Total 4,711 service centre manager job vacancies in F&B / Tourism / Hospitality category in Singapore

Housekeeping Manager

Highlights:

• Industry: Hospitality (4 Star Hotel)
• Nearest MRT: Dobhy Gaut (5 Mins walk)
• Remuneration: Up to $3500
• 6 days work week -
  Rotating Shift: 7am – 3pm OR 3pm – 11pm.
• AWS + Performance Bonus

The Challenges:

• Organize and supervise the day-to-day housekeeping operations to ensure rooms and public areas are well-maintained for the comfort of guests.
• Plan resources, allocate work assignments, supervise cleaning activities, inspect the rooms and monitor the turnover of rooms to uphold the highest level of cleanliness and efficiency of the team.
• Look into escalated guest concerns and implement improvement, innovation and sustainability plan for the department.
• Monitor operational risks including security threats, emergency situations and the team compliance with hygiene and workplace safety requirements.
• Provide coaching to team members and managing team development needs and performance.
• Other general administrative tasks and ad-hoc duties assigned by management.

What it Takes:

• Minimum of 2 years of relevant experience in similar capacity
• Able to work well under fast paced environment.
• Willing to work 8 hours shift including weekends and PH

Interested candidates please kindly send your updated CV to [email protected] or whatsapp 9051 2191

Talents@Work Pte Ltd

EA License Number : 21C0501

Rei : R2199207

$2700 to $3000

5 days work, 50 working hours per week

Job Description

• Stir fry dishes according to company’s standards
• Take charge of daily operational matters to ensure smooth flow of operations
• Manage staff duty roster and assign duties
• Ensure staff compliance to Company Standard Operating Procedure (SOP)
• Conduct orientation and training for new staff
• Order and manage inventory from suppliers
• Enforce good hygiene practices and upkeep cleanliness standards
• Manage customer complaints and ensure customer satisfaction
• Any other ad-hoc duties assigned by superior

Job Requirements

• At least 2 to 3 years of relevant F&B managerial experience
• Team player with good leadership and communication skills
• Able to strive in fast paced environment

Requirements:

· Diploma or Degree in Marketing, Business Management or a related field

· Minimum 5 years of relevant experience preferably in the F&B, consumer lifestyle or hospitality industry

· Strong leadership, analytical and project management skills and is able to mentor junior members

· Good organisational and prioritisation skills and is able to multi-task under time constraints and within established deadlines

· Excellent communication and interpersonal skills, both written and verbal

Key Task:

• Plan and execute the creation of new menu items and marketing campaigns –

Including menu research, food tasting sessions, photoshoots, creation of marketing material and post mortem analysis

• Develop and execute comprehensive marketing campaigns across various channels, including:

• In-store (plan and create marketing collaterals like posters, flyers, menus, inserts, etc.)

• Social Media platforms (plan content for the brand’s social media platforms)

• Digital advertising (plan content for GDAs, FB/IG posts, SEO)

• MNC
• Minimum 2 years of supervisory experience
• Willing to do hands on operations and customer service oriented

Our client, a leading manufacturer and distributor of industrial components, is looking for suitable talents to join their growing business as Assistant Logistics & Warehouse Manager.

RESPONSIBILITIES:

• Plan and coordinate resources for daily inbound / outbound warehouse operation so as to ensure efficient and timely operation of the distribution
• Contribute to the development and modification of warehousing policies and procedures to ensure proper internal control and handling
• Ensure shelving storage management
• Manage inventory accuracy through monitoring of daily warehouse activities, cycle counts, stock takes and audit of same to verify results
• Promote continuous improvement by adopting some production system concept such as Kaizen, Genchi Genbutsu and etc to develop and implement warehouse operation process/workflow so as to optimize efficiency
• Implement and monitor safety procedures in warehouse operations, ensuring team members comply with daily work duties
• Demonstrate strong leadership skills, motivating and organizing the teams members to meet or exceed productivity targets
• Prepare daily/weekly/monthly reports to Management/JHQ
• Involved in the hiring, training and development of Warehouse personnel

REQUIREMENTS:

• Diploma / Degree in Logistics/Supply Chain Management or other equivalent field of studies
• Minimum 2 years of supervisory experience
• Willing to do hands on operations and customer service oriented
• Proficient in MS Office (Excel, Power Point) for data analysis and reporting purposes
• Experience in warehouse / logistics / manufacturing will be an advantage

OTHER INFORMATION:

• Location: West
• Working hours: Monday to Friday + Rotational Saturday
• Salary: Salary will commensurate according to experience & qualifications.
• The Company strives to achieve employee satisfaction and provides a conducive working environment, attractive incentives, and remuneration to all staff.

HOW TO APPLY:

Interested candidate, please submit your updated resume in MS WORD Format to Florence Pang Rou Jing (R23118044) :

Email – [email protected]

or call your Friendly Consultant, Florence at 6590 9906 or WhatsApp 8655 6810 for a confidential discussion.

Please click “Apply Now” button to submit.

Please indicate the below information in your resume:

• Current & Expected salary

• Reason(s) for leaving

• Availability to commence work

YOUR SUCCESS IS OUR ACHIEVEMENT!

Notice:

We regret that only short-listed candidates will be notified. All applications will be treated with the strictest confidence. By submitting any application or resume to us, you will be deemed to have read & agreed to the terms of our Privacy Policy, and consented to us collecting, using, retaining and disclosing your personal information to prospective employers for their consideration, and for our marketing EDMs which you may opt out by unsubscribing in the mailer. You may refer and access our website at www.achievegroup.asia/privacy-policy/ for more information.

Cessation of Collection of full NRIC Numbers:

In compliance with the Personal Data Protection Act and commitment to protect candidates’ personal data, Achieve Group will cease to collect, process or use full NRIC numbers during our screening and job application process.

Kindly ensure your resumes provided to us does not contain your full NRIC number and full home address during your job application.

Job responsibilities are as follows:

• Developing custom marketing and advertising strategies
• Creating designs and layouts for media outlets
• Writing pitches, blog posts, and articles
• Building relationships with influencers, journalists, and media outlets
• Overseeing social media accounts and ensuring brand consistency
• Conducting meetings with clients
• Standardization of brand collaterals used in the outlet
• Management of emails and customers’ inquiry

Working Hours: 5 days work week

The Food and Beverage Service Executive supervises the team by proactive, interactive and reactive leadership, allowing each member of the team to feel confident and to completely satisfy our guests during their dining experience. He/she assists the management in supervising the overall operation and service standards of the restaurant to meet and exceed guest’s dining experience expectations. 

We are hiring for the following outlets:

• Banquet
• La Dame de Pic
• Raffles Courtyard
• Tiffin Room
• The Grand Lobby

Primary Responsibilities

Oversees Daily Operations and Achieving Targets

• Oversees the set-up and operation of a station/section in a restaurant.
• Supervises and participates in running an efficient and profitable operation in the assigned areas. 
• Assists the Outlet Manager/Assistant Outlet Manager in enabling employees achieve highest service and product delivery standards with a highest degree of client care and service at all times.
• Provides services for guests such as order taking and promoting the restaurant food and beverage offerings.
• Provides excellent service at all times to all of our guests based on established hotel standard operating procedures.
• Assists colleagues and guests efficiently and in a professional manner.
• Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.
• Offers menu options, advice and takes orders.
• Offers drinks, pre, during and after meal service.
• Remembers guest’s preferences to extends personalised service.
• Takes guest’s Food & Beverage orders accurately and assures correct input in Point of Sales system.
• Double checks order list before "sending" ticket to the kitchen.
• Verifies guest satisfaction with each table during each course served.
• Uses the guest name appropriately and communicates it to restaurant colleagues and managers.
• Serves food in in a timely and efficient manner.
• Arranges all tables following established standards.
• Arranges and maintains all assigned side stations and continually stocks each station before and after every shift.
• Makes sure all silver and glassware is polished, wiped and spotless.
• Keeps all side stations clean at all the times.
• Keep chairs and banquettes clean and clear of debris.
• Marks tables appropriately to food & beverage order for each course to ensure proper delivery.
• Makes sure that all product served are accounted for on the final bill before presenting it. 
• Up keeps and clears tables between courses throughout the dining experience.
• Picks up check before guest leaves and wishes guests a warm farewell while thanking them for their visit.
• At the end of the shift, delivers all checks and reports to the appropriate place according to established standards. 
• Follows through opening and closing duties. 
• Adjusts service to suit guests’ requests and personalises any interaction with the guest.
• Uses a Heartist® approach – makes guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Uses a Heartist® approach – makes the guests and colleagues Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances are 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.
• Ensures NEA rules and regulations are met and achieve.  
• Actively engages in upselling and adds value.
• Relays any guest complaints to manager.
• Ensures efficiency of work in dish wash, pantry, and service preparations.
• Ensures cleanliness and work safety in food preparation and service areas.
• Carries out adhoc duties as assigned including, but not limited to sending operating equipment for cleaning or burnishing on weekly basis, sending soil linen for exchange for clean ones and collecting Food & Beverage requisition on daily basis. 
• Providing a Leading and Consistent Guest Experience
• Promotes sales through direct guests’ contact. 
• Constantly obtains guest feedback during operation ensuring guest satisfaction.
• Handles minor complaints and reports to the managers for proper follow up.
• Builds strong relationships with local guests and builds loyal following as foundation for a successful operation. 
• Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times. 

Management and Leadership of Outlet

• Acts as a mentor and role model to the Food & Beverage Associates.
• Proactive, innovative with in depth Food & Beverage and market knowledge. 
• Observes colleague’s individual performances, grooming, and punctuality and communicates with the managers accordingly. 
• Provides a high level of Safety and Security for guests and colleagues. 
• Checks daily opening and closing duties.

Training, Learning and Development of the Team

• Conducts regular on the job trainings for colleagues to develop their skills and knowledge. 
• Assists in records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Key Responsibilities:

• Responsible for serving food and beverages in the restaurant/bar efficiently and in a most courteous manner.
• To be well versed with menu, method of preparation and accompaniments in order to make recommendations to guests
• Maintains cleanliness of work areas
• Table settings and clearance for the next guests

Key Requirements:

• Strong passion for F&B and service oriented
• Willingness to work on PH and Weekends when required

*F&B Kitchen Assistant / Service Crew

- CBD, Singapore

- Mondays to Fridays (5 days week)

- $2,200-2,800 monthly

Job Description:

You will be responsible in our F&B Korean Bento Shop operations and staff on a daily basis.

The successful candidate will be able to arrange and manage all F&B orders.

Responsibilities:

• Responsible in assisting the daily operations of the shop.
• Learn about food preparation and customer service.
• Pack and serve take away food as per customer order.
• Be part of a friendly service team.

· Process cashless payment through POS systems.

· Greet and respond to customer enquiry in a friendly manner.

· Keep work areas, such as food preparation areas, and customer areas clean and organized.

· Ensure stocks and supplies are sufficient for daily operation.

· Notify management when inventory levels begin to run low.

· Ad hoc duties as assigned.

Requirements:

• High energy and a strong passion for delighting customers.
• Fun and cheerful personality.
• The ability to serve customers in a fast and friendly manner.
• Physically fit
• Ability to speak Korean is a plus

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

JOB RESPONSIBILITIES

• A good understanding of all the various diets available and its suitability for each patient E.g therapeutic Diets, Soft Diets, Halal , Non Halal.
• Checking diet chit for accuracy before serving to patient.
• Daily changing of water jugs and cups for patients.
• Ensure diet chit and patient details are tally.
• Take meal order for every patient at 4.00pm daily in the EMOS (Electronic Meal Ordering System) and practice service quality standards.
• Serve breakfast, lunch, tea break and dinner on time
• Clear food trays within the stipulated time.
• Clean patient refrigerator weekly and ensure all food store in the refrigerators are labelled.
• Check and record all refrigerators’ daily temperatures. Alert supervisors if the temperatures are not within the ideal range.
• Daily upkeep patient pantry to ensure they are clean, tidy and organized.
• Liaise with kitchen to ensure adequate supply of condiments supplies in the pantry eg Stirrer, Sugar, Creamer, Milo, Butter, Jam
• Check and discard all expired food e.g Bread,
• Wipe and clean patients’ tables before and after meal
• Upkeep ward food trolleys by making sure they are clean and tidy at all times.
• Comply to all service quality, infection control, health and safety requirements by customer or ISS
• Follow every instruction on infection control and wear the appropriate personal protective safety (PPE) at all times.
• Undertake duties or improvement projects assigned by superior.

JOB REQUIREMENTS

• Candidates should have at least a Secondary Education in any discipline with or without working experiences.
• Must have an eye for details.
• Service Oriented – caring, friendly, helpful and positive
• Preferably with some experience in Hotel, Food & Beverage , Hospitality or Retail Industry
• Experience in working in a dynamic and challenging environment.
• Basic IT Knowledge
• Well groomed
• Team player

Working Location: National University Hospital

COMPANY DESCRIPTION

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

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

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

RESPONSIBILITIES

Staff Development

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

Client Management

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

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

- Ensure clients satisfaction in terms of customer service

Others

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

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

- To review and improve the Departments operation/ business.

- Achieve premium growth and profit underwriting

- To undertake any other duties as may be assigned.

- Tertiary education

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

- Minimum 3 years experience in general insurance industry

- Sound knowledge of general insurance

- Management Skills

- Business acumen

- Strong communication and interpersonal skills

- Leadership with burning drive for results

- Strong marketing and portfolio management

We take great pride in delivering impeccable hospitality at the Hotel Miramar Singapore. Our well-equipped hotel is dedicated to providing modern, comfortable living and unparalleled friendly service. Our exceptional location is also one of the many reasons people choose to stay with us. We offer opportunities for career stability and advancement. We welcome you to join us!

The ideal candidate is a motivated, well-organized individual who has a deep understanding of prospecting and developing strong relationships with customers.

Job Description :

· To assist guests with check-ins & check-outs.

· To process payments & documentations.

· To provide necessary assistance to ensure guests' satisfaction.

· To answer all calls & to assist accordingly.

· To fulfill any other duties as assigned to him/her.

Requirements:

· Singaporeans only

· At least 1 year experience in a similar capacity in the Hospitality industry

· Minimum GCE ‘O’ Level or equivalent.

· Knowledge in Opera PMS is preferred

· Good communication skills (written and oral)

· Proficient with Microsoft Office applications

· 5 days work week (on rotating shifts & able to work on weekends/Public Holidays)

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 29 Feb 2024.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Job Description

With the management team, you are responsible for delivering the best-in-class dining experience to our guests and ensuring that all operational and administrative aspects run smoothly.

A “no-table left unturned” attitude keeps the restaurants/cafés operating without a hitch from opening to closing daily.

Consistently serving with the highest level of standard is the key to leading the team to success.

Responsibilities

• Lead and supervise the team on each shift, ensuring that the company maintains the highest quality of service standards
• Assist the Restaurant Manager in performing duties related to marketing, operational plans, and other special restaurant functions
• Handle any guest feedback on food quality and service
• Supervise, support and confirm that the outlets adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards, policies and procedures
• Routine inspection of all outlet equipment to assure all are in proper working condition and prepare a list of equipment in need of repair and maintenance
• Regular stock-taking to ensure sufficient supplies in restaurant/café for smooth operation
• Plan staff roster based on outlet’s operational requirements
• Supervise and support the operations of at least two restaurants/cafés
• Able to function as customer relations and handle customer reservations
• Ad-hoc responsibilities assigned by the Manager

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Job Descriptions

• Manage table reservation and walk-ins.
• Take orders and provide table service.
• Assist with drink preparation and cashiering duties
• Maintain quality, services,cleanliness of the restaurant at all times
• Any other jobs that assign by the Restaurant Manager

Job Requirements

• Education level: Primary/Secondary School/O Level

Working hours

• 10am to 7pm

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

The F&B Manager is responsible for optimizing revenue and profitability within the Food and Beverage department of our organization. This role involves analyzing data, setting pricing strategies, forecasting demand, and collaborating with various departments to achieve revenue goals. Reports to Director Culinary and Beverage Operations.

Revenue

· Assist in developing internal F&B strategies through financial modeling, feasibility analyses, and market research.

· Foster a revenue management culture in hotels with a focus on driving volume and spending.

· Analyze current F&B revenue data to identify trends and opportunities.

· Monitor market conditions and competitive pricing strategies.

· Develop and implement pricing strategies for menus, packages, and promotions.

· Adjust pricing based on demand, seasonality, and market dynamics.

· Prepare regular reports and presentations to communicate revenue performance to senior management.

· Provide insights and recommendations for revenue improvement.

· Prepares annual division budget and updates monthly forecast with tireless focus on profit improvement.

· Ensures revenue is maximized and labor expenses are in control.

Sales and Marketing

· Forecast F&B demand and recommend inventory levels, collaborating with sales and marketing teams.

· Identify cross-selling and upselling opportunities to maximize revenue per guest.

· Ensure Outlet HODs on proper outlet events sales enquiry and execution.
Collaborate with culinary, sales, marketing, event planning, and banquet teams to align strategies.

· Stay informed about industry trends, customer preferences, and competitor strategies.

· Development of customer base for events in various outlets.

· Developing periodic F&B events to attract customers from different segments.

Operations

· Ensure efficient utilization of dining space and resources.

· Maintain accurate records of F&B sales and revenue, utilizing revenue management software.

· Identify points of improvement and provide mentoring notes to staff with high potential.

· Provide in-depth analysis of menu pricing, profit impact, member spent, repeat customer base, and customer satisfaction performance.

· Correlate member spent, frequency, pricing, and satisfaction.

· Provides direction, leads, and drive strategic plan initiatives in support of company purpose, mission and values.

· Directs efficient and effective F&B operation activities of the outlets.

· Ensures that quality standards are met, and service distinctiveness is practiced.

· Promote work environment where employees feel valued, involved, and appreciated.

· Ensure compliance with corporate and hotel operational policies/guidelines and procedure.

· Plans and conducts tests to identify and improve weakness in service activities.

· Plans and conducts training for Wine and Beverage Training.

· Monitors volume of business and related labour requirement forecast.

· Ensures service and kitchen areas meet standards for cleanliness, proper set up, sufficient supplies and equipment together with Hygiene/Stewarding Manager.

· Monitors food quality, portion control and provides feedback to culinary team.

· Identifies issues/concerns and formulate recommendations for improvement.

· Provide immediate attention to guest complaints and provide appropriate service recovery.

· To follow up and to establish correct procedures to prevent future recurrence.

· Work closely with the culinary team to maintain food quality and ensure its timeliness and accuracy of delivery and setup for all events are achieved.

· Regular review of guest comments with the team and implement right solutions for continuous improvement.

· Support the F&B team to be consistent in service, use a collaborative, enabling leadership style, and have regular team meetings.

· Ensures that established control procedures, liquors’ law and regulations are followed.

· Develop your own knowledge and skills to grow as a business partner and leader.

· Carry out any other duties and responsibilities as assigned.

Qualifications

• At least 8 – 10 years in senior Food and Beverage management position, preferably in an international deluxe hotel/Fine Dining Environment.
• Sommelier-trained, WSET 2 and above
• Diploma or Degree in F&B Management.
• Creative thinking and problem resolution.
• Proficient in training skills.
• Knowledge in financial and marketing area.
• Presentable, well-groomed with leadership quality.
• Proven experience in revenue management, preferably in the F&B sector.
• Knowledge of the hospitality industry, market dynamics, and customer behaviour.
• Ability to work under pressure and meet revenue targets.
• Attention to detail and problem-solving abilities.

Looking for cook for Indian Stall

• Able to cook Indian dishes (mainly South Indian dishes) and in big quantity.
• Minimum experience of 2 years as a cook in an Indian restaurant/stall.
• To prepare food in an excellent manner and mantain good level of hygiene.
• To delegate duties to kitchen helper according, as to wherever help is needed.

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering and duty rostering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Ensure customers have a memorable and pleasant dining experience.

Job Duties:

• Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Achieves restaurant operational objectives by contributing information and recommendations to strategies plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends, determining system improvements; implementing change.
• Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
• Plans menus by consulting with chefs; estimates food costs and profits; adjust menus.
• Controls cost by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
• Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.
• Maximizes bar profitability by ensuring portion control, monitoring accuracy of charges.
• Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.
• Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining and walkways.
• Maintains ambiance by controlling lighting, background music, linen services, glassware, dinnerware, and utensil quality and placement, monitoring food presentation and service.
• Updates job knowledge by participating in educational opportunities, reading professional publications; maintaining personal networks; participating in professional organizations.
• Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Seeking for a knowledgeable, passionate and caring Spinal Expert as our Chief Wellness Manager & Trainer. You will be a good match if you possesses great communication and coaching skills, and an inspirational trainer.

Roles & Responsibilities:

• Setup operational SOP in customer services, follow up activities and day-to-day routine for the office
• Work with our Chiropractor and Spinal Experts to providing customer with tips and educate them to improve their lifestyle, including nutrition, exercise plans, and stretches
• Keep detailed records of customer conditions, progress and monitor their care plans
• Attend conferences and workshops to keep current with development in Wellness Care, Rehabilitation and Spinal Wellness care space
• Educate our customers on importance of Spinal care
• Conduct education talks at schools, corporate and events
• Train our staff and partners on spinal wellness and the use of equipment and software
• Conduct and train staff and partner on our Aspine Systems and spinal checks

Requirements:

• Bachelor's Degree / Master / Doctor of Chiropractic from an accredited chiropractic college will be ideal.
• Bachelor's Degree in Sports Science, Physio Therappy or Rehabilitation are also welcome.
• Strong communication and interpersonal skills.
• Ability to work independently and as part of a team.
• Self-motivated, positive attitude and strong integrity.
• Experience in managing an outlet and leading a team.

If you are looking forward to run your own practice in future, talk to us, we love to discuss and invest in you now.

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin