Job Responsibilities

1. Develop and execute regional creative strategies aligned with the brand's vision.

2. Work alongside Creative Manager in developing all creatives.

3. Integrate brand messaging, aesthetics, and storytelling for Carlton Hotel Singapore.

4. Adapt and customise creative concepts to resonate with local relevancy and preferences

5. In charge of developing new concepts or ideas for upcoming projects

6. Involved in brainstorming sessions for ideation.

7. Manage and administrate the day-to-day production of company-wide creative needs in a timely manner

8. Develop social media marketing plans and programs for each product and direct promotional support.

9. Provide clear direction to deliver high-quality visuals and content across various mediums.

10. Ensure consistency and alignment with brand guidelines.

11. Hands-on graphic design with elevated aesthetics and taste.

12. Collaborate with cross-functional teams and stakeholders.

13. Align creative strategies with business objectives and market-specific requirements.

Education and Work Experience

1. Diploma in the field of Photography and Cinematography or equivalent

2. At least 3 year relevant working experience

3. Proficient in Adobe Creative Suite and other relevant design software

4. Excellent communication and interpersonal skills, with the ability to collaborate and influence

5. Experience with social media platforms, consumer engagement and strong awareness of the digital world.

6. Ability to multi-task effectively, managing multiple projects while being mindful of deadlines and priorities.

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

Duties & Responsibilities

· Responsible to assist the Head of Culinary in supervising the Chinese kitchen activities

· Ensure quality of food, hygiene and other standards are kept or surpassed, at all times

· Create, develop and innovate new dishes and recipes by keeping up with the latest market trends

· Constantly strive to improve kitchen operating procedures

· Plan, co-ordinate and supervise all menu implementations in a timely manner.

· Assist in the preparation and control of daily and weekly market lists.

· Complete detailed checks of the entire Chinese kitchen operation during all service periods taking necessary actions to correct any deviation from quality standards

· Conduct weekly inspections of the Chinese kitchens

· Provide job skills training to Chinese kitchen staff

· Motivate and lead by example

· Conduct daily kitchen tours to observe operational standards and difficulties and follow them up with the Head of Culinary

Academic Qualifications

· Certificate from a recognized culinary institution or an appropriate amount of progressive work experience to waive academic qualifications

Work Experience

· Minimum 10 years’ relevant working experience as a Chinese Master Chef in a hospitality industry

Responsible for supporting the EAM, Sales & Marketing / Director of Sales in securing and maximising all sales opportunities from determined market segments to achieve department goals and objectives

KEY RESPONSIBILITIES:

• Establish a regular call pattern for meeting with principals of target markets.

• Forecast, analyse and report individual sales results.

• Participate in developing/reviewing rate structures and conditions applicable to various marketing segments, based on market feedback and conditions.

• Prepare weekly, monthly, quarterly and annual reports as required.

• Liaise closely with other departments within the hotel to ensure efficient and regular communication of sales activities.

• Actively source new accounts and develop existing accounts that will meet the yield objective of the hotel from these market segments.

• Assist the Director of Sales in developing and implementing strategic sales plans, applicable to market segments under their responsibilities.

• Develop and maintain a good working relationship with all Marriott International Sales Offices and leverage on networking with staff and clients from other Starwood properties and submit sales leads within the Marriott network.

• Effectively measure and report on a timely basis, sales results with updated strategies and competitor information to the Director of Sales

• Maintain regular contact including site inspections and sales calls with key contacts in the appropriate market segments.

Job scope:-

• Manage the annual review exercise for performance management, salary increment and bonuses
• Participate in annual salary benchmarking exercises and as well as benefits reviews.
• Conduct job evaluations
• Build collaborative partnership with external and internal stakeholders and provide C&B recommendations and solutions to HR teams and business departments.
• Derive insights from C&B data to improve, enable more effective people decisions and optimize cost.
• Conduct internal audits and reviews to ensure compliance to relevant regulations and policies

Job Requirement:-

• Min Degree in HR Management or equivalent
• Min 3 Years experience in C&B specialisation
• Able to start work immediately or within a short notice

Interested candidates do submit your application to [email protected]

Attn: Wendy Khoo Hui Wen (R1761665)

Recruit Express Pte Ltd (99C4599)

SALARY:

From SGD4200.00 Starting Salary + Sales Incentive

SCOPE:

Experienced with leadership qualities

Fine culinary skills in western & local dishes (Non-Halal)

Passion in creating special dishes & developing menu

Be independent & responsible

Plan & lead daily kitchen operations

Manage costs, food purchases & inventory

Ensure consistencies in all food servings

Ensure kitchen cleanliness, safety & compliance to food hygiene

Team player that can readily work with the whole team

REQUIREMENTS:

NO academic certification required, we only seek true talent & positive attitude

Possess food hygiene and safety certification

Immediate start work preferred

Applicants please contact Ms. Rosalind @ 9090 4144 or email to [email protected]

Job Description

• 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.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• 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.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership, communication skills and influence. Candidate must be able to read and understand basic Chinese (Chinese restaurant environment)
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

We're now hiring a Restaurant Manager to join our growing team. If you're excited to be part of a winning team, Takagi Ramen is an excellent place to get ahead. Apply today!

Responsibilities:

- Oversees operations of the outlet, ensuring compliance with health, safety, food handling, and hygiene standards

- Motivates staff and maintains an open channel of communication between the staff and management

- Hires and trains staff

- Organizes and oversees the staff schedules

- Ensures customer satisfaction, handles and resolves customer complaints

- Manages and maintains stock inventory

- Reports daily sales

Requirements:

- Minimum 2 years of experience in Food & Beverage industry

- Supervisory and leadership skills

- Good skills with a focus on customer service

- Experienced with food handling, safety, and other restaurant guidelines - Singaporean

- Able to start work immediately

Working hours : 10am to 10pm

11am to 11pm

6 days work week

Location outlet : East area

Benefits:

- Monthly Performance Incentive

- Joining Bonus

- Annual Wage Supplement

- Flexible Working Hours

- Staff Discount

- Staff Meal

- Medical Benefits

- Career Advancement Opportunities

- Annual Leave

Islandwide Locations: Jurong West, One-North, Woodlands, Yishun, Ang Mo Kio, Marine Parade, Simei, Downtown East, Redhill

Don’t miss out this great opportunity! Whatsapp our friendly HR:

9297 8413 / 9888 9975

We have 3 outlets in Clarke Quay area and we are looking for an experienced and qualified Group Head Chef. Apply now and we would be excited to get to know you!

JOB DESCRIPTION AND REQUIREMENTS

• You will be the first in command in the facilities.
• Be a team player and promote positive team dynamics in kitchen and restaurant
• In charge in all areas of kitchen management
• Be fully aware and well trained to prepare every item in the menu to high quality standards
• Develop a strong knowledge of all company menu items/ products
• Ensure strict adherence to kitchen SOPs, food prep hygiene and personal hygiene guidelines at all times.
• Training and guidance to all new kitchen support staff
• Daily operations – timely deliverance of consistent food, checking stock, meeting customers’needs
• Effective stock/fresh food rotation to minimise wastage (I.e. FIFO procedure)
• Accountability for all food and supply orders and accuracy of deliveries
• Waste management – In line with regulations and agreed procedure
• Adhering to health and safety standards for kitchen & kitchen staff as dictated by Governmental authorities.
• Advising on kitchen equipment requirements including cooking and service hardware
• On-going general maintenance and cleanliness of the kitchen and all food preparation areas
• Managing cleaners to ensure they use their time effectively

Job Info:

• Salary: Basic from $3000 - $3500 + AWS + VB
• Working Hour: 5 days (Rotating Shift)
• Location: Central

Job Scope:

• Upkeep and general standard of the department under the guidance of the Front Office Manager
• Ensure smooth operation on a daily basis
• Review feedbacks, guest comments, and other information pertaining to front office
• Track guest satisfication levels and ensure requirements are adhered to
• Develop training programs for department

Please submit your updated resume by using the APPLY NOW BUTTON

By submitting your personal data and/or resume to us in connection with your job application, you will be deemed to have agreed and consented to us in collecting, using, retaining, and disclosing your personal data and/or resume to prospective employers for the purpose of the evaluating, processing and administration by company relating to this job application.

*We regret to inform you that only shortlisted candidates would be notified*

We wish you all the best in your career search.

You are welcome to visit our website at http://www.rkgroup.sg/

RK Recruitment Pte Ltd | EA License No.: 20C0280

Chou Jia Hooi | EA Personnel No.: R23115147

Job Description

• 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.
• Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
• Regularly review product quality and research new vendors
• Organize and supervise shifts.
• manage restaurant P&L to optimize man profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.
• Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for goods, kitchen utensils and cleaning products.
• Manage restaurant’s good image and suggest ways to improve it.
• 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.
• Monitor inventory to ensure that resources are used effectively and minimizing wastage.
• Maintain a high standard of personal hygiene and appearance at all time.
• Ensure compliance to Company Standard Operating Procedure (SOP) as well as the cleanliness and sanitation at work areas. Make sure that the restaurant attains every form of licensing requirement, like liquor licenses, and quickly attend to repairs that have to be made within the restaurant.
• Any other ad hoc duties as assigned by the Company.

Job Requirement

• Minimum 3 years of working experience in F&B industry.
• Possess good supervisory skills such as accountability, organizing and planning skills.
• Able to control costs & use given resources efficiently and productively.
• Able to train, manage, motivate and inspire your team.
• Good leadership, communication skills and influence. Candidate must be able to read and understand basic Chinese (Chinese restaurant environment)
• Able to work under pressure in a fast paced, dynamic and challenging work environment.
• Able to work split shift, weekends and public holidays.
• Customer oriented, service focus, responsible and positive working attitude.

The Duty Manager manages the daily operations of the front office to ensure the efficient functioning of the team in accordance with the department's operating procedures and service standards. He/She develops operations plans, monitors room inventory and collaborates with other departments on special guest arrangements. He/She also manages personalised reception services for VIP guests, implements loyalty programmes and identifies and resolves deviations and irregularities in service operations.

Job Summary

- Assists the Director of Rooms in directing and supervising the activities of the Front Desk, Concierge, Bell Services, Telephone Department and Transport Pool.

- Responsible for welcoming guests and groups to the hotel, attending to guests’ queries, complaints and requests in the Lobby Area.

• Assist and support in managing and oversee daily operations and ensure compliance to operations standards and procedures.
• Assist and support in managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances
• Participate in planning weekly schedule planning and daily team floor plan.
• Trains and provide on-going communication to staff and deliver first-class service to customers
• Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave
• Maintain safety requirements in the restaurant.
• Handles customers' feedback promptly.
• To comply ad-hoc with all the admin and paperwork requirements.
• To maintain high level of knowledge of wines, knowledge in pairing of wines to food and to be able to upsell to guests.
• Setting up, maintaining, and establishing physical placement of wine in cellars and cabinets in an organized and structured manner that is in coordination with the wine list.
• Regular maintenance and updating of wine list to reflect current products and vintages.
• Responsible for maintaining guest expectations and recommending wines accordingly to ensure guest satisfaction with regards to the wine.
• Ensure communication with the management team to identify wines that need to be upsold in order to maintain stocks.
• Responsibility for maintaining the upkeep of the wine par levels.
• Responsibility for the correct use and maintenance of glassware and other wine related equipment in the restaurant including but not limited to wine list covers, ice buckets, decanting equipment, specialty glassware, bar equipment, and other equipment.
• Responsible for maintaining an executing all the special beverage promotions designed to increase beverage sales in the restaurant in regards to wine.
• Maximizing sales opportunities through wine sales.
• Prepare profit & loss account.
• To carry out all tasks in a reasonable time frame to ensure the smooth running of the areas and restaurant.
• To regularly educate staff on wine knowledge, specifically pertaining to the restaurant’s wine program.
• Negotiate purchase prices with vendors.
• Monthly inventory of wine and all related beverage.
• Perform other related duties as assigned by the Management/Owner.
• Team player and independent.
• Humble and willing to learn and share to grow together.
• Good working attitude
• Sales driven

Job Description:

1. Ensure that food preparation areas are clean and hygienic.

2. Storing and distributing ingredients.

3. Washing, peeling, chopping, cutting and cooking of foods.

4. Ensure food preparation meets company SOP and Recipe.

5. Keep up-to-date with current promotions and new items in menu.

6. Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.

7. Assist in keeping food wastage to minimum, through correct product measurements.

8. Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen Assistants.

9. Always adhere to all company policies and procedures.

10. Inventory Management

Job Requirements

1. At least 2 years of relevant experience

2. Positive attitude.

3. Basic Food Hygiene Certification is a must.

4. Able to commit on weekends and public holiday.

5. Able to accept split shift.

-Address to customers’ feedbacks and complaints promptly

-Adhere to the company’s standards and service levels to increase sales and minimize costs, including food, beverage, supplies, utility and labour costs

-Lead and motivate staffs in achieving sales target and customer’s satisfaction

-Oversee and manage all areas and business of an outlet assigned

-Ensure that all daily sales collection is in order and securely banked in

-Ensure that personnel and payroll related administrative duties are promptly followed up

-Enforce sanitary practices for food handling, general cleanliness and maintenance of kitchen and dining area

Ensure consistency and quality of food served to customers

Responsible in recruitment, development, performance appraisal, retention3, and discipline of staff in the outlet. Take appropriate measures in furtherance staff stability and uphold discipline.

Planning staff’s schedule to ensure appropriate staffing based on operational requirements

Conduct orientation and oversee training of new onboarding employees

- Passion in F&B and Service industry
- Able to work long hours including weekends and PH
- At least 1 year experience in related field.

Assistant Sales Manager | FMCG | F&B | Warewashing Specialist | Jurong East

Working days & hours: Mon - Fri (9am-6pm)
Salary: Up to $6,000 (depending on experience) + Transport Allowance
Office: Toh Guan Road East, Jurong East

Responsibilities:

• Plan and execute sales plans in line with Company sales targets and KPIs.
• Solicit organizations and individuals to grow dealer and end user sales.
• Collection of qualified leads and pertinent sales information, with the aim to facilitate machine, accessories, chemical, and spare part sales performance; as well as rental and maintenance contract development.
• Maintain close contact with the market to recognize current market trends, developments and competitor movements.
• Identify and develop new market opportunities for the business
• Tracks sales activities and creates reports for use in strategic decision making.
• Leads and manages all sales operations with the key objective of growing incremental and new sales for the business while retaining existing customers.
• Monitor the financing standing and credit-worthiness of existing and new customers, and to follow-up timely on billings and payments to ensure positive payment trend.

Requirements:

• Bachelor’s degree in business, marketing or related field.
• Min 5 yrs experience in sales, marketing, management or related field.
• Experience in FMCG, Food and Beverage, catering industry is added advantage.

The Supreme HR Advisory Pte Ltd | 14C7279

Ong Boon Kiet (Travys) | R22104769

Senior Recruitment Consultant

Job Purpose:
This position will be in charge of 1-2 outlets, which includes daily operations, business results and leading the team in delivering excellent service and quality to meet customers' satisfactions at all times. He/ She will support superior in contributing positive business results to the area.


Main Responsibilities in outlet's:

1) Sales & Business Results
2) Safety & QSC
3) People Management- Morale, Needs, Training and Development
4) Administrative and others

(Those with insufficient or no F&B supervisory experience but has high interest will be considered for Management Trainee position with full training provided)
(Those with much higher experience, will consider for Senior Outlet or Area Manager)

Remuneration Package

• Basic salary up to $6,500

Responsibilities:

• Work closely with Project Sales to understand clients’ requirements.
• Ability to liaise with oversea associate to come out with details drawing and visual.
• Work with QS and prepare drawings, costings, quotation and proposal.
• Work closely with Project Sales to manage project tasks and work schedule.
• Meet and present Design proposals to clients.
• Follow-through all required clients’ communications and correspondences.
• Maintain excellent customer relationship.

Requirement:

• Degree/Diploma in Interior Design/Architecture or equivalent.
• Have at least 5 years of relevant experience in commercial fit-out.
• Able to handle commercial projects (Retail F&B and Commercial Office experience is an added advantages)
• Work well in a team, is discipline, positive and willing to learn and grow with the team.
• Knowledge of using ZOOM, Google Docs and MS Office preferred.
• Competent in using software(s): AutoCAD/Google SketchUp/3D Studio Max/Photoshop.
• Flair in creative and have a passion for spatial design.
• Service oriented, proactive and have an outgoing personality
• Organise, can multitask and detail in work.
• Design and Build projects scale ranging up to $2mill

Interested candidate for this role can forward their CVs in MS Word format to [email protected]

Reg No. R1549345

Triton AI Pte Ltd

License no. 21C0661

GENERAL MISSION

1. Promote the hotel accommodation (Corporate) and F&B event opportunities for the hotel.

2. To achieve optimal sales based on defined targets at the best possible conditions for the company and ensure a well-organized and smooth running of the sales department

Responsibilities and Means

• Works with Director of Sales & Marketing (DOSM) to define revenue goals for top line corporate sales segment.
• Reports on Weekly sales activities and corporate sales production and monthly on pace, consumption and opportunity within key accounts channels.
• Provide full account management to assigned corporate accounts so as to maintain and develop new business opportunities for the hotel.
• Achieve a minimum of 5 new commercial rooms and F&B opportunities per month (Corporate, Group or MICE).
• To achieve set Revenue Targets and goals for New and Existing Business as agreed and set out in the Sales Activity Plan.
• Maintain and ensure the smooth operation of all his/her accounts within the commercial section in consultation with the DOSM on all matters.
• The individual performs his/her duties within the teamwork defined by the group and hotel norms and by internal regulations as specified by the DOSM.
• To undertake research, cold calling, blitz to identify new potential accounts. Identify and generate sales leads for business development from all available channels (Research, competitor, business reoffering, exiting databases, direct mail, FAM trips).
• To source and identify new corporate clients from to maximise sales potential. Undertake mapping of local area and maximise local accounts sales potential.
• Prepare tentative monthly schedule record of all sales and other related activities for the preceding month.
• Maintain client records through Accor systems. Provide weekly and monthly activity reports.
• Maintain product knowledge with changing demand and request of rate structures and promotional offers.
• To attend trade show or fairs as requested by the hotel for related industry events.
• Showcase hotels and F&B opportunities to both new and existing clients by planning and implementing FAM trips and site inspections.
• Uphold positive hotel image in sales presentations and all community activities.
• To undertake all networking activity for existing and prospect accounts where requested.
• To keep up to date with market trends, market conditions, competitor developments and customer performance and communicate this information to the DOSM.
• Assist in handling the activities of the Sales & Marketing (S&M) Department to ensure smooth running of the department, including month end report for the department.
• Prepares proposals, quotations, and issue agreements.
• Ensure that all feedbacks from guests are reviewed by DOSM, then follow-up with necessary actions to be taken.

Pre-requisites:

• Diploma/Bachelor’s degree in marketing, hotel administration or a related field
• At least 2-3 years of experience in a similar capacity in the hospitality industry
• Proven track record and good network of clientele
• Result-driven individual with excellent communication and interpersonal skills.
• Strong analytical problem-solving skills with an innovative approach in providing solutions
• Pro-active team player

Interested applicants are to send their resumes to [email protected] and [email protected]

Roles & Responsibilities

· Manage and oversee the entire operation

· Deliver superior customer services and ensure customer satisfaction

· Plan and develop customer loyalty programs

· Plan new and update existing company policy

· Develop the overall marketing strategy

· Respond efficiently to customer questions and complaints

· Organize and supervise shifts

· Manage and lead staff (including hiring new employees)

· Training and evaluate staff performance

· Forecast requirements and maintain inventory

· Manage supplies (including costs control and minimizing wastage)

· Nurture a positive working environment for all employees

· Monitor operations, implement innovative strategies to improve productivity and sales

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Job Description

• Industry/ Organization Type: F&B / Pastries
• Position Title: Marketing Manager
• Working Location: Islandwide
• Working Hours: 5 days, Mon – Fri (8:30 am – 5:30 pm)
• Salary Package: Salary up to $6,000 + AWS + Variable Bonus
• Duration: Permanent

Key Responsibilities

• Oversee branding, marketing, and sales operations, including market research, promotions, and brand management.
• Participate in product planning and brand and service development, proposing innovative products, brands, and services that align with customer needs and competitive advantages.
• Work closely with suppliers, business associates, and management to develop and implement advertising and promotion initiatives.
• Analyze brand performance through research, providing insights and recommendations.
• Manage advertising expenditures within planned budgets.
• Create innovative campaigns for sales and brand enhancement.
• Identify opportunities to optimize revenue and market share.
• Plan sales methods and promotions to target customers.
• Conduct market research to inform strategies and initiatives.
• Develop advertising concepts across various media channels.
• Lead web and digital marketing strategies for user engagement.
• Manage overall digital marketing, including SEO and SEM.
• Generate compelling content for websites and social media.

APPLY NOW!!!

• Bachelor's degree in Marketing, Business, or a related field.
• Proven experience in marketing roles, with a strong background in brand strategy, market research, and promotional campaign execution.
• Exceptional project management and multitasking skills, with a keen attention to details.
• Excellent communication and interpersonal skills.
• Proficiency in digital marketing techniques, including SEO, SEM, and social media platforms.
• Flexible to travel within Singapore.

Kindly apply through ANY of the following methods:

• Submit your application by clicking the APPLY button;
• Email your resume to Job(at)anradus.com.sg. Kindly indicate #65647 on the email subject.

Anradus Application Policy: We value each application and ensure every resume is reviewed. Our process is efficient, typically concluding within 3 working days. If you do not receive communication from us within this timeframe, it's likely that your application has not been shortlisted by our client. In such cases, we recommend continuing your job search to maximize your opportunities.

Anradus Pte Ltd | EA License No. 20C0161 | Rachael Lee | EA Reg No.: R2093131

Job Responsibilities:

1) Understand the business goals, identify performance gaps, and recommend solutions

2) Develop, plan, prepare, implement, and improve the training program for staff

3) Update and maintain the training manual, materials, and knowledge base

4) Conduct soft-skills training for all outlets staff according to SOP and required standards

5) Design and implement training framework and ensuring full use of our company's internal training app

6) Plan, implement, execute, and evaluate training plans.

7) Co-ordinate and communicate effectively on staff performance issues with the HR & Operations department

8) Manage and track induction and onboarding program for new employee

9) Responsible for identifying all the staff training needs and actively involved in the professional upgrading of the staff skill set and mindset

10) Work on all areas of training including product knowledge, customer service, service excellence and other modules in the total training regime

11) Evaluate and ensure the effectiveness of the training program

12) Manage the company's call center department

13) Conduct compliance and CCTV audit checks of outlets remotely

14) Ensure all Recovery, Disciplinary, Retraining and Compliance (RDRC) is conducted in a timely manner

Job Requirements:

- Possess a Bachelor's Degree in Business/Hospitality or equivalent

- Proven working experience as a Training Manager with 5 years in strategic planning and relevant experience in an reputable Restaurant Chain (preferably with full ACTA Certification)

- Track record in designing and executing successful training programs.

- Familiarity with traditional and modern training methods (mentoring, coaching, on-the-job or in-classroom training, e-learning, workshops, simulations etc.)

- Excellent communication and leadership skills.

- Ability to plan and manage time effectively

- Strong multitasking skills

Job Benefits:

1) Running a well respected company in the industry that is known for being the only homegrown affordable QSR ramen chain serving affordable food to the locals

2) Daily Free Office Staff meal

3) Free flow office coffee and drinks

4) Quarterly staff recreation and entertainment budget (for managers' use only)

5) 14 Days Annual leave

6) Individual Profit-Sharing bonus of company's annual net income

7) Hospitalization and Surgery Insurance Coverage

8) Free Private Clinic Consultation

9) Paid medical and compassionate leave

10) Dental and TCM Benefits

Job Description

1. To provide general management support throughout the hotel at all times monitoring guest satisfaction, security, employee activity and handling all guest complaints.

2. To conduct hotel and rooms inspection on a daily basis and bring up any outstanding matters to the attention of the Department Heads concerned and follow up whenever necessary.

3. Meeting with Front Office Manager daily in order to follow up on any outstanding matters and updating of daily happenings.

4. To perform check-in and check-out for the guests.

5. To attend Rooms inspection with Housekeeping and Engineering teams to ensure top quality accommodation is provided for out esteem guests.

6. To conduct Front Office daily briefing. Be aware of all happenings in the hotel including management decisions, new directives, new rates, etc.

7. To handle issues or guest complaints promptly and efficiently to meet guests' needs as well as the interest of the Hotel. Provide assistance to guest's special requests if possible and record in the DM's Log Entry.

8. To log all activities and happenings in the Hotel including all irregularities and report to Front Office Manager any unusual occurrences such as accidents, theft, etc. Follow up on ongoing dissatisfaction as reported in DM's Log Entry.

9. To handle emergency cases according to the established Standard Operating Procedures, e.g. fire safety, security and medical care, etc when required.

10. To maintain proper recording, handover and takeover of DM float, Per Diem, Foreign Currency deposit and outstanding Lost & Found item (if any).

11. To ensure the night closing procedure is carried out and reports are completed.

12. To make daily rounds of the Hotel premises which include the public and staff areas regularly to increase visibility to guests and employees.

13. To perform duties which may be assigned from time to time.

Requirements

1. Good knowledge of the operations of various sections in the Front Office.

2. Minimum GCE 'O' Level / Certificate in Accomodation Management.

3. Minimum 3 years experience.

4. A self starter, sociable, dynamic, pleasant and is able to motivate and supervise staff.

Key responsibilities include, but are not limited to:

1. Assisting the restaurant manager (RM) working towards the restaurant’s annual operating budget for the profitability of the restaurant.
2. Coordinate daily front of the house operations; daily briefing and overseeing kitchen members.
3. Respond efficiently and accurately to customers complaints and updating RM of such matter
4. Always ensure and maintain consistency of product quality presentation as set by Head Chef/RM/management.
5. Training and supervising service staff members to lead & motivate team to achieve sales target by upselling of beverage/food items and maintaining customer satisfaction.
6. To constantly brief all service staff members on promotions, updating/displaying of marketing collateral on time and be accountable for the profit and loss of the restaurant.
7. Assisting RM for accountability for planning strategies to ensure that business plan is delivered
8. Ensure cash handlers adhere to cash handling & banking procedures
9. Optimize labour productivity by translating forecast sales, transaction counts and average check into day-to-day scheduling (lead staff in the opening and closing of the outlet).
10. Manage monthly FOH inventory, weekly ordering and receiving (FSMS-monitoring forms are duly filled daily)
11. Ensure to comply with good hygiene and personal grooming standard, food safety, cleanliness and food presentation standard. At all times to be cautious, bear in mind and put in use for Risk Management Plan and FSMS (Food Safety Management System).
12. Must have good knowledge of the restaurant menus and their recipes. Always deliver the company brand promise and provide exceptional customer service.
13. To be aware of what competitors are doing and reports to the RM.
14. All other ad-hoc duties as assigned that are relevant for the profitability of the restaurant.

Requirements

· Meticulous, keen attention to detail and creativity.

· 2 or more years’ experience working within the food industry- is a must.

· Capable of working in a fast-paced environment.

· Positive attitude and Good communication skills

· Solutions-oriented, results driven and problem-solver