Total 5,947 restaurant manager job vacancies in F&B / Tourism / Hospitality category in Singapore

Job Responsibilities:

• Ensure smooth daily operations in the outlet.
• Check on daily breakfast covers for necessary preparations.
• Check log sheet to obtain daily revenue and develop contingency plans for generating more sales and revenue.
• Monitor dry items inventory on weekly basis.
• Plan, implement and review special promotions such as Christmas etc.
• Conduct OJT for new and existing associates.
• Provide guest with pleasant dining experience.
• Maintain good condition for the outlet's facilities and equipment.
• Prepare monthly breakage, Profit & Loss for submission to F&B Manager.
• Ensure food quality and consistency before serving to guests.
• Handle guest complaint or feedback as and when it arises.
• Adhoc projects or other duties as assigned by F&B Manager.

Job Requirements:

• Diploma in Hospitality Management or F&B Management
• 3 to 5 years of restaurant management experience
• Good leadership skills
• Willing to work shifts and on weekends and public holidays

Info can be share ATM: -

• Basic $1950 - $2350
• Bishan / Marymount
• 6 Days (11:00am to 9:30pm (break time 2:30pm ~ 5:00pm))

Your Responsibilities: -

• Prepare and cook food in accordance with prescribed recipes, maintaining high standards in quality and presentation, and adhering to food preparation checklists.
• Prepare a diverse range of food items such as meats, seafood, poultry, and vegetables using various kitchen equipment like broilers, ovens, grills, and fryers.
• Get ingredients ready for cooking by portioning, chopping, and appropriately storing them prior to use.
• Adhere strictly to food safety handling protocols and personal hygiene procedures.
• Regularly monitor and ensure the correct temperatures of both kitchen appliances and food, promptly reporting any issues to management.
• Get items ready for cooking methods such as broiling, grilling, frying, sautéing, etc., by portioning, battering, breading, seasoning, and/or marinating.

You will need: -

• No exp required but willing to learn the craft of Japanese Cuisine
• Only Singaporean May Apply

Interested applicants may click "Apply Now" or email to [email protected] to submit your application.

By submitting your personal data and/or resume, you will be deemed to have agreed and consented to us collecting, using, retaining, and disclosing your personal information to prospective employers for their consideration.

We regret to inform that only shortlisted candidates would be notified. We wish you the best of luck!

Recruit Lync Pte. Ltd. | EA Licence Number: 22C1000

Jonathan Chang Sing Erh | EA Personnel Licence: R22110541

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 to 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

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 requirement

• 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 description

· Responsible for the planning, management, and coordination of the MEP Subcontractors testing & Commissioning activities.

· Ensure that the required tests and inspections are performed in accordance with the approved plan.

· Follow-up with subcontractors to resolve any deficiencies that are found.

Job requirement

· Minimum of 10 years engineering experiences in construction industry with relevant diploma.

· Minimum of 5 years construction experience for similar size complexity projects & complexity projects.

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

• 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 food preparation and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assist in food preparation
• Ensure the quality of the food
• Maintain cleanliness and hygiene of the kitchen
• Understand and comply with the mandatory hygiene standards and requirements
• Assist in cleaning duties
• Perform any other duties assigned by Chef

REQUIREMENTS

• Ability to work independently and in a team
• Physically and mentally fit and able to work in a fast-paced and demanding environment
• Basic food hygiene certificate
• Willing to work shifts, weekends, and public holidays

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

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

• Assist in cleaning duties

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WSQ) – preferably

• Basic food hygiene certificate (WSQ)

• 5 years of related experience

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations

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

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WDA) – preferably

• Min. Basic food hygiene certificate (WDA)

• 5 years of related experience

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

• 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

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

REQUIREMENTS

• At least 1 Year(s) of working experience in the related field is required for this position.
• For candidates without the relevant qualifications, must have experience in handling Indian Cuisine Culinary.
• Required Skill(s): Indian Cuisine Culinary
• Knowledge of various cooking procedures and methods will be an advantage.
• Ability to work in a team
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent
• Ability to work in a team.
• Ability to multi-task.

Restaurant Event Sales & Guest Relations Officer

Working Days: 5 working days ( Off day - 1 Sunday and 1 weekday )
Working Hours: 11am to 11.59pm ( inclusive of break )
Working Location: Tras Street Singapore [ Tanjong Pagar ]
Salary: Up to $ 3500

Job Description:

• Develop and implement sales strategies to generate leads and secure new event bookings for private dining rooms.
• Build and maintain positive relationships with potential and existing clients, understanding their needs and exceeding expectations.
• Manage all aspects of the event planning process, from initial inquiries to post-event follow-up, ensuring seamless execution and client satisfaction.
• Oversee guest relations, addressing guest inquiries and concerns promptly and professionally, working to resolve issues and ensure a positive dining experience.
• Develop and maintain strong relationships with restaurant staff to ensure smooth communication and collaboration in providing exceptional customer service.
• Assist with marketing and promotional activities for events and restaurant offerings.
• Track and analyze sales data, identify trends, and report on performance metrics to management.

Requirement:

• Diploma Holder.
• Minimum 2 to 3 years with event sales experience.

✅✅ Interested applicants kindly contact via WhatsApp: +65 8656 3696 (JOHN).

No Charges will be incurred by Candidates for any service rendered.

Email：[email protected]

Lau Zhao Rui Reg.No: R22109652

14C7279 The Supreme HR Advisory Pte Ltd

*Company name and address will only be disclosed once shortlist for interview.

Job Descriptions

• Assist head chef with food prep tasks like chopping, peeling, and marinating.
• Help with cooking simple dishes under the supervision of our head chef.
• Ensure all kitchen tools and equipment are cleaned and stored properly.
• Carry out kitchen inventory checks, and report shortages to the management.
• Maintain a clean and organised kitchen, ensuring compliance with health and safety regulations.
• Any other matters required by the head chef and management.

Job Requirements

• Salary can negotiate for candidates with min 2 years experience

Benefits

• There is AWS but No Bonus/ 10 days AL to start

Working hours

• 6 days (Monday off, 11am-3pm and 5.30pm to 10.30pm)

Job Descriptions

• Assisting Chefs to prepare and arrange food ingredients to meet the production schedule demands
• Maintaining and organising kitchen inventory and arrangement and storage of raw ingredients
• Packaging of finished products and organisational of storage facilities
• Operating a variety of kitchen appliances including cutters, knives, mixers and ovens
• Maintaining the cleanliness in the kitchens including cooking surfaces and equipment and utensils

Job Requirements

• 3 to 5 years’ relevant working experience
• Expertise in cooking Nonya cuisine not necessary but an added advantage
• Possess passion and interest in new recipes and products
• A team player who works efficiently to fulfil the production demands
• Willing to keep learning to broaden knowledge and harness new methods of production

Working hours

• 6 days’ work week
• 9 hours work per day including 1 hr lunch break.

Working Days: 5 working days ( Off day - 1 Sunday and 1 weekday )
Working Hours: 11am to 11.59pm ( inclusive of break )
Working Location: Tanjong Pagar
Salary: Up to $ 3500

Job Description:

• Develop and implement sales strategies to generate leads and secure new event bookings for private dining rooms.
• Build and maintain positive relationships with potential and existing clients, understanding their needs and exceeding expectations.
• Manage all aspects of the event planning process, from initial inquiries to post-event follow-up, ensuring seamless execution and client satisfaction.
• Oversee guest relations, addressing guest inquiries and concerns promptly and professionally, working to resolve issues and ensure a positive dining experience.
• Develop and maintain strong relationships with restaurant staff to ensure smooth communication and collaboration in providing exceptional customer service.
• Assist with marketing and promotional activities for events and restaurant offerings.
• Track and analyze sales data, identify trends, and report on performance metrics to management.

Requirement:

• Diploma Holder.
• Minimum 2 to 3 years with event sales experience.

Chin See Min Reg No. : R22107450

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

Job Descriptions

• Handling and managing the cafe requirements to government
• Manage and oversee daily front and back operations of the cafe
• Managing of cafe financial objectives by forecasting requirements, cost control, track stock levels of food, supplies, and equipment and scheduling expenditures when necessary
• Report on financial performance, inventory and staff
• Process payroll and all relevant records
• Carry out weekly schedule planning for staff
• Ensure compliance to operational standards and procedures
• Hire, train and provide on-going communication to staff and deliver excellent service to customers
• Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave
• Maintain safety requirements in the cafe
• Handles customers' feedback promptly
• Manage the company's social media
• To comply with all the administrative and paperwork requirements
• Assist and support any other relevant business duties and responsibilities when assigned by the Management.

Job Requirements

• At least 3-5 years of restaurant experience

Benefits

• There is AWS and Performance Bonus

Working hours

• 11am to 9pm / 6 days per week

Job Descriptions

1. Teppanyaki Preparation and Cooking:

• Prepare and cook Teppanyaki dishes in front of guests, ensuring a memorable dining experience.
• Maintain the cleanliness and functionality of the Teppanyaki grill.
• Ensure all ingredients are fresh and of the highest quality.

2. Sushi Preparation and making:

• Prepare a variety of sushi rolls, sashimi, and other sushi-related dishes.
• Ensure the freshness of fish and other ingredients.
• Maintain a clean and organized sushi station.

3. Kitchen Operations:

• Assist with the preparation of ingredients, ensuring they are stored and handled correctly.
• Maintain cleanliness and hygiene standards in the kitchen at all times.
• Work closely with other kitchen staff to ensure timely and efficient service.

4. Customer Service:

• Engage with customers in a friendly and professional manner, especially when performing Teppanyaki cooking.
• Address any customer concerns or feedback promptly and professionally.

5. Team Collaboration:

• Work closely with the front-of-house team to ensure seamless service.
• Participate in team meetings and training sessions.

Job Requirements

• Proven experience in a Teppanyaki and/or Sushi restaurant.
• Knowledge of traditional Japanese cooking techniques.
• Ability to work in a fast-paced environment.
• Strong interpersonal and communication skills.
• Commitment to health and safety standards.

Benefits

• Staff meal provided
• Retention Bonus* $500
• Annual Year End Performance Bonus
• Annual Increment / Promotion
• Monthly Sales Incentive*
• Monthly Staff Voucher
• Birthday Voucher
• Staff Referral Incentive up to $700
• *Other benefits: Annual leave, Medical, Dental, Insurances & etc.

Working hours

• 5 days a week, 44 hours a week

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 2 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

Job Descriptions

A Demi Chef reports directly to the Chef de Partie

As a Demi Chef, you are required to work closely with the Chef de Partie. Takes care of daily food preparation and duties assigned to meet the standard and the quality set by the company. Ensure compliance with all legal hygiene requirements and safety practices at all times, and maintain high standards of cleanliness and safety in the kitchen and other relevant areas.

• The Demi Chef role includes the following but not limiting to:
• Maintain cleanliness and hygiene of your work stations, proper usage and maintenance of equipment.
• Lead by example to Commis, junior cooks and guide them on how to execute their task effectively.
• Ensure the consistency in the preparation of all food items according to restaurant recipes and standards.
• Establish and maintain effective working relationships.
• Attend and participate in all kitchen briefings and meetings.
• Assist in all kitchen activities as instructed to ensure guests receive high quality food in a timely manner.
• Attend and participate in all training sessions as scheduled.

Job Requirements

• At least 2-3 years years of in F&B, some experience with administrative tasks, teamwork, resilient

Benefits

• Able to redeem at least 1 meal per shift at any of our entities.
• 20% off to family and friends across our outlets.
• Uniforms provided
• 10 days Annual leaves + 1 every each year of service
• 14 days outpatient sick leave, 60 days hospitalisation (inclusive of outpatient)
• Able to claim $30 per visit to the clinic (max $200 a year)
• Able to claim $100 dental a year
• Monthly-based sales incentives
• Annual training allowance of $500
• Referral bonus up to $1,200
• 1 week paternity leave (non-Singaporeans)
• Baby Bonus, $300 per child
• 1 day birthday leave
• Corporate discounts with our partners

Working hours

• 50 hours, 5 days a week. Off days non-fixed

This role leads the International Relations function of SBF, working closely with the Singapore business community to develop and forward its interests for cross-border trade and investment policies and regulations at international platforms such as the APEC Business Advisory Council, International Chambers of Commerce (ICC), Business 20, World Trade Organisation, East Asia Business Council, and Asia Business Summit.

Job Responsibilities:

• Investigate issues of concern and interest to the Singapore business community, co-create solutions, and champion them at international platforms, particularly about trade and investment.
• Develop policy positions and formalise these through written papers and presentations.
• Take part and coordinate with participating business leaders as the focal point for the Singapore delegation at international conferences and summits such as the APEC Business Advisory Council (ABAC), International Chambers of Commerce (ICC), Business 20, World Trade Organisation (WTO), East Asia Business Council (EABC), and Asia Business Summit (ABS).
• Coordinate and maintain the relationship with business leaders and other partners in the Singapore business community.
• Other duties as assigned.

Job Requirement:

• A degree with at least 5 years of working experience, with experience in advocating for the interests of companies on overcoming the barriers in international trade policies and regulations in the areas of trade and investment, trade in services, digital economy, customs and trade facilitation, and trade finance.
• A good understanding of Singapore companies’ interests and concerns concerning the above-mentioned topics.
• Good analytical, planning, consultation, communication and facilitation skills.
• Results-oriented with multi-tasking capabilities.
• Strong drive and proactive self-starter.
• Able to work well in a team and as an individual contributor.
• Able to travel frequently.

Working Days: 5 working days ( Off day - Sunday & Monday )
Working Hours: 11am - 9pm
Working Location: Maxwell
Salary: $3000 - $3500

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

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

Requirement

• At least two years of relevant working experiences

Chin See Min Reg No. : R22107450

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

We are establishing a dynamic team to consult in the Asset Management and Investment Management realm. Seeking individuals with proficient experience in middle office operations and a comprehensive understanding of the Aladdin system.

We have a number of roles open across multiple levels of seniority.

Responsibilities:

1. Client System Deployment: Collaborate closely with clients to facilitate the implementation of new systems, particularly the Aladdin platform.

2. Project Alignment: Grasp client objectives thoroughly and guide project delivery in accordance with these goals.

3. Stakeholder Management: Effectively manage relationships across various stakeholders, including business and technology teams. Understand their needs, constraints, and influence decision-making processes.

4. Subject Matter Expertise: Serve as the subject matter expert (SME) in Aladdin and Middle Office investment cycles. This includes pre-trade activities, order management, trading, investment operations, risk management/compliance/oversight, closed-book accounting, and performance measurement. Collaborate extensively with key stakeholders to provide Aladdin expertise throughout the implementation process.

5. Coordination and Management: Oversee and coordinate business analysis, project delivery, testing, and end-user training activities to ensure seamless integration and utilization of the Aladdin system.