Fixed Working Days + Hours!
44 hours/week = Basic at $2,200 onwards + Other Benefits (OT+ Meals + Sales Incentive+ Medical+Dental benefits)

Working Days: 5.5 workweek (Alternate 5 & 6)
Working Hours: 10:30pm-2:30pm and 6:30pm-10:30pm

Working Location: Katong (Marine parade MRT) & Bukit Timah (Botanical Garden MRT)

Job Responsibilities:

• Serve food and beverages to customers
• Accountable for the smooth running of designated area
• Ensure visual quality of all food and beverages items served is according to company’s standards
• Provide a courteous and professional service at all times
• Ensure that cleanliness and hygiene is followed throughout

Requirements:

• Some experience preferred
• A keen learner with a good attitude
• Able to carry heavy trays or plates laden with food items without compromising safety or presentation
• Adequate physical fitness to work in a fast-paced environment
• Capable of effectively communicating with customers and colleagues

Whatsapp 97333605 for faster processing

Job Description

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Preparing meal ingredients for Sous Chef / Head Chef which includes washing, peeling, cutting, and slicing ingredients.
• Packing take-out orders as needed.
• Removing garbage, replacing garbage bags, and washing garbage bins.
• Mopping and sweeping the kitchen areas as required.
• Washing and dry dishes as and when required
• Storing ingredients and food items according to food safety standards.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Establishing and maintaining effective working relationships with colleagues
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef / Head Chef on the daily requirements, functions and also about any last minute events.
• Assist Head chef with new menu planning

DEPUTY MANAGER, LABORATORY & NUTRITIONAL SERVICES

Job Responsibilities:

Reporting to the CEO of the group, you will be responsible for overseeing the daily operations and strategic development of our commercial laboratory. Your key duties will include, but are not limited to the following:

• Manage, guide, and supervise a team of around 20 laboratory staff, fostering a collaborative and high-performance work environment.
• Foster and manage local and regional customer relationships, addressing their needs and ensuring exceptional customer service.
• Leverage your technical expertise to mentor and guide laboratory staff, ensuring the use of reliable and up-to-date analytical methods.
• Oversee and manage accreditation processes, with a focus on maintaining compliance with SAC-SINGLAS and ISO/IEC 17025 standards.
• Play a crucial role in the planning and execution of laboratory projects.
• Implement continuous improvement initiatives, identifying opportunities to enhance processes, productivity, and operational efficiency.
• Provide routine reports to management on the status of laboratory operations.

Job Requirements:

• Degree in Chemistry or a relevant field.
• 8 to 10 years of experience in commercial laboratory management.
• Strong knowledge of SAC-SINGLAS and ISO/IEC 17025 standards.
• Experience in chemical analysis of food and feedstuff will be an advantage.
• Familiarity with key laboratory instruments used in the lab, such as HPLC, GC/FID, GCMS, LC/GC-MS-MS, ICP, AAS, and Spectrophotometer.
• Strong analytical and problem-solving skills.

Assistant Piping Manager [Oil & Gas | EPC Industry]

• Basic: $7,500 - $9,300
• Working Hours: 5 Days
• Location: South (Near MRT)

Interested applicants can sent your CV to email [email protected]

About Our Client:
Our client is a distinguished leader in the Oil & Gas and Petrochemical sectors, renowned for its engineering prowess and dedication to delivering landmark projects. As a reputable EPC contractor, they push the boundaries of what’s possible in infrastructure solutions, emphasizing innovation, safety, and sustainability to bring complex visions to life. This organization is at the forefront of engineering excellence, setting industry benchmarks throughout the region.

Why Join This Team?
Joining our client means becoming part of an inspiring and forward-thinking team that values your expertise and fosters your growth. This role offers you the opportunity to shape major engineering projects, making impactful contributions that resonate across industries. With an environment built around cutting-edge technology, collaborative problem-solving, and continuous professional development, you’ll thrive in a workplace that rewards ambition, innovation, and dedication.

Job Overview:
As a Senior Piping Engineer, you will lead and oversee all aspects of piping projects, ensuring precision in design and seamless execution. This position requires close coordination with multiple engineering disciplines, making it ideal for a seasoned engineer with a passion for leadership and technical excellence. Your role will be instrumental in steering projects toward success while mentoring junior engineers and driving improvements within the piping department.

Key Responsibilities:

• Assess piping layouts, 3D models, material take-offs, and other deliverables for compliance with codes and standards.
• Support planning and resource allocation for piping engineering tasks.
• Develop procedural documentation, manuals, and training materials for team growth.
• Offer technical guidance on-site for piping installation and testing.
• Handle additional responsibilities as directed by the Piping Manager.

Requirements:

• Bachelors in Engineering, preferably Mechanical.
• 15+ years in piping design, including detailed design, stress analysis, and construction engineering support.
• Proficient with Caesar II, AutoCAD, and basic Navisworks/SPR.
• Strong analytical skills for complex piping calculations.
• Excellent interpersonal and communication abilities

Interested applicants, please click "APPLY NOW" or send your resume to [email protected]

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

By submitting your personal data and/or resume, you will be deemed to have agreed and consented to us collecting, using, retaining, and disclosing your personal information to prospective employers for their consideration.

Part Time Service Crew at YATSUDOKI & CHATERAISE SINGAPORE x 10!!!

Job Description

· To deliver excellent customer service

· Hande cashiering system, various payment mode and devices

· Taking and packing orders for customers

· Ensure shelves are continuously stocked

· Maintaining cleanliness of store

· Cross sell and up sell products

Job Requirements

· Minimum GCE “N” level

· Have some experience in F&B industry

· Cheerful persona and able to work as a Team

· Able to work in a fast pace environment

· Must be able to commit a minimum of 4 days per week

· Shift work, 6 - 8hours/shift, up to 10.3pm, including weekends and PH

· $11.41/hr

· Available immediately preferred

· Students are welcome!

· Work Location: Millenia Walk & Tampines Community Centre

· Interested candidates please email CV to [email protected] (No Agents please/ No Quota)

The Food & Beverage Manager will assist Restaurant Manager to oversee manage the daily operations of the restaurant.

Supervisory Responsibilities:

• Hires and trains restaurant staff.
• Organizes and oversees the staff schedules.
• Conducts performance evaluations that are timely and constructive.
• Handles discipline and termination of employees in accordance with restaurant policy.

Duties/Responsibilities:

• Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
• Ensures customer satisfaction with all aspects of the restaurant and dining experience.
• Handles customer complaints, resolving issues in a diplomatic and courteous manner.
• Ensures compliance with alcoholic beverage regulations.
• Estimates food and beverage costs.
• Manages inventory and purchases food and supplies.
• Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
• Periodically evaluates restaurant equipment for repairs and maintenance; schedules for service.
• Collaborates with chefs to develop appetizing menus.
• Maintains sales records and tracks cash receipts.
• Prepares and submits operations reports and other documentation requested by the regional manager.
• Performs other duties as assigned.

Required Skills/Abilities:

• Strong supervisory and leadership skills.
• Excellent interpersonal skills with a focus on customer service.
• Excellent time management skills.
• Excellent organizational skills and attention to detail.
• Familiarity with food handling, safety, and other restaurant guidelines.
• Proficient with Microsoft Office Suite or related software.

Education and Experience:

• Bachelor or Master degree in Hospitality or FnB.
• Previous restaurant experience required; management experience preferred.
• Successful completion of corporate training program required.

• Oversee outlet operations, ensuring health, safety, and hygiene compliance.
• Hire, train, and schedule staff.
• Handle customer complaints and ensure satisfaction.
• Manage stock inventory and report daily sales.
• Prepare food orders and perform other ad-hoc duties.

Requirements:

• 2+ years F&B experience.
• Strong interpersonal and customer service skills.
• Knowledge of food handling and safety standards.
• Singaporean/PR only, immediate availability preferred.

Benefits:

• Monthly incentive and joining bonuses (Full-time).
• Flexible working hours, staff discount, and meals.
• Career advancement opportunities.

Locations:

• Islandwide: Jurong West, One-North, Woodlands, Yishun, Ang Mo Kio, Marine Parade, Simei, Downtown East, Redhill, Dhoby Ghaut, Hougang, Bedok, Sengkang (Upcoming).

For interested applicant, click 'apply'

EA Reg no: R1328476
EA License No: 16C8443
EA Personnel Name: Melody
EA Personnel No: R2095899

Job Description

• Industry/ Organization Type: Textile and Apparel Manufacturer
• Position Title: Accounts & Finance Manager
• Working Location: North-East -Tai Seng (Walking distance from MRT to the company)
• Working Hours: 5 days / Mon to Fri: 8.30 am-6 pm
• Salary Package: Up to SGD 6000 + Performance Bonus
• Duration: Permanent

Key Responsibilities

• Responsible for Listed Company financial accounting & reporting of local & offshore entities
• Review financial accounting and reporting monthly for listed entities as assigned
• Perform monthly consolidation of local and foreign listed entities
• Continuously improve and optimize financial workflows
• Prepare budget and forecast reports
• Prepare annual financial statements, quarterly GST filings, and inventory costing sheets
• Handle AR functions including submission of export trade financing documents
• Monitoring on-time and accurate payment from buyers (including claims)
• Maintaining working relationships with banks pertaining to all export procedures and documents
• To record all invoices to the customers and to daily track all payments from the buyers
• Preparation of weekly AR report to the Management
• Support external audit requirements
• Collaborate with tax agents and support tax filing processes
• Assist with corporate secretarial matters
• Manage government grant applications & survey submission
• Assist in Half-Year and Year-End Audit
• Analyse Business financials

APPLY NOW!!!

• Degree in Accounting / Finance
• Min. 5 years of working experience in related field
• Prior experience in a publicly listed company and a solid understanding of Taxation is a plus
• Able to manage complete sets of accounts and conduct group consolidation for multiple entities
• Proven experience in finance, including interaction with bankers and handling trade financing matters
• Proficiency in financial forecasting and data analysis
• Might require working OT during month-end or audit period depending on the situation
• Occasional Travel required if any

Kindly 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 #65868 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 | Celine Tan | EA Reg No.: R1873694

The Food & Beverage Manager will assist Restaurant Manager to oversee manage the daily operations of the restaurant.

Supervisory Responsibilities:

• Hires and trains restaurant staff.
• Organizes and oversees the staff schedules.
• Conducts performance evaluations that are timely and constructive.
• Handles discipline and termination of employees in accordance with restaurant policy.

Duties/Responsibilities:

• Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
• Ensures customer satisfaction with all aspects of the restaurant and dining experience.
• Handles customer complaints, resolving issues in a diplomatic and courteous manner.
• Ensures compliance with alcoholic beverage regulations.
• Estimates food and beverage costs.
• Manages inventory and purchases food and supplies.
• Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
• Periodically evaluates restaurant equipment for repairs and maintenance; schedules for service.
• Collaborates with chefs to develop appetizing menus.
• Maintains sales records and tracks cash receipts.
• Prepares and submits operations reports and other documentation requested by the regional manager.
• Performs other duties as assigned.

Required Skills/Abilities:

• Strong supervisory and leadership skills.
• Excellent interpersonal skills with a focus on customer service.
• Excellent time management skills.
• Excellent organizational skills and attention to detail.
• Familiarity with food handling, safety, and other restaurant guidelines.
• Proficient with Microsoft Office Suite or related software.

Education and Experience:

• Bachelor or Master degree in Hospitality or FnB.
• Previous restaurant experience required; management experience preferred.
• Successful completion of corporate training program required.

Restaurant Assistant Manager

Salary range 5000-5500

Ma Cuisine, French michelin-starred restaurant in Singapore is seeking for passionate individuals.

We are looking to extend our team, if you are eager to grow, learn and be part of Ma Cuisine family.

Apply now, and we look forward meeting you.

Service, authenticity and passion are our core values.

Join us now,

• Positive mindset
• Friendly, positive, dynamic
• Committed to delivering exceptional guest service
• Motivated to learn new skills,
• Impeccable grooming, smart and tidy, in appearance
• Positive and willing to participate on a team and work with a winning attitude
• Excellent communication skills
• Flexible, reliable, and responsive

Company's Overview,

Ma Cuisine is a Michelin-starred restaurant located in Singapore and run by French Chef Mathieu Escoffier. The restaurant is known for its classic French cuisine and elegant ambiance, with a focus on using only the freshest and highest quality ingredients.

The restaurant offers both à la carte and set menu options, with dishes that showcase Chef Escoffier's skill and creativity in the kitchen. Some of the signature dishes include the foie gras terrine with fig chutney, the escargot bourguignon, and the beef cheek braised in red wine.

Ma Cuisine's wine list is also extensive, featuring a wide range of French and international wines, with a particular emphasis on Burgundy wines. The restaurant's knowledgeable sommeliers are always on hand to help guests choose the perfect wine to accompany their meal.

The restaurant's decor is elegant and refined, with an intimate atmosphere that makes it ideal for romantic dinners or special occasions.

Overall, Ma Cuisine is a must-visit destination for food lovers and wine connoisseurs alike, offering an exceptional culinary experience in the heart of Singapore.

JOB SCOPE

Food and Beverage Manager is responsible to ensure the efficiency running of the day to day operations of the Coffee House, kitchen and banquet functions. He is responsible to ensure that the staff are properly trained at the required service standards.

JOB RESPONSIBILITIES

1. Proper planning of the duty roster is in accordance with the operations needs and to ensure that the work is carried out satisfactorily to minimise overtime.

2. Organise the kitchen schedule to supervise and implement hygiene and quality control, correct preparation method, presentation, correct use of materials and equipments & services.

3. Implement and control both the induction and on-the-job training of staff after having produced the training program in a systematic manner.

4. Write or update the job descriptions of the staff as and when required.

5. Planning and costing of the dishes in the menus to ensure profitability.

6. Examine and if necessary adjust the stock control and requisition system so that it is efficient and orderly.

7. Ensure that all the hygiene regulations are compiled with such as no smoking in food preparation areas, no cooked meat or food next and below to uncooked food.

8. Check the various exists dustbins to eliminate food or other item leaving the hotel illegally.

JOB REQUIREMENTS

1. Possess a Degree/Diploma in Hospitality and Tourism Management.

2. Have at least three (3) years of relevant working experiences and exposure in similar capacity.

3. Good interpersonal communications abilities.

4. Strong leadership in leading a team and able to work independently.

5. Good planning and organising skills.

Responsibilities:

• Manage, oversee daily operation and ensure compliance to operations standards and procedures
• Responsible for the scheduling of work and the appropriate allocation of duties to staff
• Manage and maintain operational records which include inventory, sales and cash on hand reports
• Supervise and direct staff to guarantee customer satisfaction in regards to quality, sanitation and service
• Ensure consistent high quality of customer service
• Maintain professional image, including cleanliness, proper uniforms, and appearance standards
• Attend to customers’ needs and respond to complaints promptly, understanding service recovery and applying when needed
• Ensure smooth day to day operations

Requirements:

• Minimum 2 years of relevant experience
• Possess strong interpersonal skill, positive attitude, pleasant personality, and social intelligence
• Strong leadership skills, highly organised and able to multi-task
• Independent, result-oriented and resourceful
• Responsible, honest, flexible
• Excellent oral and written communication skills

Job description

· Responsible for the planning, management, and coordination of the MEP Subcontractors testing & Commissioning activities.

· Ensure that the required tests and inspections are performed in accordance with the approved plan.

· Follow-up with subcontractors to resolve any deficiencies that are found.

Job requirement

· Minimum of 10 years engineering experiences in construction industry with relevant diploma.

· Minimum of 5 years construction experience for similar size complexity projects & complexity projects.

Responsibilities:

Operations:

• Collaborate with the Food and Beverage Manager to oversee restaurant operations, including opening and closing procedures.
• Perform daily operational tasks such as order taking, cashiering, consolidating sales, handling reservation calls, and serving food and beverages.
• Understand the flow of operations for both front and back of house operations.
• Execute Standard Operating Procedures (SOPs) in restaurant and ensure their proper implementation.
• Assist in ensuring compliance with Company SOPs and maintain cleanliness and sanitation in all work areas.
• Aid in maintaining and servicing restaurant equipment and records.

Customer Service:

• Provide excellent customer service consistently, handling feedback effectively.
• Offer detailed explanations and recommendations regarding food, wine, and sake selections according to guest preferences.
• Schedule and manage outlet manpower to optimize operational efficiency.
• Uphold a service-oriented approach, prioritizing quality and fostering sincere and intimate customer relations.

Team Management:

• Lead and train team members to enhance guest satisfaction, operational efficiency, and productivity.
• Motivate, develop, and manage staff to achieve individual, team, and business objectives.
• Provide coaching and feedback to staff on service and food quality.

Quality and Hygiene:

• Ensure strict adherence to hygiene and cleanliness standards in the restaurant, maintaining personal grooming standards.

Financials:

• Collaborate closely with the Food & Beverage Manager to achieve revenue goals.

Others:

• Fulfil any additional duties assigned by management.

Requirements

• At least 5 years of F&B work experience in similar capacity
• Experience in fine dining restaurant would be an advantage
• Expereince with Indian cuisine would be an advantage
• Possess great service attitude
• Passion for people & food
• Energetic team player
• Able and willing to coach and develop team members
• Able to work on weekends and public holidays

Position Overview:
GoldPhield is partnering with a client to recruit a Finance Manager who will lead Financial Planning & Analysis and manage the financial oversight of all project-related entities. This role will help design and implement a framework for periodic strategic reviews and performance reporting to the board and shareholders. Key responsibilities include cost tracking, ensuring the implementation of accounting and tax due diligence recommendations across regional projects, and providing advisory on structuring, tax, credit risk assessment, and financing.

Key Responsibilities:

• Lead FP&A activities, including cash flow and liquidity planning, to support management decisions.
• Collaborate with regional investment managers to monitor progress against the regional business plan.
• Oversee forecasting and budgeting processes, ensuring alignment of actuals with budgeted figures.
• Develop business cases for projects, conducting thorough cost-benefit analyses.
• Support annual audits for project companies across multiple jurisdictions in Asia.
• Facilitate the implementation of accounting, tax, and structuring due diligence.
• Monitor due diligence and development expenses across projects.
• Provide performance reporting across various projects and business lines.
• Experienced in setting up entities at the regional level.
• Identify an MIS platform to enhance report generation, data analysis, and analytics capabilities.

Requirements

• 7-10 years of experience in construction or development projects, with a focus on project controlling.
• Professional certification required: ACCA, CA, or CPA.
• Knowledge of tax structuring, with strong skills in applying technical accounting and tax guidance.
• Proven experience in FX management and hedging strategies, preferably within regional markets.
• Experience in ERP implementation to enhance accuracy in budget tracking.

Why Join Our Talent Pool?

• Stay updated on exclusive job opportunities in your field.
• Be the first to know about new openings that match your skills and experience.
• Receive career advice and industry insights from our experienced recruitment team.

For more updates, please follow our LinkedIn Page: https://linkedin.com/company/gold-phield

An exciting opportunity has arrived at The Garcha Group, Singapore’s luxury boutique hotel group with four hotels in Singapore, all of which are franchised under Marriott International—the world’s largest and most prestigious hotel company.

Marriott Hotels:

· Duxton Reserve Singapore, Autograph Collection

· Maxwell Reserve Singapore, Autograph Collection

· The Vagabond Club, a Tribute Portfolio Hotel

· The Serangoon Club, a Tribute Portfolio Hotel

Restaurants & Bars:

· Yellow Pot, Anouska's (Duxton Reserve)

· Shikar, Cultivate Cafe, Isabel Bar, Officers’ Mess Polo Bar (Maxwell Reserve)

· The Whiskey Library & Jazz Club, Sharab aur Kebab (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

· As an associate of a Marriott hotel, you, your parents or parents-in-law, children, spouse/domestic partner, and siblings are eligible for discounts on F&B and room rates in 8,700+ hotels worldwide

· As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalised learning experiences designed to help you thrive in your Marriott career journey

· Comprehensive health insurance plan with Raffles Insurance with the option to upgrade at subsidised corporate rates

· 2-night yearly staycation including all meals and beverage (incl. alcoholic) in any of the four Garcha Group hotels in Singapore

· 20% off food & beverage at Garcha Group restaurants and bars and all Marriott hotels

OPERATIONAL

• Ensure seamless service levels, including hiring and training crew.
• Rostering.
• Reservations management.
• Ensure restaurants have the correct “vibe” at all times; ensuring the sound, light, look of everything, including staff look/uniform/attitude reflects the brand.
• Ensure Marriott L&D and Lobster Inc training is assigned and completed constantly (learning never stops).
• Create, update and maintain all SOPs.
• Personally and frequently verify that the guests receiving the best possible service; respond to all Tripadvisor comments within 24 hours and all Marriott CFS alerts within 12 hours.
• Prepare and confirm all meeting/group proposals and contracts.
• Manage all aspects of F&B Operations, including, restaurant service operations (breakfast, lunch, executive lounge, dinner, Bar, Events); communication with culinary team; rosters across hotels, etc.
• Assist in maintaining strong team performance by regularly reviewing KPI’s and goals against performance and realigning strategies according to results; perform performance reviews per schedule.
• Entertaining guests in a consistent, professional and positive attitude. • Maintain high standards of sanitation and cleanliness per Singapore Government and Marriott Standards.
• Maintain and renew all needed licenses.
• Plan, control and ensure execution of all maintenance work, including logging in GXP and recording methodology.
• Monitor the quality and quantity of all food and beverage items served; inventory management and reporting routinely.

BUSINESS DEVELOPMENT

• Ensure that restaurants/bars are financially successful as independent profit centres - by driving and soliciting business opportunities.
• Fully responsible and accountable for the restaurant revenue and profitability, to ensure that the operational budget is adhered to and that all costs are controlled and expenditures pre-approved.
• Continuously seek ways to maximise revenue and profit through sales calls, networking events, partnerships and cooperation.
• Coordinate with Business Development – F&B Team any event enquiries, and perform all the necessary follow-up to ensure all events are carried out successfully; Maintain an active trace/follow-up system on all personal sales calls.
• Coordinate efficiently all event sales-related responses with Business Development – F&B Team with the aim of ‘closing the deal’.
• Create and update all restaurant online/offline information alongside Sales & Marketing Team, and distribute necessary information and write-ups internally and externally.
• Establish good rapport with guests, maintain good relationships and handle all feedback, requests and enquiries on food, beverage and service.
• Develop and refine a comprehensive mailing list/database for clients in conjunction with room-side mailchimp database, and maintain a regular communication to this database on the F&B offers of the hotels to encourage new and repeat business.
• Maintain/monitor all online booking platforms, including but not limtied to Chope, HGW.
• Maintain/monitor alongside Sales & Marketing Team all-Digital marketing/booking platforms for Restaurants e.g., Facebook; IG; YouTube; EDMs; Chope, Quandoo, HungreyGoWhere, STB/TIH, and Websites to be populated with relevant posts about Restaurant.
• Proactively remain relevant in media by providing new events/articles/photos to various publication
• Any other duties / tasks as requested by management.

· Assist in overall management of the restaurant operations

· Supervise and coordinate assigned shift; conduct daily pre-operation meeting

· Observe, teach and correct staff's service standards

· Order daily supplies

· Ensure adherence to quality expectations and standards

· Ensure compliance with company cash handling policy and procedures

· Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees

· Plan duty roster

· Check on staff punctuality and discipline

· Handle customer enquiries and complaints

· Handle administration and paperwork

Perform other reasonable job duties as requested by Supervisors

Duties and Responsibilities

• Manage day-to-day operations independently within budgeted guidelines
• Delivering high quality food and beverage products at all times
• Responding efficiently and accurately to feedback and complaints
• Prepare employee schedules and ensure sufficient staffing for all shifts.
• Generating sales and meet target through proper execution of marketing strategies
• Hire, train and retain team members
• Maintain Standards and Standard Operating Procedures for store operations
• Responsible for inventories and stock taking activities
• Regularly inspect equipment to ensure they are maintained well and in good working order
• Comply with F&B safety and hygiene policies and procedures

Skills and Qualification

• Min NITEC with 2 years of supervisory working experience in F&B/Retail or hospitality industry.
• Diligent team player passionate in F&B operation
• Good communication and leadership skills
• Able to multi task in fast pace environment
• Those with no experience will be considered for trainee manager position

Responsibilities:

• Oversee mission-critical data center operations, ensuring reliability and seamless service delivery within a healthcare-focused environment.
• Manage infrastructure performance, monitor network and server operations, and address data center incidents promptly to meet strict healthcare SLAs.
• Coordinate closely with healthcare clients, acting as the primary point of contact for infrastructure support and escalation management.
• Lead a team of network, server, and on-site engineers, focusing on optimizing operational efficiency and maintaining service continuity.
• Develop, maintain, and enforce Standard Operating Procedures (SOPs), ensuring compliance with healthcare-specific data security and safety protocols.
• Oversee vendor management and collaborate with IT and infrastructure teams to resolve any technical or service-related issues.
• Conduct regular incident reporting, trend analysis, and preventive measures to preemptively mitigate risks and support high service standards.
• Manage backup and recovery operations, leveraging tools such as Veritas NetBackup and Symantec to ensure data integrity and continuity.

Requirements:

• Bachelor’s degree in Computer Science, IT, Engineering, or a related field.
• At least 8 years of experience in data center or critical infrastructure management, with specific experience in a healthcare setting.
• ITIL Foundation Certification is mandatory.
• In-depth knowledge of healthcare industry requirements and data security standards.
• Proficiency in monitoring tools (e.g., SolarWinds, Tivoli) and backup solutions (e.g., Veritas NetBackup).
• Proven leadership skills with experience in managing SLAs, resolving escalations, and maintaining client relationships in high-stakes environments.
• Excellent problem-solving abilities, with a proactive approach to ensuring operational stability and reliability.

Job Description & Requirements

Duties and Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations

• Delivering superior food and beverage service and maximizing customer satisfaction

• Responding efficiently and accurately to restaurant customer complaints

• Regularly review product quality and research new vendors

• Organize and supervise shifts

• Appraise staff performance and provide feedback to improve productivity

• Estimate future needs for goods, kitchen utensils and cleaning products

• Ensure compliance with sanitation and safety regulations

• Manage restaurant’s good image and suggest ways to improve it

• Control operational costs and identify measures to cut waste

• Create detailed reports on weekly, monthly and annual revenues and expenses

• Promote the brand in the local community through word-of-mouth and restaurant events

• Recommend ways to reach a broader audience (e.g. discounts and social media ads)

• Train new and current employees on proper customer service practices

• Implement policies and protocols that will maintain future restaurant operations

• Ensure strict compliance with all relevant Hygiene and Safety legislation and requirements

• Manage the external food hygiene consultant, and the resulting reports

• Assist in the planning and implementation of new ideas and menu specifications each season, working closely with Central Support to ensure they fit with guidelines and are to the high quality our guests expect

• They will also take line ownership of the Corporate Event menus, signing them off seasonally, in conjunction with the Corporate Events Manager.

Requirements

• Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role

• Proven customer service experience as a operation manager

• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff

• Familiarity with restaurant management software, like OpenTable and Peach Works

• Strong leadership, motivational and people skills

• Acute financial management skills

• B.Sc degree in Business Administration; hospitality management or culinary schooling is a plus

Job Description

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership, communication skills and influence. Candidate must be able to read and understand basic Chinese (Chinese restaurant environment)
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

• Oversee daily operations of the restaurant, ensuring smooth service flow and resolving any operational issues.
• Manage opening and closing procedures, including cash handling and inventory checks.
• Ensure compliance with health, safety, and sanitation regulations.
• Address customer inquiries, complaints, and special requests professionally.
• Manage inventory, including food ingredients, supplies, and equipment specific to Japanese steamboat cuisine.
• Monitor daily, weekly, and monthly sales performance and create reports for higher management.
• Gather customer feedback and make improvements to the dining experience based on their preferences.

Requirement:

• Knowledge of traditional Japanese steamboat dishes and service style is often a plus.
• Strong customer service skills with the ability to resolve complaints, manage special requests, and ensure an excellent dining experience.
• Effective leadership skills to inspire and manage a diverse team, including chefs, waitstaff, and kitchen crew.
• Knowledge of local health and safety regulations, with a commitment to maintaining a clean, safe, and compliant restaurant environment.

Looking for experience and passion in chemical process and food additives with high ability to lead production in a fast growing company.

Function

• Ability to lead production with hands-on process control and chemical production knowledge and good understanding ISO, HACCP, Halal, Kosher, FSSC, RSPO audits to chemistry and process. With knowledge in emulsifiers / surfactants production will be a strong plus.
• Ability to lead the operational and production multicultural team with high efficiency and process improvements from raw materials to shipments.
• Ability to grow and groom an effective production team through recruitment, supervising, coaching, and mentoring a dedicated team.
• Site management and ensuring smooth running of operations & production. Hands-on and manage the overall maintenance program, raw materials, production / operations, quality aspects, licenses and all safety aspects of the site.
• Managerial level planning to execution as team lead from all aspects of operations and production, cost-to-produce / costings and evaluate as part of risk management / cost management scenarios.
• Familiar with scaling up (pilot plant) and process improvements and general maintenance from machinery parts to vessels and modifications management with vendors and purchases.
• Ability to develop operational instructions to process related and ensuring conformance to all aspects of operations and leading 3rd party service providers from conception to reality.
• Some laboratory experience will be useful in HPLC / GC will be a strong plus but is not a primary requirement.
• Support all relevant functions of the business, a strong team player for Excellence that includes other ad-hoc duties.

Knowledge, Skills and Requirements:

• Minimum Degree in Chemistry or Chemical Engineering and relevant more than 10 years’ experience in chemical production. Chemical Diploma holders with intensive bottom-up more than 15 years’ experience in chemical production and a high passion in production chemical / chemistry production experience and wanting to move into managerial challenge, would be considered.
• Relevant operational or production experience in chemical reactions process, planning & maintenance. Warehouse, order management to logistics, will be an added plus. Experience with downstream production of emulsions and mixes will be advantageous.
• Managerial skills and abilities to communicate with all levels of functions. Team lead, with a hands-on attitude and ability to lead cross culture and occasional shift-related production or as and when required and ensuring production process are timely planned to execution.
• Team player to support the business team and strong attitude towards growth challenges, with high imagination to improve production process efficiency.
• Skilled in computer software applications like Microsoft Word, Excel & PowerPoint and willingness to learn in finance related IT systems (Navision) and all aspects to achieve excellence in the role.

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.

NIE invite suitable candidates to join the Academic Computing and Information Services division (ACIS) as the Manager/Assistant Manager, Administration.

The Manager/Assistant Manager, Administration will provide administrative and secretariat support to the division, assist in implementing ICT initiatives in the institute and promote initiatives through various programmes and media in pursuit of its Vision and Mission. He/she will support the core administrative functions and manage the day-to-day operations in the Divisional Director’s Office.

Responsibilities:

Administrative Support:

• Strategic Planning: Assist in collecting, analysing, and evaluating data to support the division's strategic planning and decision-making processes.
• Policy and Procedure Development: Collaborate with the Divisional Director to review, develop, and establish internal procedures, guidelines, and policies. Assist in drafting reports and papers as needed.
• Email Management: Oversee the Division’s role-based email accounts, responding to queries promptly and ensuring communications are managed efficiently.
• Event Planning: Support the planning, coordination, and execution of events and welfare programs for the division, ensuring all activities are well-organized.
• General Administration: Perform administrative and logistical tasks as assigned by the People Manager to ensure smooth day-to-day operations of the office.

Budget & Financial Process Support:

• Budget Management: Manage the office's budget, including procurement, inventory, and purchasing of office supplies. Ensure that all expenditures align with approved budgets.
• Expenditure Tracking: Regularly track and report on expenditures, ensuring they adhere to financial guidelines. Provide budgetary information to support decision-making and planning.
• Billing Coordination: Coordinate, verify, and process billing instructions for ICT services provided by the division, ensuring accuracy and timeliness.

Personal Assistance to Divisional Director:

• Schedule Management: Manage the Divisional Director’s calendar, schedule meetings, and make travel arrangements. Ensure all appointments and deadlines are efficiently handled.
• Administrative Support: Handle the Divisional Director’s claims and training requests. Maintain confidential records and documents with utmost discretion.
• Leadership Team Coordination: Work closely with other PAs and administrative staff to provide seamless support across the NIE senior leadership team.

Secretariat Support:

• Committee Assistance: Provide secretariat support for committees chaired by the Divisional Director. Assist in preparing status reports, presentations, and other documentation related to committee activities.
• Meeting Coordination: Ensure meetings are conducted smoothly by handling logistics, preparing agendas, and documenting key decisions. Monitor and follow up on action items arising from meetings.

Data Protection Officer (DPO) Support:

• PDPA Compliance: Assist the NIE Data Protection Officer (DPO) in implementing and monitoring compliance with PDPA (Personal Data Protection Act) regulations. Coordinate with the NTU DPO office on policy updates and assessments.
• Documentation and Reporting: Prepare status reports, papers, and presentations on PDPA-related matters. Maintain documentation of all data protection activities and communications.
• Inquiry Management: Manage the DPO mailbox, ensuring timely responses to data protection inquiries. Document all relevant correspondence to maintain an accurate record.
• Incident Support: Support departments in managing data breach incidents, ensuring all steps are properly documented. Collaborate with the NIE DPO to guide NIE faculty and staff and escalate issues to the NTU DPO office when necessary.
• Awareness Initiatives: Assist in creating educational infographics and other materials to raise awareness about PDPA compliance within the NIE community.

Requirements:

• A university degree in Business, Social Sciences, or equivalent.
• A minimum of three years of relevant work experience in administration. Experience in Higher Education would be an advantage.
• Excellent written and verbal communication skills.
• Strong planning, organisational and problem-solving skills.
• Proficient in Microsoft Office Applications and Adobe.
• Proficient in graphic design tools such as Adobe Photoshop or Adobe Illustrator is an advantage.
• Meticulous and ability to multi-task.
• Ability to work independently and in a team.
• Good people management skills.

Other Information

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

Position: Area Manager - F&B

• Working Day: Mon to Fri
• Location: HQ near Woodlands South
• Salary: Basic $4000 - $4800

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

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

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.

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279