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

Responsibilities:

• Maintaining inventory list, and stock management
• Ordering food ingredients from suppliers
• Planning of weekly schedule
• Training and coaching of staff, handling of staff issues and assisting in evaluating staff
• Prepare maintenance report, food loss report
• Recruitment of part time candidates
• Giving suggestions and feedback to Store Manager
• Assist in investigation in event of customers’ complaints
• Streamline processes and ensure smooth operations
• Leading the store’s daily meeting
• Cost control (food cost / labour cost)
• Ad hoc duties assigned by superior

Requirements:

• A minimum of 3 years of relevant experience in KTV/Restaurant Service/Retail or equivalent
• At least a Certificate in Food & Beverage service
• Great communication skills Strong planning and people management skill to lead a dynamic service team
• Team player with excellent interpersonal and communication skills
• Flexibility is a must so is the ability to multi-task, work under pressure and with short deadlines
• Able to work in fast-paced F&B environment
• Able to commit shift work, weekends and public holidays

Job Description & Requirements

• Commercial & Residential experience
• Ability to handle site requirements
• Liaise with clients & site coordination
• Experienced or have demonstrated knowledge, skills and abilities to perform responsibilities in interior furnishing industries
• Good interpersonal and communication skills
• Looking critically at potential partner relationships
• Implementing marketing plans
• Suggesting marketing solutions to development teams
• Managing product life cycles
• Organizing media coverage
• Assessing employee capabilities
• Demonstrating marketing knowledge and skills
• Researching new marketing trends

Job responsibilities include:

· recruiting, training and supervising staff

· managing budgets

· planning menus

· ensuring compliance with licensing, hygiene and health and safety legislation/guidelines

· promoting and marketing the business

· overseeing stock levels

· ordering supplies

· producing staff duty roster

· problem solving

· preparing and presenting staffing/sales reports

· keeping statistical and financial records

· assessing and improving profitability

· setting targets

· handling administration and paperwork

· liaising with customers, employees, suppliers, licensing authorities, sales representatives etc

· making improvements to the running of the business and developing the restaurant.

Key skills for restaurant managers

· Excellent customer service skills

· Commercial awareness

· Flexibility

· Good interpersonal skills

· Communication skills

· Problem-solving skills

· Organisational skills

· Teamwork skills

Please indicate your start date and expected salary.

Sushi Kyuu By Shunsui is a concept under the Shunsui Group, and a sister restaurant of 6-time Michelin Plate Singapore awardee, Shunsui.

We are lookng for a service crew and manager to be on board.

Job Description

- Manage reservations and inquiries

- Take orders and serve customers

- Manage floor supplies and equipment

- Maintain cleanliness of the outlet

- Guide and coach junior staff

Requirements

-Minimum of 3 years experience in F&B outlet

-Very basic knowledge of Japanese cuisine

Job Details

1) 6 days/week scheme

Salary: from $4,000 to $5,000

Working Days: 6 days per week

1) 5 days/week scheme

Salary: from $3,200 to $4,200

Working Days: 5 days per week

(1) Experienced in F&B operations for at least 2 years;

(2) Independent with initiative;

(3) Maintain daily and monthly reports of outlets;

(4) Preparation of profit / loss statements;

(5) Purchasing of materials if required;

(6) Sourcing for clients to rent stalls;

(7) Daily operations of outlets.

Responsibilities

• Provide contract management, bid management and post contract management support.
• Manage the sales, bid support team and senior management representatives to meet the customers RFP requirements correctly.
• Analyze and advise on the solution, delivery, 3rd party, legal and finance risks associated with the bid accurately.
• Obtain the relevant internal management approvals in the tight RFP timelines.
• Review end to end tender proposal submissions, customer and 3rd party agreements for signing.
• Troubleshoot and lead the sales and bid support teams to find the correct solutions to bid problems.
• Reduce the losses caused by poorly drafted commercial legal terms (e.g. poorly drafted scope, financial mechanisms, party responsibilities and obligations, service credit mechanisms, etc).
• Reduce the losses caused by giving away important commercial legal positions through poor contract negotiations.
• Improve the governance and compliance of EBG bid and contract management (including carrying out audits).
• Negotiate and draft complicated ICT and telco deals and combined ICT / Telco deals.

Requirements

• Minimum 7 years of experiences in drafting and negotiating complex:Customer contracts (e.g. RFP’s, RFQ’s, quotations, ITQ’s, MOU’s, letters of intent, NDA’s, etc); and
  3rd party contracts (e.g. reseller, partner, teaming, subcontracts, SOW’s, MSA’s, etc).
  
• Degree qualified (if in Law, Contract Management, Business or equivalent a bonus)
• Minimum 5 years of experiences in managing complex tender bids and third party back to back contract negotiations
• Experiences in the Telco and ICT industries
• Good communicator with excellent oral and written communication skills
• Strong collaboration and ability to work with both senior leadership as well as operational and working level executives

*We regret that only shortlisted candidates will be notified.

• Basic Salary + Fixed Allowances (UP$3600) + Incentive
• Variable Bonus + Meal Provided
• Working days & hours: 5.5 Days per week: 11am – 10pm / 12pm – 10pm (follow roster)
• Working Location: Jurong East
• Excellent Welfare & Benefits

Job Scope

• Assisting the Restaurant Manager in overseeing of the service of the Restaurant.
• In-charging the restaurant when Restaurant Manager is not around.
• Greeting and coordinating the guests’ seats and assign guests to tables suitable to the size of each group.
• Recording and reporting all food-related complaints to the Chef immediately.
• Ensuring team briefings are carried out before each service period.
• Promoting the restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Maintaining the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Participating in monthly physical stocktake of the Restaurant, including but not limited to glassware, plate and crockery.
• Assisting the Restaurant Manager in implementing and developing training programs.
• Monitoring inventory levels.
• Preparing daily report when Restaurant Manager is not around.
• Reporting restaurant’s situation daily to Restaurant Manager.
• Performing miscellaneous job-related duties as assigned.

Requirement

• GCE O Level and above
• 1 – 3 years related experience in F&B Managerial positions

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

YEOW CHANG FU (R23118759)

EA Recruitment Pte Ltd

EA License No: 21C0492

Job Description

• Industry/ Organization Type: F&B
• Position Title: Central Kitchen Manager cum F&B Chef
• Working Location: Woodlands
• Working Hours: 5 days (Monday to Friday 9 AM-6 PM)
• Salary Package: Basic Salary up to $7,000 + Performance Bonus
• Duration: Permanent Role

Key Responsibilities

• Oversee daily operations of the central kitchen, ensuring efficient production processes.
• Develop and implement standard operating procedures (SOPs) to ensure consistency and quality of food products.
• Monitor overall production output levels and coordinate maintenance or repairs of kitchen equipment as needed.
• Manage compliance with food and beverage hygiene policies and procedures, ensuring adherence to safety regulations.
• Direct all kitchen activities, including food preparation, cooking, portioning, packaging, and production scheduling.
• Design and develop both seasonal and permanent menus that align with company standards, customer preferences, and dietary requirements.
• Oversee inventory levels, order ingredients, and manage supplier relationships to ensure optimal stock levels.
• Prepare and manage the central kitchen’s budget, including labour, supplies, and equipment costs.
• Any other ad-hoc duties assigned.

APPLY NOW!!!

• Bachelor’s Degree in Culinary Arts, Hospitality Management, or related.
• Has 5 years of experience in a similar role, preferably in a central kitchen or large-scale food production environment.
• Professional culinary experience, including at least 3 years of experience in a chef/senior chef role.
• Strong knowledge of food safety regulations, HACCP standards, and SFA compliances.

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. Kindly indicate #69405 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

Job Summary:
As a Tech Lead, you will be responsible for overseeing the design and development of high-quality solutions using OutSystems technology in AMCM engineering team. You will collaborate with cross-functional teams and stakeholders.

Job Responsibilities

• Lead a team of engineering resources.
• Work with Technology and business product owners on shaping project requirements and solutions and responsible for solution delivery.
• Understand business requirements and how they translate into application features.
• Work with business analysts to recommend updates to core systems to the team responsible for the development.
• Collaborate with a team of IT professionals to set specifications for new applications and develop user stories.
• Evaluate existing applications to reprogram, update and add new features.
• Develop technical documents and handbooks to accurately represent application design and code.
  Integrate software components and third-party programs and libraries.
• Troubleshoot, debug and upgrade existing software.
• Recommend and execute improvements to programs, systems, and processes.
• Create technical documentation for reference and reporting.

Job Requirements

• 8+ years of experience in software development in designing and developing enterprise applications.
• 5+ years of solid experience in designing and developing enterprise applications using OutSystems, Certified OutSystems professional (Mandatory).
• Proficiency in web and mobile application development using OutSystems (Mandatory).
• Deep understanding of No Code/Low Code theories and concepts, like Workflow Automation, Component Reusability, Rapid Prototyping, and integration using REST/SOAP (Mandatory).
• Familiar with microservices architecture and experienced in AWS cloud services
• Knowledge of object-oriented design and design patterns, and programming skills.
• Experience in designing and implementing APIs and Microservices.
  Knowledge of and experience with Frontend technologies is also desirable.
• Strong concepts of clean code principles.
• Experience with relational/non-relational databases.
• Able to understand and apply design patterns.
• Experience with container technologies (Docker or similar) is also desirable.
• Experience in vendor management.
• Interested in growing as a software engineer participating actively in the whole development cycle (frontend, backend, database, testing, DevOps...)
• Bachelor’s degree in management information systems, computer science, information technology, or other related field required.
• Must be driven and flexible enough to succeed in ambiguous and less structured situations.
• Fast learner, analytical and problem solver, keen to adopt the latest technologies in a challenging environment.
• Strong communication skills.
• Proficient in English.

** Candidate with similar tech stack but less experience will be considered for Assistant Manager position **

Employer: Grace Orchard School

Grace Orchard School caters to students who have been diagnosed with Mild Intellectual Disability (MID) and those with Mild Autism Spectrum Disorders (ASD). The school is specifically for students ranging from 7-18 years old who have Intellectual Quotient (IQ) which falls within the range of 50-70. The school is a non profit organisation under the Presbyterian Community Services. The Manager / Senior Manager (Admin and Finance) reports directly to the Vice Principal (Administration). The job holder will assist the school management in the administration and finance requirements of the school. You will lead and supervise a team of between 4 to 6 executives and corporate support staff to uphold service excellence and work in close collaboration with the teaching and allied professional staff to achieve the desired school strategic outcomes. We are looking for a resilient and motivated person who likes to operate independently with suitable guidance to make a difference in the special education landscape.

Job Description

Manage and lead the areas of administration and finance for the school to ensure the smooth administration and financial prudence, compliance and optimisation.

Responsibilities

You will support the school leaders and management in the following areas:

• Lead and manage the administration of the school, ensuring efficient and optimised office processes ensuring good corporate governance and business continuity.
• Plan, allocate and procure resources to ensure optimisation, enhancing with digital and other technologies, promoting a culture of service excellence and growth.
• Review and update manuals and other materials describing procedures and standards for the administration and the finance functions.
• Manage and ensure timely renewal of the contracts and licenses of the school.
• Oversee the administration of the Financial Assistance Scheme for students in consultation with the school management and senior social worker.
• Oversee the administration of the Student Admission process in consultation with the school leaders and management.
• Lead and manage the accounting/finance function, ensuring the completeness, accuracy and integrity of accounting records.
• Prepare financial statements according to applicable accounting standards and analyse financial results.
• Ensure proper use of funds based on the specified purposes of each fund.
• Review and update finance/procurement policies and processes, ensuring effectiveness and efficiency of work processes and adequacy of internal controls.
• Oversee and manage the budgeting process including the review of departmental budget submissions and consolidation of the overall budget.
• Ensure timely submission of reports to relevant government agencies e.g., MOE and IRAS.
• Co-ordinate and liaise with external auditor on the annual financial audit.
• Communicate to and advise staff on financial and procurement matters.
• Advise and assist School Leaders in financial management and provide support in financial update to the School Management Committee.
• Reasonable tasks as requested by school leaders.

Requirement

• Experience in general administration and finance.
• Relevant Degree in Accountancy, ACCA or equivalent
• Good leadership, organisation abilities, interpersonal and communications skills.

Job Description

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• 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.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership, communication skills and influence.
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

JOB RESPONSIBILITIES:

- Responsible for the profit & loss of the restaurant and implement appropriate cost control measures

- Manage the restaurant’s budget and forecasts to meet or exceed management expectations

- Maximize profitability of the restaurant by increasing turnover (revenues and covers) as a first priority and controlling costs as a second priority

- Oversee the daily operations of the restaurant

- Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes

- Supervise food and operational safety to ensure a comfortable environment for the customers

- Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy

- Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction

- Control labour through effective manpower scheduling and monitor leave of staff

- Actively involved in hiring process by identifying and selecting candidates for junior positions

- Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to termination of employment

- Manage, supervise and groom a team of supervisors and service staff to ensure maximum utilization of manpower allocated

- Handle all restaurant administrative duties

- Any other jobs or duties assigned by the Area Manager from time to time

JOB SPECIFICATIONS:

- Minimum of 6 years management experience in Food & Beverage industry

- Possess sound leadership qualities and ability to manage service staff

- Excellent communication & interpersonal skills; able to build lasting relationships with guests.

- Possess good organizational and management skills; able to lead and inspire staff

Responsibilities:

• Leading the team members to deliver the highest quality of service to the guests.

• Respond efficiently and accurately to customer complaints

• Appraise staff performance and provide feedback to improve productivity

• Inform the management of any matter concerning the execution of the restaurant operations

• Ensure all internal procedures are set up and execute accordingly

• Ensure the appearance and maintenance of the restaurant is at the highest level

• Make hiring and termination recommendations to Management

• Support and cooperate with other functions to ensure maximum guest satisfaction

• Ensure appropriate staffing levels are maintained to an optimum level for guest satisfaction whilst within budget guidelines.

• Conduct daily and weekly meetings to enforce good communication within the team.

• Ensure disciplinary action is executed responsibly, appropriately and as required in accordance with company standards.

• Address all matters diplomatically and fairly.

• Be fully aware of the licensing regulations and abide by these rules.

• Be fully aware of fire and safety regulations.

• Ensure the restaurant is functioning to maximum capability and organising regular training

• Coordinate all marketing requirements by Company.

Requirements:

• Minimum 6 years of relevant experience with 3 years in a managerial role

• Strong business acumen and leadership skills

• Customer-oriented with a high desire for service quality.

• Strong planning and organizational skills with a keen eye for details.

• Able to motivate employees to work as a team

• Able to multi tasks and work under pressure.

• Must be independent and self-motivated

• Able to work in a fast-paced environment

• Warm and cheerful personality; energetic and highly motivated

• Excellent communication and interpersonal skills

• Strong public relations skills for both internal and external

• Create good working environment and develop subordinates by identifying areas that needs training and action to support it
• Orientate and train employees so as to ensure that each individual has a complete understanding of the company’s policies by using the operations training manual
• Manage an efficient team of kitchen and service staff by taking an active interest in their welfare and development
• Ensure daily opening and closing duties in the outlet are properly executed
• Manage, direct and co-ordinate all operation-related activities in a proficient and pleasant method
• Maintain high level of customer service as per QSC standards
• Ensure overall store image is maintained and the brand is well represented at all times
• Monitor opening and closing duties of the outlet
• Communicate daily and act as liaison between operations staff and management
• Ensure that POS system is operational and accurate at all times
• Provide co-ordination and services for both kitchen and service
• NITEC/Diploma in F&B Management or equivalent
• At least 2 year(s) of similar working experiences
• Proficiency in MS Office application
• Excellent interpersonal and communication skills
• Positive attitude with ability to influence and lead a team
• Able to work on weekends

Duty Manager | Hotel Service Manager | 5 Days | Up to $3,5k | Tanjong Pagar

Monthly Salary: $3,000-$3,500
Working Location: Tanjong Pagar
Working Days: 5 Days (Based on Roster)
Working Hours: 7am-4.30pm / 12-9.30pm / 10.30pm-8am (subjected to change)

Job Description

• To assist the Front Office Manager and Assistant Front Office Manager to supervise and coordinate the daily front desk operations.
• To be proactive thinking, to be able to react fast to problems, and to make sound management decisions.
• Able to show responsibility and make decisions to handle any operations issues that may arise in the absence of the management.
• To welcome and bid farewell to all VIP guests.
• To develop and maintain close business contacts with house guests and provide personalized service whenever possible.
• To handle complaints or incidents/accidents occurring in the hotel when necessary.
• Record all complaints into logbook for management and all departments' attention or follow up.
• Respond to emergency calls, fire alarm, power failure, computer and medical attention and coordinate with respective departments and contacts.
• Be familiar with and ensure that all preparations for VIP and group arrivals and departures are well organized.

Job Requirements

• Minimum 2 years of relevant experience

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

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

Job Details:

• Basic + AWS + VB + Allowance & Sign on Bonus
• Location: Central Region
• Working Day: 5Days
• Working Time: Retail Working Hour

Job Description:

• Take reservations and enquire purpose of visit.
• Greet each guest promptly, and courteously with eye contact, a smile, and good body posture.
• Present menu and share promotions, specials, and items that are not available.
• Take food orders, repeat orders to guests, and inform guests of the estimated time to serve.
• Supervise preparation/ topping up of mise-en-place for side station.
• Key orders in the Point-of-Sale system efficiently.
• Supervise the checking of food and beverage inventories and stocks are completed consistently and accurately.
• Follow Food & Beverage Safety and Hygiene policies and procedures.
• Supervise opening, operating, and closing procedures.
• Ensure systems are in place to maintain the required standards of professionalism, cleanliness and service delivery.
• Delegate duties & responsibilities to servers and captains.
• Ensure staff to adhere to all company procedures.
• Supervise the implementation of plans to improve and standardize all aspects of operations.
• Ensure all new team members are inducted, mentored, and trained thoroughly. alongside the Restaurant Manager.
• Ensure excellent communication exists within the restaurant.
• Demonstrate a positive attitude in the workplace; understand and act on team members’ motivations to help them continually perform their best.

Please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

*We regret to inform you that only shortlisted candidates would be notified* We wish you all the best in your career search.

You are welcome to visit our website at http://www.rkgroup.sg/

RK Recruitment Pte Ltd | EA License No.: 20C0280
Chan He Guang | EA Personnel No.: R23117560

Job Highlights

• Dynamic working environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities:

• Analyze short and long-term forecasting, analyze trends in group inventories & rates to include occupancy, goals, product line and strategic sales goals.
• Analyze and monitor marketing channels, key and other account production.
• Support the hotel and maintain rate parity in all major channels of distribution such as Internet, GDS, CRO, OTA.
• Conduct a weekly Revenue Meeting where the current 90-day booking period is evaluated for proper rate and availability control.
• Update all channels of distribution as needed with rate or inventory restrictions.
• Receive all definite and tentative group bookings and provide the Director of Sales & Marketing with a qualified analysis of how each booking will affect occupancy, average rate and rooms profit.
• Work with each department to develop property-specific strategies to ensure growth.
• Establish proper goals and benchmarks to effectively measure performance.
• Monitor and analyze the competition weekly through competitive shops, internet, news reports to find selling strategies and emerging trends.
• Explore and provide variations in the market mix which would stimulate added revenue without increasing costs.
• Responsible for the maintenance of any software programs which contribute to the management of revenue.
• Skills Knowledge of hospitality sales, marketing and other revenue management functions to include research, planning, market positioning, market segments, internal marketing, distribution channels, sales management, reservations and yield management.
• Ability to effectively analyze and use operational, financial, and marketing data to maintain and improve market share/penetration goals.
• Understanding of hotel operations and can associate with their needs through the revenue department.
• Other ad-hoc assignments and projects as needed.

Qualifications:

• Bachelor’s Degree in Hotel Administration / Revenue Management / Business or related field.
• At least 5 years of progressive experience in revenue management within the hotel industry.
• Extensive knowledge of revenue management systems and distribution tools.
• Excellent leadership skills and ability to manage the Revenue and Reservations team effectively.
• Excellent communication and interpersonal skills, with the ability to work as a team.
• Good command of written and spoken English.
• Adaptable and outgoing with excellent interpersonal skill.
• Ability to work under pressure and be flexible.
• Passionate and enthusiastic with a positive ‘can-do’ attitude.

Benefits:

• Complimentary coffee every day!

• Free meals provided

• Medical benefits

• Monthly performance related bonus

Job Responsibilities:

• Preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry and meat, marinating ingredients, and preparing sauces.

• Ensure that food items are prepared according to standardized recipes and portion sizes.

• Maintain cleanliness and organization of the kitchen workstation.

• Adhere to food safety standards and regulations.

• Maintain stock levels and report inventory needs.

• Menu Improvement: Provide input and suggestions for menu items and recipes based on experience and customer feedback.

• Other ad-hoc duties

Job requirements:

• Have initiative and hardworking with positive attitude to learn and contribute.

• Minimum 2 years of experience in kitchens.

• Ability to work in a fast-paced environment.

•Team-oriented and detail-oriented.

• Possess a valid food hygiene certificate.

• 6D work week

22C1322 Maxhunt
R24124011 Sharmaine Yooong

JOB SUMMARY

The Assistant Resturant Manager is responsible for leading the restaurant's operations by assuring and maintaining the market's strategic and tactical posture.

CORE WORK ACTIVITIES

Assisting in Food and Beverage Operations

• Establishes and maintains a work environment that values teamwork, empowerment, motivation, and a commitment to customer service.

• Offers all customers top-notch customer service.

• Reacts to customer concerns in a prompt and proactive manner.

• Employs coaching techniques at all times.

• Exudes self-assurance and enthusiasm.

• Encourages and motivates employees to address customer and employee-related issues.

• Recognizes the service culture of the brand.

• Establishes service standards for everyone, both internally and externally.

• Takes responsibility for a customer's complaint or issue until it is fixed or dealt with by the proper manager or staff.

• Monitors complaints to make sure they have been resolved satisfactorily.

• Establishes relationships with all clients in order to increase both internal and external customer loyalty.

• Complies with all accounting policies used by the company.

Other Information:

• Working hours: 6 days/week
• Annual / Medical benefits provided
• Good career progression

Responsibilities

• Design and implement a strategic plan to engage donors and raise funds through major gifts, corporate partnerships, and community philanthropy.
• Set and monitor annual fundraising goals, ensuring alignment with organizational priorities and long-term plans.
• Cultivate relationships with existing and prospective major donors, including high-net-worth individuals, corporations, and foundations.
• Develop donor engagement strategies to foster long-term partnerships, ensuring their philanthropic interests
• Lead donor outreach, solicitation, stewardship, and recognition activities.
• Identify, research, and engage potential major donors to support research initiatives, patient care services, and educational programs.
• Prepare compelling proposals, presentations, and reports to demonstrate the impact of donations.
• Lead the planning and execution of key fundraising events, such as charity galas, donor appreciation events, and special campaigns.
• Collaborate with internal teams to ensure successful event logistics and donor engagement
• Write and submit high-quality grant applications for foundation and corporate funding opportunities.
• Partner with the Communications and Marketing teams to create materials that effectively communicate mission and funding needs.
• Ensure all fundraising activities are in compliance with relevant legal and ethical standards.

Requirements

• Bachelor’s degree in Business, Marketing, or a related field.
• At least 10 years of experience in fundraising, major gifts, or corporate partnerships, preferably within the healthcare or nonprofit sectors.
• Proven track record of successfully building and managing large-scale partnerships and securing major philanthropic gifts.
• Strong understanding of brand development and market expansion strategies.
• Excellent communication and leadership skills, with the ability to influence and engage a diverse range of stakeholders
• Strong verbal and written communication skills

To apply, please visit www.gmprecruit.com and search for Job Reference: 24948.
To learn more about this opportunity, please contact XinYi at [email protected].

We regret to inform that only shortlisted candidates will be notified.

GMP Recruitment Services (S) Pte Ltd | EA Licence: 09C3051 | EA Personnel: XinYi | Registration No: R1328898

A Food Outlet Manager is a person who serves as the captain of hospitality company staff with goals like providing exceptional customer service. Outlet managers are highly motivated personnel, committed to their superior and have great management and organizational skills. They usually work together with the company’s senior or executive chef and work under the close supervision of a general manager.

Duties of a Food Outlet Manager

· Food Outlet Managers are responsible for company’s outlet performance like personnel management, beverage and foods and other services and operations. They monitor and make sure that there is a smooth running of customer service areas and satisfaction.

· The Food Outlet Manager interacts with their clients in order to make sure that satisfaction and promotion of facilities and services are adequately met. An outlet manager communicates with other departments in order make sure that customers’ needs are satisfied and met. They make sure that good handling of cash is properly followed. They also deal with customer’s complaint and listen with some feedbacks so as to improve their services.

· The manager is responsible in recruiting team professional as well as qualified staff who is dedicated to provide great services. They organize appointments and meetings for staff, change menu and other matters related to their line of work and implement trainings for employees if needed. Outlet managers focus on safety and health standards in order to make sure that their teams have good knowledge on safe working condition.

· The Food Outlet Manager is in-charge of performance and sales of the company and ensures that the company’s profits and goals are met. They take monthly inventories with their supplies and maintain an optimum stock level so as to meet their customer’s demand. They avoid excess and detect waste for optimum profit without affecting the company’s performance.

• Monitor employee teamwork and guest satisfaction on a daily basis.
• Ensure overall store image is maintained and the brand is well represented at all times.
• Manage service manpower planning, including planning on weekly duty roster to ensure optimum use of manpower.
• Supervise all service functions and operations in the outlet.
• Train, guide and motivate service staff.
• Communicate daily and act as liaison between staff and superiors.
• Responsible for daily opening and closing duties in the outlet and ensure proper execution.
• Perform stock inventory.
• Handling of daily sales transactions and cash float.
• Ensure overall outlet cleanliness and housekeeping.
• Administer all paperwork effectively.
• Assist Outlet Manager in the execution of his/her duties and takes over some of the routine tasks during his/her absence.
• Minimum 2 years of supervisory experience in F& B restaurants or similar.
• Passionate in Customer Service & F&B.
• Willing to perform shifts work and work on weekends and public holidays.

The incumbent will be essential in designing the institution's infrastructure to address various crisis scenarios, such as civil emergencies, disease outbreaks, and mass casualty incidents, as well as managing the institution's Business Continuity Plan (BCP). Additionally, the role involves developing strategies, policies, and training programs to enhance emergency preparedness across all departments within the hospital. The successful candidate will receive training and mentorship in crisis planning.

Benefits:

• Basic up to $6500
• Full-Time Benefits Entitlement (AWS + Variable Bonuses + Yearly Salary Increment)
• Stable Career Progression / Wide Career Exposure

Working hours and location:

• Central Region
• Monday - Friday, Office Hours

Responsibilities:

• Implement and maintain a centralized global information repository for emergency response infrastructure, operational manuals, and response plans.
• Plan, review, and coordinate emergency response and crisis management activities to ensure readiness for civil emergencies, disease outbreaks, pandemics, terror incidents, and other crises.
• Work with internal and external stakeholders to develop and establish business continuity and emergency response plans.
• Monitor new structures, techniques, and technologies to mitigate identified hazards and enhance preparedness.
• Collaborate with stakeholders to create and maintain risk management, business continuity, and emergency response plans.
• Establish awareness and training programs in emergency management, including engagement, training, and exercises, ensuring that all clinical and non-clinical departments understand and are committed to their roles.
• Work closely within the command, control, and communication teams, as well as with surge capacity, bed management, security, safety, IT, and fire teams, to create an ideal organizational structure that incorporates emergency preparedness.
• Support the planning and procurement of emergency preparedness (EP) equipment, including developing maintenance routines and ensuring operational readiness.
• Collaborate with stakeholders and contractors to ensure the necessary infrastructure is provided and installed to support various emergency situations.

Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.

Please submit your updated resume in MS Words format by using the APPLY NOW BUTTON.

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Hui Yew Cheong

Registration Number: R24124511

EA Licence No: 06C2859 (MCI Career Services Pte Ltd)

A Food Outlet Manager is a person who serves as the captain of hospitality company staff with goals like providing exceptional customer service. Outlet managers are highly motivated personnel, committed to their superior and have great management and organizational skills. They usually work together with the company’s senior or executive chef and work under the close supervision of a general manager.

Duties of a Food Outlet Manager

· Food Outlet Managers are responsible for company’s outlet performance like personnel management, beverage and foods and other services and operations. They monitor and make sure that there is a smooth running of customer service areas and satisfaction.

· The Food Outlet Manager interacts with their clients in order to make sure that satisfaction and promotion of facilities and services are adequately met. An outlet manager communicates with other departments in order make sure that customers’ needs are satisfied and met. They make sure that good handling of cash is properly followed. They also deal with customer’s complaint and listen with some feedbacks so as to improve their services.

· The manager is responsible in recruiting team professional as well as qualified staff who is dedicated to provide great services. They organize appointments and meetings for staff, change menu and other matters related to their line of work and implement trainings for employees if needed. Outlet managers focus on safety and health standards in order to make sure that their teams have good knowledge on safe working condition.

· The Food Outlet Manager is in-charge of performance and sales of the company and ensures that the company’s profits and goals are met. They take monthly inventories with their supplies and maintain an optimum stock level so as to meet their customer’s demand. They avoid excess and detect waste for optimum profit without affecting the company’s performance.

Untitled is a new project from two internationally recognized chefs and Asia’s leading sustainable lifestyle hospitality operator. It will be a casual dining restaurant open for both lunch and dinner. There will be a serious emphasis on sustainable cooking practices, focusing on delicious food made from local ingredients.There will be a research space focused on developing processes to turn our byproducts into delicious ingredients to reincorporate back into the menu. This restaurant will be a beacon of change for how we operate our restaurants in the future. A warm and comfortable setting both indoors and out will create a destination for food lovers of all ages and backgrounds. A unique location in Dempsey Hill houses the venue and its distinctive multistrata permaculture farm. Expect picnic baskets stuffed with zero waste goodies, low intervention wines, great coffees, and more serious dining upstairs when you need a little more privacy. A full complement of classes will be offered upstairs, both targeting the home cook and the professional cook. Join us for a fun new adventure with a great working environment and strong opportunity for advancement.

Job Description

Responsible for leading the restaurant under the guidance of the Restaurant Manager

Job Details

1. Manage daily restaurant operations.
2. Plan, organize, direct and control the food and beverage operation.
3. Deliver high standards and consistent quality of operations with attention to profitability and guest satisfaction.
4. Maintain a prominent visible presence daily.
5. Provide superior guest service.

Qualifications

1. Mastery of simple and elegant service protocol.
2. Knowledge of standard procedure with regards to high level high volume restaurant service.
3. Experience in managing restaurant chain of command.
4. Comfort with equipment standard functions.
5. Self starter with ability to manage deadlines of self and others.

Keys to success

1. Time management.
2. Constant feedback and reporting of issues as they arise.
3. Willingness to carry out any other duties as required by the operation.
4. Enable a positive work environment.
5. Positive attitude.