Total 5,747 Manager level F&B / Tourism / Hospitality job vacancies

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

Job Description & Requirements

- Assist Senior Restaurant Manager in the smooth functioning of operation

- Handle and attend to customer complaints

- Ensure and maintain cleanliness of the operation hall

- Assist Restaurant Manager in weekly staff duty roster, replenishment of supplies and menu preparation

- Experience in restaurant and outdoor sales orders

- Experience in wedding banquet

- Able to work all weekends, all Public Holidays and Chinese New Year

- Experience in handling outdoor events

- Attend to customer complaints and ensure high service standard and cleanliness of restaurant

- Assist Senior Manager in staff work performance, image, discipline and on the job training

- Any other duties as and when assigned by the Senior Restaurant Manager

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

Come join us and be an integral part of a dynamic, pre-opening team at PULSII where French and Italian traditions blend with specially selected Japanese ingredients to create a culinary Masterpiece with perfect balance, through wood-fired cuisine.

Strategically located in the heart of the bustling Tanjong Pagar enclave, our new and exciting up-coming restaurant aims to delight our guests with innovative wood-fire dishes, carefully tended to by our well-trained Chefs, celebrating the best of these diverse, culinary heritages.

If you are fuelled-up to thrive in a fast-paced restaurant environment, we warmly welcome you to join us on our trail-blazing culinary journey.

Restaurant Manager

Position Overview:

We are currently seeking an experienced and motivated Restaurant Manager to oversee the daily operations of PULSII. As the Restaurant Manager, you will be responsible for ensuring the smooth functioning of all front-of-house activities, including customer service, staff management, and financial performance. This is a unique opportunity to showcase your leadership skills and contribute to the success of our innovative culinary concept.

Responsibilities:

• Lead and motivate the front-of-house team to deliver exceptional customer service and create memorable dining experiences for guests.
• Manage all aspects of restaurant operations, including administering the point-of-service system (POS), staffing, rostering, and inventory management, to ensure efficiency and profitability.
• Manage the bar in the absence of the Bar Manager and utilize your knowledge of wine, spirits, and cocktail preparation techniques to prepare drinks.
• Foster a positive and collaborative work environment, providing guidance, training, and support to staff members to help them reach their full potential.
• Oversee the development and implementation of standard operating procedures (SOPs) to maintain high standards of cleanliness, hygiene, and safety.
• Collaborate with the culinary team to ensure seamless coordination between the front and back-of-house, including menu development, food presentation, and service standards.
• Monitor and analyze financial performance metrics, such as revenue, expenses, and profitability, and implement strategies to achieve business goals and targets.

Requirements:

• Proven experience as a Restaurant Manager in a restaurant or hospitality establishment.
• Knowledge of wine, spirits, and cocktail preparation techniques, with the ability to create innovative and delicious drinks.
• Strong leadership and communication skills, with the ability to inspire and motivate a diverse team.
• Excellent customer service skills and a passion for creating exceptional dining experiences.
• Knowledge of French, Italian, and Japanese cuisine and dining etiquette preferred.
• Solid understanding of restaurant financials and experience with budgeting, cost control, and revenue management.
• Background in hospitality management or a related field preferred.

Benefits:

• Competitive salary and benefits commensurate with experience, including opportunities for performance-based incentives.
• Opportunities for career growth and advancement within our expanding Group.
• Staff meals are provided.
• A supportive and collaborative work environment where your creativity is valued.

• Responsible for preparing and cooking all food items by the recipe. Prepare ingredients for cooking, including portioning, chopping, and storing food.
• Food preparation and cooking, plating
• Cook food according to recipes, quality standards, presentation standards and food preparation checklist
• Kitchen maintenance and cleaning
• Maintaining and ordering stocks and supplies
• Assisting kitchen employees in food production

REQUIREMENTS

• Candidate must possess at least Secondary School/ "N" or "O" Level, Nitec
• At least 1 Year(s) of working experience in the related field is required for this position.
• Preferably Non-Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• Candidate with more years of relevant experience will be considered for Senior Cook.

Job responsibilities

• Assist with the overall HR strategies, initiatives, policies and processes through implementation and maintenance of employee handbooks, organisation charts
• Nurture a positive working environment by bridging management and employee relations, and manage the grievance and disciplinary process when required
• Manage the recruitment and selection process, including drafting of job descriptions, job posting, background checks, onboarding
• Manage the HRMS; payroll, CPF, income tax, leave and claims administration, and other server management and applications
• Manage the performance management process, both confirmation and twice-yearly performance reviews, including salary benchmarking
• Manage the learning and development, and career planning processes
• Manage employee safety and welfare, including but not limited to, insurance, safe management process, business continuity plans, etc.
• Support current and future business needs through employee engagement and motivation
• Manage the employee exit process
• Ensure legal compliance throughout human resource management
• Document HR SOPs
• Assist in ad-hoc duties as and when required

Requirements

• Bachelor’s degree /Professional Certificate in HR or Business-related field
• At least 5 years of working experience in HR related field
• Proficient in using Microsoft Office
• Good disposition, interpersonal, meticulous and detail oriented
• Comfortable working in a fast-paced environment
• Possess a positive attitude to learn and grow with the company
• Able to work independently

Interested candidates who wish to apply for the advertised position, please email us an updated copy of your resume for a confidential discussion. We regret that only shortlisted candidates will be notified.

Job Code: Ky

PERSOLKELLY Singapore Pte Ltd | EA Licence No: 01C4394
Chan Sau Wah Kenny | EA Reg No: R1106707

More jobs available www.persolkelly.com

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#SGUnited

At Suntory Beverage and Food, we boldly move forward together to realize the dreams of becoming a world-leading next-generation global beverage company – you are an important part of this and here’s how your role helps us win.

The purpose of this position is to support the Director (Corporate Planning & FP&A) in delivering the core FP&A agenda which includes annual budgeting and planning process, as well as full spectrum of performance analysis work on the financial performance of Business Units. This position is also an active Finance Business partner working closely with assigned Business Units and Cross Functions in driving performance management.

Job Requirements

• Support the consolidation process of financial results and monthly reporting tasks which include month-end closing results and mid-month forecast.
• Lead the preparation of assigned sections of the monthly BoD deck which will be submitted to holding company to be used for presentation to senior management.
• Lead the estimation and simulation exercise on month-end APAC Group performance outlook and providing clear assumptions/rationale on the expected month-end closing results.
• Lead the business partnering with assigned BUs/Cross Functions to perform reporting and financial analysis/performance measurement tasks, highlighting their key business drivers and initiatives.
• Attend Monthly Business Review meetings of assigned BUs and take down detailed minutes on key takeaways and next step actions which will be shared to the BUs to follow-up on.
• Lead the preparation of financial templates for Annual Operating Plan and Mid-Term Plan. Take initiatives in harmonising the templates and streamlining current ways-of-working to increase the efficiency of financial consolidation process.
• Support the development of Annual Operating Plan and Mid-Term Plan for SBFAP Group by collaborating closely with assigned BUs.
• Proactively lead and create new initiatives relating to routine tasks so as to enhance the efficiency of the current processes.
• Involve in the preparation of adhoc reports/analysis for senior management and any other assigned projects (if any).

Skills & Experience

• Bachelor's degree in finance, accounting, or a related field and 4+ years of relevant experience
• Strong experience in financial planning and analysis, and forecasting
• Strong experience in Microsoft Office, Hyperion Financial Management systems
• Strong communication and presentation skills to clearly communicate with stakeholders
• Experience in working with diverse culture in multi-geographical locations
• Highly driven and flexible, able to work independently as well as a good team player

Working Location: Tuas

Working Hours: 5 days work week

Job Scope

• Implement and maintain food safety management systems such as Hazard Analysis and Critical Control Points (HACCP).
• Develop and conduct training programs for staff on food safety practices.
• Conduct regular inspections of the kitchen and food preparation areas.
• Maintain accurate records of food safety practices, training sessions, and inspections.
• Identify potential food safety hazards and assess risks in the food preparation and storage processes.
• Establish and enforce high standards of personal hygiene for all staff members.
• Develop and implement emergency response plans for food safety incidents.
• Implement corrective actions and preventive measures to enhance overall food safety performance.
• Ensure that suppliers adhere to food safety standards and conduct regular audits of suppliers
  
  Job Requirements:
• Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Food Technology/Nutrition/Dietetics, Food & Beverage Services Management or equivalent.
• At least 3-4 Year(s) of working experience in QA / QC experience in F&B industry is required.
• Well versed with NEA, AVA & HSA and other Singapore food related regulations.
• Strong project management skill and the abilityy to handle multi-tasking.
• Attention to details and initiative.

Responsibilities

• Ensure all operations are carried on in an appropriate, cost-effective way
• Improve operational management systems, processes and best practices
• Purchase materials, plan inventory and oversee warehouse efficiency
• Help the organization’s processes remain legally compliant
• Formulate strategic and operational objectives
• Examine financial data and use them to improve profitability
• Manage budgets and forecasts
• Perform quality controls and monitor production KPIs
• Recruit, train and supervise staff
• Find ways to increase quality of customer service

Requirements and skills

• Proven work experience as Operations Manager or similar role
• Knowledge of organizational effectiveness and operations management
• Experience budgeting and forecasting
• Familiarity with business and financial principles
• Excellent communication skills
• Leadership ability
• Outstanding organisational skills
• 6days a week, able to work on weekend, public holiday and night shift
• Able to work longer hours with prolonged period of standing

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

Job Descriptions

• Working at Japanese Fine-Dining concept Yakiniku restaurant
• Serving and giving presentations of food & drinks to guests as well as help grilling beef at guest's table
• Taking orders, making drinks, and settling bills
• Cleaning and preparing for the operation
• Ensuring that guests are having a great time throughout their dining experience
• Sales and Staff management.
• Maintain and improve the Service quality as a team

Job Requirements

• 1~2 year of service experience at the Fine Dinings or Hotels
• Passionate and team-oriented character
• Non-selfish and willing-to-learn attitude
• Experience working as a Restaurant Supervisor is advantageous. *but not mandatory
• Experience working in Japanese restaurants is advantageous. *but not mandatory
• Able to communicate in English

Benefits

• Health insurance
• Monthly sales Incentive Program
• Staff meal provided
• Staff discounts and Referral Incentive Program (up to $200),
• Birthday Vouchers/Yearly vouchers
• Career/Self development Grant
• Payout of unused AL/PH
• Opportunities to progress internally
• Performance review half-yearly

Working hours

• 5 day work week
• 11:00am to 10:30pm(1.5hr break) daily

New Concept Opening at Amoy Street!!!

A new Filipino restaurant in Singapore which is a spin-off of popular Philippines-based concept, Manam. Rated and recommended by top food and travel sites such as Eater, Forbes Travel Guide, and Tatler Dining. With its approach of serving Filipino fare in classics and twists, the Manam dining experience is fit for this generation of curious eaters.

https://www.instagram.com/manamph/?hl=en

We are looking for passionate individual's to join us on this incredible journey!

Job Summary

The Head Chef drives Kitchen activities at the restaurant and is ultimately responsible for all food related matters.

Duties and Responsibilities

1. Operations

• Ensure the smooth and efficient running of kitchen operations.

• Full awareness and ability to prepare and execute all menu items.

• Ensure food and related production costs are managed and kept to an efficient ratio.

• Work with R&D on recipe development, planning and creation of new dishes

• Ensure food safety and hygiene standards stipulated by the Government and Company are enforced and rigorously followed

• Maintenance and update of Kitchen SOPs to ensure food standards are met while maintaining operational efficiency

• Build and promote a healthy, cooperative working environment throughout the restaurant.

• Build and ensure excellent working relationships with our eco-system of partners (suppliers, support teams etc)

• With the GM / Service Manager, drive the execution of marketing initiatives, events, and other activations.

2. Service

• Be able to describe and ensure the quality of food items, ingredients, and preparation methods to all customers

• Participate in service when kitchen operations permit in order to support the team and build relationships with our guests.

• Ability to handle and resolve guests’ complaints.

3. Human Resource

• Train, evaluate, lead, and motivate all the Kitchen team

• Work with the HR department on hiring initiatives to attract and retain top talent.

• Work with the GM / Director and HR Department to ensure succession planning protocols are in place

• Drive the planning and execution of training programs for the Kitchen and Service Teams and lead the subsequent execution of the training programs.

• Work with the Sous Chef and HR Department to resolvestaff disciplinary issues and grievances.

• Approvework schedules and ensure sufficient manpower for all shifts in an efficient manner.

• Ensure refresher training is conducted every quarter / bi-yearly.

• Conduct yearly performance appraisals and regular one-on-one check ins with the team

4. Health and Safety

• Enforce measures and SOPs to ensure all equipment, spaces, and practices conform to sanitary regulations and high housekeeping standards.

Requirements:

- With at least 4 to 6 years of experience in professional Kitchen

- Minimum 3 years of supervisory experience in a professional kitchen

- Candidate MUST be able to converse in Tagalog as this role requires the candidate to report to our Filipino stakeholders and counterparts in Philippines and also attend to our Filipino Customers enquiries.

1) Specific Knowledge :

• Culinary expertise

•Cost and Inventory Management

•Proficient in MS Office / Google Sheets / Docs

• Handling staff matters such as training, grievances, performance

2) Personality Requirement(s):

• Comfortable and willing to interact with guests

•Well-groomed with a pleasant disposition

•Team player

• Ability to work independently and in a team

• Friendly and courteous

3) Skills Requirement(s) :

•Good communication and interpersonal skills

•Ability to converse in English / Mandarin

•Good Teamwork, Organization and planning skills

•Time management

•Ability to skillful multitask

•Leadership

•Problem analysis and problem-solving

Working Hours

5 Working days per week

Salary Package:

We offer competitive compensation (based on experience and position) and benefits packages for full-time employment.

Benefits

- Statutory leaves

- Outpatient & dental claim

- Hospitalisation & Surgical Insurance Coverage

- Training Opportunities

- Career Advancement

Responsibilities:

• Oversee Front Office Operations efficiently and with profitability, which includes overseeing Front Office, Guest Relations, Telecommunications, Business centre and Concierge
• Maximize room revenue and occupancy by effectively controlling rates and availability (on the day of arrival)
• Controls any rebates/allowances issued through the departments
• Controls manpower planning for the departments
• Help and support the Director of Rooms, and Executive Housekeeper with the FLHSSE audit
• Handle all guest complaints and comments relating to the department tactfully
• Initiates, implements and monitors processes and procedures to ensure consistently high standards
• Controls and optimizes departments profit maximizing revenue and minimizing costs
• Strengthens our brand to establish a solid foundation to grow our business and acquire new customers
• Ensures up to date knowledge of areas through “hands on” involvement; regularly assisting in undertaking duties to maintain high standards

Job Descriptions

• Working at Japanese Fine-Dining concept Yakiniku restaurant
• Serving and giving presentations of food & drinks to guests as well as help grilling beef at guest's table
• Taking orders, making drinks, and settling bills
• Cleaning and preparing for the operation
• Ensuring that guests are having a great time throughout their dining experience
• Sales and Staff management.
• Maintain and improve the Service quality as a team

Job Requirements

• 1~2 year of service experience at the Fine Dinings or Hotels
• Passionate and team-oriented character
• Non-selfish and willing-to-learn attitude
• Experience working as a Restaurant Supervisor is advantageous. *but not mandatory
• Experience working in Japanese restaurants is advantageous. *but not mandatory
• Able to communicate in English

Benefits

• Health insurance
• Monthly sales Incentive Program
• Staff meal provided
• Staff discounts and Referral Incentive Program (up to $200),
• Birthday Vouchers/Yearly vouchers
• Career/Self development Grant
• Payout of unused AL/PH
• Opportunities to progress internally
• Performance review half-yearly

Working hours

• 5 day work week |
• 10:30am to 10:00pm(1.5hr break) daily

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

Responsibilities:

• Oversee every day operations function.
• Upholding standards and maintaining the business's integrity.
• Increase revenue by implementing operational plans.
• Addressing concerns and complaints from clients.
• Cost control.
• Handling restaurant liability by implementing safety, security, and human resource requirements.
• Upholding strict guidelines for hygienic practices and quality control in restaurants.
• In charge of recruiting, providing training and managing employees.
• Set an example for behavior, appearance, and performance standards at all times.
• In charge of inspiring and creating a performance-driven team.
• Planning for manpower, ensure that there is adequate manpower to support daily operations.
• Staff briefings, planning, and event implementation.
• Supporting the beverage and wine menu planning process.

Requirements:

• Diploma or Degree in Human Resource Management, Business Administration or equivalent.
• At least 5 years of working experience in F&B (Assistant Manager/Manager).
• Ability to start work within short notice will be an added advantage

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

EA License No: 13C6305

Reg. No.: R24120209

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.

New Concept Opening at Amoy Street!!!

A new Filipino restaurant in Singapore which is a spin-off of popular Philippines-based concept, Manam. Rated and recommended by top food and travel sites such as Eater, Forbes Travel Guide, and Tatler Dining. With its approach of serving Filipino fare in classics and twists, the Manam dining experience is fit for this generation of curious eaters.

https://www.instagram.com/manamph/?hl=en

We are looking for passionate individual's to join us on this incredible journey!

Job Summary

The Head Chef drives Kitchen activities at the restaurant and is ultimately responsible for all food related matters.

Duties and Responsibilities

1. Operations

• Ensure the smooth and efficient running of kitchen operations.

• Full awareness and ability to prepare and execute all menu items.

• Ensure food and related production costs are managed and kept to an efficient ratio.

• Work with R&D on recipe development, planning and creation of new dishes

• Ensure food safety and hygiene standards stipulated by the Government and Company are enforced and rigorously followed

• Maintenance and update of Kitchen SOPs to ensure food standards are met while maintaining operational efficiency

• Build and promote a healthy, cooperative working environment throughout the restaurant.

• Build and ensure excellent working relationships with our eco-system of partners (suppliers, support teams etc)

• With the GM / Service Manager, drive the execution of marketing initiatives, events, and other activations.

2. Service

• Be able to describe and ensure the quality of food items, ingredients, and preparation methods to all customers

• Participate in service when kitchen operations permit in order to support the team and build relationships with our guests.

• Ability to handle and resolve guests’ complaints.

3. Human Resource

• Train, evaluate, lead, and motivate all the Kitchen team

• Work with the HR department on hiring initiatives to attract and retain top talent.

• Work with the GM / Director and HR Department to ensure succession planning protocols are in place

• Drive the planning and execution of training programs for the Kitchen and Service Teams and lead the subsequent execution of the training programs.

• Work with the Sous Chef and HR Department to resolvestaff disciplinary issues and grievances.

• Approvework schedules and ensure sufficient manpower for all shifts in an efficient manner.

• Ensure refresher training is conducted every quarter / bi-yearly.

• Conduct yearly performance appraisals and regular one-on-one check ins with the team

4. Health and Safety

• Enforce measures and SOPs to ensure all equipment, spaces, and practices conform to sanitary regulations and high housekeeping standards.

Requirements:

- With at least 4 to 6 years of experience in professional Kitchen

- Minimum 3 years of supervisory experience in a professional kitchen

- Candidate MUST be able to converse in Tagalog as this role requires the candidate to report to our Filipino stakeholders and counterparts in Philippines and also attend to our Filipino Customers enquiries.

1) Specific Knowledge :

• Culinary expertise

•Cost and Inventory Management

•Proficient in MS Office / Google Sheets / Docs

• Handling staff matters such as training, grievances, performance

2) Personality Requirement(s):

• Comfortable and willing to interact with guests

•Well-groomed with a pleasant disposition

•Team player

• Ability to work independently and in a team

• Friendly and courteous

3) Skills Requirement(s) :

•Good communication and interpersonal skills

•Ability to converse in English / Mandarin

•Good Teamwork, Organization and planning skills

•Time management

•Ability to skillful multitask

•Leadership

•Problem analysis and problem-solving

Working Hours

5 Working days per week

Salary Package:

We offer competitive compensation (based on experience and position) and benefits packages for full-time employment.

Benefits

- Statutory leaves

- Outpatient & dental claim

- Hospitalisation & Surgical Insurance Coverage

- Training Opportunities

- Career Advancement

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

Managing and working closely with other Chefs of all levels. Creating menu items, recipes and developing dishes ensuring variety and quality. Determining food inventory needs, stocking and ordering. Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines.

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

Be part of our exciting team at Mutiara Seafood, Jumbo Seafood's first foray into the Halal market with their award-winning Signature Chili Crab. Located in the heart of the Malay/Muslim district at Wisma Geylang Serai.

Responsibilities:

• Assist the Restaurant Manager to oversee the operations of the restaurant, perform opening and closing duties
• Perform Daily Operation tasks such as taking orders, cashiering, consolidation of daily sales, attend to reservation phone calls and serving food & beverages
• Provide Excellent Customer Service at all times and able to handle feedback and solve them.
• Lead and train team members to achieve highest guests satisfaction, operation efficiency and productivity.
• Assist to Conduct interviews, selection, and hiring and to assist to train new and existing employees
• Assist to comply with Company Standard Operating Procedures (SOPs) as well as the cleanliness and sanitation at all work areas
• Assist to carry out maintenance on all restaurant equipment and records
• Any other ad hoc duties as assigned by the Company

Requirements:

• Minimum 4-6 years of relevant work experience
• Driven & Passionate to Provide the Best Experience for Customers in the F&B industry
• Customer-oriented, service focussed, responsible and positive working attitude
• Able to commit to restaurant's peak period including weekends, eve of and public holidays and able to work in split shift
• Experienced in SAP envrinment for procurement
• Able to work under pressure in a fast paced, dynamic and challenging work environment

Job Information:

• Pleasant working environment at Wisma Geylang Serai (Paya Lebar MRT)

To apply, please email your updated resume to [email protected] or WhatsApp it to 9857-9292, including the following:

• Last and Expected Remuneration
• Earliest availability to Commence Work
• Earliest availability for Face to Face Interview
• Vaccination/COVID status

Please note that only shortlisted and successful candidates will be contacted. Remuneration offered will be commensurate with qualifications and relevant experience.

• We have other positions in our newly set up Muslim-Friendly restaurant – do enquire with us at 9857-9292 (WhatsApp)

The Food & Beverage Manager is responsible for the entire management of all aspects and functions of restaurant, bar, meeting space and F&B sales in accordance with hotel standards. Direct, implements and maintain a service and management philosophy, which serves as a guide to respective team members.

Primary Responsibilities

Business Performance

• Develop, plan & execute departmental budget and weekly forecast based on revenue and expenditure on monthly basis.
• Analyze and review month-end reports, P&L and identify deviation from business plan goals that requires immediate action plan.
• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.
• Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Review and analyze all post-mortem promotions report, daily revenue, sales productivity, marketing productivity.
• Develop and drive department balance scorecard to ensure that all key metrics are achievable and exceed expectations.
• Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget.
• Constantly keep up to date in trends, meeting with vendors, finding the gap in the market to leverage and ensure that all projects are measurable.
• Develop and drive F&B Marketing Plans, annual promotions plan and adhoc specials.
• Drive social media strategies and implement innovative, creative and out of the box ideas
• Data driven with clear thought process to drive measurable results
• Constantly delivering WOW experiences that is truly memorable to every guests
• Deliver and support outlet to achieve exceptional LQA Standards in the outlet

Outlet Operations

• Conduct departmental daily briefings to ensure that all pertinent information is well received by team members
• Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards
• Build a good relationship with guests and remember individual guest’s names and their preferences to extend a personalized service
• Handle guests’ complaints and comments tactfully and efficiently
• Handle all administration work pertaining to cashier/bar operation requirement and company’s policies
• Maintain department communication logbook and updated notice board
• Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests
• Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations
• Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features
• Ensure that LQA Standards, health, safety and security procedures are in place in the outlet
• Attend all briefings, meetings and trainings as assigned by management
• Perform proper handover and communication to the next shift
• Assist other food & beverage outlets with their operations during peak times or when required

Team Management

• Interview, select and recruit outlet employees
• Identify and develop team members with potential
• Conduct performance review with the team
• Constantly monitor team members’ appearance, attitude and degree of professionalism
• Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
• Prepare payroll and gratuity reports
• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication

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 Title: ACCOUNTING MANAGER – Immediate Position

We are looking for highly independent and hands-on individual to join our team as ACCOUNTING MANAGER.

Location: 24 Depot Lane #01-09A, Singapore 109767

Job Roles and Responsibilities:

• Maintain Full Set of Accounting
• Perform daily accounting entries and monthly staff claims.
• Manage all A/P and A/R functions.
• Handle communications with customers pertaining payments.
• Perform daily bank reconciliation and GST quarterly submission.
• Maintain fixed assets schedules (additions, disposals, and depreciation)
• Assist in month-end and year-end closing activities, including preparing Journals and Audit Schedules.
• Collaborate with other departments to resolve financial discrepancies or inquiries.
• Perform admin and HR related duties e.g., maintain Staff Leave record, salary, IR8A form, etc
• Any other duties as assigned by superior from time to time.
• Maintain general ledgers
• Generating financial reports including balance sheet and P&L.

Job skills and requirements:

• Degree in accounting or other equivalent qualification
• Minimum 8 years of relevant experience in similar capacity or position
• Previous experience in the Food Manufacturing and Distribution Industry is a preference.
• Proficiency in Office applications – Microsoft Excel, Microsoft Word and ERP systems. Experience with Xero Accounting Software will be an added advantage.
• Excellent written and verbal communications skills.
• Strong attention to details and accuracy in financial records keeping.
• Ability to work effectively both independently and as part of the team.
• Available within short notice
• Salary : $4,650 to $5,000 per month (salary shall commensurate with experience).
• Only Singaporeans & PR to apply.

JOB SUMMARY

Reporting to the Managing Director, the Head Chef will be responsible to drive high and consistent food quality, food safety and hygiene standards and overall kitchen operations excellence in all the restaurants (Rang Mahal and Table). The Head Chef will also collaborate closely with the F&B Manager to create memorable dining experiences for the guests.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs, kitchen utensils, etc.
• Monitor all kitchen-related costs and ensure that they are tracked closely to achieve and/or exceed the established business targets.
• Be proactive and has pulse especially on the local F&B business environment; gathering latest trends and market intelligence on food standards and product of competitive restaurants.
• Brainstorm with team to create and develop new and/or special promotional dishes and keeping up with the latest market trends.
• Responsible in menu-reengineering from time to time to ensure offerings are meeting and/or exceeding guests dining trends and needs.
• Supervise and ensure activities in the various sections within kitchen operation are well-coordinated to ensure consistent good food quality, smooth and seamless operation, achieving the highest guest dining experience.
• Supervise and ensure all kitchen operations and activities are well-coordinated with adequate provisions of ingredients, working equipments, inventory and supplies, etc. for smooth operation of the restaurant.
• Be on the floor where possible during meal periods to interact and check on guests’ satisfaction with the food quality and solicit feedback for improvements, new ideas, etc.
• Supervise and ensure the kitchen as well as stewarding areas are clean, tidy and of high hygiene standards at all times.
• Review existing policies and work processes to streamline, simplify them and leveraging on available technology/automation to achieve better labour productivity.
• Champion high food standards and actively work to uphold such high standards by accepting feedback from guests and proactively seek improvements in food preparation and presentation to meet/ exceed their expectation.
• Work closely with F&B Manager to handle guests’ food quality related feedback, complains, service recovery in a timely manner and addressing them at the source to ensure they will not reoccur.
• Be aware and comply with all legislations affecting the operation, e.g. NEA licensing, food hygiene & safety management/handling and fire & safety regulations, etc.
• Comply strictly to all other operations and equipment usage safety and security regulations.
• Ensure the kitchen is safe, neat and tidy at all times.
• Collaborate closely with the F&B Manager to drive Tripadvisor ranking by ensuring consistent good food standards to earn positive reviews.
• Ensure all required reports and administrative duties are submitted and completed accurately and timely.
• Identify areas for development and training needs for the team and ensure that the gaps are closed effectively.
• Plan and conduct regular On-the-Job training effectively.
• Perform any other duties and responsibilities that may be assigned.

EDUCATION and/or EXPERIENCE

Strong modern Indian cuisine knowledge with a minimum of 8 years of experience in a kitchen managerial appointment. Knowledge in other cuisines an added advantage.

SKILLS, ABILITIES & ATTRIBUTES

· Passion to serve

· Positive service mindset and willing to go the extra mile

· Strong human relations skills

· Strong leadership and influencing skills

· Strong communications (verbal and written), organisation and presentation skills

· Ability to work independently and take initiative with good time management skills

· Effective change management skills

· Strong knowledge and creative in food planning and preparation

· Good grooming standards and personal presentation

· Flexibility on working days and hours including weekends and public holidays