Total 3,018 F&B / Tourism / Hospitality job vacancies in Raffles City, Central Singapore

Position Summary:

The responsibilities of a Catering Sales Manager include developing new clients and retaining existing clientele in the various market segments for the purpose of selling catering/banqueting services of the Hotel and Pan Pacific Hotels Group (PPHG).

Job Description:

• To achieve the optimum departmental revenue targets.
• Achieve established performance benchmarks on a monthly and quadrimestral basis.
• Prospect and establish an expanding base of accounts in a specific relevant segment.
• Create and maintain a good working relationship with the Banquet Team & Culinary Team.
• Promote and encourage proper communication to all departments to maximise utilisation of available resources.
• Actively participate in Process Improvement programmes.
• Able to assist in the preparation of bi-weekly, monthly, and quarterly catering/banquet forecasts as requested to monitor business flow accurately.
• Manage weddings / events functions to achieve the optimum departmental revenue targets.
• Negotiate and review weddings / social packages offered to clients.
• To create and execute strategic plans for the business unit in the hotel.
• To assist in creating and executing annual business plans, marketing plan and budgets.
• Promote guest satisfaction and encourage referrals.
• Handle feedback and resolve complaints from guests.
• Represent the Hotel in wedding trade shows and events as required.
• Able to work with in-house or external vendors who can perform preventive maintenance and repairs on the equipment in the catering areas.
• Implement and maintain catering/banquet and other applicable Management Systems.

Job Requirements:

• Diploma or Degree from a recognized hospitality / tertiary institution.
• 2 years or more experience in a similar role in a 5-star hotel with a function rooms’ capacity of > 35,000 square feet.
• Proven record in delivering operating results in operations focusing on personalised service.
• Experienced in managing diverse relationships, i.e. Multi-Cultural / Racial teams as well as local communities.
• Pro Active & Responsible.
• Has an understanding of budgeting and financial management.
• Highly adaptable with the ability to direct changes.
• Strong people manager abilities to motivate the team.
• Computer literate in MS Word, Excel and PowerPoint.

Responsibilities include:
-Assist in daily operations
-Ensure that the places and kitchen 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 5 years of previous experience in serving in restaurant

. Must be able to work night shift or split shift
. Must be able to work extra hours or weekend if needed

COMPANY DESCRIPTION

An integral part of Singapore's City in a Garden vision, Gardens by the Bay spans a total of 101 hectares of prime land at the heart of Singapore's new downtown Marina Bay. Comprising three waterfront gardens Bay South, Bay East and Bay Central Gardens by the Bay will be a showcase of horticulture and garden artistry that will bring the world of plants to Singapore and present Singapore to the World. We have career opportunities for the following and we would like to invite suitably qualified candidates to join us.

RESPONSIBILITIES

You will work as a team for the daily cafe operations which includes orders' taking, preparation and serving of food as well as cashiering duties. You will be responsible for simple cooking, proper kitchen housekeeping and compliance to health codes and sanitation standards. You will also handle inventory management including purchasing of supplies and receiving deliveries.

• Minimum GCE N' Level
• Candidates with cafe operations and cashiering experience are preferred
• Friendly and service oriented
• Willing to work on weekends, public holidays and rotating shifts

Sales Prospecting and Lead Generation:

• Identify and research potential clients in the travel and event industry and develop targeted outreach strategies to generate new business leads, drive new business and revenue growth.
• Attend industry events, conferences, and networking opportunities to expand the company's and team’s outreach and network.

Client, Partners, Key Accounts Relationship Management:

• Cultivate network and client loyalty, build strong relationships with clients, and to encourage repeat business.
• Serve as the primary point of contact for client sales inquiries, requests, and feedback.
• Ensure a seamless customer experience from initial inquiry through post-event follow-up.

Sales Strategy and Execution:

• Craft winning sales proposals to achieve revenue targets and business objectives.
• Prepare and deliver compelling sales presentations and proposals to prospective clients to close and finalise contracts and deals.
• Identify cross-selling opportunities and maximize revenue potential

Process & Product Sales Performance Review:

• Analyse market trends and competitors’ activities.
• Track and optimize performance, maintain sales records, generate reports, and identify gaps, areas for improvement, and to implement action plans for sales growth and improvement.
• Review and improve the current sales processes that may include product & pricing management, guest purchase journey, order execution, billing accuracy, sales dashboarding & analysis to drive maximum revenue realization.

Sales Channel Management:

• Provide administrative support and sales coordination to ensure smooth operations of sales transactions across multi-channels such as B2C (online platforms), B2B, OTC (over the counter) and Corporate Sales Channels.
• Support cross channels product and pricing management to facilitate sales activities.

Other New Business & Sales Development:

• Collaborate with other internal functions and act as bridge between Sales and those functions to materialise new products or business development initiatives.
• May be required to support the team lead from time to time on new business development opportunities for sales channels expansions to drive visitorship growth.

Requirements:

• Degree/Diploma in Sales & Marketing, Hotel Management, Hospitality, or related field.
• Minimum 2-3 years of experience in the field of MICE, Catering and Event Services preferred.
• Willingness to work on weekends or odd hours (will be compensated with off-in-lieu).
• Proven MICE sales record exceeding targets based in Singapore or around the region.
• Deep MICE and travel industry knowledge (trends, players, best practices).
• Proactive, motivated, and self-driven in a fast-moving environment.
• Strong business agility and able to curate experiences by packaging events and relevant products together.
• Creative problem solver, resourceful, team player, and adaptable to situations and ever-changing demands
• Strong communication, negotiation, presentation, and relationship-building skills.
• Excellent organisation, time management, and ability to meet deadlines.

Should you be interested in this position, please contact Terence at +65 9645 4048 your resume directly for fast respond.

Interested candidate please click "APPLY" to begin your job search journey and submit your CV directly through the official PERSOLKELLY job application platform - GO Mobile.

We regret to inform that only shortlisted candidates will be notified.

By sending us your personal data and curriculum vitae (CV), you are deemed to consent to PERSOLKELLY Singapore Pte Ltd and its affiliates to collect, use and disclose your personal data for the purposes set out in the Privacy Policy available at https://www.persolkelly.com.sg/policies. You acknowledge that you have read, understood, and agree with the Privacy Policy.

PERSOLKELLY Singapore Pte Ltd • RCB No. 200007268E • EA License No. 01C4394• Reg. R23116141 Le Cong Thang

• Ensure ingredients and final products are fresh
• Follow recipes, including measuring, weighing and mixing ingredients under direction from Head Chef
• Present, garnish and arrange final dishes
• Occasionally serve food
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food
• Maintain food safety and sanitation standards
• Clean and sanitize work areas, equipment and utensils
• Execute opening and closing procedures
• Set up workstations with required ingredients and equipment
• Check the quality and freshness of ingredients
• Monitor station inventory levels
• Accommodate guests’ special requests
• Operate kitchen equipment such as broilers, ovens, grills and fryers

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

· Can work between different locations

· Have relavant certificates



1 COOK FOOD IN A TIMELY MANNER

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

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

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

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

Responsibilities:

• Making of coffee using automated coffee machine
• Cashiering
• Cleaning and wash of utensils.

Requirements:

• With relevant experience
• Able to work rotating shifts
• Able to start work immediately
• Preferably with a food hygiene certificate

Interested candidates, please kindly press apply or send your profile via Whatsapp to 88998134.

CH Talent Resources (13C6338)
R1983591

Chef at Thai Cuisine

• Minimum 10 years experience in Thai Cuisine
• To work on weekends and public holidays
• Six days work a week
• Meals and uniform provided
• Salary range from $4,500 to $5,000
• Priorities to local and SPR based in SG
• Priorities given for immediate start work

Please contact/Whatsapp +60122063333

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

· Can work between different locations

· Have relavant certificates



1 COOK FOOD IN A TIMELY MANNER

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

3 STUDY EACH RECIPE AND GATHERING ALL NECESSARY INGREDIENTS

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

5 FOLLOW THE BUDGET ESTABLISHED BY THE RESTAURANT MANAGER

6 ENSURE SAFETY AND SANITATION PRACTICES IN THE KITCHEN

7 KEEP UP WITH INDUSTRY TRENDS AND CREATE NEW RECIPES

IMTF Group, established since 1987 in Switzerland, is a global leader in software and IT services for banks and financial institutions, offering a comprehensive portfolio of solutions for Onboarding & Client Lifecycle Management, KYC, Secure Document Management, Anti-Financial Crime, AML Compliance and Information Protection. Our emphasis is on the automation of administrative processes and the management of corporate information and knowledge.

To strengthen our team based in Singapore, we are looking for a:

Java Backend / Full Stack Developer (m/f)

Your tasks & responsibilities:

· As a member of our Custom Development team, participate to the implementation of client-specific functionalities in large-scale projects

· Extend the capabilities offered by our RegTech platform solutions according to customer needs and develop APIs to make them interact with third-party software

· Design, develop and test features from business requirements to the implementation and maintenance in production

· Work across the entire system architecture, from backend to front end, to design, develop, and support high quality and scalable products

· Work with modern technologies such as Neo4j, MariaDB, Solr, Kafka

· Collaborate closely with our Devops team to build a cloud capable software

Your profile:

· University Degree in Computer Science or Software Engineering or equivalent

· 3+ years hands-on software development experience with various Java libraries

· Strong Java skills in core libraries and common design patterns of Enterprise Solutions

· Thorough understanding of React JS and its core principles (For FE / FS)

· Familiar with dependency injection frameworks like CDI, Spring, Guice or others

· Experienced in implementing REST APIs and messaging systems (Apache Kafka)

· Fluent with the following tools: Git, Maven, Jenkins, Linux scripting, IntelliJ IDE

· Knowledge of OSGi would be a plus

· Great at solving problems, debugging, troubleshooting, designing and implementing solutions to complex technical issues

· You thrive on collaboration, working side by side with people of all backgrounds and disciplines, and you have very strong verbal and written communication skills

Our Offer:

· Challenging but exciting environment and responsibilities

· Clear path and support for growth and learning

· Very autonomous and client focused function

· International and multi-cultural team

We’re looking for a highly driven and motivated Business Development Executive (Restaurant Solutions) for our team in Singapore. If you are looking for a place where you can gain hands-on exposure and have direct impact, then this may be the place for you!

The ideal candidate will have a track record as a significant individual contributor – comfortable working independently, whilst working closely with the management team.

This role will be based in Singapore and will report to the Sales Team Lead.

Responsibilities:

As a Business Development Executive, you will work as a member of our B2B sales team and will be responsible for the execution of our sales plan which includes:

• Introduce company’s products or services to potential customers and negotiate sales over the phone or in person
• Address customers’ questions and concerns accurately
• Maintain consistency in quality of calls and service standards
• Commit to departmental and individual sales targets assigned
• Work closely with the Vendor onboarding team to ensure smooth onboarding and activation of accounts signed
• Gather market insights on deals to target in the space
• Proactively identify potential clients and build collaborative relationships with them
• Serve as primary point of contact for holistic account relationship
• Spontaneous to collaborate cross-functionally with internal teams as part of a persistent commitment to provide top-notch support to potential clients
• Manage and expand relationships with top restaurant key partners and identify growth opportunities to collaborate for further business developments

Assistant Wok Chef - Cantonese Cuisine

Working Day: 5.5 working days
Location: Island-wide (To be discuss during interview)
Salary: $3,300 to $3,600 (depending on experience)

Job Scope:

• Assist Head Chef
• Responsible for receiving food and supplies, controlling and monitoring their temperatures, and able organize the cooling and storage areas.
• Ensure the presentation, quantity, quality and temperature of all dishes.
• Maintaining the cleanliness of the food preparation area.
• Comply with F&B safety & hygiene and Workplace safety & health policies and procedures.
• Ensure consistency in food quality, presentation and standards.
• Preparing & Cooking Food.

Requirements:

• Relevant experience.

✅✅ Interested applicants kindly contact via WhatsApp: +65 8656 3696 (JOHN).

No Charges will be incurred by Candidates for any service rendered.

Email：[email protected]

Lau Zhao Rui Reg.No: R22109652

14C7279 The Supreme HR Advisory Pte Ltd

*Company name and address will only be disclosed once shortlist for interview.

Assistant Manager – Planning & Procurement

Mon-Fri 9AM – 6PM

Location: Chin Bee Crescent, Singapore (Near to Boon Lay MRT)

Salary: $6000 to $6500

Requirements:

• Bachelor’s Degree in Purchasing/Supply Chains, Business, or a related field required
• Minimum 5 years work experience in purchasing, ideally in FMCG, most preferably food sourcing/purchasing
• Experience in Meat and Cheese imports.
• Proven track record of managing a significant cost of goods with strong motivation to deliver cost savings

Responsibilities:

Management of Procurement of Goods

• Regularly review cost out opportunities and ensure prices for goods are in line with relevant market rates, efficiently sourced, and procured in a way that creates the best value for the business
• Lead accurate demand forecast with sales and marketing by successfully monitor and communicate forecasts, changes, inventory estimates, supply situations, business risks, opportunities, and mitigation plans
• Identify and analyse sales trends and influencing variables and incorporate analysis in forecasting & inventory planning
• Control spend and build a culture of long-term saving on procurement costs

Strategic Sourcing & Leadership

• Effective relationship building with key suppliers for all food/beverage raw materials, ingredients & packaging to meet business demands
• Work with the Sales and Marketing Team to develop and implement short term and long-term strategic initiatives that enable the business to meet its growth and profitability objectives
• Coach the team to master the competencies required to ensure long-term business success and long-term members’ success

Policies, SOPs, Business Systems

• Act as the main subject matter expert, develop policies and procedures related to procurement and planning
• Oversee purchasing system, Costpoint, and provide strategic direction on procurement actions, approval workflows and thresholds, and tracking related to Purchase Requests and Purchase Orders
• Collaborate with Finance team to ensure procurement management are aligned with corporate standards

Compliance Management

Maintain knowledge of Import/Export regulations, compliance with the regulations to coach/train staff and ensure compliance

✅✅ Interested applicants kindly contact via WhatsApp: +65 8656 3696 (JOHN).

No Charges will be incurred by Candidates for any service rendered.

Email：[email protected]

Lau Zhao Rui Reg.No: R22109652

14C7279 The Supreme HR Advisory Pte Ltd

*Company name and address will only be disclosed once shortlist for interview.

The Chef de Partie is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction. 

Primary Responsibilities

Food quality

• Responsible for monitoring food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications.
• Through daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene And Sanitation

• To be responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage. Ensure ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Training, Learning And Development Of Culinary Team 

• Responsible for the induction and on boarding of new hires.
• Ensures that colleagues are trained in, and comply with hotel’s rules and regulations.
• Ensures that colleagues are trained in, and comply with workplace safety and health procedures, hygiene, HAACP standards and emergency procedures.

Management And Leadership Of The Culinary Team

• Oversees the effective and professional operations of assigned kitchen.
• Ensures smooth and effective communication amongst the kitchens and other departments.
• Manages the conduct of subordinates and follows through with any employee grievances when necessary.
• Ensures that all deadlines assigned by supervisors are met.

Involvement In Wider Job Function Relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and develops a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• Upholds Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).

The position is responsible for the supervision of the overall pastry operation and for achieving and maintaining the highest standards of food quality and guest satisfaction.

Main responsibilities include, but not limited to, quality, training and development of team members.

Primary Responsibilities

Food Quality

• To be responsible for monitoring food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications.
• Through daily spot checks, monitors all food items being ordered by the kitchen and to ensure all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.
• Supervises food tasting sessions.

Cost Control

• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• Updates menu recipe costing and menu planning as required, as well as for F&B promotions.

Hygiene And Sanitation

• Responsible for personal hygiene and grooming in accordance to Raffles Hotel Singapore standards, National Environmental Agency standards and HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans, etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, items are utilised completely to avoid wastage and ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Management And Leadership Of The Culinary Team

• Supervises the work of the colleagues and viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.
• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Pastry Chef on all aspects of the kitchen management.
• Liaises with all departments to ensure correct and professional operation is conducted.  Ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Ensures smooth and effective communication among the kitchens and with other departments.
• Ensures that all deadlines are met.

Training, Learning And Development Of Culinary Team 

• Conducts training regularly for colleagues to develop their skills/new menu items.
• Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Involvement In Wider Job Function Relationships

• Maintains collaborative working relationships with colleagues, supervisors and managers.
• Builds guest loyalty and develops a professional relationship with local guests and regular patrons.
• Continually improves product through obtaining feedback from guests and patrons.
• To uphold Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).
• Performs any other duties and responsibilities that may be assigned.

Job Descriptions

• Prepare, cook food and present food effectively and efficiently.
• Ensure that procedures for supplies, equipment, and work areas comply to the established standards.
• Assist in keeping the kitchen clean, hygienic and tidy always.
• Maintain good personal hygiene as well as high work and safety standards in the workplace.

Job Requirements

• 2-3 years of Similar experience
• Good in teamwork
• Singaporean/PR

Working hours

• Mon- Friday - 11:00 – 23:00 ( with 2 hrs breaks in between)
• Sat – 16:00 – 23:00

Looking for fun, hardworking and pleasant service crew:

- Salary from SGD$3,000.00 to SGD$3,800.00 (based on experience)

- 6 days work per week

- Split shift work: 10am - 230pm and 5pm - 1030pm

- Meals provided

- Closed on every Sunday

- Japanese restaurant located at 3 Pickering Street, #01-31, Nankin Row S048660 (central area)

- Local/PR/Foreigners are all welome to apply

Job Descriptions

• Involve in Schedule planning and Sales opening and closing.
• Provide excellent customer service to our guests.
• Respond efficiently to customer complaints.
• Responsible in ensuring smooth operating of the restaurant.
• Any others duties assigned.

Job Requirements

1. Full-time position.
2. Team player and willingness to learn.
3. Good soft skills and management skills.
4. Preferable with 2-3 years of experience
5. Experience in Japanese restaurants is a bonus.
6. Mature and positive attitude.
7. Singaporean/PR

Working hours

• 5.5 days week
• Mon- Friday - 11:00 – 23:00 ( with 2 hrs breaks in between)
• Sat – 16:00 – 23:00

We are looking to hire a dedicated and reliable kitchen assistant tp assist the cook woth ingredient preperation as well as perform all washing and cleanning duties required in the kitchen.

The kitchen assistant's repansibilitues include assisting with inventory

control removing the garbage washibf garbage cans and cleanning refrierators freezers and strage rooms.

Chef Responsibilities:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

REQUIREMENTS

• At least 1 Year(s) of working experience in the related field is required for this position.
• For candidates without the relevant qualifications, must have experience in handling Indian Cuisine Culinary.
• Required Skill(s): Indian Cuisine Culinary
• Knowledge of various cooking procedures and methods will be an advantage.
• Ability to work in a team
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent
• Ability to work in a team.
• Ability to multi-task.

Working Day: 5.5 working days
Location: Island-wide (To be discuss during interview)
Salary: Up to $5k (depending on experience)

Job Scope:

• Ordering, stock rotation, teaching, and training colleagues.
• Responsible for receiving food and supplies, controlling and monitoring their temperatures, and able organize the cooling and storage areas.
• Ensure the presentation, quantity, quality and temperature of all dishes.
• Maintaining the cleanliness of the food preparation area.
• Comply with F&B safety & hygiene and Workplace safety & health policies and procedures.
• Ensure consistency in food quality, presentation and standards.
• Preparing & Cooking Food.

Requirements:

• Years of relevant experience.

Chin See Min Reg No. : R22107450

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

Restaurant Event Sales & Guest Relations Officer

Working Days: 5 working days ( Off day - 1 Sunday and 1 weekday )
Working Hours: 11am to 11.59pm ( inclusive of break )
Working Location: Tras Street Singapore [ Tanjong Pagar ]
Salary: Up to $ 3500

Job Description:

• Develop and implement sales strategies to generate leads and secure new event bookings for private dining rooms.
• Build and maintain positive relationships with potential and existing clients, understanding their needs and exceeding expectations.
• Manage all aspects of the event planning process, from initial inquiries to post-event follow-up, ensuring seamless execution and client satisfaction.
• Oversee guest relations, addressing guest inquiries and concerns promptly and professionally, working to resolve issues and ensure a positive dining experience.
• Develop and maintain strong relationships with restaurant staff to ensure smooth communication and collaboration in providing exceptional customer service.
• Assist with marketing and promotional activities for events and restaurant offerings.
• Track and analyze sales data, identify trends, and report on performance metrics to management.

Requirement:

• Diploma Holder.
• Minimum 2 to 3 years with event sales experience.

✅✅ Interested applicants kindly contact via WhatsApp: +65 8656 3696 (JOHN).

No Charges will be incurred by Candidates for any service rendered.

Email：[email protected]

Lau Zhao Rui Reg.No: R22109652

14C7279 The Supreme HR Advisory Pte Ltd

*Company name and address will only be disclosed once shortlist for interview.

Sales Prospecting and Lead Generation:

• Identify and research potential clients in the travel and event industry and develop targeted outreach strategies to generate new business leads, drive new business and revenue growth.
• Attend industry events, conferences, and networking opportunities to expand the company's and team’s outreach and network.

Client, Partners, Key Accounts Relationship Management:

• Cultivate network and client loyalty, build strong relationships with clients, and to encourage repeat business.
• Serve as the primary point of contact for client sales inquiries, requests, and feedback.
• Ensure a seamless customer experience from initial inquiry through post-event follow-up.

Sales Strategy and Execution:

• Craft winning sales proposals to achieve revenue targets and business objectives.
• Prepare and deliver compelling sales presentations and proposals to prospective clients to close and finalise contracts and deals.
• Identify cross-selling opportunities and maximize revenue potential

Process & Product Sales Performance Review:

• Analyse market trends and competitors’ activities.
• Track and optimize performance, maintain sales records, generate reports, and identify gaps, areas for improvement, and to implement action plans for sales growth and improvement.
• Review and improve the current sales processes that may include product & pricing management, guest purchase journey, order execution, billing accuracy, sales dashboarding & analysis to drive maximum revenue realization.

Sales Channel Management:

• Provide administrative support and sales coordination to ensure smooth operations of sales transactions across multi-channels such as B2C (online platforms), B2B, OTC (over the counter) and Corporate Sales Channels.
• Support cross channels product and pricing management to facilitate sales activities.

Other New Business & Sales Development:

• Collaborate with other internal functions and act as bridge between Sales and those functions to materialise new products or business development initiatives.
• May be required to support the team lead from time to time on new business development opportunities for sales channels expansions to drive visitorship growth.

Requirements:

• Degree/Diploma in Sales & Marketing, Hotel Management, Hospitality, or related field.
• Minimum 2-3 years of experience in the field of MICE, Catering and Event Services preferred.
• Willingness to work on weekends or odd hours (will be compensated with off-in-lieu).
• Proven MICE sales record exceeding targets based in Singapore or around the region.
• Deep MICE and travel industry knowledge (trends, players, best practices)
• Proactive, motivated, and self-driven in a fast-moving environment.
• Strong business agility and able to curate experiences by packaging events and relevant products together.
• Creative problem solver, resourceful, team player, and adaptable to situations and ever-changing demands
• Strong communication, negotiation, presentation, and relationship-building skills
• Excellent organisation, time management, and ability to meet deadlines.

Should you be interested in this position, please contact Terence at +65 9645 4048 your resume directly for fast respond.

Interested candidate please click "APPLY" to begin your job search journey and submit your CV directly through the official PERSOLKELLY job application platform - GO Mobile.

We regret to inform that only shortlisted candidates will be notified.

By sending us your personal data and curriculum vitae (CV), you are deemed to consent to PERSOLKELLY Singapore Pte Ltd and its affiliates to collect, use and disclose your personal data for the purposes set out in the Privacy Policy available at https://www.persolkelly.com.sg/policies. You acknowledge that you have read, understood, and agree with the Privacy Policy.

PERSOLKELLY Singapore Pte Ltd • RCB No. 200007268E • EA License No. 01C4394• Reg. R23116141 Le Cong Thang

• Working Day: 5.5 working days
• Location: Island-wide (To be discuss during interview)
• Salary: Up to $5k (depending on experience)

Job Scope:

• Ordering, stock rotation, teaching, and training colleagues.
• Responsible for receiving food and supplies, controlling and monitoring their temperatures, and able organize the cooling and storage areas.
• Ensure the presentation, quantity, quality and temperature of all dishes.
• Maintaining the cleanliness of the food preparation area.
• Comply with F&B safety & hygiene and Workplace safety & health policies and procedures.
• Ensure consistency in food quality, presentation and standards.
• Preparing & Cooking Food.

Requirements:

• Years of relevant experience.

Karen Lee Kai En Reg No: R22108159

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

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

Requirements

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

Job Responsibilities:

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

Chin See Min Reg No. : R22107450

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