Job Overview – Assistant Restaurant Manager

Customer service-focused professional with a passion for leading operations to deliver excellent customer experiences and positive team outcomes. The Assistant Restaurant Manager (ARM) is the custodian of the restaurant in an operational second-in-charge function to the Restaurant Manager.

The ARM is expected to manage through the team and whilst they will understand how all the tasks involved are necessary to achieve these outcomes, they are expected to sufficiently delegate and coordinate the completion of these tasks throughout the team based on the individuals’ strengths.

The ARM is expected to be the bridge between three stakeholders: senior management, junior team members, and customers.

The ARM must seek to understand and balance the perspectives, and pressures, of all stakeholders, whilst displaying the confidence to advocate to either stakeholder on behalf of the other.

The ARM must display the following:

• Can-do attitude
• Confidence to articulate themselves respectfully to their audience
• Ability to give and receive feedback, regularly
• Ability to lead by example
• Ability to multitask and learn skills normally outside of the immediate tasks
• Ability to work under pressure while remaining calm and focused
• Ability to be an arbiter for quality control
• Ability to lead with high standards of personal integrity and professionalism
• Leads with common sense for the greater good of the organization

The responsibilities of the ARM are varied and encompass the following four areas of business impact:

1) Operational Excellence

Sufficient planning is conducted to ensure the restaurant has all the materials and tools it needs to deliver an exceptional customer experience every time.

2) People Excellence

Ensures the outlet team is a disciplined, well-trained, highly functional team with a positive team culture that radiates to customers. The ARM does this by communicating direction (the “where we are going”), the “why”, building alignment, and instilling commitment in their team. The ARM regularly gives and receives feedback from their team and seniors and is a role model for their team.

3) Customer Excellence

The customer receives consistently excellent experience, every time in alignment with our hospitality SOPs.

4) Business Excellence

Company resources are used frugally, and recipes are consistently delivered. Identifies opportunities to make cost savings that will not result in erosion of customer experience.

Japanese Diner Western style restaurant!

Mass hiring for Opening staff@TAKASHIMAYA!!

Responsibilities and Duties:
- Greet and welcome customers in a friendly and professional manner
- High commitment to ensure customer satisfaction and deliver excellent service
- Provide exceptional customers service and ensure a positive dining experience.
- Take customer orders accurately and relate them to the kitchen in a timely manner.
- Prepare simple food and beverage items, such as drinks, parfaits, and other desserts, as needed
- Adhere to all food safety and health regulations
- Communicate effectively with the kitchen staff to ensure prompt and efficient service.
- Cashiering duties and other ad-hoc duties
- Positive working attitude
- Able to work on rotating shift, weekends and public holidays

Benefits:
- Meal allowance of $200 per month

- Attendance allowance
- 8 days Annual Leaves
- Staff discount (ticket)
- Uniform and shoes will be provided
- Yearly bonus subject to work performance
- Insurance and Medical Benefits

Working Hours:

5 days work week (44 hours per week)

Sun - Thu : 11am - 9:30 pm (shift), Fri, Sat|Eve of PH 11:00am - 9:30 pm (shift)

Identify demand and potential markets for products and services that the organization may offer. Also, to plan fresh programs to generate new interest in products & services.

Work in tandem with directors, finance, sales, and other staff to develop strategies and materials to acquire and retain customers.

Expected to direct programs that combine advertising with purchasing incentives and target them to customers in media, in displays, or at events to increase sales.

Contribute to growing brand awareness and developing brand loyalty programs.

Coordinate with product development, sales staff, and public relations to help organization maximize profits and market share while ensuring customer satisfaction.

Benefits

• Incentive scheme 4%, 8%, 13% monthly based on sales target

Responsibilities

• Receiving and confirming walk-in, telephonic, and online reservations.
• Greeting guests as they enter, and putting them on a waiting list as necessary.
• Providing guests with menus and answering any initial questions.
• Assigning guests to tables they prefer, while keeping table rotation in mind.
• Engaging with guests to ensure they're happy with food and service.
• Responding to complaints and helping to resolve them.
• Be well versed in our menu and products.
• Helping out with other positions in the restaurant as needed.

Qualifications

• Willing to work shift hours, weekends and Public Holidays
• Able to adapt to a fast-paced environment
• Has good communication and interpersonal skills

Area Manager (Class 3 License / F&B Industry)

• Working Day: Mon to Sat
• Working Hours: 8:30am-6pm
• Location: HQ at Woodlands, need to travel to outlet (5-6 outltes)
• Salary: $3000-$3500 + Transport + Petrol Card + AWS + Bonus twice a year

Interested applicants can send your resume to 8739 9469 Janie and allow our Consultants to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

ABOUT THE ROLE:

Reporting to the Operations Manager (OM) / General Manager (GM), the role will embark on an exciting journey as part of the Operations Team. In this role, individuals will be provided with opportunities to learn about the management of food courts and coffeeshops.

DUTIES AND RESPONSIBILITIES:

Operations

• Lead a team of Senior / Food court Manager in achieving sales targets and overall performance of outlets
• Provide guidance to Senior / Food court Manager and F&B Supervisor to maintain smooth daily operations of the Food courts and Coffeeshops
• Ability to lead and set directions as well as provide guidelines to the operation team according to company SOPs and operational workflows.
• Maintain good working relationships with landlords, relevant authorities/ agencies, and stall tenants.
• Assist inspectors of relevant authorities/ agencies such as NEA, SFA and Civil Defense during outlet inspection and follow-up actions.
• Liaise with landlords on building matters, joint promotions and events.
• Responsible in marketing of food stalls to tenants and ensure outlet’s prompt collection of rental from tenants
• In-charge for lease renewal agreement, negotiate and follow-up on terms of lease with stall tenants.
• Responsible for sourcing qualified tenants / food types to fill up vacant stalls and to ensure that all vacant stalls are filled
• Propose activities according to market needs.
• Take immediate and appropriate collection/legal actions for recovery of debt (e.g. Stall rental etc.) and minimise credit losses
• Able to handle daily sales settlement
• Work with Business Development and Project to identify potential new business opportunities, sites, source, build and renovate
• Responsible for the financial and operational performance of the Food court and Coffeeshop of designated area
• Work with senior management and financial team on outlets’ budgets.
• Establish overall business plans and provide regular reports on area performance, sales and financial budget analysis to senior management
• Provide solutions to improve the bottom line to outlet’s Profit and Loss.
• Maintain and improve established quality and service standards
• Develop employees by providing ongoing feedback for operational improvement and establishing performance expectations
• Maintain good working relationships with landlords, relevant authorities/ agencies, and stall tenants.
• Conduct regular checks on the hygiene, service standards and quality of products, and provide feedback internally and to stall tenant.
• Ensure selling prices of stalls according to agreements.
• Assess and provide evaluation of stall tenants' performance.
• Supervise and provide guidance to stall tenants and cleaning contractors to provide high quality of service and achieve housekeeping excellence.
• Conduct weekly and monthly outlet’s meeting
• Ensure M&E works according to schedule.

Administration

• Review staff performance and provide recommendation on staff confirmation, promotion and training to enhance their work performance.
• Handle disciplinary issues, grievances, disputes and work tension among the team.
• Handles the termination procedures as per company’s guideline.
• Effectively communicate company policies and procedures to team members, and stall tenant etc.
• Accountable for outlet float money, petty cash and daily sales collection.
• Responsible for ensuring stall tenants’ daily sales received, are correct and being bank in.
• Timely submission of outlet reports.
• Prepare and submit monthly reports to Senior Management.
• Ensure proper cost control on all expenses according to budget.
• Carry out necessary actions against stall tenants and contractors for non-conformance in service, housekeeping and agreements.
• Any other assigned tasks

JOB REQUIREMENTS:

• With passion in working F&B industry and its operational processes.
• Diploma in F&B, supply chain or related disciplines
• Minimum 5 years’ experience in Food courts operation
• Basic computer literacy including Microsoft Office and Google Suite
• Must possess Class 3 license

#SCR-jiajia-fun

Fun Jia Jia (Janie) | Reg No: R22107945

Our client is a market leader in the Property & Facilities industry. They are looking for a Senior Fire Safety Manager to assist their Facilities team for the next phrase of their business. They are located across Singapore– easily accessible. The Senior Fire Safety Manager is responsible for:

Duties

• Prepare and submit incident reports for fire incidents or emergencies, and provide reports to the Authority when requested.
• Monitor and implement measures to reduce false fire alarms on the premises.
• Endorse the annual Fire Certificate renewal with Professional Engineer (PE) endorsement.
• Ensure seamless service continuity, including any changes to the appointed FSM/SFSM.
• Respond on-site to any fire-related incidents or emergencies at any time.
• Comply with and adapt to any changes in requirements by SCDF/Authorities related to Fire Acts Regulation, including any other assignments directed by the supervisor.

Requirements

• At least 3 years’ experience as an appointed FSM
• Certified with Senior Fire Safety Manager certification

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/cv.

We regret that only shortlisted candidate will be notified.

Email Address: [email protected]

Recruitpedia Pte. Ltd.

EA License No: 19C9682

EA Reg. No. R23115141 (Tan Su Yee)

Job Description:

• Provide excellent customer service to the patients
• Serving of food and drinks to patients and clearing it once patients have finished their meals
• Checking food served against patient meal orders
• Assist in inventory management
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health/sanitation regulations
• Assist nurses to meet patient's nutritional needs
• Maintains levels of confidentiality and discretion of the patients.
• Any other ad-hoc duties as assigned by Manager

Job Requirements:

• Min GCE N Level

All qualified applicants, please click “ APPLY NOW”

Or you may send in your resume to:

Whatsapp: https://wa.me/+6597430026

Email : [email protected]

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

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

Presales Manager is a player/coach role.  It specialises in new sales and customer development and has an important role in the sales phase to create business opportunities from a solution-oriented perspective and show the customers how IFS products will fulfil their functional needs and requirement and deliver the value expected from the investment. They are accountable for the preparation of presentations and demonstrations and should work to build trusting relationships within both IFS and the clients with whom they engage.

The Presales Manager sits on the Market Unit Leadership team and drives presales activity in the market unit, ensuring a smooth distribution of workload and prioritisation across the team.

·         Provide presales design support for both new and existing requiring IFS Services and Solutions. Maintain end-to-end solution integrity across the products sold to customer.

·         Ability to interface with customers as required in support of sales closure.

·         Expected to act in a coaching role and provide support to less experiences team members and partners.

·         Ensure the successful delivery of Proof of Concepts is tied to the customers’ success criteria and business initiatives

·         Maintain a high degree of knowledge of specific IFS products and services including roadmaps and occasional liaison with Product Management.

·         Commit to self-learning and regular product training.

·         Working with the sales organization to address technical needs for the customers

·         Use the knowledge and/or the understanding of the major customers’ requirement to provide and/or propose commercially and viable product/solution improvement feedbacks

Job Summary

• Passionate about healthcare industry
• No prior experience required

Job Responsibilities

• Provide excellent customer service to the patients
• Serving and clearing food and drinks
• Check food served against patient meal orders
• Assist in inventory management
• Maintain cleanliness in and around workstation
• Assist nurses to meet patient's nutritional needs

Job Requirements

• Competent in MS Words, outlook and Excel
• Good Communication and interpersonal skills

Chanel Loh Su Fui

Registration Number: R22110419

EA License No: 06C2859 (MCI Career Services Pte Ltd)

Key Responsibilities

1. Operations ManagementOversee daily operations, ensuring smooth service and quality standards.
   Implement and maintain operational policies and procedures.
   
2. Staff ManagementRecruit, train, and supervise staff, including servers, cooks, and support staff.
   Conduct performance evaluations and provide feedback.
   Foster a positive work environment and resolve staff conflicts.
   
3. Customer ServiceEnsure high levels of customer satisfaction by addressing complaints and feedback.
   Develop and implement customer service training for staff.
   
4. Financial ManagementPrepare and manage budgets, forecasts, and financial reports.
   Monitor expenses and revenues, and take corrective actions as needed.
   Oversee inventory management and control food and beverage costs.
   
5. Marketing and PromotionCollaborate on marketing strategies to attract new customers and retain existing ones.
   Plan and coordinate special events or promotions.
   
6. Compliance and SafetyEnsure compliance with health and safety regulations, food safety standards, and labor laws.
   Conduct regular inspections and audits of the premises.
   
7. Menu ManagementWork with chefs to develop and update the menu based on seasonal ingredients and customer preferences.
   Monitor food quality and presentation.
   
8. Supplier RelationsBuild and maintain relationships with suppliers and vendors.
   Negotiate contracts and ensure timely deliveries.
   
9. Reporting and AnalysisAnalyze restaurant performance data to identify trends and areas for improvement.
   Prepare reports for ownership or corporate management.
   

Skills and Qualifications

• Leadership and Communication: Strong interpersonal skills to lead a diverse team and engage with customers.
• Organizational Skills: Ability to manage multiple tasks and prioritize effectively.
• Financial Acumen: Understanding of budgeting, accounting, and cost control.
• Problem-Solving: Ability to handle unexpected issues calmly and efficiently.
• Knowledge of Food Safety Regulations: Familiarity with health codes and food safety practices.

Sub responsibililties

1. Menu DevelopmentCreate and design innovative menus that reflect seasonal ingredients and customer preferences.
   Experiment with new recipes and techniques to enhance the dining experience.
   
2. Food PreparationOversee the preparation and cooking of dishes, ensuring high-quality standards.
   Ensure that food is prepared according to recipes and specifications.
   
3. Kitchen ManagementSupervise kitchen staff, including cooks and assistants, providing guidance and training.
   Manage kitchen workflow and ensure timely delivery of meals.
   
4. Inventory ManagementMonitor inventory levels and order supplies as needed, ensuring quality and freshness.
   Control food waste and maintain portion control to manage costs effectively.
   
5. Food Safety and HygieneEnsure compliance with health and safety regulations, food safety standards, and sanitation practices.
   Conduct regular inspections of the kitchen and storage areas to maintain cleanliness.
   
6. Quality ControlTaste and evaluate dishes to ensure they meet quality standards.
   Address any quality issues promptly, making necessary adjustments to recipes or processes.
   
7. CollaborationWork closely with front-of-house staff to ensure seamless service and guest satisfaction.
   Communicate effectively with suppliers and vendors regarding food products and requirements.
   
8. Training and DevelopmentTrain new kitchen staff in food preparation and safety standards.
   Foster a positive and collaborative kitchen environment.
   
9. Cost ManagementAssist in budgeting and controlling food costs while maintaining quality.
   Analyze food cost reports and make adjustments as necessary.
   
10. Customer InteractionOccasionally interact with guests to receive feedback and enhance their dining experience.
    

Skills and Qualifications

• Culinary Skills: Proficiency in various cooking techniques and knowledge of different cuisines.
• Creativity: Ability to innovate and develop new recipes and dishes.
• Leadership: Strong leadership skills to manage and motivate kitchen staff.
• Time Management: Excellent organizational skills to manage multiple tasks under pressure.
• Attention to Detail: Meticulous approach to food preparation and presentation.

Job Title: Restaurant Manager

Location: 5 Kadayanallur Street, Beside Maxwell MRT

Job Type: Full-time

About Us: Lavi is a rustic-chic taqueria that offers a distinctive perspective on traditional Mexican flavors with a contemporary twist.

Position Overview: We are seeking a passionate and experienced Restaurant Manager to oversee daily operations, lead our team, and ensure an exceptional dining experience for our guests. The ideal candidate will have a strong background in the restaurant industry, excellent leadership skills, and a love for Mexican cuisine.

Key Responsibilities:

• Operational Management: Oversee daily restaurant operations, ensuring smooth service and adherence to quality standards.
• Team Leadership: Recruit, train, and manage staff, fostering a positive work environment that encourages teamwork and professional development.
• Guest Experience: Ensure high levels of customer satisfaction by promptly addressing guest concerns and feedback. Create a welcoming atmosphere that reflects our brand’s values.
• Financial Oversight: Manage budgets, monitor expenses, and optimize profitability.
• Menu Development: Collaborate with the chef to design and update the menu, incorporating seasonal ingredients and innovative dishes.
• Marketing & Promotions: Assist in developing and implementing marketing strategies to attract and retain customers, including social media initiatives and special events.
• Health & Safety Compliance: Ensure that the restaurant meets all health and safety regulations and maintains a clean and safe environment for both staff and guests.

Qualifications:

• Unfortunately, this position is, currently, only available for Singaporeans & PRs only
• Proven experience as a restaurant manager or in a similar role, preferably in a high-volume dining environment.
• Strong understanding of Mexican cuisine and tapas-style dining.
• Excellent leadership and interpersonal skills, with the ability to motivate and inspire a diverse team.
• Skilled in building and maintaining relationships across departments and with guests.
• Strong organizational and problem-solving abilities.
• Proficient in restaurant management software and POS systems.
• Knowledge of financial management, including budgeting and cost control.

What We Offer:

• Opportunities for career growth and professional development.
• A vibrant and dynamic work environment.
• Employee discounts and perks.
• Complimentary meals in dedicated employee restaurant

If you’re passionate about food, hospitality, and creating memorable dining experiences, we’d love to hear from you! Apply today by sending your resume and a cover letter to [email protected].

Job Highlights

• Monthly incentives
• Career growth opportunities

Job Description

Authentic, inspiring, out-going, passionate and warm? Yes, that’s you! PEMENCO welcomes you onboard with us if you are the above. We are looking for an individual who poses an affinity for good guest service.

Join us as a Restaurant Manager in PEMENCO family. This is a vital role that marks the core giving the best experience to our guest.

We are looking for someone who can:

· Communicate & connects to all the guest providing them an unforgettable dining experience with us.

· Coordinate with both BOH & FOH to ensure smooth operation and guest satisfaction.

· Flexible and able to go beyond the line of duty to maximize customers' satisfaction and meet customers' needs.

· Well verse in our products and services available.

· Attentive to incoming guest via walk-ins, call-ins & online platform reservations.

· Supervise the junior service crews.

· Support the Operations Director of the outlet and be a role model for junior staff.

· Any other ad-hoc duties as assigned.

You should have the following skills that we are looking for:

· A guest-first approach to hospitality.

· Carry oneself with positivity during operational duty and display of good vibe influence to our guests and team members.

· Strong interpersonal and communication skills

· Possesses problem solving, motivating and organization skills.

· Passion to work in a dynamic environment.

· Communicate well as both a team player and team leader with good adaptability skills to operational changes wherever improvements is required.

You can look forward to a highly competitive salary and benefits package:

· Monthly incentives

· Career growth opportunities

· Medical & Insurance Coverage

· 5 Days Work Week

· Referral bonus

Apply now to be someone who makes a difference in another’s dining experience!

Job Description:

• Provide excellent customer service to the patients
• Serving of food and drinks to patients and clearing it once patients have finished their meals
• Checking food served against patient meal orders
• Assist in inventory management
• Maintain a high standard of cleanliness in and around workstation and strictly abide with health/sanitation regulations
• Assist nurses to meet patient's nutritional needs
• Maintains levels of confidentiality and discretion of the patients.
• Any other ad-hoc duties as assigned by Manager

Job Requirements:

• Min GCE N Level

All qualified applicants, please click “ APPLY NOW”

Or you may send in your resume to:

Whatsapp: https://wa.me/+6597430026

Email : [email protected]

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

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

Job Description

• Industry/ Organization Type: Manufacturing/ Food Production
• Position Title: Restaurant Manager
• Working Location: Central
• Working Hours: 5.5 days or 6 days, rotating shift
• Salary Package: Up to $6,000 + Bonus
• Duration: Permanent

Key Responsibilities

• Oversee daily restaurant operations and maintain a positive outlet image.
• Coordinate front and back-of-house activities to ensure smooth service delivery.
• Train and coach new and existing staff on customer service best practices.
• Manage staff training, scheduling, and performance evaluations.
• Organize and supervise shifts.
• Address customer complaints promptly and suggest appropriate solutions.
• Ensure adherence to safety and sanitation regulations.
• Control operational costs and implement measures to reduce waste.
• Stay updated on market trends and develop innovative processes to improve efficiency.
• Prepare reports.
• Analyze and forecast sales to optimize profitability.

APPLY NOW!!!

• At least 2 years of relevant experience in F&B operations
• Bilingual in English and Mandarin to liaise with Mandarin-speaking counterparts
• Able to commit on weekends or Public Holidays

Please apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Please indicate #69870 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Adelin Chong | EA Reg No.: R1875641

- Perform duties in the best interest of the Company, ensuring that the corporate Vision, Mission statement and Values are upheld

- Instil a calm, organized approach in all stressful situation

- Conduct roll calls everyday.

- Ensure proper stocking levels

- Supervise, guide and participate in activities of the staff under his/her direct supervision

- Oversee multiple stations and recommend improvements to Manager where appropriate

- Conduct daily check to ensure proper working condition of equipment

- Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy

- Organise and oversee events according to customers’ request

- Plan and manage the roster, time off, hand-punch records and updating of e-attendance

- Ensure restaurant is adequately staffed during shift and notify Manager of any manpower shortage

- Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment

- Assist with all restaurant administrative duties

Any other jobs or duties assigned by the Manager from time to time.

Requirements

- At least 3 years of experience in the F&B industry

- Preferably in senior roles in F&B/Restaurant service or equivalent

- Required to work 6 days work week and able to work on weekends and Public Holidays

Job Summary: The UFIT Performance Program Manager will ensure a strong relationship with the corporate client, maintaining high service standards and achieving business goals. This role involves setting and achieving targets, maintaining team engagement, and exceeding performance expectations.

Key Responsibilities:

Account Management:

● Ensure team focuses on goal setting and achievement.

● Collaborate with the corporate client to launch the Circle of Care and

group classes and to ensure a seamless experience for the corporate

client members

● Ensure an “on-brand” experience onsite for the corporate client and

to drive UFIT’s Circle of Care usage into the UFIT Hubs where

appropriate

● Prepare monthly KPI reports for UFIT SMT and the Client

● Develop ideas, strategies, and plans for future fitness sessions and

wellness engagements.

● Ensure smooth operations of the the corporate clientcontract.

● Participate in weekly leadership meetings with the SMT.

Business Development:

● Proactively look to develop the relationship with the corporate

client negotiating greater responsibility and therefore

● Act as an information conduit between the corporate client, UFIT

instructors, and the corporate client Members

● Manage the budget for all account services.

● Assist the corporate client in promoting key initiatives and events for

their members within the fitness and wellness space

● Conduct monthly and quarterly reporting analysis.

● Engage monthly with the the corporate clientmarketing channel.

● Assist in identifying, preparing, and running local wellness and

community activations

Operations:

● Be directly responsible for ensuring all invoicing obligations are

fulfilled efficiently

● Lead the launch and implementation of the Ignition Program,UFIT

Circle of Care and Fitness Classes

● Manage a team onsite to achieve forecast goals.

● Oversee UFIT Health Coach in delivering customer service and

administrative tasks.

● Ensure smooth day-to-day operations of the client’s wellness

studio/gym and the corporate clientmember interactions

● Maintain cleanliness of the Wellness Studio/Gym, in collaboration

with Mandala’s operations/ facilities team

● Conduct weekly check-ins with the corporate clientManagement

● Take the lead with fitness and wellness eve nts and community

engagements

Human Resources:

● Schedule classes, consultations, appointments, and events.

● Source and hire certified instructors as needed.

● Train instructors on the corporate clients’ booking systems and

processes.

● Manage instructors and external vendors.

Facility Management:

● Ensure the Wellness Studio/Gym has music and towels.

● Monitor and maintain housekeeping standards.

● Manage laundry supplies and vendor relationships with the corporate

client

Personal Conduct:

● Model UFIT’s values, and act in accordance with UFIT Guiding

statements

● Cultivate an integrated team atmosphere.

● Maintain a strong awareness of customer satisfaction amongst the

the corporate clients’ members

Salary: $6,000 to $6,500
Allowance: transportation allowance Sgd 200

5 workday per week, fixed rest on Monday
working time: 10.30-10.30 (rest 2-3 hours break in between)

Lunch service usually end by 2.30pm, restart around 6pm

Working location: near to MRT Napier,

Main Responsibilities:
-Responsible for the business performance of their restaurant, as well as maintaining high standards of food, service, and health and safety.
-Take responsibility for the business performance of the restaurant
-Analyse and planning restaurant sales levels and profitability
-Prepare reports at the end of the shift/week, including staff control, food & cash control and sales
-Create and execute plans for department sales, profit and staff development
-Accountable for labour and F & B costing matters including inventory control and conducting bi-monthly stock
-Plan and coordinate menus
-Manage filing system and read company emails
-Handle disciplinary issues, conducting Annual review and confirmation of staff
-Provide effective leadership to the food and beverage Teams to ensure targets are met
-Constantly review, evaluate operations/procedures and suggest improvements to the management
-Coordinate the entire operation of the restaurant during scheduled shifts
-Respond to customer complaints. Ensure positive customer service in all areas, taking any and all appropriate actions to turn dissatisfied customer into return customer
-Ensure all employees adhere to the company's uniform standards
-Meet and greet customers and organise table reservations
-Advise customers on menu and beverage choice
-Conduct orientation and training and coach new trainees
-Plan staff duty roster and cleaning duties
-Handle cashiering duties, daily sales collection, cashiers float and petty cash claims and control
-Maintain high standards of quality control, hygiene, and health and safety
-Ensure the strict compliance by all service and kitchen staff to company’s standard operating procedures
-Perform banking duties
-Any other appropriate duties and responsibilities as assigned

Requirement:
-At lease 2 years of experience in a fine dining restaurant and management
-Has experience as a restaurant manager or assistant restaurant manager is preferable

The job of Chef De Cuisine is executed satisfactorily when:

• Standard recipes are developed and written.
• New dishes and products are developed.
• Outstanding culinary technical skills are maintained.
• Profitability and popularity of dishes on the menu are reviewed based upon menu item sales figures, and changes are made where applicable.
• Effective employee working relationships are established and maintained.
• All HACCP guidelines are achieved and maintained.

Main Responsibilities

• Assist with organizing special events and special food promotions.
• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical.
• Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
• Maintain a hygienic kitchen and personal hygiene.
• Work with Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
• Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.
• Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines
• Coach, counsel and discipline staff, providing constructive feedback to enhance performance.
• Approve leave after considering hotel occupancy.
• Work with superior in the preparation and management of the department’s budget.
• Control and monitor departmental costs on an ongoing basis to ensure performance against budget.
• Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
• Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
• Log security incidents and accidents in accordance with hotel requirements.
• Implement and practice HACCP.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

EXPERIENCE

• Minimum 6 years kitchen experience
• Minimum 2-3 years management experience
• International experience is preferred
• Banqueting experience is preferred
• Italian cuisine experience

COMPETENCIES

• Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
• Excellent verbal communication skills
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors
• Ability to identify and delegate tasks effectively
• Excellent organizational and time management skills
• Applying a professional, confidential and ethical approach at all times
• Working in a safe, prudent and organized manner
• Knowledgeable of food safety regulations

When you work with us, you’ll find that we deliver results; without compromising on respect. We value each other’s differences while recognising individual strength.

We are the world’s leading contract logistics company. We create competitive advantage for our customers through customized warehousing and transportation services. We combine our global scale with local knowledge and sector expertise.

At DHL Supply Chain (DSC), there's more to a role than the work we do. Whatever your role is, we never forget that you make us who we are. We work hard to make sure a career with DHL is as satisfying and successful as it can be.

Join a supportive work environment where you’ll have the tools and training you need to grow and succeed.

DHL Supply Chain is Great Place To Work® certified.

STRATEGY

• Formulate strategic vision, mission and strategy of the business unit, in alignment with GSL strategy and DSC Global/DSC APAC strategy
• Participate in strategic planning and develop short to long-term (1-5 years) plans for Business growth and protecting our three bottom lines.
• Organization assessment towards creating x-functional synergies and managing resources to ensure future organizational readiness
• Establish Country Business Reviews process in partnership with Country Champions community to review Country business performance and Strategic agenda

ANALYTICS & BUSINESS INSIGHTS

Insights Generation

• Coordinate implementation of data analysis & analytics plans to analyze business intelligence data from different sources, to inform business decisions, support process reviews and drive actionable insights
• Assist in implementing policies and procedures regarding collating and analyzing data, develop new data analysis processes and assess analytics on an ongoing basis

Value Identification & Scaling

• Develop Data Analytics as a product offering to Service Logistic (SL) customer as part of renewal or RFQ or ongoing basis so as to provide DHL with a differentiating factor / competitive advantage
• Identifying and Scaling of the established use cases to all relevant SL accounts (Scaling across network)

Continuous Improvement & Commercialization

• Drive internal Continuous improvement initiatives by leveraging data from multiple sources (e.g. WMS, TMS, Kronos)
• Value capturing the benefits created/realized with Customers and Internal operations; and commercializing the value generated with Customers (and contributing to CI Targets in Customer Contracts)

NETWORK PERFORMANCE & IMPROVEMENT

• Develop globally aligned strategy for MRP (Management Review Process) in APAC
• Deploy best-in-class Performance visibility dashboard via means of single data source and Power BI tool
• Establish framework for process productivity assessment and proactively manage improvement plans
• Drive continuous improvement activities for both Service Performance and Shipment Visibility based on QMS principles of Root Cause Identification & Resolution
• Present and implement operational improvement projects to increase First Time Right performance across the APAC network
• Develop operations Heat Map review to drive operations improvement and service excellence
• Establish best practice sharing strategy cross country, accounts and global to drive improve customer experience

CHANGE MANAGEMENT

• Lead by example with a Can Do Mindset to drive change management through the Service Logistic (SL) network
• Support Countries and sites with change management knowledge and activities
• Drive change management through the APAC network, implementing a new way or performance reporting using the SL BI tool & Digital customer Experience tool (MySC)
• Own the SL BI tool/platform roll out towards our country operations in APAC
• Drive the SL BI tool/platform roadmap, engaging with the global super user community and proving feedback to all new customer agreements to ensure we sell our standard services

COMMUNICATIONS

• Create awareness of the SL standard and product across the network though Snack & Learn, Webinar
• Design, drive and publish the SL Newsletter.

What we can offer

• Salary: S$10 to S$15 commensurate based on experience Rookie $10/h
• After 3 months: $11/h (min twice a week for 3 months)
• After 6 months: $12/h (min twice a week for 3 months)
• After 12 months: $13/h (min twice a week for 3 months)
• Managerial: $15/h
• Ex-GFM Staff: $15/h

Responsibilities

• Receiving and confirming walk-in, telephonic, and online reservations.
• Greeting guests as they enter and putting them on a waiting list as necessary.
• Providing guests with menus and answering any initial questions.
• Ushering diners to their tables and providing them with menus.
• Assigning guests to tables they prefer while keeping table rotation in mind so that servers receive the right number of customers.
• Engaging with guests to ensure they're happy with food and service.
• Responding to complaints and helping to resolve them.
• Knowing the menu.
• Helping out with other positions in the restaurant as needed.

Qualifications

• Willing to work shift hours, weekends and Public Holidays
• Able to adapt to a fast-paced environment
• Has good communication and interpersonal skills

F&B Service Crew
Salary: Basic + Allowances (Up to 2.8k)
6 days work week, Shift work on roster (between 7am - 10pm)

Job Responsibilities

-Deliver exemplary service to members and guests.
-Maintain comprehensive knowledge of the menu items.
-Ensure the proper setup and arrangement of tables.
-Uphold high standards of personal hygiene, appearance, and department presentation at all times.
-Perform additional related duties as assigned.

-Experience in the hotel and club industry is an advantage.
-Pleasant demeanor and strong service orientation.
-Willingness to work on shifts, weekends, and public holidays.

If interested, kindly send WhatsApp your resume to 88109109

EA License No: 21C0626
EA Personnel: Khoo Li Wei
EA Personal Reg No: R23118433

Associate Studio Manager (Yoga)

Salary: S$1,800 – 2,500 + Commission Pay (Gross $5k -10k)

Working Days: 6 days

Working hours: 1pm – 9pm (Mon-Fri), 9am-5pm (Sat & Sun)

Working Location: Multiple (Discuss during interview)

Job Description

• Leads, address questions about the classes and book an appropriate trial class for Prospects after understanding his/her needs/goals.
• Let prospect have a positive experience and explain the various packages and try to close the sales.
• Follow up with the members after closing to ensure that he/she attends the classes regularly, attend to feedback and provide continuous customer services.
• Maintain the studio in good condition with the support of the cleaning team and Customer Service Officer.
• Manage whole studio’s performance in accordance with goals.

Job Requirements

• Candidate with Fitness Sales experience are preferred.

Email: [email protected]

Tan Yong Zhi (Jackson) | Reg: R24124461

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

Area Manager (Class 3 License / F&B Industry)

• Working Day: Mon to Sat
• Working Hours: 8:30am-6pm
• Location: HQ at Woodlands, need to travel to outlet (5-6 outltes)
• Salary: $3000-$3500 + Transport + Petrol Card + AWS + Bonus twice a year

Interested applicants can send your resume to 8739 9469 Janie and allow our Consultants to match you with our Clients. No Charges will be incurred by Candidates for any service rendered.

ABOUT THE ROLE:

Reporting to the Operations Manager (OM) / General Manager (GM), the role will embark on an exciting journey as part of the Operations Team. In this role, individuals will be provided with opportunities to learn about the management of food courts and coffeeshops.

DUTIES AND RESPONSIBILITIES:

Operations

• Lead a team of Senior / Food court Manager in achieving sales targets and overall performance of outlets
• Provide guidance to Senior / Food court Manager and F&B Supervisor to maintain smooth daily operations of the Food courts and Coffeeshops
• Ability to lead and set directions as well as provide guidelines to the operation team according to company SOPs and operational workflows.
• Maintain good working relationships with landlords, relevant authorities/ agencies, and stall tenants.
• Assist inspectors of relevant authorities/ agencies such as NEA, SFA and Civil Defense during outlet inspection and follow-up actions.
• Liaise with landlords on building matters, joint promotions and events.
• Responsible in marketing of food stalls to tenants and ensure outlet’s prompt collection of rental from tenants
• In-charge for lease renewal agreement, negotiate and follow-up on terms of lease with stall tenants.
• Responsible for sourcing qualified tenants / food types to fill up vacant stalls and to ensure that all vacant stalls are filled
• Propose activities according to market needs.
• Take immediate and appropriate collection/legal actions for recovery of debt (e.g. Stall rental etc.) and minimise credit losses
• Able to handle daily sales settlement
• Work with Business Development and Project to identify potential new business opportunities, sites, source, build and renovate
• Responsible for the financial and operational performance of the Food court and Coffeeshop of designated area
• Work with senior management and financial team on outlets’ budgets.
• Establish overall business plans and provide regular reports on area performance, sales and financial budget analysis to senior management
• Provide solutions to improve the bottom line to outlet’s Profit and Loss.
• Maintain and improve established quality and service standards
• Develop employees by providing ongoing feedback for operational improvement and establishing performance expectations
• Maintain good working relationships with landlords, relevant authorities/ agencies, and stall tenants.
• Conduct regular checks on the hygiene, service standards and quality of products, and provide feedback internally and to stall tenant.
• Ensure selling prices of stalls according to agreements.
• Assess and provide evaluation of stall tenants' performance.
• Supervise and provide guidance to stall tenants and cleaning contractors to provide high quality of service and achieve housekeeping excellence.
• Conduct weekly and monthly outlet’s meeting
• Ensure M&E works according to schedule.

Administration

• Review staff performance and provide recommendation on staff confirmation, promotion and training to enhance their work performance.
• Handle disciplinary issues, grievances, disputes and work tension among the team.
• Handles the termination procedures as per company’s guideline.
• Effectively communicate company policies and procedures to team members, and stall tenant etc.
• Accountable for outlet float money, petty cash and daily sales collection.
• Responsible for ensuring stall tenants’ daily sales received, are correct and being bank in.
• Timely submission of outlet reports.
• Prepare and submit monthly reports to Senior Management.
• Ensure proper cost control on all expenses according to budget.
• Carry out necessary actions against stall tenants and contractors for non-conformance in service, housekeeping and agreements.
• Any other assigned tasks

JOB REQUIREMENTS:

• With passion in working F&B industry and its operational processes.
• Diploma in F&B, supply chain or related disciplines
• Minimum 5 years’ experience in Food courts operation
• Basic computer literacy including Microsoft Office and Google Suite
• Must possess Class 3 license

#SCR-jiajia-fun

Fun Jia Jia (Janie) | Reg No: R22107945

Working Day: Mon to Sat

Working Hours: 8:30am-6pm

Location: HQ at Woodlands, need to travel to outlet (5-6 outltes)

Salary: $3000-$3500 + Transport + Petrol Card + AWS + Bonus twice a year

ABOUT THE ROLE:

Reporting to the Operations Manager (OM) / General Manager (GM), the role will embark on an exciting journey as part of the Operations Team. In this role, individuals will be provided with opportunities to learn about the management of food courts and coffeeshops.

DUTIES AND RESPONSIBILITIES:

Operations

• Lead a team of Senior / Food court Manager in achieving sales targets and overall performance of outlets
• Provide guidance to Senior / Food court Manager and F&B Supervisor to maintain smooth daily operations of the Food courts and Coffeeshops
• Ability to lead and set directions as well as provide guidelines to the operation team according to company SOPs and operational workflows.
• Maintain good working relationships with landlords, relevant authorities/ agencies, and stall tenants.
• Assist inspectors of relevant authorities/ agencies such as NEA, SFA and Civil Defense during outlet inspection and follow-up actions.
• Liaise with landlords on building matters, joint promotions and events.
• Responsible in marketing of food stalls to tenants and ensure outlet’s prompt collection of rental from tenants
• In-charge for lease renewal agreement, negotiate and follow-up on terms of lease with stall tenants.
• Responsible for sourcing qualified tenants / food types to fill up vacant stalls and to ensure that all vacant stalls are filled
• Propose activities according to market needs.
• Take immediate and appropriate collection/legal actions for recovery of debt (e.g. Stall rental etc.) and minimise credit losses
• Able to handle daily sales settlement
• Work with Business Development and Project to identify potential new business opportunities, sites, source, build and renovate
• Responsible for the financial and operational performance of the Food court and Coffeeshop of designated area
• Work with senior management and financial team on outlets’ budgets.
• Establish overall business plans and provide regular reports on area performance, sales and financial budget analysis to senior management
• Provide solutions to improve the bottom line to outlet’s Profit and Loss.
• Maintain and improve established quality and service standards
• Develop employees by providing ongoing feedback for operational improvement and establishing performance expectations
• Maintain good working relationships with landlords, relevant authorities/ agencies, and stall tenants.
• Conduct regular checks on the hygiene, service standards and quality of products, and provide feedback internally and to stall tenant.
• Ensure selling prices of stalls according to agreements.
• Assess and provide evaluation of stall tenants' performance.
• Supervise and provide guidance to stall tenants and cleaning contractors to provide high quality of service and achieve housekeeping excellence.
• Conduct weekly and monthly outlet’s meeting
• Ensure M&E works according to schedule.

Administration

• Review staff performance and provide recommendation on staff confirmation, promotion and training to enhance their work performance.
• Handle disciplinary issues, grievances, disputes and work tension among the team.
• Handles the termination procedures as per company’s guideline.
• Effectively communicate company policies and procedures to team members, and stall tenant etc.
• Accountable for outlet float money, petty cash and daily sales collection.
• Responsible for ensuring stall tenants’ daily sales received, are correct and being bank in.
• Timely submission of outlet reports.
• Prepare and submit monthly reports to Senior Management.
• Ensure proper cost control on all expenses according to budget.
• Carry out necessary actions against stall tenants and contractors for non-conformance in service, housekeeping and agreements.
• Any other assigned tasks

JOB REQUIREMENTS:

• With passion in working F&B industry and its operational processes.
• Diploma in F&B, supply chain or related disciplines
• Minimum 5 years’ experience in Food courts operation
• Basic computer literacy including Microsoft Office and Google Suite
• Must possess Class 3 license

Quah Siying (Jeslyn) R1982418

The Supreme HR Advisory Pte Ltd 14C7279

About Us:

Quintessential Education (QE) is Singapore’s leading provider of pre-tertiary academic programmes and university admissions advisory for IGCSE and IB students. Over the past 7 years, we have built a strong presence on a high-price, high-quality positioning. We are a fast-growing business looking for a dedicated and talented addition to our team. We are committed to providing an industry-defining service to help our students achieve academic excellence, ignite opportunities and guide them towards success.

We are looking for committed and talented additions to our team. As an ideal candidate, you should display a proven ability to develop and maintain an environment of trust, diversity, and inclusion within your community.

As part of the position, you will work with the founders, Ivy League and Oxbridge graduates and other high-performing teammates. You will help address students’ learning needs and academic success by providing guidance, review, and relevant help to students in a professional manner from beginning to end.

Job Responsibilities:

The tutor is to conduct his or her duties in a professional manner. He or she must provide syllabus guidance, review of weak concepts, timed exam practices, and targeted homework and feedback to each student.

Job Requirements:

We are seeking full-time or part-time senior/examiner tutors for IB/IGCSE Biology. One should have:

• Excellent verbal and written communication in Biology
• Good attitude and sense of responsibility
• Ability to teach both individual and group classes
• Able to create resources and materials
• Tutors should ideally have relevant experience teaching Biology at IB, IGCSE, and/or MYP level
• Ideally at least 3 to 5 years of teaching experience

What qualities we are looking:

• Good attitude to learn and improve
• Keen eye for detail
• Good time management and organization skills
• Able to work independently
• Provision of digitized notes to students for ease of revision
• Sense of responsibility to nurture each student

Remuneration

Allowance: $70-$100 per hour upwards

Commitment: Freelance, can start immediately. Full-time conversion available for discussion.

Office Location: 545 Orchard Road, #14-06/09, S238882

Interested parties should email their CV to hr@qeducation.sg. and complete this form at https://airtable.com/app7RMiGa3KH7UQRl/shrXGhE3wTPkLVOpH . Shortlisted candidates will be invited for interviews and assessments.

#education #IB #operations #QE #IGCSE #MYP #PYP #internationalschools