Total 3,470 qa manager job vacancies in F&B / Tourism / Hospitality category in Singapore

Restaurant Manager

• Working hour : 5day work week
• Salary : $3500- $4200
• Outlet : Changi City Point

Job Scope:

• Responsible for all aspects of company’s F&B operations including Restaurant, Bar and Event business
• Ensure all restaurants achieve optimum quality level of Services, F&B and Profitability
• Manage, train and supervise team of staff at Restaurants to ensure and maintenance high standard service level
• Ensure safety and hygiene practice at all restaurants
• Identify and improve cost management measures including menu planning, sourcing and negotiating for competitive pricing from suppliers
• Work with other management personnel to plan marketing, advertising, and any special restaurant functions
• Investigate and resolve complaints concerning food quality and service
• Prepare checks that itemize and total meal costs using the Point of Sales system
• Ensure sufficient stocks supply in the restaurant for smooth operation
• Assist in sending daily sales reports
• Assist in operation to ensure the smooth operation of the restaurant.

Requirement:

• Minimum 3 years’ experience in Food and Beverage
• Experience in Western Dining Restaurant and Wine menu preferred

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

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

The F&B Manager will be in-charge of the restaurants in Goodwood Park, ensuring that guests have the best overall experience when dining in.

Your responsibility includes:

1. Lead and manage the daily operations of the restaurant, ensuring smooth and efficient service.
2. Analyzing and planning restaurant/function rooms sales levels and profitability.
3. Manage scheduling and staffing levels to meet operational requirements.
4. Planning of Restaurant Menu menus and beverage list.
5. Recruitment, training, coaching and managing staff discipline.
6. Handle guest feedback and complaints

Requirements:

1. Proven experience in a restaurant management setting, preferably in hotels.
2. Extensive knowledge of fine dining etiquette and culinary trends
3. Adaptable to a fast paced environment
4. Passion in providing the best restaurant experience

Please be informed that only shortlisted candidates will be notified.

Benefits:

- Daily Meals and uniform provided (save on your daily meals)
- Annual performance bonus
- Insurance and Medical Benefits
- Career growth advancement

Work locations: Island-wide (3 outlets)

Job Description:

1. Have a strong sense of cooperation and safety awareness and always multi-task your errands;

2. Be familiar with the basic work of waiters/waitresses and help them to meet the needs of guests;

3. Keep the work area clean and organized;

4. Available to work different hours including weekends, days

5. Assist other departments in their work.

Senior Manager - Industrial & Logistics Brokerage (Markets)

Singappre

We’re a world leader in real estate services and PropTech, powered by an entrepreneurial spirit. We want the most ambitious clients to work with us, and the most ambitious people to work for us. It’s as simple as that.

On behalf of our clients we buy, build, occupy, lease, manage and invest in a variety of assets including industrial, commercial, retail, residential and hospitality.

With the changing nature of consumer retail markets, we are seeing increased activity across industrial and logistics asset classes throughout APAC. Keen to further strengthen our client offering in this area we are looking for Industrial Agents interested in developing their career in the thriving Asia Pacific market.

What this job involves:

Having a business first mind-set

Does generating new business light a fire in you? We, too, are just as passionate about supporting new clients as we are about deepening our relationships with existing clients. In this role, you will act as an ambassador and key point of contact for Industry & Logistics clients. You’ll need to be quick to understand their needs and provide suitable solutions and create opportunities for growth.

Having a passion for Industrial real estate

Do you have a passion for Industrial & Logistics assets? This asset class isn’t for everyone yet its arguably the most exciting asset class in APAC today. From manufacturing sites, logistics hubs through to data centres interest is high and there is a wealth of opportunity existing in this sector.

Thinking big

At JLL we are always thinking big and it’s this commitment that ensures JLL continues to help its diverse range of clients realise their ambitions. This role is no different. You’ll play a key part in our Industrial team, leading and supporting with transactions throughout the country and region. You’ll leverage JLL’s global relationships and network, being proactive in developing relationships with our global Industrial and Logistics teams to further extend existing client relationships.

Helping others

You understand the necessity of collaborating with leaders across multiple business lines and multiple geographies to promote the “one JLL” ethos that sets our clients’ needs and ambitions first. This will require you to gain an understanding of the wider organisation quickly and promote your own corporate profile.

Sound like you? To apply, you need to be:

Experienced in Industrial & Logistics Assets

We are interested in speaking to best talent and various levels who are familiar with Industrial & Logistics Assets. You should come from either a leasing or capital markets background and a proven track record of success.

A natural networker

A natural networker, you’ll be keen to get to know the movers and shakers in the industry. Whether its Real Estate Funds, Institutional Investors, Industrial/Logistics Developers or Retailers you’ll go out your way to know whose who and whose doing what.

A great communicator

Can you get your ideas across clearly both verbally and in writing? You’ll be working with many diverse interest groups so the way you share information and your ability to persuasively convey information is highly important.

Resilient

JLL is a highly dynamic business. It’s fast paced, and you’ll need to be fast paced as well. You’ll need a positive mind set and a ‘can do’ attitude when building relationships and delivering sales wins. We have a continuous improvement mentality across our business, and we’ll be looking for you to have the same.

$2700 to $3000

5 days work

50 working hours per week

Job Description

• Stir fry dishes according to company’s standards
• Take charge of daily operational matters to ensure smooth flow of operations
• Manage staff duty roster and assign duties
• Ensure staff compliance to Company Standard Operating Procedure (SOP)
• Conduct orientation and training for new staff
• Order and manage inventory from suppliers
• Enforce good hygiene practices and upkeep cleanliness standards
• Manage customer complaints and ensure customer satisfaction
• Any other ad-hoc duties assigned by superior

Job Requirements

• At least 2 to 3 years of relevant F&B managerial experience
• Team player with good leadership and communication skills
• Able to strive in fast paced environment

Responsibilities

1. Contract Administration & Operations Management

• Attend to works request by users. Issuing of works orders to contractor and supervises works in progress and ensures completed works are in accordance to work specifications before certifying invoices for payment.
• Negotiate, align and manage services with external service providers.
• Manage relationships with key stakeholders.
• Perform site audits to ensure compliance and propose improvement plans.
• Ensure cost recovery where applicable.
• To provide assistance and feedbacks to customer for calling and renewing of new and existing contracts. To keep lookout for upcoming Facilities Management & Services related contracts
• Implement, monitor and report KPI’s and follow up on efficiency of implemented processes, service providers optimizations, strategic objectives, and customer satisfaction.
• To co-ordinate and supervise routine maintenance for buildings and mechanical/ electrical equipment within the premises undertaken by the contractors or specialists are carried out properly in accordance with the terms and conditions of contract.
• To check and certify completed jobs undertaken by various term contractors are in order and advise Finance on payment.

2. Liaise with Business Units/ Customers and relevant authorities on Facilities Management & Services works

• To provide technical support for Facilities Management & Services works when requested
• Enquire on upcoming Facilities Management & Services related opportunities and customer requirements
• Organise monthly meetings customers with relevant partners and customers

3. Quality Assurance Inspection

• Conduct joint quality assurance inspections of trains, depots and stations jointly with users.
• Provide technical advice to users. Attend to end users requests and complaints pertaining to maintenance/contract matters
• To gather feedback from users on term contractors’ services to ensure that service rendered are carried out and maintained promptly as per contract specifications.

4. Technical Advice

• Provide technical advice to users. Attend to end users requests and complaints pertaining to maintenance/contract matters.
• To advise on various Government Authorities requirements such as renewal of electrical licenses, Code of Practice etc.

5. Workplace Safety

• Manage permit to access for planned and adhoc works in restricted areas.
• Ensure compliance to Work Place Safety Act

6. Annual Budgeting and Profit & Loss

• Update on the targeted financial KPIs of contracts, including the identification of new business
• To monitor and report budgets and planning pertaining to maintenance/contract management of premises.

Requirements:

• 6-8 years of experience in Facilities Management and/or hard & soft services
• Experience in transportation sector would be advantageous
• Proficient in Microsoft office
• Experience working with SAP / Ariba
• Candidates with Digital Skills/ IT skills will be considered favourably

Primestaff Management Services Pte Ltd EA

Personnel Name: Jackie Ng EA

Personnel No: R22109024 EA License No: 95C5411

Assistant Restaurant Manager oversees and support the operations at dining establishments to ensure profitability and an enjoyable dining experience.

Role & Responsibilities

Business Operations

- Assist the Outlet Manager in daily operations to deliver quality food, service and ambience to our guests

- Ensure that standard operating procedures are maintained consistently, including service recovery, restaurant task cycle and cost control

- Take ownership of outlet sales, food quality and guest experience

- Uphold safety, hygiene and cleanliness as required by NEA/SFA regulations and company requirements

- Responsible for manpower scheduling, administrative matters, performance management and inventory control where necessary

People Management

- In-charge of recruitment, selection and training of new hires

- Monitor and manage the staff performance including punctuality, customer service and food quality

- In-charge of overall supervision of the outlet/restaurant

- Facilitate innovation and lead staff to implement change

Customer Service

- Manage an efficient team of service staff by coach, training, and supervising staff to operate stations and deliver a great customer experience

- Ensure and maintain service quality and professional etiquette

- Customer feedback management

Adhering to Quality and Standards

- Examine food and beverage preparation

- Ensure quality control for food and service

Skills/Qualifications

• At least 5 years of relevant experience in F&B restaurants
• Minimum ‘O’ level or Graduate Diploma in any field/Diploma/Advanced/Higher/ in F&B service or equivalent
• Willing to be involved in hands on operations
• Excellent communication and interpersonal skills
• Ability to work in a fast-paced environment
• Ability to work cohesively with fellow team members as part of a team

• Manage project scope, cost, schedule and quality of work from site preparation stage till project completion and handover to clients
• Review contract/ tender agreement and highlight the compliances or deviations of the terms & conditions and technical specifications
• Liaise with agencies, clients and manage sub-contractors
• Ensure work is carried out according to approved plans, quality standard procedure, safety requirements and in a timely manner
• Planning, scheduling and implementing project maintenance works
• Manage cost, work measurement and collection of performance data
• Ensure project technical issues are monitored and resolved

Requirements:-

• Degree or Diploma in Engineering or equivalent
• Technically skilled and knowledgeable in electrical works & installation
• Relevant experience in sustainable energy projects such as Photovoltaic, Battery Energy Storage and Electrical Vehicle Charging System
• Min 5 years of project management experience
• Leadership skill and able to lead a project team
• Good communication skill and able to interact with all levels
• Possess own vehicle

Our client is a Growing & Established authorised automobile company distributing premium and reputable brands. They urgently requires the following:

COMPENSATION & BENEFITS MANAGER / ASSISTANT MANAGER / SENIOR EXECUTIVE

Job Description:

• Develop and implement compensation and benefits strategies that are competitive, cost effective, and aligned with the organisation's goals and objectives.
• Lead annual salary review processes, merit increase programs, and bonus payout cycles, ensuring fairness, consistency, and compliance with regulatory requirements.
• Develop and implement a KPI performance management framework, policies, and
• processes.
• Develop and implement online appraisal system.
• Design and execute benefits programmes by identifying employees' needs and interests.
• Stay informed about legislative changes, market trends, and best practices in compensation and benefits management, and make recommendations for continuous improvement
• Provide guidance and support to HR, managers, and employees on compensation and benefits-related matters, including policy interpretation, problem resolution, and inquiries.
• Develop and deliver training programs and communications to educate employees about
• their compensation and benefits packages and promote understanding and appreciation of the value they receive
• Support the annual budgeting process by providing input and analysis related to compensation and benefit expenses and forecasts.

Job requirements:

• At least 5 years of experience in C&B.
• Diploma / Bachelor’s degree in Human Resources or any Business Administrative or related field.
• Proficiency in data analysis, financial modelling and HRIS systems
• Experience with compensation survey data and market pricing tools.
• Strong analytical skills and database management skills.
• Strong project management skills, with the ability to prioritise tasks, manage multiple
• projects simultaneously, and meet deadlines in a fast-paced environment.
• Be able to work independently in a fast-paced working environment.
• Senior executive can be considered and will have opportunity for career advancement

Location: Redhill MRT (1 bus stop away)

Woring hours: 8.30am to 6pm / Mon-Fri

Jessie Hoe Huey Miin

CEI R1103861

EA: 99C4599

Job Summary: The Assistant Restaurant Manager plays a key role in assisting the Restaurant Manager in overseeing the daily operations of the restaurant. They are responsible for ensuring exceptional customer service, managing staff, and maintaining high standards of quality, cleanliness, and efficiency.

Responsibilities:

1. Staff Management:Supervise and coordinate the activities of restaurant staff, including servers, hosts/hostesses, bartenders, and kitchen staff.
   Schedule shifts, assign tasks, and provide training and guidance to staff members.
   Monitor staff performance, provide feedback, and address any issues or conflicts that may arise.
   
2. Customer Service:Ensure that guests receive excellent service throughout their dining experience.
   Respond to customer inquiries, concerns, and complaints in a professional and timely manner.
   Maintain a welcoming and hospitable atmosphere in the restaurant.
   
3. Operations Management:Assist in the day-to-day operation of the restaurant, including opening and closing procedures, cash handling, and inventory management.
   Oversee the cleanliness and maintenance of the dining area, restrooms, and other restaurant facilities.
   Ensure compliance with health and safety regulations and sanitation standards.
   
4. Financial Management:Assist in managing the restaurant's budget and expenses, including labor costs, food costs, and overhead expenses.
   Monitor sales performance and implement strategies to maximize revenue and profitability.
   Conduct regular inventory checks and manage inventory levels effectively.
   
5. Menu and Product Knowledge:Have a thorough understanding of the restaurant's menu offerings, including ingredients, preparation methods, and special promotions.
   Train staff on menu items and provide guidance on upselling and suggestive selling techniques.
   
6. Team Leadership and Development:Foster a positive work environment and promote teamwork among staff members.
   Provide coaching, mentoring, and support to staff to help them achieve their full potential.
   Identify training needs and facilitate ongoing training and development initiatives.
   
7. Collaboration:Work closely with the Restaurant Manager and other members of the management team to achieve business goals and objectives.
   Participate in meetings, planning sessions, and decision-making processes related to restaurant operations and improvements.
   

Qualifications:

1. Previous experience in a supervisory or management role within the restaurant industry.
2. Strong leadership and interpersonal skills.
3. Excellent customer service skills and a passion for hospitality.
4. Ability to multitask and work effectively in a fast-paced environment.
5. Knowledge of restaurant operations, including food and beverage service, health and safety regulations, and labor laws.
6. Strong organizational and problem-solving abilities.
7. Flexibility in scheduling, including evenings, weekends, and holidays.

An Assistant Restaurant Manager plays a vital role in supporting the Restaurant Manager in all aspects of restaurant operations, ensuring the smooth and efficient functioning of the establishment while delivering exceptional service to guests.

Only Sinagporean, PR and LTVP holder may apply. Kindly email your CV to [email protected]

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Manage and coordinate daily Front of the House and Heart of the House operations with right delegation
• Long Term planning to create initiatives that furthers the outlet overall goal
• Identifying potential problems and points of friction and working to find solutions in order to maximize efficiency and revenue
• Monitor the reservation status and communicate with culinary team
• Plan and control manning to meet business needs and according to budget
• Work with Talent & Culture to recruit suitable colleagues
• Communicate with team during daily briefings and conduct monthly department meetings
• Ensure regular training and re-training when needed
• Maintain service, standards and procedures for the outlet and to ensure that they are achieved and followed by
• Ensure hygiene and food safety compliance in the outlet and related areas
• Together with the Restaurant Manager lead the F&B team to personalize the guest dining experience and ensure the compliance of LQA standards and delivery of Service Promise
• Lead a Heartist® approach to guest experience/service with the F&B team
• Provide immediate attention to guest complaints and provide appropriate service recovery. To follow up and to establish correct procedures to prevent future recurrence
• Work closely with the culinary team to maintain food quality and to create attractive food products that support the image of the outlet/hotel and incremental business volume
• Regular review of guest comments/VOG with the team and implement right solutions for continuous improvement
• Implement, monitor, train and maintain control measures to impact food costs,beverage costs, labour costs and operating supply costs for the outlet and to be in line of budget
• Plan, implement and measure profit enhancement programmes constantly in the areas of menu engineering, profit contribution, revenue generation, productivity, pricing and costing for products used in the outlet
• Provide necessary training and guidance to F&B team and to ensure that the highest possible standards and quality of products and services offering in the premise
• Recruit, develop and retain F&B team who are competent and confident to exceed guest expectations and create successful business
• Support the F&B team to be consistent in service, use a collaborative, enabling leadership style, have regular team meeting
• Develop own knowledge and skills to grow as a business partner and leader.

This position is responsible for assisting in the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Restaurant Manager to ensure the smooth operation of the restaurant.

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavourful and popular with customers.

• Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Assist in operations to ensure the smooth operation of the restaurant.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 2 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

• Able to communicate in English and 1 other language

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavourful and popular with customers.

• Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions

• Direct hiring, training, and scheduling of food service personnel

• Investigate and resolve complaints concerning food quality and service

• Prepare checks that itemize and total meal costs using the Point of Sales system

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Safe keeping of company properties

• Assist in sending daily sales reports

• Assist in operation to ensure the smooth operation of the restaurant.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 2 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

Position: Restaurant Manager

A Restaurant Manager is a key managerial figure responsible for overseeing the daily operations of the restaurant. They play a crucial role in ensuring excellent customer service, operational efficiency, and compliance with health and safety regulations. The Restaurant Manager leads and motivates staff, contributes to sales and revenue goals, conducts training, and handles customer interactions. This role requires flexibility, effective communication, and problem-solving skills to create a positive dining experience while managing various aspects of restaurant functioning.

Job Description:

• Oversee daily operations, ensuring smooth workflow.
• Manage staff schedules and assignments.
• Recruit, train, and motivate staff members.
• Conduct performance evaluations and provide constructive feedback.
• Maintain a positive and professional work environment.
• Ensure compliance with health, safety, and sanitation standards.
• Manage inventory, ordering supplies, and monitoring expenses.
• Minimize waste and ensure proper stock rotation.
• Work closely with the management team to ensure profitability.
• Ensure excellent customer service and address customer concerns.
• Maintain a welcoming and customer-friendly atmosphere.
• Handle cash transactions (suppliers) and oversee financial reporting.
• Address and resolve operational issues promptly.
• Implement corrective actions to improve performance.
• Collaborate with the Marketing Department on marketing strategies.
• Perform other ad-hoc duties as requested by the Direct Manager.

Requirements:

• Nitec or equivalent education level.
• Minimum 3 years of experience in a similar position.
• Hygiene certificate (preferred, but not required).
• Proficiency in English is required. Ability to understand and converse in Mandarin at a basic level to facilitate communication with staff is essential.
• Customer service oriented.
• Effective problem-solving skills.
• Ability to handle customer complaints professionally.
• Strong leadership and management abilities.
• Ability to delegate tasks effectively.
• Excellent communication skills.
• Collaborative and team-oriented approach.
• Ability to work in a fast-paced environment.

Outlets available: NTU, Sembawang, Paya Lebar and upcoming outlets

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of the several restaurant outlets under one restaurant brand.

• Work with chefs and other personnel to plan menus that are flavourful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

This position is responsible for the planning, setting of the direction of the crew, and resource distribution of the restaurant to achieve an efficient, well-prepared, and profitable food and beverages restaurant.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavorful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld

• Assisting the Operations Manager to work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel

• Investigate and resolve complaints concerning food quality and service

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Prepare checks that itemize and total meal costs using the Point of Sales system

• Ensure sufficient stocks of supplies in the restaurant for smooth operation

• Supervise the operations of at least two restaurants and above

• Perform other duties as assigned by management

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate in providing excellent management and interpersonal skills

• Able to work independently and in a team

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.

• Work with chefs and other personnel to plan menus that are flavourful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel.

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

• Prepare checks that itemize and total meal costs using the Point of Sales system.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

Job Descriptions

• Ensure workplace safety, health and environment practices, procedures and processes comply with Workplace Safety and Health Act and regulations, Code of Practice for Environmental Control Officers and ISO 9001, 14001, ISO 13485 and TS16949 policies
• Enforce all safety legislations, in-house health, safety environment & security policies and safe management programme as appointed FSM, WSHO and SMO
• Conduct daily inspection, routine checks on safe management measures compliance, active project works and activities as well as EHS related matters
• Supervise and deploy a team of security guards for daily operations to ensure premises’ security and to enforce policies, rules, regulations and procedures
• Recommend improvements, preventive measures, corrective actions and follow up on EHSS and safe management findings or non-compliance
• Liaise and work with departments to ensure high level of housekeeping and compliance of workplace health, safety, environment and security rules and regulations
• Plan and conduct EHSS training eg safety, health & environmental awareness/refresher, safety induction for new employees, safety briefings for contractors and other EHSS related training
• Review, maintain and ensure EHSS management system, policies, processes, procedures and documents, including risk assessment, safe management programme and Business Continuity Plan (BCP), are up-to-date and compliance with current legislations
• Investigate workplace incidents, work and follow up with departments on corrective and preventive actions
• Coordinate with relevant departments to ensure EHSS related agreement and mandatory licenses are validated, updated and renewed timely
• Assist in ad-hoc projects and HR/Admin functions & events as and when required

Job Requirements

• Diploma in any Engineering discipline
• Registered Fire Safety Manager and WSHO with at least 3 years’ experience in manufacturing environment. Experience in security management is an added advantage.
• Sound knowledge of WSH Act, ISO9001, ISO14001, ISO 13485 and TS16949 systems and any other EHSS related legislations and requirements
• A team player who can multi-task and communicate at all levels
• Register as a workplace Safety and Health Officer with Singapore's Ministry of Manpower

If you are a Risk professional with prior experience in delivering IT projects from end-to-end, this opportunity is the one for you.

Join the team in leading a transformation program, and play a critical role in the smooth transition of the program, ensuring alignment with strategic objectives and regulatory standards. We're seeking a highly skilled individual with risk expertise, particularly in IT and data management, to fulfill this important role.

Responsibilities:

• Guide the transformation program to comply with the company's Non-Financial Risk (NFR) Framework.
• Coordinate the Non-Financial Risk assessment and provide insights to facilitate effective risk management.
• Draft risk control reports for key Insurance Risk and governance forums.
• Collaborate with multiple business units e.g. tech specialists, first line control teams to discover emerging risks, and facilitate risk management activities.
• Challenge the risk and control assessment metrics to enhance risk management effectiveness.

Requirements:

• 7-8 years of non-financial risk experience, particularly in IT and data management.
• Proven track record in managing migration projects and overseeing large-scale transformation initiatives.
• Ability to deliver IT projects, challenge programs and conduct data testing plans & user acceptance testing (UAT) processes effectively.
• Project management skills, familiarity with regulations (e.g., MAS notices), and proficiency in IT tools are advantageous.
• Ability to communicate effectively with diverse stakeholders and senior management.
• Prior experience with PSA system is preferred but not mandatory. The focus lies on challenging business processes and workflows.

Please reach out to Jeanie Ng at [email protected] or via phone at +65 6351 6993 for immediate consideration.

Responsibilities:

• Oversee every day operations function.
• Upholding standards and maintaining the business's integrity.
• Increase revenue by implementing operational plans.
• Addressing concerns and complaints from clients.
• Cost control.
• Handling restaurant liability by implementing safety, security, and human resource requirements.
• Upholding strict guidelines for hygienic practices and quality control in restaurants.
• In charge of recruiting, providing training and managing employees.
• Set an example for behavior, appearance, and performance standards at all times.
• In charge of inspiring and creating a performance-driven team.
• Planning for manpower, ensure that there is adequate manpower to support daily operations.
• Staff briefings, planning, and event implementation.
• Supporting the beverage and wine menu planning process.

Requirements:

• Diploma or Degree in Business Administration or equivalent.
• At least 3 – 5 years of working experience in F&B industry, preferably with supervisory experience
• Ability to start work within short notice will be an added advantage

Interested candidates who wish to apply for the advertised position, please send in your resume to [email protected].

EA License No: 13C6305

Reg. No.: R24120209

For candidate who applied for the advertised position is deemed to have consented to us that we may collect, use or disclose your personal information for purpose in connection with the services provided by us.

Coordinate daily Front of the House and Back of the House restaurant operations

• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant?s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

- 5-6 years experience as Restaurant Manager in Fine Dining Capacity

Job Descriptions

• Prepare mise en place according to kitchen standards
• Prepare food orders according to recipes
• Minimise wastage and spoilage of ingredients
• Maintain excellent hygiene standards
• Follow SOPs and safety precautions
• Other ad hoc duties assigned

Job Requirements

• Minimum 5 years of working experience in restaurant or hospitality industries
• Possess Basic Food Hygiene Certificate
• Meticulous, team player with a positive attitude
• Passion for food, creative & result-orientated
• 5.5 days work/ week

Working hours

• 5.5 days work / week

• Leadership and Team Management:Strong leadership skills with the ability to motivate and manage a team.
  Experience in hiring, training, and supervising staff.
  
• Customer Service:Exceptional customer service skills.
  Ability to handle customer complaints and resolve conflicts effectively.
  
• Financial Acumen:Strong understanding of financial management, including budgeting, forecasting, and cost control.
  Experience in managing inventory and ensuring cost-effectiveness.
  
• Operational Skills:Proficiency in restaurant management software and Point of Sale (POS) systems.
  Ability to oversee daily operations, including opening and closing procedures, ensuring health and safety compliance, and maintaining high standards of cleanliness and organization.
  
• Marketing and Sales:Experience in developing and implementing marketing strategies to increase sales.
  Ability to plan and execute special events and promotions.
  
• Communication:Excellent verbal and written communication skills.
  Ability to effectively communicate with staff, customers, and suppliers.
  
• Problem-Solving:Strong problem-solving and decision-making skills.
  Ability to handle unexpected situations calmly and efficiently.
  

Summary

• Perm role comes with comprehensive benefits (Annual leave, VB, medical benefits, etc
• Working days & hours: Monday to Friday 830am-530pm
• Managing technical teams
• Reporting to Director

Roles & Responsibilities

• Providing a strategic perspective across the IT ecosystem, business reporting system, and operational governance processes as part of the senior management team.
• Leading IT strategic and operational planning to achieve business objectives, promoting innovation, prioritizing IT initiatives, and coordinating the evaluation, deployment, and management of IT systems throughout the organization.
• Overseeing the development and implementation of an enterprise-wide disaster recovery and business continuity plan.
• Reviewing hardware and software acquisition and maintenance contracts and seeking master agreements to leverage economies of scale.
• Taking charge of the strategic management of the company's information technology and information management functions. This includes managing business software development and systems, both internally and with external vendors.
• Collaborating with the management team to provide strategic guidance on the company's technology, analyzing and prioritizing developments, identifying opportunities, and encouraging a proactive and innovative approach.
• Assuming responsibility for the successful delivery of all technology-related projects, including business software development and ongoing enhancements.
• Managing technical teams, such as Infrastructure, Applications & Data analyst, by establishing clear structures and processes within the department.
• Creating budgets, making recommendations for technical acquisitions, and ensuring adherence to guidelines, controls, standards, and procedures to maintain security across all technical systems and software services.
• Continuously promoting a strategic and innovative approach to the company's use of technology and IT.
• Cultivating and managing relationships with internal and external senior stakeholders, vendors, and outsourced development partners.
• Supporting Internal Audit in compliance and risk management development within the division.
• Ensuring consistent communication internally and externally, articulating the company's desired image and position.
• Fostering a productive, experienced, and motivated organizational culture within the Division/Company, aligned with the Company's core values, using effective management and leadership tools.

Key Requirements:

• Possessing at least 10-15 years of experience with broad technical knowledge and strong management expertise.
• Demonstrating a combination of strategic thinking and practical, hands-on skills.
• Showing sharp business acumen.
• Capable of working under pressure in a fast-paced environment and handling multiple tasks simultaneously.
• Displaying a high level of initiative, drive, and teamwork.
• Exemplifying excellent communication skills and the ability to explain technical matters to non-technical colleagues.
• Possessing strong analytical skills and upholding high business ethics and integrity.
• Demonstrating a creative and innovative mindset.

How to Apply:

Interested applicants, please send your resume to [email protected] or press "apply now"

Align Recruitment Pte Ltd (20C0253)

Tee Siew Mei (Reg No: R1219651)

Position summary statement:

You are to provide assistance to the restaurant manager to efficiently administrate and organise the restaurant into a profitable outlet and increase revenue.

To plan and execute the sales and promotions of the restaurant and help in the planning of marketing strategies and policies.

Primary Responsibilities:

a) To plan in advance requirements for bookings and promotions, and to coordinate with all staff concerned to facilitate the smooth execution and operation of the events.

b) To make sure that there are always enough supplies in areas of responsibility and that equipment is well maintained.

c) To organize the outlet in an efficient manner to cope with the day-to-day operation and bookings so as to minimize labour costs.

d) To supervise and implement standard of service so as to maintain higher possible standard and quality.

e) To setup presentation and merchandising of buffet setup in an artistic eye appealing effect and dismantling of all decorations/props after each promotion.

f) To ensure that food service is always efficient and effective, and facilities conform to hygiene and sanitary requirements, with excellent customer service and service recovery procedures.

g) To develop menus in conjunction with the Executive Chef, always keeping in mind food costs, labour cost, facilities of the kitchen, etc.

h) To verify and approve void checks.

To keep close rapport with all guests and to maintain an up-to-date mailing list of all regular guests.

j) To develop and implement training programmes for all staff working under his scope of responsibility.

k) To conduct daily staff briefing and roll calls so as to provide information on outlet promotions, events, VIPs, etc.

l) To participate in market survey on competitors.

m) To effectively administer and organize the outlet as a profitable center and increase revenue.

n) To undertake any other task/duty/assignment that may be given by the Restaurant Manager.