related field
• 4 to 6 years’ experience in a similar capacity, preferably in a property of similar standing
• Strong leadership and organizational skills, coupled with excellent interpersonal and communication skills to interact with guests and staff.