Total 1,364 F&B / Tourism / Hospitality job vacancies in SGP - Singapore - Singapore (70 Tuas West Dr)

Job Descriptions:

• Monitor food production lines to ensure adherence to quality standards and procedures.
• Analise raw food, packaging, and finished food products to ensure they meet specifications.
• Manage and maintain quality control documentation.
• Analise data and identify trends to pinpoint areas for improvement in food safety and quality.
• Implement corrective actions to address any deviations from quality standards.
• Work closely with production teams to ensure everyone is following quality protocols.
• Conduct sampling and testing of ingredients and products throughout the food production process.
• Carry out daily visual inspection of finished food products to ensure food safety systems are in place.
• Testing of incoming raw food materials and quality of finished food products to make sure it's complied with company standards.
• Enforce the practice of hygiene checks to ensure hygiene and cleanliness of premises and workers are of a high standard.
• Execute pest control system and liaise with external pest controller for monthly checking and servicing.
• Maintaining and implementing Food Safety Management Systems including HACCP, ISO22000 and Halal MUIS.
• Performing various in-line quality control checks;
• Conduct quality audits and assist in the development of quality management and quality assurance standards;
• Assist sales or other departments with food product specification, certification and quality related document requests.

Job Requirements:

• Good verbal and written communication skills (English, Mandarin)
• Able to start work in short period
• Minimum Diploma in Food Science, Microbiology, or a related field (preferred).
• Understanding of food safety regulations and HACCP principles.
• Minimum 2 years of QC experience in food manufacturing, retail and supermarket or a related industry is a plus.
• Strong analytical and problem-solving skills.
• Excellent communication and interpersonal skills.
• Attention to detail and a commitment to quality.

Working day

Mondays to Fridays (full day)

Saturdays (half day)

Job Responsibilities:

• Prepare menus in collaboration with colleagues
• Ensure adequacy of supplies at the cooking stations
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Cook and complete dishes in timely manner
• Able to cook vietnamese cuisine, snackes, spring roll, etc.

Job Requirements:

• Friendly and service oriented
• Able to perform shift; work on weekends and Public Holidays
• Excellent communication and interpersonal skills
• Ensure good hygiene practices and quality control of food and presentation
• Must be able to work in a fast pace environment

• To provide food services to all guests, internal and external, in a manner that is professional, efficient yet friendly and second to none.
• To provide functional assistance as assigned in the section.
• Ensure that HACCP is followed consistently and professionally.
• Prepares all raw cooking materials and other required products.
• Prepares thorough mis-en-place as featured for the menu.
• Prepares orders according to the recipe and ensures that portioning is correct.
• Stores all raw food materials according to the standards.
• Works closely with the Chef De Partie, Junior Sous Chef, and Sous Chef.
• Ensures that all hygiene standards are observed when preparing the food materials.
• To follow and enforce all Hotel’s rules and regulations at all times.
• Ensure that the department’s rules and regulations are observed at all times.
• Maintain personal grooming and hygiene standards.
• Provides functional assistance and direction to the kitchen's daily operations.
• Produce a high level of food quality to satisfy the needs of guests.
• Ensure that all standard recipes are followed in the preparation process.
• Be aware of the Safety policy of the section.
• Be stationed at the buffet station at times of the buffet period if required.
• May be assigned to any other kitchen if required.
• Cleans and maintains work areas, cold rooms, and all equipment.
• Strive to implement the AccorHotels Vision and demonstrate active use of the AccorHotels Values.

Hostess / Waitress/Waiter Responsibilities

• Maintain a friendly and diplomatic relationship/manner with all prospective guests who wish to enter the restaurant or bar at all times
• Provide friendly, courteous, and professional service at all times
• Ensure all reservation information is properly documented including time, date, number of covers, name/room number and contact number
• Prepare table allocations from reservation book before respective meal period seating
• Ensure good communication with Management
• Maintain complete knowledge of all menu items
• Prepare and check tables before service
• Clear and reset tables
• Ensure that all Company practices and procedures are met when delivering food from the kitchen to the Guest
• Ensure the overall cleanliness and order of the restaurant tables, chairs, floors, and service station at all times
• Ensure that all cleaning duties are completed in allocated times to the Company standards
• Complete all opening and closing procedures
• Must be proficient in effective and efficient table maintenance
• Be assertive and attentive at ALL times
• Have thorough knowledge of all product and service procedures

• Ensure the day to day operation is smooth in the restaurant
• Assist the leadership team of the restaurant in achieving high guest satisfaction
• Guide and lead the server in the restaurant
• Perform the duties of supervisor on regular basis
• Maximize sales potential and encourage up selling in order to maximize rates.
• Ensure cash floats are secured at all times.
• To work within budgeted costs
• To minimize abuse of operating equipment
• To ensure that requisitions for supplies are completed, delivered and accounted for.
• To minimize the use of overtime
• To ensure that there is enough operating equipment at all times.
• To record all voids, and report any payment discrepancies to Restaurant Manager.
• To follow Company procedures when handling cash, credit cards and cheques.
• To see guests concerning all complaints and report all complaints to Manager.
• To liaise with colleagues over guests requirements and needs.
• To ensure handover at shift end and beginning.
• To liaise with Head Chef on a regular basis.
• To liaise with Reception on a regulars basis.
• To gain customer feedback at all times.
• To complete a full report of the day’s events in the Management Report Book.
• Create and maintain a personal and respectful rapport with regular guests.
• Maintain a high customer profile, and handle promptly and courteously all guest comments, questions, complaints, requests and enquiries, taking the necessary action steps and ensuring thorough follow-through.
• Familiarize yourself with guests needs and requirements in order to ensure an efficient and friendly service
• Fanatical focus on quality and consistency in all areas, food and beverage quality, guest service, cleanliness, etc.
• Support all other revenue centers in the hotel such as Rooms and Events
• To be results driven and totally accountable.
• Attend daily business review meetings, weekly strategic sales meetings, management meetings and other meetings as required/requested.
• Undertake regular inspections to ensure that the company’s assets are well maintained and protected.
• Ensure that the business is seen as a respected, important member of the community by local influencers.
• Carry out any other duties as are within the scope, spirit and purpose of the job as requested.   

• Assist in greeting and seating guests.
• Perform the task of maximize sales opportunities through knowledge of product and suggestions. 
• Ensure that orders are taken clearly and accurately so that the cashier and kitchen ambassadors can fulfil their duties effectively.
• Assist in supervising the team in providing quality and cousu main service to the guests.
• Pay regular attention to guests to ensure that their requests are attended to and exceed their expectation.
• Serve food and beverage to guests in the restaurant/banquet area.
• Assist with the set up of the outlet/ banquet area
• Participate in the daily briefings of the department as well as monthly meetings to discuss the various aspects of service.
• Promote the restaurant’s specialties and serve in accordance to the established standards.
• Ensure that the working areas are well maintained.
• Be helpful towards guests that need assistance.
• Clean and prepare tables for inflow of guests.
• Assure guests that their complaints or feedback will be dealt with and report to manager with regards to any feedback given.
• Keep tables and service areas clean and tidy as per procedure manual.
• Maintain hygienic food service techniques during service.
• Take responsibility for your designated section and station.
• Coach and train team to deliver consistent service
• Perform all tasks to Sofitel Brand standards.
• Any other reasonable request within your range of competence as required by your Supervisor or Hotel Management.

• Ensuring guest and employee satisfaction, while maintaining market competitiveness and exceptional financial performance.
• Ensuring appropriate hiring, training, motivating, coaching, and developing of department’s team members.
• Responsible for ensuring the smooth daily operation of the Food and Beverage Department.
• Develop and administer the F&B budget, action plan and promotional activities of the department to stimulate sales and profit while controlling operating expenses.
• Surveying, reviewing and analyzing competition, market trends, customer needs and comments in order to be proactive and adapt with business intelligence.  
• Evaluating changes in guest needs, the guest mix and competitive set, to recommend appropriate product/service and operational changes as necessary.
• Attend and actively participate in weekly Head of Department meetings respecting the confidentiality of issues which may be discussed formally or informally.
• Manage the service of food and beverage within the restaurant, café, bar, and in room dining.
• Ensure cleaning and maintenance of outlets, work areas, tableware, utensils and other materials and equipment used by restaurant, bar, room service and conference areas.
• Regular liaison with the Engineering Department ensuring that maintenance requests are completed quickly focusing on guest needs as a priority.
• Coordinate between Conference and Events, Food & Beverage and Front Office to ensure that preparations for conference events involving Front Office/ Housekeeping have been made.
• Assist in the preparation monthly restaurant, bar, and cafe reports, commenting on key performance indicators and action taken to keep on target.
• Management and guidance of outlet staff under control, namely Managers, Food & Beverage Supervisors/ Team Leaders and Food and Beverage Attendants.
• Prepare weekly and monthly forecasts for restaurant, bar room service and cafe areas.
• Be knowledgeable of and operate within appropriate outlets and hotel liquor licensing guidelines and House Management Policies.
• Any other duties as assigned.

Duties, Responsibilities and Requirements:

• To possess a class 3 license to drive a lorry
• Comfortable with driving large freezer trucks
• Responsible for timely delivery of frozen foods (mutton, beef, chicken etc) island wide
• To bring goods (5-20kg) from the warehouse to the lorry and from the lorry to the customers during delivery
• Cross checking of stock count and products before loading them to vehicle
• Should have great coordinating skills
• Have at least 2 years of relevant working experience
• Be physically strong to carry, load and unload heavy items
• Familiar with the routes in Singapore
• Able to do any other duties as and when assigned
• Our customers are Indian Restaurants and Caterers. It is an advantage to those who can be able to deal with such customers in Tamil Language

Roles & Responsibilities

• A meat production worker works in meat processing factory main job is to handle the machinery that processes meat.
• To ensure that all required meat cuts are appropriately managed and packed so that they can be made ready for chilled stores.
• The main work of a meat production worker is to handle the assembly line for different processes one by one, to make sure that the end product is according to company policy.
• You will coordinate deliveries and ensure that all of our selections remain unspoiled and of the best quality.
• Sharpen and adjust knives and cutting equipment.
• Receive, inspect, and store meat upon delivery.
• Cut, debone, or grind pieces of meat.
• Weigh, label and price a variety of cuts of meat for on demand selections by customers an efficient manner that keeps customers satisfied.
• Cut or prepare meats to specification or customer’s orders.
• Store meats in refrigerators or freezers at the required temperature.
• Clean equipment and work areas to maintain health and sanitation standards.
• May be designated according to cut of meat boned as blade boner, chuck boner, harm boner, or type of animal boned.
• Rotate products to reduce the chance of any meat spoiling to reduce waste and loss of profits.
• Maintain and clean to meat preparation counter to reduce the risk of food contamination and adhere to food safety guidelines.
• Monitor store inventory & manage food quality.
• Any other ad-hoc duties as assigned.
• Our customers are Indian Restaurants and Caterers. It is an advantage to those who can be able to deal with such customers in Tamil Language

• Monitor daily food preparation
• Resolves issues in a tactful way.
• Assist in bi-monthly stock take and ensure quality and account for each delivered item
• Mentor kitchen team on maintaining recipe, cooking and preparation procedures & standards
• Perform routine inspection and evaluation of work station; including food presentation, quality, food hygiene, kitchen cleanliness and safety
• Conduct orientation, training for new trainees
• Adhere to company’s standard operating procedures
• Any other appropriate duties and responsibilities as assigned
• Able to work night shift and split shift
• Able to do OT on weekends and public holiday

Requirements

• Minimum 3 years of relevant experience in F&B industry
• Have good product knowledge on food items
• Candidate must possess basic computer knowledge and strict sense of hygiene and safety standards
• Excellent organizational skills and communication skills
• Must be able to work night shift and split shift
• Must be able to work extra hours or weekend if needed.

Job Description & Requirements

• Develop and formulate beverage prototype based on projects, industrial standards and country-specific requirements.
• Handle and lead beverage application projects such coffee, tea, dairy, plant-based, carbonated soft drinks, fruit juices, energy drinks, flavored water and alcoholic beverages.
• Handle lab process equipment including UHT, aseptic filler, homogenizer, carbonator, hot water bath, autoclave and high shear mixer.
• Good understanding of product heat treatment for different beverage categories to ensure product safety.
• Select and evaluate the right flavor solution in compliance with applications requirements.
• Strong sensory skills to evaluate and select appropriate flavors.
• Understand the commercial needs for the category/market and be the technical contact/support for the key category customers/markets.
• Design, prepare and conduct shelf life testing for beverages.
• Manage raw materials, laboratory supplies and housekeeping.
• Work closely with cross-functional teams to achieve project goals.
• Maintain effective communication with team members and clients.

Requirements:

• Good Sensory Skills
• Good Chemistry
• Good laboratory procedures and methodology
• Knowledge of flavour-related products
• Good communication and presentation skills
• Good Interpersonal skills
• Good food and beverage regulatory compliance
• Minimum 5 years of experience

• Hands-on experience with various kitchen equipment
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Ensure the kitchen department runs smoothly and complies with safety regulations.
• Ensuring all the ingredients are fresh.
• Preparing ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Ensure great presentation by dressing dishes before they are served
• Ability to work in fast-paced environment and handle multiple tasks simultaneously.
• Accept to work late, able to work on weekends and public holidays.

• Hands-on experience with various kitchen equipment and acceptance of spice fragrance.
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Ensure the kitchen department runs smoothly and complies with safety regulations.
• Ensuring all the ingredients are fresh.
• Up-to-date knowledge of cooking techniques and recipes
• Preparing menus, and monitoring staff performance, training new staffs. Organized inventory, storage, and distribution of supplies.
• Ability to work in fast-paced environment and handle multiple tasks simultaneously.
• Accept to work late, able to work on weekends and public holidays.

• Hands-on experience with various kitchen equipment
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Ensure the kitchen department runs smoothly and complies with safety regulations.
• Ensuring all the ingredients are fresh.
• Preparing ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Ensure great presentation by dressing dishes before they are served
• Ability to work in fast-paced environment and handle multiple tasks simultaneously.
• Accept to work late, able to work on weekends and public holidays.

COMPANY DESCRIPTION

As Singapore's leading supermarket retail player and a household name close to all, we have grown with you over the years. It is now your turn to grow an exciting new career and fulfil your aspirations with us. Join us as we embark on a journey to make lives better for our customers, community, environment and employees.

At NTUC FairPrice, we offer you more than just a job. We are committed in giving our employees a rewarding career through comprehensive development opportunities. We promise a wonderful workplace culture with ample opportunities for growth at different levels of your career. Every of our 10,000 employees across Singapore is important.

If the prospect of working in an organization at the forefront of retail technology and innovation excites you, look no further.

Grow your career with us today and make a difference.

RESPONSIBILITIES

This role will lead a team at the executives and team leader levels; a critical role in establishing and enforcing product safety and quality standards. The incumbent is responsible for Retail Business Product Compliance and E-commerce businessquality assurance and he/ she is expected to:

• Assist the manager in leading and manage product safety and quality team to ensurecompliance with the food safety standards and regulations.
• Stay updated on industry best practices and advancements in product safety and qualitymanagement
• Develop and implement product safety and quality policies, procedures and guidelines
• Conduct inspections and internal audits to ensure adherence to product safety protocols and evaluate the effectiveness of product safety and quality systems
• Monitor and analyze data to identify trends and areas for improvement
• Collaborate with cross-functional teams to address quality issues and implement correctiveactions
• Develop and deliver training programs on product safety and quality control
• Manage the end-to-end E-commerce operations, including website compliance, product listings and delivery functions requirements.

• Degree in Food Science, Chemistry, Biotechnology or its equivalent.
• Preferably with 3 years relevant QA experience.
• Strong knowledge of product safety regulations and standards
• Experience with food safety and quality management systems
• Working knowledge of HACCP and/or ISO 22000 will be a distinct advantage.
• Good interpersonal skills with the attributes of a team player and a keen eye for details.
• Strong analytical and problem-solving abilities
• Excellent communication and interpersonal skills
• Possess a positive attitude and learning mindset.
• Ability to work cross-functionally and collaborate effectively with teams

• Work location: FairPrice Hub (next to Joo Koon MRT station)
• Working hours: Monday - Friday, 8:30am - 6pm

• Hands-on experience with various kitchen equipment
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Ensure the kitchen department runs smoothly and complies with safety regulations.
• Ensuring all the ingredients are fresh.
• Preparing ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Ensure great presentation by dressing dishes before they are served
• Ability to work in fast-paced environment and handle multiple tasks simultaneously.
• Accept to work late, able to work on weekends and public holidays.

Job Description & Requirements

• Develop and formulate beverage prototype based on projects, industrial standards and country-specific requirements.
• Had experience in beverage application projects such coffee, tea, dairy, plant-based, carbonated soft drinks, fruit juices, energy drinks, flavored water and alcoholic beverages.
• Able to handle lab process equipment including UHT, aseptic filler, homogenizer, carbonator, hot water bath, autoclave and high shear mixer.
• Basic understanding of product heat treatment for different beverage categories to ensure product safety.
• Had experience in selecting and evaluating the right flavor solution in compliance with applications requirements.
• Good sensory skills to evaluate and select appropriate flavors.
• Basic understand the commercial needs for the category/market and be the technical contact/support for the key category customers/markets.
• Manage raw materials, laboratory supplies and housekeeping.
• Work closely with cross-functional teams to achieve project goals.
• Maintain effective communication with team members and clients.

Requirements:

• Basic Sensory Skills
• Basic Chemistry
• Basic laboratory procedures and methodology
• Knowledge of flavour-related products
• Basic communication and presentation skills
• Basic Interpersonal skills
• Basic food and beverage regulatory compliance
• Minimum 1 year of experience

Job Purpose

Reporting to the Director of Food & Beverage this position is responsible for the organisation, planning and directing of overall daily food & beverage operation and administration of the department and be responsible and accountable for its profitability and revenue generation.

Primary Responsibilities

• Ensure that your team delivers quality services, both in production of customer service at all points of sale in the hotel.
• Ensure the correct operation of the various services in your department.
• Effective leadership of all Managers in the division.
• Motivate and create a team spirit in all sections of the Food & Beverage.
• Ensure that the profitability of your department is consistent. Be involved in the pricing policy of your departments.
• Ensure that the health and safety regulations are complied with and applied in the department.
• Ensure that there is compliance with the work legislation in Food & Beverage Department.
• Engage and obtain guests’ feedback during operations to ensure satisfaction
• Handle guests’ complaints and comments tactfully and efficiently

Team Management

• Draw up and or check the work schedules for your teams, taking into consideration all forecasts and workloads i.e. holidays and off day’s etc.
• Ensure that new hire induction and required trainings are completed within three months of employment
• Provide training to team members and casual labour on all aspects of banquet operations according to the requirements in the department’s Standards
• Observe, coach, motivate and counsel team, disciplinary actions if required
• Respond to all questions raised by your team in the area of personnel management
• Maintain department communication logbook and update notice board.

Kindly note that only shortlisted candidates will be contacted.

The Food and Beverage Service Associate is responsible for delivering friendly and efficient Food and Beverage service according to hotel Standard Operating Procedures in order to meet guest dining experience expectations.

We are hiring for the following outlets:

• In-Suite Dining
• Long Bar
• Raffles Courtyard

Primary Responsibilities 

Food and Beverage Service

• Provides excellent service at all times to guests based on established hotel standard operating procedures.
• Greets and farewells guests and colleagues in a friendly and courteous manner.
• Assists colleagues and guests efficiently and in a professional manner.
• Takes responsibility for residents’ and guest belongings in the restaurant or bars.
• Has extensive knowledge of our food & beverage menus in order to service our product, including liquors and cocktails.
• Offers menu options and advice and takes orders.
• Offers drinks, pre, during and after meal service.
• Remembers guest’s preferences to extends personalised service.
• Takes guest’s Food & Beverage orders accurately and assures correct input in Point of Sales system.
• Double checks order list before "sending" ticket to the kitchen.
• Anticipates guest’s needs.
• Verifies guest satisfaction with each table during each course served.
• Uses the guest name appropriately and communicates it to restaurant colleagues and managers.
• Serves food in a timely and efficient manner.
• Arranges and maintains all assigned side stations and continually stocks each station before and after every shift.
• Makes sure all silver and glassware is polished, wiped and spotless.
• Keeps all side stations clean at all the times.
• Keeps chairs and banquettes clean and clear of debris.
• Marks tables appropriately to food & beverage order for each course to ensure proper delivery.
• Makes sure that all product served are accounted for on the final bill before presenting it. 
• Up keeps and clears tables between courses throughout the dining experience.
• Picks up check before guest leaves and give guests a warm farewell while thanking them for their visit.
• At the end of the shift, delivers all checks and reports to the appropriate place according to established standards. 
• Adjusts service to suit guests’ requests and personalises any interaction with the guest.
• Uses a Heartist® approach – makes guests Feel Welcome, Feel Heart-warmed, Feel Incredible, and Belong.
• Actively engages in upselling and adds value.
• Relays any guest complaints to manager.
• Ensures efficiency of work in dish wash, pantry, and service preparations.
• Ensures cleanliness and work safety in food preparation and service areas.
• Carries out adhoc duties as assigned including, but not limited to sending operating equipment for cleaning or burnishing on weekly basis, sending soil linen for exchange for clean ones and collecting Food & Beverage requisition on daily basis. 
• Ensures service standards and individual performances is aligned with Accor Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Contributes to the hotel’s Corporate Social Responsibility efforts by supports the Planet 21 program.

Learning and Development

• Participates in training activities to improve knowledge and skills.
• Attends daily briefing and monthly meeting conduct by the manager.

Job Description:

• Responsible for daily operations and management of the whole restaurant
• Staff training and scheduling: Create staff schedules, manage shift rotations, and ensure proper staffing levels during peak and off-peak hours, optimizing labor costs without compromising service quality.
• Financial and inventory management:Develop budgets, control costs, and drive profitability while monitoring financial performance.
• Guest Satisfaction: Ensure excellent service and food quality, addressing customer feedback and creating a welcoming atmosphere.
• Team Leadership: Recruit, train, and lead a motivated team to achieve operational excellence.
• Marketing and Promotion: Execute marketing strategies, plan events, and enhance the restaurant's visibility and reputation.
• Revenue and Sales Growth: Collaborate with the restaurant management team to develop and execute strategies for increasing sales, promoting specials and events, and achieving revenue targets, while monitoring and controlling costs to maximize profitability.

Qualifications:

• At least 4 years experience in Indian food and beverage management
• Have the ability of market development, and can meet the performance requirements.
• Strong organizational and leadership skills
• Good communication skills

The salary is subject to the candidate's performance and abilities.

Job Responsibilities:

· Able to do basic repair and maintenance works for machines and electrical

· Able to work independently and able to male recommendation for major repair jobs

· Attend to request / complaints from users and carries out minor repairs

· Liaise and attend to outside contractors during major repairs or installation works and provides assistance as required

· Undertake any other duties as assigned by superiors from time to time

Requirements:

• Minimum O level or Nitec in Mechanical/Electrical Engineering

• Any certificate and maintenance experience are an advantage

• Must be a team player and able to assist others colleagues on duty

• Mechanical & Electrical systems and Maintenance experience

We are a new startup Cafe mainly focusing on Ice Creams and Waffles but would want to add on some mains onto our menu. We are looking to hire a chef that is willing to design and create a western menu for the cafe. As long as you have a passion for cooking, do apply to join us!

Job Descriptions

• Prepare and cook menu items
• Ensure food comes out simultaneously in high quality and maintain food standards.
• Ensure proper and safe usage of kitchen equipment
• Always maintaining kitchen cleanliness, in accordance to prevailing SFA’s regulations
• Minimize the wastage and spoilage of ingredients and other food items
• Other ad-hoc duties as assigned
• Train and guide other staff on how to prepare food on cafe menu

Requirements:

• Able to commit 6 days work week
• No experience required. Great if you are just a beginner chef!
• Culinary education from recognised institutions will be an advantage
• Knowledge and good understanding of hygiene, health and safety practices and regulations (HACCP, H&S regulations)
• Have initiative, is hard working and able to lead the kitchens by him/herself
• Able to accept feedbacks from all staff to help improve cafe operations

Job Description:

• Responsible for daily operations and management of the whole restaurant
• Staff training and scheduling: Create staff schedules, manage shift rotations, and ensure proper staffing levels during peak and off-peak hours, optimizing labor costs without compromising service quality.
• Financial and inventory management:Develop budgets, control costs, and drive profitability while monitoring financial performance.
• Guest Satisfaction: Ensure excellent service and food quality, addressing customer feedback and creating a welcoming atmosphere.
• Team Leadership: Recruit, train, and lead a motivated team to achieve operational excellence.
• Marketing and Promotion: Execute marketing strategies, plan events, and enhance the restaurant's visibility and reputation.
• Revenue and Sales Growth: Collaborate with the restaurant management team to develop and execute strategies for increasing sales, promoting specials and events, and achieving revenue targets, while monitoring and controlling costs to maximize profitability.

Qualifications:

• At least 4 years experience in Indian food and beverage management
• Have the ability of market development, and can meet the performance requirements.
• Strong organizational and leadership skills.
• Familiar with food and beverage regulations in Singapore.
• Good communication skills

The salary is subject to the candidate's performance and abilities.

The Human Resource Manager will be responsible for providing strategic leadership and direction to the HR function across all aspects of the organization, both locally and internationally. This role requires a seasoned HR professional with a comprehensive understanding of the full spectrum of HR functions, including talent acquisition and retention, compensation and benefits, business partnering, payroll management, learning and development, policy development, manpower planning, and budgeting. The successful candidate reports to the Chief of Staff, and will work cross-functionally other department heads, driving initiatives to enhance employee engagement, strengthen organizational culture, and support business growth objectives.

KEY RESPONSIBILITIES:

Strategic Leadership and Policy Development:

• Understand the business landscape and execute a strategic HR plan that aligns with organizational objectives, fostering a culture of growth, innovation and excellence.
• Lead the development/review, alignment and improvement of effective HR policies and procedures while complying with local & international employment laws and regulations.
• Position HR as a strategic partner to business leaders to understand, develop and improve their manpower needs and HR operational efficiencies, leverage HR analytics & insights to drive decision-making and enhance employee experience.

Talent Acquisition & Retention:

• Develop and implement effective recruitment strategies and channels to attract top talent.
• Oversee the entire employee lifecycle, from sourcing candidates to onboarding/offboarding.
• Design and Implement retention programs to foster employee loyalty and reduce turnover.

Compensation & Benefits:

• Oversee the design and implementation of competitive compensation and benefits programs
• Design and implement Banding and Grading to be the basis of matrices of Comp and Ben, And limits of authority.
• Regularly review and benchmark compensation packages to maintain competitiveness.

Payroll Management

• Oversee payroll processes to ensure accuracy and compliance.
• Work closely with finance and accounting departments to manage payroll budgets and expenses.

Learning, Growth & Development

• Architect a comprehensive L&D strategy that addresses the needs of the organization and its employees, fostering a culture of continuous learning and professional development.
• Coach, mentor, and support staff members to identify strengths and development needs.
• Develop, implement, and evaluate the effectiveness of personnel improvement programs to right-track employee behaviours and actions.

Qualifications and Experience

• Extensive knowledge of HR best practices, labour laws, and regulations in Singapore.
• Actively collaborate with the local HR executives in each new BHS country as we start our business in other markets, including Malaysia, Taiwan, United States and other countrires to come.
• Preferably having experience in the same capacity in Logistics / Engineering companies with a large blue-collar workforce.
• Possesses high level of curiosity, a self-starter and able to work independently.
• Strong strategic planning and problem-solving skills.
• Excellent communication, interpersonal, and negotiation skills.
• Ability to build strong relationships and collaborate effectively with stakeholders at all levels
• Experienced people manager capable of leading a team of 4 HR specialists.
• Preferably IHRP-SP/CHRM Certified.
• Proven track record of driving HR initiatives that support business objectives and enhance organizational performance.

• Assist the creative team in ensuring that all design efforts align with the company's branding strategy and identity.
• Assist in designing and conceptualizing innovative brand advertising and marketing campaigns under the guidance of senior creatives.
• Collaborate with other departments to ensure consistency of design across various media and platforms.
• Responsible for designing and creating a variety of marketing and sales materials for the company, both online and offline.
• Enjoys interaction with partners in all functions and being a bridge between them with drive/high motivation and discipline.
• A curious mind who doesn’t shy away from disagreements, but feels empowered to challenge each and every one on the team and in support functions.
• Ability and desire to collaborate – assisting team members and partners and seeking group discussions with peers.
• A resourceful person who has one foot in idealism and one foot in reality – understanding that designs need to meet targets. Passionate about designing for business results.
• Stays up-to-date with design trends and technologies to create innovative and effective designs.

Duties and Responsibilities

Setting up, cleaning, and organizing work stations

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

Preparing deep fryer, utensils, and grill for shift

Roti prate flour mixing

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

preparation of south indian & north indian curies

Taking orders from wait staff or computerized system

Cooking order according to food health and safety standards

Recommending ideas for specials or seasonal dishes

Handling multiple food orders at one time

Monitoring multiple food orders as new orders arrive

Dressing order for presentation

Ensuring each guest order has the correct food and sides

Delivering food order to wait staff in a timely manner

Storing all food properly

Sanitizing and cleaning work stations and utensils

Reordering stock and food supplies

Monitoring other cooks and team members

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

Requirements and Qualifications

Ready to work any shift

Able to work in a fast-paced environment

Able to multitask, prioritize, and manage time efficiently

Physical endurance to stand for an entire shift

Self-motivated and self-directed

Works well as part of a team and on individual tasks

Able to quickly memorize complex or multiple orders

High school degree or equivalent

Previous experience as a cook, or relevant work experience

Legally able to work in establishments which serve alcohol

Able to work early mornings, nights, and weekends

Must pass a background check

Able to read and write