Total 13 operations engineer job vacancies in F&B / Tourism / Hospitality category in D08 Little India

Assist to coordinate the development, interpretation and implementation of hotel policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the food and beverage staff.

· Analyze daily reports to check irregularities.

· Proficient with the standards set by the Hotel.

· Conduct random checks to ensure that all standards are being consistently followed in the F&B Division.

· Maintain up-to-date records on food and beverage staff grooming standards, attendance, standards, work and vacation schedules, labor costs, payroll, absenteeism, turnover and disciplinary action.

· Coordinate the selection, purchasing, storage, inventory, maintenance and usage of all related food and beverage supplies and equipment.

· Handle all guest complaints in the food and beverage area and be responsible for obtaining maximum results in the utilization and appearance of the food and beverage areas, the quality levels, performance and standards of service and develop new techniques of service towards maximum guest satisfaction at minimum operating costs.

· Maintain current prices and approved purveyors listed based on quality, service and cost of all related food and beverage items for requisition purposes, store inventories, cost control procedures and forecasts.

· Work closely with local, state and governmental organizations in maintaining highest standards of health, sanitation and cleanliness in food and beverage areas.

· To provide the necessary training to their staff.

· Develop new and analyze existing procedures and special promotions that will improve guest loyalty under the guidelines of the Hotel policies.

· Develop and maintain effective communications between all operating departments.

· Perform other tasks or projects as assigned by Director, Food & Beverage.

Conduct daily F&B Meeting to discuss guests in house & arrival, F&B revenue updates, operational challenges and ways to improve.

You will be involved in the planning and design development of bridge engineering and structures projects. You will conduct feasibility and engineering studies, review design submissions or carry out detailed civil and structural design for road / rail projects. You will also be involved in management of design consultants, conducting project safety reviews and construction audits for major infrastructure projects, reviewing engineering standards as well as providing technical support to construction teams and other LTA technical divisions for project implementation.

Requirements:
• Knowledge in Civil / Structural Engineering or equivalent
• At least 3 years of relevant experience in Civil / Structural Engineering design with knowledge in structural design and construction of underground engineering works / bridges /rail
• Keen interest in land transport infrastructure projects
• Good analytical, communication and interpersonal skills
• Candidates with strong relevant years of experience will be considered for senior roles

You will be involved in the planning and design development of road and rail projects. You will conduct feasibility and engineering studies, review design submissions or carry out detailed civil and structural design for road / rail projects. You will also be involved in management of design consultants, conducting project safety reviews and construction audits for major infrastructure projects, reviewing engineering standards as well as providing technical support to construction teams and other LTA technical divisions for project implementation.

Requirements:
• Knowledge in Civil / Structural Engineering or equivalent
• At least 3 years of relevant experience in Civil / Structural Engineering design with knowledge in structural design and construction of underground engineering works / bridges /rail
• Keen interest in land transport infrastructure projects
• Good analytical, communication and interpersonal skills
• Candidates with strong relevant years of experience will be considered for senior roles

Engineers are required to provide design and engineering supports to stakeholders on railway, road tunnel and bus infrastructures, carry out technical studies and investigations, technological researches, etc., and the following responsibilities:
• Upkeeping engineering standards, design criteria, performance specifications and technical requirements for air-conditioning and mechanical ventilation systems, fire protection systems, plumbing, sanitary and water services, tunnel ventilation system, lifts and escalators, etc.
• Preparation and evaluation of tenders, review of design submissions by consultants and contractors, site supervision, testing and commissioning, etc.

Requirements:
• Knowledge in Mechanical Engineering
• Senior Engineer: At least 5 years of experience in the design and supervision of mechanical systems/services stated in the above job description.
• Executive Engineer: At least 2 years of experience in the design and supervision of mechanical system/service stated in the above job description.
• Those without experience are also welcome to apply
• Good communication, interpersonal and leadership skills

· Assist to coordinate the development, interpretation and implementation of hotel policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the food and beverage staff.

· Analyze daily reports to check irregularities.

· Proficient with the standards set by the Hotel.

· Conduct random checks to ensure that all standards are being consistently followed in the F&B Division.

· Maintain up-to-date records on food and beverage staff grooming standards, attendance, standards, work and vacation schedules, labor costs, payroll, absenteeism, turnover and disciplinary action.

· Coordinate the selection, purchasing, storage, inventory, maintenance and usage of all related food and beverage supplies and equipment.

· Handle all guest complaints in the food and beverage area and be responsible for obtaining maximum results in the utilization and appearance of the food and beverage areas, the quality levels, performance and standards of service and develop new techniques of service towards maximum guest satisfaction at minimum operating costs.

· Maintain current prices and approved purveyors listed based on quality, service and cost of all related food and beverage items for requisition purposes, store inventories, cost control procedures and forecasts.

· Work closely with local, state and governmental organizations in maintaining highest standards of health, sanitation and cleanliness in food and beverage areas.

· To provide the necessary training to their staff.

· Develop new and analyze existing procedures and special promotions that will improve guest loyalty under the guidelines of the Hotel policies.

· Develop and maintain effective communications between all operating departments.

· Perform other tasks or projects as assigned by Director, Food & Beverage.

Conduct daily F&B Meeting to discuss guests in house & arrival, F&B revenue updates, operational challenges and ways to improve.

Key Responsibilities of the Restaurant Manager:

·Supports the smooth running of the restaurant and Food and beverage department, where all aspects of the guest food & beverage service experience are delivered to the highest level.

·Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to guest inquiries

·Liaise and engage with Marketing to find the right promotions and activities for the restaurant

·Responsible for the departmental budget, ensuring that costs and inventory are controlled, that productivity and performance levels are attained

·Builds and maintains effective working relationships with all key stakeholders

·Delivers effective training programs that advance service standards, profitability, and cost control

·Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered, and documented for internal and external audit, performing follow-up as required

Requirements of the Restaurant Manager:

·Proven experience in overseeing the following Food and beverage operations: All day dining, Meetings, and events with excellent problem-solving capabilities

·Excellent managerial skills with a hands-on approach, lead from the front and lead-by-example work style

·Personal integrity, with the ability to work in an environment that demands excellence, time and energy

·Experienced in using IT systems on various platforms

·Familiarity with Open Table

·Strong communication skills

·Singapore experience with standalone restaurants/will be an added advantage.

Job Responsibilities:

• Support Manager / Assistant Manager in facilitating the day-to-day operations of the various assigned functional areas and hospital wide projects/initiatives.
• Support Hospital Operations Division to achieve profitability, service excellence, operations efficiency and productivity.
• Responsible for the planning, co-ordination, implementing and monitoring of projects and initiatives to align with the strategic direction of the hospital.
• Assist in the planning and execution of operational plans to support hospital's strategic goals.
• Assist in reviewing, developing, implementing and refining of SOPs, and work processes to create seamless and efficient service.
• Initiate and assist in implementation of improvement projects, leveraging on workflow process improvement and technology, to achieve operational efficiency and to deliver high standards of patient care and customer service.
• Ensure timely execution of operating and capital budgets for the assigned functional areas.
• Assist in implementation of dashboards to ascertain if performances of assigned departments are in line with organization's KPIs.
• Assist Hospital Operations management team in capacity management initiatives such as discharge planning and decantment of patients.
• Assist in generating reports for management analysis and decision making.
• Provide general operational and administrative support.
• Perform all other tasks and duties as directed.

Job Requirements:

• Degree holder
• At least 3 years of relevant healthcare experience, preferably in a healthcare or hospitality environment.
• Familiarity with quality management and process improvement work will be an advantage.
• People-oriented with good interpersonal skills.
• Meticulous with attention to details and a high level of initiative.
• Analytical and able to work under pressure.
• Able to multi-task effectively.
• Proficient in Microsoft Office software, especially Word, Excel and PowerPoint.

Looking for thai speaking and experienced manager with chef and kitchen background. Minimum 5 years experience in restuarant work and 10 years in kitchen. Able to travel multiple locations.

- restuarant management

- kitchen management

- procurement management

- finance management

- human resourcement and manpower management

1. Provide friendly, excellent and professional service to all guests.

2. Responsible for handling food and beverage orders and serving guests.

3. Assist fellow Team Members to perform preparation and setting up in the restaurants for service.

4. Check that all amenities and utensils are properly stocked and inspected.

5. Assist guests on their respective requests and deliver based on their ability.

6. Possess knowledge to upsell, well-versed in all aspects of the menu.

7. Support Restaurant Manager in achieving all goals and Key Performance Objective.

8. Ability to upsell, promote and ensure that the guest is enjoying their dining experience.

9. Ability to charm guests with his/her knowledge of the food & beverage products in a friendly and approachable manner.

10. Ability to explain the food menu in terms of preparation methods, ingredients used, portion size and presentation.

11. General knowledge about food allergies, dietary restriction, common brand of beverages to ensure smooth recommendation to gusts.

12. Ability to read the different types of guests and dining clientele.

13. Ability to mold his/her service output to suit the type of clientele that he/she is serving at the table.

14. Maintain the utmost cleanliness and hygiene standards in the restaurant.

Must have experience to prepare all the bellow receipes

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

Key Responsibilities of the Restaurant Manager:

·Supports the smooth running of the restaurant and Food and beverage department, where all aspects of the guest food & beverage service experience are delivered to the highest level.

·Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to guest inquiries

·Liaise and engage with Marketing to find the right promotions and activities for the restaurant

·Responsible for the departmental budget, ensuring that costs and inventory are controlled, and that productivity and performance levels are attained

·Builds and maintains effective working relationships with all key stakeholders

·Delivers effective training programs that advance service standards, profitability, and cost control

·Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered, and documented for internal and external audit, performing follow-up as required

Requirements of the Restaurant Manager:

·Proven experience in overseeing the following Food and beverage operations: All day dining, Meetings, and events with excellent problem-solving capabilities

·Excellent managerial skills with a hands-on approach, lead from the front and lead-by-example work style

·Personal integrity, with the ability to work in an environment that demands excellence, time and energy

·Experienced in using IT systems on various platforms

·Familiarity with Open Table

·Strong communication skills

·Singapore experience with standalone restaurants/will be an added advantage.

We are looking for a positive and customer-focused Hotel Operations Executive, reporting to the Hotel Manager, in the management of our 90 rooms Premium Boutique Hotel operations in Singapore.

In this position, you will assist the Hotel Manager for the day-to-day operations and activities at this hotel, including our new Vietnamese Restaurant.

You will be actively involve and participate in the hotel management, including the recruitment and training of team members, be responsible for any assigned hotel services, which may include front-of-house (reception, concierge, and reservations), back-of-house, food and beverage operations, housekeeping, security and maintenance of our facilities.

You must be both approachable and detailed-oriented, with proven hospitality work experience. Our ideal candidate must also demonstrate excellent customer service and interpersonal skills, with both our guests and our team members.

We are looking for a friendly, outgoing, and customer-oriented Front of House Staff to join our team at a restaurant in Singapore. The Front of House Staff will be responsible for ensuring that guests have an exceptional dining experience by providing excellent customer service and ensuring that the dining area is clean, organized, and welcoming.

Responsibilities:

• Greet guests as they enter the restaurant and assist them with finding a suitable table
• Take and serve orders from guests in a timely manner and enter them accurately into the POS system
• Address any questions or concerns guests may have and provide recommendations on menu items
• Ensure that all guests receive their orders correctly and in a timely manner
• Process payments accurately and provide guests with change if necessary
• Keep the dining area clean and organized at all times, including clearing tables and resetting them for the next guest
• Assist with opening and closing procedures, such as cleaning and stocking duties
• Work closely with kitchen staff to ensure that orders are prepared accurately and in a timely manner

Requirements:

• Prior experience in a customer-facing role, preferably in the food service industry
• Excellent communication and interpersonal skills, including the ability to speak English fluently
• Positive and friendly attitude with a passion for providing exceptional customer service
• Ability to work in a fast-paced and dynamic environment while maintaining attention to detail
• Ability to stand for extended periods of time and lift up to 30 pounds
• Flexibility to work weekends, evenings, and holidays as needed
• Knowledge of POS systems and basic math skills for handling cash and credit card transactions

Responsibilities

To manage the Finance & Procurement Operations Team

Accounts Payable

Review new supplier requests

Assist in investigating and updating any payment details for payments that have been rejected, including communicating with relevant internal stakeholders

Monitor outstanding invoices and send notifications

Accounts Receivable (Revenue and Receipts)

Create and assist in the management of customer records

Account for all receipts (collection of moneys in the form of cash, cheque and credit card)

Prepare bank reconciliations and follow up on reconciliation items.

Fixed Assets Management

Perform asset adjustment transactions, including update of useful life, asset cost and impairment, asset transfer, etc.

Assist with the administration of stock take exercise(s) for FA.

Carry out monthly reconciliation of FA

Employee Claims and Administration

Employee Claims and Administration is administered in accordance to the Human Resource and/ or Finance policies

Prepare the required documentation (e.g., expense report and receipts) for Finance to seek reimbursement from external organizations

Liaise with all divisions on accruals of claims and preparation of journal entries for financial month/ year end closing

Donation Management

Liaise and work closely with internal stakeholders to provide support and advice on matters related to the administration and management of donations

Purchase Orders

Create PO(s) (acquisition/ donation of artwork/artefacts, etc) in relevant systems based on duly approved supporting documentation.

Requirements

A Bachelor Degree in Accounting & Finance/Procurement Operations

Relevant working experience