Total 4,773 F&B / Tourism / Hospitality job vacancies in D21 Upper Bukit Timah, Clementi Park, Ulu Pandan

Job Description for M&E Technician

• Perform all repair and maintenance works of the Hotel's lighting, power, heating, ventilation, air-conditioning, refrigeration, fire protection, kitchen, laundry and plumbing equipment.
• Carry out regular inspection, repair, overhaul and construction necessary to meet operating requirements and to achieve high standards of maintenance of the switchboard, electrical panels, motors, lighting and power equipment in the Hotel.
• Perform guestrooms and public areas repair and maintenance program as established by the Chief Engineer.
• Perform general maintenance of air-conditioning and refrigeration installation such as air handling units, fan coil units, package units and ventilation fans as established by the Chief Engineer.
• Carry out preventive and routine maintenance of kitchen and laundry installation, plumbing, drainage system including grease traps.
• Perform carpentry jobs such as repair of cabinets, desks, drawers and locksmith jobs.
• Perform painting and varnishing works on all building facilities, guest rooms and common areas.
• Check and record daily the operating conditions of plant and equipment in the Hotel according to the Daily Operation Checklists.
• Clean and maintain the swimming pool and associated pumping equipment. Check the quality of the pool water and ensure compliance to the regulations of Ministry of Environment.
• Perform lift rescue of trapped passengers in the event of lift breakdowns. Perform duties as a fire fighter in the event of fires in the Hotel.
• Ensure that fire and safety procedures are carried out at all times.

Knowledge & Skills

• Good Knowledge and Hands-On experience of engineering in the Hotel.

Job Descriptions:

• Achievement of monthly sales and margin targets.
• Develop and implement effective sales strategies to achieve and exceed sales targets.
• Identify and pursue new business opportunities within the assigned territory or market segment.
• Build and maintain strong relationships with new and existing clients, addressing their needs, and ensuring customer satisfaction.
• Cultivate and maintain long-term relationships with key accounts and customers.
• Address customer inquiries and concerns promptly and professionally.
• Collaborate with internal teams, such as marketing and logistics, to ensure smooth order processing and delivery.
• Ensure prompt payment collection.
• Conduct market research to stay informed about industry trends, competitor activities, and consumer preferences.
• Prepare regular sales reports, including sales forecasts, pipeline updates, and market intelligence.
• Present findings and recommendations to management to drive informed decision-making.
• Lead a high-performing sales team, including training and guidance.
• Provide support and motivation to the team to ensure they meet individual and collective sales goals.
• Represent the company professionally with customers and vendors.
• Conduct business according to the values of a world-class organization.
• Promote a culture of inclusiveness, teamwork, and cooperation following the principles of the company.

Job Requirements:

• At least 2-3 years of consumer goods sales experience.
• Diploma or degree in relevant filed will be an added advantage.

Job Descriptions:

Production:

• Compile production data using SAP.
• Verify production data and investigate discrepancies.
• Check and verify efficiency and yield from production.
• Monitor transferred raw material from warehouse to production and from production return to warehouse.
• Monitor finished goods quantity vs raw material usage.
• Perform ad-hoc duties assigned by the supervisor.

Inventory Control:

• Conduct daily cycle counts.
• Generate reports for customers.
• Create goods return notes for customers.
• Assist in goods receiving.
• Monitor inventory in the warehouse and liaise with the 3rd Party warehouse.
• Perform ad-hoc duties assigned by the supervisor.

Job Requirements:

• GCE "O" Level / Diploma in Business or equivalent.
• Experience in data compilation, analysis, and reporting.
• Familiarity with SAP is an added advantage.
• Proficiency in Microsoft Excel, Word, and PowerPoint.
• Excellent organizational and multitasking abilities.
• Attention to detail and accuracy in data handling.

Brief description of the Restaurant

Shoukouwa is one of the famous michelin star Sushi restaurants in Singapore.

With the choicest and freshest seafood flown daily from Tokyo’s Toyosu Market (previously known as Tsukiji Market), Shoukouwa presents the treasures from the seas around Japan at their peak periods. Working with a handful of select suppliers, our chefs ensure that our guests receive pure delightful bliss on their tongues, and a memory for a lifetime.

Job Descriptions

• The incumbent will be assisting in the preparation of cooked food items and sauces, as well as mise en place for seafood from Japan. He/She will also handle all back kitchen work.
• The incumbent will be working closely with the Second Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.
• The top priority is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
• The incumbent must assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program.

Job Requirement

• 5-10 years of Sushi cooking experience
• Experience in Japanese cuisine (either Sushi or Washoku)
• Experience in Japanese Fine Dining or Michelin-starred establishment preferred

Recommendation Points

• Work as a 3rd chef in the kichen
• You can work in one of the famous michelin star Sushi restaurants in Singapore.
• Learn traditional edomae sushi preparations.

Working hours

• 5 days
• Tuesday to Saturday
• 10am to 3pm, 5pm to 11pm : break during split shift
• Sunday, Monday, Off day

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

• Take Order and handle cashiering.
• Provide prompt, efficient, and professional customer service to guests.
• Plan, organize and delegate the team during operation.
• Responsible for inventory count of all operating equipment
• Requisite operating equipment a accordingly to the par level for operation
• Clean the table and chairs before setting the table for every meal period.
• Open bar.
• Prepared drink order.
• Arrange stores accordingly to the respective shelves or cabinet neatly.
• Supervise and assist in assigned workstation activities.
• Assists in training, motivating, directing, and supervising the work performance of the employees in the F&B operations.
• Reports all incidents to the Managers.
• Attend to all telephone enquiries (E.g. return call to guests for reservations)
• Ensures proper care, security, and maintenance of hotel equipment.
• To perform any other duties that may be assigned by the Management.

Reporting to the Director of Marketing & Communications, the incumbent will be responsible for but not limited to the following duties:

• Manage the hotel and golf social media channels to build brand reputation and loyalty through engaging content.
• Develop social media campaigns and strategies to increase the hotel’s and golf’s presence and participation.
• Optimize social media advertising opportunities and analyze campaign performance.
• Support the hotel’s communication strategies for Rooms, F&B, Spa, Events, as well as enhance golf’s awareness through online channels.
• Manage Search marketing (SEO and SEM) to improve hotel and golf online exposure and appearance with the appointed agency.
• Leverage applicable in-house digital platforms including IPTV, digital signage to communicate promotions and happenings.
• Monitor, manage and promote hotel reputation and information through partner and third-party websites.
• Generate media exposure from online publications to increase revenue opportunities for hotel and golf internationally and locally.

JOB REQUIREMENT

• Minimum education of Bachelor degree in Public Relation, Marketing, Business or relevant discipline
• Minimum of 2-4 year of relevant experience in a similar capacity
• Creative and well versed in various social media platforms with a keen interest in creating social content and videos
• Have a positive attitude toward challenges and the drive to excel
• Have good communication skills in written and spoken English

*Only shortlisted candidates will be notified.

For any enquiry, please WhatsApp to 92344805

Dusit Thani Laguna Singapore Hotel also offers many other career opportunities in our operations that might be of interest to many others. Our Recruitment Managers will be delighted to meet any of your friends, associates including relatives who might be keen to explore a career with us. Start by connecting them to talk to us TODAY!

By expressing your interest and submitting an application with Dusit Thani Laguna Singapore, you agree that the personal data that you have submitted will/may be used and disclosed by our group of companies for the purpose of processing your employment including the evaluation of your suitability, background screening, contacting you regarding your employment and notifying you for future career opportunities. You shall be deemed to have agreed and acknowledged that in the course of the collection, use and disclosure as described above, relevant personal data may also be transferred outside Singapore.

Responsibilities

● Warmly welcome guests as they arrive at the restaurant and escort them to their tables with a friendly and courteous attitude.

● Present menus to guests and provide detailed explanations of the dishes, including daily specials and recommended pairings.

● Take orders accurately and efficiently, ensuring special requests and dietary preferences are noted and communicated to the kitchen promptly.

● Serve food and beverages in a timely and professional manner, showcasing excellent knowledge of our menu items and ingredients.

● Monitor tables and promptly attend to guests' needs throughout their dining experience.

● Handle guests' inquiries, complaints, and feedback gracefully, aiming to resolve any issues and ensure a positive dining experience.

● Work closely with the kitchen to coordinate order delivery and maintain a smooth flow of service.

● Uphold impeccable dining area cleanliness and ensure tables are properly set for the next guests.

● Assist in restocking inventory, including cutlery and other dining essentials as needed.

● Adhere to all safety and hygiene standards to maintain a clean and safe environment for both guests and colleagues.

● Collaborate with the team to ensure an efficient and enjoyable dining experience for all patrons.

● Participate in staff meetings and training sessions to stay updated on menu changes, new dishes, and service techniques.

Meet group coordinator/host(ess) prior to functions, make introductions, and ensure that all arrangements are agreeable. Read and analyze banquet event order in order to gather guest information, determine proper set up, timeline, specific guest needs, buffets, action stations, etc. Respond to and try to fulfill any special banquet event arrangements. Follow up on special banquet event arrangements to ensure compliance.

Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, and thank guests with genuine appreciation. Speak with others using clear and professional language, and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others, and support team to reach common goals. Ensure adherence to quality expectations and standards. Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Move through narrow, confined, or elevated spaces. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours

· CREATE A COMPREHENSIVE BUSINESS PLAN FOR THE RESTAURANT THAT CONSIDERS THE MARKET, LOCAL COMPETITORS, SALES REVENUE AND EXPENSES.

·PREPARE AN ACCURATE PORTRAYAL OF THE FINANCES OF THE RESTAURANT, INCLUDING BANK ACCOUNTS, SPENDING, CHECK PRICING GOALS AND FOOD COSTS.

·DEVELOP STRATEGIES TO ENTICE CUSTOMERS, INCLUDING MARKETING PLANS, ADVERTISING CAMPAIGNS, COMMUNITY OUTREACH PROGRAMS AND RESEARCH.

·ANALYZE THE RESTAURANT BUDGET WITH PERSONNEL TO FIND AND PRICE INVENTORY, REDUCE EXPENSES, REVIEW CURRENT PRICING AND ADJUST PURCHASING STRATEGIES IF NEEDED.· CONTROL OPERATIONS BY DEVELOPING EFFECTIVE POLICIES, CREATING HIGH STANDARDS AND WORKING TO MAKE ADJUSTMENTS WHEN APPROPRIATE.

· ENSURE AN OUTSTANDING DINING EXPERIENCE BY REGULATING PRESENTATION, TASTE, SERVICE AND ATMOSPHERE FOR ALL GUESTS; DEVELOP WAYS TO CULTIVATE A REGULAR CUSTOMER POOL.

·SUPERVISE A TEAM OF EMPLOYEES; WORK TO CREATE A COHESIVE UNIT OF PEOPLE WHO EFFECTIVELY COMMUNICATE; CREATE A HIRING PROCESS FOR KEY STAFF THAT ENSURES QUALIFIED PEOPLE ARE SELECTED, TRAINED AND RETAINED THROUGH TOP RECRUITING PRACTICES; CONSIDER ACTIONS OF EMPLOYEES IN VARIOUS SITUATIONS THAT DEEM REWARDING OR DISCIPLINARY ACTION.

· FOLLOW ALL APPROPRIATE HEALTH CODE AND LOCAL JURISDICTION FOOD HANDLING REQUIREMENTS; MAINTAIN FOOD SAFETY CERTIFICATIONS, AND MODEL EXEMPLARY FOOD HEALTH SAFETY PRACTICES TO EMPLOYEES.

· CREATE A PROFESSIONAL ATMOSPHERE THAT SUSTAINS TOP EMPLOYEE SAFETY STANDARDS AND PROVIDES GUIDELINES TO PERSONNEL TO ELIMINATE HAZARDS AND DANGERS IN THE WORKPLACE.

· LOOK FOR NEW AND INNOVATIVE SOLUTIONS TO PROBLEMS IN THE RESTAURANT INDUSTRY; USE TECHNOLOGY AND SOCIAL MEDIA TO DEVELOP NEW WAYS TO ENGAGE WITH CUSTOMERS; THINK; BEYOND WHAT HAS ALREADY BEEN DONE TO CREATE AN EVEN MORE PRODUCTIVE ESTABLISHMENT.

· LEAD THE RESTAURANT TO ACHIEVE NEW AND GREATER GOALS IN ORDER TO STAND ABOVE THE COMPETITION WITHIN THE INDUSTRY.

Role:

• Initiates the overall impression & proactively engages with our guests, enhancing their experience by fielding inquiries, promoting our vast array of amenities & benefits and facilitating welcoming and efficient interactions.
• Pays prompt attention to guests from their arrival through their departure.
• Escorts VIPs, long staying guests, regular guests and guests who required assistance to their allocated rooms.
• Handles all group arrivals and prepare the necessary arrangements to facilitate a smooth and seamless check-in..
• Constantly monitors the experience of each guest and reports any complaints to the management.

Requirements:

• Able to work shifts and weekends.

What’s in it for you:

• A fun and supportive work environment
• Career progression with international work opportunities
• Daily meals
• Competitive remuneration, rewards & recognition
• Transportation benefits
• Flexible benefits

• Singapore working experience is must.
• Experience in Catering and bulk cooking ( More than 2000 meals )
• Develop new menu items while improvising the existing ones
• Maintain the cooking premises clean, neat and tidy.
• Monitor and support other cooking staff in preparing culinary dishes and meals.
• Adhere to quality in preparing recipes and meals.
• Teach and train the other cooking staff.

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours

· CREATE A COMPREHENSIVE BUSINESS PLAN FOR THE RESTAURANT THAT CONSIDERS THE MARKET, LOCAL COMPETITORS, SALES REVENUE AND EXPENSES.

·PREPARE AN ACCURATE PORTRAYAL OF THE FINANCES OF THE RESTAURANT, INCLUDING BANK ACCOUNTS, SPENDING, CHECK PRICING GOALS AND FOOD COSTS.

·DEVELOP STRATEGIES TO ENTICE CUSTOMERS, INCLUDING MARKETING PLANS, ADVERTISING CAMPAIGNS, COMMUNITY OUTREACH PROGRAMS AND RESEARCH.

·ANALYZE THE RESTAURANT BUDGET WITH PERSONNEL TO FIND AND PRICE INVENTORY, REDUCE EXPENSES, REVIEW CURRENT PRICING AND ADJUST PURCHASING STRATEGIES IF NEEDED.· CONTROL OPERATIONS BY DEVELOPING EFFECTIVE POLICIES, CREATING HIGH STANDARDS AND WORKING TO MAKE ADJUSTMENTS WHEN APPROPRIATE.

· ENSURE AN OUTSTANDING DINING EXPERIENCE BY REGULATING PRESENTATION, TASTE, SERVICE AND ATMOSPHERE FOR ALL GUESTS; DEVELOP WAYS TO CULTIVATE A REGULAR CUSTOMER POOL.

·SUPERVISE A TEAM OF EMPLOYEES; WORK TO CREATE A COHESIVE UNIT OF PEOPLE WHO EFFECTIVELY COMMUNICATE; CREATE A HIRING PROCESS FOR KEY STAFF THAT ENSURES QUALIFIED PEOPLE ARE SELECTED, TRAINED AND RETAINED THROUGH TOP RECRUITING PRACTICES; CONSIDER ACTIONS OF EMPLOYEES IN VARIOUS SITUATIONS THAT DEEM REWARDING OR DISCIPLINARY ACTION.

· FOLLOW ALL APPROPRIATE HEALTH CODE AND LOCAL JURISDICTION FOOD HANDLING REQUIREMENTS; MAINTAIN FOOD SAFETY CERTIFICATIONS, AND MODEL EXEMPLARY FOOD HEALTH SAFETY PRACTICES TO EMPLOYEES.

· CREATE A PROFESSIONAL ATMOSPHERE THAT SUSTAINS TOP EMPLOYEE SAFETY STANDARDS AND PROVIDES GUIDELINES TO PERSONNEL TO ELIMINATE HAZARDS AND DANGERS IN THE WORKPLACE.

· LOOK FOR NEW AND INNOVATIVE SOLUTIONS TO PROBLEMS IN THE RESTAURANT INDUSTRY; USE TECHNOLOGY AND SOCIAL MEDIA TO DEVELOP NEW WAYS TO ENGAGE WITH CUSTOMERS; THINK; BEYOND WHAT HAS ALREADY BEEN DONE TO CREATE AN EVEN MORE PRODUCTIVE ESTABLISHMENT.

· LEAD THE RESTAURANT TO ACHIEVE NEW AND GREATER GOALS IN ORDER TO STAND ABOVE THE COMPETITION WITHIN THE INDUSTRY.

Job Descriptions:

• Regularly perform checks on food safety, hygiene, quality, processes, and adherence to Halal requirements in production, supply chain, and logistics.
• Prepare and manage documentation related to food safety, hygiene, quality, and processes.
• Conduct daily site walks throughout the facility.
• Check retention samples regularly.
• Collaborate with the microbiological laboratory for sample collection and lab reports.
• Ensure timely follow-up with Procurement on investigations and corrective actions concerning raw material complaints or customer feedback.
• Assist in internal audits and support external audits
• Prepare and liaise with warehouse team on export procedures e.g. placement of temperature data logger device.
• Perform basic troubleshoot and liaise with external vendors for routine servicing and issue follow up
• Provide support to customers’ request / feedback e.g. questionnaire, product specification, shelf life lab test reports.
• Preparation of training materials e.g. photos, attendance sheet, assessment.
• Coordination with HODs on training schedule.
• Any other duties assigned by QA manager

Job Requirements:

• Candidate must hold at least a Diploma, Advanced/Higher/Graduate Diploma in Food & Beverage Services Management, Food Technology/Nutrition/Dietetics, or equivalent.
• Required skills: Computer Literacy, MS Excel, MS Word.
• A minimum of 1 year of working experience in the related field is necessary for this position.
• Relevant experience in the Food & Beverage industry is advantageous.

· Handle overall Outlet kitchen operation, ensuring both smooth and prompt service to guests at all times.

· Prepare daily food requisitions.

· Works in all areas of food preparation, as and when directed.

· Planning, organizing and supervising all sections the kitchen.

· Demonstrate and maintain at all times a professional behavior and positive attitude

· Set up workstations with all needed ingredients and cooking equipment

· Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)

· Cook food in various utensils or grillers

· Check food while cooking to stir or turn

· Ensure great presentation by dressing dishes before they are served

· Keep a sanitized and orderly environment in the kitchen

· Ensure all food and other items are stored properly

· Check quality of ingredients

· Monitor stock and place orders when there are shortage

We are looking for good in cooking Indian food (South Indian, North Indian) and skilled Cook to prepare delicious meals according to menu. The cook dishes that will delight our customers with their taste and timely delivery. An excellent cook must be able to follow instructions in cooking and delivering well-prepared meals. They must be deft in moving around the kitchen and apt in multi-tasking. Experience in using various ingredients and cooking techniques is also important.

The goal is to help preserve and enhance our reputation so we can expand our clientele.

he Senior Cook takes account of stock levels and prepares the station before the start of each service. He/She manages food preparations and processes by food stations. He/She ensures that appropriate standards and hygiene are adhered to. He/She prepares and cooks a variety of foods and ensures that it is ready at the right time, in the right order. He/She ensures that utensils and work areas are clean and ready for the next shift. He/She manages the development and supervision of junior kitchen staff.

• 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.

Job Descriptions:

Production:

• Compile production data using SAP.
• Verify production data and investigate discrepancies.
• Check and verify efficiency and yield from production.
• Monitor transferred raw material from warehouse to production and from production return to warehouse.
• Monitor finished goods quantity vs raw material usage.
• Perform ad-hoc duties assigned by the supervisor.

Inventory Control:

• Conduct daily cycle counts.
• Generate reports for customers.
• Create goods return notes for customers.
• Assist in goods receiving.
• Monitor inventory in the warehouse and liaise with the 3rd Party warehouse.
• Perform ad-hoc duties assigned by the supervisor.

Job Requirements:

• GCE "O" Level / Diploma in Business or equivalent.
• Experience in data compilation, analysis, and reporting.
• Familiarity with SAP is an added advantage.
• Proficiency in Microsoft Excel, Word, and PowerPoint.
• Excellent organizational and multitasking abilities.
• Attention to detail and accuracy in data handling.

Roles & Responsibilities

We are hiring cafe manager for our cosy neighborhood plant-based cafeteria – Soul Kind Café! At our café, we serve vegetarian and vegan Asian-fusion cuisine. We are looking for customer service-oriented individuals with the right attitude to join us!

Job Description

• In charge of daily cafe operations and management of cafe crew
• Provide friendly, excellent, and professional service to our customers to ensure they have an enjoyable and pleasant experience
• Overseeing duties of cafe crew - including customer service, cashiering, cooking.
• Cashiering duties including closing the register at the end of the day – filling in the closing forms and settling all modes of payment
• In charge of the daily handling of cash revenues and the float. This requires you to be detail-oriented in counting the daily sales and float, as well as being customer oriented to process various modes of payment
• Inventory management
• Always maintain cleanliness and organization of the cafeteria
• Ability to upsell and collect feedback from customers on their meal and service

Requirements

• Positive and can-do attitude
• Customer service-oriented individual
• Possess good interpersonal communication skills

Expected Start Date: 01/03/2024

Brief description of the Restaurant

Shoukouwa is one of the famous michelin star Sushi restaurants in Singapore.

With the choicest and freshest seafood flown daily from Tokyo’s Toyosu Market (previously known as Tsukiji Market), Shoukouwa presents the treasures from the seas around Japan at their peak periods. Working with a handful of select suppliers, our chefs ensure that our guests receive pure delightful bliss on their tongues, and a memory for a lifetime.

Job Descriptions

• The incumbent will be assisting in the preparation of cooked food items and sauces, as well as mise en place for seafood from Japan. He/She will also handle all back kitchen work.
• The incumbent will be working closely with the Second Chef in contributing towards the delivery of quality food to all guests at a consistent level while demonstrating an understanding of food hygiene and safety in the kitchen to set a good example for all junior chefs in the kitchen.
• The top priority is to ensure that all good production is achieved on a satisfactory level or beyond the service standards.
• The incumbent must assist in ensuring all chefs of the team are in line with the restaurant’s risk aversion program.

Job Requirement

• Experience in Japanese cuisine (either Sushi or Washoku)
• Experience in Japanese Fine Dining or Michelin-starred establishment preferred

· At least 10 years experience
· Willing to work on holidays / work on shifts / change of shift
· Able to stand/work for long hours

· CREATE A COMPREHENSIVE BUSINESS PLAN FOR THE RESTAURANT THAT CONSIDERS THE MARKET, LOCAL COMPETITORS, SALES REVENUE AND EXPENSES.

·PREPARE AN ACCURATE PORTRAYAL OF THE FINANCES OF THE RESTAURANT, INCLUDING BANK ACCOUNTS, SPENDING, CHECK PRICING GOALS AND FOOD COSTS.

·DEVELOP STRATEGIES TO ENTICE CUSTOMERS, INCLUDING MARKETING PLANS, ADVERTISING CAMPAIGNS, COMMUNITY OUTREACH PROGRAMS AND RESEARCH.

·ANALYZE THE RESTAURANT BUDGET WITH PERSONNEL TO FIND AND PRICE INVENTORY, REDUCE EXPENSES, REVIEW CURRENT PRICING AND ADJUST PURCHASING STRATEGIES IF NEEDED.· CONTROL OPERATIONS BY DEVELOPING EFFECTIVE POLICIES, CREATING HIGH STANDARDS AND WORKING TO MAKE ADJUSTMENTS WHEN APPROPRIATE.

· ENSURE AN OUTSTANDING DINING EXPERIENCE BY REGULATING PRESENTATION, TASTE, SERVICE AND ATMOSPHERE FOR ALL GUESTS; DEVELOP WAYS TO CULTIVATE A REGULAR CUSTOMER POOL.

·SUPERVISE A TEAM OF EMPLOYEES; WORK TO CREATE A COHESIVE UNIT OF PEOPLE WHO EFFECTIVELY COMMUNICATE; CREATE A HIRING PROCESS FOR KEY STAFF THAT ENSURES QUALIFIED PEOPLE ARE SELECTED, TRAINED AND RETAINED THROUGH TOP RECRUITING PRACTICES; CONSIDER ACTIONS OF EMPLOYEES IN VARIOUS SITUATIONS THAT DEEM REWARDING OR DISCIPLINARY ACTION.

· FOLLOW ALL APPROPRIATE HEALTH CODE AND LOCAL JURISDICTION FOOD HANDLING REQUIREMENTS; MAINTAIN FOOD SAFETY CERTIFICATIONS, AND MODEL EXEMPLARY FOOD HEALTH SAFETY PRACTICES TO EMPLOYEES.

· CREATE A PROFESSIONAL ATMOSPHERE THAT SUSTAINS TOP EMPLOYEE SAFETY STANDARDS AND PROVIDES GUIDELINES TO PERSONNEL TO ELIMINATE HAZARDS AND DANGERS IN THE WORKPLACE.

· LOOK FOR NEW AND INNOVATIVE SOLUTIONS TO PROBLEMS IN THE RESTAURANT INDUSTRY; USE TECHNOLOGY AND SOCIAL MEDIA TO DEVELOP NEW WAYS TO ENGAGE WITH CUSTOMERS; THINK; BEYOND WHAT HAS ALREADY BEEN DONE TO CREATE AN EVEN MORE PRODUCTIVE ESTABLISHMENT.

· LEAD THE RESTAURANT TO ACHIEVE NEW AND GREATER GOALS IN ORDER TO STAND ABOVE THE COMPETITION WITHIN THE INDUSTRY.

Role: F&B Manager

Location: Singapore, Central

Type: Full-time

About HIGHLIGHT ART:

HIGHLIGHT ART is more than just a gallery; it's a space where art meets life. Alongside showcasing cutting-edge artworks, we offer a curated culinary experience that complements our art events, making every visit unforgettable. Our commitment is to elevate the art viewing experience by integrating exceptional food and beverage offerings.

Scope of Work:

As the F&B Manager, you will be at the forefront of developing and managing our gallery's dining concept, ensuring that our culinary offerings match the excellence of our art exhibitions. Your leadership will be instrumental in crafting unique culinary experiences that enhance our guests' appreciation of art.

Key Responsibilities:

• Handle the gallery’s bar area on a daily basis, provide tea, coffee or mixology for gallery’s guests
• Develop and execute innovative dining concepts and menus that reflect the gallery's artistic vision.
• Manage all aspects of the F&B operations, ensuring high standards of service and quality are maintained.
• Oversee budgeting, inventory, and procurement processes to ensure cost-effectiveness and efficiency.
• Lead, train, and inspire a team of culinary and service staff to deliver exceptional guest experiences.
• Collaborate with event organisers to provide bespoke catering solutions for gallery events and private viewings.
• Cultivate relationships with suppliers, local producers, and culinary professionals to enhance the gallery's F&B offerings.
• Ensure compliance with all health and safety regulations within the F&B department.

Requirements:

• Proven track record as an F&B Manager, preferably with experience in high-end dining or boutique hospitality settings.
• Able to converse in Chinese
• Bartending and coffee making skills preferred
• Exceptional organisational and management skills, with an ability to oversee multiple functions.
• Creative mindset with a keen interest in culinary trends and pairing food with art.
• Excellent communication and interpersonal skills for effective stakeholder management.
• Degree in Hospitality Management, Culinary Arts, or related field is preferred.

What We Offer:

• A dynamic and artistic working environment.
• The opportunity to blend culinary arts with contemporary art.
• The chance to shape the culinary identity of a leading art gallery.

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

• To provide a high level of food and beverage services and to engage the guests
• Assist Captain in a station during operation hours and ensure good teamwork.
• Takeover duties from previous shift and handover properly to the next shift before signing off.
• Assist to seat guests and takes orders correctly.
• To serve all F & B to guests effectively
• To set all different meal periods and able to turnover effectively for the next meal period
• Perform and accomplish side duties and reports to be submitted.
• Maintain cleanliness of restaurant, collect requisitions, study, and evaluate procedures and suggest improvements to Managers.
• Takeover and handover of shift duties
• Attend daily roll calls / briefings and follow up with any necessary follow ups.
• Assists in the setting up of the restaurant for the next meal period.
• To manage a station with another assigned colleague or assist a captain in running a station efficiently and effectively.
• Presents the F&B menu and upsell.
• Check all bills before presenting to guests and bid farewell.
• Observe, evaluate operations, and suggest improvements to the managers.
• To perform any other duties that may be assigned by the Management.

Job Highlights

• Career growth opportunities
• Weekdays only. Off on PHs and Weekends
• 0730AM to 0430PM, inclusive of 1hr break
• 40 hours work week
• AL/ML
• Medical benefits

1 positions available for Breakfast/Lunch Crew

Location : WEST, nearest MRT Haw Par Villa

Roles & Responsibilities:

• Handle daily operations activities (hands-on) such as Cashiering, Kitchen duties, and Drinks making, Housingkeeping duties
• Attend to walk-in customers promptly
• Maintain cleanliness and tidiness in work areas Assist in stock taking / recording
• Handle delivery orders
• Learn the art of traditional coffee/tea making, traditional breakfast set making

Primary Duties:

• Opening of store for breakfast commencement
• Preparation of food & drinks for breakfast
• Preparation of food for lunch service

Requirements:

• Working experience working in similar roles in the F&B industry (good to have), but NOT REQUIRED
• Willing to learn and positive attitude
• Passion for people & food.
• Enjoy challenges and able to cope in a fast-paced environment
• Cooperative and able to work with other team members
• Independent and able to multi-task.
• Good interpersonal skills

Responsibilities:

• Identify and pursue new business opportunities within the logistics and supply chain sector.
• Build and maintain a robust sales pipeline through market research, networking, and lead generation.

Client Relationship Management:

• Cultivate and strengthen relationship with existing clients.
• Understand client needs and provide tailored logistics solutions to meet their requirements.
• Act as the primary point of contact between the company and clients.

Sales Strategy and Planning:

• Develop and implement effective sales strategies to achieve and exceed sales targets.
• Collaborate with the sales team to create innovative approached to market out logistics services.

Market Analysis:

• Monitor industry trends and competitor activities to identify opportunities and potential risks.
• Provide regular market feedback to the management team for strategic decision making.

Sales Reporting:

• Prepare and submit regular sales reports, including sales forecasts, client feedback and market trends.
• Utilize CRM tools for efficient management of customer interactions and sales processes.

Negotiation and Contract Management.

• Negotiate terms and conditions with clients to secure profitable and sustainable business partnerships.
• Ensure timely and accurate completion of all necessary documentation.

Job Requirements

• Diploma/Advanced Diploma/Degree in any field
• Preferably with 1 to 2 years of working experience in the related field
• An ambitious go-getter, eager for opportunities in sales
• Excellent communication skills
• Proactive in seeking opportunities to acquire new business
• Driven, high energy levels, results-oriented, driven to excel in sales and able to work independently
• Proficient in written Korean language will be preferred in order to liaise with the Korean clients and HQ in Korea on a regular basis is a plus.

Business Development Manager Job brief

We are looking for an ambitious and energetic Business Development Manager to help us expand our clientele. You will be the front of the company and will have the dedication to create and apply an effective sales strategy.

The goal is to drive sustainable financial growth through boosting sales and forging strong relationships with clients.

Business Development Manager Responsibilities

• Develop a growth strategy focused both on financial gain and customer satisfaction
• Conduct research to identify new markets and customer needs
• Arrange business meetings with prospective clients
• Promote the company’s products/services addressing or predicting clients’ objectives
• Prepare sales contracts ensuring adherence to law-established rules and guidelines
• Keep records of sales, revenue, invoices etc.
• Provide trustworthy feedback and after-sales support
• Build long-term relationships with new and existing customers
• Develop entry level staff into valuable salespeople

· Developing goals for the development team and business growth and ensuring they are met.

· Training personnel and helping team members develop their skills.

• Finding and developing new markets and improving sales.
• Perform any other duties assigned by the director.

Business Development Manager Requirements and skills

• Proven working experience as a business development manager, sales executive or a relevant role
• Proven sales track record
• Experience in customer support is a plus
• Proficiency in MS Office and CRM software (e.g. Salesforce)
• Proficiency in English
• Market knowledge
• Communication and negotiation skills
• Ability to build rapport
• Time management and planning skills
• BSc/BA in business administration, sales or relevant field
• The ability to work under pressure.
• Availability to work within opening hours (e.g. evenings, holidays, weekends).

Below is a brief summary of the tasks involved in the Cook's Job Position:

• Cook and prepare South & North Indian Curries, starters, hot plate breads for dine in guests, take away and catering
• Wash & Cut vegetables, meats, seafood and poultry.
• Marination’s, mise-en-place and set up all stock stations
• Ensure the food quality and the presentation.
• Ensure the prompt and speedy delivery of orders.
• Set up and manage Buffet Stations with all necessary supplies.
• Informing the Restaurant Managers and captains about the unavailability of certain run our dishes.
• Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.
• Receiving goods after checking the quality and quantity.
• Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Check the quality of raw and cooked food products to ensure that the standards are met
• Ensure personal hygiene and safety requirements.
• Ensure the cleanliness of the kitchen, cooking utensils and equipment's.
• Monitor the performance of assistant chefs.
• Cook staff meals

Requirements:

• Must have at least 1 year F&B Cook experience
• Excellent customer service and interpersonal skills
• A team player with strong communication skills
• Willing to perform shift work schedule during weekends and public holidays
• Pleasant personality and well-groomed