Management / Commercial

• Development of Aqua Comms Singapore Global Services Operational and Network Hub APAC and West coast of US)
• Driving Aqua Comms service set and partnership in APAC and US regions
• Develop, with finance, a P&L for Professional Service and support the revenue targets with Sales for key growth plans
• Develop, track, and control the annual network operating budgets for local development
• Work with Global VP of Operations to ensure end-to-end Operational Solution in support of any bid and go live stages
• Ensure in flight regional operations are optimum and inline with customer expectations
• Lead the preparation of tenders, proposals, and quotations and selection discussions
• Champion the ‘voice of the customer’ for Service deals related to APAC and US west
• Development of IRU agreements, operational and commercial including new cable LPA and development as part of growth plans
• Development of Singapore and US West team as growth plans are realised
• Co-manage (with CCO) regional sales teams as snr individual in region
• Input to Aqua Comms Long range plan, new routes, and infrastructure future needsManagement/Commercial

Infrastructure Development

• Take ownership of working groups within consortia & project flow (CG, MWG, OWG and budgets) and contribute to management committee meetings alongside Group Chief Architect
• Lead the Support of the Aqua Comms Subsea and international terrestrial network growth opportunities.
• Work with the VP and CNO on network development process, implementation, and exploitation strategy in conjunction with the senior management team
• Overseeing and executing the progress of all new system infrastructure technology and Network Development projects informing the PMO.
• Help develop the Aqua Comms network strategy and identify, compare, and select infrastructure technology solutions to meet future needs
• Develop, manage, execute, and validate a network/Technical Roadmap for all facilities and fibres project related on APAC and US West
• Manage projects, Oversee resourcing, including external suppliers
• Sales & Product Engineering Support where required, particularly early phase network developments.
• Directly support customer visits and organize workshops with customer technical staff, making Operational & technical presentations and demonstrating how a product meets client needs, driving optimum internal process meeting KPIs
• Work with CNO to help manage and execute the overall infrastructure network delivery process to support the company’s growth and operating plan
• Contract development with legal and commercial teams
• Using appropriate PMO management methods and department to ensure successful delivery, with a good understanding of change and risk management to time, quality and budget
• Drive automation and efficiency culture within the team
• Assist with product development. operational excellence in line with professional services as a product for other cable systems, globally.
• Monitor and govern Telecoms infrastructure works and access planning so that it considers cross asset programme requirements
• Support operational problem and change management procedures and control
• Responsible for establishing and maintaining healthy partner relationships and management of OTTs
• Ensuring fronthaul and backhaul infrastructure in line with project rollout
• Align transmission design and vendor selection with overall project
• Inform management appropriately weekly, monthly reporting
• Attending board meetings as required and report to CEO periodically
• Travel from time to time
• Clean security and background checks

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

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

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

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

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

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

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

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

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

• Perform other duties as assigned by management.

REQUIREMENTS

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

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

JOB RESPONSIBILITIES:

• Establish and ensure functionality of the QA&QC Department
• Setup HACCP and ISO 22000 requirements for production plant
• Handle regulatory and customer Audits
• Ensure compliance with legal regulations and Food Safety Management Systems
• Ensure products meet internal / external specifications
• Monitor incoming, in-process and outgoing inspection activities
• Handle customer feedback pertaining to quality and food safety issues
• Ensure adherence to Quality and Food Safety Management Programmes
• Handle and decide on disposition of non-conforming products
• Manage, motivate, coach and develop the Food Safety and QA&QC teams
• Any ad-hoc work as prescribed by the superior.
• Reporting to Deputy General Manager.

JOB REQUIREMENTS:

• Diploma / Bachelor’s Degree in Food Science, food manufacturing or related field.
• Minimum 3 years of leadership experiences;
• Prior QA/QC experience in food manufacturing will be added advantage;
• Good Knowledge of Quality Management Systems (HACCP, BRC, ISO 22000)
• Good Communication, Organizational and Analytical Skills
• Meticulous, good judgement and decision-making skills.

Location: Orcahrd

Duties:

• Responsible to source, evaluate and experiment various recruitment methods to attract, engage and hire potential candidates via various social media platforms, networking events, offline recruitment, infrastructure advertisements, collaterals etc.
• Liaise with multinational corporate clients to provide the best staffing solution
• Evaluating business processes, anticipating requirements, uncovering areas for improvement, and developing and implementing solutions
• Ensuring solutions meet business needs and requirements
• Proactively establish a set of long-term relationship with clients
• Engage in full cycle recruitment process from sourcing, matching, and onboarding of candidates to the best suited job
• Manage candidates on career progression and employment matters
• Grow and maintain your own client portfolio
• Work collaborative in a team to achieve targets

Requirements:

• Min Degree in any discipline
• Able to start with short notice

Interested and qualified applicants, please send your resume to [email protected]

Ivy Yong Shi Mei

CEI Registration No.: R2198995

Recruit Express Pte Ltd (EA Licence No.: 99C4599)

Our client, a recently established travel agency, is actively seeking a dynamic Hotel Relationship Manager to join their team.

As a Hotel Relations Manager at our travel agency, you will play a crucial role in establishing and maintaining strong relationships with hotels to secure the best rates and accommodations for our travel packages. Your primary responsibilities will include:

Partnership Development:

• Identify and approach potential hotel partners for collaboration.
• Negotiate and establish mutually beneficial partnerships with hotels to ensure competitive rates for our travel packages.

Rate Negotiation:

• Conduct thorough market research to understand prevailing hotel rates and industry trends.
• Negotiate pricing, discounts, and exclusive deals with hotels to optimize cost-effectiveness for our travel packages.

Contract Management:

• Draft and manage contractual agreements with hotel partners, outlining terms, conditions, and expectations.
• Ensure compliance with contractual obligations on both ends and resolve any disputes or discrepancies.

Relationship Maintenance:

• Foster strong, long-term relationships with key contacts at partner hotels.
• Act as the main point of contact for hotel partners, addressing concerns, and maintaining open communication channels.

Market Analysis:

• Stay informed about market dynamics, new hotel openings, and industry trends.
• Provide regular reports and updates to the management team on market conditions and competitive pricing strategies.

Collaboration with Sales and Marketing Teams:

• Collaborate with the sales and marketing teams to align hotel offerings with the agency's promotional and marketing initiatives.
• Work together to create enticing travel packages that showcase the value proposition of our partnerships.

Customer Satisfaction:

• Work closely with hotels to ensure a high level of service quality and guest satisfaction.
• Address and resolve any issues related to hotel accommodations promptly and effectively.

Budget Management:

• Collaborate with the finance team to establish and manage budgets related to hotel accommodations.
• Monitor and report on budget performance, identifying areas for cost savings or optimization.

Requirement

• Bachelor's degree in Hospitality Management, Business, or a related field.
• Proven experience in hotel relations, sales, or a similar role within the travel industry.
• Strong negotiation, communication, and interpersonal skills.
• Demonstrated ability to cultivate and leverage personal connections with key decision-makers in the hotel industry.
• In-depth knowledge of market trends, hotel industry dynamics, and effective pricing strategies.
• Excellent organizational and time-management abilities.
• Willingness and capability to travel as needed to establish and strengthen relationships with hotel partners, as well as attend industry events.

Interested candidate may send your resume to [email protected] for more information.

Regret to inform that only shortlisted candidates will be contacted by our consultants.

Align Recruitment Pte Ltd (20C0253)

Tan Soon Heng (Reg No. R1108992)

• Develop and improvise on risk management framework, policy and process
• Develop and establish financial budget and plans
• Develop and maintain business continuity strategies, policies and guidelines
• Develop service recovery framework
• Drive service quality and customer satisfaction
• Establish and maintain relationships with strategic business partner
• Establish business continuity processes
• Establish business strategies for the business function
• Establish operational plans for the business function
• Facilitate innovation and lead managers to manage change
• Manage compliance with food and beverage hygiene policies and procedures
• Manage revenue and expenditure
• Oversee cost control and food purchasing activities
• Plan and develop menus
• Provide leadership during crisis situations
• Strategies service operations

Requirements:

• Related experience in F&B industry
• Able to work in a fast pace environment
• Process positive attitude and responsibilities
• Love challenges and able to work under pressure
• Customer-service oriented personality

Interested candidates, kindly contact us via 8838 7279 for further discussion.

We regretted that only shortlisted candidates would be notified.

Hotel Room Cleaner

• Location: Orchard
• Salary: $1,800 – $2,000
• Working days: 6days
• Working hours: 8am to 4pm

Responsibility

• Clean and tidy up hotel rooms.
• Dust and polish various surfaces and furniture
• Vacuum, sweep, and mop floors
• Empty trash bins
• Change linens and towels and replace toiletries.
• Collaborate with the housekeeping team to complete the daily cleaning schedule.
• Restock cleaning supplies in the hand cart.
• Report any issues that require maintenance.
• Only need to clean the rooms, not the hotel lobby or lifts. Laundries are outsource, only help to count the items when sent back.

Interested applicant may WhatsApp or Email me your latest resume for immediate arrangement.

Whatsapp: +65 80231200

✉ [email protected]

Daniel Wong Reg No: R2095781

The Supreme HR Advisory Pte Ltd EA No: 14C7279

YPO is the global leadership community of extraordinary chief executives. Our history is long, our achievements many and our trajectory ever-forward. YPO welcomes extraordinary leaders to grow stronger together to improve lives, businesses and the world.

Founded in 1950, Young Presidents' Organization (YPO) is a nonprofit organization that connects young chief executives and presidents of non-competing companies and businesses around the globe for mutual exchange of ideas and expertise.

Singapore Lion City (SLC), a dynamic and fun community of 92 members within YPO and growing. The role is to learn and support SLCs Chapter Manager with membership acquisition, onboarding, events, and general administration.

What You’re Responsible For:

· support the chatper manager, board and chapter members.

· The key responsibilities include supporting the chapter chair and vice chair (if any) in overseeing all functional officers, supporting the events officer in the delivery of the learning program, membership support – coorindating incoming requests, troublshooitng requests regardsto access to member platforms, portals and related platforms. g.

· The ideal candidate for this role should demonstrate exceptional organizational abilities, superb interpersonal skills, multi-tasking skills, and excellent time-management. You role is integral to reinforce the YPO SCL value and member relations, improve the organization's image, and effectively deliver on event / member objectives

· You’ll get to organise and manage a plethora of events from conception to completion such as private celebrations, corporate dinners, wine tastings, themed parties, film screenings, and talks. You will thrive in this role of you are quick-thinking, organised, creative, personable, and supportive

· Your role will also include researching and securing venues, planning and managing our events' calendar, negotiating quotes and agreements with vendors, assisting with event marketing, monitoring timeframes and budgets, networking, and delivering on event brief objectives

· Your creativity, organizational skills, and vision will assist our organization in amplifying brand visibility, enhancing member engagement, relations, and improve our organization's growth through events that effectively communicate YPO SLC values, goals and objectives

· Work hours vary daily due to the events calendar and chapter initiatives..

Core Duties:

· Bringing events to life by working collaboratively with the Learning Officer and other Exco members

· Finding and booking venues, liaising with clients and suppliers, handling logistics, managing budgets and invoicing, organizing accreditation, managing risk and presenting post-event reports

· Ensuring SOP’s are followed for the successful exection of events: calendar, invitation, reminders, event set-up and speakers, day chair, the speakers requirements / needs are confirmed, venue is planned and in place including post event follow up – thank you to speakers, attendies, day chair and reporting post event in regards to attendance, survey scores etc

· Member support and troubleshooting with regards to access to systems, plarforms and portals

· Maintaining standards of practice for the booking systems, invoice systems, and other processes

· Assist in arranging board meeting dates and venues

· Drafts chapter committee meeting agenda and presentations

· Works with chapter officers to ensure completion of tasks in shared task manager

· Takes responsibility for chatper minutes during meetings and circulates for approval

· Responsibility for event management, venues, catering, RSVPs, name tags, dietary requirements seating etc

· Works with chapter chair to address any issues or administrative tasks that require approval

· Keeps calendar of events updated on member portal

· Assists with prepartation of workshops for the chapter and occassionaly YPO

· Meets regularly with chapter officers to coordinate admin tasks and provide regular updates

· Circulates program of events to members, and resources, distributes updates, via email, marketing materials and calendar invitations

· Attends onsite meetings at selected venues performing walk throughs and venue checks

· Managers chapter surveys, creation and distribution

· Coordinates with suppliers (venues, photographers etc)

· Reporting

· Payment processing management

Required Skills and Experience:

· Shows initiative

• Proficient event planning experience and excellent client management skills
• Great energy and love working in a fast-paced environment, while maintaining composure in stressful situations
• The unusually perfect balance of being creative and having strong organisational and management skills
• The ability to influence and interact at all levels to establish productive relationships with colleagues, brands, agency teams, and suppliers
• Comprehensive knowledge of current and future trends, ensuring events remain appealing and competitive

· able to work unsupervised, independent

· Flexible, efficient and able to work effectively with the chatper manager and chapter officers

· Diplomatic

· Detail oriented

· Willing to travel

· Creative and confident

· Able to manage multiple projects and deadlines

· Service oriented with a positive ‘can do’ attitude

Hotel Room Cleaner - Clean and tidy up hotel rooms [3770]

Location: Orchard
Salary: $1,800 – $2,000
Working days: 6days
Working hours: 8am to 4pm

Responsibility

• Clean and tidy up hotel rooms.
• Dust and polish various surfaces and furniture
• Vacuum, sweep, and mop floors
• Empty trash bins
• Change linens and towels and replace toiletries.
• Collaborate with the housekeeping team to complete the daily cleaning schedule.
• Restock cleaning supplies in the hand cart.
• Report any issues that require maintenance.

WhatsApp: +65 82026403

Email: [email protected]

14C7279 The Supreme HR Advisory Pte Ltd

R21103770 Chu Jenn Anne

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

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

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

• To hit all financial targets

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

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

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

• Investigate and resolve complaints concerning food quality and service

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

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

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Supervise the operations of at least two restaurants and above

• Perform other duties as assigned by management

REQUIREMENTS

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

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

Pastry Chef

• Working Days: 5 working days ( 1 weekday off, 1 weekend off )
• Working Hours: Depend on duty roster
• Working Location: Maxwell (TE18)
• Salary Range: $3,000 - $3,500

Job Description:

To be successful in this role you should be able to take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

A) Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are always of the highest quality.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last-minute events.
• Guides and trains the subordinates daily to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.

Requirements

• Diploma or a bachelor’s degree in Culinary Arts
• At least 1 year of working experience in the related field is required
• Proven work experience as a Demi Chef, Chef (Pastry) or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous.
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with pastry preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

WhatsApp or Email me your latest resume for Immediate Interview Arrangement.

Whatsapp: +65 80231200

✉ [email protected]

Daniel Wong Reg No: R2095781

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Working Day: 5.5/6 days weekly

Working hours: 11am-2:30pm & 5pm-10pm

Working Location: Holland Village/Balmoral Plaza/Havelock

Salary: $2,200 - $3,000 (Depending on experience)

Job Description

• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.

Requirements:

• At least 1 to 2 years of relevant experience in cooking western food
• Able to work on weekdays, weekends and public holidays, straight shift and split shift

Whatsapp: +65 80135651(Alvin)

Alvin Chua Ming Jing:R23116192

The Supreme HR Advisory Pte Ltd: 14C7279

ABOUT THE NATIONAL INSTITUTE OF EDUCATION (NIE)

The National Institute of Education (NIE), Singapore, is Singapore’s national teacher education institute and we are proud to be an integral part of the nation’s education service. We play a key role in the preparation of teachers and in the provision of teacher professional and school leadership development programmes. We are committed to our vision of being An Institute of Distinction: Leading the Future of Education and our mission to Inspire Learning, Transform Teaching and Advance Research. Read more about NIE here.

NIE invites suitable applications for the position of Manager / Assistant Director, Buildings & Facilities Management Projects in the Development & Estate Department. This is a 3-year contract position.

Manager / Assistant Director, Buildings & Facilities Management Projects (Development & Estate Department) [NIE]

Assist Head of the Development & Estate Department in the facility planning, facility development, renovation and upgrading of campus buildings and facilities and improvement/ addition & alteration (A&A) works. He/ she will also assist in operation, maintenance (facilities management) of campus buildings, infrastructures, and facilities.

Responsibilities:

· Responsible for overseeing project completion within the allocated budget and ensuring the realization of design intents.

· Conduct thorough assessment to determine the user's requirements for the project, encompassing their needs, preferences, desired timeline for completion, and the available funding sources.

· Appoint and oversee a team of consultants to guide the project design process, including architects, engineers, and other professionals as required.

· Engage consultants to develop cost estimates and prepare necessary documentation for tender procurement.

· Manage the procurement process by soliciting and evaluating contractor bids, ultimately providing a recommendation for the contract award.

· Manage and process any changes to the project's scope or budget that may arise during construction.

· Monitor the progress of construction work on a regular basis to ensure the project stays on schedule and proactively identify any potential issues that may arise.

· Ensure that all safety regulatory requirements and guidelines are adhered to and are in accordance with the proper governing authorities including the safety regulators and government laws in executing the projects.

· Conducting regular on-site supervision to ensure the work is carried out safely and maintains a high level of quality.

· Oversee the administration of the construction contract, which entails managing payments, change orders, and other contractual obligations between the project team and the contractor.

· Manages and supervises space planning matters.

· Plan, design, execute and supervise the required Renovation and Redecoration (R&R) works and A&A works.

· Assist in operation, maintenance (facilities management) of campus buildings, infrastructures, and facilities in Architectural and Building matters.

· Manage and execute other duties and responsibilities from time to time that are assigned by the Head and/ or the Institute.

Requirements:

· A University degree in architecture / building / civil and structural engineering / project management with at least 10 years of relevant working experience in construction management, project management, facilities management / real estate development or equivalent.

· Adequate knowledge in building construction and proficiency in reading construction drawings.

· Good project management skills, including expertise in project planning, budgeting, scheduling, risk management, and stakeholder engagement.

· Strong technical skills for checking and supervising professional consultants and various contractors. Seeks continuous improvement to design and processes through consistently challenging the status quo or value engineering the optimum solutions.

· Proficient in using AutoCAD / REVIT for design purposes.

· Adequate knowledge of procurement and construction contract administration.

· Self-motivated, with a positive working attitude, with ability to work with ambiguity and agility and a strong focus on customer satisfaction and stakeholder engagement.

· Strong team-player and demonstrate excellent interpersonal, communication, and leadership skills.

· Good analytical and problem-solving and critical thinking skills

Closing Date

The closing date of the advertisement is 23 February 2024.

We regret that only shortlisted candidates will be notified.

Other Information

NIE staff can take chartered buses at their own expense from or near their homes to NIE campus. This is subject to the availability of seats.

Restaurant Assistant Manager

$2800 - $3200

Work Location: Islandwide

Benefits:

• AWS & Sales incentive

• Retention incentive

• AL: 10 days

• Birthday leave

• Medical benefits

Responsibilities:

• Smooth operations of the restaurant

• Achieve sales target and enforce HDC standards

• Solicit customer feedback

• Monitor product and labor costs

• Achieving sales targets and ensuring profitability

• Conduct stock count and receiving

• Provide training and coaching to staff

• Involved in various station works

Requirements:

• Relevant experience in F&B Industry

EA Name: MANPOWER ACCESS PTE LTD

EA License No: 13C6854

EA Personnel Name: Teo Zhi Wee

EA Personnel Registration No: R22103947

The restaurant general manager is the “face” and ambassador of the restaurant, leading the venue personality and soul. The restaurant general manager is responsible for supervising the overall operations and service standards of the outlet to meet and exceed guest’s dining experience expectations. 

The main responsibilities include, but are not limited to, creating a Food & Beverage destination within Raffles Hotel Singapore, maximizing revenues, achieving financial and quality targets, gaining culinary and service awards, marketing, confirming required staffing levels, conducting training and development of team members. 

Primary Responsibilities

Requirements and Responsibilities

• Previous relevant experience with managing of a restaurant of similar standing and profile.
• Ability to work independently and with minimal supervision.
• Highly organised with strong analytic and communication skills.
• Excellent computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly.
• Ability to work under pressure and remain within all set deadlines.
• Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.
• Understands, embraces, and integrates corporate values into everyday duties and responsibilities.
• Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external customers.
• Executes project management including research of equipment, materials, supplies and methods, sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project.
• Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the organization.
• Maintains a productive climate and confidently motivates, mobilizes, and coaches employees to meet high performance standards and goals.
• Listens, writes, and speaks effectively, and positively relates and interacts with co-workers and others.
• Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.
• Systematically develops plans, prioritizes, organizes and manages resources in order to accomplish business goals within a specific time period.
• Able to establish, review and adjust sequence of service if necessary.
• Prepares training manual and conduct departmental service training in coordination with Learning and Development Manager.
• Develops pre-opening training schedule in coordination with Learning and Development Manager.
• Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.
• Reviews simulation processes and update evaluation criteria for smooth opening.
• Creates simulation schedule, menus and critique form in coordination with Chef de Cuisine.
• Establishes operating par stock for OS&E and beverage.
• Establishes menu pricing based on market knowledge and cost considerations.
• Creates restaurant Standard Operating Procedures.
• Creates bar recipe in Material Control.
• Establishes minimum/maximum for guest supplies.
• Creates a maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team. 
• Establishes a monthly walk-through with Hygiene Officer in coordination with Chef de Cuisine.

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs.
• Supervises operation, ensuring sufficient manning coverage for operations.
• Assigns the Assistant Manager, Junior Assistant Manager and 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. 
• Attends briefings and meetings held by the department and update all latest policies as needed.
• Possesses in depth and supervise knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervise knowledge of bar and wine operations.
• Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans. 
• Ensures cleanliness and appearance of the restaurant and related areas at all times and take immediate action if needed or required. 
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Consistently present in the operation area during all key meal periods.

 Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains customer feedback during operations to ensure satisfaction and building loyal following/return customer base.
• Handles guests’ complaint and comments competently and swiftly.
• Leads the service and culinary team to personalize guest experience and in accordance to Hotel Standards. 
• Builds strong relationships with local guests and build loyal following as foundation for a successful operation. 
• Maintains levels of confidentiality and discretion of the guest, staff, operator at all times. 

Management and Leadership of Outlet

• Is a mentor and role model.
• Proactive, innovative with in depth F&B 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, to be collaborative and enabling leadership style. Provide regular team meeting for training and arranges examinations for the staff to achieve higher standards and skills.
• Drives the team to achieve common goals and build a strong team work.
• Uses the performance review process to identify and develop talent for growth management performance issues and uses coaching styles. 
• Be culturally affinity and show empathy to all team members. 
• Coaches and trains staff to prepare them for the next level within 14 – 24 months.
• Reviews the work performance of all colleagues to make sure that established procedures and policies are followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. To actively enforce colleague motivation and team building.
• Observes colleague’s individual performance, grooming, punctuality.
• Performs staff appraisals/disciplinary actions if required.
• Provides a level of Safety and Security for guests and employees. 
• Assists in recruitment, induct and train the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Assistant Director of F&B on topics of importance.
• Attends monthly departmental meeting and communicates with the team. Follow up on projects assigned if any. 
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• To be knowledgeable to represent the brand and promote the outlet. To be comfortable being a media personality, subject to approval and supervision of the Management and Marketing Communications team. 
• Comfortably and confidently answer questions and attend to queries or feedback regarding the restaurant.
• Makes recommendations to the Management on other potential sources of revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of costs, expenses, and labor.
• Submits regular forecast of the restaurant revenue. Work out on property revenue to yield.
• Submits monthly sales analysis with improvement action plan and uses revenue management tools to generate reports. 
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Stream lines all training requirements and co-ordinates all arrangements for proper execution of instructions.
• Conducts regular on the job trainings for colleagues to develop their skills/new menu items. 
• Records and submits monthly On-the-Job Training hours to F&B 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 Head of Department.
• 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 business partner and leader.
• Ensures NEA rules and regulations are met and achieve.  
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Performs any other duties and responsibilities that may be assigned.

Here at THE PROVIDORE SINGAPORE we frankly believe that we are stronger as a team!

TEAMWORK MAKES THE DREAM WORK!

We take pride in having an environment that is open and welcoming, to achieve our goals together. With an emphasis on communication and connection, we promote opportunities for all to develop and achieve success; our employees are our family, and we strive to create an inclusive and positive culture for all!

Across our various roles and departments, we have a diverse workforce that is built on the strengths of each and every individual. Our ethos is to create an environment where our people matter, and a place where we celebrate each other’s success.

If being part of a fun, dynamic team that works hard yet plays harder is something you are looking for, what are you waiting for? You might just be the next celebrated member of our team!

Visit https://theprovidore.com/careers/ for more opportunities and to apply directly!

OUR BRANDS:

1. THE PROVIDORE SINGAPORE

Western Cuisine

• Downtown Gallery, Mandarin Gallery. Paya Lebar Quarters, Raffles City, Raffles Place, Wisma Atria, and Vivo City

2. RISTORANTE LUKA

Japanese & Western Fusion

• Tanjong Pagar and Cross Street Exchange

3. SUSHI KATORI

Omakase Sushi

• Tanjong Pagar

4. THE WINE DISTRIBUTION COMPANY (TWDC)

• Ayer Rajah

HIRING FOR:

RESTAURANT MANAGER

• THE PROVIDORE SINGAPORE

Western Cuisine

Job Description:

You will be responsible for managing the daily restaurant operations, safeguarding our restaurant's revenue, profitability, and quality goals.

This will be achieved by preserving our positive and productive work environment for the betterment of our employees, as well as by upkeeping the highest standards of customer service quality for our guests.

• Adhere to the standards of service and lead by example, as per requirements and training
• Work closely with the Marketing team to organize marketing activities, such as promotional events
• Guide the team in positively recommending and promoting meal items to our guests, as well as advising them on any on-going promotions
• Be involved and prepare for pre-service meetings
• Evaluate the operations and procedures and suggest improvements
• Create a sound and strong working relationship with staff and develop them to their fullest potential
• Attend and promptly respond to our guests on only queries and / or needs
• Participate in the regular evaluation of operations and procedures, suggesting improvements wherever possible
• Support enforcement of strict hygiene regulations and upkeep of the restaurant's overall cleanliness, hygiene, and safety standards
• Plan and prepare employee rosters, and reports where required
• Any other skill-development or ad-hoc task as assigned

Job Requirements:

• Will be good to have at least 5 years related working experience in a similar restaurant or Food & Beverage (F&B) environment

*We have a long and positive track record of developing our Restaurant Supervisors to Assistant Restaurant Managers, Restaurant Managers and Multi-Outlet Managers

*There are also career development options in Bar, Back-of-House (BOH, Bakery, Pastry, Deli, and Retail if the interest and passion is there

• Able to work under pressure in a fast-paced, yet fun environment
• Great communication skills with positive, interpersonal, and man-management skills
• A team player with a good sense of job responsibility and a keen eye for details
• Honest willingness to learn and grow with the Company

We look forward to receiving your application, and the opportunity to meet you!

MAIN DUTIES:

Control and analyse on a on-going basis the following:

• Quality levels of production and presentation.
• Guest satisfaction.
• Merchandising and Marketing.
• Operating food cost.
• Cleanliness, sanitation, hygiene.

Visionary and Modern

• Is open, shows curiosity and seeks out new trends
• Is innovative and modern, creating exceptional dishes
• Is a perfectionist; a sharp eye for detail leads to excellence
• Knows how to communicate, plays a role in public relations with restaurant guests

Guest Service Responsibilities

• Attend to specific guests as required.

Technical Responsibilities

• Responsible for the production, preparation and presentation of all food items, to ensure highest quality at all times.
• Execute inspections of physical aspect the food preparation areas.

Relation

• Provide functional assistance and direction to the kitchen operation.
• Coordinate functions and activities with other Food & Beverage Departments.

Confidentiality

• Ensure Outlet, Customer and Staff information or transactions are kept confidential during or after employment with the company.

NOTE

This document reflects the job content at time of writing and will be subject to periodic change in the light of changing operational and environmental requirements. Such changes will be discussed with the job holder and the job description amended accordingly.

Responsibilities:

• Spearhead and steer the seamless flow of operations.
• Monitor and optimize daily operational activities with effective workforce planning.
• Handle the allocation of daily tasks, including meticulous scheduling for technicians, taking into account their location, duties, and leave arrangements.
• Proactively assess and incorporate continuous improvements in delivery methods.
• Facilitate daily meetings at the workshop and disseminate essential updates to the team.
• Collaborate closely with technicians to tackle on-field challenges and find practical solutions.
• Establish effective communication channels with the sales team to ensure top-tier service delivery to customers, with a focus on quality equipment and skilled personnel.
• Enforce company policies and safety protocols through effective communication and implementation.
• Ad hoc duties as assigned

Requirements:

• At least a Diploma/Degree in Mechanical Engineering or equivalent
• At least 5 - 8 years of operations experience preferably from Oil & Gas industry bacground
• Ability to start work within short notice will be an added advantage

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

EA License No.: 13C6305

Registration No.: R1654399

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

Job Position Summary

• Regulatory Strategy & Line management
• Regional position in MNC
• Medical Devices - Low to High Risk Class

Main Responsibilites

• Manage the submission of documents and handle inquiries from regulatory authorities in assigned regions.
• Develop and execute effective strategies for securing regulatory approvals
• Enhance regulatory processes and implement a system for managing regulatory information.
• Support regulatory aspects during due diligence processes and stay updated on new regulations.
• Analyze regulatory data to gain competitive insights.
• Foster collaboration among departments, providing regulatory expertise and leading regional projects.
• Act as the primary internal regulatory/quality contact, assisting in-country teams and distributors.
• Handle post-marketing quality issues e.g. product complaints/recalls, audits, coordinating FSCA, QMS management and regulatory reporting.

Application Requirements

• Minimum of 5 - 8 years' experience in regional regulatory affairs in medical devices or IVD.
• Bachelor's degree in Pharmacy, Life Sciences, or a related scientific field.
• Thorough familiarity with the global regulatory landscape.
• Strong multitasking and project management skills, coupled with effective communication and collaboration abilities.
• Experience with leading at least 1 other executive will be advantageous.

Interested Applicants

Interested candidates should submit an updated resume that highlights relevant experience and qualifications.

Not the right opportunity?

We're always looking out for the best talents in the life science industry. If you are currently seeking exciting opportunities within the pharmaceuticals, medical devices, in-vitro diagnostics (IVD), or consumer health industry, do reach out for a confidential chat.

Principal Consultant: Cheong Yee Yin | Registration Number: R22108633 | EA License Number: 17C8502

Demo Chef | Kitchenware Demonstration | Industrial Kitchenware | Boon Lay

Salary: $3000 - $4000 + Transport Allowance
Working Days: 5 days , 8.30am – 5.15pm
Location: Kwong Min Road (Boon Lay) | will need to travel to client’s place

Job Responsibilities:

• To organise and lead show cooking for existing and new client.
• Development and delivery of specific training sessions for clients, dealers' partners, consultants, chef, etc.
• Support / engage clients in the product first use.
• To run product training, demonstration, testing and commissioning during project hand-over period.
• Take on unit sales activity.
• To create product awareness to existing / new customers.
• Menu development and / or culinary test according to client's needs and requirement.
• To contribute to company's profitability growth from the above engagement.

Job Requirements:

• Diploma / Higher Nitec in Culinary Art / Culinary in Food Service or equivalent.
• Competent to lead and conduct show cooking / demo / equipment training.
• 2 - 3 years of experience in culinary background and some working experience in the commercial kitchen environment is added advantage.
• Willing to travel upon business requirement.
• With proficiency with Microsoft Office is preferred.
• Willingness to take on additional portfolio by managing unit sales opportunities.

For complete list of jobs opportunities please visit

Supreme Full Jobs List

Part Time / Contract Staffing Telegram Group

The Supreme HR Advisory Pte Ltd | 14C7279

Ong Boon Kiet (Travys) | R22104769

Senior Recruitment Consultant

AP & AR Executive - Healthcare / Large Volume Transaction [3770]

Salary: $2,800 - $3,000
5 days, 9am-6pm
Location: The Heeren, Orchard

Job Description:

• Manage all receipts and payment cycle activities in a timely and efficient manner
• Maintain billing system and ensure company receives payments for goods and services
• Process payments to vendors and ensure payment is received for outstanding credit
• Generate, verify, and reconcile invoices, account statements, credit & debit notes
• Coordinate with sales, purchasing, and warehouse colleagues to ensure proper control over sales and purchase processes
• Investigate and resolve any irregularities
• Respond to all customer, vendor, and auditor enquiries regarding finance
• Maintain proper bookkeeping record and prepare monthly accounting reports
• Assist in streamlining and improving the accounts payable & receivable process

Requirements:

• Degree or Diploma in accounting or equivalent fields
• Minimum 2 years of accounting experience
• Experience in handling large volume of payments
• Proficient in MS office applications
• Experience in using MYOB accounting software.

WhatsApp: +65 82026403

Email: [email protected]

14C7279 The Supreme HR Advisory Pte Ltd

R21103770 Chu Jenn Anne

Demo Chef | Kitchenware Demonstration | Industrial Kitchenware | Boon Lay

Salary: $3000 - $4000 + Transport Allowance
Working Days: 5 days , 8.30am – 5.15pm
Location: Kwong Min Road (Boon Lay) | will need to travel to client’s place

Job Responsibilities:

• To organise and lead show cooking for existing and new client.
• Development and delivery of specific training sessions for clients, dealers' partners, consultants, chef, etc.
• Support / engage clients in the product first use.
• To run product training, demonstration, testing and commissioning during project hand-over period.
• Take on unit sales activity.
• To create product awareness to existing / new customers.
• Menu development and / or culinary test according to client's needs and requirement.
• To contribute to company's profitability growth from the above engagement.

Job Requirements:

• Diploma / Higher Nitec in Culinary Art / Culinary in Food Service or equivalent.
• Competent to lead and conduct show cooking / demo / equipment training.
• 2 - 3 years of experience in culinary background and some working experience in the commercial kitchen environment is added advantage.
• Willing to travel upon business requirement.
• With proficiency with Microsoft Office is preferred.
• Willingness to take on additional portfolio by managing unit sales opportunities.

https://wa.me/6596420989

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

What Will You Do

• Responsible on training program and establish good company culture
• Onboarding processes
• HR Processes and compliance on HR policies and regulations
• HR operations and projects
• HR metrics and training materials
• HR improvement processes

What Do We Want

• Degree in HR or related
• Proven experience in HR training and operations management.
• Knowledge of HR processes and compliance.

Job Highlights

• $5000SGD New join Gratuity Bonus (24month commitment)
• 44 hours work week
• Full Time Staff Benefits

Job Description

• Coordinate daily Front of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

JOB OVERVIEW

The F&B Supervisor manages staff on shift, and assigns staff to workstations on each shift. He/she also leads staff compliance on service, food hygiene, safety and other standards amongst the team on each shift. He/she also performs closing of accounts and ensure accuracy of the sales accounts at all times.

Dutieis

- Brewing of fusion coffee and tea (training provided).

- Train staffs on day to day operations

- Fast-paced environment especially during peak hours.

- Team player

- Inspect cleanliness of the takeaway kiosk.

- Able to handle cash and POS system and perform account reconciliation

- Ensure shops/kiosks are all on high health, safety and sanitation guidelines and good hygiene standards.

- Monitor, track and manage stock inventory ordering.

- Ad-hoc duties.