Total 3,510 quality manager job vacancies in F&B / Tourism / Hospitality category in Singapore

Job Title : Senior Assistant Manager, Outreach & Admissions

Job Type : Permanent

Job Location : Nanyang Avenue

Key Skills : Outreach & Admission

Job Responsibilities:

The Senior Assistant Manager will report to the Assistant Director of Undergraduate Programmes and is responsible for supporting the team in implementing activities related to brand awareness and positioning, marketing of assigned programmes, and achieving the enrolment goals of the UG programme. He/She will collaborate closely with the other team members by supporting marketing, student outreach and recruitment functions to attract the best students to apply.

Key Responsibilities include but not limited to the following:

· Formulation & execution of the UG marketing plan

· Support in analyzing market trends, candidates’ insights, programme trends and competitors’ analysis to build programme strategy

· Spearhead social media marketing for the UG programmes to boost engagement with potential applicants, current UG students, and related stakeholder groups.

· Initiate, organize and run information sessions/webinars/experience days locally as well as internationally (as and when required)

· Development and maintenance of UG website, print and digital media initiatives.

· Work with appointed marketing agency(ies) to drive our marketing campaigns and lead generation strategies

· Collaborate with internal and external stakeholders to ensure smooth applicant-to-student journey

· Support budget planning and tracking

Job Requirements:

· Degree in any field; Business or Marketing preferred.

· Minimum of 5 years relevant experience

· Familiar with media strategy, channels, content marketing, and social media marketing

· Experience in event marketing and management

· Keen eye for detail

· Strong organizational and time management skills with the ability to coordinate and manage multiple projects concurrently

· Strong oral and written communication skills, and comfortable in presenting to internal and external stakeholders

· Excellent interpersonal skills and collaborative spirit

If your skills & experience match the requirement, please share your updated CV in MS Word Format stating your current, expected salary details & availability at [email protected] to take it forward. We regret to inform that only shortlisted candidates will be notified.
All Curriculum Vitaes will be treated with the strictest confidentiality. By sending us your personal data, you are deemed to consent to RMA Consultants Pte Ltd and its affiliates collecting, using and disclosing your personal data for the purposes set out in our Data Protection Policy at http://bit.ly/3GHgskn and Privacy Policy at http://bit.ly/3W63rp7.

Manisha Sharma

RMA Consultants Pte Ltd

EA License No 93C4403

EA Regn No R1872602

Reporting to the Restaurant Manager and Assistant Manager, you are responsible for assisting the Managers in supervising and ensuring the efficient running and daily operations of the restaurant, in accordance to the company’s standards.

Key performance areas include assisting managers to manage team performance, people development through training and ensuring maximum customer service standards.

KEY RESPONSIBILITIES

Operations

- Assist the Managers in overseeing the restaurant’s daily operations.

- Operationally equipped to manage all service sections within the restaurant and its related functions.

- Responsible for checking on all equipment maintenance and servicing.

- Observe a high standard of work ethics and be a role model for all service staff.

Customer service and service quality

- Responsible for ensuring good customer service standards and quality.

- Provide a high level of customer satisfaction in the restaurant and maintain effective communication with the customer at all times.

- Manage and handle customers feedback and complaints in an appropriate and timely manner, aligned with company’s standards.

Staff Training and Development

- Assist Restaurant Manager and Assistant Manager intraining, development and evaluation of service staffs to be well-trained in the respective service stations.

Job Responsibilities

• Fully responsible for the outlet's operating budget, including revenue, labor costs, and profitability.
• Continuously seek ways to increase revenue without compromising established standards.
• Ensure effective communication between managers and staff.
• Prepare F&B profit reports, budgets, and marketing plans.
• Assist management with promotional activities and creative ideas, making recommendations as needed.
• Develop, implement, and conduct staff training programs.
• Ensure the highest quality of products is served.
• Hold daily briefings with staff to review occupancy forecasts, reservations, special attention items, complaints, and any other relevant issues.
• Monitor guest service to ensure it meets set standards, and attend to guests as necessary.
• Anticipate guest complaints and take prompt corrective action.
• Stay aware of the clientele mix, seasonal periods, and festivities, and make recommendations for competitive analysis and budgeting.
• Coordinate with the Chef and other departments for special promotions and ensure staff are informed to maximize upselling opportunities.
• Maintain a strong, efficient team while fostering loyalty and trust among staff.

Requirements

• Minimum of 2 years of managerial experience in the hospitality industry.
• Strong leadership abilities with the capacity to motivate a team.
• Skilled in solving practical problems and handling situations with limited standardization.
• Excellent interpersonal and leadership skills.

• Develop and implement compensation and benefits strategies aligned with organization’s goals and objectives.

• Conduct ongoing analysis of market trends, industry benchmarks, and best practices to ensure competitive compensation and benefits offerings.

• Design and administer compensation programs, including salary structures, incentive plans, and bonus programs, to attract and retain top talents.

• Manage the annual salary review process, including conducting market surveys, analyzing salary data, and making recommendations for salary adjustments.

• Oversee the administration of employee benefits programs, including health insurance, well-being programs, and other employee benefits.

• Partner with internal stakeholders to ensure compliance with relevant laws and regulation related to compensation and benefits.

• Collaborate with HR partners and business leaders to provide guidance and support on compensation and benefits-related matters.

• Develop and deliver training programs and communication materials to educate employees on compensation and benefits programs

• Handle employee inquiries and escalations related to compensation and benefits, providing timely and accurate information and resolutions

• Maintain accurate and up-to-date records and documentation related to compensation and benefits programs

Requirements:

• At least 5 years of experience in compensation and benefits management.
• In-dept knowledge of compensation and benefits, best practices, trends, and regulations.
• Immediate starter is a plus

Interested applicants for the above advertised position(s), please kindly email an updated copy of your resume to: [email protected]

EA License No.: 13C6305

Reg. No.: R2093254

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.

Reporting to the Restaurant Manager and Assistant Manager, you are responsible for assisting the Managers in supervising and ensuring the efficient running and daily operations of the restaurant, in accordance to the company’s standards.

Key performance areas include assisting managers to manage team performance, people development through training and ensuring maximum customer service standards.

KEY RESPONSIBILITIES

Operations

- Assist the Managers in overseeing the restaurant’s daily operations.

- Operationally equipped to manage all service sections within the restaurant and its related functions.

- Responsible for checking on all equipment maintenance and servicing.

- Observe a high standard of work ethics and be a role model for all service staff.

Customer service and service quality

- Responsible for ensuring good customer service standards and quality.

- Provide a high level of customer satisfaction in the restaurant and maintain effective communication with the customer at all times.

- Manage and handle customers feedback and complaints in an appropriate and timely manner, aligned with company’s standards.

Staff Training and Development

- Assist Restaurant Manager and Assistant Manager in training, development and evaluation of service staffs to be well-trained in the respective service stations.

Job description

Don't like boring workdays? Yeah, neither do we.

At The Black Hole Group, we're all about sizzling food and sizzling workplace vibes. Above all, we’re fun, and it's never a dull day at work!

And guess what? We're on the lookout for an Assistant Entity Manager to join our team. If you’d like to work with the likes of those with culinary and front of house experience at Michelin star restaurants, read on.

As our F&B Assistant Entity Manager, you’ll be making independent decisions from solving customer’s problems to providing satisfactory solutions to various situations. You’ll dive into everything from daily operations to front of house and customer-facing duties. If you’ve got a knack for creating an engaging work environment, fostering talent, and making sure everyone feels valued, you're exactly who we're looking for.

Check us out: https://www.theblackhole.sg/careers

Some perks:

Medical: Annual medical coverage of up to $200
Dental: Annual dental coverage of up to $100
Staff Meals: Meals can be claimed at any concept for up to $20

No Split Shifts: We don’t have midday outlet closures.
Sales Incentives: Entity-based monthly sales incentives programme

Transport Allowance: Monthly allowance of $70 for Motorcycle Riders and $100 for Car Riders

Training Allowance: Annual training allowance of $500
Referral Bonus: Referral bonus of up to $1,200
Friends & Family Discount: 20% discount extended to friends & family

Maternity leave: 16-weeks (given the child is Singaporean)
Paternity Leave (non-Singaporeans): 1-week paternity leave
Baby Bonus: A token amount of $300 per child
Birthday Perks: 1-day birthday leave with TBHG dining vouchers
Partner Discounts: Corporate discounts with our partners
Overseas Cohesion: Once a year team bonding overseas
Mentorship Programme: Offered to all Full-time employees for personal or professional growth

What You’ll Do:

• Demonstrates the ability to lead, be proactive and have initiative.
• Overseeing the daily operations on shifts.
• Ensures proper uniform, punctuality and grooming are according to company
• policy and standard.
• Ensures proper hygiene as prescribed in the company guidelines.
• Understands and adheres to proper food handling, food safety and sanitation
• standard during food preparation, serve and clean up.
• Maintaining a positive environment and culture which provides fast, efficient and
• friendly service for both customers and staff.
• Maintains a clean and organised environment.
• Responsible for planning and scheduling of staff.
• Following beverages Standard of Procedures and maintaining the consistency of products and services.
• Proactive in solving customer’s problems and providing satisfactory solutions to
• various situations.
• The “Owner” and Role Model of the service initiative during his/her shift.

What You’ll Bring:

• Passion for service.
• Minimum education requirement of O levels and above.
• Minimum one year of previous supervisory role in the F&B industry.
• Outgoing personality and go-getter attitude.
• Enthusiasm for challenges and ability to cope in a fast paced environment.
• Excellent verbal and communication skills.
• Basic computer and Microsoft skills.
• Ability to work overtime, on special events, weekends and Public Holidays when needed.

Why Us:

• Flavourful Challenges: Say goodbye to boring workdays. Here, every dish is a canvas, and your creativity knows no bounds.
• Culture Matters: We’re more than a team; we’re a culture. At The Black Hole, we celebrate diversity, creativity, and the art of excellent cuisine.
• Training and Growth: Receive comprehensive training to enhance your skills and opportunities for career growth within our expanding restaurant family.
• Employee Benefits: Enjoy competitive pay and valuable benefits, including medical and dental insurance. Your well-being matters, and we've got you covered.
• Team Appreciation: Join a supportive team that values your contributions and celebrates milestones together. Our success is built on the collective efforts of our dedicated crew.

Job Types: Full-time, Permanent

Pay: Up to $3,300 per month

Benefits:

• Additional leave
• Dental insurance
• Employee discount
• Flexible schedule
• Food provided
• Health insurance
• Parental leave
• Professional development

Schedule:

• Day shift
• Early shift
• Holidays
• Late shift
• Weekend availability

• Developing and implementing compensation and benefits programs, policies and procedures, align with company’s overall strategy and objectives
• Conducting market research and analysis periodically to ensure that the compensation and benefits programs are competitive and attractive to existing and potential employees and to ensure competitiveness and compliance with legal requirements.
• Managing employee benefits programs: C&B Managers oversee the design,implementation, and administration of employee benefits such as health insurance, retirement plans, and wellness programs.
• Developing and maintaining job evaluation systems: C&B Managers establish frameworks to evaluate job roles, determine appropriate salary ranges, and ensure internal equity.
• Handling compensation-related issues: C&B Managers handle employee grievances related to compensation, conduct salary negotiations, and resolve disputes
• Supporting annual/ad-hoc salary & benchmarking, allowances and benefit review for multiple entities, including computation of increments and bonuses for different groups of staff and coordinate with the payroll personnel to ensure accurate and timely payments.
• Supporting the team lead in overseeing the administration of employee group insurance schemes and benefits and works with broker / consultant to follow up on insurance renewal matters.
• Provide guidance and support to various stakeholders on all compensation and benefits related matters.
• Communicating with employees: They educate employees about compensation and benefits programs, address inquiries, and provide guidance on policies and procedures.

Requirements

• Possess at least a Bachelors Degree
• At least 3 years of experience as a Manager
• Prior experience in C&B for at least 6-8 years.

For interested candidate, please email your resumes to [email protected]

Denyse Nicole Tan Shuqin (#HDT)

Recruit Express Pte Ltd

CEI No: R1333503

Company EA license : 99C4599

• Manage full spectrum of HRIS & C&B operations, policy & compliance and lead PX projects and new initiatives across 7 SEA markets.
• Lead and facilitate the Annual Performance Remuneration review process by collaborating closely with the business and PX leaders at country, regional and global levels.
• Manage and maintain employee-related data including onboarding, compensation, benefits, and performance management in the HRIS, SuccessFactors.
• Implement and update people policies to ensure regulatory compliance and provide guidance on local employment legislations across the region.
• Provide hands-on advice and be the people-solution provider to business leaders and managers in country and regional levels, on the full range of employment related matters, e.g. performance management, compensation & benefits, people data and reporting, employee relations, and policy & compliance, etc.
• Collaborate with the Country and Global People Experience teams to implement new projects and initiatives to improve and enhance employee experiences.

Requirements:

• 5+ years of HR experiences, especially in C&B, HRIS and employee relations.
• Prior work experience in fast-paced MNC environment with country & SEA regional offices set up and matrix reporting line would be an advantage.
• Immediate starter is a plus

Interested applicants for the above advertised position(s), please kindly email an updated copy of your resume to: [email protected]

EA License No.: 13C6305

Reg. No.: R2093254

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.

Join Our Team at Hoshino Coffee!

Are you passionate about delivering exceptional customer service in a warm and inviting atmosphere? Do you thrive in a fast-paced environment where every day brings new opportunities to connect with people? If so, we want you to join our team at Hoshino Coffee as a Part-Time Service Crew Member!

About Us:
At Hoshino Coffee, we pride ourselves on offering an authentic Japanese cafe experience to our customers. From our freshly brewed premium coffees to our delectable desserts and savory dishes, we are committed to providing a memorable dining experience that keeps our customers coming back for more.

Job responsibilities:

• Fully master all service and kitchen operations.
• Building a strong team with company's mission, vision and values in mind.
• Train and guide all employees in accordance to company's key ideal employee and manager profile.
• Enhance employee experience while working in the company.
• Take lead in cultivating good mannerism in the outlet and increasing customer experience.
• Execute outlet action plans with goals in mind.
• Conduct analysis on reports and propose improvement plans of working practices and personal efficiency.

Requirements:

• At least 2 years’ experience in F&B industry with minimum 1 year experience as managerial position.
• Passionate in F&B and great customer service.
• Senior positions will be considered based on experience (please include resume in your application).

Operational Management:

Full knowledge on Bangladeshi cooking and operating the business.

Oversee day-to-day restaurant operations, including opening and closing procedures.

Monitor and maintain food quality, presentation, and consistency to meet or exceed guest expectations.

Manage inventory, ordering, and stock control to ensure adequate supplies and minimize wastage.

Ensure cleanliness, organization, and safety standards are upheld throughout the restaurant.

# Staff Leadership and Development:

Recruit, train, schedule, and supervise front-of-house and back-of-house staff.

Foster a positive work environment, promote teamwork, and provide coaching and feedback to enhance employee performance.

Address staff conflicts and performance issues, taking appropriate disciplinary actions when necessary.

Develop and implement training programs to improve staff skills and knowledge.

# Customer Service:

Interact with guests, handle complaints, and ensure a high level of customer satisfaction.

Monitor guest feedback and reviews, making necessary adjustments to enhance the dining experience.

# Financial Management:

Develop and manage budgets, track expenses, and ensure financial targets are met.

Analyse sales data, trends, and financial reports to make informed decisions that drive profitability.

Control costs by optimizing inventory, labour, and operational efficiency.

# Marketing and Promotion:

Develop and implement promotions, events, and marketing strategies to attract and retain customers.

Utilize social media and other platforms to engage with customers and promote the restaurant's offerings.

Job Requirements

3 year of experience in simillar position

Proven experience as a Restaurant Manager or in a similar role within the food and beverage industry.

Strong leadership and interpersonal skills with the ability to motivate and manage a diverse team.

Excellent communication skills.

Proficiency in restaurant management software and point-of-sale systems.

Solid understanding of financial management, including budgeting and cost control.

Knowledge of food safety and hygiene standards.

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

Must be able to work night shift and split shift

Must be able to work extra hours or weekend if needed

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

Responsibilities

• Manage day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Maintaining market awareness and developing new and innovative processes for more efficient restaurant operations
• Preparing of reports
• Analyze and forecast sales figures to maximize profits

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

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

Job Description:

• Receive training and perform duties in various sections of company’s operations.
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position.
• Progressively master the skills to run restaurant operations.
• Maintaining safety and food quality standards.
• Keeping customers happy and handling complaints.
• Coordinating daily front- and back-of-house restaurant operations.
• Provide support as needed in various department.
• Perform ad-hoc duties as assigned by operation managers.

Requirement:

• No experiences is welcomed to apply, on-job-training is provided
• Highly motivated and willing to learn
• Able to work on weekends and PH
• Customer - oriented, excellent interpersonal and communication skills

Job Description:

• Oversee the service of all food & beverages.
• Receive training and perform duties in various sections of company’s operations.
• Gain deep and thorough knowledge of the company’s restaurant operation by rotating on each position.
• Progressively master the skills to run restaurant operations.
• Maintaining safety and food quality standards.
• Lead and motivate staff in achieving sales targets and customer satisfaction.
• To ensure excellent customer satisfaction and enhance customer experience.
• Coordinating daily front- and back-of-house restaurant operations.
• Provide support as needed in various department.
• Perform ad-hoc duties as assigned by operation managers.

Requirement:

• No experiences is welcomed to apply, on-job-training is provided
• Highly motivated and willing to learn
• Able to work on weekends and PH
• Customer - oriented, excellent interpersonal and communication skills

Job Description: Manager (Super Sistem Singapore Office)

Company Overview

Super Sistem is a dynamic and rapidly growing submarine optical cable operator and builder with operations and licenses in both Singapore and Indonesia. We are seeking a highly motivated and experienced individual to build on to our Singapore team.

Job Summary

The Manager will be responsible for overseeing the company’s Singapore submarine cable asset (existing and future), including maintaining, coordinating with our Indonesian Team, planning, tendering, vendor management, liaising with the authorities (IMDA, URA & MPA) etc. This role requires a good understanding of marine/subsea engineering and telecommunications outside plant. The successful candidate will be a self-starter with a proven ability to work independently in a fast-paced, start-up environment. The role encouraged flexibility, thinking “Out-of-the-Box”, work from home if not needed to be in office, site or travelling.

Responsibilities

• Develop and implement Permit plans for submarine cable systems, including installation, site acquisition together with vendors.
• Oversee the management and performance of submarine cable assets including project progress.
• Manage and coordinate with marine contractors and other external stakeholders.
• Ensure compliance with all relevant safety, environmental, and regulatory requirements.
• Develop and implement quality control procedures.
• Manage and develop the submarine cable operations team.
• Contribute to the development of the company’s strategic plan.
• Lead and coordinate the preparation of tenders and RFPs.
• Manage vendor relationships and performance.

Qualifications

• Diploma/ Bachelor’s degree in Marine/Subsea Engineering, Telecommunications or a related field.
• Minimum of 3 years of experience in submarine cable operations or related field.
• Strong understanding of marine/subsea engineering and telecommunications outside plant.
• Proven fast learner and management skills.
• Excellent problem-solving and decision-making abilities.
• Strong interpersonal and communication skills.
• Ability to work independently and as part of a team.
• Willingness to work in a fast-paced, start-up environment.

Additional Information

This position offers a challenging and rewarding opportunity to be part of a growing company in the exciting field of submarine cable technology and hence candidate cannot be calculative in times of needs to work out of own job scope for the team. We offer a competitive salary and benefits package.

Note:Due to nature of the business, the candidate must be willing to travel both locally and to Indonesia (less than 20%).

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

Job Description:

• To oversee and represent the venue’s catering and hospitality experience to both internal and external stakeholders. Ensure effective management and coordination of facilities, procurement, storage, production, and service delivery through the appointed catering services agent and its third party vendors.

Strategy, Concept, Product, Pricing:

• Develop and align the catering and hospitality strategy and concept with the overall experience-vision of the organisation.
• Create innovative, balanced and value-add catering menus and packages benchmarked against USPs of our venue, market trend and pricing. (e.g., create signature items).
• Constantly identify catering partners, vendors, products and brands that could be engaged to elevate variety in offering.
• Develop and review a master catering business, profit-share (e.g. % over GTO, rental) and pricing model and strategy.
• Competitor shop. Be knowledgeable of city-wide commercial and community events, festivals, concept, partners, vendors, suppliers, offer and price.

Commercial, Sales, Business Development, Government Agency, NGO Support:

• To partake in joint discussions to understand the overall community activation strategy, objectives and identified operating areas.
• Jointly engage the catering services agent to recommend catering model, concepts, type of infrastructure, suppliers, vendors and pricing.
• To be POC assigned to each event, linking the catering services agent (POC) to ensure that all requirements, schedule, agreement, changes and in particular; third party vendors support and processes are well managed
• To be informed and updated on venues confidential event calendar.
• Establish good rapport with event partners, hirers, promotor, sponsor, vendors and contractors, where applicable.

Branding Operations:

• Recommend and coordinate branding of concessionaire or pop-up stall; façade, menu boards, menus (print and digital), guest amenities and related (e.g. measurements and contractor coordination and installation)

Operations:

• Establish operational mode (technical drawing layout of stalls / concessionaire, tentage, ground protection, counter, worktable and equipment layout, refrigeration and dry storage types and security, plumbing and water points (sink), waste management and waste oil disposal, utilities, gas farm, POS, order taking and service, queue management (e.g. Q pole formation).
• Facilitate functional design, aesthetics, equipment and work flow for all BOH and FOH.
• Identify and establish SOP for each type of operation.
• Establish manpower strategy and SOP for each type of operation and opportunity to collaborate with educational institutions and related.
• Source products, third party vendors, suppliers and work alongside the catering services agent to acquire and operate. Facilitate process directly, where necessary.
• Coordinate with catering services agent to ensure all catering products and services, build, signage, branding, utilities, waste management, licensing arrangements are in order and flag any issues catering issues.
• Maintain an image library of all set-ups, concepts, menu and beverage items, centrepieces, signages.
• Host periodic joint meetings to communicate the event calendar, pre – actual - post catering feedback, improvements and quarterly plan for forecasted catering strategy, menu and pricing.

Equipment, Inventory (ownership by catering services agent, third party vendor):

• Maintain and coordinate inventory of all BOH and FOH kitchen service equipment and diningware.
• Maintain and coordinate a proactive maintenance inventory and schedule of all BOH and FOH kitchen and service equipment.
• Maintain and coordinate inventory record of all beverage, dry store items and disposables.
• Facility Management, Housekeeping, Vector Control Plan
• Establish a robust SOP, schedule and checklist for suite maintenance, housekeeping, cleanliness and vector control.
• Identify and inspect clear cleaning responsibility between facility management team and caterer.
• Coordinate concessionaire and pop-up infrastructure (tentage and stall type and layout, equipment fit out), utility, plumbing and waste management.

Work Safety, Security:

• Ensure contractor compliance to all work safety documentations, approvals and vehicle entry clearance.
• Ensure catering compliance to venues First Aid Safety and EVAC procedures.

Food Hygiene and Safety:

• Establish and maintain robust Hygiene, Food Safety SOP with the catering services agent and third party vendors.
• Identify and obtain an indemnity process for third party operations and/or products or samples brought in by the event hirer, promotor, sponsor, their vendors and contractors, where applicable.

Support and execute ad-hoc duties and projects as assigned or required

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 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 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

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

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 supply 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 about providing excellent management and interpersonal skills

• Able to work independently and in a team

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Job Info:

• Working Days: 5 days/week
• Working Hours: Rotational shifts
• Location: Sentosa/Central

Job Description:

• Direct, monitor and supervise the day-to-day activities of all sections within the Front Office and other services rendered by other operational departments of the Hotel
• Supervise sections in Front Office, such as reception, cashier, telephone, reservation and baggage services. Monitor the junior staff’s conduct and job performance and to ensure that all staff project a positive corporate image to guests.
• Perform duties pertaining to security such as directing guests reporting incidents, thefts, or any offences to the Security department for assistance and handle matters concerning guest’s undesirable conduct in rooms / public areas or undesirable persons loitering around in co-ordination with the security department
• Monitor room inventory closely to ensure maximum utilisation of rooms to generate higher revenue
• Ensure that guests are attended to with promptness, courtesy and efficiency and that guest complaints are handled with tact and diplomacy. Assist in checking in / out of guests.
• Maintain cash float amount in accordance with expected occupancy. Authorise rate and room changes, paid outs, cash advances, acceptance of cheques according to procedures and credit policies.

Please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

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

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

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