Total 31 hr manager job vacancies in F&B / Tourism / Hospitality category in D08 Little India

Key Responsibilities of the Restaurant Manager:

·Supports the smooth running of the restaurant and Food and beverage department, where all aspects of the guest food & beverage service experience are delivered to the highest level.

·Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to guest inquiries

·Liaise and engage with Marketing to find the right promotions and activities for the restaurant

·Responsible for the departmental budget, ensuring that costs and inventory are controlled, that productivity and performance levels are attained

·Builds and maintains effective working relationships with all key stakeholders

·Delivers effective training programs that advance service standards, profitability, and cost control

·Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered, and documented for internal and external audit, performing follow-up as required

Requirements of the Restaurant Manager:

·Proven experience in overseeing the following Food and beverage operations: All day dining, Meetings, and events with excellent problem-solving capabilities

·Excellent managerial skills with a hands-on approach, lead from the front and lead-by-example work style

·Personal integrity, with the ability to work in an environment that demands excellence, time and energy

·Experienced in using IT systems on various platforms

·Familiarity with Open Table

·Strong communication skills

·Singapore experience with standalone restaurants/will be an added advantage.

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey.

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food & Beverage at all Marriott & Garcha Group restaurants and bars.

OPERATIONAL

• Ensure seamless service levels, including hiring and training crew.
• Rostering.
• Reservations management.
• Ensure restaurants have the correct “vibe” at all times; ensuring the sound, light, look of everything, including staff look/uniform/attitude reflects the brand.
• Ensure Marriott L&D and Lobster Inc training is assigned and completed constantly (learning never stops).
• Create, update and maintain all SOPs.
• Personally and frequently verify that the guests receiving the best possible service; respond to all Tripadvisor comments within 24 hours and all Marriott CFS alerts within 12 hours.
• Prepare and confirm all meeting/group proposals and contracts.
• Manage all aspects of F&B Operations, including, restaurant service operations (breakfast, lunch, executive lounge, dinner, Bar, Events); communication with culinary team; rosters across hotels, etc.
• Assist in maintaining strong team performance by regularly reviewing KPI’s and goals against performance and realigning strategies according to results; perform performance reviews per schedule.
• Entertaining guests in a consistent, professional and positive attitude. • Maintain high standards of sanitation and cleanliness per Singapore Government and Marriott Standards.
• Maintain and renew all needed licenses.
• Plan, control and ensure execution of all maintenance work, including logging in GXP and recording methodology.
• Monitor the quality and quantity of all food and beverage items served; inventory management and reporting routinely.

BUSINESS DEVELOPMENT

• Ensure that restaurants/bars are financially successful as independent profit centres - by driving and soliciting business opportunities.
• Fully responsible and accountable for the restaurant revenue and profitability, to ensure that the operational budget is adhered to and that all costs are controlled and expenditures pre-approved.
• Continuously seek ways to maximise revenue and profit through sales calls, networking events, partnerships and cooperation.
• Coordinate with Business Development – F&B Team any event enquiries, and perform all the necessary follow-up to ensure all events are carried out successfully; Maintain an active trace/follow-up system on all personal sales calls.
• Coordinate efficiently all event sales-related responses with Business Development – F&B Team with the aim of ‘closing the deal’.
• Create and update all restaurant online/offline information alongside Sales & Marketing Team, and distribute necessary information and write-ups internally and externally.
• Establish good rapport with guests, maintain good relationships and handle all feedback, requests and enquiries on food, beverage and service.
• Develop and refine a comprehensive mailing list/database for clients in conjunction with room-side mailchimp database, and maintain a regular communication to this database on the F&B offers of the hotels to encourage new and repeat business.
• Maintain/monitor all online booking platforms, including but not limtied to Chope, HGW.
• Maintain/monitor alongside Sales & Marketing Team all-Digital marketing/booking platforms for Restaurants e.g., Facebook; IG; YouTube; EDMs; Chope, Quandoo, HungreyGoWhere, STB/TIH, and Websites to be populated with relevant posts about Restaurant.
• Proactively remain relevant in media by providing new events/articles/photos to various publication
• Any other duties / tasks as requested by management.

Our Client is an Award Winning Pan Indian Restaurant Group.

At Gayatri, the team takes that one step further by serving customers authentic Indian flavours that will remind them of their mother's cooking and India. Served in a cosy family-friendly setting, chefs from India bring you traditional Indian food, both North Indian and South Indian, guaranteeing to whet everyone's appetite.

Being one of the oldest banana leaf establishments in Little India, we endeavour to bring you the best Indian food in Singapore at affordable prices.

We are seeking a dynamic and energetic Individual with a passion to grow the service standards of the organisation.

Duties and Responsibilities:

• To ensure the restaurant operation (opening, closing and service) is operated in line with procedures, present to regularly open up and close up the restaurant at all times.
• Oversees restaurant operation, ensuring compliance with health, safety, food handling, and hygiene standards.
• Ensures customer satisfaction with all aspects of the restaurant and dining experience.
• Handles customer complaints, resolving issues in a courteous manner.
• Ensures compliance with alcoholic beverage regulations.
• Estimates food and beverage costs.
• Manages inventory and purchases food and supplies.
• Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
• Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service.
• Collaborates with chefs to develop appetizing menus.
• Maintains sales records and tracks cash receipts.
• Prepares and submits operations reports and other documentation requested by the Director.
• Train new and current employees on proper customer service practices
• Performs other duties as assigned.

Job Title: Restaurant Manager

Location: ARC380 Jalan Besar Road

Salary: $5000 per month

Working Hours: 9am - 6pm (Full-Time Position)

Qualifications:

• University graduate
• Proven experience in a customer-service or hospitality management role is preferred
• Strong leadership, organizational, and multitasking abilities

Job Description: We are seeking a professional and energetic Restaurant Manager to lead our team and ensure an exceptional dining experience for all guests. The role involves managing daily restaurant operations, coordinating with staff, and upholding the highest standards of service. Inclusive of Basic Marketing by handling Restaurant's Social Network Service.

Key Responsibilities:

• Oversee daily restaurant operations, including staff management and inventory control
• Ensure customer satisfaction by providing efficient and professional service
• Work closely with the kitchen and front-of-house teams to optimize workflows
• Maintain a clean and organized environment, adhering to health and safety standards
• Manage financial aspects of the restaurant, such as budgeting and cost control

Physical Requirements: This role requires frequent mobility and an ability to work in a fast-paced environment, meeting the physical demands of a hands-on restaurant management role.

Languages: Proficiency in Chinese, if necessary for customer service, as restaurant is located near hotels for chinese tourists.

We welcome applicants of all backgrounds. Both genders may apply.

Whatsapp: +65 8700 0067

An exciting opportunity has arrived at The Garcha Group, Singapore’s luxury boutique hotel group with four hotels in Singapore, all of which are franchised under Marriott International—the world’s largest and most prestigious hotel company.

Marriott Hotels:

· Duxton Reserve Singapore, Autograph Collection

· Maxwell Reserve Singapore, Autograph Collection

· The Vagabond Club, a Tribute Portfolio Hotel

· The Serangoon Club, a Tribute Portfolio Hotel

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

· As an associate of a Marriott hotel, you, your parents or parents-in-law, children, spouse/domestic partner, and siblings are eligible for discounts on F&B and room rates in 8,700+ hotels worldwide

· As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalised learning experiences designed to help you thrive in your Marriott career journey

· Comprehensive health insurance plan with Raffles Insurance with the option to upgrade at subsidised corporate rates

· 2-night yearly staycation including all meals and beverage (incl. alcoholic) in any of the four Garcha Group hotels in Singapore

· 20% off food & beverage at Garcha Group restaurants and bars and all Marriott hotels

Primary Responsibilities

· Oversees Daily Operations and Achieving Targets

· Works closely with the manager to forecast sales, covers and payroll costs.

· Supervises the daily operation and ensures sufficient manning coverage for operations.

· Assigns the supervisors with responsibilities and tasks that they are best suited for.

· Ensures that all duties, tasks, and services are carried out according to the required standards as prescribed by the hotel.

· Consistently adheres to timeline of deliverables.

· Maintains consistency in quality of food, beverage, and service above all else.

· In the absent of the manager, attends briefings and meetings held by the department and updates all latest policies as needed.

· Possesses in depth and supervision knowledge of all food and beverage menus and its preparations and presentations.

· This includes in depth and supervision knowledge of bar and wine operations.

· Detailed knowledge and experience in establishing, training, and executing sales techniques and marketing plans.

· Always ensures cleanliness and appearance of the restaurant and related areas and takes immediate action if needed or required. Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.). Is present in the operation during all meal periods.

Provides a Leading and Consistent Guest Experience

· Is pro-actively engaged in guest service.

· Promotes sales through direct guests’ contact.

· Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guest’s database.

· Handles guest complaints and comments competently and swiftly.

· Leads the service team to personalise guest experience and in accordance with Hotel Standards.

· Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.

· Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times.

Management and Leadership of Outlet

· Is a mentor and role model.

· Proactive, innovative with in depth Food & Beverage and market knowledge

· Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.

· Leads and supports the team to be consistent in service standards, executes a collaborative and enabling leadership style.

· Provides regular team meetings for training and arranges examinations for the team members to achieve higher standards and skills.

· Drives the team to achieve common goals and builds strong team work.

· Uses the performance review process to identify and develops talent for growth.

· Manages performance issues by using various coaching styles.

· Displays cultural affinity and shows empathy to all team members.

· Assists the manager to coach and trains team members to prepare them to move to the next level within 14 – 24 months.

· Works closely with the manager to review work performance of all colleagues to make sure that established procedures and policies are being followed.

· Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.

· Observes colleague’s individual performance, grooming and punctuality.

· Performs colleague appraisals and executes disciplinary actions if required.

· Provides a level of Safety and Security for guests and colleagues.

· Assists in recruitment, inducts, and trains the team who are competent and confident.

· Ensures grooming and hygiene practices of colleagues are in line with the hotel and National Environmental Agency standards.

· In the absent of the manager, attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises the manager on topics of importance.

· Attends monthly departmental meetings and communicates with the team. Follows up on projects assigned if any.

· Checks daily opening and closing duties.

Marketing Plan and Revenue Management

· Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant.

· Makes recommendations to the manager on other potential sources of revenue e.g. promotions etc.

· Works closely with the manager to implement appropriate and effective measures to improve control of costs, expenses, and labour.

· Submits monthly sales analysis with improvement action plan.

· Uses revenue management tools to generate reports.

· Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

· Conducts regular on the job trainings for colleagues to develop their skills and knowledge.

· Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.

· Guides the departmental orientation for new hires.

· Ensures that colleagues are aware of hotel rules and regulations.

· Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

· Performs any other duties that may be assigned by the manager. Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.

· Develops own knowledge and skills to grow as a leader.

· Ensures NEA rules and regulations are met and achieve.

· Performs any other duties and responsibilities that may be assigned.

At Applause Tyrwhitt @ Mercure Hotel, we believe that great food and exceptional service create unforgettable memories. We are on the lookout for a dynamic Restaurant Manager who is passionate about the hospitality industry and eager to lead our team in providing outstanding dining experiences.

Key Responsibilities:

• Lead and inspire a team of dedicated staff, fostering a positive and collaborative work environment.
• Oversee day-to-day operations, ensuring that every guest leaves satisfied.
• Develop and implement innovative strategies to enhance customer service and operational efficiency.
• Engage with guests to enhance their dining experience and gather valuable feedback.

Qualifications:

• Proven experience as a Restaurant Manager or in a similar role.
• Strong leadership and team management skills, problem-solving skills
• Excellent communication and interpersonal abilities.
• Ability to work flexible hours, including weekends and holidays.
• Passionate about food, hospitality, and creating memorable experiences.

What We Offer:

• Competitive salary with performance-based incentives.
• A dynamic and supportive work environment.
• Employee discounts and benefits.

Do you like food, craft beer, music, and opportunities? We have been thinking about you!

Abundance is a modern Taiwanese restaurant bar, serving up buns, craft beer, and joy to the neighbourhood. We are expanding our team and we are seeking candidates with great leadership qualities and a positive attitude to grow with us.

Responsibilities:

- Oversee all aspects of restaurant operations, including food and beverage service, cleanliness,

- Develop and implement standard operating procedures to streamline operations and enhance efficiency

- Train, supervise, and schedule front-of-house staff

- Ensure an outstanding guest experience by monitoring service quality, addressing customer feedback, and resolving complaints

Why Abundance:

- Salary up to $5,000

- Annual bonus and monthly performance incentive

- 5 days work week

- Exciting career progression

- Uniforms and meals provided

- Friendly and casual working environment

- Located near MRT stations (Redhill, Bendemeer, Tampines)

Chat with us at 9632 1268 to find out more :)

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey.

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food & Beverage at all Marriott & Garcha Group restaurants and bars.

OPERATIONAL

• Ensure seamless service levels, including hiring and training crew.
• Rostering.
• Reservations management.
• Ensure restaurants have the correct “vibe” at all times; ensuring the sound, light, look of everything, including staff look/uniform/attitude reflects the brand.
• Ensure Marriott L&D and Lobster Inc training is assigned and completed constantly (learning never stops).
• Create, update and maintain all SOPs.
• Personally and frequently verify that the guests receiving the best possible service; respond to all Tripadvisor comments within 24 hours and all Marriott CFS alerts within 12 hours.
• Prepare and confirm all meeting/group proposals and contracts.
• Manage all aspects of F&B Operations, including, restaurant service operations (breakfast, lunch, executive lounge, dinner, Bar, Events); communication with culinary team; rosters across hotels, etc.
• Assist in maintaining strong team performance by regularly reviewing KPI’s and goals against performance and realigning strategies according to results; perform performance reviews per schedule.
• Entertaining guests in a consistent, professional and positive attitude. • Maintain high standards of sanitation and cleanliness per Singapore Government and Marriott Standards.
• Maintain and renew all needed licenses.
• Plan, control and ensure execution of all maintenance work, including logging in GXP and recording methodology.
• Monitor the quality and quantity of all food and beverage items served; inventory management and reporting routinely.

BUSINESS DEVELOPMENT

• Ensure that restaurants/bars are financially successful as independent profit centres - by driving and soliciting business opportunities.
• Fully responsible and accountable for the restaurant revenue and profitability, to ensure that the operational budget is adhered to and that all costs are controlled and expenditures pre-approved.
• Continuously seek ways to maximise revenue and profit through sales calls, networking events, partnerships and cooperation.
• Coordinate with Business Development – F&B Team any event enquiries, and perform all the necessary follow-up to ensure all events are carried out successfully; Maintain an active trace/follow-up system on all personal sales calls.
• Coordinate efficiently all event sales-related responses with Business Development – F&B Team with the aim of ‘closing the deal’.
• Create and update all restaurant online/offline information alongside Sales & Marketing Team, and distribute necessary information and write-ups internally and externally.
• Establish good rapport with guests, maintain good relationships and handle all feedback, requests and enquiries on food, beverage and service.
• Develop and refine a comprehensive mailing list/database for clients in conjunction with room-side mailchimp database, and maintain a regular communication to this database on the F&B offers of the hotels to encourage new and repeat business.
• Maintain/monitor all online booking platforms, including but not limtied to Chope, HGW.
• Maintain/monitor alongside Sales & Marketing Team all-Digital marketing/booking platforms for Restaurants e.g., Facebook; IG; YouTube; EDMs; Chope, Quandoo, HungreyGoWhere, STB/TIH, and Websites to be populated with relevant posts about Restaurant.
• Proactively remain relevant in media by providing new events/articles/photos to various publication
• Any other duties / tasks as requested by management.

Looking for thai speaking and experienced manager with chef and kitchen background. Minimum 5 years experience in restuarant work and 10 years in kitchen. Able to travel multiple locations.

- restuarant management

- kitchen management

- procurement management

- finance management

- human resourcement and manpower management

Job description

Task:

· Manage social media platforms (Facebook, Instagram and Google).

· Business listings and reviews.

· Increase presence on Tripadvisor and other such platforms.

· Competitor analysis/Strategy.

· Promotions and other misc.

· Generate content (editorial copy and visual design) for digital marketing and social media platforms. Includes basic photography.

· Other ad hoc duties assigned by the director

· Suggest promotions

Social Media:

Complete management of social media platforms:

· Content calendar.

· Posting and replying.

· Community engagement.

Business listings and reviews:

· Management of Google My business and review sites (to be discussed).

· Monitoring and replying to reviews (Google, Tripadvisor, Facebook/Instagram etc).

Hotel Partnerships and Outreach:

· Develop and maintain relationships with hotel management and concierge services within a defined radius. This includes regular visits to build rapport and establish partnerships that can drive guest referrals to the restaurant.

Reporting:

• Monthly report with audience insights, actions and recommendations moving forward

Competitor analysis:

· Identify competitors, their products and their presence on social media

· Identify competitor’s promos/new products

Requirements:

· Tertiary qualification in Sales/Marketing/Business Administration or its equivalent.

· At least 5 years of related experience in marketing/service/F&B industry

· Strong project management skills

· Good creative, writing and copywriting skills

· Advanced computer proficiency. Skilled in digital marketing/social media software as well as presentation software.

· Excellent proficiency in MS Office, Canva and Adobe

· Experience/exposure in the F&B industry will be an advantage

• Position: Assistant F&B Manager
• Location: Tanjong Pagar/Lavender
• Working hours: 6 days work week
• Salary (commensurate with experience): Up to $4,500 + Performance Bonus (Up to 2 months)
• Duration: Permanent
• Industry: Hospitality & Tourism

Main Responsibilities:

• Oversees daily operations and achieving targets
• Works closely with the manager to forecast sales, covers and payroll costs
• Supervises the daily operation and ensures sufficient manning coverage for operations
• Assigns the supervisors with responsibilities and tasks that they are best suited for
• Ensures that all duties, tasks, and services are carried out according to the required standards as prescribed by the hotel
• Consistently adheres to timeline of deliverables
• Maintains consistency in quality of food, beverage, and service above all else
• Possesses in depth and supervision knowledge of all food and beverage menus and its preparations and presentations
• Ensure cleanliness and appearance of the restaurant
• Any other ad-hoc duties assigned

Requirements:

• Candidate must possess at least Professional Certificate/NITEC in any field
• At least 2 years of relevant working experience
• Prior experience in Hotel Management/Tourism Services is required

Email to: [email protected] for more information.

Do visit www.facebook.com/search.personnel and https://www.instagram.com/search.personnel for more job listings and career tips!

***We do not charge our candidates any referral fee nor bind them with any contract.***

Abby Pang

Deputy Consulting Director (APAC)

Reg no.: R2093867

EA No: 13C6684

Thank you for your interest in this position. Our shortlisting period is 3 working days. Only shortlisted candidates will be contacted for further consideration.

If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend that you continue your job search to maximize your opportunities. We wish you all the best and should we have any suitable roles that match your experiences/ qualifications/ preferences, we will reach out to you.

1. Recruiting, training and supervising staff.
2. Planning menus.
3. Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines.
4. Overseeing stock levels.
5. Ordering supplies.
6. Producing staff rotas.
7. Assessing and improving profitability
8. Liaising with management to constantly update Manpower, Kitchen, Operational issues at all times.

minimum of 5 years in a Communications Specialist role and expert knowledge of IT.

- developing and executing communication action plans to introduce changes to our IT services and make the transition smoother.

-excellent communicator who’s capable of digesting highly-technical principles into simple terms understandable to a non-technical audience

Responsibilities

• Plan and produce internal and external messaging (such as newsletters, announcements, and press releases)
• Develop communications guidelines and brand voice
• Develop different strategies for internal and external communication
• Collaborate with the Technical department to determine communication needs
• Write clear and simple non-technical messaging about technical innovations
• Gather data and compile reports on communication effectiveness
• Able to use our in house software
• Able to work in the retail shop during weekends
• work during P.H & weekends

Operational Management:

Full knowledge on Bangladeshi cooking and operating the business.

Oversee day-to-day restaurant operations, including opening and closing procedures.

Monitor and maintain food quality, presentation, and consistency to meet or exceed guest expectations.

Manage inventory, ordering, and stock control to ensure adequate supplies and minimize wastage.

Ensure cleanliness, organization, and safety standards are upheld throughout the restaurant.

# Staff Leadership and Development:

Recruit, train, schedule, and supervise front-of-house and back-of-house staff.

Foster a positive work environment, promote teamwork, and provide coaching and feedback to enhance employee performance.

Address staff conflicts and performance issues, taking appropriate disciplinary actions when necessary.

Develop and implement training programs to improve staff skills and knowledge.

# Customer Service:

Interact with guests, handle complaints, and ensure a high level of customer satisfaction.

Monitor guest feedback and reviews, making necessary adjustments to enhance the dining experience.

# Financial Management:

Develop and manage budgets, track expenses, and ensure financial targets are met.

Analyse sales data, trends, and financial reports to make informed decisions that drive profitability.

Control costs by optimizing inventory, labour, and operational efficiency.

# Marketing and Promotion:

Develop and implement promotions, events, and marketing strategies to attract and retain customers.

Utilize social media and other platforms to engage with customers and promote the restaurant's offerings.

Job Requirements

3 year of experience in simillar position

Proven experience as a Restaurant Manager or in a similar role within the food and beverage industry.

Strong leadership and interpersonal skills with the ability to motivate and manage a diverse team.

Excellent communication skills.

Proficiency in restaurant management software and point-of-sale systems.

Solid understanding of financial management, including budgeting and cost control.

Knowledge of food safety and hygiene standards.

Flexibility to work evenings, weekends, and holidays as needed.

Must be able to work night shift and split shift

Must be able to work extra hours or weekend if needed

Summary of Job Description

The Assistant Manager plays a crucial role in providing overall support to the Hospital Information System (HIS) and its integration with other clinical & business systems by providing in-depth technical skills to analyse, evaluate, propose and implement total solutions to achieve business objectives.

To collaborates closely with stakeholders (users, internal IT teams and management) to ensure workplaces operational effectiveness and efficiency.

In escalated situations, the Assistant Manager handles user’s inquiries and concerns to maintain good relationships and strive for excellent user experiences.

Key Responsibilities

1. Collaborate with business users to gather, define and analyse requirements. Recommend and/or design technical solution for business requirements (including providing the necessary configuration setup), hands-on deployment and document the overall solution / workflow.

2. Work closely with vendors to test and validate their delivery as well as support business users in the User Acceptance Test.

3. Manage the end-to-end project implementation together with internal and external teams, i.e: Business Users, IT-PM, Infrastructure, Infor Security, Vendors.

4. Provide 24x7 production support and troubleshooting together with internal and external users and vendors when required.

5. Undertake ad-hoc assignments and responsibilities that may be assigned from time to time.

· Self-driven individual who is able to work independently as well as in a team.

Requirements

· Degree in Computer Science, Software Engineering, Management Information Systems or equivalent.

· Having 4 or more years of hands-on working experience in a system / application analyst or similar role, preferably in the healthcare industry.

· A self-starter who is assertive, independent and can work on multiple concurrent projects.

· Able to handle multiple simultaneous tasks and to prioritise multiple requests.

· A service-oriented team player with keen eye on details and able to communicate both verbally and in writing with various groups.

· Initiates discussions with users or external groups to resolve issues.

· Successful track record in project management, user and vendor management.

· Understanding of an EMR application and workflow will be an added advantage.

· Strong communication skills.

· Good problem-solving skills and ability to make informed decision.

· Self-driven individual who is able to work independently as well as in a team.

· Hands-on experience with Structured Query Language (SQL) would be advantageous.

· Proficiency in data analytics would be preferred.

· Experience in Azure, Power BI, Tableau, Python, R and AI/ML, would be an added advantage.

To plan in advance requirements for bookings and promotions, and to coordinate with all staff concerned to facilitate the smooth execution and operation of the events. • To make sure that there are always enough supplies in areas of responsibility and that equipment is well maintained. • To organize the outlet in an efficient manner to cope with the day-to-day operation and bookings so as to minimize labour costs. • To supervise and implement standard of service so as to maintain higher possible standard and quality. • To setup presentation and merchandising of buffet setup in an artistic eye appealing effect and dismantling of all decorations/props after each promotion. • To ensure that food service is always efficient and effective, and facilities conform to hygiene and sanitary requirements, with excellent customer service and service recovery procedures. • To develop menus in conjunction with the Executive Chef, always keeping in mind food costs, labour cost, facilities of the kitchen, etc.

Key Responsibilities of the Restaurant Manager:

·Supports the smooth running of the restaurant and Food and beverage department, where all aspects of the guest food & beverage service experience are delivered to the highest level.

·Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to guest inquiries

·Liaise and engage with Marketing to find the right promotions and activities for the restaurant

·Responsible for the departmental budget, ensuring that costs and inventory are controlled, and that productivity and performance levels are attained

·Builds and maintains effective working relationships with all key stakeholders

·Delivers effective training programs that advance service standards, profitability, and cost control

·Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered, and documented for internal and external audit, performing follow-up as required

Requirements of the Restaurant Manager:

·Proven experience in overseeing the following Food and beverage operations: All day dining, Meetings, and events with excellent problem-solving capabilities

·Excellent managerial skills with a hands-on approach, lead from the front and lead-by-example work style

·Personal integrity, with the ability to work in an environment that demands excellence, time and energy

·Experienced in using IT systems on various platforms

·Familiarity with Open Table

·Strong communication skills

·Singapore experience with standalone restaurants/will be an added advantage.

Job Scope (General):

• Responsible for the full spectrum of Accounts Payables and Accounts Receivables.
• Prepare monthly accounts closing.
• Ensure month-end and yearly closing deadlines are met.
• Analyze financial data for decision-making.
• Prepare quarterly GST submissions.
• Prepare and collate all information request for internal and external audits.
• Oversee payments and collections.
• Maintain and reconcile accounts.
• Ensure compliance with policies and regulations.
• Prepare and file tax returns.
• Manage cash flow and working capital.
• Resolve financial discrepancies and improve processes.
• Develops and implement HR policies and procedures in line with the Company objectives
• Manages full spectrum of HR functions which include recruitment & selection, employee relation performance management, training and development and compensation and benefits
• Manage employee relations, employee engagement activities, conflicts, and disciplinary matters
• Contribute to special projects and strategic planning.
• Other ad-hoc duties as assigned.

Requirements:

• Working hours: Monday to Friday, 9am to 6pm
• Location: Jalan Besar
• Able to start work immediately
• Minimum Diploma in Accountancy with relevant experience.
• Minimum 2 years of experience handling full set of accounts.
• IT-savvy and proficient in Microsoft Office.
• Hands-on experience in accounting systems will be advantageous.
• Proactive, independent and meticulous.
• Able to multi-task and work under pressure.
• Good communication and interpersonal skills.
• Able to work independently and as a team.

For interested parties, please send your resume to: [email protected]

SN Real Estate Pte Ltd

Contact number: +65-8586-1388

Roles & Responsibilities

We are a looking for a Restaurant Manager who has worked in South Indian Restaurants. The individual should be able to manage a team of at least 20 members.

Responsibilites

• Should order the groceries , drinks, meat etc on time by planning ahead. Should be proactive in arranging all the items required for successful operation of the restaurant.
• Should welcome and greet the customers with good hospitality.
• Should check all sanitary, electrical equipments in order.
• Should tasks to kitchen staff
• Should ensure cleanliness of the entire premises by assigning and allocating appropriate manpower
• Should prepare the duty roster for all staffs in the restaurant
• Monitor food stock and place orders on time
• Check freshness of food and discard outdated items
• To check the exhaust, fresh air, fire suppression system are properly turned ON/OFF before opening and after closing of the restaurant
• Ensure compliance with all health and safety regulations within the kitchen area
• To check the gas meter readings everyday after closing of the restaurant
• Should be able to multi-task

Requirements and skills

• Proven work experience as a Restaurant Manager/Captain
• Minimum Degree/Master Degree Qualification required.
• Excellent communication skills in English
• Ability to remain calm and not reactive in the event of any arguments/altercations between customers(if any)
• Excellent time management skills
• Up-to-date knowledge of cooking recipes
• Experience in cash counter (POS systems)

Ensuring that all food is of excellent quality and served in a timely manner

Planning the menu, keeping in mind budget, and availability of seasonal ingredients

Overseeing all kitchen operations

Coordinating kitchen staff, and assisting them as required

Training staff to prepare and cook all the menu items

Taking stock of ingredients and equipment, and placing orders to replenish stock

Enforcing safety and sanitation standards in the kitchen

Creating new recipes to keep the menu fresh

Keeping up to date with industry trends

Receiving feedback and making improvements where necessary

To align with the Digital Government Blueprint’s vision of “Digital to the Core, and Serves with Heart”, LTA is embarking on a digital transformation journey by harnessing new technologies to drive broader efforts to revamp the digital platform, develop and integrate enterprise-wide IT systems. We envision to leverage cloud services such as government commercial cloud infrastructure for enhanced business agility and build stakeholder-centric services that cater to businesses’ needs.

You will be responsible for quality assurance through carefully curated testing standards, methodologies and automations for the development of applications across legacy and new systems for the transformation and modernisation of applications.

You will be involved in:

•Collaborating with business analysts, technical architects, application and integration leads, frontend and backend development teams to understand the requirements, identify key areas of testing required across application, infrastructure and security domains and implement testing activities to address the testing needs of these areas

•Defining overall testing strategy to ensure that IT systems meet required quality standards. This includes test frameworks, test methodologies, test planning, test team management, test execution, test automation, stakeholder communication etc.

•Developing test plans, test scenarios, test scripts, test conditions, test data and test cases with expected results for tests such as integration, interfaces, user story acceptance, regression, smoke, system, performance, deployment and user acceptance tests.

•Managing all aspects of the testing efforts, including plans, interdependencies, schedule and tools etc. required

•Creating and building high quality, maintainable, and performant code for automated test cases identified and the frameworks to execute and report them

•Ensuring that defect tracking (identification, fixing, re-testing) is properly addressed and all testing results are easily accessible and understandable.

•Reviewing test results to ensure that they meet the acceptance criteria, work with development team to resolve any issues that arise out of the testing process and report the test status to stakeholders involved

Requirements:

•Tertiary qualification in Computer Science/Engineering or any relevant qualification with at least 5 years’ IT experience in IT systems delivery and testing

•Experience in software engineering / enterprise architecture across multiple products, systems and platforms coupled with strong business acumen experience in solutions design and enterprise architecture delivering IT solutions for both legacy and modern applications

•Strong understanding of testing concepts and how testing fits in with the overall project life cycle. Ability to develop and manage all aspects of the testing effort.

•Knowledge of the continuous integration environment with automated testing components implemented

•Knowledge in IT automation tools IT infrastructure and applications and automated testing concepts for web development

•Ability to review project deliverables for completeness, quality, and compliance with established project standards.

•Able to document and follow detailed instructions within test scripts as well as defects tracking documents (i.e., steps to recreate the problem)

•Ability to document and communicate the status of testing progress against plans, taking corrective action as necessary

•Ability to define, implement, and maintain project process guidance related to testing

•Ability to consult with and develop technical resources for methods, procedures, and standards to use during testing

Duties and Responsibilities

• To oversee overall operations of the restaurant
• To oversee the turnover and drive the revenue of the restaurant, prepare budget and ensure minimal cost and maximal profit, prepare sales and marketing/promotion plans, achieve monthly targets
• To provide/ensure the highest level of excellent and professional service in the restaurant to meet guests needs, expectations and satisfaction and rectified throughout their patron experience
• To handle guest’s queries/complaints in a polite, prompt and professional manner
• To ensure all furniture, lighting, other features and supplies are adequate, functional, in full and clean working condition
• To provide induction briefing to and train service staff to be professional, knowledgeable to ensure smooth running of the restaurant
• To ensure communication among team members and daily briefings are conducted
• To plan, create and manage the Standard Operation Procedure (SOP) for the restaurant
• To liaise with the Chef(s) to ensure a high standard of food quality and presentation
• To hire new staff for the restaurant
• Ad hoc tasks as assigned by the Managing Director
• This is by no means an exhaustive list as it is subject to changes in accordance with the business patterns or any other factors where duties may have to be redefined accordingly
• Candidate must possess at least Diploma
• At least 5 Year(s) of working experience in related field required for this position
• People and service oriented
• Warm and Cheerful personality
• Willing to start on short notice
• Responsible for Safety audit
• Responsible for all day-to-day management & operations

JOB DESCRIPTION DUTIES AND ROLE

• Working closely and assist the restaurant manager in his and work in his capacity in his absence.
• Oversee and manage all areas of the restaurant and report to the restaurant manager for necessary advise, guidance and action.
• Reporting to restaurant manager
• Allocating shifts and stations. Making duty rooster.
• Briefing the senior captains, production department (head chef / Senior Chef )
• Making and sending out purchase orders. Checking the suppliers invoices.
• Meeting restaurant’s financial objectives by forecasting requirements ; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
• Controlling costs by reviewing portion and quantities of preparation , minimizing waste, ensuring high quality of preparation.
• Maintain safe, secure and healthy environment by establishing and enforcing sanitation standards, pest control, servicing of equipments and procedures complying with legal regulations eg fire extinguishers.
• Achieving restaurant operational objectives by contributing information and recommendations to strategic plans and reviews, preparing and completing action plans, implementing production, productivity, quality and customer service standards, resolving problems, identifying trends, determining system improvements, implementing change.
• Maintaining ambiance by controlling lighting, background music, glassware, dinnerware, & utensil quality & placement, monitoring food presentation & service.
• Estimating food needs, place orders with suppliers dealers and distributors, and schedule the delivery of fresh food and items.
• Ensuring positive guest service in all areas, respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Investigate and resolve complaints concerning food quality and service standards.
• Develop employees by providing ongoing feedback, establishing performance, expectations by conducting performance reviews.
• Preparing reports on sale, inventory, purchases,
• Supervising other department such as production (kitchen), house keeping , maintenance, sales & marketing ,
• Handling Reservations & party Querries
• Resolving staff grievances and complaints
• Coordinating with other department heads for smooth operation
• Handling email orders, enquiries and grievances.
• Ensuring all the employees have the proper supplies and equipments.
• Opening and closing the shifts.

EDUCATION EXPERIENCE AND SKILLS

· Bachelors degree in hotel / hospitality management.

· Minimum 5 years experience in the North Indian specialty Restaurant

• Must be bilingual in English and at least one Indian dialect
• Advanced knowledge of the North Indian Cuisine
• Excellent interpersonal, communication and presentation skills
• At least an intermediate level of IT skills (MS Word, Excel, Power Point)
• Must be able to work on weekends(Friday, Saturday & Sunday) and Public Holidays
• Must be physically fit
• Must be able to working in Rotation shifts
• Able to work under pressure and meet designated KPIs

· Must have a spirit / affection towards team work

• Must be able to work in shifts till late night
• Must be able to work odd hours and reachable at all times
• Previous experience in establishing and managing a team of business development executives will be an added advantage
• Strong and business acumen with the ability to get on with people at all levels and influence them
• Must Able to work under pressure and meet designated KPIs

· Must have the skills to handle employee conflicts and problems

• Must have experience in organizing big events and caterings

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey.

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food & Beverage at all Marriott & Garcha Group restaurants and bars.

Primary Responsibilities

· Oversees Daily Operations and Achieving Targets

· Works closely with the manager to forecast sales, covers and payroll costs.

· Supervises the daily operation and ensures sufficient manning coverage for operations.

· Assigns the supervisors with responsibilities and tasks that they are best suited for.

· Ensures that all duties, tasks, and services are carried out according to the required standards as prescribed by the hotel.

· Consistently adheres to timeline of deliverables.

· Maintains consistency in quality of food, beverage, and service above all else.

· In the absent of the manager, attends briefings and meetings held by the department and updates all latest policies as needed.

· Possesses in depth and supervision knowledge of all food and beverage menus and its preparations and presentations.

· This includes in depth and supervision knowledge of bar and wine operations.

· Detailed knowledge and experience in establishing, training, and executing sales techniques and marketing plans.

· Always ensures cleanliness and appearance of the restaurant and related areas and takes immediate action if needed or required. Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.). Is present in the operation during all meal periods.

Provides a Leading and Consistent Guest Experience

· Is pro-actively engaged in guest service.

· Promotes sales through direct guests’ contact.

· Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guest’s database.

· Handles guest complaints and comments competently and swiftly.

· Leads the service team to personalise guest experience and in accordance with Hotel Standards.

· Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.

· Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times.

Management and Leadership of Outlet

· Is a mentor and role model.

· Proactive, innovative with in depth Food & Beverage and market knowledge

· Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.

· Leads and supports the team to be consistent in service standards, executes a collaborative and enabling leadership style.

· Provides regular team meetings for training and arranges examinations for the team members to achieve higher standards and skills.

· Drives the team to achieve common goals and builds strong team work.

· Uses the performance review process to identify and develops talent for growth.

· Manages performance issues by using various coaching styles.

· Displays cultural affinity and shows empathy to all team members.

· Assists the manager to coach and trains team members to prepare them to move to the next level within 14 – 24 months.

· Works closely with the manager to review work performance of all colleagues to make sure that established procedures and policies are being followed.

· Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.

· Observes colleague’s individual performance, grooming and punctuality.

· Performs colleague appraisals and executes disciplinary actions if required.

· Provides a level of Safety and Security for guests and colleagues.

· Assists in recruitment, inducts, and trains the team who are competent and confident.

· Ensures grooming and hygiene practices of colleagues are in line with the hotel and National Environmental Agency standards.

· In the absent of the manager, attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises the manager on topics of importance.

· Attends monthly departmental meetings and communicates with the team. Follows up on projects assigned if any.

· Checks daily opening and closing duties.

Marketing Plan and Revenue Management

· Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant.

· Makes recommendations to the manager on other potential sources of revenue e.g. promotions etc.

· Works closely with the manager to implement appropriate and effective measures to improve control of costs, expenses, and labour.

· Submits monthly sales analysis with improvement action plan.

· Uses revenue management tools to generate reports.

· Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

· Conducts regular on the job trainings for colleagues to develop their skills and knowledge.

· Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.

· Guides the departmental orientation for new hires.

· Ensures that colleagues are aware of hotel rules and regulations.

· Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

· Performs any other duties that may be assigned by the manager. Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.

· Develops own knowledge and skills to grow as a leader.

· Ensures NEA rules and regulations are met and achieve.

· Performs any other duties and responsibilities that may be assigned.

• Able to liaise with Mandarin, Vietnamese, Myanmar speaking associates
• Must have a least 1 year of experience in F&B outlet, like food court, coffee shop and restaurant
• Able to work long hours, weekend and public holiday
• Assisting operation manager in daily operation, like roster planning, ordering of stock from supplier

Job Description

• Comply with company's policies and procedures relating to all outlet activities
• Perform mise-end place
• Provide supervisor customer service that is fast, super friendly and customized to the needs of each customer
• provide efficient, accurate preparation and sale of products for prompt customer service delivery in accordance to established SOP like taking customer order - clearing tables - require making coffee - perform cashiering at times - does mopping and cleaning of dining areas and dishwashing - any other duties which may be assigned from time to time.