Total 5,744 Manager level F&B / Tourism / Hospitality job vacancies

• 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

Looking for IT Manager

Roles and Responsibility

· Develop and implement IT strategies aligned with organizational goals.

· Plan and prioritize IT initiatives to support business objectives.

· Lead, mentor, and motivate a team of IT professionals.

· Delegate tasks and responsibilities effectively.

· Oversee the design, implementation, and maintenance of IT infrastructure.

· Work with vCISO on network security, stability, and scalability.

· Manage hardware and software procurement, installation, and upgrades.

· Monitor system performance and troubleshoot issues as needed.

· Coordinate with stakeholders to define project requirements and deliverables.

· Allocate resources and manage project budgets effectively.

· Monitor project progress and mitigate risks proactively.

· Develop and enforce IT security policies and procedures.

· Implement measures to protect data integrity and confidentiality.

· Stay abreast of security threats and vulnerabilities, and implement appropriate controls.

· Ensure compliance with relevant regulations and standards.

· Coordinate with vCiso on the policy implementation and follow up the recommendation stated by vCiso

· Provide technical support to end-users and resolve escalated issues.

· Develop and deliver training programs to enhance IT literacy among employees.

· Implement best practices and methodologies to enhance efficiency and productivity.

· Act as a liaison between technical and non-technical stakeholders, facilitating effective communication.

· Ensure license are up to date

Requirement

- At least 4 years of progressive experience in end user devices and Infrastructure

- Good understanding of IT principles and practices would be advantageous.

- Ability to translate technical information to non-technical audiences

Location

-Toa Payoh area

- Monday - Friday (8:30am - 6pm)

Interested candidate can email your CV to [email protected]

1. Human Resources Assistance

· Recruit & select staff that meet set expectations and are suited to work in a customer-oriented environment.

· Create good working environment and develop subordinates by identifying areas that needs training and action to support it.

· Orientate and train employees to ensure that each individual has a complete understanding of the company’s policies by using the operations training manual.

· Manage an efficient team of service staff by taking an active interest in their welfare and development.

2. Operational Assistance

· Ensure daily opening and closing duties in the outlet are properly executed.

· Manage, direct and co-ordinate all operation-related activities in a proficient and pleasant method.

· Maintain high level of customer service as per QSC standards.

· Ensure overall store image is maintained and the brand is always well represented at all times.

· Monitor opening and closing duties of the outlet.

· Communicate daily and act as liaison between operations staff

and management.

· Ensure that POS system is operational and accurate at all times.

· Provide co-ordination and services for both kitchen and service.

· Report on time, in proper uniform and grooming.

· Provide suggestion or develop new SOP to improve on operation.

· Execute any other duties as requested by immediate superiors.

3. Financial Assistance

· Achieve Business KPIs set by management.

· Monitor food and stocks wastage in the outlet.

· Managing of daily sales transactions and cash float.

· Monitor handling of vouchers, discount, cash, petty cash and tips in the outlet is adhere to company’s cash handling policy and guidelines.

· Verify & process daily and monthly payroll (Timesheet).

4. Administration Assistance

· Ensure that all the supplies and stocks in the outlet are sufficient for the day to day operations.

· Maintain an attractive and an orderly appearance in the outlet.

· Prepare the daily sales report.

· Monitor proper ordering, receiving, storage procedures are being followed.

5. Promotion Assistance

· Motivate, guide and train the staff in upselling the food and beverage items.

· Attend to guest requests and attend to guest complaints as required.

Ensure that all staff are properly informed on the promotions and information.

Skills

· Possess effective management skills.

· Possess capability to lead, motivate and manage subordinates.

· Good command of spoken English.

· Any additional language (eg. Korean) would be an added advantage.

· PC literate with knowledge in MS Office.

Education

· Min. Diploma in F&B management or any related fields.

Experience

· At least 3 years of experience in management in Food and Service Operations.

Benefits

· Staff Discount

· Medical Benefits

· Meal Benefits

· Career Progression

· Flexi Health Benefits

· Performance Incentive Bonus

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities: •Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc •Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM) •Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts •Communicate with Chef on guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times •Maintain safety requirements at the restaurant •Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines •Managing budgets • Manage stock levels of food and other related utensils and cutleries •Handle customers’ compliments and complaints promptly

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

•Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

•Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

•Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

•Assist in recruitment needs

•Responsible for induction training and on the job training of new employees and also newly promoted staff

•Appraise employees to reward and punish fairly

•Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Job Requirements:

•Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management

•Passion for excellent customer service

•Able to lead a team in a fast paced and demanding environment

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to [email protected])

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.: R1654399

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.

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Responsibilities

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practicesPosition Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit.

Established Hotel Chain seeking Cluster Sales Managers for various sectors Urgently!

The ideal candidate for the Hospitality Sales Manager role should be motivated and well-organized, with expertise in prospecting and cultivating customer relationships.

Responsibilities include:

• Acquiring and maintaining business accounts
• Ensuring adherence to brand standards
• Identifying revenue gaps
• Proactively addressing customer needs.

The role involves operating hotel reservation systems, facilitating communication between sales and operations teams, handling guest feedback, and providing guidance to the sales team.

Additionally, the manager is expected to attend meetings and maintain up-to-date customer information.

If you fit the above, contact us directly @ILS Hospitality Solutions : HP 89431726

• The Manager/Senior Manager uses data analytics and determines new strategies to make production processes more efficient to meet organisation's goals.

• He/She establishes, implements and manages projects to meet operational objectives.

• He/She manages his/her team resources and balances between production requirement and manpower resources to ensure organisation's sustainability.

• He/She integrates quality principles and methodology to enhance engineering performance within the organisation.

• In addition the Manager/Senior Manager evaluates the organisation’s approach towards a lean enterprise and uses data analytics for business insights identification.

• He/She drives innovation practices in the organisation and review manufacturing processes to reduce working capital and optimize inventory levels.

• As a people manager, the Manager oversees manpower, financial, training and resource planning deployment within the organisation.

• He displays a high level of organisational awareness and leadership skills by working in a consultative manner with other departments/sections within the organisation.

~ Analyse data for business insights identification.

~ Analyse production efficiencies.

~ Conduct interviews and make hiring decisions.

~ Determine priorities dynamically and set planning assumptions for work in progress levels by product, cycle time and yield.

~ Develop On-the-job training programme.

~ Develop workplace learning plan.

~ Evaluate organisations approach towards a lean enterprise.

~ Evaluate the sustainability of manufacturing process by preparing rough cut capacity plans.

~ Evaluate workplace safety and health management system for compliance and improvement.

~ Improve operation planning through use of big data and advanced analytics modelling.

~ Integrate quality principles and methodology to enhance engineering performance.

~ Lead change management in the organisation.

~ Manage balance between production requirement and manpower resources.

~ Manage innovation practises in organisation.

~ Manage manufacturing key metrics including loading, performance to commitments, on time delivery and bottlenecks.

~ Manage material requirements planning taking into account the sales forecast, production plan and production capacity.

~ Resolve workplace grievances and disputes.

~ Review manufacturing processes to reduce working capital and optimise inventory levels.

Shangri-La International Hotel Management Pte Ltd

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

We are seeking an experienced and dynamic Business Development Manager to join our tea. This person will be responsible for identifying business opportunities, building, and maintaining client relationships and expanding our market presence.

As a Business Development Manager, We Rely On You To

· Conduct thorough market research to identify trends, competitors and potential opportunities for business growth

· Analyse customer needs and preferences to tailor services and offerings accordingly

· Develop and implement effective sales strategies to achieve revenue targets

· Identify and pursue new business opportunities to expand the company’s client base

· Develop and maintain a pipeline of potential clients and projects

· Provide insights and recommendations to enhance the Company’s competitive position in the

· Assist to prepare compelling presentations for the pitching to potential clients and partners

· Prepare regular reports for senior management, summarizing sales activities and progress against targets

We Are Looking For Someone Who

· Has a bachelor’s degree in any discipline

· Has Proven track record of success in business development within the hospitality or real estate industry

· Has good understanding of market trends, customer needs and competitive landscape

· Has the ability to build and maintain relationships with clients as well as internal stakeholders

· Has excellent communication, negotiation and presentation skills

· Has strategic thinking skills and resourceful

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

Duties:

• Responsible for planning, coordinating and running the daily restaurant operations.
• Responsible for creating a positive guest experience and handle customer’s request professionally and promptly.
• Responsible for coordinating all reservations to ensure optimum capacity.
• Responsible for handling complaints or feedback concerning food and service.
• Responsible to ensure compliance with sanitation and safety regulations.

Requirement:

• Minimum 3 years of experience in managing a restaurant

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

Position Purpose:

• Prepare Authentic Japanese Cuisine

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering.

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards.

• Position kitchen staff according to operation needs to maximize kitchen efficiencies.

• Manage quality and level of kitchen inventory as well as products delivered from suppliers.

• Understand food cost models and how these impact the profitability of the restaurants.

Responsibilities:

• Menu Execution and Delivery

• Understand food cost models and how these impact profitability of restaurants

• Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard

• Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu

• Kitchen Processes and Concept Development

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee the setting up and cleaning of stations by staff

• Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency

• Quality Assurance & Control

• Investigate causes and reasons for customer complaints pertaining to food quality

• Oversee operations to ensure compliance with all safety procedures and guidelines

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Requirement:

• Must be able to speak fluent Japanese

• Manage order taking and ensure accurate processing.
• Oversee food preparation, maintaining quality standards.
• Supervise kitchen staff, assigning tasks efficiently.
• Monitor inventory and order supplies as needed.
• Provide exceptional customer service, addressing inquiries and concerns.
• Ensure cleanliness and compliance with health and safety regulations.
• Drive efficiency and optimize workflow to meet customer demand.

Requirements:

• Bachelor’s Degree in any discipline.
• Work experience as F&B Outlet Manageror similar role in the hospitality industry.
• Good analytical, problem solving and decision-making skills.
• Possess exceptional communication and interpersonal skills to maintain good relationship with diverse guests and employees within the restaurant.
• Strong organizational skills.
• Be available to work on weekends and holidays.

Interested applicants, please send in your updated resume.

We regret that only short listed candidates will be notified.

EA License : 17C8871

Uni Recruit (Singapore) Pte Ltd

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees.

He/she needs to be able to lead as well as work as part of a team.

The job reports to the Vice-president, Area is accountable for average sales of S$250k per month depending on the size of the restaurant. Job Responsibilities: •Daily roll call with employees to drive operations effectiveness and efficiency via cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc •Proactively communicate to employees on KPIs on sales, service and food quality so that together each achieve more (TEAM) •Be fully knowledgeable with the restaurant operation and to efficiently manage the operation of all shifts •Communicate with Chef on guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times •Maintain safety requirements at the restaurant •Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines •Managing budgets • Manage stock levels of food and other related utensils and cutleries •Handle customers’ compliments and complaints promptly

•Deliver and present manpower and sales reports

•Suggest and recommend improvements to the running of the restaurant

•Administer and action daily mails, guest report lists, staff rosters, operations reporting and other paperwork promptly and accurately

•Be aware of the current business environment and to bring in sound ideas to increase sales, decrease spending, up selling orders and maximising guests spending where possible

•Communicate effectively with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated clearly and follow up actions are coordinated well

•Assist in recruitment needs

•Responsible for induction training and on the job training of new employees and also newly promoted staff

•Appraise employees to reward and punish fairly

•Understand the need for training and development of employees and to take a proactive approach in training employees especially mandatory training like Basic Food Hygiene and Safety

Job Requirements:

•Preferably with Degree/Diploma in Hospitality related studies or with WSQ Certificate in F&B Operations / F&B Supervision / F&B Management

•Passion for excellent customer service

•Able to lead a team in a fast paced and demanding environment

•Possess good business acumen, results driven and highly organised

•Excellent interpersonal and communication skills

Interested candidates, please forward your detailed resume as well reason for leaving (past and present employment, all last drawn salary please email to [email protected])

Position Purpose

• Develop day-to-day operations plan and objectives for assigned area

• Supervise and monitor operation team’s performance and compliance of day-to-day operations

• Manage restaurant profitability by optimizing costs & controls

• Train & develop Assistant Managers, Kitchen & Service StaffsResponsibilities• Restaurant Operations

• Plan, review and execute inventory management and control and to make purchases and stocks based on sales volume

• Oversee the execution of cash management through validation of accuracy by conducting check on cash float, change, documentation and collection

• Plan and manage staff scheduling and deployment to maximize efficiencies• Plan, organize and execute a training system for all staff & MTs

• Restaurant Management & Planning

• Review service processes and provide recommendations for service enhancement with collaboration with Kitchen Operations to address service issues

• Collaborate with Kitchen Operations to plan for manpower required per shift and to arrange back-ups as required

• Preparation of long term plans such as scheduling and hiring plans by carrying out daily and mid-term manpower planning through forecast of demand fluctuation, holiday planning, employee movement and attrition and to advise VPA/VPO on the manpower projection for the restaurant

• Execute marking efforts based on marketing plan developed for each concept• Support recruitment effort for restaurant staffs

• Enforce standards and manage restaurant operating costs and profitability• Business Development

• Build strong partnership with landlord, suppliers and relevant authorities• Quality Assurance & Control

• Monitor restaurant quality, service, cleanliness and value

• Oversee operations to ensure compliance to SOPs, safety regulations, implementation policies and guidelines in the restaurant

• Manage quality control activities in line with quality assurance standards and procedures

• Investigate causes and reasons for customer complaints

• Determine corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

• People Management

• Lead team by providing guidance, support and motivation

• Train and develop assistant managers, service, kitchen and kaiten staff

• Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor

• Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Our client is a very well-established Asian restaurant with 10 outlets all arouund Singapore. We will allocate you to the nearest restaurant nearest to where you're staying.

Salary: $4500 - $5500 + AWS + VB

Working hours: 5.5 Days

Job Responsibilities:

• To undergo trainings for the skill sets of non-supervisory roles to understand and perform the functions
• To undergo trainings for supervisory roles and responsibilities so as to be able to lead and manage both operations and management
• Complete all trainings and acquire the knowledge and skills to perform independently within the targeted timeline up to Assistant Manager
• Perform duties in the best interest of the Company, ensuring that the corporate Vision, Mission statement and Values are upheld
• Ensuring all policies and procedures of the company are followed accordingly
• Assist with the hiring process by identifying and selecting candidates for junior positions
• Assist with staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Any other jobs or duties assigned by the Operation Manager from time to time.

Job Requirements:

• Degree or Diploma in any field.
• On-job training provided.
• At least 6 years in F&B industry with 2 years of managerial experience.

By submitting any application or resume to us, you will be deemed to have agreed and consented to us disclosing your personal information to prospective employers for their consideration.

We regret only short-listed candidate will be notified.

Registration No: R1221775

EA License No: 20C0426 (Elitez & Associates Pte Ltd)

Spa Esprit Group – We’re Creative, Passionate & Tenacious
Headquartered in Singapore since 1996, our group is a homegrown company with the world’s most unique F&B, beauty and lifestyle brands. Our purpose is to impact people’s lives positively through our cafes, bakeries and restaurants. Our ethos is to be champions of quality, value and innovation. We operate more than 70+ outlets on a truly global scale with more outlets to come.

Our Team Culture
Our people aren’t robots, we empower people to be themselves, and let their personality, ideas and creativity shine. We take care of our people, we work hard to understand our team members as individuals to set everyone up for success. We build high-performing teams through creating courageous leaders, trusted relationships and training our teams to be knowledgeable and confident in their roles. Our team supports each other, looks after each other and works together to achieve our goals.
We’re about creating a space where everyone feels welcome. People can come together to enjoy great food, coffee, wine and company. We care about our customers and welcome them as we do into our home.

As we grow, we’re on the lookout for talented Head Chef’s who are fantastic leaders with creative and interesting food. We have upcoming roles for experienced talent, along with junior talent who are keen to gain experience from industry-leading chefs, sommeliers, baristas, bakers, pastry chefs and our leadership team.

Team Benefits
•⁠ ⁠Amazing career growth and promotion opportunities
•⁠ ⁠Industry-leading packages
•⁠ ⁠5-day work week
•⁠ ⁠End-year performance bonus
•⁠ ⁠Group medical, hospitalisation and dental insurance
•⁠ ⁠World-class coffee, wine, food and leadership education
•⁠ ⁠Overseas expansion exposure opportunities
•⁠ ⁠Free staff meals and drinks
•⁠ ⁠Discount across all SEG brands
•⁠ ⁠Group D&D and team bonding events
•⁠ ⁠Team member referral bonus
•⁠ ⁠Great annual leave

Job Summary

Responsible in ensuring hotel operations smooth running and satisfying hotel guests’ needs through attending to their enquiries and providing solutions and good customer service. Identify operation gaps and improve hotel review ratings across all OTA, TripAdvisor and social media.

Duties and Responsibilities

Operations

· Improving on operations procedures.

· Managing a team of staff under various departments.

· Ensuring smooth operations by preparing roster and arranging shift cover for last min leave/ medical leave.

· Checking all emails and OTA messages are being replied promptly within a day.

· Checking all payments are being charged for non-refundable bookings and cancellable bookings are being charged based on the cancellable policy.

· Checking no outstanding payments for in-house and check out guests.

· Ensuring accuracy of daily reports.

· Providing training to new joiners.

· Covering shift when necessary.

· Checking and monitor of inventory level.

· Sourcing of new supplier and reviewing existing suppliers and operators.

Customer Service

· Following up that all guest’s special request prior to check in and arrange accordingly.

· Listening and attending to guests concerns and complains and ensure their concerns/complains are being dealt with in the best amicable way.

· Checking on OTA reviews and follow up on the complains mentioned in the review to ensure no repeat of similar issue. Compliments the team if there are good reviews mentioning specific GRO/ Housekeeping.

· Bringing up online review ratings.

Reports

· Checking of daily shift reports and submit to Operation Manager/ General Manager for month end reporting.

· Preparing and tally daily credit card statement from daily shift report and submit to Operation Manager/ General Manager for month end reporting.

· Preparing and consolidate monthly petty cash report and submit to Operation Manager/ General Manager for month end reporting.

· Checking of cancellation and no-show reports for every month end to make sure that it is correctly reported and charged for all OTAs.

· Tabulating month end staff rostering and incentives.

Housekeeping and Maintenance

· Checking of guest rooms before guest arrival.

· Ensuring good communication between Housekeeping and Front desk Department.

· Setting up schedule for internal room care, internal maintenance of guest rooms and external maintenance.

· Enhancing, improving and suggesting with GM on the overall hotel and hotel guest rooms experience.

Revenue Management

· Increasing ADR.

· Managing hotel room rates and allotments.

· Knowing OTAs and hotel rates and promotions.

· Managing hotel expenses.

· Hitting monthly hotel revenue target.

· Assisting in collections of any outstanding payments.

Job Holder’s specifications

· Possesses a Degree or Diploma in Hospitality or equivalent.

· Has at least 3 years of experience on managerial role or at least 6 years of front desk experience.

· Must possess integrity and drive.

· Proficient in Microsoft Office Applications.

· Must be highly independent and resourceful.

· Possess good communication and leadership skills.

· Able to correspond in writing with customers, suppliers and internal staff.

· Able to withstand work pressure and guests’ demands.

· The Head Chef is expected to prepare all South Indian / North Indian dishes inclusive of breakfast, lunch and dinner items.

· Preparations should be tasty, delicious and hygienic.

· Able to work as a team member to maximise the output.

· Follow the instructions Restaurant manager meticulously.

· Able to extract work from the people. Adhoc work under team.

· Knowledge of Indian Spice items.

· Willing to undergo training and follows the instruction meticulously as conveyed in training.

· All preparations should be hygienic without much wastage.

· Should maintain good interpersonal relation with other workers in the kitchen.

· Maintain at most discipline and obey the instructions of the Management.

· Able to attend the work punctually

· Willing to work on shifts / staggering.

· Responsible for managing all functions and day to day operations of the restaurant during opening, mid or closing shifts.

· Manage all necessary repair and maintenance issues.

· Make recommendations concerning development, promotion, and disciplinary action affecting team members.

· Manage inventory and liaise with store manager to make necessary orders in advance.

· Proven ability to develop teams and training of new staff.

· Knowledge of systems, methods and processes that contribute to smooth operations
both in back-end and front-end.

· Shares knowledge of South Indian Vegetarian food and ensures good food quality.

· Manage Catering orders and ensuring smooth flow in catering operations.

· Maintaining and monitoring duty roster schedules.

· Implementing regular cleaning rota, daily, weekly and monthly and doing regular
follow-ups.

· Ensures excellent customer service and has good customer management skills.

· Retains customer loyalty by ensuring good customer experience and relationships.

· Candidate should have completed Degree.

· Ability to work in a fast-paced environment.

· Ability to work well with teams.

· Candidate having working Tamil knowledge is important.

· Minimum 10 years of relevant working experience in a setup similar to ours.

Position Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit

Responsibilities

Restaurant Operations

• Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team

• Check readiness of restaurant for service day and brief service crew on staffing roster for service day

• Manage customer flow and seating arrangement

• Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary

• Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary

• Ensure documentation of all cash shortage and surplus in record book and to tally payment collection

Restaurant Management & Planning

• Act as point of escalation for service crew regarding service issues

• Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task

• Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner

Quality Assurance & Control

• Enforce restaurant quality, service, cleanliness and value standards

• Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant

• Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety

People Management

• Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions

• Provide training to encourage role rotation amongst service staff

• Train and monitor staff in the company SOPs (standard operating procedures)

• Ensure workplace safety practicesPosition Purpose

• Provide guidance and day-to-day training to staff within assigned area

• Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience

• Manage and coordinate activities with people, products and equipment to maximize sales and profit.

· The Head Cook is expected to prepare all South Indian / North Indian dishes inclusive of breakfast, lunch and dinner items.

· Preparations should be tasty, delicious and hygienic.

· Able to work as a team member to maximise the output.

· Follow the instructions Restaurant manager meticulously.

· Able to extract work from the people. Adhoc work under team.

· Knowledge of Indian Spice items.

· Willing to undergo training and follows the instruction meticulously as conveyed in training.

· All preparations should be hygienic without much wastage.

· Should maintain good interpersonal relation with other workers in the kitchen.

· Maintain at most discipline and obey the instructions of the Management.

· Able to attend the work punctually

· Willing to work on shifts / staggering.

ROLE OVERVIEW

The Head of Cultural Programming, Mandala Club is responsible for the brand guardianship of the cultural program in the club. The position comes with the responsibility of leading the strategy and direction of the cultural events and happenings at the club. The role must ensure that the event is of the highest quality, fitting the Mandala brand standard of best in class.

The role includes conceptualizing and overseeing the cultural segments of hero, ritual, music, F&B, and membership events. This may also involve overseeing the communication of these events to stakeholders such as the Events, Marketing, and Operations teams. It also consists in ensuring all marketing collaterals are done according to guidelines and executed on time, ensuring culture events always fall within brand guidelines and are held to a standard worthy of our goals to be the best members club in the region, and ensuring that culture events always fall within brand guidelines and are held to a standard worthy of our goals to be the best members club in the region.

The role must take a holistic ownership of each event from start to finish. This role also includes managing events from start to finish, including staff management, overseeing event coordination and member relations, and ensuring vendor payments are made promptly.

This is a front-facing role, key in managing external partners and members. It requires hosting key events and rituals and gathering feedback for better implementation.

An important note is that this role, unlike most positions in the business, is not purely based on driving revenue. This is a membership retention and value of membership position.

KEY OBJECTIVES & DELIVERABLES

• Delivery of a robust, engaging, enriching monthly cultural calendar that celebrates the arts, music, and wellness.
• Create elevated experiences to the highest standard based on our ever-changing membership demographics.
• Being the face of the Cultural program, meeting members to hear their ideas
• Be on the lookout for culturally significant happenings in the world and Singapore.
• Delivering the program following set timelines
• Establish, manage, and grow relationships with key speakers, personalities, influencers, and companies to support the cultural calendar best.
• Developing third-party partnerships with luxury brands to add more presence to the event calendar
• Deliver a program rich in quality rather than quantity. Quality control is of the utmost importance
• Always compare the standing of our events against our peers. Mandala strives to be the best in class; the cultural calendar reflects this.
• Liaise with various Mandala Club departments and teams (marketing, membership, event ops) to plan events, ensure understanding of deliverables, and manage ongoing communications.
• Schedule, organize, and chair weekly cultural event meetings to review and discuss upcoming events and future planning.
• Ensure that all events are executed to the highest standards, and gather feedback from members on the event experience. Liaise with the events, operations, and membership teams to run seamless events for the members.
• Drive capacity to all events and manage a system that ensures as many members enjoy the events hosted
• Lead Marketing and Events team to support the execution of partnerships through marketing assets and event management.
• Support forming new Mandala venues by acting as the gatekeeper for culture and programming.
• Focus on developing the creativity community within the club
• Never forgetting that our members need to revel in play

Key Account Manager (FMCG)

Location: Woodland

Salary range : $3,500 - $4,500

Working days: Monday - Friday (9am - 6pm)

Job Responsibilities

• Building and maintaining strong relationships with key clients, understanding their business needs, and ensuring their satisfaction with products or services
• Developing and executing strategic account plans to drive growth and maximize revenue from key accounts
• Acting as the primary point of contact for key clients, addressing their inquiries, resolving issues, and proactively identifying opportunities for upselling and cross-selling
• Conducting regular business reviews and performance analyses for key accounts, providing valuable insights and recommendations to enhance client partnerships
• Negotiating contract renewals and pricing agreements, ensuring mutually beneficial terms for both the company and key clients
• Identifying new business opportunities within existing accounts and strategizing to expand the company's footprint in the market
• Analyzing competitor activities and market dynamics, adjusting account strategies accordingly to maintain a competitive advantage
• Keeping track of key performance indicators (KPIs) and key account metrics, using data-driven insights to measure success and drive continuous improvement
• Collaborating with internal teams, such as sales, marketing, and customer support, to deliver exceptional customer experiences and meet client expectations
• Staying updated with industry trends and market developments, anticipating changes in clients' needs, and tailoring solutions to meet evolving requirements

Job Requirements

• Diploma/degree in Sales, Marketing, Business Administration, or a related field
• Familiarity with CRM tools (eg. Salesforce) would be a plus
• Experience in FMCG (non-food) / Health & Beauty industry is required

The Supreme HR Advisory Pte Ltd | 14C7279

Ong Boon Kiet (Travys) | R22104769

Senior Recruitment Consultant

• The Manager/Senior Manager uses data analytics and determines new strategies to make production processes more efficient to meet organisation's goals.

• He/She establishes, implements and manages projects to meet operational objectives.

• He/She manages his/her team resources and balances between production requirement and manpower resources to ensure organisation's sustainability.

• He/She integrates quality principles and methodology to enhance engineering performance within the organisation.

• In addition the Manager/Senior Manager evaluates the organisation’s approach towards a lean enterprise and uses data analytics for business insights identification.

• He/She drives innovation practices in the organisation and review manufacturing processes to reduce working capital and optimize inventory levels.

• As a people manager, the Manager oversees manpower, financial, training and resource planning deployment within the organisation.

• He displays a high level of organisational awareness and leadership skills by working in a consultative manner with other departments/sections within the organisation.

~ Analyse data for business insights identification.

~ Analyse production efficiencies.

~ Conduct interviews and make hiring decisions.

~ Determine priorities dynamically and set planning assumptions for work in progress levels by product, cycle time and yield.

~ Develop On-the-job training programme.

~ Develop workplace learning plan.

~ Evaluate organisations approach towards a lean enterprise.

~ Evaluate the sustainability of manufacturing process by preparing rough cut capacity plans.

~ Evaluate workplace safety and health management system for compliance and improvement.

~ Improve operation planning through use of big data and advanced analytics modelling.

~ Integrate quality principles and methodology to enhance engineering performance.

~ Lead change management in the organisation.

~ Manage balance between production requirement and manpower resources.

~ Manage innovation practises in organisation.

~ Manage manufacturing key metrics including loading, performance to commitments, on time delivery and bottlenecks.

~ Manage material requirements planning taking into account the sales forecast, production plan and production capacity.

~ Resolve workplace grievances and disputes.

~ Review manufacturing processes to reduce working capital and optimise inventory levels.

Our client is a F&B Manufacturing MNC. Due to their current expansion plan, they are looking for an Assistant Engineering Manager to join their team, in hopes of developing the current high performing team. They are located in the West.

Job Responsibilities:

• Lead a team of engineers and technicians in various projects and improvements.
• Manage to oversee the overall production process and quality control.
• Manage production, quality, and maintenance in industrial plants.
• Provide training and mentorship to other related supporting staffs/engineers on electronical and mechanical related troubleshooting skills/knowledge.
• Conduct performance evaluations and resolve internal issues.
• Collaborate on project plans and specifications.
• Ensure technical accuracy and compliance of work.
• Establish and enforce policies and procedures.
• Coordinate departmental activities.
• Provide support for downtime and standby duties.
• Any other duties as assigned.

Requirement:

• Diploma in any discipline
• At least 5 years relevant working experience in similar industry
• Good understanding/knowledge in electronical and mechanical troubleshooting concept will be a bonus.

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]

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