Overview

Banyan Group is one of the world’s leading independent, multi-branded hospitality groups centred on the purpose-driven mission of stewardship and wellbeing while offering exceptional, design-led experiences. The Group’s diversified portfolio of hotels, resorts, spas, galleries, golf and residences features an ecosystem of 12 global brands, including the award-winning flagship Banyan Tree, Angsana, Cassia, Dhawa, Folio, Garrya, Homm, Laguna, and Skypark, as well as the brand extensions, Banyan Tree Escape, Banyan Tree Veya, and Angsana Heritage Collection.

The Role

We are seeking a highly skilled and motivated individual to join our team as a Brand Marketing & Communications to create and foster brand love for Banyan Group, our portfolio, and with a focus on upscale and midscale categories.

You will play a key role in designing the brand marketing and communication strategies, drive the end-to-end development of campaigns and content that enhances and also safeguards the brand's integrity. In close collaboration with our PR and social teams and agencies, you will spearhead brand awareness efforts with media, and influencer marketing and partnerships with content creators.

Your oversight includes, although not limited to:

• Banyan Group
• Upscale – Angsana and its brand extension Angsana Heritage Collection, and Garrya
• Midscale – Cassia, Dhawa, Homm & Folio

We are looking for a bold and dynamic individual with fresh ideas and a co-creative mindset yet grounded to grow these brands.

Responsibilities

Elevating Brand Awareness:

• Work closely with our PR team to develop and implement brand awareness and engagement campaigns for greater reach, engagement and share of voice. Collaborate on media relations efforts, press releases, and media events to maximize brand exposure.
• Collaborate with the Social Media Community team to identify and partner with relevant influencers and content creators. Ensure their content aligns with our brand values and objectives to reach new audiences.
• Partner closely with the Brand & Commercial team to optimize owned channels such as brand.com and CRM. Tailor messaging to suit various funnel stages, ensuring targeted and impactful marketing efforts.

On-Brand Content Strategy and Execution:

• Develop and execute compelling and on-brand content across various channels to engage and resonate with our target audience.
• Ensure consistent brand expression across all customer-facing materials used by Corporate and Hotel teams:

1. Verbal: Manage messaging and tone of voice.
2. Visual: Oversee the development and approval of marketing and communication assets, including photos and videos.

Support Hotels:

• Partner pre-opening properties in the development of their Marketing and Communication plans.
• Executing re-positioning projects for key outlets or properties based on business needs and/or market changes
• Planning and executing HQ-led activations and/or partnerships on property alongside other functions

Brand Campaign Development:

• Assist in the creation and execution of brand campaigns, including concept development, messaging, and creative direction.
• Collaborate with cross-functional teams to ensure the successful implementation of brand campaigns.
• Consult on and advise segment-specific campaigns targeting various customer segments such as families, couples, or wellbeing enthusiasts alongside the Customer Insights team. Collaborate with internal teams to identify key messages and creative elements that resonate with each segment.

Requirements

• Minimum of 10 years of experience in marketing communications; hospitality industry experience is a plus.
• Experience with building brands through psychographic targeting and utilizing data to inform decision-making and campaign development.
• Proven track record of end-to-end development of engaging and impactful campaigns across multiple channels and mediums.
• Skilled in brand storytelling with experience customizing global brand narratives for different regions, considering regional needs and nuances.
• Team player with good interpersonal and project management skills.
• Ability to multitask and prioritize projects effectively in a fast-paced, agile environment.
• Excellent verbal and written communication skills, with an eye for detail.
• Creative thinker with the ability to develop innovative marketing strategies.
• Strong project management and organizational skills.
• Strong understanding of graphic design, photography, videography, and social media platforms.

• Overseeing day-to-day operations of the store, including opening and closing procedures.
• Managing workflow and ensuring smooth operations during peak hours.
• Monitoring inventory levels and restocking as needed to avoid shortages.
• Providing excellent customer service by greeting customers, taking orders, and handling transactions efficiently.
• Addressing customer inquiries, concerns, and complaints in a timely and professional manner.
• Ensuring food items are prepared according to standard recipes and quality guidelines.
• Handling and disposing of expired or unsuitable food items properly.
• Managing inventory levels of food ingredients, packaging materials, and other supplies.
• Placing orders with suppliers to replenish stock as needed.
• Minimizing waste through careful inventory control and portion management.
• Handling cash transactions accurately and securely.
• Generating sales reports and maintaining records of daily transactions.
• Supervising and training crew staff on food preparation, customer service, and safety procedures.
• Scheduling shifts and managing staffing levels to ensure adequate coverage.
• Assisting with other tasks and duties as assigned by management

This position is responsible for the planning and direction of the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Overall responsible for the administration and operations of several restaurant outlets under one restaurant brand.

• Work with chefs and other personnel to plan menus that are flavourful and popular with customers. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high-quality preparation and service.

• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

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

• He/she is to implement all standardized procedures, rules, and regulations systematically in order to be in line with company standards and policies

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

• Safe keeping of company properties

• Ensure proper daily sales deposit

• Ensure outlet cleanliness upkeep according to NEA requirements

• Investigate and resolve complaints concerning food quality and service.

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

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 4-6 years of relevant experience

• Strong communication, interpersonal, and management skills

• Energetic, positive-minded individual

• Able to work independently and in a team

At Shangri-La Singapore we are a heart-warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, the Shangri-La Hotel, Singapore is a tranquil, sophisticated urban retreat whether travelling for business or leisure. It features 792 luxurious guestrooms and suites across three distinct wings, which include unique family-themed rooms, supported by a host of dedicated family-focused amenities.

We are looking for a F&B Assistant Manager (Lobby Lounge) to join our team!

As a F&B Assistant Manager (Lobby Lounge), we rely on you to:

• Be responsible for the everyday operation, management, marketing and overall performance of Lobby Lounge
• Over-see the day-to-day running of the outlet in connection with staffing, service, cost control, achieving maximum revenue and guest satisfaction
• Delegation of duties and responsibilities to his / her team members
• Ensure all rules and regulations are adhered to responsibly for uniformity and are in line with the companies’ policies.

Requirements

• Minimum 3 years’ experience in a similar capacity in an international class hotel

Recruitment:

• To manage the daily operations of Student Acquisitions for full-time/part-time qualification programs.

• To ensure that admissions and acquisitions procedures are followed in line with school policies, CPE, ERF and Edu Trust regulations.

• To be responsible for the development and implementation of student acquisitions and conversion strategies to increase enquiries, applications, and conversion for all courses.

• To regularly provide analysis on enquiries and admissions data to advise the CEO/Director of Student Acquisitions on enquiry trends and market demand on existing course products.

• To liaise regularly (through the Director of Student Acquisitions) with and advise management and on issues relating to recruitment and admissions.

• To manage the planning and co-ordination of local and international outreach events e.g. Open House, Course Previews, Roadshows, Learning Journeys and liaising with relevant departments to ensure successful delivery of the events

• To plan and implement an effective department budget and ensure that all student acquisitions activity is managed within the budget.

Overseas Markets and Agents Management:

• To implement an effective system to manage a network of recruitment agents to generate production, ensure compliance with CPE amd Edu Trust regulations and high service standards.

• To manage all administrative follow ups pertaining to agents' selection, appointment, monitoring, and evaluation

• To source and develop leads in opening potential new markets with value propositions to SHATEC

Business Development:

• To manage the business development of advisory services in licensing, consultancy, and management of educational institutions,

•To be responsible for the negotiation and contract administration, of all advisory services offered.

Others:

• To ensure adherence of operational processes in work areas to compliance requirements stipulated by CPE Edu Trust and ERF.

• To support all school events.

• Any other ad hoc duties.

Job Highlights

• Dynamic work environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities

• Responsible in leading the operations of the Guest Services Department (Front Desk, Concierge, Bell, Driveway, Communication Centre) in support of the Guest Services Manager.
• Ensure the guest journey from the moment of reservation till beyond checkout is in line with the Artyzen Hotels and Resorts experience. This includes the reservations, pre-arrival, and post arrival communication with the guest.
• Implement a consistent guest recognition program and ensure that all information gathered on the guests is correctly recorded in the guest profile and that this is updated regularly.
• Ensure that the Department Operational Budget is strictly adhered to.
• Monitor service and Operation standards in the hotel.
• Support Host needs in other departments based on the hotel priorities and anticipated business levels.
• Be available and on duty during peak periods (frequently opening and closing the operation)
• Conduct frequent and thorough room inspections in liaison with Housekeeping.
• Accept requests from guests regarding assistance with obtaining transportation, baggage handling, limousine transfer and local area knowledge.
• Establish a rapport with guests maintaining good customer relationship and handle all guest complaints, requests and enquiries on Guest Services.
• Be personally and frequently verify that guest’s check-in / out are receiving the best possible service.
• Ensure the Guest Services Department meets quality and internal standards. Identify process improvements and best practices. Provide feedback and develop processes to improve the guest experience.
• Ensure corrective training is implemented based on the feedback received
• Maintain standards of guest service quality. Analyze response time to guest’s requests for items and maintenance requests and highlight any issues to the respective department head.
• Ensure that the Guest Services team projects a warm, professional and welcome image.
• Collaborate with Guest Services Manager in preparation of annual department operating budget: Monitor monthly expenses, with emphasis on wages, variances, assisting in preparing schedules, ordering, inventory management, and other administrative duties as needed.
• To undertake any other reasonable task or request as directed by the management.

Requirements

• Higher diploma or degree holder in Hospitality, Hotel Management or an equivalent qualification
• Minimum of two years of previous experience in a front office supervisory in an established or luxury/upscale or boutique hotel.
• managerial position, preferably from an international luxury hotel.
• Service-oriented, attentive to details and observant
• Excellent oral and written communications skills
• Good command of written and spoken English
• Adaptable and outgoing with excellent interpersonal skill
• Ability to work under pressure and be flexible.
• Passionate and enthusiastic with a positive ‘can-do’ attitude

About Four Seasons

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location

As the world’s leading operator of luxury hotels, Four Seasons Hotels and Resorts currently manages 132 properties in 47 countries. Open since 1994, Four Seasons Hotel Singapore provides a preferred address for business and leisure travellers, and the highly personalised, anticipatory service that Four Seasons guests expect and value around the world. Recent awards and honours include Top 10 ‘Singapore’s Best Hotels’ and Top 5 ‘Singapore’s Best Hotel Spas’ in Travel + Leisure’s Luxury Awards Asia Pacific. For more information on Four Seasons Hotel Singapore, visit press.fourseasons.com/singapore or follow us on www.instagram.com/FSSingapore and www.facebook.com/FourSeasonsHotelSingapore

About the role

Assistant Restaurant Manager (Nobu Singapore)

To support the seamless daily operations of the restaurant, which includes maintaining exceptional service standards among team members, inspiring and engaging team members, overseeing employee relations, facilitating communication across all levels of staff, promoting career growth opportunities, ensuring compliance with wage and hour regulations, conducting training sessions, and addressing other operational needs at Nobu Singapore.

What you will do

• Ensure adherence to all policies, procedures/standards, and training programs while fostering a positive work environment to achieve company objectives.
• Maintain cleanliness and functionality of front-of-house equipment, oversee employment performance appraisals, and address guest issues promptly.
• Manage service manpower planning, stock control, and maximize sales opportunities with comprehensive menu knowledge.
• Facilitate communication within the front-of-house team, and oversee new hire onboarding and training.
• Manage cash handling procedures, implement health and safety regulations, and contribute to smooth restaurant operations while upholding unparalleled standards of presentation and service.

What you will bring

• Minimum of 4 years of service experience in a luxury hotel or Michelin restaurant, including 1 year in a supervisory role.
• Demonstrates extensive F&B service and operations expertise with a strong emphasis on VIP customer service.
• Excels in problem-solving and innovative thinking, fostering a team-oriented management style with an emphasis on open communication.
• Skilled in building and maintaining relationships across departments and with guests.
• Possesses administration knowledge in F&B operations and quality management, proficient in Microsoft Office programs.

What we offer

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities
• Unique strong culture
• Best-in-industry training
• Complimentary stays at Four Seasons properties (based on availability), with discounted meals
• Paid holidays/vacation
• Dental and medical/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

This position requires a person with a flexible schedule and the ability to work on a rotating split-shift basis, including weekends, and holidays

Job Highlights

• Career Development and Opportunities
• Duty Meals, Birthday Leave & Flexible benefits
• Complimentary Room Nights & Discounted Room Rates

We are looking for F&B Outlet Manager to join our Fun and Vibrant team.

As a F&B Outlet Manager, we rely on you to

• Responsible for the proper and profitable function of the assigned F&B outlet
• Monitor and analysis levels of guests satisfaction and maximize guests' returns
• Conduct training and performance appraisal for team members
• Analysis productivity and prepare monthly reports
• Monitors cleanliness & hygiene standards required by HACCP / SFSMS
• Perform any other duties as and when assigned.

We are looking for someone who

• Relevant experience with similar capacity for at least 4 years
• Good communication and people management skills
• Strong organizational skills with ability to multi-task
• Able to communicate priorities and drives departmental goals and results

If you are the right person, what are you waiting for? Click the apply button now!

About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

As the world’s leading operator of luxury hotels, Four Seasons Hotels and Resorts currently manages 132 properties in 47 countries. Open since 1994, Four Seasons Hotel Singapore provides a preferred address for business and leisure travellers, and the highly personalised, anticipatory service that Four Seasons guests expect and value around the world. Recent awards and honours include Top 10 ‘Singapore’s Best Hotels’ and Top 5 ‘Singapore’s Best Hotel Spas’ in Travel + Leisure’s Luxury Awards Asia Pacific. For more information on Four Seasons Hotel Singapore, visit press.fourseasons.com/singaporeor follow us on www.instagram.com/FSSingaporeand www.facebook.com/FourSeasonsHotelSingapore

About the role

Assistant Restaurant Manager (Jiang-Nan Chun)

To support the seamless daily operations of the restaurant, which includes maintaining exceptional service standards among team members, inspiring and engaging team members, overseeing employee relations, facilitating communication across all levels of staff, promoting career growth opportunities, ensuring compliance with wage and hour regulations, conducting training sessions, and addressing other operational needs at Jiang-Nan Chun.

What you will do

Supporting the Restaurant Manager in leading our Jiang-Nan Chun team to deliver exceptional dining experiences. Ensure adherence to all policies, procedures/standards, and training programs while fostering a positive work environment to achieve company objectives. Maintain cleanliness and functionality of front-of-house equipment, oversee employment performance appraisals, and address guest issues promptly. Manage service manpower planning, stock control, and maximize sales opportunities with comprehensive menu knowledge. Facilitate communication within the front-of-house team, and oversee new hire onboarding and training. Manage cash handling procedures, implement health and safety regulations, and contribute to smooth restaurant operations while upholding unparalleled standards of presentation and service.

What you bring

• Minimum of 2 years of service experience in a luxury hotel or Michelin restaurant, including 1 year in a supervisory role.
• Demonstrates extensive F&B service and operations expertise with a strong emphasis on VIP customer service.
• Excels in problem-solving and innovative thinking, fostering a team-oriented management style with an emphasis on open communication.
• Skilled in building and maintaining relationships across departments and with guests.
• Possesses administration knowledge in F&B operations and quality management, proficient in Microsoft Office programs.

What we offer:

With a culture built on mutual respect, a growing world of opportunities and an environment that supports the personal drive for excellence, a Four Seasons career can be exceptionally rewarding.

• Career growth opportunities
• Unique strong culture
• Best-in-industry training
• Complimentary stays at Four Seasons properties (based on availability), with discounted meals
• Paid holidays/vacation
• Dental and medical/life insurance
• Employee service awards/Birthday Gift
• Annual employee party/social and sporting events
• Complimentary meals in dedicated employee restaurant

Schedule & Hours:

This position requires a person with a flexible schedule and the ability to work on a rotating split-shift basis, including weekends, and holidays

Position Purpose

To support the Management in developing and driving the overall Allswell brand portfolio strategy, and formulating the annual marketing plans.

Major Tasks & Responsibilities

• Develop brand development plan & strategy for Allswell
• Develop and implement integrated marketing plan, and marketing campaigns to support overall brand growth and profitability
• Manage overall brand portfolio and product mix to maximize profitability
• Responsible for A&P planning, manage all marketing A&P budget efficiently, and monitor its effectiveness to ensure positive ROI
• Monitor, analyse and evaluate market and brand trends, consumer behaviour and competitor activity to identify market opportunities
• Measure and monitor key performance indicators, ensure right actions are taken for KPI to be on track
• Work closely with the Marketing team to develop integrated consumer promotions & activations
• Work closely with the sales & channel teams to develop integrated trade marketing activations and ensure consistency in brand image across all distribution channels
• Collaborate with health & wellness organisations to reinforce Allswell’s positioning
• Develop short term and long-term marketing strategies to meet the company’s brand objectives
• Monitor competitor activities and analyse pricing positions and consumer analysis

Qualifications

• Degree in any business-related qualifications
• Minimum 3 years in a brand management role, preferably in the FMCG beverage industry and/ or FMCG health & wellness products
• Strong leadership skills, result-oriented, self-motivated, pragmatic, analytical, problem solving, communication and negotiation skills
• Able to work under pressure and independently
• Strong commercial acumen and innovative with entrepreneurial spirit

Job Highlights

• Dynamic working environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities:

• Analyze short and long-term forecasting, analyze trends in group inventories & rates to include occupancy, goals, product line and strategic sales goals.
• Analyze and monitor marketing channels, key and other account production.
• Support the hotel and maintain rate parity in all major channels of distribution such as Internet, GDS, CRO, OTA.
• Conduct a weekly Revenue Meeting where the current 90-day booking period is evaluated for proper rate and availability control.
• Update all channels of distribution as needed with rate or inventory restrictions.
• Receive all definite and tentative group bookings and provide the Director of Sales & Marketing with a qualified analysis of how each booking will affect occupancy, average rate and rooms profit.
• Work with each department to develop property-specific strategies to ensure growth.
• Establish proper goals and benchmarks to effectively measure performance.
• Monitor and analyze the competition weekly through competitive shops, internet, news reports to find selling strategies and emerging trends.
• Explore and provide variations in the market mix which would stimulate added revenue without increasing costs.
• Responsible for the maintenance of any software programs which contribute to the management of revenue.
• Skills Knowledge of hospitality sales, marketing and other revenue management functions to include research, planning, market positioning, market segments, internal marketing, distribution channels, sales management, reservations and yield management.
• Ability to effectively analyze and use operational, financial, and marketing data to maintain and improve market share/penetration goals.
• Understanding of hotel operations and can associate with their needs through the revenue department.
• Other ad-hoc assignments and projects as needed.

Qualifications:

• Bachelor’s Degree in Hotel Administration / Revenue Management / Business or related field.
• At least 5 years of progressive experience in revenue management within the hotel industry.
• Extensive knowledge of revenue management systems and distribution tools.
• Excellent leadership skills and ability to manage the Revenue and Reservations team effectively.
• Excellent communication and interpersonal skills, with the ability to work as a team.
• Good command of written and spoken English.
• Adaptable and outgoing with excellent interpersonal skill.
• Ability to work under pressure and be flexible.
• Passionate and enthusiastic with a positive ‘can-do’ attitude.

Untitled is a new project from two internationally recognized chefs and Asia’s leading sustainable lifestyle hospitality operator. It will be a casual dining restaurant open for both lunch and dinner. There will be a serious emphasis on sustainable cooking practices, focusing on delicious food made from local ingredients.There will be a research space focused on developing processes to turn our byproducts into delicious ingredients to reincorporate back into the menu. This restaurant will be a beacon of change for how we operate our restaurants in the future. A warm and comfortable setting both indoors and out will create a destination for food lovers of all ages and backgrounds. A unique location in Dempsey Hill houses the venue and its distinctive multistrata permaculture farm. Expect picnic baskets stuffed with zero waste goodies, low intervention wines, great coffees, and more serious dining upstairs when you need a little more privacy. A full complement of classes will be offered upstairs, both targeting the home cook and the professional cook. Join us for a fun new adventure with a great working environment and strong opportunity for advancement.

Job Description

Responsible for leading the restaurant under the guidance of the Restaurant Manager

Job Details

1. Manage daily restaurant operations.
2. Plan, organize, direct and control the food and beverage operation.
3. Deliver high standards and consistent quality of operations with attention to profitability and guest satisfaction.
4. Maintain a prominent visible presence daily.
5. Provide superior guest service.

Qualifications

1. Mastery of simple and elegant service protocol.
2. Knowledge of standard procedure with regards to high level high volume restaurant service.
3. Experience in managing restaurant chain of command.
4. Comfort with equipment standard functions.
5. Self starter with ability to manage deadlines of self and others.

Keys to success

1. Time management.
2. Constant feedback and reporting of issues as they arise.
3. Willingness to carry out any other duties as required by the operation.
4. Enable a positive work environment.
5. Positive attitude.

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 & 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

Beautician Trainee – Future Branch Manager & Trainer Path

Are you passionate about beauty and ready to embark on a career where you can grow and make a difference?

Join us as a Beautician Trainee and begin your journey with the potential to advance into a Branch Manager and Trainer role. We welcome candidates with little or no experience, as we provide all the training you need to succeed!

Role Responsibilities:Specialized Treatments: Perform dedicated beauty services including scar and stretch mark repair, Pink Glow treatment, lash lifts, and teeth whitening.

Client Engagement: Provide welcoming and simple reception services to create a positive experience for clients.

What We Offer:Comprehensive Training: Learn directly from our founder, Joey, with guidance in professional beauty techniques as well as soft skills like communication, grooming, and personal image.

Growth-Oriented Path: This role offers a unique opportunity to advance into a management or training position.

Work Schedule: 5.5-day work week, with one weekend and one weekday off.

Annual Leave: 10 days to support work-life balance.

No Sales Pressure: Your focus is on providing quality service, not sales.

Breaks & Allowances: Enjoy a daily lunch break and a dinner allowance.

Performance Bonus: Recognizing and rewarding your dedication and progress.
If you're eager to grow in the beauty industry and passionate about providing excellent client care, we’d love to have you join our team!

Tanglin Gin Jungle

A bar & restaurant owned and run by the same passionate people of Tanglin Gin - Singapore’s first Gin Distillery. Tanglin Gin - Singapore’s first distillery has relocated to a central area with a F&B front, showcasing our products through hospitality, masterclasses and distillery tours with the aim to grow our brand organically. We produce an assortment of spirits (focused on but not limited to gin) and are looking for a motivated and responsible individual that will help us grow our F&B arm of the business.

Job Summary

We are seeking a highly motivated and experienced Operations Manager – Bar & Restaurant, to lead our restaurant team and ensure the smooth operation of our establishment. The ideal candidate will have a passion for the hospitality industry, exceptional leadership skills, and a proven track record in managing restaurant operations. As the Operations Manager – Bar & Restaurant, you will be responsible for achieving financial goals, enhancing customer satisfaction, and fostering a positive work environment for staff.

Key Responsibilities

Leadership & Management

• Oversee daily restaurant operations and ensure high standards of service and product quality.
• Be present active on the floor, leading by example.
• Recruit, train, and mentor staff, creating a strong team culture and promoting professional development.
• Develop and implement effective strategies to improve employee retention and morale.
• Consistently review SOPs of setting up, closing the bar and restaurant as well as service sequence.
• Work closely with kitchen partners, providing feedback where necessary, and participating in weekly meetings to share feedback and bridge relationships with the brand and the leasee/partner
• Conduct monthly 1-1’s with all members of the front of house team, gathering operational feedback and providing feedback for personal development of individuals.
• Facilitate weekly 1-1 with General Manager, providing relevant reports and insight

Financial Management

• Manage the restaurant’s budget, including payroll, purchasing, and inventory control, setting up systems to analyse variances to achieve revenue goals.
• Monitor financial performance and prepare financial reports, analyzing trends to optimize profitability.
• Develop sales forecasts and set targets to achieve revenue goals.

Operations Management

• Oversee daily operations, ensuring that service standards, health and safety regulations, and industry best practices are consistently met.
• Manage all aspects of bar and restaurant operations, including inventory management, ordering supplies, and cost control.
• Develop and implement effective operational procedures to optimize efficiency and improve guest satisfaction.
• Conduct Distillery Tours and Cocktail Masterclasses as and when required in the bar team’s absence.
• Fine tune the experiences and offerings of the venue and brand to enhance positive guest experiences.

Customer Experience

• Monitor guest satisfaction and resolve any issues or complaints promptly, including raising the bar for review platforms such as Google Reviews and TripAdvisor.
• Implement programs to enhance the overall dining experience and encourage repeat business.
• Ensure that all health and safety regulations are adhered to for the comfort of guests and employees.
• Work with marketing and reservation platforms to ensure a seamless booking experience, thereafter setting a customised email to thank guests for visiting as well as collect feedback.

Marketing & Community Engagement

• Collaborate with the marketing team to promote the restaurant through various channels such as Klook, Pelago, Seek Sophie and Venuerific, including social media and local events.
• Collaborate with marketing team and bar operators to develop promotional materials and campaigns for special events and season offerings.
• Establish and maintain positive relationships with suppliers and the local community.
• Stay updated on industry trends and competitor activities to inform strategic decisions.

Menu Development

• Work closely with the bar team and HQ to create and update the menu as needed.
• Develop and oversee the bar’s beverage programme, including cocktail and drink specials, ensuring quality, innovation and brand alignment by launching limited time cocktails with festivities or beverage related events such as “Negroni Week”, “World Gin Day” etc.
• Train staff on beverage knowledge, including wines, spirits and cocktails to enhance guest recommendations and staff confidence.
• Monitor product mix and log in data for analysis, to better understand development of the next menu as well as to create par levels to optimise holding cost.
• Monitor food quality and presentation, ensuring a consistent eating experience.

Qualifications

• Bachelor's degree or Diploma in Hospitality Management, Business Administration, or a related field preferred.
• Proven experience as a Operations Manager or in a similar role within the bar and restaurant industry
• Strong leadership abilities and excellent interpersonal skills.
• In-depth knowledge of restaurant management software and financial, payroll, and HR systems.
• Ability to analyze company performance and develop strategies for growth.
• Exceptional communication, organizational, and problem-solving skills.
• Flexibility to work evenings, weekends, and holidays as needed.

Benefits

• Competitive salary and performance-based incentives.
• Health insurance.
• 15 Days annual leave
• Monthly bottle of Gin/Liqueur of choice from the distillery
• Opportunities for career advancement within a growing company.

A Restaurant Assistant Manager oversees daily operations, manages staff, ensures compliance with standards, handles customer issues, and supports marketing activities for a positive dining experience.

Assistant Managers are in charge of the daily business operations. They verify employee schedules and ensure new hires understand their roles and duties. Assistant Managers handle phone calls regarding complaints and questions about orders or further escalations regarding services or products.

Summary:

This position is responsible for directing, monitoring, and supervising the day-to-day activities of all sections within the Front Office and other operational departments of the Hotel, including the business centre. The Duty Manager ensures smooth operations and customer service satisfaction in line with the established standards and policies of the Hotel.

Responsibilities:

• Direct, monitor and supervise the day-to-day activities of all sections within the Front Office and other services rendered by other operational departments of the Hotel
• Supervise sections in Front Office, such as reception, cashier, telephone, reservation and baggage services. Monitor the junior staff’s conduct and job performance and to ensure that all staff project a positive corporate image to guests.
• Perform duties pertaining to security such as directing guests reporting incidents, thefts, or any offences to the Security department for assistance and handle matters concerning guest’s undesirable conduct in rooms / public areas or undesirable persons loitering around in co-ordination with the security department
• Monitor room inventory closely to ensure maximum utilisation of rooms to generate higher revenue
• Ensure that guests are attended to with promptness, courtesy and efficiency and that guest complaints are handled with tact and diplomacy. Assist in checking in / out of guests.
• Maintain cash float amount in accordance with expected occupancy. Authorise rate and room changes, paid outs, cash advances, acceptance of cheques according to procedures and credit policies.

Requirements:

• Diploma in any field, preferrably in Hospitality
• At least 4 years of experience in a similar capacity in hospitality industry
• Team player with positive attitude, enthusiasm and initiative
• Knowledge in Opera System
• Ability to lead team and drive results

We are seeking a dedicated and dynamic Restaurant Manager to oversee daily operations, ensure profitability, and manage a high-performing team. The ideal candidate is both a leader and a team player, capable of driving operational excellence and delivering exceptional customer experiences.

Key Responsibilities:

• Lead daily roll calls to promote operational efficiency, including cleanliness, accurate food order taking, customer service, and promotions.
• Set and communicate key performance indicators (KPIs) related to sales, service, and food quality to inspire teamwork and achieve collective goals.
• Manage restaurant operations efficiently across all shifts, ensuring smooth communication with the kitchen on guest requirements.
• Ensure compliance with licensing, hygiene, health, and safety regulations.
• Manage restaurant budgets, stock levels, and supplies of food, utensils, and cutlery.
• Address customer compliments and complaints in a timely manner, ensuring guest satisfaction.
• Prepare and present reports on manpower and sales.
• Propose improvements to restaurant operations and strategies for increasing sales and reducing costs.
• Handle daily administrative tasks, including guest reports, staff schedules, operations reports, and other paperwork.
• Maintain strong communication with other departments, suppliers, and contractors to ensure smooth operations.
• Assist with recruitment and provide induction and on-the-job training for new and promoted staff.
• Conduct employee performance appraisals, ensuring fair rewards and corrective actions.
• Prioritize staff development through mandatory training, including Basic Food Hygiene and Safety.

Job Requirements:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field (preferred).
• A passion for delivering outstanding customer service.
• Strong leadership skills with the ability to manage teams in a fast-paced, high-pressure environment.
• Business acumen, results-driven mindset, and excellent organizational abilities.
• Strong interpersonal and communication skills.

Job Descriptions

• Maintain overall cleanliness, tidiness & hygiene of restaurant at all times
• Manage daily reservations
• Welcome & attend to guests' enquiries
• Provide good customer experience. Making guests' feel comfortable & like home
• Explain food & wine menu to guests
• Recommend and take food & beverage order
• Manage inventories and assist in administrative duties
• Wash & wipe dry glasswares
• Events setup & service
• Event Management & Marketing

Job Requirements

• Minimum 5 year of similar job experience in Gastro-Pubs, Western restaurants
• Passionate in ensuring good dining experience for all guests & delivering quality service
• Well groomed, friendly personality with good customer service skills
• Able to work on weekends
• Basic Wine knowledge and proper wine service
• Very organised and resourceful
• Ability to use POS machine
• Good Service Etiquette
• Able to manage and lead junior crew
• Able to handle customer complaint
• Good attitude
• Eager to learn

Benefits

• Bonus subject to performance.
• AL ( 14 Days ).
• OT most of the time not require but if need we will pay OT when come to work for non opening days.
• $200 Split shift allowance per month ( prorated to number of day the employee works )

Working Hours

• Tues - Sat ( 5 working days )
• Sunday Monday and public holiday ( Off )
• 11am - 2pm
• 4:30pm - 10pm

At Shangri-La Singapore we are a heart-warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, the Shangri-La Hotel, Singapore is a tranquil, sophisticated urban retreat whether travelling for business or leisure. It features 792 luxurious guestrooms and suites across three distinct wings, which include unique family-themed rooms, supported by a host of dedicated family-focused amenities.

We are looking for a F&B Promotions Manager to join our team!

As a F&B Promotions Manager, we require you to:

• Work closely with F&B Outlet Managers, Chefs and Marketing team on developing and executing effective marketing strategies to promote Food and Beverage offerings for Shangri-La Singapore. Specifically, existing and prospecting business partners as well as identifying and building relationships with like-minded brands to expand the reach of the current guest database.
• Determine feasibility and revenue opportunities for initiatives and campaigns prior to activation
• Implement all sales action plans related to respective account portfolio
• Actively participate in trade, industry and social networking events to represent and create avenues for partnerships with Shangri-La Singapore.
• Maintain excellent relationship with existing accounts and solicit new business partnerships.
• Create job briefs for marketing team and assist in the completion of a holistic marketing approach
• Participate in outlet / festive promotion and campaign discussions
• Negotiate commission for product listing and retail space rental
• Keep abreast of competitors’ products, pricing and F&B promotions
• Gathers and shares information with F&B leadership on market trends, competitor activity and emerging markets
• Drives F&B promotional calendar

Job Title: Management Trainee / Restaurant Manager (ID4623)
Location: Near Bencoolen MRT
Working Hours: 6 days 10 hours per day
Salary: $3000-$3200


Key Responsibilities:
• Lead the front-of-house team to provide a warm, welcoming, and memorable experience for all guests.
• Recruit, train, and manage a dynamic front-of-house team, including servers, hosts, bartenders, and support staff.
• Set and maintain impeccable service standards, ensuring that guests receive prompt, attentive, and personalized service.
• Oversee the reservation system and seating arrangements to optimize table turnover and guest satisfaction.
• Foster clear and effective communication between front-of-house and back-of-house teams to ensure smooth operations.
• Handle guest inquiries, feedback, and concerns with professionalism and a commitment to resolving issues swiftly.
• Possess in-depth knowledge of the menu and beverage offerings, and train staff to provide informed recommendations to guests.
• Ensure consistency in food and beverage presentation and service quality.
• Create and manage staff schedules to meet operational needs and labor cost goals.
• Monitor inventory levels of front-of-house supplies, including glassware, linens, and service equipment.
• Implement strategies to enhance guest satisfaction and maximize revenue through upselling and suggestive selling techniques.
• Continuously train and develop front-of-house staff to enhance their skills and elevate the guest experience.
• Skillfully manage POS systems, cashless devices, and delivery platform devices.
• Accurately tally sales and cash at the close of each day.

Requirements:
• Proven experience in front-of-house management or a related hospitality leadership role for a minimum of 3 – 5 years
• Strong knowledge of restaurant operations, including service standards, reservations, and guest relations.
• Exceptional interpersonal and communication skills.
• Proficiency in point-of-sale (POS) systems and restaurant management software.

You will work in a specialty coffee cafe, brewing and serving in-house roasted specialty coffee and food.

Responsibilities:

• Prepare beverages as per order - Espresso Based, Filter Coffee and Caffeine Free

• Manage cafe staff shifting

• Advise and recommend beverage and specialty beans according to guest preferences

• Upkeep cleanliness of café

• Innovate and create new monthly drinks

• Provide excellent customer service to guests

If you are:

• Passionate about Specialty Coffee.
• Responsible and honest. You strive to do your best, and work together with the team to achieve results.
• Hospitable. You are able to communicate in a friendly manner to team members and customers.
• Hardworking. You know that behind every brilliant customer service experience, there is work to be done which includes cleaning and possibly stocktake duties.
• Good Morale. Able to improve team member's morale when morale is lacking
• Strong business mind and accountable. Able to take responsibility and actively improve P&L of cafe and reduce costs month on month basis
• Good soft skills. To manage team and difficult situations.
• Responsible and good at english. Passion to bring the cafe to another level and go out of comfort zone to achieve greener pastures for everyone in the team.

You will work with the team to provide fast, efficient and friendly service, ensuring a great experience for our customers.

INTERESTED APPLICANTS PLEASE WHATSAPP +65 8073 5090.

Location: 5 Minutes from Beauty World MRT. 21 LORONG KILAT #01-07 SINGAPORE 598123

Job Type: Full Time

Operating Hours: 5 days work week, Mon - Sun. Shifts: 10am-8pm | 8am-8pm | 8am-6pm

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.

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