Total 3,884 human resource manager job vacancies in F&B / Tourism / Hospitality category in Singapore

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

This role works with IBG segment manager and will work closely with internal stakeholders such as segment and product teams, as well as external agencies and vendors. Your responsibilities include but not limited to:

• Execute events, help with content creation, and assist in the roll out of segment marketing campaigns.
• Responsible for planning, executing, and managing a variety of marketing events that align with the company’s brand objectives and strategic goals.
• Work closely with cross-functional teams to deliver impactful events that enhance brand visibility, customer engagement, and ultimately contribute to business growth.

Job Qualifications

• Degree in Marketing or related field or equivalent practical experience.
• With 5 – 8 years’ marketing experience in a campaign manager/marketing program manager/marketing manager capacity.
• Able to work under pressure or in a high growth environment that is constantly changing.
• Able to manage multiple initiatives and deliver under tight deadlines.
• Able to work with multiple stakeholders across diverse teams.

We respect your privacy and all communication will be treated with confidentiality. If you wish to know more about this position or explore other roles, please prepare your updated profile and get in touch with [email protected] | Personnel Reg No.: R1105160 | EA License: 02C3423

Please note that your response to this advertisement and communications with us pursuant to this advertisement will constitute informed consent to the collection, use and/or disclosure of personal data by Manpower for the purpose of carrying out its business, in compliance with the relevant provisions of the Personal Data Protection Act 2012. To learn more about ManpowerGroup's Global Privacy Policy, please visit https://www.manpower.com.sg/privacy-policy

Responsibilities:

• Responsible for smooth and efficient running of the daily operations.

• Enforcing standards and safeguarding the integrity of the company.

• Drive sales through operational execution.

• Responding to feedback and customer complaints.

• Achieve profitability through exercising cost control.

• Manage restaurant liability through human resource standards, safety and security.

• Maintaining high standards of quality control and restaurant hygiene.

• Train and develop staff.

• Recruitment and training of staff.

• Managing staff and providing feedback.

• Role model the standards of performance, appearance and behaviour at all times.

• Responsible for team motivating and forging a performance driven team.

• Manpower planning. Ensuring sufficient staffing for Daily Operations (Weekly duty roster & Daily station plan).

• Events management (Staff briefing, preparation and execution of event).

• Assisting in planning beverage and wine menu.

• Responsible for monthly Inventory submission.

• Managing Epoint. Recording and placing new items into POS terminal, Stock Explosion etc.

• Generating monthly reports (Monthly Consolidations, Food, Beverage Sales, Lunch and Dinner Covers etc.)

• Collection of customer feedback.

• Ensuring sufficient stocks for daily operations.

• Responsible for cash bank-in.

• Ensuring parameters of restaurant is clean and proper at all times.

Requirements:

• Minimum 5 years of experience in F&B (Assistant Manager/Manager).

• Energetic, able to work in a fast paced environment.

• Great leadership, interpersonal, and communication skills.

• Service and result oriented, good team player.

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Are you someone who:

• Believes in making active choices to lead a life that is physically and mentally well?
• Is innately curious and interested in pushing our clients to achieve their full potential?
• Is independent, resourceful, analytical, organised and dependable?
• Is emphatic and enjoys working and interacting with clients?

If the above answer is "YES", we want you!

S3 aims to provide the best quality of post-stroke care in the community so that our clients and their families are able to rebuild their lives after stroke. Beyond rehab, the Wellness Team plays a critical role in this continuum of care by creating a safe and supportive environment for stroke survivors and their families to enhance their physical, mental, social, and emotional health. Leveraging on our signature Wellness programme, S3 is also expanding to serve seniors by curating and developing healthy ageing activities for our upcoming Active Aging Centre (AAC) residents near Boon Lay mrt.

The Manager will play a key role in overseeing and leading the development, implementation, and evaluation of:

• S3’s upcoming AAC@Boon Lay
• S3’s Wellness Programme and Membership
• S3’s Stroke Prevention and Outreach efforts

The Manager can expect to:

• Lead the Wellness coordinators to operationalise the Wellness and Active Ageing services programme offerings
• Develop partnerships with service providers and partners
• Coordinate and plan programmes
• Provide a seamless onboarding experience for clients/caregivers to the Wellness Programme
• Plan, budget and oversee the development of AAC programmes and activities for seniors at Boon Lay

Requirements:

• Bachelor's degree in any discipline with at least 5 - 8 years of relevant experience preferably in a Healthcare environment
• Meticulous and organized
• Ability to communicate effectively, possessing good stakeholder management skills
• Familiar with Microsoft Office applications experience will be advantageous

Accounts Receivable

• Prompt review and approval on monthly accounts receivables journals.

• Prepare audit schedules and follow up on outstanding items.

• Periodic review of the fees and charges, working with stakeholders to ensure compliance

• Periodic reporting to parent Ministry and MOF

• Establish and review Standard Operating Procedures (SOP) for accounts receivable, ensuring regulatory compliance

• Support and provide advisory to the divisions on all receivables matter.

• Enhance the existing billing processes and involve in the revenue sub-systems integrations with WorkDay including system requirements, design, UAT and deployment

• Work with the executives to improve the existing accounts receivables processes.

• Liaise with internal and external auditors on accounts receivables queries and requests.

General Ledger

• Prepare/review daily bank reconciliations for bank accounts and follow up with discrepancies.

• Establish matching rules to facilitate automatic matching on bank receipts and transactions.

• Prepare quarterly variance analysis for management review.

Including any other duties assigned by the supervisor.

Pre-requisites

• Tertiary qualifications in in Accountancy / Finance with at least 8 years of relevant working experience

• Preferably a member of ISCA

• Must possess a good working attitude and analytical skills

• Meticulous as well as able to work independently and under pressure

• Good communication and team playing skills are essential

• Knowledge of WorkDay ERP would be an added advantage

• Prior experience in the public sector would be preferred.

Position offered will be commensurate with experience.

Only shortlisted candidates will be notified.

#LI-BR1

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Manage and coordinate daily Front of the House and Heart of the House operations with right delegation
• Long Term planning to create initiatives that furthers the outlet overall goal
• Identifying potential problems and points of friction and working to find solutions in order to maximize efficiency and revenue
• Monitor the reservation status and communicate with culinary team
• Plan and control manning to meet business needs and according to budget
• Work with Talent & Culture to recruit suitable colleagues
• Communicate with team during daily briefings and conduct monthly department meetings
• Ensure regular training and re-training when needed
• Maintain service, standards and procedures for the outlet and to ensure that they are achieved and followed by
• Ensure hygiene and food safety compliance in the outlet and related areas
• Together with the Restaurant Manager lead the F&B team to personalize the guest dining experience and ensure the compliance of LQA standards and delivery of Service Promise
• Lead a Heartist® approach to guest experience/service with the F&B teamProvide 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 to create attractive food products that support the image of the outlet/hotel and incremental business volume
• Regular review of guest comments/VOG with the team and implement right solutions for continuous improvement
• Focus on the dining experience for LCAH members
• Implement, monitor, train and maintain control measures to impact food costs,beverage costs, labour costs and operating supply costs for the outlet and to be in line of budget
• Plan, implement and measure profit enhancement programmes constantly in the areas of menu engineering, profit contribution, revenue generation, productivity, pricing and costing for products used in the outlet
• Provide necessary training and guidance to F&B team and to ensure that the highest possible standards and quality of products and services offering in the premise
• Recruit, develop and retain F&B team who are competent and confident to exceed guest expectations and create successful business
• Support the F&B team to be consistent in service, use a collaborative, enabling leadership style, have regular team meeting
• Drive consistent service and process improvement, be entrepreneurial
• Interface the needs/requirements of other departments with the F&B Service : Laundry, Property Maintenance, Sales & Marketing, Engineering, Front Office, Security, Finance, T&C and Culinary
• Provide a level of Safety & Security for all colleagues
• Develop own knowledge and skills to grow as a business partner and leader.

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Manage and coordinate daily Front of the House and Heart of the House operations with right delegation
• Long Term planning to create initiatives that furthers the outlet overall goal
• Identifying potential problems and points of friction and working to find solutions in order to maximize efficiency and revenue
• Monitor the reservation status and communicate with culinary team
• Plan and control manning to meet business needs and according to budget
• Work with Talent & Culture to recruit suitable colleagues
• Communicate with team during daily briefings and conduct monthly department meetings
• Ensure regular training and re-training when needed
• Maintain service, standards and procedures for the outlet and to ensure that they are achieved and followed by
• Ensure hygiene and food safety compliance in the outlet and related areas
• Together with the Restaurant Manager lead the F&B team to personalize the guest dining experience and ensure the compliance of LQA standards and delivery of Service Promise
• Lead a Heartist® approach to guest experience/service with the F&B team
• 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 to create attractive food products that support the image of the outlet/hotel and incremental business volume
• Regular review of guest comments/VOG with the team and implement right solutions for continuous improvement
• Implement, monitor, train and maintain control measures to impact food costs,beverage costs, labour costs and operating supply costs for the outlet and to be in line of budget
• Plan, implement and measure profit enhancement programmes constantly in the areas of menu engineering, profit contribution, revenue generation, productivity, pricing and costing for products used in the outlet
• Provide necessary training and guidance to F&B team and to ensure that the highest possible standards and quality of products and services offering in the premise
• Recruit, develop and retain F&B team who are competent and confident to exceed guest expectations and create successful business
• Support the F&B team to be consistent in service, use a collaborative, enabling leadership style, have regular team meeting
• Develop own knowledge and skills to grow as a business partner and leader.

The position is responsible for conducting all teams partaking in a guest’s arrival and departure. The Lobby Manager also acts as the center of all communication and action during any irregular incident during a resident stays or guest visits.

Primary Responsibilities 

Delivers the Raffles Hotel Singapore Arrival and Departure Experience

• Ensures guests receive a warm and personalised arrival and departure experiences based on and seamless flow of processes including supporting Lobby Ambassadors for check-in, check-out, and cashiering duties. 
• Ensures guests receive the experience as detailed in brand Standard Operation Procedure (SOP), Raffles Hotel Singapore Local Standard Operation Procedure (LSOP) as well as Leading Quality Assurance (LQA) standards, and aim to achieve the scores and goals set by management.
• Ensures service standards and individual performance are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Manages All Aspects of the Daily Operation at the Hotel Lobby and Entrances

• Ensures the smooth running of the hotel operation by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.
• Upholds a flawless impression and perception of the Raffles Hotel Singapore services, products and colleagues.
• Takes responsibility to ensure 24-hours shift coverage in the Lobby Operation, Concierge and Raffles Service sections. Carries out Night Duty Management by himself if needed.
• Orchestrate the lobby operations from a seating perspective of main building restaurant patrons.

Maximises Efficiency of Resident and Guest Incident Management

• Manages any incident that occurs during resident stays or guest visits due to service or product shortfalls.
• Acts as the center of communication during any incident and takes immediate action to turn the situation around into a satisfying experience.
• Acts according to hotel emergency and crisis management procedures when applicable and always reinforces hotel values.
• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports and peers are trained in and follow WSH guidelines.

Maximises the Outcome of Upsell and Cross-sell Opportunities

• Executes the annual upsell strategy and achieves all goals as set by management.
• Cooperates with all departments and divisions in promoting inter-hotel sales and in-house facilities.
• Performs any other duties and responsibilities that may be assigned.

Responsibilities:

• Welcoming and seating guests
• Taking food and beverage orders from guests
• Having knowledge of the general wine, beer, and alcoholic beverages the club serves
• Able to give suggestions based on customers' preference
• Always maintain a clean and tidy area
• Handling multiple tables and tasks in an efficient manner
• Transport is provided
• Assist in any ad-hoc tasks assigned

Requirements:

• Provide excellent customer service in a fast-paced environment
• Proactive, team player
• Exceptional interpersonal & communication skills
• Able to work night shift, weekends and holidays
• Approachable, with a professional appearance
• Have an eye for detail and understanding guests' needs

JOB DESCRIPTION

Job Title: Asst Manager (CS & Operations)

Location: Lower Delta Road

Reporting Relationship: Business Unit Owner.

The individual is required to perform administrative duties and provide support to Business Unit

Owner.

More specific roles and responsibilities are as follows:

Scope

1. Lead and motivate customer services team ( less than 3pax)

2. Problem-solving for routine and non-routine issues or complaints from customers.

3. To jointly work with suppliers and vendors including key carriers to make exceptions and

improve on services to improve customers’ experience.

4. Top Line Growth and Responsibilities through retention and penetration efforts, and business

development with Network Agent Partners and House Accounts.

5. Periodically review business processes and customers’ SOP regularly to make it more

efficient and up to date.

6. Active Engagement with key suppliers and vendors including carriers

7. To review service experience and discuss improvement; at the same time, build relationship

and ask for more businesses.

8. Checker role to be responsible that all customers and suppliers records are filed in the iFMS

System and appropriate folder (in shared server) and kept up to date.

9. Checker role to be responsible that all Job File opened is duly, completely and correctly key

entered into our Freight Management System.

10. Participate in relevant business project from time to time as assigned by management.

At Gusta Sourdough Pizza Co (IG: @gustapizza.co), we are a young & dynamic team of passionate people that love to R&D and create new products. We are looking for enthusiastic and motivated individuals like us to join and expand our team.

Prior Front-of-the-House F&B experience is preferable. Candidates should have the right to work in Singapore.

Your Role is to:

• Supervise front of the house during operations
• Manage junior staff and assist other managers.
• Enforce company policies, procedures, programs and performance standards.
• Responsible to ensure that the service standards of the pizza restaurant are met by all staff.
• Speak to customers and be prepared to deal with any problems or customer feedback
• Handle customer complaints during Manager's absence.
• Manage and motivate staff.
• Provide staff with support and training.

We are looking for someone with:

• Warm, friendly and cheerful personality
• Good work ethics and willing to learn
• Detailed, energetic and highly motivated
• Excellent communication and interpersonal skills
• Fluent in English, any other language is a plus
• O Level, Diploma or Professional certificate
• Min 4 years of experience is preferred, candidate should possess at least a Diploma, Advanced/Higher/Graduate Diploma, Bachelor's Degree, Post Graduate Diploma, Professional Degree, Food & Beverage Services Management, Hospitality/Tourism/Hotel Management or equivalent.

Our Benefits are:

• Salary: $3,400.00 - $4,000.00 per month depending on experience
• 4.5 day work week (44h/week).
• Overtime pay + Monthly performance bonus ($300-600)
• Insurance coverage
• Meal provided during shift
• Fast career development & Training provided

Experienced candidates will be considered for more senior roles.

Apply now to join our team and enjoy fast career development opportunities with more exciting overseas projects to come!

• Manage the operations and monitor on-site plants.
• Check compliance with safety and regulatory requirements

Requirements

• Degree in Engineering
• At least 2 years of hands-on operations and maintenance experience with Industrial Gas Plants

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R21100996

Newly open restaurant at Yishun.

Job Description & Requirements

· Train and manage staffs including cashier, kitchen assistant and other employees

· Manage suppliers, supplies costing, food preparation, compliance to strict hygiene standards

· Ensure that all food and beverages are prepared and served according to company standards and customer preferences.

· Execute and oversee food preparation process and food standards

· Handle customer complaints and resolve issues in a timely and professional manner

· Ensure compliance with health and safety regulations.

· Work as part of a team to ensure smooth restaurant operations.

Complimentary staff meal provided daily

High monthly performance bonus will be provided after confirmation

Remuneration commensurate with experience

Responsibilities:

• Prepare and cook food for all customers according to service standard and procedures.
• Preparation work during kitchen opening and closing operation hours (mise en place)
• Ensuring the food preparation areas are clean and hygienic.
• Washing utensils and dishes and making sure they are stored appropriately
• Sorting, storing, and distributing ingredients
• Ensure quality control and food presentation as per standard company recipes
• Ensuring all portion controls are strictly adhered to following the chef’s practices
• Ensure prepare guests’ order in a time manner
• Monitors usage of equipment and utensils to prevent damage and to ensure the equipment are maintained regularly to prolong the life span
• Washing, peeling, chopping , cutting and cooking food stuffs and helping to prepare all food items listed on the menu
• Disposing of rubbish and disposing refuse on a regular basis
• Cleaning the food preparation equipment, floors and other kitchen tools or areas
• Perform miscellaneous job-related duties as assigned

Fullerton Health is building the entire health & wellness value chain in the community. As part of the growth, the Assistant Manager plays a pivotal role in executing and managing projects, collaborating with cross-functional teams to drive the successful execution of Healthier SG initiative in Fullerton Healthcare Group. The candidate should be passionate about improving health outcomes and preventive health, be exceptional in communication, interpersonal and organizational skills, and adept in stakeholders management.

Key responsibilities:

• Collaborate with project stakeholders to define project objectives, scope, and deliverables.
• Coordinate and oversee project activities, ensuring that tasks are completed on time and within budget.
• Implement and manage Healthier SG marketing strategies in alignment with the department and organisation goals.
• Monitor and drive project progress and communicate critical updates and reports to relevant stakeholders in a timely manner
• Develop communication plans for timely engagement and involvement of stakeholders for all clinical projects and initiatives
• Stay up-to-date with healthcare, compliance and marketing guidelines, working with legal and compliance teams to address any project-related regulatory issues.
• Ensure alignment of project goals with organisational objectives.
• Prepare regular progress reports and performance summaries.
• Other business duties as assigned by the reporting manager.

Requirements:

• Relevant Diploma or Bachelor's degree with minimum 3-5 years of relevant experience in related fields (Healthcare, Marketing, Business, Project Management etc.)
• Relevant marketing background with a track record of successful health marketing campaigns will be advantageous
• Experience in the local healthcare system and clinical operations would be highly beneficial.
• Problem-solving, critical-thinking, communication and interpersonal skills will be critical.
• Ability to work and handle multiple priorities independently, while paying close attention to timelines.
• Strong analytical and detail-oriented mindset for data-enabled outcomes
• Flexibility in managing changing demands in operating environment will be essential.
• Passion for improving health outcomes, preventive health and a commitment to the Healthier SG movement.
• We are an equal opportunity employer and welcome applications from all qualified candidates. If you are passionate about making a positive impact on the health and well-being of Singaporeans, we encourage you to apply for this exciting opportunity.

The restaurant manager oversee the successful running of a managing staff, monitoring customer satisfaction, and ensuring that all food items are delivered with service in mind.

You will be responsible for

• Reviews the work of subordinates to ensure that established procedures and policies are followed.
• Inspects the service area daily to ensure the hygiene of these areas.
• Ensure that all materials and equipment are in compliance with departmental standards.
• Communicates effectively with the kitchen and other key departments.
• Analyses the training needs of the restaurant.
• Develops training programs for staff and trainees together with the training department. Evaluates training results.
• Reviews, coaches and evaluates staff performance and periodically..
• Rewards outstanding performers and take disciplinary action as and when necessary.
• Compiles the logbook for the Director of Food and Beverage on daily financial results and other relevant information.
• Ensure the standards, policies and procedures of the hotel are adhered to by the rank and file staff.
• Prepares monthly reports - Analysis and explanation of monthly results and compilation of guest comments and feedback.
• Maintains complete knowledge of Micros and Manual system procedures, daily house count arrivals/departures, VIPs, scheduled in-house group activities, locations and times, correct maintenance and use of the equipment and all department policies/service procedures.
• Anticipates guests’ needs, responds promptly and acknowledges all guests at all times.
• Assists outlet staff as and when required.
• Conducts orientation for the new employees and part-timers as well as on the job training for the existing staff.
• Completes work orders for maintenance repair and submits to Maintenance
• Performs any other duties as may be assigned from time to time by the Management.

Requirements:

• 3 years of F&B experience, preferably in a Restaurant / Cafe setting
• Experience in the hotel industry is desirable but not essential
• Able to work on a shift rotation basis
• Passion for guest satisfaction

Our client is a global logistics and supply chain expertise company, being a leader providing logistics solutions to customers around the world.

Job Description:

You will lead the development and presentation of business solutions for internal and external stakeholders. Take charge of implementing new business initiatives, ensuring smooth transitions across SEA countries. Play a critical role in optimizing cross-border and local trucking services, linking Singapore, Malaysia.

Responsibilities:

• Pricing Expertise:Analyze and communicate product pricing effectively to internal and external stakeholders.
  
• Tenders & RFQ Management:Proactively lead and package RFQ pricing for SEA tenders.
  
• Business Solutions:Present and package business product solutions for both internal and external stakeholders.
  
• Implementation Leadership:Lead and map out implementation milestones for smooth new business transitions across SEA countries, aligning with local country products.
  
• Data Analysis & P&L Reporting:Utilize advanced Excel and pivot skills for timely data analysis and P&L reporting to stakeholders.
  
• SOP Standardization:Draw up process and requirement mappings.
  Create standardized SOPs between SEA countries with alignment to local country products.
  
• Customer Relationship Management:Collaborate with SEA Country Sales representatives to understand and fulfill customer needs and requirements.
  
• Costing & Billing Collaboration:Work closely with SEA Country Product teams on internal costing and billing processes.
  

Requirements:

• 5-10 years’ experience with industry/relevant
• In-depth understanding of international road and multi-modal logistics, coupled with strong commercial and operational skills.
• Proficiency in utilizing computer systems for exports, invoicing, and company tools.
• Strong sales acumen, complemented by a deep understanding of customer psychology and effective presentation skills.
• Excellent communication skills.
• Financial awareness encompassing both local and global economies, coupled with proficient financial management skills.

Restaurant Manager | F&B | Fine Dining | Neil Rd - Outram Park

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Neil Rd - Outram Park
Salary: $4000 to $ 8000
Job Responsibilities:

• Managing and oversee daily operations and ensure compliance to operations standards and procedures
• Managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances
• Plan weekly schedule planning and daily team floor plan
• Hires, trains and provide on-going communication to staff and deliver first-class service to customers
• Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave
• Maintain safety requirements in the restaurant
• Handles customers' feedback promptly
• To comply ad-hoc with all the admin and paperwork requirements
• Assist and support any other relevant business duties and responsibilities as and when assigned by the Management.

Requirements:

• Possess at least a Tertiary education certification
• At least 5 years of working experience in the fine dining Michelin Restaurant is required for this position
• Preferably in senior roles in F&B / Restaurant service or equivalent
• Required to work 6 days work week and able to work on weekends and Public Holidays
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

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

Job Description

• Industry/ Organization Type: Accounting Firm (Global)
• Position Title: Risk Management Manager (ERM & Data Protection)
• Working Location: Central
• Working Hours: 5 days, Monday – Friday (8:45 AM – 5:30 PM)
• Salary Package: Basic + Twice Yearly Performance Bonus
• Duration: Permanent

Key Responsibilities

• Collaborate with stakeholders to develop and implement the firm's enterprise risk management framework.
• Identify, assess, and monitor risks across various business units.
• Create and maintain a robust risk reporting system, providing timely and accurate information to senior management.
• Assist in the assessment, management, and monitoring of compliance with relevant data protection laws.
• Develop, update, and enforce policies and procedures related to data protection.
• Conduct data protection impact assessments as needed.
• Review basic legal documents, including Non-Disclosure Agreements (NDAs) and Client Agreements.
• Keep the firm's policies up-to-date based on regulatory changes.
• Address inquiries related to onboarding, continuance assessment, independence, anti-money laundering, and data protection.
• Conduct regular compliance testing to ensure adherence to the firm's policies.
• Organize and prepare information for reporting to regulatory bodies and the group.
• Facilitate and deliver training programs related to risk management.

APPLY NOW!!!

• Degree in Accountancy, Business or relevant discipline.
• At least 5 years of relevant experience in an international public accounting firm, financial institution or multinational company.
• Advantageous to have experience in ERM and/or data protection.
• Possess keen interest in the international development of risk management policies with a good understanding of regulatory compliance.
• Strong communication and teamwork skills, with ability to communicate effectively with cross-functional teams.

Please 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 #65790 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. 20C016 | Angel Lim | EA Reg No: R1769781

experience in catering

Roles & Responsibilities

* Strong passion in Culinary and F&B industry

* Career growth from Mid to Senior Management level

* Stability and well-established organization

Job Responsibilities:

1.Manage Operations & Food Cost Strategic Planning to upscale Operations Menu Planning, Culinary Innovations,

Ability to lead, multi-task, team player and be supportive to the team of 20 to 25 kitchen & service staff (Manpower Planning)

2.He / She will need to manage some assigned Kitchen/Outlets

Role requires streamlining processes and cultivating a continuous work improvement culture

Liaise, coordinate and disseminate information to key support functions

Maintain and build good relationships with the corporate customers

3.Supervise and ensure the effective functioning of restaurants.

Develop and uphold streamlined operational processes, identifying and implementing enhancements as needed.

4.Enhance cost-efficiency and maximize profits within the profit and loss statement.

Create and monitor the operational budget for the restaurant.

5.Guide and motivate the team to accomplish operational objectives, meet sales targets, and achieve profitability.

Strategically plan and assess weekly staffing schedules to optimize resources and manage costs efficiently.

6.Uphold high standards of food quality, hospitality, and restaurant cleanliness.

7.Enforce sound administrative systems, including cashiering, petty cash, scheduling, payroll processing, invoices, delivery notes, and daily reconciliation.

8.Provide training for new hires, ensuring they acquire the skills and knowledge required for success in their roles.

Cultivate a positive and collaborative team environment.

Job Requirements:

Minimum 15 years experience in Institutional Catering (Mass Cooking) at a Mid to Senior Management Level

Started his/her career as a Chef with operations management experience

Highly organized, meticulous and able to work under pressure

People-orientated with strong project and management skills

Handle staff training and hiring

Handle inventory

Handle marketing

Handle customer feedbacks

Able to work more than 12 hours per day

Able to cover team members' role whenever call upon

Might need to stay up late to collect stock from supplier (lastest 2am)(Own Transport Arrangement)

Coming out with new ideas regarding service as well as kitchen

Working area not fixed - Upper Changi and/or Jalan Besar or any new outlets upcoming

Restaurant manager

Job scope

Arrangement of workflow in the restaurant, management of co-workers to ensure the work flow is smooth during operating hours and during breaks, able to provide customer service,able to speak fluent English and Mandarin. Must possess skills to operate IPad and computer

Brief description of the Restaurant

Assistant Restaurant Manager for an Exclusive Vegan Omakase Sushi Restaurant in Singapore

Job Descriptions

We are an upcoming exclusive vegan omakase sushi restaurant in Singapore, with a unique concept and a vision to achieve Michelin star recognition.

Our establishment is not just a restaurant; it's an experience, a journey of flavors, and a testament to the art of vegan cuisine.

# Role:

• We are seeking a passionate and dedicated person who will be the heart and soul of our establishment, ensuring every guest leaves with a memorable experience.

# Key Responsibilities:

• Assist in overseeing the daily operations of the vegan omakase sushi restaurant.
• Support the development and implementation of operational policies and procedures.
• Collaborate with the restaurant manager in managing staff, including training, scheduling, and performance evaluations.
• Ensure a high standard of service and customer satisfaction.
• Help in managing inventory, ordering supplies, and maintaining equipment.
• Handle customer inquiries and resolve issues to maintain a positive dining experience.
• Contribute to the creation and execution of marketing and promotional activities.
• Assist in budgeting and financial management for the restaurant.

Job Requirements

• 1~2 year of Related experiences
• Proven experience in a supervisory or assistant management role within the restaurant industry.
• Strong leadership and organizational skills.
• Excellent communication and interpersonal abilities.
• In-depth knowledge of restaurant operations and industry trends.
• Ability to work collaboratively with a diverse team.
• Proficient in using restaurant management software.
• Understanding of financial aspects, including budgeting and cost control.

Working hours

• 5.5 days or 6days (Can Choose)
• Working hours: 10:30-2:30; 6-10 Monday-Saturday (restaurant close every Sunday)