Total 3,507 lab manager job vacancies in F&B / Tourism / Hospitality category in Singapore

Question:

Do you dream of running your own business, but the startup phase seems daunting? How about acquiring an existing business that is already profitable and comes with it's clientale base?

Business Profile:

Fey Day presents a high growth massage spa business that is located in the central part of Singapore. It is spacious and the current owner has done an amazing job in creating an aesthetic and cosy environment for customers to relax.

The business started in 2021, and have been growing well over the 3 years. The number of customers has been increasing, and 60% of the sales come from returning customers. There are no direct competitors in the neighbourhood.

To learn more about the business, please visit the webpage below:

https://www.feyday.com/businessforsale/massage-spa-business-for-sale!-(high-growth)

What do you need to do?

- Assess businesses that interest you

- Acquire the business the fits your criteria and skillset. (Using your own resource)

- Learn from the existing owners on how to operate the business.

- Take over the business and operate it yourself.

- Grow the revenue and bottomline

Benefits of acquiring existing business

- Skip the product market fit and starting out phase. (High risk phase)

- Manage a profitable business right at the onset.

- Don't worry about office politics, retrenchment and lack of career progression.

Cost of being an acquiring business owner

- You will have to come up with the financial resources to acquire the business.

- Be prepared to work really hard for the dough.

- You are 100% responsible for the business outcome.

Check out our website today! Please visit: https://www.feyday.com

Macgyver Ng Teow Poh

EA License No: 23C1562

Registration ID : R1113526

• Overall, in-charge of the terminal operations to ensure efficient and safe operations.
• Responsible for the department's resources and budget to meet the company's objectives.
• Display all-aspect service excellence by elevating the organisational behaviour, culture and thinking in service design, planning, execution and follow-up on operational matters.
• Create ideas to develop the annual and long-term business plans, forecast performance and develop business case for new projects and estimate financial and resources required to deliver performance targets.
• Monitor and evaluate operations on site are carried out in accordance with safety, health, environment and loss preventive policies, rules, regulations and according to company’s standards.

Requirements:

• Degree in any relevant engineering discipline.
• At least 5 years of terminal operations experience in Oil & Gas/Chemical Process Plant.
• Strong knowledge in operational process, safety and product knowledge.
• Proven leadership and people management 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

Registration: R21100996

Job Purpose

This position is responsible for the organization, planning and directing of overall daily beverage operation and administration of the department and be responsible and accountable for its profitability and revenue generation.

GENERAL DUTIES

• Manage the administration of the Outlets and operate the department with positive financial results.
• Create loyal and trustworthy talents who takes pride in their work,providing the highest possible level of service.

RESPONSIBILITIES AND MEANS

• Ensure a smooth and efficient operation of the Outlets.
• Evaluate operations and procedures and suggest improvements to the Director of Food & Beverage.
• Assign responsibilities to subordinates.
• Assist subordinates during busy periods in service.
• Check the work performance and turnout of subordinates.
• Liaise with Kitchen and Bar on daily operations.
• Hold daily briefing and monthly departmental meetings.
• Prepare weekly roster and submit to the Director of Food & Beverage.
• Enforce all pre-check and check control procedures.
• Ensure that no reusable beverage is wasted.
• Monitor the quality and quantity of all food and beverage items served.
• Regularly inspect equipment and ensure that they are in good working order.
• Check all employees regularly to ensure grooming standards are observed.
• Check all employees regularly for cleanliness, appearance, and ensure they take pride in their uniform and outlet team.
• Enforce courtesy and efficiency.
• Supervise all aspects relating to operations.
• Implement and maintain high quality standards and cleanliness.
• Co-ordinate with the respective department heads on any activities which overlaps with or concerns their departments.
• Keep Director of Food & Beverage informed on all items of interest.
• Attend weekly F&B meetings.
• Conduct performance evaluation and appraisals.
• Conduct weekly training and keep the F&B office and training office informed.
• Attend and contribute to staff meetings and related activities.
• Develop and implement training programs and conduct training sessions.
• Co-ordinate all training programs for the staff.
• Identify all training needs.
• Evaluate training and follow-up.
• Provide on-the-job and off-the-job training.
• Maintain safety by adhering to safety policies, and be responsible to report accidents immediately.
• Support all safety programs.
• Proceed with caution when walking on slippery floors.
• Ensure proper safety instructions are given before operating any equipment.
• Team Management
• Draw up and or check the work schedules for your teams, taking into consideration all forecasts and workloads i.e. holidays and off day’s etc.
• Ensure that new hire induction and required trainings are completed within three months of employment
• Provide training to team members and casual labour on all aspects of banquet operations according to the requirements in the department’s Standards
• Observe, coach, motivate and counsel team, disciplinary actions if required
• Respond to all questions raised by your team in the area of personnel management
• Maintain department communication logbook and update notice board.

ADMINISTRATIVE RESPONSIBILITIES

• Analyse revenue and cost reports to prepare a realistic annual budget.
• Analyse monthly Profit and Loss statements to ascertain that all costs are in line.
• Keep the F&B office and training office informed of all training sessions.
• Prepare and update job descriptions for all concerned personnel at least once a year.

TECHNICAL RESPONSIBILITIES

• · Demonstrate thorough knowledge on products, menus, beverages and equipment
• · Demonstrate understanding of and adherence to the Hotel’s regulations outlined in the employee’s handbook.
• · Ensure that all employees have good product knowledge.
• · Demonstrate complete knowledge of local labour laws, liquor & food service laws.
• · Demonstrate understanding of and adherence to the Hotel’s policy on Fire, Hygiene, Health and Safety.

COMMERCIAL RESPONSIBILITIES

• To assist the Catering Sales Team on the corporate and wedding markets for the clients.
• Upsell and cross-sell other outlets.
• Enquire guests’ satisfaction and handle guests’ complaints to achieve good guest relations.
• Demonstrates guest recognition.

REPLACEMENT & TEMPORARY MISSION

• To be ready and responsible to perform any other duties as designated or required by Management from time to time.

Job Scope

1) Engagement with Internal and External Stakeholders

• Identify meaningful causes/ interests and volunteering opportunities based on interests, resumes, testimonies of individuals and groups. (Additionally, Corporate Social Responsibility vision for the latter.)
• Create impact and partnerships across different sign-up platforms to expand our volunteer base while facilitating their active engagement through existing/new projects
• Tailor to various audiences, including the next generation of volunteers such as students, young adults and community groups.
• Run and monitor an active volunteer recognition programme
• Liaise and work with Pastoral Care Services on the Patient Befriending Programme.

2) Management and Development

• Map and work with Head of Department (HOD) and/ or relevant HODs and C-Suite to grow and cultivate individuals, groups/ networks for this new alliance of like-minded persons/ groups.
• Match volunteers and volunteer opportunities with internal and external stakeholders Share best practices with internal and external partners at suitable platforms

3) Marketing and Communications

• Promote, advocate and educate on the significance of volunteerism that conveys inclusiveness and accessibility.
• Work with internal and external partners to cross-share contents on each partner’s publicity platforms. Curate and maintain an archive of stories and materials that depict the meaningful work enhance by volunteers.
• Update calendar of activities and programmes which supports the overall organisation and organisation corporate messaging and position.
• Participate in roadshows and events to boost presence and bring about renewal of volunteers.

4) Resource Planning, Training, Review and Audit

• Work with internal and external partners to identify suitable training for staff and volunteers.
• Match and deploy related resources with organisation and organisation cluster of service.
• Adhere to internal checks and controls, SOPs and templates for proper accounting, tracking and compliance.

5) Data Management

• Submit templates to capture the data of CVs and their involvement at the Division
• Submit regular reports on CVs management efforts and outcomes

Requirements

• Bachelor’s degree, in any discipline
• At least 5 years of relevant work experience

Interested applicants, please email your updated CV to [email protected] or WA 97527630 for more information.

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

EA Personnel No: R23116144

EA Personnel Name: Lim Ruo Yi, Rachel

Company Registration Number: Recruit Express Pte Ltd (99C4599)

Our client is a major player in the Real Estate industry, with assets ranging from residential, commercial to retail. Currently they are looking for Deputy Manager, Accounts & Operations to join their team. They are located in the South area.

Responsibilities:

• Assist with timely account closing and prepare consolidation schedules
• Prepare financial schedules and statutory accounts
• Post month-end journals according to legal requirements
• Prepare quarterly GST, related parties, sponsorship, and donation reports
• Reconcile audit schedules, inter-company, and bank transactions
• Manage fixed assets and maintain asset registers
• Prepare financial statements in XBRL format
• Support audits, tax reporting, and statutory requirements
• Handle daily funding needs (shortfall/surplus)
• Collaborate with Finance Shared Services and other teams
• Perform ad-hoc tasks as assigned

Requirements:

• Diploma in Accounting, Business, or Finance
• 5 years of relevant experience
• Strong knowledge of Singapore Financial Reporting Standards
• Team player with attention to detail, able to multi-task and meet tight deadlines
• Ability to work independently with good communication skills
• Proficient in MS Office
• Knowledge of SAP S4, BPC, and ticketing tools is a plus

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/cv. We regret that only shortlisted candidate will be notified.

Email Address: [email protected]

EA License No: R23115655

EA Personnel No: R21101676 (Michelle Yeo Swee Xiang)

• Position: Assistant F&B Manager
• Location: Tanjong Pagar/Lavender
• Working hours: 6 days work week
• Salary (commensurate with experience): Up to $4,500 + Performance Bonus (Up to 2 months)
• Duration: Permanent
• Industry: Hospitality & Tourism

Main Responsibilities:

• Oversees daily operations and achieving targets
• Works closely with the manager to forecast sales, covers and payroll costs
• Supervises the daily operation and ensures sufficient manning coverage for operations
• Assigns the supervisors with responsibilities and tasks that they are best suited for
• Ensures that all duties, tasks, and services are carried out according to the required standards as prescribed by the hotel
• Consistently adheres to timeline of deliverables
• Maintains consistency in quality of food, beverage, and service above all else
• Possesses in depth and supervision knowledge of all food and beverage menus and its preparations and presentations
• Ensure cleanliness and appearance of the restaurant
• Any other ad-hoc duties assigned

Requirements:

• Candidate must possess at least Professional Certificate/NITEC in any field
• At least 2 years of relevant working experience
• Prior experience in Hotel Management/Tourism Services is required

Email to: [email protected] for more information.

Do visit www.facebook.com/search.personnel and https://www.instagram.com/search.personnel for more job listings and career tips!

***We do not charge our candidates any referral fee nor bind them with any contract.***

Abby Pang

Deputy Consulting Director (APAC)

Reg no.: R2093867

EA No: 13C6684

Thank you for your interest in this position. Our shortlisting period is 3 working days. Only shortlisted candidates will be contacted for further consideration.

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 that you continue your job search to maximize your opportunities. We wish you all the best and should we have any suitable roles that match your experiences/ qualifications/ preferences, we will reach out to you.

Our client is a market leader in the Property & Facilities industry. They are looking for a Senior Fire Safety Manager to assist their Facilities team for the next phrase of their business. They are located across Singapore– easily accessible. The Senior Fire Safety Manager is responsible for:

Duties

• Prepare and submit incident reports for fire incidents or emergencies, and provide reports to the Authority when requested.
• Monitor and implement measures to reduce false fire alarms on the premises.
• Endorse the annual Fire Certificate renewal with Professional Engineer (PE) endorsement.
• Ensure seamless service continuity, including any changes to the appointed FSM/SFSM.
• Respond on-site to any fire-related incidents or emergencies at any time.
• Comply with and adapt to any changes in requirements by SCDF/Authorities related to Fire Acts Regulation, including any other assignments directed by the supervisor.

Requirements

• At least 3 years’ experience as an appointed FSM
• Certified with Senior Fire Safety Manager certification

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/cv.

We regret that only shortlisted candidate will be notified.

Email Address: [email protected]

Recruitpedia Pte. Ltd.

EA License No: 19C9682

EA Reg. No. R23115141 (Tan Su Yee)

Hair Scalp Consultant / Manager

Salary: $3000 - $5000 + Commission

Working Hours:

• Monday - Friday: 11am to 9pm
• Saturday, Sunday & PH: 10am to 6pm
• 7 off days per month

Working Location: Orchard

Job Scopes

• Build rapport and establish effective relationship with customers
• Provide professional hair and scalp advises to customers
• Be accountable for Individual sales targets
• Collaborate with team members to achieve team sales targets
• Handle the required outlet administrative work

Email: [email protected]

Tan Yong Zhi (Jackson) | Reg: R24124461

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

1) Engagement with Internal and External Stakeholders

• Identify meaningful causes/ interests and volunteering opportunities based on interests, resumes, testimonies of individuals and groups. (Additionally, Corporate Social Responsibility vision for the latter.)
• Create impact and partnerships across different sign-up platforms to expand our volunteer base while facilitating their active engagement through existing/new projects
• Tailor to various audiences, including the next generation of volunteers such as students, young adults and community groups.
• Run and monitor an active volunteer recognition programme
• Liaise and work with Pastoral Care Services on the Patient Befriending Programme.

2) Management and Development

• Map and work with Head of Department (HOD) and/ or relevant HODs and C-Suite to grow and cultivate individuals, groups/ networks for this new alliance of like-minded persons/ groups.
• Match volunteers and volunteer opportunities with internal and external stakeholders Share best practices with internal and external partners at suitable platforms

3) Marketing and Communications

• Promote, advocate and educate on the significance of volunteerism that conveys inclusiveness and accessibility.
• Work with internal and external partners to cross-share contents on each partner’s publicity platforms. Curate and maintain an archive of stories and materials that depict the meaningful work enhance by volunteers.

4) Resource Planning, Training, Review and Audit

• Work with internal and external partners to identify suitable training for staff and volunteers.
• Adhere to internal checks and controls, SOPs and templates for proper accounting, tracking and compliance.

Requirements

• Min Degree in Any courses
• Min 4 to 4 years of volunteer managment experience

Up to $5.5K

Healthcare industry

Office hours, Mon to Fri

Interested candidates, please forward your resume to [email protected]

Consultant: Huang Jingsheng Kevyn (R1333338)

Recruit Express Pte Ltd (99C4599)

• 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.
• Should be able to set priorities right in the day-to-day running of the restaurant.
• Must be an excellent team player.

• 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.

About the role

As an AMEA Zone Global Integrated Business Planning (IBP), Demand & Sales & Operations Planning (S&OP) Performance Manager, you will be driving AMEA demand and supply scenarios for the region and working closely with all Country Business Unit's(CBU) and Supply Points within the region and with Specialized Nutrition Global Supply Points. You will play an instrumental role in streamlining demand visibility across all CBUs in the region. In close collaboration with the team, you will synthesize the CBU demand signals to facilitate efficient S&OP & IBP processes and cycles on a monthly basis.

Key Responsibilities
• Prepare and participate to AMEA IBP meeting with top management.
• Collaborate cross-functionally to optimize the IBP process & tools, and drive improvements in key areas such as forecast accuracy, forecast bias, CFR projection and improvement, volume allocation of constrained platforms, inventory optimization.
• Define, set relevant Supply Chain KPIs and metrics and animate the performance in the region (Customer Service Level, Forecast Accuracy, Inventory, Write-off) to drive sustainable and profitable growth and deliver cash.
• Lead cross-functional projects to improve it, contributing to AMEA performance (i.e. cash/inventory, forecast tools) upscaling the digital & reporting capabilities of the team
• Support local team in developing strong processes and tools to drive performance, efficiency and compliance. Build and animate local and regional workshop, planning convention (IBP/Planning)
• Facilitate and animate key platforms/meetings to drive business continuity, raise and tackle critical issues across the network, and set up corrective actions.
• Lead and develop a team of 4 people, as well as design the team’s roadmap in line with the AMEA Operations strategy.

In order to be successful in this role, you need...

- Holds a University Degree (Ideally in Engineering or Supply Chain)
- 7 to 10 Years of relevant professional experience. (Ideally having experience in different categories)
- In-depth Supply Chain Planning / End-to-end planning knowledge
- Solid understanding of S&OP / IBP processes & dynamics
- Knowledge of basic systems (SAP R3, APO)
- Advanced knowledge of Excel and Power BI
- Python and Machine learning knowledge will be a plus
- Strong end-to-end business sense
- Results-driven, making fact-based decisions
- Collaborative problem solver

- Excellent communication, able to convince/engage people from planners to senior leaderships
- Adaptable and resilient, with the ability to manage multiple situations in a complex environment with uncertainty
- Quick learner, demonstrating autonomy and innovative on the work
- Strong analytical skills. At ease with figures and in supply chain concepts (demand forecasting, inventory calculations etc).
- Team player and demonstrate management skills

Responsibilities:
- Oversees operations of the outlet, ensuring compliance with health, safety, food handling, and hygiene standards
- Motivates staff and maintains an open channel of communication between the staff and management
- Hires and trains staff
- Organizes and oversees the staff schedules
- Ensures customer satisfaction, handles and resolves customer complaints
- Manages and maintains stock inventory
- Reports daily sales

Requirements:
- Minimum 2 years of experience in Food & Beverage industry
- Strong supervisory and leadership skills
- Excellent interpersonal skills with a focus on customer service
- Familiarity with food handling, safety, and other restaurant guidelines

- Possess Food Safety Hygiene certification
- Singaporean/PR Only
- Preferably able to start work immediately

Competitive Salary:
*UP TO $3500 + $500 (Monthly Bonus)

Benefits:
- Monthly Incentive Bonus
- Joining Bonus (For Full Time Only)
- Flexible Working Hours
- Staff Discount
- Staff Meal
- Medical Benefits
- Career Advancement Opportunities
- Annual Leave

Islandwide Locations: Jurong West, One-North, Woodlands, Yishun, Ang Mo Kio, Simei, Downtown East, Redhill, YewTee Point, Dhoby Ghaut,Hougang, Bedok & Sengkang

Don’t miss out this great opportunity! WhatsApp our friendly HR:
HR Team : 9297 8413 / 9888 9975

• Manage fuel farm operations to maintain the fuel supply chain, ensure fuel quality, and prevent losses, which are essential for aircraft safety and efficiency.
• Approve complex maintenance activities and equipment rectification to ensure ground support equipment (GFE) and other critical systems remain operational.
• Develop business continuity plans and endorse emergency response protocols to ensure high reliability in aviation operations during disruptions or emergencies.
• Oversee budgets, control overtime, and manage recruitment to ensure the financial health and staffing stability of the aviation operations team.

Requirements:

• Degree and above
• At least 5 years of Fuel Farm Operations experience in Aviation industry.
• Proficient in MS Office
• Knowledge of fuel quality standards and preventive maintenance practices.

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. R21100996

• Manage fuel farm operations to maintain the fuel supply chain, ensure fuel quality, and prevent losses, which are essential for aircraft safety and efficiency.
• Approve complex maintenance activities and equipment rectification to ensure ground support equipment (GFE) and other critical systems remain operational.
• Develop business continuity plans and endorse emergency response protocols to ensure high reliability in aviation operations during disruptions or emergencies.
• Oversee budgets, control overtime, and manage recruitment to ensure the financial health and staffing stability of the aviation operations team.

Requirements:

• Degree and above
• At least 5 years of Fuel Farm Operations experience in Aviation industry.
• Proficient in MS Office
• Knowledge of fuel quality standards and preventive maintenance practices.

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. R21100996

ABOUT THE ROLE:

Reporting to the Operations Manager (OM) / General Manager (GM), the role will embark on an exciting journey as part of the Operations Team. In this role, individuals will be provided with opportunities to learn about the management of foodcourts and coffeeshops.

REPORTING LINE:

• Operations Manager (OM) / General Manager (GM)

DUTIES AND RESPONSIBILITIES:

Operations

• Led a team of Senior / Foodcourt Manager in achieving sales targets and overall performance of outlets
• Provide guidance to Senior / Foodcourt Manager and F&B Supervisor to maintain smooth daily operations of the Foodcourts and Coffeeshops
• Ability to lead and set directions as well as provide guidelines to the operation team according to company SOPs and operational workflows.
• Maintain good working relationships with landlords, relevant authorities/ agencies, and stall tenants.
• Assist inspectors of relevant authorities/ agencies such as NEA, SFA and Civil Defense during outlet inspection and follow-up actions.
• Liaise with landlords on building matters, joint promotions and events.
• Responsible in marketing of food stalls to tenants and ensure outlet’s prompt collection of rental from tenants
• In-charge for lease renewal agreement, negotiate and follow-up on terms of lease with stall tenants.
• Responsible for sourcing qualified tenants / food types to fill up vacant stalls and to ensure that all vacant stalls are filled
• Propose activities according to market needs.
• Take immediate and appropriate collection/legal actions for recovery of debt (e.g. Stall rental etc.) and minimise credit losses
• Able to handle daily sales settlement
• Work with Business Development and Project to identify potential new business opportunities, sites, source, build and renovate
• Responsible for the financial and operational performance of the Foodcourt and Coffeeshop of designated area
• Work with senior management and financial team on outlets’ budgets.
• Establish overall business plans and provide regular reports on area performance, sales and financial budget analysis to senior management
• Provide solutions to improve the bottom line to outlet’s Profit and Loss.
• Maintain and improve established quality and service standards
• Develop employees by providing ongoing feedback for operational improvement and establishing performance expectations
• Maintain good working relationships with landlords, relevant authorities/ agencies, and stall tenants.
• Conduct regular checks on the hygiene, service standards and quality of products, and provide feedback internally and to stall tenant.
• Ensure selling prices of stalls according to agreements.
• Assess and provide evaluation of stall tenants' performance.
• Supervise and provide guidance to stall tenants and cleaning contractors to provide high quality of service and achieve housekeeping excellence.
• Conduct weekly and monthly outlet’s meeting
• Ensure M&E works according to schedule.

Administration

• Review staff performance and provide recommendation on staff confirmation, promotion and training to enhance their work performance.
• Handle disciplinary issues, grievances, disputes and work tension among the team.
• Handles the termination procedures as per company’s guideline.
• Effectively communicate company policies and procedures to team members, and stall tenant etc.
• Accountable for outlet float money, petty cash and daily sales collection.
• Responsible for ensuring stall tenants’ daily sales received, are correct and being bank in.
• Timely submission of outlet reports.
• Prepare and submit monthly reports to Senior Management.
• Ensure proper cost control on all expenses according to budget.
• Carry out necessary actions against stall tenants and contractors for non-conformance in service, housekeeping and agreements.
• Any other assigned tasks

JOB REQUIREMENTS:

• With passion in working F&B industry and its operational processes.
• Diploma in F&B, supply chain or related disciplines
• Minimum 5 years’ experience in Foodcourt operation
• Basic computer literacy including Microsoft Office and Google Suite
• Must possess Class 3 license

Quah Siying (Jeslyn) R1982418

The Supreme HR Advisory Pte Ltd 14C7279

Responsibilities:
- Oversees operations of the outlet, ensuring compliance with health, safety, food handling, and hygiene standards
- Hires and trains staff
- Organizes and oversees the staff schedules
- Ensures customer satisfaction, handles and resolves customer complaints
- Manages and maintains stock inventory
- Reports daily sales and other adhoc duties assigned

- Prepare food orders.

Requirements:
- Minimum 3 years of experience in F&B
- Excellent interpersonal skills with a focus on customer service
- Familiarity with food handling, safety, and other restaurant guidelines
- Singaporean/PR

- Preferably able to start work immediately

Benefits:
- Monthly Incentive Bonus
- Joining Bonus (For Full Time Only)
- Flexible Working Hours
- Staff Discount
- Staff Meal
- Career Advancement Opportunities

Islandwide Locations: Jurong West, One-North, Woodlands, Yishun, Ang Mo Kio, Simei, Downtown East, Redhill, Dhoby Ghaut,Hougang, Bedok & Sengkang

Don’t miss out this great opportunity! WhatsApp our friendly HR:
HR Team : 9297 8413 / 9888 9975

Assistant Manager / Manager (Engineering Dept)

salary: $5,000 – $8,000

Working Hours: 5 Days, Monday to Friday: 8am to 5pm

Working Location: Tuas, West Singapore (Company Transport / Transport Allowance $120 if candidate possess own transport)

Responsibilities

• Develop and implement department procedures, ensuring compliance with safety regulations and standards
• Oversee and coordinate the daily engineering operations, including conducting routine
• inspections and maintenance of machinery
• Manage the maintenance budget, ensuring efficient allocation of resources
• Supervise engineering staff, including hiring, training, and performance management
• Prepare preventative and maintenance schedules
• Identify and address potential issues before they result in equipment failure or downtime
• Collaborate with other departments to prioritize maintenance needs and manage work orders
• Manage inventory of maintenance equipment
• Prepare and present reports on maintenance operations and costs
• Keep abreast of advancements in maintenance and repair technologies

Requirements

• At least Degree in Mechanical Engineering / Chemistry or equivalent
• 5 to 10 years of relevant working experience in Chemical Industry
• Strong knowledge of chemical plant management and ESH regulations

Email: [email protected]

Tan Yong Zhi (Jackson) | Reg: R24124461

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

Our client is a major player in the Real Estate industry, with assets ranging from residential, commercial to retail. Currently they are looking for Deputy Manager, Accounts & Operations to join their team. They are located in the South area.

Responsibilities:

• Assist with timely account closing and prepare consolidation schedules
• Prepare financial schedules and statutory accounts
• Post month-end journals according to legal requirements
• Prepare quarterly GST, related parties, sponsorship, and donation reports
• Reconcile audit schedules, inter-company, and bank transactions
• Manage fixed assets and maintain asset registers
• Prepare financial statements in XBRL format
• Support audits, tax reporting, and statutory requirements
• Handle daily funding needs (shortfall/surplus)
• Collaborate with Finance Shared Services and other teams
• Perform ad-hoc tasks as assigned

Requirements:

• Diploma in Accounting, Business, or Finance
• 5 years of relevant experience
• Strong knowledge of Singapore Financial Reporting Standards
• Team player with attention to detail, able to multi-task and meet tight deadlines
• Ability to work independently with good communication skills
• Proficient in MS Office
• Knowledge of SAP S4, BPC, and ticketing tools is a plus

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/cv. We regret that only shortlisted candidate will be notified.

Email Address: [email protected]

EA License No: R23115655

EA Personnel No: R21101676 (Michelle Yeo Swee Xiang)

• Location: Chinatown (near MRT)
• Working hours: Shift work
• Medical benefits provided
• High class fine dining restaurant

Job description:

• Calculate future needs in kitchenware and equipment and place orders, as needed
• Manage and store vendors’ contracts and invoices
• Coordinate communication between front of the house and back of the house staff
• Prepare roster for service crew - shift schedules
• Supervise kitchen and wait staff and provide assistance, as needed
• Keep detailed records of daily, weekly and monthly costs and revenues
• Arrange for new employees’ proper onboarding (scheduling trainings and ordering uniforms)
• Monitor compliance with safety and hygiene regulations
• Gather guests’ feedback and recommend improvements to our menus

Requirements:

• Work experience as a Restaurant Assistant Manager or similar role in the hospitality industry
• Customer service attitude
• Communication and team management abilities
• Availability to work within opening hours (e.g. evenings, holidays, weekends, shift work)

Roles & Responsibilities

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

Requirements

• Possess at least a Tertiary education certification
• At least 5 years of working experience in restaurant is required for this position
• Preferably in senior roles in F&B/Restaurant service or equivalent

Package:

• 5 days work week, 50 work hours/ Weekends off
• 14 days annual leaves
• Monthly Sales incentives
• Staff meals and staff discounts

A dual-brand Japanese F&B concept that blends a restaurant and a café within a single space. This concept is an all-day destination, offering a dynamic experience for different customer needs throughout the day. GYUTAN-TAN is a specialty grill restaurant in Singapore serving healthy balanced meals that are skillfully prepared and grilled in the kitchen. We offer a premium tasty menu at affordable prices, giving our guests value for money, smokeless-dining and delight to all senses. The setting is a casual dining concept designed with Modern Japanese aesthetics that appeals to office crowd in the day and friends, family or colleagues who want to gather in the night for Japanese delights and beverages. In addition, the space will provide for coffee and pastry lovers in the morning and afternoon, serving up Japanese inspired coffee beverages and pastries.

Reporting directly to the Head of Operations, the primary role of the Restaurant Manager is to ensure that our guests and clients have a truly memorable experience in our Japanese-concept Restaurant and Café while maximising sales and profitability. This role requires the availability to work a rotating roster including mornings, late evenings, weekends and public holidays.

Key Responsibilities:

• Possess in-depth knowledge of the GAIA Group and its value proposition
• Lead, mentor, and train service and kitchen team members, including scheduling, hiring (if needed), training, and conducting annual performance appraisals
• Ensure food and beverage brand and service standards are consistently met and maintained
• Provide efficient, hospitable, and professional service to all guests and clients at all times
• Maintain product and service quality standards by conducting evaluations, investigating complaints, and initiating corrective actions
• Actively involved in food, beverage, and manpower cost budgeting and management
• Review restaurant’s monthly financial statement and stay informed about the current financial status of the Restaurant Operations Division, focusing on Beverage COGS and overall restaurant payroll
• Work closely with Head Chef to review menu pricing annually, and re-engineer the menu at least once a year based on scatter data and trends
• Maintain the highest standards of food safety and hygiene practices at all times
• Any other duties as assigned by Management

Requirements:

• Possess a Secondary “O” Level or equivalent, Professional Certificate/NITEC, Diploma, Advanced/Higher/Graduate Diploma in any field
• Have at least 3 years of working experience in a related field
• Experience with various F&B concepts, particularly in Japanese food concepts
• Proven leadership skills, and the ability to delegate tasks and motivate teams
• Ability to work well in diverse, dynamic, and challenging environments while maintaining high standards
• Exhibit strong interpersonal communication, problem-solving, time management, planning, and organisational skills
• Is meticulous and well-organized

Job Highlights:

• 5 Day work week (include weekends and PH)
• Restaurant in Central Location
• Competitive Salary Package
• Flexible Benefits and more!

Job Summary:

• Working days & hrs: 44 hours per week
• Salary range: up to S$ 4000 (dep on exp)

Primary Responsibilities

• Develop, implement and evaluate restaurant-specific plans for sales and profit growth, and achievement of quality and manpower allocation in alignment with area plans.
• Deploys restaurant operational tactics; develops the Annual Operating Plan based on area plans and discusses the performance expectations with the restaurant management team
• Reviews and approves the restaurant’s evolving business action plans and monitor restaurant’s performance as well as operation execution in accordance to the compliance, workplace safety and health.
• Acts as point of contact in Crisis Management and Media Handling and Emergency Response Team (ERT) Lead, and Occupational Safety and Health Officer which includes facilitation of safety and health committee meetings
• Defines sales building and local marketing tactics of the restaurant as aligned with area plans based on validated data and as approved by superior and management team.
• Provide feedback and inputs to the Area Manager for performance improvement.
• Attends and/or holds regular meetings with the Operations leadership team and management team for updates and feedback exchange
• Collects and analyses business performance data and prepares required reports for the monthly business review and other presentations
• Checks alignment of local marketing programs and other sales building initiatives, SBU/RBU/District/Area-wide initiatives
• Oversees new product launch, its implementation, integrates desired product sales mix in suggestive selling and in-store sales building initiatives
• Performs competitor checks and develops response proposals to the Area Manager
• Checks compliance to cash control and inventory management standards (i.e. inventory, cash control, GR compliance, PCV checking)
• Uses Corporate Audit parameters in compliance-checking; includes cash and non-cash auditing
• Develops cost control initiatives
• Conducts SLA review to assess service provider’s performance and communicates feedback to the Area Coordinator
• Performs production, service and channels management activities, prepares/facilitates admin tasks as assigned during the shift
• Checks FSC and GSC compliance of the restaurant; develops and implements action plans with the Area Manager for identified deviations
• Recommends renovation/civil works for restaurant facelift and equipment replacement
• Acts as Pollution Control Officer (PCO) and tracks monthly FSC feedback, analyses results and provides product/service improvement recommendations
• Handles customer complaints resolution based on standards and elevates when needed; analyses complaints and develops action plan, implements and monitors execution; ensures customer recovery and records in the CRM
• Prepares and monitors implementation of the Management Team schedule; reviews and approves the timekeeping data per cut-off
• Handles processing of employee movements of the Crew Leader and Senior Crew
• Prepares and implements the restaurant's Succession Plan
• Conducts performance evaluation and student trainees
• Creates the subordinate’s development plans based on competency assessment and individual performance; implements L&D and coaching plans, and monitors achievement of developmental objectives or milestones
• Identifies key talents among the team; develops a career plan for those identified as key talents

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

By submitting your personal data and/or resume, you give consent to collection, use and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by the company relating to this job application.

**We regret to inform that only shortlisted candidates would be notified.

Tee Xue Hui (Sherry)
Registration Number: R22106336
EA License No: 06C2859 (MCI Career Services Pte Ltd)

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

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 of 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