Total 3,192 F&B / Tourism / Hospitality job vacancies in 5 CHANGI BUSINESS PARK CRESCENT CHANGI BUSINESS PARK SINGAPORE

• Handle the machine and equipment in the factory to ensure they run smoothly and increase efficiency.
• Hands on in the daily operations at the manufacturing plant.
• Implement and maintain good manufacturing standards to achieve higher efficiency, productivity and quality.
• Create realistic workflows for plant operations to run smoothly.
• Consolidate quantitative and qualitative data for reporting and analysis.

Requirements:

• Diploma and above
• At least 3 years of experience in handling machine and equipment in a food manufacturing industry.
• Excellent problem-solving skills with good planning, organization and project management skills.
• Familiar with local regulation (SFA, NEA) and F&B certifications (BRC/FSSC22000).

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R24120303

• Perform checks on food products, storage, and processing facilities to ensure quality guideline in the vicinity.
• Conduct daily inspections and implement of the factory's food safety, quality, sanitation, and hygiene in accordance with ISO & HACCP requirement.
• Collaborate with the export coordinator to determine the operational needs for export shipments of the food products

Requirements:

• Diploma in Food Technology or equivalent
• At least 2 years of QA/QC experience in food manufacturing sector.
• Familiar with ISO standards for Quality and Food Safety

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R24120303

The Executive Chef is responsible for overseeing all aspects of kitchen and stewarding operations, including menu planning, food preparation, staff management, quality control, cost management, and ensuring compliance with health and safety standards. He/she is responsible for the maintaining of culinary standards and reputation of the establishment.

Primary Responsibilities

• Responsible for designing and creating menus that align with the restaurant's concept, target audience, and culinary vision. This involves creating new dishes, selecting ingredients, and considering factors such as seasonality, food trends, and dietary restrictions.

• Oversees and participates in food preparation, ensuring that dishes are prepared to high standards of taste, presentation, and quality. Also be responsible for specialized cooking techniques and handling intricate recipes.

• Responsible for recruiting, hiring, and training kitchen staff, including sous chefs, line cooks, and prep cooks. Provide guidance and mentorship to the team, ensuring a positive work environment, and maintaining high levels of productivity and professionalism.

• Manages all aspects of kitchen operations, including workflow, organization, and scheduling. Ensure that food is prepared and served efficiently, maintain cleanliness and hygiene standards, and monitor inventory levels of ingredients and supplies.

• Maintains strict quality control standards to ensure that all dishes leaving the kitchen meet the restaurant's standards. They taste and evaluate food regularly, monitor portion sizes, and provide feedback and guidance to the kitchen staff to maintain consistency and quality.

• Responsible for controlling costs in the kitchen, including food costs and labor expense, develop and manage budgets, negotiate with suppliers, and optimize the use of ingredients to minimize waste and maximize profitability.

• Collaborates with other departments, such as front-of-house staff and management, to ensure smooth operations and excellent customer service. Communicate effectively with the team, providing clear instructions and fostering a positive and collaborative work environment.

• Ensures compliance with health and safety regulations and food handling standards. Establish and enforce proper sanitation and safety procedures, conduct regular inspections, and address any issues or concerns promptly.

• Aware and updated on trends, techniques, and innovations. They seek opportunities for creativity and experimentation, incorporating new flavors, ingredients, and cooking methods into the menu to keep it fresh and appealing.

• Interact with guests, receive feedback, and handle special requests or dietary requirements. And participates in culinary events, promotions, and collaborations to enhance the restaurant's reputation and attract customers.

COMPANY DESCRIPTION

Discover the taste and artistry of refined Japanese dining at Takayama, a kappo-style restaurant by Chef Taro Takayama. Located at Downtown Gallery, Takayama showcases a curated medley of authentic Japanese flavours in its multi-course menu prepared in front of guests by Chef Taro and his team.

RESPONSIBILITIES

RESPONSIBILITIES

• Participate in the conceptualization of the restaurant's food menu together with the Executive Chef
• Assist to plan and direct food preparation processes
• Actively review and update menu with new and exciting items to keep up-to-date and engage the interests of guests
• Consistent production of high quality dishes
• Ensure kitchen operations are run smoothly and adhere to standards set in order to maintain and enhance guests' experiences and satisfaction
• Train, manage and assess team performance, paving professional and personal growth for the team
• Manage and plan work schedules for the back of house
• Identify staffing needs and assist in the recruitment and training of new employees
• Ensure strict compliance to safety, sanitary and hygiene standards set by the company
• Maintaining a positive and professional approach with all employees and customers
• Any other duties as assigned by Management

REQUIREMENTS

• Proven experience with Japanese cuisine in similar capacity
• Exceptional in kitchen management
• Service oriented, able, and willing to engage customers in an open bar counter service concept
• Holds critically high hygiene and safety standards
• Able to work well under pressure in a fast-paced environment
• Outstanding communication and leadership skills
• Strong mental capacity to learn, take demands and multi-task

Job Highlights

• Exciting Work Experiences
• Excellent Opportunities to Learn & Grow
• Work Hard & Play Hard with Passionate Colleagues!

• Handle the production planning, ingredients & packaging control and supply chain.
• Hands on in the daily operations at the manufacturing plant.
• Implement and maintain good manufacturing standards to achieve higher efficiency, productivity and quality.
• Create realistic workflows for plant operations to run smoothly.

Requirements:

• Diploma and above
• At least 3 years of production planning and managing production operations experience in a food manufacturing industry.
• Excellent problem-solving skills with good planning, organization and project management skills.
• Familiar with local regulation (SFA, NEA) and F&B certifications (BRC/FSSC22000).

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R24120303

COMPANY DESCRIPTION

Discover the taste and artistry of refined Japanese dining at Takayama, a kappo-style restaurant by Chef Taro Takayama. Located at Downtown Gallery, Takayama showcases a curated medley of authentic Japanese flavours in its multi-course menu prepared in front of guests by Chef Taro and his team.

RESPONSIBILITIES

DUTIES & RESPONSIBILITIES

• To oversee kitchen and kitchen crew.
• To ensure adequacy of supplies at the cooking stations.
• To prepare ingredients that should be frequently available.
• To follow the guidance of the sous chef or head chef and have input in news of presentation or dishes.
• To put effort in optimizing the cooking process with attention to speed and quality, and to control food wastage.
• To maintain a clean and neat work area.
• To maintain the high standard of hygiene and sanitation.
• To maintain the personal grooming.
• To work with fellow worker effectively and harmoniously.
• To check and maintain the cleanliness of the work area and kitchen storage.
• To write and follow the duty roster for section.
• To train cooks and trainees.
• To taste the food before serving including quality.
• To be familiar with kitchen equipment and utensils procedure and usage.
• To maintain the rotation of items used in Kitchen Department.
• To be familiar with emergency breakdown procedures, safety and accident prevention in the kitchen.
• To notify the out of service equipment and submit to Head Chef.
• To check and maintain the procedures of closing duties.
• May be requested to perform other related or unrelated duties as and when required by the management.

Minimum Qualification Level

• Diploma qualifications (e.g. NIE, SIM, LaSalle-SIA, NAFA)

Field of Study

• Food & Beverage Management/Services

Job Highlights

• Exciting Work Experiences
• Excellent Opportunities to Learn & Grow
• Work Hard & Play Hard with Passionate Colleagues!

• Handle the machine and equipment in the factory to ensure they run smoothly and increase efficiency.
• Hands on in the daily operations at the manufacturing plant.
• Implement and maintain good manufacturing standards to achieve higher efficiency, productivity and quality.
• Create realistic workflows for plant operations to run smoothly.
• Consolidate quantitative and qualitative data for reporting and analysis.

Requirements:

• Diploma and above
• At least 3 years of experience in handling machine and equipment in a food manufacturing industry.
• Excellent problem-solving skills with good planning, organization and project management skills.
• Familiar with local regulation (SFA, NEA) and F&B certifications (BRC/FSSC22000).

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R24120303

• Manage the manufacturing plant operations from warehousing, production, quality control, purchasing and maintenance.
• Hands on in the daily operations at the manufacturing plant.
• Implement and maintain good manufacturing standards to achieve higher efficiency, productivity and quality.
• Handle supply chain of raw materials, packaging and machinery for new and existing products.
• Create realistic workflows for plant operations to run smoothly.

Requirements:

• Diploma and above
• At least 5 years of production planning and managing production operations experience in a food manufacturing industry.
• Excellent problem-solving skills with good planning, organization and project management skills.
• Familiar with local regulation (SFA, NEA) and F&B certifications (BRC/FSSC22000).

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R24120303

COME JOIN US IN A FUN AND DYNAMIC ENVIRONMENT!

We are looking for passionate and enthusiastic Cooks / CDP / Sous Chef to join the growing ‘Gigi’ family for immediate starting at our new outlet in the CBD area and at our upcoming outlets.

Gigi is an Italian Gastrobar & Restaurant. We work in a pleasant family atmosphere where you would join our culinary team, with all their experience and creativity, and participate to produced quality food and presentation, allowing to learn and grow in your skill and expertise.

Job Description

Job Responsibilities

Works closely with the head chef and is responsible for various aspects of kitchen operations.

• Training will be given by head chef and executive chef
• Be an all-purpose Cook in the kitchen brigade.
• Prepare and serve quality food by following recipes and the head chef guidance.
• Communicate effectively across all departments from kitchen to front of house.
• Work at all stations, assisting with any tasks, as needed.
• Participate in the preparation and cooking of dishes, ensuring that quality and presentation meet the restaurant's standards.
• Collaborate with the head chef and other staff to manage inventory and control costs.
• Train and mentor kitchen staff, providing guidance on cooking techniques, presentation, and kitchen procedures.
• Maintain discipline, cleanliness, hygiene of the kitchen area.
• Carry out any ad-hoc duties as assigned.

Job Requirements

• experience in a professional kitchen,
• Excellent communication skills with good knowledge of food safety and sanitation standards.
• Team player with passion for delivering high-quality dining experiences.
• Able to adapt and be flexible.
• Expected start date for role: 15 Sep - 27Sep 2024 .
• Expected salary: $2,700 - $3,500 per month depending on position and qualification
• Complimentary participation to workshop and training conducted by our culinary trainer
• Flexible hours available
• Staff meal and staff discount
• No split shift
• Uniform provided

THE MISSION ?
Like Granny's dishes

THE MISSION?
Our customers and our teams are in good hands with you.
You are the director of the catering department (restaurant, bar and work/event spaces).
In charge of developing the profitability of each outlet, you also participate in the engineering of the menu and the setting of menu prices

THE MISSION ?

You have been appointed Minister of the Right Price & Master of Reservations at your Mama!

THE MISSION?

You are the favourite parent of Mama!

JOB DESCRIPTION

• Plan, purchase and keep accurate inventory of food supplies.
• Organise storage of food after its delivery or purchase.
• Practise safe food handling techniques in food preparation and storage.
• Distribute food to classroom.
• Responsible for cleaning the kitchen between meals, washing pots and pans, utensils and plates, and cleaning counters and tables.
• Maintain a safe and sanitary kitchen, pantry and storage areas

REQUIREMENTS

• Able to work independently.

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

1. Primary responsibilities

• To assist the Restaurant Manager to efficiently administer and organize the outlet as a profitable revenue generating centre.
• To assist the Restaurant Manager in the planning and executing of sales and promotions as well as marketing strategies and policies for the outlet.

2. Job Function

• To plan the requirements for bookings and promotions and to coordinate with all staff concerned to facilitate the smooth execution and operation of the events.
• To make sure that there are always enough supplies in areas of responsibility and that equipment is well maintained.
• To organize the outlet in an efficient manner to cope with the day-to-day operation and bookings so as to minimize labour costs.
• To ensure that service standards are met and to effectively administer and organize the outlet as a profitable center and increase revenue.
• To ensure a high standard in the grooming of the staff.
• To assist in the setup presentation and merchandising of buffet setup in an artistic eye appealing effect and dismantling of all decorations/props after each promotion.
• To ensure that food service is always efficient and effective, and facilities conform to hygiene and sanitary requirements, with excellent customer service and service recovery procedures.
• To keep close rapport with all guests and to maintain an up-to-date mailing list of all regular guests.
• To ensure all staff are trained according to the established standards and conduct on-the-job training for all new staff and monthly training for their individual outlet’s staff. To provide supervisory guidance to interns/new team members assigned to section.
• To provide information or instructions on new activities, outlet promotions, events as well as guest feedback to staff during briefing sessions.
• To ensure all food & beverages sold is properly accounted for at established prices and be on alert for irregularities in the handling of money by staff.
• To participate in market survey on competitors.

Requirements

• At least 3 years in the management of a Chinese cuisine restaurant or in F&B service operations.
• Willing to work on spilt shifts, rotating shifts, weekends and public holiday
• Team player and possess good problem-solving skills
• Competent in English and Mandarin both spoken and written.
• Fluency in Cantonese will be an advantage as the successful candidate will be able to liaise with Cantonese speaking guests.

Job Responsibilities

• Responsible for handling food and beverage orders and serving guests.
• Provide friendly, excellent service to all guests.
• Assist fellow Team Members to perform preparation and setting up in the restaurants for food service and ensure all available amenities and utensils are properly stocked and inspected prior to service.
• Assist guests on their respective requests, conduct suggestive and up-selling, well-versed in all aspects of the menu.
• Handling all restaurant telephone and email reservation enquiries.
• All other administrative duties in the restaurant.

Job Requirements

• Minimum Secondary school education with ‘O’ Level passes; Diploma in any field is an advantage.
• Minimum 1 year in a guest service / guest contact roles, preferably in a hospitality organization.
• Possess food hygiene and safety certification.
• Able to work on rotating shifts, weekends & public holidays.
• Possess a well-groomed, professional appearance.

Marina Bay Sands is committed to building a diverse, equitable and inclusive workforce, providing equal opportunities as we grow our talent base to match our growth ambitions in Singapore.
Our employees are committed to adhere to and abide by all rules, regulations, policies and procedures, including the rules of conduct and business ethics of the Company.

• Engage, build and maintain strong relationships with founders in our portfolio companies, industry experts, and other stakeholders in the Web3 ecosystem, to build key relationships and influence 

• Oversee and manage a diverse portfolio of hundreds of crypto investments (including digital assets and equities) by collaborating with the investment team, ensuring optimal performance and alignment with the firm’s strategic objectives 

• Evaluate the performance of portfolio companies, providing regular updates and reports to senior management 

• Monitor market trends to conduct market analysis and risk assessment from time to time 

• Supporting the business across a broad scope of corporate matters, including corporate restructuring, divestments, reporting requirements (as required) and other transactional initiatives by portfolio companies

• Handle the machine and equipment in the factory to ensure they run smoothly and increase efficiency.
• Hands on in the daily operations at the manufacturing plant.
• Implement and maintain good manufacturing standards to achieve higher efficiency, productivity and quality.
• Create realistic workflows for plant operations to run smoothly.
• Consolidate quantitative and qualitative data for reporting and analysis.

Requirements:

• Diploma and above
• At least 3 years of experience in handling machine and equipment in a food manufacturing industry.
• Excellent problem-solving skills with good planning, organization and project management skills.
• Familiar with local regulation (SFA, NEA) and F&B certifications (BRC/FSSC22000).

If you are keen to apply for the position, kindly email your detailed resume in MS Word to [email protected]

Please note that only shortlisted candidates will be notified.

For more job opportunities, please visit our website at www.recruit-expert.com

EA Licence: 19C9701

Registration: R24120303

5 days, 8.30 am-6pm

Salary: $5000 -$7500

Location: （Geylang)

Job scope:

• Discharge HR duties at both strategic and operational levels including HR Admin
• Review organizational structure for effective deployment of resources
• Project lead for HR priority projects in the full area of HRM (for example, labor sustainability implementation, communication, employee engagement)
• Design, develop and implement compensation & benefits programmes that support the company’s strategic goals and competitive objectives
• Responsible for drawing up HR budget and forecast, and management of the budget
• Drive HR-related cost savings projects
• Review, develop and implement HR policies, procedures and SOPs in line with statutory requirements and industry practices
• Generate timely monthly reports for management review
• Full spectrum of HRM including payroll and performance management.
• Responsible for the full spectrum of Business Human Resource (HR) support
• Plan, develop and implement strategy for HR management and development (including recruitment and selection policy/practices, discipline, grievance, counselling, pay and conditions, contracts, training and development, succession planning, moral and motivation, culture and attitude development, performance appraisal and quality management issues) focusing on Talent Management, Leadership, Change and Succession Planning
• Establish and maintain appropriate systems for measuring necessary aspects of HR development
• Work as a strategic business partner with management in implementing Human Resource initiatives to support business growth
• Diagnose Human Resource needs of internal customers and provide advice on the best approach to manage HR related issues

Requirements:

• Degree in HR Management / or equivalent
• At least 6 to 8 years experience in a senior or managerial HR position in F&B chain
• Proven track record of successful HR management in previous employment
• Good working knowledge of MS office

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

HR Manager | Director (F&B Chain)

5 days, 8.30 am-6pm

Salary: $5000 -$7500

Location: Geylang

Interested applicants can also send your resume to WA:+65 8839 3566 (Ms Angel) and allow our Consultant to match you with our Clients.

No Charges will be incurred by Candidates for any service rendered.

LIEW ONN KEE REG NO : R22108518

THE SUPREME HR ADVISORY EA NO:14C7279

Job scope:

• Discharge HR duties at both strategic and operational levels including HR Admin
• Review organizational structure for effective deployment of resources
• Project lead for HR priority projects in the full area of HRM (for example, labor sustainability implementation, communication, employee engagement)
• Design, develop and implement compensation & benefits programmes that support the company’s strategic goals and competitive objectives
• Responsible for drawing up HR budget and forecast, and management of the budget
• Drive HR-related cost savings projects
• Review, develop and implement HR policies, procedures and SOPs in line with statutory requirements and industry practices
• Generate timely monthly reports for management review
• Full spectrum of HRM including payroll and performance management.
• Responsible for the full spectrum of Business Human Resource (HR) support
• Plan, develop and implement strategy for HR management and development (including recruitment and selection policy/practices, discipline, grievance, counselling, pay and conditions, contracts, training and development, succession planning, moral and motivation, culture and attitude development, performance appraisal and quality management issues) focusing on Talent Management, Leadership, Change and Succession Planning
• Establish and maintain appropriate systems for measuring necessary aspects of HR development
• Work as a strategic business partner with management in implementing Human Resource initiatives to support business growth
• Diagnose Human Resource needs of internal customers and provide advice on the best approach to manage HR related issues

Requirements:

• Degree in HR Management / or equivalent
• At least 6 to 8 years experience in a senior or managerial HR position in F&B chain
• Proven track record of successful HR management in previous employment
• Good working knowledge of MS office

Working Day: Mon to Fri

Working Hours: 9am - 6pm

Location: Somerset

Salary: $3400 - $3800

Job Summary
Execute field coaching sessions, including basic, seasonal, and follow-up trainings for Service and Kitchen crew. The goal is to improve business performance, build a high-performance team, elevate customer service, and ensure good product quality. Regularly assess the effectiveness of training programs through feedback, reporting, and evaluation. Provide strategic follow-up coaching to ensure successful implementation of training initiatives. Equip crew members with the necessary skills to meet the restaurant’s KPIs and ensure consistency in customer experience and product quality.

Job Description

• Deliver training to Service and Kitchen crew aligned with business objectives and training priorities.
• Conduct induction sessions and specific training to foster employee growth and development.
• Contribute to training projects by identifying training needs, conducting evaluations, updating programs, and creating action plans for training and coaching.
• Actively observe crew members and managers in the field, providing feedback on performance and identifying future training needs.
• Ensure that all team members, including managers, consistently follow Standard Operating Procedures (SOPs) to maintain high operational standards.
• Conduct training for new products and ensure consistency in the delivery and quality of the product.
• Collaborate with management to ensure that training objectives align with business goals, driving continuous improvement.
• Provide hands-on coaching to upskill staff and reinforce best practices, ensuring that the restaurant’s KPIs are met.
• Perform additional duties as assigned by management

Job Requirements:

• Minimum 2 years of experience as a Field Trainer, ideally in the F&B industry.
• With Training cert is preferably.
• Proficiency in Microsoft Office applications.
• Strong ability to coach and mentor not only crew members but also managers to ensure leadership and operational consistency.
• Ability to identify gaps in knowledge or performance and implement effective training solutions.
• Experience in driving continuous improvement through the reinforcement of SOPs and best practices across all levels of staff.
• Strong ability to deliver engaging training programs, capture learner attention, and help employees develop necessary skills for their roles through clear instruction, information, and practice.
• The ability to inspire, lead, and grow people.
• Willingness to work weekends and evening shifts if required.

WhatsApp: +65 9642 0989 (Han)

Email: [email protected]

Chaw Chiaw Han, Reg No：R22106723

The Supreme HR Advisory Pte Ltd, EA No：14c7279

Job Descriptions

1. Menu Planning: Develop innovative and authentic South Indian cuisine menus, incorporating traditional dishes and modern interpretations.

2. Cooking: Expertly prepare a variety of Indian (North and Southern Cuisine) dishes, including dosas, idlis, sambar, rasam, vadas, and regional specialties like Chettinad cuisine, Kerala cuisine, etc.

3. On top of that we would like 5 year experience in Indian western and kebabs

4. Ingredient Sourcing: Ensure the procurement of high-quality, fresh ingredients, spices, and condiments essential for South Indian cuisine.

5. Food Safety: Adhere to strict food safety and sanitation standards to maintain a clean and hygienic kitchen environment.

6. Team Leadership: Provide guidance and supervision to kitchen staff, including sous chefs, cooks, and kitchen assistants, to ensure efficient operations and high-quality food production.

7. Training: Train kitchen staff in traditional South Indian cooking techniques, recipes, and presentation standards.

8. Creativity: Continuously innovate and experiment with flavors, textures, and presentation styles to elevate the dining experience and keep the menu fresh and exciting.

9. Collaboration: Coordinate with restaurant management and other culinary team members to develop seasonal specials, promotions, and themed events centered around South Indian cuisine.

10. Quality Control: Monitor food quality and presentation to uphold the restaurant's standards and exceed guest expectations.

11. Customer Interaction: Interact with customers to understand their preferences, dietary restrictions, and feedback, ensuring a personalized dining experience.

12. Cost Management: Control food and labor costs through efficient portioning, inventory management, and waste reduction strategies while maintaining food quality.

13. Cultural Awareness: Stay informed about the latest trends, traditions, and regional variations in South Indian cuisine to maintain authenticity and relevance.

Requirements:

1. Experience: Proven experience as a chef specializing in South Indian cuisine, with a minimum of 5 years in a similar role.

2. Expertise: Proficiency in traditional South Indian cooking techniques, spices, and flavors.

3. Creativity: Ability to innovate and adapt traditional recipes to create unique dishes while maintaining authenticity.

4. Leadership Skills: Strong leadership and communication skills to effectively manage kitchen staff and collaborate with other team members.

5. Time Management: Excellent organizational and time-management skills to handle multiple tasks and meet deadlines in a fast-paced environment.

6. Flexibility: Willingness to work evenings, weekends, and holidays as required in the hospitality industry.

7. Passion: A genuine passion for South Indian cuisine and a dedication to delivering exceptional dining experiences to guests.

8. Cultural Sensitivity: Respect for the cultural significance and traditions associated with Indian cuisine.

9. Health and Safety: Knowledge of food safety regulations and best practices to ensure the health and safety of both guests and staff.

Learning & Development Executive (Trainer)

5 days, 8.30 am-6pm

Salary: $3000 -$3500

Location: Geylang

If interested, submit your resume and contact me here

Whatsapp +65 8854 1564 (Albert) | https://wa.me/6588541564

Yap Teck Huat Reg No: R24122623

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Job Summary:
We are looking for an individual with a passion for learning and development who is committed to helping individuals and organizations reach their full potential. In this role, you will be responsible for designing and delivering learning and development programs and initiatives, providing training, and creating innovative ways of learning. You will also be responsible for conducting unannounced store audit to identify gaps and recommend for action to address the current problem.

Responsibilities:

• Act as an advocate for the Company, ensuring consistency and professional conduct is always maintained.
• Accessible in all stores as a resource and operation expertise.
• To develop training courses in a variety of formats, including classroom- based instruction, virtual sessions, and workshop to enhance employees work performance in a way that aligns with the values of the company.
• Conduct regular audits to determine skill gaps and training priorities.
• Collaborate with Area Managers to identify training needs of individual store incharge development plans.
• Create training workshop with materials, including presentations, handouts, and online resources, to support learning objectives.
• Collaborate with various department to ensure the current SOP is relevant, and up-todate to streamline the process to improve store productivity.
• Ensuring that employees are equipped with the necessary skills to succeed in their roles and developing future leaders.
• Provide coaching and support to trainee before, during and after training sessions to reinforce learning outcomes.
• Partnering with HR and Operations to develop a pool of talent in succession planning for each position from Supervisor to Area Manager.
• Responsible for arranging external training programs and application of training grants. Assess the costs of planned programmes and manage training budgets. Liaising with government agencies on training incentives. Update and maintenance for all training records.

Requirements:

• WSQ Diploma.
• A minimum of 2 years’ experience in Learning & Development.
• Proven experience in instructional design and training delivery.
• Demonstrated knowledge of adult learning theory and instructional design principles
• Certification in training and development (e.g., ACTA) is a plus.

Job Summary

The Revenue Analyst is responsible for the analysis of revenue, profit and demand associated with hotel rooms and space inventory. Position prepares forecasts, budgets, weekly and daily projections and analyzes the progress of each. The Revenue Analyst develops and/or uses analytical tools and systems to maximize revenues and profit. Position critiques sales strategy effectiveness and prepares historical and future analysis of revenue and profit opportunities. The position also manage and maintain hotel inventory and revenue management systems.

Candidate Profile

• College degree or equivalent experience in business, operations research, accounting or similar preferred.

Skills and Knowledge

• Excellent analytical skills; emphasis on market, inventory and pricing analysis
• Strong mathematical skills
• Strong communication skills (verbal, listening, writing)
• Effective decision making skills
• Strong organization skills
• Ability to multitask and provide accurate work before deadlines
• Ability to work in a fast-paced environment
• Meticulous in work with an attention to details
• Proficient in Microsoft applications and analytical tools
• Knowledge of Excel VBA is a plus
• Knowledge of revenue management systems
• Ability to interpret market data and apply to sales strategy
• Knowledge of group, catering and transient business segments
• Ability to develop and implement successful sales strategies
• Strong problem-solving skills
• Good training/facilitator skills
• Ability to develop and maintain relationships e.g., associates, customers, vendors
• Strong presentation skills
• Understanding of competitive market

Technical Expertise

The following are specific responsibilities and contributions critical to the successful performance of the position:

Revenue Analysis

• Provides revenue analysis functional expertise to property leadership and sales leaders.
• Extracts and analyzes data in order to draw viable/actionable business conclusions.
• Prepares forecasts of revenue, profit, demand and occupancy for rooms and function space – three-month and six month, long range and budget.
• Prepares sales strategy critique.
• Manages all revenue, profit and demand data associated with rooms and function space.
• Prepares revenue and profit opportunity analysis.
• Provides recommendations to improve effectiveness of revenue analysis processes.
• Assist in the preparation of competitive analysis and other supporting documents for presentation at market sales strategy meetings.
• Perform all Revenue Management month end reporting and auditing and provide forward looking information for the purposes of forecasting, targeting need areas and balancing financial expectations.
• Accurately generate, process and update revenue management reports and serve as primary source for majority of reporting and analytical needs of the Revenue Management team.

Inventory Management

• Assist in the management of room inventory, rates and restrictions to maximize room revenue.
• Assist with system maintenance including but not limited to, inputting rate hurdles, monitoring forecasted demand, updating group forecasting and running daily system checks.
• Assist in the implementation of hotel sales strategy in the reservation and inventory systems.

Other

• Performs other duties as assigned to meet business needs.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.

Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.

Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.

In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.