Total 4,823 senior manager job vacancies in F&B / Tourism / Hospitality category in Singapore

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Nearby Maxwell MRT
Salary: $ 7000 to $ 8000

Requirements:

• Possess at least a Tertiary education certification
• At least 5 years of working experience in the fine dining Michelin Restaurant is required for this position
• Preferably in senior roles in F&B / Restaurant service or equivalent
• Required to work 6 days work week and able to work on weekends and Public Holidays
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

Job Responsibilities:

• Managing and oversee daily operations and ensure compliance to operations standards and procedures
• Managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances
• Plan weekly schedule planning and daily team floor plan
• Hires, trains and provide on-going communication to staff and deliver first-class service to customers
• Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave
• Maintain safety requirements in the restaurant
• Handles customers' feedback promptly
• To comply ad-hoc with all the admin and paperwork requirements
• Assist and support any other relevant business duties and responsibilities as and when assigned by the Management.

Chin See Min Reg No. : R22107450

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

Job Title: Restaurant Manager - Sri Lankan Cuisine

Location: East Coast Park Seafood Center, Singapore

Responsibilities:

1. Customer Service Excellence: Ensure a high level of customer satisfaction by personally attending to customer needs.
   Manage and lead the front-of-house team to provide exceptional service.
   Communicate effectively with customers in English, Sinhala, and Tamil, if possible, to enhance their dining experience.
   
2. Business Development: Develop and implement strategies to increase the restaurant's overall business.
   Utilize marketing skills to promote the restaurant and attract a diverse customer base.
   Monitor market trends and customer preferences to adapt the restaurant's offerings accordingly.
   
3. Team Management:Lead by example as a team player and motivate the staff to achieve common goals.
   Effectively communicate expectations to the team and ensure everyone is working towards a unified vision.
   Manage and schedule staff, including chefs and other team members, to ensure smooth restaurant operations.
   
4. Experience and Knowledge:Possess a strong background in the Sri Lankan hotel industry with a good understanding of its unique culinary requirements.
   Apply knowledge of Sri Lankan cuisine to manage food quality, presentation, and overall dining experience.
   
5. Operations Management:Oversee day-to-day restaurant operations, ensuring compliance with health and safety regulations.
   Manage inventory, control costs, and optimize resource utilization.
   Implement efficient systems for ordering supplies, managing stock, and ensuring a well-functioning kitchen.
   
6. Customer Relationship Management:Build and maintain positive relationships with customers to encourage repeat business.
   Proactively address customer feedback and resolve issues to enhance customer satisfaction.
   Collect and analyze customer feedback for continuous improvement.
   
7. Language Proficiency:Fluency in English and Sinhala is essential. Knowledge of Tamil is an added advantage.
   

Qualifications:

• Proven experience in a managerial role within the Sri Lankan hotel or restaurant industry.
• Excellent communication and interpersonal skills.
• Strong leadership qualities with the ability to inspire and motivate a diverse team.
• Marketing skills and the ability to implement strategies to drive business growth.

If you meet the above qualifications and are passionate about delivering an authentic Sri Lankan dining experience, we invite you to join our team. Please submit your resume and a cover letter detailing your relevant experience.

A Restaurant Manager makes sure the restaurant runs smoothly. They hire and train staff following company policies. In addition, Restaurant Managers speak with customers about any concerns or problems, while also creating work schedules.

Responsibilities

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

Requirements and skills

• Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role
• Proven customer service experience as a manager
• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff
• Familiarity with restaurant management software, like OpenTable and PeachWorks
• Strong leadership, motivational and people skills
• Acute financial management skills

Role and Responsibilities

• Pleases customers by providing a pleasant dining experience
• Accomplishes restaurant human resource objectives by orienting, training, assigning, scheduling, coaching, counselling, and disciplining employees.
• Communicating job expectations; planning, monitoring, appraising, and reviewing job contributions.
• Meets restaurant financial objectives forecasting requirements, preparing annual budget scheduling expenditure, analysing variances, and initiating corrective actions.
• Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures, complying with legal regulations.
• Ensure proper grooming and hygiene standards for all kitchen staffs.

Work Experience requirement

• 5+ years of hospitality related experience

• 3+ years of restaurant manager or leadership experience

• Qualifications and Education Requirements

• Diploma or a Degree (management, hospitality management)

• Preferred Skills

• Customer service

• People management / fostering teamwork

• Good verbal communication

• Self-motivated with high energy level

• Multi-tasking

• Resolving conflicts

• Developing budgets

Salary Range
Commensurate with Experience

Benefit
√ Attractive Salary Packages
√ Sales Incentive
√ Referral Incentive
√ Performance Bonus
√ Medical&Dental Benefits
√ Training&Certification
√ Career Advancement
√ Annual Leave (up to 18days)
√ Staff Meal/Discount
√ Birthday Vouchers

Working Hours/Location
• 5.5 working days

• Split Shift

To Apply:

Please send your resume via WhatsApp at 97596952 or
Email us at [email protected]

*Singaporeans Only.

*We regret to inform you that only shortlisted candidates will be notified. *

In the Vector Control and Policy Department (VCPD), you will be part of a team that works to implement technologies to enhance operational capabilities in the areas of vector control, enforcement and public cleanliness, to meet current and future challenges. This includes engaging users to understand the problem statements, market scanning of suitable technological solutions, sourcing for funds, calling tenders, carrying out operational trials and pilots on new technologies available, assessing their feasibility for integration into public health operations, and guiding users and managing expectations.

You will also coordinate workplans and organise workshops to plan and cascade workplans for Public Health. You will support organisational health and administration matters.

You will be responsible for the following:

• Work with relevant stakeholders to gather inputs on operational challenges and translate them into technology requirements.
• Research into a variety of technologies which can be applied to public health operations.
• Seek funding and write budget paper for new technologies.
• Prepare contract specifications related to technology.
• Design and plan trials/pilots and operational roll-outs of technology
• Collaborate and engage internal and external stakeholders on technology adoption.
• Keep abreast of the evolution and development of technologies which can increase the productivity and efficiency of operations.
• Plan and organise annual workplans cascade and planning workshops, taking reference from NEA's strategic planning cycles.
• Coordinate the collation and alignment of inputs in support of the formulation, submission and review of the workplans.
• Be the custodian of finalised workplans and directives, archiving these and any other supporting documents in e-registry.
• Coordinate inputs for corporate events such as Staff Seminar and briefings.
• Conduct and coordinate reviews that cut across public health matters.
• Manage procurement of goods and services for events/activities.
• Support internal communications and culture-building initiatives.

What we are looking for:

• Ability to work well with people.
• Innovative and creative with a growth mindset, forward-looking.
• Passionate about technology adoption and public health.
• A good team player with strong interpersonal skills.
• Good communication skills (verbal and written) to facilitate working with diverse stakeholders.
• Highly self-motivated and able to work independently.
• Resourceful and able to take initiatives to drive projects and meet tight timelines.
• Proficient in various computer skills (Presentation, analytics, etc).
• Organised and able to multi-task.
• Careful and meticulous with an eye for details.

As part of the shortlisting process for this role, you may be required to complete a medical declaration and/or undergo further assessment.

Applicants will be updated on the status of their applications within 4 weeks of the closing date of this job posting.

To apply, please proceed to Careers@Gov at https://sggovterp.wd102.myworkdayjobs.com/PublicServiceCareers/job/NEA-HQ-ENVIRONMENT-BUILDING/Assistant-Manager-Manager--Innovation---Systems-Section---Tech-_JR-10000025657

Deputy Manager (IT Development & Operation)

Developing automation technology is at the core of our business. We are looking for responsible and motivated candidates to perform daily automation & operations tasks at aPetMart and eventually be groomed DevOps Manager based on good performance.

Requirements:

• Knowledge in WordPress UI/UX Website CMS Design and Development (HTML, CSS, PHP, MYSQL).
• Proficient in Excel Formulas.
• Proficient in JavaScript coding and Python coding.
• Experience in Design & Photo editing Software (Photoshop, Illustrator, GIMP, Inkscape).
• Students from Design & IT School are welcome to apply.

Tasks:

• Development of Web/Mobile Applications.
• Improve existing website UI/UX.
• Automate operations process with JavaScript and Python coding.
• Debug and ensure all IT assets are serviceable.
• Review source code of junior teammates to ensure it is efficient and well documented.
• Supervise order processing from receipt to delivery in an accurate and timely manner.
• Manage order fulfilment operations.
• Manage CRM system and answering customer online queries.

Reasons to join us:

• Gain working experience in the fast-growing Ecommerce Industry
• Our Office is conveniently located above Paya Lebar MRT Exit C
• Newly renovated and air-conditioned warehouse office
• Staff discounts on pet supplies
• Work in a fun and informal environment
• Fully stocked pantry with snack and beverages
• Entertained by furkids in the office

How to Apply:

• Whatsapp 8767 5709 and text a short introduction about yourself (100 words)
• State what is your expected internship allowance.
• Please also send your Résumé via Whatsapp.

• Ensure the smooth and efficient, operations of the Food & Beverage Division (TASTE restaurant, Le Bar & Banquet) by the established guidelines in the Department Operations Manual.
• Operate the department with positive financial results.
• Supervise and oversee the administration of the Restaurant and Banquet to ensure smooth operations.
• Evaluate the operations and procedures and suggest improvements to the F&B Operations Manager.
• Check the work performance, and turnout of subordinates and assign responsibilities.
• Demonstrate thorough knowledge of products, menus, and equipment.
• Liaise with Kitchen and Bar on daily Restaurant and banquet Operations.
• Attend weekly departmental meetings when the F&B Operations Manager is unavailable.
• Conduct daily Restaurant & Banquet Operations briefings, in the absence of the F&B Operations Manager.
• Anticipate the volume of business, taking into consideration the occupancy of the Hotel, the holidays, the weather, the activities in the Hotel, and the community in general.
• Assist the F&B Operations Manager in casual labor & contract staff costings.
• Assist the F&B Operations Manager in analyzing daily revenue and cost reports.
• Assist the F&B Operations Manager in enforcing all pre-check and check control procedures in all areas when required with updates.
• Ensure that no single-use plastic containers & cutleries are used following the brand standard.
• Monitor the quality and quantity of all Restaurant and banquet Operations items served timely.
• Maintain good communication & relationships with all other Hotel departments.
• Keep the F&B Operations Manager informed on all items of interest for the department.
• Assist the F&B Operations Manager in coordinating with the respective department heads on any activities that overlap with or concern their departments.
• Enquire guests’ satisfaction and handle guests’ complaints to establish good guest relations.
• Regularly inspect equipment and ensure that they are well maintained and in good working order

Responsibilities:

• Manage and control Profit & Loss as well as overall cost in central kitchen.
• Updating of the monthly Production reports.
• Supervise Central Kitchen Supervisor(s) and Production staff.
• Work closely together with R&D and Operations department.
• Improve and maintain on the Central Kitchen’s production efficiency.
• Assist in managing day-to-day activities, ensuring adherence to quality and safety standards.
• Support kitchen staff, fostering a positive and collaborative work environment.
• Oversee inventory control, procurement, and vendor relationships.
• Assist in implementing and maintaining standard operating procedures.
• Responsible for the cash management in the Central Kitchen.
• Checking and maintenance of Central Kitchen machineries.
• Checking of inventory and raw-material reports as well as planning for purchases.

Qualifications:

• Diploma/certification from culinary school is preferred.
• A minimum of 2 years of experience in a similar role.
• Strong organizational and communication skills.
• Knowledge of food safety regulations and kitchen operations.
• Ability to thrive in a fast-paced environment.
• In-depth knowledge of kitchen health and safety regulations.
• Excellent problem-solving and conflict management abilities.

Cook food items accurately to specifications.
• Assist in the accomplishment of tasks within the time frame given.
• Ensure mise-en-place are replenished before each meal period.
• Monitor the food par level after each meal period.
• Ensure areas of responsibility are clean, tidy and organized.
• Assist in monthly inventory counts and record food wastages.
• Ensure proper hygiene practices are followed at all times and ensure proper storage methods are followed.
• Assist in daily purchasing and receiving of goods.
• Ensure freshness of ingredients.
• Perform other tasks and duties when assigned to.

• Minimum 1 year of asian, western culinary experience as Kitchen Assistant, Cook, Senior Cook, Chef de Partie position.
• Able to work 6 days work week rotating shift, weekends or public holidays

JOB SUMMARY:

Responsible for all the hotel’s food and beverage business activities such as sales, customer services, promotions, etc ensuring that the budgets (i.e. the revenue and profit) and customer satisfaction are met, the latter via high quality and consistent food standards and services.

RESPONSIBILITIES:

• To prepare the hotel’s annual F&B budget and submit to management and secure its approval. The annual budget should include manpower requirement, capital, operating expenses, etc. On budget’s approval, the incumbent rolls out the plan and sets monthly targets for the respective outlet managers.
• To plan and direct the F&B outlet’s activities in the hotel and ensure that each outlet’s activities are supportive of the others and in agreement with the hotel’s F&B plan.
• To develop, in conjunction with outlet managers, a range of F&B products and services that promotes the respective outlets’ strengths and appeals with their clientele.
• To closely monitor the performance of each outlet and assist and guide the outlet managers to achieve the set financial targets. In conjunction with the outlet manager, the incumbent strategies and implements appropriate actions to bring the outlet’s results to the budgeted numbers.
• To monitor the expenditures of all outlets and assist the outlet managers in the management of cost.
• To direct all the daily F&B activities of the hotel focusing on manpower issues (such as recruitment, selection and retention of F&B staff, performance reviews, etc), service quality and food standards.
• To ensure that all staff are properly trained for the tasks they are performing, in particular the departmental SOP training for the junior ranks. Training is to ensure that the staff are able to deliver high standard of customer services and those with higher potential should be identified for development purposes thereby providing the career enhancement for better and more capable staff.
• To conduct performance review of department staff and provide honest feedback on their respective performance, the aim being to guide and improve performance where there is shortfall in performance and reinforce and performance if performance has reached an acceptable level of competency.
• To ensure that all outlets maintain high quality and consistently high food and service standards which meet the hotel guests’ expectations thereby promoting good patronage and repeat business from the hotel’s clients.
• Perform any other duties as assigned by management.

JOB REQUIREMENTS:

• Excellent knowledge of F&B business particularly in a hospitality setup.
• Management and leadership experience in team or group environment in hospitality industry
• High level of interpersonal and communications skills.

JOB DESCRIPTIONS

• Assist in overseeing day-to-day operations to deliver a high level of service for our guests consistently.
• Monitor and ensure the quality of food, guest services, hygiene, cleanliness and tidiness to achieve total customer satisfaction and meet the company's standards.

REQUIREMENTS & QUALIFICATIONS

• A minimum of 5 years’ relevant experience at the manager level in the hospitality or F&B Industry.
• Strong leadership skills, mature, outgoing & guest-oriented, good communication skills
• Proactive, enthusiastic, strong sense of responsibility and positive thinking
• Able to work independently and under pressure
• Excellent command of spoken and written English & Mandarin
• Shift duty is required and able to work on weekends, eve public holiday and Public Holiday.

As Assistant Restaurant Manager, you’ll lead and direct outlets’ operations, ensuring quality service and standards are maintained to deliver a memorable guest experience. You are responsible for overseeing and managing all aspects in terms of productivity and profitability – always following government regulations concerning health, safety and any other requirements.

A little taste of your day-to-day

Everyday is different, but you'll mostly be:

• Direct daily briefings, plan and assign work ensuring you always have the right staffing numbers

• Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues

• Train colleagues to make sure they deliver with compliance and to the expected standards

• Working with other departments to identify additional sales opportunities to enhance revenue

• Make sure credit and financial transactions are handled securely

• Oversee and manage the day-to-day operation of the Food and Beverage outlets including In-Room-Dining

What we need from you

• Diploma/ higher education qualification / equivalent in Hotel Management, F&B Services, or related field
• 4 years’ related experience and in a supervisory role
• Must speak local language
• Must obtain certifications or permits as required by local governmental agencies.

What you can expect from us

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.

So, join us and you’ll become part of our ever-growing global family.

You Make It Great! Great Start Great Future.

At McDonald's, we're a big fan of passion. If you've always dreamt of running a restaurant, we'll gladly show you the way to lead and operate a food business like a seasoned entrepreneur. And when you get there, we'll get you ready for even bigger roles at one of the world's largest food service companies. You're gonna be great here!

As an Assistant Manager, you will learn to

• Shape the future of McDonald's
• Master million-dollar budgeting, cost management, and inventory planning
• Plan and execute sales building activities
• Take charge of Quality, Service, and Cleanliness assurance within the restaurant operations
• Supervise store operations, cash control, and shift management
• Manage a high-performance team and develop their talents
• Drive recruitment, training, and marketing campaigns

We are looking for people who have

• A Degree, Diploma, Higher Nitec or Nitec in any discipline
• High energy and a strong passion for delighting customers
• Drive and resourcefulness to deliver results
• Strong management skills with the ability to lead and motivate a team
• Able to work shifts, weekends and public holidays (5-day work week)

Job Highlights

• Pre-opening team
• Dynamic work environment
• Open and collaborative culture

Opening in 2023, Artyzen Singapore will be the first new hotel added to Singapore’s Orchard Road district in over a decade. What was once the sprawling home of the late Tan Hoon Siang (grandson of Singapore philanthropist Tan Tock Seng) is being transformed into a 20-story luxury property. The 142 rooms will sport a distinctive aesthetic, fusing reinterpreted facets of Peranakan art and style with contemporary design.

Responsibilities:

• To support Executive Housekeeper to create an environment for the team to successfully execute all Housekeeping operations ensuring both guest and employee satisfaction, and highest level of cleanliness.
• To oversee day-to-day operations relating to the Housekeeping Department (including Rooms) and administer supervision of all housekeeping staff in conjunction with the Executive Housekeeper.
• Effective and efficient assignment of manpower and resources to achieve cost saving, based on operations requirements.
• Establish a cross training program to enable staff to be multi-tasking with multi-skill.
• Assist the Executive Housekeeper in efficiently managing the department according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times.
• Assist in liaising and organize with other relevant department that the established cleaning schedules are strictly adhered to.
• Inspects and double-check Guest Laundry, Dry Cleaning and press work on a daily basis, to ensure optimum quality of work, prompt pickup and delivery of garments.
• Develops standard operating procedures, as well as production and quality standards.
• Assist in conducting monthly inventory checks on all operating equipment and supplies.
• Assist in controlling the requisitioning, storage and careful use of all operating equipment and supplies.
• Make Periodic inspections of all areas to check on Housekeeping standards, and issue necessary orders to correct shortcomings.
• Know the operational use and available facilities of the PMS.
• Assist in the revision and updating of the Departmental Operations Manual on an as needed basis.
• Maintain the Daily Log Book.
• Make recommendations to Management for modernization of equipment, methods or supplies.。
• Assist in coordination and monitoring of the implementation of the “Perfect Room” program.
• Be proactive and cooperate with hotel departments on sustainability program and initiatives.
• Monitor the handling of guest complaints and take ultimate responsibility to resolve complaints.
• Contribute to and complete the Asset Management Programme of the hotel.
• Be responsible for cleaning all public areas and back of house areas such as employee locker rooms, toilets, corridors, offices, service lifts etc.
• Be responsible for special maintenance projects

Qualifications:

• Higher diploma or degree holder in business administration or related discipline
• Minimum of two years of previous experience in a similar position
• Experience in the hospitality industry will be an advantage
• Ability to lead and motivate a team in a fast-paced environment.
• Strong attention to detail and ability to follow specific instructions.
• Knowledge of cleaning chemicals, proper storage, and disposal methods.
• Ability to work well in a team environment and under pressure.
• Strong sense of responsibility and attention to detail.
• Ability to respond quickly and effectively to emergencies.
• Must be available to work flexible hours, including nights, weekends, and holidays.
• Excellent communication and interpersonal skills, with the ability to work as a team.
• Good command of written and spoken English.
• Ability to work under pressure and be flexible as part of the pre-opening team.
• Passionate and enthusiastic with a positive ‘can-do’ attitude.

We offer:

5 Days Work Week (Including Sat, Sun & PH)

FHC Sponsored

Attractive Salary Package

Medical Benefits

Staff Discount

Staff Meal Allowances

Great Career Progression

Responsibilities:

Greet and serve walk-in guests with your warm and friendly smile

Promote boutique specialties and offers recommendations

Handle payment graciously to our guests

Handle restaurant set-up, cleaning duties, table setting and etc for our next dining guest

Make sure the hygiene is in excellent condition

Any other appropriate duties and responsibilities as assigned by the Superior

Able to commit to Weekends and Public Holidays

A successful group of F&B outlets will be opening a new outlet in CBD in April 2024.

It will specialize in grilled meat and seafood.

Manager must have experienced as F&B Manager

Pre-opening experience

Menu planning

Team player and hardworking

Training

Passionate with customer relationship.

Works well with kitchen, service and suppliers.

Able to work independently

Budget and Inventory

Reports to Owner

Full medical benefits

Pay around SIN$4,000 to 6,000

Incentive available

Responsibilities:

• Lead daily operations (including opening and closing) efficiently through guiding team members
• Induct, mentor and train junior staff to achieve guest satisfaction
• Recommend and up-sell menu items as well as advise guests on any ongoing promotions to achieve revenue targets
• Enhance customer service quality by ensuring action plans are carried out
• Implement plans to ensure efficient use of resources and minimize wastage
• Provide prompt and excellent customer service to guests
• Cultivate a cohesive, collaborative and high-performing culture to heighten staff morale
• Strategize manpower planning to support operational needs within budget
• Handle guest complaints with care and provide service recovery options
• Ensure smooth implementation of new F&B products
• Ensure cleanliness of restaurant at all times
• Manpower planning

Requirements:

• Diploma in any field
• At least 3 years of relevant experience and experience in managing a team
• Excellent communication, interpersonal, leadership and organisational skills
• Able to perform in a fast paced environment
• Willing to work 5 days rotating shift, on weekends and public holidays
• Business and financial acumen to achieve profitability targets will be advantageous

5 DAYS WORK!

ATTRACTIVE BENEFITS!

Pls send your resume to [email protected] to apply

A. FUNDRAISING

1. Manage inquiries from individual and corporate donors, sponsors, fundraisers and community partners.
2. Support fundraising administrative duties including preparing funding proposals, donation appeals, appreciation letters/emails, donor reports and management of donor data.
3. Assist with acquisition of new donors, partners, and development of fundraising projects.
4. Build and grow CSR partners to support SHC’s advocacy work and programme.
5. Support the planning and execution of SHC’s marketing and fundraising events, including charity concerts and digital fundraising campaigns.
6. Writing, editing and proofreading marketing and fundraising content.
7. Assist with the timely productions of donor marketing materials such as annual reports, publications, collaterals and design.

B. ADMINISTRATION

1. Maintain all records of fundraising projects. File reports and claims as required.
2. Manage vendors and suppliers.
3. Attend and support internal and external meetings, including minutes taking, when required.
4. Support and promote fundraising activities.
5. Perform any other duties that may be assigned by the supervisor and/or Executive Director from time to time.

• Salary will commensurate with qualifications and experience.
• Near MRT and food centre.
• Medical/dental/insurance benefits.
• Friendly and nice working environment.

Job Description & Requirements

Good knowledge in Chinese cuisine

1. Recruit, select, train, assign, schedule, coach, counsel and discipline employees

2. Communicate job expectations; planning, monitoring, appraising and reviewing job contributions

3. Plan and review compensation actions; enforcing policies and procedures

4. Contribute operations information and recommendations to strategic plans and reviews; prepare and complete action plans; implement production, productivity, quality and customer-service standards; resolve problems; complete audits; identify trends

5. Forecast requirements; prepare an annual budget; schedule expenditures; analyze variances; initiating corrective actions

6. Develop operations systems by determining product handling and storage requirements; develop, implement, enforce and evaluate policies and procedures; develop processes for receiving product, equipment utilization, inventory management and shipping

7. Analyze process workflow, employee and space requirements and equipment layout; implement changes

8. Maintain safe and healthy work environment by establishing, following and enforcing standards and procedures; complying with legal regulations

9. Update job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations

10. Accomplish operations and organization mission by completing related results as needed

11. Meet or exceed operations labor budget expectations

12. Manage staff levels, wages, hours, contract labor to revenues

13. Responsible for all department managers and supervisors, with review/approval responsibility for all operations employees

14. Run a safe, injury/accident free workplace

15. Establish contracts and pricing and ensuring proper maintenance and serving as primary liaison with utilities and local government agencies, such as fire, police, health and safety agencies

16. Manage relationships with key operations vendors

17. Track vendor pricing, rebates and service levels

18. Review and approve all operational invoices and ensure they are submitted for payment

19. Serve as primary point of contact when there are customer issues related to equipment quality, customer service, or accidents and mishaps on-site. In particular, this includes any issues on-site at client facilities, such as breaking a fence or tape residue on flooring

20. Communicate customer issues with operations team and devise ways of improving the customer experience, including resolving problems and complaints

21. Work closely with Directors and management team to set and/or implement policies, procedures and systems and to follow through with implementation.

22. Communicate all operating policies and/or issues at department meetings

23. Work closely with the inventory manager and team to perform analysis of our inventory and ensure we are utilizing our inventory effectively, purchasing the right equipment, maintaining solid inventory data and reduce sub-rental expenses

24. Great Knowledge of Chinese, Fusion Food

25. Maintain smooth operations of the outlet

26. To oversee the kitchen and design exceptional menus

27. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard and to train new staffs.

28. Manage compliance with food and beverage hygiene policies and procedures.

30. Hands-on experience with various kitchen equipment

31. Up-to-date knowledge of cooking techniques and recipes

32. Excellent time management abilities

33. Ability to remain calm and undertake various tasks

Requirements

· Proven work experience as a F&B Manager

· Hands-on experience with various kitchen equipment

· Advanced knowledge of culinary, baking and pastry techniques

· Leadership skills

· Ability to remain calm and undertake various tasks

· Excellent time management abilities

· Up-to-date knowledge of cooking techniques and recipes

· Familiarity with sanitation regulations

· Culinary school preferred

· Leadership

· Conflict Management

· Business Negotiation

· Organization

· Decision-Making

· People Management

· Data Entry Skills

· Data Processing Skills

· Dependable

· Reporting Skills

· Deadline-Oriented

· Budget Development

· Critical Thinking and Problem Solving Skills

· Planning and Organizing

· Communication Skills

· Persuasiveness

· Influencing and Leading

· Delegation

· Team Work

· Negotiation

· Adaptability

· Stress Tolerance

· CHEF SKILLS

The Sofitel brand is based on three core values guaranteed by each employee every day: A Passion for Excellence, an Essence of Pleasure and a Spirit of Openness. Through their actions and know-how, the Men and Women that are the creators of Sofitel’s luxury, offer clients a highly personalised service. By transforming every detail into a unique moment of pure comfort and elegance, they create and nurture a relationship with their guests.The Sofitel values are also at the heart of the communication between employees. It is the legacy received and transmitted by all those involved in the brand to guarantee the continuity of the Sofitel spirit in the hotels and headquarters. You must have a passion for excellence, and a can do attitude in order to be considered for this role.

Responsibilities:

• Manage day to day operations in F&B and oversee the outlets
• Responsible in maintaining staff service standards and must have good attitude
• Ensure all rules and regulations are in line with SFA
• Plan and manage operation schedules and manpower needs
• Implement food and beverage strategy
• Daily roll-call with the team and drive operation effectiveness
• Knowledgable in service techniques and actively seeking feedbacks and improvement
• Ensure cleanliness on the outlets and conduct checking on equipments to maintain the quality
• Any other duties assigned by the management

To be successful in this sought after role, you will demonstrate the ability to excel within a luxury brand.

You will also bring with you a passion for service, excellent organisational skills as well as communication skills, be results orientated with a dedication to exceeding customer expectations.

Previous experience in a five-star environment is desirable, and above all else, pride yourself on ability to build relationships and guest experiences epitomising French elegance, style and sophistication.

JOB SUMMARY:

The Head Chef is responsible and accountable for leading, directing and overseeing the Culinary team in all aspects at the designated outlet. Responsible for upholding all relevant legal compliances, standard operating procedures and policies & procedure of 1-Group. Work hand in hand with the respective management team to achieve outlet target and goal. It is constitutive to support or assists and work cohesively with internal stakeholders of the venue in all matters stipulated in this document. It is also important to maintain professional conduct in line with the company’s policies and procedures at all time. Last but not least, it is expected to embrace and practice one of the company’s success factors which is Collective Leadership management culture in decision making process.

KEY ROLES AND FUNCTIONS

1. OPERATION PERFORMANCE

• To plan, direct, control, co-ordinate and participate in the activities of all personnel engaged in the preparation and cooking of food, ensuring that all the food prepared and served is in accordance with the standards set by the Company.
• To come out with new recipe ideas, menus and promotions through collaborate with the Culinary Development team to create a winning cuisine style and concept for the outlet.
• To work with the event and wedding sales team to create viable menus with a high level of responsiveness to ensure customer satisfaction. To ensure the highest level of quality and execution of all events and weddings.
• To ensure operations team members are properly trained on all menu items and have proper product knowledge, joining operations briefings to discuss any day to day issues and resolve any matters.
• To look for more sources of supplies for the purposes of cost savings, whilst maintaining quality standards.
• To direct, control and co-ordinate activities and food promotions with the kitchen staff and restaurant manager.
• To ensure a high standard of cleanliness throughout the entire kitchen as well as ensure a safe working environment in the kitchen and to prevent unnecessary accidents.
• To check all kitchen requisitions and transfers. Responsible for approval of Market list and COSG targets.
• To check on quality of food received as per the market list and to store items as per the designated specifications.
• To control and minimize wastage of food by adopting the following steps:
• Maintain a minimum inventory of food & to achieve budgeted food cost.
• Utilization of food surplus without affecting quality; and guest experience.
• Portion control.
• To suggest ideas for set-ups and displays.
• To ensure that standard recipes are followed and understood through personal involvement.
• To discuss/brief the daily operations of the kitchen with the Sous Chefs, cooks as and when it is necessary, daily activities with station supervisors.
• To handle guest complaints (on food) and follow up with the restaurant manager.
• To check the standard of prepared food.
• To analyse and monitor the menus and products of competitors.
• To coordinate with the management in the preparation and development of marketing strategies, attending and contributing to all necessary management and marketing meetings. Be properly prepared and take necessary action to ensure the ongoing success of the outlet.
• To coordinate with the management in the supervision and co-ordination of the following: Planning any development which may improve the marketing strategy of the restaurant.e expansion of the restaurants.
• Planning any development which may improve the marketing strategy of the restaurant.
• To perform duties common to all supervisors and any other duties as may be assigned by the management.

2. LEARNING AND DEVELOPMENT

• Train the Sous chef in teaching new recipes, special menus, food promotions and works together with the restaurant manager in promoting the daily specials.
• In consultation with HR department, ensure new hired team member is provided with Induction Training
• Develop, monitor and schedule OJTs in compliance with HR policies and procedures for newly hired full-time or part timer team member to ensure they are equipped with the necessary tools, skills and knowledge relevant to the outlet productivity and efficiency needs.
• Regularly monitor and conduct training needs analysis of team members to identify improvement needed for their personal development towards achieving company’s objectives.

3. PEOPLE MANAGEMENT

• To approve & check on the duty rosters and annual leave for all kitchen staff.
• To train, guide and evaluate the performance of all kitchen staff.
• To ensure that all staff are properly groomed and dressed as per the standards of hygiene set.
• Provides management/leadership that nurtures healthy workplace relationship and sense of belonging.
• To develop and maintain communications between the higher management and other subordinates.
• Be the company’s ambassador that promotes open discussion, collective leadership and equal opportunity.
• Team members are updated on any new matters in relation to new company’s policy & procedures and briefed on the company’s vision & mission.
• Disputes, disciplinary actions and performance management are conducted fairly, timely and unbiased in compliance with HR standard operating procedures, policies and procedures.
• Monitor team member scheduling and maintain labour cost as per budget.
• Participate in HR recruitment processes in accordance to stipulated policies and procedures
• Ensure team members entitlements and benefits are up to date with HR department and relevant claims are attended to promptly.
• Accountable for submission and accuracy of team member timesheet to avoid dispute.
• Weekly 1:1 with fellow managers & supervisor to discuss on their responsibilities, KPI, and complete their appraisal.

Transport & Logistics Manager

• Working days & hours: 5 days, 8:45am – 5:45pm
• Salary: $4000 - $5000
• Working location: Tanjong Pagar

Requirements:

• Bachelor's degree in business management, Logistics, or related field (preferred).
• Minimum of 5 years of experience in transport and logistics management, preferably in the travel industry.
• Familiarity with transportation regulations and safety standards.

Job Description:

1. Transport Management:

• Coordinate transportation logistics for inbound travelers, including airport transfers and tour vehicles.
• Ensure timely and efficient transportation services for clients.

2. Supplier Relations:

• Collaborate with transportation providers and suppliers to negotiate contracts and rates.
• Monitor the performance of suppliers and maintain strong relationships.

3. Inventory Control:

• Manage and maintain an inventory of vehicles and equipment.
• Ensure the availability of vehicles and resources for scheduled operations.

4. Quality Assurance:

• Oversee the quality and safety standards of transportation services.
• Implement and enforce operational protocols and safety measures.

5. Logistics Planning:

• Plan and execute logistics for tours and travel itineraries.
• Optimize routes and schedules to maximize efficiency.

6. Team Leadership:

• Supervise and lead a team of transport and logistics personnel.
• Delegate tasks, set goals, and ensure compliance with policies and procedures.
• Produce and present to Management a monthly result.

Karen Lee Kai En Reg No: R22108159

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

• Manage the operations and monitor on-site plants.
• Check compliance with safety and regulatory requirements

Requirements

• Degree in Engineering
• At least 2 years of hands-on operations and maintenance experience with Industrial Gas Plants

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R21100996