Total 3,533 project manager job vacancies in F&B / Tourism / Hospitality category in Singapore

Job Description & Requirements

• Commercial & Residential experience
• Ability to handle site requirements
• Liaise with clients & site coordination
• Experienced or have demonstrated knowledge, skills and abilities to perform responsibilities in interior furnishing industries
• Good interpersonal and communication skills
• Looking critically at potential partner relationships
• Implementing marketing plans
• Suggesting marketing solutions to development teams
• Managing product life cycles
• Organizing media coverage
• Assessing employee capabilities
• Demonstrating marketing knowledge and skills
• Researching new marketing trends

Job responsibilities include:

· recruiting, training and supervising staff

· managing budgets

· planning menus

· ensuring compliance with licensing, hygiene and health and safety legislation/guidelines

· promoting and marketing the business

· overseeing stock levels

· ordering supplies

· producing staff duty roster

· problem solving

· preparing and presenting staffing/sales reports

· keeping statistical and financial records

· assessing and improving profitability

· setting targets

· handling administration and paperwork

· liaising with customers, employees, suppliers, licensing authorities, sales representatives etc

· making improvements to the running of the business and developing the restaurant.

Key skills for restaurant managers

· Excellent customer service skills

· Commercial awareness

· Flexibility

· Good interpersonal skills

· Communication skills

· Problem-solving skills

· Organisational skills

· Teamwork skills

Please indicate your start date and expected salary.

Sushi Kyuu By Shunsui is a concept under the Shunsui Group, and a sister restaurant of 6-time Michelin Plate Singapore awardee, Shunsui.

We are lookng for a service crew and manager to be on board.

Job Description

- Manage reservations and inquiries

- Take orders and serve customers

- Manage floor supplies and equipment

- Maintain cleanliness of the outlet

- Guide and coach junior staff

Requirements

-Minimum of 3 years experience in F&B outlet

-Very basic knowledge of Japanese cuisine

Job Details

1) 6 days/week scheme

Salary: from $4,000 to $5,000

Working Days: 6 days per week

1) 5 days/week scheme

Salary: from $3,200 to $4,200

Working Days: 5 days per week

(1) Experienced in F&B operations for at least 2 years;

(2) Independent with initiative;

(3) Maintain daily and monthly reports of outlets;

(4) Preparation of profit / loss statements;

(5) Purchasing of materials if required;

(6) Sourcing for clients to rent stalls;

(7) Daily operations of outlets.

Responsibilities

• Provide contract management, bid management and post contract management support.
• Manage the sales, bid support team and senior management representatives to meet the customers RFP requirements correctly.
• Analyze and advise on the solution, delivery, 3rd party, legal and finance risks associated with the bid accurately.
• Obtain the relevant internal management approvals in the tight RFP timelines.
• Review end to end tender proposal submissions, customer and 3rd party agreements for signing.
• Troubleshoot and lead the sales and bid support teams to find the correct solutions to bid problems.
• Reduce the losses caused by poorly drafted commercial legal terms (e.g. poorly drafted scope, financial mechanisms, party responsibilities and obligations, service credit mechanisms, etc).
• Reduce the losses caused by giving away important commercial legal positions through poor contract negotiations.
• Improve the governance and compliance of EBG bid and contract management (including carrying out audits).
• Negotiate and draft complicated ICT and telco deals and combined ICT / Telco deals.

Requirements

• Minimum 7 years of experiences in drafting and negotiating complex:Customer contracts (e.g. RFP’s, RFQ’s, quotations, ITQ’s, MOU’s, letters of intent, NDA’s, etc); and
  3rd party contracts (e.g. reseller, partner, teaming, subcontracts, SOW’s, MSA’s, etc).
  
• Degree qualified (if in Law, Contract Management, Business or equivalent a bonus)
• Minimum 5 years of experiences in managing complex tender bids and third party back to back contract negotiations
• Experiences in the Telco and ICT industries
• Good communicator with excellent oral and written communication skills
• Strong collaboration and ability to work with both senior leadership as well as operational and working level executives

*We regret that only shortlisted candidates will be notified.

Duty Manager | Hotel Service Manager | 5 Days | Up to $3,5k | Tanjong Pagar

Monthly Salary: $3,000-$3,500
Working Location: Tanjong Pagar
Working Days: 5 Days (Based on Roster)
Working Hours: 7am-4.30pm / 12-9.30pm / 10.30pm-8am (subjected to change)

Job Description

• To assist the Front Office Manager and Assistant Front Office Manager to supervise and coordinate the daily front desk operations.
• To be proactive thinking, to be able to react fast to problems, and to make sound management decisions.
• Able to show responsibility and make decisions to handle any operations issues that may arise in the absence of the management.
• To welcome and bid farewell to all VIP guests.
• To develop and maintain close business contacts with house guests and provide personalized service whenever possible.
• To handle complaints or incidents/accidents occurring in the hotel when necessary.
• Record all complaints into logbook for management and all departments' attention or follow up.
• Respond to emergency calls, fire alarm, power failure, computer and medical attention and coordinate with respective departments and contacts.
• Be familiar with and ensure that all preparations for VIP and group arrivals and departures are well organized.

Job Requirements

• Minimum 2 years of relevant experience

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

• Support operations of Senior Activity Centre and assist to execute community projects
• Establish partnerships with healthcare providers, social service agencies and community organisation with the needs of Senior Citizens
• Plan and Conduct appropriate community activities for Senior Citizens
• Evaluate the effectiveness of services
• Bring awareness of the available services and conduct outreach activitied within the community
• Encourage Senior Citizens to provide feedbacks and understand their needs
• Assist in recruitment and managing volunteers
• Maintain and update records related to information and referral services

Job Requirements

• Min GCE N Level
• Min 2 years of relevant experienc in Senior Activity Centre or volunteer
• Strong communication skills in multiple languages
• Enjoy working with Seniors
• Weekdays: 8.30am to 5.30pm

Check out http://abercare.sg/jobs-vacancies/ for details

Interested applicant please email your detailed resume to [email protected]

Abercare.sg | EA License No. 18C9070 | KOH SU WEN, CLARISSA| Registration No. R24119504

Responsibilities:

• 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.
• 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.

Requirements

• Degree in Hospitality Management, Business Administration, or related field preferred.
• At least 3-5 years of experience restaurant management or a related field.
• Strong leadership skills.
• Excellent communication skills.
• 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.
• In-depth knowledge of the restaurant industry, including trends, best practices, and regulations.
• Flexibility to work evenings, weekends, and holidays as needed.

Roles & Responsibilities

· Assist the Outlet Manager in daily business activities, ensuring compliance with SOPs.

· Monitor and ensure food-court’s preventive maintenance is carried out as per approved plan.

· Liaise with stall tenants and third-party services to uphold policies.

· Track KPIs and manage POS system for daily sales record.

· Liaise with Government Statutory Board, landlord and 3rd party service providers

· Schedule staff to maintain effective and full operational capacity.

· Manage tenants and to achieve 100% stall occupancy.

· Ensure property cleanliness and organisation.

· Oversee training on food handling and safety standards.

· Responsible for ordering, receiving and checking of goods and supplies

· Must be able to work a 6-day work week, including extended hours, shift work, weekends and public holidays.

Essential Skills & Requirements:

· At least an 'O' Level, higher education level is preferred.

· NEA ECC Certification is preferred.

· Possess a valid Food hygiene certificate 拥有有效的食品卫生证书

· Preferably with food stall tenant contacts.

· Good to have experience in using Infotech attendance and scheduling module.

· Minimum 2 years of relevant experience.

· Must be able to communicate in Mandarin to liaise with Mandarin-speaking colleagues and suppliers.

· Hands-on problem-solving skills related to food court / coffee shop operations and services.

· Ability to foster positive working relationships.

· Candidates with coffee making skill will be advantageous.

· Ability to assist in hiring and training new staff.

· Monitor and maintain stall inventory.

职位与职责

• 协助店铺经理处理日常业务活动，确保遵守标准操作程序(SOP)。

• 监督并确保根据批准的计划进行食品广场的预防性维护。

• 与摊位租户及第三方服务提供商保持沟通，确保政策得到遵守。

• 跟踪关键绩效指标(KPIs)并管理销售点(POS)系统的日常销售记录。

• 与政府法定机构、房东及第三方服务提供商保持联系。

• 安排员工的排班，确保有效的运营能力。

• 管理租户，确保摊位100%入住率。

• 确保物业的清洁和有序。

• 监督食品处理和安全标准的培训。

• 负责订购、接收和检查货物与供应品。

• 必须能够适应每周6天工作制，包括延长工作时间、轮班、周末及公共假期工作。

必备技能与要求：

• 至少拥有 “O” 水准，具有更高学历者优先。

• 优先考虑持有NEA ECC认证者。

• 拥有有效的食品卫生证书。

• 具有食品摊位租户联系者优先。

• 有使用Infotech考勤和排班模块的经验者优先。

• 至少2年相关工作经验。

• 必须能够用普通话与讲普通话的同事和供应商沟通。

• 具备与食品广场/咖啡店运营和服务相关的实用问题解决能力。

• 能够建立积极的工作关系。

• 具备咖啡制作技能者优先。

• 能协助招聘和培训新员工。

• 监控和维护摊位库存

Job Summary:
As a Tech Lead, you will be responsible for overseeing the design and development of high-quality solutions using OutSystems technology in AMCM engineering team. You will collaborate with cross-functional teams and stakeholders.

Job Responsibilities

• Lead a team of engineering resources.
• Work with Technology and business product owners on shaping project requirements and solutions and responsible for solution delivery.
• Understand business requirements and how they translate into application features.
• Work with business analysts to recommend updates to core systems to the team responsible for the development.
• Collaborate with a team of IT professionals to set specifications for new applications and develop user stories.
• Evaluate existing applications to reprogram, update and add new features.
• Develop technical documents and handbooks to accurately represent application design and code.
  Integrate software components and third-party programs and libraries.
• Troubleshoot, debug and upgrade existing software.
• Recommend and execute improvements to programs, systems, and processes.
• Create technical documentation for reference and reporting.

Job Requirements

• 8+ years of experience in software development in designing and developing enterprise applications.
• 5+ years of solid experience in designing and developing enterprise applications using OutSystems, Certified OutSystems professional (Mandatory).
• Proficiency in web and mobile application development using OutSystems (Mandatory).
• Deep understanding of No Code/Low Code theories and concepts, like Workflow Automation, Component Reusability, Rapid Prototyping, and integration using REST/SOAP (Mandatory).
• Familiar with microservices architecture and experienced in AWS cloud services
• Knowledge of object-oriented design and design patterns, and programming skills.
• Experience in designing and implementing APIs and Microservices.
  Knowledge of and experience with Frontend technologies is also desirable.
• Strong concepts of clean code principles.
• Experience with relational/non-relational databases.
• Able to understand and apply design patterns.
• Experience with container technologies (Docker or similar) is also desirable.
• Experience in vendor management.
• Interested in growing as a software engineer participating actively in the whole development cycle (frontend, backend, database, testing, DevOps...)
• Bachelor’s degree in management information systems, computer science, information technology, or other related field required.
• Must be driven and flexible enough to succeed in ambiguous and less structured situations.
• Fast learner, analytical and problem solver, keen to adopt the latest technologies in a challenging environment.
• Strong communication skills.
• Proficient in English.

** Candidate with similar tech stack but less experience will be considered for Assistant Manager position **

* ONLY SINGAPOREANS or PRs MAY APPLY*

Nippon Bite was born for the Onigiri

Responsibilities:

• Leading the team members to deliver the highest quality of service to the guests.
• Responsible for the financial performance of the restaurant
• Responsible for preparing weekly reports for management.
• Inform the management of any matter concerning the execution of the restaurant operations
• Ensure all internal procedures are set up and execute accordingly
• Ensure the appearance and maintenance of the restaurant is at the highest level.
• Ensure that a high standard of service is delivered at all times.
• Handle escalated complaints and report all issues and complaints to the Company.
• Make hiring and termination recommendations to Management
• Support and cooperate with other functions to ensure maximum guest satisfaction
• Ensure appropriate staffing levels are maintained to an optimum level for guest satisfaction whilst within budget guidelines.
• Plan, organise and allocate the team for the setup and execution of functions and events.
• Conduct daily and weekly meetings to enforce good communication within the team.
• Be accessible and allocate appropriate time with guests.
• Ensure disciplinary action is executed responsibly, appropriately and as required in accordance with company standards.
• Address all matters diplomatically and fairly.
• Always be aware of competitors, including their pricing and promotions and propose to management.
• Be fully aware of the licensing regulations and abide by these rules.
• Be fully aware of fire and safety regulations.
• Ensure the restaurant is functioning to maximum capability and organising regular training
• Coordinate all marketing requirements by Company.

Requirements:

• Minimum 6 years of relevant experience with 3 years in a managerial role
• Diploma/Degree in F&B / Hospitality or equivalent qualifications
• Acute financial management skills, strong business acumen and leadership skills
• Customer-oriented with a high desire for service quality.
• Strong planning and organizational skills with a keen eye for details.
• Able to motivate employees to work as a team
• Able to multi tasks and work under pressure.
• Must be independent and self-motivated
• Able to work in a fast-paced environment
• Warm and cheerful personality; energetic and highly motivated
• Excellent communication and interpersonal skills
• Fluent in English, any other language is a plus
• Ability to thrive in a challenging environment
• Strong public relations skills for both internal and external

Responsibilities:

• Leading the team members to deliver the highest quality of service to the guests.
• Responsible for the financial performance of the restaurant
• Responsible for preparing weekly reports for management.
• Inform the management of any matter concerning the execution of the restaurant operations
• Ensure all internal procedures are set up and execute accordingly
• Ensure the appearance and maintenance of the restaurant is at the highest level.
• Ensure that a high standard of service is delivered at all times.
• Handle escalated complaints and report all issues and complaints to the management.
• Make hiring and termination recommendations to management.
• Support and cooperate with other functions to ensure maximum guest satisfaction
• Ensure appropriate staffing levels are maintained to an optimum level for guest satisfaction whilst within budget guidelines.
• Plan, organise and allocate the team for the setup and execution of functions and events.
• Conduct daily and weekly meetings to enforce good communication within the team.
• Ensure disciplinary action is executed responsibly, appropriately and as required in accordance with company standards.
• Address all matters diplomatically and fairly.
• Always be aware of competitors, including their pricing and promotions and propose to management.
• Be fully aware of the licensing regulations and abide by these rules.
• Be fully aware of fire and safety regulations.
• Ensure the restaurant is functioning to maximum capability and organising regular training
• Coordinate all marketing requirements by Company.

REQUIREMENTS:

• Minimum 8 years of relevant experience with 4 years in a managerial role
• Diploma/Degree in F&B / Hospitality or equivalent qualifications
• Acute financial management skills, strong business acumen and leadership skills
• Customer-oriented with a high desire for service quality.
• Strong planning and organizational skills with a keen eye for details.
• Able to motivate employees to work as a team
• Able to multi tasks and work under pressure.
• Self-motivated and able to work in a fast
• Warm and cheerful personality; energetic and highly motivated
• Excellent communication and interpersonal skills
• Fluent in English, any other language is a plus
• Ability to thrive in a challenging environment
• Strong public relations skills for both internal and external

Job Responsibilities:

1. Oversee the service of the Restaurant.
2. 2. Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.
3. Take immediate action to deal with all guests’ complaints.
4. Ensure orderliness in the Restaurant, and handle emergency and difficult situations.
5. Manage all marketing and advertising activities and/or opportunities for the Restaurant.
6. Ensure that no standing bills stays on the system, and account for all voided bills.
7. Oversee the content, design, delivery and quality of all marketing, promotion and publicity materials, programs and services.
8. In charge of cost control ensuring that the monthly operational expenses of the Restaurant, is capped at an acceptable range.
9. Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of the Restaurant and connected areas or pantries.
10. Ensure that all service staff are well groomed, properly attired and efficient.
11. Assist the Executive Chef in implementing training of service staff to ensure all service staff possess complete and thorough menu knowledge of the food and beverage items for all service periods.
12. Assist the Executive Chef in preparing the necessary data for the budget in respective areas of responsibility, project annual staff and beverage costs, take corrective action where necessary to help ensure that the Company’s financial goals are met.
13. Ensure a close professional working relationship with other staff members at all times.
14. Attend all team briefs as required.
15. Participate in monthly physical stock take of the Restaurant, including but not limited to glassware, plateware and crockery.
16. Perform miscellaneous job-related duties as assigned.
17. Knowledges of spanish cusine
18. knowledgeable in spanish wines.

Salary Range: $5,000 - $6,500

Please send your cv to [email protected] and [email protected]

1. Liaise with suppliers; place ordering of goods and cash payment
2. Sales reports, purchasing, daily sales closing, monthly P&L, etc.
3. Able to work under stress and independently
4. Nets transaction, POS sysytem, online ordering
5. Scheduling of workers rest day, duty roster, etc
6. Ensure restaurants run smoothly and efficiently.

As a Restaurant Manager, you shall willingly and diligently carry out the duties assigned to you, including but not limited to the following:

1. Oversee the service of the Restaurant.

2. Promote the Restaurant by establishing a loyal and regular customer base, maintaining a regular customer database and personalising customer service.

3. Take immediate action to deal with all guests’ complaints.

4. Ensure orderliness in the Restaurant, and handle emergency and difficult situations.

5. Manage all marketing and advertising activities and/or opportunities for the Restaurant.

6. Ensure that no standing bills stays on the system, and account for all voided bills.

7. Oversee the content, design, delivery and quality of all marketing, promotion and publicity materials, programs and services.

8. In charge of cost control ensuring that the monthly operational expenses of the Restaurant, is capped at an acceptable range.

9. Maintain the highest standard of cleanliness, the maintenance of furnishings and equipment and the proper set up of the Restaurant and connected areas or pantries.

10. Ensure that all service staff are well groomed, properly attired and efficient.

11. Assist the Executive Chef in implementing training of service staff to ensure all service staff possess complete and thorough menu knowledge of the food and beverage items for all service periods.

12. Assist the Executive Chef in preparing the necessary data for the budget in respective areas of responsibility, project annual staff and beverage costs, take corrective action where necessary to help ensure that the Company’s financial goals are met.

13. Ensure a close professional working relationship with other staff members at all times.

14. Attend all team briefs as required.

15. Participate in monthly physical stock take of the Restaurant, including but not limited to glassware, plateware and crockery.

16. Perform miscellaneous job-related duties as assigned.

17. Knowedgeable of spanish cusine

18. Knowedgeable in spanish wine

19. Working in a management position for min 2 years.

Salary Range: $5,000 - $6,500

PLEASE SEND ALL CV TO [email protected] and [email protected]

JOB SUMMARY

The Assistant Resturant Manager is responsible for leading the restaurant's operations by assuring and maintaining the market's strategic and tactical posture.

CORE WORK ACTIVITIES

Assisting in Food and Beverage Operations

• Establishes and maintains a work environment that values teamwork, empowerment, motivation, and a commitment to customer service.

• Offers all customers top-notch customer service.

• Reacts to customer concerns in a prompt and proactive manner.

• Employs coaching techniques at all times.

• Exudes self-assurance and enthusiasm.

• Encourages and motivates employees to address customer and employee-related issues.

• Recognizes the service culture of the brand.

• Establishes service standards for everyone, both internally and externally.

• Takes responsibility for a customer's complaint or issue until it is fixed or dealt with by the proper manager or staff.

• Monitors complaints to make sure they have been resolved satisfactorily.

• Establishes relationships with all clients in order to increase both internal and external customer loyalty.

• Complies with all accounting policies used by the company.

Other Information:

• Working hours: 6 days/week
• Annual / Medical benefits provided
• Good career progression

Responsibilities

• Design and implement a strategic plan to engage donors and raise funds through major gifts, corporate partnerships, and community philanthropy.
• Set and monitor annual fundraising goals, ensuring alignment with organizational priorities and long-term plans.
• Cultivate relationships with existing and prospective major donors, including high-net-worth individuals, corporations, and foundations.
• Develop donor engagement strategies to foster long-term partnerships, ensuring their philanthropic interests
• Lead donor outreach, solicitation, stewardship, and recognition activities.
• Identify, research, and engage potential major donors to support research initiatives, patient care services, and educational programs.
• Prepare compelling proposals, presentations, and reports to demonstrate the impact of donations.
• Lead the planning and execution of key fundraising events, such as charity galas, donor appreciation events, and special campaigns.
• Collaborate with internal teams to ensure successful event logistics and donor engagement
• Write and submit high-quality grant applications for foundation and corporate funding opportunities.
• Partner with the Communications and Marketing teams to create materials that effectively communicate mission and funding needs.
• Ensure all fundraising activities are in compliance with relevant legal and ethical standards.

Requirements

• Bachelor’s degree in Business, Marketing, or a related field.
• At least 10 years of experience in fundraising, major gifts, or corporate partnerships, preferably within the healthcare or nonprofit sectors.
• Proven track record of successfully building and managing large-scale partnerships and securing major philanthropic gifts.
• Strong understanding of brand development and market expansion strategies.
• Excellent communication and leadership skills, with the ability to influence and engage a diverse range of stakeholders
• Strong verbal and written communication skills

To apply, please visit www.gmprecruit.com and search for Job Reference: 24948.
To learn more about this opportunity, please contact XinYi at [email protected].

We regret to inform that only shortlisted candidates will be notified.

GMP Recruitment Services (S) Pte Ltd | EA Licence: 09C3051 | EA Personnel: XinYi | Registration No: R1328898

A Food Outlet Manager is a person who serves as the captain of hospitality company staff with goals like providing exceptional customer service. Outlet managers are highly motivated personnel, committed to their superior and have great management and organizational skills. They usually work together with the company’s senior or executive chef and work under the close supervision of a general manager.

Duties of a Food Outlet Manager

· Food Outlet Managers are responsible for company’s outlet performance like personnel management, beverage and foods and other services and operations. They monitor and make sure that there is a smooth running of customer service areas and satisfaction.

· The Food Outlet Manager interacts with their clients in order to make sure that satisfaction and promotion of facilities and services are adequately met. An outlet manager communicates with other departments in order make sure that customers’ needs are satisfied and met. They make sure that good handling of cash is properly followed. They also deal with customer’s complaint and listen with some feedbacks so as to improve their services.

· The manager is responsible in recruiting team professional as well as qualified staff who is dedicated to provide great services. They organize appointments and meetings for staff, change menu and other matters related to their line of work and implement trainings for employees if needed. Outlet managers focus on safety and health standards in order to make sure that their teams have good knowledge on safe working condition.

· The Food Outlet Manager is in-charge of performance and sales of the company and ensures that the company’s profits and goals are met. They take monthly inventories with their supplies and maintain an optimum stock level so as to meet their customer’s demand. They avoid excess and detect waste for optimum profit without affecting the company’s performance.

• Monitor employee teamwork and guest satisfaction on a daily basis.
• Ensure overall store image is maintained and the brand is well represented at all times.
• Manage service manpower planning, including planning on weekly duty roster to ensure optimum use of manpower.
• Supervise all service functions and operations in the outlet.
• Train, guide and motivate service staff.
• Communicate daily and act as liaison between staff and superiors.
• Responsible for daily opening and closing duties in the outlet and ensure proper execution.
• Perform stock inventory.
• Handling of daily sales transactions and cash float.
• Ensure overall outlet cleanliness and housekeeping.
• Administer all paperwork effectively.
• Assist Outlet Manager in the execution of his/her duties and takes over some of the routine tasks during his/her absence.
• Minimum 2 years of supervisory experience in F& B restaurants or similar.
• Passionate in Customer Service & F&B.
• Willing to perform shifts work and work on weekends and public holidays.

The incumbent will be essential in designing the institution's infrastructure to address various crisis scenarios, such as civil emergencies, disease outbreaks, and mass casualty incidents, as well as managing the institution's Business Continuity Plan (BCP). Additionally, the role involves developing strategies, policies, and training programs to enhance emergency preparedness across all departments within the hospital. The successful candidate will receive training and mentorship in crisis planning.

Benefits:

• Basic up to $6500
• Full-Time Benefits Entitlement (AWS + Variable Bonuses + Yearly Salary Increment)
• Stable Career Progression / Wide Career Exposure

Working hours and location:

• Central Region
• Monday - Friday, Office Hours

Responsibilities:

• Implement and maintain a centralized global information repository for emergency response infrastructure, operational manuals, and response plans.
• Plan, review, and coordinate emergency response and crisis management activities to ensure readiness for civil emergencies, disease outbreaks, pandemics, terror incidents, and other crises.
• Work with internal and external stakeholders to develop and establish business continuity and emergency response plans.
• Monitor new structures, techniques, and technologies to mitigate identified hazards and enhance preparedness.
• Collaborate with stakeholders to create and maintain risk management, business continuity, and emergency response plans.
• Establish awareness and training programs in emergency management, including engagement, training, and exercises, ensuring that all clinical and non-clinical departments understand and are committed to their roles.
• Work closely within the command, control, and communication teams, as well as with surge capacity, bed management, security, safety, IT, and fire teams, to create an ideal organizational structure that incorporates emergency preparedness.
• Support the planning and procurement of emergency preparedness (EP) equipment, including developing maintenance routines and ensuring operational readiness.
• Collaborate with stakeholders and contractors to ensure the necessary infrastructure is provided and installed to support various emergency situations.

Applicants who possess relevant experience for the above responsibilities are most welcome to apply. If you do not possess the above experience, your application will still be considered on individual merits and you may be contacted for other opportunities.

Please submit your updated resume in MS Words format by using the APPLY NOW BUTTON.

By submitting your personal data and/or resume, you give consent to collection, use and disclosure of your personal data and/or resume by the company (or its agent) for the purpose of the processing and administration by the company relating to this job application.

Hui Yew Cheong

Registration Number: R24124511

EA Licence No: 06C2859 (MCI Career Services Pte Ltd)

A Food Outlet Manager is a person who serves as the captain of hospitality company staff with goals like providing exceptional customer service. Outlet managers are highly motivated personnel, committed to their superior and have great management and organizational skills. They usually work together with the company’s senior or executive chef and work under the close supervision of a general manager.

Duties of a Food Outlet Manager

· Food Outlet Managers are responsible for company’s outlet performance like personnel management, beverage and foods and other services and operations. They monitor and make sure that there is a smooth running of customer service areas and satisfaction.

· The Food Outlet Manager interacts with their clients in order to make sure that satisfaction and promotion of facilities and services are adequately met. An outlet manager communicates with other departments in order make sure that customers’ needs are satisfied and met. They make sure that good handling of cash is properly followed. They also deal with customer’s complaint and listen with some feedbacks so as to improve their services.

· The manager is responsible in recruiting team professional as well as qualified staff who is dedicated to provide great services. They organize appointments and meetings for staff, change menu and other matters related to their line of work and implement trainings for employees if needed. Outlet managers focus on safety and health standards in order to make sure that their teams have good knowledge on safe working condition.

· The Food Outlet Manager is in-charge of performance and sales of the company and ensures that the company’s profits and goals are met. They take monthly inventories with their supplies and maintain an optimum stock level so as to meet their customer’s demand. They avoid excess and detect waste for optimum profit without affecting the company’s performance.

Untitled is a new project from two internationally recognized chefs and Asia’s leading sustainable lifestyle hospitality operator. It will be a casual dining restaurant open for both lunch and dinner. There will be a serious emphasis on sustainable cooking practices, focusing on delicious food made from local ingredients.There will be a research space focused on developing processes to turn our byproducts into delicious ingredients to reincorporate back into the menu. This restaurant will be a beacon of change for how we operate our restaurants in the future. A warm and comfortable setting both indoors and out will create a destination for food lovers of all ages and backgrounds. A unique location in Dempsey Hill houses the venue and its distinctive multistrata permaculture farm. Expect picnic baskets stuffed with zero waste goodies, low intervention wines, great coffees, and more serious dining upstairs when you need a little more privacy. A full complement of classes will be offered upstairs, both targeting the home cook and the professional cook. Join us for a fun new adventure with a great working environment and strong opportunity for advancement.

Job Description

Responsible for leading the restaurant under the guidance of the Restaurant Manager

Job Details

1. Manage daily restaurant operations.
2. Plan, organize, direct and control the food and beverage operation.
3. Deliver high standards and consistent quality of operations with attention to profitability and guest satisfaction.
4. Maintain a prominent visible presence daily.
5. Provide superior guest service.

Qualifications

1. Mastery of simple and elegant service protocol.
2. Knowledge of standard procedure with regards to high level high volume restaurant service.
3. Experience in managing restaurant chain of command.
4. Comfort with equipment standard functions.
5. Self starter with ability to manage deadlines of self and others.

Keys to success

1. Time management.
2. Constant feedback and reporting of issues as they arise.
3. Willingness to carry out any other duties as required by the operation.
4. Enable a positive work environment.
5. Positive attitude.

Our client is a publicly listed financial services group in Southeast Asia.

• Create and execute channel distribution strategies to increase market share and reach new customer segments.
• Identify, negotiate, and cultivate relationships with key partners, distributors, and resellers to enhance product distribution and sales.
• Analyse market trends and competitive landscape to identify new partnership opportunities and inform strategy.
• Track the performance of distribution channels and partnerships, offering insights and recommendations for continuous improvement.

Requirements:

• Degree in Business/Marketing or equivalent.
• At least 3 years of Channel Management/Business Development/Partnerships experience.
• Proficient in CRM tools (e.g., Salesforce) and project management software.
• Proven ability to enhance and manage distribution channel performance.
• Strong negotiation and relationship-building skills.

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

About the Role

Our growing company is on the lookout for Assistant Manager who hold a strong passion for food, cooking and the culinary industry. Here are Fleursophy Group, what defines us are our people, food, and atmosphere, as we strive to provide the best dining experience to our customers.

Job Duties:

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

· Stand in for the outlet manager when he/she is not around.

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

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

· Assist outlet manager in setting monthly KPI.

· Deliver superior service and maximize customer satisfaction

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

· Regularly review product quality and research new vendors

· Organize and supervise shifts

· Appraise staff performance and provide feedback to improve productivity

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

· Control operational costs and identify measures to cut waste

· Assist in creating detailed reports on weekly, monthly and annual revenues and expenses

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

· Train new and current employees on proper customer service practices

· Assist in implementing policies and protocols that will maintain future restaurant operations

Job requirements

· At least 2-4 years in a superior/managerial position in F&B industry

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

· Good organizational and planning abilities

· Excellent interpersonal and communication skills

· Positive attitude with ability to influence and lead

· Computer literate and with excellent interpersonal skills