Total 5,763 Manager level F&B / Tourism / Hospitality job vacancies

Responsibilities:

• Assist the F&B Operations Manager in building and maintaining a strong and efficient team to provide the guests with the highest possible level of service
• Operate the department with positive financial results
• Supervise and oversee the administration of the Restaurant and Banquet to ensure smooth operations
• Evaluate the operations and procedures and suggest improvements to the F&B Operations Manager
• Check the work performance, and turnout of subordinates and assign responsibilities.
• Demonstrate thorough knowledge of products, menus, and equipment
• Liaise with Kitchen and Bar on daily Restaurant & Banquet Operations
• Attend weekly departmental meetings when the F&B Operations Manager is unavailable
• Conduct daily Restaurant & Banquet Operations briefings, in the absence of the F&B Operations Manager
• Anticipate the volume of business, considering the hotel's occupancy, the holidays, the weather, the activities in the Hotel, and the community in general
• Assist the F&B Operations Manager in casual labor & contract staff costings, daily revenue and cost reports
• Monitor the quality and quantity of all Restaurant & Banquet Operations items served timely
• Maintain good communication & relationship with all other Hotel departments
• Enquire guests’ satisfaction and handle guests’ complaints to establish good guest relations
• Regularly inspect equipment and ensure they are well maintained and in good working order
• Strive to implement the Accor Vision and demonstrate active use of the Accor Values
• Have an excellent knowledge of the services offered by the hotel and ensure that all customers are aware of them

Requirements:

• Bachelor’s Degree or Diploma in Hospitality Management
• Minimum 2-3 years of relevant experience in a similar capacity (with hotel experience as an advantage)
• Additional certification(s) in Food & Beverage will be an advantage
• Good communication skills
• Strong leadership and interpersonal skills
• Ability to work independently
• With a positive attitude and a team player
• Only open to local/PR/LTVP

IHG Hotels & Resorts' first voco™ hotel in South East Asia is now open on Singapore’s world-famous Orchard Road!

voco® Orchard Singapore provides guests with the world-renowned voco™ experience from the moment they walk through its doors. Famed to be hotels to count on, yet different enough to be fun, voco hotels are unstuffy hotels where people feel comfortable to relax, and just get on with life. Hotels that stand out from the crowd, voco combines familiar comforts with the indulgences of a hotel, to create somewhere that’s dependable, but not vanilla. Somewhere premium, but with a laidback spirit. Somewhere reliable, but different.

What is the job?

At voco Orchard Singapore as F&B Sales Manager, you ensure that the restaurants & bars target customer are aware of our offering and reached trough various channels. Furthermore you will take care of the sales of F&B group bookings and buy-out events for the restaurants. You will ensure that the team is well trained in all technology used to sell the restaurants as well as of partnerships and discounts.

Your day to day

• Assists at peak times and for special events preparation wherever necessary to ensure a smooth handling of bookings and reception of guests.
• Functions as Champion wherever improvement or change is necessary in connection of the F&B online sales channels and its payment solutions.
• Maintains and actively expands the F&B database.
• Uses the F&B database to inform guests of promotions and events or shares such with Marcom.
• Champions all online portal rankings including but not limited to Trip Advisor, Google Business Directory, Chope and all other portals respectively.
• Creates an action plan on how to enhance the rankings and to resolve and avoid negative guest comments and to increase 5star comments.
• Ensures all operational departments have been issued, explained and trained of all SOPs that are connected to the reservation, payment and booking process including the technology involved.
• Creates business partnerships such as associations, government or social groups to enhance bookings or to collaborate together for projects and events.
• Collaborates with the S&M and Marcom team on promoting all related communication around it.
• Received and processes F&B groups bookings and buy out events, from correspondence, to payment, contract issuance, organization of all necessary pre-event tasks with the customers and meeting with the restaurant manager.
• Takes care of all online portals and payment gateways including but not limited to our own web shop, reservation portals and 3rdparty portals.
• Creates fact sheets about discounts, restaurant information and portals.
• Compiles month end statistics on online portal covers, delivery statistics.
• Other duties as assigned by your supervisor.

What we need from you

• Degree in Hotel Management, Culinary arts or equivalent.
• You have minimum 2-3 years working experience in similar role within the hotel industry.
• Proficiency in Excel, Word, PowerPoint will be required.
• Strong presentation and communication skills in English.
• Team Player and excellent interpersonal skills
• High level of passion, enthusiasm and drive for result
• Keeps abreast of changes and assesses trends in market conditions and consumer buying behaviour to create strategies that drive business opportunities.
• Committed to working evenings, weekends and public holidays where required.

What we offer

We’ll reward all your hard work with a great salary and benefits – great room discount and superb training.

Join us and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.http://careers.ihg.com to find out more about us.

IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans.

A procurement manager is in charge of making purchases in an organisation. They perform very essential functions, like conducting research, placing orders and procuring items like raw materials and other important items. Knowing more about the job of a procurement manager and learning about their duties and salary can help you decide if this is a suitable career choice for you. In this article, we answer, "What is a procurement manager?", define their role, explain the challenges they face and find out the qualifications and skills required to become one.

JOB REQUIREMENTS:

• develop and implement cost-effective procurement strategies

• build and maintain relationships with the right vendors

• negotiate prices with vendors to secure the best price for their company

• compare different proposals and select the one which suits the company's needs

• maintain communication with vendors to ensure timely delivery

• check adherence to all health, safety and environmental regulations

• prepare detailed reports about transactions and purchases periodically

• oversee invoicing, payment and coordinate with the finance department on the same

• supervise technological systems that track the shipment, inventory and supply of materials

• lead and advise a team of procurement staff

Position: Restaurant Supervisor

Salary Range: $ 4000

Industry: F&B

Location: Near Telok Ayer Street

Email: [email protected]

Job Requirements:

- Team leader

- Excellent organisational skills

- Effective communication skills

- Exceptional customer-service skills

- Personal, charming and outgoing personality

- Excellent basic food service technique

- Excellent food hygiene standards

- Able to work in a fast-paced environment & multi-task

- Minimum 2 years’ experience preferred

- Singapore citizens & PR preferred

Job Description:

- Training new staffs

- Manage staffs’ work schedules

- Able to source staff in situation of shortage of staff

- Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations

- Conduct regular inspections of the restaurant & kitchen to determine whether proper standards of hygiene and sanitation are maintained

- Checking in on dining customers to enquire about food quality and service

- Monitoring inventory and ensuring that all food supplies, drinks (including alcoholic drinks) supplies and other restaurant essentials are adequately stocked

- Resolving customer complaints in a professional manner

- Manage reservations

- Entertain guests with a professional and positive attitude

- Work closely with kitchen staffs so that restaurant operates efficiently

- Manage Social Media Marketings

- Suggest and immplement ideas to develop the place.

- Other duties as assigned

About Company:

The restaurant is located within the bustling alley in Singapore - 25 Church Street. It is set in an open-to-sky setting in the alley surrounded by various eateries providing a perfect backdrop for a cosmopolitan street bar. They offer a variety of alcoholic & non-alcoholic beverages, including famous beers, wines & cocktails. They serve modern Indian cuisine as well as Western cuisine.

Snapshot of Your Role

The Head Chef is responsible for the culinary quality, service and experience of the operation. Motivates, trains, develops and directs team members to deliver delicious, nutritious food, exceptional service, and accomplish daily goals and projects. This position oversees the daily administrative and operational tasks, including financial management and analysis, sanitation and safety.

The Head Chef will focus on culinary excellence and the cafe experience for the unit’s Food program in order to support operational excellence in several cafes. This position reports into the Executive Chef and will leverage their strong hospitality and operational skills to partner with key stakeholders (culinary, nutrition, marketing, behavioral science, concept development, procurement, risk management, operations and people approach) to promote standards, client expectations and enhance user (partner) experience.

The great things you will be expected to do:

DAY TO DAY ROLE DUTIES

• Engage with the Site Operational Leadership team regularly, keeping them up to date with any on site changes or strategic action plans
• Work with others to ensure that client and user engagement along with the culinary expectations are understood and exceeded
• Empower, inspire and support the team or colleagues and suppliers to deliver a great service; through training, coaching, development and feedback
• Design, manage and own the overall experience, not just the offerings
• Drive culinary innovation, excellence and quality standards
• Lead culinary initiatives, sector projects amongst the chef teams and ensure deliverables are met
• Set an expectation of hospitality that is friendly and engaging
• Ensure that all products and ingredients that are used are purchased following sector and organization purchasing standards and sustainability commitments
• Collaborate with sector nutrition team to maintain recipe and Mobius database, including scaling to appropriate volumes
• Ensure that all hiring and training standards are met and documented for direct hires
• Partner with Food Safety and Workplace Safety managers to train and develop the safety programs

CUSTOMER & CLIENT SATISFACTION

• Embrace and deliver all aspects of the Client Food Program to an exceptional standard
• Work with others to ensure that client and consumer expectations are understood and exceeded
• Assists Executive Chef in ensuring that all products and ingredients that are used are purchased following purchasing standards and sustainability commitments
• Promote the Food Program to our Client engaging with them through our food choices, displays, space designs while acting as a Compass Advocate at all times
• Be polite, professional and friendly at all times with customers, clients and colleagues

EMPLOYEE DEVELOPMENT & TEAM WORK

• Assist Executive Chef in ensuring employee reviews, coaching sessions, and disciplinary actions are delivered in a professional and timely manner
• Work with Executive Chef to ensure all sector and employee guidelines are implemented and adhered to
• Be prepared to assist colleagues in a willing and positive manner including assisting with other duties as required
• Take the opportunity to continuously learn and grow
• Encourage fresh thinking and initiative in the team
• Encourage feedback and suggestions for improvement
• Think of ways to make the work environment fun and team driven

HEALTH & SAFETY

• Promotes a culture of Food and Workplace Safety
• Observe and comply with all company and unit procedures relating to safety and security, reporting any issues to your line manager
• Take responsibility for your own health and safety and that of others who may be affected by what you do or what you fail to do
• Correctly use work equipment, personal protective equipment in accordance with training and instructions provided, reporting any equipment issues to your line manager

Key skills & qualifications

EDUCATION & QUALIFICATION

• Degree from an accredited Culinary Institute preferred
• Bachelor’s degree preferred
• Executive-level culinary management experience required

WORK EXPERIENCE

• A proven track record as an innovative and financially responsible manager
• At least 5 years in Culinary management experience in a multi-unit setting required
• Prior experience managing volume of at least 20M with P&L experience
• Multi-unit restaurant or hotel experience a must
• Experience in R/D, operations, or concept development a plus
• A proven track record of leadership capabilities leading from the front
• Expert knowledge of food and catering trends with a focus on sustainability, innovation, food waste, quality, production, sanitation, food cost controls and presentation
• Proven coaching and mentoring with peers, individuals, and teams
• Passion for food trends, flavors, innovation and recipe development
• Highly developed culinary creativity skills and comfortable with multiple cuisines
• Proven industry contacts and relationships that can be leveraged in networking and recruitment of other culinary team members
• Proven ability to maximize budget, enhance sustainability and creativity across all channels in alignment with business strategy
• Ability to effectively communicate, motivate and interact with all levels within the organization
• Ability to speak and present effectively in a group setting to Associates, Managers and our Partners and represent the Food at Google Brand
• Maintain a positive attitude under pressure and motivate team
• Ability to maintain confidentiality
• Working knowledge of Google suite of products
• Ability to work in a fast paced, changing environment
• Ability to create effective relationships, influence and collaborate internally and externally at all organizational levels
• Demonstrates Compass values and recognition principles

COMPETENCIES

• Leadership capabilities
• Customer service oriented
• Specialist knowledge
• Accountability
• Organizational skills
• Problem solving
• Team management
• Decision making
• Conflict management
• Quality and Compliance
• Stakeholder management
• Project management
• Change management
• Strategic management

ATTRIBUTES

• Possess critical thinking and problem solving skills
• Excellent decision-making and stakeholder management capabilities
• Resourceful, adaptable with an agile mindset to navigate uncertainties
• Conflict resolution skills, diplomatic and with ability to engage stakeholder at all levels
• Detailed and result oriented
• Good communications skills, with client, team and all other stakeholders
• Analytical and strong organizational skills, with excellent verbal and written ability
• Self-motivated, decisive, with the ability to adapt to changes and competing demands
• Proven ability to work creatively, analytically, systematically in a collaborative manner
• Proven ability to work in an ambiguous environment and collaborate across multiple areas in order to achieve a common business objective
• Demonstrate decisiveness in resolving business problems, making decisions and identifying priorities
• Proven abilities in providing on site leadership for project team by building and motivating team members to meet project goals, adhering to their responsibilities and project milestones
• Extensive understanding of project and program management principles, methods and techniques

PHYSICAL AND LANGUAGE REQUIREMENTS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to:

• Stand, talk or hear, and taste or smell.
• Walk, use hands or fingers, handle or feel; stoop, kneel, crouch, or crawl.
• Specific vision abilities required
• Ability to read, understand and speak English to perform essential functions of the job

Job responsibilities include:

· recruiting, training and supervising staff

· managing budgets

· planning menus

· ensuring compliance with licensing, hygiene and health and safety legislation/guidelines

· promoting and marketing the business

· overseeing stock levels

· ordering supplies

· producing staff duty roster

· problem solving

· preparing and presenting staffing/sales reports

· keeping statistical and financial records

· assessing and improving profitability

· setting targets

· handling administration and paperwork

· liaising with customers, employees, suppliers, licensing authorities, sales representatives etc

· making improvements to the running of the business and developing the restaurant.

Key skills for restaurant managers

· Excellent customer service skills

· Commercial awareness

· Flexibility

· Good interpersonal skills

· Communication skills

· Problem-solving skills

· Organisational skills

· Teamwork skills

Please indicate your start date and expected salary.

This Production Team Leader will be required to:

• ensure the production line runs smoothly
• compile and document relevant production information
• motivate team members in daily activities
• observe the current process and recommend improvement measures

This Production Team Leader is expected to:

• work on a 5.5 days work week (Mon-Fri 8.30am to 5.30pm, Sat 8.30am to 1pm)
• communicate and work closely with chinese speaking team
• be able to think critically and solve problems
• be willing to learn all the processes in production and be deployed to any parts of the production floor

Must have experience to prepare all the bellow receipes

Break Fast:

Idly

Dosa (All Types)

Poori with Aloo

Pongal

Chapathi

Upma

Aloo Paratha

Kichadi (All Types)

Egg (All Types)

Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

Location: Central

Position: Restaurant Services Manager(F&B Industry/Japanese speaking) (Job ID:18798)

Job Description

• Provide exception service to guests, manage reservations and handle customer feedback
• Ensure ample stock levels of ingredients and liaise with suppliers to replenish as necessary
• Manage the costs, sales and profit & loss of the store and other administrative matters
• Oversee the front of house staff and communicate with Japanese chef to ensure smooth operations
• Train service staff and maintain service levels
• Develop manuals and SOPs for the store etc.

Job Requirement

• 3-5 years of experience in F&B/retail or hospitality sectors, in a restaurant manager or assistant restaurant manager capacity
• Advanced conversational level of Japanese to communicate with chef from Japan and service Japanese speaking guests
• Able to work flexibly with midnight shifts
• Independent and able to manage and maintain service levels of the store

Interested applicants please send your resume to Calista (R22104418) with email subject header "Job Application for Restaurant Services Manager(F&B Industry/Japanese speaking) (Job ID:18798)".

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

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Koh Siew Xing

EA Registration No: R22104418

Pasona Singapore Pte. Ltd.

EA License No:90C4069

Fine dining restaurant open for more than 10 years in Tanjong Pagar, looking for assistant restaurant manager. Responsible for selecting, developing, and managing employees as well as overseeing inventory ordering processes.

Assistant Restaurant Manager

Working Day: 5 Days work week

Working hours to be discussed during interview

$2500- $3000 (depends on experience) + monthly Performance Incentive

Island-wide except west (to be discussed during interview)

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assisting the Restaurant Manager in working with chefs and other personnel to plan menus in line with the brand’s culinary direction. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service.
• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.
• Direct hiring, training, and scheduling of food service personnel.
• Investigate and resolve complaints concerning food quality and service.
• Assist in dishwashing duties when dishwasher absent
• Perform other duties as assigned by management.

REQUIREMENT

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

If Interest please kindly click on the Apply button

Ong Choon Kiat (James) | Reg No: R22104989

The Supreme HR Advisory Pte Ltd | EA No: 14C7279

Job Description

• Responsible for the day-to-day operations and administration of the Japanese restaurant.
• To provide and ensure operating standards are according to procedures and standards established by the F&B Department.
• Daily roll-call with the service team to drive operations effectiveness, cleanliness of the restaurant, accurate food order taking, servicing the customer, promotions etc.
• Event planning and execution, work closely with kitchen crew to ensure food order is accurate and prompt during events service to ensure consistent exceeding of established standards and guest’s expectation.
• Attention to details, encouraging a culture of high standards throughout the team. High emphasis of customer service and management.
• To be knowledgeable in all service techniques and actively seek guest feedback and responding service issues accurately and efficiently in professional manner with a suitable service recovery.
• Cultivate a motivated and high performing team that is clear and committed in delivering clear goals and target.
• Ensure operational profitability, suggest and recommend improvements to achieve better sales target.
• Administer for reservation list, staff roster, recruitment process, daily sales report, inventory report and other operation reports for management review.
• Supervising of employee and provide training and development plan.
• Ensuring the cleanliness of the outlet and periodic maintenance and preventive maintenance of the outlet’s equipment and assets.
• Other ad-hoc duties as required.

Job Requirements:

• Candidate must possess min. Diploma in Food and Beverage or equivalent;
• Candidate must possess at least 3 years relevant experience in casual/fine dining/Event Execution;
• Experience in a Japanese Omakase restaurant will be an added advantage;
• Knowledge of wine and other alcoholic beverage will be an added advantage;
• Acute financial management skills, strong business acumen and excellent knowledge of latest sales and marketing trends;
• Strong customer service and problem-solving skill;
• Strong and dynamic personality who is willing to learn new items on food and service;
• Strong planning and people management skill to lead a dynamic service team;
• Team player with excellent interpersonal and communication skills;
• Flexibility is a must so is the ability to multi-task, work under pressure and with short deadlines;
• Able to work in fast-paced F&B environment;
• Able to commit shift work, weekends and public holidays;
• Proficient in MS Office applications for administrative work

• 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

If you fancy a cool, easy-going atmosphere full of dynamic and spirited individuals, you are at the right place.

We are on the lookout for passionate, optimistic and fun-loving people to join our big family of Wonderful People.

With our wide array of hotels and brands, there are countless opportunities and exposure to work in different stories. You will be immersed with prospects in career and learning development, employee recognition, mentorship and benefits even when you travel.

Job Details (Here’s what you can expect!)

• Attractive incentive and bonus
• Staff rates at Accor hotels in Singapore and worldwide
• Birthday leave

Job Responsibilities:
Brand Management

• Act as the brand champion for the hotel and counsel the hotel management on brand positioning and brand-related activities.
• Ensure articulation of hotel’s image and position, assure consistent communication of image and position throughout the hotel to all internal and external audiences/stakeholders.
• Ensure hotel brand initiatives, marketing messages and collateral adhere to the brands guidelines.

Digital Marketing

• Work closely with Accor marketing teams for all digital marketing initiatives.
• Develop Social Media Marketing/Advertising strategies and tactics.
• Manage the hotel’s social media platforms on Facebook, Instagram, LinkedIn
• In-charge of Content Creation, Content Management & Development for hotel’s marketing and communications digital and offline channels

Advertising

• In-charge of online and offline advertising strategy, plans and direction of the hotel, including the budget to generate publicity for the hotel.
• Identify and arrange key media, including social media influencers for media familiarization stays to create awareness and exposure for the hotels.

Collateral Development

• Ensure hotel collateral follow brands’ guideline.
• Responsible for editorial direction, design, production and distribution of hotel’s sales and marketing collateral.

Budget

• Plan and manage the marketing and communications budget.

Others

• Perform any other responsibilities/duties as assigned by the hotel management.

Requirements:

• Detailed oriented individual.
• Able to work independently.
• Strong interpersonal and communication skills.
• Resourceful and innovative, identify guest and/or customer trends, market trends and major events and activities to develop successful marketing, digital marketing and/or public relations programs and initiatives.
• Works in a fast-paced and dynamic environment where he is able to lead the development of appealing marketing and digital concepts to promote the property.
• Proficiency in Adobe Photoshop is preferred.

Key Responsibilities:

• Able to cook Chinese food, specializing in Cantonese dishes
• Order supplies and report to the head of the establishment
• Ensure the serving of quality culinary dishes is on schedule.
• Ensure that no problem arises during serving; if any, it should be rectified quickly.
• Approve all foods before they leave the kitchen.
• Develop menu offerings.
• Forecast supply needs and estimate costs.
• Ensure efficiency of the kitchen and staff.
• Ensure the production of quality and consistent food
• Perform accounting functions and scheduling of meals to be served.
• Ensure that the food servicing facility meets all necessary standards and regulations such as sanitary and safety guidelines.
• Create recipes and prepare advanced items.
• Ensure proper equipment maintenance and operations.
• Oversee special catering events and where necessary offer culinary instruction and demonstrate techniques.
• Order food from designated suppliers
• Manage stock of food
• Organize duty roster for kitchen staff.

Key Requirements:

• Minimum 5 years working experience
• Passion for food
• Previous experience working in a professional kitchen
• Effective communication skills
• Ability to manage a budget and work with figures.
• Ability to work under stressful conditions.
• Strong leadership skills
• Ability to make quick decisions.
• Ability to ensure a high standard of hygiene and cleanliness in the kitchen area.

A senior manager at a Japanese cuisine restaurant plays a crucial role in overseeing various aspects of the restaurant's operations.

Job Responsibilities:

Operational Oversight:

• Supervise day-to-day operations to ensure the restaurant runs smoothly.
• Manage staff schedules for optimal staffing during busy periods.

Maintaining Quality Standards:

• Ensure consistent high-quality standards for food and beverages.
• Address customer feedback promptly to uphold the restaurant's reputation.

Financial Management:

• Develop and manage budgets, control costs, and optimize financial performance.
• Implement pricing strategies and promotions to maximize revenue while ensuring profitability.
• Oversee inventory management to minimize waste and maintain adequate stock levels.

Staff Training and Development:

• Recruit, train, and mentor staff to enhance service and expertise in Japanese cuisine.
• Conduct regular training sessions on customer service and menu knowledge.

Customer Relations:

• Create a welcoming Japanese dining atmosphere for customer satisfaction.
• Interact with customers, address concerns, and gather feedback for continuous improvement.
• Implement marketing strategies to attract and retain customers.

Salary & Remuneration
Gross up to $6,000 (depending on experience)

Requirements:

• Only Singaporeans may apply
• Minimum 4 years of managerial experience in F&B operations
• Must have experience in Japanese semi / fine dining
• Effective leadership characterized by strong analytical abilities, excellent communication, and interpersonal skills
• Able to work shifts/ weekends/ public holidays

Working Days: 5 days/ week

Interested parties please APPLY NOW!

Hey Rocket Pte. Ltd. (EA 21C0816)
Tan Zi Jian (R23116456)

Working Day: 5 Days work week

Working hours to be discussed during interview

$2500- $3000 (depends on experience) + monthly Performance Incentive

Island-wide except west (to be discussed during interview)

ESSENTIAL DUTIES AND

RESPONSIBILITIES

• Assisting the Restaurant Manager in working with chefs and other personnel to plan menus in line with the brand’s culinary direction. Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service.
• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.
• Direct hiring, training, and scheduling of food service personnel.
• Investigate and resolve complaints concerning food quality and service.
• Assist in dishwashing duties when dishwasher absent
• Perform other duties as assigned by management.

REQUIREMENT

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

Quah Siying (Jeslyn) R1982418

The Supreme HR Advisory Pte Ltd 14C7279

Job Purpose

Manage restaurant environment, handle and schedule regular maintenance and upkeep of restaurant, such as pest control, servicing, etc

Schedule staff roster to ensure good and sufficient allocation of manpower for service

Ensure balanced allocation of duties and shift to staff, following regulated work hours and rest days

Handle customer feedback calmly, professionally and efficiently at all times, resolving any disputes and recovering service effectively

Stand-in and cover duties of any area requiring support

Ability to work under demanding and strenuous situations

To perform overtime whenever required

To check and maintain outlet repair and maintenance duties

Attend any necessary training in regards of the restaurant operations

Ensure the outlet is run in an efficient manner and proper service is offered at all times

Oversees overall day-to-day operations in the Dining Hall area, Pantry and Stewarding sections

Oversees overall operations in Private rooms, ensuring smooth flow of service

Resolve any reservation and cashiering issues

Handle restaurant petty cash disbursements and reimbursements

Adhering to Quality and Standards

Manage restaurant inventory levels, handling purchasing of necessary items when necessary

Ensure all special requirements needed for service or food are prepared for and carried out for customers

Ensure areas are well equipped, well prepared, clean and safe for operations, before and after each shift

Ensure equipment, cutleries and crockeries are in good condition and in sufficient quantities for operations

Keeping the management /Chef updated on any food delay, complaints and customers feedback

Any other ad-hoc duties assigned

Housed in COMO Orchard on Bideford Road, COMO Metropolitan Singapore marks many firsts. The hotel is part of an integrated and immersive experience spread over 19 floors, bringing the best of COMO Group’s hospitality, fashion, wellness and cuisine in one prime destination. Savour outstanding international dining concepts, enjoy access to curated collections from multi-label Club 21, and discover wellness from within at the new COMO Shambhala urban flagship.

Maintaining brand awareness while maximizing the hotels’ revenue by assisting Director of Sales and Marketing (DoSM) developing and implementing strategies in accordance with the hotels’ values, target, and market segmentation.

Main Tasks/Responsibilities:

• This position will focus predominantly on corporate, leisure and groups in the domestic.
• Maintain a regular proactive, face to face, and research sales activities in accordance to the KPI, focusing on companies’ potential for corporate and leisure business from the segregated areas of account responsibilities. Identify business potential and upkeep close contacts with potential clients through personal visits, phone calls and correspondence, negotiates for new and repeated business for the hotel.
• Ensure that all RFP’s and consortia solicitation programs are completed on time dispatched and acceptances communicated to all relevant parties and applicable rate loaded.
• To conduct FAM Trip, site inspection, on property entertainment to COMO Metropolitan Singapore.
• Maximize sales effectiveness by establishing quality and quantity of sales calls as well as other sales activities, provide sales call report and to ensure follow up.
• Attend and contribute to scheduled sales meetings and complete tasks by deadlines set.
• Provide effective and timely feedback on sales & marketing intelligence (markets and competitors) to DoSM and team members to ensure adequate control of markets.
• Compiles all necessary market information and assist DoSM with the annual sales plan.
• Assist Reservations in yield management and maximizing revenues to the hotel. Make recommendation to the team from any opportunities arise from especially the confirmed group business.
• Ensures to anticipate on the market tendencies and proposes and implement timely promotions to maximize hotels yield and revenues.
• Follow all rules relating to confidentiality of property and company information and do not share information with inappropriate people.
• Present on a semester basis target of revenue to be achieved and ensures implementation, control, and monthly assessment of all his or her accounts.

• Fun and dynamic work environment.
• 5 days work week
• 44 hours/ week
• Attractive SIGN ON BONUS!
• Birthday leave
• Outlet sales incentive
• Medical with Dental Benefit
• Career Progression

Manager in Training will go through a 3 to 6 months' structured training in both Front & Back of House before being certified as a full fledge Manager.

Requirements:

• Only Singaporeans may apply
• No experience are welcome as training will be provided
• Having passion in F&B industry

Hey Rocket Pte. Ltd. (EA 21C0816)

Zhen Cheng (R22107904)

+65 8044 8840

Job responsibilities include:

· recruiting, training and supervising staff

· managing budgets

· planning menus

· ensuring compliance with licensing, hygiene and health and safety legislation/guidelines

· promoting and marketing the business

· overseeing stock levels

· ordering supplies

· producing staff duty roster

· problem solving

· preparing and presenting staffing/sales reports

· keeping statistical and financial records

· assessing and improving profitability

· setting targets

· handling administration and paperwork

· liaising with customers, employees, suppliers, licensing authorities, sales representatives etc

· making improvements to the running of the business and developing the restaurant.

Key skills for restaurant managers

· Excellent customer service skills

· Commercial awareness

· Flexibility

· Good interpersonal skills

· Communication skills

· Problem-solving skills

· Organisational skills

· Teamwork skills

Please indicate your start date and expected salary.

Job Descriptions

• Actively solicit and book all types of catering business including weddings from various sources of leads.
• Assist in developing and executing projects for assigned market areas to increase catering activity, volume and profit in order to achieve sales target.
• Develop creative and attractive menu presentations for potential clients.Finalize all bookings maximizing all revenue potential by up-selling in all revenue producing areas.
• Coordinate the sales efforts between sales department and catering to ensure proper utilization of function space to yield maximum revenues.
• Conduct tours of the property with meeting planners and potential clients.
• Negotiate with clients and achieve maximum revenue/profit potential while satisfying client needs.
• Develop and distribute all communications relating to planning and execution of group functions, including, but not limited to, group resumes, banquet event orders (BEO's) and room sets according to established guidelines
• Convert prospective clientele into committed customers through on-site visits/meetings, property tours, and proactive communication.
• Prepare, present and collect payment for event pre-estimates by required due dates.

Requirements

• Demonstrates strong organizational skills.
• Exhibits excellent interpersonal and customer service skills.
• Demonstrates ability to think creatively and analytically.
• Is capable of creating and maintaining a large client network.
• Communicates clearly and effectively.
• Demonstrates strong persuasive and negotiation skills.
• Works well with a variety of different individuals.

• Meet and greet customers and organise table reservations
• Handle customer feedback and enquiries
• Schedule duty-roster for all staff
• Ensure appearance, cleanliness and set-up of the restaurant is properly maintained.
• Attend any Food & Beverage meetings and briefings as and when required
• Ensure effective lines of communication are in place at all levels.
• Provide training and coaching for staff and ensure procedures are being followed
• Any ad-hoc duties assigned

Job Requirement:

• Relevant experience preferred
• Good interpersonal, communication and organizational skills
• Able to work on weekends/shift/PH
• Welcome Singaporean, SPR, WP

Working Location: Islandwide

Interested applicants please click "Apply Now" or send your resume to [email protected] or whatsapp +65 91181646

• Meet and greet customers and organise table reservations
• Handle customer feedback and enquiries
• Schedule duty-roster for all staff
• Ensure appearance, cleanliness and set-up of the restaurant is properly maintained.
• Attend any Food & Beverage meetings and briefings as and when required
• Ensure effective lines of communication are in place at all levels.
• Provide training and coaching for staff and ensure procedures are being followed
• Any ad-hoc duties assigned

Job Requirement:

• Relevant experience preferred
• Good interpersonal, communication and organizational skills
• Able to work on weekends/shift/PH
• Welcome Singaporean, SPR, WP

Working Location: Islandwide

Interested applicants please click "Apply Now" or send your resume to [email protected] or whatsapp +65 86907601

Assistant Restaurant Manager

Job Scope

• Responsible for overall efficient and effective management and operation of the restaurant
• Assist Restaurant Manager on daily restaurant operations
• Ensure that all menu items are prepared and delivered in accordance with GYG’s Food Recipe and training guides
• Ensure that GYG speed of service standards are consistently met on shift.
• Maintain a clean and organised restaurant at all times whilst on shift.
• Ensure restaurant compliance with the GYG Food Safety Policy and procedures during the shfit.
• Provide an enjoyable restaurant experience by maintaining a restaurant that is safe, clean and provides customers with an enjoyable ambience whilst running the shift.
• Report on restaurant sales performance for the shift as required by GYG
• Meet cost of goods sold, cost of labour and operating cost targets for the shift set by the management.

Requirements

• Good people management and conflict resolution skills
• Personable and approachable disposition
• Willingness to learn and develop strong competence in various GYG systems
• Provide valuable experience in sales and sales management, inventory management, and marketing coordination
• Face sales and interactions
• Learn proper techniques to problem solving and conflict management
• Coordinate information between operations and head office
• Learn how to deliver and manage superior customer service
• Teach how to effectively communicate, influence and interact with all types of customers, vendors and coworkers
• Provide weekly recruiting status reports to management
• Learn a wide variety of selling related skills including planning and conducting effective sales calls, identifying and exceeding customer needs and sales opportunities, inventory systems knowledge, management
• Learn all aspects of business, culture, and core values

Benefits

These are just some of the benefits that come with working at GYG:

• Attractive Salary $$
• Performance Incentives (quarterly)
• Rapid Career Growth
• 5 days work week and 2 days OFF, 44 hours
• Outpatient & Hospitalisation benefits
• Staff meals & discounted meals
• Sign-up bonus of $2,000
• Staff referral programme of $500
• Various types of leave entitlements
• Cultural celebrations – Day of the Dead and Cinco de Mayo (We just love to celebrate everything!!)

We guarantee you will have lots of fun at work and not a single day is the same!