Total 3,506 procurement manager job vacancies in F&B / Tourism / Hospitality category in Singapore

Responsibilities

• Monitor portioning and ensure quality food preparation to control food
• Communicate all inventory and supply needs to Chef.
• Ensure cleanliness of food outlet area; stock and prepare food items as required.
• Monitor cleaning rotation schedule on the daily basis.
• adhere to safety and general procedures
• Assist in the development and delivery of staff training which is consistent with business needs
• Verify and supervise line staff and that work are prepared for the next day.
• Track and prepare all schedules to maximize productivity and keep labor costs within budget.

Requirements

• Proven work experience
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities

Familiarity with sanitation regulations

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. In Charge of daily restaurant operations (Hall and Kitchen);

2. Involve in Schedule planning and Sales opening and closing

3. Provide excellent customer service to our guests;

4. Respond efficiently to customer complaints;

5. Responsible in ensuring smooth operating of the restaurant;

Job Requirements

1. Team player and willingness to learn;

2. Good soft skills and management skills

3. Preferable with minimum 2 years of experience in kitchen (F&B) industry;

4. Mature and positive attitude;

5. Able to commit on weekends and public holiday;

6. Able to accept split shift

7. Singaporean or Singaporean PR only

We are an independent corporate finance firm specialising in equity fund-raising and corporate advisory. Licensed by the MAS and accredited as an approved IPO manager by the Singapore Exchange, we are also a Full Sponsor to SGX-Catalist companies.

Key Responsibilities:

• Lead in the execution of Mergers & Acquisitions, IPOs Placements, Secondary Offerings, Private Placements and other related Capital Markets transactions
• Assist/lead in deal origination by targeting potential clients and compiling pitch presentations
• Lead and the preparation of marketing related materials, including industry research, valuation, sales teaser, information memorandum, term sheets, marketing materials for clients and investors engagement, agreements, and due diligence-related material/ documentations
• Lead, organization and coordination of meetings/roadshows and other relevant marketing activities
• Liaise and maintain an excellent relationship with clients, professional parties, regulatory authorities and investors and working towards successful completion of transactions
• Support the department in business development

Key Requirements:

• Bachelor's or higher degree in Finance, Accounting, Business, Economics or related disciplines from a reputable university
• Prior work experience in Investment Banking, Capital Markets, Mergers & Acquisitions, Equity Research or Financial Sales work experience, with a track record of completed Capital Markets transactions, would be an advantage.
• Self-motivated, responsible, meticulous, initiative and a good team player
• Strong financial and analytical ability, communication and writing skills
• Strong project management, multi-tasking and time management skills
• Mature and independent worker with strong interpersonal skills with the ability to articulate investment thesis to investors, and to develop rapport with clients through constant interaction
• Proficient in Microsoft Office PowerPoint, Word and Excel
• Good knowledge on usage of Bloomberg

Job Overview – Assistant Restaurant Manager

Customer service-focused professional with a passion for leading operations to deliver excellent customer experiences and positive team outcomes. The Assistant Restaurant Manager (ARM) is the custodian of the restaurant in an operational second-in-charge function to the Restaurant Manager.

The ARM is expected to manage through the team and whilst they will understand how all the tasks involved are necessary to achieve these outcomes, they are expected to sufficiently delegate and coordinate the completion of these tasks throughout the team based on the individuals’ strengths.

The ARM is expected to be the bridge between three stakeholders: senior management, junior team members, and customers.

The ARM must seek to understand and balance the perspectives, and pressures, of all stakeholders, whilst displaying the confidence to advocate to either stakeholder on behalf of the other.

The ARM must display the following:

• Can-do attitude
• Confidence to articulate themselves respectfully to their audience
• Ability to give and receive feedback, regularly
• Ability to lead by example
• Ability to multitask and learn skills normally outside of the immediate tasks
• Ability to work under pressure while remaining calm and focused
• Ability to be an arbiter for quality control
• Ability to lead with high standards of personal integrity and professionalism
• Leads with common sense for the greater good of the organization

The responsibilities of the ARM are varied and encompass the following four areas of business impact:

1) Operational Excellence

Sufficient planning is conducted to ensure the restaurant has all the materials and tools it needs to deliver an exceptional customer experience every time.

2) People Excellence

Ensures the outlet team is a disciplined, well-trained, highly functional team with a positive team culture that radiates to customers. The ARM does this by communicating direction (the “where we are going”), the “why”, building alignment, and instilling commitment in their team. The ARM regularly gives and receives feedback from their team and seniors and is a role model for their team.

3) Customer Excellence

The customer receives consistently excellent experience, every time in alignment with our hospitality SOPs.

4) Business Excellence

Company resources are used frugally, and recipes are consistently delivered. Identifies opportunities to make cost savings that will not result in erosion of customer experience.

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

Duties

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

Requirements

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

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

We regret that only shortlisted candidate will be notified.

Email Address: [email protected]

Recruitpedia Pte. Ltd.

EA License No: 19C9682

EA Reg. No. R23115141 (Tan Su Yee)

Who We Are: White Knight Group

White Knight is a forward-thinking company in Singapore that specializes in providing existing franchise owners with a friendly alternative exit strategy in the region. With a strong presence in Singapore and Malaysia and plans for expansion in the ASEAN region, we are dedicated to facilitating seamless transitions for our clients. Our team is composed of proactive, team-oriented individuals who are committed to delivering exceptional service and support to franchise owners seeking to exit their businesses. If you are a dynamic individual who is eager to own a franchise and gain regional exposure, and are passionate about helping others achieve their business goals, we invite you to explore career opportunities with us at White Knight.

Our Locations:

• Northpoint City
• Kallang Leisure Park
• Expo Drive
• Maybank Tower CBD (upcoming)
• Republic Plaza (upcoming)

Job Summary:

As an F&B Operations Manager at White Knights Group, you will ensure the efficient and effective management of multiple outlets. You will oversee daily operations, develop and manage staff, plan schedules, and ensure compliance with company standards. Your role will also involve strategic responsibilities such as training, auditing, recruitment, and the continuous improvement of operational performance. You will work closely with HQ and brand operations to meet organizational goals, and manage resources to optimize overall outlet performance.

Key Responsibilities:

Customer Service & Sales:

• Greet and assist customers with queries, making product recommendations and upselling food and beverage items.
• Take customer orders, handle payments, and process transactions through the POS system.

Food & Beverage Preparation:

• Prepare and serve food and beverage orders accurately.
• Ensure ingredients are prepared, condiments are topped up, and stations are well-stocked.

Cleaning & Maintenance:

• Clear cups, plates, and clean tables after meals; carry out washing duties as necessary.
• Maintain and clean coffee machines, chillers, freezers, and all work areas regularly.
• Perform opening and closing tasks per SOP, including POS closing, generating daily sales reports, sweeping/mopping floors, and rubbish disposal.

Inventory & Supplies Management:

• Assist in stock-taking for ordering purposes.
• Receive and check food supplies delivered to the outlet.

Operational Tasks:

• Assist in recruitment, development, and management of all operations staff.
• Handle outlet opening/closing and external training planning.
• Manage hours allocated, approve schedules, and monitor levy costs.
• Perform ad-hoc duties like monthly spring cleaning and maintain overall outlet performance.
• Set up new outlets and continuously improve current outlet performance.
• Handle additional HQ and brand operation requirements as needed.

Staff Training & Audits:

• Train staff on proper procedures, tasks, and customer service.
• Conduct staff audits to ensure compliance with SOPs.
• Assist in planning external training and other development opportunities.

Assistance to Operations Manager:

• Support the Operations Manager in managing the operational arrangements for all outlets under management.

Qualifications:

• Experience in hiring, training and managing staff.
• Experience in managing levy cost.
• Minimum qualification level: Nitec/Diploma
• Strong customer service and communication skills.
• Ability to manage multiple tasks in a fast-paced environment.

Personal Attributes:

• Proactive and enthusiastic.
• Excellent organizational skills.
• Detail-oriented with a commitment to high standards.

Application Process:

We are looking forward to your application! If you're interested, please send a copy of your resume and cover letter to [email protected]

Sales Manager (Air & Sea Freight)

Job Scope

• Promote international air and ocean services to potential customers.
• Perform cold calls to potential customers.
• Prepare monthly sales reports for management
• Able to achieve sales targets set by Director.
• Identify potential clients and develop new accounts to grow the business.
• To manage sales and daily logistics duties.
• Ensure high customer satisfaction.
• Identify and enlarge targeted customer base.
• Ensure smooth freight service from pick up to delivery
• Other ad-hoc duties as assigned by the Director

Requirement

• Minimum GCE O Level and above
• At least 3 to 5 years of relevant experience in freight business

Position: Restaurant Manager

Salary: S$ 3500.00 – S$ 4000.00

Working Days & Hours: 5 days work week

Working Location: Chintown

The restaurant:

Join us at Yān Huo, a new Chinese cuisine tapas concept in the heart of Chinatown, among the beautiful conservation houses that hold the stories of the past. Our restaurant is not just a place to dine, but a space to gather, reconnect, and celebrate the joy of reunions with friends and family.

At Yān Huo, we bring together the warmth of Chinese cuisine tradition and the excitement of innovation. Our Chinese cuisine tapas-style menu offers both beloved classic dishes and inventive fusion creations that pay homage to our roots while embracing the future.

We're looking for passionate individuals who share our love for food and connection to join our team. If you believe in the magic of a shared meal, where every dish is a moment to bond, we’d love to meet you. Help us create unforgettable reunions, one bite at a time!

Job Duties:

1. Familiar the whole floor operation. Able to carry out the role of every floor position. (Host, server, cashier and others)

2. Display Leadership to create a motivated working environment for the team.

3. Bring the best dining experience to the guests while coordinating daily Front of the House and Back of the House operations.

4. Project and set monthly KPI

5. Respond efficiently and accurately to customer complaints, taking personal responsibility and initiative to resolve issues.

6. Regularly review product quality and research new vendors

7. Organize and supervise shifts

8. Appraise staff performance and provide feedback to improve productivity

9. Ensure compliance with sanitation and safety regulations according to government regulations.

10. Control operational costs and identify measures to cut waste

11. Generate reports on weekly, monthly and annual revenues and expenses

12. Promote the brand in the local community through word-of-mouth and restaurant events

13. Train new and current employees on proper customer service practices

14. Lead in implementing policies and protocols that will maintain future restaurant operations

Job requirements

1. At least 2 years in a supervisor/managerial position in F&B industry

2. Motivated (Leadership), result-oriented(result-driven) and a fast learner

3. Good organizational and planning abilities

4. Excellent interpersonal and communication skills

5. Computer literate and with excellent interpersonal skills

Position: Assistant Restaurant Manager

Salary: S$ 3200.00 - S$4000.00

Working Days & Hours: 5/6 days work week

Working Location: Fort Canning

Job Duties:

1. Familiar the whole floor operation. Able to carry out the role of every floor position if required.

2. Bring the best dining experience to the guests during restaurant operations.

3. to achieve monthly KPI through excellent sales and service

4. Ensure compliance with sanitation and safety regulations according to government regulations.

5. Respond efficiently and accurately to customer complaints, taking personal responsibility and initiative to resolve issues.

6. Deliver superior service and maximize customer satisfaction

7. Housekeeping of work area and premises before and after services

8. Ad hoc duties when needed, taking instruction from supervisors and managers.

Job Requirements

1. Motivated (Leadership), result-oriented(result-driven) and a fast learner

2. Good organizational and planning abilities

3. Excellent interpersonal and communication skills

4. Service-oriented in all guests interactions

5. Computer literate and with excellent interpersonal skills is a plus

Position: Assistant Restaurant Manager

Salary: S$ 3200.00 - S$3700.00

Working Days & Hours: 5 days work week

Working Location: Chintown

The restaurant:

Join us at Yān Huo, a new Chinese cuisine tapas concept in the heart of Chinatown, among the beautiful conservation houses that hold the stories of the past. Our restaurant is not just a place to dine, but a space to gather, reconnect, and celebrate the joy of reunions with friends and family.

At Yān Huo, we bring together the warmth of Chinese cuisine tradition and the excitement of innovation. Our Chinese cuisine tapas-style menu offers both beloved classic dishes and inventive fusion creations that pay homage to our roots while embracing the future.

We're looking for passionate individuals who share our love for food and connection to join our team. If you believe in the magic of a shared meal, where every dish is a moment to bond, we’d love to meet you. Help us create unforgettable reunions, one bite at a time!

Job Duties:

1. Familiar the whole floor operation. Able to carry out the role of every floor position if required.

2. Bring the best dining experience to the guests during restaurant operations.

3. to achieve monthly KPI through excellent sales and service

4. Ensure compliance with sanitation and safety regulations according to government regulations.

5. Respond efficiently and accurately to customer complaints, taking personal responsibility and initiative to resolve issues.

6. Deliver superior service and maximize customer satisfaction

7. Housekeeping of work area and premises before and after services

8. Ad hoc duties when needed, taking instruction from supervisors and managers.

Job Requirements

1. Motivated (Leadership), result-oriented(result-driven) and a fast learner

2. Good organizational and planning abilities

3. Excellent interpersonal and communication skills

4. Service-oriented in all guests interactions

5. Computer literate and with excellent interpersonal skills is a plus

Job Responsibilities:
As the Deputy Manager for Accounts & Operations, you will play a key role in the following:

• Assist in timely closing of accounts and prepare consolidation schedules
• Prepare financial schedules and statutory accounts, ensuring compliance with agreed service levels
• Post month-end journals according to established processes, procedures, and statutory requirements
• Compile quarterly GST reports, and prepare reports on related party transactions, sponsorships, and donations
• Reconcile monthly audit schedules, inter-company, and bank transactions
• Handle settlement of fixed assets and maintain fixed asset registers for assigned companies and cost centers
• Prepare financial statements in XBRL format
• Support external and internal audits, tax reporting, and other statutory requirements
• Manage daily operations related to funding requirements (shortfall/surplus)
• Collaborate closely with the Finance Shared Services Centre, other finance functions, and line of businesses
• Undertake ad-hoc tasks assigned by the supervisor

Job Requirements:

• Diploma in Accounting, Business, Finance, or equivalent
• At least 5 years of relevant working experience
• Strong knowledge of Singapore Financial Reporting Standards (International)
• Positive attitude, team player, meticulous, with the ability to multi-task and work under tight deadlines
• Able to work independently with excellent communication skills
• Proficient in MS Office applications
• Knowledge of SAP S4, BPC, and ticketing tools is an advantage

By sending us your personal data and curriculum vitae (CV), you are deemed to consent to PERSOLKELLY Singapore Pte Ltd and its affiliates to collect, use and disclose your personal data for the purposes set out in the Privacy Policy available at https://www.persolkelly.com.sg/policies. You acknowledge that you have read, understood, and agree with the Privacy Policy.

PERSOLKELLY Singapore Pte Ltd

• RCB No. 200007268E

• EA License No. 01C4394

• EA Registration No. R24120918 TAM SEE MIN

Role:

Operations:

• Oversee and manage all facets of shipping agency operations, ensuring adherence to company policies and industry standards.
• Serve as the main client contact, fostering strong relationships and resolving any arising issues.
• Track and evaluate operational performance, generating reports and offering recommendations for ongoing improvement.
• Lead a team in executing ship agency services, coordinating vessel arrivals and departures, and working closely with ship owners, charterers, and other relevant stakeholders.

Business Development:

• Drive business growth and establish solid connections with key stakeholders in Singapore, specifically within port agency services.
• Maintain and nurture relationships with existing clients.
• Organize hospitality arrangements for clients visiting Singapore.
• Actively gather and act on customer feedback to enhance service quality.

Requirements:

• Diploma in Maritime Studies, Logistics, Business Administration, or a related field.
• At least 5 years of experience in shipping agency operations or port management, with a minimum of 2 years in a managerial position.
• In-depth understanding of shipping regulations, port operations, and agency services.
• Proven ability to collaborate effectively within a team and work independently.
• Possesses strong business acumen, high energy, a proactive mindset, and a focus on achieving results.

Key Responsibilities

1. Operations ManagementOversee daily operations, ensuring smooth service and quality standards.
   Implement and maintain operational policies and procedures.
   
2. Staff ManagementRecruit, train, and supervise staff, including servers, cooks, and support staff.
   Conduct performance evaluations and provide feedback.
   Foster a positive work environment and resolve staff conflicts.
   
3. Customer ServiceEnsure high levels of customer satisfaction by addressing complaints and feedback.
   Develop and implement customer service training for staff.
   
4. Financial ManagementPrepare and manage budgets, forecasts, and financial reports.
   Monitor expenses and revenues, and take corrective actions as needed.
   Oversee inventory management and control food and beverage costs.
   
5. Marketing and PromotionCollaborate on marketing strategies to attract new customers and retain existing ones.
   Plan and coordinate special events or promotions.
   
6. Compliance and SafetyEnsure compliance with health and safety regulations, food safety standards, and labor laws.
   Conduct regular inspections and audits of the premises.
   
7. Menu ManagementWork with chefs to develop and update the menu based on seasonal ingredients and customer preferences.
   Monitor food quality and presentation.
   
8. Supplier RelationsBuild and maintain relationships with suppliers and vendors.
   Negotiate contracts and ensure timely deliveries.
   
9. Reporting and AnalysisAnalyze restaurant performance data to identify trends and areas for improvement.
   Prepare reports for ownership or corporate management.
   

Skills and Qualifications

• Leadership and Communication: Strong interpersonal skills to lead a diverse team and engage with customers.
• Organizational Skills: Ability to manage multiple tasks and prioritize effectively.
• Financial Acumen: Understanding of budgeting, accounting, and cost control.
• Problem-Solving: Ability to handle unexpected issues calmly and efficiently.
• Knowledge of Food Safety Regulations: Familiarity with health codes and food safety practices.

Sub responsibililties

1. Menu DevelopmentCreate and design innovative menus that reflect seasonal ingredients and customer preferences.
   Experiment with new recipes and techniques to enhance the dining experience.
   
2. Food PreparationOversee the preparation and cooking of dishes, ensuring high-quality standards.
   Ensure that food is prepared according to recipes and specifications.
   
3. Kitchen ManagementSupervise kitchen staff, including cooks and assistants, providing guidance and training.
   Manage kitchen workflow and ensure timely delivery of meals.
   
4. Inventory ManagementMonitor inventory levels and order supplies as needed, ensuring quality and freshness.
   Control food waste and maintain portion control to manage costs effectively.
   
5. Food Safety and HygieneEnsure compliance with health and safety regulations, food safety standards, and sanitation practices.
   Conduct regular inspections of the kitchen and storage areas to maintain cleanliness.
   
6. Quality ControlTaste and evaluate dishes to ensure they meet quality standards.
   Address any quality issues promptly, making necessary adjustments to recipes or processes.
   
7. CollaborationWork closely with front-of-house staff to ensure seamless service and guest satisfaction.
   Communicate effectively with suppliers and vendors regarding food products and requirements.
   
8. Training and DevelopmentTrain new kitchen staff in food preparation and safety standards.
   Foster a positive and collaborative kitchen environment.
   
9. Cost ManagementAssist in budgeting and controlling food costs while maintaining quality.
   Analyze food cost reports and make adjustments as necessary.
   
10. Customer InteractionOccasionally interact with guests to receive feedback and enhance their dining experience.
    

Skills and Qualifications

• Culinary Skills: Proficiency in various cooking techniques and knowledge of different cuisines.
• Creativity: Ability to innovate and develop new recipes and dishes.
• Leadership: Strong leadership skills to manage and motivate kitchen staff.
• Time Management: Excellent organizational skills to manage multiple tasks under pressure.
• Attention to Detail: Meticulous approach to food preparation and presentation.

Job – Objective / Position Description:

Restaurant Manager will oversee the daily operations of our restaurant, ensuring that our guests receive an exceptional dining experience. You will be responsible for managing the restaurant team, monitoring financial performance, and maintaining high standards of food quality, safety, and cleanliness.

Responsibilities (Key Result Areas & Activities)

• Manage and lead the restaurant team to ensure that all aspects of the restaurant’s operations run smoothly and efficiently.
• Oversee all front-of-house and back-of-house operations, including managing inventory, monitoring food and beverage quality, and maintaining cleanliness and safety standards.
• Ensure that all customers receive an exceptional dining experience, from the moment they walk in to the restaurant to the moment they leave.
• Build and maintain strong relationships with customers, vendors, and team members to ensure the success of the restaurant.
• Work closely with the marketing team to ensure the restaurant’s marketing efforts align with the overall business objectives and customer needs.
• Monitor financial performance, including sales, costs and profitability, and develop action plans to address any issues or areas for improvement.
• Train and develop the restaurant team, including conducting regular performance evaluations and providing coaching and feedback to improve performance.
• Stay-up-to-date on industry trends and best practices, and make recommendations for improvements to the restaurant’s operations and offerings.
• Have the knowledge required to participate in the formulation of food and beverage menus of the restaurant.
• Handle disciplinary issues, conducting annual team review and confirmation of staff.
• Ensure the strict compliance by all staff to company’s standard operating procedures.
• To attend meetings, providing updates on operations, sales records, and feedback (if any).
• To work closely and cultivate strong teamwork with all colleagues and ensure smooth operations.
• Any other ad-hoc duties and responsibilities as assigned.

Required to - KNOW (Skills, Knowledge & Behavior)

• Degree in Hospitality Management, Business Administration, or related field preferred.
• At least 3-5 years of experience restaurant management or a related field.
• Strong sense of ownership coupled with leadership skills and the ability to manage and motivate a team effectively.
• Proven track record of sales with key performance indicators .
• Excellent communication skills, including the ability to communicate effectively with customers, team members, and senior management.
• Demonstrated ability to manage financial operations, including budgeting, forecasting, and managing cost.
• Strong problem-solving skills and the ability to make quick decisions in a fast-paced environment.
• Excellent organizational skills and attention to detail.
• In-depth knowledge of the restaurant industry, including trends, best practices, and regulations.
• Flexibility to work evenings, weekends, and holidays as needed.

Job Title: Restaurant Manager

Location: 5 Kadayanallur Street, Beside Maxwell MRT

Job Type: Full-time

About Us: Lavi is a rustic-chic taqueria that offers a distinctive perspective on traditional Mexican flavors with a contemporary twist.

Position Overview: We are seeking a passionate and experienced Restaurant Manager to oversee daily operations, lead our team, and ensure an exceptional dining experience for our guests. The ideal candidate will have a strong background in the restaurant industry, excellent leadership skills, and a love for Mexican cuisine.

Key Responsibilities:

• Operational Management: Oversee daily restaurant operations, ensuring smooth service and adherence to quality standards.
• Team Leadership: Recruit, train, and manage staff, fostering a positive work environment that encourages teamwork and professional development.
• Guest Experience: Ensure high levels of customer satisfaction by promptly addressing guest concerns and feedback. Create a welcoming atmosphere that reflects our brand’s values.
• Financial Oversight: Manage budgets, monitor expenses, and optimize profitability.
• Menu Development: Collaborate with the chef to design and update the menu, incorporating seasonal ingredients and innovative dishes.
• Marketing & Promotions: Assist in developing and implementing marketing strategies to attract and retain customers, including social media initiatives and special events.
• Health & Safety Compliance: Ensure that the restaurant meets all health and safety regulations and maintains a clean and safe environment for both staff and guests.

Qualifications:

• Unfortunately, this position is, currently, only available for Singaporeans & PRs only
• Proven experience as a restaurant manager or in a similar role, preferably in a high-volume dining environment.
• Strong understanding of Mexican cuisine and tapas-style dining.
• Excellent leadership and interpersonal skills, with the ability to motivate and inspire a diverse team.
• Skilled in building and maintaining relationships across departments and with guests.
• Strong organizational and problem-solving abilities.
• Proficient in restaurant management software and POS systems.
• Knowledge of financial management, including budgeting and cost control.

What We Offer:

• Opportunities for career growth and professional development.
• A vibrant and dynamic work environment.
• Employee discounts and perks.
• Complimentary meals in dedicated employee restaurant

If you’re passionate about food, hospitality, and creating memorable dining experiences, we’d love to hear from you! Apply today by sending your resume and a cover letter to [email protected].

Job Highlights

• Monthly incentives
• Career growth opportunities

Job Description

Authentic, inspiring, out-going, passionate and warm? Yes, that’s you! PEMENCO welcomes you onboard with us if you are the above. We are looking for an individual who poses an affinity for good guest service.

Join us as a Restaurant Manager in PEMENCO family. This is a vital role that marks the core giving the best experience to our guest.

We are looking for someone who can:

· Communicate & connects to all the guest providing them an unforgettable dining experience with us.

· Coordinate with both BOH & FOH to ensure smooth operation and guest satisfaction.

· Flexible and able to go beyond the line of duty to maximize customers' satisfaction and meet customers' needs.

· Well verse in our products and services available.

· Attentive to incoming guest via walk-ins, call-ins & online platform reservations.

· Supervise the junior service crews.

· Support the Operations Director of the outlet and be a role model for junior staff.

· Any other ad-hoc duties as assigned.

You should have the following skills that we are looking for:

· A guest-first approach to hospitality.

· Carry oneself with positivity during operational duty and display of good vibe influence to our guests and team members.

· Strong interpersonal and communication skills

· Possesses problem solving, motivating and organization skills.

· Passion to work in a dynamic environment.

· Communicate well as both a team player and team leader with good adaptability skills to operational changes wherever improvements is required.

You can look forward to a highly competitive salary and benefits package:

· Monthly incentives

· Career growth opportunities

· Medical & Insurance Coverage

· 5 Days Work Week

· Referral bonus

Apply now to be someone who makes a difference in another’s dining experience!

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.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• 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.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership, communication skills and influence.
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

Job Description & Requirements

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
• Weekly 6 days needs to work from Shop opening to Shop closing(10 am to 10 pm with 2 hours break, Saturday, Sunday and Public holidays work is compulsory)

Requirements and skills

• Proven work experience as a Restaurant Manager, Restaurant General 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
• Familiarity with restaurant management software, like OpenTable and PeachWorks
• Strong leadership, motivational and people skills
• Acute financial management skills
• BSc degree in Business Administration; hospitality management or culinary schooling is a plus

Presales Manager is a player/coach role.  It specialises in new sales and customer development and has an important role in the sales phase to create business opportunities from a solution-oriented perspective and show the customers how IFS products will fulfil their functional needs and requirement and deliver the value expected from the investment. They are accountable for the preparation of presentations and demonstrations and should work to build trusting relationships within both IFS and the clients with whom they engage.

The Presales Manager sits on the Market Unit Leadership team and drives presales activity in the market unit, ensuring a smooth distribution of workload and prioritisation across the team.

·         Provide presales design support for both new and existing requiring IFS Services and Solutions. Maintain end-to-end solution integrity across the products sold to customer.

·         Ability to interface with customers as required in support of sales closure.

·         Expected to act in a coaching role and provide support to less experiences team members and partners.

·         Ensure the successful delivery of Proof of Concepts is tied to the customers’ success criteria and business initiatives

·         Maintain a high degree of knowledge of specific IFS products and services including roadmaps and occasional liaison with Product Management.

·         Commit to self-learning and regular product training.

·         Working with the sales organization to address technical needs for the customers

·         Use the knowledge and/or the understanding of the major customers’ requirement to provide and/or propose commercially and viable product/solution improvement feedbacks

Job Description

• Industry/ Organization Type: Manufacturing/ Food Production
• Position Title: Restaurant Manager
• Working Location: Central
• Working Hours: 5.5 days or 6 days, rotating shift
• Salary Package: Up to $6,000 + Bonus
• Duration: Permanent

Key Responsibilities

• Oversee daily restaurant operations and maintain a positive outlet image.
• Coordinate front and back-of-house activities to ensure smooth service delivery.
• Train and coach new and existing staff on customer service best practices.
• Manage staff training, scheduling, and performance evaluations.
• Organize and supervise shifts.
• Address customer complaints promptly and suggest appropriate solutions.
• Ensure adherence to safety and sanitation regulations.
• Control operational costs and implement measures to reduce waste.
• Stay updated on market trends and develop innovative processes to improve efficiency.
• Prepare reports.
• Analyze and forecast sales to optimize profitability.

APPLY NOW!!!

• At least 2 years of relevant experience in F&B operations
• Bilingual in English and Mandarin to liaise with Mandarin-speaking counterparts
• Able to commit on weekends or Public Holidays

Please apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #69870 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Adelin Chong | EA Reg No.: R1875641

- Perform duties in the best interest of the Company, ensuring that the corporate Vision, Mission statement and Values are upheld

- Instil a calm, organized approach in all stressful situation

- Conduct roll calls everyday.

- Ensure proper stocking levels

- Supervise, guide and participate in activities of the staff under his/her direct supervision

- Oversee multiple stations and recommend improvements to Manager where appropriate

- Conduct daily check to ensure proper working condition of equipment

- Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy

- Organise and oversee events according to customers’ request

- Plan and manage the roster, time off, hand-punch records and updating of e-attendance

- Ensure restaurant is adequately staffed during shift and notify Manager of any manpower shortage

- Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment

- Assist with all restaurant administrative duties

Any other jobs or duties assigned by the Manager from time to time.

Requirements

- At least 3 years of experience in the F&B industry

- Preferably in senior roles in F&B/Restaurant service or equivalent

- Required to work 6 days work week and able to work on weekends and Public Holidays

Report to Head of Operations

• Assist in the renovation works of new and existing stores.
• Plan routine service schedule and manage ad-hoc servicing and repairs for all business units (F&B outlets and cinema)
• Strategize and manage servicing and maintenance budget for optimum efficiency
• Develop and manage preventive maintenance so as to maximize lifespan of assets and equipment
• Guide team of technicians to service and upkeep equipment and to meet operational needs
• Call for and review service contracts, tenders, quotations and renewals
• Assist in new outlet set-up including sourcing of equipment
• Arrange regular maintenance work with servicing or pest control vendors
• Prepare weekly reports
• Any other duties as assigned by the Management

Salary: $6,000 to $6,500
Allowance: transportation allowance Sgd 200

5 workday per week, fixed rest on Monday
working time: 10.30-10.30 (rest 2-3 hours break in between)

Lunch service usually end by 2.30pm, restart around 6pm

Working location: near to MRT Napier,

Main Responsibilities:
-Responsible for the business performance of their restaurant, as well as maintaining high standards of food, service, and health and safety.
-Take responsibility for the business performance of the restaurant
-Analyse and planning restaurant sales levels and profitability
-Prepare reports at the end of the shift/week, including staff control, food & cash control and sales
-Create and execute plans for department sales, profit and staff development
-Accountable for labour and F & B costing matters including inventory control and conducting bi-monthly stock
-Plan and coordinate menus
-Manage filing system and read company emails
-Handle disciplinary issues, conducting Annual review and confirmation of staff
-Provide effective leadership to the food and beverage Teams to ensure targets are met
-Constantly review, evaluate operations/procedures and suggest improvements to the management
-Coordinate the entire operation of the restaurant during scheduled shifts
-Respond to customer complaints. Ensure positive customer service in all areas, taking any and all appropriate actions to turn dissatisfied customer into return customer
-Ensure all employees adhere to the company's uniform standards
-Meet and greet customers and organise table reservations
-Advise customers on menu and beverage choice
-Conduct orientation and training and coach new trainees
-Plan staff duty roster and cleaning duties
-Handle cashiering duties, daily sales collection, cashiers float and petty cash claims and control
-Maintain high standards of quality control, hygiene, and health and safety
-Ensure the strict compliance by all service and kitchen staff to company’s standard operating procedures
-Perform banking duties
-Any other appropriate duties and responsibilities as assigned

Requirement:
-At lease 2 years of experience in a fine dining restaurant and management
-Has experience as a restaurant manager or assistant restaurant manager is preferable

RESPONSIBILITIES:

Reporting to the Operation Manager and your responsibilities include but are not limited to:

• Direct and manage food court and company owned food stalls according to company SOPs and regulatory requirements
• Advice and support tenants on their operational needs and service consistency
• Ensure daily sales are accurate | Timely reconciliation
• Recruit, train and supervise staff
• Ensure the respective tenants on adhere to the hygiene SOP
• Liaise with tenants on stall matters
• Help to carry out operational duties when there is manpower shortage
• Dealing with external parties on issues for faster service recovery
• Answer customer queries/feedback

Requirements:

• Candidate must possess minimum Diploma or equivalent
• Minimum 2 years’ relevant experience in F&B industry
• Attention to detail, ability to spot and resolve problems efficiently
• Processes excellent communication and interpersonal skills
• Resourceful and ability to work under pressure
• Attention to detail, ability to spot and resolve problems efficiently
• Communication & Leadership skills, staff development
• Conflict & time management and good organizational skills

Join us at RB Food Group, where we offer a dynamic environment where talent thrives, supported by opportunities for growth, competitive compensation, and a commitment to excellence in the excellent service and culinary arts.

What you will be doing?

You may be required to perform the following, but not limited to:

• Assist Restaurant Manager to oversees daily restaurant administration including finance, budgetting, opening/closing administration, service floor plans, daily walkthroughs, etc.
• Overall responsibility for the efficient running and profitability of the restaurant.
• Plans, executes and communicates all promotions and company information effectively and efficiently
• Ensures that all team members are educated on our products and services.
• Liaison for FOH team and culinary team for operational and administrative matters.
• Hiring, training, and managing restaurant staff.
• Ensuring compliance with health and safety regulations.
• Developing and implementing strategies to achieve sales and profitability targets.
• Managing inventory and controlling food costs.
• Handling customer inquiries and resolving complaints.
• Overseeing the preparation and presentation of food and beverages to ensure high quality.
• Monitoring and maintaining restaurant cleanliness and hygiene standards.
• Implementing marketing and promotional activities.
• Developing and maintaining positive relationships with suppliers and vendors.
• Conducting regular inspections and evaluations of the restaurant's operations.
• Creating and maintaining budgets, financial records, and payroll.
• Planning and coordinating menus and special events.
• Analyzing sales data and devising effective strategies to increase revenue.
• Conduct meetings and coordinate reporting activities to Management

What are we looking for?

• Proven work experience as an Assistant Restaurant Manager or equivalent in F&B or Hospitality roles
• Fantastic communication skills and the ability to work as part of a team
• Takes pride in creation and has attention to detail
• Always looking for ways to get things done and do things better
• Passionate about the cuisine and offer inputs to create a better experience
• Flexible to adapt to shift requirements for special events and/or outlet requirements
• Ability to lead and be a teamplayer
• Excellent communication and interpersonal skills
• Strong problem-solving and decision-making skills
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously
• Flexibility to work on weekends, holidays, and evenings
• Previous experience in the restaurant industry
• Knowledge of food safety regulations and standards
• Proficiency in computer systems and software such as POS systems and Microsoft Office
• Experience with Sevenrooms is preferred
• Knowledge about alcoholic beverages and wine services is preferred
• Ability to maintain a high level of professionalism and customer service

What you will get?

• 5-Day Work Week
• Staff meals
• Late night transport
• A positive work environment
• A company that is passionate about our food and people
• The opportunity to develop and grow with the brand