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

• Position: Advertising & Publications Account Manager | Up to $5,000 | Farmer Role
• Working Hours: Mondays to Fridays | 9am to 6pm
• Salary (Commensurate with experience): Up to $5,000 + 14 Days Annual Leave + Medical Benefits + Performance Bonus
• Duration: Permanent
• Industry: Advertising and Publications

Main Responsibilities:

• Building and maintaining relationships with clients, understanding their needs and requirements and ensuring the successful execution of projects
• Client Management – Managing client relationship, regular communication, understanding client’s business goals and objectives and ensuring their satisfaction with the design services being provided
• Project Management – Oversee execution of design products, ensuring on time delivery, within budget and to the client’s specifications
• Creative Briefs – Work with client to develop a creative brief which outlines the project goals, target audience and other important details that will guide the Design Team’s work
• Collaboration – Collaborates closely with the Design Team, providing feedback and guidance to ensure that the final products meets the Client’s expectations
• Budget and Forecasting – Managing the project’s budget, Forecasting costs and ensuring project is delivered within the allocated budget
• Upselling and Cross-selling – Identify opportunities to Upsell or Cross-sell additional design services to existing clients

Requirements:

• Minimum Diploma in Graphic design or Communications or relevant studies
• Minimum 2 years of relevant experience
• Proficient in Microsoft Word, Excel, PowerPoint and Adobe Acrobat
• Bilingual in English & Mandarin to liaise with associates who can only converse in Mandarin.

Email to: [email protected]

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***We do not charge our candidates any referral fee nor bind them with any contract.***

Chloe Ong

Senior Consulting Manager (APAC)

Reg no.: R22105510

EA No: 13C6684

Location: Ghim Moh

Office Hour: Monday to Friday

Senior Manager, Campaigns & Partnerships (2 years contract)

The person will be a part of the Communications and Marketing team and in charge of developing and executing key campaigns. The person should have experience working with content providers and Key Opinion Leaders (KOL) to drive campaign objectives and manage internal and external stakeholders. Works with Strategic Communications and Brand & Digital Communications units and Divisions to effectively plan and implement integrated communication campaigns and publicity initiatives to engage stakeholder groups.

What you will be working on

• Develop and execute end to end integrated marketing communications plans based on target audience profiles and the programme intent. Use data insights to recommend best media mix and communication channels.
• Develop messages based on the overall objective and adapt messages based on platforms, audiences, and content formats.
• Develop and lead the execution of Marketing communications, which includes management of content production, media plans and marketing timelines to create impactful and measurable engagement with target audiences.
• Lead in strategy, media planning and implementation of to maximise measurements and optimise media budgets.
• Manage marketing partners and develop collaborative partnership activities to support campaigns.
• Knowledge of Whole-of-Government indicators and conducts data analysis and evaluation of different marketing channels.
• Track and monitor budgets to ensure marketing approaches and spending are aligned to support communication objectives.
• Regularly review and update processes to ensure they are efficient and effective.
• Provide counsel/input to marketing and digital plans of business teams and obtain necessary approvals for all marketing collaterals and assets.
• Engage agency partners and manage agency renewals based on the review of performance indicators.
• Use media monitoring tools and analytics to measure effectiveness of marketing strategy

What we are looking for Personal Competencies:

• Excellent written and spoken communication skills.
• Able to multi-task and manage competing priorities.
• Adept at collaborating and managing multiple stakeholders.
• Problem-solver and a driver of positive change
• Self-motivated, results-driven, and meticulous

Skills & Knowledge:

• At least 6 years of relevant professional experience in marketing and campaign measurement with a track record of success.
• Experience working with senior management and can translate management goals into measurable outcomes.
• Familiar with multimedia platforms and content creation on multiple channels.
• Ability to mentor more junior members in the team.

Should you be interested in this position, please contact Juliana at 9230 6374

( https://wa.me/6592306374) your resume directly for fast respond.

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

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

PERSOLKELLY Singapore Pte Ltd • RCB No. 200007268E • EA License No. 01C4394• Reg. R1879595 Juliana Lin Yuzhen

Job Description

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

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

The managing 's responsibilities include developing and implementing strategic plans and

company policies, maintaining an open dialogue with stakeholders, and driving organizational

success.

-To be successful as a manager you should be able to manage and advance a business's strategic

objectives. Ultimately, an outstanding Manager is an exceptional leader, drives a company's

strategic visions, and is adept at crisis management

-Maintaining positive and trust-based relations with business partners, shareholders,

The managing 's responsibilities include developing and implementing strategic plans and

company policies, maintaining an open dialogue with stakeholders, and driving organizational

success.

-To be successful as a manager you should be able to manage and advance a business's strategic

objectives. Ultimately, an outstanding Manager is an exceptional leader, drives a company's

strategic visions, and is adept at crisis management

-Maintaining positive and trust-based relations with business partners, shareholders,

The managing 's responsibilities include developing and implementing strategic plans and

company policies, maintaining an open dialogue with stakeholders, and driving organizational

success.

-To be successful as a manager you should be able to manage and advance a business's strategic

objectives. Ultimately, an outstanding Manager is an exceptional leader, drives a company's

strategic visions, and is adept at crisis management

-Maintaining positive and trust-based relations with business partners, shareholders,

The managing 's responsibilities include developing and implementing strategic plans and

company policies, maintaining an open dialogue with stakeholders, and driving organizational

success.

-To be successful as a manager you should be able to manage and advance a business's strategic

objectives. Ultimately, an outstanding Manager is an exceptional leader, drives a company's

strategic visions, and is adept at crisis management

-Maintaining positive and trust-based relations with business partners, shareholders,

SUSHISAMBA Singapore, a renowned fusion restaurant blending Japanese, Brazilian, and Peruvian flavors, is seeking an experienced and dynamic Assistant General Manager to join our pre-opening team.

• Ensures the efficient and profitable management of the restaurant
• Keeps the General Manager up to date with relevant issues in the restaurant and gets their input and advice where necessary
• Ensures that the stock take figures are completed and accurate as per company requirements
• Covers for floor supervisors during emergency vacations and Ad-hoc leaves
• Observes compliance with the company’s policies and procedures, as well as governmental laws and regulations.
• Supervises the opening & closing of the restaurant
• Ensures the proper cleaning and lighting of all restaurant areas
• Supervises a daily check up on the smooth performance of all restaurant machinery and equipment
• Maintains safe working conditions for employees and customers; resolves safety concerns quickly
• Assists in the implementation of manpower retention plans, and in communicating recruiting needs to the HR Department
• Coaches and trains employees in order to improve performance and to achieve the department’s objectives and targets through on-the-job-training and daily meetings
• Manages the restaurant staff working schedules
• Motivates and develops staff, in order to encourage their professional development
• Evaluates the performance of all Restaurant employees ensuring that reviews are delivered to the HR Department on time
• Suggests to General Manager the proposed salary reviews, personnel actions, promotions and provides feedback to employees
• Handles guest problems and complaints
• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction
• Maintains an efficient ordering system to ensure that all necessary Restaurant and office supplies are available as needed
• Performs other duties pertinent to this job as assigned.

Ideal Candidate:

• Relevant certifications or degrees in hospitality management or a related field.
• Proven experience in restaurant management, preferably in a high-volume, upscale dining environment, local experience is a must and international experience will be ideal.
• Strong leadership and communication skills with a passion for creating a positive and vibrant team culture.
• Excellent problem-solving abilities, adaptability, and a proactive approach to challenges.
• Financial acumen and experience in budget management.

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area
• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience
• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Responsibilities
• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team
• Check readiness of restaurant for service day and brief service crew on staffing roster for service day
• Manage customer flow and seating arrangement
• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary
• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary
• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning
• Act as point of escalation for service crew regarding service issues
• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task
• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control
• Enforce restaurant quality, service, cleanliness and value standards
• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant
• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management
• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions
• Provide training to encourage role rotation amongst service staff
• Train and monitor staff in the company SOPs (standard operating procedures)
• Ensure workplace safety practicesPosition Purpose
• Provide guidance and day-to-day training to staff within assigned area
• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience
• Manage and coordinate activities with people, products and equipment to maximize sales and profit.

Research Projects

• Work with team members to engage internal stakeholders to identify potential research projects based on their needs.
• Assist the project lead in carrying out the project. Activities may include collecting and analysing data on stakeholder sentiments and behaviour, conducting workshops to develop solutions and carrying out trials.
• Assist the project lead to update and present findings and recommendations to internal stakeholders.
• Assist the project lead in administrating the project including procurement and budgeting.

What we are looking for

• Tertiary qualifications in Social Sciences, Statistics, Economics, Communications or related disciplines (those without a degree and with relevant experience and expertise may also apply)
• Experience in qualitative and quantitative research or planning, preferably in a communications or marketing environment.
• Knowledge of behavioural insights or behavioural economics is an added advantage.
• Good writing and verbal communication skills with strong analytical and conceptualisation abilities
• Good project management and interpersonal skills
• Ability to work independently, within teams, able to multi-task and adapt to change
• High level of proactivity.
• Prior experience in a communications or marketing agency is an added advantage.

Should you be interested in this position, please contact Juliana at 9230 6374 your resume directly for fast respond.

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

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

PERSOLKELLY Singapore Pte Ltd • RCB No. 200007268E • EA License No. 01C4394• Reg. R1879595 Juliana Lin Yuzhen

Manager (Projects & Production) – 9 months

• Attend regular meetings with the creative team including choreographers for different performing items;
• Understand the concept of the different items and propose suitable ideas;
• Assist Production Managers to plan schedule for filming, rehearsals and logistic matters;
• Assist with music and filming recordings at studio;
• Assist with production of video and projection content including sourcing and collation of materials, pre-recording of performances and other preparations support;
• Work with Production Manager, Site Management, Sound / Lighting / Effects team to ensure smooth rehearsals and shows;
• Take on liaison duties with multiple participating groups during lead-up as well as during their rehearsals;
• Perform administrative duties pertaining to participating groups before and after event;
• Coordinate with the participating groups on the rehearsals, music, costumes, props, floats, structures and other logistical items;
• Assist in any other matters to facilitate the involvement of the participating groups;
• Co-ordinate and manage volunteers assisting as production crew
• Take on the role as the key personnel to manage the performing area during rehearsals /show days
• Assist in doing up PowerPoint Slides such as the concept, formation and important information;
• Assist in note-taking of meetings;
• Attend to late night and weekend duties in the lead up to the parade.
• Required to work on some weekends and evenings as the job requires.

Should you be interested in this position, please contact Juliana at 9230 6374 your resume directly for fast respond.

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

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

PERSOLKELLY Singapore Pte Ltd • RCB No. 200007268E • EA License No. 01C4394• Reg. R1879595 Juliana Lin Yuzhen

• Provide project and operational management, and administrative support to selected clinical departments and multi-disciplinary clinic level management.
• Your scope includes assistance to craft strategies and policies on operational processes, workflow design and improvement, numerical analysis and financial assessment.
• Partner with clinical leads to effect patient centric initiatives across clinical disciplines and non-clinical departments.
• Contribute towards the building and maintenance of operational excellence, towards value-based improvement of healthcare processes and alleviating service delivery standards and to provide leadership to team members.
• The position requires an independent and self-driven individual with a deep passion for public healthcare, and is keen to take up enriching opportunities to further develop his/her career and growth in healthcare administration.

Requirements:

• Min a degree in any discipline with at least 6 years of relevant working experience, and with experiences in leading a team.
• Exposure to, or experience in healthcare finance, practical knowledge or ownership of hospital operations, and project management carry added advantages
• A team player, ability to exercise prompt initiatives, manage pressure, multi-task and work independently in a fast-paced environment
• Meticulous and analytical, possess good organizational and coordination skills as well as good interpersonal and communication skills.

For interested candidates, please send your most recent and updated resume to [email protected]

Subject heading: Operations Assistant Manager

Andrea Eunice Tan Min Er

(R23112594)

Recruit Express Pte Ltd

EA License No. 99C4599

Senior Manager (Projects & Operations) – 12 months

GO7053

1. Attend regular meetings with heteam ort/and with external stakeholders;
2. Assist with secretariat duties to support the Workgroup;
3. Assist in the planning and co-ordination of ad-hoc projects that enable participation by the community and provide support for logistic and administrative matters;
4. Liaise with external and internal stakeholders including government agencies, participating organisations and Divisions/ Organisation pertaining to related activities;
5. Research, collate and organise materials/data pertaining to related activities;
6. Assist with the logistic and admin requirement for the organisation of Focus Group Discussion, brainstorming sessions involving community groups stakeholders and partners;
7. Assist with the production of video content including sourcing and collation of materials, pre-recording of performances and other preparation support;
8. Perform administrative duties including procurement, budget and preparation of financial reports;
9. Prepare powerpoint slides, project paper and presentation at key engagement platforms;
10. Provide administrative and secretariat support, including arranging meetings, securing of meeting venues and taking notes during meetings;
11. Provide support for Admin & Ops Team and Production Team; and
12. Attend late night and weekend duties as and when necessary.

Required to work on some weekends and evening.

Should you be interested in this position, please contact Juliana at 9230 6374 your resume directly for fast respond.

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

By sending us your personal data and curriculum vitae (CV), you are deemed to consent to PERSOLKELLY Singapore Pte Ltd and its affiliates to collect, use and disclose your personal data for the purposes set out in the Privacy Policy available at

https://www.persolkelly.com.sg/policies. You acknowledge that you have read, understood, and agree with the Privacy Policy.

PERSOLKELLY Singapore Pte Ltd • RCB No. 200007268E • EA License No. 01C4394• Reg. R1879595 Juliana Lin Yuzhen

Butcher’s Block is Raffles Hotel Singapore’s avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. The Restaurant General Manager of Butcher’s Block will be the “face” and ambassador of the restaurant, leading the venue’s personality and soul. As General Manager, you will work closely with the Restaurant Chef de Cuisine for supervising the overall operation and service standards of the outlet to meet and exceed guest’s dining experience expectations. You will be expected to take ownership of the operations and to ensure that the business is optimised in line with the vision and financial projection set out by the management. In addition, the General Manager will be expected to lead the team and to create a nurturing work environment for the team members to prosper and excel. We are looking for the right candidate to realise the aspirations to make Butcher’s Block one of Singapore’s most recognised and loved sustainable restaurant concept.

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

Primary Responsibilities

Requirements and Responsibilities

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

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs.
• Supervises operation, ensuring sufficient manning coverage for operations.
• Assigns the Assistant Manager, Junior Assistant Manager and Supervisors with responsibilities and tasks that they are best suited for.
• Ensures that all duties, tasks and services are carried out according to the required standards as prescribed by the hotel.
• Consistently adheres to timeline of deliverables.
• Maintains consistency in quality of food, beverage and service above all else.
• Attends briefings and meetings held by the department and update all latest policies as needed.
• Possesses in depth and supervise knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervise 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 take immediate action if needed or required.
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Consistently present in the operation area during all key meal periods.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains customer feedback during operations to ensure satisfaction and building loyal following/return customer base.
• Handles guests’ complaint and comments competently and swiftly.
• Leads the service and culinary team to personalize guest experience and in accordance to Hotel Standards.
• Builds strong relationships with local guests and build loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest, staff, operator at all times.

Management and Leadership of Outlet

• Is a mentor and role model.
• Proactive, innovative with in depth F&B 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, to be collaborative and enabling leadership style. Provide regular team meeting for training and arranges examinations for the staff to achieve higher standards and skills.
• Drives the team to achieve common goals and build a strong team work.
• Uses the performance review process to identify and develop talent for growth management performance issues and uses coaching styles.
• Be culturally affinity and show empathy to all team members.
• Coaches and trains staff to prepare them for the next level within 14 – 24 months.
• Reviews the work performance of all colleagues to make sure that established procedures and policies are followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. To actively enforce colleague motivation and team building.
• Observes colleague’s individual performance, grooming, punctuality.
• Performs staff appraisals/disciplinary actions if required.
• Provides a level of Safety and Security for guests and employees.
• Assists in recruitment, induct and train the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Attends daily meetings and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Assistant Director of F&B on topics of importance.
• Attends monthly departmental meeting and communicates with the team. Follow up on projects assigned if any.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• To be knowledgeable to represent the brand and promote the outlet. To be comfortable being a media personality, subject to approval and supervision of the Management and Marketing Communications team.
• Comfortably and confidently answer questions and attend to queries or feedback regarding the restaurant.
• Makes recommendations to the Management on other potential sources of revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of costs, expenses, and labor.
• Submits regular forecast of the restaurant revenue. Work out on property revenue to yield.
• Submits monthly sales analysis with improvement action plan and uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Streamlines all training requirements and co-ordinates all arrangements for proper execution of instructions.
• Conducts regular on the job trainings for colleagues to develop their skills/new menu items.
• Records and submits monthly On-the-Job Training hours to F&B 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 Head of Department.
• Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.
• Develops own knowledge and skills to grow as a business partner and 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.

• Develop and implement innovative strategies for acquiring new members and retaining existing ones.
• Create and maintain a strong referral program to increase membership base.
• Regularly analyze membership data to identify trends and opportunities for improvement
• Assess current membership channels and explore new avenues for business development and marketing.
• Work on marketing campaigns to promote membership benefits and drive engagement.
• Provide comprehensive support to SMF's industry groups and their activities as directed by supervisors.
• Collaborate with committee members to ensure successful execution of initiatives.
• Collaborate with the industry groups chair to organize and manage meetings and events for the 5 industry groups and associated workgroups.
• Handle logistical tasks such as preparing agendas, writing minutes, and coordinating event details.
• Actively seek sponsorships and partnership opportunities to support SMF's initiatives and events.
• Cultivate relationships with potential sponsors and collaborators.
• Be flexible and willing to take on additional tasks assigned by management to support the organization's goals.

Requirements

• Diploma in Engineering/ Business management
• Excellent communication and interpersonal skills.
• Strong organizational and time management abilities.
• Proficiency in event planning and coordination.
• Experience in membership management and/or business development.
• Ability to work effectively in a team and independently.
• Knowledge of marketing strategies and techniques.

South Pole is a leading carbon project expert and climate consultancy, we advise project partners and developers in designing, registering and monitoring their carbon credit programs.

As a Business Development & Key Account Manager - Certificates, your main responsibility is to work with and to grow a portfolio of strategic clients as well as to proactively and independently expand South Poles certificates business in line with the new voluntary carbon market (VCM) requirements in your region by acquiring new clients.

You will support the biggest companies to solve the climate crisis, advising on best fit solutions, acting as the main interface between our certificate solutions and our clients, informing the commercial strategy for your region.

Working closely with the upstream project teams, you will receive intensive training to perform as a Commercial Carbon Market Expert that is well equipped to sell a wide range of certificates solutions, to investable projects and funds.

Main Responsibilities

• Develop and execute sales strategies in close cooperation with your line manager and solutions experts. Deliver on the strategies and achieve Revenue and Gross Profit targets/budgets.
• Bring to market a large suite of products such as carbon credits and Energy Attribution Certificates spot deals, fund solutions, long term offtakes, investments in projects and carbon credit advisory. Identify opportunities for cross selling within certificate solutions (carbon credits,Energy Attribution Certificates) as well as advisory solutions.
• Qualify opportunities, build and maintain a sales pipeline, lead prospect conversations, manage client meetings, prepare and deliver compelling sales presentations, lead contract negotiations, and close business to secure revenues.
• Engage in business development activities such as in-person meetings, conferences, events and summits, represent and position South Pole in the region.
• Work in close collaboration with our existing certificate clients on their climate transition roadmap, understand their needs and match them to South Pole certificates offering, develop Account Plans and execute them.
• Stay on top of climate trends and develop in-depth knowledge of competitors, clients, and market dynamics.
• Provide accurate sales forecasts and reports to management, keep a clean pipeline record.
• Participate in training sessions to build up required skills set to sell and advise clients on a broad range of solutions to successfully operate in the new VCM, anticipating upcoming regulations while complying with existing ones, sharing experiences and knowledge across teams and across the regions

Essential Profile Requirements

• University degree in Sustainability and/or Business related discipline
• At least 5 years of proven business development and sales experience with a high preference in the sustainability field (renewable energy or carbon markets), corporate responsibility, sustainable development and/or climate change)
• Track record in meeting and exceeding sales targets
• Understanding of the business drivers behind corporate climate actions and initiatives (eg SBT, RE100, carbon neutrality) and the ability to formulate a business case
• Strong drive for results, action-oriented, with self-direction and sense of urgency
• Ability to challenge the status quo and think out of the box
• Critical thinking and decision-making skills with strong business and commercial acumen
• Ability to successfully navigate complexity and effectively deal with ambiguity
• Excellent English skills, any other languages is a plus
• Excellent communication and presentation skills
• Comfortable operating in a fast-paced international environment
• Entrepreneurial mindset, sense of responsibility and willingness to take initiative

Desirable Profile Requirements

• Advanced skills in G-Suite applications
• Experience using Salesforce

What we offer:

At South Pole, we care about our employees as much as we care about the planet. South Pole is not just an employer, we are a Team. South Pole does not just offer people a job, we offer you a career. By joining our team, you will find strong purpose and deep meaning in everything you do. You will have the chance to make a real difference for our clients and for the planet, working alongside a passionate team of like-minded colleagues, while building your knowledge/skills and developing your career in a fun, dynamic, international and fast-growing organisation.

We’re a planet of 7.5 billion unique and different people. We all have a contribution to make; South Pole is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, religion, colour, sex, gender identity, sexual orientation, age, national origin, marital status or disability. Our recruitment is decided on the basis of qualifications, merit and business need.

The Job

Client Management

• Timely response to client on quotation and ops enquiries.
• Secure forward project pipeline
• Secure Contractual agreement with key anchor customer
• Key point of contact with client
• Explore potential collaborations with clients and create value-added services
• Establish framework agreement with shipyard to position OMC as their yard extension
• Secure a lease agreement with fabricators to utilise OMCs staging plot for fabrication purpose.

Profitability

• Ensure profits for all assigned projects
• Extend product/service required by client to drive higher revenue performance.
• Conduct pricing analysis and review pricing models for revenue optimization
• If required, put up proposal to PLH Manager to achieve balance between profitability and competitiveness in view to secure opportunity.

Execute timely and accurate invoicing

• Timely and accurate generation of invoice
• Manage AR timeline with PLH customers

Job Requirement

• Degree in Maritime or Business-related field
• 3-5 years of experience in commercial operations, sales, business development or related field
• Excellent communication and interpersonal skills for liaising with clients and internal stakeholders
• Ability to multitask and work effectively under pressure to meet deadlines
• Strong team player, Result oriented
• Computer literate, familiarity with Microsoft Office suite (Word, Excel, Powerpoint)

Location: Bedok

Job Description:

• Supervision of Operations: Oversees day-to-day operations in Dining Hall, Pantry, and Stewarding sections.
• Service Management: Ensures efficient and proper service delivery, meeting all customer requirements.
• Customer Interaction: Handles customer feedback professionally, resolving issues and ensuring satisfaction.
• Communication: Keeps management informed about food delays, complaints, and customer feedback.
• Inventory and Purchasing: Manages restaurant inventory levels and purchases necessary items.
• Maintenance and Upkeep: Coordinates regular maintenance tasks for the restaurant environment.
• Reservation and Cashiering: Resolves issues related to reservations and manages cashiering.
• Financial Management: Manages petty cash disbursements and reimbursements.
• Support and Flexibility: Provides support across various areas as needed and covers duties when required.
• Staff Management: Schedules staff roster effectively and provides training to ensure efficient operations.
• Additional Responsibilities: Performs any other tasks assigned by management.

Requirements:

• Prior experience as Senior/ Restaurant Manager in Chinese restaurant
• Excellent personal presentation and interpersonal skills
• Confident, outgoing personality and positive attitude
• Ability to remain calm under pressure
• Able to cope in fast-paced environment with heavy volume
• Ability to multi-task

We regret that only shortlisted candidates will be notified.

Careerstar International Pte Ltd

EA License No: 03C3254

EA Personnel No: R23115696

EA Personnel Name: Chin Lee Wei

Job Details

1. Takes care of daily food preparation and duties assigned by management.
2. Keep up to date with new products, recipes, and preparation methods.
3. Ensure high standards and consistent quality of product.
4. Comply with conditions of food hygiene policy.
5. Maintain cleanliness and organization in all work areas.

Qualifications

1. Knowledge of menu composition, recipes, methods of production and presentation standards.
2. Knowledge of standard procedure with regards to food preparation, receiving and storage.
3. Experience in following kitchen brigade 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. Awareness of daily production needs.
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.

Responsibilities:

• Maintaining inventory list, and stock management
• Ordering food ingredients from suppliers
• Planning of weekly schedule
• Training and coaching of staff, handling of staff issues and assisting in evaluating staff
• Prepare maintenance report, food loss report
• Recruitment of part time candidates
• Giving suggestions and feedback to Store Manager
• Assist in investigation in event of customers’ complaints
• Streamline processes and ensure smooth operations
• Leading the store’s daily meeting
• Cost control (food cost / labour cost)
• Ad hoc duties assigned by superior

Requirements:

• A minimum of 3 years of relevant experience in KTV / Restaurant Service / Retail or equivalent
• At least a Certificate in Food & Beverage service
• Great communication skills Strong planning and people management skill to lead a dynamic service team
• Team player with excellent interpersonal and communication skills
• Flexibility is a must so is the ability to multi-task, work under pressure and with short deadlines
• Able to work in fast-paced F&B environment
• Able to commit shift work, weekends and public holidays

JOB SUMMARY

As a Senior Executive (HRIS & Recruitment), you will be responsible for managing and optimizing our HR systems and processes to ensure efficient and effective operations. This role requires a strategic thinker who can leverage on technology to enhance HR operations and support the Company’s growth objectives. You will also be responsible for managing and supporting the end-to-end recruitment process to attract top talent for our Organisation.

MAIN DUTIES AND RESPONSIBILITIES:

HR System Management

• Maintain and manage Workday and/or other HR Systems to support HR functions and workflows.
• Identify system requirements, develop solutions, and implement best practices for HR system usage.
• Develop and maintain HR metrics, reports, analytics and dashboards to provide insights into key HR KPIs and facilitate data-driven decision-making.
• Provide training and technical support to end-users on Workday and/or other HR systems as needed.
• Serve as the primary point of contact for system vendors, managing relationships, contracts and service level agreements.
• Stay informed about industry trends and emerging technologies related to HR systems and make recommendations for continuous improvement.
• Support HR initiatives and projects as needed

Recruitment Support

• Partner with hiring managers to understand staffing needs and develop recruitment strategies to attract talents.
• Manage the end-to-end recruitment process, including job postings in various job portals, candidate sourcing, screening, interviewing, and offer management.
• Coordinate interview schedules and communicate with candidates throughout the recruitment process.
• Conduct initial phone screenings to assess candidate qualifications and fit for open positions.
• Develop and implement innovative recruitment initiatives to enhance candidate experience and employer branding.
• Partner with Universities and Institutions for Internship and Management Trainee Program.
• Conduct Onboarding for new hires and ensure a smooth transition into the Organisation.
• Conduct regular check-ins and feedback sessions with new hires to address any concerns or questions and provide on-going support as needed.

Employee Benefits Administration

• Manage and handle the administration of leave of absences in Workday.
• Ensure compliance with relevant labour laws and regulations and update HR policies and procedures as needed.
• Handle employee enquiries and issues related to employee policies and procedures.
• Generate and maintain accurate records and reports related to employee benefits, including costs and utilisation.

• Managing PSSR along with safety, process and engineering team
• Development of commissioning and qualification protocols for process equipment, utilities, etc.
• Execution of commisioning and qualification tests and development of summary reports
• Completion of traceability matrix and system handover
• Verification of system mechanical completion(MC) and turnover packages (TOPs) from vendors and contractors
• Preparation and implementation of lock Out TAg Out (LOTO) plan for identified systems
• Execution of System Start Up (SSU) checklist
• Shake down testing of systems to derive system operating parameters
• Management of Project Change Controls, Data/ Drawing Amendment request, punch-lists and deviations.
• Development of Installation and Operational Verification protocols on Kneat
• Execution of Installation Verification (IV) on Kneat
• Verification of vendor commisioning reports for open punch-points/deviations.
• Verification of contractor MC packs for open punch-points.
• Operational testing of systems on Emerson Delta V process control system
• Review of functional specification and design specifications.
• Review of commissioning and qualification test protocols for the functional testing of process equipment
• Coordinating with Mechanical, Electrical and process Engineering Team for the execuion of commissioning and qualification protocols
• Execution of process automation software testing

Seeking fun loving and passionate people to join F&B scene as Supervisor. Exciting career journey awaits!

Responsibility:

• Solve Problems and make decision at store level
• Maintain inventories and manage shift
• Ensure service delivery is seamless and smooth
• Coordinate F&B Service
• Maintain quality standards for food
• Manage and communicate with diverse work team
• Ensure adherence to Food hygiene and outlet cleanliness
• Guide and train junior staff

Requirements

• Min N level with at least 2 years of F&B experience
• Strong interpersonal communication skills
• Ability to generate basic store reports

You hereby acknowledge and provide your consent for the utilization of your personal data for the explicit purpose of recruitment and job placement with this job application.

We regret to inform that only shortlisted candidates would be notified.
EA License: 22C0941 (Communal Connections Pte Ltd)

Our client is a well-established bar known for its excellent service, creative cocktails, and atmosphere. We are seeking an experienced and enthusiastic Bar Manager to join their dynamic team and ensure the smooth and efficient operation of the bar.

Scope:

• Recruit, train, and supervise bar staff.
• Create work schedules and manage staff shifts.
• Oversee daily bar operations, ensuring high standards of customer service.
• Manage inventory, including ordering and maintaining stock levels of beverages, glassware, and other supplies.
• Maintain a welcoming atmosphere and handle customer complaints or issues promptly.
• Develop and maintain relationships with regular customers.
• Create and implement promotions to increase sales and attract new customers.
• Monitor and manage the bar's budget and financial performance.
• Handle cash transactions, reconcile daily sales, and prepare financial reports.
• Stay current with industry trends and incorporate new drinks and techniques.

Requirements:

• Proven experience as a Bar Manager or in a similar role.
• Strong leadership and team management skills.
• Excellent customer service and communication skills.
• Knowledge of bar operations, inventory management, and financial processes.
• Ability to work in a fast-paced environment and handle pressure.

By submitting your application, you acknowledge and consent to the use of your personal data for recruitment and job placement purposes.

For more information, please visit our website at www.communalconnections.com. EA License: 22C0941

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

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

Primary Responsibilities

Requirements and Responsibilities

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

Oversees Daily Operations and Achieving Targets

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

Provides a Leading and Consistent Guest Experience

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

Management and Leadership of Outlet

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

Marketing Plan and Revenue Management

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

Training, Learning and Development of the Team

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

Other Responsibilities

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