Total 3,483 internal audit manager job vacancies in F&B / Tourism / Hospitality category in Singapore

Our philosophy “Kando Sozo” ensures and expose you to our customers’ happy faces, thus we are looking for Senior Restaurant Manager to join in our family.With over 1,200 restaurants worldwide, Gyu-Kaku, a new style of Yakiniku restaurant provides high-quality services and low-price Yakiniku to a wide range of customers.

"Job Description:

1. Coordinate daily operations for Restaurant operations.

2. Manage other restaurants outlets by receiving other manager’s feedbacks.

3. Deliver good service and maximize customer satisfaction.

4. Respond efficiently and accurately to customer’s complaints.

5. Regularly review product quality, and sourcing for new vendors.

6. Daily reporting and inventory report to the Managing Director.

7. Ensure compliance with sanitation and Safety regulations.

8. Jointly coordinating and planning menu with Head Chef.

9. Managing and maintaining restaurant’s image to the public and suggest ways to improve it.

10. Control operational costs and identify measures to cut waste.

11. Train new and current employees on proper customer service, and service quality.

12. Implement policies and protocols from Company policy.

13. Any other Ad-Hoc as required by Managing Director."

"Job Requirements

1. Full-time position.

2. Good soft skills and management skills.

3. Disciplined, conscientious and meticulous (has an eye for details)

4. Preferable with 7-10 years of experience in F&B industry, experience in Japanese restaurants is a bonus.

5. Mature and positive attitude.

6. Strong Leadership and Motivational skills

7. Good communication and interpersonal skills."

Duties and Responsibilities

• To oversee overall operations of the restaurant

• To oversee the turnover and drive the revenue of the restaurant, prepare budget and ensure minimal cost and maximal profit, prepare sales and marketing/promotion plans, achieve monthly targets

• To provide/ensure the highest level of excellent and professional service in the restaurant to meet guests needs, expectations and satisfaction and rectified throughout their patron experience

• To handle guest’s queries/complaints in a polite, prompt and professional manner

• To ensure all furniture, lighting, other features and supplies (e.g. beverages, operation equipment, linen, uniforms etc) are adequate, functional, in full and clean working condition

• To provide induction briefing to and train service staff to be professional, knowledgeable to ensure smooth running of the restaurant

• To ensure communication among team members and daily briefings are conducted

• To plan, create and manage the Standard Operation Procedure (SOP) for the restaurant

• To liaise with the Chef(s) to ensure a high standard of food quality and presentation

• To hire new staff for the restaurant

• Ad hoc tasks as assigned by the Managing Director

• This is by no means an exhaustive list as it is subject to changes in accordance with the business patterns or any other factors where duties may have to be redefined accordingly

- Candidate must possess at least Diploma

- At least 5 Year(s) of working experience in related field required for this position

- People and service oriented

- Warm and Cheerful personality

- Willing to start on short notice

- Responsible for Safety audit

- Responsible for all day-to-day management & operations

voco Orchard Singapore provides guests with the world-renowned voco™ experience from the moment they walk through its doors. Famed to be hotels to count on, yet different enough to be fun, voco hotels are unstuffy hotels where people feel comfortable to relax, and just get on with life. Hotels that stand out from the crowd, voco combines familiar comforts with the indulgences of a hotel, to create somewhere that’s dependable, but not vanilla. Somewhere premium, but with a laidback spirit. Somewhere reliable, but different.

Your day to day

voco Orchard Singapore is seeking a dynamic and passionate Restaurant Manager to be part of our team. As Restaurant Manager, As Restaurant Manager, you will manage all aspects of the food and beverage outlet(s) on a daily basis and coordinate special events. Ensure compliance with standards of service and operating procedures. Adhere to federal, state and local regulations concerning health safety or other
compliance requirements.

• Supervise day-to-day activities of one or more food and/or beverage outlets. Plan and organize work for the entire outlet to ensure that the outlet meets its guest experience and revenue targets.
• Ensure superior guest experience throughout the guest journey. Respond appropriately to guest complaints. Establish and implement appropriate service recovery guidelines in order to ensure total guest satisfaction.
• Create innovative programs and promotions to market special menu items, increase sales, and increase guest patronage.
• Assist in the development and implementation of new menus and local food and beverage marketing programs, and participate in and maintain system-wide food and beverage marketing programs.
• Monitor performance of the restaurant through analysis of guest feedback and financial results. Initiate corrective action as needed.
• Ensure that all restaurant equipment and facilities (coffee and soda machines, registers, etc.) is in proper operational condition and is cleaned on a regular basis.
• Work closely with Executive Chef to identify pertinent concepts and menu design for the outlet(s). Conduct meetings to inform staff of special promotions, daily specials, and additional information.
• Achieve budgeted revenues, control expenses and labor costs, and maximize profitability within the outlet.
• Assist in preparation of the annual operating budget which supports the overall objectives of the food and beverage outlet(s).
• Maintain procedures to (1) ensure the security and proper storage of restaurant inventory, and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize waste and control costs. Participate in taking inventories.
• Plan and organise the work duties of the service team throughout the various meal periods.
• Ensure all staff is properly trained and certified if applicable and have the tools and equipment needed to effectively carry out their job functions.
• Perform other duties as assigned.

What we need from you

• Bachelor’s degree in Hospitality Management or any other related degree
• 3 years’ related experience in a similar position in an hotel or upscale independent restaurant
• Possess a valid food hygiene certificate
• Commitment to working evenings, weekends and holidays based on operational needs
• Must speak fluent English; other languages will be an advantage
• Proficiency in MS Office
• Strong presentation and communication skills.
• Team Player and excellent interpersonal skills
• High level of passion, enthusiasm and drive for result

What we offer

We’ll reward all your hard work with a great salary and benefits – great room discount and superb training.

Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.http://careers.ihg.com to find out more about us.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today and let's #GoFurtherTogether.

• Ensuring that checklists, requisitions and proper opening and closing functions are being completed each shift.
• Ensure that all standards and steps of service are met through all guests interactions.
• Move throughout the facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
• Communicate effectively, both verbally and in writing, to provide clear direction to the staff.
• Communicate with guests and employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
• Ensure that all standards and cash handling procedures are met.
• Assist the restaurant manager with working closely with Marketing Manager to ensure that all promotions updates are done in a timely matter.
• Assist the Restaurant Manager in planning and setting up special events and Lounge (e.g. Beer, wine and spirit dinners, Mother’s Day, Easter, Father’s Day, Thanksgiving, Christmas, Graduation, New Years, Holiday Events, etc.).
• Observe performance and encourage improvement where necessary.
• Thorough knowledge of Food & Beverage outlet operations including foods, beverages, supervisory aspects, service techniques and guest interaction.
• Ability to communicate in English, both orally and in writing, with guests and employees.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Interaction with all types of people.Should know the basics and essence of a good customer relationship.
• Manage and oversee all storage supplies for the restaurant.
• hould be able to set priorities right in the day-to-day running of the restaurant.
• Must be an excellent team player.

Working Day: 5 Days work week

Working hours to be discussed during interview

$2500- $3000 (depends on experience) + monthly Performance Incentive

Island-wide except west (to be discussed during interview)

ESSENTIAL DUTIES AND

RESPONSIBILITIES

• Assisting the Restaurant Manager in working with chefs and other personnel to plan menus in line with the brand’s culinary direction. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service.
• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.
• Direct hiring, training, and scheduling of food service personnel.
• Investigate and resolve complaints concerning food quality and service.
• Assist in dishwashing duties when dishwasher absent
• Perform other duties as assigned by management.

REQUIREMENT

• Require to work on rotating shift basis which include weekends and public holidays.

Quah Siying (Jeslyn) R1982418

The Supreme HR Advisory Pte Ltd 14C7279

Job Descriptions

• Handling and managing the cafe requirements to government
• Manage and oversee daily front and back operations of the cafe
• Managing of cafe financial objectives by forecasting requirements, cost control, track stock levels of food, supplies, and equipment and scheduling expenditures when necessary
• Report on financial performance, inventory and staff
• Process payroll and all relevant records
• Carry out weekly schedule planning for staff
• Ensure compliance to operational standards and procedures
• Hire, train and provide on-going communication to staff and deliver excellent service to customers
• Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave
• Maintain safety requirements in the cafe
• Handles customers' feedback promptly
• Manage the company's social media
• To comply with all the administrative and paperwork requirements
• Assist and support any other relevant business duties and responsibilities when assigned by the Management.

Job Requirements

• High school diploma or general education degree (GED) required; Bachelor's degree in Hospitality preferred
• 3-5 years of food and beverage service industry experience required
• Ability to obtain and maintain a food handler certification card
• Working knowledge of general restaurant operations, including personnel management, food planning and preparation, purchasing, sanitation and health codes, and security
• Strong interpersonal and communication skills
• Excellent leaderships skills
• Demonstrated ability to manage operating costs in accordance with budgets
• Comfortable setting priorities and delegating tasks as needed
• Extremely organized and detail-oriented
• Required to work 6 days per week (inclusive of weekends and public holidays)
• Good Communication in English
• AWS & Performance bonus

Working hours

• 11am to 9pm / 6 days per week

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Maxwell
Salary: Up to $ 8000

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
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends
  
  

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.

Chin See Min Reg No. : R22107450

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

• Manage and ensure a smooth operation across all departments to meet delivery deadlines.
• Liaise with department leads to coordinate inter-departmental schedule, makes technical decisions and ensuring resources are well maximised.
• Join site meeting to interact with external customers to negotiate on technical and contractual matters.
• Implement upgrading of workforce, cost effectiveness, improvement of manufacturing standard and quality control.
• Supervise and control all budget elements to ensure cost-effectiveness.

Requirements:

• Diploma in Mechanical Engineering.
• At least 5 years of welding and machining experience in Oil & Gas industry.
• Strong leadership, planning, interpersonal, communication and negotiation skills.

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

Reg No. R1326740

• Assist the F&B Operations Manager in building and maintaining a strong and efficient team to provide the guests with the highest possible level of service
• Operate the department with positive financial results
• Supervise and oversee the administration of the Restaurant and Banquet to ensure smooth operations
• Evaluate the operations and procedures and suggest improvements to the F&B Operations Manager
• Check the work performance, and turnout of subordinates and assign responsibilities.
• Demonstrate thorough knowledge of products, menus, and equipment
• Liaise with Kitchen and Bar on daily Restaurant & Banquet Operations
• Attend weekly departmental meetings when the F&B Operations Manager is unavailable
• Conduct daily Restaurant & Banquet Operations briefings, in the absence of the F&B Operations Manager
• Anticipate the volume of business, considering the hotel's occupancy, the holidays, the weather, the activities in the Hotel, and the community in general
• Assist the F&B Operations Manager in casual labor & contract staff costings, daily revenue and cost reports
• Monitor the quality and quantity of all Restaurant & Banquet Operations items served timely
• Maintain good communication & relationship with all other Hotel departments
• Enquire guests’ satisfaction and handle guests’ complaints to establish good guest relations
• Regularly inspect equipment and ensure they are well maintained and in good working order
• Strive to implement the Accor Vision and demonstrate active use of the Accor Values
• Have an excellent knowledge of the services offered by the hotel and ensure that all customers are aware of them

Working Day: 5.5 days weekly

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

Working Location: Holland Village/Balmoral Plaza

Salary: $2800 - $3,500 (Depending on experience)

Job Description:

• Assist in the daily operations
• Perform outlet opening and closing duties
• Take orders and attend to reservation phone calls
• Maintain cleanliness of service areas
• Perform cashiering duties
• Recommend menu to customers
• Attend to customer feedback and complaints
• Any other duties as assigned by the Manager

Requirements:

• Working experience in F&B restaurants serving western food
• Possess a Food Safety Course Level 1 certificate
• Able to work split-shifts, weekends and public holidays
• Able to work 5.5 days work week

Whatsapp: +65 80135651(Alvin)

Alvin Chua Ming Jing:R23116192

The Supreme HR Advisory Pte Ltd: 14C7279

Job

Manage and run the daily operations of the restaurant, ensuring that sales targets and service standards are met

Establish good rapport with customers and handle customers’ request professionally and promptly

Lead and motivate staff in achieving sales target and customer satisfaction

Plan staff rosters and provide training and coaching to staff on customer service and product knowledge

Enforce and comply with licensing, hygiene regulation, health and safety legislation and guidelines

Manage operational costs and requisite stocks/items required by the restaurant

Assess and improve restaurant profitability and to prepare and present staffing/sales reports to the Operations Head in a timely manner

Communicate effectively with customers, employees, suppliers, licensing authorities and sales representatives

Responsibilities:

• Carry and participate in networking and lead generating activities.
• Perform business development activities to ensure continuous stream of new accounts.
• Creating a procedural system to ensure client expectations and requirements are met.
• Ensure continuous pipelines of sales activities from existing clienteles.
• Ensure that organization set objectives and KPIs are met.
• Lead contract negotiations effort.
• Curate strategies to increase sales per capita and customer satisfaction (e.g. upselling of services).
• Manage and strengthen customer acquisition programs.
• Stay abreast of industrial and market developments.

Requirements:

• Candidates should bring a Diploma in Hospitality Management or possess any equivalent professional qualifications in Hospitality Management.
• Possess at least 3 years of experience in hospitality sales function.
• Prior exposure in an environment revolving luxury residence or the real estate industry will be advantageous.
• The ability to perform in a high stress environment.
• Comfortable in working independently and as a team player.

How to apply:

By submitting any application or resume to us, you will be deemed to have agreed and consented to us disclosing your personal information to prospective employers for their consideration.

We regret only shortlisted candidates will be notified.

Registration No.: R1654384

EA License No.: 20C0426 (Elitez & Associates)

JOB DESCRIPTION

Overview:

Keppel is undergoing a major transformation into a global asset manager and operator with deep operational expertise in real estate, infrastructure, data centres and networks, and with a focus on decarbonization, sustainability and digital connectivity. The Transformation & Innovation department plays a pivotal role to orchestrate and drive this transformation in close partnership with the other parts of the organization, including ways for Keppel to harness innovation and technology and be future-ready.

In this role, you will be a catalyst for innovation within the organization, supporting the identification, exploration and adoption of new ideas and technologies (including AI), in close partnership with the various stakeholders in the Keppel organization as well as through interaction with external ecosystem partners.

Roles:

• To be a catalyst for innovation within the organization, and drive identification, exploration and adoption of new ideas & technologies
• To be a thought leader in formulation of the organization’s viewpoint on emerging tech and trends, and in the assessment of their relevance and applicability to our organisation
• To embody agile ways of thinking, a change-oriented and innovation mindset, combined with a pragmatic approach

Responsibilities:

• Drive technology foresight and futures thinking for the organization, based on an understanding of the business and technology trends and potential opportunities emerging in the market. Articulate and socialize the viewpoint with the right senior stakeholders as needed. As part of this effort, co-create the design and delivery of our annual KTAP conference event and other related initiatives
• Lead and conduct discovery process and workshops required for exploration of new technologies and topics relevant to the organization, then support the conceptualization and execution of the right pilots with the on-ground teams to explore implementation / adoption. (e.g. GenAI adoption pilots)
• Build and own and external technology partnership ecosystem in both private and public spheres ensuring stakeholder alignment with the needs of the organization, and the relevant external networks
• Lead and drive implementation of programs, projects and initiatives for value driven innovation / transformation across Keppel in line with Keppel’s vision to be a global asset manager & operator
• Acquire and provide expertise in select specific innovation domains to be able to serve as a subject matter consultant.
• Such other duties and responsibilities as may be reasonably requested by your immediate supervisor / the head of department from time to time

JOB REQUIREMENTS

Key attributes for success:

1) An innovative mindset, with the creativity and ability to conceptualize and structure ideas and actions for new and emerging topics
2) The ability to influence and work well with others, to understand their needs and viewpoints, paired with strong communication skills required to influence without authority
3) The strategic thinking ability to see the big picture and link it to the on ground execution
4) On ground execution skills to be pragmatic, output oriented, and the tenacity to be self motivated through the changes that the organization is undertaking

Key requirements:

• Preference for 8-10 years of experience in strategy / business development / innovation roles with exposure to different business models and operations
• Proven track record of thriving in a complex, fast changing environment with an ability to drive progress in unstructured situations, and the resilience to work through pivots
• Proven track record in managing complex stakeholder needs and balancing them with key deliverables
• Awareness of emergent technologies and current market trends in select verticals
• Existing networks across govt agencies, startup ecosystems, and IHLs / research institutes preferred
• Expertise in 1-2 specific innovation domains to be able to serve as a subject matter expert. (e.g Asset Management / Energy transition / Sustainable urbanization/ Connectivity and Data Centres)

Job Functions & Summary:

Responsible for planning and coordination of restaurant operations and guest relations.

Job Roles & Responsibilities:

(1) Ensure that operations are adequately mannered, taking into account peaks and troughs in demand.

(2) Conduct performance appraisal of all immediate subordinates.

(3) Ensure that Members and guests are attended to and manage employees to provide quality standards for service.

(4) Draw up duty roster of service personnel.

(5) Attend to enquiries and feedback from Members.

(6) Assist Kitchen Operations with input regarding menu items.

(7) Oversee implementation of F&B initiatives affecting outlet seating area and staff.

(8) Ensure that Members and guests are attended to and manage employees to provide quality standards for service.

(9) Oversee the grooming of staff and ensure that the code of conduct is adhered to at all times.

(10) Responsible for keeping records of staff attendance, leave, etc.

(11) Improve processes and workflows to ensure that breakages and wastage of food are minimized.

(12) Oversee restaurant operations to ensure that the outlet is properly set for service.

(13) Produce reports on sales, items and covers sold, and number of guests served.

(14) Ensure that all checks presented are accurately drawn up.

(15) Lead the team and motivate them to contribute to the best of their abilities.

(16) Manage and control linen supplies to the restaurant.

(17) Coordinate with various departments on maintenance of furniture, fixtures and fittings when necessary.

(18) Any other duties that might be assigned from time to time.

We are looking for passionate individuals who may be keen to join a fast growing brewery and brand, The 1925 Brewing Co., as one of our outlets F&B Manager. He/She will be responsible in the operations of our food truck outlet located at Resorts World Sentosa.

Jobscope are as follows:

• Responsible for the profitability & performance of the outlet;

• Oversee daily operations, ensuring that the standard of service fits the standards as set out;

• Planning of work schedules for both full timers & part timers;

• Cashiering including the reporting of opening and closing of sales daily;

• Inventory management, ordering & planning;

• Other related administrative duties;

• Reporting to upper Management on all matters.

Responsibilities:

• Assist the F&B Operations Manager in building and maintaining a strong and efficient team to provide the guests with the highest possible level of service
• Operate the department with positive financial results
• Supervise and oversee the administration of the Restaurant and Banquet to ensure smooth operations
• Evaluate the operations and procedures and suggest improvements to the F&B Operations Manager
• Check the work performance, and turnout of subordinates and assign responsibilities.
• Demonstrate thorough knowledge of products, menus, and equipment
• Liaise with Kitchen and Bar on daily Restaurant & Banquet Operations
• Attend weekly departmental meetings when the F&B Operations Manager is unavailable
• Conduct daily Restaurant & Banquet Operations briefings, in the absence of the F&B Operations Manager
• Anticipate the volume of business, considering the hotel's occupancy, the holidays, the weather, the activities in the Hotel, and the community in general
• Assist the F&B Operations Manager in casual labor & contract staff costings, daily revenue and cost reports
• Monitor the quality and quantity of all Restaurant & Banquet Operations items served timely
• Maintain good communication & relationship with all other Hotel departments
• Enquire guests’ satisfaction and handle guests’ complaints to establish good guest relations
• Regularly inspect equipment and ensure they are well maintained and in good working order
• Strive to implement the Accor Vision and demonstrate active use of the Accor Values
• Have an excellent knowledge of the services offered by the hotel and ensure that all customers are aware of them

Requirements:

• Bachelor’s Degree or Diploma in Hospitality Management
• Minimum 2-3 years of relevant experience in a similar capacity (with hotel experience as an advantage)
• Additional certification(s) in Food & Beverage will be an advantage
• Good communication skills
• Strong leadership and interpersonal skills
• Ability to work independently
• With a positive attitude and a team player
• Only open to local/PR/LTVP

IHG Hotels & Resorts' first voco™ hotel in South East Asia is now open on Singapore’s world-famous Orchard Road!

voco® Orchard Singapore provides guests with the world-renowned voco™ experience from the moment they walk through its doors. Famed to be hotels to count on, yet different enough to be fun, voco hotels are unstuffy hotels where people feel comfortable to relax, and just get on with life. Hotels that stand out from the crowd, voco combines familiar comforts with the indulgences of a hotel, to create somewhere that’s dependable, but not vanilla. Somewhere premium, but with a laidback spirit. Somewhere reliable, but different.

What is the job?

At voco Orchard Singapore as F&B Sales Manager, you ensure that the restaurants & bars target customer are aware of our offering and reached trough various channels. Furthermore you will take care of the sales of F&B group bookings and buy-out events for the restaurants. You will ensure that the team is well trained in all technology used to sell the restaurants as well as of partnerships and discounts.

Your day to day

• Assists at peak times and for special events preparation wherever necessary to ensure a smooth handling of bookings and reception of guests.
• Functions as Champion wherever improvement or change is necessary in connection of the F&B online sales channels and its payment solutions.
• Maintains and actively expands the F&B database.
• Uses the F&B database to inform guests of promotions and events or shares such with Marcom.
• Champions all online portal rankings including but not limited to Trip Advisor, Google Business Directory, Chope and all other portals respectively.
• Creates an action plan on how to enhance the rankings and to resolve and avoid negative guest comments and to increase 5star comments.
• Ensures all operational departments have been issued, explained and trained of all SOPs that are connected to the reservation, payment and booking process including the technology involved.
• Creates business partnerships such as associations, government or social groups to enhance bookings or to collaborate together for projects and events.
• Collaborates with the S&M and Marcom team on promoting all related communication around it.
• Received and processes F&B groups bookings and buy out events, from correspondence, to payment, contract issuance, organization of all necessary pre-event tasks with the customers and meeting with the restaurant manager.
• Takes care of all online portals and payment gateways including but not limited to our own web shop, reservation portals and 3rdparty portals.
• Creates fact sheets about discounts, restaurant information and portals.
• Compiles month end statistics on online portal covers, delivery statistics.
• Other duties as assigned by your supervisor.

What we need from you

• Degree in Hotel Management, Culinary arts or equivalent.
• You have minimum 2-3 years working experience in similar role within the hotel industry.
• Proficiency in Excel, Word, PowerPoint will be required.
• Strong presentation and communication skills in English.
• Team Player and excellent interpersonal skills
• High level of passion, enthusiasm and drive for result
• Keeps abreast of changes and assesses trends in market conditions and consumer buying behaviour to create strategies that drive business opportunities.
• Committed to working evenings, weekends and public holidays where required.

What we offer

We’ll reward all your hard work with a great salary and benefits – great room discount and superb training.

Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.http://careers.ihg.com to find out more about us.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.

JOB DESCRIPTION

• Assist leadership team to identify, develop and execute against key strategic priorities for Keppel and support the Transformation journey
• Work collaboratively alongside key management teams across various segments to formulate action plans and key performance indicators to track strategic goals
• Lead primary/secondary research and analysis to identify opportunities and risks, and support strategy development and transformation efforts
• Understand key issues and business drivers across opportunities, and contribute towards thought leadership on value capture for Keppel
• Project manage key initiatives and programs that achieve Keppel’s targets
• Support Board and senior management in investment and key decision-making forums

JOB REQUIREMENTS

• Strong analytical mind with good business acumen, highly numerate with financial and accounting knowledge preferred
• Ability to see the ‘big picture’, balancing strategic thinking but practical business acumen
• Good interpersonal and people skills with prior experience working with senior leadership and management team
• Goal and task-orientated; enjoys problem solving
• Excellent written and verbal communication skills, ability to synthesize and create high impact materials
• Ability to see things from different perspectives and to contribute to a positive organization

The seniority of role offered would commensurate with the candidate’s relevant experience and skillsets. Only shortlisted candidates will be notified.

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.

Location: Central

Position: Restaurant Services Manager(F&B Industry/Japanese speaking) (Job ID:18798)

Job Description

• Provide exception service to guests, manage reservations and handle customer feedback
• Ensure ample stock levels of ingredients and liaise with suppliers to replenish as necessary
• Manage the costs, sales and profit & loss of the store and other administrative matters
• Oversee the front of house staff and communicate with Japanese chef to ensure smooth operations
• Train service staff and maintain service levels
• Develop manuals and SOPs for the store etc.

Job Requirement

• 3-5 years of experience in F&B/retail or hospitality sectors, in a restaurant manager or assistant restaurant manager capacity
• Advanced conversational level of Japanese to communicate with chef from Japan and service Japanese speaking guests
• Able to work flexibly with midnight shifts
• Independent and able to manage and maintain service levels of the store

Interested applicants please send your resume to Calista (R22104418) with email subject header "Job Application for Restaurant Services Manager(F&B Industry/Japanese speaking) (Job ID:18798)".

We regret that only shortlisted candidates will be notified. Other applications will be updated to our database for future job opportunities.

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Effective from 1 October 2020 under the new Employment Agencies (EAs) Licence Conditions, EAs will be required to collect the personal data (e.g. NRIC number number for overseas candidates) of applicants referred to employers for permanent or contract job positions of at least six months with a fixed monthly salary of S$3,300 and above.

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Please find Privacy Policy Agreement from the below link.

http://www.pasona.com.sg/privacy.html

Koh Siew Xing

EA Registration No: R22104418

Pasona Singapore Pte. Ltd.

EA License No:90C4069

Assistant Restaurant Manager

Working Day: 5 Days work week

Working hours to be discussed during interview

$2500- $3000 (depends on experience) + monthly Performance Incentive

Island-wide except west (to be discussed during interview)

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Restaurant Manager in working with chefs and other personnel to plan menus in line with the brand’s culinary direction. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service.
• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.
• Direct hiring, training, and scheduling of food service personnel.
• Investigate and resolve complaints concerning food quality and service.
• Assist in dishwashing duties when dishwasher absent
• Perform other duties as assigned by management.

REQUIREMENT

• Require to work on rotating shift basis which include weekends and public holidays.

If Interest please kindly click on the Apply button

Ong Choon Kiat (James) | Reg No: R22104989

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

Job purpose:

Being a Senior Auditor / Specialist Audit you are a member of the global Group Audit team of Commerzbank Group and perform complex audit tasks or lead an audit team to meet the requirements of the audit assignments in Singapore and other Asian locations e.g., in the fields Credit Risk Management and Compliance (Anti-Money Laundering, Know Your Customer, Sanctions).

You are responsible for achieving the audit goals.

As lead auditor, you are responsible for assigning tasks to individual team members, conducting quality assurance measures according to the Standard Audit Process and the professional leadership of employees for the audit assignment. You will discuss the findings with the respective auditor and the audited unit and use this as your basis to prepare the audit report or the statement.

During the duration of the audit, you will maintain contact to the responsible lead auditor / management and as lead auditor present the audit results within the close-out meeting.

Key activities:

• Ensuring compliance with overall standards, frameworks, methods, and procedures for the audit activity. Compliance with the ethical principles of the internal auditing profession, Group Audit’s mission statement.
• Providing independent, objective and risk oriented auditing and consulting services as “3rd Line of Defence”, with the goal to optimize business processes of Commerzbank Group regarding correctness, security, and economic efficiency.
• Providing systematic, goal oriented, and reliable assessment of the efficiency and adequacy of risk management, the internal control system, as well as business procedures and making recommendations.
• Diligent, responsible and confidential execution of the audit in the assigned subject area. Written documentation of the assessment to the risk content, data- and processing quality. Identification of weaknesses / improvement areas and drafting remediation / improvement recommendations to support the bank’s vision.
• Assessment and evaluation of workflows, organizational structure, safety regulations, decision processes, as well as their documentation.
• Comprehensive documentation of conducted audit activities, as well as identified deficiencies and their corresponding conclusions ensuring comprehensibility for qualified third parties.
• Monitoring of statutory and regulatory requirements concerning one’s own area of responsibility.
• Promoting team spirit and cooperation within the audit team.
• Economic, efficient, quality and time conscious execution of assigned tasks under consideration of security, correctness, and risk.

Additional activities as lead auditor:

• In the context of audit preparation, detailing of audit objectives during the scoping, considering identified and potential risks. For this, you use results from prior audits, evidence from the Continuous Risk Assessment and other information.
• Continuous assurance that the previously defined audit scope, as well as the main focus of the audit continue to be factually appropriate and adequate, and ensuring adherence to the schedule (completion of work packages). Compliance with mandatory criteria regarding the audit standard, particularly documentation, standardized approach and assessment of the audit results.
• Ensuring (continuously, at the latest upon completion of the audit) comprehensibility of all audit activities for Group Audit as well as qualified third parties.
• Ensuring meaningful audit reports and reconciliation of the findings / corrective actions resulting from the audit, with the audited units.
• Leading and managing employees assigned to the audit. Execution of kick-off meetings, regular team updates, wrap-up meetings, and lessons-learned meetings for continuous quality improvement.
• Ensuring ongoing communication with the audited unit and promoting audit as a competent partner / consultant.

Formal education:

• Degree preferably in Business Administration / Economics / Economic Law or related field
• Professional designation (CIA, CAMS) preferred.
• Exceptional oral, written, and interpersonal communication skills in English and Chinese; ability to communicate complex information accuracy, clearly and quickly to all levels. German, Japanese &/or Bahasa Melayu language skills are an asset.

Specialist knowledge (work experience, further qualification):

• Knowledge and experience on Credit Risk Management, Trade Finance &/or Anti Money Laundering / Sanctions are an added advantage
• Familiarity with the local legal and regulatory requirements
• At least 5 years of working experience in the financial services industry
• Profound understanding of risks and controls
• Independent, structured working style and strong team orientation
• Pronounced motivation, integration and conflict ability as well as openness to change
• Strong analytical, conceptual and strategic thinking.
• Good user skills of standard Windows applications (Word, Excel, Powerpoint)

Job Description

• Responsible for the day-to-day operations and administration of the Japanese restaurant.
• To provide and ensure operating standards are according to procedures and standards established by the F&B Department.
• Daily roll-call with the service team to drive operations effectiveness, cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc.
• Event planning and execution, work closely with kitchen crew to ensure food order is accurate and prompt during events service to ensure consistent exceeding of established standards and guest’s expectation.
• Attention to details, encouraging a culture of high standards throughout the team. High emphasis of customer service and management.
• To be knowledgeable in all service techniques and actively seek guest feedback and responding service issues accurately and efficiently in professional manner with a suitable service recovery.
• Cultivate a motivated and high performing team that is clear and committed in delivering clear goals and target.
• Ensure operational profitability, suggest and recommend improvements to achieve better sales target.
• Administer for reservation list, staff roster, recruitment process, daily sales report, inventory report and other operation reports for management review.
• Supervising of employee and provide training and development plan.
• Ensuring the cleanliness of the outlet and periodic maintenance and preventive maintenance of the outlet’s equipment and assets.
• Other ad-hoc duties as required.

Job Requirements:

• Candidate must possess min. Diploma in Food and Beverage or equivalent;
• Candidate must possess at least 3 years relevant experience in casual/fine dining/Event Execution;
• Experience in a Japanese Omakase restaurant will be an added advantage;
• Knowledge of wine and other alcoholic beverage will be an added advantage;
• Acute financial management skills, strong business acumen and excellent knowledge of latest sales and marketing trends;
• Strong customer service and problem-solving skill;
• Strong and dynamic personality who is willing to learn new items on food and service;
• 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;
• Proficient in MS Office applications for administrative work

• 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
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• 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

A senior manager at a Japanese cuisine restaurant plays a crucial role in overseeing various aspects of the restaurant's operations.

Job Responsibilities:

Operational Oversight:

• Supervise day-to-day operations to ensure the restaurant runs smoothly.
• Manage staff schedules for optimal staffing during busy periods.

Maintaining Quality Standards:

• Ensure consistent high-quality standards for food and beverages.
• Address customer feedback promptly to uphold the restaurant's reputation.

Financial Management:

• Develop and manage budgets, control costs, and optimize financial performance.
• Implement pricing strategies and promotions to maximize revenue while ensuring profitability.
• Oversee inventory management to minimize waste and maintain adequate stock levels.

Staff Training and Development:

• Recruit, train, and mentor staff to enhance service and expertise in Japanese cuisine.
• Conduct regular training sessions on customer service and menu knowledge.

Customer Relations:

• Create a welcoming Japanese dining atmosphere for customer satisfaction.
• Interact with customers, address concerns, and gather feedback for continuous improvement.
• Implement marketing strategies to attract and retain customers.

Salary & Remuneration
Gross up to $6,000 (depending on experience)

Requirements:

• Only Singaporeans may apply
• Minimum 4 years of managerial experience in F&B operations
• Must have experience in Japanese semi / fine dining
• Effective leadership characterized by strong analytical abilities, excellent communication, and interpersonal skills
• Able to work shifts/ weekends/ public holidays

Working Days: 5 days/ week

Interested parties please APPLY NOW!

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