Total 29,529 Others/Any level F&B / Tourism / Hospitality job vacancies

• Responsible for assisting Chef in administrative work
• Responsible for procuring ingredients and invoicing
• Responsible for preparing ingredients and dishes
• Counsels, guides and instructs personnel in the proper performance of their duties
• Responsible in assisting the Chef in the development of new dishes
• Graduated with a diploma in Culinary skills
• With at least 4 years of kitchen experience
• Excellent knowledge of ingredients
• Excellent good knowledge of food handling, food preparation and cooking procedures for a specific station
• Acute taste for food
• Ability to consistently maintain a high quality of all food items and standards of presentation for a specific station
• Ability to maintain high levels of hygiene and order in work area such as reach-in and walk-in fridges
• Excellent knowledge of food hygiene regulations and company quality standards

Responsibilities:

1. Supervise and coordinate assigned shift; conduct daily pre-operation meeting with staffs on duties

2. Conduct On-the-Job Training (OJT) to employees including the proper and safe manner of routine cleaning using equipment & machinery

3. Ensure all daily and periodic cleaning works are carried out as per schedule

4. Attend to complaints and ensure customers' satisfaction

5. Check on staff punctuality and discipline

6. Any other duties assigned by Superiors and Clients

Requirements:

1. Able to work midnight shift

2. Able to work OT including weekends and public holidays.

3. Able to work in islandwide locations, and able to go to multiple locations daily.

4. Excellent customer service skills and able to interact well with clients

5. At least 1 year’s experience in similar role in cleaning sector

Pastry Chef - Up to $3500 / Roster Schedule / Hotel [3770]

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: Depend on duty roster
Working Location: Duxton Hill - Hotel
Salary Range: $3000 - $3500

Job Description:

A) Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

• Coordinates daily tasks with the Sous Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are always of the highest quality.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• 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.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Head chef on the daily requirements, functions and also about any last-minute events.
• Guides and trains the subordinates daily to ensure high motivation and economical working environment.
• Assess quality control and adhere to restaurant service standards.
• Carry out any other duties as required by management.

Requirements

• Diploma or a bachelor’s degree in Culinary Arts
• At least 1 year of working experience in the related field is required
• Proven work experience as a Demi Chef, Chef (Pastry) or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous.
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with pastry preparation techniques and kitchen equipment
• Excellent hygiene standards
• Ability to work at flexible hours and on weekends

WhatsApp: +65 82026403

Email: [email protected]

14C7279 The Supreme HR Advisory Pte Ltd

R21103770 Chu Jenn Anne

As a Cloud Kitchen Indian Cook, you will play a crucial role in preparing and cooking authentic Indian dishes in a virtual kitchen environment. Your responsibilities will include following traditional recipes, incorporating authentic flavors, and maintaining high-quality standards to satisfy customer expectations. This role requires expertise in Indian cuisine, culinary creativity, and the ability to work efficiently in a fast-paced online food delivery setting.

Key Responsibilities:

1. Indian Cuisine Expertise: Demonstrate proficiency in preparing a variety of traditional Indian dishes. Ensure the authenticity of flavors, spices, and cooking techniques.
   
2. Recipe Adherence:Follow standardized recipes for each dish to maintain consistency in taste and presentation.
   
3. Food Preparation:Expertly handle and prepare Indian spices, herbs, and other ingredients.
   Pay attention to detail in measuring, marinating, and cooking to achieve the desired taste profile.
   
4. Quality Control:Conduct regular taste tests and visual inspections to maintain high-quality standards.
   Address any deviations from the authentic taste promptly.
   
5. Cleanliness and Sanitation:Adhere to strict hygiene and sanitation standards, particularly when handling spices and raw ingredients.
   Keep the kitchen area clean, organized, and free from cross-contamination.
   
6. Order Fulfillment:Prioritize and fulfill incoming orders for Indian dishes promptly and accurately.
   Ensure that all dishes are prepared in a timely manner to meet delivery schedules.
   
7. Adaptability:Adapt to changes in the menu or cooking procedures as needed.
   Stay informed about new trends and innovations in Indian cuisine.
   
8. Customer Satisfaction:Strive to exceed customer expectations by consistently delivering high-quality, authentic Indian dishes.
   Address any customer feedback or concerns with a positive and customer-centric approach.
   

Qualifications:

• Proven experience as an Indian Cook in a professional kitchen setting.
• In-depth knowledge of Indian culinary traditions, spices, and regional variations.
• Culinary degree or relevant certification is a plus.
• Familiarity with food safety regulations.
• Ability to work in a fast-paced environment.
• Attention to detail and a passion for maintaining the authenticity of Indian flavors.

By fulfilling these responsibilities, a Cloud Kitchen Indian Cook contributes to the success of a virtual kitchen operation by delivering delicious and authentic Indian cuisine to customers ordering through online platforms.

• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all necessary ingredients
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area

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

We are a cafe operating in multiple schools & institutions. Working environment is elderly friendly. We welcome candidates from all walks of life. We value in grooming our staffs and give opportunities to learn to run a cafe.

Job Description

- Planning of manpower

- Handling all operations in the cafe

- Assist in opening / closing of the cafe

- Cashiering & taking orders

- Preparation of cafe food and beverages

- Maintain general cleaniess of the cafe

- Any ad-hoc duties assign by the supervisor

- Assist in stock taking / ordering

Requirements

- Teamwork

- Positive attitude

- Willingess to learn

- Food & Hygiene Course Certification is a plus

- Ability to speak in simple english & chinese

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

• Create and execute a strategic sales plan that expands our customer base and extends the company's global reach
• Meet with potential clients and grow long-lasting relationships that address their needs
• Recruit sales representatives, set objectives, train and coach them, and monitor their performance
• Identify knowledge gaps within the team and develop plans for filling them
• Ensure that company quotas are met by holding daily check-ins with sales team to set objectives and monitor progress
• Manage the month-end and year-end close processes

Full time Job:

· Working location: Tuas

· Preferably stay at west area

Responsibilities

·     Responsible for inputing data into Sage300 accounting system.

·     Handling communications with customers and vendors via phone, email

·     Generating periodical reports and stock take reconciliation

· Close coordination with sales, production & logistics department

· Any other routine and/or ad hoc duties

Requirements

·    Preferably Higher Nitec in Accounting / Business Administration or Diploma in Accounting / Diploma in administration or equivalent.

· Fresh graduates are welcome. Priority for those with working experience in Food Manufacturing industry.

·     Proficient in MS Office Excel. Knowledge in Sage 300 will be an advantage.

·     Bilingual and strong interpersonal skills.

·     Independent and good time management skills.

·     Positive Attitude & Mindset.

· Able to work independently.

. Willingness to take on new challenges.

• Hands-on experience with various kitchen equipment
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Ensure the kitchen department runs smoothly and complies with safety regulations.
• Ensuring all the ingredients are fresh.
• Preparing ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Ensure great presentation by dressing dishes before they are served
• Ability to work in fast-paced environment and handle multiple tasks simultaneously.
• Accept to work late, able to work on weekends and public holidays.

The cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.
That cook need to play as multitasking role he must be ready to washing vessels and cleaning kitchen environment

Cook Duties and Responsibilities

· Setting up, cleaning, and organizing work stations

· Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

· Preparing deep fryer, utensils, and grill for shift

· Roti prate flour mixing

· Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

· preparation of south indian & north indian curies

· Taking orders from wait staff or computerized system

· Cooking order according to food health and safety standards

· Recommending ideas for specials or seasonal dishes

· Handling multiple food orders at one time

· Monitoring multiple food orders as new orders arrive

· Dressing order for presentation

· Ensuring each guest order has the correct food and sides

· Delivering food order to wait staff in a timely manner

· Storing all food properly

· Sanitizing and cleaning work stations and utensils

· Reordering stock and food supplies

· Monitoring other cooks and team members

· Assisting other cooks in preparing food or helping other team members when needed

Cook Requirements and Qualifications

· Ready to work any shift

· Able to work in a fast-paced environment

· Able to multitask, prioritize, and manage time efficiently

· Physical endurance to stand for an entire shift

· Self-motivated and self-directed

· Works well as part of a team and on individual tasks

· Able to quickly memorize complex or multiple orders

· High school degree or equivalent

· Previous experience as a cook, or relevant work experience

· Legally able to work in establishments which serve alcohol

· Able to work early mornings, nights, and weekends

· Must pass a background check

· Able to read and write

Systems analysts are computer software experts who assess the current state of a company's systems and work to implement new ones to improve performance and efficiency. If you're interested in information technology (IT) and working with software, learning about the typical responsibilities of a systems analyst can help you determine if the role is right for you. Understanding which industries hire these analysts and what skills they have can also aid you in preparing for career success.

JOB REQUIREMENTS:

• Reviewing current IT systems, such as network, software and hardware features for any errors or issues

• Collaborating with employees and department heads to determine which system requirements they need to remain efficient

• Building new systems that address and fix any issues shown in the current systems

• Creating analysis reports that represent the cost-benefit of any proposed upgrades

• Assisting the IT team in implementing any new system that was recently drawn up and approved

• Testing and troubleshooting any recently implemented plans to ensure they're operating efficiently

• Instructing other employees on how to use these new systems through training programs and documents

• Submitting and implementing all systems under strict deadlines and budget restrictions

Duties and responsibilities

• Planning and designing menus for eating establishments
• Calculating costs and liaising with suppliers
• Directing kitchen operations and managing kitchen staff
• Overseeing the food preparation, cooking and cleaning processes
• Delegating tasks and resolving issues as they arise
• Ensuring compliance with hygiene and health and safety regulations
• Liaising with the general manager to ensure operations run smoothly
• Ensuring all ingredients are fresh and meet quality standards

Skills and Qualifications

• Strong leadership skills
• A keen eye for detail
• Excellent communication skills
• Creativity to design and plan dishes and menus
• Advanced culinary knowledge and extensive cooking experience
• Physical stamina and dexterity
• An excellent sense of taste and a refined palate
• Minimum previous experience as Head Chef for 3 years or similar position

Location: Central

Position: Sales Executive (Food Ingredients/Food Technology) (Job ID:18890)

Job Description

• To gather market information (such as market trend, competitors’ information) and issues of the customers.
• To make action plan with strategy based on the information gathered.
• To propose our products and our solutions effectively to solve anticipated issues of our customers based on the information gathered.
• To take countermeasures if there are any gaps between sales progress and the budget.
• To make sales forecast and capture sales progress on a timely basis.
• To ensure prompt payment collections.
• To place orders of our items to suppliers based on monthly inventory control.
• To carry out Q&A procedure when registration of new product and/or revision of product are required.

Job Requirement

• Minimum Diploma holder in food science education is preferred.
• At least 3 years of related working experience in B to B sales of food ingredients and/or at least 3 years of experiences in R&D of food ingredients or process food (such as instant noodle, mixed seasonings and confectionary etc).
• Have good understanding on B to B business
• Have good understanding on food ingredient
• Plan and prioritize assigned tasks independently to achieve personal sales targets

Interested applicants please send your resume to Calista (R22104418) with email subject header "Job Application for Sales Executive (Food Ingredients/Food Technology) (Job ID:18890)".

We regret that only shortlisted candidates will be notified. Other applications will be updated to our database for future job opportunities.

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Effective from 1 October 2020 under the new Employment Agencies (EAs) Licence Conditions, EAs will be required to collect the personal data (e.g. NRIC number number for overseas candidates) of applicants referred to employers for permanent or contract job positions of at least six months with a fixed monthly salary of S$3,300 and above.

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Please find Privacy Policy Agreement from the below link.

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Koh Siew Xing

EA Registration No: R22104418

Pasona Singapore Pte. Ltd.

EA License No:90C4069

Job Duties:

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

Requirements:

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

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

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

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

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

- Demonstrated high level of initiative and leadership;

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

- Present self as a professional hospitality industry role model;

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

• Responsible for the day-to-day operations of the food service to ensure that the nutritional value and quality of meals meets the required statutory requirements and standards.
• Supervise the preparation and organisation of the meal distribution.
• Perform regular checks on the quality and quantity of both cooked and uncooked foods.

Requirements:

• Certificate in Food Hygiene Audit
• At least 2 years of cooking and supervising experience in a commercial/healthcare setting.
• People centric and able to interact in a multi-cultural environment.

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R1326740

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:

• To ensure that all kitchen equipment and dining ware are maintained, cleaned, and sanitized to the highest standards, ensuring guest satisfaction and compliance with health and safety regulations.
• Responsible for leading, managing and training a team of stewards.
• Oversee the daily operation of the department, including scheduling, training, and ensuring that all tasks are completed accurately and efficiently.
• To ensure that all kitchen equipment and dining ware are cleaned and sanitized to the highest standards.
• Supervising the use of chemicals and cleaning agents, and maintaining inventory of cleaning supplies.
• Ensure that all health and safety regulations are being followed by the team. This includes ensuring that all cleaning and sanitation procedures are in compliance with local health codes, and that all staff are properly trained in food safety and sanitation practices.
• To collaborate closely with the restaurant operations team to ensure that all equipment and dining ware are available when needed. You will also be responsible for coordinating the transfer of equipment and supplies between departments.
• To develop, implement, and maintain SOPs for all stewarding operations. This includes establishing processes for inventory management, equipment maintenance, and cleaning and sanitation procedures.
• Ensure guests satisfaction by collaborating closely with the front-of-house team to ensure that guests have a positive dining experience. You will address any complaints or issues promptly and ensure that they are resolved to the guest’s satisfaction.
• Follow all safety and security procedures, including proper use of cleaning chemicals and equipment.
• Maintain a professional and courteous demeanor at all times, reflecting the hotel’s commitment to exceptional guest service.
• Attend all required training sessions and meetings.
• Coordinate with other hotel departments to ensure the seamless operation of the hotel.
• Participate in emergency response procedures and provide support during emergencies.

Physical Requirements:

• Ability to stand, walk, and bend for extended periods of time.
• Ability to lift and carry heavy kitchen equipment and supplies.
• Ability to push and pull heavy carts loaded with dishware, glassware, and silverware

Qualifications:

• Ability to lead and motivate a team in a fast-paced environment.
• Strong attention to detail and ability to follow specific instructions.
• Excellent communication and interpersonal skills.
• Ability to work a flexible schedule, including weekends and holidays.
• Knowledge of cleaning chemicals, proper storage, and disposal methods.
• Ability to work well in a team environment and under pressure.
• Strong sense of responsibility and attention to detail.
• Ability to respond quickly and effectively to emergencies.
• Must be available to work flexible hours, including nights, weekends, and holidays.
• Excellent communication and interpersonal skills, with the ability to work as a team.
• Adaptable and outgoing with interpersonal skill.
• Ability to work under pressure and be flexible as part of the pre-opening team.
• Passionate and enthusiastic with a positive ‘can-do’ attitude.

Job Description:

• Prepare high quality Chinese food.

• Ensure kitchen team is well trained and equipped with the knowledge and skills for the food in the menu.

• Maintain hygiene and cleanliness standards at all time.

Job Requirement:

• Possess good culinary skills and able to lead the kitchen team to produce consistently high quality food.

• Good leadership and communication skills.

• Able to create and show creativity in food menu.

Responsibilities:

• Build a competitive edge and reach profit and sales goals.
• Create and expand new account by offering expert customer support.
• Meet sales goals and expand client base.
• Gather data about businesses from markets and customers.
• Conduct sales visits and presentation of products to provide support and manage the primary account.

Requirements:

• Min 'O' Level or it’s equivalent
• At least two years related sales experience
• Previous sales experience in trading/packing material is an added advantage
• Good communication skills

Interested candidates who wish to apply for the advertised position, please click 'APPLY' to send in your resume.

EA License No: 13C6305

Reg. No.: R1874608

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

Brief description of the Restaurant

Two MICHELIN-starred Japanese restaurant, Shoukouwa, is looking for committed & experienced individuals to join our team.

Job Descriptions

• As a F&B Executive, the incumbent will be assisting the Restaurant Manager in the day-to-day functions of the restaurant.
• A F&B Executive should be proactive and methodical, dispensing their duties with a smile to ensure that they provide efficient and excellent service to the guests at all times.
• The incumbent will take directions and guidance from the managers and operationalise all customer interactions, ensuring that all restaurant service standards and standard operating procedures are maintained.
• The F&B Executive will manage all customer interactions, including seating, recommending/upselling menu items, taking orders, fulfilling orders and servicing their needs as guests of the restaurant.
• The incumbent must assist in other operational functions including restaurant opening and closing duties, cleaning and clearing tables and other side duties, e.g. polishing glassware, filling condiments.
• A F&B Executive is expected to be a team player, stepping up to assist, support and lead other members of their team when necessary.

Job Requirements

• Degree, Diploma or technical certificate in Hospitality and/or Restaurant Management
• Individuals with 1-2 years of experience in a fine dining restaurant/Japanese restaurant/Michelin-starred establishment will be added advantage
• Willing to work shifts, weekends and public holidays.

Working hours

• 5 days

Responsibilities

Study each recipe and gather all necessary ingredients

• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervis Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area able to cook local Chinese food

Requirements

• Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers) Advanced knowledge of culinary, baking and pastry techniques
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes

Familiarity with sanitation regulations

Responsibilities:

• To undergo training for the skill sets of non-supervisory roles to understand and perform the functions.
• To undergo management trainings and responsibilities so as to be able to lead and manage both operations and management
• Complete all trainings and acquire the knowledge and skills to perform independently.
• Perform duties in the best interest of the Company, ensuring that the corporate Vision, Mission statement and Values are upheld.
• Handle food and beverage preparation and ensure desired quality and standards are achieved
• Provide excellent service experience to all customers
• Handle all customer queries and feedback in a professional and timely manner
• Monitor and ensure the quality of food, customer services, hygiene, cleanliness and tidiness to achieve total customer satisfaction and meet the company’s standards
• Handle cashiering duties and managing of ordering systems
• Rostering and managing of staff and attendance
• Conduct service training and improvements
• Report to Management regarding sales results and productivity
• Develop marketing strategies to improve sales and profitability
• Ensure that policies and standard operating procedures are strictly adhered to
• Oversee purchasing to stay within budget
• Able to be a backup for all position
• Assist any ad-hoc duties assigned by Supervisors/Managers
• Able to perform additional duties as requested by the Management as and when required

Requirements:

• Team player
• 6 days work week
• Customer-centric
• Interested in F&B industry
• Have a "willingness to learn" attitude
• Able to work independently and under pressure
• Able to perform flexi timing, and work on weekends & public holidays

Benefits:

• Staff Meal
• Uniform provided
• Birthday Voucher
• Staff Discount
• Sales Target Incentive

OVERALL JOB PURPOSE

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

DUTIES & RESPONSIBILITIES

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

QUALIFICATIONS, KNOWLEDGE & EXPERIENCE

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