Total 1,785 F&B / Tourism / Hospitality job vacancies in D05 Clementi New Town, Hong Leong Garden, Pasir Panjang

Duties and Responsibilities

 Undertake menu planning

 Oversee and participate in the preparation and cooking and serving of main meals, snacks, cakes, etc. in accordance with specified menus.

 Determine quantities to be cooked and size of portions to be served, taking into account diets to meet medical, ethnic and personal needs.

 Check quantity and quality of stock received and notify suppliers of deficiencies.

 Oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchens equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen and dining room as appropriate.

 Ensure that the appropriate clothing, including head wear, is worn at all times in accordance with the health guidelines.

 Co-operate fully with the statutory inspections and implement recommendation as appropriate.

 Supervise other the Kitchen Staff Team on shift and undertake performance appraisal

 To undertake such other duties as may be assigned from time to time.

Qualification and competences

 Certificate in food production from a recognized institution

 Food handler’s certificate.

 Experience of 3 years working in a kitchen providing meals for large numbers

 Ability to prepare and serve well-presented and attractive meals to individual requirements.

 A positive attitude and commitment to providing nutritious meals and offer a range of choices including to those with specific dietary requirements.

 The ability to form positive relationships with colleagues.

 Knowledge of prevailing regulations on Hygiene.

The manager is to oversee daily operations, ensuring smooth kitchen and dining room management, food quality, and adherence to cleanliness and safety standards. They recruit, train, and manage staff, handle scheduling, and address performance issues. The manager ensures excellent customer service, resolves complaints, and fosters customer satisfaction to encourage repeat business. Responsibilities include managing inventory, liaising with suppliers, controlling costs, and reducing waste. They also handle financial aspects like sales reports, expense monitoring, and budgeting to optimize profitability. Additionally, the manager ensures compliance with health and safety regulations, implements marketing strategies to attract customers, and engages with the local community. Strong leadership, customer service, and knowledge of Indian vegetarian cuisine are essential for success in this role.

Senior CookJob description

The Senior cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That cook need to play as multitasking role he must be ready to washing vessels and cleaning kitchen environment

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Preparing deep fryer, utensils, and grill for shift

• Roti prate flour mixing

• Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

• preparation of south indian& north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

Job Description

The successful candidate is expected to teach a course on Current Topics in Health and Nutrition to undergraduate students. The appointment will be for the first half of Semester 2 of Academic Year 2024/2025.

Qualifications

PhD in a relevant field, proven track record of excellent achievement in teaching and supervision at undergraduate level. Strong communication skills, a capacity for high-quality research, a commitment to teaching excellence, and a team-oriented attitude.

Interested applicants are invited to apply directly at the NUS Career Portal. Your application will be processed only if you apply via NUS Career Portal.
We regret that only shortlisted candidates will be notified.

The Chief Cook is responsible for overseeing the kitchen's daily operations, ensuring the preparation of high-quality, authentic Indian vegetarian dishes. They lead the kitchen team by supervising food preparation, cooking, and plating, ensuring consistency in taste, presentation, and adherence to health and safety standards. The Chief Cook manages inventory, orders fresh ingredients, and controls food costs by minimizing waste. They collaborate with the restaurant manager to design menus, introduce seasonal or regional specialties, and accommodate dietary preferences. Additionally, the Chief Cook trains kitchen staff, enforces proper cooking techniques, and maintains a clean, organized kitchen. Strong culinary expertise in Indian vegetarian cuisine, leadership skills, and attention to detail are key to success in this role.

Assistant Cook Job description

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Roti prataflour mixing

• Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

• Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

• Making Chappathi and Chappathi flour mixing

• preparation of south indian& north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a busboy, cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

Roles & Responsibilities

• Manage and supervise production staff, including hiring, training, and performance evaluations
• Develop and implement production schedules, ensuring optimal utilization of resources and efficient workflow
• Monitor and analyze production metrics, identifying areas for improvement and implementing corrective actions
• Collaborate with other departments, such as procurement, engineering, and quality control, to ensure seamless operations and resolve production-related issues
• Oversee equipment maintenance and calibration to minimize downtime and maximize productivity
• Implement and enforce safety protocols and quality standards to maintain a safe and compliant working environment
• Optimize production processes and implement continuous improvement initiatives to enhance efficiency and reduce costs
• Monitor inventory levels and ensure availability of raw materials and components for production
• Stay updated with industry trends, technologies, and best practices in manufacturing

Requirement:

• Related field; or releavant certifications is an advantages
• Experience as a Production Manager or in a similar manufacturing leadership role
• In-depth knowledge of manufacturing processes, lean principles, and quality management systems
• Strong leadership and people management skills, with the ability to motivate and develop a high-performing team
• Proficiency in using manufacturing software and systems for production planning and control
• Must be able to work night shift or split shift
• Must be able to work extra hours or weekend if needed

Job Description & Requirements

serving customers No experience required, like the catering industry, hardworking and willing to work Just follow the company's arrangements, 7 days of annual leave, 14 days of sick leave

• Position : Sales Executive (Outdoor/Food Distribution) - Up to Gross $4,500 or more
• Location : East – Tampines North Drive
• Working hours: Monday to Friday | 8am to 5.30pm & Alternate Saturday | 8am to 12pm
• Salary (commensurate with experience) : Up to Basic of $3,000 + Average Commission of $800 - $1000 + AWS + Transport Allowance $900 (with vehicle) or $300 (Without vehicle) + Mobile Reimbursement + Average of one month Bonus + Up to 16 Days of Annual Leaves + Medical Benefits
• Duration : Permanent
• Industry : Food Distributor

Main Responsibilities:

• Service all customers under your account.
• Issuing daily orders as requested from your customers.
• Stock checking for daily delivery loading.
• Prepare quotation for all existing and potential customers.
• Ensure customer’s payments are made within credit terms without any outstanding payments.
• Reviewing your own sales performance, aiming to meet or exceed targets.
• Representing company at exhibitions, events and demonstrations.
• All jobs as instructed by Business Development Manager when necessary.

Requirements:

• Minimum N/ O/’ Level with relevant experience
• Must be PC literate
• Bilingual in English and Mandarin to communicate with colleagues who can only speak in mandarin

Email to: [email protected]

Do visit www.facebook.com/search.personnel for more job listings.

***We do not charge our candidates any referral fee nor bind them with any contract.***

Chloe Ong

Senior Consulting Manager (APAC)

Reg no.: R22105510

EA No: 13C6684

Job Description

• Meal preparation, hygiene, food distribution to classrooms.
• Ensure food is stored and handled properly
• Ensure kitchen and all its equipment are thoroughly sanitised.
• Keep stock of pantry items and update centre leader of inventory.

Pre-requisites

• Enjoy working with children.
• Food hygiene certificate
• Able to handle induction stove.
• Location: Woodlands

1. Recipe Development: Create and test new pastry recipes and dessert offerings.

2. Baking and Decoration: Prepare, bake, and decorate pastries, cakes, cookies, and other desserts.

3. Menu Planning: Collaborate on menu design, incorporating seasonal ingredients and trends.

4. Quality Control: Ensure all desserts meet quality standards for taste, texture, and presentation.

5. Staff Training: Train and supervise junior pastry staff, ensuring best practices in baking and hygiene.

6. Inventory Management: Order and manage inventory of ingredients and supplies.

7. Health and Safety Compliance: Maintain cleanliness and adhere to food safety regulations.

8. Customer Interaction: Engage with customers for feedback and customize orders as needed.

Qualifications:

Culinary degree or relevant experience.

Strong knowledge of pastry techniques and presentation.

Creativity and attention to detail.

Ability to work under pressure in a fast-paced environment.

Skills:

Proficient in baking and pastry arts.

Excellent time management and organizational skills.

Strong leadership and communication abilities.

This role can vary based on the establishment, from fine dining restaurants to bakeries or hotels.

Roles & Responsibilities

Job Description

• Food preparation & assist Cook for some dishes cooking

• Ability to manage the entire station independently

• Support the main Cook

• Take responsibility for receiving and safe storage of food ingredients

• Ensure first in first out (FIFO) practices are used in the restaurant

• Maintaining of equipment and kitchen facilities & Cleanliness

• To be responsible for personal hygiene and grooming

Requirements :

• min. 1 years of cooking experience in Mixed Veg/ Chinese Cooking

• Positive attitude and willingness to learn

• Posses valid Singapore Food Hygiene Certificate (if any)

• Able to work in fast-paced F&B environment

• Able to commit weekends and public holidays (if any)

• Good team player and outgoing

• Able to be versatile and multitasking

• Able to handle heavy stuffs

• Timing/Shifts : 6 Days Week, 0000-0900hrs (Incl. Sat/Sun/PHs if any) – 9 hrs/day (Incl. Break Time)

• ***5 days week remuneration is also available; due to working hours & package are different, can enquiry during interview)

Location : PSA Canteens – 33 Harbour Drive Pasir Panjang Terminal Building 1 S(117606)

• MRT : Haw Par Villa (CC25) / Pasir Panjang (CC26)

Benefits:

• Employee discount under all company’s F&B outlets

• Professional development / Career Progression

• Working meals provided

• Medical claims (Capped at $150/annum)

Remuneration : $2,200 + Midnight Shift Allowance $300

Basic - $1,270 (OT $10/hr)

Transport - $300

Laundry - $200

Shift Allw - $300

Misc. Allw - $300

Mobile Data - $30

To apply, please ensure your resume includes:

- Your expected salary range

- Relevant experience from your last job (or most recent relevant position)

Please email your updated resume to: [email protected]

This will help us process your application efficiently.

• Assist the project manager with on and off site meeting pertaining to the technical issues
• Responsible for submission of Architectural samples, shops drawing and other related documents to the consultants or authorities
• Coordinate and monitor work progress at site including periodical site inspection and attending meetings during course of construction of project
• Proven problem solving and achievements work progress according to the work schedule
• Site supervision and able to coordinate well with sub-contractors, RE and RTO

. At least 10 years experience

· Willing to work on holidays / work on shifts / change of shift

· Able to stand/work for long hours

· Can work between different locations

· Have relavant certificates

1 COOK FOOD IN A TIMELY MANNER

2 SET UP THE KITCHEN WITH COOKING EQUIPMENT, LIKE KNIVES, PANS AND FOOD SCALES

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

4 WORK TOGETHER WITH KITCHEN STAFF AND DELEGATE TASKS RELATED TO MEAL PREP, COOKING AND DELIVERING FOOD TO DINERS IN A TIMELY FASHION

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

Job Summary:

Manages the back of house operations, including Daily & Banquet menu planning, cost control, administration communication (all levels), manpower planning, and hygiene and safety management.

Key Responsibilities:

·Responsible for the overall daily food production and back of the house operations.

·Maintain and enhance manpower management by daily effective communication.

·Ensure that quality and wholesome food is served in the facility.

·Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

·Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

·Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor.

·Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

·Assist in co-ordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance and Business Development

·Submit weekly and monthly financial/administration reports to the Unit Manager.

·Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

·Attend weekly service meetings to improve and enhance service level.

·Evaluate and administer manpower plans, employee training & development.

·Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

·Maintain and improve hygiene and safety standards of both front of house and back of house operations.

·Keeping Food Sampling and Daily Cooking Core temperature recordings.

·Ensure recording temperature for all refrigerators.

• Pratta Making and Cooking, Nool Pratha Bun Pratha,
• Naan making, Tandoori Roti, Tandoori Butter Rotti,Carlick Naan
• Cook Thosai,Gee dosai, masala Dosai, Onion Dosa, Buttermasala Dosai
• Cook South Indian Tiffins
• Cook South Indian Lunch Meals
• Cook South Indian Dinner, Dishes
• Cook North indian Lunch Thali
• Cook North indian Dinner Dishes
• Cook North and South Indian snacks
• Cook Hyderabad Briyani
• Cook Malabar Briyani
• cook Chittinad Dum Briyan,chicken DumBriyani, mutton briyani

Requirments

• Minimum 5 Year's experience in the kitchen room.
• No formal Education
• Is willing to work shift hours, Weekends and Public holidays
• Knowledge of best cooking practices you get joy from cooking
• Company uniform all the times of working place.
• Enjoy planning, organizing and problem solving

Oversee food preparation and cooking in restaurants, production kitchen and events, and training of new kitchen staff.

• Preparing meals and food to meet the specifications of guests in a timely manner
• Properly measuring kitchen ingredients and food portions
• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
• Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized and sanitized
• Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef

Job Responsibilities:

• Learn and be competent in both Food Stall and Mini Restaurant environment
• Knowledge of preparation of food and inventory levels of the kitchen
• Ensures all operating standards comply with company policies
• Use hygienic practices for food safety
• Participate in safe work practices and food handling practices
• To be familiar with F&B environment and apply to company standards
• Performs other duties as assigned by the superior

Educational Qualification/ Experience / Skills and Competencies Requirements:

• Candidate must possess at least Diploma/Bachelor's Degree in any field
• At least 1 Year(s) of working experience in the related field is required for this position.
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.

Responsibilities

• Manage and grow a portfolio of accounts by understanding client needs, proposing solutions, and ensuring client satisfaction.
• Develop and execute strategic account plans to achieve sales targets and expand business opportunities.
• Build strong, long-lasting relationships with key decision-makers and stakeholders within client organizations.
• Collaborate closely with internal teams, including sales support and supply chain to deliver exceptional service and solutions to clients.
• Stay informed about industry trends, market conditions, and competitor activities to identify opportunities for growth.
• Prepare and present sales proposals, contracts, and pricing strategies to clients.
• Monitor and analyze sales performance metrics to track progress and identify areas for improvement.
• Attend industry events, trade shows, and conferences to network, build relationships, and promote company products and services.

Prerequisites

• Minimum 1 year of proven work experience managing sales account in FMCG industry, candidates from Food Service industry without sales experience and keen to switch career are welcome to apply.
• Diploma in Business Management, Culinary, Marketing, or a related field.
• Strong communication, negotiation, and interpersonal skills.
• Ability to effectively manage multiple priorities and thrive in a fast-paced environment.
• Customer orientated with a results-driven approach.
• Proficiency in CRM software and Microsoft Office Suite.

Ensure smooth operations of the restaurant, ensure timely and efficient work completion per trained.

Ensure cleanliness of the restaurant service area as required.

Learn and be competent in both service and kitchen staff duties.

Train and guide the operation team.

At least 5 years of working experience in F&B field.

Able to work on weekends and public holidays.

Able to stand long time.

• Food Industry Experience:Proven experience in operations management within the food industry.
• Night Shift Availability:Willingness to work night shifts as required to meet operational needs.
• Ingredient Knowledge:Strong understanding of food ingredients, quality standards, and sourcing best practices.
• Supervisory Skills:Experience in managing and supervising a team effectively, with strong leadership abilities.
• Oversee daily operations of the food production facility, ensuring efficiency and quality.
• Supervise and coordinate staff, fostering a collaborative and productive work environment.
• Ensure compliance with food safety regulations and industry standards.
• Manage inventory and ingredient sourcing, ensuring quality and freshness.
• Develop and implement operational procedures to optimize performance.
  

JOB DESCRIPTION:

• Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook varieties of North and South Indian Traditional Dishes
• South Indian Dishes: different types of Briyanis, dosai, chutneys, pratas, South Indian Meals, etc
• North Indian Dishes: Tandoori items, Naans items, Chappati, North Indian Meals etc
• Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Raskulla, payasam etc
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Construct menus with new or existing culinary creations ensuring variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Ensure highest levels of guest satisfaction, quality, operating and food costing on an ongoing basis.
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• Have atleast 4 years of experience in Indian cuisine Industry
• Highly skilled in cooking techniques and comprehensive knowledge of both North and South Indian cuisines (Vegetarian & Non-Vegetarian)
• Experience in cooking high volume service operations is highly preferred
• Understand Indian Food culture and techniques
• Able to cook different types of Indian Briyanis, dosa, chutneys and also Satti Soru
• Skilled in prata making and able to cook different varieties of pratas
• Should have knowledge about properties and usage of herbs and spices in food preparation, and to cook south Indian dishes in a traditional way
• Knowledge of various cooking procedures and methods
• Preferably Bilingual in English and Tamil
• Preferably with Class 3 Driving Licence
• Must be able to work on weekends and public holidays if necessary
• Ability to thrive in a fast-paced environment and complete tasks responsibly
• Multi Tasking is required
• Maintain workplace safety and health policies and procedures
• Facilitate effective communication and engagement at workplace

• Demonstrate advanced Asian preparation and techniques
• Demonstrate sous vide method (of cooking in which food is vacuum-sealed in a plastic pouch and then placed in a water bath or steam environment)
• Establish relationships for customer confidence
• Facilitate effective communication and engagement at the workplace
• Facilitate effective work teams
• Grind wet flour
• Identify meat and seafood, and their fabrication and utilisation in culinary
• Maintain workplace safety and health policies and procedures
• Manage productivity improvement
• Prepare Indian rice dishes
• Prepare basic Chinese dessert
• Prepare basic Malay desserts
• Prepare pre-mix, frozen and bake-off products
• Solve problems and make decisions at supervisory level
• Supervise quality procedures
• Understand Asian food culture and techniques

To develop innovative and high-quality food products that align with the company’s strategic objectives, culinary trends, and consumer preferences.

KEY RESPONSIBILITIES:

• Assist the Team Lead in any activities related to product, process or packaging development.
• Collaborate closely with the research team, counterparts, cross – functional teams and suppliers on new product and packaging development for international markets, from conceptualization, prototype making to technology transfer for commercialisation and industrialisation.
• The individual should be creative, forward-thinking and capable of conducting in-depth research on culinary trends, consumer preferences, and market analysis to identify potential product opportunities. They will generate new product ideas and recipes as a “future food” based on understanding of food industry trends. The role involves experimenting with various ingredients techniques, and equipment to create innovative and flavourful food products. The candidate must also source raw materials and ingredients, cook and present products clearly and accurately according to recipes and cooking instructions. Detailed documentation of recipes, product formulations, and research findings is essential.
• Support the Senior Management in high-profile lunches, both internally and externally, while understanding the needs and desires of both internal and external customers to maintain a competitive edge.
• Manage the Development Kitchen, ensuring excellent food hygiene and safety standards are maintained at all times, adhere to the standard operating procedures and comply with all food safety regulatory requirements.
• Any other duties or ad hoc projects as assigned by direct supervisor.

JOB REQUIREMENTS:

• Culinary Degree / Diploma or equivalent with at least 8 years of relevant working experience in spice paste, sauce and condiments / frozen meal industry.
• Versatile in all cuisines but preferably Chinese cuisine.
• Minimum 3 years of RnD Chef experience working with Food Scientists / Technologists on product development.
• Knowledge in HACCP and other food safety regulations is required.
• Proven track record on product innovation and commercialization with an in-depth knowledge for conceptualization in the laboratory to technology transfer in the production scale.
• Able to conceptualize new innovative products based on industry needs and consumer needs.
• Good interpersonal skills, work ethic, organised and resourceful.
• Creative, flexible and positive thinking.
• A good team player who has passion in food and health.
• Ability to handle multiple projects.
• Must be proficient in Microsoft Office.

Job Description

Manage overall operations and is responsible for the effective and successful management of labor, productivity, quality control, and safety measures as established and set for the Operations Department. Ensure safe and efficient operations. Serve as a company representative on regulatory issues. Enhance the operational procedure, systems, and principles in the areas of information flow and management, business processes, enhanced management reporting, and look for opportunities to expand systems. Carry out supervisory responsibilities in accordance with the company's policies and applicable laws.

Responsibilities may include interviewing, selection, and hiring; training new and existing employees; planning, assigning, and directing work; authoring and discussing with employees performance appraisals; addressing employee performance and corrective action plans; employee motivation and rewards. Organizing the budget of the company in collaboration with the director.

Requires working experience in the F&B sector for more than 5 years in the field or in a related area. Familiar with a variety of the field's concepts, practices, and procedures. Rely on extensive experience and judgment to plan and accomplish goals. Perform a variety of tasks. Lead and direct the work of others. A wide degree of creativity and latitude is expected. Typically reports to top management. Directly manages and directs Operational staff.