Total 29,852 Others/Any level F&B / Tourism / Hospitality job vacancies

• Obtains profit contribution by managing staff and establishing and accomplishing business objectives.
• Builds company image by collaborating with customers, government, community organizations, and employees; and enforcing ethical business practices.
• Increases management’s effectiveness by recruiting, selecting, orienting, training, coaching, counseling, and disciplining managers; communicating values, strategies, and objectives; assigning accountabilities; planning, monitoring, and appraising job results; developing incentives; cultivating a climate for offering information and opinions and providing educational opportunities.
• Develops strategic plan by studying technological and financial opportunities, presenting analysis, and recommending objectives.
• Accomplishes subsidiary objectives by establishing plans, budgets, and results measurements; allocating resources; reviewing progress; and making mid-course corrections.
• Coordinates efforts by establishing procurement, production, marketing, field, and technical services policies and practices; and coordinating actions with corporate staff.
• Maintains quality service by establishing and enforcing organization standards.
• Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; and participating in professional societies.
• Contributes to team effort by accomplishing related results as needed.

We are hiring Assistant Chef / Chef. We offer stable employment and attractive salaries above PWM wages and have benefits like 13th month, Annual Variable Component (AVC), Performance Bonus, annual leave, medical, etc. We also give an attractive joining bonus (terms and condition applies).

We also have a referral incentive programme, so if you have friends who are interested, you can also get an attractive referral fee upon successful recruitment (terms and condition applies).

We will share more about the employment details with interested applicants, so contact us now!

Hays is currently partnering with a household name in hospitality in Asia to recruit a Hotel Manager for a centrally located hotel in Singapore.

This role is immediately available, and the company is seeking Hotel Managers with experience in the local Singapore market.

You will be given the autonomy to run your own property and a clear career path to progress to Area Manager.

To find out more or apply please send through a copy of your CV or call Justin Thomas, Business Director +65 6027 1967.

EA Reg Number: R23112697| EA License Number: 07C3924 | Company Registration No: 200609504D

Responsibilities:

- Weekly report
- Analysis of date sales report
- Handling food delivery platform on sales figure
- Other ad-hoc administrative duties provided by Managers

Requirements:

- Figure sensitive

- Minimum 1 year of bookkeeping experience

- Minimum Diploma

- Min/preferred years of working experience: 1 year

- Independent and able to Multi-Task

- Enjoy working with people thrive in team environment

- Must be computer literate with working knowledge of Microsoft Office application (Excel, Word etc)

- Bilingual in both English and Mandarin (to liaise with Chinese speaking managers)

- 5 days week (Mon to Fri / 9am to 6pm)

- Only Singaporeans need to apply

Roles and Responsibilities

1. To monitor stock movement and be responsible for ordering on your section

2. To ensure minimum kitchen wastage.

3. To ensure knowledge of the product is maintained and communicated to all relevant personnel.

4. To be responsible for completing your mise-en-place.

5. To learn and record skills and recipes from other members of the department.

6. To report any maintenance issues to the Head Chef / Sous Chef immediately.

7. To comply with all Club’s policies and procedures to ensure that all statutory regulations are observed.

8. To liaise with the Head Chef / Sous Chef and implement new menu/dishes/systems where applicable.

9. To ensure all statutory regulations are adhered to, such as food hygiene policies.

10. To be flexible and willing to help the restaurant kitchen at busy times if required.

Job Requirements

· Minimum professional kitchen apprenticeship or industry training certificate

· Completed WSQ Food Hygiene course.

· At least 1-2 years of relevant working experience

· Knowledge in food handling and preparation

· Team player and good interpersonal skills

· Able to work in a fast paced environment

Responsibilities:

- Doing poster/ price tag

- Follow up closely on marketing dateline

- Dealing with POS

- Running weekly sales report
- Other ad-hoc administrative duties provided by Managers

Requirements:

- 5 days week (Mon to Fri / 9am to 6pm)
- Bilingual in both English and Mandarin (to liaise with Chinese speaking managers)
- Minimum GCE ‘O’ Level
- Min/preferred years of working experience: 1 year
- Willing to learn and able to work in fast pace environment
- Independent and able to multi-task
- Must be Good in Co-coordinating work
- Good Team Player
- Alertness / Pro-active / Have an eye for things
- Only Singaporeans need to apply

Responsibilities include:
-Assist in daily operations
-Ensure that the restaurant / cafe and kitchen is properly maintained and clean
-Oversee food preparations, presentation and storage to ensure food health and safety compliancy.
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 5 years of previous experience in serving in restaurant

.Must be able to work night shift or split shift
.Must be able to work extra hours or weekend if needed

1. Services (Front of House):

· Responsible for setting-up and handling work station(s) assigned.

· Be attentive to guests’ request efficiently and effectively.

· Serve food & beverages in accordance to Restaurant and regulatory standards.

· Ensure cleanliness and work order in compliance with standards at all times.

· Ensure all used plates and cutleries on the dining tables are being cleared once the guests left the restaurant.

· Possess full knowledge on food, beverages and other products & services served/provided by the Restaurant.

· Attend to guests’ queries, feedback and complaint timely & professionally.

2. Kitchen (Back of House):

• Responsible for preparing, cooking and presenting quality cooked safe products to our guests.

• Prepare food orders accordance to the standard recipes, portion controls and presentation specification as set by the Company.

• Ensure all kitchen equipment are well maintained at all time.

• Ensure all stocks and ingredients are restocks/sufficient.

• Adhere to all sanitation requirements including product rotation, temperature maintenance, storage procedures, cooking requirements and handling techniques.

3. People Management:

· Build restaurant staffs commitment by demonstrating and reinforcing the leadership behaviours and work standards.

· Develop and follow through on restaurant staffs’ development plan to increase their loyalty and commitment, and pride with the outlet’s experience.

· Ensure all restaurant staff understand and adhere to all appropriate personnel policies, labour laws, security and safety procedures.

· Recruit, select and retain an optimum number of restaurant staffs, who are enthusiastically dedicated to guest satisfaction.

· Oversee and review performance appraisals based on defined goals and objectives for all restaurant staffs in a timely manner.

· Administer in-restaurant employees’ welfare & benefits packages, as well as payroll procedures.

· Maintain records for safety and appropriately documents contributions and performance in personal file.

4. Sales Building Management:

· Responsible for achieving monthly sales target by deploying the store marketing strategies leveraging on correct and updated data.

· Take necessary measures to ensure promotions are executed effectively to achieve/exceed the expected sales result.

5. Workplace Safety & Security:

· Ensure all security procedures (cash deposits, staggered method of opening, closing, etc.) are executed accordingly.

· Maintain all physical aspects of the restaurant, including landscaping, building, equipment, etc and ensure it is following the documented inspection and testing standards.

· Ensure all workplace safety policies procedures are maintained and adhered to at all times.

· Undertake regular practices of emergency & evacuation procedures and enforce compliance when need arises.

· Undertake risk assessments on all restaurant specific issues, where the absence of such could put employees and guests at risk.

· Undertake full investigations of workplace incidents in the restaurant promptly and act upon any rectifications or work improvements.

6. Others:

· Perform any other additional responsibilities as assigned by Restaurant Manager.

Requirements:

i. Candidate must possess at least a Professional Certificate or Diploma in Food & Beverage, Hospitality, Hotel Management or equivalent.

ii. Can speak English fluently and has ability to read and write English sufficiently.

iii. Meticulous, mathematically incline and possess good people skills.

iv. Analytical, strong in problem identification, problem solving and decision making.

v. Possess exceptional communication and interpersonal skills to maintain good relationship with diverse guests and employees within the restaurant.

vi. Self-discipline and self-motivated with dynamic personality to always strive for better results.

vii. Always maintain high standard of personal hygiene, neatly attired and professionally groomed.

viii. Enjoys interacting with people and serving guests.

ix. Possess enthusiasm in learning and keen to get feedback for improvement.

x. Ability to engage in physical activities which requires long hours of standing during the working shift.

xi. Require to work on rotating shift basis which include weekends and public holidays.

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

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

Job Description :

· To attend to all calls & enquiries.

· To maintain & manage all administrative documentations.

· To maintain & manage all filing systems - manual or electronic.

· To update the room status promptly.

· To assist to receive & forward information/requests promptly.

Requirements:

· Singaporeans only

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

· Minimum GCE ‘O’ Level or equivalent.

· Knowledge in Opera PMS is preferred

· Good communication skills (written and oral)

· Proficient with Microsoft Office applications

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

HOW TO APPLY:

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

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

Working Hours: Monday - Friday (8am - 5pm) Excluding Public Holiday

Contract Period: 20th November 2023 - 31 March 2024 (Extendable)

Job Description

1) Wipe clean tabletops (accessible and exposed area only)
2) Clear trash bins from individual workstations
3) Remove trash from office to designated area
4) Designated spot cleaning
5) Sweep / Vacuum / Mopping of Floor
6) 2 Toilet Cleaning
7) Pantry Cleaning

Job Requirements

1) Cleaning experience preferred
2) Available immediately
3) Positive attitude, hardworking with pleasant personality

**Applicants with related WSQ certification in cleaning are added advantages

HR Responsibilities:

- Handling recruitment/ Onboarding

- Liaise with management on hiring needs and staff relations

- Update and maintains proper filing of HR documents.

- Maintain inventory on uniforms

- Handle any other ad-hoc admin duties as and when required.

Requirements:

- 5 days week (Mon to Fri / 9am to 6pm)

- Bilingual in both English and Mandarin (to liaise with Chinese speaking managers)

- Proficient in MS Office

- Minimum Diploma in Human Resources or equivalent to 2 years related experience

- Well-versed in Singapore Employment Act

- Min/preferred years of working experience: 2 years

- Independent and able to multi-task

- Knowledge in TimeSoft Software will consider first

- Only Singaporeans need to apply

You will be responsible for operations for all restaurants, managing and coordinating the daily operations of the restaurant to ensure efficient and effective service delivery.

1. Staff Management:Recruit, train, and supervise restaurant staff.
   Schedule and allocate tasks to ensure smooth operations.
   Conduct performance evaluations and provide feedback to employees.
   Address staffing issues and enforce disciplinary actions when necessary.
   
2. Customer Service:Monitor and enhance customer service standards.
   Resolve customer complaints and issues promptly.
   Ensure a positive and welcoming dining experience for customers.
   
3. Operational Efficiency:Develop and implement operational policies and procedures.
   Optimize workflow and streamline processes to improve efficiency.
   Monitor inventory levels and order supplies as needed.
   Coordinate with vendors and suppliers.
   
4. Quality Control:Maintain high-quality standards for food and service.
   Conduct regular inspections to ensure compliance with health and safety regulations.
   Address any issues related to food quality or service standards.
   
5. Financial Management:Monitor and manage budgetary constraints.
   Control operational costs and maximize profitability.
   Prepare and analyze financial reports.
   
6. Marketing and Promotion:Collaborate with marketing teams to promote the restaurant.
   Implement marketing strategies to attract new customers.
   Plan and execute promotions and events.
   
7. Compliance:Ensure compliance with health and safety regulations.
   Stay informed about industry trends and changes in regulations.
   Address any legal or compliance issues promptly.
   
8. Communication:Maintain effective communication channels within the team.
   Collaborate with other departments and management.
   Provide regular updates to senior management.
   

The position assists the Executive Steward to manage the team, to be responsible for maintaining the cleanliness and quality of all F&B and Kitchen equipment and all pantry and kitchen area, so that all guests will have a safe and wonderful dining experience, ensures that kitchen hygiene and safety standards are meet, through active supervision of the Steward Supervisor, Steward Attendant and Night Kitchen Cleaner. The Assistant Executive Steward must have the perseverance to lead the team to achieve high standards within the work area and to work closely with the Executive Steward so as to lead the team towards the same direction.

Primary Responsibilities  

Manages the Daily Stewarding Operation: Cleanliness and Quality of F&B and Kitchen Operation Equipment

• Conducts briefing and makes deployment to Stewarding colleague daily.
• Makes daily round to check for cleanliness and quality of all operation equipment and kitchen equipment.    
• Takes ownership of all operation equipment, kitchen equipment and hotel property.
• Operation checks, to ensure work flow and system are in order and hygiene standards meet expectation.
• Always communicates with F&B and Culinary team and fellow colleagues to find out about the work flow system and makes improvement with the collaboration system if required.
• Manages team with efficiency of work in the washing of dishes and kitchen equipment.
• Works closely with both the F&B and Culinary teams so as to build a strong collaboration between various team.
• Oversees that timeliness of dish cleaning, returning dish for reuse during high business turnover. 
• Oversees that all washed equipment are clean and sanitised.
• Oversees proper handling of all operation equipment so as to avoid or minimise breakage.
• Ensures adequate supply of operating equipment in F&B outlet through coordination with all F&B outlet managers, through order, delivery, and by monitoring lost through breakage or missing.

Manages the Cleanliness and Safety of all Pantry and Kitchen

• Checks all kitchen equipment for cleanliness, manages the Night Cleaning Contactor to follow up on any unclean area and equipment, and conducts kitchen inspection twice a week. 
• Manages the team to check on functional operation of each Dish Wash Machine, co-ordinate and follows up with Engineering and chemical technician for any faulty issues.
• Manages the garbage collection schedule and also ensures that the recycle program is conducted as per established. 
• Oversees that the kitchen floor is clean and dry at all times, looks out for any potential safety hazard issue and tries to eliminate it immediately.
• Oversees the sanitation of all operation equipment are done as per kitchen’s hygiene standards requirement.
• Oversees that the work procedure in the kitchen are carry out as per HACCP’s requirement and the safety aspect is in line with WSH. 
• Oversees that all HACCP check-list and documentation are updated on a daily basis.
• Leads all the kitchen walk through (WSH / Hygiene / Pest-Control) and rectifies all findings immediately.

Management and Leadership of the Stewarding Team

• Makes routine rounds within the kitchen area during meal periods.
• Supports the Stewarding team to be consistent in service, uses a collaborative, enabling leadership style and to have regular team meetings.
• Drives constant service and system improvement and to be entrepreneurial.
• Strong leadership and interpersonal skill.
• Must be able to lead the team confidently at all times and always practice to lead by example. 
• Manages the provision of operation supplies, cleaning equipment, and chemical, monitor and control the amount of usage.  
• Induction and training of Steward Attendant and Supervisor in technical skill and process as outlined in the Keys to Success manuals.
• Must oversees the team member grooming and personal hygiene practice to meet with hotel requirements.  
• Assists the Executive Steward to control all expenditure and cost within the budget (OT / CL / Supply). 
• Manages the team to adhere with the Hotel recycle program.
• Competency in the yearly internal and external hygiene audit. 
• Manages and oversees the operation equipment storeroom / chemical storeroom / cleaning supply storeroom.
• Creates a Friendly and Heartist® working environment within the team.

Involvement in Wider Job Function Relationships

• To be active in learning so as to enhance personal skill and industry knowledge.
• Follows Hotel and Departmental guideline to lead the team and constantly getting feedback from team member and other colleague. 
• Understands emergency procedure, health and safety requirement.
• Maintains collaborative working relationship with colleague and supervisor/manager
• Participates in departmental leadership activity as a member of the team and continually conducts training for the team member.
• Develops own knowledge and skill as a contributing member of the Stewarding team.
• Ensures that safe work practice is followed including emergency procedure.
• Must be certified with Occupational First Aid Course.
• Must be able to accomplish within the timeline with any assignment given by the Executive Steward and Management.
• Oversees the pest-management in the pantry and kitchen area.
• Attends the weekly Catering Meeting, gathers surficial information, co-ordinates and leads the Stewarding team to accomplish the event with high professionalism in supporting the Banquet Service Team and Banquet Culinary Team for the success of all events.

Primary Responsibilities:

The Director of IT is responsible for the following task but not limited to the below:

• Oversee hotel IT Services team from managerial aspects and provide guidance to ensure all technology based questions can be answered promptly.
• Manage the day to day operations and scheduling of IT colleagues.
• Ensure that the team consistently provides a high level of operational stability for property based technology, and high levels of service and support to colleagues and guests
• Maintain and promote core technology standards and maintain Accor best practices in respect to property systems.
• Ensure that Accor Technology Policies and Procedures are carried out, according to The Finance & Accounting Policy Manual and as outlined in the Systems Manager user Guide.
• Provide technical expertise and project management for all technology projects.
• Provide twenty-four hour support for mission critical systems as documented in the service escalation document.
• Attend operational meetings as required.
• Effectively communicates technology related plans, actions and decisions with the hotel team.
• Contribute to Technology Services knowledge base.
• Implement and maintain backup and emergency procedures to ensure integrity of programs and data at all times.
• Be fiscally responsible by adhering to set budgetary guidelines.
• Provide point of escalation support to Accor team.
• Assist and support the hotel’s strategic plan implementation.

The Stewarding Supervisor is responsible for maintaining the cleanliness and quality of all F&B and kitchen equipment and areas so that all guests will enjoy a safe and wonderful dining experience and kitchen hygiene standards are met, through active supervision of the Steward Attendant and with the commitment to complete the job well.

Primary Responsibilities

Maintains the Cleanliness and Quality of Food & Beverage and Kitchen Operation Equipment

• Allocation of daily task to Steward Attendant, work with close supervision.
• Efficiency of work in dish wash and kitchen equipment.
• Takes ownership of all OE, kitchen, Hotel equipment.
• Operation checks to ensure work flow are in order and hygiene standards are met with expectations.
• Works closely with both the F&B and Culinary teams to build a strong collaboration between various teams.
• Timeliness of dish cleaning, returning dish for reuse during high business turnover.
• Ensures all wash equipment are clean and sanitised.
• Makes sure of proper handling of all OE so as to avoid or minimise breakage.
• Ensures that all OE are sufficient during meal operation.

Maintains the Cleanliness and Safety of the Pantry and Kitchen

• Checks all kitchen equipment for cleanliness, co-ordinates with Night Cleaning Contactor to follow up for any unclean areas and equipment , assists the Assistant Executive Steward to inspect the cleanliness of the kitchen twice a week.
• Checks the functional operation of each Dish Wash Machine, co-ordinates and follows up with Engineering and chemical technician for any faulty issues.
• Co-ordinates with the collection of the garbage in the kitchen and check on the recycle process.
• Maintains that the kitchen floor is clean and dry at all time , also look out for any potential safety hazard issue and tries to eliminate it immediately, Should it not be successful, to notify the Assistant Executive Steward and ask for advice.
• Sanitation of all OE are critical according to the kitchen’s hygiene standard.
• Must update all HACCP check-list and documentation on a daily basis.
• Be involved in all the kitchen walk through.

Supervisor of the Stewarding Team

• Must have strong leadership and interpersonal skill.
• Must be able to lead the team at all time.
• Induction and training of Steward Attendant in technical skill and process as outlined in the keys to success manuals.
• Must be the team OJT Trainer.
• Assists the team to meet with the hotel’s grooming requirement and have good personal hygiene practice.
• Coaches Steward Attendant to constantly improve or maintain performance, gives guidance where performance is below expectation.
• Oversees the provision of operation supplies, cleaning equipment, and chemicals.
• Assists the Management to control the expenditure and cost within the budget (OT / CL / Supply).
• Actively involves with the Hotel recycle program.
• Offers support when situation require.
• Competency in the yearly internal and external hygiene audit (departmental goal).
• To have some Store Management skills (OE Storeroom/Chemical Storeroom/Cleaning supply Storeroom).
• Assists the management to build a friendly and heartist working environment.
• Constantly find ways and means to make improvements for the team.
• As one of the leader in the team, you must always lead by example.

Involvement in Wider Job Function Relationships

• To be active in learning so as to enhance personal skill and industry knowledge.
• Participates in departmental leadership activities as a member of the team and continually conducts training for the team member.
• Follows Hotel and Departmental guidelines to lead the team.
• Develops own knowledge and skill as a contributing member of the Stewarding team.
• Understands emergency procedure , health and safety requirement
• Ensures that safe work practice is followed including emergency procedures.
• Must be certified with (Occupational First Aid Course).
• Actively involves with Hotel Emergency Evacuation Exercise (CERT).
• Maintains collaborative working relationships with colleagues and supervisor/manager.
• Must be able to accomplish on time any assignment given by the management.
• Actively involved with Hotel activity.

• Monitor food cooking machines and make adjustments to the controls for devices such as boilers, ovens, fryers and cookers
• Program kitchen equipment to operate according to company and recipe standards and make changes to cooking temperature and time
• React to any type of alarms or malfunctions of the equipment and operate the shut-off switch when necessary
• Load raw ingredients into the cooking machine and measure the amount needed by following company recipes and industry standards
• Comprehend written instructions and recipes from the company when putting together ingredients and starting a new batch of products
• Remove the finished product from the production line and push batches to the next step of the process for packaging
• Verify that each finished item meets the quality standards of the company by observing the size, shape and luster of each snack item
• Sanitize all materials and machinery parts at the end of each shift and clean the workspace at the worker station by following company cleanliness standards

Are you passionate about crafting extraordinary dining experiences? At ATIPICO, we believe in the power of exceptional cuisine to create memorable moments.

Job Description

Assist Head Chef in preparing semi-fine dining cuisine

Execute food preparation and assist in presentation to ensure quality standards

Procure and organise kitchen stock and ingredients

Work with Head Chef to maintain kitchen organisation

Assist Head and Sous Chef in developing new dishes and recipes

Maintain cleanliness of kitchen and general housekeeping

Requirements

Strong passion for Culinary

Willingness to work on a rotating roster

Strive for excellence in quality and presentation

Excellent interpersonal and organizational skills

Able to work in a fast-paced environment

Certification in Culinary would be beneficial

Job Benefits

Exciting career path with career growth opportunities

Annual Leave

Annual performance bonus

Staff discounts in ATIPICO

5 working days with 2 off days

The School Grocer is a dedicated catering company committed to providing nutritious and halal-certified meals for preschools across Singapore. We are expanding our culinary team and are seeking skilled and passionate Line Cooks to contribute to the preparation of high-quality meals for young children.

Job Overview:

As a Line Cook at The School Grocer, you will be an integral part of our culinary team, responsible for executing meal preparation tasks efficiently and ensuring the consistent delivery of delicious and wholesome meals to preschools.

Key Responsibilities:

Meal Preparation:

• Execute cooking tasks as per recipes and guidelines, ensuring consistency in flavor, presentation, and portion control.
• Collaborate with the Head Chef and culinary team to maintain high culinary standards.

Kitchen Operations:

• Work on assigned stations in the kitchen to ensure timely and efficient meal production.
• Follow kitchen policies, procedures, and safety guidelines.

Quality Control:

• Conduct quality checks on ingredients and finished dishes to ensure they meet established standards.
• Report any issues or discrepancies to the Head Chef for immediate resolution.

Team Collaboration:

• Work closely with other kitchen staff to ensure a smooth workflow and efficient coordination during peak operational periods.
• Communicate effectively with team members and contribute to a positive working environment.

Cleanliness and Organization:

• Maintain a clean and organized work station, adhering to hygiene and sanitation standards.
• Assist in routine cleaning tasks and equipment maintenance.

Qualifications and Skills:

• Previous experience as a Line Cook in a professional kitchen is preferred.
• Culinary degree or relevant culinary training is advantageous.
• Knowledge of basic cooking techniques and a passion for food.
• Ability to work in a fast-paced environment and handle multiple tasks.
• Strong teamwork and communication skills.
• Knowledge of halal culinary practices is a plus.

If you are a skilled and dedicated Line Cook with a passion for creating delicious and nutritious meals, we invite you to apply for the position at The School Grocer. Join our team in making a positive impact on the well-being of young children through the delivery of high-quality and halal-certified catering services.

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Duties & Responsibilities:

- Set up and stocking stations with all necessary supplies

- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

- Cook menu items in cooperation with the rest of the kitchen staff

- Answer, report and follow executive or sous chef’s instructions

- Clean up station and take care of leftover food

- Stock inventory appropriately

- Ensure that food comes out simultaneously, in high quality and in a timely fashion

- Comply with nutrition and sanitation regulations and safety standards

- Maintain a positive and professional approach with coworkers and customers

An awareness of all health and hygiene requirements • Strong attention to safe food handling procedure • Ensuring proper security and safety of raw and cooked food • High customer care standards Job Qualifications : • Ability to monitor and maintain quality standards • Experience of restaurant-style food production • Able to cook a variety of different south Indian dishes

• Lead Food Safety risk assessment and quality records (QRs) for escalation on lines as per Global GMP lifecycle policy.
• Provides support and inputs to update Food Safety Policy and site HACCP.
• Provide support to the Manufacturing organization to facilitate the efficient operations within the production area.
• To optimize existing processes and to ensure that production goals are met. Ensures systems and processes to maintain GMP at workplace.
• Collaborate with Operations sub-functions in tracking critical production and cleaning parameters to track and collate responses for consumers/medical/affiliates escalations.
• Monitors performance of equipment, machines and tools and corrects equipment problems or process parameters that can produce non-conforming products.

Major Responsibilities:

• Responsible to Manage and focus directly on GMP food safety engineering/food security and validation, in preparation for the commercial production of regulated products.
• Lead projects of facilities and equipment and optimization of existing manufacturing processes to deliver products with the production requirements consistent with Gold Standard Policies.
• Responsible to perform quality events investigation and coming up with CAPA action. Ensuring the effectiveness of CAPA action.
• Responsible to Motivate, develop and train employees for the facility and from third party as part of food safety program.
• Lead incident reviews to investigate and correct microbiological non-conformities and provide recommendation regarding process design, product disposition and continuous improvement.
• Optimize the documentation for quality systems, cleaning and validation, SOPs, HACCP plans, and food safety policy and protocols.
• Ensures plant Food Safety documentation is maintained in an audit-ready state, meeting all statutory, regulatory requirements & customer expectations.
• Ensures the effective use of materials, equipment, and personnel in producing quality products at an effective operating cost.
• Responsible for compliance with applicable Corporate and Divisional Policies and Procedures.
• Prepares reports, publishes, and makes presentations to communicate findings.
• Partner with Engineering on the installation, modification, upgrade and maintenance of manufacturing equipment.
• Implement, document, and maintain controlled, repeatable production processes.
• Development of qualification and validation protocols.
• Participate in and/or lead qualification and validation activities.
• Interface with other departments and suppliers to address root causes.
• Understands the business needs of the company and has knowledge of the customer needs of our business.
• Cultivates internal and external network of resources to complete tasks.
• Any other duties as assigned by supervisor.

Skills/ Experience Requirements:

• 1 to 2 years of related experience.
• Knowledge in SAP system/POMS/MES.
• Knowledge about food microbiology, pathogens and food safety.
• Able to make fast decision and react efficiently to situation.
• Understands engineering principles, theories concepts, practices and techniques

Education:

• Bachelor’s degree in Process Engineering/ Mechanical/ Electrical/ Food Science
• Biotechnology/Microbiology or in related discipline or with a minimum 1-2 years of related experience.

To deliver Brand Experience to all customers

To work closely with the Management in sales and marketing strategy

To handle outlet operations

To ensure opening / closing procedures are in order

To assist in weekly duty roster planning

To guide and train new staff in all aspects of service and beverage preparations

To ensure all staff adhere to work safety and food hygiene practices

To upkeep clealiness and tidiness of the outlet

To ensure all CASH is tally and daily reports are recorded correctly

To promote a harmoney working environment and positive team spirit

- Manage restaurant's daily operations

- To ensure food safety

- To ensure sales targets are achieved at all times

- To optimize cost of goods

- To perform stock take, ordering, and plan weekly roster

- To ensure restaurant in compliance & good maintenance

- To ensure consistently high quality of customer service in all areas

- To respond to complaints, taking appropriate actions to turn dissatisfied guests into return guests

- To investigate and resolve complaints concerning food quality and service

- To ensure effective and friendly communications with all supervisors and staffs and develop a happy and cheerful working relationship with all staffs

- To maintain cohesiveness of the team to maximise positive teamwork efforts

Requirements

The ability to inspire, motivate and lead a team
Excellent communication and people skills
A strong commitment to customer service
Self-motivated and able to work in a fast paced environment
The ability to work under pressure and handle challenging situations
Confidence, driven and passionate about F&B
The ability to understand and analyze sales figure and its cost implications
Planning and organizational skills
Knowledge of IT preferred.
Willing to travel to different locations in Singapore
Good stamina with long standing hours
Flexible working hours
Responsible and independent

The Assistant Boutique Manager is to assist in managing the day to day business of the retail shop, achieving all performance targets and goals as well as by leading the team to ensure high level of guest satisfaction maximizing margins. Assist to develop merchandise to optimize profitability, develop innovative ideas, plans and assist to maintain statistical and financial reports.

Primary Responsibility

• To work closely with the Boutique Manager to achieve optimal revenue, set targets, forecast and budgets for Boutique
• To support induction and trains Retail Associates in sales, revenue, technical and product knowledge skills.
• To manage retail floor team in day to day operations for Boutique and ensuring consistent high customer service level and seamless shopping experience for customers.
• To review with Boutique manager allocation and control of Boutique’s expenses.
• To work with Boutique Manager in merchandise development and curating consignment brands
• To maintain and control well balanced stocks levels in the Boutique
• To support Boutique Manager in managing all online queries, orders, deliveries and communications for Boutique especially during peak and festive seasons
• To work with Boutique Manager to empower Boutique’s team with consistent customer service skills, hotel communications and product knowledge via training and daily store briefings
• To work with Boutique Manager to review and analyse ways to move slow moving merchandise and maximise on fast moving, best seller merchandise for both in store and online. To ensure gourmet merchandise with near expiry dates to be cleared and minimise cost for write off
• To support in monthly inventory stock takes together with Finance team
• To work with Boutique Manager to ensure safe working practices are followed and adhered to including emergency procedures
• To champion and lead festive season hamper production and operations working closely with Boutique Manager and Boutique’s team.

Candidate Profile

Knowledge and Experience

• Minimum GCE ‘O’ Level or Diploma in Retail/related field.
• Minimum of 3 years of relevant experience in the Retail industry and 1 year in supervisory role.
• Inventory control.
• P.O.S system knowledge (Micros 9700 (or local equivalent).

Competencies

• Interpersonal skills well developed with guests, employees, management.
• Ability to work independently, effectively, reliable and self-directed.
• Good presentation and influencing skills.
• Multicultural awareness and able to work with people from diverse cultures.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative under dynamic environment.
• Self-motivated and energetic, confidently able to resolve problems and make decisions.
• Communication skills in English spoken/written.
• Strong business acumen and knowledge about local gourmet market trends
• Sense of urgency.
• Loyalty and transparency.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

Job Description

• Provide a warm welcome to guests with appropriate introduction.
• Coordinate guest requirements with other departments and follow up to ensure all queries are handled to maximum satisfaction.
• Collect any information about guests’ plans, pre-reservation services, special dietary requests, allergies or other safety conditions and coordinate with concerned departments to ensure guest experience is memorable.
• Ensure guest details are well checked and input into the system.
• Check all information on registration card and cross check with correspondence for accuracy.
• Ensure all guest documents are filled, registered and confirmed by the resort management.

Requirements

• Strong team mentality, and willingness to be of assistance as required.
• Able to work rotating shifts including weekends and public holidays
• Must be able to stand for long periods of time.