Total 4,709 service centre manager job vacancies in F&B / Tourism / Hospitality category in Singapore

This position is responsible for the planning, setting of the direction of the crew, and resource distribution of the restaurant to achieve an efficient, well-prepared, and profitable food and beverages restaurant.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Operations Manager to work with chefs and other personnel to plan menus that are flavorful and popular with customers.

• Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld

• Assisting the Operations Manager to work with other management personnel to plan marketing, advertising, and any special restaurant functions.

• Direct hiring, training, and scheduling of food service personnel

• Investigate and resolve complaints concerning food quality and service

• Ensure proper working condition of all outlet equipment and prepare equipment defect list

• Prepare checks that itemize and total meal costs using the Point of Sales system

• Ensure sufficient stocks supply in the restaurant for smooth operation

• Supervise the operations of at least two restaurants and above

• Perform other duties as assigned by management

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

As a Food & Beverage Service Ambassador in one of the hotel's food & beverage outlets, you will be responsible for the following:

Responsibilities

• Handle food and beverage orders and serving guests.
• Provide great service to all guests.
• Anticipate guests' needs and have a keen eye to details.
• Assist preparation and setting up restaurant for food service, maintain tables, clear and reset tables.
• Ensure all available amenities and utensils are properly stocked and "ready" prior to service.
• Answering guests' enquiries.
• To perform other related duties as required by the outlet manager.

Requirements

• GCE O / N level or NITEC Certification of any discipline and/or WSQ certification
• Good interpersonal and customer services skills.
• Willing to work on rotating shifts, weekends and public holidays.
• Previous Food & Beverage experience in a similar environment will be an added advantage but not necessary
• Customer oriented with a pleasant disposition.

Additional Information

• 5-day work week
• 13th month AWS and Performance Bonus
• Annual Leave from 10 days
• Up to 50% Associate Dining & Accommodation Discounts at Group Properties
• Referral Incentive of S$1,000*
• Career Development and Training opportunities

*Terms & Conditions Apply.

We regret that only shortlisted applicants will be notified.

ABOUT THE NATIONAL INSTITUTE OF EDUCATION (NIE)

The National Institute of Education (NIE), Singapore, is Singapore’s national teacher education institute and we are proud to be an integral part of the nation’s education service. We play a key role in the preparation of teachers and in the provision of teacher professional and school leadership development programmes. We are committed to our vision of being An Institute of Distinction: Leading the Future of Education and our mission to Inspire Learning, Transform Teaching and Advance Research. Read more about NIE here.

NIE invites suitable applications for the position of Manager / Assistant Director, Buildings & Facilities Management Projects in the Development & Estate Department. This is a 3-year contract position.

Manager / Assistant Director, Buildings & Facilities Management Projects (Development & Estate Department) [NIE]

Assist Head of the Development & Estate Department in the facility planning, facility development, renovation and upgrading of campus buildings and facilities and improvement/ addition & alteration (A&A) works. He/ she will also assist in operation, maintenance (facilities management) of campus buildings, infrastructures, and facilities.

Responsibilities:

· Responsible for overseeing project completion within the allocated budget and ensuring the realization of design intents.

· Conduct thorough assessment to determine the user's requirements for the project, encompassing their needs, preferences, desired timeline for completion, and the available funding sources.

· Appoint and oversee a team of consultants to guide the project design process, including architects, engineers, and other professionals as required.

· Engage consultants to develop cost estimates and prepare necessary documentation for tender procurement.

· Manage the procurement process by soliciting and evaluating contractor bids, ultimately providing a recommendation for the contract award.

· Manage and process any changes to the project's scope or budget that may arise during construction.

· Monitor the progress of construction work on a regular basis to ensure the project stays on schedule and proactively identify any potential issues that may arise.

· Ensure that all safety regulatory requirements and guidelines are adhered to and are in accordance with the proper governing authorities including the safety regulators and government laws in executing the projects.

· Conducting regular on-site supervision to ensure the work is carried out safely and maintains a high level of quality.

· Oversee the administration of the construction contract, which entails managing payments, change orders, and other contractual obligations between the project team and the contractor.

· Manages and supervises space planning matters.

· Plan, design, execute and supervise the required Renovation and Redecoration (R&R) works and A&A works.

· Assist in operation, maintenance (facilities management) of campus buildings, infrastructures, and facilities in Architectural and Building matters.

· Manage and execute other duties and responsibilities from time to time that are assigned by the Head and/ or the Institute.

Requirements:

· A University degree in architecture / building / civil and structural engineering / project management with at least 10 years of relevant working experience in construction management, project management, facilities management / real estate development or equivalent.

· Adequate knowledge in building construction and proficiency in reading construction drawings.

· Good project management skills, including expertise in project planning, budgeting, scheduling, risk management, and stakeholder engagement.

· Strong technical skills for checking and supervising professional consultants and various contractors. Seeks continuous improvement to design and processes through consistently challenging the status quo or value engineering the optimum solutions.

· Proficient in using AutoCAD / REVIT for design purposes.

· Adequate knowledge of procurement and construction contract administration.

· Self-motivated, with a positive working attitude, with ability to work with ambiguity and agility and a strong focus on customer satisfaction and stakeholder engagement.

· Strong team-player and demonstrate excellent interpersonal, communication, and leadership skills.

· Good analytical and problem-solving and critical thinking skills

Closing Date

The closing date of the advertisement is 23 February 2024.

We regret that only shortlisted candidates will be notified.

Other Information

NIE staff can take chartered buses at their own expense from or near their homes to NIE campus. This is subject to the availability of seats.

Restaurant Assistant Manager

$2800 - $3200

Work Location: Islandwide

Benefits:

• AWS & Sales incentive

• Retention incentive

• AL: 10 days

• Birthday leave

• Medical benefits

Responsibilities:

• Smooth operations of the restaurant

• Achieve sales target and enforce HDC standards

• Solicit customer feedback

• Monitor product and labor costs

• Achieving sales targets and ensuring profitability

• Conduct stock count and receiving

• Provide training and coaching to staff

• Involved in various station works

Requirements:

• Relevant experience in F&B Industry

EA Name: MANPOWER ACCESS PTE LTD

EA License No: 13C6854

EA Personnel Name: Teo Zhi Wee

EA Personnel Registration No: R22103947

The Raffles Service Executive delivers friendly and professional service that meets guest’s call experience expectations and is able to answer all types of enquiries.

The position offers a centralised communication service in an efficient manner supporting all departments of the Hotel and is supervising Raffles Service Agents ensuring every call meets the standards.

Primary Responsibilities

Delivers Friendly and Professional Service

• Handles guest comments competently and swiftly.
• Maintains level of confidentiality and discretion of the guest, colleagues at all times.
• Ensures guests receive the experience as detailed in Brand Standard Operating Procedures (BSOPs), Raffles Hotel Singapore Local Standard Operating Procedures (LSOPs) as well as Forbes 5 star/Leading Quality Assurance (LQA) standards, and aims to achieve the scores and goals set by management.
• Close cooperation with Raffles Butlers team.
• Ensures smooth operation of the department by attending to incoming calls, fax and emails that are pertaining to room and F&B reservations or general enquiries.
• Upholds a flawless impression and perception of the Raffles Hotel Singapore products, services and colleagues.
• Ensures service standards and individual performances are aligned with AccorHotels Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Provides Experience that Exceeds Guest Expectations

• Is well versed with the preference of guest’s and provides all guests with the consistent service anticipating needs in advance.
• Leads a Heartist® approach to guest experience/service together with the Reservation team.
• High emphasis on the reservation experience for LCAH members.

Supervision of the Raffles Service Team

• Supervises and ensures 24-hour shift coverage of the department and is able to personally cover any role or duty if required.
• Carries out any other duties as and when assigned by Raffles Service Manager or Raffles Service Assistant Manager.
• Ensures smooth operations of Raffles Service by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.
• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports and peers are trained and follow WSH guidelines.
• Addresses any security incidents and guest complaints to Raffles Service Manager or Raffles Service Assistant Manager and reacts proactively when suitable and appropriate.

Involvement in Wider Job Function Actions/Relationships

• Works closely with the restaurant managers to maximise the capacity of the restaurants.
• Assists guests with a seamless reservation process by providing restaurant and bar information, reservation confirmation and / or reservation changes or cancellations and other special requests.
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Maintains complete knowledge of all Food & Beverage offerings and hotel services and features.
• Ensures all duties and tasks are carried out according to the required standards as prescribed by the hotel.
• Builds a positive relationship with the restaurant managers, assistant restaurant managers, service executives, associates and hostesses/hosts.
• Supports AccorHotels Corporate programs, such as Planet 21.
• Designs, revised and applies emergency backup plan for communications systems in case of PABX failure.
• Supervises technical and operational data availability at all times.
• Leads and trains team to be fully equipped and knowledgeable on telephone system in compliance with the hotel network policies.

Contributes to Financial Performance Enhancements

• Cooperates with all departments and all others to cross-sell and promote Raffles Hotel’s products and services.
• Communicates and rolls out the annual upsell strategy and supports the team to achieve goals as set by management.
• Performs any other duties and responsibilities that may be assigned.

The restaurant general manager is the “face” and ambassador of the restaurant, leading the venue personality and soul. The restaurant general manager is responsible for supervising the overall operations and service standards of the outlet to meet and exceed guest’s dining experience expectations. 

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

Primary Responsibilities

Requirements and Responsibilities

• Previous relevant experience with managing of a restaurant of similar standing and profile.
• Ability to work independently and with minimal supervision.
• Highly organised with strong analytic 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 remain 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 customers.
• 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 organization.
• Maintains a productive climate and confidently motivates, mobilizes, 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, prioritizes, organizes and manages resources in order to accomplish business goals within a specific time period.
• Able to establish, review and adjust sequence of service if necessary.
• Prepares training manual and conduct departmental service training in coordination with Learning and Development Manager.
• Develops pre-opening training schedule in coordination with Learning and Development Manager.
• Establishes colleague’s working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.
• Reviews simulation processes and update evaluation criteria for smooth opening.
• Creates simulation schedule, menus and critique form in coordination with Chef de Cuisine.
• Establishes operating par stock for OS&E and beverage.
• Establishes menu pricing based on market knowledge and cost considerations.
• Creates restaurant Standard Operating Procedures.
• Creates bar recipe in Material Control.
• Establishes minimum/maximum for guest supplies.
• 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 Chef de Cuisine.

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers and payroll costs.
• Supervises operation, ensuring sufficient manning coverage for operations.
• Assigns the Assistant Manager, Junior 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 timeline of deliverables.
• Maintains consistency in quality of food, beverage and service above all else. 
• Attends briefings and meetings held by the department and update all latest policies as needed.
• Possesses in depth and supervise knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervise 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 take immediate action if needed or required. 
• Familiarises self with the company’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.).
• Consistently present in the operation area during all key meal periods.

 Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests’ contact. Constantly obtains customer feedback during operations to ensure satisfaction and building loyal following/return customer base.
• Handles guests’ complaint and comments competently and swiftly.
• Leads the service and culinary team to personalize guest experience and in accordance to Hotel Standards. 
• Builds strong relationships with local guests and build loyal following as foundation for a successful operation. 
• Maintains levels of confidentiality and discretion of the guest, staff, operator at all times. 

Management and Leadership of Outlet

• Is a mentor and role model.
• Proactive, innovative with in depth F&B 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 be consistent in service standards, to be collaborative and enabling leadership style. Provide regular team meeting for training and arranges examinations for the staff to achieve higher standards and skills.
• Drives the team to achieve common goals and build a strong team work.
• Uses the performance review process to identify and develop talent for growth management performance issues and uses coaching styles. 
• Be culturally affinity and show empathy to all team members. 
• Coaches and trains staff to prepare them for the next level within 14 – 24 months.
• Reviews the work performance of all colleagues to make sure that established procedures and policies are followed.
• Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. To actively enforce colleague motivation and team building.
• Observes colleague’s individual performance, grooming, punctuality.
• Performs staff appraisals/disciplinary actions if required.
• Provides 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 Assistant Director of F&B on topics of importance.
• Attends monthly departmental meeting and communicates with the team. Follow up on projects assigned if any. 
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• To be knowledgeable to represent the brand and promote the outlet. To be comfortable being a media personality, subject to approval and supervision of the Management and Marketing Communications team. 
• Comfortably and confidently answer questions and attend to queries or feedback regarding the restaurant.
• Makes recommendations to the Management on other potential sources of revenue e.g. promotions etc.
• Implements appropriate and effective measures to improve control of costs, expenses, and labor.
• Submits regular forecast of the restaurant revenue. Work out on property revenue to yield.
• Submits monthly sales analysis with improvement action plan and uses revenue management tools to generate reports. 
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Stream lines all training requirements and co-ordinates all arrangements for proper execution of instructions.
• Conducts regular on the job trainings for colleagues to develop their skills/new menu items. 
• Records and submits monthly On-the-Job Training hours to F&B 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.

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 a business partner and leader.
• Ensures NEA rules and regulations are met and achieve.  
• 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.

Here at THE PROVIDORE SINGAPORE we frankly believe that we are stronger as a team!

TEAMWORK MAKES THE DREAM WORK!

We take pride in having an environment that is open and welcoming, to achieve our goals together. With an emphasis on communication and connection, we promote opportunities for all to develop and achieve success; our employees are our family, and we strive to create an inclusive and positive culture for all!

Across our various roles and departments, we have a diverse workforce that is built on the strengths of each and every individual. Our ethos is to create an environment where our people matter, and a place where we celebrate each other’s success.

If being part of a fun, dynamic team that works hard yet plays harder is something you are looking for, what are you waiting for? You might just be the next celebrated member of our team!

Visit https://theprovidore.com/careers/ for more opportunities and to apply directly!

OUR BRANDS:

1. THE PROVIDORE SINGAPORE

Western Cuisine

• Downtown Gallery, Mandarin Gallery. Paya Lebar Quarters, Raffles City, Raffles Place, Wisma Atria, and Vivo City

2. RISTORANTE LUKA

Japanese & Western Fusion

• Tanjong Pagar and Cross Street Exchange

3. SUSHI KATORI

Omakase Sushi

• Tanjong Pagar

4. THE WINE DISTRIBUTION COMPANY (TWDC)

• Ayer Rajah

HIRING FOR:

RESTAURANT MANAGER

• THE PROVIDORE SINGAPORE

Western Cuisine

Job Description:

You will be responsible for managing the daily restaurant operations, safeguarding our restaurant's revenue, profitability, and quality goals.

This will be achieved by preserving our positive and productive work environment for the betterment of our employees, as well as by upkeeping the highest standards of customer service quality for our guests.

• Adhere to the standards of service and lead by example, as per requirements and training
• Work closely with the Marketing team to organize marketing activities, such as promotional events
• Guide the team in positively recommending and promoting meal items to our guests, as well as advising them on any on-going promotions
• Be involved and prepare for pre-service meetings
• Evaluate the operations and procedures and suggest improvements
• Create a sound and strong working relationship with staff and develop them to their fullest potential
• Attend and promptly respond to our guests on only queries and / or needs
• Participate in the regular evaluation of operations and procedures, suggesting improvements wherever possible
• Support enforcement of strict hygiene regulations and upkeep of the restaurant's overall cleanliness, hygiene, and safety standards
• Plan and prepare employee rosters, and reports where required
• Any other skill-development or ad-hoc task as assigned

Job Requirements:

• Will be good to have at least 5 years related working experience in a similar restaurant or Food & Beverage (F&B) environment

*We have a long and positive track record of developing our Restaurant Supervisors to Assistant Restaurant Managers, Restaurant Managers and Multi-Outlet Managers

*There are also career development options in Bar, Back-of-House (BOH, Bakery, Pastry, Deli, and Retail if the interest and passion is there

• Able to work under pressure in a fast-paced, yet fun environment
• Great communication skills with positive, interpersonal, and man-management skills
• A team player with a good sense of job responsibility and a keen eye for details
• Honest willingness to learn and grow with the Company

We look forward to receiving your application, and the opportunity to meet you!

MAIN DUTIES:

Control and analyse on a on-going basis the following:

• Quality levels of production and presentation.
• Guest satisfaction.
• Merchandising and Marketing.
• Operating food cost.
• Cleanliness, sanitation, hygiene.

Visionary and Modern

• Is open, shows curiosity and seeks out new trends
• Is innovative and modern, creating exceptional dishes
• Is a perfectionist; a sharp eye for detail leads to excellence
• Knows how to communicate, plays a role in public relations with restaurant guests

Guest Service Responsibilities

• Attend to specific guests as required.

Technical Responsibilities

• Responsible for the production, preparation and presentation of all food items, to ensure highest quality at all times.
• Execute inspections of physical aspect the food preparation areas.

Relation

• Provide functional assistance and direction to the kitchen operation.
• Coordinate functions and activities with other Food & Beverage Departments.

Confidentiality

• Ensure Outlet, Customer and Staff information or transactions are kept confidential during or after employment with the company.

NOTE

This document reflects the job content at time of writing and will be subject to periodic change in the light of changing operational and environmental requirements. Such changes will be discussed with the job holder and the job description amended accordingly.

Responsibilities:

• Spearhead and steer the seamless flow of operations.
• Monitor and optimize daily operational activities with effective workforce planning.
• Handle the allocation of daily tasks, including meticulous scheduling for technicians, taking into account their location, duties, and leave arrangements.
• Proactively assess and incorporate continuous improvements in delivery methods.
• Facilitate daily meetings at the workshop and disseminate essential updates to the team.
• Collaborate closely with technicians to tackle on-field challenges and find practical solutions.
• Establish effective communication channels with the sales team to ensure top-tier service delivery to customers, with a focus on quality equipment and skilled personnel.
• Enforce company policies and safety protocols through effective communication and implementation.
• Ad hoc duties as assigned

Requirements:

• At least a Diploma/Degree in Mechanical Engineering or equivalent
• At least 5 - 8 years of operations experience preferably from Oil & Gas industry bacground
• 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

Registration No.: R1654399

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

Job Position Summary

• Regulatory Strategy & Line management
• Regional position in MNC
• Medical Devices - Low to High Risk Class

Main Responsibilites

• Manage the submission of documents and handle inquiries from regulatory authorities in assigned regions.
• Develop and execute effective strategies for securing regulatory approvals
• Enhance regulatory processes and implement a system for managing regulatory information.
• Support regulatory aspects during due diligence processes and stay updated on new regulations.
• Analyze regulatory data to gain competitive insights.
• Foster collaboration among departments, providing regulatory expertise and leading regional projects.
• Act as the primary internal regulatory/quality contact, assisting in-country teams and distributors.
• Handle post-marketing quality issues e.g. product complaints/recalls, audits, coordinating FSCA, QMS management and regulatory reporting.

Application Requirements

• Minimum of 5 - 8 years' experience in regional regulatory affairs in medical devices or IVD.
• Bachelor's degree in Pharmacy, Life Sciences, or a related scientific field.
• Thorough familiarity with the global regulatory landscape.
• Strong multitasking and project management skills, coupled with effective communication and collaboration abilities.
• Experience with leading at least 1 other executive will be advantageous.

Interested Applicants

Interested candidates should submit an updated resume that highlights relevant experience and qualifications.

Not the right opportunity?

We're always looking out for the best talents in the life science industry. If you are currently seeking exciting opportunities within the pharmaceuticals, medical devices, in-vitro diagnostics (IVD), or consumer health industry, do reach out for a confidential chat.

Principal Consultant: Cheong Yee Yin | Registration Number: R22108633 | EA License Number: 17C8502

What Will You Do

• Responsible on training program and establish good company culture
• Onboarding processes
• HR Processes and compliance on HR policies and regulations
• HR operations and projects
• HR metrics and training materials
• HR improvement processes

What Do We Want

• Degree in HR or related
• Proven experience in HR training and operations management.
• Knowledge of HR processes and compliance.

Job Highlights

• $5000SGD New join Gratuity Bonus (24month commitment)
• 44 hours work week
• Full Time Staff Benefits

Job Description

• Coordinate daily Front of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• 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
• 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

JOB OVERVIEW

The F&B Supervisor manages staff on shift, and assigns staff to workstations on each shift. He/she also leads staff compliance on service, food hygiene, safety and other standards amongst the team on each shift. He/she also performs closing of accounts and ensure accuracy of the sales accounts at all times.

Dutieis

- Brewing of fusion coffee and tea (training provided).

- Train staffs on day to day operations

- Fast-paced environment especially during peak hours.

- Team player

- Inspect cleanliness of the takeaway kiosk.

- Able to handle cash and POS system and perform account reconciliation

- Ensure shops/kiosks are all on high health, safety and sanitation guidelines and good hygiene standards.

- Monitor, track and manage stock inventory ordering.

- Ad-hoc duties.

Brief description of the Restaurant

Welcome to savor a spicy dish from the melting pot of modern Indian Cuisine, along with some Arabic

Job Descriptions

# Operational Management:

• Oversee day-to-day restaurant operations, including opening and closing procedures.
• Monitor and maintain food quality, presentation, and consistency to meet or exceed guest expectations.
• Manage inventory, ordering, and stock control to ensure adequate supplies and minimize wastage.
• Ensure cleanliness, organization, and safety standards are upheld throughout the restaurant.

# Staff Leadership and Development:

• Recruit, train, schedule, and supervise front-of-house and back-of-house staff.
• Foster a positive work environment, promote teamwork, and provide coaching and feedback to enhance employee performance.
• Address staff conflicts and performance issues, taking appropriate disciplinary actions when necessary.
• Develop and implement training programs to improve staff skills and knowledge.

# Customer Service:

• Interact with guests, handle complaints, and ensure a high level of customer satisfaction.
• Monitor guest feedback and reviews, making necessary adjustments to enhance the dining experience.

# Financial Management:

• Develop and manage budgets, track expenses, and ensure financial targets are met.
• Analyse sales data, trends, and financial reports to make informed decisions that drive profitability.
• Control costs by optimizing inventory, labour, and operational efficiency.

# Marketing and Promotion:

• Develop and implement promotions, events, and marketing strategies to attract and retain customers.
• Utilize social media and other platforms to engage with customers and promote the restaurant's offerings.

Job Requirements

• 1 year of experience in simillar position
• Proven experience as a Restaurant Manager or in a similar role within the food and beverage industry.
• Strong leadership and interpersonal skills with the ability to motivate and manage a diverse team.
• Excellent communication skills.
• Proficiency in restaurant management software and point-of-sale systems.
• Solid understanding of financial management, including budgeting and cost control.
• Knowledge of food safety and hygiene standards.
• Flexibility to work evenings, weekends, and holidays as needed.

Working hours

• 5.5 days, 11am ~1/2am

• Managing organizational sales by developing a business plan that covers sales, revenue, and expense controls.
• Meeting planned sales goals.
• Setting individual sales targets with the sales team.
• Tracking sales goals and reporting results as necessary.
• Overseeing the activities and performance of the sales team.
• Coordinating with marketing on lead generation.
• The ongoing training of your salespeople.
• Developing your sales team through motivation, counseling, and product knowledge education.
• Promoting the organization and products.
• Understand our ideal customers and how they relate to our products.
• Bachelor’s degree in business or related field.
• Experience in planning and implementing sales strategies.
• Experience in customer relationship management.
• Experience managing and directing a sales team.
• Excellent written and verbal communication skills.
• Dedication to providing great customer service.
• Ability to lead a sales team.

A Market Leader with real estate investment footprints in Asia Pacific. Due to business needs, we are seeking committed professional to join the team as Asset & Investment Manager!

Budget for this role: S$8,000

Job Description

• Conduct macroeconomic and market research, monitor market trends, prepare regular market and transaction updates as well as benchmarking reports to support investment decisions relating to our asset portfolio
• Responsible for sourcing, monitoring, evaluating, underwriting and modelling overseas and local property investment opportunities
• Support or independently lead the following workstreams: Deal/ tax structuring, bidding, negotiations, due diligence (legal, finance/ tax, technical), financing, deal documentation to drive the deal to closing/ completion.
• Establish and maintain good working relationships with consultants, brokers, banks, investment managers and partners in markets of interest
• Work with relevant and cross-funtion teams such as marketing, real estate maangement team to ensure alignment and optimise revenue and expenses to meet financial targets
• Formulate and implement strategic asset management strategies (e.g. asset enhancement initiatives)
• Prepare/ review annual budget and business plan
• Tracking and reporting of key asset performance indicators
• Support/ lead annual asset valuations

Requirements

• Degree in Finance, Business Administration, Real Estate from a reputable university with at least 5 years of experience with a property developer, real estate investment house or investment funds
• Outstanding analytical, quantitative skills with proven proficiency in financial analysis and modelling is essential
• Strong business and financial acumen with track records in asset management
• Experienced in entire investment transaction and asset management processes
• Highly resourceful with excellent interpersonal and negotiation skills
• Able to commecne within short notice

Interested applicant, kindly submit full-detailed resume to [email protected]

We thank all applicants for writing in. Only shortlisted candidates will be notified

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On behalf of one of its client in the B2B food industry, the French Chamber of Commerce is looking for a South East Asia & Pacific – Sales Manager based in Singapore.

In this Sales Manager role, you will be in charge of developing the sales in Southeast Asia & Oceania.

You will provide support to the company's local importers and oversee, identify and win new business opportunities for the company.

You will embody and represent the brand image and values externally and internally. Collaborating closely with the importer’s sales and marketing team, you will be key to increase the awareness of the brand with key influencers (e.g. executive chefs, pastry chefs, bartenders…).

Responsibilities & Missions

• To build and set in motion a yearly action plan in order to develop the sales and brand image of the company.
• To support the company’s distributors sales and marketing team activity through joint meetings and regular trainings.
• To proactively look for new customers and business opportunities.
• To strengthen the company’s business relationship with existing customers
• To develop the sales in the pastry, ice-cream, beverage, and bar segments
• To contribute to the organization of local events (demonstrations, trainings) in collaboration with our importers and the company’s APAC team.
• To provide regular and detailed market feedback to your manager
• To ensure, together with the company’s local importers and the compliance team, that the products are and remain in line with local regulation.
• Regular interactions with the company's HQ and coordination between HQ and the local markets.

Requirements

• Minimum 5 years of sales experience in the B2B food industry in Asia.
• Bachelor Degree in Sales.
• Capacity to work autonomously in the daily management of sales and marketing activities
• Well organized and pro-active
• Fluency in English
• Awareness and understanding of the French culture
• Excellent verbal and written communication skills.
• Capacity to work individually and with a team, even remotely.
• Proficiency in Microsoft Office (Word, Excel, PPT, Outlook) and Social media

Job Duties:

• Manage floor operations to ensure consistently excellent guest experience.
• Recommends and suggests specialties to guest, up sells whenever possible.
• Train and work together with service and kitchen team to build sales.
• Responsible for all ordering, inventory, stationary, stocks for daily use in outlet and manage stock levels and wastage.
• Inspects table and glassware for cleanliness and damages.
• Inspects service stations for cleanliness, functioning of equipment and sufficient supplies.
• Present bill upon request and processes payment.
• Train staff in the outlet as and when necessary.
• Ensure that service team adheres and comply with company’s policies and procedures.
• Handle customer complaints and feedback.
• Ensuring that the handover, closing and opening procedures are completed in each shift.
• Maintain a sound knowledge of the menu and presentation standards for food and drinks.
• Support cluster managers in optimising labour usage.
• Perform any others duties as directed by the Restaurant In-Charge and Operations Manager.

Requirements:

• Min. 2 years of relevant working experience in related field
• Management or supervisory experience will be an added advantage
• Ability to thrive in fast-paced and highly energized working environment
• Mature and decisive with good business acumen
• Resourceful with excellent management and interpersonal skills
• Proficient in MS Office Applications

From the decor to the dishes, everything about this restaurant feels like it was lifted out straight from Athens.

As with any Greek restaurant, the menu here features traditional dishes like Moussaka, a rich dish of minced meat cooked in a tomato sauce, layered with eggplant and bechamel sauce. The Gemista is an excellent option for health-conscious diners, as it features a capsicum stuffed with rice, tomato, and a range of other herbs. The Kritharaki Thalassina is the Greek take on a traditional seafood risotto, and consists of a mix of seafoods cooked with orzo and then generously seasoned with traditional Greek herbs. Indulge your sweet teeth with the Baklava - filo pastry sweetened with honey and filled with nuts.

And being a restaurant with 75% Greek regular customer, the Resturant manager in Fotia will be required to speak basic or entry level of Hellenic language.

- A minimum of 3 years experiences in supervising or managing a restaurant, function centre pr catering outlet;

- Demonstrated high level of initiative and leadership;

- Sound knowledge of purchasing and stock control practice in relation to restaurant stock;

- Present self as a professional hospitality industry role model;

- Willingness to work hours appropriate to support the operations of the restaurant schedule and additional activities

Job Description

Assistant Manager, Programmes & Events

We are looking for energetic and self-motivated Assistant Manager, Programmes & Events to join us. If you’re an ambitiousoutgoing individual who wants to have a go at building a career in organizing & delivering meaningful and impactful programmes & events, we welcome you to the team.

Roles and Responsibilities

Primary

• Conduct educational & sustainability programmes and hands-on interactive workshops to individuals and groups.
• Develop new hands-on experiences, craft items and programme designs.
• Execute gamified learning experiences for schools, corporates, communities andgovernment statutory boards.
• Preparation of logistics, resources and materials for all programmes and events.
• Effectively plan and organize activities for individuals of all ages

Secondary

• Plan event according to requirements, target audience and objectives.
• Come up with suggestions to enhance the event’s success.
• Source and negotiate with vendors and suppliers.
• Coordinate event operations.
• Support promotional activities for the event.
• Ensure event is completed smoothly and step up to resolve any problems that may occur.
• Analyze the event’s success and prepare reports.

Requirements

• Possess good command of English in both spoken and written.
• Excellent communication skills and enjoy interacting with people.
• To have a good systemic approach in handling matters and can manage tasksindependently.
• Comfortable to speak in front of groups and audiences.
• Flexible, out-going, vibrant and resourceful.
• A high interest and ability in being creative with activities design.

OVERALL JOB PURPOSE

• To lead all aspects of F&B strategies, concepts, designs, food quality and costing as well as service levels of all F&B services offered by the Singapore Flyer.
• To work with various stakeholders and manage the entire F&B operation with inspiring, seasonal and festive menus in the outlets and events, caters to a wide variety of clientele and visitors at Singapore Flyer.
• To develop and maintain Singapore Flyer’s unique service quality standard and propositions that reflect the brand value of the iconic attraction.

DUTIES & RESPONSIBILITIES

• Assist the management in providing creative direction on restaurant design/new concepts, including interior and theme designs for all new or existing concepts.
• Take a lead in F&B design role with internal and external stakeholders for the improvement of F&B operations.
• Train and grow the F&B operations in the area of food quality, service quality and cost control.
• Uplift and manage the overall F&B offering of Singapore Flyer, this includes the F&B tenants and external caterers.
• Provide requirements and supports for the sourcing and recruiting of F&B management and talent, supports and recommends appropriate career development.
• Manage the financial performance, operating cost and development budget for F&B operations.
• Ability to effectively balance being a Strategic Business Partner with being a hands-on leader.
• Flexibility and adaptability at times with demanding schedule in meeting the business needs.
• Other ad-hoc duties as and when assigned by management.

QUALIFICATIONS, KNOWLEDGE & EXPERIENCE

• Degree in F&B, Hospitality or equivalent experience
• 10 - 15 years of F&B management in F&B industry with a minimum of 7 years in a leading role.
• Must be well versed in Microsoft 365
• Excellent communicator with outstanding ability to engage customers and ensure a great dining experience
• Leadership skills, hands-on mindset to problem solving.
• Knowledge of SFA regulations
• People manager with the ability to foster positive working relationships
• Ability to promote best practices and set high standards of F&B excellence throughout the region
• Possess a high level of professionalism and integrity
• Bilingual

Adda is an award winning Modern Indian restaurant in the heart of Beach Road helmed by SEA's first ever Indian Michelin Star Chef Manjunath Mural.

As an Assistant Restaurant Manager, you will play a key role in supporting the day-to-day operations of the restaurant. You will be responsible for ensuring a high level of customer satisfaction, managing staff, and contributing to the overall success of the establishment.

Key Responsibilities:

1. Operational Management:Assist in the overall management of daily restaurant operations.
   Ensure compliance with health and safety regulations and maintain a clean and organized restaurant environment.
   Oversee inventory management, including ordering and monitoring stock levels.
   Collaborate with the kitchen staff to maintain efficient food preparation and service.
   
2. Customer Service:Foster a positive dining experience for customers by ensuring high standards of service.
   Address customer inquiries and concerns promptly and professionally.
   Monitor and maintain a welcoming atmosphere in the restaurant.
   
3. Staff Management:Supervise and train restaurant staff, including servers, cooks, and support staff.
   Schedule and coordinate staff shifts to ensure adequate coverage during peak hours.
   Conduct performance reviews and provide constructive feedback to employees.
   
4. Financial Management:Assist in budgeting and financial planning for the restaurant.
   Monitor sales, expenses, and profitability.
   Implement cost-control measures to optimize operational efficiency.
   
5. Marketing and Promotion:Support marketing initiatives to attract and retain customers.
   Contribute ideas for promotions and special events to drive business.
   
6. Team Collaboration:Work closely with the restaurant manager and other team members to achieve overall business goals.
   Collaborate with kitchen staff to ensure smooth coordination between front-of-house and back-of-house operations.
   

Qualifications:

• Proven experience in a supervisory or management role within the restaurant industry.
• Strong leadership and communication skills.
• Excellent customer service orientation.
• Knowledge of health and safety regulations.
• Familiarity with restaurant management software.
• Ability to work flexible hours, including weekends and evenings.

Education:

• A degree or diploma in Hospitality Management or a related field is a plus.

Our Company

Changing the world through digital experiences is what Adobe’s all about. We give everyone—from emerging artists to global brands—everything they need to design and deliver exceptional digital experiences! We’re passionate about empowering people to create beautiful and powerful images, videos, and apps, and transform how companies interact with customers across every screen. 

We’re on a mission to hire the very best and are committed to creating exceptional employee experiences where everyone is respected and has access to equal opportunity. We realize that new ideas can come from everywhere in the organization, and we know the next big idea could be yours!

The opportunity

The Payroll Manager, Asia Pacific & Japan will be responsible for end-to-end payroll processing of 10+ countries in Asia Pacific region, in partnership with external 3rd party payroll providers. They will partner closely with Adobe’s Human Resources, Equity, Tax, Legal and Technology teams to deliver world class payroll services and strategies.  The role will be focused on all aspects of regional payroll operations, Singapore, China, Australia, New Zealand, Japan, Korea, Hong Kong, Taiwan and Thailand as of 2024.

A successful candidate will bring relevant payroll experience in a fast-paced business environment with evidence of operational improvements.  They will also have the natural ability to build strong relationships, is a strong mentor and is a hands-on manager.

What you'll do

• Oversee and help to process monthly outsourced payroll function to ensure that all payroll related responsibilities are delivered
• Be the subject matter expert for payroll operations and point of contact for escalations
• Resolve escalated payroll queries and issues, work, and act as the main point of contact for all related 3rd parties.
• Develop and improve payroll procedures, processes, and systems.
• Aware of changes to current payroll legislation in order to advise the business on necessary changes.
• Point of contact for internal and external audits
• Project work related to payroll
• Collaborate on cross-functional initiatives (HR/Benefit/Equity/Compliance)
• Provide Leadership, mentorship, and professional development for the regional team
• Perform controls in accordance with SOX framework.

What you need to succeed

• Strong customer service orientation with excellent oral and written communication skills
• Experience working within a shared service environment and knowledge of outsourced services
• Proven track record in continuous improvements using data and tools to identify opportunities, proposing alternative solutions, and successfully realizing benefits of those solutions through implementation
• Passionate about improving service, compliance, and productivity.
• Proven ability and willingness to work in a dynamic and busy environment
• Strong leadership skills with a passion to develop and mentor team
• Experience in data integrity and security with an understanding of local requirements
• Substantial experience in APJ payroll processing

Adobe is proud to be an Equal Employment Opportunity and affirmative action employer. We do not discriminate based on gender, race or color, ethnicity or national origin, age, disability, religion, sexual orientation, gender identity or expression, veteran status, or any other applicable characteristics protected by law. Learn more.
 

Adobe aims to make Adobe.com accessible to any and all users. If you have a disability or special need that requires accommodation to navigate our website or complete the application process, email accommodations@adobe.com or call (408) 536-3015.

Adobe values a free and open marketplace for all employees and has policies in place to ensure that we do not enter into illegal agreements with other companies to not recruit or hire each other’s employees.

Description & Requirements
Manage day-to-day operations of the restaurant.
Deliver superior service and maximize customer satisfaction.
Respond efficiently and accurately to customer complaints.
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 the restaurant’s good image and suggest ways to improve it.
Control operational costs and identify measures to cut waste.
Create detailed reports on 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.
Monitor opening and closing duties of the outlet.
Ensure that the POS system is always operational and accurate.

Requirements·

Minimum of 5 years of experience in the Food & Beverage industry.

Fluent in spoken and written English and Mandarin.

A non-profit organisation is looking for a Senior Manager, Community Services & Programmes.

The Challenges

The Senior Manager, Community Services & Programmes will head the community services programmes. He will engage and collaborate with community stakeholders, facilitate strategic partnerships with partners, donors and sponsors, as well as oversee fundraising and member engagement. He will supervise the Division’s budget and monitor programme policies and procedures to ensure strong impact to our beneficiaries and high standards of compliance and governance with charity regulations.

Key Responsibilities Areas

Programmes

• Develop strategies to increase community engagement and cultivate partnerships with stakeholders.
• Build and grow relationships with community organizations, programme partners, grassroots organisations, sponsors and stakeholders, and identify opportunities for collaboration.
• Undertake strategic analysis of programme mandate to ensure that the organisation stays relevant in addressing evolving community needs. Plan, develop and implement programmes addressing these needs. Monitor programme budgets, plan resources and evaluate effectiveness of impact and programme outcomes.
• Review and approve programme assistance to beneficiaries. Ensure that the services and programmes meet the performance indicators and operating guidelines.
• Oversee timely submissions to grant and programme sponsors and conduct outcome-based evaluations of programme effectiveness.

Fundraising & Donor Engagement

• Develop and manage fundraising plans, including ground events such as flag day, fundraising carnivals and charity dinners. Identify opportunities for new fundraising opportunities, including online campaigns and digital fundraising platforms.
• Oversee and manage donor relationships, including setting up of structured donor programme, maintaining donor databases, soliciting for new donors, and managing donor relationships.
• Ensure compliance with all legal and ethical standards for community engagement and fundraising.

Membership and Volunteer Management

• Responsible for overseeing the Institution Membership, including developing programmes to recruit new members and retain and engage existing members. The aim of membership is to drive engagement and outreach to our community programmes and to develop a good base of volunteers and supporters for good causes.
• Establish, plan and implement ideas for volunteer recruitment and retention, including volunteer management policies and processes such as volunteer selection, training, engagement and evaluation of volunteer programme.

Management and Leadership

• Prepare and manage annual budget for institution community programmes.
• Prepare management reports and perform secretariat duties to Committees and the Board.
• Represent the Institution when dealing with governmental authorities, social services agencies or with the public.
• Manage a team of community outreach staff and social enterprise volunteers.

What it Takes:

• Bachelor’s Degree in any discipline.
• At least 9 years of experience in social services sector or non-profit organisation and community outreach
• Strong track record in delivering community impact and in engaging with community work or in working with beneficiaries from vulnerable backgrounds.
• Prior experience in leadership position, managing teams of programme executives.
• Excellent quantitative and analytical skills and meticulous with an eye for detail.
• Highly adaptable with the ability to lead and direct changes.
• Ability to build relationships and work collaboratively with a diverse range of stakeholders, including Board and Committee members, Community Partners and Donors, Volunteers and Beneficiaries.

Interested Applicants, please submit a copy of your updated resume (in MS Word Format) and send to sarah(AT)talentsatwork.sg

Sarah

Reg No: R2198293

EA License No: 21C0501

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