This position will report to the Restaurant manager/ Head of OperatioExecutive Chef/ Head Chef (Outlet)

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.

Job Responsibilities:

• Collaborate with the Executive Chef/ Head Chef (Outlet) to create and test new menu items; experiment with recipes and techniques to enhance the menu
• Monitor the preparation and presentation of dishes to uphold high standards; conduct regular checks for consistency and quality
• Manage and minimize food expenses without compromising quality; implement cost-control measures and ensure accurate reporting
• Estimate food consumption and requisite or purchase food ingredients accordingly
• Oversee inventory and maintain stock levels to minimize waste
• Establish and maintain excellent standards of food quality and production, ensuring consistency in all dishes
• Enforce kitchen rules and ensure adherence to standards and procedures
• Maintain the highest standards of kitchen and food hygiene at all times
• Ensure timely and efficient delivery of dishes; coordinate with front-of-house staff for seamless service
• Guide and train junior chef in the team; identify and address ongoing training needs
• Conduct interviews, appraisals, and coaching sessions
• Stand in to cover the duties when the absent of the Head Chef (Outlet)

Job Requirements:

• Preferable Degree or Skills Certificate in Culinary Arts/ Restaurant Management and Operations
• Minimum 8 years of relevant experience preferably in Modern Chinese cuisine with experience in managing a team
• Possess comprehensive knowledge of your specialty such as Wok, Steamer, and general culinary functions
• Prior experience working in a preopening team would be advantageous
• Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and Company’s financial goals
• Ability to show creativity and innovation in menu design, preparation, and presentation
• Demonstrate multitasking abilities and excellent time management skills
• Exhibit strong leadership qualities to effectively lead and motivate the team
• Possess good communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

Role:

Quality Assurance Manager (FMCG food / Up to $5200)

• Singapore Based (Boon Lay)
• 5.5 Days work per week (Monday - Friday 9am to 6pm, 9am to 1pm on Sat (Alternate))
• $4500 to $5200 + AWS +VB (depends on company performance
• Min. Degree/Diploma in Food related discipline, Food Science or Food Technology + Minimum 5 years’ experience working in the Food industry and possess good knowledge of manufacturing processes.
• Proven track record in leading the set-up and implementation of ISO22K or higher standards in the food manufacturing industry will be an added advantage.
• Possess knowledge of international standards i.e. FSSC22K, GFSI
• Career Progression Opportunities

Job scope

Support functional departments in terms of processes of food quality and safety during daily operations.

Plan, organize, and coordinate to ensure the smooth operation of the QA Department daily.

Understand the business direction of the company and work closely with respective coaches to make necessary adjustments on job scopes and responsibilities to synchronize with the strategic plans of GM.

Prepare monthly reports i.e. Complaint Log, HACCP Objectives Summary, Demerit Point System Records, GMP audit, etc. for submission to the Management

Collect and analysis data/trend analysis report on non-conformity and improvement initiatives.

Plan lab testing by the sensitivity level of FG to manage and control department expenses and to keep within budget.

Participate and support quality system implementation (audit activities by government sectors, certification bodies, and customers)

Work closely with all functional departments on improvement initiatives i.e. standards, processes, and procedures in writing

Assign with short-term projects/initiatives/training programs and responsible for ensuring completion of work before the datelines.

Report all non-conformity matters regarding food quality or safety to the coach.

Other project as assigned

#SCR-vicky-wee

✅ Wee Yuan Huan
✅ Reg No: R21100383
✅ The Supreme HR Advisory Pte Ltd
✅ EA No: 14C7279

Administration Manager job brief

We are looking for an experienced Administration Manager to supervise daily support operations of our company and plan the most efficient administrative procedures. You will lead a team of professionals to complete a range of administrative duties in different departments.

A great administration manager has excellent communication and organizational skills. The ideal candidate will be well-versed in departmental procedures and policies and will be able to actively discover new ways to do the job more efficiently.

The goal is to ensure all support activities are carried on efficiently and effectively to allow the other operations to function properly.

Administration Manager Responsibilities

• Plan and coordinate administrative procedures and systems and devise ways to streamline processes
• Recruit and train personnel and allocate responsibilities and office space
• Assess staff performance and provide coaching and guidance to ensure maximum efficiency
• Ensure the smooth and adequate flow of information within the company to facilitate other business operations
• Manage schedules and deadlines
• Monitor inventory of office supplies and the purchasing of new material with attention to budgetary constraints
• Monitor costs and expenses to assist in budget preparation
• Oversee facilities services, maintenance activities and tradespersons (e.g electricians)
• Organize and supervise other office activities (recycling, renovations, event planning etc.)
• Ensure operations adhere to policies and regulations
• Keep abreast with all organizational changes and business developments
• Perform any other duties assigned by the director.

Administration Manager Requirements and skills

• Proven experience as administration manager
• In-depth understanding of office management procedures and departmental and legal policies
• Familiarity with financial and facilities management principles
• Proficient in MS Office
• An analytical mind with problem-solving skills
• Excellent organizational and multitasking abilities
• A team player with leadership skills
• BSc/BA in business administration or relative field
• The ability to work under pressure.
• Availability to work within opening hours (e.g. evenings, holidays, weekends).

[Order Number: 632103]

Responsibilities

• Responsible for daily outlet operation (eg: taking orders, cashiering, consolidation of daily sales, attend to phone calls and serving food & beverages, etc) during your assigned shift to a consistently high standard.
• Manage the restaurant to meet or exceed standards in food quality, safety and cleanliness.
• Handle outlet administrative duties and submit all necessary records and paperwork to corporate office on time.
• Conduct staff training and monitor staff performance.
• Enforce discipline and ensure proper conduct of all staff whereby create a high level of morale amongst the staff in outlets.
• Conduct monthly stock check of all inventories.
• Scheduling staffs shift.

Requirements

• At least 4 - 5 years of experience as a Restaurant Manager preferably in a Japanese restaurant
• Possess Hygiene certificate
• Prior experience managing around 20 staffs and above
• Willing to work shifts, weekends and public holidays
• Proficient in Japanese language will be advantageous in order to liaise with Japanese customers

Thank you for your interest and we regret that only shortlisted candidates will be notified.
However, rest assured that all applications will be updated to our resume bank for future opportunities.
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EA Personnel Name: Yap Zia Xin
EA Personnel Reg. No.: R22109263
EA Licence No.: 07C5771

Job Description & Requirements

• Develop a growth strategy focused both on financial gain and customer satisfaction
• Conduct research to identify new markets and customer needs
• Arrange business meetings with prospective clients
• Promote the company’s products/services addressing or predicting clients’ objectives
• Prepare sales contracts ensuring adherence to law-established rules and guidelines
• Keep records of sales, revenue, invoices etc.
• Provide trustworthy feedback and after-sales support
• Build long-term relationships with new and existing customers
• Develop entry level staff into valuable salespeople

Job Description & Requirements

Responsibilities

• 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
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

Requirements and skills

• Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role
• Proven customer service experience as a manager
• Familiarity with restaurant management software, like OpenTable and PeachWorks
• Strong leadership, motivational and people skills
• Acute financial management skills.

Job Description:

· To prepare high quality traditional authentic Indian food, especially North Indian Gujarati dishes/south Indian dishes.

· Should have the knowledge about properties and usage of herbs and spices in food preparation, and to cook north Indian dishes in a traditional way.

· To ensure that all the dishes are freshly prepared, and the food standards are met.

· Responsible for the kitchen’s daily operations and supervise and coach junior kitchen staff.

· Plan and arrange ingredients for next day preparation and orders.

· Need to understand the customer requirements, as per order.

· To Introduce new dishes and menus.

· Should monitor and maintain stock levels and inventory.

· Need to monitor stock rotation procedures to be followed as per inventory.

· Experience in all North Indian cuisines.

· Monitoring portions and waste control.

· To provide quality of food

· A deep understanding of authentic North Indian food preparation.

· Capacity to work under pressure during extremely busy periods.

· Flexible to work in any shifts, especially in split shifts.

Why HAZUKIDO?

Hazukido is a world-renowned croissant chain in Asia. Hazukido insists on the Shokunin spirit of Japan, selecting the highest quality ingredients. It is famous for its exclusive folding technique, enabling the creation of a complex texture in the mouth with a crispy outer layer and a soft inner layer. With locations in Asia and Canada, it has achieved an astonishing annual sales record of 100 million croissants.

HAZUKIDO in Singapore

We are excited to introduce Hazukido in Singapore in the month of July. As the master franchise of the Hazukido brand, we harbor great ambitions for the brand with a structured expansion plan. As we prepare to launch our flagship Hazukido store, we are seeking a dynamic and experienced leader to join our team as the Store Manager of our new outlet. Join this founding team for an amazing opportunity to grow your career.

Exciting rewards in stored for the founding team!

• Base salary: S3,200 to $3,800, depending on experience
• Sponsored trip to Taiwan for franchise start-up training. A bond of 1.5 years will apply.
• Quarterly sales commission upside
• Variable bonus eligible based on performance
• Accelerated growth: Promoted to Area Manager based on ambition and expansion plans

Overview of the Store Manager role

We are looking for a passionate and results-driven Store Manager to participate in the successful opening of our 2nd store and ongoing operations of our Hazukido stores. The ideal candidate will have a proven background in food retail management, a good track record of achieving sales targets, and strong leadership skills. This individual will play a pivotal role in ensuring the smooth day-to-day operations of the Hazukido store, delivering outstanding customer service, growing an engaged team, and driving profitability.

Responsibilities:

Operational Excellence

• Oversee the overall operations of the Hazukido stores, ensuring compliance with health, safety, and Halal regulations, cleanliness, and quality standards.
• Manage inventory, stock levels, and ordering to meet customer demand while minimizing waste.

Team Leadership

• Recruit, train, and supervise a team of dedicated staff to deliver exceptional customer service.
• Manage staff scheduling and contingency manpower planning across all stores.

Customer Excellence

• Create a welcoming and customer-centric atmosphere that aligns with the Hazukido brand.
• Implement strategies to drive customer loyalty and repeat business.

Sales and Marketing

• Develop and execute sales strategies to achieve revenue targets and maximize profitability.

Qualifications & Requirements

• Candidates must have legal working rights in Singapore - Singaporeans and SPR.
• Proven experience in food retail management, preferably in a high-volume and fast-paced environment.
• Prior experience in a bakery or cloud kitchen/ online delivery set-up will be a plus.
• Strong interpersonal skills with the ability to motivate and inspire a diverse team.
• Understanding of inventory management and ordering processes.
• Customer-focused mindset with a commitment to delivering outstanding service.
• Good track record of achieving and exceeding sales targets.
• Fluent in English and Mandarin to communicate with Taiwan headquarters.
• Flexibility to work a variety of shifts, including weekends and holidays.
• Knowledge of health, safety, and Halal regulations in the food industry.
• Completed all relevant F&B certifications or courses.

If you are a results-oriented individual with a passion for the food industry and a drive to succeed, we invite you to apply for the Hazukido Store Manager position. Join us in bringing the exquisite taste of Hazukido croissants to our valued customers and be a key player in the success of our exciting new venture.

Need more information?

For information on Hazukido Singapore, contact us at [email protected].

Kotuwa is awarded by Bib Gourmand from Michelin. We are seeking a Head Chef to join our big family. With an emphasis on a lively, modern and casual vibe that focuses on Sri Lankan cuisine.

The Head Chef position encompasses a multifaceted role focused on orchestrating the culinary operations within the establishment. This involves not only crafting menus but also overseeing their execution to ensure the delivery of exceptional dining experiences for guests. Central to this role is the organization, training, and leadership of the kitchen team, fostering an environment conducive to efficiency and profitability.

Working in tandem with the Executive Chef, the Head Chef plays a pivotal role in managing all aspects of the kitchen's functions. Collaboration with the Executive Chef is essential in devising diverse menus that align with the restaurant's ethos and standards. Moreover, the Head Chef assumes responsibility for the kitchen's smooth functioning, demonstrating adeptness in decision-making and problem-solving.

Integral to the position is the hands-on management of food preparation activities, encompassing planning, directing, and supervising kitchen operations. This includes meticulous oversight of operational aspects such as budgeting, costing, inventory management, and resource allocation, with a keen eye on maintaining quality while minimizing waste.

Ensuring adherence to regulatory standards relating to food safety, hygiene, and quality is paramount. The Head Chef is tasked with upholding these standards at all times, instilling a culture of compliance among kitchen staff through effective training and supervision.

People management forms a significant component of the role, encompassing recruitment, training, and performance evaluation of kitchen personnel. The Head Chef must inspire and motivate their team, fostering a collaborative and disciplined work environment conducive to productivity and growth.

Remaining attuned to culinary trends and market preferences is essential for innovation and menu development. The Head Chef is expected to continually refine and enhance offerings, leveraging insights to optimize kitchen processes and enhance the overall dining experience.

Beyond kitchen operations, the Head Chef is entrusted with broader responsibilities, including devising cross-marketing strategies to drive profitability. This may involve conceptualizing new menu items, coordinating food and beverage pairings, and implementing promotional initiatives to attract and retain patrons.

Furthermore, the Head Chef assumes a mentorship role, actively engaging in the training and development of junior chefs and kitchen staff. By imparting knowledge and fostering skill development, the Head Chef cultivates a culture of continuous learning and excellence within the kitchen team.

In all endeavors, the Head Chef exemplifies a positive attitude, passion for culinary excellence, and dedication to upholding the establishment's reputation. Upholding the Staff Code of Conduct and company policies sets a standard of professionalism for colleagues to emulate, while prioritizing guest satisfaction underscores the commitment to delivering exceptional hospitality experiences.

Job Requirement

• Minimum with 1 to 3 years of relevant experience as a Head Chef in a casual restaurant.
• Excellent use of various cooking methods, ingredients, equipment and processes
• Able to multitask and work efficiently under pressure
• Good communications skills
• If you have a Food & Hygiene certificate will be an added advantage.
• Only Singaporean

Staff Benefits

• Good Basic Salary + Birthday Leave + Staff Discount
• Staff meals will be provided
• Comprehensive Medical & Dental Insurance Coverage
• 5 days work week (Work-Life Balance ) + Good Career Progression

Working Hours: 5 Days Per Week (Inclusive of weekends n PH)

Location: Tampines One

Salary: $4000 - $5000

Job Descriptions

• Manage and oversees smooth daily operations of the restaurant. Ensure compliance with Standard of Operations
• Manage the restaurant’s budget and forecasts to meet or exceed management expectations. Helps implement strategies to continually improve revenue.
• Responsible for the profit & loss of the restaurant and implement appropriate cost control measures
• Achieve company objectives in sales, service, quality and appearance of the restaurant through training of employees whilst maintaining a positive and productive working environment
• Ensure safety, hygiene and cleanliness as required by NEA regulations and company policies. Maintain optimal level of sanitary procedures for all food handling, preparation and in compliance with the standards.
• Review/plan of work to achieve high labour productivity & maintaining efficient labour strength.
• Ensure customer’s needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure or feedback with tact and diplomacy.
• Respond to customer complaints in person at the time of the complaint. Provide positive and proactive interaction with clients.
• Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction.
• To effectively manage a team of kitchen & operations staffs, arrange duty roster, day-to-day operation, to ensure the delivery of both qualitative and quantitative results.
• Handle restaurant administration duties such as POS system, daily and monthly reports, stock taking, ordering with suppliers, attendance, etc.

Requirement

• At least 3-5 years of experience in managing a restaurant, preferably familiar with hotpot restaurant operations
• Strong knowledge in wine and sake
• Excellent interpersonal and communication skills
• Able to thrive in a fast-paced environment and work efficiently under pressure
• Comfortable with handling non-halal food/drinks.

Responsibilities

1. Oversee and provide leadership to ensure the production of high quality, safe and legally compliant products for Tee Yih Jia Food Manufacturing and its subsidiaries.
2. Collaborate, guide and provide technical support to various departments including production, shipping, warehouse and maintenance department to ensure compliance to quality, safety and regulatory requirements.
3. Lead continuous improvement to meet the desired product quality, safety, regulatory and customer expectations.
4. Provide governance of the Food Safety Management System, HACCP and Halal Quality Management System and lead the development and implementation of standards in the plant.
5. Lead and manage all external audits including 3rd Party (BRC, HALAL), Customer and Regulatory (SFA) audits etc.
6. Manage all customer inquiries and ensuring timely and professional response to Customer Complaints.
7. Lead QA Team to conduct Internal Quality, GMP, Supplier and HACCP audits.
8. To be the main point of contact for Government related agencies.
9. Lead QA Team in the application of relevant regulatory licenses and export health certificate application.
10. Provide new product development support including food regulatory requirements, product evaluation and testing.
11. Perform ad-hoc duties as assigned by Management.

Requirements

1. Minimum Diploma in Food Science or equivalent.
2. Candidate with 4-5 years of hands-on experience in the F&B manufacturing industry and minimum of 2 years managing a team.
3. Basic Computer Knowledge and proficient in Microsoft Office software
4. Proficient in English and Chinese due to the daily need to work with English and Mandarin speaking staff and customers' representatives
5. Be able to work interpedently with a high level of initiative and resourcefulness.
6. Fast learner and able to work under pressure.
7. Good communication and interpersonal skills.
8. Strong understanding of Food Safety Management Systems
9. Singaporeans only.

The Food & Beverage Manager will assist Restaurant Manager to oversee manage the daily operations of the restaurant.

Supervisory Responsibilities:

• Hires and trains restaurant staff.
• Organizes and oversees the staff schedules.
• Conducts performance evaluations that are timely and constructive.
• Handles discipline and termination of employees in accordance with restaurant policy.

Duties/Responsibilities:

• Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
• Ensures customer satisfaction with all aspects of the restaurant and dining experience.
• Handles customer complaints, resolving issues in a diplomatic and courteous manner.
• Ensures compliance with alcoholic beverage regulations.
• Estimates food and beverage costs.
• Manages inventory and purchases food and supplies.
• Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
• Periodically evaluates restaurant equipment for repairs and maintenance; schedules for service.
• Collaborates with chefs to develop appetizing menus.
• Maintains sales records and tracks cash receipts.
• Prepares and submits operations reports and other documentation requested by the regional manager.
• Performs other duties as assigned.

Required Skills/Abilities:

• Strong supervisory and leadership skills.
• Excellent interpersonal skills with a focus on customer service.
• Excellent time management skills.
• Excellent organizational skills and attention to detail.
• Familiarity with food handling, safety, and other restaurant guidelines.
• Proficient with Microsoft Office Suite or related software.

Education and Experience:

• Bachelor or Master degree in Hospitality or FnB.
• Previous restaurant experience required; management experience preferred.
• Successful completion of corporate training program required.

The Duty Manager is responsible for overseeing the smooth operation of the front desk and ensuring that all guests receive exceptional service throughout their stay. This role includes managing front desk staff, addressing guest concerns, and coordinating with other departments to ensure a seamless guest experience. The Duty Manager is the point of contact during their shift, handling any emergencies or issues that arise.

• Oversee the check-in and check-out process to ensure a high standard of service.
• Handle guest inquiries, complaints, and special requests promptly and efficiently.
• Ensure all guest interactions reflect the hotel's commitment to providing exceptional service.
• Conduct regular inspections of the lobby and front desk area to ensure cleanliness and orderliness.
• Monitor daily operations, including room availability, bookings, and guest arrivals/departures.
• Coordinate with housekeeping, maintenance, and other departments to ensure guest needs are met.
• Ensure accurate billing and financial procedures are followed at the front desk.
• Maintain and update front desk records and reports.
• Lead, train, and motivate front desk staff to deliver excellent service.

Requirements:

• Diploma in Hospitality Management, Business Administration, or a related field preferred.
• Minimum of 3 years of experience in a front desk or guest service role.
• Proficient in hotel management software (e.g. Opera)
• Strong leadership and team management skills.
• Excellent problem-solving abilities and the ability to handle high-pressure situations.
• Exceptional communication and interpersonal skills.
• Detail-oriented with strong organizational skills.

Other Information:

• Working location: Orchard
• Working hours: 5 days work week, rotating shift (including overnight shift)

We regret that only shortlisted candidates will be notified.

By sending us your personal data and/or resume, you are deemed to consent to AM Recruitment Pte Ltd or its agents to collect, use and disclose your personal data and/or resume for the purpose of processing and administrating this job application.

Registration No: R23117478 (Mandy Lim Teng Hong)

EA Licence No: 23C1821 (AM Recruitment Pte Ltd)

JOB DESCRIPTION:

• Manage and supervise the maintenance team to achieve the following objectives:

1. Train, supervise and communicate departmental/individual job goals to all employees in the Maintenance team.
2. Resolve defects in a timely manner.
3. Ensure good quality of work is produced by every team member.
4. Assign jobs correctly to every team member according to their strength.
5. Continuously monitor and appraise job performance of the team.

• Conduct regular inspections and identify building defects/irregularities, propose and follow up on improvement/rectification works.
• Manage any larger scale maintenance, repair or upgrading works as necessary.
• Perform diagnostic testing and inspection for all electrical, mechanical and air-conditioning equipment and to arrange for any faults to be rectified, and to report any malfunctioning equipment.
• Monitor the maintenance schedule of contractors and to ensure that work is carried out according to schedule and the standard of work meets specification.

REQUIREMENTS:

• Possess a degree in Engineering
• Prior experience in hotel maintenance will be an added advantage.
• Good knowledge of building maintenance and property management processes for industrial or office building.
• Resourceful, self-motivated and possess a spirit of excellence as well as team player.
• Independent and able to manage and maintain positive relationships with service providers and government authorities.
• Possess good interpersonal, communication and writing skills.
• Service-oriented with good personality.
• Certified FSM is an added advantage.
• Preferably possess Class 3 license.

As the Assistant Sales Manager (Corporate), you will play a pivotal role in driving corporate sales strategies, building client relationships, and contributing to the overall success of the hotel's revenue goals. You will be responsible for developing and maintaining corporate accounts, negotiating contracts, and ensuring exceptional service delivery to our corporate clients.

• Identify and target new corporate business opportunities to achieve revenue goals.
• Cultivate and strengthen relationships with existing corporate clients.
• Develop and implement effective sales strategies to drive corporate segment revenue.
• Manage a portfolio of corporate accounts, ensuring their needs are met consistently.
• Negotiate corporate contracts, rates, and terms to maximize revenue and profitability.
• Collaborate with internal departments, including events, to ensure seamless execution of corporate events. Communicate effectively with the sales team, providing regular updates and insights.
• Stay informed about market trends, competitor activities, and industry developments.
• Analyze corporate segment performance and recommend strategies for improvement.
• Provide personalized service to corporate clients, addressing their unique needs and preferences.
• Handle inquiries and concerns promptly, ensuring high levels of client satisfaction.

Requirements:

• Diploma in Hospitality Management, Business Administration, Marketing, or a related field preferred.
• Minimum of 2 years of experience in a sales role within the hospitality industry.
• Strong understanding of hotel sales processes, including corporate, group, and event sales.
• Proficiency in sales management software (e.g., Salesforce, Opera).
• Excellent communication, negotiation, and presentation skills.
• Ability to build and maintain relationships with clients and internal teams.
• Strong organizational skills and attention to detail.

Other information:

• Working location: Orchard

We regret that only shortlisted candidates will be notified.

By sending us your personal data and/or resume, you are deemed to consent to AM Recruitment Pte Ltd or its agents to collect, use and disclose your personal data and/or resume for the purpose of processing and administrating this job application.

Registration No: R23117478 (Mandy Lim Teng Hong)

EA Licence No: 23C1821 (AM Recruitment Pte Ltd)

Hachi Restaurant Group is looking for committed and talented Restaurant Assistant Manager with the following capabilities to join our growing team:

• Management of Daily Restaurant Operations. Formulated micro-plans in tandem with organization objectives. Manages the business, customer & employee environment.
• Able to be progressive and adaptable to read the business landscape and equipped with good analytical skills and problem-solving abilities.
• Good applicable experience and knowledge in general managements functions such as HR, Marketing, etc.
• Travels (including overseas) and accepts redeployment of job responsibility and outlets wherever necessary

Requirements

• Experienced and passionate
• Minimum 3 years relevant experience in Japanese customer service
• Meticulous and detailed in their delivery of service and communication
• Experience in managing complex multi operating units
• Well-groomed and comfortable working under stress and a demanding environment;
• Positive attitude, cheerful and good interpersonal skills
• Comfortable working split shift and a 6 days work week, and
• Preferably ready to start immediately or within a short notice period
• Position suitable for ex-cabin crew/ airlines crew
• Excellent career prospects and various benefits for senior employees.

Thank you for your interest in our company, please email your resume to [email protected], and we will reach out to you if your application is found suitable.

• MNC
• Industry Leader
• Permanent Position
• Proven category/procurement experience in Food industry

Our client, a leading quality food provider and wholesaler, is looking for suitable talents to join their growing business as Purchasing Manager.

RESPONSIBILITIES:

General Management

• Purchase goods, materials, components or services in line with specified oost, quality and delivery targets
• Ensure continuous supply of required goods and materials and communicate any supply problems which may pose a risk or impact on business operations
• Monitor market trends. competitor strategies and market suppliers
• Research and evaluate areas of opportunity and reduce costs where possible
• Develop creative and innovative procurement processes
• Develop ideas and strategies to improve operational efficiency, add value, aid business performance and work towards a strategy of continuous improvement
• Negotiate contracts, improved prices and terms of business with suppliers and review opportunities to make business savings utilising negotiation and procurement best practice tools and methods
• Assess and evaluate suppliers and undertake performance reviews to ensure contract compliance and manage performance improvement activities
• Ensure compliance to company guidelines, purchasing policies and procedures and the Official Journal of the European Community (OJEU) guidance during supplier negotiations and contracts award process.
• Assess tenders and quotations from potential suppliers
• Prepare purchase orders in line with final negotiations with selected suppliers and in line with organisational targets and requirements
• Undertake research on and evaluate existing and new suppliers
• Contact suppliers to resolve price, quality, delivery or invoice issues

Relationship Management

• Work collaboratively and negotiate and engage with stakeholders and suppliers regarding new projects, supplies and initiatives and advise of impact of change on purchasing and production activities
• Stay current and up to date on any changes that may affect the supply and demand of needed products and materials and advise others of any impact
• Support product change requests and review and communicate the impact on capacity plans

REQUIREMENTS:

• Diploma in Business, Supply Chain or any relevant disciplines
• Minimum 3-5 years' experience in procurement, category management, or strategic sourcing, preferably within the food industry.
• Possess strong negotiation, analytical, and relationship-building skills
• Proficiency in market analysis and inventory management.

OTHER INFORMATION:

• Location: West
• Working hours: Monday to Friday, Office Hours
• Salary: Salary will commensurate according to experience & qualifications.
• The Company strives to achieve employee satisfaction and provides a conducive working environment, attractive incentives, and remuneration to all staff.

HOW TO APPLY:

Interested candidate, please submit your updated resume in MS WORD Format to Florence Pang Rou Jing (R23118044) :

Email – [email protected]

or reach out to your Friendly Consultant, Florence at WhatsApp 8655 6810 (text message only) for a confidential discussion.

Please click “Apply Now” button to submit.

Please indicate the below information in your resume:

• Current & Expected salary

• Reason(s) for leaving

• Availability to commence work

YOUR SUCCESS IS OUR ACHIEVEMENT!

Notice:

We regret that only short-listed candidates will be notified. All applications will be treated with the strictest confidence. By submitting any application or resume to us, you will be deemed to have read & agreed to the terms of our Privacy Policy, and consented to us collecting, using, retaining and disclosing your personal information to prospective employers for their consideration, and for our marketing EDMs which you may opt out by unsubscribing in the mailer. You may refer and access our website at www.achievegroup.asia/privacy-policy/ for more information.

Cessation of Collection of full NRIC Numbers:

In compliance with the Personal Data Protection Act and commitment to protect candidates’ personal data, Achieve Group will cease to collect, process or use full NRIC numbers during our screening and job application process.

Kindly ensure your resumes provided to us does not contain your full NRIC number and full home address during your job application.

Working Location: Tampines One

Working Hours: 5 Days Per Week (Inclusive of Weekends n PH)

Salary: $4000-$5000/month

Duties

• Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff
• Spot problems and resolve them quickly and efficiently
• Maximise the productivity of kitchen staff
• Lead, coach and develop station chefs to maximise the productivity of kitchen staff
• Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales
• Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures
• Conduct routine inspection and evaluation of work station; including food presentation, quality, food hygiene , kitchen cleanliness and safety
• Participate in checking of all purchased supplies for quality and account for each delivered item
• Conduct orientation, training & coach new trainees
• Handle disciplinary issues, conduct Annual review and confirmation of staff
• Plan staff duty roster and cleaning duties
• Adhere to company’s standard operating procedures

• 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

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

Key Responsibilities:

• Develop and implement digital strategies to foster business growth.
• Design and execute marketing campaigns aimed at user acquisition, retention, and revenue enhancement across channels such as CRM, SEM, SEO, email, social media, and partnerships.
• Leverage data analytics to refine and enhance marketing campaigns for optimal performance.
• Oversee the creation, testing, and analysis of advertisements to boost efficiency.
• Work closely with cross-functional teams to align growth strategies with overall company goals.
• Prepare and present regular performance reports and forecasts to senior management.
• Conduct market and competitive research to uncover new growth opportunities and stay ahead of industry trends.
• Lead and mentor the marketing team, offering guidance and professional development.
• Keep up-to-date with the latest technologies and best practices in growth marketing to drive innovation.

Requirement:

• Degree in Marketing / Business
• 5 years of relevant experience with 1 – 2 years leadership experience

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

We regret that only shortlisted candidate will be notified

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

1. Overseeing - Events, Sales, Investment , Design..
2. Lead the Division to plan, design and develop ,drive business outcomes
3. Developing tourism sector as well as promoting and marketing business destination.

Responsibilities

• Experience outcomes through use of experiential, thematic and integrative strategies on events, investments, portfolio development and sales fronts.
• Design strategy and set goals for growth
• Champion experiential concept design and development to activate precincts (e.g. Beach, Nature & Parks, Adventure…)
• Evaluate and improve operations and Financial /Budget Oversight, optimize expenses
• Provide solutions to issues (e.g. profit decline, employee conflicts, loss of business to competitors)
• Handle handling media and industry engagements

Requirements

• Bachelor in Tourism Management or in Business relevant fields
• Proven experience as a General Manager or similar executive role
• Experience in Business Development/Planning , fronting negotiations and lead concept development
• Experience in sales and marketing, with international exposure
• Excellent communication skills
• Outstanding organizational and leadership skills
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Send your resume to [email protected]

Dian Xiao Er Group Pte. Ltd.

Roast Head Chef

Job Description

· Oversee entire kitchen / Roast operations

· Control and direct the food preparation process and ensure quality of all food served meets company’s standards

· Conduct weekly roll call to communicate and reinforce company’s policy

· Analyse customers’ feedback to improve food quality

· Oversee and ensure compliance hygiene, sanitation and safety standards

· Train new employees and provide ongoing training for all staff

· Create new seasonal dishes and menus

· Monitoring and controlling stock levels

· Maintain food cost margins within acceptable range

· Efficient manpower planning and rostering

Requirements:

· At least 5 years of culinary experience in a Chinese restaurant setting with 3 years of supervisory experience

· Bilingual in English and Mandarin to liaise with stakeholders

· Extensive food knowledge and creativity

· Possess excellent communicate and management skills

· Decisive and critical thinker with strong leadership skills

· Well-groomed and presentable

Attachment Description

Our company are looking for a F&B operations manager is a professional who is responsible for managing and overseeing all food and beverage operations in a hospitality establishment. They are in charge of ensuring high-quality service, effective cost management, and guest satisfaction. He will also manage the day-to-day operations, developing menus, purchasing supplies, training and supervising staff, maintaining health and safety standards, and implementing strategies to maximize sales and profitability. They also monitor customer feedback, resolve issues, and strive to continuously improve the overall dining experience for guests.

Specific Responsibilities

Intern will be responsible for:

1. Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards

2. Preserve excellent levels of internal and external customer service

3. Design exceptional menus, purchase goods and continuously make necessary improvements

4. Identify customers needs and respond proactively to all of their concerns

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

6. Establish targets, KPI’s, schedules, policies and procedures

7. Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork

8. Comply with all health and safety regulations Report on management regarding sales results and productivity

Technical Skills and Competencies

1. Use POS systems for order taking, billing, and inventory management and learn software use for staff scheduling.

2. Create and update menus that meet customer preferences and trends and in-depth knowledge of health and safety regulations.

3. Hiring, onboarding, and training staff to ensure a skilled and motivated workforce and learn to address and resolve workplace conflicts effectively.

4. Handle customer complaints, ensuring satisfaction, and fostering a positive dining experience and developing and implementing service protocols to ensure consistent, high-quality customer service.

5. Negotiating with suppliers to secure the best prices for ingredients, equipment, and services helps control costs and improve profit margins and ensuring favorable payment and delivery terms can improve cash flow and operational efficiency.

6. Set up events such as private parties, corporate functions, and special promotions.

Duration

6 months

Dian Xiao Er Group Pte. Ltd.

RESTAURANT MANAGER

Job Description:

• Oversee entire front of house restaurant operations
• Ensure customer satisfaction through promoting excellent service
• Respond to customer complaints tactfully and professionally
• Maintain quality control for all food served
• Conduct weekly roll call to communicate and reinforce company’s policy
• Analyse staff evaluations and feedback to improve the customer’s experience
• Oversee and ensure compliance hygiene, sanitation and safety standards
• Train new employees and provide ongoing training for all staff
• Maintain administrative functions, ensure all paperwork are completed accurately
• Assist in promoting marketing campaigns and implement marketing initiatives in the restaurant
• Communicate effectively, both verbally and in writing, to provide clear direction to the staff
• Efficient manpower planning and rostering

Requirements:

• At least 5 years of experience in a Chinese restaurant setting with 1 year of supervisory experience
• Bilingual in English and Mandarin to liaise with stakeholders
• Thorough knowledge in food and beverage operations
• Possess excellent communicate and management skills
• Decisive and critical thinker with strong leadership skills
• Well-groomed and presentable

Job Descriptions

• Host/Hostess (cashier / POS / reception)
• Maintaining of dining area and work station cleanliness.
• Follow recipes and presentation specifications.
• Grilling food for customer
• In charge of outlet's daily opening and closing
• Deliver good customer service
• Understand restaurant menu and product knowledge, upsell company's product
• Share the responsibility in guarantying the hygiene, safety and the service quality

Job Requirements

• Willing to learn how to grill meat
• Must be able to converse well in English
• Candidates with experience preferred

Benefits

• Paid Annual Leave Per Year : seven (7) Days
• Paid Outpatient Sick Leave Per Year : up to fourteen (14) days
• Other Medical Benefit : up to $300 per year（listed by MOM)
• Other Salary–Related Components : monthly sales incentive (subject to individual and outlet sales performance)
• Year end bonus( CNY Bonus)
• Staff meal
• Team lunch/dinner
• T&C Apply

Working hours

• 5 days work week
• 2pm to 12am
• More than 45hrs OT paid