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

A Food Outlet Manager is a person who serves as the captain of hospitality company staff with goals like providing exceptional customer service. Outlet managers are highly motivated personnel, committed to their superior and have great management and organizational skills. They usually work together with the company’s senior or executive chef and work under the close supervision of a general manager.

Duties of a Food Outlet Manager

· Food Outlet Managers are responsible for company’s outlet performance like personnel management, beverage and foods and other services and operations. They monitor and make sure that there is a smooth running of customer service areas and satisfaction.

· The Food Outlet Manager interacts with their clients in order to make sure that satisfaction and promotion of facilities and services are adequately met. An outlet manager communicates with other departments in order make sure that customers’ needs are satisfied and met. They make sure that good handling of cash is properly followed. They also deal with customer’s complaint and listen with some feedbacks so as to improve their services.

· The manager is responsible in recruiting team professional as well as qualified staff who is dedicated to provide great services. They organize appointments and meetings for staff, change menu and other matters related to their line of work and implement trainings for employees if needed. Outlet managers focus on safety and health standards in order to make sure that their teams have good knowledge on safe working condition.

· The Food Outlet Manager is in-charge of performance and sales of the company and ensures that the company’s profits and goals are met. They take monthly inventories with their supplies and maintain an optimum stock level so as to meet their customer’s demand. They avoid excess and detect waste for optimum profit without affecting the company’s performance.

A Food Outlet Manager is a person who serves as the captain of hospitality company staff with goals like providing exceptional customer service. Outlet managers are highly motivated personnel, committed to their superior and have great management and organizational skills. They usually work together with the company’s senior or executive chef and work under the close supervision of a general manager.

Duties of a Food Outlet Manager

· Food Outlet Managers are responsible for company’s outlet performance like personnel management, beverage and foods and other services and operations. They monitor and make sure that there is a smooth running of customer service areas and satisfaction.

· The Food Outlet Manager interacts with their clients in order to make sure that satisfaction and promotion of facilities and services are adequately met. An outlet manager communicates with other departments in order make sure that customers’ needs are satisfied and met. They make sure that good handling of cash is properly followed. They also deal with customer’s complaint and listen with some feedbacks so as to improve their services.

· The manager is responsible in recruiting team professional as well as qualified staff who is dedicated to provide great services. They organize appointments and meetings for staff, change menu and other matters related to their line of work and implement trainings for employees if needed. Outlet managers focus on safety and health standards in order to make sure that their teams have good knowledge on safe working condition.

· The Food Outlet Manager is in-charge of performance and sales of the company and ensures that the company’s profits and goals are met. They take monthly inventories with their supplies and maintain an optimum stock level so as to meet their customer’s demand. They avoid excess and detect waste for optimum profit without affecting the company’s performance.

Responsibilities

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-oworkers

Requirements and skills

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training

1. Maintain a positive restaurant cultur
2. Create work schedules that align with the restaurant’s needs
3. Ensure proper compliance with restaurant hygiene regulations
4. Train new employees to help them meet the restaurant’s expectations
5. Interact with diners and build positive rapport with different types of people

Position : Quality Assurance Manager ( Food Science )

• Monday - Friday (9am to 6pm), (9am to 1pm) on Sat (Alternate)
• Office Location: Boon Lay
• $5,000 to $5,500 (depending on the experience)

Job Requirements

• 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
• Min. Degree/Diploma in Food related discipline, Food Science or Food Technology

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

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

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.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

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

Job Description

• Industry/Organization Type: Manufacturing of Meat Products
• Position Title: Factory Manager
• Working Location: Nearest MRT – Admiralty/Sembawang
• Working Hours: Monday – Saturday, 7 am – 5 pm
• Salary Package: Up to $5,000 + Profit Sharing + Commission + AWS
• Duration: Permanent

Key Responsibilities

• Manage Daily Operations: Oversee the food production process to guarantee efficient and timely production.
• Quality Control: Implement stringent quality control measures to meet company and regulatory standards.
• Inventory Management: Ensure the availability of raw materials and minimize waste.
• Staff Supervision: Supervise and train staff, ensuring adherence to safety and production protocols.
• Process Optimization: Continuously enhance production processes for efficiency and quality.
• Regulatory Compliance: Ensure compliance with health, safety, and food safety regulations, including HACCP and other relevant standards.
• Equipment Maintenance: Manage maintenance and repair of production equipment to minimize downtime.
• Production Planning: Develop schedules to optimize resource utilization and meet demand.
• Cost Management: Control production costs and seek cost-saving measures.
• Problem Solving: Resolve production issues promptly to maintain quality.
• Supplier Coordination: Negotiate with suppliers for timely delivery of raw materials.
• Health and Safety: Maintain a safe work environment and conduct safety audits.
• Waste Management: Implement practices to reduce production waste and enhance sustainability.
• Record Keeping: Keep accurate records of production, inventory, and quality controls.
• Training Programs: Develop training for staff to boost skills and knowledge.
• Budget Management: Manage the production budget within approved limits.
• Customer Complaints: Address complaints and implement corrective actions.
• Technology Integration: Adopt new technologies to improve efficiency and quality.
• Performance Monitoring: Evaluate staff performance and provide necessary feedback.
• Emergency Response: Develop plans for production-related incidents to minimize operational impact.

APPLY NOW!!!

• With at least 3 years of Food Manufacturing/Production/Food & Beverage experience in a similar capacity.
• Extensive knowledge of Chinese cuisine and SFA standards.
• Willingness to work long hours and on holidays.
• Possession of a Basic Food Safety and Hygiene Certificate.

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 #68607 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 | Norman Wee | EA Reg No.: R23115114

• Create Fine-Dining menu that highlights the authentic taste of Chettinad restaurant
• Plan and oversee the day-to-day kitchen operations.
• Provide direction, supervision and coaching and training to the team members
• Plan and food preparation process
• Consistent production of high-quality dishes
• Ensure kitchen operations are run smoothly and adhere to standards set in order to maintain and enhance guest’s experiences and satisfaction
• Passionate and have knowledge of beverage and cocktail
• Inspecting the quality of fruits, vegetables and fish used to prepare food
• Estimate for ingredients to be purchased

The head chef is responsible for overseeing the daily operations of the kitchen, including menu creation, inventory management, staff supervision, and ensuring the highest quality of food and service. This role requires strong leadership skills, culinary expertise, and the ability to manage both the creative and operational aspects of the kitchen.Oversee the daily process of running and managing food preparation for kitchen.They direct kitchen sta and handle all foodrelated issues, including checking up on food supplies, planning menus, and creating new recipes.He is ensures the kitchen is orderly and assists Cook to prepare and arrange food. His duties include cleaning the kitchen area .Must be working with a team

Monday - Friday 9am to 6pm, 9am to 1pm on Sat (Alternate)

Office Location: (Boon Lay)

Basic: $5000 to $5500 depending on the experience

Job Requirements

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

Min. Degree/Diploma in Food related discipline, Food Science or Food Technology

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

Whatsapp: +65 80135651(Alvin)

Alvin Chua Ming Jing:R23116192

The Supreme HR Advisory Pte Ltd: 14C7279

We are hiring the above position. Candidate need the following skill to perfom in the role:

- minimum 3 years experience in roasted delight, knowhow to prepare, roast and cut

- possess a valid Food and Hgiene Certificate level 1/3

This position requires the candidate to work on a permanent 12 hour night shift up to 6 days a week. Candidate must be independent, self discipline, customer focus, integrity and able to undertake pressure.

Responsibilities

• Assist the restaurant manager in managing day to day restaurant operations, and ensure a positive outlet image
• Coordinating front and back of the house operations for smooth delivery of services
• Training / coaching of new and current staff on customer service best practices
• Managing staff training, schedules and work performance
• Organize and supervise shifts
• Respond promptly to customer complaints, suggest solutions to resolve complaints
• Ensure compliance with safety and sanitation regulations
• Control operations cost and identify measures to cut wastages
• Developing new and innovative processes for more efficient restaurant operations

Qualifications & Requirements

• Bachelor Degree in Hospitality, Retail Management or related field
• Proven work experience as Restaurant Manager / Hospitality Manage
• Strong leadership skills
• Excellent communication skills
• Financial Management skills
• Customer service oriented

Hotel Duty Manager

Our esteemed Client is seeking a motivated Duty Manager to manage and oversee daily operations of the Front Office Team and ensure a memorable experience for our guests.

Key Responsibilities:

• Supervise,manage and work with the teams at the front desk, housekeeping, and other operational departments to ensure smooth daily operations
• Address and resolve guest inquiries, complaints, and emergencies promptly and professionally
• Maintain high standards of customer service and ensure all guests feel welcomed and valued
• Monitor staff performance, provide training, and foster a positive and productive work environment
• Conduct regular inspections of the hotel to ensure cleanliness, safety, and maintenance standards are met
• Collaborate with other departments to coordinate and improve overall hotel operations
• Assist in managing budgets, financial reports, and inventory control
• Ensure compliance with all hotel policies, procedures, and regulations

Qualifications:

• Must be SIngaporean, PR or have work rights in Singapore
• Proven experience in hotel management or a similar role
• Strong leadership and team management skills
• Excellent communications and interpersonal abilities
• High attention to detail and organizational skills
• Ability to handle stressful situations with professionalism and poise
• Flexibility to work various shifts, including evenings, weekends, and holidays
• Proficiency in hotel management software and MS Office suite

If you are passionate about delivering exceptional guest service and have the skills to lead our team, we would love to hear from you.

Apply today and become an integral part of the team, dedicated to providing unparalleled hospitality!

We thank you in advance for your interest and regret that only shortlisted candidates will be invited to an interview.

ILS Hospitality

[email protected]

EA Reg: 23C1776

Reg No: R23117498

WA: 89431726

Head Chef Job Description

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Requirements

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

JOB RESPONSIBILITIES

• Analyze the hotel's computer needs and issues, recommending appropriate systems and procedures.
• Coordinate and implement the hotel's computerization plans.
• Advise, plan, and manager computer system installations and operations.
• Evaluate and plan software configurations for different departments.
• Develop and establish data processing steps, ensuring internal checks and security controls.
• Monitor and assist users with recording, processing, and retrieving information, including new methods.
• Develop and monitor IT security guidelines.
• Train and supervise users on operating computer systems and equipment to ensure smooth operations.
• Schedule and perform regular maintenance checks on all computers and related equipment.
• Troubleshoot and resolve system problems, liaising with software vendors as needed.
• Perform any other tasks assigned by the supervisor or management.

JOB REQUIREMENTS

• Strong customer service skills with a focus on end-users and co-workers.
• Ability to lead a high-performance technology team.
• Proactive problem-solving approach.
• Ability to manage multiple priorities.
• Strong analytical skills in evaluating and implementing technology solutions.
• Excellent written and verbal communication skills.
• Proficient in hardware and software support across Mac, Windows, and Linux environments.
• Experience in remote administration, security management, networking concepts, firewall administration, Google account management, virtualization, large-scale NAS administration, database administration, and personnel management.

Job Responsibilities:

• Manage tender specifications and contracts including sub-contractors, service provider, suppliers, and clients to ensure contract requirements and contract deliverables (quality ,quantity, cost & timeline project) are met.
• Handle overall project management , project schedule, and directions for projects.
• Manage, lead and handle a team of engineers, QS, supervisors, WSH coordinators and sub-contractors.
• Manage and control project budget and ensure project completion promptly.
• Manage and prepare monthly payment claim submission, variation order submission, and extension of time submission.
• Manage and prepare the sub-contractor's payment response and variation order claim.
• Carry out site visits throughout the project to record information on the progress of the project against the agreed program.
• Analyse and prepare the overall schedule and project execution plan
• Mitigate site issues and propose a contingency plan
• Liaise with the consultant and client representative
• Plan and allocate resources, projection , and forecast of manpower
• Ensure proper management and control of project documentation
• Manage and lead the team for preparation, submission, and obtain approval of MOS, RA, SWP, shop drawings , material, equipment, RFA, RFI, etc
• Manage, plan, and lead the testing & commissioning of all systems
• Manage, lead and handover OMM document, training, as-built drawings, spare parts, and DLP program
• Required to attend to site and/or management as and when the situation calls for during non-office hours.

Education & Work Experience:

• A Project Management Professional (PMP) or possess a Technical Degree or equivalent
• Three or more years of project management experience
• Strong in project planning and time management
• Proficiency in project management software and tools
• Strong attention to deadlines and budgetary guidelines
• Contract negotiation
• Excellent presentation & communication skills

Our client are the #1 Taiwanese street food quick service chain, offering an array of authentic delights. Founded in 2003, they have dominated the Taiwanese street food market in Singapore, Malaysia, and Indonesia with over 20 years of unmatched expertise. Due to expansion, they are looking for an Business Developement Manager to join their team!

Develop New Franchise Opportunities

- Research and analyse potential markets to identify new single, area, or country master franchise opportunities.

- Develop comprehensive strategies to attract and secure franchise partnerships, including negotiation of terms and agreements.

Overseas and Strategic Planning for Leasing Areas:

- Conduct market research and feasibility studies to identify strategic leasing areas for expansion.

- Collaborate with internal stakeholders to develop and execute leasing strategies that align with business objectives.

Market Expansion:

- Identify and evaluate new market segments to diversify revenue streams, including retail, catering, corporate partnerships, online delivery, and aggregator platforms.

- Develop and implement tailored marketing and sales strategies to penetrate new markets effectively.

- Research industry trends and consumer preferences to identify opportunities for new product offerings or product line expansions.

- Work closely with cross-functional teams to develop, launch, and market new products to drive revenue growth.

Relationship Management:

- Cultivate and maintain strong relationships with key stakeholders, including franchisees, landlords, vendors, and strategic partners.

- Serve as the primary point of contact for franchise inquiries and support ongoing franchise operations.

Revenue Optimization:

- Analyse sales data, market trends, and competitor activities to identify opportunities for revenue optimization and cost reduction.

- Develop and implement pricing strategies and promotional campaigns to maximize profitability.

Collaboration and Reporting:

- Collaborate with internal departments, including operations, marketing, finance, and legal, to ensure alignment and support for business development initiatives.

- Prepare regular reports and presentations for senior management, highlighting key performance metrics, achievements, and areas for improvement.

QUALIFICATIONS:

· Diploma / Bachelor's degree in Business Administration, Marketing, or related field

· Proven track record of success in business development, preferably within the franchise or F&B industry.

· Strong analytical skills with the ability to interpret data and make strategic recommendations.

· Excellent communication and negotiation skills, with the ability to build rapport and influence stakeholders at all levels.

· Demonstrated ability to work independently and collaboratively in a fast-paced, dynamic environment.

· Willingness to travel as needed.

BENEFITS:

· Competitive salary and performance-based incentives.

· Comprehensive health and wellness benefits package.

· Opportunities for professional development and career advancement.

· Positive and inclusive work culture with a focus on teamwork and collaboration.

Interested candidates are invited to send in your Resume in MS Word Format stating your past work experience, reasons for each leave, past and expected remuneration.

We regret to inform that only shortlisted candidates will be notified.

By submitting an application to us, you will be deemed to have agreed for us to collect, use, and disclose your personal data which you have submitted to your prospective employers, for the purpose of job search, and/or other services which you have consented us to perform on your behalf.

EA License Number: 19C9782EA Personnel: Lum Charmaine R23113231

Description

We operate a group of Japanese restaurants and looking for Full-Time Service Managers to be on board.

Job Scope

-Manage restaurant operation

-Guide junior staff during the operation

-Provide exellect service to customers

-Communicate with kitchen team and the management team to provide maximum output

-Manage sales and figures.

Working Hours: 5.5 days/week

Requirements

-Need to have relevent knowledge of Japanese cuisine

-Min 2 years experience at relevant Japanese restaurants

-Must be able to communicate in casual Japanese language in order to communicate with our suppliers in Japan.

Roles & Responsibilities

Assistant restaurant manager oversee and support the operations at dining establishments to ensure profitability and an enjoyable dining experience. These professionals work in connection with restaurant managers.

• Opening and closing of the restaurant.
• Recruiting, indroduction and mentoring new staff members.
• Scheduling shifts and assigning tables to waiter staff.
• Resolving customer's queries and grievances in a professional way.
• Conduct payroll activities in an accurate and timely manner.
• Ensuring that the restaurant adheres to pertinent health and safety regulations.
• Purchasing new ingredients, kitchen utensils and equipment’s when stock is low or damaged.
• Source better deals on all resources and equipment’s that warrant replacing or replenishing.
• Recording all income and expenses and ensuring that cash registers are balanced.

Job requirements:

• Minimum Diploma and above in relevant field
• Minimum 5 years of working experience in similar capacity.
• Excellent communication and interpersonal skills
• Excellent team player and friendly individual
• Able to multi-task and work in a fast-paced environment
• Willing to work on weekends, public holidays, and rotating shifts
• Strong operational and leadership skills
• Able to source, retain and motivate team members.

Job duties & responsibilities:

• Ensuring incoming staff complies with company policy.
• Training staff to follow restaurant procedures.
• Maintaining safety and food quality standards
• Keeping customers happy and handling complaints
• Organizing schedules
• Keeping track of employees’ hours
• Recording payroll data
• Ordering food, linens, gloves and other supplies while staying within budget limitations
• Supervising daily shift operations
• Ensuring all end of day cash outs are correctly completed.
• Coordinating daily front- and back-of-house restaurant operations
• Controlling operational costs and identifying ways to cut waste.
• Appraising staff performance
• Interviewing/recruiting new employees.
• Interacting with guests to get feedback on product quality and service levels.

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

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

Head Chef Job Description

As a head chef you will be responsible for everything that goes on in your employer’s kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with hiring and firing employees, meeting health and safety standards and dreaming up new recipes for the restaurant you work in.

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.

Requirements

A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

A head chef must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.

The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly.

A head chef should have good organizing, supervising and time management skills to be able to oversee all the activities that take place in the kitchen in a proper manner.

Food Outlet Manager Job Responsibilities :-

* Administer purchasing and receiving procedures.

* Analyse service quality and customers satisfaction.

* Conduct staff performance assessment process.

* Contribute to innovation process within own scope of work at the business unit.

* Facilitate compliance with legislative and regulatory requirements.

* Foster service innovation.

* Identify and establish internal and external stakeholders relationship.

* Implement loss/risk prevention.

* Lead team to implement change.

* Manage and implement business continuity plans.

* Manage compliance with food and beverage hygiene policies and procedures.

* Manage cost and quality controls.

* Manage food and beverage operations.

* Manage crisis situation.

* Manage guest service.

* Manage site/outlet and equipments maintenance.

* Manage the customers dining experience.

* Manage training.

* Monitor income and expenses.

* Optimize workforce for service excellence.

Job Description

• Be the 1st-in-charge of the store to oversee and ensure smooth daily operations
• Responsible for the profit & loss of the store and implement appropriate cost control measures
• Manage the store’s budget and forecasts to meet or exceed management expectations
• Maximize profitability of the store by increasing turnover (revenues and covers) as a first priority and controlling costs as a second priority
• Maintain and improve the overall performance of the store on a regular basis including cost analysis and monitoring of processes
• Supervise food and operational safety to ensure a comfortable environment for the customers
• Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy
• Drive operational efficiencies of the store by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction
• Control labour through effective manpower scheduling and monitor leave of staff
• Actively involved in hiring process by identifying and selecting candidates for junior positions
• Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
• Manage, supervise and groom a team of supervisors and service staff to ensure maximum utilization of manpower allocated
• Handle all store administrative duties
• Any other jobs or duties assigned by the Senior Store Manager from time to time

Job Requirements

• Minimum of 5 years management experience in Food & Beverage industry
• Possess sound leadership qualities and ability to manage service staff
• Competency in Microsoft Office applications (Excel, Word and PowerPoint)
• Excellent communication & interpersonal skills; able to build lasting relationships with guests.
• Possess good organizational and management skills; able to lead and inspire staff