Total 3,637 maintenance manager job vacancies in F&B / Tourism / Hospitality category in Singapore

Main Job Tasks and Responsibilities

• The Assistant Restaurant Manager is responsible for all aspects of assigned outlet operations as well as financial performance.
• Ensures that all duties are carried out to serve all Customers to full satisfaction, including preparation of the outlet for services and maintaining the outlet in a clean and tidy condition
• He or She must must be able to:
• Sales oriented and ability to lead team to achieve sales targets
• Display initiative, leadership qualities and ability to motivate oneself and team
• Builds relationships with regular guests together with the Restaurant Managers and understands their requirements and establish and maintain active interaction with all guests to ensure total satisfaction
• Coordinate all Reservations to ensure optimum capacity
• Must be able to take full ownership and responsibility of the assigned outlet and ensure smooth service flow with the team

Skills and Requirements:

• At least 3 years experience in the management of a restaurant or F&B service operation
• Friendly and outgoing personality
• Team player

Job responsibilities:

• Fully master all service and kitchen operations.

• Building a strong team with company's mission, vision and values in mind.

• Train and guide all employees in accordance to company's key ideal employee and manager profile.

• Enhance employee experience while working in the company.

• Take lead in cultivating good mannerism in the outlet and increasing customer experience.

• Execute outlet action plans with goals in mind.

• Conduct analysis on reports and propose improvement plans of working practices and personal efficiency.

Requirements:

• At least 2 years’ experience in F&B industry with minimum 1 year experience as managerial position.

• Passionate in F&B and great customer service.

• Senior positions will be considered based on experience (please include resume in your application).

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.

Be part of an amazing team at PAN PACIFIC ORCHARD, SINGAPORE to redefine the city's landscape.

As a Head of Department reporting to the Hotel Manager, the Security & Safety Manager is responsible for the protection and safety of Hotel Guests, Associates and all Assets, both tangible and intangible. He is expected to design and implement a comprehensive security programme consistent with identified risks and putting Guests and Associates’ safety as utmost priority. He is also the appointed Fire Safety Manager of the Hotel.

• Anticipate, identify and put in place plans that helps reduce to manageable proportions all security, safety and health risks, threats and hazards
• Conduct continuing Risk Assessments; identifying all risks affecting the Hotel and recommend interventions, responses and corrective actions and plans
• Liaise with government authorities and agencies including the Singapore Police Force and the Singapore Civil Defence Force on matters pertaining to safety and security issues of concern to the property and its occupants
• Keep abreast of latest trends and news on safety and security and recommend improvements to manage security threats and safety concerns that may directly/indirectly affect the business
• Intelligence gathering, best practice benchmarking and share such information across the Hotel to raise Safety and Security awareness (e.g. compile crime statistics; close liaison with neighbouring Hotels, local police, Consultants etc)
• Responsible for overall carpark management, ensuring efficient and smooth traffic flow. Identity any bottlenecks for improvements
• Carry out investigations of thefts or losses in the hotel premises and submit recommendations of findings. Ensure security intercept and challenge unidentified persons found in restricted areas (e.g. person’s not wearing permits in the HOH areas)
• Continuous monitoring of Hotel activity and premises, ensuring prompt responses to anomalies; suspicious situations and disorder. Strategically control and deploy security associate to cover all critical areas, which may also include conduct of exit bag / parcel searches of contractors; suppliers; casual associates etc
• Review, update and adapt corporate security policies (fire, earthquakes, bomb threats, civil disorder etc) to ensure relevance and compliance
• Work with departments to draw up and operationalise a Crisis Response Plan & Business Continuity Plan. Define organisation and function of the Crisis and Emergency Response Team (CERT), set up a continuing training program and simulation exercises for the members. Direct and supervise ERT response to various crisis situations.
• Conduct regular safety system tests and practice fire drills; evacuation drills, bomb threat drills etc, including table top exercises and relevant training to ensure preparedness.
• Develop and work closely with all departments to drive the Workplace Health & Safety program.
• Develop / enforce effective policy and procedures governing key secure storage, key movements and accountabilities, lock duplication, lockset replacement and Master key allocations
• Ensure adequate and fully functional security systems coverage of all critical areas, eg CCTV, panic alarms, hold-up alarms, fire exit door alarms at all times
• Ensure all incidents/allegations are reported, investigated and documented in a timely manner, making sure of scene preservation: restricting entry into and prohibiting interference with items, objects, marks etc found within the identified scene boundary; with proper recording and gathering
• Supervise interviews / fact finding of suspects, victims and witnesses and ensuring all statements are duly recorded in a timely manner.
• Generate and submit a concise and comprehensive incident report with probable cause and recommendations for prevention of recurrence.
• Coordinate with police authorities when necessary and appropriate for any incidences in the Hotel
• Studies loss events, establishes possible patterns and trends (e.g. crime trends) and provide management appropriate counter-measures and recommendations of preventive measures
• Deliver superior security service for special events and VIP visits (eg Heads of state visits; celebrity functions etc).
• Meet clients / security representatives from Corporate /Government / State organisations etc - identify and address special security and safety needs / concerns.
• Maintain regular monthly dialogue meetings with all security personnel to ensure timely and open communication at all times; resolve all work issues, working relationship concerns and operational difficulties. Guide and coach security personnel.
• Regular training of all Associates, including casuals and contractors on safety and security and the role they play in keeping the Hotel a safe and secured place of work.
• Incorporate guest service into all elements of the security operation. Proactive support of other Departments involving delivery of guest service.

You Make It Great! Great Start Great Future.

At McDonald's, we're a big fan of passion. If you've always dreamt of running a restaurant, we'll gladly show you the way to lead and operate a food business like a seasoned entrepreneur. And when you get there, we'll get you ready for even bigger roles at one of the world's largest food service companies. You're gonna be great here!

As an Assistant Manager, you will learn to

• Shape the future of McDonald's
• Master million-dollar budgeting, cost management, and inventory planning
• Plan and execute sales building activities
• Take charge of Quality, Service, and Cleanliness assurance within the restaurant operations
• Supervise store operations, cash control, and shift management
• Manage a high-performance team and develop their talents
• Drive recruitment, training, and marketing campaigns

We are looking for people who have

• A Degree, Diploma, Higher Nitec or Nitec in any discipline
• High energy and a strong passion for delighting customers
• Drive and resourcefulness to deliver results
• Strong management skills with the ability to lead and motivate a team
• Able to work shifts, weekends and public holidays (5-day work week)

The Assistant Boutique Manager is to assist in managing the day to day business of the retail shop, achieving all performance targets and goals as well as by leading the team to ensure high level of guest satisfaction maximizing margins. Assist to develop merchandise to optimize profitability, develop innovative ideas, plans and assist to maintain statistical and financial reports.

Primary Responsibilities

• To work closely with the Boutique Manager to achieve optimal revenue, set targets, forecast and budgets for Boutique
• To support induction and trains Retail Associates in sales, revenue, technical and product knowledge skills.
• To manage retail floor team in day to day operations for Boutique and ensuring consistent high customer service level and seamless shopping experience for customers.
• To review with Boutique manager allocation and control of Boutique’s expenses.
• To work with Boutique Manager in merchandise development and curating consignment brands
• To maintain and control well balanced stocks levels in the Boutique
• To support Boutique Manager in managing all online queries, orders, deliveries and communications for Boutique especially during peak and festive seasons
• To work with Boutique Manager to empower Boutique’s team with consistent customer service skills, hotel communications and product knowledge via training and daily store briefings
• To work with Boutique Manager to review and analyse ways to move slow moving merchandise and maximise on fast moving, best seller merchandise for both in store and online. To ensure gourmet merchandise with near expiry dates to be cleared and minimise cost for write off
• To support in monthly inventory stock takes together with Finance team
• To work with Boutique Manager to ensure safe working practices are followed and adhered to including emergency procedures
• To champion and lead festive season hamper production and operations working closely with Boutique Manager and Boutique’s team.

The primary role of this person is to lead the team responsible for content development and community engagement efforts. Scope of responsibilities include:

Functional Lead for Content and Community Engagement, provide the strategic direction and oversight/guidance to Manager of Community Engagement for:

• IHRP Connect: system management/reporting/maintenance, Systems refresh project.
• Subject Matter Advisor Programme: identification and management of volunteers who have HR domain expertise.
• CPD Programming: rollout complimentary and chargeable CPD activities (e.g. webinars, networking events, masterclasses).
• Strategic Content & Solutions Partners Programme: qualify and engage partners to offer content for the resource hubs and CPD programming.

Special projects lead to help project manage the following:

• Translation Project: Project manage the translation of CCE and HCDT materials into Chinese language.
• HCDT Sub-Process Content Packs: Project manage the development of the 33 HR Content Packets, including supporting the prioritisation and streamlining of content formatting.
• Any other task as assigned.

To be considered for this role, ideally you'll have the following requirements

• Good understanding of HR and Human Capital trends and a strong interest in HR and industry transformation.
• Proven community management experience with strong ownership and emotional intelligence.
• Ability to work flexibly and stretch hours when necessary to interact with the HR community as frequently as possible.

This position is responsible for the planning, setting of the direction of the crew, and resource distribution of the restaurant to achieve an efficient, well-prepared, and profitable food and beverages restaurant.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavorful and popular with customers.

• 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 preparation and service.

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld

• Assisting the Operations Manager to 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

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Prepare checks that itemize and total meal costs using the Point of Sales system

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Supervise the operations of at least two restaurants and above

• Perform other duties as assigned by management

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of the several restaurant outlets under one restaurant brand.

• Work with chefs and other personnel to plan menus that are flavourful and popular with customers. 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 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.

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

This position is responsible for the planning, setting of the direction of the crew, and resource distribution of the restaurant to achieve an efficient, well-prepared, and profitable food and beverages restaurant.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavorful and popular with customers. 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 preparation and service.

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld

• Assisting the Operations Manager to 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

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Prepare checks that itemize and total meal costs using the Point of Sales system

• Ensure sufficient stocks of supplies in the restaurant for smooth operation

• Supervise the operations of at least two restaurants and above

• Perform other duties as assigned by management

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate in providing excellent management and interpersonal skills

• Able to work independently and in a team

Job Responsibilities

• Develop and execute the overall business development strategy to support clinic and retail expansion goals
• Identify, prioritize and capitalize on new patient acquisition opportunities through corporate partnerships, medical affiliations, insurance providers, digital channels etc.
• Lead end-to-end partnership lifecycle from prospecting to on-boarding, campaign execution, and performance tracking including customized partnership propositions that provide value to affiliates while meeting clinic growth targets
• Work with partners to develop & execute joint marketing plans & events based on market trends and competitors.
• Build and maintain strong relationships with decision makers and stakeholders from potential partner organizations
• Evaluate the marketing performance of partners and recommend improvements
• Work closely with the marketing team to implement & execute marketing efforts and collaterals
  • onsite events, social media videos / post creations
• Initiate, negotiate and manage strategic win-win partnerships with brands and organizations to co-market services
• Direct integrated online and offline marketing campaigns in collaboration with partners to generate awareness and leads
• Analyze campaign metrics and continuously optimize initiatives to improve ROI
• Manage a team of partnership managers responsible for specific partner categories and portfolios
• Collaborate cross-functionally with marketing, operations, finance teams to maximize partnerships
• Develop processes to effectively leverage partnerships for new patient acquisition, referrals and retail sales

Job Requirements

• Degree in Marketing / Business / Mass communication
• At least 2 years of experience in managerial positions in a similar working environment
• Should possess strong managerial and leadership skill
• Effective decision-making and excellent communication skills
• Able to adapt quickly to situations and comfortable working in a fast-paced environment.
• Possess great passion and interest in TCM or healthcare industry
• Candidates with relevant experience will be considered for a senior position.

Job Highlights:

1. Annual Leave - 18 days onwards
2. Birthday Leave - We believe employee should take a day off to celebrate their birthday with their loved ones
3. FREE TCM services and Tech-enhanced therapies for our employees, and 50% discount for employees’ family members!
4. Attractive and Good Remuneration
5. Great working culture - Fun and enjoyable workplace that embraces Diversity and Work-life balance/harmony

Why Should You Join Us?

GREAT CULTURE AND ATMOSPHERE:

Because you will be working along with amazing and crazy fun people. We have cyclists, chefs, yogis, gamers, athletes, animal lovers, motivational and inspirational trainers, foodies, and many more.

GREAT SALARY PACKAGE AND BENEFITS:

Because we offer benefits which are most desired and valued by people. We believe that the people in the team are the backbone of the company, the core of everything we do. This is why we invest so much in our employee’s welfare and future.

GROWTH AND CAREER DEVELOPMENT:

Because the sky's the limit and we firmly believe that our employees' growth, development, and well-being are the most significant factor. We hope to grow with our employees, we want our people to shine brighter as they progress with the company.

DIVERSITY:

Because we value equity and inclusion. We are an equal opportunity employer who makes decisions without regard to age, identity, gender, race, colour, ethnicity, etc. We encourage our employees to be their true selves at work.

CA Concepts is made up of four exciting restaurants, Kulto, Chicco, Barrio by Kulto, and Cenzo! Interested applicants will be placed at one of the four locations. We are looking for passionate, loyal people who have F&B experience and are also able to work under pressure within a team of international professionals. Join our team and we’ll be able to strive towards success together! Join us as a Restaurant Manager!

Job Description

• Overseeing of the service of the Restaurant.
• Responsible for the smooth running (opening shift & closing shift) of the restaurant.
• Handle guest complaints and feedback to ensure guests satisfaction and continuous improvement in Food Products and services.
• Provide coaching and feedback to staffs.
• Monitor and maintain the operating systems of the outlet.
• Ensure food quality and hygiene standard is maintained.
• Greet and coordinate the seating of guests, and assign guests to tables suitable to the size of each group.
• Recognise the regular guests and highlight to the Chef about the particular guest’s preferences.
• Ensure guests’ requests are not delayed.
• Record and report all food-related complaints to the Chef immediately.
• Ensure team briefings are carried out before each service period.
• Monitor and maintain the operating systems of the outlet.
• Ensure that no standing bills stays on the system, and account for all voided.
• Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
• Handle emergency and difficult situations.
• Adjust any modifications to checks or bills.
• Ensure that all staff in their sections are able to describe the dishes for the evening and any extra dishes (specials) properly and are well groomed, properly attired and efficient.
• Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of in the Restaurant and connected areas or pantries.
• Participate in monthly physical stock take of the Restaurant, including but not limited to glassware, plate and crockery.
• Develop and implement service-related training programs.
• Perform miscellaneous job-related duties as assigned.

Job Duties

• Ability to communicate in English
• Able to work in a team environment
• Highly Responsible and reliable
• Able to work well under pressure in a fast-paced environment

The Senior Manager, Food & Beverage Operations – South East Asia supports and implements strategic priorities and projects for the region, ensuring disciplined execution thereof, and driving performance of trading hotels.

What will I be doing?
As the Senior Manager, Food & Beverage Operations – South-East Asia, you will be responsible for performing the following tasks to the highest standards:

• Implementing deliverables of strategic priorities and projects for South East Asia, ensuring key stakeholder alignment,
• Being fully acquainted with the brand identities, operating standards, and Food & Beverage (F&B) concepts of each Hilton brand and ensuring these are being followed to drive operational excellence and financial performance of each hotel.
• Analyse trading estate F&B performance and ensure appropriate measures are taken to optimize results.
• Collaborate with Hilton Supply Management to ensure a consistent, reliable supply chain at the quality required and cost mitigation and savings.
• Drive sustainability efforts within hotels in F&B, ensuring tracking and analysis of efforts.
• Support execution of hotel F&B capex projects.
• Guide hotels' F&B marketing and social media efforts and monitor consistent execution.
• Develop and implement guidelines for standard operating procedures to deliver great guest stay and dining experiences and business results.
• Provide operational support to operating hotels to maintain and increase service standards, top line, profitability, and quality improvement with a clear focus on business performance against all metrics.
• Assist new opening hotel teams, with training and implementation of F&B concepts, policies, and service procedures, to ensure optimal F&B performance in all aspects from the onset.
• Instill a culture of team engagement, service quality, creativity, and result focus.
• Assist in increasing team retention and creating a strong talent pipeline within the region
• Support training and development initiatives, partnering with Talent & Leadership Development and HR.
• Establish and maintain strong working relationships with various internal stakeholders and hotel-level leadership to facilitate the achievement of objectives.
• Attend meetings and calls, as required by the role of SEA regional and the APAC F&B leadership team.
• Assist and support APAC F&B and Brand projects and initiatives.

What are we looking for?
A Senior Manager, Food & Beverage Operations – South-East Asia serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviors, skills, and values that follow:

• A structured, creative, and strong communicator with excellent presentation and planning skills.
• Sound knowledge of F&B operations, and the ability to drive strong performance from a remote position, paired with cultural savviness are essential.
• At least 3 years of supervisory experience with a proven track record on international, multi-cultural levels. Ideally in a corporate hospitality or hotel-level role (e.g. regional F&B development/operations manager, Director of F&B, or Director of Operations).
• Strong analytical skills and creativity to understand, articulate, and execute strategies.
• A passion for people, customer service, and quality with the ability to translate that passion into an engaged, high-performing F&B team and excellent guest experiences across the region.
• Sound business judgment and creative decision-maker, able to influence others to ensure optimal outcomes.
• Good knowledge of F&B trends, marketing, and social media strategies.
• Experience in food/beverage products, design & and concepts, catering, and restaurant management.
• Have a sound knowledge of International and local cuisines with culinary experience in F&B outlets and catering.
• Understand kitchen and restaurant production, service logic, and planning.
• Have a strong interest/exposure in F&B customer service and procedures from restaurants to bars and catering.
• An individual who combines a confident, self-starting, high-performance orientation with a track record that reflects a "can do" attitude.
• Good interpersonal skills to influence, motivate, and energize.
• Excellent presentation skills
• Fluent verbal and written communication skills.

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

The Policy and Strategy Development Division is part of the Policy, Research and Surveillance Group in the Health Promotion Board.  The Division’s mission is formulating public health policies and strategies, as HPB progresses beyond promotional approaches to employ regulatory and policy levers to modify health behaviours.  Areas of focus include obesity control (food and physical activity), substance abuse (tobacco and alcohol), as well as emerging areas of public health concerns.

Key responsibilities include:

• Review and analyse public health findings in the area of diet and nutrition, as well as  market data from a wide range of sources, and develop evidence-based policies and strategies that address public health gaps in the general and targeted populations.
• Keep abreast of prepacked food products’ labelling and claims (health, nutrient and functional) matters locally and across major jurisdictions; and be able to identify and collate claims that will useful for spurring product innovation and serve public health goals.
• Conduct literature reviews where needed, surveys, and analysing data to gain insights into the area of claims and consumers’ perception. ,
• Consult actively with government agencies, companies and experts, to address key stake holders and their concerns, with the objective of achieving successful and sustainable policy and implementation. For e.g. Ability to independently coordinate meetings across relevant stakeholders to seek views and consensus, and provide reports and updates to management.
• Provide guidance and technical support in alignment with HPB’s nutrition policies and strategies
• Monitor and evaluate policies and strategies to assess impact and review approaches, where necessary, to collaborate with relevant stakeholders e.g. academic institutions and government agencies
• Facilitate collaborations and foster  strategic alliances, both local and international, to support policy advocacy and lead conversations on emerging public health issues.
• Address and formulate responses from queries from companies, experts and members of public
• Assist with or take charge of ad-hoc projects or tasks as may assigned from time-to-time.
   

Requirements

• Qualifications in life sciences, nutrition science,  health promotion or any other relevant disciplines.
• At least 5years of experience in developmental, planning  and secretariat roles, preferably with public policy experience.
• Strong strategic thinking and problem-solving skills to identify, define and propose policy solutions for national preventive health problems focused on diet and nutrition
• Highly proficient in using MS Excel and other analytical tools
• Strong analytical abilities to synthesize information, build strong narrative, and distil ideas and concepts into concrete plans.
• Excellent interpersonal and relationship building skills to maintain strong stakeholder partnerships.
• Excellent oral and written communication and presentation skills.
• Strong ability to work effectively in an environment that is team focused and across divisions, fluid and fast-paced.

Responsibilities

• Liaise with external agencies on all matters pertaining to NEL Power Supply system and equipment
• Meeting operational targets for availability and reliability of Power Supply
• Ensure all equipment is operated and maintained in accordance with manufacturer’s recommendations and in compliance with legislative requirements
• Procure all necessary tools, spares and services pertaining to the operation of the system
• Plan and implement a cost effective and comprehensive maintenance program
• Prepare and review maintenance contracts. Certify outsourced maintenance contractor’s work, invoices, purchase orders and variation orders
• Develop and maintain Work Instructions in accordance with approved documented procedures
• Ensure safe work and access for Mainline and Depot maintenance activities
• Lead in Failure Review and Corrective Action implementation
• Responsible for the management of staff including participation in selection, discipline and performance review processes
• Responsible for the formulation of asset management plans, preparation of associated budgets and asset performance
• Participate in testing and commission of equipment
• Implement and maintain Quality Management System
• Recruit, develop and supervise Engineers, Assistant Engineers and Technicians
• Undertake tasks and projects as assigned by the HOD

Requirements:

• Degree/Master in Electrical Engineering
• At least 5 years' working experience in HV and LV environment preferably within the rail transportation industry
• Electrical Power System background
• Preferably EMA Licensed Electrical Worker (Engineer/Technician grade)
• Possess a positive attitude, mature, highly initiative, with strong leadership qualities and able to relate well with individuals at all levels and function effectively
• Ability to identify colours

This position is responsible for assisting in the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Restaurant Manager to ensure the smooth operation of the restaurant.

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavourful and popular with customers.

• 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 preparation and service.

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld.

• 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.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Assist in operations to ensure the smooth operation of the restaurant.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 2 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

• Able to communicate in English and 1 other language

[Order Number: 522734]

Responsibilities

Accounting duties (60%)

• Manage full-set of accounts & maintain accurate and up-to-date financial records
• Handle ledger entries and reconcile accounts regularly
• Prepare for and cooperate with internal and external audits
• Implement audit recommendations to enhance financial controls
• Generate periodic management reports for informed decision-making
• Organize and conduct regular stocktake to ensure inventory accuracy
• Prepare and file tax and GST returns in compliance with regulations
• Train relevant staff on the effective use of the software

Administrative duties (30%)

• Coordinate with corporate secretaries and other service providers when necessary
• Act as a point of contact for 3rd party auditors/tax agents & provide necessary documentation and information
• Support various departments with documentation needs
• Maintain an organized and accessible filing system

HR/Legal duties (10%)

• Prepare and maintain HR documentation, including employee records, and assist in the development and implementation of HR policies

Requirements

• Min 5 years of full-set accounting experience
• Comfortable working in a small SME/family-owned company environment
• Minimum Degree in accounting

To Apply, please kindly email your updated resume to [email protected]

We regret that only shortlisted candidates will be notified. However, rest assured that all applications will be updated to our resume bank for future opportunities.

EA Personnel Name: Gary Ho Cheng Xuan
EA Personnel Reg. No.: R1549767
EA Licence No.: 07C5771

A Restaurant Manager leads all aspects of our business. You will deliver a high-quality menu and motivate our staff to provide excellent customer service. Restaurant manager responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.

Responsibilities

· 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

Minimum Qualifications

· Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role.

· Proven customer service experience as a manager.

· Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff.

· Strong leadership, motivational and people skills.

· Acute financial management skills.

Responsibilities:

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

• Enforcing standards and safeguarding the integrity of the company.

• Drive sales through operational execution.

• Responding to feedback and customer complaints.

• Achieve profitability through exercising cost control.

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

• Maintaining high standards of quality control and restaurant hygiene.

• Train and develop staff.

• Recruitment and training of staff.

• Managing staff and providing feedback.

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

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

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

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

• Assisting in planning beverage and wine menu.

• Responsible for monthly Inventory submission.

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

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

• Collection of customer feedback.

• Ensuring sufficient stocks for daily operations.

• Responsible for cash bank-in.

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

Requirements:

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

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

• Great leadership, interpersonal, and communication skills.

• Service and result oriented, good team player.

Responsibilities:

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

Requirements:

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

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.

• Work with chefs and other personnel to plan menus that are flavourful and popular with customers. 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 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.

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

tcc (theconnoisseurconcerto.com)

We offer:

5 Days Work Week (Including Sat, Sun & PH)

FHC Sponsored

Attractive Salary Package

Medical Benefits

Staff Discount

Staff Meal Allowances

Great Career Progression

Responsibilities:

Greet and serve walk-in guests with your warm and friendly smile

Promote boutique specialties and offers recommendations

Handle payment graciously to our guests

Handle restaurant set-up, cleaning duties, table setting and etc for our next dining guest

Make sure the hygiene is in excellent condition

Any other appropriate duties and responsibilities as assigned by the Superior

Able to commit to Weekends and Public Holidays

This position is responsible for assisting in the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Restaurant Manager to ensure the smooth operation of the restaurant.

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavourful and popular with customers.

• 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 preparation and service.

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld.

• 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.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Assist in operations to ensure the smooth operation of the restaurant.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 2 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

• Able to communicate in English and 1 other language

As part of the Policy & Planning team, you will review and develop HR policies to ensure they comply with prevailing laws and regulations and are aligned with SingHealth’s strategic directives and Cluster HR policies. You will manage various aspects of Strategic Planning for HR including the Balanced Score Card (BSC), Enterprise Risk Management framework as well as the setting of strategic goals and monitoring of workplans for the HR domain. You will be required to conduct environmental scans and support the HR Domain in keeping abreast of leading best practices in human resource strategies and healthcare human capital management.

Job Requirements

• Degree in any discipline with at least 6 years of experience in Human Resource and/or healthcare industry
• Prior working experience in the Healthcare industry would be an advantage
• Possess strong verbal and written communication skills
• Proficient in knowledge of employment and industrial relations laws and its practical application
• Proficient with Microsoft applications (Excel, Word & PowerPoint)
• Team player with excellent interpersonal skills and able to develop and maintain positive working relationships across organisation
• Must be fully vaccinated against COVID-19

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.

• Work with chefs and other personnel to plan menus that are flavourful and popular with customers. 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 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.

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team