Total 3,577 maintenance manager job vacancies in F&B / Tourism / Hospitality category in Singapore

Job Description:

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity

Requirements:

• 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
• Familiarity with restaurant management software, like OpenTable and PeachWorks
• Strong leadership, motivational and people skills

EA Licence No: 19C9611

EA Personnel Reg No: R24121089 Woi Shin Loo

The restaurant Manager is responsible for manafing all front-of-house (FOH) operations in conjunction with the back-of-house (BOH) in the restaurant during opening, mid and closing shifts. Key responsibilities include coaching,developing and discipling team members during service, managing the guest experience to ensure that it is always up to The Gold Standard,overseeing the quality of our food and beverages and supervising the overall restaurant flow andexperience on a sgift-by-shift basis. The Manager is charged with ensuring the restaurant is executing service at the higest level and never letting standards slip. The Manager's focus is improving internal operations to solidify and optimize performance. Their responsibilities include hiring and training employees, scheduling staff, and preparing payroll.

From a business point of view, reataurant managers are responsible for meeting the restaurant's revenue and profit goals. Since most restaurants struggle to be profitable, this can be a very difficult task, and a skilled manager is required to make it happen.

For most restaurant managers, retaining good employees is difficult. The restaurant industry has a high turnover rate, and can be very hard to maintain a productive and profitable restaurant while contstantly training new employees.

Basic Task

A. Opening Closing Duties

B. Provided excellent customer service.

C. Greeting when customer in & out

D. Taking Order

E. Clean & Clearing

F. Table Setting & Resetting

1. Shift Execution

A. Perform opening, mid and closing shift duties.

B.To ensure that all competitors' initiatives/promotions are monitored

and recommendations made to Area Manager and Executive Chef

and Outlet Chef to ensure effective competition.

C. Achieves restaurant operational objectives by contributing

information and recommendations to strategid plans and reviews;

preparing and completing action plans; implementing production.

ptoductivity, quality, and customer- service standards; resolving

problems; identifying trends; determing system improvements;

implementing change.

D. To work with the Head & Executive Chef and Ares Manager on menu

planning through monitoring of food sales and introducting new

menu ideas; estimates food costs and profits; adjusts menus.

E. Publicizes the restaurant by designing and placing advertisements;

inviting food editors to review the restaurant; contacting local,

regional, and national magazines with feature ideas; encouraging

local businesses to hold social events at the restaurant.

F. Updates job knowledge by participating in educational opportunities;

reading professional publications; maintaining personnel networks;

participating in professional organzations.

G. Restaurant & Building Maintenance

H. Exercise discretion and independent judgment in facilitating zone

managment.

I. Ability to quickly and accurately and accurately identify critical

information and make indepensent judgments in accordance with the

philosophies and business practices of Edo Ichi Group of Restaurant.

2.Guest Relations Management

A. Manage guest relations and guest recovery.

B. Provide exceptional guest service, thereby setting the standard for

all employees.

C. Monitor staff performance and hold staff accountable for theor

performance, ensuring guest's experience meet The Gold Standard.

D. Weekly meeting with the entire team for Customer Feeback record

and solving ideas.

3. Personnel Management

A. Accomplishes restaurant human resource objectives by recruiting,

selecting and termination recommendations to Area Manager and

Director.

B. Perform orienting, training, assigning, scheduling, coaching,

sounselling, disciplining employees; communicating job

expectations; planning, monitoring, appraising, and reviewing job

contributions; planning and reviewing compensation

actions;enforcing policies and procedures.

C. Train. Coach, develop and discipline all front-of-house employees

through on going feedback and the establishment of performance

expectations.

D. Participate in on-going education for our team members including

creating training programs.

E. Calculate and Preparing Monthly Payroll

4. Operational Execution

A. Supervise the activities of all Bar & Restaurant team to ensure all

team members are aware of their responsibilities and are

performing all duties to a consistently high standard.

B. Management of cash handling procof department in accordance

with company policy.

C. Manage supplies deliveries, inventory, and maintain records of

invoices.

D. To communicate our services and facilities to guests as required.

E. Ensure restaurant and bar is in complete compliance with all local

regulations

F. To be aware and ensure compliance with all company policy's

regarding: Fire, Health & Safety, Hygiene, Food Hygiene, and

Customer Care & Security.

G . Observe employees to ensure the safe service of alcohol.

H. Accurately execute company initiatives and policies with

improvement to quality, service, and operations.

Knowledge, Skills and Abilities Required

• Respect
• Self-Emotional Management
• Communication Skills
• High personnal integrity, professionalism and maturity
• Self-Motivated. Must posses strong leadership skills, with demonstrated ability to build relationships and manage staff (at all levels)

1. People Management & Resolving Conflict
2. Excellent service skills
3. Must possess a strong attention to detail
4. Ability to work in a high stress, faced-paced environment
5. Flexibility, Proven problem- solving abilities
6. Developing Budgets
7. Excellent math, reading, writing and well command on Language Skills
8. Computer literacy and familiarity with restaurant management software.

Essential Physical Requirements

o Must be able to walk in speed and stand for entire shift, up to 12

hours

o Required to use hands to finger, handle, or feel,, reach whands and

arms, and talk or hear.

o Occasionally required to stoop, kneel crouch or crawl

o Must be able to lift and carry up to 5KG

Our client is an internatinal online Retail company. They are looking for a E-Commerce Manager to assist their team for the next phase of their business. They are located at the East - easily accessible.

Responsibilities:

• Direct and support a team,fostering a culture of collaboration and innovation.
• To strategize and execute digital projects/campaigns driving sales, cusomter engagement,etc with a team
• Leverage digital analytics tools to monitor key metrics and generate routine reports.
• Craft and implement holistic e-commerce plan in alignment with organizational goals.
• Analyze industry movement and market dynamics to uncover avenues for advancement
• Supervise the upkeep and enhancement of the e-commerce platform, ensuring a seamless user interface.
• Deploy enhancements to website layout, user navigation, and operational features.
• Handle end-to-end online advertisement, email outreach, and SEO/SEM initiatives.
• Work with logistics team to oversee product and inventory availability, streamlining order-processing.
• Oversee inventory management, to ensure inventory avaibility
• Employ data insights to optimize sales performance and enhance user engagement.
• Responsbile for customers' feedback/complaints and address all online shopping concerns effectively
• Elevate whole online shopping experience to cultivate customer loyalty ans satisfactions

Requirements:

• Min Degree in Marketing or any relevant field.
• Min 3 years of experience in handling E-commerce with leadership experience

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.

RecruitPedia Pte Ltd

EA License No: 19C9682

EA Personnel No: R22104689 (Lim Yu Xun, Acer)

• Ensuring restaurant staffs are hiring and retaining team members to help improve productivity and quality of the guest experience
• Business Management-Support the General Manager in managing food and labor costs to increase Restaurant profitability
• Manage the requirements for health and safety training across all outlets and ensure that all outlets are fully up to date on municipality requirements
• Drive performance and sales levels improvements for all restaurants
• Implement practices and procedures and consistently review operational standards with the aim of always improving speed and service quality
• Schedule staff hours and assign tasks for service
• Ensuring that the strictest standards of sanitation, food safety and cleanliness are practiced in every restaurant, by ever team member on a daily basis

Come join us and be an integral part of a dynamic, pre-opening team at PULSII where French and Italian traditions blend with specially selected Japanese ingredients to create a culinary Masterpiece with perfect balance, through wood-fired cuisine.

Strategically located in the heart of the bustling Tanjong Pagar enclave, our new and exciting up-coming restaurant aims to delight our guests with innovative wood-fire dishes, carefully tended to by our well-trained Chefs, celebrating the best of these diverse, culinary heritages.

If you are fuelled-up to thrive in a fast-paced restaurant environment, we warmly welcome you to join us on our trail-blazing culinary journey.

Assistant Restaurant Manager

Position Overview:

We are currently seeking an experienced and motivated Assistant Restaurant Manager to support the Restaurant Manager in overseeing the daily operations of PULSII. As the Assistant Restaurant Manager, You will play a key role in supporting the management team in maintaining high service standards, managing the bar area, and ensuring guest satisfaction. This position offers an exciting opportunity for a hospitality professional who is passionate about delivering exceptional service and contributing to the success of a vibrant culinary concept.

Responsibilities:

• Assist the Restaurant Manager in leading and motivating a team of service staff and bartenders to deliver exceptional guest experiences.
• Support daily restaurant operations, including opening and closing procedures, reservation management, and guest relations.
• Ensure that service standards are consistently maintained to exceed guest expectations.
• Assist in managing the bar and utilize your knowledge of wine, spirits, and cocktail preparation techniques to support the Bar Manager and maintain beverage quality.
• Train and mentor staff in service techniques, product knowledge, and bar operations.
• Collaborate with the management team to implement and uphold restaurant policies and procedures regarding health, safety, and sanitation standards.
• Assist in coordinating between the kitchen and front-of-house operations to ensure seamless service delivery.
• Handle guest inquiries, concerns, and complaints with professionalism and efficiency, striving to resolve issues to the guest's satisfaction.

Requirements:

• Proven experience as an Assistant Restaurant Manager in a restaurant or hospitality establishment.
• Knowledge of wine, spirits, and cocktail preparation techniques, with the ability to create innovative and delicious drinks.
• Strong leadership and communication skills, with the ability to inspire and motivate a diverse team.
• Excellent customer service skills and a passion for creating exceptional dining experiences.
• Knowledge of French, Italian, and Japanese cuisine and dining etiquette preferred.
• Solid understanding of restaurant financials and experience with budgeting, cost control, and revenue management.
• Background in hospitality management or a related field preferred.

Benefits:

• Competitive salary and benefits commensurate with experience, including opportunities for performance-based incentives.
• Opportunities for career growth and advancement within our expanding Group.
• Staff meals are provided.
• A supportive and collaborative work environment where your creativity is valued.

Job Title: Senior Restaurant Manager

Responsibilities:

Leadership: Provide strong leadership and direction to the restaurant staff, fostering a positive and cohesive team environment.

Operations: Manage and supervise daily operations, such as dining room management, inventory control, and equipment maintenance. Assume responsibility and collaborate closely with the kitchen team as required.

Financial Management: Develop and manage budgets, control costs, and maximize profitability while ensuring top-notch quality.

Customer Service: Ensure a high level of customer satisfaction through excellent service, addressing customer feedback, and resolving any issues promptly.

Menu and Marketing: Collaborate with our culinary team to create and update menus. Contribute to marketing strategies to attract and retain customers.

Recruitment:

Recruit individuals who not only have the right skills but also fit well with the team culture and values.

Ensure that new hires are integrated smoothly into the team.

Staff Training and Development: Coach, mentor, and provide ongoing training to enhance the skills and performance of our staff.

Vendor and Supplier Relations: Maintain strong relationships with suppliers to ensure the highest quality of ingredients and products at competitive prices.

Quality Control: Uphold our standards for food quality, presentation, and service.

Health and Safety: Ensure strict compliance with health and safety regulations, including food safety practices and staff training.

Problem-Solving: Handle unexpected issues and challenges that may arise within the restaurant.

Primary responsibilities – Fundraising Management

· To conceptualise, develop, implement , monitor and evaluate fundraising initiatives and strategies

· To manage and execute fundraising projects with budget and schedule

· To raise funds by sourcing for sponsorships and donations from individuals and corporate

· To write proposals and appeal letters that could attract donors, including application for funding grants

· To prepare and give presentations to potential individual and corporate stakeholders

· To maintain and grow database of sponsors and donors to advance digital donations

· To develop and coordinate web-based fundraising and merchandise sales

· To ensure compliance with corporate governance and regulatory requirements of the agency and Singapore law

Secondary responsibilities - Volunteer Management

· To conceptualise, develop, implement , monitor and evaluate volunteer programmes/events within budget, funding mechanism and timeliness.

· To match volunteers to organisation needs and volunteer interests.

· To develop effective strategies to recruit new volunteers, conduct screening, interview and orientation.

· To identify suitable and effective training platforms for volunteers and train staff on volunteer management.

· To plan and organise formal and informal engagement programmes for volunteers including annual volunteer appreciation event.

· To manage volunteer registration, resource allocation, duty roster and track participation.

· To supervise volunteers and manage their service quality.

· To raise the awareness of organisation volunteer programmes.

· To develop and maintain volunteer programme materials, such as application forms, policies and procedures, orientation handbook, etc.

· To manage volunteer communication collaterals, such as emails, EDM, event invitation, newsletter, etc.

Secondary responsibilities – Community Engagement via Communication

· To proactively interact with online communities across all platforms and using social media monitoring tools to monitor conversation and report on metrics

· To involve in planning, design and production of publicity materials

· To maintain and provide updates to Corporate websites and social media platforms.

· To manage all public and media relations and corporate communications functions which include social media outlets such as Facebook, Instagram, newsletter, press release, etc.

· To provide support and conduct presentation to promote the services and programmes of organisation

· To network with stakeholders, community partners, social and welfare service agencies

· Perform any other duties as assigned by the Executive Director

Other Requirements

• Good and written communication skills.
• Passionate in working with stakeholders with good interpersonal skills.
• Willing to learn and be guided.
• Good stakeholder and event management skills.
• Able to work effectively independently and as part of a team.

Qualifications:

- Bachelor’s degree in related field.

- 3 - 5 years of relevant work experience in community partnership and fundraising in social service agencies/IPC charities preferred

Durapower is 14 years in operations and is company identified by Enterprise Singapore to scale up for growth as well. We have projects in Netherlands, Singapore, Thailand and Southeast Asia regions, production is in China as a manufacturing plant. There is no manufacturing here, but we have R&D team here liaising with China as well to execute trade of cells, battery modular systems packs enabling Green industry applications. Our expansion is also enhanced by the stakes and investment in us through Banpu Next (Banpu Group) which is listed on the Thailand Stock Exchange.

You may refer to the news here:

https://en.prnasia.com/releases/apac/durapower-to-advance-global-expansion-plan-after-us-70-million-investment-from-banpu-next-394762.shtml

Video by Management on Durapower:

https://www.linkedin.com/posts/activity-6945009405591465984-ew1t?utm_source=linkedin_share&utm_medium=member_desktop_web

Job Description: Quality, Healthy, Safety & Environment Manager

Department: Operations – QA & HSE

Key Responsibilities:

• Quality Assurance: Lead the development, implementation, and continuous improvement of quality management systems aligned with ISO9001 standards.
• Environmental Compliance: Drive initiatives to ensure compliance with ISO14001, integrating sustainable practices into our operational framework.
• Safety Management: Establish and manage a robust occupational health and safety framework in alignment with ISO45001, fostering a culture of safety across the organization.

Management Role:

• Supervise a team comprising an HSE Coordinator, an Assistant Quality Manager, and a Quality Engineer, guiding them in their respective roles and responsibilities.
• Liaise with internal stakeholders, ensuring alignment and understanding of quality, environmental, and safety initiatives.

Requirements:

• Proven track record in managing ISO9001, ISO14001, and ISO45001 systems within a related industry context.
• Strong expertise in collaborating with internal stakeholders to drive quality, sustainability, and safety initiatives.
• Familiarity with Singaporean regulatory requirements pertinent to quality, environment, and safety standards.
• Excellent communication skills to effectively liaise with external auditors and regulatory bodies.

Qualifications:

• Bachelor’s degree in engineering, Environmental Science, Occupational Health & Safety, or related field.
• Certified Lead Auditor qualifications for ISO standards are preferred.

Job Description & Requirements

JOB DESCRIPTION:

• Develop and implement marketing strategies, identify and evaluate business opportunities and foster strong customer relationships.
• Ensure compliance with occupational health and safety regulations.
• Ensure comprehensive brand and product training throughout the distribution network.
• Plan, direct and evaluate the operations of establishments engaged in wholesale and retail sales or of departments in such establishments.
• Study market research and trends to determine consumer demand, potential sales volumes and effect of competitors' operations on sales
• Manage and support distribution channels in fulfilling sales objectives and achieving the best market coverage.
• Preparation of reports including monthly performance, quarterly and yearly business reviews
• Manage staff and assign duties, plan budgets and authorize expenditures, resolve customer complaints.
• Performs other job-related duties as assigned by Company

JOB REQUIREMENTS:

• Minimum Bachelor Degree in Business or related discipline
• Minimum 4 years of experience in B2B sales, wholesale brand consumer products with a preference for the industry
• 2A/2B/ Class 3 compulsory
• Preferably posses own transport. Required to travel from time to time
• Willing to do rotating shift work (Mostly nightshift)
• Able to work longer hours with prolonged period of standing. Must work on weekends/PH. (Strictly off on week days)
• Field work required. Need to do delivery if driver is off / medical leave or urgency of goods when required
• Must have knowledge to control storage room temperatures for fruits and vegetables.
• Able to withstand considerable exterior noise and extreme temperature fluctuations in warehouse
• Good knowledge of products distributions through various wholesale and retail channels
• Experiences in wholesale/retail packaging experience preferred
• Ability to work well in a fast-paced environment and meet deadlines

Job Description:

We are seeking an experienced and knowledgeable Restaurant Manager/ Assistant Manager to oversee the daily operations of our Halal restaurant. The ideal candidate will have a deep understanding of Halal procedures, excellent leadership skills, and a passion for delivering outstanding customer service.

Responsibilities:

· Lead and manage the Front of House restaurant's operations, with a primary focus on maintaining Halal standards and procedures throughout the establishment.

· Train, mentor, and supervise restaurant staff, including chefs, servers, and kitchen assistants, to ensure compliance with Halal guidelines and deliver exceptional service to our customers.

· Work closely with suppliers and vendors to source Halal-certified ingredients and products, ensuring the integrity of our menu offerings and maintaining the trust of our customers.

· Oversee food preparation, handling, and serving processes to ensure strict adherence to Halal standards according to MUIS regulations.

· Enforce and implement policies and procedures to uphold MUIS Halal standards and foster a culture of continuous improvement.

· Stay informed about industry trends, regulatory changes, and best practices in Halal certification to ensure ongoing compliance and relevance for our restaurant.

· Overseeing day-to-day operations of the store and ensuring smooth operations.

· Providing excellent customer service by greeting customers, taking orders, and handling transactions efficiently.

· Addressing customer inquiries, concerns, and complaints in a timely and professional manner.

· Handling cash transactions accurately and securely.

· Supervising and training crew staff on food preparation, customer service, and safety.

· Adhering to health and safety regulations, including cleanliness standards and hygiene practices.

Requirements:

· Proven experience as a Restaurant Manager or similar leadership role in a Halal restaurant environment.

· Deep understanding of MUIS Halal principles, procedures, and certification requirements, with a commitment to upholding these standards in all aspects of restaurant operations.

Responsibilities:

• Lead and manage construction projects from inception to completion.
• Coordinate and oversee all aspects of the project, including design, planning, budgeting, scheduling, and procurement.
• Collaborate with architects, engineers, and contractors to ensure smooth project execution.
• Manage and resolve project issues and risks in a timely manner.
• Ensure compliance with building codes, regulations, and safety standards.
• Manage project budgets, cost control, and financial reporting.
• Prepare and present project reports and updates to clients and stakeholders.
• Supervise and mentor project team members.
• Ensure quality assurance and delivery of projects within budget and schedule.

Requirements:

• Bachelor's degree in Civil Engineering, Architecture, or related field.
• Minimum3-6 years of experience in project management, preferably in the construction or design industry.
• Strong leadership and communication skills.
• Excellent problem-solving and decision-making abilities.

Interested candidates who wish to apply for the advertised position, please click on the APPLY button

below to send in your resume or send to [email protected]

EA License No: 13C6305

Reg. No.: R1981808

For candidate who applied for the advertised position is deemed to have consented to us that we may

collect, use or disclose your personal information for purpose in connection with the services provided

by us.

Responsibilities

You will be a member of the staff reporting to the Executive Director. Your roles and responsibilities will include but not limited to:

Volunteer Management

· Develop a volunteer management strategy to foster strategic and sustainable collaboration and partnerships with corporate and individuals

· Coordinator to manage existing volunteers and develop volunteers in skillsets and learning opportunities in volunteerism

· Develop, plan and execute creative volunteer recruitment and retention strategies for befriending programme and other areas and events

· Review, enhance and implement volunteer management policies and processes (e.g. volunteer selection, training, development, recognition, engagement)

· Monitor and evaluate volunteer activities to ensure effectiveness

· Organise annual Volunteer Appreciation

· Develop risk mitigation measures and a volunteer continuity plan

· Identify emerging approaches in volunteer management and evaluate volunteerism trends and impact which will value add to the volunteer engagement strategies and approaches.

Partnerships & Fundraising Management

· Fundraising Strategies & Targets

· Conceptualise, plan, develop and execute fundraising strategies and events

· Resource management including alignment with volunteer management resources

· Ensure compliance with statutory fundraising requirements and Code of Governance

· Pitch for sponsorships and donations

· Continuous exploration on collaborations opportunities with other SSAs, community stakeholders, corporate partners and government agencies.

· Any ad-hoc duties as assigned.

Requirements

• Diploma/Degree holder
• Minimum 3 years of relevant experience in volunteer management & fundraising
• Proven track record of working with volunteers, corporates and community groups
• Able to work independently and in a team.
• Possess good interpersonal and communication skills.

The Restaurant Manager of Butcher’s Block is responsible to support the Restaurant General Manager for supervising the overall operations and service standards of the outlet to meet and exceed guest’s dining experience expectations. As Restaurant Manager, you will be responsible for stepping up in the absence of the Restaurant General Manager to fulfil the role as the “face” and ambassador of the restaurant, leading the venue’s personality and soul. You will be expected to take ownership of the operations and to ensure that the business is optimised in line with the vision and financial projection set out by the management. We are looking for the right candidate to realise the aspirations to make Butcher’s Block one of Singapore’s most recognised and loved sustainable restaurant concept.

Main responsibilities include, but are not limited to, creating a Food & Beverage destination within Raffles Hotel Singapore, maximising revenues, achieving financial and quality targets, marketing, confirming required staffing levels, conducting training and development of team members.

Primary Responsibilities

Requirements and Responsibilities

• Ability to work independently and with minimal supervision.
• Highly organised with strong analytical and communication skills.
• Excellent computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly.
• Ability to work under pressure and remains within all set deadlines.
• Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.
• Understands, embraces, and integrates corporate values into everyday duties and responsibilities.
• Identifies and responds to current and future client needs by providing excellent, genuine service to internal and external guests.
• Executes project management including research of equipment, materials, supplies and methods, sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project.
• Resourceful team player that builds, strengthens, and maintains collaborative relationships with others inside and outside the organisation together with Chef In-charge.
• Maintains a productive climate and confidently motivates, mobilises, and coaches employees to meet high performance standards and goals.
• Listens, writes, and speaks effectively, and positively relates and interacts with co-workers and others.
• Makes choices or reaches conclusions by establishing objectives, gathering relevant information, identifying alternatives, setting criteria for the decision, and selecting the best option.
• Systematically develops plans, prioritises, organises and manages resources in order to accomplish business goals within a specific time period.
• Able to create ‘Colleague Welcome Kit’ in coordination with Talent & Culture.
• Able to establish, review and adjust sequence of service if necessary.
• Prepares training manual and conduct departmental service training in coordination with Restaurant Chef In-charge.
• Develops pre-opening training schedule in coordination with Restaurant Chef In-charge.
• Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.
• Reviews simulation processes and updates evaluation criteria for smooth opening.
• Creates simulation schedules, menus and critique forms in coordination with Restaurant Chef In-Charge.
• Establishes operating par stock for OS&E and beverage.
• Establishes menu pricing based on market knowledge and cost considerations in coordination with Restaurant Chef In-Charge.
• Creates restaurant Standard Operating Procedures.
• Establishes minimum/maximum of guest supplies in coordination with Restaurant Chef In-Charge.
• Creates a maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.
• Establishes a monthly walk-through with Hygiene Officer in coordination with Restaurant Chef In-Charge.

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs.
• Supervises operation, ensuring sufficient manning coverage for operation.
• Assigns the Assistant Manager and 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 timelines of deliverables.
• Maintains consistency in quality of food, beverage and service above all else in coordination with Restaurant Chef In-Charge.
• Attends briefings and meetings held by the department and updates all latest policies as needed.
• Possesses in depth and superior knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervision knowledge of bar and wine operations.
• Detailed knowledge and experience in establishing, training and executing sales techniques and marketing plans.
• Ensures cleanliness and appearance of the restaurant and related areas at all times and takes immediate action if needed or required.
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Revises and updates the outlet SOP annually.
• Is present in the operation during all key meal periods.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains guest feedback during operation to ensure satisfaction and builds and maintains loyal following/return guest’s database.
• Handles guest complaints and comments competently and swiftly.
• Leads the service and culinary team to personalise guest experience and in accordance to Hotel standards.
• Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, team members, operator at all times.

Management and Leadership of Outlet

• Is a mentor and role model.
• Proactive, innovative with in depth Food & Beverage and market knowledge.
• Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.
• Leads and supports the team to maintain consistent service standards while executing a collaborative and enabling leadership style. Conducts regular team meetings, provides trainings, arranges examinations and provides learning opportunities for all team members to reach highest standards and skill levels.
• Coaches and trains team members to prepare them to move to the next level within 14 – 24 months.
• Drives the team to achieve common goals and builds strong team work.
• Uses the performance review process to identify and develops talent for growth.
• Manages performance issues by using varied coaching styles.
• Displays cultural affinity and shows empathy to all team members.
• Reviews work performance of all colleagues to assure that established procedures and policies are being followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.
• Observes colleague’s individual performance, grooming and punctuality.
• Performs colleague appraisals and executes disciplinary actions if required.
• Provide a level of Safety and Security for guests and employees.
• Assists in recruitment, induct and train the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Food & Beverage Operations Manager on topics of importance.
• Attends monthly departmental meetings and communicates with the team. Follow up on projects assigned if any.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• Displays the knowledge and confidence to represent the brand and promote the outlet.
• Is comfortable being a media personality with all public statements being subject to approval and supervision of the Management and Marketing Communications team.
• Answers questions and attends to queries or feedback regarding the restaurant comfortably and confidently.
• Provides recommendations to Management about potential sources of incremental revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of labour and operating.
• Submits regular restaurant revenue and expense forecasts.
• Submits monthly sales analysis with respective improvement recommendations/action plan.
• Uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Arranges training for all colleagues in line with established training requirements and co-ordinates all arrangements for proper execution.
• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
• Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.
• Consistenly develops in self-learning and development of own skills and knowledge.

Other Responsibilities

• Performs any other duties that may be assigned by the Head of Department.
• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as business partner and leader.
• Ensures NEA rules and regulations are met and maintained.
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Performs any other duties and responsibilities that may be assigned.

Candidate's Profile

Knowledge and Experience

• Bachelor Degree in Food and Beverage/Hospitality Management or extensive hands-on experience in similar restaurant concept.
• Minimum of 5 years of experience in the hotel or free-standing restaurant and bar environment, minimum 2 years in similar position.
• Prior work experience in Asia, Singapore or Southeast Asia preferred.
• Accustomed to and comfortable with media exposure.
• Strong working knowledge of Microsoft Office.
• Oral and written fluency in English and an additional language.
• Involvement in reservations and understanding of Revenue Management processes.
• Thrives in large scale operation and high volume operation.
• Detailed knowledge of culinary trends.
• Strong understanding of sustainability.
• Familiar with LQA and Forbes standards.

Competencies

• Extrovert, sociable, and avid representing the outlet and the Raffles brand.
• Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders.
• Service oriented with an eye for details, passion and innovative for Food & Beverage.
• Ability to work effectively and contribute in a team across divisional borders.
• Good presentation and influencing skills.
• Able to work and thrive within a culturally diverse environment.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative in dynamic environment.
• Self-motivated and energetic.
• Flexible and adaptable to different working locations.
• Inspiring and people person.
• Commitment to professional and brand values.
• Visionary - able to lead the team to continuous improvement.
• Innovates and sets trends.
• Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and pride.
• Builds strong rapport and coordinates actions together with Restaurant Chef In-Charge.
• Sense of urgency and able to priorities.
• Good business acumen.

Restaurant Profile

Butcher’s Block is an avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. Helmed by new Chef de Cuisine Jordan Keao, who was born and raised in Hawaii where cooking, fishing, hunting and farming are a part of everyday life, it exhibits the highest quality of produce, meats and seafood sourced from around the world translated through fire. Feast your eyes on premium meats hanging in the Meat Vault and over 200 exciting wine labels, including a good selection of natural wines, in the Wine Library.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

Responsibilities :

• Assist the Store Manager to oversee operation with focus on sales management, customer satisfaction, operating expenses and shop’s profitability.
• Assist with rostering efficiently and cost-effectively to match business needs and sales
• Supervise and train the team in accordance to the Baker & Cook DNA
• Enforce and ensure compliance to Company SOPs, governmental regulations, food safety and hygiene standards within the store
• Any other ad-hoc duties base on operational needs

Benefits:

• $ Sign-on Bonus = 1 Month Salary
• Incentives
• 5.5day work week
• Medical Benefits
• Company insurance
• Free Staff Meals

Due to the lack of work quota, this position is only open for Singaporean. Only Singaporean needs to apply.

Requirements:

• Passionate about service and people
• 5.5 days work week
• Good team player and self-motivated
• Must have relevant work experience in either Front of House or Back of House.

Locations:

• 77 Hillcrest Road, Greenwood Singapore 288951 | Tan Kah Kee MRT
• 30C Loewen Road (Dempsey) Singapore 248839 | Orchard Bouvard MRT
• 21 Eng Kong Terrace Singapore 598993 | Beauty World MRT
• 64 Namly Place, Namly Estate Singapore 267208 | Sixth Avenue MRT
• 44 Jalan Merah Saga #01-56 Chip Bee Gardens Singapore 278116 | Holland Village MRT
• 106 Faber Drive Singapore 129415 | Clementi MRT
• 87 Serangoon Garden Way Singapore 555983 | Serangoon MRT
• 1 Swan Lake Avenue, Opera Estate Singapore 455700 | Bedok MRT
• 38 South Buona Vista Rd Singapore 118164 | Haw Par Villa MRT
• 41 Sunset Way #01-03 S597071 | Clementi MRT
• 130 Beach Road #01-11 Guoco Midtown Singapore 189774 | Bugis MRT
• 80 Middle Road Intercontinental Singapore 188966 | Bugis MRT

► Work location: Near to Promenade MRT

► Work hours: Monday to Friday, 9am till 6pm

► Singapore-listed company (MNC)

Our client is is a global hospitality company that owns and/or manages more than 50 hotels, resorts and serviced suites across three brands

Job Responsibilities:

• B2B : Acquire new and increase sell-through of existing Modern-on-trade doors such as whisky bars, hotels and select F&B establishments
• B2C : Establish excellent relationships with whisky lovers, collectors and consumers, helping them in their whisky experience/journey;
• Grow Pacific Whisky Club’s membership base via networking sessions and other events; Grow client base via networking session and partnerships with qualified partners
• Build sales team to meet company objectives of activating, retaining and developing private clients and delivering on monthly sales targets;
• Keep abreast of market trends and product knowledge within the spirits and luxury lifestyle markets.

Job Requirements:

• Minimum 5 years of proven sales and account management experience, ideally within a relevant industry;
• A strong interest in and passion for Scotch whiskies
• Excellent communicator;
• Resourceful problem-solving mentality with detail orientation.;
• Good interpersonal skills and a strong team player;
• Self-motivated with an entrepreneurial approach.

HOW TO APPLY:

Interested applicants, kindly send your resume in MS WORD format or please click on “Apply Now”.

We regret only shortlisted candidates will be notified.

Important Note: Trust Recruit Pte Ltd is committed to safeguarding your personal data in accordance with the Personal Data Protection Act (PDPA).

Please read our privacy statement on our corporate website www.trustrecruit.com.sg.

Trust Recruit Pte Ltd

EA License No: 19C9950

EA Personnel: Lee Jun Siong (Johnson)

EA Personnel Reg No: R24120242

Responsibilities:

• Ensure timely review and update of Work Instructions, Standard Operating Procedures, and Legal Registers by process owners on the intranet.
• Serve as the point of contact and responsible for the ISO certifications.
• Provide assistance to arrange ISO training for all workplaces to guarantee staff competency for certification audits.
• Act as the business unit level DMR for ISO certification.
• Perform ad hoc tasks as assigned, when necessary.

Requirements:

• With 4-6 years of experience in Managing Safety, Health & Quality in the workplace. (Managerial role)
• Strong knowledge of Workplace Safety and Health Act.
• Competent at resolving conflicts involving health and safety at work.

Interested candidates who wish to apply for the advertised position, please click on the APPLY button below to send in your resume or send to [email protected]

EA License No: 13C6305

Reg. No.: R1985234

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

Responsibilities:

• Assist in the smooth running of restaurant operations
• Ability in handling customers feedback and ensuring a high standard of service
• Responsible for maintaining the overall cleanliness of the restaurant dining area
• Manage staff discipline, presentation and performance
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Minimum 3 years of experience in the Food & Beverage industry preferably in a managerial role
• Able to work on weekends/public holidays and shift work
• Service oriented and passionate working in F&B industry
• PC literate, well organized and self-motivated
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Job Description:

Develop day-to-day operations plan and objectives for assigned area

• Supervise and monitor operation team’s performance and compliance of day-to-day operations

• Manage restaurant profitability by keeping cost of food below 27%

• Plan, review and execute inventory management and control and to make purchases and stocks based on sales volume

• Oversee the execution of cash management through validation of accuracy by conducting check on receipts and documentation

• Plan and manage staff scheduling and deployment to maximize efficiencies

• Review service processes and provide recommendations for service enhancement with collaboration with Kitchen Operations to address service issues

• Collaborate with Kitchen Operations to plan for manpower required per shift and to arrange back-ups as required

• Preparation of long term plans such as scheduling and hiring plans by carrying out daily and mid-term manpower planning through forecast of demand fluctuation, holiday planning, employee movement and attrition and to advise VPA/VPO on the manpower projection for the restaurant

• Execute marking efforts based on marketing plan developed for each concept

• Enforce standards and manage restaurant operating costs and profitability

• Quality Assurance & Control

• Monitor restaurant quality, service, cleanliness and value

• Oversee operations to ensure compliance to SOPs, safety regulations, implementation policies and guidelines in the restaurant

• Manage quality control activities in line with quality assurance standards and procedures

• Investigate causes and reasons for customer complaints

• Determine corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Train and develop assistant managers, service, kitchen and kaiten staff

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Are you looking for a new role where you can be yourself and accomplish your best work? Look no further. At Asurion, our teams work collaboratively to innovate and serve customers while ensuring employees succeed and feel valued.

We don’t just provide customers with exceptional service — we create a positive experience for our employees, helping them grow their careers while they help customers enjoy and do more with their technology.

Who is the Manager, Risk & Fraud Management?

Using big data, market insights, and an understanding of operational processes, you will be responsible for insights, analysis and trending of our subscriber-base across Asia. Combining technical, presentation and communication skills you will focus on subscriber behaviour, identify outliers and drive initiatives that balance profitability with customer experience.

This role will have exposure to the management team and the opportunity to work cross-functionally, with Customer Solutions, Client Services, Legal, Underwriting and IT to ensure the correct requests’ outcomes. The candidate will support the Program Risk Management Director to be the champion for change, driving new processes where old ones fail, using relationships and data analysis to gain alignment. The candidate will drive new system design and corresponding processes to flag abnormal behaviours.

The ideal candidate must have a keen interest in subscriber behavior, latest technology and a desire to learn more about fraud within the insurance and mobile technology sectors. The ideal candidate will have a strong interest in complex problem solving, ability to challenge assumptions, consider alternative perspectives, perform in high-stress situations, and operate well in a collaborative, multi-cultural, multi-lingual and diverse environment.

Key Duties:

• With a deep understanding and monitoring of the claims process, identify more efficient alternatives to eliminate unnecessary procedures and create customer-friendly claims processes and procedures to maintain a healthy program by utilizing Power BI, SQL, and Excel.
• Monitor operational effectiveness of risk mitigation measures for adherence and effectiveness, identifying risks and opportunities, sharing them with stakeholders, and reflecting them in the process.
• Be the voice of risk management in new business initiatives and existing businesses by providing solutions, emerging trends/risks/opportunities and partnering stakeholders to create a win-win situation
• Responsible for operational data analytics to provide insights to programs’ behaviours and trending including chair monthly stakeholder meetings, chair monthly stakeholder meetings, reporting on key performance metrics, owning actions, and following up on delivery.
• Be up-to-date with readily available tools in the market to reduce consumer risks and seek out innovative tools to to ensure state-of-the-art technology in risk mitigation

Here’s what you’ll bring to the team:

• 2 to 5 years experiences in Data Analysis / Risk Management is a must
• Excellent quantitative and analytical skills - advanced financial modelling in Excel and SQL skills is a must
• Ability to communicate effectively:
• Very explicit and concise writing
• Ability to explain difficult concepts
• Enjoys speaking to end-users and handing potentially difficult conversations.
• Strong interpersonal and communication skills, and the ability to influence cross-functional teams and engage stakeholders at all levels.
• Ability to be “hands-on”, particularly with data collation and preparation
• Keen eye for details and has a systematic approach in dealing with issues
• Natural intellectual curiosity and problem-solving ability, exhibits initiative to learn whatever is necessary to explore new solutions
• Strong attention to detail but at the same time the ability to understand the big picture.
• Ability to anticipate problems and opportunities and the initiative to pursue solutions
• Ability to work independently and as part of a team with a can-do attitude
• Experience in managing time zones / matrix structure within a global organization (able to work flexible hours as needed during peak times)
• Promotes customer satisfaction and quality customer service for internal clients

How we can take care of you:

• Join a non-hierarchical, fast paced and inclusive team – we foster a work culture where employees are valued, regardless of their background, level or position.
• We provide family friendly benefits to our employees
• Be a part of something bigger – we are constantly evolving within a startup framework, cultivated and supported by the backing of a large global organization.
• Boost your career through our culture of learning. Take advantage of tailored opportunities for personal growth as you build your personal development plan with your People Leader.
• Connect with the local team through team building, town halls and group training.
• Give back to the community through the partnership with our local charity partners.
• Get recognized and rewarded by your peers through our ACE recognition platform – you can earn points for awesome work to trade in for rewards across major retailers

Get to know us:

• Our journey has taken us from a small startup to the biggest tech care company in the world. We’ll continue to evolve, but our integrity and commitment to our customers and partners will stay the same. With offices worldwide and working with respected companies you’ve heard of and whose products you love, Asurion’s 24,000 employees and counting deliver a seamless, award-winning customer experience to our nearly 300 million customers, anticipating their needs and providing tailored services reachable within one touch. We are regularly recognized for our excellence in service, customer support and as a best place to work.

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

Who are we?

Marcy’s is a restaurant set amidst the backdrop of Duxton, a seafood bistro at heart that takes familiar ideas and presents them in new, satisfying ways. We draw greatly on the similarities between Latin American and Southeast Asian ingredients, showcasing the best local and regional herbs, spices and aromatics, paired with seafood in bold new ways. Our intimate bar is open late and promises a good time.

What will you be doing?

As the Restaurant Manager at Marcy’s, you’ll lead our enthusiastic and supportive team, bringing your expertise and creativity to every shift. You will be the driving force behind ensuring the seamless execution of our signature culinary and cocktail offerings while maintaining the warm, inclusive vibe that makes Marcy’s special. You'll manage evening shifts exclusively with no split shifts, creating an environment where staff and guests thrive.

Job Responsibilities:

• Oversee the daily operations of the restaurant, ensuring efficient and high-quality service
• Lead, mentor, and motivate the team, fostering a positive work environment where everyone can excel
• Collaborate with the kitchen and bar teams to refine and innovate our food and beverage offerings
• Implement and monitor quality control and health & safety standards to exceed customer expectations
• Develop and manage team’s schedules that balance business needs and employee satisfaction
• Handle guest feedback professionally, turning every interaction into a positive customer experience
• Conflict management
• Maintain inventory and control costs to achieve financial targets
• Drive marketing and promotional activities to enhance the restaurant’s presence and attract new guests

What you will get?

· Great working hours (evenings only and no split shifts)

· 44 hours a week, 2 days off, 5 day work weeks!

· Daily staff meal

· Late night transport

· Peers and Managers that will help you settle in and grow

· A positive work environment

· Reward and recognition

Job Description & Requirements

• Job Title: Assistant Restaurant Manager / Snr Restaurant Executive (Italian Restaurant)
• Type: Full-time position
• Cuisine: Italian
• Location: Hillview / Duxton / Upper East Coast

RESPONSIBILITIES

• Assist to Outlet Manager to oversea operation
• Provide excellent customer service by greeting guests, taking orders, and serving food and drinks
• Explain menu items and make recommendations to guests
• Ensure team maintain cleanliness and orderliness of the restaurant, including housekeeping, table setting, and general upkeep
• Work collaboratively as part of a team to ensure efficient service
• Demonstrate a positive working attitude

REQUIREMENTS

• At least 3-4 years of relevant experience in the F&B industry
• Customer service-oriented with excellent communication skills
• Ability to work 6 days a week including weekends and public holidays
• Proficiency in POS ordering system
• Familiarity with Italian cuisine and beverages (added advantage)
• Candidate with lesser experience can start as Outlet Executive

BENEFITS

• 18days Annual leaves
• Higher Remuneration for Relevant Experience in similar set up
• Medical & Dental Benefits, Staff Discounts
• Annual Loyalty Salary Increment

Job Description:

- Oversee and manage complex projects in oil & gas industries involving structural, piping & fittings, and valves products

- Coordinate and collaborate with cross-functional teams to ensure successful project execution

- Develop and implement procurement strategies to optimize cost and quality

- Conduct market research and supplier evaluations

- Negotiate and establish contracts with vendors and suppliers

- Monitor project progress and ensure adherence to timelines and budgets

- Ensure compliance with tender specifications / customers’requirements

Qualifications and Experience:

- Minimum Degree/Diploma in any engineering or proven experience in project management and procurement in the oil & gas industry

- Proficiency in MS Office applications or any other similar project/tender management applications.

- Expertise preferable in any of the products (structural, piping & fittings, and valves)

- Strong leadership and communication skills

- Ability to multitask and prioritize in a fast-paced environment

- Excellent negotiation and problem-solving abilities

- Familiarity with industry regulations and standards

Please send your CV to [email protected]

The Manager for Investor Relations & Corporate Communications will be responsible for developing and implementing a comprehensive investor relations strategy to effectively communicate WhiteCoat's financial performance, business strategy, and growth prospects to the investment community and enhance shareholder value. In addition, the successful candidate will also develop and implement comprehensive communication plans that align with the firm's business objectives, enhance brand reputation, and engage key stakeholders. The role reports directly to the Head of Investor Relations & Corporate Communications.

Key Responsibilities:

1. Investor Relations

Investment Analysis

• Work on identifying potential investment opportunities in areas of interest of the company.
• Identify and evaluate potential investment opportunities aligned with the company's strategic objectives.
• Conduct thorough financial analysis, due diligence, and risk assessments for potential investments.
• Collaborate with internal teams to assess the financial impact of investment decisions.

Investor Communication:

• Develop and maintain strong relationships with company's investors and other key stakeholders.
• Serve as the primary point of contact for the investment community, addressing queries and providing timely and accurate information.
• Communicate the company's financial performance, business strategies, and future plans.

Financial Reporting:

• Collaborate with the finance and accounting teams to ensure accurate and transparent financial reporting.
• Prepare and review financial communications, including earnings reports and other investor-related materials.

Strategic Messaging:

• Develop and communicate a compelling and consistent investment narrative that articulates WhiteCoat's business strategy, financial performance, and value proposition.
• Work closely with executive leadership to align messaging with corporate objectives.

Investor Events:

• Plan and execute investor events, including earnings calls, roadshows, and investor conferences.
• Coordinate participation in industry conferences to maximize visibility and engagement with the investment community.

Competitor Analysis:

• Monitor industry trends and competitive landscape to provide insights into market dynamics and benchmark WhiteCoat's financial performance against peers.

Shareholder Engagement:

• Identify and engage with potential new institutional investors.
• Develop and implement strategies to enhance shareholder value and address investor concerns.

Regulatory Compliance:

• Ensure compliance with regulatory requirements related to investor communications and disclosures.
• Keep abreast of relevant financial regulations and reporting standards.

2. Corporate Communications

Strategic Communication Planning:

• Develop and execute a comprehensive corporate communication strategy aligned with WhiteCoat's business goals and values.
• Collaborate with senior leadership to identify key messages and ensure consistent communication across all channels.

Media Relations:

• Foster and maintain relationships with relevant media outlets, and journalists.
• Proactively identify opportunities for media coverage and manage responses to media inquiries.
• Draft press releases, statements, speeches and other materials for public distribution.

Internal Communication:

• Oversee internal communication initiatives to ensure employees are well-informed and engaged.
• Develop and implement effective communication channels and tools to foster a transparent and collaborative corporate culture.

Crisis Communication:

• Develop and maintain a crisis communication plan, ensuring that the organisation is well-prepared for any potential issues.

Brand Management:

• Collaborate with the marketing team to align communication efforts with overall brand strategy.

Executive Communication:

• Provide strategic communication support to senior executives, including speechwriting, presentations, and message development.

Social Media Management:

• Oversee and guide social media strategy, ensuring it aligns with overall communication goals.

Qualifications:

• Bachelor's degree in Finance, Business, Communications, Public Relations, Marketing or a related field. CFA qualification is a plus.
• Experience in investments, investor relations, finance, or corporate communications roles.
• Strong understanding of financial markets, valuation methodologies, and investment analysis.
• Proficiency in media relations, social media management, and executive communication.
• Excellent written and verbal communication and presentation skills, with a keen eye for detail and the ability to distill complex financial information into clear and compelling messages.
• Demonstrated success in building and maintaining relationships with institutional investors and analysts, and journalists.
• Experience in crisis communication and issues management is a plus.
• Familiarity with regulatory requirements and reporting standards is a plus.
• Strategic thinker with the ability to align investor relations efforts with overall corporate strategy.
• Ability to work collaboratively with cross-functional teams and senior leadership.

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