Total 2,419 F&B / Tourism / Hospitality job vacancies in D10 Ardmore, Bukit Timah, Holland Road, Tanglin

Job responsibilities are as follows:

• Developing custom marketing and advertising strategies
• Creating designs and layouts for media outlets
• Writing pitches, blog posts, and articles
• Building relationships with influencers, journalists, and media outlets
• Overseeing social media accounts and ensuring brand consistency
• Conducting meetings with clients
• Standardization of brand collaterals used in the outlet
• Management of emails and customers’ inquiry

Working Hours: 5 days work week

Job Description:

• Report to the Head Chef and other senior positions.
• Responsible for day-to-day running of kitchen and back of the house operations
• Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes)
• Produce high levels of food quality to satisfy the needs of guests.
• Ensure that food quality is of high standards and is consistent.
• Ensure that there is always sufficient supply of all food items.
• Check the food items to ensure that food served is of quality standards.
• Planning and organizing daily operational needs.
• Assist in supervision of subordinates in the kitchen
• To assist Executive Chef maintaining stable food cost percentage through proper control in wastage, storage, purchasing and plating portion
• Prepare daily inventory for food supplies for his/her section.
• Ensure quality and hygiene control and food safety, including daily kitchen equipment checks, workplace safety inspection and hygiene recording and all other administrative requirements.
• Assist the senior chefs in running the work area effectively and efficiently.
• Clean and maintain work areas, cold room as well as all equipment.
• Other adhoc duties as assigned by supervisor-in-charge.

Requirements:

• Minimum 8 years of relevant culinary experience with at least 2 years of leadership position
• Proven working experience as a Head Chef with excellent communication skills
• Advanced knowledge of food profession principles and practices
• Excellent knowledge of BOH systems, ordering and inventory
• Understand health and safety, and basic food hygiene practices
• Able to multitask and work efficiently under pressure
• Be punctual and well disciplined
• Able to work evenings, weekends, and holidays

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]

Operation

• Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work
• Ensure personal cleanliness and proper deportment of all team members
• Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage
• Discuss with the Executive Chef and recommends menu price adjustments
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
• Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner
• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
• Suggest new recipe/products which may improve quality of food or lower food cost
• Check the maintenance of all kitchen equipment
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to
• Able to conduct regular HACCP audits and documentation, to ensure there are adhered.

Team Management

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
• Identify and develop team members with potential
• Conduct performance review with the team
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service

Perform other reasonable duties assigned by the assigned by the Management

Only shortlisted candidates will be contacted.

SCOPE

The overall scope of the job includes serving food and beverages to guests in the assigned place of work, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and Kempinski in order to encourage sales and maximize guest satisfaction.

OVERALL OBJECTIVES

The job of Bartender is executed satisfactorily when:

• All rules & regulations are strictly adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
• The service team is well managed, having delegated the appropriate tasks to the team members.
• The sales are driven to the outlet’s full potential and that budget is adhered to.
• A High quality of product and service is maintained in the outlet.
• The outlet is developed in an entrepreneurial manner, looking for opportunities to generate more business at all times.
• A courteous, professional and efficient service is provided at all times.

MAIN RESPONSIBILITIES

• Responsible to Assistant Bar Manager.
• Responsible for Barman/ Barmaid & Host/ Hostess
• Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes (polished) and nametag at all times.
• A courteous, professional and efficient service is provided at all times.
• All duties and tasks are performed as per the tasks required at the outlet.
• Be knowledgeable of all services and products offered by the hotel.
• Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned.
• Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives.
• Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
• Ensure that the place of work and surrounding area is kept clean and organized at all times.
• Successfully perform opening and closing procedures established for the assigned outlet
• Handle guest enquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.
• Report guest complaints immediately to the supervisors and ensuring follow up is performed with the guest.
• Being knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
• Understand and strictly adhere to the rules & regulations established in the hotel’s policy manual and the hotel’s policy on fire, hygiene, health & safety.
• Maintain a good rapport and work relation with staff in the assigned department and within the hotel.
• Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings scheduled.
• Undertake reasonable tasks and secondary duties as assigned by the Department Head.
• Respond to any changes in the department as dictated by the hotel management.
• Assist in carrying out scheduled inventories of products and operating equipment.
• Perform any other assigned reasonable duties and responsibilities as assigned.
• Project at all times a positive and motivated attitude and exercise self-control.
• Have a complete understanding of the monthly profit and loss statement of the department.
• Be able to lead the service and act as a role model to the team.
• Be able to ensure a flawless service to the highest standards and as required by the department and the hotel.
• Fully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.
• Be able to ensure a great communication within the team and able to hold team meetings in the absence of the Assistant Bar Manager.
• Attend the daily Food & Beverage Meeting in the absence of the Bar Manager and Assistant Bar Manager.
• Be very knowledgeable about all service procedures of the bars, lounges and restaurants in the hotel.
• Have an excellent understanding of food in general, ingredients and preparations to ensure the right drinks, cocktails and spirit can be recommended.
• Have an excellent understanding of classic cocktails, their recipes and history.
• Have an excellent understanding of today’s cocktail trends as well as spirits and liqueurs.
• Be able to control stocks, produce efficient costing of cocktails and spirits as well as perform excellent recommendations to guests.
• Be knowledgeable of the preparation of a large number of classic cocktails and all standard long drinks.
• Participate in at least 2 national competitions per year.
• Be able to develop new recipes based on guest requests.
• Be able to fully comply to the beverage guidelines given by the hotel and management.
• Show an interest to develop and explore the local bar culture and knowing the places to go.
• Be able to run a bar from A-Z with all mise en place preparations, production of cocktails, cashiering as well as shift end duties.
• Have accomplished all internal trainings for up selling techniques, complaint handling and product knowledge.
• Understand bar culture and the night life scene.
• Continuously train on cocktails and trends.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Key Responsibilities:

• Responsible for serving food and beverages in the restaurant/bar efficiently and in a most courteous manner.
• To be well versed with menu, method of preparation and accompaniments in order to make recommendations to guests
• Maintains cleanliness of work areas
• Table settings and clearance for the next guests

Key Requirements:

• Strong passion for F&B and service oriented
• Willingness to work on PH and Weekends when required

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]

SCOPE

The Sales Coordinator is in charge of the office organisation. Assists in all administrative matters related to the Sales & Marketing department.

OVERALL OBJECTIVES

• Support Sales & Marketing colleagues in their day to day activities and to assist them in achieving their personal and team objectives
• Assist the Sales & Marketing team with purchase orders
• Manage and update inventory according to office and department’s operational requirements
• Compile and submit monthly reports, requisitions and statistics
• Maintain department’s operating manual, including policies, procedures, rules & regulations
• Ensure efficient liaison with sister hotels, including the distribution of our sales correspondence and collateral to other hotels
• Assist with the co-ordination of direct mail campaigns on behalf of sales and marketing, labelling, data collection and distribution of mail items.
• To handle incoming calls and enquiries promptly and according to operating standards
• Conduct telesales research of existing/new clients within set guidelines
• Assist in administrative duties such as preparing meeting minutes, project coordination, travel arrangements etc.
• Other ad-hoc duties as assigned

REQUIREMENTS

• Diploma in hospitality, business or related discipline
• Strong computer skills, including Microsoft Office Suite
• Has excellent written and spoken communication skills
• Able to multi-task and work independently in a dynamic environment with good problem solving and decision-making skills.
• Possesses professional disposition with excellent interpersonal skills
• Ability to maintain highest standards of confidentiality, professionalism, ethics, grooming and attitude.

Job Highlights

• Dynamic working environment
• Open and collaborative culture

Inspired by Singapore’s culture, colours, and flavours, Artyzen Singapore represents a modern interpretation of the luxury lifestyle where your utmost comforts are met.

Centrally located in the heart of the city, Artyzen Singapore is just a stone’s throw from Orchard Road. Home to the 142-room luxury lifestyle accommodations, this iconic heritage landmark was once the sprawling tropical-garden mansion named “Marie Villa” by the great-grandson of Singapore’s well-known philanthropist, the late Mr Tan Tock Seng.

Responsibilities:

• Manage and maintain the hotel’s physical assets, including buildings, grounds, equipment, and systems.
• Coordinate repairs and maintenance with internal teams and external contractors.
• Ensure that all equipment and systems are functioning properly and efficiently.
• Conduct regular inspections of the hotel’s facilities and infrastructure to identify areas for improvement.
• Develop and implement preventative maintenance programs to ensure the longevity of the hotel’s assets.
• Maintain records of all repairs, maintenance, and inspections for compliance and reporting purposes.
• Manage and monitor utility usage and expenses, including water, electricity, and gas.
• Assist with the planning and execution of hotel renovations and upgrades.
• Coordinate with other hotel departments to ensure the seamless operation of the hotel.
• Participate in emergency response procedures and provide support during emergencies.

Qualifications:

• Skills set certifications related to facility and management operations are required.
• Previous experience in hotel facility and management operations is preferred.
• Excellent communication and interpersonal skills.
• Ability to work well in a team environment and under pressure.
• Strong sense of responsibility and attention to detail.
• Ability to respond quickly and effectively to emergencies.
• Must be available to work flexible hours, including nights, weekends, and holidays.
• Excellent communication and interpersonal skills, with the ability to work as a team.
• Good command of written and spoken English.
• Adaptable and outgoing with excellent interpersonal skill.
• Ability to work under pressure and be flexible as part of the pre-opening team.
• Passionate and enthusiastic with a positive ‘can-do’ attitude.

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]

Job Description

The Student Care Cook is an important role. This person will plan, source and come out with a nutritious menu for the centre. A balanced meal. This person needs to have creativity and skills to deliver vegan dishes separately.

Key Responsibilities:

- Plan and purchase ingredients for the meals needed.

- Ensure all ingredients and food are stored properly.

- Record the quantity of ingredients ordered.

- Prepare the amount of food based on the number of students present.

- Prepare special dishes during school holidays and special occasions.

- Plan for Birthday activities.

Secondary Support Responsibilities

- Showering duties (Female only)

- Washing and Cleaning used utensils and cookery

- Ensure all Cooking areas and Surfaces are kept clean at all times

Job Requirements:

- Minimum Educational Qualification: Primary/Secondary School/GCE ‘N’ or ‘O’ Level, Professional Certificate/NITEC

- Experience cooking meals daily for children in the student care centre.

- Strong passion and love of cooking.

- Food and Hygiene Certifications by SkillsFuture (Perferred)

Working Hours:
4 hours or 6 hours

Part-Time Kitchen Crew

$13-15/hour, may increase hourly wage depending on experience and performance.

Work hours usually:

• 5pm - 11pm

Job Scope:

• Assist with daily kitchen operation;
• Be able to work well with colleague;
• Preparation of food like portioning, cutting, packing to prepare for operation;
• Have to do light cooking;
• Able to carry heavy load;
• Arrange stocks and delivery;
• Basic tidying up of kitchen after service;
• Washing of dishes with dishwasher

Experience in Western/Italian/Japanese cuisine preferred.

• Staff Meal Provided;
• Staff Discount

Must be able to speak at least basic English.

Transport home provided if work till 12am and beyond.

Can start immediately.

Contact: 98320936 (Ms Ong)

We are looking to hire a finance manager with excellent organizational and analytical skills. Finance managers are expected to be detail-oriented, knowledgeable on statistics, have strong problem-solving skills, and an investigative nature.

To ensure success, finance managers should have a deep commercial awareness, strong numeracy skills, and a keen interest in the growth, efficiency, and profitability of an organization. Top candidates will have outstanding communication and report writing skills with superb technical ability and fantastic negotiation skills.

Finance Managers Responsibilities:

· Plan, organize, and execute financial tasks and projects of the organization.

· Make estimates of funds required for the short and long-term financial objectives of the organization.

· Complete financial reports, lead the month-end closing process and conduct monthly financial forecast.

· Develop and implement plans for budgeting, forecasting, and reporting.

· Achieve a proper mix of equity and debt to minimize cost and maximize operational profit.

· Strategize on fund procurement through banks and other financial institutions.

· Prudently make investments on assets that maximize returns.

· Provide financial insight and analysis to drive the business performance of the organization.

· Manage and monitor metrics, KPI tracking, and reports.

· Evaluate the financial performance of the organization and measure returns on investments.

· Understand and calculate the risks involved in the financial activities of the organization.

Finance Manager Requirements:

· Degree in finance/accounting or related (essential).

· International Accounting Standards Board (IASB) accreditation (essential).

· Certified Public Accountant (CPA) license (essential)

· 5 years of work experience as a Finance Manager (essential).

· Thorough understanding of Generally Accepted Accounting Principles (GAAP).

· Analytical thinker with strong conceptual and problem-solving skills.

· Meticulous attention to detail with superb organizational skills.

· Ability to work under pressure and meet tight deadlines.

· Ability to work independently and as part of a team.

· Excellent report-writing and communication skills.

· Solid proficiency in Microsoft Office, SAP, and other financial planning software.

Full-time Kitchen Cook/Assistant

$2500- $3000/month

44 hours, 6 days a week

May increase pay based on performance and prior experience.

• Job Scope:
• Assist with daily kitchen operation;
• Preparation of food like portioning, cutting, packing, sauces to prepare for operation;
• Have to do light cooking;
• Arrange stocks and delivery;
• Basic tidying up of kitchen after service;
• Dishwasher for dishwashing;

Experience in Western/Italian/Japanese cuisine preferred.

• Performance Bonus;
• Attendance Bonus;
• Annual leave;
• Staff Discount;
• Staff Meal Provided
• Medical Benefits!

Able to speak English preferred.

Preferably living around central/town area.

Transport home provided if work till 12am and beyond.

Have to work on Fridays, Saturdays & Sundays depending on situation.

Off-days on either Monday/Tuesday

Can start immediately.

SMS: 98320936 (Ms Ong)

· Devise and use fruitful sourcing strategies

· Discover profitable suppliers and initiate business and organization partnerships

· Negotiate with external vendors to secure advantageous terms

· Approve the ordering of necessary goods and services

· Finalize purchase details of orders and deliveries

· Examine and test existing contracts

· Track and report key functional metrics to reduce expenses and improve effectiveness

· Collaborate with key persons to ensure clarity of the specifications and expectations of the company

· Foresee alterations in the comparative negotiating ability of suppliers and clients

· Expect unfavorable events through analysis of data and prepare control strategies

· Perform risk management for supply contracts and agreements

· Control spend and build a culture of long-term saving on procurement costs

Procurement Manager Requirements and skills

· Proven working experience as a Procurement Manager, Procurement Officer or Head of Procurement

· Knowledge of sourcing and procurement techniques as well as a dexterity in “reading” the market

· Talent in negotiations and networking

· Good knowledge of supplier or third party management software

· Aptitude in decision-making and working with numbers

· Experience in collecting and analyzing data

· Strong leadership capabilities

· BSc degree in supply chain management, logistics or business administration

· Reporting and operations

· Overseeing pre- to post-sales support activities for the designated goods and regions while guaranteeing the greatest level of client satisfaction

Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients
• Supervise and coordinate activities of cooks and other food preparation workers
• Develop recipes and determine how to present the food
• Plan menus and ensure uniform serving sizes and quality of meals
• Inspect supplies, equipment, and work areas for cleanliness and functionality
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years’ experience as a chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes

Job Description

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

If you love to cook, enjoy being creative and relish the challenges that come with responsibility, read on to learn more about becoming a head chef.
Requirements
A candidate who wants to become a head chef must acquire on the job training which is most important for career progress and advancement in the path of becoming a head chef.

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

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

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

Roles & Responsibilities

Restaurant Captains will be hired to provide the core service of the restaurant’s product. These individuals are responsible for delivering the guests’ experience on a day-to-day basis.

DUTIES & RESPONSIBILITIES

Duties

1. Provide friendly, excellent and professional service to all guests.

2. Responsible for handling food and beverage orders and serving guests.

3. Assist fellow Team Members to perform preparation and setting up in the restaurants for service.

4. Check that all amenities and utensils are properly stocked and inspected.

5. Assist guests on their respective requests and deliver based on their ability.

6. Possess knowledge to upsell, well-versed in all aspects of the menu.

7. Support Restaurant Manager in achieving all goals and Key Performance Objective.

Responsibilities:

1. Ability to upsell, promote and ensure that the guest is enjoying their dining experience.

2. Ability to charm guests with his/her knowledge of the food & beverage products in a friendly and approachable manner.

3. Ability to explain the food menu in terms of preparation methods, ingredients used, portion size and presentation.

4. General knowledge about food allergies, dietary restriction, common brand of beverages to ensure smooth recommendation to gusts.

5. Ability to read the different types of guests and dining clientele.

6. Ability to mold his/her service output to suit the type of clientele that he/she is serving at the table.

7. Maintain the utmost cleanliness and hygiene standards in the restaurant.

Skills, Qualifications & Experience

1. Hardworking, motivated, serious, team player and passionate about food, beverage and service

2. Possess a well-groomed, clean and professional appearance

3. Prior exposure to leadership training programs preferred, a combination of practical experience and education will be considered as an alternative

Job Description & Requirements

Good knowledge in Chinese & Fusion cuisine

1. Recruit, select, train, assign, schedule, coach, counsel and discipline employees

2. Communicate job expectations; planning, monitoring, appraising and reviewing job contributions

3. Plan and review compensation actions; enforcing policies and procedures

4. Contribute operations information and recommendations to strategic plans and reviews; prepare and complete action plans; implement production, productivity, quality and customer-service standards; resolve problems; complete audits; identify trends

5. Forecast requirements; prepare an annual budget; schedule expenditures; analyze variances; initiating corrective actions

6. Develop operations systems by determining product handling and storage requirements; develop, implement, enforce and evaluate policies and procedures; develop processes for receiving product, equipment utilization, inventory management and shipping

7. Analyze process workflow, employee and space requirements and equipment layout; implement changes

8. Maintain safe and healthy work environment by establishing, following and enforcing standards and procedures; complying with legal regulations

9. Update job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations

10. Accomplish operations and organization mission by completing related results as needed

11. Meet or exceed operations labor budget expectations

12. Manage staff levels, wages, hours, contract labor to revenues

13. Responsible for all department managers and supervisors, with review/approval responsibility for all operations employees

14. Run a safe, injury/accident free workplace

15. Establish contracts and pricing and ensuring proper maintenance and serving as primary liaison with utilities and local government agencies, such as fire, police, health and safety agencies

16. Manage relationships with key operations vendors

17. Track vendor pricing, rebates and service levels

18. Review and approve all operational invoices and ensure they are submitted for payment

19. Serve as primary point of contact when there are customer issues related to equipment quality, customer service, or accidents and mishaps on-site. In particular, this includes any issues on-site at client facilities, such as breaking a fence or tape residue on flooring

20. Communicate customer issues with operations team and devise ways of improving the customer experience, including resolving problems and complaints

21. Work closely with Directors and management team to set and/or implement policies, procedures and systems and to follow through with implementation.

22. Communicate all operating policies and/or issues at department meetings

23. Work closely with the inventory manager and team to perform analysis of our inventory and ensure we are utilizing our inventory effectively, purchasing the right equipment, maintaining solid inventory data and reduce sub-rental expenses

24. Great Knowledge of Chinese, Fusion Food

25. Maintain smooth operations of the outlet

26. To oversee the kitchen and design exceptional menus

27. Purchase of kitchen goods, manage daily kitchen operations within budget guidelines and to the highest standard and to train new staffs.

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

30. Hands-on experience with various kitchen equipment

31. Up-to-date knowledge of cooking techniques and recipes

32. Excellent time management abilities

33. Ability to remain calm and undertake various tasks

Requirements

· Proven work experience as a F&B Supervisor

· Hands-on experience with various kitchen equipment

· Advanced knowledge of culinary, baking and pastry techniques

· Leadership skills

· Ability to remain calm and undertake various tasks

· Excellent time management abilities

· Up-to-date knowledge of cooking techniques and recipes

· Familiarity with sanitation regulations

· Culinary school preferred

· Leadership

· Conflict Management

· Business Negotiation

· Organization

· Decision-Making

· People Management

· Data Entry Skills

· Data Processing Skills

· Dependable

· Reporting Skills

· Deadline-Oriented

· Budget Development

· Critical Thinking and Problem Solving Skills

· Planning and Organizing

· Communication Skills

· Persuasiveness

Responsibilities:

• Continually meeting or exceeding sales quotas.
• Supervising and guiding the sales team as well as providing incentives to motivate staff to achieve sales targets.
• Monitoring the performance of the sales team.
• Ensuring that the store is clean and well-maintained at all times.
• Building and maintaining good working relationships with customers.
• Identifying opportunities and strategies to increase sales.
• Regularly attending sales meetings and training sessions.
• Ensuring that the store is adequately stocked with company products.

Requirements:

• Proven experience in sales and customer service.
• Proficient in all Microsoft Office applications.
• The ability to work in a fast-paced environment.
• Excellent problem-solving skills.
• Strong management and leadership skills.
• Effective communication skills.
• Exceptional customer service skills.

· Ensuring company policies are followed.

· Optimizing profits by controlling costs.

· Hiring, training and developing new employees.

· Resolving customer issues to their overall satisfaction.

· Maintaining an overall management style that follows company best practices.

· Providing leadership and direction to all employees.

· Ensuring product quality and availability.

· Preparing and presenting employee reviews.

· Working closely with the store manager to lead staff.

· Overseeing retail inventory.

· Assisting customers whenever necessary.

· Organizing employee schedule.

· Ensuring that health, safety, and security rules are followed.

· Taking disciplinary action when necessary.

· Ensuring a consistent standard of customer service.

· Motivating employees and ensuring a focus on the mission.

· Completing tasks assigned by the general manager accurately and efficiently.

· Supporting Maintaining merchandise and a visual plan.

· Maintaining stores to standards, including stocking and cleaning.

· management as needed.
JOB REQUIREMENTS
2+ years retail experience in a leadership capacity (e.g. management, shift leader, etc.)

Bachelor’s degree or equivalent experience

Familiarity with fashion trends and styles

Ability to effectively train and motivate sales associates

Excellent organizational, problem-solving, project management and communication skills Willingness to show leadership and guidance from the floor

Grand Park City Hall is a sustainable sanctuary of modern comfort that takes pride and care in what we do and find joy in giving our best to positively impact people and the planet. We believe that true hospitality begins with service delivered with love and passion.

If you share our passion for service, we invite you to join us.

Discover your passion. Discover Love at Grand Park City Hall.

Job Responsibilities

• Organize the outlet in an efficient manner to cope with the day-to-day operations and bookings.
• Plan the requirements for bookings and promotions and to coordinate with all staff concerned to facilitate the smooth execution and operation of the events.
• Ensure adequate supplies in areas of responsibility and that equipment is well maintained.
• Ensure that food service is always efficient and effective, and facilities conform to hygiene and sanitary requirements, with excellent customer service and service recovery procedures.
• Maintain rapport with all guests and an up-to-date mailing list of all regular guests.
• Conduct training for staff according to the established standards.
• Assist the Food & Beverage Manager in the planning and executing of sales and promotions as well as marketing strategies and policies for the outlet.
• Provide information or instructions on new activities, outlet promotions, events as well as guest feedback to staff during briefing sessions.
• Ensure all food and beverages sold are properly accounted for at established prices.
• Perform any other job tasks as assigned.

Job Requirements

• Minimum 2 years of working experience in a similar capacity in the hospitality industry.
• Enterprising, resourceful, service-oriented and with an eye for detail.

The position is responsible for coordinating and administrating among rooms division team and correspondence with internal and external stakeholders, organization of the divisional work flow, follow-through on pending projects. He/she is to be a part of various aspect of operation in the delivery of the Raffles Hotel Singapore service experience throughout the entire guest journey.

Primary Responsibilities

Manages Administration and General Tasks

• Ensures Rooms Division’s smooth daily operation by performing all tasks in adherence with the code of ethics as issued by Raffles Singapore.
• Oversees the daily occurrence of departmental expenses for better control and oversight for the end-of-month profit and loss reconciliation.
• Co-ordinates with colleagues and representatives of other departments to ensure an efficient flow of communication, assists departmental head with administrative duties whenever required/appropriate.
• Ensures all correspondences, messages, e-mails are responded in timely manner, disseminated accordingly, and remains confidential about all matters of such nature.
• Ensures service standards and individual performance are aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.

Executes Core Tasks of Guest Assistance

• Delivers the Raffles Singapore guest experience through a pre & post stay guest correspondence and handling guest inquiry.
• Upholds a flawless impression and perception of the Raffles Singapore products and colleagues.

Deals with Supplier and Maintains Contracts

• Takes responsibility for maintaining contracts related to Rooms division and deals with suppliers when modification is necessary.
• Handles all appointments and keeps track of diaries assigned.

Seeks Constant Improvement of Quality in Product and Services

• Ensures personal awareness of the activities and services within the hotel in order to promote the property and is responsive to guest inquiries.
• Ensures all work is followed as detailed in Standard Operation Procedures (SOP), Raffles Singapore Local Standard Operation Procedure (LSOP)
• Leads the handling and follow up on any security incident, guest complaint, and colleague injured together with the Lobby Manager and always reinforces hotel values.
• Adheres to Work Safety and Health (WSH) policies and procedures and ensures all direct reports and peers are trained in and follow WSH guidelines.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.
• Performs any other duties and responsibilities that may be assigned.

Candidate Profile

Knowledge and Experience

• Minimum Diploma in Hospitality Management.
• Minimum 1 year secretarial or coordinator experience preferably in hospitality or related field.
• Excellent communication skills in English and ability to communicate in a second language.

Competencies

• Possesses strong interpersonal skills.
• Ascertains and addresses guest and colleague needs and contributes in the team.
• Motivates individuals and creates and maintains a cohesive team.
• Focuses on work with an eye for detail and an approachable attitude.
• Works well under pressure, analyses and resolves problems, and exercises good judgment.
• Prioritises and organises work assignments and delegates work effectively.
• Self-motivates and shows good initiative in a dynamic environment.
• Ensures security and confidentiality of guest and hotel information.
• Possesses good computer and property management system skills.
• Embraces and responds to change effectively.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

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]

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.