Total 4,532 restaurant supervisor job vacancies in F&B / Tourism / Hospitality category in Singapore

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

The F&B Supervisor, is concerned with the efficient and professional service of food and beverages, while ensuring guests receive optimum service in accordance with the standards, policies and procedures of the Conrad hotels and Hilton Group.

What will I be doing?

As F&B Supervisor, you will be responsible for performing the following tasks to the highest standards:

• Maintain a high customer service focus by approaching your job with the customers always in mind.
• Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
• Contribute ideas and suggestions to enhance operational / environmental procedures in the hotel.
• Actively promote the services and facilities of Hilton hotels to guests and suppliers of the hotel.
• Perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace.
• Confidently know the food and beverage menu contents and explain them in detail to guests.
• Understand dietary requirements and offer appropriate suggestions.
• In consultation with the Manager, agree and implement actions to make improvements to customer service.
• Complete the checklist in product knowledge.
• Make suggestions on the menu that might suit guests of different nationalities.
• Familiarize with menu items of all other outlets to recommend guests to other outlets.
• Confidently know the opening hours of all restaurants and hotel outlets.
• Be able to recommend other restaurants and city attractions to hotel guests.
• Actively check team members’ product knowledge on each shift.
• Undertake steps / processes to ensure that all areas of the restaurant are set to the standards required for breakfast, lunch and dinner, including the checking of the cashier desk set-up and communicating with the Chefs on any details for the shift and number of reservations for the day.
• Check reservations for the day, ensuring that the restaurant and team members have tables ready and large bookings have been confirmed by phone.
• Assist managers and kitchen team members where required and carry out any reasonable duties requested by the Manager.
• Ensure that all team members are briefed for the details of the shift ahead.
• Complete the checklist on preparing the restaurant for service.
• Greet guests with a smile, offer assistance with coats, bags, etc., and introduce yourself.
• Escort guests to a table and ensure that their preference and request are acknowledged.
• Follow-up on any guest questions or queries immediately and if you don’t have the answer, check with your Manager.
• Ensure that all service procedures are carried out to the standards required.
• Make sure that all areas are cleaned and maintained in accordance with operating procedure.
• Supervise the restaurant roster on a daily basis and ensure it is in line with the changing business levels, making any changes in order to achieve the F&B team service standards and budget goals.
• Control the allocated labour for each shift to ensure that customer expectations are met whilst achieving the desired labour cost.
• Assist restaurant managers with training all team members for the ‘induction training’ and ‘on the job training’.
• Offer team members constructive feedback about their performance after every shift in an aim to develop their skills and confidence.
• Provide leadership and direction for all team members while on duty by offering professional skills and leading by example.
• Ensure that the shift is reviewed, handovers and briefings are carried out.
• Carry out any other reasonable duties and responsibilities as assigned.
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.

What are we looking for?

A F&B Supervisor serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• 2-4 years of experience as Senior Captain / Supervisor in a restaurant with high level of quality and standards.
• Senior High School education or specialty in Hospitality.
• Good English skills to meet business needs.
• Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance.
• Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you.
• Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals.
• Must have good knowledge of food and beverage preparation and service of various alcohol.
• Able to remember, recite and promote the variety of menu items.
• Open minded and outgoing personality.
• Willing to work for long hours.
• Positive attitude.

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Working Days: 6 days per week

Location: Suntec City

Salary: $2700 - $3200

Responsibilities:

• Support and Supervise Outlet operations
• Manage customer queries in a timely and efficient manner
• Providing good customer service and good standards to maintain good company image.
• Ensure the smooth day to day running of food & drinks preparation to the established standards.
• Ensure compliance to food safety, highest quality of food and hygiene standards always.
• Assist in other works with due care, diligence and skill as when required.

You will be working in an Izakaya or Bar setting servicing customers food and drinks according to their orders and SOP.

Job Responsibilities

• Greet customers, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions about the menu.
• Ensure restaurant cleanliness daily by clearing tables, returning trays to the kitchen, sweeping and mopping floors, washing and sanitizing kitchen utensils, and servicing restrooms.
• Handle guests’ concerns and complaints professionally and calmly to resolve problems according to restaurant policy.
• Maintain a neat and tidy appearance by wearing a uniform and adhering to a corporate dress code.
• Build rapport and communicate with customers, recommending and upselling suitable products

Supervisor Responsibilities

Supervise daily area/department activities in the CSC

Conduct daily work group meetings

Manage allocated labor to maximize productivity

Schedule and control employees to meet labor productivity and overtime targets

Document and follow up on all department processes in order to implement improvements in Ramp, Dispatch and Dishroom

Ensure compliance with customer specifications, quality standard, FDA, HACCP and other regulations

Equipment and sanitation supervise personnel to maintain proper cleanliness of dishroom

Responsible for the delivery system to the other departments

Maintain the equipment storage room

Transportation ensure on-time and accurate production and/or catering of all flights

Monitor and ensure compliance with ramp safety regulations

Conduct daily manpower planning and adjust as necessary to ensure efficient allocation of labor

Conduct daily safety audits

Ensure all areas of responsibility are properly organized, staffed and directed

Guide, motivate and develop the subordinate employees with the Human Resource Policy

Participate and support company sponsored initiatives such as Quality, Lean Manufacturing, Employee Safety and Security

Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.

Working hours every day is until 10pm.After passing the trial period, one day off every week.

Able to work on public holidays and weekends.

Able to work on night shift and split shift.

Able to communicate in English and Chinese

Description:

• Demonstrate high customer focus and responsiveness through direct interaction with customers and their operational teams.
• Lead, supervise, mentor, and develop staff in a diverse team environment, including implementing training plans for operational sustainability.
• Develop and maintain a quality management system to ensure customer deliverables and team performance meet SOPs, safety, quality, and security requirements.
• Lead and participate in initiatives to improve cost, quality, and efficiency.
• Take the lead in performing Flavors & Fragrances Laboratory Operations.

Requirements:

• Min. Diploma in Applied Chemistry / Perfumery and Cosmetic Sciences / Chemical Engineering
• Min. 1-2 years in a supervisory role in a chemistry laboratory environment is preferred

Location: Buona Vista

Working hours: Office hours, Mon to Fri

All qualified applicants, please click “ APPLY NOW”

Kimmy Low Yi Ting (Kim) | CEI Registration Number: R23112122

Recruit Express Pte Ltd Company Reg. No. 199601303W | EA LICENCE Number: 99C4599

Job Descriptions

• Prepare, cook food and present food effectively and efficiently.
• Ensure that procedures for supplies, equipment, and work areas comply to the established standards.
• Assist in keeping the kitchen clean, hygienic and tidy always.
• Maintain good personal hygiene as well as high work and safety standards in the workplace.

Job Requirements

• 2-3 years of Similar experience
• Good in teamwork
• Singaporean/PR

Working hours

• Mon – Friday：11:00 – 23:00 ( with 2 hrs breaks in between)
• Sat ：16:00 – 23:00

Location: Bedok

Job Description:

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

Requirements:

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

We regret that only shortlisted candidates will be notified.

Careerstar International Pte Ltd

EA License No: 03C3254

EA Personnel No: R23115696

EA Personnel Name: Chin Lee Wei

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

Responsibility:

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

Requirements

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

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

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

Info can be share ATM: -

• Gross $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

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

Scope:

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

Requirements:

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

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

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

Job Descriptions

• Create and maintain restaurant’s menu and identity.
• Well knowledgeable about sushi preparation techniques-e.g maki,nigir,and sashimi
• Know different Japanese cooking style of food
• Create a menu exhibiting authentic taste of Japanese cuisine
• In charge of recipe development to execution
• Ensure food is prepared properly-quality, presentation
• Train new kitchen staff
• Responsible for planning and directing food preparation in the outlet
• Understands and comply with the mandatory hygiene and cleanliness standards
• Oversee food costs- works within budget
• Present tastings as part of the creation of new products and continuous improvement of existing product and cost reduction
• Any other ad hoc duties assigned by the Management

Job Requirements

• 1 year of sushi / sashimi experience
• Can read and speak English. Other language is a plus
• Good interpersonal and communications skills
• Able to working on rotating, split shift, weekends & public holidays.
• Able to stand for long periods of time during operation hours

Working hours

• 6 days /wk
• 10:30am to 10:30pm
• Split shift: 2:30pm to 5pm Rest hours
• Meal & uniform provided

Responsibilities:

• Uphold the standards of food presentation, production and portioning
• Maintain daily mise-en-place and prepare ingredients
• Have full knowledge of all menu items, daily highlights and promotions
• Keep up to date with the new products, recipes and preparation techniques
• Perform day-to-day kitchen activities efficiently
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation
• Any other ad-hoc duties as assigned by the Company

Requirements:

• Able to perform spilt shift, work on weekends and public holidays
• Able to work independently and lead a team of kitchen staff
• Have initiative and hardworking with positive attitude to learn and contribute
• Possess good communication and interpersonal skills

Whatsapp 91834574 for more information

Responsibilities include:
-Assist in daily operations
-Ensure that the cafe and coffee house is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliency.
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 3 years of previous experience in serving.

· Must be able to work night shift and split shift

· Must be able to work extra hours if needed

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

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

Primary Responsibilities

Requirements and Responsibilities

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

Oversees Daily Operations and Achieving Targets

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

Provides a Leading and Consistent Guest Experience

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

Management and Leadership of Outlet

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

Marketing Plan and Revenue Management

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

Training, Learning and Development of the Team

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

Other Responsibilities

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

Responsibilities include:
-Assist in daily operations
-Ensure that the cafe and coffee house is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliency.
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 3 years of previous experience in serving.

· Must be able to work night shift and split shift

· Must be able to work extra hours if needed

Responsibilities include:

-Assist in daily operations
-Ensure that the restaurant and kitchen is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliency.
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 3 years of previous experience in serving in restaurant

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Should have good experience in Parotta & Dosa Making, South Indian Cooking etc.

Leads kitchen team in chef's absence.

Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.

Oversees and organizes kitchen stock and ingredients.

Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.

Keeps cooking stations stocked, especially before and during prime operation hours.

Hires and trains new kitchen employees to restaurant and kitchen standards.

Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.

Supervises all food preparation and presentation to ensure quality and restaurant standards.

Works with head chef to maintain kitchen organization, staff ability, and training opportunities.

Verifies that food storage units all meet standards and are consistently well-managed.

Assists head chef with menu creation.

Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.

Company: F&B (Sushi) Industry

Location: Central

Position: F&B Supervisor (Sushi) (Job ID:18543)

Job Description

Operations Management:

• Oversee the production of sushi, slicing fish and assembling ingredients to create sushi and rolls.
• Ensure compliance to food safety, hygiene and sanitation standards.
• Provide excellent customer service by assisting customers and taking orders.
• Perform shop opening and closing duties and cashiering.

Sales Management:

• Review store performance metrics, such as sales margin, profit margin, labour hours, and overall expenses.
• Monitor inventory levels and order new items to replenish stock when needed.

Employee Management:

• Supervise and train new staff to follow the store's standards and procedures.
• Assist in the recruitment of team members.

Job Requirement

• Previous experience in retail management in the food industry is preferred but not required.
• Attainment of Food Safety Course Level 1 is preferred but not a must.
• Leadership qualities and experience is a plus.
• A customer-centric mindset and a passion for delivering exceptional service.
• High attention to detail and commitment to maintaining high cleanliness and hygiene standards.
• Able to work on weekends and public holidays (Shift work: 8-9 working hrs/day, alternate 5/6 day work week)
• Training provided

Interested applicants please send your resume to [email protected] with email subject header "Job Application for F&B Service Crew/ Supervisor (Sushi) (Job ID:18543) (Job ID:18634)".

We regret that only shortlisted candidates will be notified. Other applications will be updated to our database for future job opportunities.

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Koh Siew Xing

EA Registration No: R22104418

Pasona Singapore Pte. Ltd.

EA License No:90C4069

• Oversee the daily operations of the food and beverage department, ensuring all services meet the established standards of quality and efficiency.
• Develop and implement training programs for all food and beverage staff to enhance their skills and ensure compliance with health and safety regulations.
• Manage inventory control, including ordering supplies, conducting regular stock takes, and minimizing waste to ensure cost-effectiveness.
• Coordinate with the kitchen staff to develop menus, considering customer preferences, seasonal availability of ingredients, and current culinary trends.
• Handle customer complaints and feedback professionally and tactfully, taking immediate action to resolve any issues and improve the dining experience.
• Prepare and manage the budget for the food and beverage department, including forecasting and planning for future needs or expansions.
• Schedule staff shifts, considering peak meal times and special events, to ensure adequate coverage and efficient service.
• Negotiate contracts with vendors and suppliers to secure the best prices and quality for food, beverages, and other necessary supplies.

Key Responsibilities:

• Supervise and coordinate all F&B activities
• Train and develop staff in accordance with company standards
• Monitor inventory levels and order supplies as needed
• Ensure compliance with health and safety regulations
• Handle guest inquiries and resolve any issues promptly
• Maintain a positive and professional approach with coworkers and guests
• Assist in developing and implementing strategies to achieve departmental goals
• Prepare reports and budgeting as required

Requirements:

• Proven experience as an F&B Supervisor or similar role
• Extensive knowledge of F&B operations and service procedures
• Strong leadership and interpersonal skills
• Ability to work effectively in a fast-paced environment
• Excellent communication skills
• Diploma or degree in Hospitality Management or related field preferred

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 send in your resume to [email protected].

EA License No: 13C6305

Reg. No.: R24120209

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

1. OPERATIONS- MANAGE INDIAN CUISINE RESTAURANT AND BAR

- Take Orders and Serve Customers Food and Drinks.

- TRAIN STAFF ON DAILY BASIS

- TRAIN PT STAFF/AGENCY STAFF

- UPDATE/REVIEW/CREATE SOP AS NEEDED

- KITCHEN/FOH COORDINATE NEW MENUS/UPDATE FOH

- WEEKLY STAFF MEETINGS WITH FOLLOW UP ON THE ACTIONS TO BE TAKEN

- ENSURE SOP’S SET BY MANAGEMENT ARE BEEN FOLLOWED

2. CUSTOMER SERVICE

- ENSURE CUSTOMERS HAVE A GOOD EXPERIENCE AND RETURN

- TACKLE AND FOLLOW UP ON COMPLAINTS – ENSURE MEASURES ARE TAKEN AND IMPLEMENTED/FOLLOWED

- KEEP THE COMPANY’S STANDARD BY TRAINING/TESTING STAFF (ROLE PLAY AFTER HOURS)

- DAILY PRESENCE IN BISTRO DURING PEAK HOURS AND EVENING SHIFTS

3. BUSINESS DEVELOPMENT

- DEVELOP THE BUSINESS WITH PARTNERS (HOTELS, AIRLINES COMPANIES, CORPORATES, EMBASSIES&CONSULATES, BUSINESS GROUPES, CHAMBER OF COMMERCE, ETC)

- WORK WITH AN EVENT COMPANY TO INCREASE NUMBER OF EVENTS

- INSIDE MALL DEVELOP THE SALES WITH OTHER STORES/SERVICES

- CONTACT ALL THE DELIVERY COMPANIES IN SINGAPORE / COORDINATE WITH KITCHEN / ENSURE FOH CAN COPE

- PUSH TAKE AWAY FROM WALK-IN CUSTOMERS

- COOPERATE WITH HOA RETAIL IN ORDER TO PROMOTE VOUCHERS/BRING IN CUSTOMERS INTO BISTRO

4. SALES

- SET THE DAILY/WEEKLY/MONTHLY/TERMLY/YEARLY OBJECTIVES WITH THE TEAM AND FOLLOW UP ON THE RESULTS WITH THE MANAGEMENT & ACCOUNTANT

- INCREASE THE ACHIEVED SALES CONSTANTLY WITH NEW PRODUCTS, NEW SPECIALS, …

- ORGANIZE TASTINGS WITH STAFF SO THEY KNOW THE MENU AND PRODUCTS THEY ARE SELLING. THEY MUST SELL KNOWING FIRST HAND WHAT THEY SELL

- SET UP AND IMPLEMENT INCENTIVE SCHEME

5. MARKETING

- COMMUNICATION INSIDE THE MALL : MONTHLY ADVERTISEMENTS FOR FREE INSIDE THE MALL, EDM SENT BY MALL, NEWSLETTER SENT BY RETAIL SIDE, ARE ALL MEANS OF COMMUNICATING ABOUT THE BISTRO AND SPECIALS

- MAKE A MARKETING PLAN SIX MONTHS AHEAD, COORDINATING WITH THE KITCHEN ON CHRISTMAS, ST VALENTINE, MOTHER’S DAY ETC

- FACEBOOK, INSTAGRAM,…FOLLOW THE SOCIAL MEDIA AND PUSH OUR PATRONS TO FOLLOW US, ENGAGE WITH THE CUSTOMERS

Duties & Responsibilities

• Ensure compliance to the rules, regulations, policies and procedures set by the Facility HOD.
• Supervise FM Crew and to ensure all daily routine services meet our acceptance.
• Plan and execute approved additional & alteration work (A&A), maintenance and repair request and approve for the Facility.
• Organize FM Crew, define roles & responsibilities and manage work flow within the Department.
• Develop & implement approved predictive & preventive maintenance schedules and programs.
• Promote teamwork, cooperation and positive work attitude within FM Team.
• Perform all other assignment and responsibility as directed from time to time.
• Perform Measurement & Control by:
• Achieve KPI set by Superintendent, generate and collate monthly performance reports of FM Team & activities to him.
• Assist Superintendent to evaluate and analyze trends and gaps and propose timely improvements to him.
• Ensure FM Crew is conversance with the set KPI and expectations.
• Report FM staffs who is under –performing after coaching, mentoring and teaching is done.

Qualification & Experience Generally Required

• GCE A level, Diploma in Building Maintenance or its equivalent.
• At least 2 years supervisory experience in the relevant field.
• Good organizational, communication and interpersonal skills.
• Good Supervisory quality.

Responsibilities:

• Oversee and manage the daily operations of the production department.
• Lead and supervise a team of production supervisors and operators.
• Manage production schedules and ensure on-time delivery of products.
• Monitor and maintain production flow and efficiency.
• Implement and enforce quality control measures to maintain product standards.
• Identify and troubleshoot issues or bottlenecks in the production process.
• Collaborate with cross-functional teams to optimize production processes and drive continuous improvement.
• Train and develop team members to enhance their skills and knowledge.
• Ensure compliance with safety regulations and company policies.
• Prepare and analyze production reports to track performance and identify areas for improvement.

Requirements:

• Min Diploma in Manufacturing Engineering or it's equivalent
• At least 2 years related working experience
• Able to lead a team

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

EA License No: 13C6305

Reg. No.: R1874608

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.

Responsibilities:

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

Requirements:

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

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

EA License No: 13C6305

Reg. No.: R24120209

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