Total 3,571 production manager job vacancies in F&B / Tourism / Hospitality category in Singapore

Purpose:

You are responsible in driving and managing the communications and education for brand awareness for the department and organization.

Highlights:

• Salary range:$5400 - $6700
• Nearest MRT:Kent Ridge
• Working hours: Monday – Friday (office hours)

Requirements:

• Degree in Mass Communications / Business Management
• Minimally 5 years of marketing experience and 3 years of leadership experience.
• Prior healthcare experience is preferred.

Responsibilities:

• Work with internal stakeholders (e.g.: HODs) to drive symposiums.
• Partner with institutions / organizations for outreach programs to raise awareness.
• Organize and support departmental events and activities.
• Manage the department’s social media and website contents.
• Ensure that outreach programs are well-organized and different target groups are brought into awareness.
• Be the point of contact with internal and external stakeholders, such as other departments and external creative agencies.

Interested applicants, please apply via the job portal or forward your CV to [email protected].

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

Giovanna Widjaja

Outsourcing Team

Reg No: R22108890

BGC Group Pte Ltd

EA Licence number: 05C3053

Visit us at https://littlefarms.com/careers/ for other exciting available roles!

Are you passionate about all natural and organic, great food? We are!

We are Singapore’s favourite neighbourhood grocer, and we source the finest all natural and organic food from farms and artisans from Australia, Europe, United States, Singapore, and many other wonderful locations. Our purpose is to help people live happier and healthier lives and we aspire to be our customers’ first choice for clean, natural, healthy, and delicious food; whether they are buying ingredients in our grocery stores (physical or digital) to prepare an epic feast themselves or simply to enjoy a great meal in one of our café-bistros.

We are a mission driven, fast-growing company. We opened our first store in February 2016 to fill a gap in the market for the type of high quality all-natural food that we would love to feed our own families. With 6 Retail Stores, an E-Commerce platform, 3 Café-Bistros, the Starter Lab Bakery Café, & Bakery Factory, we now have more than 300 team members! We have exciting growth plans, and we are always open for new team members with the same purpose and values we have, to join us on this incredible journey together!

Available Work Locations:

• Valley Point
• Katong Point
• Tanglin Mall
• Serangoon Gardens (Opening 3rd Quarter 2022)

Role of Supervisor / Assistant Restaurant Manager:

• Handle the operations and all administrative matters of the bistro
• Plan and work within budget, maximize profits and achieve sales targets
• Communicate closely with team members to ensure highest quality service is achieved and sanitation and safety regulations are strictly adhered to
• Provide professional, friendly and engaging service, ensure that customers are acknowledged and served quickly and efficiently
• Assist customers in regards to the menu items in an informative and helpful way
• Ensure the bistro is well-stocked and prepped for everyday operations
• Maintain proper ordering of stock required for operations and ensure first-in-first out (FIFO) method is utilized
• Develop training program for team members in collaboration with the Director of Food & Beverage
• Any other ad hoc duties as assigned by the management relating to the service and cleanliness of the bistro

*Learning and training opportunities leading to growth and salary increments:

1. Specialist Promotion to Barista --> Senior Barista --> Head Barista, OR
2. Specialist Promotion to Bartender --> Senior Bartender --> Head Bartender, OR
3. Traditional Promotion to Captain --> Supervisor --> Assistant Restaurant Manager --> Restaurant Manager --> F&B Operations Manager

Skills & Abilities:

• Minimum 3 years working experience in fast-paced restaurant service in the same capacity
• Upkeep good Food and Beverage knowledge and Food Hygiene Certificate
• Possess excellent communication and organizational skills
• Highly responsible and reliable
• Perform tasks independently or with minimum supervision
• Ability to work cohesively with fellow team members as part of a team
• Able to work on weekends and public holidays (5-day roster)
• Applicants with more experience may be considered for the role of Restaurant Manager

At Shangri-La Singapore we are a heart-warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, the Shangri-La Hotel, Singapore is a tranquil, sophisticated urban retreat whether travelling for business or leisure. It features 792 luxurious guestrooms and suites across three distinct wings, which include unique family-themed rooms, supported by a host of dedicated family-focused amenities.

We are looking for a F&B Assistant Manager to join our team!

As a F&B Assistant Manager , we rely on you to:

• Be responsible for the everyday operation, management, marketing and overall performance of the outlet.
• Over-see the day-to-day running of the outlet in connection with staffing, service, cost control, achieving maximum revenue and guest satisfaction
• Delegation of duties and responsibilities to his / her team members
• Ensure all rules and regulations are adhered to responsibly for uniformity and are in line with the companies’ policies.

Requirements

• Minimum 3 years’ experience in a similar capacity in an international class hotel

Duties and Responsibilities

• To oversee overall operations of the restaurant
• To oversee the turnover and drive the revenue of the restaurant, prepare budget and ensure minimal cost and maximal profit, prepare sales and marketing/promotion plans, achieve monthly targets
• To provide/ensure the highest level of excellent and professional service in the restaurant to meet guests needs, expectations and satisfaction and rectified throughout their patron experience
• To handle guest’s queries/complaints in a polite, prompt and professional manner
• To ensure all furniture, lighting, other features and supplies are adequate, functional, in full and clean working condition
• To provide induction briefing to and train service staff to be professional, knowledgeable to ensure smooth running of the restaurant
• To ensure communication among team members and daily briefings are conducted
• To plan, create and manage the Standard Operation Procedure (SOP) for the restaurant
• To liaise with the Chef(s) to ensure a high standard of food quality and presentation
• To hire new staff for the restaurant
• Ad hoc tasks as assigned by the Managing Director
• This is by no means an exhaustive list as it is subject to changes in accordance with the business patterns or any other factors where duties may have to be redefined accordingly
• Candidate must possess at least Diploma
• At least 5 Year(s) of working experience in related field required for this position
• People and service oriented
• Warm and Cheerful personality
• Willing to start on short notice
• Responsible for Safety audit
• Responsible for all day-to-day management & operations

The incumbent will play a crucial role in identifying, assessing, and mitigating risks within our healthcare institution. This position is responsible for implementing risk management strategies to ensure patient safety, regulatory compliance, and as well as to promote risk awareness and proactive risk management culture within the hospital.

This unique role combines risk management expertise with a strong focus on environmental sustainability, ensuring that the organization effectively manages sustainability risks while promoting a culture of environmental responsibility and stewardship.

Enterprise RIsk Management

1. Develop good understanding of the institution’s operating functions and process workflows via continuous risk assessments through risk register and KRIs that align with NUHS Group Enterprise Risk Management Framework.
2. Act as the risk advisor to various operating departments and promote risk awareness and accountability amongst management and staff.
3. Work with internal stakeholders to plan and implement Control Self-Assessment (CSA) exercises to assess the effectiveness of risk management and control processes.
4. Oversee non-clinical incident reporting and risk management system to escalate and track incidents, feedback, and near-misses.
5. Provide training and educational programs on risk management practices to promote a culture of safety, quality, and risk awareness among staffs at all levels.
6. Provide secretariat support for Risk Management Committee meetings.
7. Assist in ad-hoc projects, investigations, and administrative duties, where required.

Environmental Sustainability

1. Develop and implement an environmental sustainability strategy aligned with NUHS Net Zero Targets roadmap.
2. Lead the identification and support ground up initiatives including performing feasibility and scalability studies of the initiatives.
3. Identify and assess sustainability risks and opportunities within operating departments as part of enterprise risk management.
4. Promote culture of sustainability through staff engagement program by organising talks, workshops, and awareness events to empower staffs to contribute to sustainability initiatives.
5. Stay current on environmental sustainability best practices/ green technology and monitor progress and report on the outcomes of sustainability initiatives.
6. Provide secretariat support to Go Green Group meetings.

Requirements*

• At least 8 of relevant working experience in risk management, internal control, and compliance preferably in hospital and healthcare industry.
• Prior experience in sustainability, or ESG (Environmental, Social, and Governance) roles will be an advantage.
• Passion for environmental sustainability and a commitment to driving positive change.
• Good project management skill and comfortable working with figures and details.
• Experience in data analytics would be considered favorably.
• Energetic and ability to analyse complex issues for identification of root cause and recommendation of practical remediation measures.

If the role sounds interesting to you, please contact ‘[email protected]’ to understand more on the role. Please indicate the position that you are interested in the subject heading.

*Only Singapore Citizens and Singapore Permanent Residents may apply.

OUTREACH AND ENGAGEMENT

• Plan, organise and execute events and programs.
• Provide opportunities for people to interact and work together, creating social networks leading to a more cohesive community.
• Assist all partnering place makers with regulatory needs.
• Work with relevant Stakeholders in Wisma Geylang Serai (WGS) and other Government agencies to create a cohesive and intelligible structure to realise the objectives and goals for the place-making ideas.

PROJECT MANAGEMENT

• To assist in the planning and definition of of various projects for the GSPD
• Assist in activity planning and the sequencing of the sub-projects
• Work on the project timeline for the various sub projects
• To create the belt around arts and cultural activities Through engagements with the partnering government agencies, the place making ideas must animate the precinct, rejuvenate structures and streetscapes and bring the diverse community together.
• To be able to integrate arts, culture, activities and creative events in the development project.
• To organize various programmes and events for the various spaces within the cultural belt.
• To handle and manage the Geylang Serai Precinct Development (internal and external) to operational excellence in programming such activities and events.
• To co-ordinate and take charge of the full spectrum of all events and activities. Be very fastidious and mindful of all optics and have eye for detail on creativity, designs and colour combinations.
• Develop and implement creative place-making strategies and creative ideas on cultural and heritage related programmes and activities.

ADMIN, FINANCE & PROCUREMENT

• To assist the AD on all Admin, Finance and procurement matters relating to GSPD
• To work on various quotations and tenders for all sub projects for the GSPD.
• To assist AD to manage all matters within the scope of GSPD
• Support and facilitate the place making commission through all modes of communications and to ensure that all the short and long term plans are well coordinated.
• Pilot and promote engagement efforts in the precinct development neighbourhood programs.

IPOG staff are also to perform the following duties:

To implement meaningful and innovative national and community programmes             

• Scheduled duties to cover weekday night programmes and weekend programmes
• Scheduled to manage and execute national programmes for WGS that requires multiple meetings, rehearsals and planning. Some of these events are Annual Bazaar, Monthly Cultural Events, Bulan Bahasa, etc.

To foster strong partnerships and networks

• Appointed as secretariat to various committees such as Programme Advisory Committee, Precinct Development Inter-Agency Committee, WGS Social Network Committee, Facilities Management Committee, Integrated Programming Committee, Kurnia Operations Committee and M3
• Scheduled to attend monthly CCC and CCMC meetings in the evenings
• Multiple ad-hoc ‘after office hours’ engagements and meetings with MMOs, VWOs and other non-government organisations whom are volunteers and can only meet after work

To assist in facilities management services of common properties at Wisma Geylang Serai

• Scheduled to perform random surprise checks on facilities, security, cleaning and tenants at odd hours

To assist in the day to day operations of Malay Muslim Organisations (MMO) office

• Manage Kurnia (MMO Hub) as and when required of which operating hours are beyond office hours

Other ad-hoc duties not covered under main responsibilities and duties.

• Performs other duties assigned by the General Manager and Senior Officers of WGS

Job Info:

• Working Days: Monday - Friday
• Working Hours: 8:15am - 5:45pm
• Location: West
• Salary: Basic up to $4,500 + VB

Job Description:

• Ensure efficient daily operations of packaging, particularly focusing on the optimal performance of automated machinery.
• Address customer needs and maintain a high level of service and satisfaction.
• Innovate and implement new processes for packaging operations and warehouse management using automated equipment.
• Establish roles, responsibilities, and future plans for the department.
• Collaborate with other departments, including headquarters, to ensure operational efficiency and compliance with policies and procedures.
• Provide supervision, development, and guidance to staff in line with organizational policies and legal requirements.
• Monitor warehouse activities to maximize space utilization and maintain inventory accuracy.
• Develop and implement Standard Operating Procedures (SOPs) to meet Workplace Safety & Health standards.
• Oversee administrative tasks to ensure efficient processing of paperwork.
• Maintain a clean, safe, and professional work environment, including regular maintenance of packaging and warehouse equipment.
• Undertake any additional duties as assigned.

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*We regret to inform you that only shortlisted candidates would be notified* We wish you all the best in your career search.

You are welcome to visit our website at http://www.rkgroup.sg/

RK Recruitment Pte Ltd | EA License No.: 20C0280
Loh Kar Leong | EA Personnel No.: R23116015

Job Descriptions:

• Planning and Create Schedule to meet project timelines
• Preparation site documents for job awarded and on-going projects as per main-con request
• Able to resolve site issues during the contract period
• Communicate & Negotiate with consultants, client, main-con on contractual matters
• Arrange manpower to sites
• Report to Management fortnightly regards to work site progress
• Check through all relevant documents submission before claim dates

Job Requirements:

• Min 5 years relevant working experience
• Excellent leadership, management and good communication skills with site engineers, coordinator and colleagues
• Able to take on various challenging jobs assigned
• Proficiency with MS Office
• Independent, Responsible and Positive Working Attitude

HOW TO APPLY:

Interested applicants, kindly send your resume in MS WORD format to [email protected] 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: Sim Jia Hui

EA Personnel Reg No: R22106242

• Manage the operations and monitor on-site plants.
• Check compliance with safety and regulatory requirements

Requirements

• Degree in Engineering
• At least 2 years of hands-on operations and maintenance experience with Industrial Gas Plants

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R21100996

Job Duties:

• Manage floor operations to ensure consistently excellent guest experience.
• Recommends and suggests specialties to guest, up sells whenever possible.
• Train and work together with service and kitchen team to build sales.
• Responsible for all ordering, inventory, stationary, stocks for daily use in outlet and manage stock levels and wastage.
• Inspects table and glassware for cleanliness and damages.
• Inspects service stations for cleanliness, functioning of equipment and sufficient supplies.
• Present bill upon request and processes payment.
• Train staff in the outlet as and when necessary.
• Ensure that service team adheres and comply with company’s policies and procedures.
• Handle customer complaints and feedback.
• Ensuring that the handover, closing and opening procedures are completed in each shift.
• Maintain a sound knowledge of the menu and presentation standards for food and drinks.
• Support cluster managers in optimising labour usage.
• Perform any others duties as directed by the Restaurant In-Charge and Operations Manager.

Requirements:

• Min. 2 years of relevant working experience in related field
• Management or supervisory experience will be an added advantage
• Ability to thrive in fast-paced and highly energized working environment
• Mature and decisive with good business acumen
• Resourceful with excellent management and interpersonal skills
• Proficient in MS Office Applications

The position assists the Restaurant Manager in supervising the overall operation and service standards of the outlet to meet and exceeds guest’s dining experience expectations.

Main responsibilities include, but are not limited to, assisting the Restaurant manager in creating a Food and 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

Oversees Daily Operations and Achieving Targets

• Works closely with the manager to forecast sales, covers and payroll costs.
• Supervises the daily operation and ensures sufficient manning coverage for operations.
• Assigns the supervisors with responsibilities and tasks that they are best suited for.
• Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.
• Consistently adheres to timeline of deliverables.
• Maintains consistency in quality of food, beverage and service above all else.
• In the absent of the manager, attends briefings and meetings held by the department and updates all latest policies as needed.
• Possesses in depth and supervision 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 hotel’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Is present in the operation during all meal periods.

Provides a Leading and Consistent Guest Experience

• Is pro-actively engaged in guest service.
• Promotes sales through direct guests’ contact.
• Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guest’s database.
• Handles guest complaints and comments competently and swiftly.
• Leads the service team to personalise guest experience and in accordance with 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, colleagues, 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 be consistent in service standards, executes a collaborative and enabling leadership style. Provides regular team meetings for training and arranges examinations for the team members to achieve higher standards and skills.
• 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 various coaching styles.
• Displays cultural affinity and shows empathy to all team members.
• Assists the manager to coach and trains team members to prepare them to move to the next level within 14 – 24 months.
• Works closely with the manager to review work performance of all colleagues to make sure 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.
• Provides a level of Safety and Security for guests and colleagues.
• Assists in recruitment, inducts and trains 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.
• In the absent of the manager, attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises the manager on topics of importance.
• Attends monthly departmental meetings and communicates with the team. Follows up on projects assigned if any.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant.
• Makes recommendations to the manager on other potential sources of revenue e.g. promotions etc.
• Works closely with the manager to implement appropriate and effective measures to improve control of costs, expenses, and labour.
• Submits monthly sales analysis with improvement action plan.
• Uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• 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.

Other Responsibilities

• Performs any other duties that may be assigned by the manager.
• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as a leader.
• Ensures NEA rules and regulations are met and achieve.  
• 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.

Job Responsibilities

· Manage and oversee the entire restaurant operation

· Deliver superior guest services

· Ensuring guest satisfaction and revenue growth for restaurant

· Respond efficiently to customer questions and complaints

· Organize and supervise shifts and arrange the part timer worker

· Manage and lead staff

· Control costs and minimize waste

· Nurture a positive working environment

Job Requirement are:

· You are required to work on compulsory split shifts

· You are required to work 6 days per week.

· Flexible weekly off according to business needs

· Willing to work long hours as per the business requirement

· You are required to work compulsory on weekends and public holidays.

· Supervising the floor during meal periods to ensure that all standards and steps of service are met through all guests interactions.

· You are required to open the restaurant and close the restaurant

· Daily Breakfast set up, as we are located inside the hotel

· Good command over written and spoken English

· Responding to guest review on social media and other digital platforms

· Strictly following all the local requirements of SFA

Responsibilities:

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

• Enforcing standards and safeguarding the integrity of the company.

• Drive sales through operational execution.

• Responding to feedback and customer complaints.

• Achieve profitability through exercising cost control.

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

• Maintaining high standards of quality control and restaurant hygiene.

• Train and develop staff.

• Recruitment and training of staff.

• Managing staff and providing feedback.

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

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

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

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

• Assisting in planning beverage and wine menu.

• Responsible for monthly Inventory submission.

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

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

• Collection of customer feedback.

• Ensuring sufficient stocks for daily operations.

• Responsible for cash bank-in.

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

Requirements:

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

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

• Great leadership, interpersonal, and communication skills.

• Service and result oriented, good team player.

[What you will be working on]

• Develop and implement initiatives to advance SLA’s sustainability strategies and ambition

• Research and recommend best practices/trends to improve sustainability plan

• Engage internal and external stakeholders to raise awareness on sustainability and explore potential collaboration opportunities, e.g. retrofitting of buildings for resource efficiency, EV charging

• Assist to monitor and prepare reports on sustainability-related performance indicators and disclosures

• Coordinate and prepare materials for sustainability-related meetings

[What we are looking for]

• Background in Environmental Sustainability / Science, or relevant disciplines with 2-4 years of experience in the sustainability domain.

• Experience in implementing environmental sustainability-related initiatives within the real estate sector is preferred.

• Passionate in sustainability topics, e.g. energy, retrofitting, carbon emissions, etc

• Team player who is meticulous, analytical, and have good project management and communication skills (written and verbal)

• Proficient in Microsoft office programmes especially in Excel and Powerpoint

Meet Jeremy Mak, Hiring Manager at SLA’ Strategic & Corporate Planning team as he reveals the key qualities to thrive in this interesting area of agency work: https://youtube.com/shorts/QVIGFSDr3CY?si=S8aDTxuiM00qzR-J

Apply now to be a part of this dynamic team!

Job Description

We are seeking a highly motivated and results-driven Senior/Sales Manager, Events to join our team. The successful candidate will be responsible for developing strategies to maximize yield for the hotel’s function spaces including all Restaurant, bar and event venues, while at the same time provide leadership and direction to create a productive team.

DUTIES AND RESPONSIBILITIES

• Ensure revenue strategies implemented are followed through with collaborative interactions and strategy implementation with both the Director of Sales and Director of Culinary and Beverage.
• Develop and nurture strong relationships with existing clients to encourage repeat business and referrals.
• Conduct client meetings, presentations and site inspections to showcase our catering offerings.
• Work closely with clients to understand their specific catering/event needs and preferences.
• Customize catering packages and menus to meet the unique requirements of each event.
• Manage the team's objectives, performances and achievements, to contribute to the hotel budget
• Communicate with all Functional leadership in The Robertson House, Sales Managers on new offerings, pricing structures, room sizes/space availability and all operational issues.
• Monitor account revenue and business production through various methods such as adjusting strategies, procedures or account coverage as needed to achieved the planned goals.
• Review direct competition and market changes. To ensure complete awareness by the team on how to meet these changes and of competitiors' activities at all times.
• Prepare monthly group catering forecast and group room forecast. Oversee the operation of the functions and work closely with various departments to ensure quality service is delivered to our clients at all times.
• Attend events to network with clients
• Ensure accurate and timely documentation of all catering agreements and contracts.
• Provide clear event details and preferences to ensure client expectations are met.
• Be responsible for team’s catering budget while contributing to hotel’s total revenue.
• Grows existing business, establishes and pursues leads which will develop business.
• To assist with other ad hoc duties as required by the Director of Sales

PEOPLE

• Promote teamwork and quality service through daily communication/briefings and coordination with other departments. Key departmental contacts include all hotel departments.

GUEST EXPERIENCE

• Should be well versant in defining experiential ‘Out of the Box’ experiences so that the guests can be introduced to customized experiences which, for example, do not involve standard menus but Tailored F&B experiences after having a thorough discussion with the client on their expectations and preferences.

• Set a positive example of guest relations.

• Develop valuable relationships with clients and key accounts.

• Interact with guests to obtain feedback on product quality and service levels.

• Respond to and handle guest problems and complaints and strive to improve service performance.

• Emphasize guest satisfaction during all departmental meetings and focus on continuous improvement.

RESPONSIBLE BUSINESS

• Sales Strategy and Planning:

• Develop and implement effective sales strategies and tactics to meet or exceed sales targets.

• Collaborate with the sales team and management to create compelling proposals and presentations.

• Perform other duties as assigned.

ACCOUNTABILITY

Responsible for nurturing relationships on behalf of the hotel with clients, partners and guests, and act as a key liaison between the hotel and the client to ensure effective communication and co-ordination in all aspects of the guest journey.

QUALIFICATIONS AND REQUIREMENTS

• Degree in Hotel Management, Business Administration, or any other equivalent qualification required.
• Minimum of 3-5 years’ sales experience in lifestyle events, catering, hotels, standalone restaurant groups or related industries.
• Proven track record in catering sales or event sales related field in the lifestyle space.
• Excellent communication and presentation skills.
• Demonstrated ability to meet and exceed sales targets.
• Exceptional customer service and relationship-building abilities.
• Must speak fluent English. Communication skills are utilized in a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Proficient knowledge of Microsoft office applications
• Knowledge of Delphi and RMS is advantageous
• Strong reading and writing abilities are required.
• Problem solving, reasoning, motivating, organizational and training abilities are used often.
• Team player with high degree of initiative and able to work independently
• Ability to travel to attend workshops, specialized training and or certifications.
• May be required to work nights, weekends, and/or holidays.

If you are interested in this role and would like to discuss the opportunity further please click apply now or email Lim Sheng Feng at [email protected] for more information.

Only shortlisted candidates will be responded to, therefore if you do not receive a response within 14 days please accept this as notification that you have not been shortlisted.

|Recruitment Oasis Private Limited | EA Licence No.22C1079 | LIM SHENG FENG | Reg No. R2199891|

Assistant Restaurant Manager

5 Days 44hrs/week (Shift Hours)

$3200 to $3800

Location: Bugis / Tanglin Mall / Orchard / Buona Vista / Tampines / Jurong West [ Discuss during interview ]

The Role:

The Assistant Restaurant Manager’s contributes to every aspect of the day-to-day running of the restaurant as well as planning for its future success. You will support the team on shift and behind the scenes, helping them to create fantastic moments and feelings for our customers.

Duties and Responsibilities:

People

• Lead, develop and motivate the restaurant team to deliver the restaurant's experience
• Support the attraction, recruitment and training of employee
• Support the growth and development of employee through training and quality conversations
• Recognize success and ensure everyone is well informed and heard by using the appropriate communication channels
• Develop labour schedules that enable the team to deliver the restaurant’s experience
• Support the development and training of Assistant Managers in the restaurant and the region

Product

• Support the team to deliver amazing food, freshly cooked to order and served hot
• Manage inventory and order stocks to ensure all products are available

Place

• Keep the restaurant beautiful, safe, clean and representative of the restaurant’s brand
• Carry out, monitor and correct procedures in order to be safe, legal and follow the restaurant’s standards

Performance

• Grow sales by running shifts in a way that creates positive customer moments and delivers operational efficiency
• Understand the full P&L of the restaurant, and take responsibility delivering the restaurants financial targets including sales and all controllable costs
• Review and ensure timely, accurate and complete daily / weekly / monthly reporting
• Work on business planning, from strategic planning to daily forecasting
• Develop and support local restaurant marketing
• Implement effective restaurant administration, stock control, security and safety

Requirements:

• Minimum 3 years as assistant manager experiences from a hospitality, retail or leisure background
• Proficient in Microsoft Office applications
• Willing to work on shifts, weekends and public holidays

The Supreme HR Advisory Pte Ltd || 14C7279

R22111009 Cheng Kai Ling

Working Day: 5 Days weekly, 44hrs (Follow Roster)

Salary: $3200 to $3800

Location: Bugis / Tanglin Mall / Orchard / Buona Vista / Tampines / Jurong West

The Role:

The Assistant Restaurant Manager’s contributes to every aspect of the day-to-day running of the restaurant as well as planning for its future success. You will support the team on shift and behind the scenes, helping them to create fantastic moments and feelings for our customers.

Duties and Responsibilities:

People

• Lead, develop and motivate the restaurant team to deliver the restaurant's experience
• Support the attraction, recruitment and training of employee
• Support the growth and development of employee through training and quality conversations
• Recognize success and ensure everyone is well informed and heard by using the appropriate communication channels
• Develop labour schedules that enable the team to deliver the restaurant’s experience
• Support the development and training of Assistant Managers in the restaurant and the region

Product

• Support the team to deliver amazing food, freshly cooked to order and served hot
• Manage inventory and order stocks to ensure all products are available

Place

• Keep the restaurant beautiful, safe, clean and representative of the restaurant’s brand
• Carry out, monitor and correct procedures in order to be safe, legal and follow the restaurant’s standards

Performance

• Grow sales by running shifts in a way that creates positive customer moments and delivers operational efficiency
• Understand the full P&L of the restaurant, and take responsibility delivering the restaurants financial targets including sales and all controllable costs
• Review and ensure timely, accurate and complete daily / weekly / monthly reporting
• Work on business planning, from strategic planning to daily forecasting
• Develop and support local restaurant marketing
• Implement effective restaurant administration, stock control, security and safety

Requirements:

• Minimum 3 years as assistant manager experiences from a hospitality, retail or leisure background
• Proficient in Microsoft Office applications
• Willing to work on shifts, weekends and public holidays

Low Jia Yi R22104302

The Supreme HR Advisory Pte Ltd 14C7279

Roles & Responsibilities

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

WhatsApp: +65 90820021 (Kyler)

Email: [email protected]

5 Days 44hrs/week (Shift Hours)

$3200 to $3800

Location: Bugis / Tanglin Mall / Orchard / Buona Vista / Tampines / Jurong West [ Discuss during interview ]

The Role:

The Assistant Restaurant Manager’s contributes to every aspect of the day-to-day running of the restaurant as well as planning for its future success. You will support the team on shift and behind the scenes, helping them to create fantastic moments and feelings for our customers.

Duties and Responsibilities:

People

• Lead, develop and motivate the restaurant team to deliver the restaurant's experience
• Support the attraction, recruitment and training of employee
• Support the growth and development of employee through training and quality conversations
• Recognize success and ensure everyone is well informed and heard by using the appropriate communication channels
• Develop labour schedules that enable the team to deliver the restaurant’s experience
• Support the development and training of Assistant Managers in the restaurant and the region

Product

• Support the team to deliver amazing food, freshly cooked to order and served hot
• Manage inventory and order stocks to ensure all products are available

Place

• Keep the restaurant beautiful, safe, clean and representative of the restaurant’s brand
• Carry out, monitor and correct procedures in order to be safe, legal and follow the restaurant’s standards

Performance

• Grow sales by running shifts in a way that creates positive customer moments and delivers operational efficiency
• Understand the full P&L of the restaurant, and take responsibility delivering the restaurants financial targets including sales and all controllable costs
• Review and ensure timely, accurate and complete daily / weekly / monthly reporting
• Work on business planning, from strategic planning to daily forecasting
• Develop and support local restaurant marketing
• Implement effective restaurant administration, stock control, security and safety

Requirements:

• Minimum 3 years as assistant manager experiences from a hospitality, retail or leisure background
• Proficient in Microsoft Office applications
• Willing to work on shifts, weekends and public holidays

The Supreme HR Advisory Pte. Ltd | 14C7279

Gan Kai Le | R23112683

JOB DESCRIPTION DUTIES AND ROLE

• RM is a responsible bridge between the employees and the management ( Owners of the business) and his primary duties are as follows:-
• Oversee and manage all areas of the restaurant and make urgent decisions with or without a prior discussion with the management.
• Briefing the asst restaurant manager on financial objectives by forecasting requirements ; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
• Transferring his skills to and sharing his experiences with the assistant restaurant manager.
• Reporting to the management on almost all the aspects of the business.
• Negotiating contracts and commissions with various online delivery and reservations partners like foodpanda, deliveroo, Grabfood, Chope, Quandoo etc.
• Updating the menus on the portals and managing the customers refund requests
• Publicizing the restaurant by designing and placing advertisements, inviting food editors to review the restaurant, contacting local magazines with feature ideas, encouraging local businesses to hold social events at the restaurant.
• Monitoring the restaurants image on various social media accounts & replies for the same
• Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews, preparing and completing action plans, implementing production, productivity, quality and customer service standards, resolving problems, identifying trends, determining system improvements, implementing change.
• Planning menu in coordination with the production team ( chefs & Cooks ).
• Analyzing monthly sale reports, inventory reports ( by menu item, best seller, day, week and month.
• Keeping track of the licenses and informing the management for their timely renewals
• Coordinating with other department heads for smooth operation.
• Managing manpower - advertising jobs, selecting candidates, negotiating salaries, and ensuring minimal attrition of staff for a long term employment and retention.
• Develop employees by providing ongoing training and upgrading them on the feedbacks and performance reviews from their supervisors / seniors and thus implementing a good career growth program.
• Assessing the requisition request for expensive equipments, tools, cookware, cutlery, crockery etc and giving the necessary approvals.
• Random screening of purchase invoices in terms of quantities and prices.
• Random checks and mystery shopping to ensure the food quality and delivery time.

EDUCATION EXPERIENCE AND SKILLS

· Bachelors degree in hotel / hospitality management.

· Minimum 5 years experience in the North Indian specialty Restaurant

• Must be bilingual in English and at least one Indian dialect
• Advanced knowledge of the North Indian Cuisine
• Excellent interpersonal, communication and presentation skills
• At least an intermediate level of IT skills (MS Word, Excel, Power Point)
• Must be able to work on weekends(Friday, Saturday & Sunday) and Public Holidays
• Must be physically fit
• Must be able to working in Rotation shifts
• Able to work under pressure and meet designated KPIs

· Must have a spirit / affection towards team work

• Must be able to work in shifts till late night
• Must be able to work odd hours and reachable at all times
• Previous experience in establishing and managing a team of business development executives will be an added advantage
• Strong and business acumen with the ability to get on with people at all levels and influence them
• Must be able to work under pressure and meet designated KPIs

· Must have the skills to handle employee conflicts and problems

• Must have experience in organizing big events and indoor / outdoor caterings

Job Description:

· Assisting the Restaurant Manager in daily operations and management tasks.

· Supervising and coordinating the activities of restaurant staffs

· Overseeing the preparation and presentation of food and beverages to maintain quality standards.

· Monitoring inventory levels and ordering supplies as needed.

· Training new employees and providing ongoing coaching and development to existing staff.

· Enforcing health and safety regulations and maintaining cleanliness standards.

· Assisting with staff scheduling.

Requirements:

· Previous experience in the restaurant industry, preferably in a supervisory or management role.

· Strong leadership and communication skills.

· Excellent customer service abilities with a focus on guest satisfaction.

· Organizational skills and attention to detail.

· Flexibility to work evenings, weekends, and holidays as needed.

· Understanding of restaurant POS systems and basic computer skills.

· High school diploma or equivalent in hospitality management or a related field.

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

.

• 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

JOB DESCRIPTION DUTIES AND ROLE

• Working closely and assist the restaurant manager in his and work in his capacity in his absence.
• Oversee and manage all areas of the restaurant and report to the restaurant manager for necessary advise, guidance and action.
• Reporting to restaurant manager
• Allocating shifts and stations. Making duty rooster.
• Briefing the senior captains, production department (head chef / Senior Chef )
• Making and sending out purchase orders. Checking the suppliers invoices.
• Meeting restaurant’s financial objectives by forecasting requirements ; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
• Controlling costs by reviewing portion and quantities of preparation , minimizing waste, ensuring high quality of preparation.
• Maintain safe, secure and healthy environment by establishing and enforcing sanitation standards, pest control, servicing of equipments and procedures complying with legal regulations eg fire extinguishers.
• Achieving restaurant operational objectives by contributing information and recommendations to strategic plans and reviews, preparing and completing action plans, implementing production, productivity, quality and customer service standards, resolving problems, identifying trends, determining system improvements, implementing change.
• Maintaining ambiance by controlling lighting, background music, glassware, dinnerware, & utensil quality & placement, monitoring food presentation & service.
• Estimating food needs, place orders with suppliers dealers and distributors, and schedule the delivery of fresh food and items.
• Ensuring positive guest service in all areas, respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Investigate and resolve complaints concerning food quality and service standards.
• Develop employees by providing ongoing feedback, establishing performance, expectations by conducting performance reviews.
• Preparing reports on sale, inventory, purchases,
• Supervising other department such as production (kitchen), house keeping , maintenance, sales & marketing ,
• Handling Reservations & party Querries
• Resolving staff grievances and complaints
• Coordinating with other department heads for smooth operation
• Handling email orders, enquiries and grievances.
• Ensuring all the employees have the proper supplies and equipments.
• Opening and closing the shifts.

EDUCATION EXPERIENCE AND SKILLS

· Bachelors degree in hotel / hospitality management.

· Minimum 5 years experience in the North Indian specialty Restaurant

• Must be bilingual in English and at least one Indian dialect
• Advanced knowledge of the North Indian Cuisine
• Excellent interpersonal, communication and presentation skills
• At least an intermediate level of IT skills (MS Word, Excel, Power Point)
• Must be able to work on weekends(Friday, Saturday & Sunday) and Public Holidays
• Must be physically fit
• Must be able to working in Rotation shifts
• Able to work under pressure and meet designated KPIs

· Must have a spirit / affection towards team work

• Must be able to work in shifts till late night
• Must be able to work odd hours and reachable at all times
• Previous experience in establishing and managing a team of business development executives will be an added advantage
• Strong and business acumen with the ability to get on with people at all levels and influence them
• Must Able to work under pressure and meet designated KPIs

· Must have the skills to handle employee conflicts and problems

• Must have experience in organizing big events and caterings

Roles & Responsibilities

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