Total 29,626 Others/Any level F&B / Tourism / Hospitality job vacancies

Job purpose

• Reporting to the Retail Manager; your responsibilities include but not limited to:

• Overall accountable for retail stores, including P&L, fulfilment of targets (sales, productivity, …), SOPs and

• policies of the company

• Monitor sales and provide routine/monthly sales reports with recommendations for business growth

• Resolve the issues, maintain the standards and enhance the operations process

• Make sure that the stores comply with all health and safety regulations

• Lead F&B team by attracting, recruiting, training and appraising talented personnel

• Preserve excellent levels of internal and external customer service

• Ensure stock control policies are followed diligently to control stock loss and cost control

• Forecast quantities that need to be purchased from HQ to maintain healthy stock on hand

• Ensure stores are following the brand guidelines and are well merchandised

• Be able to lead a project (new store opening, event, …)

Requirements

• Proven food and beverage management experience

• Working knowledge of various computer software programs (MS Office, POS)

• Ability to spot and resolve problems efficiently

• Communication and leadership skills

• Up to date with food and beverages trends and best practices

• Ability to manage personnel and meet financial targets

• Strong resistance to pressure, strong teamwork

• Guest-oriented and service-minded

FOOD OUTLET MANAGER

• Administer purchasing and receiving procedures.
• Analyse service quality and customer satisfaction.
• Conduct staff performance assessment process.
• Contribute to innovation process within own scope of work in the business unit.
• Facilitate compliance with legislative and regulatory requirements.
• Foster service innovation.
• Identify and establish internal and external stakeholder relationships.
• Implement loss/risk prevention.
• Lead team to implement change.
• Manage and implement business continuity plans.
• Manage compliance with food and beverage hygiene policies and procedures.
• Manage cost and quality controls.
• Manage crisis situations.
• Manage food and beverage operations.
• Manage guest service.
• Manage site/outlet and equipment maintenance.
• Manage the customer experience.
• Manage training.
• Monitor income and expenses.
• Optimise workforce for service excellence.

Job Description :

• 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

Job Requirement :

• Culinary school education will be an advantage.
• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.
• Able to work on public holidays and weekends, as well as night shift work
• Can accept long time overtime

Job Description

• Deliver goods to and from customers as required efficiency and effectively.
• Ad-hoc duties assigned by delivery Supervisor or Logistics Manager.

Requirements

• Able to carry load up to 25kg
• Able to work night/ early morning shift
• Able to adapt to fast pace environment
• Valid Class 3/4 Singapore license

Our Client is a SGX Listed company in Hospitality industry. Due to business needs, they are now recruiting a Marketing and Communication Specialist to be part of their Marketing and Communication team for ongoing transformation projects. They are located in the West Area - easily accessible.

Roles and Responsibilities:

1. Brand Promotion: Collaborate with PR to enhance brand visibility and engagement through strategic campaigns, media coordination, and events.
2. Content Management: Craft and manage brand-consistent content across platforms, ensuring unified messaging and engaging visuals, coordinating with internal teams for content accuracy and brand alignment.
3. Campaign Development: Help develop and roll out brand campaigns, working with various teams to tailor messages for different demographic segments, ensuring creative cohesion and strategic alignment.
4. Influencer Partnerships: Partner with influencers to boost brand presence, managing content alignment with brand goals, and expanding audience reach through strategic social media collaborations.
5. Marketing Support for Properties: Assist in marketing and PR strategies for new and existing properties, manage re-branding initiatives, and coordinate brand-specific events and partnerships.
   

Requirements:

• Degree in related field
• Minimum of 8 years' relevant experience with regional exposure
• Experience in hospitality industry or luxury brand

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

We regret that only shortlisted candidate will be notified.

Email Address: [email protected]

• EA License No: 19C9682
• EA Personnel No: R2198636
• EA Personnel Name: Oh Puey Xin

Our client is from Retail & F&B industry. They are looking for a Operation Manager to assist their team for the next phase of their business. They are located in West.

Duties:

• Operations Management: Ensure quality, service, compliance, and SOP implementation across restaurants.
• Financial & Business Performance: Set monthly targets, monitor P&L, manage budgets, and recommend policies.
• Compliance & Service Standards: Ensure adherence to company policies, laws, and maintain service standards.
• Strategic Projects: Identify markets, recommend refurbishments, and oversee investment projects.
• Other Duties: Perform additional responsibilities as assigned by the General Manager.

Requirements:

• Min Diploma in relevant field.
• Min 10 years of management experience in multi-brand organizations.

Interested candidates who wish to apply for the advertised position, please click APPLY NOW or email an updated copy of your resume/cv. We regret that only shortlisted candidate will be notified.

• Email address: [email protected]
• Recruitpedia Pte. Ltd.
• EA License No: 19C9682
• EA Reg. No. R23118456 (Law Yi Xin)

Our Client is a Singapore based company in Hospitality industry with global presence. Due to business needs, they are now recruiting a Senior Sales Manaegr to be part of their Sales team for ongoing transformation projects. They are located in the Sentosa Area.

Roles and Responsibilities of Senior Sales Manager:

• Maintain professionalism and effectively present hotel/services.
• Execute daily sales activities: calls, visits, presentations.
• Proficiently manage the sales process from start to finish.
• Expand client base and nurture existing relationships.
• Promptly handle leads and inquiries.
• Utilize company systems and tools efficiently.
• Collaborate with Operations and Revenue Management.
• Ensure timely client communication and follow-up.
• Gather market information for analysis.
• Meet monthly sales targets and encourage loyalty program participation.
• Review account performance and propose action plans.
• Lead projects and provide guidance to team members.

Requirements:

• Min Diploma holder
• Minimum of 10 years of sales experience
• Experience in hospitality industry with good communication skills

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

We regret that only shortlisted candidate will be notified.

Email Address: [email protected]

• EA License No: 19C9682
• EA Personnel No: R2198636
• EA Personnel Name: Oh Puey Xin

Our client is a Shared Services Company managing F&B Operations. Due to business needs, they are now recruiting a HR Assistant Manager to be part of their HR Team for ongoing transformation projects. They are located in the Central - easily accessible.

Duties of HR Assistant Manager:

• Contribute to HR strategies, policies, and procedures.
• Foster positive relationships between management and employees.
• Handle recruitment, including job descriptions and onboarding.
• Supervise HRMS operations, including payroll and leave management.
• Oversee performance management and career planning.
• Ensure employee safety, welfare, and engagement.
• Manage employee exits and ensure legal compliance.
• Document HR procedures.
• Assist with additional tasks as needed.

Requirements:

• Degree in related field
• At least 5 years of relevant experience

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

We regret that only shortlisted candidate will be notified

• Email Address: [email protected]
• EA License No: 19C9682
• EA Personnel No: R2199158
• EA Personnel Name: Soo Wei De

Our Client is a SGX Listed company in Hospitality industry. Due to business needs, they are now recruiting a Accountant (Group Consolidation) to be part of their Finance team for ongoing transformation projects. They are located in the West Area - easily accessible.

Roles and Responsibilities:

• Consolidate Group's accounts quarterly and produce financial reports.
• Ensure subsidiaries' compliance with accounting standards.
• Maintain and improve consolidation software and systems.
• Undertake ad-hoc projects for the Group.
• Assist in closing group quarterly accounts.

Requirements:

• Degree in related field
• Minimum of 4 years' relevant experience in consolidation
• Experience in hospitality industry or luxury brand

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

We regret that only shortlisted candidate will be notified.

Email Address: [email protected]

• EA License No: 19C9682
• EA Personnel No: R2198636
• EA Personnel Name: Oh Puey Xin

Our client is a well-established market leader in the F&B industry. They are looking for a Guest Relations Specialist to assist their team for the next phrase of their business. They are located in Central – easily accessible.

Duties:

• Proactively address customer grievances and trends across online platforms.
• Collaborate internally to align customer experiences with company brand and mission.
• Manage and optimize CRM systems for seamless integration and accurate data capture.
• Track and measure reputation management campaign success using relevant metrics.
• Implement CRM campaigns for positive online reputation, including setup and analysis.
• Analyze customer feedback to identify actionable improvements for increased loyalty.
• Provide timely responses to customer inquiries via email, social media, and phone.
• Investigate and resolve complaints in alignment with brand values.
• Collaborate with internal teams to prevent recurrent issues.
• Oversee marketing materials production and distribution.
• Manage CEO's schedule and prepare materials for meetings.
• Handle confidential information with professionalism.
• Undertake marketing administrative duties as needed.
• Prepare and present monthly customer service reports.

Requirement:

• Relevant experience

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

We regret that only shortlisted candidate will be notified

• Email Address: [email protected]
• EA License No: 19C9682
• EA Personnel No: R2199158
• EA Personnel Name: Soo Wei De

Our client is one of the leading players in the F&B Distribution Industry. Due to business needs, they are now recruiting a Procurement Executive to be part of their Procurement team for ongoing transformation projects. They are located in the West – easily accessible.

The Responsible of Procurement Executive is:

• Collaborate with sales/customer service to understand their requirements and gather information for supplier quotations.
• Monitor inventory levels and collaborate with the logistics team to ensure timely deliveries.
• Source and negotiate terms and agreements with suppliers from both local and overseas, including pricing, payment terms, delivery schedules, and quality standards.
• Conduct regular inspections of incoming shipments to ensure adherence to quality standards.
• Implement effective inventory control measures to minimize waste and optimize stock levels.
• Prepare quotation for our Tender Customers.

Job Requirements:

• Minimum 3 years of procurement experience in related industry (F&B/ FMCG)
• Minimum diploma and above

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

We regret that only shortlisted candidate will be notified.

Email: [email protected]

Recruitpedia Pte. Ltd.
EA License No. 19C9682
EA Reg. No. R22108850 (Chan Mun Mun)

Job descriptions

Corporate Sales:

• Manage existing corporate accounts and establish relations/acquire new corporate clients to increase the market penetration.

• Develop new business channels consistent with the brand positioning through other companies / business channels. (ex. hotels, corporations, retailers)

• Process sales orders, calculate cost in order to maintain’ company margins and manage stock on hand for Singapore

• Handling B2B sales order from customer, including the arrangement of warehouse packing, delivery and related document preparation.

• Manage and submit quotations and organize proposals to customers independently.

• Manage and organise Corporate Gelato Kart Service and chocolate events with corporate customers.

• In charge of liaison with Shopping Malls’s Marketing team and redemption programs with Merchants for sales opportunities (seasonal gifting pitches) and for cross promotions.

• Responsible for client credit collection and for the overall invoicing process.

• Responsible for enquiries from corporate communications channels (website and social media)

Wholesales Sales:

• Work closely with the existing wholesalers/distributors and support the growth to reach the Sales target.

• Negotiate sales deal and ensure the implementation of our sales strategy.

• Provide timely commercial proposal and proactively look for new clients suitable to company positioning in assigned.

• Build effective account relationships.

• Monitor client’s credit status and review with Finance team.

• Consistently perform market research including proposed assortment, price and merchandising

Requirements:

• Candidate must be proactive and creative, able to purse new ideas to meet sales target. Excellent English, Mandarin is a plus for English & Chinese speaking people.

• 1-2 years’ experience in Wholesales/Corporate sales (Retail or F&B business is preferred)

Sous Chef Job Responsibilities:

· Directs food preparation and collaborates with executive chef.

· Helps in the design of food and drink menu.

· Produces high quality plates, including both design and taste.

· Oversees and supervises kitchen staff.

· Assists with menu planning, inventory, and management of supplies.

1. Job Description:

• Produce all items relating to the menu to the establishment standards to satisfy customers' expectations
• Maintain a high standard of hygiene and health and safety
• Ensure all equipment failure and hazards are reported to the Executive Chef or another senior member of staff
• Ensure a strict control on food waste and reporting any waste in the correct procedure
• Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date
• Ensure all portion controls are strictly adhered to
• Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
• Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift
• Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practice
• Ensure a close professional working relationship with other members of staff at all times
• Ensure the kitchen is secure, clean and safe before going off shift
• Produce recipes and costing in conjunction with the Executive Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met
• Attend all team briefs as required
• Perform miscellaneous job-related duties as assigned

2. Job Requirements:

• Ability to communicate in English
• Able to work in a team environment
• Highly responsible and reliable
• Able to work well under pressure in a fast-paced environment
• Possess good hygiene and personal grooming standards
• Minimum 3 years of relevant experience

A QA & QC officer is responsible for monitoring, inspecting, and proposing measures to correct or improve an organization’s final products in order to meet established quality standardsCore Responsibilities:

• Incoming materials inspection
• Daily in-process QC inspection at production lines
• Perform testing on finished products
• Conduct fortnightly factory inspection
• Equipment maintenance and calibration
• Housekeeping
• General duties as required

Job Specifications:

• Training will be provided.
• Team player with initiative, drive & good communication skills
• Possess positive working attitude
• Able to alternate work shift, Monday to Friday 8.00am-5.30pm and 2pm – 11.30pm
• Able to work overtime.
• Physically able to lift and carry up to 3kg of goods.

Benefits:

1. AWS ( Annual Wage Supplement)
2. Performance Bonus
3. Health Benefits

FOOD OUTLET MANAGER

• Administer purchasing and receiving procedures.
• Analyse service quality and customer satisfaction.
• Conduct staff performance assessment process.
• Contribute to innovation process within own scope of work in the business unit.
• Facilitate compliance with legislative and regulatory requirements.
• Foster service innovation.
• Identify and establish internal and external stakeholder relationships.
• Implement loss/risk prevention.
• Lead team to implement change.
• Manage and implement business continuity plans.
• Manage compliance with food and beverage hygiene policies and procedures.
• Manage cost and quality controls.
• Manage crisis situations.
• Manage food and beverage operations.
• Manage guest service.
• Manage site/outlet and equipment maintenance.
• Manage the customer experience.
• Manage training.
• Monitor income and expenses.

Optimise workforce for service excellence

EXECUTIVE CHEF

· Developing unique and cuisine-appropriate menus

· Collaborating with the Restaurant Manager to set item prices

· Staying current on developing trends in the restaurant industry

· Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations

· Monitoring inventory and purchasing supplies and food from approved vendors

· Hiring, training and supervising kitchen staff

· Assisting and directing kitchen staff in meal preparation, creation, plating and delivery

· Identifying and introducing new culinary techniques

· Preparing meals and completing prep support as needed

New fine IndianRestaurant in Central area looking for talented Chef

1. Chef must have worked in fine dining indian restaurant
2. Must have good hands on knowledge of Indian tandoor and north indian curries
3. 5 star experience will is a bonus
4. Must be able to work shifts
5. High salary and benefits
6. Must have requisite food course certificatio

Responsibilities

• Exemplify professionalism through proper grooming, conduct, and effective presentation of hotel or serviced residence product and services.
• Engage in day-to-day sales activities, including telemarketing, sales calls, hotel visits, virtual presentations, and entertainment.
• Demonstrate proficiency in the sales process, building rapport, asking open questions, following up, managing expectations, addressing conflicts, overcoming objections, closing deals and obtaining post-feedback.
• Identify and pursue new sales leads and prospects to grow account/ client base.
• Nurture and strengthen relationships with existing clients to foster loyalty.
• Promptly handle leads, inquiries and provide suitable solutions to clients.
• Utilize various company systems and sales tools diligently including property management systems, customer relationship management systems, and booker loyalty.
• Collaborate with the Operations team to ensure exceptional guest experiences.
• Collaborate with Revenue Management team to optimize hotel / serviced residence rates.
• Attend client events and provide assistance as needed.
• Ensure timely responses and communication with clients.
• Gather and provide publicly available market information to stay informed.
• Regularly update superiors and the team on activities and market information.
• Achieve monthly sales targets to meet overall cluster budget.
• Promote and enroll clients in the booker loyalty program.
• Regularly review the account portfolio, analyzing the performance of each account, and presenting action plans to management.
• Adhere to statutory regulations and internal guidelines/ SOPs.
• Follow up with clients whose payments are outstanding and long overdue.
• Participate in adhoc or promotional client and hotel/ serviced residence activities.
• Assume any other assigned duties by superiors diligently and professionally.

Requirements

• Diploma or Degree in Sales and Marketing
• At least 3 years of relevant experience in hospitality industry
• Excellent communication, interpersonal, networking and organisational skills
• Strong negotiation and presentation skills
• Able to work well under pressure in a fast paced environment

The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. 

Primary Responsibilities

Food quality

• Responsible for monitoring food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications.
• Through daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene And Sanitation

• To be responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage. Ensure ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Training, Learning And Development Of Culinary Team 

• Responsible for the induction and on boarding of new hires.
• Ensures that colleagues are trained in, and comply with hotel’s rules and regulations.
• Ensures that colleagues are trained in, and comply with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures.

Management And Leadership Of The Culinary Team

• Oversees the effective and professional operations of assigned kitchen.
• Ensures smooth and effective communication amongst the kitchens and other departments.
• Manages the conduct of subordinates and follows through with any employee grievances when necessary.
• Ensures that all deadlines assigned by supervisors are met.

Involvement In Wider Job Function Relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and develops a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).

The position is responsible for the supervision of the overall pastry operation and for achieving and maintaining the highest standards of food quality and guest satisfaction.

Main responsibilities include, but not limited to, quality, training and development of team members.

Primary Responsibilities

Food Quality

• To be responsible for monitoring food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications.
• Through daily spot checks, monitors all food items being ordered by the kitchen and to ensure all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.
• Supervises food tasting sessions.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene And Sanitation

• Responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Management And Leadership Of The Culinary Team

• Supervises the work of the colleagues and viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.
• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Pastry Chef on all aspects of the kitchen management.
• Liaises with all departments to ensure correct and professional operation is conducted.  Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Ensures smooth and effective communication among the kitchens and with other departments.
• Ensures that all deadlines are met.

Training, Learning And Development Of Culinary Team 

• Conducts training regularly for colleagues to develop their skills/new menu items.
• Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Involvement In Wider Job Function Relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and develops a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• To uphold Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).
• Performs any other duties and responsibilities that may be assigned.

This position is responsible for assisting in 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
· Assisting the Restaurant Manager to ensure the smooth operation of the restaurant.

· Assisting the Operations Manager to 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.

· To hit all financial targets

· To lead the team on each shift and ensure the company service standards are upheld.

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

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

· Investigate and resolve complaints concerning food quality and service.

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

· Assist in operations to ensure the smooth operation of the restaurant.

· Perform other duties as assigned by management.

REQUIREMENTS
· Min GCE ‘N’ level or equivalent with at least 2 years of relevant experience

· Strong communication, interpersonal, and management skills

· Passionate about providing excellent management and interpersonal skills

· Able to work independently and in a team

· Able to communicate in English and 1 other language

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

• Assisting the Operations Manager to 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

• To hit all financial targets

• To lead the team on each shift and ensure the company service standards are upheld

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

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

• Investigate and resolve complaints concerning food quality and service

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

• Ensure sufficient stocks of supplies in the restaurant for smooth operation

• Safe keeping of company properties

• Assist in sending daily sales report

• Assist in operation to ensure the smooth operation of the restaurant.

• Perform other duties as assigned by management.

REQUIREMENTS

• Min GCE ‘N’ level or equivalent with at least 2 years of relevant experience

• Strong communication, interpersonal, and management skills

• Passionate about providing excellent management and interpersonal skills

• Able to work independently and in a team

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Prepare and bake confectionery according to in-house recipes

• Assist in stock-taking of ingredients, utensils, supplies, and equipment

• Ensure the freshness of all products

• Keep a sanitized and orderly environment in the kitchen

• Ensure compliance with all food safety standards in the bakery process

• Any Ad-hoc duties assigned

REQUIREMENTS

• Relevant experience will be an advantage

• Ability to work independently and in a team

• Physically and mentally fit and able to work in a fast-paced and demanding environment

• Willing to work shifts, weekends, and public holidays

This position is responsible for maintaining the entire kitchen operation which includes training and developing all kitchen staff and ensuring consistency in work performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Club standards and sanitation regulations

• Assist in operations to ensure the smooth operation of the restaurant.

• Maintain a planned food cost

REQUIREMENTS

• Food hygiene audit certificate (WDA) – preferably

• Min. Basic food hygiene certificate (WDA)

• 5 years of related experience