Total 1,989 F&B / Tourism / Hospitality job vacancies in D06 Beach Road, High Street

Cook and clean for small child care centre of 50 children and 8 teachers.

Can be either full day cook cum cleaner ( 7 am to 4.30 pm )

or part time morning cook ( 7am to 1.30 pm ) or a part time cleaner 1pm to 4.30 pm .

Location : East Coast Road .Marine Terrace MRT station ( TEL line ) is 5 mins walk.

Please contact Principal at 96552783 or 64471088 Ms Yap for interview.

The Dempsey Project is currently hiring full time positions for Junior Sous Chef to help out our Head Chef. .

If you are passionate about the food and beverage industry and are serious about advancing your career, we would love to hear from you.

Job Highlights:
- 6 Days (44 hours) Work Week
- 14 Days Annual Leave + Paid OT
- Staff Meal provided
- Shuttle Bus provided from Orchard/Holland V/Botanic Gardens (by Dempsey Hill Management)
- Fun and positive working environment!

Salary: $3000 - $3800

Job Description:

Preparation of raw ingredients (cutting, marinating etc)
Handle stations assigned to you and producing food items according to set standards and recipes
Cooking menu items based on organization's recipes and SOPs
Ensure that cleanliness and hygiene procedures are followed at all times
Always adhere to all company policies and procedures.
Any other duties assigned by Head Chef

Assist Head Chef

Job Requirements:
Basic Culinary Skills
At least 2 year experience in working in a professional kitchen
Prefer those who can start to work immediately
Preferably attained WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedure certificate

Working Location:
The Dempsey Project, Block 9 Dempsey Rd, #01-12, Singapore 247697

Functions as the strategic business leader of Market Strategy for a cluster of properties. Responsible for maximizing revenue and profit associated with rooms and function space in cluster properties. Position is accountable for pricing, positioning and inventory management of transient, group and catering in a given cluster. Oversees all the processes associated with demand, revenue, forecasting, inventory management and opportunity analysis. Works with the sales strategy team to develop the hotel(s)’ sales strategy and ensure implementation. Identifies future revenue opportunities and effectively communicates strategies to the sales organization.

Education and Experience

• 2-year degree from an accredited university in Business Administration, Finance and Accounting, Economics, Hotel and Restaurant Management, or related major; 6 years experience in the revenue management, sales and marketing, or related professional area.

OR

• 4-year bachelor's degree in Business Administration, Finance and Accounting, Economics, Hotel and Restaurant Management, or related major; 4 years experience in the revenue management, sales and marketing, or related professional area.

CORE WORK ACTIVITIES

Analyzing and Reporting Revenue Management Data

• Compiles information, analyzes and monitors actual sales against projected sales.

• Identifies the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.

• Uses computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.

• Analyzes information and evaluates results to choose the best solution and solve problems.

• Translates or explains what information means and how it can be used.

• Evaluates effectiveness of property participation in electronic sales channels.

• Analyzes competitive sets, price positioning, seasonality, mix and displacement on a continuous basis.

• Assists hotels with pricing and provides input on business evaluation recommendations.

• Analyzes period end and other available systems data to identify trends, future need periods and obstacles to achieving goals.

• Generates updates on transient segment each period.

• Works with Market VP, Market GM and GM’s to assist in pricing analyses for all products in Market cluster.

• Assists with account diagnostics process and validates conclusions.

Managing Revenue Management Projects and Strategy

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Understands and meets the needs of key stakeholders (owners, corporate, guests, etc.).

• Updates market knowledge and aligns strategies and approaches accordingly.

• Establishes long-range objectives and specifies the strategies and actions to achieve them.

• Works closely with Sales and Marketing for business opportunities, aims to increase profitability of the organization.

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.

• Takes a predetermined strategy and drives the execution of that strategy.

• Thinks creatively and practically to develop, execute and implement new business plans.

• Attends meetings to plan, organize, prioritize, coordinate and manage activities and solutions.

• Develops specific goals and plans to prioritize, organize, and accomplish your work.

• Develops the Business Outlook Strategy.

• Determines sales strategies and communicates to market sales leadership, marketing communications teams and property leadership.

• Establishes and maintains effective and rational pricing strategies for rooms and function space.

• Develops and executes the hotel(s) strategic plan(s).

• Oversees the annual pricing process for transient, group and catering rooms, function space and audio-visual.

• Provides critical input to market leaders for development of property and overall market sales strategy.

• Ensures hotel strategies conform to brand philosophies and initiatives.

• Ensures that sales strategies and rate restrictions are communicated, implemented and modified as market conditions fluctuate.

• Prepares sales strategy meeting agenda, supporting documentation and leads property and/or cluster meetings.

• Conducts sales strategy analysis and refines as appropriate to increase market share for all properties.

• Develops 6-month, 12-month and 2-year strategic action plans for management of cluster transient revenues.

• Manages inventory to maximize cluster rooms revenue.

• Ensures property diagnostic processes (PDP) are used to maximize revenue and profits.

• Initiates, implements and evaluates revenue tests.

Building Successful Relationships

• Provides market strategy expertise and leadership to general managers, property leadership teams and market sales leaders.

• Identifies and communicates revenue and profit opportunities to property leadership teams and sales organization.

• Develops and manages internal key stakeholder relationships.

• Provides targeted and timely communication of results, achievements and challenges to the stakeholders.

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.

If you are passionate about the food and beverage industry and are serious about advancing your career, we would love to hear from you.

Job Highlights:
- 6 Days (44 hours) Work Week
- 14 Days Annual Leave + Paid OT
- Staff Meal provided
- Shuttle Bus provided from Orchard/Holland V/Botanic Gardens (by Dempsey Hill Management)
- Fun and positive working environment!

Salary: $2000 - $2500

Job Description:

Preparation of raw ingredients (cutting, marinating etc)
Handle stations assigned to you and producing food items according to set standards and recipes
Cooking menu items based on organization's recipes and SOPs
Ensure that cleanliness and hygiene procedures are followed at all times
Always adhere to all company policies and procedures.
Any other duties assigned by Head Chef

Job Requirements:
Basic Culinary Skills
At least 1 year experience in working in a professional kitchen
Prefer those who can start to work immediately
Preferably attained WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedure certificate

Working Location:
The Dempsey Project, Block 9 Dempsey Rd, #01-12, Singapore 247697

OPERATION MANAGER JOB SCOPE:

Job Responsibilities includes a wide range of related to overseeing the daily operations of the restaurant.

1. Staff Management:Recruiting, hiring, and training new employees.
   Scheduling shifts and managing staff attendance.
   Conducting performance evaluations and providing feedback to employees.
   Ensuring that all staff members adhere to company policies and procedures.
   
2. Customer Service:Ensuring high-quality customer service standards are maintained at all times.
   Handling customer complaints and resolving issues in a timely and satisfactory manner.
   Implementing strategies to enhance the overall dining experience for customers.
   
3. Financial Management:Creating and managing budgets for various departments within the restaurant.
   Monitoring expenses and revenue streams to ensure profitability.
   Implementing cost-control measures to optimize financial performance.
   Analyzing financial reports and making strategic decisions based on the data.
   
4. Operations Management:Overseeing day-to-day operations to ensure smooth functioning of the restaurant.
   Managing inventory levels and ordering supplies as needed.
   Collaborating with the kitchen staff to develop and update menu offerings.
   Implementing health and safety protocols to maintain a clean and safe environment for both customers and staff.
   
5. Marketing and Promotion:Developing and implementing marketing strategies to attract new customers and retain existing ones.
   Collaborating with the marketing team to execute promotional campaigns and events.
   Utilizing social media and other marketing channels to increase the restaurant's visibility and customer base.
   
6. Compliance and Regulation:Ensuring compliance with all relevant laws and regulations governing the restaurant industry.
   Obtaining and maintaining necessary permits and licenses for the operation of the restaurant.
   Staying informed about changes in regulations and adjusting policies and procedures accordingly.
   
7. Performance Analysis and Improvement:Monitoring key performance indicators (KPIs) to assess the restaurant's performance.
   Identifying areas for improvement and implementing strategies to address them.
   Analyzing customer feedback and making adjustments to improve satisfaction levels.
   
8. Leadership and Team Development:Providing leadership and direction to the restaurant staff.
   Fostering a positive work environment and promoting teamwork and collaboration.
   Providing training and development opportunities to help staff members grow and succeed in their roles.
   

We needed someone who have a passion and work beyond the call of duties, required to work during weekends and Public holidays.

In Bad Company Restaurant & Craft Beer Bar is an intimate culinary venture led by Chef-Owner Tim. Nestled in Katong, our establishment offers a cozy yet vibrant ambiance where guests can savor craft beers and natural wines alongside a menu curated by Chef Tim using locally sourced, quality ingredients.

Driven by our dedication to providing exceptional hospitality experiences, we are committed to nurturing talent within our small team. We take pride in fostering a supportive environment where each team member can grow and thrive.

At the heart of our kitchen lies a commitment to culinary excellence and creativity. We provide a supportive environment for chefs to unleash their creativity and refine their skills with every dish they prepare, paying meticulous attention to every detail.

As a Demi Cook or Chef de Partie at In Bad Company, you will:

Adhere to the principles of mise en place, ensuring efficient setup and organization of ingredients to facilitate smooth workflow.

Prepare a diverse range of ingredients to exacting standards of taste and presentation.

Monitor inventory levels, assess ingredient quality, and initiate orders to replenish supplies as needed.

Demonstrate a thorough understanding of food safety regulations, maintaining a clean and hygienic workspace at all times.

We value team members who:

Exceed expectations to brighten someone's day.

Embrace kindness and uphold high standards in their work.

Take ownership of their responsibilities and proactively seek solutions.

Cultivate a spirit of curiosity and continuous learning.

To learn more about our culture and values, visit our website at www.inbadco.com or follow us on Instagram [@inbad.co_sg]. If your application progresses, we will be in touch to arrange an interview. Join us in shaping the future of hospitality at In Bad Company.

1. Operational Management:Oversee day-to-day operations of the coffee shop, ensuring smooth and efficient workflows.
   Monitor inventory levels, place orders for supplies, and manage stock rotation to minimize waste.
   Maintain cleanliness, hygiene, and safety standards in compliance with regulations.
   
2. Team Leadership:Recruit, train, and mentor staff members, fostering a positive and motivated work environment.
   Schedule shifts effectively, considering business needs and staff availability.
   Conduct performance evaluations and provide constructive feedback to team members.
   
3. Customer Service Excellence:Uphold high standards of customer service, ensuring guests receive a welcoming and enjoyable experience.
   Address customer inquiries, concerns, and complaints promptly and professionally.
   Implement strategies to enhance customer satisfaction and loyalty.
   
4. Menu Development and Quality Control:Collaborate with chefs and baristas to develop innovative menus that cater to diverse tastes and preferences.
   Ensure consistency and quality in food and beverage offerings, maintaining the brand's reputation for excellence.
   Monitor food presentation, portion sizes, and overall dining experience.
   
5. Financial Management:Develop and manage budgets, controlling costs and maximizing profitability.
   Analyze sales data and trends to identify opportunities for revenue growth.
   Implement pricing strategies and promotional activities to drive sales and meet targets.
   
6. Marketing and Promotion:Develop marketing initiatives to attract new customers and retain existing ones.
   Utilize social media platforms, email marketing, and other channels to promote the coffee shop and its offerings.
   Collaborate with the marketing team to execute campaigns and events effectively.
   

Requirements:

• Proven experience in a managerial role within the F&B industry, preferably in a coffee shop or similar establishment.
• Strong leadership and communication skills, with the ability to inspire and motivate a diverse team.
• Excellent customer service skills, with a passion for delivering exceptional guest experiences.
• Sound knowledge of coffee and food preparation techniques, along with a keen eye for quality.
• Solid understanding of financial management principles, including budgeting and cost control.
• Ability to multitask and prioritize tasks effectively in a fast-paced environment.
• Flexibility to work evenings, weekends, and holidays as required.

A demi chef de partie, palay a crucial role in the kitchen,

preparing and cooking meals to the restaurant standard

Mentoring and leading junior kitchen staff by nurturing their skill

Ensure consistent quality in dishes and prepare top quality dishes

Managing kitchen inventory effectively, oversees the storage and usage of ingredients, minimizing waste and maintaining optimal freshness.

Coordinate with suppliers, manage orders, and keep meticulous records of inventory level

upholding kitchen hygiene and safety is essential

Maintaining cleanliness and organizing within the section, managing kitchen equipment and meeting hygiene standards

1. Setting up the kitchen prior to a Restaurant opening

2. Preparing a particular kithcen station by bringing all food containers to point in the line

3. Cooking a specific portion of each plated meal

4. Assisting with marinating, cutting and precooking foods

5. Cleaning the kitchen before the restaurant closes

6. Cleaning and sanitising the kitchen area

7. Wrapping unused items and storing them in proper areas at the end shift

8. Plating food creatively and maximising customer enjoyment

9. Upholding kitchen hygiene and safety

10. Managing kitchen inventory effectively

11. Work in previous fine dining enviroment will be a advantage

Able to work in a fine dining enviroment

Prepping various ingredients such as meats and vegetables

Measuring out meal ingredients according to a recipe

Collabrating with the Executive Chef and Cooks to prepare meals

Cleangin up the kithcen space after cooking each meal and ensuring the prep area and kitchen area is cleaned and sanitized at the end of shift

Maintaining a pantry stock record

Rotating stock items as per established procedures.

Restocking the pantry and fridge or freezer as necessary

Properly storing food items as appropriate temperatures

Ordering new ingredients as requires

Responsibilities:

l Responsible for food preparation and cooking to standard operating procedures;

l Ensure smooth operations and allocation of duties within the kitchen;

l Ensure that all orders are fulfilled in a timely manner and to expected standards;

l Attend to kitchen-related duties stock- checking and inventory and ordering;

l Practice and ensure good hygiene and housekeeping standards within the kitchen;

l Ensure food is stored, prepare and presented in a safe and hygiene manner;

l Uphold high standards of food quality to ensure customer satisfaction.

Requirements

l Profound knowledge of different kinds of beverages

l Ability to manage numerous tasks, assign responsibilities and display high patience

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Responsibilities include:
-Assist in daily operations
-Ensure that the cafe and coffee house is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliency.
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 3 years of previous experience in serving.

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed

Job Descriptions

• Receiving and ordering product.
• Making prep recipes and menu products to spec.
• Properly labeling, dating, covering and refrigerating prepped items for the line.
• Performing opening, closing & side duties – setting up, stocking, and breaking down all kitchen equipment and prep, line, expo stations.
• Maintaining a clean and organized kitchen, line, expo, dish room and back dock.
• Cleaning dishes and operating a dish machine.
• Practicing safety and sanitation standards.
• Having a sense of urgency.
• Stocking products.
• Recycling products.
• Properly reading items printed on order tickets or automated Kitchen Display System.
• Assembling orders - double checking product quality and specs.
• Demonstrating impeccable product knowledge.
• Involved in handling all re-cook, special prep, long ticket, large party/voucher group procedures.
• Communicating professionally with co-workers and Front-of-the-House staff.
• Acting as a liaison between the Heart-of-the-House and Front-of-the-House staff.

Benefits

• Staff Meal / Uniform

Working hours

• 5 days / 44hours per week

• Drive market share and revenue performance through effective pricing, inventory controls and mix management across different channels.
• Responsible for providing the commercial and operations teams with clear, concise, and accurate analysis of property data, tourism trends, and market intelligence.
• Ensure optimal management of inventory across all distribution channels.
• Actively participate in the weekly forecast and month-end review process.
• Collaborate proactively with Sales, Marketing and Operations departments to implement growth initiatives.
• Perform any other duties that may be assigned from time to time.

If you are a team player who enjoys working in a fast-paced growth environment, with proven skills in Yield Management, then this is for you.

Requirements:

• Tertiary qualification in Hospitality, Business or a related discipline in Revenue Management.
• Min 6 years of Revenue Management experience in multiple properties.
• Meticulous and eye for detail. Strong analysis and communication skills with the ability to work independently.
• Highly proficient in Opera, Excel (advance level) and relevant revenue management software and analytics
• Demonstrated ability to collaborate effectively with multiple stakeholders to achieve positive outcomes.

Job Descriptions

• Taking guests’ orders.
• Running food.
• Handling cash & other forms of payment.
• Making proficient sales transactions - using a point-of-sale system.
• Properly checks I.D.s – for guests who appear to be under the legal drinking age.
• Demonstrating responsible alcohol service.
• Demonstrating impeccable product knowledge.
• Suggestive selling - using proven techniques.
• Answering questions - accurately and politely.
• Satisfying any/all needs of the guests - regularly double checking back with guests throughout theirexperience.
• Maintaining a clean & organized station – including pre-bussing & table maintenance.
• Performing opening, closing & side duties – setting up/breaking down station, refilling condiments, cleaning ashtrays, etc.
• Demonstrating knowledge of all table/station numbers.
• Directing guests to areas & restrooms.
• Creating memorable experiences.
• Entertaining guests to create “Raving Fans.”

Benefits

• Staff Meal / Uniform

Working hours

• 5 days / 44hours per week

1. Kitchen Management: Oversee daily kitchen activities, ensuring top-notch food quality and a clean, organized kitchen following SOP.

2. Menu Improvement: Collaborate with the head chef to create and enhance menu dishes, aiming to boost sales.

3. Team Training: Instruct kitchen staff on cooking techniques and maintaining high standards, promoting teamwork for consistent quality.

4. Ingredient Control: Monitor ingredient levels, assess their quality, and manage kitchen stock to ensure a constant supply of good ingredients.

5. Safety and Cleanliness: Ensure adherence to safety rules, maintain cleanliness, and meet health standards for a safe and healthy workplace.

Summary

Support the Restaurant Manager in all aspects of the outlet(s) daily operations with a goal of providing a high quality experience to guests.

Job Responsibilities

• Warmly welcome and greet our customers to the outlet
• Will learn to possess good product knowledge and be well-versed in all menu items served
• Confidently present the menu and propose / upsell different food & beverage choices to our customers
• Place orders through the point-of-sale (POS) system and help serve orders to the tables accurately
• Assist in clearing and resetting of tables according to hygiene standards and requirements
• Maintain a high standard of cleanliness for the service station
• Any other ad hoc duties as assigned by the management relating to the service and cleanliness of the restaurant
• Ensure compliance with health, safety, food handling, and hygiene standards.
• Handle guests' feedback promptly.
• Attend all briefings, meetings and trainings as assigned by management.
• Perform other duties as directed by the management.

Qualifications / Requirements

• Capable of providing excellent customer service with a can-do attitude
• Ability to work well under pressure in a fast-paced environment
• Ability to work cohesively with fellow team members as part of a team
• Able to work in a fast paced environment, with a keen eye for quality control.

· To clean guest room windows, air-con ventilation grilles, walls,
cornices, ceiling boards, light fixtures and its cover

· To shampoo and vaccum carpets of guest rooms, corridors, hotel offices and guests lifts

· To polish marble floor of guest rooms and carried out task according to established procedures

· To change guest rooms and public areas curtains

· To shampoo upholstery of chairs, bed, heads

· To remove rubbish from floors to Bin Centre room and ensure that all rubbish are cleared from all floors on a daily basis

· To hang decorations and arrange potted plants during festivity, food
promotion

· To carry stock, move furniture, television sets, equipment, potted plants as

and when required

Main Responsibilities

· Supervise and train outlet staff within a specified area of the restaurant in a manner consistent with the Hotel to ensure guest satisfaction.

· Upsell and cross selling where applicable.

· Handles the guest requests and complaints effectively.

· Sets the tables, take orders and delivers the correct food to the tables.

· Adhere to hygiene and safety standards.

· Replace soiled tableware and service items to prepare the table for the next customers

· Ensure all kitchen ware and crockery is clean and sanitized for safe use in food service.

· Serve food and beverages to ensure all dishes match the order ticket to the corresponding tables

· Replenish inventory at service stations

· Suggest areas for continuous improvement within work area

Requirements

· Secondary Education

· Good communication skills

· Teamwork spirit display to ensure service standards are met.

· Good Service Orientation

· Attentive and meticulous

· Able to work under pressure to serve customers quickly and efficiently.

· Capable of working well with kitchen staff and ensure customer’s requests are met.

· Ability to perform split-shift duties including weekends, and public holidays

Interested applicants, please email to [email protected]

**We regret to inform that only shortlisted candidates would be notified. **

At Shangri-La Singapore we are a heart-warming family. We share something powerful – our genuine care and respect for others. Our strength lies beyond our harmonious surroundings and hideaway locations. It lies in our core values that guide us to treat each and everyone with honour, as kin, as family. We strive to be the preferred employer by providing great benefits, tranquil and sincere working environment, work-life balance and effort recognitions.

Set in 15 acres of lush greenery just minutes from the vibrant Orchard Road shopping belt, the Shangri-La Hotel, Singapore is a tranquil, sophisticated urban retreat whether travelling for business or leisure. It features 792 luxurious guestrooms and suites across three distinct wings, which include unique family-themed rooms, supported by a host of dedicated family-focused amenities.

We are looking for a Halal Chef to join our team!

As a Halal Chef we rely on you to:

Key Responsibilities:

• Assist with the preparation of food items or as assigned by kitchen management in accordance with production requirements and quality standards
• Maintain high standards of food hygiene, safety, and sanitation in the kitchen, following all HACCP guidelines and local health regulations
• Monitor food cost and portion control to reduce waste and maintain cost efficiency.

Requirements:

• In-depth knowledge of cooking techniques, ingredients, and culinary trends.
• Knowledge on halal food requirements.
• Culinary diploma or equivalent certification from a recognized culinary institute is preferred.

Prepare lunch & dinner for family members. (About 10 people)

Must have experience working in restaurants as chef and familiar with Shanghai/Si Chuan /Japanese cuisines

The duties of a Chef are of follows:

1. Able to prepare different Chinese/Japanese dishes

2. Must be able to deal with all sorts of meat and seafood

3. At least 5 years working experience in the F&B industry.

4. Ensure the freshness and quality of food items.

5. Main the cleaniness and hygiene of the kitchen.

Only Singaporeans

Summary

This position is responsible for maintaining high standards of food preparation and service in the appointed kitchen(s), according to the standards set by the Management.

Job Responsibilities

• Stock up the assigned kitchen with raw materials and ingredients on a daily basis.
• Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them.
• Master all basic cooking methods like cutting of ingredients and preparing daily mise-en-place for the assigned station.
• Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage.
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).
• Clean and maintain all equipment within the food production area.
• Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor.
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to.
• Be well versed in hotel fire & life safety/emergency procedures.
• Attend all briefings, meetings and trainings as assigned by management.
• Maintain a high standard of personal appearance and hygiene at all times.
• Perform other reasonable duties assigned by the assigned by the Management.

Responsibilities include:
-Assist in daily operations
-Ensure that the cafe and coffee house is properly maintained and clean
-Oversee food preperations, presentation and storage to ensure food health and safety compliency.
-Regular checks with customers to gather feedbacks
-resolving of conflicts in a professional way

Qualities we seek are:

· Positive attitude and commitment to excellence

· Respective skills in functions to be performed

· Excellent interpersonal and communications skills

· Team work

· Willing to learn and able to work under pressure

· Experience in F&B Operations

· Preferably 3 years of previous experience in serving.

· Must be able to work night shift and split shift

· Must be able to work extra hours or weekend if needed.

Job Description

We are seeking a professional General Manager to oversee the restaurant operations. The incumbent is expected to direct and lead the team to achieve the hotel’s strategic goals in expanding business opportunities, customer satisfaction and staff engagement. Responsible for developing annual and medium term strategies and plans to achieve profitability.

To excel in this role, you must be approachable and detail-oriented with proven hospitality or management work experience.

Responsibilities :

• Lead, motivate and provide effective leadership to the management team to ensure all functions are operating effectively
• Responsible for the restaurants profit & loss to ensure that KPIs are achieved
• Drives guest satisfaction and maintains high service standards through consistent reviews of patrons feedback; effective communication as well as institutionalizes a culture of accountability and continuous improvement to mitigate shortfalls, so as to improve overall customer journey and experience
• Ensure compliance with relevant regulations/ legislations and the restaurant’s standards
• Ah hoc duties / projects as assigned

Requirements :

• You should possess a Bachelor’s degree in hospitality, business administration or a relevant field
• Have at least 10 years of relevant experience in the General Management of an established group chain
• Team-oriented approach with a mindset of open communications
• Outstanding interpersonal and leadership abilities
• Translation of documents from English to Japanese or vice visa.
• Liaise with Japanese speaking stakeholders in Japan and Director.

Interested applicants are invited to email your resume and expected salary via this platform.

We regret that only shortlisted candidates will be notified.

SALARY:

From SGD4200.00 Starting Salary + Sales Incentive

SCOPE:

Experienced with leadership qualities

Fine culinary skills in western & local dishes (Non-Halal)

Passion in creating special dishes & developing menu

Be independent & responsible

Plan & lead daily kitchen operations

Manage costs, food purchases & inventory

Ensure consistencies in all food servings

Ensure kitchen cleanliness, safety & compliance to food hygiene

Team player that can readily work with the whole team

REQUIREMENTS:

NO academic certification required, we only seek true talent & positive attitude

Possess food hygiene and safety certification

Immediate start work preferred

Applicants please contact Ms. Rosalind @ 9090 4144 or email to [email protected]