Total 2,989 F&B / Tourism / Hospitality job vacancies in 8 MARINA VIEW SINGAPORE

• Responsible for effective implementation of the plant’s Food Safety (ISO 22000), Quality (ISO 9001), HACCP, Organic, and Halal Management Systems and its PRP prerequisite programs, certified by 3rd party certification bodies.
• Liaise with government agencies / certification bodies (SFA, HPB, MUIS) on all matters on product registration or plant certification information.
• Carry out internal audit activities, to verify operation activities meet HACCP, GMP, hygiene / sanitary, ISO 22000 and ISO 9001 requirement periodically.

Requirements:

• Diploma in Food Technology or equivalent
• At least 2 years of QA/QC experience in relevant industry
• Familiar with ISO standards for Quality and Food Safety, ie QMS 9001, FSMS 22000, HACCP, PRPs e.g. 5S, GMP.

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.

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EA Licence: 19C9701

Registration: R21100996

Events Executive

• Working Day: 5.5 days (Sat half day)
• Working Hours: 44 hours weekly (office hours)
• Location: Boon Lay Wy

Job Scope

• Close & manage accounts
• Correspond with clients & internal departments
• Plan events & procure necessities from vendors
• Event logistics preparation & inventory management
• Event set up & recovery
• Coordinate & execute event on-site
• Brief & manage part-timers
• Administrative duties & other matters required

Requirements

• At least 1 year of relevant events experience preferred
• Able to handle alcohol products & various brands concurrently
• Comfortable with hands-on working environment (involves physical work, conducting outdoor events, event set-up and tear-down etc)
• Proficient in Microsoft Office & Google workspace etc

Interested applicants may choose to apply / Contact me your updated resume for our consultant to find you a suitable oppurtunities

Contact Number : +65 90839650

LIM JUN SHENG Reg No: R22104301

The Supreme HR Advisory Pte Ltd EA No: 14c7279

Responsibilities:

• Verify room status on morning report; report discrepancy of rooms; prioritize and update status of checkout rooms.
• Prepare and distribute assignment sheets to assigned staff and review priorities.
• Ensure that cleanliness and condition of each area meets designated standards. Directly contact respective personnel and relay any deficiencies to be corrected.​
• Inspect supply levels, cleanliness and organization of floor closets. Assign designated personnel to rectify any deficiencies​.
• Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.
• Carry out other tasks as assigned by the supervisor

Requirements:

• Minimum N or O level qualifications
• Minimum two years experience in a similar role in the 5-star hotel
• A proven track record of maintaining superior standards of hotel cleanliness in a previous position or hotel
• Able to work on rotating shift, public holidays and/or weekends
• Meticulous and has an eye for details

Responsibilities

• Assist the Front Office Manager in supervising and controlling the Front Desk operations and carry out all guest service duties
• Ensure there is sufficient stock of Front Desk supplies on a weekly basis
• Help in Room Controlling and assigning of rooms for day arrival as per guest preferences
• Coordinate with Housekeeping to ensure rooms block are clean for groups check-in
• Perform duties of Hotel Ambassadors whenever needed such as assisting in checking in and out
• Be able to conduct daily briefings and/or training when needed to Hotel Ambassadors
• Be aware of all VIP arrivals and departures, especially corporate guests
• To undertake any other reasonable assignment by the Front Office Manager, as and when required

Requirements

• Minimum of 2 years of experience as a Guest Service Agent with good knowledge of Opera system
• Min GCE ‘O’ or ‘N’ level and some supervisory skills.
• High level of flexibility and adaptability
• Basic English language proficiency
• Able to work on rotating shifts, weekends and Public Holidays

*We regret to inform you only shortlisted candidates will be notified

The position is responsible in maintaining the cleanliness and quality of all food and beverage, kitchen equipment and kitchen area. This will allows all guests to enjoy a safe and wonderful dining experience with kitchen hygiene standards being met.

Primary Responsibilities  

Maintains The Cleanliness And Quality Of F&B And Kitchen Operation Equipment

• Efficiency of work in washing dishes and kitchen equipment.
• Takes ownership of all OE, kitchen and hotel equipment.
• Soaking of OE weekly.

Maintains The Cleanliness And Safety Of The Kitchen

• Maintains kitchen floor to be clean and dry at all times.
• Efficiency of work in cleanliness and safety – dish washer machine.
• Sanitation of all OE is critical according to the kitchen’s hygiene standard.

Works As Part Of The Culinary (Stewarding Team)

• Positive work attitude.
• Team player.
• Good personal hygiene practice.
• Be part of the recycle team.
• Offers support when situation require.
• Competency in the yearly internal and external hygiene audit (departmental goal).

Involvement In Wider Job Function Relationships

• To be active in learning to enhance personal skill and industry knowledge.
• Follows Hotel and Departmental guidelines.
• Understands emergency procedure and health and safety requirement.
• Maintains collaborative working relationships between colleague and supervisor / manager.
• Performs any other duties and responsibilities that may be assigned.

About the job

Reporting to the IKEA Restaurant Manager and Team Leaders, you support the daily operations of IKEA Tampines Restaurant by providing excellent customer services and housekeeping in the work area.

Your assignment

• You adhere to existing operating procedures and ensure high levels of Quality, Service and Cleanliness (Q.S.C.) in your work area.
• You provide customers with a clean dining environment by cleaning the areas and tables and clearing of food wastage
• You render accurate cash registry of sales transactions when required.
• You check for stock inventory and ensure accuracy of stock inventories
• You take customers order in the Q and serve them the food
• You ensure conformance to Food Safety and Hygiene practices, actively practice First-In-First-Out (FIFO) in all products to ensure proper rotation of freshness and quality in the area of food preparation
• You execute store operations and do your part to ensure operations are in line with the Functional Commercial Review Standards

Your profile

• You are a team-player, customer-service oriented and enjoying working in a fast-paced Food & Beverages environment
• You are comfortable to handle basic food preparation, maintain cleanliness of the restaurant and work area and cover cashiering duties.
• You are physically fit to with stand prolong hours of standing in view of the business needs.
• High level of personal grooming and hygiene are to be maintained at all times.
• You are able to commit to working on weekends and public holidays, inclusive of both AM & PM shifts

The position is responsible for ensuring the ongoing impeccable cleanliness and organisation of public spaces and facilities in accordance with established standards of the hotel. He/she needs to maintain the impeccable cleanliness in his/her area of responsibility as per hotel standards related to the nightly deep cleaning by outside companies as per contractual agreement in public spaces and back-of-house areas.

Primary Responsibilities

Supervises The Daily Housekeeping Operations For Public Area

• Supervises the upkeep of the entire hotel premises to maintain an immaculate and luxurious state according to Raffles Hotel Singapore standards. Priority and full attention is given for VIP events.
• Monitors the smooth operations of public area team by ensuring all tasks are completed in adherence with the code of ethics as issued by Raffles Hotel Singapore.
• Upholds a flawless impression and perception of the Raffles Hotel Singapore products, services and colleagues.
• Establishes the foundations of public area operations through detailed planning of work and maintenance schedules, supervision of the team and proper organisation and delegation of duties.
• Possesses good knowledge with cleaning techniques and use of necessary equipment to perform deep cleaning around the public areas.

• Communicates verbally and in writing to the morning manager all relevant occurrences or problems encountered related to the hotel’s or the department’s function.

Provides An Experience That Meets Guests’ Expectations

• Ensures guests receive the experiences as detailed in brand Standard Operating Procedures (SOP), Raffles Hotel Singapore local SOP as well as Leading Quality Assurance (LQA) standards, and aims to achieve the targets set by management.
• Analyses and responds to guest feedback to ensure that guests are satisfied. Is continuously committed to improving the quality of products, services and performance of team members.

Supervision Of The Housekeeping Team

• Leads the Public Area Team with a Heartist® approach and constantly seeks to create an all-encompassing and welcoming working environment for a multi-cultural and diverse group of Housekeeping colleagues. He/she will focus on the well-being, safety, training and development needs of colleagues.
• Plans for a 24-hours shift coverage of the Public Area team and is able to personally cover any role or duty in their absence.
• Oversees the provision of cleaning supplies, cleaning equipment, linen and chemicals.

Involvement As A Member Of The Housekeeping And Hotel Team

• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Follows sustainable procedures and practices that support ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).
• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports are trained in, and follows WSH guidelines.
• Undertakes any reasonable tasks and secondary duties as assigned by the Housekeeping Manager.
• Performs any other duties and responsibilities that may be assigned.

The Housekeeping Attendant (Rooms) is responsible for the immaculate upkeep and cleanliness of all the suites and work areas in their assigned sections.

Primary Responsibilities

Upkeeping the Comfort and cleanliness of suites

• Promotes a positive and inviting image of Raffles Hotel Singapore by ensuring all suites and assigned sections are immaculately clean and comfortable.
• Ensures smooth running of the Housekeeping section by performing all tasks in adherence with the code of ethics as issued by Raffles Hotel Singapore.

Creates a welcoming room experience that meets residents’ expectations

• Ensures residents receive the experience as detailed in brand SOP, Raffles Hotel Singapore local SOP as well as Leading Quality Assurance (LQA) standards, and aims to achieve the targets set by management.
• Upholds flawless impression and perception of the Raffles Hotel Singapore products, services and colleagues.
• Observes and anticipates resident’s needs in a discreet and non-intrusive manner, offering prompt, efficient and personalised service to our residents.
• Ensures observed preferences of residents are communicated with the Assistant Manager for follow up and recording in guest profile.
• Reports and hands over lost and found articles to the Housekeeping office immediately.

Involvement as a member of both the Housekeeping and Hotel Team  

• Ensures service standards and individual performances are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Follows sustainable procedures and practices that support ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).
• Shows care for assigned work areas by organising and maintaining the pantries and work areas in pristine condition throughout and at the end of shift. Ensures that all equipment used is clean and kept in good working condition at all times.
• Ability to organise own work flow to ensure completion of all assigned duties before the end of shift.
• Exercises flexibility and accepts changes with a positive attitude by showing understanding and consideration to the needs of the operations and department.
• Adheres to Work Safety and Health (WSH) policies and procedures.
• Undertakes and performs any additional duties as assigned by Managers.
• Attends and contributes to colleague meeting and any other related activities.

The Spa Concierge is responsible for the management of appointment bookings, data collection, consolidate reports and generate sales opportunities through a variety of techniques.  This position is expected to maintain guests’ confidentiality and adhere to the PDPA (Personal Data Protection Act) policy.

Primary Responsibilities

Sales and guest experience

• Generates appointments from calling list.
• Has full knowledge and understanding of Raffles Spa products, services and extraordinary guest experience.
• Performs pre-consultation for all first time and regular guests.
• Executes sales, service and guest experience initiatives at the Raffles Spa.
• Meets and exceeds assigned goals; guest experience and reputation, sales and service, revenue and productivity.
• Attends scheduled meeting, training, educational sessions.
• Reviews guest feedback daily.
• Escalates any billing or service issues.
• Updates guest profile and treatment redemption record promptly and accurately.
• Adheres to the Code of Business Conduct.

Product Quality and Knowledge of Work

• Maintains complete knowledge of all spa features/services, hours of operation, spa products, current spa promotions and activities.
• Keeps guests updated on currently available promotions and discounts in services offered in Raffles Spa.
• Processes payments from guests for services ordered from Raffles Spa.
• Ensures all information and personal data provided by guests are kept strictly confidential.

Administrative duties and inventory management

• Performs light administrative and clerical duties such as updating guest profile, updating treatment usage in the system, sales report, filing and data entry.
• Assists Director of Raffles Spa in maintaining a good level of spa collaterals and printing materials such as guest profile folder and consultation cards.

General Housekeeping and Maintenance

• Ensures general cleanliness of the reception area, lounge and retail area.
• Ensures diffuser burner is lit at all times at the reception, lounge and retail area.
• Replenishes all writing materials and marketing collaterals at the reception.
• Reports to Director of Raffles Spa on any defects of spa facilities and equipment.

Training

• Attends all training courses deemed necessary, and adheres to training set by Director of Raffles Spa.
• Fulfills all scheduled theory and practical training requirements.

The Spa Therapist is responsible for retailing and delivering a variety of spa and aesthetic products and services such as body treatments, massages, facials, waxing, manicure /pedicure in a safe and professional manner.   The Spa Therapist will maintain the equipment, inventory of products, treatment tools and supplies, acknowledging and responding to relevant guest queries, needs and expectations.

Primary Responsibilities
Product Quality and Knowledge of Work

• Delivers outstanding body/face treatments consistently in accordance to service standards.
• Performs professional technical pre-consultation, to recommend suitable treatments in accordance to the guest’s needs and concerns.
• Provides clear and concise treatment introduction and product benefits to the guest.
• Responsible for recording and updating guest’s profile such as post treatment analysis, product and treatment purchase and any other relevant information, together with the Sales Team, to ensure personalised service and maximise potential sales opportunity.
• Proficient in body/face care product(s) brand knowledge, body/face care expertise, knowledge of both professional and retail products.
• Well-versed in general anatomy & physiology/ skin knowledge such as skin structure and common skin diseases.
• Strong knowledge in professional product, retail product and treatment knowledge to drive treatment-product link selling.

Retail Sales

• Maintains long-term relationship with guest, shows genuine care and concern for their needs through relevant link-selling and effective home care advice after each treatment.
• Able to upsell treatments and perform home-care product retail during post treatment.

Training

• Attends all training courses deemed necessary and adhere to training set by the Director of Raffles Spa.
• Fulfills all scheduled theory and practical training requirements.

General Housekeeping and Maintenance

• Maintains all spa treatment rooms in accordance to the Health and Safety standards.
• Reports any electrical faults and visibly unsightly defects.
• Discharges professional treatment room setting, care for equipment and maintain overall treatment room sanitation.
• Sets treatment room professionally before and after each treatment, in accordance to standard treatment room setting protocol provided.
• Applies treatment room housekeeping/presentation checklist before and after each treatment.
• Ensures the towel and linen in the treatment room is adequately replenished for the day and stored as per Standard Operating Procedure.
• Ensures general cleanliness of the treatment room, pantry & public area.
• Ensures cleanliness of the preparation room is maintained at all times.

The Mixologist is the backbone of the bar operation. They will lead the outlet’s personality and soul. The Mixologist is to assist the Head Bartender where needed in all aspects of the operation. The Mixologist will supervise team members through proactive, interactive and reactive leadership, allowing each member of the team to feel confident and satisfy our guests during their experience.

Primary Responsibilities

Food & Beverage Service

• Develops plans and prioritises, organises and manages resources in order to accomplish business goals within a specific period.
• Maintains the bar training manual and conduct departmental service training in coordination with the Learning and Development Manager.
• Supports review simulation processes and update evaluation criteria for a smooth operation.
• Interacts with guests and colleagues in a friendly and courteous manner.
• Has extensive knowledge of our food & beverage menus.
• Takes orders and is able to confidently offer different menu options and advice.
• Remembers a guest’s preferences to extend a personalised service.
• Takes guest’s food & beverage orders accurately and assures correct input into the Point of Sale system.
• Ability to anticipate a guest’s needs.
• Verifies guest satisfaction with each table during service.
• Serves food and drinks in a timely and efficient manner.
• Makes sure that all products served are accounted for on the final bill before presenting it.
• Clears tables throughout the guest’s experience in accordance with the hotels standard operating procedure.
• Delivers all checks and reports to the appropriate place according to established standards.
• Adjusts service to suit guests’ requests and personalises any interaction with them.
• Uses a Heartist® approach – making guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Ensures service standards and individual performances is aligned with AccorHotels Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect and also the outlet’s values.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Actively engages in upselling and adds value.
• Ensures outlet hygiene is kept to Raffles Hotel Singapore and HACCP standards.

Overseeing Daily Operations and Achieving Targets

• Maintains the quality and consistency of the beverage program and service within the outlet.
• Able to monitor an operating par stock of OS&E and beverage.
• Adheres to outlets recipes in Material Control.
• Ensures that a maintenance equipment checklist is conducted on weekly basis. Liaising with the Engineering and Housekeeping team as necessary.
• Ensures the outlet and related areas are kept to HACCP and hygiene standards.
• Ensures cleanliness and appearance of the outlet and related areas at all times.
• Supports Raffles Hotel Singapore beverage programs through Public Relations, media and industry outreach.

Provide a Leading and Consistent Guest Experience

• Promotes sales through direct guest contact.
• Constantly obtains guest feedback during operation to ensure satisfaction.
• Assists in building a loyal following and return guest database.
• Handles guest complaints and comments competently and swiftly.
• Delivers an exceptional guest experience in accordance with MOQ, Forbes and LQA Standards.
• Maintains levels of confidentiality and guest, colleague, and operator discretion at all times.

Management and Leadership of Outlet

• Displays cultural affinity and shows empathy to all team members.
• Observes a colleague’s individual performance, grooming and punctuality.
• Assists in recruitment and to induct and train new colleagues.
• Supports project management, including research of equipment, materials, supplies and methods. Sourcing and negotiating with qualified suppliers or contractors, reviewing contracts, and quality control during all stages of the project.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• Able to confidently answer all questions and feedback regarding Raffles Hotel Singapore and respective Food and Beverage outlet.
• Makes recommendations to the Management regarding other potential sources of revenue.
• Implements appropriate and effective measures to improve cost control of expenses and labour.
• Ensures all reports generated are accurate before submission.

Training, Learning and Development of the Team

• Responsible to arrange training for all colleagues in line with established training requirements.
• Conducts regular on the job trainings for colleagues to develop their skills and knowledge.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.
• Assists and guides the departmental orientation of new colleagues.
• Adheres to Raffles Hotel Singapore fire and safety, emergency procedures.
• Follows NEA hygiene rules and regulations are met and achieve.

Working Days: 5 working days ( 1 weekday off, 1 weekend off )
Working Hours: 11am - 9pm
Working Location: Maxwell
Salary: Up to $ 2800

Job Responsibilities:

• Assisting and taking instructions from the Chef de Partie
• Gathering and accurately measuring all meal ingredients
• Washing, peeling and chopping vegetables and fruits
• Cutting and seasoning different meats
• Preparing basic dishes such as salads and sauces
• Keeping a track of the inventory supplies
• Ensuring that the food items are stocked properly in refrigerators and freezers
• Maintaining proper hygiene standards and ensuring that the workstation always remains clean
• Plating various meal items
• Accepting deliveries of food items and maintaining a stock record of the same
• Disposing spoiled food items and expired products

Requirements

• High School Diploma or a bachelor’s degree in Culinary Arts
• Proven work experience as a Commis Chef, Chef, Prep Cook , or a similar role in the hospitality industry
• Experience in MICHELIN and / or fine dining restaurants are highly advantageous
• Complete knowledge of the industry’s best practices, hygiene, and safety standards
• Familiarity with various food preparation techniques and kitchen equipment
• Excellent hygiene standards and have a valid Food Hygiene certificate
• Ability to work at flexible hours and on weekends

Chin See Min Reg No. : R22107450

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

• Oversee day-to-day operations
• Design strategy and set goals for growth
• Maintain budgets and optimize expenses
• Set policies and processes
• Ensure employees work productively and develop professionally
• Oversee recruitment and training of new employees
• Evaluate and improve operations and financial performance
• Direct the employee assessment process
• Prepare regular reports for upper management
• Ensure staff follows health and safety regulations
• Provide solutions to issues (e.g. profit decline, employee conflicts, loss of business to competitors)

We are looking for Demi Chef specializing in Pastry, Petit Fours and assisting with buffet line.

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• Responsible for the preparation and checking of food according to the Standard Operation Procedure, as well as assisting the Sous Chef wherever possible
• To prepare and submit all food requisitions and transfers to the Sous Chef to ensure proper controls
• To train and motivate subordinates while maintaining communication between teammates
• To co-ordinate with the stewarding department for day to day operational requirements and cleanliness
• Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by hotel policy
• Checks the quality of raw materials in his assigned areas, as well as their storage, handling and usage
• Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef
• Keep the Sous Chef informed about all aspects of assigned section, including equipment, working environment, colleagues problem and departmental relations
• Attends kitchen meetings in absence of the Sous Chef and counsels team mate if necessary
• To ensure that all kitchen Mise en Place is prepared according to production plan
• Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends
• To carry out checks of all refrigerator and freezer at least twice daily, for proper functioning and cleanliness
• To ensure constant rotation of all stocks in the kitchen
• To ensure highest standards of hygiene are always adhered to throughout Food preparation
• Responsible for the cleanliness of respective section
• Ensure all equipment is being maintained and cleaned regularly
• Always keep work stations clean, tidy and clear of obstructions
• Ensure Mise en Place is always done according to SOP and meets with Sous Chef daily to plan daily Food & Beverage activities
• Assist in other food production areas as and when required
• Actively participate in all training activities
• Ensure full co-operation and good relationship with all other service colleagues and departments
• Participate and serve guests during outside catering as and when assigned
• To perform any other duties that may be assigned by the Management

SUMMARY:

· The F&B Captain is someone who is passionate about food and customer service. They are a problem solver with strong work ethic and leadership skills. The F&B Captain understands that customer satisfaction always takes priority but efficient restaurant & bar operations make it possible.

· Under the guidance of the F&B Executive and Assistant Manager, the position assists in the day-to-day running of all F&B outlets.

· Responsible for the operation, management, supervision, training and overall performance of the outlet taking into consideration revenue, guest satisfaction, and maximization of the profit. Service is to be carried out systematically and uniformly in compliance to standards set by the property.

· Supervising the day to day activities like guest relations management and general administration.

DUTIES & RESPONSIBILITIES:

· To be responsible for operating F&B outlets as assigned and recommend food and beverage service standards and follow on policies & procedures of the property.

· To organize, develop, operate, and administer the food and beverage pre-determined service area that has been assigned.

· To ensure that all the associates in the outlet are fully aware of the F&B policies & procedures by reviewing them on a monthly basis.

· To inspect all outlets’ equipment continuously and keep them well maintained to ensure proper functioning.

· To develop and implement training programs and conduct training sessions with all Bar/Restaurant personnel at least once a week.

· To impart knowledge to junior level staff in all respects and enhance the quality of service and upsell.

· Filling in for absent staff as needed

· To ensure that there is no pilferage by the junior staff.

· To create a sound and strong working relationship with all associates and help to develop their maximum potential.

· To ensure that all employees in direct guest contact have full knowledge of the menus as well as beverages, cocktails and specialty drinks.

· Any other duties as directed.

• Help in the preparation and design of all food and drinks menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

• 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

West / FMCG FOOD + AWS + VB

Mon - Fri 9 am - 6 pm

Job Descriptions:

• Management of Goods Procurement
• Regularly review cost-cutting opportunities and ensure prices for goods align with relevant market rates, efficiently sourced, and procured in a manner that creates the best value for the business.
• Lead accurate demand forecasts with sales and marketing by effectively monitoring and communicating forecasts, changes, inventory estimates, supply situations, business risks, opportunities, and mitigation plans.
• Identify and analyze sales trends and influencing variables and incorporate the analysis into forecasting and inventory planning.
• Strategic Sourcing
• Build effective relationships with key suppliers for all food/beverage raw materials, ingredients & packaging to meet business demands.
• Collaborate with the Sales and Marketing Team to develop and implement short-term and long-term strategic initiatives that enable the business to achieve its growth and profitability objectives.
• Policies, SOPs, Business Systems
• Collaborate with the Finance team to ensure procurement management aligns with corporate standards.
• Maintain knowledge of Import/Export regulations and ensure compliance with the regulations.

Job Requirements:

• Minimum Diploma in Business or another relevant field of study
• Minimum 3 years of work experience in purchasing, ideally in FMCG, preferably in meat and cheese sourcing/purchasing.
• Proven track record of managing a significant cost of goods with a strong motivation to deliver cost savings.
• Strong leadership skills to manage suppliers with good decision-making and multitasking abilities.
• Strong business acumen, an open-minded approach, and the ability to effectively manage relationships throughout the organization, along with supplier relationship management skills.

• Help in the preparation and design of all food and drinks menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

Responsibilities:

• Checks and accounts for all inventories in the Security Office.
• Records all occurrences of security interest in the log book for the information of the security personnel and management.
• Assists and conducts the necessary on-the-job training for new associates and ensures new associates are supervised according to the company’s standards.
• Fully familiarises oneself with all emergency contingency plans, policy & procedure, manuals etc. and understand the role of the Emergency Response Team (ERT) and the ERT Team Leader and CMT.
• Maintains positive guest and colleague interactions with good working relationships.
• Ensures the Security Officers are at areas of their assignment at all times to look out for any suspicious loiterers or articles.
• Ensures patrol has been carried out in all areas of the hotel, ensuring safety, security and comfort of all guests, hotel personnel.
• Assists the Security Manager with other adhoc duties.

Requirements:

• Preferably 1 year in basic security function.
• Ex-police/military personnel would be an advantage.
• Basic Knowledge of fire safety
• GCE ‘O’ level (any discipline)
• Alert, vigilant, assertive, firm and able to project confidence.
• Good communication skills (written & spoken)
• Possess a Senior Security Supervisor license
• Well versed in the use of Microsoft Office tools

$4,500-$6,000 + AWS + VB

Mon–Fri: 9am - 6pm

Job Descriptions:

Sales & Marketing Support:

· Support the Marketing Director in facilitating sales team activities, ensuring the smooth execution of promotional campaigns.

· Contribute to planning and executing marketing initiatives for both core and third-party brands.

· Manage relationships with third-party brand partners, coordinating various marketing activities.

· Create advertising materials for diverse channels, including digital, print, and social media.

· Collaborate with the sales team to develop materials for sales support, trade decks, retail in-store displays, online ads, and product catalogs.

· Effectively manage the marketing budget and activation process.

· Coordinate the company's participation in trade shows, exhibitions, and industry events.

Retail Marketing:

· Devise and implement marketing strategies to boost foot traffic and drive sales in the retail showroom.

· Execute specific marketing campaigns and events aimed at attracting potential customers and enhancing the overall retail experience.

· Supervise retail merchandising efforts to ensure effective product displays that attract customers and optimize sales.

Marketing Apps Maintenance:

· Oversee the continuous maintenance and updates of mobile apps, collaborating with external agencies.

· Monitor app performance, troubleshoot issues, and implement solutions for optimal functionality.

· Work closely with UX/UI designers to enhance user interfaces, conducting research and gathering feedback for continuous improvement.

Performance Tracking and Reporting:

· Analyze and monitor the performance of marketing campaigns and initiatives.

· Prepare regular sales reports and presentations to communicate the performance of sales and marketing efforts.

Job Requirements:

· Diploma in Business/Marketing.

· Minimum of 2-3 years of experience in FMCG trade marketing.

· Strong grasp of digital marketing and social media concepts.

RESPONSIBILITIES

This roles covers full Spectrum of Human Resource activities, including:

Recruitment:

· Draft recruitment job advertisement for HQ and all brands

· In charge recruitment for headquarters and outlets

· Arrange interview for shortlist candidates

· Assist recruitment selection for all brands

· Conduct interview

HR Admin:

· Documents preparation, include employment contract, job offer letter etc

· Create P-files in dropbox and maintain P-files

· Data management of personal details in HR system

· Support and provide monthly labour costing report and other cost saving, efficiency report

· Insurance claim for workman compensation, FW insurance

· Prepare letter for long service award, confirmation, promotion, etc

· Prepare birthday voucher and update excel record

Work Pass / MOM

· Submit and issue all kinds of work pass for HQ and outlet employees

· Check and maintain quota validity

· Fill up and Submit MOM survey report

Payroll

· Responsible payroll for outlet employees

· Send out payslip, pay adjustment
· CPF Contribution

PROFESSIONAL EXPERIENCE AND REQUIREMENT

- A Diploma in Human Resource Management or equivalent is preferred;

- Min 2 of HR generalist experience including payroll, recruitment;

- Excellent communication and writing skills;

- Able to adapt well in a challenging and fast-paced environment;

- Able to work independently, positive working attitude;

JOB SKILLS

- HRIS in Prosoft ( UNIT4) will be an advantage

- MS office skills.

- Project Management

- Problem solving skills

- Familiar local HR practices and employment-related laws & regulations.

- Good follow-up skills and able to meet deadlines in a fast-paced working environment

- Immediately start will preferred

JOB RESPONSIBILITIES

• Manage full sets of accounts includes performing daily accounting & finance duties such as receivables and payables processes, general ledger, tax and bank reconciliation, etc.
• A/R functions – Able to reconcile the sales with credit cards, delivery platforms, etc commission to ensure revenue settlement are in balance
• A/P functions – Liaise with suppliers on discrepancies in invoices, and process payment via online banking transfer or TT
• Prepare monthly audit schedules (fixed assets register, prepayment and accrual etc) and bank reconciliations etc
• Manage timely closing process and reconciliations, including intercompany transactions;
• Handle quarterly GST preparation and submission.
• Liaise with external auditors.
• Process petty cash float requests, staff expenses claims, and ensure all payments made are captured in the system.
• Assisting for financial report and management reporting
• Cash flow management
• Assist for budget and forecast
• Any other ad-hoc duties as assigned.

JOB REQUIREMENTS

• Diploma/Degree in Accountancy
• At least 4 years of related working experience
• Able to work independently with minimum supervision
• Dependable, responsible and possess positive working attitude
• Possess initiative and able to organize and prioritize work
• With experience of using accounting software, knowledge of Netsuite is a plus
• Able to work independently under tight schedules
• Advantage to have experience in F&B industry