• Support and Supervise outlet operations
• Communicate and support the team
• Ensure smooth day to day running of food preparation to the established standards.
• Ensure compliance to Food Safety, highest quality of food and hygiene standards at all times
• Any other ad-hoc duties assigned.

Demo Chef (Kitchenware Demonstration)

• Salary: $3,000 - $4,000 + Transport Allowance
• Working Days: 5 days , 8.30am – 5.15pm
• Location: (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.

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

• Chin Swee Rd (near Chinatown MRT)
• 6 days (8 hrs/day including 45 mins break)
• Shift hours: 7am – 3pm; 3pm – 11pm; 11pm – 7am
• $1900-$2300

Responsibilities:

• Attend to guest room and public area maintenance as reported by Front Office and Housekeeping.
• Carrying out preventive maintenance of all electrical installations and equipment.
• Other tasks and responsibilities includes upkeeping and maintenance of fixtures & fittings, carpentry, painting and plumbing works.

Requirements:

• Possess minimum National Technical Certificate – 3 (NTC 3)
• Able to perform 3 rotating shifts, including weekends and public holidays.

If you are interested to apply, kindly WhatsApp me your updated resume in DOC file and allow our Consultant to match you with our Clients.

Whatsapp: +65 8525 2419

Email: [email protected]

Tan Man Ee Reg No: R22108289

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Responsibilities:

• Collection management, operation and project management
• Implement service strategies and service improvement
• Conduct performance review including ensuring adherence to the Service Level Agreement
• Team building and management
• Maintain strong and cordial relationship with all clients
• Customer sales and services advocacy
• Familiar with MAS Guidelines on Outsourcing: (OSPAR)
• System implementation, integration and management
• Any other ad hoc duties/projects assigned

Requirements:

• Candidate should possess at least a degree in any discipline or relevant experience
• Good communication skills, both verbal and written
• Good presentation skills
• Meticulous and good interpersonal skills
• Able to perform well under pressure and tight deadlines with minimum supervision
• Minimum 3 to 4 years of relevant experience

Job Description

Key Responsibilities of the F&B Ops Area Manager will include:

● Reporting directly to the F&B Ops Director

● Operational Delivery

o Work collaboratively with F&B Operation Director to formulate realistic business development plans and strategies to ensure long-term success and also to increase brand visibility.

o Manage daily operations of the assigned outlets to meet business goals.

o Ensure the restaurant has enough tableware, condiments and ingredients.

o Follow ups on sufficient stocks and inventory to ensure the restaurant runs seamlessly.

o Set standards and objectives within different outlet FOH departments.

o Ensures all standards of service and policies and procedures of managers and associates are being met.

o Ensure compliance with company’s policies and operational guidelines

o Deal with problems by providing creative and practical solutions

o Organize regular meetings with management to discuss business updates, issues and opportunities.

● Profit Delivery

o Analyze capital budget and expenses to find opportunities for cost-effectiveness and profitability.

o Offers feedback to F&B Ops Director about menu sales, staff procedures and operations and develops strategies to boost sales and reduce costs.

o Ensuring marketing programs are rolled down effectively and in a timely manner.

o Identifies and pursues potential sales building opportunities within each assigned outlet.

o Trains and assists with local restaurant marketing.

● Customer Focus

o Improve existing levels of service and create standards by encouraging the FOH team to deliver a quality customer experience every time.

o Managing customer standards and feedback accordingly.

o Resolving complaints from customers in a polite and friendly manner.

o Ensuring the highest levels of customer service and supporting your employees to enable them to be accountable for delivering this.

● People Management

o Responsible for recruiting, interviewing, training, motivation, necessary disciplinary and termination of team members.

o Performing staff evaluations and monitoring employee performance.

o Monitor scheduling of all FOH employees roster and leave clearance ensuring the restaurant is appropriately staffed at all times.

o Providing support and guidance to all Restaurant Managers, Assistant Restaurant Managers and FOH team within your units.

o Evaluate employee performance using key metrics and develop individual development plans.

o Develop a strong working relationship with the FOH and BOH team within the assigned area.

● Safety and Sanitation

o Ensure hygiene and health and safety standards are maintained to the Company's standard.

o Monitor the workplace for hazards and resolve them for the safety of staff and diners by following security procedures according to company guidelines.

o Ensures that the restaurant is ready for inspection adhering to company and relevant authorities’ guidelines.

● Adhoc duties as and when assigned by the F&B Operation Director / Management.

Job Requirements

Key Requirements of the F&B Ops Area Manager will include:

● At least 5 years of relevant work experience in a similar position or F&B industry.

● Preferably obtained work experiences from renowned or international F&B business or restaurant.

● An Associate's or Bachelor's degree preferably in Hospitality Management or equivalent.

● Resourceful and independent with high level of initiative is compulsory.

● Proven leadership skills with the ability to effectively manage others with a strong inclination to select and nurture talent.

● Strong communication and interpersonal skills with a proven ability communicate across different levels of an organization.

● Excellent organizational skills and an ability to create easily-followed guidelines for others.

● Sets SMART (specific, measurable, attainable, realistic and timely) goals for development of self and others.

● Strongly self-motivated, to include studying and maintaining working knowledge of industry standards and trends.

● Sets clear expectations to meet company goals.

● Hold self-accountable to follow through on all commitments (verbal or written).

● Effectively prioritizes projects to meet company goals.

● Very strong in analytical, financial and microsoft office skills.

● Experienced on POS system.

● Actively solicits feedback from superiors, peers and subordinates for their personal development.

This is a fantastic opportunity for an Area Manager looking to take the next step in their career and grow along with an expanding business. We are looking for a charismatic leader who is keen to take on a fast-paced working life where speed and quality are of the essence. It's hectic - but a real buzz with a strong sense of business growth.

If you have the right skills and experience for this role, please apply now!

Job Description:

Ensuring Company policies are followed. Optimizing prpofits by controlling costs. Hiring,training and developing new employees. Resolving customer issues to their overall satisfaction. Maintaining an overall management style that follows company best practices. Providing leadership and direction to all employees. Ensuring product quality and availability. Preparing and presenting employee reviews.

Job Requirement:

Able to work on weekends and public holidays. Have positive attitude. Working long hours under stress. Have a friendly and patient personality. They must make quick decisions and have great interpersonal skills. Attention to detail and excellent multitasking skills are important.

Housekeeping Manager

Highlights:

• Industry: Hospitality (4 Star Hotel)
• Nearest MRT: Dobhy Gaut (5 Mins walk)
• Remuneration: Up to $3500
• 6 days work week -
  Rotating Shift: 7am – 3pm OR 3pm – 11pm.
• AWS + Performance Bonus

The Challenges:

• Organize and supervise the day-to-day housekeeping operations to ensure rooms and public areas are well-maintained for the comfort of guests.
• Plan resources, allocate work assignments, supervise cleaning activities, inspect the rooms and monitor the turnover of rooms to uphold the highest level of cleanliness and efficiency of the team.
• Look into escalated guest concerns and implement improvement, innovation and sustainability plan for the department.
• Monitor operational risks including security threats, emergency situations and the team compliance with hygiene and workplace safety requirements.
• Provide coaching to team members and managing team development needs and performance.
• Other general administrative tasks and ad-hoc duties assigned by management.

What it Takes:

• Minimum of 2 years of relevant experience in similar capacity
• Able to work well under fast paced environment.
• Willing to work 8 hours shift including weekends and PH

Interested candidates please kindly send your updated CV to [email protected] or whatsapp 9051 2191

Talents@Work Pte Ltd

EA License Number : 21C0501

Rei : R2199207

Job Description

• Industry/ Organization Type: Manufacturing (Electrical & Electronics)
• Position Title: Accounts & HR Officer/Accounts & HR Executive
• Working Location: 5 min away from Kaki Bukit MRT
• Working Hours: 5 days (Monday to Friday, 8.00 am to 5.00 pm)
• Salary Package: Basic + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Ability to manage and handle full set of accounts financial matters, its associated record keeping as well as maintenance and improvement of financial records.
• Preparation of monthly financial reports, monthly reconciliation, cash flows and other finance-related reports, e.g. claims, petty cash, staff welfare.
• Preparation of accounts payables.
• Preparation and submission of GST.
• Preparation of monthly salaries.
• Assist in HR-related functions.
• Support company operation and management in financial planning and assist in cash flow projections.
• Maintaining and updating employee’s personal files, leave and allocation allowance.
• Preparation of Audit and audit-related documents.
• Other tasks as assigned by Management.

APPLY NOW!!!

• Possess at least a Diploma in Finance/Accountancy, CAT, ACCA or equivalent
• 2 - 4 years in a related role
• Experience in SAP B1 or relevant MRP Systems
• Familiar with Excel functions

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #65709 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. 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 continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Angel Lim | EA Reg No.: R1769781

$2700 to $3000

5 days work, 50 working hours per week

Job Description

• Stir fry dishes according to company’s standards
• Take charge of daily operational matters to ensure smooth flow of operations
• Manage staff duty roster and assign duties
• Ensure staff compliance to Company Standard Operating Procedure (SOP)
• Conduct orientation and training for new staff
• Order and manage inventory from suppliers
• Enforce good hygiene practices and upkeep cleanliness standards
• Manage customer complaints and ensure customer satisfaction
• Any other ad-hoc duties assigned by superior

Job Requirements

• At least 2 to 3 years of relevant F&B managerial experience
• Team player with good leadership and communication skills
• Able to strive in fast paced environment

Requirements:

· Diploma or Degree in Marketing, Business Management or a related field

· Minimum 5 years of relevant experience preferably in the F&B, consumer lifestyle or hospitality industry

· Strong leadership, analytical and project management skills and is able to mentor junior members

· Good organisational and prioritisation skills and is able to multi-task under time constraints and within established deadlines

· Excellent communication and interpersonal skills, both written and verbal

Key Task:

• Plan and execute the creation of new menu items and marketing campaigns –

Including menu research, food tasting sessions, photoshoots, creation of marketing material and post mortem analysis

• Develop and execute comprehensive marketing campaigns across various channels, including:

• In-store (plan and create marketing collaterals like posters, flyers, menus, inserts, etc.)

• Social Media platforms (plan content for the brand’s social media platforms)

• Digital advertising (plan content for GDAs, FB/IG posts, SEO)

• MNC
• Minimum 2 years of supervisory experience
• Willing to do hands on operations and customer service oriented

Our client, a leading manufacturer and distributor of industrial components, is looking for suitable talents to join their growing business as Assistant Logistics & Warehouse Manager.

RESPONSIBILITIES:

• Plan and coordinate resources for daily inbound / outbound warehouse operation so as to ensure efficient and timely operation of the distribution
• Contribute to the development and modification of warehousing policies and procedures to ensure proper internal control and handling
• Ensure shelving storage management
• Manage inventory accuracy through monitoring of daily warehouse activities, cycle counts, stock takes and audit of same to verify results
• Promote continuous improvement by adopting some production system concept such as Kaizen, Genchi Genbutsu and etc to develop and implement warehouse operation process/workflow so as to optimize efficiency
• Implement and monitor safety procedures in warehouse operations, ensuring team members comply with daily work duties
• Demonstrate strong leadership skills, motivating and organizing the teams members to meet or exceed productivity targets
• Prepare daily/weekly/monthly reports to Management/JHQ
• Involved in the hiring, training and development of Warehouse personnel

REQUIREMENTS:

• Diploma / Degree in Logistics/Supply Chain Management or other equivalent field of studies
• Minimum 2 years of supervisory experience
• Willing to do hands on operations and customer service oriented
• Proficient in MS Office (Excel, Power Point) for data analysis and reporting purposes
• Experience in warehouse / logistics / manufacturing will be an advantage

OTHER INFORMATION:

• Location: West
• Working hours: Monday to Friday + Rotational Saturday
• Salary: Salary will commensurate according to experience & qualifications.
• The Company strives to achieve employee satisfaction and provides a conducive working environment, attractive incentives, and remuneration to all staff.

HOW TO APPLY:

Interested candidate, please submit your updated resume in MS WORD Format to Florence Pang Rou Jing (R23118044) :

Email – [email protected]

or call your Friendly Consultant, Florence at 6590 9906 or WhatsApp 8655 6810 for a confidential discussion.

Please click “Apply Now” button to submit.

Please indicate the below information in your resume:

• Current & Expected salary

• Reason(s) for leaving

• Availability to commence work

YOUR SUCCESS IS OUR ACHIEVEMENT!

Notice:

We regret that only short-listed candidates will be notified. All applications will be treated with the strictest confidence. By submitting any application or resume to us, you will be deemed to have read & agreed to the terms of our Privacy Policy, and consented to us collecting, using, retaining and disclosing your personal information to prospective employers for their consideration, and for our marketing EDMs which you may opt out by unsubscribing in the mailer. You may refer and access our website at www.achievegroup.asia/privacy-policy/ for more information.

Cessation of Collection of full NRIC Numbers:

In compliance with the Personal Data Protection Act and commitment to protect candidates’ personal data, Achieve Group will cease to collect, process or use full NRIC numbers during our screening and job application process.

Kindly ensure your resumes provided to us does not contain your full NRIC number and full home address during your job application.

Job responsibilities are as follows:

• Developing custom marketing and advertising strategies
• Creating designs and layouts for media outlets
• Writing pitches, blog posts, and articles
• Building relationships with influencers, journalists, and media outlets
• Overseeing social media accounts and ensuring brand consistency
• Conducting meetings with clients
• Standardization of brand collaterals used in the outlet
• Management of emails and customers’ inquiry

Working Hours: 5 days work week

We are seeking an organized and detail-oriented Payroll and HR Specialist to join our team. In this role, you will be responsible for efficiently managing various aspects of employee payroll, on-boarding/offboarding, benefits administration, communications, and more. Your meticulous attention to detail and excellent communication skills will contribute to the smooth operation of our HR processes.

Key Responsibilities:

1. Payroll Management:

• Oversee monthly and ad-hoc payroll manual calculation and processing.
• Ensure compliance with statutory regulations and resolve any discrepancies.
• Reconcile payroll accounts and prepare necessary reports.

2. Employee (contract staff) On-boarding and Documentation:

• Prepare and issue Offer Letters for contract staff.
• Coordinate pre-employment medical check-ups and reference checks.
• Oversee the security screening process for new hires.
• Maintain accurate personnel records in HRIS, including payroll, leave, and claims data.

3. Employee (contract staff) Benefits Management:

• Administer Group Health & Safety and Group Outpatient GP Plans.
• Monitor service quality of external vendors.
• Manage medical insurance, claims, and work injury compensation procedures.

4. Employee (contract staff) Engagement:

• Respond promptly to employee inquiries and concerns.
• Assist in planning and executing employee engagement activities.

5. Grievance Handling and Disciplinary Procedures:

• Support the management of grievance and disciplinary processes.

6. Performance Appraisal:

• Assist in managing the annual performance appraisal process.
• Prepare confirmation and increment letters as needed.

7. Leave and Attendance Oversight:

• Validate attendance and leave reports for accurate payroll processing.

8. Financial Reporting:

• Generate monthly billing through ERP system.
• Prepare customer reports and other relevant financial documentation.

9. Training and Government Claims:

• Register contract staff training sessions.
• Submit claims to government bodies for training and other applicable reimbursements.

10. Work Pass Administration:

• Provide support in work pass applications and processing when required.

Qualifications and Skills:

• Diploma or Bachelor's degree in Human Resources or related field (or equivalent experience).
• Strong organizational skills with a keen eye for detail.
• Excellent communication and interpersonal abilities.
• Proficiency in Excel (VLookup, Pivot Table, formulas), HRIS and payroll systems
• Knowledge of employment laws and regulations.
• Ability to prioritize tasks and meet deadlines.
• Problem-solving and conflict resolution skills.

If you are a proactive individual with a passion for HR operations and a commitment to ensuring a positive employee experience, we encourage you to apply for this role. Join our team and play a vital role in supporting our employees' journey within the organization.

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

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

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Demo Chef [Kitchenware]

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.

The Supreme HR Advisory Pte Ltd || 14C7279

R22111009 Cheng Kai Ling

COMPANY DESCRIPTION

A leading general insurer with a local presence of over 100 years, MSIG Singapore offers an extensive range of insurance solutions for commercial and personal risk protection, enabling the security and safety of individuals and businesses. MSIG Singapore holds an A+/Stable financial rating by Standard & Poor's.

A testament to its growing strength and influence, MSIG Singapore has garnered numerous awards for delivering digitally innovative and customer-centric solutions. In 2023, 2022 and 2020, MSIG Singapore was awarded Insurance Asia Awards Claims Initiative of the Year.

MSIG is a subsidiary of Mitsui Sumitomo Insurance Co., Ltd, and a member of the MS&AD Insurance Group one of the largest general insurance groups in the world with presence in 50 countries and regions globally, 18 of which are in Asia Pacific including all ASEAN markets as well as in Australia, New Zealand, China, Hong Kong, Taiwan, South Korea and India. Headquartered in Japan, MS&AD is amongst the top non-life insurance groups in the world based on gross revenue.

RESPONSIBILITIES

Staff Development

- Supervise, mentor and coach junior staff by enhancing their product/ market knowledge.

Client Management

- Identify and develop potential business areas and maintain professional relationship with existing and potential customers. This shall include provision of technical advice on customers insurance need.

- Review, accept and underwrite business within Risk Acceptance Authority and guidelines including claim matters, recommendations on wordings and liaison with MSIJ, RHC, overseas Business Units and reinsurers.

- Ensure clients satisfaction in terms of customer service

Others

- To participate at company level committees for ad-hoc projects to improve and expand Companys operations/ business.

- Manage and implement proper credit control procedures and bad debt recovery.

- To review and improve the Departments operation/ business.

- Achieve premium growth and profit underwriting

- To undertake any other duties as may be assigned.

- Tertiary education

- Relevant qualifications n general insurance (minimum CGI & HI)

- Minimum 3 years experience in general insurance industry

- Sound knowledge of general insurance

- Management Skills

- Business acumen

- Strong communication and interpersonal skills

- Leadership with burning drive for results

- Strong marketing and portfolio management

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: Depend on duty roster
Working Location: Nearby Maxwell MRT
Salary Range: $3000 - $3500

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

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.

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

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

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Maxwell
Salary: $3000 - $3500

As a Captain for a fine dining restaurant, you are responsible for assisting the Restaurant Manager in the day-to-day functions of the restaurant. You would also be responsible for providing excellent customer service to guests. This includes greeting guests, taking their orders, delivering food and drinks, and ensuring that their needs are met throughout their meal.

A) Leadership & People Management

• Be proactive and responsible for own duties and assist others where required

B ) Service Excellence

• Opening and closing of restaurant
• Taking and fulfilling customers’ orders
• Cleaning and clearing tables
• Proper handling of the POS system
• Other side duties
• Comply with operational service standards
• Assist in organization and maintenance of inventory and storage
• Comply and practice food safety based on food hygiene standards
• Uphold and maintain high standards of hygiene

C) Risk Management

• Work in line with the restaurant’s risk aversion programme
• Assist in health and hygiene audits as well as safety checks

Requirement

• At least one year of relevant working experiences

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

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

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

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

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

The F&B Manager is responsible for optimizing revenue and profitability within the Food and Beverage department of our organization. This role involves analyzing data, setting pricing strategies, forecasting demand, and collaborating with various departments to achieve revenue goals. Reports to Director Culinary and Beverage Operations.

Revenue

· Assist in developing internal F&B strategies through financial modeling, feasibility analyses, and market research.

· Foster a revenue management culture in hotels with a focus on driving volume and spending.

· Analyze current F&B revenue data to identify trends and opportunities.

· Monitor market conditions and competitive pricing strategies.

· Develop and implement pricing strategies for menus, packages, and promotions.

· Adjust pricing based on demand, seasonality, and market dynamics.

· Prepare regular reports and presentations to communicate revenue performance to senior management.

· Provide insights and recommendations for revenue improvement.

· Prepares annual division budget and updates monthly forecast with tireless focus on profit improvement.

· Ensures revenue is maximized and labor expenses are in control.

Sales and Marketing

· Forecast F&B demand and recommend inventory levels, collaborating with sales and marketing teams.

· Identify cross-selling and upselling opportunities to maximize revenue per guest.

· Ensure Outlet HODs on proper outlet events sales enquiry and execution.
Collaborate with culinary, sales, marketing, event planning, and banquet teams to align strategies.

· Stay informed about industry trends, customer preferences, and competitor strategies.

· Development of customer base for events in various outlets.

· Developing periodic F&B events to attract customers from different segments.

Operations

· Ensure efficient utilization of dining space and resources.

· Maintain accurate records of F&B sales and revenue, utilizing revenue management software.

· Identify points of improvement and provide mentoring notes to staff with high potential.

· Provide in-depth analysis of menu pricing, profit impact, member spent, repeat customer base, and customer satisfaction performance.

· Correlate member spent, frequency, pricing, and satisfaction.

· Provides direction, leads, and drive strategic plan initiatives in support of company purpose, mission and values.

· Directs efficient and effective F&B operation activities of the outlets.

· Ensures that quality standards are met, and service distinctiveness is practiced.

· Promote work environment where employees feel valued, involved, and appreciated.

· Ensure compliance with corporate and hotel operational policies/guidelines and procedure.

· Plans and conducts tests to identify and improve weakness in service activities.

· Plans and conducts training for Wine and Beverage Training.

· Monitors volume of business and related labour requirement forecast.

· Ensures service and kitchen areas meet standards for cleanliness, proper set up, sufficient supplies and equipment together with Hygiene/Stewarding Manager.

· Monitors food quality, portion control and provides feedback to culinary team.

· Identifies issues/concerns and formulate recommendations for improvement.

· Provide immediate attention to guest complaints and provide appropriate service recovery.

· To follow up and to establish correct procedures to prevent future recurrence.

· Work closely with the culinary team to maintain food quality and ensure its timeliness and accuracy of delivery and setup for all events are achieved.

· Regular review of guest comments with the team and implement right solutions for continuous improvement.

· Support the F&B team to be consistent in service, use a collaborative, enabling leadership style, and have regular team meetings.

· Ensures that established control procedures, liquors’ law and regulations are followed.

· Develop your own knowledge and skills to grow as a business partner and leader.

· Carry out any other duties and responsibilities as assigned.

Qualifications

• At least 8 – 10 years in senior Food and Beverage management position, preferably in an international deluxe hotel/Fine Dining Environment.
• Sommelier-trained, WSET 2 and above
• Diploma or Degree in F&B Management.
• Creative thinking and problem resolution.
• Proficient in training skills.
• Knowledge in financial and marketing area.
• Presentable, well-groomed with leadership quality.
• Proven experience in revenue management, preferably in the F&B sector.
• Knowledge of the hospitality industry, market dynamics, and customer behaviour.
• Ability to work under pressure and meet revenue targets.
• Attention to detail and problem-solving abilities.

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

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

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

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

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Ensure customers have a memorable and pleasant dining experience.

Job Duties:

• Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Achieves restaurant operational objectives by contributing information and recommendations to strategies plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends, determining system improvements; implementing change.
• Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
• Plans menus by consulting with chefs; estimates food costs and profits; adjust menus.
• Controls cost by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
• Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.
• Maximizes bar profitability by ensuring portion control, monitoring accuracy of charges.
• Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.
• Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining and walkways.
• Maintains ambiance by controlling lighting, background music, linen services, glassware, dinnerware, and utensil quality and placement, monitoring food presentation and service.
• Updates job knowledge by participating in educational opportunities, reading professional publications; maintaining personal networks; participating in professional organizations.
• Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.