Total 5,569 restaurant manager job vacancies in F&B / Tourism / Hospitality category in Singapore

Job Responsibilities

• To oversee the day-to-day outlet operations, ensuring that it runs smoothly (e.g. conduct frequent audits to ensure efficiency of the outlets, manpower cost effectiveness, assess the cleanliness and SOP compliances).
• To streamlining processes and cultivating a continuous work improvement.
• Ensure that corrective actions be taken where necessary by the respective outlet’s staff upon monitoring.
• Follow-up sales enquiries.
• To support the management on various projects and assignments.

Requirements

• Relevant F&B experience in management role
• Highly organized, meticulous and able to work under pressure
• People-orientated with strong project and management skills
• Ability to lead, multi-task, team player and be supportive to the operations team.
• Strong written and communication skills

• Mixing and serving alcoholic and non-alcoholic beverages based on customer requests
• Verifying the identification and age of customers
• Operating cash registers and writing or printing bills for customers
• Accepting payment from customers and balancing cash receipts
• Cleaning glasses and bar utensils and the space around it
• Ensuring the bar's inventory is well stocked
• Maintaining a well stocked bar, including all ingredients needed to prepare signature drinks and standard drink orders
• Creating employee shcedules,, scheduling employees and builgin shift calendars
• Hiring & trianing other staff members
• Evaluating employee performance and giving feedback when needed
• Managing & resolving customer complaints
• Keeping health, safety, and liquor licenses current and ensuring that employees comply with them
• Monitoring the inventory and ordering new supplies and ingredients when needed
• Overseeing retail inventory. Analyzing costs and sales statistics to create a budget and decide which cocktails and menu items to promote
• Ensuring product quality and availability
• Negotiating with vendors
• General maintenance of restaurants
• Familiar with menu and add value to customer's experience
• Ensure high quality of customer service in all areas
• Manage and coordinate daily Front of the House and Heart of the House operations with right delegation
• Assist Operations Manager on the management of overall operation and administration of the outlet
• Monitor the reservation status and communicate with culinary team
• Plan and control manning to meet business needs and according to budget
• Check the appearance, orderliness, cleanliness and set-up of the outlet and its related areas
• Control outsource labour supply, casual labour and overtime
• Implement, monitor, train and maintain control measures to impact food costs, beverage costs, labour costs and operating supply cost

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 Human Resource Management, Business Administration or equivalent.
• At least 5 years of working experience in F&B (Assistant Manager/Manager).
• Ability to start work within short notice will be an added advantage

Interested candidates who wish to apply for the advertised position, please click the APPLY button below to send in your resume.

EA License No: 13C6305

Reg. No.: R1654399

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.

Key Responsibilities:

• To assess weekly and monthly trading figures and maintain adequate controls to monitor budget performance
• Ensure that Sodexo approved suppliers are used when placing food and beverage orders
• To maintain and continuously improve food presentation, service and standards
• Effectively lead, develop and motivate service team, monitoring and solving issues within the department
• Track and prepare all schedules to maximize productivity and keep labour costs within budget
• To refine and improve the operation, encourage and recognise innovation and incorporate these into work procedures
• To be creative and innovative in the day to day management and business development potential at the contract
• To report to the Operations Manager when and as required to do so for the effective overall management of the contract
• To implement directions from Operations Managers and Sodexo Senior Management and provide feedback
• To attend all meetings and training sessions as scheduled
• Responsible for the overall daily food and beverage operations
• Maintain and enhance on-site client relationship by daily effective communication
• Plan and execute monthly rotating menus and special food promotion with the Head Chef
• Ensure that quality and wholesome food is served in the facility
• Manage daily customer feedback concerning services provided through effective communication and effective customer service management
• Ensure that all areas of services provided are maintained at the required in-house and corporate standards
• Co-ordinate activities from the head office during official visits from other related departments ie Purchasing, HR, Finance, Business Development and SEQ Department
• Submit weekly and monthly financial/ administration reports to the Head Office and relevant department i.e. weekly/ monthly MSR, banking etc
• Submit all HR required documentation to Head Office for administration including new employment, termination, leave application, timecards, manpower costs etc
• Evaluate and administer manpower plans, employee training & development
• Maintain and improve hygiene and safety standards of both front of house and back of house operations
• Perform all other duties common assigned to by both the client and management of Sodexo Singapore.

Skills, Knowledge & Experience

· Recognised cooking qualification

· Possess at least 5 to 10 years of experience in a similar role

· Strong interpersonal, communication and organizational skills

· Possess sound operational background

· Able to lead and manage a team of employees.

Job Summary

Reporting to the Restaurant Manager, the Assistant Restaurant Manager will assist to achieve monthly targets in revenue, expenses, profit, and quality scores. He/she will be responsible for implementing MOHG service standards (Legendary Quality Experience) throughout the restaurant. He/she will deputize in the absence of the Restaurant Manager.

Key Responsibilities

• Conducts daily briefings
• Conducts departmental orientation for all new team members
• Prepares duty roster
• Ensures that logbooks are being kept up to date and communicated to all team members
• Ensures that hotel grooming standards are being met and maintained, demonstrating a professional image for our guests
• Carries out monthly trainings in accordance to established standards
• Responds proactively to guest queries and ensures appropriate action is taken
• Ensures that guest satisfaction is monitored and where appropriate, rectified throughout their meal experience
• Assists the Restaurant Manager in liaising with Engineering to ensure all furniture, lighting and other restaurant features are in good working order and clean working condition
• Supports in handling guest complaints politely, promptly, and professionally

Job Requirements

• Good leadership, meticulous and resourceful
• Possesses mental resilience to operate in high pressure environment
• Equipped with diplomacy to defuse tense situations (guest complaints) to fruitful resolutions
• Able to communicate fluently in English
• Able to work in a flexible schedule, including weekends, evenings, and public holidays
• Able to interact with colleagues and customers from diverse backgrounds
• Possesses at least three (3) years of related experience in similar capacity in luxury hotels or F&B establishments

Key Responsibilities:

· The Head Cook is expected to prepare all South Indian / North Indian dishes inclusive of breakfast, lunch, and dinner items.

· Preparations should be tasty, delicious, and hygienic.

· Able to work as a team member to maximize the output.

· Follow the instructions Restaurant manager meticulously.

· Able to extract work from the people. Ad hoc work under a team.

· Knowledge of Indian Spice items.

· Willing to undergo training and follows the instruction meticulously as conveyed in training.

· All preparations should be hygienic without much wastage.

· Should maintain good interpersonal relations with other workers in the kitchen.

· Maintain the most discipline and obey the instructions of the Management.

· Able to attend the work punctually.

· Willing to work on shifts / staggering.

Requirements:

· Proven experience as head cook.

· Experience in using cutting tools, cookware, and bakeware.

· Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc.)

· Ability to follow all sanitation procedures.

· Ability to work in a team.

· Very good communication skills.

· Excellent physical condition and stamina.

Key Responsibilities:

· Prepare food items for customers as requested, including special requests, in a timely and consistent manner

· Determine food and supply needs based on rotating menus

· Inspect food products and supplies as needed

· Ensure work environment and stations are clean and sanitized

· Check food before it is served to customers

· Control and minimize waste

· Comply with outlined safety regulations and procedures

Requirements:

· High school diploma or general education degree required

· Culinary certification or degree from a culinary school preferred

· 2-3 years of food service or restaurant experience required

· Comfortable standing, squatting, twisting, and moving frequently

· Ability to pass a food service sanitation course

· Familiarity with general kitchen equipment and appliances

· Strong working knowledge of food preparation techniques, cooking methods, and safety and sanitation practices

· Ability to read, comprehend, and follow recipes

• Duties as prescribed by the director and the headchef in a diligent fashion
• Training and management of floor staff
• Managing of reservations and event planning
• Ensure impeccable hygiene standard in front of house area
• Ensure the accountability of the beverage
• Ensure the sales margin and cost
• Prior experience with global two to three Michelin-starred restaurant is a must.
• As modern Indian restaurant, must have experience in Asian/European/US Michelin Star Restaurant

Assist Main Chef in food preparation (cutting and handling)

General Cleaning

Singaporean or PR

No age limit as long as healthy and active

Any race acceptable

As a Building and Security Manager, you are expected to :

• Provide professional property and safety management for the Hotel and Shopping Complexes
• Supervise, manage and control a group of Security personnel within the guidelines to create and preserve an environment where the employees, guests and property are safe and well-protected.
• Liaise with operations departments in matters related to allegations of loss, theft and injuries, to carry out investigation upon occurrence of incidents.
• Provide training to the Security personnel in ensuring high standard of proficiency in staff performance
• Implement and review workplace safety and health policies
• Keep abreast of updated regulations, laws and technologies

Requirements :

• Candidate must possess at least a Diploma, Advanced/Higher/Graduate Diploma, Protective Services & Management or equivalent.
• Possess valid Fire Safety Manager certificate and is a registered Fire and Safety Manager with SCDF
• With track records as building and security manager in hotel industry, excellent knowledge of security protocols and procedures, Excellent leadership and communication skills.
• At least 5 years of working experience in managing the security and safety of the hotel and shopping complexes, and car park facilities
• Preferably Managers specializing in Securitive and Protective Services.
• Applicants have experience worked under the Managing agent of a building complex and hotel. Those with knowledge of MCST functions and Strata Title Act will be at an added advantage

Responsibilities:

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

Requirements:

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

Summary of Responsibilities:

• Conduct outlet briefings and ensure that communication takes place in the team
• Ensure that Restaurant’s logbooks are up to date
• Ensure that guest needs and expectations are met by providing a professional and efficient service that is aligned to MOHG’s standards
• Handle all guests’ requests and complaints politely, promptly and professionally
• Guide the team to ensure that guest satisfaction is monitored and where appropriate, rectified
• Ensure colleagues' grooming standards are being met and maintained to demonstrate a professional image for our guests
• Liaise with the Culinary team to ensure consistent food quality and presentation
• Liaise with other departments to ensure that supplies are replenished timely and Restaurant’s features are in good and clean conditions at all times
• Establish and maintain a monthly training plan according to the standards required
• Develop the team through coaching, mentoring and constant formal interactions at specific yet periodic intervals
• Prepare operations reports on a weekly and monthly basis
• Plan, organize and carry out F&B promotions to drive revenue and awareness for the restaurant and hotel
• Maximise profitability by primarily increasing turnovers (revenues and covers) and carrying out cost control as a secondary priority
• Any adhoc tasks assigned by the Director of F&B and Director of Restaurants

Job Requirements:

• Minimum 3 years of F&B experience at a managerial level
• Able to do shift work and work on weekends (5 day work week)
• Service-oriented team player with excellent interpersonal and communication skills
• Able to multi-task and work under pressure in a fast pace environment

Summary of Responsibilities:

• Conduct outlet briefings and ensure that communication takes place in the team
• Ensure that Restaurant’s logbooks are up to date
• Ensure that guest needs and expectations are met by providing a professional and efficient service that is aligned to MOHG’s standards
• Handle all guests’ requests and complaints politely, promptly and professionally
• Guide the team to ensure that guest satisfaction is monitored and where appropriate, rectified
• Ensure colleagues' grooming standards are being met and maintained to demonstrate a professional image for our guests
• Liaise with the Culinary team to ensure consistent food quality and presentation
• Liaise with other departments to ensure that supplies are replenished timely and Restaurant’s features are in good and clean conditions at all times
• Establish and maintain a monthly training plan according to the standards required
• Develop the team through coaching, mentoring and constant formal interactions at specific yet periodic intervals
• Prepare operations reports on a weekly and monthly basis
• Plan, organize and carry out F&B promotions to drive revenue and awareness for the restaurant and hotel
• Maximise profitability by primarily increasing turnovers (revenues and covers) and carrying out cost control as a secondary priority
• Any adhoc tasks assigned by the Director of F&B and Director of Restaurants

Job Requirements:

• Minimum 3 years of F&B experience at a managerial level
• Able to do shift work and work on weekends (5 day work week)
• Service-oriented team player with excellent interpersonal and communication skills
• Able to multi-task and work under pressure in a fast pace environment

Assistant F&B Manager

Join the fun team at COL and work with people who are passionate about what they do.

COL is a new restaurant and bar in the heart of Keong Saik with casual dining and amazing food and cocktails.

Led by Chef Colin Buchan with extensive experience in London and Singapore working with Jason Atherton, Gordon Ramsay, Marco Pierre White, and Angela Hartnett.

Your role:

To head up the restaurant operation at COL with the key focus on ensuring exceptional experiences to all our guests through excellent service

Your key responsibilities:

• Leading by example a team of 8-10 FOH team members, including a management team of head sommelier and head of beverage
• Reporting directly to the General Manager and Chef / Director
• Supporting, developing through coaching, motivating and inspiring the FOH team.
• Planning FOH roster and managing all payroll processes
• Leading team training sessions to help develop skills and knowledge within the team
• Working within set budgets to help achieve targeted profits
• Guest relations management and dealing with enquiries and bookings
• Responding positively and proactively to any online feedback and complaints within a timely manner
• Maintain guest satisfaction; building relationships with important and regular guests.
• Ordering of consumables on a weekly basis working
• Ensuring the up upkeep of the building is at the highest possible standards at all times
• Management and upkeep of the daily and weekly checklist
• Responsible for the call out and follow up of maintenance works required in either the restaurant and its facilities and the outer building.

What we’re looking for

• Someone with at least 3 years experience in a similar role
• A passionate, ambitious and forward thinking individual with an ambition to succeed
• Someone looking to learn, develop and progress in a progress start up company into a bigger role within a 3 - 6 month period
• The right applicant will be a natural leader open to working in a business that constantly evolves.
• A good communicator who isn’t afraid of speaking their mind.

What we offer:

• Sign-on and Referral Bonus
• 5-day work week (Tuesday to Saturday and every last Sunday of the month)
• Flexi Benefits
• Late Night Transport
• Birthday Leave Birthday credits ($75 col voucher - 1month validity)
• 30% staff discount at COL & 1880
• Meal Allowance $168
• Transport Allowance $100
• 14 Annual Leave (increase yearly)
• Performance & Salary Review twice a year
• Bonus
• Group Insurance ( GP- unlimited free consultation & medicine, Hospitalisation, TCM)

Jigger & Pony Group is a leading hospitality company that owns and operates 7 restaurants and bars in Singapore.

A pioneer in Singapore’s cocktail bar scene, the Group’s portfolio comprise of four cocktail bars and three restaurants.

Cocktail Bars:

· Jigger & Pony (#1 Asia’s 50 Best Bars 2020, #9 World’s 50 Best Bars 2020)

· Gibson Cocktail Bar – Asian ingredients-focus meets classic cocktails

· Live Twice – Inspired by Mid-Century Japan

· Sugarhall – Rum-focused cocktail pub

Restaurants:

· Humpback – oyster bar and seafood restaurant with a focused wine & cocktail list

· Caffe Fernet – New-Italian restaurant with a view of the Marina Bay waterfront

· Rosemead – Convivial fine dining restaurant serving modern Californian cuisine

The Group is expanding our team and we are seeking for a candidate with high passion and experience to join as Hospitality Manager.

Job Description

• Oversee outlet operations and ensure sufficient staffing
• Train, guide and orientate new and existing hospitality crew and part timers
• Engagement with customers to forge loyalty to the bar
• Responsible for the bar’s daily operation and inventory management
• Ensure cleanliness of the outlet and all operating equipment
• Perform related duties as part of a tight-knit family of hospitality staff

Job Requirements

• Have a strong interest in crafting cocktails
• At least 5 years experience in cocktail bar environment with 2 years of bar management
• Hospitality-oriented
• Converse in good English and proficient in service-language
• Team player and friendly personality
• Positive attitude
• Willing work on shift and late hours

Our client, a well-established company is seeking for a Compensation & Benefits ( Com & Ben ) / Performance & Rewards , HR Manager - $ 6,800.00 to $ 7,000.00 + AWS + Bonuses / Central Area

Requirements

• Diploma or Degree in Human Resources or Business or relevant
• At least 5 years specalised experience in full Compensation and benefits / Performance & Rewards functions
• Supervisory experience
• Strong in Excel and familiar with Payroll system (review Payroll)

Others

• Salary up to $ 6,800.00 to $ 7000.00 + AWS + Bonuses
• 5 days work week
• Central Area

Interested candidate can send in your resume (word format prefer) to [email protected]

Key Responsibilities:

· Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping, and peeling food ingredients

· Cleaning and sanitizing the food preparation areas based on company and industry hygiene codes and health and safety standards.

· Washing, disinfecting, and properly storing cooking and kitchen utensils and equipment

· Buying, weighing, and storing ingredients and food supplies

· Operating a variety of kitchen appliances and instruments including cutters, knives, mixers, and ovens

· Managing inventory, unloading supplies, and organizing the storeroom

Requirements:

· Experience in kitchen operations

· In-depth understanding of food health and safety regulations

· Exceptional time management and organizational skills

· Excellent verbal communication skills

· Exceptional physical stamina and strength

· Ability to work as part of a team

· Thoroughness and attention to detail

Outlets: Buona Vista & Bugis branch

6 Days Work per Week 44 hours with OT

Salary: $2600

Responsibilities:

• Assist the Restaurant Manager/Assistant Manager in the daily operations of the outlet
• Ensure guests’ needs are being taken care of
• Manage, train and supervise team of staff at Restaurants to ensure and maintenance high standard service level
• Ensure the store is prepared for the start of operations
• Take orders, make recommendations and highlight specials
• Clean tables and ensure tables were ready for the next round of customers
• Maintain overall restaurant cleanliness both indoors and outdoors
• Perform ad-hoc duties as assigned by the manager

Requirement:

• Relevant work experience

Interested applicants can email your CV to [email protected] or whatsapp to +65 89249206

The Supreme HR Advisory Pte. Ltd || 14C7279

Chua Jie Ying (Evelynn) || EA Personnel License R24120580

Job Duties:

• Manage floor operations to ensure consistently excellent guest experience.
• Recommends and suggests specialties to guest, up sells whenever possible.
• Responsible for all ordering, inventory, stationary, stocks for daily use in outlet and manage stock levels and wastage.
• Inspects table and glassware for cleanliness and damages.
• Inspects service stations for cleanliness, functioning of equipment and sufficient supplies.
• Present bill upon request and processes payment.
• Train staff in the outlet as and when necessary.
• Ensure that service team adheres and comply with company’s policies and procedures.
• Handle customer complaints and feedback.
• Ensuring that the handover, closing and opening procedures are completed in each shift.
• Maintain a sound knowledge of the menu and presentation standards for food and drinks.

Requirements:

• Min. 2-3 years of relevant working experience in related field
• Management or supervisory experience will be an added advantage

6 Day Work Week (Including Weekends & PH)
Completion Bonus (Terms and Conditions Applied)
$2800 - $3000

Job Responsibilities:

• To undergo training for the skill sets of non-supervisory roles to understand and perform the functions.
• To undergo management training and responsibilities to be able to lead and manage both operations and management
• Complete all training and acquire the knowledge and skills to perform independently.
• Perform duties in the best interest of the Company, ensuring that the corporate Vision, Mission statement and Values are upheld.
• Handle food and beverage preparation and ensure desired quality and standards are achieved
• Provide excellent service experience to all customers
• Handle all customer queries and feedback in a professional and timely manner
• Monitor and ensure the quality of food, customer services, hygiene, cleanliness and tidiness to achieve total customer satisfaction and meet the company’s standards
• Handle cashiering duties and managing of ordering systems
• Rostering and managing of staff and attendance
• Conduct service training and improvements
• Report to Management regarding sales results and productivity
• Develop marketing strategies to improve sales and profitability
• Ensure that policies and standard operating procedures are strictly adhered to
• Oversee purchasing to stay within budget
• Able to be a backup for all position
• Assist any ad-hoc duties assigned by Supervisors/Managers
• Able to perform additional duties as requested by the Management as and when required

Job Requirements:

• Team player
• 6 days work week
• Customer-centric
• Interested in F&B industry
• Have a "willingness to learn" attitude
• Able to work independently and under pressure
• Ability to perform Flexi shifts, and able to work on weekends & public holidays
• Bilingual in English and Mandarin to liaise with Mandarin speaking counterparts
• At least 1-2 years experience required

Benefits:

• Staff Meal
• Uniform will be provided
• Career Progression
• Medical benefit
• Birthday benefit
• Sales Target Incentive
• Performance Incentive

COMPANY DESCRIPTION

The National Volunteer & Philanthropy Centre (NVPC) is the steward of the City of Good vision for Singapore, where individuals, organisations, and leaders come together to give their best for others. Through our brands, programmes, and initiatives, we facilitate partnerships with non-profits, organisations, public sector bodies, and individuals to enliven the giving ecosystem within Singapore. We invite you to join us in building a #CityofGood together.

RESPONSIBILITIES

Job Objectives

Change your day job. Develop insights via meaningful and impact-driven research to inspire action towards a City of Good.

You will be involved in NVPC's initiatives to understand and develop insights on the state of giving in Singapore. You will be expected to work with data and information gathered from various sources, such as literature, fieldwork, NVPC's national giving surveys and online giving platform, to uncover insights on the giving landscape and trends in Singapore.

You will be part of a multi-disciplinary team that conducts timely and relevant research for application, influencing policy and programmes, both internally and via external partners, such as government agencies, non-profits, companies and funders.

We seek motivated candidates with a heart for the sector and the passion to make NVPC a evidence-driven organisation that makes a difference at the national level.

Core Responsibilities

• To lead and conduct mixed methods research projects, such as national landscape studies; studies on the behaviours, attitudes and impacts of giving among individuals and institutions; trends and developments in non-profit sector in Singapore and beyond; etc.
• Provide actionable insights to internal and external stakeholders with recommendations to inform and strengthen strategies and practices. For example, on how to enable Everyone to give Time, Talent, Treasure, Testimony and Ties Everyday and Everywhere (3Es & 5Ts), or to empower those who are already giving to deepen and broaden their giving.
• For each project, responsibilities include research design, planning and project management, including conceptualisation and scoping of research themes and questions, lead and/or conduct literature review, planning logistics and resources for data collection and fieldwork, data processing and analysis, sense making and developing reports and presentations to inform and strengthen strategies and practices.
• Manage collaborative research and data analytics work with partners such as government agencies, institutes of higher learning.
• Manage and liaise with external vendors/research companies where necessary.

Key Deliverable

• Derive key insights on behavioural trends, predictors and impacts of giving in Singapore and recommendations on how to encourage better utilisation of resources and how to build a giving culture.
• Communicate and discuss insights and recommendations with key stakeholders, including internal stakeholders in NVPC and external stakeholders such as government agencies, companies, non-profits and funders, for application and advocacy.

• Ideally post-graduate degree with dissertation/ thesis
• At least 4 years of relevant professional experience
• Prior experience in procurement and vendor management is preferred
• Prior experience with application of research for strategy and policies
• Some knowledge of the non-profit space through personal commitment as a volunteer/ donor
• Knowledge in advanced statistics such as factor analysis & structural equation modelling.
• Experience with data analytics and visualisation tools.
• Stakeholder analysis and corporate planning; and/ or theory of change and logic models

Responsibilities:

• Oversee the F&B establishments as assigned.
• Ensure and maintain all F&B service activities are operating seamlessly.
• Maintain excellent communication with customers and satisfactorily handle their concerns and inquiries.
• Ensure that the establishment is ready for service and oversee an efficient run-down.
• Assure the least amount of spoiling, breaking, and wastage.
• Use sales strategies to increase income.
• Manage cash and stock control in accordance with business policies.
• Ensure that all beverages are produced and delivered in accordance with SOP.
• Serve inventive cocktails and always try something new with preparation and presentation.
• Bar and beverage regulation.
• Match foods to beverages and offer advice based on such pairing.
• Educate and inspire the service staff.
• Ad hoc duties assigned.

Requirements:

• GCE ‘N’, ‘O’ level or equivalent.
• Minimum of 2 years working experience in F&B.
• Ability to start work within short notice will be an added advantage

Interested candidates who wish to apply for the advertised position, please click the APPLY button below to send in your resume.

EA License No: 13C6305

Reg. No.: R1654399

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.

We Are Hiring!

Are you a passionate and creative culinary professional looking for an exciting opportunity to showcase your skills and lead a young and vibrant kitchen team? We have the perfect role for you! Our trendy and bustling restaurants are seeking a talented Head Chef (Kitchen Manager) to join our superstar team. There is also a competitive salary range and work life balance as we only have a 5-days work week.

Our Brand

Founded in 2018, Foragers has since been on an onward journey to introduce exceptional and one-of-a-kind hospitality concepts to Asia.

Carrotsticks & Cravings is located in the heart of Singapore's Central Business District. Founded by Terri-Anne, a Melbourne native with a passion for healthy eating, we bring an Australian-inspired healthy café experience to life.

We prioritize crafting healthy food that's both visually appealing and delicious. Our menu features nutritious dishes crafted from the finest produce and superfoods, tailored to various dietary needs. Our aim is to bring joy and wellness to your daily meals, promoting a healthier and happier lifestyle year-round.

For more information about us, feel free to visit our website at https://www.foragers.com.sg/.

Responsibilities

• Working closely with the kitchen staff to lead and inspire the team.
• Maintain the high standards of food quality and safety
• Enforcing strict adherence to health and safety standards in the kitchen, maintaining a clean and organized workspace.
• Manage day to day operations of the kitchen while meeting health and safety standards and managing stock deliveries.
• Control and direct food preparation process (including developing menu ideas, controlling food inventory levels etc)
• Maintain the concept’s revenue, profitability and quality goals, operational efficiency, productivity levels, food and service quality, and customer service standards.
• Respond efficiently and accurately to guest feedback and complaints.
• Regularly review product quality and research new vendors.
• Deliver superior food service in order to maximise guest satisfaction; and
• Work closely with the floor manager to ensure excellent service.

Requirements

• Prior experience of at least 3 year on managing kitchen
• Ability to work efficiently in a fast-paced environment while ensuring quality and consistency in all dishes.
• Willingness to adapt to changing menu preferences, seasonal availability of ingredients.
• A positive and collaborative attitude that fosters teamwork and a pleasant work environment.

Join us in bringing our special magic to our little island and beyond. We look forward to hearing from you soon!

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Maxwell
Salary: $3000 - $3500

Requirement

• At least two years of relevant working experiences

As a Captain for a fine dining restaurant, you are responsible for assisting the Restaurant Manager in the day-to-day functions of the restaurant. You would also be responsible for providing excellent customer service to guests. This includes greeting guests, taking their orders, delivering food and drinks, and ensuring that their needs are met throughout their meal.

A) Leadership & People Management

• Be proactive and responsible for own duties and assist others where required

B ) Service Excellence

• Opening and closing of restaurant
• Taking and fulfilling customers’ orders
• Cleaning and clearing tables
• Proper handling of the POS system
• Other side duties
• Comply with operational service standards
• Assist in organization and maintenance of inventory and storage
• Comply and practice food safety based on food hygiene standards
• Uphold and maintain high standards of hygiene

C) Risk Management

• Work in line with the restaurant’s risk aversion programme
• Assist in health and hygiene audits as well as safety checks

Chin See Min Reg No. : R22107450

The Supreme HR Advisory Pte Ltd EA No. : 14C7279

COMPANY DESCRIPTION

A leading general insurer with a local presence of over 100 years, MSIG Singapore offers an extensive range of insurance solutions for commercial and personal risk protection, enabling the security and safety of individuals and businesses. MSIG Singapore holds an A+/Stable financial rating by Standard & Poor's.

A testament to its growing strength and influence, MSIG Singapore has garnered numerous awards for delivering digitally innovative and customer-centric solutions. In 2023, 2022 and 2020, MSIG Singapore was awarded Insurance Asia Awards' Claims Initiative of the Year.

MSIG is a subsidiary of Mitsui Sumitomo Insurance Co., Ltd, and a member of the MS&AD Insurance Group one of the largest general insurance groups in the world with presence in 50 countries and regions globally, 18 of which are in Asia Pacific including all ASEAN markets as well as in Australia, New Zealand, China, Hong Kong, Taiwan, South Korea and India. Headquartered in Japan, MS&AD is amongst the top non-life insurance groups in the world based on gross revenue.

RESPONSIBILITIES

Staff Development

- Supervise, mentor and coach junior staff by enhancing their product/ market knowledge.

Client Management

- Identify and develop potential business areas and maintain professional relationship with existing and potential customers. This shall include provision of technical advice on customers' insurance need.

- Review, accept and underwrite business within Risk Acceptance Authority and guidelines including claim matters, recommendations on wordings and liaison with MSIJ, RHC, overseas Business Units and reinsurers.

- Ensure clients' satisfaction in terms of customer service

Others

- To participate at company level committees for ad-hoc projects to improve and expand Company's operations/ business.

- Manage and implement proper credit control procedures and bad debt recovery.

- To review and improve the Department's operation/ business.

- Achieve premium growth and profit underwriting

- To undertake any other duties as may be assigned.

- Tertiary education

- Relevant qualifications in general insurance (minimum CGI & HI)

- Minimum 3 years experience in general insurance industry

- Sound knowledge of general insurance

- Management Skills

- Business acumen

- Strong communication and interpersonal skills

- Leadership with burning drive for results

- Strong marketing and portfolio management